Pan Seared Flounder with Balsamic Butternut Squash Puree

Winter squash season is in full swing, and flavorful squash can be found at great prices. Butternut squash already has a nice subtle sweetness, and when it is combined with our Pastamore Traditional Barrel-Aged Balsamic Vinegar is a great pear with flounder or other white fish. The fish and puree in this recipe are paired with rice flavored with our Pastamore Meyer Lemon Oil. All of the parts of this dish taste great separately, and together make a lovely bright dish.

Ingredients:
1 lb - flounder
1 large - butternut squash
2 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 Tbsp - Pastamore Meyer Lemon Oil
1//2 Tbsp - fresh sage, chopped
1 cup - rice
2 cups - water
1 Tbsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Remove skin from butternut squash, cut in half from top to bottom, and scrape out seeds with a spoon. Cut into 1/2" cubes. Heat a large pot on the stove over medium heat. Add the vegetable oil and  chopped butternut squash. Cook until fork tender (20-30 minutes).

2. Combine rice and water in a large pot over high heat. Bring to a boil and reduce to a simmer. Cook until tender. Add the Pastamore Meyer Lemon Oil to the rice and mix well. Season to taste with salt and black pepper.

3. While the rice is cooking, heat a large frying pan on the stove over medium/medium-high heat. Lightly oil the pan as needed and season flounder on both sides with salt and black pepper. Add the flounder to the pan and cook to a minimum temperature of 145ºF turning once during the cooking process.

4. Place the cooked butternut squash, sage, and Pastamore Traditional Barrel-Aged Balsamic Vinegar in a food processor. Blend until smooth. Season to taste with salt and black pepper.

5. Plate the rice and butternut squash puree, and top with the flounder filet. Serve and enjoy.

Spicy Pineapple Risotto

Recently I've bee trying out new recipes for risotto. After getting tired of the same old vegetable based risottos I started to venture into the fruit realm. After trying mango and banana, I have created my favorite thus far; a spicy pineapple risotto.

Again, risotto is nothing to be afraid of. A recipe like this would be a side at a restaurant, and you would be charged multiple times more than you can make it at home. As long as this recipe is followed and care is taken, a beautiful and delicious meal can be had. This would go perfectly with seared tuna or teriyaki chicken.

Ingredients:
1 each - flesh of one pineapple, medium dice
12 oz - Arborio rice
1 qt - Vegetable stock
As needed - Water
2 Tbsp - whole butter
1 Tbsp - Pastamore Meyer Lemon Oil
1/2 - white onion, medium dice
1 Tbsp - Huy Fong Chili Garlic Sauce
1 Tbsp - fresh cilantro, minced
One pinch - saffron
To taste - salt and black pepper

Directions:
1. Place the vegetable stock into a pot and bring to a simmer. While the stock is heating, cut the pineapple. Watch THIS you tube video if you are unsure as how to get the flesh from the core and skin. In a separate pot while the stock is heating, place the butter and the diced onion. Sweat the onions over medium heat, ensuring that they do not cook so hot that they brown.

2. When the onions are sufficiently sweat, add the rice to the pot and stir. Make sure that all the grains are covered in fat, but be sure to not brown the rice. When the rice is covered, add enough stock to barely cover the rice and bring the heat up to medium/medium-high (simmer). In a cup place 4 oz of hot stock and the saffron. Stir and allow to sit so that the saffron becomes warm.

3. Stirring often, add stock when the previous addition of stock has been absorbed by the rice. On the second addition add the stock that contains the saffron. Continue this method until the risotto has cooked for twelve minutes.

4. After twelve minutes add the chili garlic sauce and pineapple along with the stock being added. Continue cooking, stirring, and adding stock until the rice reaches the correct level of doneness (thoroughly cooked but still al dente). If you run of of stock during the cooking process warm water can be used in its place.

5. Once the rice is cooked remove the pot from the heat. Add a touch of water (as it will still tighten up once off the stove) and add the Pastamore Meyer Lemon Oil and the cilantro. Mix well and season with salt and black pepper to taste.

6. Serve immediately. Plate and garnish with a sprig of fresh cilantro.

Thai basil would also be a good substitute for cilantro used in this recipe. Be careful not to cook at a temperature that is too high, or the risotto will not have the creamy texture that it should. This dish has the right level of heat that successfully deals with the sweetness of the pineapple while making your mouth water.

Tuna Steak Burger

The word 'burger' has become more than the typical beef patty.  Today steak, salmon, tuna, and other cuts of meat are considered under the same name as long as they fall between two buns.  However, this isn't a bad thing as great things can come from such burgers.  Inspired by a sale at the grocery store, this burger is made with fantastic tuna steaks!

