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BREAKFAST BURRITOS
Serves 4
Ingredients:
1 large boiling potato (8 oz), peeled and cut into 1/3-inch dice
4 (9- to 11-inch) flour tortillas
7 to 8 oz Mexican chorizo (see cooks’ note, below), casings removed
4 large eggs
1 teaspoon water
1 tablespoon Pastamore Fresh Jalapeno Oil
1 cup coarsely grated Monterey Jack (about 4 oz)
1 avocado, sliced
1/4 cup fresh or bottled salsa
Directions: Preheat oven to 350°F with rack in middle. Cut 4 (12- by 8-inch) sheets of foil. Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes. Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
Whisk together eggs, water, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Heat Pastamore Fresh Jalapeno Oil in a small non stick skillet over medium heat until warm. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed).
Wrap foil around burrito, leaving top exposed. Make 3 more burrito's in same manner and serve hot. Note: If you can’t find Mexican chorizo, you can use Spanish chorizo. Peel off casings and finely chop chorizo. Cook in small skillet over medium heat until warmed through and some of fat is rendered, about 2 minutes. Add potato and proceed with recipe.
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JALAPENO POPPER DIP
4 snack sized servings
Ingredients:
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1 Tablespoon Pastamore Fresh Jalapeno Oil
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions: Mix the cream cheese, mayonnaise, Pastamore Fresh Jalapeno Oil, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
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HOT SPINACH and ARTICHOKE DIP
Ingredients:
1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)
1 (14 ounce) can artichoke hearts (drained and coarsely chopped)
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (grated)
1/2 teaspoon Pastamore Fresh Jalapeno Oil
1/4 cup grated parmigiano reggiano (grated)
1/4 cup mozzarella (grated)
Directions: Pre heat oven to 350F. Mix everything and pour it into a baking dish. Bake until bubbling and golden brown on top, about 20-40 minutes. Serve warm with crackers or tortilla chips.
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CHICKEN AND GREEN CHILI CHILAQUILES
Serves 4
Ingredients:
1 3/4 pounds skinless, boneless chicken breast halves
2 1/2 cups chicken broth
1/2 cup dry white wine
1/2 lime, juiced
4 garlic cloves, 2 smashed and 2 minced, divided
Salt
3/4 teaspoon dried Mexican oregano, divided
1 bay leaf
2 tablespoons Pastamore Fresh Jalapeno Oil
1 onion, chopped
2 to 4 jalapenos or serrano chiles, seeded and minced
1 (28-ounce) can whole tomatoes, crushed, with juices
3 poblano peppers, roasted, seeded and peeled, cut into thin strips
1/3 cup heavy cream
Vegetable oil, for frying
12 corn tortillas, cut into 1/2-inch strips
Sour cream, for serving
Crumbled queso fresco, queso anejo, or Parmesan, for garnish
Directions: In a large saucepan combine the chicken, chicken broth, wine, lime juice, smashed garlic cloves, 1 teaspoon of salt, half of the oregano, and bay leaf and bring to a boil. Reduce heat to a simmer and cook for 10 to 12 minutes, or until chicken is just cooked through. Remove from the heat and let chicken cool in the broth, then remove and shred chicken into bite size pieces. Strain broth and reserve separately.
Heat the Pastamore Fresh Jalapeno Oil in a large saucepan and, when hot, add the onion and cook until soft and translucent, 4 to 6 minutes. Add the jalapenos and minced garlic and cook until fragrant, about 2 minutes. Add the tomatoes, remaining oregano, and 1 1/2 cups of the reserved chicken cooking liquid, and cook, stirring occasionally, until thickened and flavors have come together, about 30 minutes. Add the poblano strips and heavy cream and season, to taste, with salt. Cook until the sauce is thick enough to coat the back of a spoon, 5 to 10 minutes longer. Set aside.
Heat 2 inches of vegetable oil in a saucepan or deep-fryer and fry the tortilla strips, in batches, until light golden brown, 1 to 2 minutes. Drain on paper towels and season lightly with salt. Repeat with remaining tortilla strips. Lightly grease an 8 by 11 1/2-inch casserole and lay half of the tortilla strips on the bottom of the casserole. Arrange half of the chicken over the tortilla strips, then spoon half of the tomato-poblano sauce over the chicken. Top with the remaining tortilla strips, remaining chicken and remaining tomato-poblano sauce, then sprinkle the top with the cheese and bake until bubbly and lightly browned on top, about 30 minutes. Serve while hot, with dollops of sour cream on top and garnished with some of the queso fresco.
