Shrimp and Avocado Pasta Salad
Verrigni Gold Die Cut Artisan Fusilloro - 1.1 pound bag
Boil the pasta in ample salted water - average cooking time, 8 minutes
Lightly mix your pasta with a premium extra virgin olive oil
1 pound of 21-25 count fresh Shrimp
2 tablespoons extra virgin olive oil
1/2 cup shredded and mixed fresh oregano, basil and parsley
1/4 teaspoon finely minced garlic
1/2 fresh lemon
1 teaspoon sea salt
1/4 teaspoon ground white and pink peppercorns
Heat the oil in a saute pan, then add the shrimp, garlic, salt, pepper, and herbs
Squeeze your lemon at the finish and set aside
1/2 cup of diced yellow, red and green pepper melange
2 ripe large Avocados, sliced
1/4 cup of diced red onion
1 pint of cherry tomatoes - look for multicolored varieties to add more color
2 carrots, sliced thin strips
Gently mix your pasta, shrimp and vegetables in a large bowl
Dress with a classic Italian dressing (try the recipe from last month's newsletter!)
Chill for at least 3 hours, allowing the flavors to blend.
Substitute shrimp with grilled sliced chicken
Substitute avocado with artichoke hearts or zucchini
Add green or black olives
The possibilities are endless!
Summer Fruit Salad
4 Peaches - 2 white flesh and 2
Berries - straw, black, blue, and rasp - 1/2 pint of each
Mandarin orange or Tangerine pieces - 1 cup
Melons - 1/2 cup of each - water and cantaloupe - cubed
Think size when slicing and cubing. Squeeze some honey over the fruit and
add a splash of fruit vinegar. Mix your fruits gently to avoid
bruising. Chill for at least one hour and serve in small bowls with a
dollop of Creme Fraiche and a sprig of mint.
up! Don't get me wrong - I love barbeque sauce. It's a
classic. But, grilling is the perfect opportunity to experiment with new
spice blends. Two of our favorites are both from See Smell Taste, a small
company out of California that imports and blends restaurant quality herbs,
salts and spices from around the world. You'll find yourself using less salt
when you add different spices to your recipes. Flavors become intensified
from the high temperatures and there isn't a protein out there that wouldn't
benefit from spicing it up a little. After all, if you must have it, you
can always have sauce on the side.
Grains of Paradise - $20 - free shipping
of Paradise are seeds, not berries, like pepper. The flavors are more
complex, with hints of heat, cinnamon, and cardamon all coming through.
To maximize their flavor, they should be finely crushed and added at the
finish. Great in rubs and dressings. It's the perfect ingredient
when you're looking for the boldness of pepper and exotic complex
flavors. The tribe in Africa that harvests each seed by hand, believes
they have magical powers. After trying them, you may think so too.
Tagine of lamb with apricots
fruity, this classic North African stew can also be made with beef. You can add
a bit of chopped preserved lemon rind to balance the sweetness of the fruit, if
you wish, but I used grains of paradise to add a peppery, fruity undertone.
Recipe adapted from Tagine: Spicy Stews of Morocco, by Ghillie Basan, and other
recipes. Serves 4; can be doubled.
2 Tbsp olive
2 Tbsp sliced raw almonds
2 onions, roughly chopped
3 cloves garlic, minced
1 Tbsp grated or minced fresh ginger
A pinch of saffron threads
2 cinnamon sticks
1-1/2 tsp ground coriander
1-1/2 lb boned lamb, cut into 1-1/2 inch cubes
24 dried apricots
4 strips of orange peel
1 Tbsp agave nectar or honey (to taste)
1/2 tsp grains of paradise + 1/2 tsp black peppercorns, ground together
coarsely in a mortar or spice grinder
Kosher salt, to taste
In a Dutch oven, heat
the oil over medium heat, and add the almonds. Stir and cook until the almonds
begin to brown. Add the onions, and saute until they begin to color. Add the
garlic, ginger, saffron, cinnamon sticks, and coriander. Stir to combine. Add
the lamb, stir to coat with the seasonings, and saute for 1-2 minutes, until
the lamb is lightly browned.
cups of water, or enough to just cover the meat. Bring to a boil, then reduce
heat to simmer, cover the pot, and cook for 1 hour.
When you set
the pot to simmer, place the apricots in a bowl or glass measuring cup, and
cover with very hot tap water. Leave them to soak for 1 hour while the lamb is
cooking. At the end of the hour, drain the fruit and add to the lamb, along
with the orange peel. Simmer for 20 minutes more.
Stir in the
agave or honey, ground grains of paradise and pepper, and salt to taste. If
there is a lot of liquid in the pot, leave uncovered, and simmer 15 minutes
more until sauce is reduced and thick. If there's not enough liquid, add water
or orange juice to keep the lamb from sticking until it's finished cooking. The
lamb should be tender, and the sauce thick and glistening.
with couscous, rice, or chunks of bread to mop up the sauce.
