If you've found the show helpful to you, please help defray the operating costs by making a donation. No amount is too small. Thank you.

Want to send feedback to the show? Email me at behindthebarshow@gmail.com


CLICK HERE for a list of every episode and to SUBSCRIBE!

Saturday, July 18, 2009

Episode 057 - Eat My Alcohol

It's been a long time coming but here's my 57th episode called Eat My Alcohol. This episode talks about using alcohol in foods.

During the Listener Feedback section I played a promo for a new podcast called Sasha's Den of Iniquity. Sasha is a fellow Behind The Bar Show listener AND another cocktail geek as myself. He started his own podcast so I was happy to play his promo on my show. You can check out his website at http://www.pixlee.net/ and can find his show, Sasha's Den of Iniquity, in iTunes.

Okay, as mentioned during the episode, I'm posting all the recipes given here on my post. So... here they are:

Pork Tenderloin with Spiced Bourbon Sauce

1/4 cup Kentucky Bourbon
1/4 cup light soy sauce
1/4 cup packed brown sugar
1 large cloves garlic, chopped
1/4 cup Dijon mustard
1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
dash hot sauce
1.5 - 2 pounds pork tenderloins

In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Serves 6.


Penna Pasta in Vodka Sauce

1 (28 ounce) can whole tomatoes , drained, liquid reserved
2 tablespoons olive oil
1/2 small onion , minced (about 1/4 cup)
1 tablespoon tomato paste
2 medium cloves garlic , minced (about 2 teaspoons)
1/2 teaspoon hot red pepper flakes
Table salt to taste
1/3 cup vodka
1/2 cup heavy cream
1 pound penne pasta
2 tablespoons minced fresh basil leaves
Grated Parmesan cheese , for serving

1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.

2. Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

3. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

4. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.

For more flavor, think about using a pepper vodka instead of plain.


Yellowtail with Asparagus
(Courtesy of a fellow listener, Helene from Los Angeles)

6 yellowtail fillets (or any type of flat fish like sole or flounder)
1 cup fresh orange juice
1 cup dry white wine
2 tablespoons of cointreau

Sprinkle fillets lightly with salt and pepper. Pour the orange juice and wine into a large skillet. Add fillets and heat over medium-high heat until simmering. Reduce the heat to keep the liquid at a simmer and poach the fillets just until cooked through, seven to eight minutes. Remove fillets to a platter and keep warm.Pour cooking liquid into a small saucepan and add orange liqueur. Cook over high heat until reduced by half. Pour sauce over fish and serve with asparagus.


Crepes Flambe a l'orange

1/2 pound sifted flour
1/4 tsp salt
2 Tbsp melted butter
3 eggs
2 cups milk
2 Tbsp sugar
1/2 tsp vanilla extract
1/2 cup orange marmalade
1/2 cup water
1/2 cup Grand Marnier or other cognac based oraange liqueur
1 medium orange cut into thin slices... orange pulp only, no pith or skins
2 tsp more sugar for the glaze

Put the sifted flour in a large bowl and make a well in the center. Place the eggs in the center and mix with the flour. Slowly add milk little by little, mixing well.
Add butter, salt, vanilla and sugar mixing thoroughly. You should have a thin batter. Set it aside and let it rest for half an hour.

Cook the crepes like pancakes in a flat non-stick pan. Use a ladle to scoop the batter into the pan, about 1/4 cup portions at a time or use a measuring cup. Rotate the pan so the batter spreads to make a thin crepe. Allow each crepe to cook for about a minute or two on each side. When fully cooked, roll them into long tubes with a slice of one of the oranges in each and transfer them to a serving dish.

In a small saucepan, mix together the water, extra 2 tsp of sugar and marmalade over low heat. Simmer to reduce until you have a thin syrup. Drizzle the crepes with the syrup.

In another sauce pan, bring the Grand Marnier up to heat quickly. Don't actually boil it. You'll lose the alcohol. Light the alcohol and pour over the crepes while it is still flaming. It's fun to do this at the table in front of the guests. Serve with ice cream.


Affogato
(Courtesy of a fellow listener, Brandon)

1. Put a small scoop of French vanilla ice cream (the size of a golf ball) into a frosted martini glass.
2. Pour 1 part amaretto over the ice cream to coat it and let it freeze from the temperature of the ice cream.
3. Add 10 parts of espresso to the glass.
4. Finally, float 2 parts kahlua on top of the espresso.
Serve immediately.

1 comment:

Sasha Pixlee said...

I haven't listened yet, but I still wanted to say thanks for playing the promo!