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EGG WHITE FRITTATA with SHRIMP, TOMATO, and SPINACH
Ingredients:
4 tablespoons unsalted butter (1/2 stick, preferably clarified)
7 ounces cleaned, deveined shrimp, halved lengthwise
4 Oven-Roasted Tomatoes, cut into wedges
4 cups fresh spinach, chopped
4 tablespoons chives, snipped
Salt and freshly ground black pepper- to taste
2 cups egg whites, beaten (about 16 eggs)
1 tablespoon Pastamore Fresh Jalapeno Oil
Directions: Heat the oven to 350°F. Melt 1 tablespoon of the butter in a medium frying pan over medium heat. Increase the heat to high, add the shrimp, and sauté until they’re about three-quarters of the way done-crisp-tender and still translucent in the center. Add the tomatoes and spinach and sauté for 1 minute or until the spinach is completely wilted. Remove from heat and add the chives. Season generously with several pinches of salt and pepper.
Place a 6-inch oven proof non stick skillet or well-seasoned cast iron pan over medium heat. Add the remaining 3 tablespoons butter and Pastamore Fresh Jalapeno Oil , swirl it in the pan to coat evenly. Add the egg whites and spoon the shrimp mixture into the center. Bake in the oven until the eggs are puffed and completely set in the center, about 10 to 12 minutes.
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ROASTED PINEAPPLE SALSA
Ingredients:
4 (1/2-inch-thick) round slices fresh pineapple (1/2 pineapple)
3 Tablespoons Pastamore Fresh Jalapeno Oil
1 medium red onion, finely chopped (1 cup)
1/2 cup chopped cilantro
1/4 cup freshly squeezed lime juice, or more to taste
2 fresh habanero chiles, minced, including seeds
1/2 teaspoon kosher salt
Directions: Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source. Brush the pineapple slices with some of the Pastamore Fresh Jalapeno Oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature. Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt. This salsa keeps in the refrigerator for up to one day.
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SPICY CHICKEN TORTILLA SOUP
Serves 8
Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 tablespoon Pastamore Fresh Jalapeno Oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
Directions: In a medium stock pot, heat oil over medium heat and saute onion and garlic in Pastamore Fresh Jalapeno Oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
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GREEN PEA and AVOCADO GUACAMOLE DIP
Makes 2 cups
Will stay bright green for hours!
Ingredients:
1-10 ounce bag frozen organic green peas
¼ Large sweet onion, coarsely chopped
1 TablespoonPastamore Fresh Jalapeno Oil
2 Tablespoons Pastamore Kettle Roasted Garlic Oil
3 Tablespoons freshly squeezed lime juice
Salt and pepper to taste
1 Medium avocado, ripe to the touch
2 Tablespoons coarsely chopped cilantro
Directions: Place the frozen peas into a colander then run them under hot tap water, shaking the colander to defrost the peas evenly. Drain. Add the defrosted peas to a processor bowl fitted with a metal blade. Add the chopped onion and Pastamore Jalapeno Oil, Pastamore Kettle Roasted Garlic Oil, lime juice, salt and pepper. Cover and process for about 15 seconds until the peas are minced into really tiny pieces, but not smooth. Taste for seasonings. Turn into a serving bowl using a rubber spatula to scrape the sides of the processor bowl. Cut open the ripe avocado, discard the pit and scoop the flesh into the bowl with the blended peas. Add the cilantro. Using a fork, lightly mash the avocado into small pieces, and stir the mixture together as you work. The mixture will have tiny pieces of peas and avocado throughout. Taste for seasoning. Refrigerate for 30 minutes and serve.
Note: Real jalapeno can be added, be sure to wash hands immediately after dicing as it can burn on skin.
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ALASKAN SMOKED SALMON DIP or SPREAD
Makes 1 pint
Ingredients:
1 pint (2 cups) sour cream
1 tablespoon tomato paste
1 teaspoon lemon juice
2 tablespoons capers, packed in brine, drained
1/2 medium red onion, finely chopped
1 can (7 oz) smoked salmon, drained and flaked
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
pinch of cayenne pepper (optional -- to taste)
1 teaspoon Pastamore Fresh Jalapeno Oil
Directions: In a medium bowl mix the sour cream, tomato paste and lemon juice until smooth. Stir in capers and red onion. Fold in the salmon and season with the salt, pepper, cayenne pepper, and Pastamore Fresh Jalapeno Oil. Refrigerate until ready to serve. Taste before serving and adjust seasonings, as necessary.
Dippers: carrot sticks or baby carrots celery sticks bell pepper sticks cucumber spears crackers or chips top cucumber slices with a teaspoon of dip and garnish with a sprig of dill
Note: Use Smoked Alaskan Salmon, packed in natural juices for this recipe. It is not greasy, does not taste fishy, and has a delicious, true salmon flavor. You can also use a smoked salmon fillet. Just flake with a fork before using.
