While most of us think “cocktail” when we hear “vodka,” celebrity chef Jon Ashton imagines a delicious culinary delight in the making. Over the years, Ashton has created numerous cooking recipes featuring a variety of Van Gogh’s vodka flavors and this month, he will put his flair for food entertainment to the test during the Greater Boston Food Bank’s Super Hunger Chef Challenge, Thursday, Jan. 24, 2008 at the Four Seasons Hotel in Boston.

The Super Hunger Chef Challenge, a celebrity chef cook-off, which takes place during the Food Bank’s annual Super Hunger Month, will feature renowned chefs Jody Adams of Rialto, Marc Orfaly of Pigalle and Marco, and Ashton in a battle to the finish. Using food typically stocked by The Food Bank, the chefs will each cook one of the courses for a lavish sit-down dinner. Ashton will create his delectable Seared Salmon with Honey Pomegranate Sauce to impress the judges and guests.

Salmon
1/4 cup Van Gogh Pomegranate Vodka
4 Salmon Fillets
2 Tablespoons Light Soy Sauce
1/4 Teaspoon Dark Sesame Oil
Pinch of Salt and Pepper
3 Egg Whites, Beaten Until Frothy
3/4 Cup Corn Starch
Peanut Oil for Frying

Honey Pomegranate Sauce
1/4 Cup Van Gogh Pomegranate Vodka
4 Tablespoons Soy Sauce
1/4 Cup Honey
Pinch of Salt and Pepper

Combine soy sauce, sesame oil, salt, pepper and Van Gogh Pomegranate Vodka, and pour over salmon. Toss to coat and marinate for 30 minutes.

Meanwhile, make Honey Pomegranate Sauce by mixing soy sauce, honey and Van Gogh Pomegranate Vodka in a small saucepan. Stir frequently and boil until sauce thickens slightly (approximately four minutes).

Drain salmon, discard marinade and pat salmon dry. Add salmon pieces to beaten egg whites and toss to coat. Place the cornstarch in a bowl and season it with salt and pepper. Dredge salmon in cornstarch.

Pour peanut oil in a medium/large skillet (large enough for shallow frying) and heat to 350 degrees. Add salmon and brown on both sides. Place salmon on plate and serve with Honey Pomegranate Sauce.