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Maxim Cookbook: 15 Boozy Meat Recipes

Combine the two greatest loves of your life (meat and booze) with these amazing recipes from chefs across the country.

BBQ BOURBON PORK BALLS
By Daniel Holzman, Chef & Owner, The Meatball Shop


Prep Time: 15 minutes
Cook Time: 1 hour
Level: Easy
Makes: 24 golf ball-sized meatballs

Bourbon Barbecue Sauce
Makes 3 cups

2 tablespoons olive oil
6 cloves garlic, chopped roughly
1 cup yellow onion, finely diced
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1/4 cup espresso or 1 teaspoon instant coffee
1/2 cup Maker’s Mark® Bourbon
1/2 cup apple cider vinegar
2 cups ketchup
1 1/2 cups dark brown sugar


Directions
1. Heat the olive oil in a large saucepan over a medium high flame. Add the garlic, cumin, onion, red pepper, and salt and cook, stirring frequently, until the onions and garlic are soft and translucent (about 15 minutes). Do not allow the garlic to brown; add a few tablespoons of water if necessary.
2. Add the espresso, vinegar, and whiskey and bring to a boil.
3. Transfer to a blender and blend on high until smooth (be careful when blending hot liquids).
4. Add the blended mix back into the pot and whisk in the brown sugar and ketchup until fully incorporated and smooth. Refrigerate until needed.

BBQ Bourbon Pork Balls
2 lbs. ground pork
3 tablespoons olive oil
1 small onion, finely diced
1 cup bourbon barbecue sauce, recipe below
2 tablespoons Maker’s Mark® Bourbon
2 large eggs
3/4 cup bread crumbs
1 teaspoon salt

1. Preheat the oven to 450°F. Heat 1 tablespoon of the olive oil in a medium frying pan over a high heat.  When it begins to smoke add the onions and sauté over a high flame, stirring frequently until they are soft and well browned (about 10 minutes). Remove to a tray and cool in the fridge.
2. Combine all of the ingredients except for the rest of the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
3. Drizzle the olive oil into a large baking dish (9” x 13”), making sure to evenly coat the entire surface (use your hand to help spread the oil).
4. Roll the mixture into round, golf ball-sized meatballs making sure to pack the meat firmly.
5. Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid. 
6. Roast until firm and cooked through (about 20 minutes).
7. Allow the meatballs to cool for five minutes before removing from the tray.



BOURBON MARINATED HANGAR STEAK
By Adam Fleischman, Chef, Umami Burger


Prep Time: 12 hours before eating
Cook Time: 10 minutes  
Level: Easy
Serves: 2-4

1/2 cup Maker’s Mark® Bourbon
6 tablespoons low sodium soy sauce
1 teaspoon fresh ginger, finely grated or minced
1 teaspoon garlic, pressed or minced
1 tablespoon shallots, minced
1 pound hangar or skirt steak, trimmed
1/4 cup heavy cream or veal stock (optional)

1. To make the marinade, combine ingredients in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
2. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate overnight for no more than 12 hours.
3. Dry the beef with paper towels.  Heat a large pan/skillet over high heat. Sear the beef 3 minutes on each side for medium rare, remove from the pan, and rest meat. Cook down excess marinade as a pan sauce whisking a little cream or veal stock in at the end. Slice and serve.

 

BLACK CHERRY & JÄGERMEISTER BABY BACK RIBS
By Chris Santos, Owner and Executive Chef of The Stanton Social


Ingredients
4 racks of baby back ribs
2 oranges, thinly sliced
2 red onions, peeled, thinly sliced
4 cups bbq sauce (see pulled pork recipe)
1 bunch mint, picked
1 cup orange juice
1 cup Jägermeister
2–4 cups black cherry cola

Rib Rub
1/2 cup smoked black pepper
1/2 cup onion powder
1/2 cup ancho powder
1/2 cup smoked paprika
1 cup Sriracha (or favorite hot sauce)

Directions
1. For the rub: Combine all of the ingredients.
Rub the 
ribs thoroughly so that all surfaces are covered.
2. Preheat oven to 300 degrees and heat a grill tohigh. Grill the ribs on both sides to create a nice char and smoky flavor.
3. In a hotel pan slice the oranges and layer the orange slices and mint leaves on top of the ribs. Stack the ribs on top of one another.
4. Combine the BBQ sauce, orange juice, and Jägermeister and pour over the ribs.
5. Scatter the sliced onions over the ribs and then fill the hotel pan with black cherry cola until the ribs are nearly covered.
6. Place the hotel pan on the stove over low/medium heat until the liquid comes to a simmer. Cover with parchment paper and tinfoil and simmer in the 300-degree oven for about 2–3 hours. Ribs should be tender and almost fall off of the bone.
7. Remove ribs from the liquid and place on a cooling rack.
8. Serve with additional Jägermeister BBQ Sauce.

