Carolina BBQ Burger

I recently had some chicken wings with Carolina BBQ on them, and I have been dying to make my own ever since.  Carloina BBQ sauce is unlike most others in the United States because it is mustard based instead of ketchup based.  If you find mustard and vinegar to be a little to tangy, using half ketchup and half mustard is a perfectly acceptable alteration to the recipe.

 

I will warn you, both this coleslaw and BBQ sauce are hard to stop eating.  The pork in this burger adds a little depth of flavor, and matches well with the Carolina BBQ sauce.  The coleslaw is super easy, and can be modified in any way you prefer.  This burger is a mouthful of flavors, and all of the ingredients manage to compliment instead of overpower each other.  This recipe will make a lot of extra BBQ sauce, but you won't mind having it on hand.

 

Ingredients:     Serves:  4

Carolina BBQ Sauce:

1 cup - yellow mustard

4 oz - Pastamore White Balsamic Vinegar with Pear

2 Tbsp - Pastamore Fresh Jalapeno Oil

3 Tbsp - brown sugar

2 tsp - liquid smoke

To taste - salt and black pepper

1 tsp - chili powder

 

Coleslaw:

1/2 head - cabbage

2 - carrots

1/4 cup - mayonnaise

3 Tbsp - Pastamore White Balsamic Vinegar with Pear

1/2 Tbsp - sugar

1/2 tsp - salt

To taste - black pepper

 

Burger:

4 - onion buns

1/2 lb - ground pork

1/2 lb - ground beef

1 Tbsp - Carolina bbq sauce

1/2 tsp - salt

1/4 tsp - black pepper

 

Directions:

1.  Place a medium-sized saucepan on the stove over medium-high heat.  Add the mustard, Pastamore White Balsamic Vinegar with Pear, brown sugar, salt, black pepper, and chili powder to the pan.  Use a whisk to mix well.  Bring the sauce to a simmer, and cook for approximately 10 minutes.  Once the pot has been removed from the heat, add the liquid smoke and Pastamore Fresh Jalapeno Oil.  Place to the side to cool.

 

2.  Add the mayonnaise, Pastamore White Balsamic Vinegar with Pear, sugar, salt, and black pepper to a medium-sized mixing bowl.  Use a whisk to throughly mix the ingredients.

 

3.  Place the flat side of the half cabbage head onto a cutting board.  Use a knife to cut down the middle of the cabbage from the stem to the top.  Next, shred the cabbage perpindicular to the first cut.  Peel and the carrots, and cut into 2 inch long, thin strips.  Add the shredded cabbage to the mixing bowl containing the mayonnaise mixutre.  Toss until throughly mixed.  Place inside the refrigerator to cool.

 

4.  Add the ground pork, ground beef, 1 Tbsp bbq sauce, salt, and pepper to a medium-sized mixing bowl.  Mix until all of the ingredients are evenly distributed.  Form the meat into four patties.

 

5.  Turn on the grill to medium-high heat.  Once the grill is hot, add the burger patties.  Cook the burgers until the desired doneness has been reached, turning only once during the cooking process. 

 

6.  Plate the bottom half of the onion bun.  Top with the burger, and then add 1/2-1 Tbsp of Carolina BBQ sauce on top.  Add a geneous portion of the coleslaw on top, and then finish with the remaining half of the bun.  Serve and enjoy!

Bolognese with gluten-free Garlic Toasted Onion Pasta

Bolognese is a traditional Italian dish that can be found at many restaurants.  It offers delicious flavors with only a few ingredients, and the only difficult part about the recipe is waiting.  More often than not, this dish is made with canned tomatoes.  However, with it still being cheap fesh vegetable season, I decided to write this recipe with fresh tomatoes.

The two keys this recipe are patience and stirring.  I can't emphasize enough how important it is to stir this every time you walk past when it is cooking.  If the sauce gets burnt to the bottom of the pan, it will most likely ruin the sauce.  You don't need to stand over the pot the entire time it is cooking, but just keep an eye on it as it cooks.

Ingredients:    Servings - 3-4
1 - 12oz package, Pastamore Gluten-Free Garlic Toasted Onion Pasta
1/2 lb - ground beef
1/4 lb - onion
1/8 lb - celery
1/8 lb - carrot
2 lb - tomatoes
1 cup - water
1/2 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
(Optional) 1 Tbsp - Olive oil
1 - bay leaf
As needed - 
To taste - salt and black pepper

Directions:
1.  Mince the onion, celery, and the carrots.  This can be done by hand, or it can be done quickly and easily with a food processor.  Dice the tomatoes into 1/4" x 1/4" pieces.  Place to the side.

