Great Deals on Pearl Vodka... So Lets Make Some Vodka Cream Sauce!

Pearl vodka is offering a $10 dollar mail in rebate for their 750ml and a $15 dollar mail in rebate for their 1.75ml bottles of vodka!

The other day on my way home from work I stopped by my local liquor store in hopes of refilling my bar on the cheap. After browsing through the aisles, I came across two 1.75ml bottles of Pearl vodka that had a rebate attached . They were on sale for $23.00 dollars a bottle and after the $15.00 mail in rebate(s) x2, averaged out to $8.00 a bottle. Not too shabby for a 1.75ml bottle aye?

So in celebration, I’m going to post a quick recipe for a vodka cream sauce…

This recipe makes 4-6 portions:


1jar Bertolli Tomato & Basil or Marinara Styled Pasta Sauce (If I’m going the pre-made pasta sauce route, I prefer Bertolli, but you are more than welcome to use any brand, or homemade sauce that you would like.)
4oz Heavy Cream
2oz Grated Parmesan
2oz Pearl vodka
1/4cup Sliced mushrooms
1/4cup Sliced Onions
Salt and pepper as needed. (And you will need it.)

1. Preheat some olive oil in a large pot, and then sauté your mushrooms and onions until soft.
2. Add your heavy cream and reduce by 30%. (this step shouldn’t take too long, maybe 2-5 minutes on high heat.)
3. Add the vodka and stir for about a minute. (Do not pour the vodka directly from the bottle over an open flame! Lest your house may burst into flames! At the very least you’ll singe some hair. I’ve seen it happen a few times.)
4. Finally, add your grated parmesan cheese and tomato sauce. Stir.
5. Heat thoroughly, toss over your favorite pasta, add some grated cheeses for garnish, and enjoy!

This recipe can also be made without alcohol… But for $8.00 a bottle who can resist?

For more Smoking Hot, Tips, Tricks, and Recipes check back soon.

Until next time,
Chef James

Have any questions, comments, or topics that you would like to see the Smoking Hot Chef cover? Leave it in the comment box and he will feature them!

Garlic Fettuccine Alfredo with Fresh Tomatoes, Fresh Basil, Asiago, Parmesan, and Gouda Cheeses

We have all been guilty of going out to our favorite Italian restaurant and ordering some variation of this dish. We always sit down, look at the menu for ten to fifteen minutes, ask our loved ones what they are going to get, think about trying something new… And when the server comes to take the order, we revert to the safety of this dish. Why? Because it’s usually amazing every single time! You know it and I know it. That’s why we buy it when we go out. I am here to change that. Stop paying $14.95+ on this easy to make at home dish. This dish can be made from start to finish in less than 30 minutes, and tastes better than what you get in a restaurant. I’m going to make a few additions to your next grocery list right now. Highlight, copy (ctrl+c), paste (ctrl+v), and print this out the next time you’re thinking about going out for Italian. ; )

The original recipe for this dish was just a little too bland for my tastes, so I decided to jazz it up one night a few years back. Instead of just using parmesan cheese, I decided that it also needed some asiago (which is pretty much the same cheese, it just comes from Spanish cows, whom have a different diet, hence the slightly different flavor profile), and then add some creamy, melt in your mouth, gouda cheese. If you would like to add your own personal touch on this dish, try throwing some cooked shrimp or chicken into the mix.
So stand up, pull out your pots and pans, and set the water on the stove to boil… Because you have some shredding to do.



This recipe makes 2-4 servings depending on your appetite...

10-12 ounce Dried Pasta, (fettuccine, penne, egg noodles…)
3-4 each Fresh Basil Leaves, Cut Chiffinade (stacked, rolled, and cut into thin strips)
1 cup Fresh Tomatoes, Diced
2 cups Heavy Cream (half and half will work as well)
¼ cup Asiago Cheese, Shredded
¼ cup Parmesan Cheese, Shredded
1/2 cup Gouda Cheese, Shredded
1 ¼-teaspoon Salt, plus more to taste
¼-teaspoon White Ground Pepper (Black pepper can be substituted)
1 teaspoon Garlic Powder, plus more to taste
1-2 ounces Butter
2 cloves Garlic, minced

1.Bring a pot of salted water to a rolling boil and add the pasta of your choice.
2.Shred your cheeses and then cut your basil and tomatoes. (keep an eye on your pasta and make sure to stir it.)
3.In a large sauté pan, bring your heavy cream to a boil for 1-2 minutes, then reduce the heat to medium-low. (stir often and be careful it doesn’t over boil.)
4.Add the salt, pepper, garlic powder, minced garlic, and cheeses. Stir well until completely incorporated, and then reduce the heat to low.
5.Drain the pasta when it has reached Al Dente,(firm to the Bite but fully cooked) return it to the pot, and add the butter.
6.Pour the sauce over the pasta, add the tomatoes, and mix well over low heat.
7.Divide the finished dish between 2-4 plates, garnish with basil and additional cheese if desired.
8.Enjoy.

For More Smoking Hot Tips, Tricks, and Recipes check back soon.


Until next time,
Chef James

Have any questions, comments, or topics that you would like to see the Smoking Hot Chef cover? Leave it in the comment box and he will feature them!