Pastamore Shrimp Cocktail

The shrimp were looking great at the store this week, and I thought it was time to write up a quick and easy appetizer. With just a little preparation, this shrimp cocktail can be ready for a midday snack or party appetizer. This recipe uses our Pastamore Fresh Jalapeño Oil for a little kick and our Pastamore Barrel-Aged Worcestershire Sauce for a great depth of flavor.

Ingredients;
2 - tomatoes
1 tsp - horseradish sauce
1 Tbsp - Pastamore Fresh Jalapeño Oil
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
Juice of 1/4 lime
1 lb - large shrimp
To taste - salt and black pepper

Directions:
1. Heat a medium pot on the stove over medium heat. Dice tomatoes into 1/4" cubes. Once the pan is hot, add half of the Pastamore Fresh Jalapeño Oil and tomatoes. Cook for 10 minutes.

2. Remove from the heat and add the horseradish sauce, Pastamore Barrel-Aged Worcestershire Sauce, remaining Pastamore Fresh Jalapeño Oil, and lime juice. Puree using a food processor or immersion blender.

3. Season to taste with salt and black pepper. Place into the refrigerator for at least 4 hours.

4. Clean and devein shrimp as needed.

5. Heat a medium pot of water on the stove over high heat. Once lightly boiling, add shrimp and cook until cooked throughout. Do not overcook as the shrimp will become stringy. Drain the shrimp using a colander and place into the refrigerator.

The Hawaiian Burger

Every one has heard of a 'Hawaiian' burger. These burgers usually entail pineapple and teriyaki sauce and not much imagination. However, this Hawaiian burger is not your typical Hawaiian burger. What makes this burger different? Not only is the pineapple marinated in our Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce, but the burger also features grilled SPAM!

I know that the first thing that comes to mind with SPAM is not necessarily a positive thought. However, sometimes food works in mysterious ways. SPAM is a staple food in Hawaii, and is even offered at McDonald's and Burger King in Hawaii. SPAM used on this burger is used in the same way that bacon would be used on a traditional burger. Sliced thinly and grilled, the SPAM gives a great flavor that makes this burger complete.


Ingredients: Servings: 3- 1/3 lb burger
1 lb - 80/20 ground beef
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 tsp - salt
1/2 tsp - black pepper
1 pinch - smoked paprika
1 tsp - Pastamore Barrel-Aged Worcestershire
3 onion buns
1 7 oz can - SPAM (sliced bacon thick)
3 pieces Pineapple - 1/2" thick slices (fresh or canned acceptable)
2 oz - Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Barrel-Aged Worcestershire, Pastamore Traditional Barrel-Aged Balsamic Vinegar, and all dry ingredients. Mix well.
3. Cut and core the pineapple (if you are using fresh). Slice the pineapple into 1/2" thick slices. In a bowl combine the pineapple and the Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce. Mix the pineapple with the sauce so that it is evenly coated and allow to sit before they go on to the grill.
4. Remove the SPAM from the can and slice into bacon thick slices. Do not cut too thin as it will burn on the grill, but you are welcome to slice it as thick as you would like.
5. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and turn the temperature to medium-high heat. Allow the burgers to cook on one side for 4-7 minutes and then turn. The goal is to only flip the burger once during the cooking process. Once the burgers are halfway done, place the pineapple and SPAM on the grill. If there is not enough room for all of the food, cook the pineapple first and the SPAM last. Cook the SPAM and pineapple until they have nice grill marks on them, but do not overcook either of them as they will dry out.
6. Check the temperature of the burger to see if they have reached the desired doneness. Servsafe recommends that ground beef is cooked to a minimum internal temperature of 155°F to kill pathogens.
6. Place the bottom of the toasted bun on the plate. On the bun place the burger, and on top of the burger place the SPAM. On top of the SPAM place the grilled pineapple and the top of the bun.

Do not be afraid of the SPAM in this recipe. It may not be the healthiest food out there, but one ounce is not going to kill you. Take the risk and try this recipe as it is written. Although many burgers this summer have been great, there is something about this burger that has made it my favorite.

