Restaurant Style Blended Salsa

It always seems that the salsa that you get at restaurants tastes so much better than the stuff you buy at the store. Fresh made salsa is delicious and easy to make, and might even rival what your might find at your favorite place. This recipe only takes a few minutes and a food processor. The flavors in this also improve over time, so don't feel bad letting some sit overnight.

This recipe utilizes fresh tomatoes, onion, lime juice, cilantro, spices, and Pastamore Kettle Roasted Garlic Oil. This stuff is so good that I could drink it buy the glass. If you are looking to spice the recipe up a bit you could easily toss in a seeded and deveined jalapeno pepper.

Ingredients:
8 - medium sized tomatoes (Roma, etc.)
6-8 - whole sprigs, cilantro
2 Tbsp - onion
Juice of 1/2 lime
1.5 tsp - salt
2 tsp - chili powder
.5 tsp - black pepper
1 Tbsp - Pastamore Kettle Roasted Garlic Oil
1 - jalapeno, seeded and deveined (optional)

Directions:
1. Wash tomatoes.

2. Place all ingredients into a food processor. Blend until fully mixed with no chunks.

3. Adjust seasoning (more salt or lime juice may be needed).

4. Eat immediately or refrigerate overnight, and enjoy the following day.

March Recipe Submission Winner

March Recipe Submission Winner!  We have asked our Pastamore friends to submit recipes using a Pastamore product that we will put through our very own test kitchen.  Each month we will select the best entry.  Recipe submission winner receives a $15 on line store credit. This months recipe comes from Jennifer Chiang and features Pastamore's White Truffle Oil.  It's easy and delicious! Thanks for your submission Jennifer!!!

To participate simply send your recipe submissions to pastamorerecipes@gmail.com and (if possible) include a high resolution jpg. image. Winners will be announced on our facebook page at the end of each month and recipe will be posted on our blog! 

SHRIMP TRUFFLE EGGS OVER FRENCH BAGUETTE 
Recipe Submitted by Jennifer Chiang

10 minutes to prep: 20 minutes to cook. Serves 3 people 

(Recipe can be easily doubled or tripled if you are having guests over.)

*If you do not like shrimp, then add diced ham or turkey or veggies.

Ingredients: 

*8-10 pieces of Deveined, Shrimp. (Remove Shells and slice in half)

5 Eggs (3 of which you can remove the egg yolk to reduce fat)

2 Tablespoons Reduced Fat Cream Cheese

½ Tsp. of White Truffle Oil (Can find this on www.Pastamore.com)

½ Tb Olive Oil (or Canola, Vegetable Oil)

Pinch of Salt

Pinch of Black Pepper

Garlic Powder or minced 1 clove of garlic (Can leave out if you don’t like garlic.)

Pinch of Paprika to garnish

Sliced Scallions or Chives (1 stalk is fine)

Sliced French Baguette Bread (one to one half inch slices)

Directions:

1) Turn on oven (or toaster oven) on 350 degrees and place sliced French Baguette bread in the oven to toast slightly)2) Heat skillet on low with ½ Tb Olive Oil.

3) Beat eggs briskly with a fork until you see lots of bubbles. (Beat 30-50 seconds, incorporating air in the eggs makes it fluffy.)

4) Stir in salt, pepper, and garlic powder with eggs.

5) Stir fry shrimp in skillet until slightly pink 2 minutes (medium done, do NOT overcook as shrimp will taste rubbery)

6) Place reduced fat cream cheese in the hot skillet for 1-2 minutes stir constantly; heating up the cream cheese.

7) Pour in egg mixture over shrimp (shrimp will continue to cook as eggs cook.)

8) Wait 1-2 minutes for the eggs to start setting and then gently fold the edge of the eggs in.

9) When eggs are halfway set (starting to cook halfway), stir in the sliced scallions/chives. Do NOT overcook the eggs. Eggs will continue to cook after heat is turned off. Eggs should be soft but not runny.

