Smoking Tequila Sunsets

Red Hot Pepper and Tomato Soup

Pumpkin Pasta with Pork Medallions and Shiitake Mushroom Sauce

Sauteed Greens

Cat's Eye Ice Cream


2 cups tequila

1 cup gin

6 cups orange juice

Dry ice

Grenadine to taste

Mix tequila, gin and orange juice together in a large punch bowl. Add a slab of dry ice large enough to fit in the bowl, leaving room to ladle out the punch. Pour grenadine into a tiny eye dropper bottle and set nearby. Set the punch in a strategic location in the room where everyone can enjoy watching the punch eerily smoke. Ladle the punch into tall glasses filled with regular ice. Drop however much grenadine you desire (but not too much, as grenadine is very sweet) into the glasses and watch it slowly sink to the bottom, creating a beautiful sunset effect. SAUTEED GREENS (8 servings)

1 pound kale

1 pound mustard greens

2 tablespoons oil

2 tablespoons butter

2 large shallots, minced

Clean kale and mustard and dry completely. Heat oil and butter in a large pan. Add shallots and cook 1 minute. Add greens and cook just until wilted, about 10 minutes. Note that you may have to do this in several batches and reheat all at once just before serving. PUMPKIN PASTA, PORK MEDALLIONS AND SHIITAKE MUSHROOM SAUCE (8 servings)


2 cups flour

2 large eggs

2 tablespoons olive oil

1/2 teaspoons salt

4 tablespoons pumpkin puree



2 tablespoons unsalted butter

2 tablespoons olive oil

2 large cloves garlic, minced

2 pounds pork tenderloin, cut into 16 1/2-inch medallions FOR THE MUSHROOM SAUCE:

2 tablespoons unsalted butter

2 tablespoons olive oil

24 shiitake mushrooms

1 1/2 cups dry red wine

2 cups chicken stock

Juice of

1 lemon 1 large pumpkin for serving

Sauteed greens for serving (recipe below)

To make the pasta, make a well in the flour. Crack eggs into the well along with oil, salt and pumpkin puree. Slowly blend in flour with your fingers or a fork. Be gentle and do not knead. If dough is too sticky, add flour until mixture is damp and no longer sticks to your fingers. Let rest 5 minutes.

Knead dough and roll out with a pasta machine or by hand. Sprinkle with some cornmeal if the dough becomes sticky. Cut into fettucine. Sprinkle with cornmeal and set aside.

Heat 2 tablespoons butter and 2 tablespoons oil in a large saute' pan. Add garlic and saute' 1 minute. Add pork medallions and cook 6 minutes on each side, browning well. Do not overcook. Remove to a heated platter.

To make the sauce, add remaining 2 tablespoons butter and 2 tablespoons oil to saute' pan and melt over medium heat. Add mushrooms to pan and saute' 5 minutes. Remove to platter with pork. Add 1/2 cup red win to pan and reduce to 2 tablespoons. Add stock and remaining red wine. Reduce by half. Add lemon juice and season with salt and pepper to taste. Return mushrooms to pan.

Bring a large pot of water to the boil. Add pasta and cook just until the past rises to the surface (about 2 minutes). Drain and toss with mushroom sauce, being careful not to break up the mushrooms. Serve the pumpkin pasta and mushrooms in the center of a pumpkin half surrounded by the sauteed greens. To make the pumpkin half, cut a very tall pumpkin vertically or a very round pumpkin horizontally and clean. Circle the outside edge of the pumpkin with the pork medallions. RED HOT PEPPER AND TOMATO SOUP (8 servings)

9 red bell peppers

3 carrots

3 shallots

1 clove garlic, peeled

2 tablespoons olive oil

6 tablespoons unsalted butter

4 jalapeno peppers, seeded and coarsely chopped

4 cups chopped, seeded tomatoes (substitute 2 28-ounce cans Italian tomatoes, drained and chopped)

1 quart chicken stock

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

Thinly slice 6 of the red peppers, the carrots, shallots, and garlic. Heat oil and butter in a soup pot and saute' them and the jalapeno peppers until tender, about 10 minutes. Add tomatoes and cook another 10 minutes. Add stock and cayenne and cook 30 minutes, covered.

In the meantime, roast remaining 3 peppers over a high flame until black. Set in a paper bag for 5 minutes, then rinse under cold running water until all the skin comes off. Seed and cut each into 12 slivers.

Puree finished soup, reheat and season to taste with salt and pepper. Just before serving, ladle soup into bowls and garnish each with red pepper julienne. CAT'S EYE ICE CREAM (8 to 10 servings)

1/4 cup anisette liqueur

1/2 cup finely chopped licorice

1 quart half-and-half

1 cup sugar

2 teaspoons vanilla extract

Combine all ingredients and pour into chilled canister of ice cream freezer. Freeze according to manufacturer's directions.