PIG WINGS

By Chef Marc Murphy, of Benchmarc Restaurants


Serves 4

Ingredients
12 each "mini" pork shanks (about 3-4 oz each)
2-3 tablespoons olive oil
1 small onion diced
1 medium carrot diced
2 ribs of celery diced
2 garlic cloves sliced
1 cup white wine
3 cups chicken stock
1/4 cup worcestershire
1 bay leaf
1 sprig of thyme
salt and pepper as needed
8-10 cups soybean oil for frying

Mustard Glaze
1/2 cup dijon
1/2 cup whole grain mustard
1 tablespoon red wine vinegar
3/4 cup honey
1 tablespoon favorite hot sauce


Directions
In large skillet, add 2-3 tablespoons olive oil. Season mini pork shanks with salt and pepper, add pork shanks to skillet and brown on all sides. Once brown, transfer to casserole dish or shallow roasting dish. Add onions, carrots, celery, and garlic to skillet, cook until softened about 5 minutes. Add wine, bring to boil and reduce, add chicken stock and simmer, season liquid. Pour chicken stock mixture over pork shanks, slightly submerging pork in liquid. Add bay leaf and thyme to dish and cover with foil. Braise in oven at 325 degrees for about 45 minutes or until pork is very tender. Allow pork to rest in liquid and cool completely. Once chilled remove shanks from liquid and clean shanks of any liquid, slightly pat dry. Strain pork liquid, and save for soup or gravy base.

In large dutch oven, or heavy bottomed pan, add soybean oil for frying. Heat oil to 350 degrees. Add pork shanks in batches, turning on all sides until brown and slightly crispy. Remove crispy "pig wings" from oil and season with salt and pepper while hot. In mixing bowl, add mustard glaze, toss to coat "pig wings" evenly. Serve immediately with favorite dipping sauces and crudité.
 

BURGER WITH KNOB CREEK® CARAMELIZED ONIONS, GRUYERE & HORSERADISH

Recipe by Celebrity Chef Michael Symon


Serves 4

Burger
4-6 oz. beef patties
4 slices of Gruyere cheese
4 tablespoons freshly grated horseradish
Salt & pepper to taste

Preparation
1. Season burgers liberally with salt and pepper 
2. Place burger on grill and cook to the preferred doneness 
3. Top with onions then cheese
4. Once cheese is melted place on toasted bun and top with fresh horseradish and serve

Knob Creek® Bourbon Caramelized Onions 
1 Yellow onion, thinly sliced
2 tablespoons whole unsalted butter
4 oz. Knob Creek® Bourbon

Directions
1. In a 12 inch sauté pan heat 2 tablespoons butter until melted over medium heat.
2. Add onions and a pinch of salt and slowly cook for 10-15 minutes until onions become golden.
3. Turn up heat to medium high and add Knob Creek® Bourbon.
4. Simmer for 2-3 minutes and set aside.

 

KNOB CREEK® BOURBON SMOKEY, SALTY & SPICY GRILLED CHICKEN THIGHS

Recipe by Celebrity Chef Michael Symon


Serves 4

Ingredients
8 Chicken thighs (bone-in and skin-on)
2 Tablespoons Dijon mustard
2 oz. Soy sauce
2 oz. Honey
4 Tablespoons Sriracha
4 oz. Knob Creek® Bourbon
2 oz. Olive oil
2 Limes cut into wedges for garnish
1 Bunch cilantro for garnish

Directions
1. Whisk together mustard, soy sauce, honey, Knob Creek® Bourbon, Sriracha and olive oil.
2. Place chicken thighs in a zip lock bag and pour in marinade. Give it a good shake and let marinate for one to two hours.
3. Place on grill and cook until you reach 160 degrees internal temperature.
4. Remove from grill and garnish plate with lime wedges and cilantro.