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HARD BOILED EGG and HOT PEPPER VINEGAR DRESSING
Use this dressing on green salads, avocado, chilled fish or chicken, or in potato salad.
Ingredients:
4 hard-boiled eggs
1 cup coarsely chopped onions
1/2 cup coarsely chopped green bell peppers
1 Tablespoon minced garlic
2 teaspoons salt
1 teaspoon dry mustard
1-1/2 cups Hot Pepper Vinegar (recipe follows)
Directions: In a food processor or blender, combine hard-boiled eggs, onions, bell peppers, garlic, salt, and dry mustard. Process a few seconds until eggs are broken up. Add the vinegar (see below) and continue processing until all ingredients are very finely minced, about 1 to 2 minutes. Refrigerate until ready to use.
Hot Pepper Vinegar:
1 cup plus 2 Tablespoons water
6 Tablespoons white vinegar
1/4 teaspoon ground red pepper (preferably cayenne)
1/8 teaspoon salt
2 Tablespoons Pastamore Jalapeno Oil
To Make Hot Pepper Vinegar: In a 2-quart saucepan combine the water, vinegar, red pepper, and salt. Bring to a boil over high heat. Add the Pastamore Jalapeno Oil and remove from heat. Cool and refrigerate covered, overnight. Strain before using.
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BROCCOLI with ALMONDS IN JALAPENO OIL
Serves 4
Serve with grilled fish or poultry or with roasted meats or poultry.
Ingredients:
5 cups broccoli florets, washed and dried
4 - 5 cloves garlic, minced (2 - 3 teaspoons minced)
1 or 2 tablespoons Pastamore Fresh Jalapeno Oil
1 tablespoon lemon juice
5 tablespoons sliced almonds, toasted
pinch of sea salt
1/4 teaspoon crushed red pepper, optional*
Directions: Heat oil in a large skillet over medium heat. Add the broccoli and sauté for 2 - 3 minutes. Add the minced garlic and continue to sauté until the broccoli is tender-crisp. Stir in the lemon juice. Sprinkle with almonds and a pinch of sea salt; gently toss to combine. Serve hot.
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PASTAMORE HEATED FLAT OMELET RECIPE
Serves 4
Ingredients:
4 eggs (5 if they are very small)
5 medium potatoes - peeled and diced into 1/2 inch cubes
1 small onion - peeled and julienned or finely chopped
3/4-cup olive oil
2 tablespoons Pastamore Fresh Jalapeno Oil, divided
Salt, to taste
Directions: Heat the 3/4-cup olive oil in a 7-inch or 8-inch skillet or omelet pan. Add the onion and turn heat to low. Stir with a spoon and cover. Cook for five minutes, stirring at least every minute.
Turn heat to medium-low, and add the diced potatoes. Do not add salt at this stage. Stir, mix well for a moment, and cover. Cook for 20 minutes, or until the potatoes are tender, stirring every 5 minutes or so. When the potatoes have cooked for 15 minutes, pinch one cube with a knife, or taste one, to see if they are already tender.
Meanwhile; beat the eggs in a large bowl with a fork, and add salt to taste. (Keep in mind that you will add the unsalted potatoes and onions to the whisked eggs.) Remove the potatoes from the skillet with a perforated or slotted spatula, draining away the remaining oil, and add them to the bowl with the whisked eggs. Remove any oil left in the skillet.
Add 1 tablespoon of Pastamore Fresh Jalapeno Oil to the same skillet. When the olive oil is very hot, add the mixture for preparing the omelet recipe. Distribute it evenly, but without stirring, over the whole base of the skillet. Turn heat to low, and cover. Cook for 5 minutes. Remove the skillet from heat and uncover it. Cover the skillet with a plate or dish, placing it upside down. Hold the skillet by the handle with one hand, and put the other hand flat on the plate. Flip the skillet over so that the half-cooked omelet lands on the plate. (No need to hurry with the flipping.) Again add 1 tablespoon of Pastamore Fresh Jalapeno Oil to the skillet and when it is very hot, slide the omelet back into the skillet with the uncooked side down. Turn heat to low, and cover. Cook for 5 minutes or until it is done.
