Chocolate Cherry Chicken

Alright, fine.  It sounds weird.  The good news is that it is delicious.  Cherry season is almost over, so now is a good time to take advantage of reasonably priced, fresh cherries.  This recipe is pretty straight forward, and only takes about 30 minutes to make.

This recipe uses our Pastamore Dark Chocolate Balsamic Vinegar.  This balsamic vinegar is obviously great for putting on berries, ice cream, or for use in other desserts.  However, it also can be effectively used in savory dishes.

Ingredients:  Serves - 3-4
1 lb - chicken breast
6 oz - fresh cherries
1 Tbsp - Pastamore Dark Chocolate Balsamic Vinegar
2 tsp - extra virgin olive oil
2 tsp - honey
1/2 cup - water
To taste - salt, sugar, and black pepper


Directions:
1.  Preheat oven to 375ºF.  Place the chicken into a baking dish and drizzle with the olive oil and honey.  Generously season with salt and black pepper.  Place into the oven and cook for 20-30 minutes, or until the internal temperature of the chicken reaches 165ºF. 

2.  While the chicken is cooking, rinse the cherries and remove the stems and pits.  Using a medium chop, cut up the cherries. 

3.  Place a small pot on the stove over medium-high heat.  Once hot, add the cherries, water, and Pastamore Dark Chocolate Balsamic Vinegar.  Bring to a boil and reduce to a simmer.  Season to taste with salt, pepper, and sugar.  Reduce the sauce by half.  If the sauce is too thick add more water, and if the sauce is too thin thicken with flour, corn starch, or a roux.

4.  Plate the chicken and top with the chocolate cherry sauce.  Serve with steamed veggies or mashed sweet potatoes.

Gluten-free Meatloaf

Meatloaf may not be exciting but it definitely can be delicious.   Instead of the usual breadcrumbs, this recipe uses oatmeal.  Between this and an egg, it keeps the meatloaf together while staying gluten free (without costing an arm and a leg for gluten-free bread crumbs).  For this meatloaf I did not use a 'meatloaf pan', instead I formed the meatloaf into its usual shape in a large baking dish.  This allows for some of the fat to run off, and for the entire outside of the meatloaf to have a nice crisp texture instead of just the top.

Ingredients:  Serves - 4
1 lb - ground beef
1 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1 cup - oatmeal
1 - egg, lightly beaten
1 - green bell pepper
1/4 - yellow onion
1 - large carrot
3/4 tsp - salt
1/2 tsp - dried rosemary
1/8 tsp - black pepper
1 dash - garlic powder
As needed - Pastamore Homemade Ketchup

Directions:
1.  Preheat the oven to 350ºF.

2.  Rinse the green pepper and peel the carrot.  Cut the green pepper in half, remove the seeds, and chop into 1/2" x 1/4" pieces.  Chop the onion into 1/4" x 1/4" pieces into a large mixing bowl.  Chop the carrot into 1/4" x 1/4" pieces.

3.  Add Pastamore Barrel-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire, oatmeal, a lightly beaten egg, and all of the spices into the mixing bowl.  Use a fork or whisk to mix the ingredients. 

4.  Add the ground beef to the mixing bowl.  Use your hands to mix the meatloaf mixture until all of the ingredients are evenly distributed.  Place the meat into a large baking dish and form into a meatloaf shape.

5.  Place into the oven and cook for 15 minutes.  Open the oven, and pull the dish far enough out that ketchup can be added.  Cover the top of the meatloaf with Pastamore Homemade Ketchup.  Place back into the oven, and cook for approximately 45 more minutes.  The internal temperature should reach 165ºF.

