Fettuccine and Meatballs

Sometimes a pasta sauce made from fresh tomatoes is a delicious choice.  Other times, you may want the kind of sauce that your mother or grandmother may have made.  This recipe was written towards this direction, and delivers a sauce that is quick, simple, delicious, and just the right consistency.

This recipe is also a great example of a variety of our products being used together to create delicious flavors.  The meatballs have a bit of Pastamore Traditional Barrel-Aged Balsamic Vinegar in them, and this offers a nice hint of sweetness.  The sauce contains our Pastamore Basil Parmesan Dipping Oil, and it is served over our Pastamore Garlic Chive Fettuccine.  This recipe is very reminiscent of early American style Italian cuisine, and it delivers a flavor that could bring up delicious memories.

Ingredients:     Serves: 4

1 - 12 oz package Pastamore Garlic Chive Fettuccine

Meatballs:
1 lb - 85/15 ground beef
1/2 C - bread crumbs
1 - egg, beaten
1/2 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/8 tsp - black pepper
1/4 tsp - dried oregano
1/4 tsp - red pepper flake
Sauce:
26 oz - strained tomatoes (Pomi brand used specifically in this recipe)

2 Tbsp - Pastamore Basil Parmesan Dipping Oil

1 tsp - salt
1/4 tsp - red pepper flake
1/8 tsp - black pepper

Directions:
1.  Preheat oven to 375ºF.

2.  Combine the ground beef, beaten egg, and Pastamore Traditional Barrel-Aged Balsamic Vinegar into a large bowl.  Mix until evenly distributed.  Add the bread crumbs and the spices, and mix until completely mixed.  Roll into meatballs approximately 1 oz in size (15-16 total), and place onto a thick-bottomed baking sheet or dish.

3.  Place a large pot of water on the stove (minimum 1 gallon of water) over high heat, and bring to a boil.

4.  While the water is heating, place the meatballs into the oven.  Cook time should be around 20 minutes, or when the meatballs reach a minimum internal temperature of 155ºF.

5.  Place a medium sized pot on the stove over medium-high heat.  Add all of the components of the sauce.  Bring to a boil, and reduce to a simmer.  Season to taste.

6.  Once the water is boiling, add the pasta.  Cook for 5-8 minutes, or until the desired doneness has been reached.  Once cooked, drain the pasta using a colander. 

7.  To serve, plate the pasta and top with the meatballs.  Ladle the sauce over the top, and garnish with basil if desired.

Lemon Caper Artichoke Stuffed Cod Over Lemon Rice

Often times we get questions for the best way to use a tapenade.  The only answer is that the uses are limited by your imagination.  Tapenades can simply be used as a dip, or can be a great way to top fish or meat.  In this case the tapenade was used as an easy stuffing.

This recipe utilizes the Pastamore Lemon Caper Artichoke Tapenade.  This tapenade matches perfectly with fish, and it works especially well with a fish without too much flavor (like cod).  Only a tablespoon gave the dish a great flavor, and it also kept the fish nice and moist in the center.

Ingredients:   Serves: 4
4 - cod fillets (~6 oz/fillets)
4 Tbsp - Pastamore Lemon Caper Artichoke Tapenade
2 Tbsp - Pastamore Meyer Lemon Oil
1 - lemon
1 cup - brown rice
2 cups - water
As needed - vegetable oil
To taste - salt and black pepper

Directions:
1.  Cook rice according package directions.   Preheat oven to 350ºF when the rice has approximately 20 minutes left to cook.

2.  Using a sharp knife, cut a pocket into the side of the fillets.  The cut should create a "pita" like pocket, so that the fish is still connected on the sides and back.  Lightly drizzle vegetable oil onto the fish, and rub the fish so that the oil is evenly distributed.  Generously season the outside of the fish with salt and black pepper.  Use a spoon to place Pastamore Lemon Caper Artichoke Tapenade into the pocket created in each fillet.

3.  Place a large pan on the stove over medium-high heat.  When the pan is hot add enough vegetable oil to the pan to keep the fish from sticking.  Once the oil is hot, add the fish presentation side down.  Cook on each side until the fish has achieved a nice sear.

4.  Place the fillets onto a baking sheet, and place into the oven.  Cook until the fish reaches the desired doneness.  Cook time will vary depending on thickness of the fillets. 

5.  Add the 2 Tbsp of Pastamore Meyer Lemon Oil and the juice of half of the lemon to the rice.  Season with salt and pepper to taste, and mix well.

6.  Plate the lemon rice first, and then top with the stuffed cod.

Nacho Cheese Pretzel Burger

One of my favorite kind of recipes to write is one that utilizes the flavor profile of a familiar dish but delivers it in a unique fashion.  That was the goal of this recipe, and the results were fantastic.  The inspiration for this burger was a soft pretzel with nacho cheese sauce that you would get at a pretzel shop or convenience store.   

This recipe utilizes our Pastamore Fresh Jalapeno Oil in both the burger patty and in the cream cheese.  The oil gave a great flavor or jalapeno with the right amount of heat for this dish.  My friends that ate this burger did not believe that no actual jalapenos were used.  This burger was so good that it is getting added to my normal rotation.

The pretzel buns should be fairly easy to find.  They can be found at some grocery stores that sell specialty breads, some bakeries, or even at some warehouse superstores (where I found mine).  If you like soft pretzels at all then this will be a burger that you will love!

Ingredients:

4 – pretzel bun/roll

4 – slices cheddar cheese

1 lb – 85/15 ground beef (lean meat is preferred because oil is being added)

1 Tbsp + 1.5 tsp – Pastamore Fresh Jalapeno Oil

3 oz – reduced fat cream cheese (sometimes labeled as Neufchatel)

½ tsp – salt

¼ tsp – black pepper

Directions:

1.  Combine the ground beef, 1 Tbsp of Pastamore Fresh Jalapeno Oil, salt, and pepper in a large bowl.  Mix well.

2.  Turn the grill to medium-high temperature.

3.  In a small bowl combine 1.5 tsp of Pastamore Fresh Jalapeno Oil and the cream cheese.  Use a fork to thoroughly mix.

4.  Create 8 even sized patties from the ground beef.  The patties should be the same width as a regular patty, but they should be half as thick.  Set four patties onto a plate.  Use a spoon to evenly distribute the cream cheese mixture on the top of the four patties.  The cheese should be kept as close to the center as possible.

5.  Place the four remaining patties over the four on the plate.  Press the patties together, primarily on the edges.  A good seal must be made between the two patties to ensure that they do not come apart when cooking.  Also be sure they are packed together tight enough that there is not air in the center.

6.  Place the burgers onto the grill.  Cook until the desired temperature has been reached.  Burgers should be turned once during the cooking process.  The cheddar cheese should be added to the top of the burgers when they have 1-2 minutes left on the grill.

7.  Slice the pretzel rolls/buns in half.  Place the burger onto the bun, and serve with quality potato chips.