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.

Tomato Soup

Many restaurants are taking classic childhood favorites and putting their own spin on them. These include gourmet grilled cheese sandwiches, truffle macaroni and cheese, and a multitude of desserts. While some of the classics are great unchanged they can become spectacular dishes with just a little work.

In this instance, a simple and delicious tomato soup is made. Just because a can of tomato soup can be bought for less than a dollar does not mean it can't be dressed up a little bit. The goal of this specific recipe is to allow the tomato to shine and to not overpower the flavor. Complimentary ingredients are used, but not in quantities so high as to distract from the tomato. With the weather still rainy and summer not here, get in on some soup action before it is out of season.

Most tomatoes at the store are mealy and flavorless. It is important to choose tomatoes for this soup that have some flavor. I used yellow grape tomatoes because they were on sale, but other acceptable tomatoes are grape, cherry, or heirloom tomatoes. It is best if you are not in a hurry with this recipe because allowing the soup to cook longer improves the flavor.


Servings: 4
Ingredients:
12 oz - Specialty tomatoes (cherry, grape, heirloom, etc.) - diced 1/4" x 1/4"
1 lb - Roma or vine-ripened tomatoes - diced 1/4" by 1/4"
3 cups - Water
2 tbsp - Olive oil
1/4 cup - Milk or cream
1 tsp - Pastamore Barrel-Aged Worcestershire
1 oz - Fresh basil
1 - Shallot - sliced
1 tsp - Black peppercorns
To taste - salt
To taste - Red pepper flakes or hot sauce
As garnish - Pastamore Traditional Barrel-Aged Balsamic

Directions:
1. Place a large pot on the stove over medium heat. When the pot is hot, add the olive oil and allow to heat. When the oil is hot, add the shallot and the black peppercorns. Cook the shallot until it is translucent, and then add the tomatoes to the pot. Turn the heat up to medium-high/high.

2. Add the Pastamore Barrel-Aged Worcestershire and red pepper flakes/hot sauce. Cook the tomatoes until they have been broken down and most of the moisture has been cooked out of them. At this point, add the water, milk, and basil.

3. Next the soup needs to be blended. This can be done in a food processor, blender, or with an immersion blender. After the soup is blended, return it to the pot and bring to a boil. Once at a boil, turn the heat down and allow the soup to simmer. During this time the soup will reduce and build flavor. Allow the soup to simmer for a minimum of 15 minutes. Season the soup with salt. If the soup is too thick add more water, and if the soup is too thin allow it too cook for longer.

4. The soup needs to be strained through a fine colander or a strainer. Place a large bowl in the sink and strain the soup into the bowl. Serve the soup in a cup or bowl and drizzle in the Pastamore Traditional Barrel-Aged Balsamic. Serve with a grilled cheese sandwich, bread, or alone.

This soup is reminiscent of tomato soup out of a can but much better. The tomato shines in this soup, and has a delicious, complex flavor. Sometimes the little extra work to make things from scratch makes a world of difference.