Devil Deviled Eggs

Now that the holiday dust has settled, it is time to share a successful dish. This Thanksgiving I tackled a popular holiday food. This food was deviled eggs. Although there is nothing wrong with the traditional deviled egg, I thought that it could use some "spicing" up. The obvious solution for this was some Pastamore Fresh Jalapeno Oil.

Ingredients:
6 - eggs, hard boiled
1.5 Tbsp - coarse mustard
1/4 tsp - salt
1 tsp - Pastamore White Balsamic Vinegar with Pear
1/4 Cup - mayonnaise
1 tsp - crushed red pepper
1 Tbsp - Pastamore Fresh Jalapeno Oil
.5 tsp - chili powder (can use more for garnish)

Directions:
1. Place the six eggs in a large pot and add enough cold water to cover by a few inches. Place on the stove over high heat and bring to a boil. Once at a boil, reduce the heat to a simmer and allow to cook for 5 minutes. After five minutes, turn off the heat and allow the eggs to stay in the water for 10-12 more minutes. Remove the eggs from the water with a slotted spoon, and place the eggs into an ice bath. Once the eggs are cool to touch, peel the eggs and place them into the refrigerator to cool. Allow to cool for at least one hour.

2. Once the eggs have been cooled, cut them lengthwise down the middle. Remove the yolks and place them into a mixing bowl, and place the whites onto a plate or serving platter. Add all of the ingredients to the mixing bowl and mix using a fork or a potato masher. Mix until fully incorporated.

3. The yolks will now be placed into the whites. This can be done with a spoon, or preferably, a pastry bag. Pipe or scoop the yolks into the egg whites and plate. Garnish with chili powder if desired.

These eggs are spicy and delicious. Be sure to tell your guests these are hot, or they could be in for quite a surprise.

Bruschetta Tapenade Tomato Cream Sauce

Often times consumers restrain themselves based on the name of a product. For instance, our dipping oils are versatile and can be used for many more uses than simply dipping bread. It is a delicious base to work with, and lots of tasty and interesting concoctions can be made. This recipe utilizes our new Bruschetta Tapenade, and it is used for more than just topping some bread. This sauce is simple, delicious, and as healthy as a cream sauce can get.

Ingredients: Yield: 4-5 servings
1 - 12 oz package penne
4 Tbsp - Pastamore Bruschetta Tapenade
2 Cups - milk
To taste - salt and pepper (white or black)
1.5 Tbsp - butter
1.5 Tbsp - flour
2 Tbsp - oil

Directions:
1. First, a roux will be made. Place a small saucepan on the stove over medium heat. When the pan is hot add the butter and allow to melt. Once the butter is fully melted, add the flour and mix with a whisk until it has been fully incorporated. Remove from the heat and place the pan to the side to cool.

2. Fill a large pot with large (minimum 1 gallon) and place on the stove over high heat. A few minutes before the water begins to boil place a large saucepan on the stove over medium-high heat. When the pan is hot add the milk, and begin to heat. Be sure to use a spatula to scrape the sides and bottom of the pan so that the milk does not burn. Once the water is boiling add 2 Tbsp of salt, 2 tbsp of oil, and the pasta to the water and allow to cook.

3. Once the milk is hot add the cooled roux and Pastamore Bruschetta Tapenade. Whisk in the ingredients so that they are evenly mixed into the sauce. Reduce the sauce until the desired consistency has been reached (pull it a little earlier than when it looks done because it will continue to thicken off the heat). Remove the pan from the heat and season with salt and pepper.

4. Once the pasta has reached the desired doneness, drain and return to the original pot. The sauce can either be mixed into all of the pasta, or the sauce can be ladled onto each of the plates once the pasta has been plated.

This tomato cream sauce could not be any easier to make. It has the full flavor of a store bought cream sauce, but is much healthier. The tapenade offers a great flavor that makes this dish light and fresh.

Butter and Brown Sugar Sweet Potato Pasta

The majority of the recipes written for this site are healthy and nutritious. Every once in a while, it doesn't hurt to eat something that might not be the healthiest thing for you in the world. Although the Pastamore Sweet Potato Fettuccine is perfectly healthy by itself, adding some butter and brown sugar can turn the tides.

This recipe utilizes the classic combination of sweet potatoes, brown sugar, and butter. Although olive oil could be substituted, the butter is an integral flavor component in this dish. If one is worried about calories, the butter can be reduced by one tablespoon, and a little bit of water can be added in it's place.

