Calabrian Mojito Recipes

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CALABRIAN MOJITO



Calabrian Mojito image

Provided by Giada De Laurentiis

Categories     beverage

Time P1DT15m

Yield 4 cocktails

Number Of Ingredients 7

1 teaspoon dried Calabrian chile flakes (or regular red pepper flakes)
One 750-milliliter bottle white rum
40 fresh mint leaves, plus sprigs for garnish (about 1 small bunch)
1/4 cup fresh lime juice
3 tablespoons sugar
1 cup Calabrian chile-infused rum
2 cups club soda

Steps:

  • For the infused rum: Place the chile flakes in the bottle of rum, seal and allow to steep for 24 hours, inverting the bottle every so often to agitate the chiles. Strain out the chile flakes and store the rum in an airtight bottle.
  • For the mojito: In a cocktail shaker or mixing glass, lightly bruise the mint leaves with a muddler. Add the lime juice and sugar, and stir to dissolve. Add 1 cup of the infused rum and a few ice cubes; stir to combine (about 30 stirs). Top off with club soda and stir 3 times. Divide the cocktail among 4 glasses. Garnish with a mint sprig and serve with a straw.

CALABRIAN CHILE PASTA



Calabrian Chile Pasta image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

Steps:

  • In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
  • Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

CALABRIAN CHILI POPCORN



Calabrian Chili Popcorn image

Provided by Giada De Laurentiis

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 5

1 tablespoon vegetable oil
1/2 cup popcorn kernels
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon Calabrian chili paste
1/2 teaspoon kosher salt

Steps:

  • Heat a Dutch oven over medium-high heat. Add the oil and the popcorn kernels and cover the pan. Cook, shaking occasionally, until the kernels have popped and the popping has slowed to 1 or 2 every second or so. Pour the popcorn into a large bowl. To the hot pan, add the butter and swirl until melted. Add the chili paste and stir to combine. Drizzle the mixture over the popcorn and toss well to coat. Season with the salt and serve.

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