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CHICKEN, GOAT CHEESE ENCHILADAS with BLACK BEAN SAUCE
Serves 6
Ingredients:
2 chopped jalapeno chilies
2 teaspoons Pastamore Fresh Jalapeno Oil (divided)
1/2 chopped red onion
2 cloves chopped garlic
4 ounces goat cheese, crumbled
8 corn tortillas, softened
1 tablespoon chili powder
1/2 pound boneless skinless chicken breast, cut in small chunks
4 to 6 cups chicken stock 1/2 teaspoon cumin 1/2 teaspoon oregano 2 tablespoons dry sherry
1/2 teaspoon garlic powder
1 lime, juiced
2 tablespoons orange zest
1/2 purple onion, chopped
1 cup dried black beans
1/4 cup chopped cilantro
1 chopped tomato, or 1 small can diced tomatoes drained
Directions:
1. Soak the beans overnight in 4 cups of the broth. Transfer to a saucepan, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
2. Saute the 1/2 cup red onion, garlic, and jalapeno in the1 teaspoon Pastamore Fresh Jalapeno Oil and add to the beans. Continue to simmer, adding more broth if necessary. When the beans are done, remove and drain off some of the liquid (reserve). Place the beans and the remaining liquid, sherry, lime juice, and zest in a blender or food processor and puree until smooth. Add some of the reserved liquid from the beans if necessary to make "sauce like" consistency.
3. Combine the chile powder, garlic powder, cumin, and oregano and toss the chicken in the mixture to coat.
4. Saute the second 1/2 cup onion in 1 tsp. Pastamore Fresh Jalapeno Oil in a skillet. Add the chicken and saute until chicken is done.
5. Add the tomato and cook for two minutes. Place some of the chicken mixture on 2 softened tortillas on a plate. Sprinkle some cheese and some of the chopped cilantro over the chicken and roll. Do the same with the remaining tortillas. Pour enough of the sauce over the top to thoroughly cover enchiladas and heat in a 350F oven for 10 minutes to melt the cheese. Garnish with additional cilantro and a dollop of sour cream.
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CHICKEN CREOLE
Ingredients:
4 skinless, boneless chicken breast halves
salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 (4 ounce) can mushrooms, drained
2 Tablespoons Pastamore Fresh Jalapeno Oil
Directions: Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and Pastamore Fresh Jalapeno Oil. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
Creole-style seasonings include: garlic powder, onion powder, paprika, oregano, cayenne pepper, red pepper flakes, Worcestershire sauce and Tabasco sauce.
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JALAPENO ASPARAGUS
Serves 4-6
Ingredients:
1 pound asparagus
1/4 cup Pastamores Fresh Jalapeño Oil
1 teaspoon garlic salt
1/2 teaspoon black pepper
Directions: Combine Pastamores Fresh Jalapeño Oil, garlic salt and pepper in a 1 gallon zip lock bag, shake to stir. Add asparagus to bag and knead until asparagus is completely coated. Warm a large pan to medium heat. Fill with a single layer of asparagus (do not stack, may take multiple batches depending on pan size). Saute in pan, turning asparagus every 2-3 minutes until tender. Raise heat to medium-high, allow asparagus to turn deep brown on one side.
Sauce:
1/8 cup Pastamore Kettle Roasted Garlic Oil
1 tablespoon Pastamore Traditional Barrel Aged Balsamic Vinegar
1 tablespoons spicy brown mustard
1 tablespoon honey
Directions: Mix ingredients together in a small bowl. Use a small spoon to drizzle sauce over top of asparagus when serving.
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JALAPENO JELLY
Ingredients:
3/4 lb. jalapeno peppers
2 Tablespoons Pastamore Fresh Jalapeno Oil
2 cups cider vinegar
6 cups sugar
2 pouches liquid pectin
a few drops green food coloring (optional)
Directions: Wash, remove stems, cores and seeds from peppers. In a scrupulously clean blender or food processor, puree the peppers and Pastamore Fresh Jalapeno Oil with 1 cup vinegar. Transfer mixture to a large soup pot.
Add remaining 1 cup vinegar and sugar. Heat to boiling and continue to boil for another 10 minutes, stirring constantly. Add pectin and continue cooking at a rolling boil for another minutes, stirring constantly. Skim any foam which accumulates at the top. Remove from stove.
Add food coloring, if using. While the jelly is still hot, ladle it into hot jelly jars, leaving a 1/4 inch headspace. Screw on lids and adjust. Process in a boiling water bath canner for 10 minutes. Remove from canner and cool in a draft free place. Store on shelf. Refrigerate after opening.
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JALAPENO CORN BREAD
Ingredients:
3 c. corn bread mix
2 1/2 c. milk
1 small can cream corn
1/2 can jalapenos (6 oz.), drained
1 1/2 c. grated Cheddar cheese
1 lg. onion, grated
1/2 c. vegetable oil
2 tablespoons Pastamore Fresh Jalapeno Oil
3 eggs, beaten
1 tsp. sugar
Directions: In large mixing bowl, mix milk, oil, eggs, sugar, onion, cream corn, jalapeno's and grated cheese. Add corn bread mix. Pour into 2 round greased and pre heated pans. Bake 25 minutes at 450 degrees or until tests done. Cut into wedges to serve.