GRILLED SKIRT STEAK WITH A BALSAMIC, CHERRY & KNOB CREEK® BOURBON STEAK SAUCE

Recipe by Celebrity Chef Michael Symon 

Serves 4

Skirt Steak
4 to 6 oz. skirt steaks
Olive oil
Salt and pepper to taste
Arugula to garnish

Preparation
1. Let the steak come to room temperature by removing them from the fridge a half an hour to an hour prior to cooking
2. Season steaks liberally with oil, salt & pepper and set aside
3. Place steaks on grill and cook to desired level
4. Slice against the grain and top with steak sauce and arugula

Balsamic, Cherry, & Knob Creek® Steak Sauce
4 oz. balsamic vinegar
2 Tablespoons brown sugar
4 oz. of Knob Creek® Bourbon
½ Cup dried cherries
Salt and pepper to taste

Preparation
1. In a non-reactive pan add balsamic vinegar, brown sugar, Knob Creek® Bourbon, dried cherries and a pinch of salt.
2. Reduce by half over high heat.
3. Remove from heat, and let chill to serve on steak.

 

MAKER’S MARK® BOURBON KOBE BEEF BURGER

By Hiassam and Ali BeydounOwners and Chefs, Frites N’Meats

Prep Time: 4 hours
Cook Time: 3 hours
Level: Easy
Serves: 4

Ingredients
4 six-ounce Kobe beef hamburger patties (regular ground beef can be substituted)
1/2 cup plus 2 teaspoons Maker’s Mark® Bourbon
4 cloves garlic, finely minced
4 pieces plum tomatoes, cut in half lengthwise
2 teaspoons fresh thyme, minced
2 tablespoons vegetable oil
2 large onions, cut in half and thinly sliced with the grain
Salt and black pepper
Extra virgin olive oil
4 soft hamburger buns, preferably brioche

Directions

1. Marinate the burger patties; Place them in a shallow baking dish and pour a 1/2 cup of Maker’s Mark® Bourbon over the burgers. Sprinkle the patties with 1/4 of the minced garlic. Refrigerate for two hours, then flip the patties; sprinkle with another 1/4 of the garlic. Refrigerate another two hours.
2. While the burgers are marinating, preheat the oven to 300°F. Place the cut tomato halves on a parchment lined sheet tray, cut side up. Brush the tomatoes lightly with olive oil and season with salt, pepper, the minced thyme, and the remaining minced garlic. Place in the oven and allow the tomatoes to slow roast for about 1 1/2-2 hours until they are slightly dehydrated and begin to color. Once the tomatoes have cooled, sprinkle 1 teaspoon of Maker’s Mark® Bourbon over the tomatoes. Refrigerate until needed.
3. While the tomatoes are cooking, caramelize the onions. Heat a large sauté pan over medium-high heat and add the vegetable oil and onions to the pan. Season the onions with salt and cook until they begin to soften, stirring often, about 10 minutes. Reduce the heat to medium and cook for 15 minutes more until they begin to break down more and color slightly. Reduce the heat to medium-low and cook the onions, stirring occasionally, for roughly 2 hours, or until the onions caramelize deep golden brown. Add water to the pan as necessary if the onions begin to stick to the pan. Once the onions are cooked, transfer to a small container and stir in 1 teaspoon of Maker’s Mark® Bourbon. Refrigerate until needed.
4. Heat the grill, grill pan, or griddle to high heat. Remove the burgers from the marinade, lightly brush both sides with olive oil, and season well with salt and pepper. Cook your burgers to desired doneness.
5. To assemble, lightly toast bun if desired. Add the burger patty and top with caramelized onions and two pieces of tomatoes. Enjoy!

