Spicy Vodka Injected Tomatoes Food

VODKA-INFUSED CHERRY TOMATOES

Steps:

• Using a skewer, poke a few holes in each tomato. In a container, combine tomatoes and vodka. Cover and refrigerate for 2 days., Pour tomatoes and vodka into a shallow serving dish. Serve tomatoes with toothpicks; if desired, combine sea salt and pepper in a small bowl for dipping.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Steps:

• 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.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

SPICY VODKA TOMATOES

Steps:

• Pierce each tomato 4-5 times with a toothpick.
• Place the tomatoes in a straight sided bowl and add the vodka over the top to cover.
• Add 4 or 5 jalapeno slices.
• Cover the bowl and refrigerate 8 hours or overnight When ready to serve, lay the tomatoes in a shallow bowl and pour enough vodka to come about halfway up the side of the tomatoes.
• Place the salt in a small bowl for dipping the tomatoes.
• (a small dip is all it takes!).

SPICY VODKA INJECTED TOMATOES

Steps:

• Essential equipment: 5-10ml syringe per person Pile tomatoes attractively in a bowl in the centre of your table, allow to come to room temperature if cold.
• Book taxis to take guests home.
• Mix Vodka, Salt, Pepper and Tabasco.
• Arm guests with syringes.
• Load syringes with Vodka mix, and squirt carefully into tomato.
• You'll have to experiment to find the best method.
• Pop into mouth.
• Try not to have too many.
• Fail.
• Ideally consumed with best girlfriends, much hilarity and a later screening of"Thelma and Louise".

PASTA ALLA VODKA

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

SPICY VODKA SAUCE

Steps:

• In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour. (prep time does not include the standing time for vodka and pepper flakes).
• Heat olive oil in a large skillet over medium heat. Saute garlic, for about a minute, until fragrant, and just starting to colour. Watch it doesn't get too brown.
• Pour in vodka mixture, and simmer 10 minutes.
• Add the parsley, basil, salt and pepper.
• Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.