Blackberry Glazed Burger

Berry season has been upon us for quite a few weeks now. This means delicious and reasonably priced berries. Now is the time to enjoy them because their quality and price will become worse as the seasons change.

Last year, I ate at a BBQ restaurant that featured blackberry glazed buffalo ribs. The intentions were good, but the flavor combinations just didn't work out quite right. Inspired to prove that blackberries, meat, and BBQ can work together I set out to create this recipe. These burgers are delicious, and have a flavor that you wouldn't expect. The high heat of the grill does a spectacular job of caramelizing the sugar in the blackberry glaze. The addition of goat cheese and spinach elevate the flavors to a higher level while not overpowering the meat.


Ingredients: Servings: 3- 1/3 lb burger
1 lb - 80/20 ground beef
1/2 - shallot - minced
1/2 tsp - salt
1 pinch - cumin
1 tsp - Pastamore Barrel-Aged Worcestershire
3 oz - goat cheese (chevre)
3 oz - baby spinach
3 buns - toasted on the grill (kaiser rolls are preferred)

Blackberry glaze:
5 oz - Fresh blackberries
1 Tbsp - Pastamore Blackberry Balsamic Vinegar
1 Tbsp - Brown sugar
2 oz - water

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Barrel-Aged Worcestershire, shallot, and all dry ingredients. Mix well.
3. Combine the blackberries, brown sugar, Pastamore Blackberry Balsamic Vinegar, and water in a saucepan. Cook over medium-high heat for 3-5 minutes, or until the glaze has reached a good consistency. If it is too thin cook for longer, and if it is too thick add more water. Pour the mixture into a food processor and puree (this can also be done by hand). Some do not like the texture of blackberry seeds, and if this is an issue the glaze should be strained through a fine strainer.
4. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and turn the temperature to medium-high heat. Using a brush, coat one side of the burger with the glaze and then place the glazed side of the burger down. Once the burgers are on the grill, brush the glaze on the top of the burgers. Allow the burgers to cook on one side for 4-7 minutes and then turn. Once turned, apply more blackberry glaze to the meat. The goal is to only flip the burger once during the cooking process.
5. Check the temperature of the burger to see if they have reached the desired doneness. Serve safe recommends that ground beef is cooked to a minimum internal temperature of 155°F to kill pathogens. While the burgers are resting for approximately 5 minutes, toast the buns in the oven or on the grill.
6. Place the bottom of the toasted bun on the plate. On the bun, place one ounce of fresh baby spinach, and on top of the spinach place the burger. Spread one ounce of goat cheese directly on top of the burger and top with the bun. Eat and enjoy!

These burgers will not taste as fruity as one would expect, and offer a fantastic, unique taste. If you are feeling really adventurous, add a few blackberries into the meat before it is cooked.

Mango and Avocado Sliders

The hot weather has been sneaking up on us and is finally here. With high humidity and scorching heat a refreshing, delicious burger is just what you need. Full size burgers aren't always the best thing to cook as they can be too filling for some. Sliders on the other hand give those eating a chance to eat as many as they want without wasting any food.

While these sliders may be small they pack a serious flavor. The refreshing flavor of mango matches fantastically with the creaminess of avocado. The bun for this slider is more important than for some of the other burgers that have been "the burger of the week". For this slider, the best bun is going to be a King Hawaiian Sweet Rolls. The sweet flavor matches great with the ingredients, and works very well because of their size.