For a piece of fish as thick as this, aggressive seasoning and flavors are needed to ensure that every bite is delicious.  This tuna steak was marinated in salt, black pepper, and Pastamore Meyer Lemon Oil.  The tuna was also topped with a grilled mango slice and wasabi mayonnaise.  This burger is delicious and leaves some room for your own specific taste.

Ingredients:         Servings: 3-4
1 lb - Tuna (3-4 steaks)
3-4 - buns (toasted)
1 - mango - sliced (skin and core removed)
4 Tbsp - mayonnaise
1 Tbsp - wasabi powder or paste
2 oz - Pastamore Meyer Lemon Oil
To taste - salt and pepper
To taste - chili powder

Directions:
1.  In a plastic bag or a large glass pan combine the tuna steaks, Pastamore Meyer Lemon Oil, and season with salt and pepper.  Ensure that the meat is completely covered in the marinade.  While the tuna is marinating, turn the grill on to medium-high/high heat.  Allow the tuna to sit for 10-15 minutes while the grill warms up and is cleaned.

2.  Using a peeler or a knife remove the skin from the mango.  Cut the mango into slices making sure to discard the fibrous core.  Set the mango to the side as it will be grilled when the tuna goes on the grill.

3.  In a bowl combine the mayonnaise and wasabi powder/paste.  I am recommending to add 1 Tbsp, but it will truly depend on how hot you want the mayonnaise and how strong the powder or paste is.  Even after adding the wasabi powder to the mayonnaise I added some chili powder to increase the heat.  The mayonnaise had a good amount of wasabi flavor, but lacked the heat that I was looking for.  Slowly add the wasabi and chili powder to the mayonnaise as it is easy to add more if needed, but difficult to fix the flavor if too much is added.

4.  Place the tuna steaks on the hot grill.  Depending on how hot the grill is, the tuna should cook for around 3-4 minutes per side.  The recommended temperature for a tuna steak is 145°F, but it is up to your preference as to how done you would like it.  If the meat is cooked for too long it will ruin the burger as it will turn the lovely tuna steak into a big hunk of dry meat.  While the steaks are cooking place the buns and the mango slices on the grill.  Cook the mango until it has nice grill lines on the flesh, and cook the buns until they are toasted.

5.  Pull the tuna steaks off of the grill and place onto the bottom half of the bun.  On top of the tuna burger place the grilled mango slice, and then top with the wasabi mayonniase.  Finally, top with top half of the toasted bun.

This burger is delicious as the recipe is written, but there is still room to experiment with some greens to top the burger.  Mixed greens dressed in Pastamore Meyer Lemon Oil, or even an acidic coleslaw would be a great touch.  Enjoy, experiment, and savor this delicious burger before grilling season is over!

Salmon Burger with Parsley Pesto

Beef burgers all the time can get old and monotonous. That is why we have got a great salmon burger recipe for this week. Sure you can buy prepared salmon burgers at the store, but they are usually frozen, tasteless, and have an unpleasant texture. Making salmon burgers out of fresh salmon may be a little more work, but the flavor difference is unbelievable.

When making a burger out of fish, it seems fairly straightforward that cheese would not make that great of a topping. So what should go on a tuna, salmon, etc. burger instead? A flavored aioli, an original sauce, or even a pesto can do wonders for enhancing the flavors of the fish. It is important to not make a sauce or spread that is too strong in flavor as it will cover the taste of the fish itself. It is important to let the fish in the burger shine, and then to top it off with flavors that will compliment instead of mask. That is why for this recipe a parsley pesto was used. Parsley, toasted walnuts, capers, and Pastamore Meyer Lemon Oil combine together to make a light and bright flavor.

Ingredients: Serves 4
4 buns (preferably small kaiser rolls)
Patty:
1 lb - Fresh salmon
3/8 Cup - panko bread crumbs
1/2 - shallot - minced
1/2 tsp - fresh dill - finely chopped (1/8-1/4 tsp dry)
1/2 tsp - salt
zest of 1/2 lemon
1/8 tsp - black pepper
1/2 - 3/4 - large egg (beaten)

Pesto:
1/3 Cup - toasted walnuts
2 Tbsp - capers
1 bunch - parsley
4 Tbsp - Pastamore Meyer Lemon Oil
1/2 Tbsp - fresh lemon juice
2 Tbsp - water
2 pinches - black pepper
to taste - salt

Directions:
1. The salmon for the patties can be cut by hand or cut in a food processor. If it is going into a food processor, chop into rough pieces and add remaining patty ingredients. Do not run the food processor for too long as you want the texture of the meat to remain a little coarse. If cutting by hand, cut the meat into mince size pieces. Add all of the patty ingredients and place into the refrigerator. Allow to sit for at least a few hours so that they are not quite as moist. If they are too wet they will fall apart once they go on the grill.
2. To make the pesto, preheat the oven to 350° degrees. Once the oven is up to temperature, place the walnuts in the oven for 10 minutes. Once cooked, allow to cool before adding to the remaining ingredients and chop them into smaller pieces. Chop the parsley finely, and then add the Pastamore Meyer Lemon Oil, water, capers, lemon juice, salt, and black pepper. Mix thoroughly and adjust seasoning to taste.
3. To cook the burgers turn the grill onto medium-high heat. Make sure that the grill is cleaned off from the previous use as fish burgers have a much more delicate flavor than other burgers. Flip the burgers only once during cooking. Cooking approximately 3-4 minutes per side (cooking time will depend thickness of burger and grill temperature). When the burgers are almost finished, place the buns on the grill to toast them.
4. To serve the burgers, place the salmon patty on the toasted bun and top with the parsley pesto (approximately 1-2 Tbsp).

