5 Weeknight Dinners Cooked with Booze

Wine, beer, vodka, tequila–they're fun to drink, but it's possible they're even more fun to cook with.
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Monday: Fennel & Tarragon Penne alla Vodka

Fennel & Tarragon Penne alla Vodka

If there's anything better than classic vodka sauce over warm, al dente penne noodles, it's penne alla vodka with extra herbs and veggies. Yum!

Recipe: Try our Fennel & Tarragon Penne alla Vodka

Tuesday: Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

shrimp mexican chorizo pineapple tacos with tequila lime

A pour of tequila really brings out all the fruity, savory, and spicy flavors in these Taco Tuesday delicacies. 

Recipe: Try our Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

Wednesday: Beer-Battered Fried Chicken & Cornmeal-Scallion Waffles 

Beer-Battered Fried Chicken & Cornmeal-Scallion Waffles

Breakfast for dinner, anyone? Put a spin on your chicken-and-waffles game with your favorite lager and a homemade batter. 

Recipe: Try our Beer-Battered Fried Chicken & Cornmeal-Scallion Waffles

Thursday: Fish with Red Wine Sauce & Rosemary Potatoes

Fish with Red Wine Sauce & Rosemary Potatoes

There are few things fancier than a homemade red wine sauce–and this one is sooo good. Drizzle it over red snapper or black bass fillets, and add some roast potatoes. Dinner, done!

Recipe: Try our Fish with Red Wine Sauce & Rosemary Potatoes

Friday: Rosemary Steak with White Wine Sauce & Green Beans with Mushrooms

Rosemary Steak with White Wine Sauce & Green Beans with Mushrooms

Who says steak has to pair with red wine every time? Top this herby cut with buttery white wine sauce, and finish with a side of flavor-packed vegetables. 

Recipe: Try our Rosemary Steak with White Wine Sauce & Green Beans with Mushrooms

Shopping List

For the fennel & tarragon penne alla vodka:

  • salt and pepper
  • 1 pound penne rigate
  • 2 tablespoons EVOO
  • 2 tablespoons butter
  • 1 bulb fennel
  • 1 onion
  • 4 cloves garlic
  • 1 28 - 32 ounce can san marzano tomatoes, preferably D.O.P.
  • 1/2 cup vodka
  • 1/2 cup heavy cream
  • 3 - 4 tablespoons chopped fresh tarragon
  • a small handful basil leaves
  • freshly grated parmigiano-reggiano

For the shrimp, Mexican chorizo & pineapple tacos with tequila & lime:

  • 2 tbsp. olive oil
  • 3/4 lb. fresh (Mexican) chorizo
  • 3/4 lb. medium shrimp
  • Salt and pepper
  • 1/4 fresh pineapple
  • 1 bunch spring onions or scallions
  • 2 jalapeños
  • 1/3 cup (a handful) cilantro or parsley
  • 2 cloves garlic
  • 2 shots (3 oz.) silver tequila
  • 2 limes
  • 12–16 6-inch corn tortillas
  • Shredded white or red cabbage
  • Hot sauce, preferably Green Tabasco or Frank’s RedHot

For the beer-battered fried chicken & cornmeal-scallion waffles:

  • 4 3/4 cups buttermilk pancake mix
  • 1/2 cup yellow cornmeal
  • 2 large eggs
  • 1/2 cup chopped scallions
  • 2 tablespoons canola oil
  • 1 cup lager-style beer
  • 1/4 cup Dijon mustard
  • 3 tablespoons Cajun seasoning
  • 8 large chicken tenders (1 lb. total)
  • 1/2 cup honey
  • 1 teaspoon sriracha

For the fish with red wine sauce & rosemary potatoes:

  • 1 1/2 lb. small round white- or yellow-skinned potatoes
  • Salt
  • About 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1 large clove garlic
  • Pepper
  • 4 sprigs fresh rosemary
  • 1 tbsp. olive oil
  • 1 large shallot
  • 1 clove garlic
  • 1 large fresh bay leaf
  • Salt and pepper
  • 1 1/2 cups Pinot Noir or other light- to medium-bodied red wine
  • 1/2 cup seafood stock or clam juice
  • 2 tbsp. butter
  • 4 red snapper or black bass fillets (6 to 8 oz. each)
  • Salt and pepper
  • About 2 tbsp. olive oil
  • Finely chopped fresh chives

For the rosemary steak with white wine sauce & green beans with mushrooms:

  • 4 1-inch-thick strip steaks or boneless ribeye steaks (8 to 10 oz. each)
  • Kosher salt and black pepper
  • 1 bag (12 oz.) trimmed haricots verts (thin green beans)
  • 1 tbsp. olive oil
  • 4 sprigs rosemary
  • 4 tbsp. butter
  • 3/4 lb. large white or cremini mushrooms
  • 2 shallots, very thinly sliced with a knife or on a mandoline
  • 1/2 cup chicken stock
  • 2 large cloves garlic
  • 1 cup white wine
  • 1/2 lemon