JÄGERMEISTER-CARAMEL GLAZED & GRILLED PORK TENDERLOIN WITH VIDALIA CRISPS

By Chris Santos, Owner and Executive Chef of The Stanton Social


Ingredients
3 lbs. pork tenderloin
Cilantro
Sea salt

Pork Tenderloin Brine
1 cup sugar
1/2 cup salt
1/2 cup ancho chili powder
2 cups hot water
2 cups cold water
1 cup ice

Jägermeister-Caramel Sauce
2 cups sugar
1 cup cream
1 cup ancho powder
2/3 cup Jägermeister

Vidalia Crisps
2 Vidalia onions, thinly sliced
1 cup all-purpose flour
Vegetable oil
Salt and pepper

Directions
1. In a tall-rimmed dish, dissolve sugar and salt in hot water. Add the ancho chili powder, cold water and ice. Pour over the pork and brine, and then cover in refrigerator for 2 hours. Rinse the tenderloin after brining and trim the fat.
2. For the caramel sauce: Put sugar in a saucepan over medium heat and add just enough water for the sugar to dissolve. Caramelize the sugar and then shock with the cream and Jägermeister. Bring to a boil. Take off the heat and season with the ancho powder.
3. Preheat oven to 350 degrees and heat a grill to high. Grill the pork on each side until you have a nicely charred exterior. Brush evenly with the caramel sauce and finish cooking for about 8 minutes in the oven until medium rare or meat thermometer reads an internal temperature of 135 degrees. Allow carry-over heat to bring to 145 degrees. Let rest for 5 minutes before slicing.
4. For the Vidalia crisps: Season the onions with salt and pepper. Dredge the onions in the flour. Heat the vegetable oil until 350 degrees. Deep fry the onion strings until they are golden brown. Remove onto a vented surface and immediately season with salt.
5. Serve sliced pork. Garnish with Vidalia crisps, micro cilantro, and sea salt.

 

JÄGERMEISTER BBQ’D PULLED PORK SLIDERS
By Chris Santos, Owner and Executive Chef of The Stanton Social


Ingredients
5 lbs. pork butt
12 slider buns (brioche or potato)
4–6 cups chicken stock

 

Pork Butt Rub
1 cup Jägermeister
+ 2 cups olive oil
2 tbsp. smoked paprika
2 tbsp. cumin
2 tbsp. celery salt
1 tbsp. chili flake
4 tbsp. light brown sugar
3 tbsp. salt
2 tbsp. paprika
 
BBQ Sauce
32 oz. ketchup
2 tbsp. olive oil
1 tbsp. brown sugar
1/4 cup honey
1 cup Jägermeister
1/2 cup molasses
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1/4 cup cider vinegar
1/3 cup coffee
1 tsp. coffee grinds
1/2 cup red onions, sliced
1 chipotle pepper
1 tsp. adobo sauce (can of chipotles, use sauce they are packed in)

Jicama Avocado Slaw
1/2 cup jicama, julienned
1/2 cup carrots, julienned
1/2 cup red pepper, julienned
1/2 cup yellow pepper, julienned
1 tbsp. scallions, chopped
2 tbsp. cilantro, chopped
2 cups avocado, mashed
1/4 cup lime juice
 
Directions
1. In a large mixing bowl combine all of the dry rub ingredients and mix well. Score the pork butt. In a separate bowl, pour the olive oil/Jägermeister mix over the butt and rub it to coat. Add the entire dry rub and rub aggressively. Refrigerate covered overnight.
2. For the bbq sauce: Sauté the onions in olive oil until translucent. Add the honey and the brown sugar. Allow the honey, brown sugar and onions to come to a boil and simmer for
about 15 minutes. Turn off the heat and add the Jägermeister, ketchup, molasses, Worcestershire sauce, Dijon mustard and cider vinegar. Stir well and bring to a boil. Reduce to a simmer and allow to cook for 2 hours. Add coffee and coffee grinds. Simmer for 4 hours, stirring continuously. Add the chipotle and the adobo sauce. In a blender, blend the sauce and season with salt and pepper. Strain through a china cap and allow to cool.
3. For the jicama slaw: Use the lime juice to first preserve the color of the avocado. Then, combine of all of the ingredients in a large mixing bowl. Season with salt and pepper to taste.
4. Preheat the oven to 300 degrees and heat grill to high. Char the pork on the grill on both sides. Then, slather the pork in 2 cups of the bbq sauce and place in a deep half-hotel pan. Fill the hotel pan with chicken stock until the butt is mostly covered. Bring the liquid to a simmer on the stove-top over medium/high heat. Cover with parchment paper and tinfoil and finish cooking in the oven for 2.5–3 hours or until the pork meat can be loosened with a gentle tug of a fork.
5. Allow the pork to cool in the braising liquid. Pull the pork and place into a separate bowl. Mix with the remaining bbq sauce until the pork is moist and saturated.
6. Portion approximately 4 ounces of pulled pork for each slider bun and top with the jicama slaw.