These salmon burgers should be a great change from both prepacked salmon burgers and beef burgers. The burgers have a bright flavor that compliments the salmon very well. The parsley pesto tops off the burgers with a fantastic flavor.

Walnut, Kale, and Citrus Risotto

Risotto, isn't that hard to make? Well it isn't easy, but a homemade risotto will impress your friends, family, and taste buds. Risotto isn't as difficult as it is made out to be, and restaurant results can be achieved at home. The key to making a great risotto is to constantly stir. It is very important that the rice never sticks to the pan. If any of it becomes burned to the pot it can ruin the entire batch of risotto. Follow the recipe below and enjoy some delicious risotto.

Before we get to the recipe, I will answer the question which I'm sure some might be asking. What is kale any way? Kale is a type of cabbage that comes in multiple varieties. Curly leaf kale is commonly found in stores, but flat leaf kale should be used if it is available. Kale is extremely nutritious and has a great flavor once it has been cooked.

Ingredients: Yield: 4-6 Servings

1 qt. – Vegetable stock

1 Tbsp - Pastamore Meyer Lemon Oil

1.5 oz. – Whole butter

3 leaves - Kale

2.5 oz. – Shallots, minced

12 oz. – Arborio rice

Zest and juice of one lime

3 oz. - Toasted walnuts - small pieces

To Taste - Salt and Pepper

Directions:

1. Bring the stock to a simmer. Rinse and cut the kale into 1/2" by 1/2" pieces.

2. Heat 1 oz. butter and Pastamore Meyer Lemon Oil in a large, heavy saucepan. Add the shallots and sauté until translucent.

3. Add the rice to the shallots, Pastamore Meyer Lemon Oil,  and butter. Stir well to coat the grains with the fat, but do not allow the rice to brown.

4. Add the simmering stock, 4 fl. oz. at a time, stirring frequently. Add the lime zest and juice. Wait until the stock is absorbed before adding the next 4 fl. oz. portion.

5. After the rice has been cooking for 8 minutes add the kale to the pot.

6. After approximately 18 to 20 minutes, all the stock should be incorporated and the rice should be tender (but not too soft). Do not leave the risotto too dry as it will continue to cook after it has been removed from the heat. Remove the risotto from the heat and add the toasted walnuts.

Three Citrus Almond Salmon

Holidays come and so do the typical dishes that go with them. Sometimes taking a variation of a dish and changing it just a little can make a big difference. Below is a fish dish I have eaten with friends during Passover in the past. This is been changed a little to give it a nice fresh taste, and it is a great introduction to the spring time.

Ingredients: Serves: 4
4 - Salmon fillets
6-8 Cups - Fresh spinach
1 clove - Garlic - minced
Olive oil - As needed

Sauce:
2 oz - Water
3 oz - Almonds
3 TBSP & 1 tsp - Olive oil
2 tsp - Pastamore Meyer Lemon Oil
Juice of 1 orange
Zest of one lime
Salt and Pepper - To taste

1. Preheat oven to 350°F. In a food processor or blender add the almonds. Blend until the almonds are broken into small pieces. Add the orange juice, olive oil, Pastamore Meyer Lemon Oil, lime zest, and water and blend. Mix until the sauce is combined well and there is still some texture to the sauce. Set to the side.

2. Heat a large pan on the stove over medium-high heat. Add vegetable oil or olive oil to the pan and heat. Lightly season the salmon with salt and pepper, and place the fish in the pan when the oil is hot (top side down first). Cook the fish on both sides, achieving a nice color from the sear. After the fish has been cooked on both sides, place the salmon on a tin foil covered baking sheet and bake. (If the fish is thin, it may already be cooked - check the temperature if you are unsure.)

3. In a pot, heat olive oil over medium-high heat. Add the garlic and allow to cook until the garlic slightly blondes. Add all of the spinach. Lightly cook the spinach, approximately 2-3 minutes.

4. Check the temperature of the fish to see if it has reached the desired temperature (minimum internal temperature of 145°F).

5. Plate the spinach, top with the salmon, and spoon on the three citrus almond sauce.

This is a tasty dish that has great depth of flavor. White fish may be substituted if desired.