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STIR FRIED JALAPENO and LIME CHICKEN in the WOK
Serves 4
Ingredients:
1 lb boneless skinless chicken breast
3 tablespoons all-purpose flour
salt & freshly ground black pepper (to taste)
1 tablespoon Pastamore Fresh Jalapeno Oil
4 tablespoons butter
1 -3 fresh jalapeno, stemmed and seeded, and sliced (amount to taste)
1 lime, juice and zest of 1/3 cup jalapeno jelly lime slice (optional)
chopped fresh cilantro (optional)
Directions: Slice the chicken breasts across into large medallions, then toss with the flour that is well-seasoned with salt and pepper. Heat the Pastamore Fresh Jalapeno Oil and half the butter in your wok, and stir-fry the chicken with the jalapeno slices until the chicken is golden and cooked through. Add the lime zest and juice and continue to cook for about 30-45 seconds, stirring to coat the chicken. Then add the jelly with 2-3 tablespoons of warm water and stir until the jelly is dissolved and forms a glaze. Add the remaining 2 tablespoons of butter and stir-fry until it is incorporated, and serve. Garnish with lime slices and chopped fresh cilantro, if desired.
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SOFT SHELL CRABS with JALAPENO CITRUS VINAIGRETTE
Ingredients:
2 soft shell crabs
2 cups of flour (seasoned)
2 tbsp. Pastamore Fresh Jalapeno Oil
2-4 cups rice (one to one ratio in rice cooker seasoned to taste)
Jalapeno Citrus Vinaigrette:
3 cups olive oil
1/2 cup + 2 tbsp. sesame oil
2 cups honey
1-2 cup jalapeno (puree)
2 cups lime juice
1/4 cup apple cider vinegar
2 1/2 oz ginger (or to taste)
1/4 cup Gludens mustard
1 tbsp. Kosher salt
1 1/2 tsp. ground pepper
1/2 red bell pepper (fine chop)
1/4 cup cilantro (rough chop)
Directions: Dredge the soft shell crabs in seasoned flour then heat Pastamore Fresh Jalapeno Oil in sauté pan. Once oil is hot add crabs to pan and cook about one to two minutes on each side or until crab is done. (Should have a nice light crispy crust on outer part of crab.)
Vinaigrette: Warm honey (approximately 120°F) - place ginger, vinegar, & jalapenos in food processor and process into a smooth consistency. Combine lime juice, ginger mixture, mustard, salt and pepper in plastic container. Mix for 45 seconds with hand mixer. Add honey while hand mixer is running. Slowly add olive oil and sesame oils while hand mixer is running. Combine red peppers and cilantro and pulse two times only (cilantro should not be processed too fine). Stir with rubber spatula. Divide into 6th pans and place in cooler (allow to cool before serving)
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GRILLED SEA BASS FILLETS
Serves 4
Ingredients:
4 skinless sea bass fillets (4 oz. each) or any firm white fish
1 t. Caribbean jerk seasoning
Non stick Cooking Spray
1 ripe mango, peeled, pitted and diced
2 T. chopped fresh cilantro
2 t. fresh lime juice
2 t. Pastamore Fresh Jalapeno Oil
Directions: Prepare grill or preheat broiler. Sprinkle fish with seasoning. Coat lightly with non stick cooking spray. Grill fish over medium coals or broil 5" from heat 4-5 minutes per side or until fish flakes when tested with fork. Meanwhile, combine mango, cilantro, lime juice and Pastamore Fresh Jalapeno Oil in small bowl. Serve over fish.
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JAMBALAYA
Serves 6
Ingredients:
3 tablespoons Pastamore Fresh Jalapeno Oil
1 1/2 pounds Chicken, cut into serving portions
Salt and pepper, to season
1/2 pound Andouille sausage cut into 1-inch rounds
2 Bell peppers, finely chopped
3 stalks celery, finely chopped
2-3 gloves Garlic, minced
1 cup Tomatoes, crushed or chopped
6 cups Water or stock
3 cups Rice
2 teaspoons Thyme
1 bay leaf
Salt and pepper, to taste
1 pound Shrimp, peeled and deveined
Directions: Heat the Pastamore Fresh Jalapeno Oil in a large pot over medium-high flame. Season the chicken pieces with salt and pepper and brown them on all sides in the hot oil. Remove to a plate. Add the sausage to the pot, brown it in the oil, then remove it to the plate with the chicken and set aside.
Add the onion, peppers, celery and garlic to the pot and saute until the onion is cooked through and translucent, 4 to 5 minutes. Stir in the tomatoes and cook another 3 or 4 minutes. Return the chicken and sausage to the pot and stir in the stock or water, rice, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce heat to medium low and simmer for about 15 minutes, stirring once or twice.
