As Morg and I chatted today about a blog she reads called Sarcastic Cooking (which is awesome despite the fact they clearly stole my name), I realized how much I’ve been denying this blog in the name of work. Let’s abruptly put a stop to that shall we?
I made this recipe a month or so ago to take to the lake, and as any meat-laced pasta salad is sure to be, it was a winner. This is a recipe from Giada de Laurentis, who, I’d like to reiterate, cannot possibly be eating the food she cooks on TV. She should look like Paula Deen with all the butter and sugar that goes into everything, yet she’s one bikini and dye-job away from being a Playmate. I do not buy it, Giada. Just know that.
Anyway, a pasta salad recipe that uses salami and olives is a slam dunk with me in any capacity; however I have modified this recipe slightly because our Italian sister went ape crazy with the oil. Seriously, I had to strain the pasta salad after I made it because it was swimming in extra virgin. But fear not – proportions have been corrected accordingly, so whip up with confidence.
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil (add more later if too dry)
1 lemon, juiced
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
- In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Add lemon juice to taste for acidity purposes. Serve.
This recipe comes to us from the grill of the Grosshans. You may know them from such hits as JR’s Brandy Mustard Filets and Bonnie’s Artichoke Dip. And if you know those, you know this recipe is pretty much a guaranteed “W.”
These are undoubtedly amazing when cooked on the Big Green Egg, but the marinade itself will dress up your tenderloin even if you don’t have the daddy of all grills at your disposal.
Obviously we would pimp any of our Nummy sauces for this, but I’d wager that reducing the leftover marinade would make a pretty delicious topper all on its own. (But boil it before you reduce it, y’all. We don’t need anyone dropping dead of raw-pork-related illness on our watch.)
2 pork tenderloins
1 cup olive oil
1/2 cup red wine vinegar
1/2 cup soy sauce
4 tbsp Worcestershire sauce
1/2 tbsp dry mustard
juice of 1 lemon
5 garlic gloves, smashed
2 tbsp of coarse black pepper
- Mix all ingredients together and marinate pork in them for at least 3 hours.
- Grill to your preference. Serve on rolls with Horseradish Cream Sauce.
In keeping with the questionable titles of our recipes this week, (“Lava poop,” Nads? If that doesn’t whet your appetite, I guess nothing will.) we present you with a sticky sauce that is well worth the extra napkins.
I have not had the pleasure of trying this yet, but I’m a big fan of dark meat and cooking chicken on the bone because they both make the meat more flavorful. And the mixture of vinegar, soy sauce, honey and garlic sounds like a great riff on Asian food without requiring you to go full-Pet Store.
4-5 chicken thighs
sea salt and black pepper
3-4 tbsp olive oil
2 cloves of garlic, halved
thyme, a few sprigs
sherry or red wine vinegar, splash
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced
splash of water or stock
- Season chicken with salt and pepper. Heat a saute pan to high heat. Add oil and brown chicken in skillet. Once browned, remove to plate.
- Add garlic and cook for 2 mintues over medium high heat.
- Add vinegar and cook down until reduced by half.
- Add soy sauce, honey, thyme, and water. Return chicken to pan, turning to coat with sauce. Add lemon slices, Cook until the sauce is syrupy, about 10 minutes.
- Once chicken is fully cooked, pull it out of the pan, plate and drizzle with sauce.
Serve up with some roasted red potatoes or Bacon Potato salad and some wet wipes. Because I’m sure this is much more fun if you eat it with your hands. Medieval Times anyone? Holla at the White Knight!