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CITRUS MARINATED
SHRIMP COCKTAIL- 1 cup orange juice
- 1 cup fresh lemon juice
- 3/4 cup ketchup
- 1/3 cup PURUS Organic Vodka
- 1/4 teaspoon hot pepper sauce
- 1/4 cup olive oil
- 1 1/2 pounds cooked/peeled large shrimp
- 1 small red onion, thinly sliced (about 1 3/4 cups)
- 1 cup finely chopped fresh cilantro
Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving. -
Black Pepper Strawberries with Purus Vodka Sabayon
BLACK PEPPER STRAWBERRIES- 1 pint of strawberries
- 1/4 cup of sugar
- 1/2 tablespoon of fresh black pepper
- 6-7 mint leaves (chopped)
- Splash of PURUS Organic Vodka
Remove tops of washed strawberries and cut into quarters, toss with sugar, pepper, and chopped mint (reserved a small amount for garnish). Mix in bowl, cover, and refrigerate for 2 hrs.
PURUS VODKA SABAYON- 4 large egg yolks
- 1/4 cup of sugar
- 1/4 cup of PURUS Organic Vodka
Whisk yolks and sugar together in large metal bowl. Over small pot of boiling water, continue to whisk yolk/sugar in bowl, slowly add vodka. Continue to whisk over double boiler until mixture sets-up to a loose custard. Remove from heat and allow to cool.
To finish, toss strawberries with splash of Purus Vodka, spoon onto small plate. Spoon the vodka sabayon over strawberries, garnish with mint leaves. -
Penne alla Purus
- 1 lb. penne pasta
- 4 cloves of minced garlic
- Crushed red pepper flakes to taste
- 2 shots PURUS Organic Vodka
- ½ cup heavy cream
- 1 35 oz. can of tomato sauce,
preferably San Marzano - 2 tbl. butter
- Pinch of black pepper
- 1 cup grated parmigiano reggiano cheese
- 2 tbl. olive oil
- 2 sprigs fresh basil, chopped
In a large skillet, heat olive oil with garlic about 2 minutes then add the butter. Add basil and red pepper flakes. Add cream and bring to a boil. Add tomato sauce and bring to a boil. You want a dark pink to light orange color so add the tomato sauce a little at a time. Add al dente cooked penne to the skillet and a small amount of the pasta water. Toss the penne and sauce together adding half of the parm cheese. Plate the pasta and add the rest of the cheese on top for garnish with a little basil.Compliments of:
Chef/Owner, Paul Manno
Paul Manno’s Restaurant, Chesterfield -
Spiked Watermelon Salad
- 1 8-pound watermelon, peeled, cut into 1-inch pieces (about 16 cups)
- 1 cup fresh lemon juice
- 2/3 cup sugar
- 1/2 cup PURUS Organic Vodka
- 6 tablespoons crème de cassis
- 1/4 cup chopped fresh mint
Place watermelon in large bowl. Whisk fresh lemon juice and sugar in medium bowl until sugar dissolves. Whisk in vodka and crème de cassis. Season mixture to taste with salt. Pour mixture over watermelon. Cover and chill at least 1 hour and up to 2 hours. Sprinkle with chopped fresh mint and serve. -
PURUS CHERRY TOMATOES WITH PEPPER SALT
- 3 pints firm small red and yellow cherry tomatoes
- 1/2 cup PURUS Organic Vodka
- 3 tablespoons white-wine vinegar
- 1 tablespoon superfine granulated sugar
- 1 teaspoon finely grated fresh lemon zest
- 3 tablespoons kosher salt
- 1 1/2 tablespoons coarsely ground black pepper
Cut a small X in skin of blossom end of each tomato. Blanch tomatoes, 5 at a time, in a saucepan of boiling water 3 seconds and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Drain and peel, transferring to a large shallow dish.
Stir together vodka, vinegar, sugar, and zest until sugar is dissolved, then pour over tomatoes, gently tossing to coat. Marinate, covered and chilled, at least 30 minutes and up to 1 hour.
Stir together salt and pepper and serve with tomatoes for dipping.
