Passion Fruit Coconut Shrimp

Even if you don't like coconut it is hard to not enjoy the great flavor of coconut shrimp.  While they may be great at a restaurant, it is hard to know what kind of ingredients that go into making them.  Are they grabbed straight from the freezer and made with a laundry list of ingredients to keep them fresh?   This recipe only uses a few ingredients, and the hardest part is keeping your hands clean during the breading process.  This recipe uses our Pastamore Passion Fruit White Balsamic Vinegar mixed into the egg wash for a subtle sweet flavor.

Ingredients:   serves 3-4
.5 lb - fresh shrimp
2 cups - unsweetened, shredded coconut
1 Tbsp - Pastamore Passion Fruit White Balsamic Vinegar
1 cup+ - flour (rice flour is acceptable)
2 - large egg
As needed - sunflower oil
To taste - salt

Directions:
1.  Remove shells from shrimp, retaining the tails on the shrimp if desired.  Cut along the back of the shrimp with a sharp knife and devein as needed under running water.  Pat dry with a paper towel.

2.  Heat a medium frying pan on the stove over medium heat.  Add enough oil to cover half way up the shrimp.  While the pan is heating, prepare the breading station.  Place the flour into one bowl, the egg in another, and the shredded coconut into a third bowl.  Whisk the egg until beaten.  Continue whisking while slowly drizzling in the Pastamore Passion Fruit White Balsamic Vinegar.

3.  Use a thermometer to ensure that the oil is 350º F.  Adjust the heat as needed.  Cook the shrimp in batches.  First, dip the batch of shrimp into the flour.  Shake off excess flour and place into the egg wash and coat evenly.  Move the shrimp into the shredded coconut and generously cover.  Shake off excess, and then add the shrimp into hot oil.  Turn once during cooking (2-3 minutes) or until the first side is golden brown.  Cook the second side until a nice color is achieved.

4.  Remove the shrimp from the oil and place into a mixing bowl.  Season with salt, tossing to ensure even coverage.  Place onto a towel to absorb excess oil.  Serve while hot.

Savory Stuffed Peppers

Stuffed peppers are a great dinner plan for many reason; they taste great, they are an easy way to add veggies to dinner, and almost anything left in the fridge can be added to suit your tastes.  With the reasonable price of bell peppers during the summer, this is a great time to try out this tasty recipe.  This recipe uses our Pastamore Barrel-Aged Worcestershire to give the dish a great depth of flavor.  The small amount of worcestershire goes a long way and will really liven up the dish.

 Ingredients:   Serves 3-4

3-4 - green bell peppers

1 lb - 80/20 ground beef

1 tsp - Pastamore Barrel-Aged Worcestershire 

2 cups - cooked rice

2 Tbsp - corn and black bean salsa

1-1.5 oz - Colby jack cheese

1/4 - white onion

1/4 tsp - oregano

1/4 tsp - garlic powder

1/8 tsp - cumin

To taste - salt and black pepper

Directions:

1.  Preheat oven to 400ºF.  Rise the bell peppers, cut of tops, and remove seeds and veins.

2.  Dice white onion.  Heat a large frying pan on the stove over medium-medium/high heat.  Add the ground beef, white onion, Pastamore Barrel-Aged Worcestershire and spices.  Cook until the desired doneness has been reached.  Place the cooked meat into a large mixing bowl, and add the cooked rice and salsa.  Season to taste with salt and black pepper.

3.  Add 1 inch of water to a baking dish.  Add a small amount of cheese to the bottom of each green pepper.  Next, add the meat and rice mixture equally into the bell peppers and place into the dish.  If they do not stand up on their own, connect all of the peppers using toothpicks.

4.  Place into the oven and cook for 20 minutes.  Add the remaining cheese to the top of the bell peppers and return to the oven for 5 minutes or until the cheese is melted.  

5.  Serve immediately with a tossed salad of fresh veggies.

Burger. Hot dog. Durger?

Head to the grocery store and have a successful trip.  Get home, put the food away, and fire up the grill for some burgers.  The meat is seasoned and ready to go, and then you realize that you forgot the burger buns and only have the hot dog buns in the cabinet.  No problem, in comes the the hot burger... durger... bog?  Well whatever, it is a burger shaped like a hot dog.

This recipe uses our Pastamore Barrel-Aged Worcestershire Sauce and Pastamore Barrel-Aged Balsamic Vinegar.  These are combined with some spices to give the meat a bit of sausage flavor.  When life gives you lemons make hot dog shaped burgers.

Ingredients:     Serves 3-4
1 lb - 80/20 ground beef
1/2 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1/2 tsp - salt
1/4 tsp - garlic powder
1/8 tsp - mace
1/8 tsp - ground cumin
1/8 tsp - onion powder
1/8 tsp - black pepper
1 dash - cayenne pepper
6 - hot dog buns

Directions:
1.  Heat grill to medium-high heat.

