Good Eats Pepper Vodka Recipes

Steps:

• Remove the stems from the tomatoes. Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1 1/2 minutes.
• Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight.
• Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
• Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
• To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.
• Yield: 1 (750 ml) bottle
• Prep Time: 3 minutes
• Inactive Prep Time: 5 to 7 days
• Ease of preparation: easy

Steps:

• Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds. Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 40 degrees or below, approximately 2 to 3 hours.
• Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes. Place in the freezer for 3 hours or overnight, before serving.
• Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place.

Steps:

• Pour a shot or two of vodka out for yourself to compensate for the space the peppers will take.
• Cut a slit into each pepper. Remove seeds and inner tendril. Try to keep the peppers looking pretty.
• Insert each pepper into the bottle. Close bottle and store for at least 1 month if 80 proof, 3 months if 90 proof, the longer the better.

Steps:

• Mix all fluids and peppers to create Mo's Marinade mixture (TM).
• Place steak into a marinating pan.
• Poke steak through each side with a fork, chopsticks or bang with tenderizing hammer until it is tender.
• Flip and repeat.
• Poor marinade over steaks.
• Thinly slice onion and place on steak.
• With your hands, crush the onions such that the juice from the onions is released into the steak and marindate.
• Prepare steak as desired, via grill, oven or any other method.
• Brown onions as garnish.