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.

Cherry Chutney Burger with Bok Choy

CHERRY CHUTNEY BURGER with BOK CHOY
(Serves 3-4)

Grill masters be warned; this Cherry Chutney Burger is a refreshing, different and delicious summer burger and your guests will be delighted by it's rich cherry flavor!  It's best to "prepare" the chutney one day in advance as this allows the flavors to enhance when allowed to sit overnight.

          Ingredients:        
Cherry Apple Chutney:
3/4 lb - Granny Smith apples
3 Tbsp - Pastamore Dark Sweet Cherry Balsamic Vinegar
1 oz - dried cherries
1 oz - fresh ginger root
.5 oz - shallot
1 tsp - brown sugar
1/4 tsp - salt
1/4 tsp - red pepper flakes

Burger:
1 lb - ground beef (80/20 or 85/15 preferred)
1 Tbsp - Pastamore Dark Sweet Cherry Balsamic Vinegar
2 Tbsp - dried cherries
1 tsp - Chinese Five Spice
1/2 tsp - salt
2 - baby bok choy
3-4 - buns (onion bun preferred)
As needed - olive oil
As garnish - sweet pickled ginger

Directions:
Chutney:
1.)  Wash and peel the apples.  Cut the apples into 1/4" x 1/2" pieces.  Rough chop the dried cherries into small pieces.  Remove the skin from the fresh ginger root.  Keep the ginger as one large piece, and lightly smash with the side of a knife.  The ginger will be removed from the chutney after it has been cooked.  Mince the shallot.
2.)  Combine the apples, Pastamore Dark Sweet Cherry Balsamic Vinegar, ginger, shallot, and brown sugar into a heavy saucepan over medium-high heat.  Once the sugar has dissolved add the remaining ingredients. 
3.)  Cook for 30-45 minutes, or until the apples are completely tender.
4.)  Remove ginger, and place the chutney into a storage container.  Place into the refrigerator and allow to sit before serving.  It is best to make the chutney the night before, but it should rest for at least 1-2 hours before being used.

Burger:
1.)  Place the ground beef into a large bowl.  Add the Pastamore Dark Sweet Cherry Balsamic Vinegar, dried cherries, Chinese Five Spice, and salt.  Mix thoroughly so that the ingredients are evenly distributed.  Allow to sit for 30-60 minutes before cooking.
2.)  During this time, rinse the baby bok choy.  Remove 2 exterior leaves from each of the bok choy.  Cut the leaves in half so that they will fit on the bun, and place to the side.  Cut the baby bok choy length-wise through the center so there are 4 halves.  Place cut-side up, and drizzle with olive oil, salt, and pepper.
3.)  Turn the grill on high heat.  While the grill is heating, separate the meat into equal sized patties (3 or 4 depending on desired quantity). Once the grill has become hot, use a brush to scrape the grill clean.  Turn the heat down to medium-high. 
4.)  Place the patties onto the grill.  Try to only turn one time during the cooking process.  When the burgers are turned place the bok choy onto the grill.  Keep a close eye on them because the exterior leaves may catch fire.  Turn the bok choy often to avoid this problem.  Cook the bok choy until the leaves are wilted, and the interior flesh has become softer.  Remove the burgers from the grill when they have reached the desired doneness.
5.)  Plate the bottom half of the bun.  Top the bun with an uncooked bok choy leaf (top and bottom of one leaf).  Place the burger on top of the bok choy, and then place 1-2 Tbsp of the Cherry Apple Chutney onto the burger, and then add the top of the bun.  Add a grilled bok choy to the plate, and garnish with sweet pickled ginger.

Baked Kale Chips

Here is a simple and quick recipe for a great snack.  This is a great replacement for potato chips in your diet, and just like regular chips it is hard to stop eating after just one.  It will only take around 20 minutes to make these kale chips, and it is possible they will be eaten even faster than that.