6.  Remove from the oven and allow to sit for 5-10 minutes before slice.  Slice and serve.

Homemade Ketchup

Store bought ketchup can be fine, but sometimes certain recipes call for a little something extra.  This recipe allows you to possibly learn a new cooking technique.  The tomatoes are prepared for this ketchup by using a technique called tomato concasse.  Follow this link to learn how to do this: http://culinaryarts.about.com/od/vegetablespotatoes/ss/tomatoconcasse.htm.  My only addition to this process would be to core the tomato by using a sharp knife to cut a cone into the top of the tomato.

Ingredients:
1 lb - tomatoes
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1/2 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar3/4 tsp - salt
1/8 tsp - black pepper
1/4 tsp - red pepper flakes
1 pinch - cumin
1 pinch - smoked paprika

Directions:
1.  Concassee tomatoes.

2.  Place tomatoes into a food processor or into a large mixing bowl if you have an immersion blender.  Blend until the tomatoes are evenly smooth.

3.  Add the Pastamore Barrel-Aged Worcestershire Sauce, Pastamore Barrel-Aged Balsamic Vinegar, salt, black pepper, and other spices to tomatoes.  Blend until the desired smoothness has been reached.

4.  Place the mixture into a medium-sized pot.  Bring to a boil, and simmer until reduced by 1/3 to 1/2.  Remove from the stove and allow to cool.  Place into a squeeze bottle or a container and place into the refrigerator.

Pastamore Avocado Salsa

Tomatoes make great salsa, avocados make great guacamole, but together they can also make a great salsa, too.  This recipe uses our Pastamore Traditional Barrel-Aged Balsamic Vinegar, and our Pastamore Fresh Jalapeno Oil can be added for some spice.  The balsamic in this salsa is used as an acidic touch in place of lime or lemon juice.  This is a quick salsa recipe that will bring a fresher taste to your dish than store bought salsa.

Ingredients:
1 - ripe avocado
2 - ripe medium Roma tomatoes
1-2 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
To taste - salt and black pepper

Directions:

1.  Rinse tomatoes and chop into 1/4" x 1/4" pieces.  Place into a medium-sized mixing bowl. 

2.  Cut the avocado in half length-wise.  Remove the seed.  Using a dull knife, cut into the flesh of the avocado, making 4-5 cuts vertically and 4 horizontally.  Use a spoon to scoop the avocado into the mixing bowl.

3.  Add 1 tsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar and season with salt and black pepper.  Mix until the ingredients are evenly distributed.  Taste the salsa. and adjust seasoning with salt, pepper, and remaining balsamic vinegar.  Refrigerate until served.

4.  Serve with your favorite chips or on top of homemade tacos!

Spicy chicken and Smashed Sweet Potatoes

On some trips to the grocery store, my inspiration for recipes comes less from what sounds good and more of what is on sale.  In this case, chicken tenderloins, sweet potatoes, and green bell peppers were all on sale.  Luckily these ingredients all mesh well together, and really have a great flavor when combined with the right spices.

This recipe uses our Pastamore Fresh Jalapeno Oil and our Pastamore Traditional Barrel-Aged Balsamic Vinegar.  The jalapeno oil is used to give the chicken a nice spice, and the traditional balsamic vinegar is used in the sweet potatoes to add a nice depth of flavor.

Ingredients:  Serves - 3-4
1 lb - chicken breast or tenderloins
1 lb - sweet potatoes
1 large - green bell pepper
2 tsp - Pastamore Fresh Jalapeno Oil
2 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/8 tsp - Chinese Five Spice (cinnamon can be substituted)
1/2 tsp - honey
1 dash - garlic powder
As desired - red pepper flakes
To taste - salt and black pepper

Directions:
1.  Place a large pot of water on the stove over high heat.  Bring to a boil.  While the water is heating,  rinse the sweet potatoes and cut them into 1" x 1" pieces.  Once the water is boiling, add the sweet potatoes and cook until the potatoes are fork tender.  Drain the potatoes using a colander (retaining some of the cooking water), and return them to the pot.