2.  Place a large pot on the stove over medium-high heat.  Once the pan is hot, add the ground beef.  Cook until the ground beef has been browned.

3.  Add the mirepoix (onions, carrots, and celery) to the pot.  Sweat the vegetables until the onion begins to become translucent.  If the mirepoix is becoming brown, reduce the heat to medium.  If the vegetables are sticking to the pot, use enough olive oil to keep them from sticking to the pot.  Stir often.

4.  Once the vegetables have been sweat, add the tomatoes to the pot.  Cook the tomatoes until they have broken down almost all the way.  Add the Pastamore Traditional Barrel-Aged Balsamic Vinegar, bay leaf, and water.  Stir well.  Bring to a boil, and reduce to a simmer. 

5.  The sauce will need to simmer for approximately 45 minutes.  During this time, season the sauce to taste with salt and black pepper.  The longer the sauce cooks the better the flavor will be.  If the sauce is too thin cook it longer, and if the sauce is too thick add more water.  Stir often.

6.  When the sauce is around 15 minutes away from being finished, place a large pot of water on the stove (minimum 1 gallon).  Bring the water to a boil.  Once boiling, add the Pastamore Garlic Toasted Onion Pasta.  Cook until the pasta has reached al dente, and then rinse extremely well.
 
7.  Plate the pasta, and then top with the Bolognese.  Finish the plate with fresh grated Parmesan cheese, and serve.

Pineapple Salsa and Guacamole with Passion Fruit Balsamic

The heat this summer has been nonstop, and it is still being persistent.  To combat the heat, I have whipped up a few quick, refreshing side dishes/snacks to cope with the heat.  Both of these recipes utilize our Pastamore Passion Fruit Balsamic Vinegar, and this gives both recipes a fantastic depth of flavor.

Both of these recipes are unique, and they are hard to stop eating one you get going.  Both recipes only use a few ingredients, and this allows all of the ingredients to shine.  If you're somewhere hot and you need to cool down, this pineapple salsa is just what the doctor ordered.

Pineapple Passion Fruit Salsa
Ingredients:   Yield: 1 pint+
1 - fresh pineapple
2 - medium/large tomatoes

1 Tbsp - Pastamore Passion Fruit Balsamic

1 Tbsp - Pastamore Fresh Jalapeno Oil

3 sprigs - fresh cilantro
To taste - salt and black pepper
1 - jalapeno, seeded and deveined (optional)

Directions:
1.  Rinse the tomatoes, cilantro, and jalapeno.  Cut open the jalapeno, and remove the seeds and veins.  Rough chop the ingredients, and place to the side.

2.  Cut the top and the bottom off of the pineapple.  Place the pineapple on a cutting board, and remove the skin from the flesh.  To do this, run the knife from top to bottom, following the contours of the fruit.  Rough chop and place into a food processor.

3.  Add the Pastamore Passion Fruit Balsamic Vinegar, Pastamore Fresh Jalapeno Oil, and all other ingredients into a food processor.  Run the food processor until all of the ingredients have been evenly processed and distributed.  Season with salt and black pepper.

4.  Serve with tortilla chips, on fish tacos, on top of grilled chicken.

Passion Fruit Guacamole
Ingredients:
3 - ripe avocados

1/2 Tbsp - Pastamore Passion Fruit Balsamic Vinegar

1 tsp - lemon juice
To taste - salt and black pepper
2 sprigs - cilantro (optional)

Directions:
1.  Cut the avocados in half, and remove the flesh from inside.  Place into a medium-sized mixing. 

2.  Add the Pastamore Passion Fruit Balsamic Vinegar, lemon juice, and the diced cilantro.

3.  Use a fork to mash the avocados, being sure to evenly mix all ingredients.  Season to taste with salt and black pepper.

4.  Serve with tortilla chips, as a side to tacos or fajitas, or on top of your favorite hamburger.

September Seasonal Recipe



Seared Salmon with Gluten Free Orzo
Servings: 4
 
Ingredients:
1 lb - fresh salmon, deboned and skinless
1 12 oz package - Pastamore gluten-free Lemon Garlic Orzo
1 lb - yellow squash
1.5 Tbsp - Pastamore Blackberry Balsamic Vinegar
.5 Tbsp - olive oil
As needed - salt and black pepper
As needed - vegetable oil


Directions:
1.  Clean the squash, and then cut off the tops and bottoms.  Chop the squash into 1/2" x 1/2" pieces.

2.  Place a large pot of water (minimum 1 gallon) on the stove over high heat.  Bring to a boil.

3.  Place the salmon onto a large plate.  Lightly drizzle the salmon with vegetable oil.  Rub the salmon so the oil has been evenly distributed on the fish.  Generously season the salmon with salt and black pepper.  Be sure to season both sides of the fish.

