Pasta and Risotto
For a people who live in such a tiny country, Italians sure know how to eat and drink. We’ve put our own boozy twist on some Italian staples and expanded the global playing field a little. And don’t forget the first rule of risotto making; fix yourself a big cocktail so your left hand has something to do while you stir with your right.
- Scotch-Smoked Salmon Penne
- This version doesn’t stay entirely faithful to convention—traditionally, scotch-smoked salmon uses scotch in the curing process, but it can be difficult to find outside Europe. We’d suggest foregoing the hunt for the genuine article. Instead, try using a nice peaty Highland-Island single malt scotch, to bring out the best in the salmon. If you need more flavor, chew on a cigar.
- Beer-Poached Sausage Jambalaya
- New Orleans fuses French and southern American cuisine to create something totally unique. Of course, we can’t leave well enough alone, so we’ve added our two cents (or, more accurately, 24 oz.) to this dish.
- Chicken Fusilli in Pesto Cream
- Attack a big bowl of this pasta while watching the news, your favorite soaps, Survivor Kung-pow or Superbowl MCXXVII. The ingredients can be changed as you like - toss in some sun-dried tomatoes, pancetta or artichoke hearts. The only thing you can’t touch is the wine, unless you are pouring yourself a glass, of course.