10) Turn off heat and add white truffle oil. A little goes a long way.

11) Spoon eggs and shrimp over toasted slices of French Baguettes. To garnish, sprinkle a bit of paprika over the eggs.

12) Serve immediately.

April's Recipe of the Month

April's recipe of the month was created for all you grill masters out there!  Thank Goodness...Spring is finally here and that means that grilling season is in full swing!  So get fired up and grill to your hearts content.  This recipe is simply delicious! Bon Appetit!!

CHIPOTLE NY STRIP STEAK and GRILLED ASPARAGUS
Serves 6

Ingredients:
3 lb - New York strip steak
3 Tbsp - Pastamore Sun-Dried Chipotle Chile Oil
2 tsp - cumin
2 tsp - oregano
1 tsp - salt
2 lb - Fresh asparagus
1 Tbsp - Pastamore Kettle Roasted Garlic Oil
1 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
5-6 - Medium size sweet potatoes/yams
2 Tbsp - Tequila
Juice of 1 lime
As needed - salt and black pepper

Directions:
1.  Place a large pot of water onto the stove over high heat.  Bring to a boil.  While the water is heating, wash the sweet potatoes/yams.  Cut the tops and bottoms off, and then cut 1/4" lengthwise off of two opposing sides.  Slice the sweet potatoes long ways, yielding 3-4 long pieces per sweet potato.  Once the water is boiling, place the sweet potatoes into the water and cook.  Sweet potatoes will be par cooked in 5-8 minutes, just when they become fork tender.  Do not overcook or they will fall apart on the grill.  Drain and place to the side.  Cut the fibrous bottoms of the asparagus.  You can tell where to cut because the knife will easily pass through the asparagus without much force.

2.  Turn the grill on high heat.  While the grill is heating, rub the steaks with 1/2 of the Pastamore Sun-Dried Chipotle Chile Oil.  Once the steaks are coated evenly season with the cumin, oregano, and salt.  Once the grill has become hot, use a brush to scrape off any remaining food residue.  Turn the heat down to medium-high. 

3.  On a plate or in a dish pour the tequila and lime juice over the sweet potatoes, and mix until evenly coated.  Season with salt and black pepper.

4.  Place the steaks onto the grill.  The sweet potatoes can go on at the same time depending on grill space.  Only flip the steaks once during the cooking process.  Sweet potatoes will be cooked when they have dark grill marks, but be careful not to burn them.

5.  While the steaks are cooking combine the asparagus, Pastamore Kettle Roasted Garlic Oil, and Pastamore Traditional Barrel Aged Balsamic Vinegar in a zip-top bag or large dish.  Mix until evenly coated.

6.  Remove the steaks from the grill when the desired temperature has been reached.  Brush the steaks with the remaining 1/2 of the Pastamore Sun-dried Chipotle Chile Oil.  Place them off to the side, and allow them to rest for at least 5-10 minutes before eating.  Place the asparagus onto the grill so that the grate is perpendicular to the asparagus.  Using tongs, move the asparagus often ensuring that it does not burn.  Asparagus will be finished when tender.

7.  Plate the sweet potatoes and steak, and then top with the asparagus.

Crock Pot Vegetarian Refried Beans

I am a sucker for Mexican food, and have stumbled upon a great way to make vegetarian refried beans at home. Cooking the pinto beans in the crock pot instead of on the stove top gives the beans a fantastic depth of flavor. Running these beans through a food processor when finished also gave the refried beans a spectacular, velvety texture.

This recipe involves cooking the beans with onion, garlic cloves, and some spices. Cooking the beans over an extended period of time with these aromatic ingredients allow the beans to soak up an amazing amount of flavor. These beans are finished with just a little bit of Pastamore Fresh Jalapeno Oil, and are way healthier than most refried beans you will find at a restaurant.