2.  While the potatoes are cooking, chop the chicken into bite-sized pieces.  When the potatoes are about half-way cooked, place a large frying pan on the stove over medium/medium-high heat.  Once the pan is hot, add the Pastamore Fresh Jalapeno Oil.  Add the chicken to the pan, and season with salt, pepper, and garlic powder.  Cook the chicken until the internal temperature reaches 165ºF.  Adjust seasoning with salt and pepper once the chicken has cooked.

3.  While the chicken is cooking, rinse and slice the green pepper into thin strips.  Cut in half, and add to the cooking chicken when a few minutes are left to finish the chicken. 

4.  Using a fork or a potato masher, smash the potatoes.  Add the Pastamore Traditional Barrel-Aged Balsamic Vinegar, Chinese Five Spice, honey, and salt and pepper.  Slowly add in the cooking water (or milk) and mix to get the desired texture for the sweet potatoes.

5.  Serve by plating the sweet potatoes first, and topping with the chicken and green pepper mixture.

Beef and Potato Tacos

Potatoes aren't only for breakfast burritos.  When looking to add a different texture or flavor to tacos, potatoes are a great addition.  They are open palates for seasoning, and they cook up pretty quick.

This recipes uses our Pastamore Fresh Jalapeno Oil that I find myself using often for both potatoes and Mexican cuisine.  If the dish isn't spicy enough once it has been made, extra jalapeno oil can be added to a salsa or drizzled on top to up the heat.

Ingredients:  Serves - 4
1 lb - ground beef
1 lb - russet potatoes
2 tsp - Pastamore Fresh Jalapeno Oil
1/4 tsp - oregano
1/8 tsp - paprika
1/8 tsp - garlic powder
1/4 tsp - cumin
To taste - salt and black pepper
8-16 - corn tortillas

Directions:
1.  Place a large pot of water on the stove over high heat.  Bring to a boil.  While the water is heating, chop the rinse the potatoes, and then chop them into 1/2" x 1/2" pieces.  Add to the boiling water and par-cook the potatoes for 5-10 minutes.  Remove from the water and drain in a colander.

2.  Heat a large frying pan on the stove over medium/medium-high heat.  Add the Pastamore Fresh Jalapeno oil, and, once the oil is warm, add the potatoes to the pan.  Add the cumin, and season to taste with salt and black pepper.  Cook until the potatoes are browned on the outside and tender inside.

3.  While the potatoes are cooking, place a large frying pan on the stove over medium-high heat.  Once the pan is hot, add the ground beef.  Season with the oregano, paprika, and garlic powder.  Cook until the ground beef reaches the desired doneness.  Season to taste with salt and black pepper.

4.  Heat the tortillas in a lightly oiled pan, turning over once during the process.  I prefer to double up my corn tortillas so they do not fall apart.  (This can be done during the cooking process so the tortillas are ready to go once the meat and potatoes are finished cooking).

5.  Place tortillas on the plate and top with a helping of ground beef.  Add a large scoop of potatoes, and top with your favorite salsa.

Find Pastamore in August

August Shows and Events

August 3-4
Bear Trap Summer Festival
Casper, Wyoming
http://beartrapsummerfestival.com/

Aug. 5 - 10
San Juan County Fair
San Juan County Fair Grounds
Farmington, N.M.
www.sanjuancountyfair.net


Aug 5 - 7
Prescott Rodeo Days Fine Arts and Crafts
Prescott Courthouse
9am-5pm
Prescott, AZ
http://prescottfineartsandcraftsshow.com/

August 10
Top This, Casper
Casper Senior Center 2-6pm
1831 E. 4^th St
Casper, WY  82601

August 10 and 11
Art in the Park
Loveland, CO
www.artintheparkloveland.com

August 10 - 12
Madonna Della Cava  Italian Feast
Boston North End
www.madonnadellacava.com

August 11
Sunday Streets at South Glenn Mall10am – 4pm
University & Arapahoe
Littleton, CO
www.shopsouthglenn.com/events