This recipe utilizes our Pastamore Roasted Tomato Blend Dipping Sauce and Marinade, but the possibilities are endless for what products to use.  These can also be made with 1 Tbsp of olive oil and any of our balsamic vinegars.  These would also be fantastic with our Pastamore Basil Parmesan Dipping Oil.

Ingredients:
1 - bunch of kale
1.5 Tbsp - Pastamore Roasted Tomato Blend Dipping Sauce and Marinade
As needed - salt

Directions:
1.  Preheat oven to 350°F.

2.  Rinse kale and allow to completely dry.

3.  Cut the kale into 1.5" pieces.  Remove the stems, and cut out any thick ribs from the kale.  Place into a large bowl.

4.  Add the Pastamore Roasted Tomato Blend Dipping Sauce and Marinade.  Mix until the kale is evenly coated.  Place onto one or two baking sheets.  Lightly sprinkle with salt.  Place into the oven.

5.  Cook for 8-10 minutes.  The kale should just be browned around the outside, and one should be careful to not burn the kale.

6.  Remove from the oven and enjoy!

Pastamore's Pasta and Oil Combo's

The BIG QUESTION: What Pastamore Pasta and Oil combination's go together?

Well, now you have it. Our handy Pasta and Oil combination charts are helpful and include some great food ideas...when in question.  Of course, these are just some suggestions and we'd love to hear from you! How do you pair Pastamore Pasta and Oils together? 

Spiced Cod Over Mixed Greens

 After eating my way across Wisconsin, I figured it was time to eat something a little bit lighter.  This is a simple recipe that can be used as either a lunch or a light dinner.  I used cod for this recipe because it was on sale, but any white fish is acceptable.

This recipe utilizes simple ingredients, and offers great flavor thanks to the generous use of spices.  Who says that eating healthy has to be tasteless?  This recipe also uses our Pastamore Fresh Jalapeno Oil, and it gives a great heat and flavor to the entire dish.  This is a great recipe because it offers a great amount of flavor in only a few minutes.

Ingredients:  Servings - 4
1 lb - cod, approximately 4 fillets (any white fish will do)
1 - lime
4-6 cups - mixed greens

2 Tbsp - Pastamore Fresh Jalapeno Oil

1 Tbsp - Vegetable oil
As needed - salt

Spice Mix:
1 tsp - salt
1/2 tsp - cumin
1/2 tsp - oregano
1/2 tsp - smoked paprika
1/2 tsp - chili powder
1/2 tsp - black pepper

Directions:
1.  Combine all of the spices for the spice mix and place to the side.

2.  Place the fish onto a large plate.  Squeeze the juice from the lime on both sides of the fillets.  Evenly sprinkle the spice mixture on both sides of the fish.  If the fillets are long and thin, more spices may be needed to cover the entire surface.

3.  Place a large saucepan on the stove over medium-high heat.  When the pan has become hot, add 1 Tbsp of vegetable oil.  Once the oil has become hot, add the fillets to the pan.  Place the presentation side of the fish down first.  Cook on this side until the fish has achieved a nice sear.  Turn the fish over and reduce the heat to medium.

4.  Cook the fish until the desired temperature has been reached.  Minimum recommended temperature is 145°F.  Fish should be flaky but still moist.  If fillets are thick, a lid can be placed over the pan to decrease cooking time.

5.  Place the mixed greens onto the plate.  Drizzle 1 tsp of Pastamore Fresh Jalapeno Oil over the top of each plate of greens, and then lightly sprinkle with salt.  Place the fish fillet on top of the greens.  Spoon 1/2 tsp Pastamore Fresh Jalapeno Oil over the top of each of the fish fillets.

6.  Serve and enjoy!

Poutine Burgers

If you haven't heard of Poutine then you are missing out.  Poutine is a Canadian delicacy made with French fries that are covered with cheese curds and gravy.  Sure, it isn't a meal you should be eating every night of the week; but it truly is something worth indulging in.

On a recent trip to Wisconsin, I knew that I had to utilize some local cheese curds into a recipe.  That is when I thought of this beauty, the Poutine burger.  Homemade French fries, Wisconsin cheese curds, and homemade brown gravy make every bite of this burger a dream.  They are fantastically rich and full of flavor, and they surely should be tried at least once.