4.  Place two large saucepans on the stove over medium-high heat.  When the pans have become hot, place enough vegetable oil in the pans to keep the food from sticking.  Once the oil becomes hot, place the squash in one pan, and the salmon in the other pan.  Place the presentation side of the salmon down to begin with. Add the Pastamore gluten free Lemon Garlic Orzo to the boiling water.  Season the yellow squash to taste.

5.  Cook the squash until it has become tender.  Cook the salmon until the desired doneness has been reached.  The salmon should only be turned once during cooking.  If the fish is browning to quickly, reduce the heat to medium.  The orzo will cook in approximately 12 minutes, but cooking times will vary depending on altitude.  The orzo is cooked when it is al dente.  Do not overcook the pasta, as it will become mushy.  Once the pasta has cooked, strain through a fine colander and rinse EXTREMELY well.

6.  Place the orzo in a medium-sized mixing bowl.  Add approximately 1/2 Tbsp of olive oil to the orzo, and season to taste with salt and black pepper.  Mix well.

7.  To plate, begin by creating a bed of lemon garlic orzo and yellow squash (squash on one half and orzo on the other half).  Top with the seared salmon fillet.  Drizzle the Pastamore Blackberry Balsamic Vinegar over the salmon.

Fresh From the Garden Sliders

It is still that time of year where gardens are pumping out loads of great food.  And even if you don't have a garden, you can get fantastic fresh produce for great prices at the store.  This recipe is an homage to my own garden, which has finally fruited tomatoes and never-ending rainbow chard!

This recipe utilizes our Pastamore Traditional Barrel-Aged Balsamic Vinegar as most of our other burgers have.  This recipe also uses the Pastamore Roasted Garlic Balsamic Dipping Oil.  This oil gave a fantastic flavor to the squash, and really enhanced their fresh flavor.

Ingredients:  Servings - 3-4
1 lb - ground beef (85/15 or 80/20 preferred)

1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vineger

1/2 tsp - salt
1/2 - 1 tsp - fresh sage
1/4 tsp - black pepper
2 - medium-sized tomatoes
1 bunch - rainbow chard (regular chard will also do)
2-3 oz - feta cheese crumbles
2 - yellow squash
1/2 Tbsp -  Pastamore Roasted Garlic Balsamic Dipping Oil
6 - slider buns
As needed - salt and black pepper

Directions:
1.  Rinse the yellow squash.  Cutting on a strong bias, slice the squash into 1/3" thick slices.  Place onto a plate, and drizzle with 1/2 Tbsp of Pastamore Roasted Garlic Balsamic Dipping Oil.  Lightly season with salt and black pepper.  Rub the squash onto the oil so that both sides are covered.  Set to the side.

2.  Fine dice the fresh sage.  Place the ground beef into a medium/large mixing bowl.  Add the Pastamore Traditional Barrel-Aged Balsamic Vinegar, fresh sage, 1/4 tsp black pepper, and 1/2 tsp salt.  Mix until all of the ingredients are evenly distributed.  Create 6 even-sized patties, and place them onto a plate.

3.  Turn on the grill to medium-high heat.  Once the grill is hot, add the squash and the burgers.  Squash should be cooked until they have become tender and have achieved nice grill marks.  Burgers should be cooked until the desired temperature has been reached, and they should only be turned once during the cooking process.  When finished, remove from the grill and place to the side.


4.  Place the buns on the grill and lightly toast.  Remove the buns from the grill, and place the chard leaves directly onto the grill surface.  Turn once during cooking, and cook until they have become slightly crispy.

5.  Slice the tomatoes into 1/4-1/3" thick slices.

6.  Plate the bottom half of the bun, and top with the grilled chard.  Next, add the burger, and top with the tomato slice.  Finally, top with feta and add the top half of the bun.  Serve and enjoy!

Shrimp Pesto with Garlic Chive Pasta

The garden is overflowing with basil, so it is pesto making time around the house.  This pesto is fairly traditional in flavor, but it leaves the garlic out of the actual sauce.  This is done because the pasta has a great garlic flavor, and I didn't want it to overpower the whole dish.

This recipe also utilizes our Pastamore Garlic Chive Pasta , but our Garlic Toasted Onion is also an acceptable substitution.  We will be offering GTO in gluten-free pasta as well, so that that may be something to keep in mind.  This recipe also utilizes our Pastamore White Truffle Oil.  Don't be too heavy handed with this, as it too can overpower the entire dish. 