Ingredients: Servings: 4
1 12oz package - Pastamore Sweet Potato Fettuccine
3 Tbsp - whole butter, cut into 4 pieces
.5-1 Tbsp - brown sugar
To taste - salt and black pepper

Directions:
1. Fill a large pot with water (minimum of 4 quarts). Place on the stove over high heat, and bring to a boil.

2. When the water is boiling, add the Pastamore Sweet Potato Fettuccine.

3. Cook for 4-7 minutes or until the pasta reaches the desired doneness. Turn off the heat when the pasta has finished cooking.

4. When the pasta has been cooked, drain using a colander. Return the pasta to the pot that the pasta was cooked in, and return the pot to the burner that it was originally on. Add the butter and .5 Tbsp of the brown sugar. Mix until all of the pasta has been coated. Season with salt and black pepper. Depending on the desired sweetness, reserve or add the remaining brown sugar.

Serve with chicken, pork, or even with some regular roasted potatoes on the side. This dish is rich, flavorful, and very filling.

Asian Style Soup with Sauteed Salmon

Winter is here, and so is the time for delicious soup. As a kid I was always excited for some canned chicken corn chowder, chicken noodle soup, or clam chowder. While these all have there place, sometimes it is great to make a delicious soup from scratch. This soup takes some traditional Asian flavors and makes a very well rounded soup.

In this soup I utilized our Pastamore Asian with a hint of ginger Dipping Oil. This oil offers great flavors and adds depth to the soup. The salmon was also cooked in our Pastamore Meyer Lemon Oil. It also would work to substitute the Asian oil for the Lemon oil in the cooking of the salmon.

Ingredients: Servings: 4
4 - 4 oz salmon fillets
2 tbsp and as needed- Pastamore Asian with a hint of ginger Dipping Oil
As needed - vegetable oil
4 - eggs (optional)
1 qt - vegetable broth/stock
1 qt - water
1 - large head of broccoli
4- carrots, peeled and sliced on bias
1 package - rice noodles (3-4 oz needed)
1.5 tbsp - Huy Fong Chili Garlic Sauce
To taste - salt and black pepper

Directions:
1. Clean broccoli and peel carrots. Cut the broccoli so that the florets are removed from the stalks. Cut or break the broccoli into bite sized pieces. Cut the carrots on a bias into 1/4" thick pieces. Place to the side.

2. Place the eggs into a small pot. Cover with water and place on the stove over high heat. Bring to a boil and reduce to a simmer. Allow to cook for 2-3 minutes. Turn the heat off, and keep the pot on the burner. This will continue to cook the eggs and make it difficult for them to become over cooked. Allow the eggs to sit in the water for approximately 12 minutes, and then place the eggs into an ice bath. This will stop the cooking process and make them easier to peel when they are cool enough to handle.

3. In a large pot combine the vegetable broth/stock and water, and place over high heat on the stove. Bring to a boil and reduce to a simmer. Add the chili garlic sauce, Pastamore Asian with a hint of ginger Dipping Oil, broccoli, and carrots to the pot.

4. Place a large saucepan on the stove over medium-high heat. Place the salmon on a plate and drizzle with Pastamore Meyer Lemon Oil. Season with salt and black pepper, and then rub the fish so that the oil and seasoning is evenly spread. When the pan is hot, place a small amount of vegetable oil in the pan. When the oil is hot place the salmon top-side down in the pan. When a nice sear has been reached, turn the fish over and allow to cook. If it is becoming too dark, turn the heat down to medium. The fish should be able to easily cook within the pan without having to place it in the oven to finish it. Remove from the heat when the desired doneness has been reached. It is recommended that the fish is cooked to an internal temperature of 145°F.

5. When the broccoli and carrots have become tender (but not mushy) it is time to add the rice noodles. Break the noodles in half and place into the pot. Stir so that the noodles become submerged and separate. It should only take 1-3 minutes for the noodles to fully cook. Remove the pot from the heat and season with salt and black pepper.

6. Once the eggs have cooled, peel them and cut them in half length-wise. Using a ladle, serve the soup into four bowls (there may be extra soup). Place the hard boiled egg on one side of the bowl and the salmon on the other. Drizzle a little bit of Pastamore Asian with a hint of ginger Dipping Oil on top of the soup before serving.