August 15
Third Thursday Street Festival 5-9pm
Downtown Sheridan Booth #117
Sheridan, Wy  82801

August 15-18
Fisherman's Feast Italian Feast
Boston North End
www.fishermansfeast.com

Aug 16 - 17 
Conifer Colo Mountain BBQ Challenge
 Meyer Ranch,
www.rotaryconifer.orgconifermtnbbq.com

August 17
Evergreen Wine Fest
12pm-6pm
Evergreen, CO
www.bootstrapsinc.org


The Lafayette Peach Festival
9am-4pm
Old Lafayette Road
Lafayette, CO
http://lafayettecolorado.chambermaster.com/events/details/13th-annual-peach-festival-479

August 22 – September 2
The Great Minnesota Get Together
Minnesota State Fair/Creative Activities Building
9am-9pm

Aug 24-25
Albuquerque Home Show, Manual Lujan Building
 NM State Fair Grounds
Albuquerque N.M.
www.abqhomeexpo.com

August 23 - 25
St. Anthony's Feast
www.stanthonysfeast.com

August 24
Front Range Wine Fest
3pm-6pm
Windsor, CO
www.frontrangewinefestival.com


August 25
12pm-6pm
Wine Festival Mesa Verde – Cortez
Cortez, CO
mesaverdecountry.com

Aug 31
Harvest Wine Festival
Southern N.M. Fair Grounds 9am-2pm
Las Cruces, NM
www.wineharvestfestival.com

Farmers Markets 

August Seasonal Recipe: Grilled Plum Chicken Sandwich

     August Seasonal recipe uses Pastamore's White Balsamic Vinegar with Pear and Asian with a Hint of Ginger Dipping Oil to make a stellar tasting sandwich. Originally, this recipe was intending to use peaches, but there were no ripe ones in the store, so plums were substituted in and turns out, it made an amazingly delicious sandwich!

  Grilled Plum Chicken Sandwich/Serves 3

  Ingredients:
1 lb - chicken breast
.75 lb - plums
1 Tbsp - Pastamore White Balsamic Vinegar with Pear
1/3 cup - ketchup
1/2 tsp - salt
1/2 tsp - red pepper flakes
1 dash - garlic powder
1 pinch - Chinese five spice
1.5 Tbsp - Mayonnaise
1.5 Tbsp - Pastamore Asian with a hint of ginger Dipping Oil
3 buns1 oz - arugula

Directions:
1.  Rinse plums, slice into quarters, remove the seed, and place into a food processor.  Blend until a puree is reached.  Add the Pastamore White Balsamic Vinegar with Pear, ketchup, salt, red pepper flakes, garlic powder, and Chinese five spice.  Blend until all of the ingredients are fully mixed.  Taste and add additional salt if needed.

2.  Place the chicken breasts into a large zip-top bag or into a medium-size mixing bowl.  Add 3/4 of the plum sauce and fully cover the chicken.  Allow the chicken to marinade for a minimum of 30 minutes.

3.  Turn the grill on to medium-high heat.  Once hot, place the chicken on the grill.  Add a large spoonful of plum sauce from the marinading container on top of the chicken.  Flip once during the cooking process, and spoon on more plum sauce after flipping the chicken.  Cook until the the chicken has reached an internal temperature of 165º F.  Remove from the grill and place to the side.

4. While the chicken is resting, add the mayonnaise and the Pastamore Asian with a hint of ginger Dipping Oil into a small bowl.  Mix using a fork or a small whisk until the sauce is smooth.  Slice the chicken into bun length strips that are 1/4" thick.

5.  Plate by placing the bottom bun on the plate and adding 3/4 Tbsp of Asian mayonnaise onto the bottom bun.  Place 1/3 of the chicken on each sandwich, and then add a large spoonful of the 1/4 plum sauce saved from the beginning.  Add arugula and finish with the top bun.