Carribean Rum Shrimp

Summer time begs for a light and delicious meal, fresh off the grill.  What better way than to pare up with veggies, seafood and good friends this summer?  So, get on your game friends, this recipe is a hands down delicious.  Turn up the grill, enjoy the weather and good company!

If you're like me and maybe don't know the difference between a Plantain and a Banana this is an interesting read:  http://grabemsnacks.com/what-is-a-plantain.html

Lacquer BBQ Bourbon Bacon Burger

Every month we send out an email of a seasonal recipe which was created inside of our test kitchen with you in mind. We've been having so much fun making these recipe videos and would love to share them with you!  Summer time is grilling season, this month we bring you the Lacquer BBQ Bourbon Bacon Burger.  It is simply delicious, not to mention a tongue twister. (Try saying it fast 3 times ;))
If you'd like to be included in our monthly email list, please sign up through our website. Here's the link: http://www.pastamore.com/email_signup.cfm
Bon Appetite  

Summer Passion Fruit Caprese Salad

Tomatoes, fresh mozzarella, olive oil and balsamic vinegar. A match made in heaven! Caprese salads are an Italian classic, and this recipe gives the classic a fun summer twist. Instead of the traditional balsamic vinegar, this uses our delicious Pastamore Passion Fruit White Balsamic Vinegar.

Ingredients:
1 lb - heirloom tomatoes
6-8 ounces - fresh mozzarella, bocconcini
1-2 Tbsp - olive oil
1-2 Tbsp - Pastamore Passion Fruit White Balsamic Vinegar
4-8 leaves - fresh basil
To taste - salt and black pepper

Directions:
1. Rinse tomatoes and cut into 1/4" thick slices. Drain fresh mozzarella and cut bocconcini into quarters. Add to bowl or plate individually.

2. Drizzle olive oil on top and then drizzle on the Pastamore Passion Fruit White Balsamic Vinegar.  Season to taste with salt and fresh cracked black pepper.

3. Roll up basil and thinly slice. Top mozzarella and tomatoes and serve.

Rosemary Chicken with Zoodles

The zoodle (zucchini noodle) has reached social media super star status. This vegetable noodle makes for a juicy and tasty noodle that can help you get more veggies into your diet. For this recipe I used a vegetable spiralizer which can easily be found on Amazon or at a local store.

Ingredients:
1 lb - chicken breast
2 - zucchini
2 - tomatoes
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
To taste - salt and black pepper

Directions:
1. Rinse zucchini and spiralize. Rinse tomatoes and dice into 1/4" pieces. Chop chicken into bite-sized pieces.

2. Heat a large pot on the stove over medium heat. Add Pastamore Rosemary with Roasted Garlic Dipping Oil and chicken breast. Cook until cooked throughout. Add tomatoes and zucchini noodles. Cook until noodles are tender but al dente. Season to taste with salt and black pepper.

3. Plate and enjoy.

Spicy Mango Avocado Hamburger

I have been having some fun putting our new Pastamore Sriracha Mango with White Balsamic Vinegar. This recipe combines the sweet and spicy flavors of the white balsamic vinegar with the creaminess of avocado and tartness of pineapple. Make sure you try to get in this great burger before grilling season is over.

Ingredients:
1 lb - 80/20 ground beef
2 Tbsp - Pastamore Sriracha Mango with White Balsamic Vinegar
1 - avocado
4 - pineapple rings, 1/2" thick
2 Tbsp - mayonnaise (optional)
1/2 tsp - salt
1/4 tsp - black pepper
1/4 tsp - garlic powder
1/4 tsp - cumin
4 - buns

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

2. Add ground beef to a large mixing bowl along with spices and 1 Tbsp Pastamore Sriracha Mango with White Balsamic Vinegar. Mix well. Separate into four patties.

3. Place burgers and pineapple rings onto the grill. Cook pineapple until it has nice grill marks on the first side and then flip. Cook burger until the desired doneness has been reached, turning once during the cooking process. Cut the buns in half and lightly toast on the grill.

4. Thinly slice the avocado. Plate bottom bun and top with mayonnaise and the grilled pineapple. Next, add the burger and top with a drizzle of Pastamore Sriracha Mango with White Balsamic Vinegar. Add the avocado and top with the bun.

Sweet & Smoky Steak and Eggs

 

Steak and eggs, whether for breakfast or dinner, makes for an excellent meal. In this recipe, NY strip steak is marinated with our Pastamore Sweet & Smoky Marinade and Grill Sauce. The steak is paired with tasty grilled Brussels sprouts. Just don't tell your mom you finally liked Brussels sprouts. The dish is then finished off with a great runny yolk and a drizzle of BBQ sauce.

Ingredients:    serves 2

1/2 lb - NY strip steak

2 Tbsp - Pastamore Sweet & Smoky Marinade and Grill Sauce

10 ounces - Brussels sprouts, halved

1-2 - eggs

1.5 Tbsp - oil

1/4 tsp - salt

1/4 tsp - garlic powder

To taste - salt and pepper

Directions:

1. Add NY strip steak to bowl and cover in Pastamore Sweet & Smoky Marinade and Grill Sauce, 1/4 tsp salt, and black pepper. Mix well.

2. Cut Brussels sprouts in half. Place in medium-sized mixing bowl and add 1 oil, salt, black pepper, and garlic powder. Mix well.

3. Heat grill to medium-high heat. Once hot, place Brussels sprouts smooth side down and add steak to grill. Cook for 4-5 minutes and flip. Cook until desired temperature is reached (3-7 minutes). Rest steak for 5-10 minutes before cutting.

4. Heat non-stick pan over medium heat. Once hot, coat with 1/2 Tbsp of oil. Add egg and season to taste with salt and black pepper. Cook to desired doneness, turning once.

5. Plate steak and Brussels sprouts. Top steak with egg and finish with drizzle of Pastamore Sweet & Smoky Marinade and Grill Sauce.