Shichimi Togarashi - 22 gram tin - $19 - Ships
Togarashi is a staple in Japanese cuisine. Seven spice powder is built on
a foundation of chiles, dried orange peel, Sichuan peppercorns, sesame seeds
(white and/or black), dried ginger, and seaweed. It likely originated in 17th
century apothecaries, after chiles were introduced to Japan as a form of
medicine. It's the ultimate rub for pork or beef ribs, since the flavors
intensify as they cook. Adding a pinch to rice brings it to life- green
vegetables like broccoli or kale take on a whole new flavor.
Glazed Pork Ribs with Shichimi Togarashi
- 2 racks St. Louis style pork ribs (about 4 lb.)
- 2 tablespoons kosher salt plus more
- Freshly ground black pepper
- 1 lemon, very thinly sliced
- 2 sprigs rosemary plus 1 Tbsp. minced
- 1 garlic clove, thinly sliced, plus 1 tsp. finely grated
- 2 tablespoons (or more) fresh lemon juice
- 1 teaspoon finely grated lemon zest
- half cup thinly sliced scallions
- Shichimi Togarashi
the ribs: Preheat oven to 350 degrees. Arrange a double layer of foil on a
rimmed baking sheet so foil hangs over sides. Place a large sheet of parchment
paper on foil. Season ribs all over with 1 1/2 Tbsp. salt and pepper.
1 rack of ribs, bone side up, on parchment. Arrange sliced lemon, rosemary
sprigs, and sliced garlic over. Lay remaining rack over, bone side down,
creating a pocket between the racks. (The seasonings in the center will infuse
the meat as it bakes.)
ribs with another sheet of parchment; crimp edges to seal. (The parchment seals
in flavor and prevents the acid from the lemons from reacting with the foil.)
Wrap ribs tightly with foil to form a tight seal (use extra foil, if necessary,
to completely enclose ribs, and crimp edges together to tightly seal).
ribs for 1 1/2 hours. Remove from oven and let rest at room temperature, still
sealed in foil, for 1 hour. (Do not open; ribs will continue to cook and become
open foil. Transfer ribs to a platter or another baking sheet; discard lemon
slices and rosemary sprigs. Pour pork juices into a measuring cup. Add water if
needed to measure a scant 1 cup. DO AHEAD: Ribs can be made 3 days ahead. Wrap
in foil and chill. Cover and chill juices separately.
reserved pork juices, minced rosemary, grated garlic, 2 Tbsp. lemon juice, and
lemon zest to a simmer in a small sauce pan over medium high heat. Whisk
cornstarch and 1 Tbsp. water in a small bowl for slurry. Whisk slurry into juices
to thicken (the glaze should just coat the back of a spoon). Season glaze with
salt and pepper and more lemon juice, if desired. DO AHEAD: Glaze can be made 3
days ahead. Cover and chill. Gently rewarm before using.
broiler. Line a rimmed baking sheet with foil. Cut between bones to separate
ribs. Transfer ribs to prepared baking sheet and broil, turning occasionally,
until beginning to brown and crisp, about 10 minutes. Remove from oven and
brush with warm glaze. Sprinkle with scallions and shichimi togarashi.
Easy Caesar Salad Dressing:
With a few key ingredients you can make yourself a Caesar Salad that rivals any restaurant. The secret ingredients in this recipe are IASA Colatura and a coddled egg!
1 coddled egg - bring an egg to room temperature. Boil 1 cup of water and pour it over the egg. Let the egg sit for 1 minute and remove then rinse in cold water. Dry shell thoroughly.
1 to 2 teaspoons
finely-chopped garlic (1 to 2 medium cloves with inner green germ removed - the
sprouts add an unpleasant bitterness)
1 to 2 anchovy fillet, mashed
– this is where I substitute the anchovies with a ½ tsp. of IASA Colatura
Pinch of coarse salt
2 tablespoons (1/2 lemon)
freshly-squeezed lemon juice
3 drops Worcestershire sauce
6 tablespoons extra-virgin
4 tablespoons (1/4 cup)
freshly-grated Parmigiano Reggiano divided
2 to 3 heads Romaine lettuce,
hearts and tender leaves only
Coarsely-ground black pepper
In a bowl, whisk together the
garlic, Colatura, and salt until blended.
Whisk in the lemon juice and
Whisk in the coddled egg
until the mixture is thick, approximately 1 minute (this enable the lemon juice
to "cook" the eggs).
Slowly drizzle in the olive
oil with one hand while vigorously whisking the mixture with the other.
When the dressing is well
combined, whisk in 2 tablespoons of the Parmigiano.
A hunk of crusty bread, a glass of white wine, and you're good to go!