Stir in the shrimp, cover and simmer for another 15 minutes, or until the rice is cooked through. Remove from heat and let rest 10 minutes before serving with lots of hot sauce.
Seasonings: Louisianan's each have their own favorite seasonings for jambalaya. Some of the more popular are garlic powder, onion powder, paprika, oregano, cayenne pepper, red pepper flakes, Worcestershire sauce and Tabasco sauce.
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CAJUN MEATLOAF
Serves 8
Ingredients:
2 bay leaves
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon black ground pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons butter
3/4 cup chopped peeled onion
1/4 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped green onion
2 teaspoons garlic cloves, crushed
1 tablespoon Pastamore Fresh Jalapeno Oil
1 tablespoon Pastamore Worcestershire Sauce
1/2 cup evaporated milk
1/2 cup tomato ketchup
1 1/2 pounds lean ground beef
1/2 pound ground pork
2 large eggs, beaten
1 cup dry bread crumbs
Directions: In a small bowl, combine bay leaves, salt, cayenne pepper, pepper, white pepper, cumin, and nutmeg; set aside. In a skillet, melt butter and sauté onions, celery, green bell pepper, green onions, garlic, hot pepper sauce and Worcestershire sauce. Stir in spice mixture and Pastamore Fresh Jalapeno Oil, cook for about 6 minutes. Stir in evaporated milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and let it cool.
Preheat oven to 350°F (175°C). Place ground beef and ground pork in a mixing bowl. Add eggs, the vegetable mixture and dry bread crumbs. Remove bay leaves and mix well. Transfer meat mixture to an ungreased loaf pan. Bake, uncovered for 1 hour.
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CAJUN SAUSAGE JAMBALAYA
Serves 6
Ingredients:
1 pound boneless pork loin, cut into 1/2-inch cubes, lean
12 ounces andouille sausage, cut into 1/4-inch slices
2 1/2 cups water
1 1/2 cups uncooked rice, medium-grain white
2 yellow onions, chopped
1 bell pepper, (green, red, or both), seeded and chopped
2 stalks celery, chopped
2 tablespoons Pastamore Fresh Jalapeno Oil
1 1/2 teaspoons salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup green onions, chopped
Directions: Mix all ingredients except green onions in slow 4 to 6-quart slow cooker. Cover and cook on low for 5 to 6 hours, or high for 2 1/2 to 3 hours. Watch carefully during the last 1 hour (low) or 1/2 hour (high) of cooking to prevent rice from over cooking. Just before serving, check seasoning and add green onions.
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NACHO POTATO SKINS
Ingredients:
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
1 teaspoon Pastamore Fresh Jalapeno Oil
Kosher salt
Freshly ground black pepper
2/3 cup small-dice avocado (from about 1 medium)
1 tablespoon freshly squeezed lime juice (from about 1 medium lime)
1 cup refried beans (8 ounces)
Hot sauce
2 cups shredded jack or cheddar cheese (about 4 ounces)
1/2 cup salsa
1/3 cup sour cream
Directions: Heat the oven to 400°F and arrange a rack in the middle. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes.
Set the oven to the broil setting. Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Melt butter and add Pastamore Fresh Jalapeno Oil, stir well. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.
Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more. Place the avocado and lime juice in a small, non reactive bowl, season with salt, and stir to coat the avocado; set aside.
Divide the beans evenly among the skins and top with a dash or two of hot sauce and the cheese. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top with the salsa, sour cream, and reserved avocado. Serve immediately.
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VEGAN BLACK BEAN NACHOS
(Gluten Free)
Ingredients:
2 can black beans
1 yellow or orange bell pepper
1 onion
2 cloves garlic
2 jalapenos
1 tbsp cumin
1 tbsp cayenne pepper
2 tbsp Pastamore Fresh Jalapeno Oil, divided
1 avocado
1 tomato
1/8 cup fresh chopped cilantro
½ bag tortilla chips
salt and pepper to taste
Directions: In an iron skillet heat 1 Tablespoon Pastamore Fresh Jalapeno Oil and sauté the garlic and ½ the onion. Drain 1 can of the black beans and add to skillet. Mash up the black beans in the second can and add to the skillet. Add cumin, cayenne pepper and salt and pepper. Cook bean mixture at medium heat until heated all the way through, about 10 minutes.
While beans are cooking, cut up the avocado and put in a bowl. Mash avocado, add the other half of the onion, the remaining Pastamore Fresh Jalapeno Oil, tomato and cilantro. Put a layer of tortilla chips on the bottom of a large glass baking dish. Top the chips with beans and then add another layer of chips. Top the second layer of chips with beans and then finish with a layer of the avocado mixture.