JÄGERMEISTER GRILLED STEAK

By Chris Santos, Owner and Executive Chef of The Stanton Social
 
Ingredients
2 lbs. Boneless Ribeye steaks

Marinade 
1 cup soy sauce
1 cup Worcestershire sauce
1 cup mustard
1 cup roasted garlic
1 cup Jägermeister
2 tbsp. ground black pepper
1 1/4 cup blended oil (store bought)

Jägermeister Butter
1 lb. softened butter
1/2 cup roasted garlic
1/2 cup Worcestershire sauce
1/2 cup Jägermeister
2 tbsp. black pepper
Mix together and hold at room temperature to brush onto steaks on the grill.

Jägermeister Glaze
1 cup balsamic vinegar
1 cup Jägermeister

Jägermeister Grilled Steak Procedure
1. For the marinade: In a food processor, combine all of the marinade ingredients. Slowly add the oil until the marinade is emulsified. Marinate your Ribeye steaks for up to 24 hours.
2. For the glaze: Combine the balsamic vinegar and Jägermeister in a sauce pot. Simmer on low heat until the mixture is reduce by 3/4 (1/2 cup of glaze should be remaining).
3. Heat grill to medium/high, grill your steaks on both sides, brushing often with softened Jägermeister butter, 4–5 minutes total on each side until cooked to desired temperature.
4. When the steaks are cooked, allow them to cool. When cooled, slice the steaks against the grain for serving. There should be about 8 oz. per serving. Drizzle both Jägermeister butter and Jägermeister glaze over the steaks and sprinkle.


STEAK FRITES
By Paul Corsentino, 
of The National 


Ingredients
10 oz. Creekstone sirloin
5# beef flat iron ( medium diced)
1 bottle red wine
1 gallon veal stock
1 onion (diced)
1 carrot diced
1 stalk celery diced
1 piece garlic

Sauce
In a hot pan roast the beef until golden brown. Add the carrot celery and onion and cook until tender. Add the red wine and reduce by half. Finally add the veal stock and cook until the sauce has reached a thick sauce like consistency. Strain the sauce through a fine sieve and reserve.

Steak
Season the steak heavily with salt and pepper and then using a hot grill, cook both sides of the steak for about 4-5 minutes, until the steak has reached a temperature of medium rare. When the steak is cooked let it rest for five minutes before serving.


GRILLED PORK BELLY WITH RAZOR CLAMS, BLACK GARLIC & ROASTED CHILIES

By Matthew Jennings, Chef/Owner of Farmstead


Serves 6

Ingredients
One three-pound slab of fresh pork belly, cleaned & trimmed by your butcher, s
kin-on if available

Brine Ingredients
2 cups cold water
½ cup light brown sugar
½ cup kosher salt
3 each juniper berries
3 each sprigs rosemary
1 can Narragansett beer or other lager
1 each bay leaf
A pinch of white peppercorns
1 leek, halved, top trimmed off
1 small white onion, peeled, cut in half
2 carrots, peeled, cut in half
1 ½ cups chicken stock (pork or vegetable works too)

Black Garlic Vinaigrette Ingredients
1 cup plus 1 tablespoon canola oil
5 cloves of black garlic (can be purchased at Asian markets- use roasted garlic if you can’t find it)
1/3 cup sherry vinegar
1 tablespoon Dijon mustard
Pinch of chopped fresh herbs- use thyme, rosemary, sage
2 tablespoons freshly squeezed lemon juice
1 tablespoon squid ink (can be purchased from local fishmonger)
1 teaspoon kosher salt
Cracked white or black pepper to taste
1 dozen fresh, living razor clams (you can of course substitute a different clam)
Roasted Fresno chilies for garnish

Directions
The night before, brine the pork. In one pot, add the cold water, brown sugar, salt, juniper berries, rosemary, beer, bay leaf and peppercorns. Bring to a boil and then immediately turn off. Allow the brine to cool completely – this is very important. Brine must be cool to the touch.

Once the brine is cool, submerge the three pound chunk of pork belly, in a Tupper ware container or large bowl, allowing it to be completely submerged. Place a small plate or bowl on top of it to weigh it down if necessary. Place in your refrigerator. Your job for today is done.