Ingredients:
1 lb - dry pinto beans
1/2 - white onion
4 - garlic cloves
3 - bay leaves
1/2 Tbsp - salt
1 tsp - cumin
1/2 tsp - oregano
To taste - black pepper
1 Tbsp - Pastamore Fresh Jalapeno Oil
As needed - water

Directions:
1. First, the beans will need to soak over night. Rinse the beans in a colander, and discard any bad beans you can see. Place the beans into a large container and cover with water. Allow to soak over night in a sealed container.

2. Drain the beans, and then place them into the crock pot. Smash the garlic cloves with the side of a knife or a spoon, and add them to the crock pot. Slice the onions into thin slices and add to the crock pot. Add of the spices.

3. Cover the beans with water approximately 2-3 inches above the beans. Don't be afraid of adding too much water because excess water can be discarded when the beans are done cooking. Turn the crock pot on. These beans can either be cooked on either high or low temperature. On high temperature the beans will take between 4 and 6 hours. It is recommended that the beans are cooked on the low temperature. Cook time will range from 6-10 hours on low. Cook time will depend on type of crock pot, length of time the beans were soaked, elevation, and a load of other variables.

4. Once the beans are tender to the bite and have the texture of canned beans turn off the heat. Using a ladle, scoop the beans into a food processor. Try not to add too much of the cooking liquid because you can add more if needed, bu tcan not remove what has already been added. It is recommended that the bay leaves are removed, and that the onion and garlic are left in when processed. Blend until smooth. Add the Pastamore Fresh Jalapeno Oil. If the refried beans are too thick, add more of the cooking liquid to the food processor and blend. Adjust seasoning (more salt may need to be added).

5. Serve and enjoy.

The leftovers from these are even great cold. They also did not last long in the refrigerator.

Bay Scallop Gnocchi Piccata

Piccata is a traditional Italian sauce made with garlic, lemon, and capers. Chicken and pork piccata are fairly common, and the light, fresh sauce also pairs very well with seafood. This recipe utilizes our Pastamore Meyer Lemon Oil and in-season produce, lemons.

I chose bay scallops for this recipe because they were once again on sale at the store. Diver scallops, shrimp, or any white fish would be an acceptable substitute for the bay scallops used in this recipe. The use of lemon zest, lemon juice, and Pastamore Meyer Lemon Oil give this dish a great depth of lemon flavor.

Ingredients: Servings: 4-6

Gnocchi:

2 lbs – russet potatoes

8 oz - flour
1 tsp – salt

1 – whole egg

2 – egg yolks

zest of one lemon

Sauce:

2 Tbsp –butter

2 – garlic cloves, minced

1 Tbsp - flour

1 Tbsp – capers

juice of one lemon

16 oz - water

12-16 oz – bay scallops

Directions:

1. Heat 1 Tbsp of butter in a small saucepan over medium heat. When the butter has melted, turn off the heat and add 1 Tbsp flour. Whisk until the mixture is uniform. This roux will be used later to thicken the sauce.

2. Peel the potatoes, and then cut them into 2” x 2” pieces. Place them into a large pot and cover with water. Bring to a boil, and reduce the heat to medium/medium-high. Remove the potatoes from the water when they are fork tender. Drain the potatoes, and place into a large bowl. Use a food mill, potato ricer, or a potato masher to make the potatoes as smooth as possible.

3. Clean the pot used for cooking the potatoes, and fill it approximately half full with water. Place on the stove, and bring to a boil.

4. Crack the egg and two yolks into a small bowl and whisk. With the potatoes in a large bowl, form a mound with an indentation in the middle (like a volcano). Pour the eggs into the divot that has been created. Mix the potatoes and eggs until they have become fully incorporated. Next, add the salt, lemon zest, and half of the flour. Mix until a dough is formed.

