Poached Egg Topped Sauteed Asparagus

For me, egg yolk is Mother Nature's perfect sauce.  I'm sure that I am biased because I could eat over-easy eggs every day of the week.  This recipe combines delicious in-season asparagus with the fantastic qualities of a poached egg.  Topping this off with a drizzle of Pastamore Meyer Lemon Oil and Pastamore Traditional Barrel-Aged Balsamic Vinegar give this dish a spectacular flavor.

This recipe only has a few ingredients, and works great as an appetizer or small dish.  This recipe does utilize a cooking technique that many people may not have performed themselves.  Poaching an egg is fairly simple, and the only way to get any good at it is through practice.  I won't go into deep details on how to make them, simply because there are hundreds of good resources on the internet.  Simply Google-ing "poached egg" will give great picture examples, and searching YouTube will give easy to follow visual instructions.

Ingredients:   Servings:  4
1 lb - Asparagus
4 - large eggs
1 - lemon

As needed - Pastamore Meyer Lemon Oil

As needed - Pastamore Traditional Barrel-Aged Balsamic Vinegar

1/2 Tbsp - Vegetable oil
To taste - salt and black pepper

Directions:
1.  Heat a large saucepan on the stove over medium-high heat.  Rinse the asparagus, and cut the ends off of the stalks.  Cuts should be made where the knife easily passes through the flesh.  When the pan is hot, add the vegetable oil and allow to heat.  Once hot, add the asparagus.  If the asparagus begins to darken too fast, reduce the heat to medium.  Asparagus will be done when tender.

2.  Fill a medium sized pot half-way full with water, and place on the stove over medium-high/high heat.  The water should be heated until it is just about to boil.  The water should not be a rolling boil, and there should be little to no bubbles.

3.  Add the juice of 1/2 lemon to the water.  Break the eggs into 4 separate small bowls or containers.  Using a spoon or spatula, create a whirlpool in the center of the pot.  Gently lower one egg into water.  Cook for 3-4 minutes.  Remove using a slotted spoon, and allow to drip over a towel or paper towel.  Repeat with the remaining eggs.

4.  Plate the asparagus.  Top with the poached egg, and season with salt and black pepper.  Lightly drizzle both Pastamore Meyer Lemon Oil and Pastamore Traditional Barrel-Aged Balsamic Vinegar over the top.  Enjoy!

Bold Balsamics

One thing we get asked all the time is....what can balsamic vinegar be used for besides salads and desserts?  Well my friends, we have been grilling up some very flavorful meals using balsamic vinegar.  This recipe uses a fig balsamic to marinate the meat. 

 Fig Balsamic Marinated Rib Eye Steak with Green Beans
Servings: 4

Ingredients:        
4 - Ribeye steaks
2 Tbsp - Pastamore Fig Balsamic Vinegar
1 Tbsp - vegetable oil
1 lb - fresh green beans
1/2 - medium onion, sliced
1.5 tsp - garlic, minced
1 lb - new potatoes
4 oz - milk
1 Tbsp - butter/olive oil/Pastamore Rosemary Dipping Oil
To taste - salt and black pepper

Directions:
1.  Rinse the potatoes.  Cut the potatoes into quarters and place into a large pot. 
Cover the potatoes with water, and place the pot on the stove over high heat.  Cook until fork tender.

2.  Place the steaks into a large zip top bag or onto a large dish.  Cover with 1.5  Tbsp Pastamore Fig Balsamic Vinegar and 1 Tbsp vegetable oil.  Mix until the steaks are evenly coated.  Season with salt and pepper.  Allow to marinate  10-15 minutes before cooking.  Remove the stems from the green beans.

3.  Heat grill to medium-high heat. 

4.  Place a large cast iron skillet onto one side of the grill.  Place the marinated  steaks onto the grill.  Add the sliced onions and green beans to the pan.  Add a drizzle of vegetable oil, and season with salt and pepper.  Cook for 5 minutes, and then add the minced garlic  Cook the green beans until the they are tender and the onions are soft (10-15 minutes).  Season the green beans with salt and black pepper.  Grill the steak until the desired doneness is reached.  Remove the green beans and steak from the grill.  Allow the steaks to rest for 5-10 minutes before serving.

5.  Drain the potatoes in a colander, reserving a little of the cooking liquid.  Return  the potatoes to the pot that they were cooked in, and add the 1/2 cup of milk and 1 Tbsp of butter/olive oil/Pastamore Rosemary Dipping Oil.  Mash using a potato masher.  Season with salt and pepper, and mix until thoroughly incorporated.

6.  Plate the mashed potatoes, the steak, the green beans, and then finish the plate
 with a drizzle of Pastamore Fig Balsamic Vinegar.

Fresh Lemon Tzatziki

After eating at a Greek restaurant last week, I was inspired to make some tzatziki sauce at home.  A nice warm pita and tzatziki sauce made a fantastic snack or appetizer.  The addition of the Pastamore Meyer Lemon Oil gives this tzatiziki a unique and refreshing flavor.  Amounts of ingredients can be changed in this recipe easily to accommodate specific tastes.

Ingredients:
8 oz - fat free Greek yogurt

1/2 Tbsp - Pastamore Meyer Lemon Oil

1/4-1/2 - medium cucumber
10-15 leafs - fresh mint
1 Tbsp - fresh lemon juice
To taste - salt and white pepper

Directions:
1.  Place Greek yogurt into a mixing bowl.  Add lemon juice.

2.  Peel the cucumber, and remove the seeds using a spoon.  Mince the cucumber and add to the yogurt.

3.  Remove the mint leafs from the stem.  Cut with a fine chop.  Add the mint and the Pastamore Meyer Lemon Oil to the mixing bowl.

