Pastamore: May 2013

Friday, May 31, 2013

Cauliflower Gouda Cheeseburger

Cauliflower Gouda Cheeseburger.....Yummy!

Pastamore's June's Seasonal Recipe racks up the flavor and is in a class of its own.

Ingredients:

Meat:

1 lb - ground beef
1/4 - medium yellow onion, minced
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/4 tsp - black pepper
3-4 oz - smoked Gouda cheese
3-4 - buns

Cauliflower:
1 medium head - cauliflower
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1 Tbsp - olive oil
1 Tbsp - butter (or oil)
1 tsp - horseradish (optional)
3/4 cup - milk
To taste - salt and black pepper
Directions:
1. Turn grill on medium-high heat. While the grill is heating, rinse the cauliflower and rough chop into large pieces. The larger the piece the better it will stay together on the grill. Place the cauliflower in a large mixing bowl and add the 1 Tbsp of olive oil and Pastamore Barrel-Aged Worcestershire Sauce. Lightly mix until the cauliflower is totally covered. Place on the grill over direct heat. Cook the cauliflower for 5-8 minutes on each side, and then move it so that it is no longer over direct heat. Continue to cook for 5 minutes. Remove from the grill and place to the side.

2. Mince the onion and place into a large mixing bowl. Add the 1 Tbsp of Traditional Barrel-Aged Balsamic Vinegar, salt, and pepper. Add the ground beef, and mix until all ingredients are evenly spread. Form into 3-4 patties. Place the patties onto the grill. Cook until desired temperature is reached, turning once during cooking. Slice the Gouda into 1 oz portions, and place one slice on each burger when they are nearly done cooking (it will take longer to melt that cheddar). Lightly toast the buns.
3. Place the cauliflower into a food processor. Add the butter and horseradish and turn the processor on. Slowly add the milk to the processor as it is mixing. Season with salt and black pepper.

4. Place the burger on the bottom half of the bun. Top with a large scoop of the cauliflower puree. Garnish with a helping of arugula if desired.

Tuesday, May 28, 2013

Coconut Chicken Lettuce Wrap

Here is a quick and light recipe for grilling season. This recipe uses our Pastamore Fresh Jalapeno Oil and Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce. All of the components in this dish have great flavor and bring a great freshness to the entire dish. The recipe below will make extra coconut sauce, but you will want it for leftovers to dip everything that is in your fridge in it.

Ingredients: Serves - 4
1 lb - chicken breast
1 - lime
1 - carrot
1 - cucumber
1/2 cup - snap peas
4-5 leaves - mint
3-4 sprigs - cilantro
2 tsp - Pastamore Fresh Jalapeno Oil
To taste - salt and black pepper
4 large leaves - green leaf or bib lettuce

Coconut sauce:
1 13.5 oz can - coconut milk (regular or lite)
2 Tbsp - Pastamore Honey Ginger Teriyaki Marinade and Sauce

Directions:
1. Place the chicken into a large zip top bag. Add the juice of 3/4 lime and season with salt and black pepper. Mix until evenly coated. Allow to marinade for 15 minutes.

2. Wash all of the produce. Peel the carrot, and julienne into thin strips approximately 2" long. Peel the cucumber, cut down the middle length wise, and remove the seeds with a spoon. Cut the cucumber into pieces the same thickness and length of the carrot. Cut the snap peas into 1/4" pieces. Place all of the ingredients into mixing bowl. Finely cut the mint and cilantro and add to the bowl. Add the remaining lime juice. Add the Pastamore Fresh Jalapeno Oil, and then season to taste with salt and black pepper. Place in the refrigerator to cool.

3. Turn the grill on to medium-high heat. Once hot, place the chicken onto the grill. Flip over once during the cooking process, ensuring the chicken reaches an internal temperature of 165° F. Slice on a bias after letting the chicken rest for at least 5 minutes.

4. While the meat is cooking, combine the Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce and the coconut milk into a small pot. Mix well with a whisk. Bring to a boil, and reduce to a simmer. Cook for 5-10 minutes. Remove from the heat.

5. Place a lettuce leaf on the plate and top with the sliced chicken. Add the veggie mixture next, and garnish with some cilantro. Serve the coconut sauce in a small dish on the side for dipping. Placing the sauce on the wrap will cause it to be difficult to eat and be messy.

Sunday, May 12, 2013

Smoked Salmon Lemon Orzo Salad

It is getting to be that BBQ and potluck time of year. You know, that time of year where everyone shows up to the party with the same side dishes. Well, here is your chance to show up with something unique and delicious!

This recipe utilizes our Pastamore Gluten-free Lemon Garlic Orzo and is paired with smoked salmon. This cold pasta salad packs a huge flavor, and your friends will be asking for the recipe. This recipe is easy to put together, and is best if made the night before the party.

Ingredients:
1 12-oz package - Pastamore Gluten-free Lemon Garlic Orzo
4 oz - Smoked Salmon
1/2 cup - Greek yogurt
1/4 cup - Mayonnaise
1 Tbsp - Olive oil
4 spears - Asparagus
1/4 tsp - dried dill (use 1 Tbsp if fresh)
1/8 tsp - garlic powder
1/8 tsp - onion powder
To taste - salt and black pepper

Directions:
1. Place a large pot of water (minimum 1 gallon) on the stove over high heat. Bring to a boil. Once boiling, add the Pastamore Gluten-free Lemon Garlic Orzo to the pot. Cook until tender but still slightly al dente. Place the pasta into a colander and rinse thoroughly with cool water. Place to the side.

2. Combine the Greek yogurt, mayonnaise, and olive oil into a large mixing bowl. Use a whisk to fully mix the ingredients. Add the dill, onion, and garlic and mix well.

3. Add the pasta to the mixing bowl, and fold the ingredients together until the pasta is evenly coated.

4. Rinse the asparagus. Chop off the fibrous bottom, approximately 1.5". Thinly slice the asparagus on a bias, and then add to the mixing bowl. Using a knife or your hands, break up the smoked salmon into small pieces. Add to the mixing bowl.

5. Fold the ingredients together again so that they are evenly mixed. Season with salt and pepper to taste, and then mix again. Cover and place into the refrigerator.

6. Serve cold.