penne
2 oz. butter
6 oz smoked salmon,
juice of 1/2 a lemon
1 shot Scotch

While the pasta is cooking, slice the salmon into thin strips. Melt butter
and add the salmon. Cook over low heat to meld flavours. Add the lemon
juice. When liquid has evaporated, add the whiskey and season with salt and
pepper and cook for another five minutes. You can add some heavy cream to
make a creamier sauce. Add cooked pasta and stir to coat.

On May 24, 10:02?pm, Dave Smith > wrote:
> penne
> 2 oz. butter
> 6 oz smoked salmon,
> juice of 1/2 a lemon
> 1 shot Scotch
>
> While the pasta is cooking, slice the salmon into thin strips. Melt butter
> and add the salmon. Cook over low heat to meld flavours. Add the lemon
> juice. When liquid has evaporated, add the whiskey and season with salt and
> pepper and cook for another five minutes. You can add some heavy cream to
> make a creamier sauce. Add cooked pasta and stir to coat.

How much pasta... looks like about enough sauce for one serving, about
1/4 lb.

Sheldon wrote:
>
> On May 24, 10:02?pm, Dave Smith > wrote:
> > penne
> > 2 oz. butter
> > 6 oz smoked salmon,
> > juice of 1/2 a lemon
> > 1 shot Scotch
> >
> > While the pasta is cooking, slice the salmon into thin strips. Melt butter
> > and add the salmon. Cook over low heat to meld flavours. Add the lemon
> > juice. When liquid has evaporated, add the whiskey and season with salt and
> > pepper and cook for another five minutes. You can add some heavy cream to
> > make a creamier sauce. Add cooked pasta and stir to coat.
>
> How much pasta... looks like about enough sauce for one serving, about
> 1/4 lb.

I used a little less than half a pack, enough for two, and I added a little
cream.
It was a keeper.

"Dave Smith" > wrote in message
...
> penne
> 2 oz. butter
> 6 oz smoked salmon,
> juice of 1/2 a lemon
> 1 shot Scotch
>
> While the pasta is cooking, slice the salmon into thin strips. Melt butter
> and add the salmon. Cook over low heat to meld flavours. Add the lemon
> juice. When liquid has evaporated, add the whiskey and season with salt
> and
> pepper and cook for another five minutes. You can add some heavy cream to
> make a creamier sauce. Add cooked pasta and stir to coat.

Oh noooooooo, No No No. Scotch is like Infusion of Vomit.

Ugh.

"cybercat" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>> penne
>> 2 oz. butter
>> 6 oz smoked salmon,
>> juice of 1/2 a lemon
>> 1 shot Scotch
>>
>> While the pasta is cooking, slice the salmon into thin strips. Melt
>> butter
>> and add the salmon. Cook over low heat to meld flavours. Add the lemon
>> juice. When liquid has evaporated, add the whiskey and season with salt
>> and
>> pepper and cook for another five minutes. You can add some heavy cream to
>> make a creamier sauce. Add cooked pasta and stir to coat.
>
> Oh noooooooo, No No No. Scotch is like Infusion of Vomit.
>
> Ugh.
>

Maybe use a schnapps so it's more of a gavilax type of affair? I've used
Norwegian Aquavite succesfully

"Mudstomper" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>>
>> "Dave Smith" > wrote in message
>> ...
>>> penne
>>> 2 oz. butter
>>> 6 oz smoked salmon,
>>> juice of 1/2 a lemon
>>> 1 shot Scotch
>>>
>>> While the pasta is cooking, slice the salmon into thin strips. Melt
>>> butter
>>> and add the salmon. Cook over low heat to meld flavours. Add the lemon
>>> juice. When liquid has evaporated, add the whiskey and season with salt
>>> and
>>> pepper and cook for another five minutes. You can add some heavy cream
>>> to
>>> make a creamier sauce. Add cooked pasta and stir to coat.
>>
>> Oh noooooooo, No No No. Scotch is like Infusion of Vomit.
>>
>> Ugh.
>>
>
> Maybe use a schnapps so it's more of a gavilax type of affair? I've used
> Norwegian Aquavite succesfully

I generally like my alcohol and food separate. Granted, I know this is not
very gourmet of me. Somehow, I can see wine, but not hard liquor in
cooking. With regard to scotch in particular, I really think this it is an
acquired taste that some of us have a real aversion to. Bourbon (which
I do not drink either) while not delicious is not repugnant to me. But
the mere smell of scotch makes my stomach churn. Happily, when I
was a bartender, there were few scotch drinkers relative to those who
drank other liquors.