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SOUTHERN PULLED PORK
Ingredients:
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon sugar
1-1/2 teaspoons black pepper
2 teaspoons salt
1 teaspoon ground red pepper
1 boneless pork shoulder roast, 4 to 5 pounds
Directions: Combine all the spices to form a dry rub and press into all surfaces of the pork roast. Grill over low heat for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill. Shred the pork into pieces with two forks. (This is called pulling the pork, which is where it gets its name.) Mix in plenty of the vinegar sauce.
Hot Vinegar Sauce for Pulled Pork:
3/4 cup apple cider vinegar
3/4 cup white vinegar
2 tablespoons sugar
1 teaspoon red pepper flakes
1 teaspoon Pastamore Fresh Jalapeno Oil
Salt and pepper
Directions: Mix all ingredients together and heat over medium heat until hot, stirring frequently. Turn down heat and simmer for 10 minutes. Pour over pulled pork and serve.
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COUNTRY HAM and CHEDDAR PRETZEL BITES with JALAPENO MUSTARD
Makes 4 dozen
Ingredients:
1 1/2 teaspoons active dry yeast
2 tablespoons plus 1 teaspoon packed light brown sugar, divided
1/4 cup warm water (110–115ºF)
1 cup warm milk (110–115ºF)
2 1/2 to 3 cups all-purpose flour
1/2 cup finely chopped country ham, divided
1/3 cup finely chopped sharp Cheddar, divided
6 cups water
4 teaspoons baking soda
1/2 cup Dijon mustard
1 tablespoon Pastamore Fresh Jalapeno Oil
1 tablespoon mild honey
1/2 stick unsalted butter, melted
1 to 2 tablespoons pretzel salt or coarse salt
Directions: Stir together yeast, 1 tsp brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn’t foam, start over with new yeast.) In a separate bowl, stir remaining 2 Tbsp brown sugar into warm milk until dissolved. Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary.
Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
Preheat oven to 400ºF with rack in upper and lower thirds. Line two 4-sided sheet pans with parchment paper. Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
Bring water (6 cups) to a boil in a 4- to 5-qt saucepan. Reduce heat and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to sheet pans. Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).
Meanwhile, stir together mustard, Pastamore Fresh Jalapeno Oil, and honey. Brush warm pretzel bites with butter and sprinkle with pretzel salt. Serve warm or at room temperature with jalapeño mustard for dipping. Note: Jalapeño mustard can be made 1 day ahead and chilled. Pretzels can be made 2 weeks ahead and frozen (once cooled). Thaw 30 minutes, then reheat in a 400°F oven about 10 minutes.
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BAKED CHEESE OLIVES
Yields 40
Ingredients:
1/2 cup butter, room temperature or softened
2 cups shredded sharp cheddar cheese
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon Pastamore Fresh Jalapeno Oil
40 large green olives, with pimento
Directions: In a medium-size bowl using your mixer (pastry blender or a fork may also be used), cream together the butter and cheese until smooth. Mix in flour, paprika, cumin, and Pastamore Fresh Jalapeno Oil. Cover bowl and refrigerate at least one (1) hour. ***Note can be made ahead a day ahead.
Dry olives on paper towels. With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms. Make sure the cheese mixture completely seals in the olive. Repeat with remaining olives. Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. Once frozen, you can store in re-sealable plastic bags in the freezer until you are ready to bake them.
Baked Cheese Olives: Preheat oven to 400 degrees F. If you are planning to bake immediately, place the prepared cheese olives in the freezer for about 15 minutes. Prior to baking, remove olive from the freezer and allow to stand at room temperature for approximately 15 minutes (while the oven is heating). Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm. Serve at room temperature or slightly warm.
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CUCUMBER AVOCADO SOUP
Ingredients:
1/2 firm-ripe California avocado
1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces
1 (8-ounce) container plain low-fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon Pastamore Fresh Jalapeno Oil
1 cup small ice cubes
Garnish: diced avocado and chopped chives
Directions: Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute. Chill in refrigerator for at least 1 hour. Serve.
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MEXICAN MEATBALLS
Ingredients:
1 1/2 lbs. ground beef
1 large egg
3/4 c. plain, dried bread crumbs
1/2 tsp ground black pepper
1 1/4 tsp salt
3 garlic cloves, minced
¼ cup water
1 can (28 oz) tomatoes
1 chipotle chile
2 tsp Pastamore Sun Dried Chipotle Chili Oil
1 Tablespoon Pastamore Fresh Jalapeno Oil
1 sm. onion, minced
1 tsp ground cumin
1 c. chicken broth
1/4 c. coarsely chopped fresh cilantro
Directions: In large bowl, mix beef, egg, bread crumbs, pepper, 1 tsp salt, 1/3 of garlic and 1/4 c. water till blended. With hands, shape mix into 3/4 inch balls.
