Grilling Season Is Upon Us

Grilling season is just around the corner. It is nearly time to start making the important decisions: charcoal or gas, light or dark meat, and what ground beef to buy. Everyone should remember that grilling is only limited by your imagination. New flavors and new recipes are limitless in what can be done. Simple or interesting things can be done with all sorts of varying proteins, vegetables, and sides. One of my favorite recipes involves making pizza on the grill instead of completely in the oven. It gives the pizza a great, distinct flavor.

The decision on what way to grill can be a difficult decision. Some prefer to grill with gas as it gets to temperature faster, offers easier clean up, and does not impart very much flavor to the food. On the other hand, others prefer grilling with charcoal because it offers more flavor and improved heat control. The decision can be difficult, but individual preferences will really tell what will work best for yourself.

Here at Pastamore, we willing be having a new burger recipe each week throughout the summer. Check back to see what great ideas we have in store for your grills!

Walnut, Kale, and Citrus Risotto

Risotto, isn't that hard to make? Well it isn't easy, but a homemade risotto will impress your friends, family, and taste buds. Risotto isn't as difficult as it is made out to be, and restaurant results can be achieved at home. The key to making a great risotto is to constantly stir. It is very important that the rice never sticks to the pan. If any of it becomes burned to the pot it can ruin the entire batch of risotto. Follow the recipe below and enjoy some delicious risotto.

Before we get to the recipe, I will answer the question which I'm sure some might be asking. What is kale any way? Kale is a type of cabbage that comes in multiple varieties. Curly leaf kale is commonly found in stores, but flat leaf kale should be used if it is available. Kale is extremely nutritious and has a great flavor once it has been cooked.

Ingredients: Yield: 4-6 Servings

1 qt. – Vegetable stock

1 Tbsp - Pastamore Meyer Lemon Oil

1.5 oz. – Whole butter

3 leaves - Kale

2.5 oz. – Shallots, minced

12 oz. – Arborio rice

Zest and juice of one lime

3 oz. - Toasted walnuts - small pieces

To Taste - Salt and Pepper

Directions:

1. Bring the stock to a simmer. Rinse and cut the kale into 1/2" by 1/2" pieces.

2. Heat 1 oz. butter and Pastamore Meyer Lemon Oil in a large, heavy saucepan. Add the shallots and sauté until translucent.

3. Add the rice to the shallots, Pastamore Meyer Lemon Oil,  and butter. Stir well to coat the grains with the fat, but do not allow the rice to brown.

4. Add the simmering stock, 4 fl. oz. at a time, stirring frequently. Add the lime zest and juice. Wait until the stock is absorbed before adding the next 4 fl. oz. portion.

5. After the rice has been cooking for 8 minutes add the kale to the pot.

6. After approximately 18 to 20 minutes, all the stock should be incorporated and the rice should be tender (but not too soft). Do not leave the risotto too dry as it will continue to cook after it has been removed from the heat. Remove the risotto from the heat and add the toasted walnuts.

The Big Drizzle

         

The big drizzle! There's nothing quite like seeing and eating something drizzled with a delicious sauce. It's refreshing as a summer rain.

 It's no secret that a great drizzle starts with a great balsamic.  The better the balsamic is, the better your drizzle will be.  As you can see in these pictures, drizzling something is truly an art!  Just remember practice makes perfect! 

Fresh melons wrapped in prosciutto, fresh tomatoes with mozzarella, cheese cake with strawberries, are my summer time favorites.
 

Presentation is Everything!

   

     Presentation is everything especially when you're a "trained chef."  Typically, this is a person most people trust because they know that he/she is trained to "prepare" and present a "plated" meal that looks as good as it tastes, right?  I swear... chefs must have nerves of steel! 

       Just for a moment, imagine this; you're a "trained chef"and for some bizarre reason, you screw up a meal, what's your excuse? (Maybe that's what chefs dream about in their nightmares?) 

     For me, when I have dinner guests and it comes time for me to make the garlic bread, I almost go into cardiac arrest hoping it will not burn.  For some reason, I can not wrap my mind around watching or even timing the bread....so that it doesn't burn! I tend to get so distracted with my guests, and inevitably it just happens..What's up with that? 

     Honestly, I've always been fascinated and thoroughly entertained by a chefs unique and artistic ability.  I myself am a "trained artist" and occasionally, I will screw up a piece of art work done on a canvas.  However,  my presentation isn't LIVE and presented to "hungry" people either. I can start over and no one will know any different and my final presentation is not about a bunch of people expecting and RELYING on my LIVE performance.  But for a chef...presentation is everything!

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.