Ingredients: Servings: 8 sliders
Patty:
1 lb - 80/20 ground beef (85/15 acceptable)
1.5 tsp - Pastamore Worcestershire
.5 tsp - salt
.25 tsp - black pepper

Sauce:
2 - flesh of mango
.5 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
To taste - salt and pepper
As garnish - 1/4 red bell pepper
As needed - water

Avocado:
1 - avocado
1 tsp - lemon juice fresh (lime juice acceptable)
To taste - salt and pepper

Directions:
1. Preheat grill to medium-high heat.
2. Combine all of the ingredients for the patty, and then separate into 7-8 equally sized sliders.
3. Remove the skin from the mangoes and cut out the flesh. Be sure to avoid the fibrous core of the mango. Place the mango in a food processor and combine the Pastamore Traditional Barrel-Aged Balsamic Vinegar. If the mixture looks too dry, add a little water at a time until it resembles a sauce. Cut the red bell pepper into quarters. You will only need one of the quarters for the garnish in this sauce (if it looks like it needs more feel free to add more). Fillet the red bell pepper as you would a fish, removing the skin from the flesh. Since this is for a garnish, only the red skin is desired and not the flesh. Mince into very fine pieces.
4. Place the sliders on the grill to cook, only turning once during the cooking process. These sliders cook very fast, and may take only 2 minutes per side. Be sure not to overcook the meat.
5. While the burgers are cooking, place the flesh of the avocado in a bowl and mash with a fork. Season with salt and pepper, and add the lemon juice.
6. Remove the sliders from the grill when they are finished cooking. Take a roll and spread 1 tsp-1 Tbsp of avocado on the bottom bun. Place the slider on top, and then top with 1 Tbsp of mango sauce.
7. Enjoy the refreshing and light slider.

The Southwest Burger

The southwest burger, here is the second installment of the Pastamore Burger Per Week Summer. This week, we head southwest for some inspiration for this southwest burger. This  burger takes the Pastamore Basic Burger and adds some spices to the meat. The bun is spread with a black bean paste that has Pastamore Fresh Jalapeno Oil added. On top of the burger is green chile, a roasted red pepper, and shredded cotija cheese. The flavor of this burger is fantastic, and all of the extra toppings and ingredients combine together to create a memorable burger.

Ingredients: Servings: 3- 1/3 lb burger
Burger:
1 lb - 80/20 ground beef
1/2 - shallot - minced
1/4 tsp - dry mustard
1/4 tsp - chipotle chile powder
1/2 tsp - dried oregano
1/8 tsp - smoked paprika
1/2 tsp - salt
1 pinch - coriander
1 pinch - cumin
1 .5 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 tsp - Pastamore Barrel-Aged Worcestershire

Toppings:
As needed - cotija cheese
1-2 - roasted red peppers (canned or home prepared)
6 Tbsp - green chile sauce (again, homemade or your favorite store bought will do)
1 can - black beans
1 Tbsp - Pastamore Fresh Jalapeno Oil
3 buns - toasted on the grill

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Traditional Barrel-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire, shallot, and all dry ingredients. Mix well.
3. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and put on medium-high heat. Place the burgers on the grill. Allow the burgers to cook on one side for 5-7 minutes and then turn. The goal is to only flip the burger once during the cooking process.
4. While the burgers are on the grill, heat the green chile and the black beans on the stove top. Once the green chile is hot set off to the side. When the black beans have been heated, drain and place into a large bowl. Combine the black beans with the Pastamore Fresh Jalapeno Oil and mash (using a potato masher or a fork). Set the black bean paste to the side.
5. Check the temperature of the burger to see if they have reached the desired doneness. If the burgers close to being done, place the cheese on top of the burgers and close the grill. If they are already done, remove the burgers from the grill, place the cheese on top, place on a plate, and cover the plate with a large bowl. Servsafe recommends that ground beef is cooked to an minimum internal temperature of 155°F to kill pathogens. While the burgers are resting for approximately 5 minutes, toast the buns in the oven or on the grill.
6. On the inside of the bottom bun, spread on 2 Tbsp of black bean paste. Place the burger on the black bean paste and top with the green chile. On top of the green chile, place a large piece of roasted red pepper. For the final touch, finely grate cotija cheese over the top of the burger.
7. Eat and enjoy!

This southwest burger is delicious and offers many different variations. If you like things spicy, add a tsp of hot sauce to the meat before cooking, or use a hot green chile. If cotija is not available, asadero or queso fresco would be suitable substitutions.