The next morning, pre-set the oven to 300 degrees F and remove the pork from the brine. Rinse it, pat it dry and set it aside. Discard the brine. If the belly still has the skin on, at this time you can very carefully score the skin – but don’t cut your fingers off.

Next, in a casserole dish or deep baking dish, place the leeks, onion and carrots on the bottom of the pan. Pour in the stock so that it comes about 1/3 of the way up the sides of the pan. If you need to add more, do so.

Gently nestle the pork belly on top of the ‘mirepoix’ vegetables (leek, onion and carrot). Cover the roasting pan in a layer of plastic wrap and then a layer of aluminum foil. Place the roasting pan into the oven and cook slowly at 300 degrees until fork tender (1-½ hours). Don’t worry – the plastic won’t melt.

While the pork is cooking, make your vinaigrette:

Into a food processor, add the black garlic, mustard, sherry vinegar, fresh herbs, freshly squeezed lemon juice, squid ink, teaspoon kosher salt  and cracked white or black pepper. Turn on the processor to high. Slowly drizzle in the cup of blended or canola oil to emulsify and make a thick vinaigrette. Set aside.

When tender, remove from oven and unwrap carefully as to not give yourself a steam burn! Tenderly remove belly from pan using two spatulas, rest on a cookie sheet, cover with a fresh piece of plastic wrap and press under the weight of another pan. Allow to cool this way. Light the grill, medium heat.

Once cool, drizzle the 1 tablespoon of canola oil over the pork, transfer the pork belly slab to the grill and gently grill over medium heat to mark and char the outside. Simultaneously, place the razor clams or other clams directly on the grill so they start to open up. As they open, move them to cooler spot of the grill so you don’t overcook them.

Remove the charred belly from the grill to rest and place the cooked clams in a non-reactive bowl. Slice the pork belly into thick cut, 4-6 ounce portions. Place on a platter. Drizzle the black garlic vinaigrette over the clams, pour this mixture over the pork belly and garnish with small roasted Fresno chilies & fried garlic if desired. 


BLACK VINEGAR-BRAISED PORK CHEEKS

By Chef Michael LaScola of American Seasons


Pork Cheeks
8 Niman ranch pork cheeks, cleaned and trimmed

1 organic white onion, finely diced
1 organic carrot, finely diced
2 stalks organic celery, de-veined and finely diced
1 cup good quality red wine
1 cup black vinegar
1 tablespoon tomato paste
Well-flavored pork stock
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
2 tablespoons extra virgin olive oil

Directions
In a large roasting pan, heat olive oil on stove top. When hot, season pork cheeks, then sear each cheek on all sides. Remove cheeks from pan and set aside. Reduce heat and add onion, carrot, celery, garlic and ginger, then move around pan until softened.  Add wine, pork stock, vinegar and tomato paste. Bring to a simmer and add back in pork cheeks. Cover with foil and place in a 300 -degree oven for approximately 2½ hours. Remove from oven. Remove cheeks from pan and, on stove top, reduce braising liquid until thickened. Strain and replace cheeks back into liquid.


 
BONUS: SHRIMP!
S
affron Strozzapreti from Asellina


For the dough
4 cups of chardonnay
All purpose flour
2 tsp saffron
1 tsp salt

For the pasta dish
3 tbs olive oil
1 ½ cup of diced clean prawn meat
 tsp minced garlic
1 tbs julienne leeks
2 shots of brandy
1 cup of Julienne zucchini
2 tsp unsalted butter
Salt and pepper

In a pot, cook the chardonnay and the saffron for about 5 minutes at low temperature; strain the wine to separate the saffron. Put mixture in the fridge to chill. When cold place it in a bowl, add the salt and add enough all-purpose flour to make a perfect pasta dough. Knead the dough until it is smooth. Use a rolling pin and make the dough ¼ of an inch thick, and with a knife cut it into 4-inch-long thick spaghetti strips. In a hot pan add the olive oil. Sauté the shrimp, zucchini, leeks and garlic. Add salt and pepper, brandy and a ladle of pasta water. Make sure you cook the pasta in boiling salted water. When the pasta is al dente add it to the sauce. Continue to cook for about 2 minutes, add butter, stir, and serve.


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