2.  Place ground beef into a large mixing bowl.  Add the Pastamore Barre-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire Sauce, and all spices.  Mix until all ingredients are evenly spread.  Shape into 6 hot dog shaped patties.  Make longer than expected as the meat will shrink during the cooking process.

3.  Place the patties on the grill, turning one during the cooking process.  Cook to desired doneness and remove from the grill.

4.  Place the cooked burgers onto the hot dog buns and top with your favorite condiments.

Sausage Kebabs

I've been getting some great use out of the grill with the warm and fantastic grilling weather.  Kebabs are a quick and tasty way to use the grill while sneaking in some fruits and vegetables.  This recipe uses a simple marinade using our Pastamore White Balsamic Vinegar with Pear.  Pineapple was used in this recipe, and apples would be a great substitution for a different flavor profile.

Ingredients:   Serves 3
12 oz - 16 oz - fully cooked chicken sausage (I used spicy jalapeño from Trader Joe's)
1 - green bell pepper
1 - red bell pepper
1 - orange bell pepper
1/2 - yellow onion (optional)
1/2 - fresh pineapple
1 Tbsp - sunflower or vegetable oil
2 tsp - Pastamore White Balsamic Vinegar with Pear
As needed - salt and black pepper

Directions:
1. Heat the grill to medium/medium-high heat.

2.  Cut off top and skin of pineapple.  Cut in half, and cut 1/2" x 1/2" pieces.  Cut top and bottom off of yellow onion and cut the half into 8 pieces.  Wash the bell peppers and cut off the tops.  Cut in half vertically and cut into 1/2" x 1/2" pieces.  Slice the sausage into 1/2" pieces.

3.  Place the Pastamore White Balsamic Vinegar with Pear into a large mixing bowl.  Slowly drizzle in the sunflower oil until an emulsion has been formed.  Place the vegetables and fruit into the bowl and season with salt and black pepper.  Mix until evenly covered.

4.  Place the ingredients onto 9-10 wooden or stainless steel skewers.  Place onto the grill.  Turn as needed to avoid burning of one side.  The kebabs will cook for 10-15 minutes until they are finished.

5.  Serve while hot with fresh vegetables seasoned lightly with olive oil, salt, and black pepper.

Lemon Garlic Green Bean Pizza

July Seasonal Recipe  Fresh green beans are tasty and fresh this time of year, and it is a nice break from  frozen or canned green beans that are more common.  Cooking the lemons on the  pizza takes the bite out, and it makes for a light and summery taste.     Lemon Garlic Green Bean Pizza Serves 4 Ingredients:     1 - 10" pizza dough or crust 1/4 lb - fresh green beans, rinsed and trimmed 1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil 1/2 cup - ricotta cheese 1 - lemon To taste - salt and black pepper As needed - red pepper flakes (optional) Directions: 1.  Make dough or prepare crust as needed.  Mark Bittman's (How to Cook Everything) easy recipe works well with a pizza stone.  Preheat oven to 500ºF. 2.  Cut the top and bottom off of the lemon.  Using a sharp knife, remove the skin by cutting from top to bottom following the lemons shape.  Cut out the flesh of the lemon by cutting on either side of the white parts between the flesh.  Chop into 1/4" x 1/4" pieces 3.  Heat a large frying pan on the stove over medium heat.  Once the pan is hot, add 1 tsp of Pastamore Roasted Garlic Grapeseed Oil and the fresh green beans.  Season to taste with salt and black pepper and cook until al dente. 4.  Place the pizza crust or stretched dough onto a pizza stone or tray.  Spread the remaining 2 tsp of Pastamore Roasted Garlic Grapeseed Oil onto the entire top of the pizza dough.  Pinch gumball sized pieces of ricotta cheese onto the crust.  Add the green beans, lemons, and season as wanted with red pepper flakes. 5.  Place into the oven and cook for 10-12 minutes or until the crust is golden, turning once during the cooking process.   6.  Cut and serve immediately. July 12 Castle Rock Farmers Market 3rd and Elbert St. 8 -12 pm July 19 Castle Rock Wine Festival Castle Rock, CO http://www.castlerockculture.com/castle-rock-winefest/ July 26 - 27 Timberon Blues Festival Timberon, NM http://www.timberonbluesfestival.com/ July 25 - 27 Carbondale Mountain Fair Carbondale, CO http://www.carbondalearts.com/mountain-fair/ May 31 - Oct. 11 (Saturdays 9am–1pm) Highlands United Neighbors (HUNI) Farmer’s Market 1576 Boulder St Denver, Colorado 80211 http://denverhighland.org/farmers-market/