Ingredients

• Honey Orange Chicken:
• 1 ½ pounds boneless, skinless chicken breasts or thighs
• ¼ cup fresh squeezed orange juice
• ¼ cup olive oil
• 1 tablespoon Stoli Ohranj vodka
• 1 tablespoon Stoli Sticki vodka
• 2 tablespoons honey
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced fine
• 6 chives, minced fine
• ½ teaspoon grated orange zest
• 1/8 teaspoon cayenne pepper
• Sea salt and freshly ground black pepper, to taste
• ½ red onion, cut into large chunks
• 1 red, yellow or orange bell pepper, cut into large chunks
• Cucumber-Orange-Cilantro Salsa:
• ½ large orange, chopped fine
• ½ cucumber, diced fine
• 1 tablespoon chopped fresh cilantro
• 6 chives, minced fine
• 1/2 jalapeno, minced fine
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Honey Orange Chicken:
2. Cut chicken into large chunks and set aside.
3. Soak wooden skewers in water for at least an hour before using (or simply use metal skewers to make your life easier).
4. Combine next 11 ingredients (orange juice through S&P) in a large mixing bowl, add chicken and let marinade in the refrigerator for at least 30 minutes up to 2 hours.
5. Remove chicken from fridge and let stand at room temperature for at least 15 minutes.
6. Preheat a grill or grill pan over medium-high heat.
7. Thread marinated chicken, red onion and bell peppers onto skewers (should make at least 4 large or 5 medium skewers).
8. Grill chicken skewers about 10-12 minutes until cooked through (internal temperature should read 165 degrees), turning once.
9. Serve with Cucumber-Orange-Cilantro and grilled pita or flatbread and Stoli Honey Orange Blossom Cocktails.
10. Cucumber-Orange-Cilantro Salsa:
11. In a medium mixing bowl, add diced cucumber, orange pieces, fresh cilantro, chives and diced jalapeno.
12. Add olive oil and vinegar, and S&P to taste, mixing thoroughly.
13. Serve on top of grilled chicken skewers or on the side.

Ingredients

• 1 shot Stoli Ohranj vodka
• 1 shot Stoli Sticki vodka
• 2 tablespoons honey
• 1 tablespoon Orange blossom water
• 1 teaspoon vanilla extract
• 10.5 fl oz Sparkling lemon spring water
• Orange slices, for garnish
• Edible flowers, for garnish

Instructions

1. Add vodka, honey, orange blossom water and vanilla into a cocktail shaker and mix together with a tall spoon.
2. Add ice and sparkling lemon spring water and close lid securely.
3. Shake gently until mixed together.
4. Serve in cocktail glasses over ice, garnish with orange wedges and edible flowers.

Ingredients

• 1 tablespoon lemon-infused oil
• 1 clove garlic, minced
• 1/4 cup leeks, trimmed, rinsed, sliced
• 1/2 cup orzo pasta
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon lemon zest
• Italian Sea Salt with Lemon, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat oil in a medium saucepan over medium-high heat. Add garlic and leeks and saute for about 5 minutes until soft.
2. Add orzo, broth, wine, thyme, lemon zest, sea salt and pepper to taste; mix ingredients together and bring to a boil. Cover and immediately reduce to a simmer on low heat.
3. Cook orzo for about 15 minutes until all the liquid is absorbed and stir ingredients together. Pasta should be al dente and will be an opaque color when done. (Read the package directions if adjusting quantity to ensure cooking time is correct).
4. Set aside, covered, and keep warm. Serve with the Pan-seared Scallops and Leek-Thyme Wine Cream Sauce and Sauteed Zucchini Squash.

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 leek, rinsed, trimmed and sliced
• 1/2 cup white wine
• 1/4 cup chicken broth
• 1/2 tablespoon parsley
• 1/4 teaspoon fresh thyme leaves, chopped
• 1/2 cup half and half
• 1 pound jumbo sea scallops
• Kosher or Sea Salt
• Freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Saute garlic and leeks in olive oil over medium heat for about 3-5 minutes, being careful not to burn garlic.
2. Add the wine, chicken broth, parsley and thyme, raise the heat to medium-high and let the liquid thicken and reduce to about half, stirring often (cook about 5-7 minutes until you get desired thickness).
3. Stir in the cream, reduce heat to low and let simmer for another minute or so, mixing the sauce well.
4. Rinse sea scallops and pat dry. Sprinkle with salt and pepper.
5. Heat olive oil in a cast iron saute pan over medium-high heat. Sear the scallops for about 3 minutes on each side, until a golden brown crust forms and scallops are no longer pink (do not turn scallops until each side is done).
6. Serve scallops with the Leek and Thyme Wine Cream Sauce garnished with some extra parsley and thyme with the Lemon-Leek Orzo and Sauteed Zucchini (recipes follow). A crisp white wine such as a Pinot Gris or Sauvignon Blanc is the recommended pairing for this dish.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves fresh garlic, minced
• 1 zucchini, sliced and cut in half
• 1 yellow summer squash, sliced and cut in half
• 1 teaspoon herbes de Provence
• Himalayan Pink Onion Salt, to taste
• Freshly ground black pepper