4.  Mix until thoroughly incorporated.

5.  Serve with warmed pitas or flat bread.

Salad Time...Get out the Grill?

     Salad Time...Get out the Grill?  Why of course, there's nothing quite like grilled portabella mushrooms and a nutrient dense, refreshing salad.  I really enjoy the explosion of flavor that comes from the watermelon and the fig vinaigrette doing a dance with the mushrooms, walnuts and goats cheese.  So, when it's salad time, get out the grill, you'll be glad you did!

                           

 

 Grilled Mushroom and Spinach Salad with Balsamic Fig Vinaigrette

Servings:  4

Ingredients:         
2 - large portabella mushrooms
8 oz - baby spinach
2 Cups - seedless watermelon
2 oz - goat cheese
3 oz - walnuts
2 Tbsp - Pastamore Fig Balsamic Vinegar
3 Tbsp - Extra Virgin Olive Oil
To taste - salt and black pepper
1 tsp - minced garlic

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

2.  While the grill is heating heat a small saucepan on the stove over medium heat.  Once the pan is hot, add the walnuts to the pan. Dry roast the almonds until they have become toasted.  The walnuts will be crisp and dry, be sure to stir them often so they do not burn.

3.  Remove the stems from the portabella mushrooms and place gill side up on a plate.  Lightly drizzle with olive oil and Pastamore Fig Balsamic Vinegar.  Place 1/2 tsp of minced garlic onto the mushrooms, and spread the garlic until evenly distributed.  Season with salt and black pepper.

4.  Place the mushrooms onto the grill.  Grill until the mushroom has become tender, approximately 10 minutes.

5.  While the mushrooms are cooking, cut the watermelon into 1/2" x 1/2" pieces.

6.  Once the mushrooms have cooked, cut them into 1/4" x 1/2" strips.

7.  Place the spinach, mushrooms, and watermelon into a large bowl.  Rough chop the toasted walnuts and add to the bowl.  Crumble the goat cheese and add to the bowl.  Mix until all ingredients are evenly spread.

8.  Place the Pastamore Fig Balsamic Vinegar into a small bowl. Slowly drizzle the olive oil into the vinegar while whisking until all of the oil has been added.

9.  Serve the salad and top with the fig balsamic vinegar vinaigrette. 

Flank Steak Fajita Street Tacos

Street tacos, cart tacos, food truck tacos, etc. have always been a favorite of mine. Bold flavors packed into a small corn tortilla. It seems so simple and easy, but I am always surprised by how delicious they can be. This recipe takes the best of fajitas and street tacos, and combines them together to make a great eating experience.

This recipe could be made with different types of meat, but I felt that flank steak was most appropriate. A great substitute would be skirt steak, which is traditionally used to make fajitas. This recipe also utilizes 3 colors of bell pepper, but if they are too expensive then green bell peppers will do just fine. This recipe also uses our Pastamore Sun-Dried Chipotle Chile Oil. Substitutes for this could be Pastamore Fresh Jalapeno Oil or the Pastamore Roasted Tomato Blend Dipping Sauce and Marinade.

Ingredients: Serves: 4-6
1 lb - flank steak
1 - large red onion
1 - green bell pepper
1 - red bell pepper
1 - yellow or orange bell pepper
1 - lime
1-2 Tbsp - Pastamore Sun-Dried Chipotle Chile Oil
1 - 24-36 package small corn tortillas (may be labeled as taquito size)
1 tsp - cumin
1 tsp - oregano
As needed - Vegetable or Grapeseed Oil
To taste - salt and black pepper

Directions:
1. Preheat oven to 375°F. Lightly drizzle vegetable/grapeseed oil on the flank steak. Generously season with salt and black pepper, and then rub the steak so that it is evenly coated.

2. Julienne (thin slice) the onion and the 3 bell peppers. Set to the side. Place a large saucepan or a cast-iron skillet (preferred) on the stove over medium-high/high heat. Place a second large saucepan on the stove over medium-high heat. When the first pan is hot add oil if needed, and once hot place the steak into the pan. When the second pan becomes hot place the onions and bell peppers in.

3. Sear the steak on both sides. After the steak is seared place it into the oven to finish cooking. If in a cast-iron pan just place the pan into the oven, but if it has been cooked in a regular pan place the steak on a baking sheet then place into the oven. Season the onion and peppers with the cumin, oregano, black pepper, and the juice of half of the lime. Cook until the desired doneness is reached. Some like their fajita vegetables caramelized, and others prefer them to still have a crunch.

4. Remove the steak from the oven when it has reached the desired doneness. If using flank steak, I would not recommend cooking over medium-rare. If it is a thick cut, you are best using a thermometer to check the level of doneness. Place the steak to the side, and allow the meat to rest 5-10 minutes before slicing)

5. Place a small pot on the stove over low heat. Place a saucepan on the stove over medium/medium-high heat. Lightly coat the saucepan with oil or spray with cooking spray when the pan is hot. Place the corn tortillas (a few at a time) in the pan. Heat on each side for approximately 30 seconds. Once the tortillas have been heated, place them into the pot and cover with a lid using a pair of tongs (these will steam the tortillas as well as keep them soft and warm). Continue doing this until as many tortillas as needed have been heated.

6. Thinly slice the flank steak against the grain of the meat. This will ensure that the meat is tender. Cut the meat into 1" x 1" pieces.

7. Take two tortillas and fill with the vegetables and the meat. Drizzle the Pastamore Sun-Dried Chipotle Chile Oil over the top of the tacos. Serve and enjoy.