Holy SMOKES! This is HOT!!!

I love it when other people love Gourmet Texas Pasta as much as we do. If you've got a minute, go check out this amazing blog from Dave DeWitt's burn blog that features fiery foods of all  kinds.

http://www.burn-blog.com/3496/habanero-pasta-from-texas-hell-yeah/
See us on Dave DeWitt's fiery food Burn Blog

Spring Salad, take II

I'm getting lazier. I admit it. The Kalamata Olive salad just got easier as a result. Instead of making a balsamic vinaigrette, just use bottled Greek dressing. Seriously. 

Orange ya glad?

Orange ya glad I didn’t say…

You know how an idea can sound good at one time and then seem really DUMB later on? You know. Things like teaching a knock-knock joke to a 4-year-old, or asking a 14-year-old what he wants for dinner. Dumb, right?

Yeah, I’m there. Especially with this whole idea of the festivals I set up for Gourmet Texas Pasta to attend in May and June. Big celebrations. Lots of people. Opportunity knocking. What’s not to love, right?

Well… see.. the thing is I made these plans in February, when I was wearing three shirts and two pairs of socks to keep warm.  NOT when I was scrambling for my diminishing supply of sleeveless shirts.

Over the Memorial Day holiday, we went to Rockport to the Texas Maritime Museum’s annual Wine Festival. It’s a well-run event and since that was Sean’s first-ever event selling pasta, it’s got a sentimental value to it. Had to go.

This weekend, we’ll be in Houston for the annual Houston Beer Fest, right downtown. Never been but we’ve heard great things about it and Sean thinks very highly of one of the vendor organizers, so off we go.

At the end of the month, we’re heading to Granbury for their July 4^th parade festivities. Never mind that it will still be June: That’s when the party is, so that’s when we go.

Yep… when it was 35 degrees outside, these all sounded WONDERFUL. Now, when the temperature is nearing 100 every day, I’m remembering what happens to pixies when they get exposed to heat and humidity: Pixies wilt.

To make myself seem even crazier, I point out the fact that we serve HOT samples, cooked on site at our events. That means 100 degrees,  99% humidity and a kettle of boiling water giving off even more steam.. DUMB.

So, say, the pasta mom and the pasta man, make COLD samples. Make pasta salad. I might not be smart enough to have had the good idea, but I’m smart enough to listen.

Even smarter? Letting Mom create the recipes. Seriously. I yelped for help and within an hour, I had five cold pasta salad recipes in my email inbox. So, far this one is my favorite. It’s had a lot of names, but I’m thinking truth in advertising is important. So, I’m going to call it Simple Orange Salad. Except for the pasta, everything in this can be found on the shelves of HEB (probably whatever grocery store you use) prepped and ready to use. How simple can it get? In fact, this salad probably can be made in less time than you just devoted to reading about it. 

Be prepared, though: We offered samples of this at recent events and sold out of SOS each time. This salad disappears almost as fast as it goes together. Enjoy!

SIMPLE ORANGE SALAD

*1/2 package Gourmet Texas Pasta

              Szechuan Orange Spice linguine, 

cooked, cooled and cut

*1/2 c. sliced almonds

*1/2 c. chopped dried cranberries

*1/2 c. cooked, chopped bacon

*1 small can mandarin orange sections, drained

*Asian Toasted Sesame salad dressing, enough to moisten to your taste.

Toss everything together, let it sit a bit and you’ve got a great COOL way to bring something different to the dinner table. Or to your next pot-luck. Enjoy.

And remember: Keep pasta weird!

Check this out!

Here's a link to the blog for The Culinary District, aka New Braunfels Farm to Market. That handsome man hanging pasta is my sweet pasta maker, Sean.
http://culinarydistrict.blogspot.com/

Spring SALAD DAYS

I’m always so happy when the farmer’s market start getting full again. Say what you want about Groundhog shadows, robins or even ads for swimsuits: Spring’s greatest sign for us is good stuff from farmer’s markets.

This quick and easy recipe goes together in a snap and had flavors we love. It’s enough for me for a light lunch. For Sean, it’s a great side dish alongside anything grilled.  

Ingredients

½ pkg Gourmet Texas Pasta Kalamata Olive Fettucine

6 Roma tomatoes, diced (or a similar amount of tiny cherry tomatoes, if you can find them locally. Yum)

1 small cucumber, peeled and diced

3 green onions, chopped

1/4 cup fresh basil, cut into thin strips

3 TBS extra virgin olive oil

2 TBS Balsamic vinegar

3 TBS crumbled feta cheese

Salt and pepper to taste

Directions

For this,  try to do your vegetable prepping first, then assemble the “dressing” (that means shake up the oil and vinegar with a little salt and pepper) while your pasta cooks. That makes everything go together really quickly.

Once the vegetables are ready, (I get the water boiling while I do the cutting up.) ,cook pasta according to directions, til JUST al-dente. Rinse with cold water to stop cooking process. Toss with a BIT of the olive oil dressing right away. Combine the cool pasta with the vegetables and crumble on the feta. Toss the rest of dressing on and give it one more stir.  Could this be simpler?