5. Lightly flour a large work surface, such as a countertop. Place the potato mixture onto the counter, and add the remaining flour. Knead the dough until is not very tacky to the touch. Using a knife, slice off approximately 1/10th-1/8^th of the dough. On a floured work surface, roll the dough out in a long tube (making it look like a snake). The dough should be approximately ½” thick in diameter. Using a sharp knife, cut the rolled out dough into ¾” long pieces. Using a floured fork or gnocchi paddle, press down to create indentations in the pieces.

6. Place the gnocchi into the boiling water. The gnocchi are cooked when they rise to the top and do not sink back down to the bottom. Taste the first batch for consistency. If they dissolve in the water or don’t hold together very well, the dough needs more flour added to it. Place the gnocchi into a large, oiled container. Repeat the rolling and cooking process until all of the gnocchi have been cooked.

7. Once the gnocchi have been cooked, place to the side.

8. Place a large saucepan on the stove over medium-high heat. Once the pan has become hot, add 1 Tbsp of butter. Once the butter has melted, add the 1 Tbsp of capers and the minced garlic. Allow to cook, but do not let the garlic over-blonde (some coloring is good, but burning the garlic will ruin the flavor of the entire dish). Add the 16oz of water and the juice from one lemon. Season with salt and black pepper.

9. Allow the sauce to cook for approximately 10 minutes. At this point, add the roux to the sauce, and fully incorporate with a whisk. Next, add the scallops and cook until they are cooked throughout. Remove from the heat.

10. Place a separate large pan on the stove (preferably a cast iron pan) over medium-high heat. When the pan is hot, add 1-2 Tbsp of Pastamore Meyer Lemon Oil. Add a desired portion of gnocchi into the pan. Do not stir or shake as they cook, allowing the gnocchi to sear on one side. When the gnocchi have achieved a good sear, remove from the pan and plate.

11. Top the gnocchi with the bay scallop piccata sauce. There may be some leftover gnocchi, which surely is not a bad thing.

Balsamic Meat and Potaoes

I grew up in Iowa on meat and potatoes. This recipe is a take on a standard meat and potato dish. This recipe utilizes our Pastamore Traditional Barrel Aged Balsamic Vinegar. The texture difference between the potatoes, mushrooms, and meat offers a nice touch to this meal. Simple, yet refined flavors make this dish a sure winner.

Ingredients: Servings: 4

1 lb - sirloin steak

1 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar

12 oz - button mushrooms

4 - large russet potatoes

1 Tbsp - vegetable oil

1 Tbsp - butter

1 Tbsp - flour

1 tsp - dried rosemary

As needed – vegetable oil

To taste – salt and black pepper

Directions:

1. Preheat the oven to 350°F. While the oven is heating, wash the potatoes. Once clean, lightly coat the exterior with vegetable oil. Once the oven is preheated, place the potatoes on a sheet pan on a rack in the middle of the oven. Cook time will take between 40-60 minutes.

2. Dice the sirloin steak into 1/2” x 1/2” pieces. In a small saucepan melt the 1 Tbsp of butter over medium heat. Once the butter has melted, add the flour to the pan and turn off the heat. Using a whisk mix the flour and butter together, creating a roux. Remove from the heat, and place to the side.

3. After the potatoes have been in the oven for 30 minute, heat a large saucepan on the stove over medium-high heat. When the pan is hot, add the 1 Tbsp of vegetable oil. Once the oil is hot, add the steak to the pan. Brown the steak and mushrooms to the pan. Cook until the steak has become browned on all sides.

4. Once the steak has brown, add 2 Cups of water, rosemary, and the Pastamore Traditional Barrel Aged Balsamic Vinegar. Bring to a boil, and reduce to a simmer. Continue cooking the meat and mushrooms until the meat has reached the desired temperature. At this point, add the roux and whisk to incorporate. Simmer until sauce reduces.

5. If sauce is too thick add more water, if the sauce is too thin make more roux. Remove from the heat.

6. Cut the potatoes down the middle and plate. Ladle the meat, mushrooms, and sauce over potato. Garnish with Pastamore Traditional Barrel Aged Balsamic Vinegar.