Instructions

1. In a large saute pan, heat olive oil and butter over medium heat.
2. Saute garlic for about 1 minute until lightly browned.
3. Add zucchini, yellow squash, herbes de Provence, onion salt and black pepper; mix well. Saute for about 5-10 minutes, stirring occasionally, until zucchini and squash are slightly browned and soft.
4. Serve as a side dish to the Pan-seared Scallops and Lemon-Leek Orzo.

Ingredients

• 3/4 cup celery, finely chopped
• 1/4 cup light mayonnaise
• 1/4 cup water
• 1/8 cup fresh chives, thinly sliced (plus more for garnish)
• 1/4 cup fresh green onion, thinly sliced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Old Bay seasoning or paprika
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. (4 cups) cooked lobster meat
• 6 hot dog rolls, New England-style or split-top rolls
• 4-6 fresh corn on the cob, husked
• butter, for basting corn and hot dog rolls
• 4-6 small heirloom tomatoes, cut in half
• 1/2 head green leaf lettuce
• 2-3 tablespoons lemon vinaigrette dressing, for salad
• 2-3 limes, for Corona

Instructions

1. Bring a large steam pot full of water to a rolling boil and prep all fresh ingredients. Boil lobster for about 10-12 minutes and let cool for another 10 minutes.
2. Remove the lobster claws and the tail and split open the shell to remove fresh cooked lobster, and cut up the lobster meat into large chunks and remove residue by rinsing under cold water.
3. In a large bowl, add the lobster meat and stir in celery, mayonnaise, water, chives, green onions, lemon juice, zest, salt and pepper, Old Bay seasoning or paprika. Season to taste with more lemon, paprika, salt, and pepper if desired. Garnish with additional chopped chives.
4. Boil the corn on the cob for about 10 minutes until soft. Brush with butter and grill in a grill pan for about 5 more minutes until grill marks appear. Sprinkle with sea salt and Old Bay seasoning or paprika.
5. Brush the hot dog rolls lightly with butter, and grill in a grill pan over medium-high until they get browned and toasty. Serve the lobster salad in toasted buns with the corn on the cob and a fresh green salad with heirloom tomatoes and a light lemon vinaigrette dressing and fresh ground black pepper.
6. Serve with a bowl of crunchy BBQ Kettle chips and a Corona with lime or crisp Sauvignon Blanc white wine.

Notes

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 small shallot, diced
• 3-4 slices cooked bacon, crumbled (optional)
• 6-8 marinated sun-dried tomatoes, cut into halves or quarters
• 1 quart tomato sauce (store bought or homemade, pureed smooth)
• 1 cup of vodka
• 1/2 cup of heavy cream
• 1 teaspoon fresh oregano, minced
• 1 teaspoon fresh chives, chopped
• Coarse sea salt and fresh ground black pepper, to taste
• fresh unsalted mozzarella, torn into medium pieces, for garnish
• fresh basil leaves, whole or torn, for garnish
• red pepper flakes (optional), for garnish
• 1 pound package of cooked and drained pasta (spaghetti, linguine or penne)

Instructions

1. Cook pasta in a large saucepan according to package directions (until al dente) and drain (reserving a few tablespoons of the pasta water for later); set aside. Meanwhile, cook the bacon over medium heat for about 15 minutes until crispy, drain and crumble.
2. Heat oil over medium-high heat in a large saucepan or pot. Add garlic and shallots, saute until soft and translucent, about 2 minutes. Add crumbled bacon and sun-dried tomatoes, add salt and pepper to taste. Saute for an additional 5 minutes and turn heat down to medium-low.
3. Stir in tomato sauce and vodka into the same saucepan and let simmer (approximately 20 minutes) until the sauce thickens and cooks down. Stir in the heavy cream, fresh oregano and chives and let simmer on low for another few minutes until sauce is heated through.
4. Return the pasta back to the large saucepot and ladle some of the sauce into it, along with a few tablespoons of reserved pasta water and toss to coat.
5. Ladle coated pasta into serving dishes and top with additional vodka sauce. Garnish with fresh basil leaves, mozzarella, red pepper flakes and salt and pepper to taste.