In blender at low, blend tomatoes with their juice and chipotle chile and Pastamore Sun Dried Chipotle Chili Oil until smooth. In Dutch oven, heat Pastamore Fresh Jalapeno Oil over med. heat. Add onion and cook 5 min, or till tender, stirring often. Stir in cumin and remaining minced garlic; cook 30 seconds. Stir in tomato mixture, chicken broth and 1/4 tsp salt; heat to boiling over high heat. Add raw meatballs; heat to boiling. Reduce heat to low; simmer, uncovered, 20 min. Place in chafing dish and serve with cocktail picks.
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GRILLED JALAPENO POPPERS
Ingredients:
15-20 Pickled Jalapeno's
1 pound bacon
1 c. shredded cheddar Jack cheese
1 8 oz. cream cheese
Pastamore Fresh Jalapeno Oil, for brushing
Directions: Cut jalapeno's in half. Scoop out seeds and extra membrane. Tip: Use latex gloves when handling jalapeno's, especially the seeds. Otherwise, the oil will get all over your hands and if you wipe your eyes or itch your nose, you are in for a world of pain. If you don't have latex gloves, just use plastic bags. Throw away gloves or bags as soon as you are done using. Wash your hands with soap just to be sure. Lightly brush the inside of the jalapeno halves with Pastamore Fresh Jalapeno Oil, mix the 1 cup of cheese with the package of cream cheese. Using a knife, fill each pepper with cheese. Take your 1lb of bacon. Depending on how many slices and how many pepper halves you have, cut the bacon in half or in thirds so you have enough for each pepper. Take bacon strip and wrap as many times around pepper halves as you can. Place wrapped peppers on a baking tray. Preheat the broiler in your oven. Bake for 10-15 minutes or until the bacon turns nice and crispy! Take them out of the oven and let them cool for 5 minutes or so, the cheese will be too hot to handle and could easily burn your mouth.
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JALAPENO TURKEY BURGERS
Serves 4
Ingredients:
1 teaspoon Pastamore Fresh Jalapeno Oil, plus more for brushing
1 red onion, sliced into 1/2 inch thick rings
Coarse Salt
3 tablespoons lime juice
1 1/4 pounds lean ground turkey
2 Tablespoons Pastamore Worcestershire Sauce
4 whole wheat hamburger buns split
1 ripe avocado
1 cup shredded romaine lettuce
1/2 cup pickled jalapeno's drained and cut into strips (from jar)
1/4 cup fresh cilantro
Directions:
1.) Heat Pastamore Fresh Jalapeno Oil, in large non stick skillet over medium heat, cook onion with 1/4 teaspoon salt, covered, stirring occasionally until tender (about 7 minutes). Once done, transfer to a bowl and toss with 2 tablespoons lime juice.
2.) Heat Grill to medium high heat. Add Pastamore Worcestershire Sauce to ground turkey and mix well. Divide turkey into 4 equal pieces, shaping each into a 3 1/2" patty about 1/4' thick. Brush both sides of burgers with Pastamore Fresh Jalapeno Oil and season with 3/4 teaspoon salt. Grill until cooked through (155 degrees or about 4 1/2 minutes per side. Grill buns, cut sides down.
3.) Meanwhile, mash the avocado with a fork and mix with remaining tablespoon lime juice and 1/4 teaspoon salt. Spread onto buns. Sandwich lettuce, burgers, onions, jalapeno's, and cilantro between buns.
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PASTAMORE'S HABANERO LINGUINI with BLACK BEANS and SCALLOPS
Serves 4
Ingredients:
1 package Pastamore Habanero Linguini
1/2 cup orange juice
2 Tbsp lime juice
zest of 1 lime
1 tsp extra-virgin olive oil
1-2 teaspoon Pastamore Jalapeno Oil (depending on desired heat)
12 oz bay scallops
4 cups cooked black beans rinsed and drained
3/4 cup queso blanco cheese, crumbled
1 cup canned or frozen corn kernels
1/2 cup chopped red onion
1 medium avocado diced
1/3 cup chopped fresh cilantro
2 tsp chopped fresh thyme
Directions: Cook Pastamore Habanero Linguini in boiling salted water until al dente. Rinse in cold water and drain. Set aside. Combine citrus juices, zest, and oils in a small bowl. Whisk together. Grill or saute' scallops until just cooked through. Combine dressing, pasta, scallops, and remaining ingredients in large bowl, toss well and chill for at least 1 hour.
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