Easter Lamb

Easter is just around the corner, and ham is surely on the menu for many households. After years of the regular Easter dinner, it might be time to try something different. If you are Greek and celebrating Easter this probably won't be a new concept, but lamb is a great meat to include in your celebration. Below is a new recipe with a red wine and  Dark Sweet Cherry Balsamic Vinegar sauce, roasted red potatoes, and lamb t-bone.

Ingredients:
6-8 - Lamb t-bones (any other lamb will substitute)
4 oz - Pastamore Cabernet and Roasted Garlic Marinade
1 lb - Red potatoes
As needed - Vegetable oil
To taste - Salt and pepper
Garnish - 8 pieces of chives
.5 lbs - Green beans

Sauce:
8 oz - Red wine
1 Tbsp + 1 tsp - Pastamore Dark Sweet Cherry Balsamic Vinegar (Fig Balsamic Vinegar also acceptable)
1 tsp - Sugar

1. Place the lamb in the Pastamore Cabernet and Roasted Garlic Marinade. Preheat the oven to 350°F. Clean the red potatoes and slice them each into 8 wedges. Rub the potatoes with vegetable oil and lightly sprinkle on salt and pepper. Place them into the oven in a oven-safe bake dish. The potatoes will take 45-60 minutes to cook.

2. The sauce can be started after the potatoes go into the oven. However, wait to start the meat until the potatoes appear to have 15 minutes to go. Heat a pan on the stove over medium-high heat. When the pan is hot, add the red wine, sugar, and Pastamore Dark Sweet Cherry Balsamic Vinegar. Reduce the sauce until it is 1/2-2/3 of the original volume. Turn off the heat and set the sauce off to the side (keep it in the pan on the stove though as it will be reheated when the meat is finished).

3. When the potatoes appear to be 20 minutes away from being finished, heat a pan on the stove over medium-high heat. When the pan is hot, add vegetable oil to the pan and allow to warm up. Place the lamb in the pan, and allow each side to achieve a nice sear only turning once. Remove the lamb from the pan and place on a baking sheet and place into the oven. Remove the lamb from the oven when the desired temperature is reached (minimum internal temperature of 145°F).

4. While the lamb is in the oven, heat a pan over the stove over medium-high heat. When the pan is hot add vegetable oil and allow to heat. Add the green beans and slightly season with salt and pepper. Cook the green beans for approximately 5 minutes and remove from the heat. Turn the heat back on for the red wine sauce to warm for serving.

5. Remove the lamb and potatoes from the oven and plate. Top the lamb with the red wine sauce, and then plate the green beans.

The marinated lamb has a fantastic flavor, and it is not very gamey. The red wine sauce is a great accent as well, and it is not too sweet or acidic. Enjoy the holiday, and be sure to spend it with great food, friends, and family.

Three Citrus Almond Salmon

Holidays come and so do the typical dishes that go with them. Sometimes taking a variation of a dish and changing it just a little can make a big difference. Below is a fish dish I have eaten with friends during Passover in the past. This is been changed a little to give it a nice fresh taste, and it is a great introduction to the spring time.

Ingredients: Serves: 4
4 - Salmon fillets
6-8 Cups - Fresh spinach
1 clove - Garlic - minced
Olive oil - As needed

Sauce:
2 oz - Water
3 oz - Almonds
3 TBSP & 1 tsp - Olive oil
2 tsp - Pastamore Meyer Lemon Oil
Juice of 1 orange
Zest of one lime
Salt and Pepper - To taste

1. Preheat oven to 350°F. In a food processor or blender add the almonds. Blend until the almonds are broken into small pieces. Add the orange juice, olive oil, Pastamore Meyer Lemon Oil, lime zest, and water and blend. Mix until the sauce is combined well and there is still some texture to the sauce. Set to the side.

2. Heat a large pan on the stove over medium-high heat. Add vegetable oil or olive oil to the pan and heat. Lightly season the salmon with salt and pepper, and place the fish in the pan when the oil is hot (top side down first). Cook the fish on both sides, achieving a nice color from the sear. After the fish has been cooked on both sides, place the salmon on a tin foil covered baking sheet and bake. (If the fish is thin, it may already be cooked - check the temperature if you are unsure.)

3. In a pot, heat olive oil over medium-high heat. Add the garlic and allow to cook until the garlic slightly blondes. Add all of the spinach. Lightly cook the spinach, approximately 2-3 minutes.

4. Check the temperature of the fish to see if it has reached the desired temperature (minimum internal temperature of 145°F).

5. Plate the spinach, top with the salmon, and spoon on the three citrus almond sauce.

This is a tasty dish that has great depth of flavor. White fish may be substituted if desired.