Ingredients:   Servings - 4
.75-1 lb - shrimp
1 12 oz package - Pastamore Garlic Chive Pasta (Garlic Toasted Onion also acceptable)
2 oz - fresh basil
1.5 oz - parmesean cheese
1.5 oz - toasted nuts (your choice)
3/4 cup - water
2+ Tbsp - olive oil
2 - medium-sized tomatoes
To Taste - salt and black pepper
As Needed - Pastamore White Truffle Oil

Directions:
1.  Place a large pot of water on the stove (minimum of 1 gallon).  Bring the water to a boil.

2.  Place basil, parmesean cheese, nuts, and water into a food processor.  Blend until an even texture has been achieved.  Continue to blend while slowly drizzling in the 1 Tbsp of olive oil.  Continue mixing until the all of the oil has been added.

3.  Slice the tomato into 1/3" coins.  Place the pasta into the boiling water.

4.  Place the Pastamore Garlic Chive Pasta into the boiling water.  Cooked until al dente.

5.  Place a small saucepan on the stove over medium-high heat.  Once the pan is hot, add enough olive oil to keep the tomatoes from sticking.  Place the tomatoes into the pan, and season with salt and black pepper.  Lightly cook the tomatoes on both sides (1-2 minutes peer side).

6.  Once the tomatoes are cooked, place a medium-sized saucepan on the stove over medium-high heat.  Once the pan is hot, add the pesto sauce.  Allow the sauce to heat up for 30 seconds to one minute, and then add the shrimp to the sauce.  Cook the shrimp until the desired doneness is reached, turning them once during the cooking process.  If there is not enough sauce, or if too much water is cooked away, add water to the pan to create the desired texture.

7.  Drain the pasta in a colander once it has been cooked.  Place the cooked pasta into a bowl, and add 1 Tbsp of olive oil.  Mix until the pasta is evenly coated.  Use tongs to remove the shrimp from the sauce, and place them onto a plate.

8.  Plate the pasta onto four plates.  Spoon the sauce onto the top of the pasta.  Next, place the cooked shrimp on top, and finish the plate with the sauteed tomatoes.  Lightly drizzle each plate with the Pastamore White Truffle Oil.

Surf and Turf Burger

Surf and turf, basically kind of seafood and steak, is a fantastic combination.  Lobster and steak, shrimp and steak, and this case ground beef and shrimp.  The flavors of these two proteins come together to make a fantastic burger with tons of flavor.

This recipe utilizes our new Pastamore Passion Fruit Balsamic Vinegar, and this gives a nice sweet touch to counteract the richness of the meat.  Another fun touch to this recipe is that the bun is a potato bun.  This is a nod towards mashed potatoes that may traditionally be served with surf and turf, and it also allows the bun to add to the flavor profile.

Ingredients:  Serves - 4
1 lb - ground beef (80/20 or 85/15 preferred)
2/3 lb - shrimp, deveined and shell removed

1 Tbsp plus 2 tsp - Pastamore Passion Fruit Balsamic Vinegar

1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 tsp - olive oil
1 tsp - salt
1/4 tsp - black pepper
1/4 tsp - cumin
As needed - salt and black pepper
4 - potato buns
1-2 cups - baby spinach

Directions:
1.  Combine the ground beef, 1/2 tsp salt, black pepper, cumin, and Pastamore Traditional Barrel-Aged Balsamic Vinegar in a large mixing bowl.  Mix until all ingredients are evenly distributed.

2.  Place the shrimp into a medium-sized mixing bowl.  Add 1/2 tsp of salt, black pepper, olive oil, and 2 tsp of  Pastamore Passion Fruit Balsamic Vinegar.  Gently mix until the shrimp are evenly coated.

3.  Turn on the grill to medium-high heat.  Once the grill is hot, add the burgers and the shrimp to the grill.  Cook the shrimp, turning only once during cooking.  The shrimp should cook pretty quick, and they are done cooking when the flesh between the sides is firm.  Do not overcook, as they will become stringy and hard.  

4.  The shrimp should cook approximately in the same amount of time needed on one side of the burger.  Remove the shrimp from the grill, and turn the burgers over.  Continue cooking the burgers until the desired doneness has been reached.  When the burgers are nearly done cooking, lightly toast the buns on the grill.

5.  If the shrimp have tails, remove them.  Place the cooked shrimp onto a cutting board and chop them.  Run the knife each direction 3-4 times to achieve the right size.  Place the chopped shrimp into a mixing bowl, and add the remaining 1 tablespoon of Pastamore Passion Fruit Balsamic Vinegar.  Mix well.  Season to taste with salt and black pepper.

6.  Plate the bottom half of the bun, and top with baby spinach.  Place the burger on next, and then top with the passion fruit shrimp.  Top with remaining half of the bun, and serve.