Homemade fries are a thing of beauty, and the directions for cooking them will be included in the first step of the recipe.  Try to time the last frying of fries with the burgers and gravy being finished.  Be careful of over salting the individual components in this recipe because every component has been seasoned to taste, and it can be overly salty when combined.

Serves 4
Ingredients:   
1 lb – ground beef (80/20 or 85/15 preferred)
2 Tbsp – Pastamore Traditional Barrel-Aged Balsamic Vinegar
¼ tsp – ground cumin
¼ tsp – black pepper
½ tsp – salt
16 oz – beef stock
2 oz - milk
3 – garlic cloves
½ - medium yellow onion
2.5 Tbsp  - butter
1.5 Tbsp – flour
4-8 oz – cheese curds
2.5 lb – russet potatoes
4 – 6 cups – peanut oil (vegetable oil is also acceptable if allergies exist)
As needed – dried sage, salt, and black pepper

Directions:
1.)  Rinse and wash the potatoes.  Cut the top and bottom of the long ends of the potatoes (this gives a flat surface to set the potatoes on while cutting).  Cut the potatoes into 1/4" x 1/4" fries running the length of the potatoes.  Place the potatoes into a large bowl.  Cover the potatoes with ice cold water, and then place into the refrigerator for a minimum of 1 hour (maximum 24 hours).  Approximately 30 minutes before cooking the fries, remove them from the refrigerator and drain.  Place onto a large towel or use a salad spinner to remove water.  Try to get the fries as dry as possible before cooking.  Place the peanut or vegetable into a large thick bottomed pot or a fryer.  Use a candy/frying thermometer to bring the oil to 300°F (if using a fryer simply set to 300°F).  When the oil has reached the correct temperature, begin frying the potatoes.  Potatoes should be cooked off in batches so that they cook well and do not decrease the temperature of the oil too much.  The potatoes should cook for 6-8 minutes, and then place them onto a paper towel to absorb excess oil.  Once all of the fries have been cooked a first time, turn the oil up to 375°F.  Once the oil has reached temperature cook the fries the same way as the first time (6-8 minutes and then onto a paper towel).  Salt the fries immediately after they come out of the oil the second time.

2.)  Place the ground beef into a large mixing bowl.  Combine the meat, 1 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar, cumin, black pepper, and salt.  Mix until fully incorporated, and set to the side.  Cook on the grill over medium-high heat until the desired doneness is reached.  Turn the burgers once during cooking, and place 1-2 oz of cheese curds onto the burgers a few minutes after they have been turned.  Try to time the fries, burgers, and gravy so that they all finish around the same time.

3.)  Roughly chop the garlic cloves.  Slice the onion and place to the side.  Place a large saucepan on the stove over medium-medium/high heat.  Add 1 Tbsp of butter when the pan is hot.  After the butter has melted, add the onion to the pan and cook.  If the onion colors too fast reduce heat.  Once the onion is nearly translucent add the garlic to the pan.  Allow to cook for 3-5 minutes.  Add the 16 oz of beef stock, 2 oz of milk, and 1 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar.  Bring to a boil, and reduce to a simmer.  Simmer for 10-15 minutes.

4.)  Heat a small saucepan on the stove over medium heat.  Once the pan is hot add 1.5 Tbsp of butter.  Once the butter has melted add the 1.5 Tbsp of flour.  Use a whisk to mix until the flour is fully incorporated and a roux has been made.  Remove from heat.

5.)  Strain the gravy through a fine colander to remove the garlic and onion pieces.  Return to the pan and bring to a simmer.  Add a little roux at a time until the desired thickness has been reached.  If it becomes too thick simply thin out with extra beef stock or water.  Season to taste with salt, pepper, and a small amount dried sage.

6.)  Place the bottom half of the bun on the plate and top with French fries.  Place the burger on top, and ladle the gravy on top.  Finally, add the bun to the top and enjoy!