SPVAQ42021 - 18

How much should I use?
" Start by adding less than
you think, " suggests Payne.
" Nothing ruins a dish faster than
overpowering it with a flavor or
not cooking off enough of the
alcohol. "
Lopez-Alt agrees.
" Too much and the booziness
can become overpowering,
leaving you smelling nothing
but the alcohol instead of the
better aromas it's supposed to be
carrying, " he says. For Penne alla
Vodka, he recommends using just
under ¼ cup of vodka per quart of
sauce.
" Start off with about 2½ ounces
to see if you like the flavor it
brings, " says Payne. " Love it?
Great, that's the amount. Don't
notice it? Then the next time you
make the recipe, add 5 ounces.
How did that go? Keep building
and noting amounts until you land
on the perfect amount! "
When should I add it? LópezAlt
didn't like any of the sauces he
tasted immediately after adding
vodka. One, especially, gave off
a strong, alcoholic aroma and a
bitter flavor. After a 7-minute
simmer, however, the flavors
improved, even bringing out the
bright sweetness of the tomatoes.
" The harsher flavors of the vodka
dissipated, the bitterness was
gone and I was left with a nicely
balanced sauce that packed a little
bit more heat and bright aroma
than the completely vodka-free
sauce. "
Although the timing varies for
other recipes, the point remains
that most heated dishes call for
adding the alcohol significantly
before turning off the heat to
remove harshness. Sweets such as
Rum Balls and Limoncello Glaze
present their spirits full-strength.
How about leftovers? LopezAlt
suggests for Vodka Sauce, " If
you've got leftovers, just make
sure you stir in an additional
2 teaspoons vodka per cup of
sauce and let it simmer for a few
minutes before serving again. "
Apply similar measures for other
leftovers such as stews.
BOURBON AND HONEY GARLIC SHRIMP
Shaunita Lassiter, Lead Sale Associate
Store 079, Chesapeake
Enjoy these flavorful shrimp - swimming in a tasty blend of honey, bourbon, soy sauce, garlic,
ginger and red pepper flakes - as an appetizer, or serve them as an entrée over rice.
▷ 3 TABLESPOONS HONEY
▷ 2 TABLESPOONS BOURBON
(RECOMMENDATIONS: WILD
TURKEY 101, JIM BEAN, OR EVAN
WILLIAMS BLACK LABEL)
▷ 2 TABLESPOONS SOY SAUCE
▷ 1 TEASPOON MINCED GARLIC
▷ ½ TEASPOON GINGER (GRATED)
▷ ¼ TEASPOON RED PEPPER
FLAKES
▷ 1 POUND SHRIMP PEELED AND
DEVEINED WITH TAIL ON (FRESH
OR THAWED FROM FROZEN)
▷ 1 TABLESPOONS OLIVE OIL
▷ ¼ CUP CHOPPED PARLEY
In a small bowl, whisk together
the honey, bourbon, soy sauce,
garlic, ginger and red pepper
flakes until blended. In a medium
bowl, toss the shrimp with half of
marinade. Marinate the shrimp for
15 to 20 minutes. In a large skillet,
heat oil over medium-high heat.
Add shrimp and cook to desired
doneness (light sear is best. You can
also grill the shrimp). Sprinkle with
chopped parsley.
NOTE: This recipe makes a great
entrée, too. Serve the shrimp,
sauce and parsley over cooked rice.
Lassiter recommends preparing
1 cup uncooked rice, preferably
jasmine rice.
18 SPIRITED VIRGINIA

SPVAQ42021

Table of Contents for the Digital Edition of SPVAQ42021