This soup is light, yet filling. The spice and the broth are sure to warm you up on a cold winter's day.

Bruschetta Tapenade with Seared Chicken

Most people who enjoy Italian cuisine have heard of bruschetta. It is believed that bruschetta was created sometime during the 15th century, and it clearly has survived the test of time. While most people think that bruschetta refers to the topping on the bread it actually refers to the entire preparation (much like risotto is more a technique than a specific dish). However, this tapenade is a take on the most recognized bruschetta which is made of olive oil, tomatoes, garlic, and basil.

The new Pastamore Bruschetta Tapenade is both versatile and delicious. The addition of capers and other ingredients to the traditional preparation brings this tapenade to life. It is spectacular prepared in the traditional way on a nice piece of bread (or crostini). This tapenade is a great compliment to chicken or as a topping for white fish. The recipe below is a very simple appetizer idea that utilizes the Bruschetta Tapenade with chicken breast.

Ingredients:
2 - chicken breasts
3 oz - Pastamore Bruschetta Tapenade
1 loaf - baguette
As needed - olive oil
As needed - vegetable oil
To taste - salt and black pepper
To garnish - fresh basil, chiffonade

Directions:
1. Preheat oven to 400°F. Cut the baguette into 1/4"-1/2" thick pieces on a bias. Place the bread onto a baking sheet and drizzle each piece with olive oil, and lightly season with salt and black pepper. Cook until the bread has been lightly toasted. (10-15 min)

2. Once the bread has been removed from the oven, turn the heat down to 350°F. Place the chicken breasts on a plate and lightly drizzle with vegetable oil. Season with salt and black pepper, and rub the chicken so that the oil and seasoning is evenly spread. Heat a medium saucepan on the stove over medium-high heat. When the pan is hot add enough vegetable oil to keep the chicken from sticking. When the pan is hot, place the chicken in the pan smooth side down. Turn the chicken once it has a nice colored sear. Cook until the second side of the chicken also has nice color. Place the chicken onto a baking sheet and place into the oven. Remove the chicken from the oven when the internal temperature reaches 165°F.

3. Place approximately one tablespoon of the Bruschetta Tapenade on the pieces of bread. Slice the chicken into 1/4" thick pieces and place on top of the tapenade. Top with the basil and serve.

Enjoy this simple and delicious appetizer!

Lemon Caper Artichoke Tapenade with Tilapia

So what the heck is a tapenade any way? A tapenade traditionally consists of finely chopped olives, capers, anchovies, and olive oil. It is generally used as an appetizer on crackers, breads, a dip for vegetables, or a stuffing for meat. Nowadays tapenades include a wide variety of flavors and styles, and can be used for a multitude of preparations.

Here at Pastamore we are introducing four all new tapenades to our product line. These flavors include White Wine Artichoke and Roasted Garlic, Bruschetta, Tuscan Eggplant and Olive, and Lemon Caper Artichoke. These tapenades are made with all natural ingredients, and are both easy to use and delicious. They are great on pita bread, crackers, good bread, and can be used for many other applications. The following recipe utilizes the Lemon Caper Artichoke Tapenade with tilapia.

Ingredients:
1/2 lb - fresh tilapia
3 oz - Pastamore Lemon Caper Artichoke Tapenade
1 loaf - baguette
To garnish - fresh basil, chiffonade
As needed - vegetable oil
As needed - extra virgin olive oil
To taste - salt and black pepper

Directions:
1. Preheat oven to 350°F. Slice the bread into 1/4" thick pieces on a bias. Place the bread on a sheet pan and drizzle each piece with olive oil. Sprinkle salt and black pepper onto the bread and place into the oven. Remove when crisp (~10 minutes).

2. Place the tilapia on a plate and drizzle with vegetable oil, and season with salt and pepper. Rub the fish so that they are evenly coated. Heat a saucepan on the stove over medium-high heat. When the pan is hot add enough vegetable oil to keep the fish from sticking. Place the fish in the pan, and cook until a nice sear is achieved on either side. The fish should be able to be finished entirely in the pan, and it will be done when the flesh is firm and flaky. Remove the fish from the pan and place into a bowl.

3. Using a fork, shred the fish into small pieces. Add the Pastamore Lemon Caper Artichoke Tapenade. Stir until completely mixed.

4. Chiffonade the basil to use as a garnish. Spoon the mixture onto the bread and top with the basil. Serve while warm.