Salmon A La Vodka Tailgating Food

CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE

Steps:

• Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
• While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

PENNE A LA VODKA II

Steps:

• In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.

GRILLED SALMON WITH RIGATONI AND VODKA MARINARA SAUCE RECIPE - (4.6/5)

Steps:

• Pre-heat grill making sure to coat the grates with a good high temperature cooking spray. Start the water for the pasta adding a pinch of sea salt Prepare the salmon by first removing the skin. Lightly brush with olive oil and then add a bit of salt, pepper, grill seasonings and if desired a dusting of cayenne pepper. Chop garlic cloves and add ~ 1/4 cup olive oil to a sauce pan. Cook with medium heat for a couple of minutes. Add the vodka cream sauce and stir gently. Depending on your tastes, you may thin the sauce a bit using chicken broth or water. Also, for a more tangy twist, add a small can of Hunt's diced tomatoes. Turn down the heat to low and allow the sauce to simmer. Add pasta to boiling water (for about 12 minutes) and then add the salmon to the grill. Grill the salmon for about 4 minutes on each side. Don't worry if it is medium rare, you will be breaking up the salmon and adding it to the sauce for the last couple of minutes. Gently add sizable chunks of salmon into the sauce. Also, add the chopped or shredded basil leaves. Swirl the sauce around to mix the ingredients but not break up the salmon. Drain the pasta when ready and then scoop the freshly prepared salmon and marinara sauce on top. Sprinkle with parmesan cheese, a few chopped basil leaves and you're all set. Serve with a chilled bottle of Kung Fu Girl Reisling or Muir Wood oaked Chardonnay. :) Tidbits: This recipe is based on a wonderful dish from New York's Little Italy. Adding the diced tomatoes gives the sauce a wonderfully tangy flavor and also serves to thin the sauce a bit.

SALMON IN VODKA SAUCE RECIPE - (4.2/5)

Steps:

• Boil pasta in salted water until al dente. While pasta is cooking, make the sauce. Saute shallot in olive oil in skillet. Add tomatoes (and spinach/kale if desired) and vodka and cook for 2 minutes. Add chicken broth and herbs. Add salmon and gently cook for five minutes. Stir in cream. Add cooked pasta to skillet and coat with sauce. Taste for seasonings, adding salt and pepper as desired. Serve with grated Parmesan and crusty bread.

PENNE ALA VODKA AND SMOKED SALMON

Steps:

• Heat oil in a wide frying pan over medium-low heat.
• Add shallot and cook, stirring often, until soft but not brown (about 3 minutes).
• Stir in chopped tomatoes, cover and simmer for 5 minutes.
• Add cream, nutmeg, chopped dill and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute.
• Add pasta to sauce and mix lightly using 2 spoons, until pasta is well coated.
• Remove from heat.
• Add salmon and mix lightly.
• Season to taste with white pepper and garnish with dill springs.

VODKA AND CITRUS CURED SALMON

Steps:

• Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.
• In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.
• Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.

SALMON A LA VODKA (TAILGATING)

Steps:

• Reduce 1/2 & 1/2, Heavy Cream, Tomato Paste and 1/2 of the Vodka to a thick consistancy. Add Hot pepper and season to taste. Let Cool Boil Pasta(el dente) Cube Salmon & Saute in a little vodka and add reduction. Heat up and toss with pasta. Family size portion garnish with Parmesan cheese and extra red peppers. For formal presentation garnish with fresh basil leaf.

ITALIAN STYLE SALMON FILLETS WITH VODKA SAUCE

Steps:

• heat the oil in a large saute pan over medium heat, until almost smoking.
• Add the salmon fillets and sear to brown, about 3 minutes a side.
• Add the onion , plum tomatoes, chives, asparagus tips and continue to cook for 2 minutes.
• Add vodka, tipping the pan toward the flame to ignite. Continue cooking until the flame goes out and the alcohol is burned off.
• Stir in the crushed tomatoes, grated cheese and enough heavy cream to create a pink sauce.
• Cook an additional 1-2 minutes, or until fish is cooked through.
• Season with salt and pepper.
• Remove the fish to serving plates and continue cooking and stirring the sauce to thicken if desired.
• Pour sauce over the fish and garnish with fresh parsley.

POACHED SALMON WITH VODKA SAUCE

Steps:

• Wash salmon thoroughly. Sprinkle with a little salt and pepper. Place stock, vermouth and juices in fish poacher or steamer on stovetop.
• On poacher's rack, arrange scallions as a bed. Stuff salmon with as much parsley and dill as will fit in cavity and place fish on scallions. Cover and bring liquid to boil; reduce heat immediately and simmer 20 to 25 minutes, until an instant read thermometer inserted into back of fish, parallel to backbone, reads 125 degrees.
• Take fish out of poacher and remove skin with fingers; it comes off easily while salmon is warm. Place salmon on warmed serving platter and keep warm.
• Pour cooking liquid into small saucepan. Add vodka and bring to boil; reduce to 1/2 cup. Whisk in butter, little by little, until mixture thickens a little.
• Arrange cooked asparagus around salmon and bring whole to the table. To serve, remove head and tail. Cut lengthwise near backbone; remove bone. Cut into portions and serve with sauce.

CREAMY VODKA FETTUCCINE WITH TOMATO, SMOKED SALMON, AND CAVIAR

Steps:

• Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
• Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
• Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.