Tomato Wedges With Flaked Sea Salt Pepper And Chilled Vodka Recipes

Steps:

• Cut tomatoes into wedges or halves. Season with flaked sea salt and crushed black pepper. Serve with glasses of chilled vodka.

Steps:

• Using a skewer, poke a few holes in each tomato. In a container, combine tomatoes and vodka. Cover and refrigerate for 2 days., Pour tomatoes and vodka into a shallow serving dish. Serve tomatoes with toothpicks; if desired, combine sea salt and pepper in a small bowl for dipping.

Steps:

• In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
• In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
• Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

Steps:

• Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a shallow bowl. Pour vodka over tomatoes and let stand, covered, tossing occasionally, 1 to 2 hours, or until soaked to desired taste.
• In a small bowl stir together salt and pepper.
• Serve tomatoes with seasoned salt for dipping.

Steps:

• In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
• Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
• Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
• Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.