"cybercat" > wrote in message
...
>
> "Mudstomper" > wrote in message
> ...
>>
>> "cybercat" > wrote in message
>> ...
>>>
>>> "Dave Smith" > wrote in message
>>> ...
>>>> penne
>>>> 2 oz. butter
>>>> 6 oz smoked salmon,
>>>> juice of 1/2 a lemon
>>>> 1 shot Scotch
>>>>
>>>> While the pasta is cooking, slice the salmon into thin strips. Melt
>>>> butter
>>>> and add the salmon. Cook over low heat to meld flavours. Add the lemon
>>>> juice. When liquid has evaporated, add the whiskey and season with salt
>>>> and
>>>> pepper and cook for another five minutes. You can add some heavy cream
>>>> to
>>>> make a creamier sauce. Add cooked pasta and stir to coat.
>>>
>>> Oh noooooooo, No No No. Scotch is like Infusion of Vomit.
>>>
>>> Ugh.
>>>
>>
>> Maybe use a schnapps so it's more of a gavilax type of affair? I've used
>> Norwegian Aquavite succesfully
>
> I generally like my alcohol and food separate. Granted, I know this is not
> very gourmet of me. Somehow, I can see wine, but not hard liquor in
> cooking. With regard to scotch in particular, I really think this it is an
> acquired taste that some of us have a real aversion to. Bourbon (which
> I do not drink either) while not delicious is not repugnant to me. But
> the mere smell of scotch makes my stomach churn. Happily, when I
> was a bartender, there were few scotch drinkers relative to those who
> drank other liquors.
>

I can understand, I love a good sigle malt but if I'm not drinking it or
about to drink it the smell can be a bit strong

Michael \"Dog3\" Lonergan wrote:
>
> Pambo forced Dave Smith > to post this at:
> rec.food.cooking:
>
> > penne
> > 2 oz. butter
> > 6 oz smoked salmon,
> > juice of 1/2 a lemon
> > 1 shot Scotch
> >
> > While the pasta is cooking, slice the salmon into thin strips. Melt
> > butter and add the salmon. Cook over low heat to meld flavours. Add
> > the lemon juice. When liquid has evaporated, add the whiskey and
> > season with salt and pepper and cook for another five minutes. You can
> > add some heavy cream to make a creamier sauce. Add cooked pasta and
> > stir to coat.
>
> Sounds simple and delish. What did you do with the rest of the bottle of
> scotch

It was simple and delicious. I found that adding extra cream made for a
nicer sauce and more of it.
Don't worry about the Scotch. I always have several bottles of that on
hand. Unfortunately, or not, I don't have any blended Scotch so I used a
splash of Glenlivet. The recipe I based it on called for whiskey and didn't
specify what type. In that way is was similar to the whiskey steaks recipe
where you marinate steaks in a mixture of Dijon mustard and whiskey. I have
tired it with Rye, Scathe and Irish, and they were all great.

cybercat wrote:
>
> "Dave Smith" > wrote in message
> ...
> > penne
> > 2 oz. butter
> > 6 oz smoked salmon,
> > juice of 1/2 a lemon
> > 1 shot Scotch
> >
> > While the pasta is cooking, slice the salmon into thin strips. Melt butter
> > and add the salmon. Cook over low heat to meld flavours. Add the lemon
> > juice. When liquid has evaporated, add the whiskey and season with salt
> > and
> > pepper and cook for another five minutes. You can add some heavy cream to
> > make a creamier sauce. Add cooked pasta and stir to coat.
>
> Oh noooooooo, No No No. Scotch is like Infusion of Vomit.

Then use Bourbon or Rye. The recipe just said whiskey. I had Scotch handy,
and it was really good.

"Dave Smith" > wrote
>
> Then use Bourbon or Rye. The recipe just said whiskey. I had Scotch handy,
> and it was really good.

Do you like scotch by itself?

cybercat wrote:
>
> "Dave Smith" > wrote
> >
> > Then use Bourbon or Rye. The recipe just said whiskey. I had Scotch handy,
> > and it was really good.
>
> Do you like scotch by itself?

Scotch is my favourite whiskey, straight, on the rocks or with a little bit
of water. I have been known to have a glass of single malt for dessert.