Feels like beach weather to me…

This warm weather has me thinking of the beach, which makes me think of swimsuits, which makes me think, “Ahhhh.. I think I’ll stay home and cook.” What is it about the threat of shopping for a new swimsuit that strikes fear into the hearts of the heartiest of women? I blame fluorescent lights, a refusal to tan during the winter and an unwavering belief that somehow I will defy the laws of physics and physiology and actually look like the women I see on TV.

I can’t change my short legs. Nor do I have an inclination to go tanning. This year’s swimsuit is going to look exactly like last year’s swimsuit (because it IS last year’s) and, face it, I’m not going to the beach anytime soon.

So, I have time to cook.

That doesn’t mean I don’t want to FEEL like I’m chillin’ and catchin’ the waves. I can fix that with the right food and mood, right?

So, this weekend, we’re taking Sunday off and I think we’re going to do what we tell our customers to do: Cook up some Roasted Garlic & Jalapeno Linguine, top it with some grilled shrimp and then top THAT with a little mango salsa. Jimmy Buffet in the background and I’ll be darned: It IS 5 o’clock somewhere! (And, yes, I DO have the appropriate shirt and flip flops!)

My guess is you know how to cook our delightfully zippy pasta. And grilling shrimp isn’t tough (just, don’t overcook them, please.) You can even buy mango salsa these days. (HEB carries one by the Cookwell brand but it’s more of a sauce than a salsa. I look for it in their fancy foods area because it comes in a tiny jar and it’s pricey.)

Homemade mango salsa is one of those things where the payoff is far greater than the time invested. (A foodie note: Did you know the Ataulfo mango variety we get here for 3/$1 is considered “primo stuff” by folks in the northeast? They pay more than $1 EACH for those little things. I once read they call our little golden friends “the champagne of mangoes.” Go figure!)

So, whip up some salsa, cook up some pasta, toss those shrimps on the barbee, crank up the tunes and find your own piece of Margaritaville. I’ll meet you under the palapa.

Mango Salsa

Ingredients
½ cup or MORE chopped, peeled mango

1/2 cup chopped pineapple (fresh is best but you can use canned if you must)
1/2 cup chopped red or yellow bell pepper
1 kiwifruit, peeled and cubed
1 Tbsp. minced red onion
1 Tbsp. seeded, minced Jalapeño (throw in more if you crave the heat)
1/4 cup minced fresh cilantro (you know I hate it, but a lot of you love it. Your call.)
3 Tbsp. minced pickled ginger (look in the Asian foods section of the grocery store. Or, use the little packets of it from your favorite Asian-themed fast food place like I do.)
2 Tbsp. fresh lime juice 

Directions
Toss everything except the lime juice together. Put it in a colander and put the colander in a larger bowl or on a plate (to catch the drips!) Chill. (You, and the salsa). In a couple of hours, toss the salsa with lime juice. Taste it. If you want, this would be the time to add in some salt. 
If you want a smoother sauce-like texture, smoosh some of the mix up with a fork.
Enjoy!

A Few of My Favorite Things to eat

            Do you remember the Julie Andrews movie “The Sound of Music?” I remember singing songs from that movie throughout my life. I particularly like singing about a few of my favorite things. The funny thing is, that song’s list and my list don’t seem to match. Maybe it’s the incurable foodie in me, but my favorite things tend to be edible! Family stories make me think this is something that’s been going on a LONG time.  Frankly, I don’t have any interest in changing it, either.

            A few of MY favorite edible things? Cheese. Shrimp. Garlic. Cheese. Pasta. Bacon. Mushrooms.  Artichokes. Cheese. Fresh herbs from my garden. Coffee. Sugar. Ice. Cheese. Fresh-baked bread. Butter—not and never margarine---BUTTER.

            I add things to my list and some things go away but there’s a core that sticks with me. Which is why one of my favorite foods is Pasta Carbonara. I’m pretty sure that combining pasta with bacon, garlic and cheese is proof of someone’s genius. Not mine, for sure. But someone has a special place in my version of heaven for inventing Pasta Carbonara. Just look at this recipe and see why this rates as primo comfort food (and has me humming show tunes around the shop!)

Ingredients

·   1 package Gourmet Texas Pasta, which you’ll prepare according to directions

·   Kosher salt

·   6 slices thick-cut bacon, cut into 1/2-inch pieces

·   2 tablespoons extra-virgin olive oil

·   3 cloves garlic, crushed

·   1/2 teaspoon minced fresh rosemary (You CAN live without this if you need to. Don’t go buy $4 worth of twigs and branches.)

·   1 or 2 red  jalapeno peppers, seeded and minced TO TASTE. (Use a dash of crushed red pepper flakes rather than go buy a fresh jalapeno, if that’s easier.)

·   3 large eggs

·   3/4 cup freshly grated parmesan cheese, plus more for garnish

·   1/2 cup freshly grated good romano cheese

·   2 tablespoons chopped fresh parsley

·   Freshly ground pepper

Directions

Before you ask, YES, combine the bacon in the pan with the other ingredients. It marries the flavors remarkably.

Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish.

Meanwhile, cook the pasta in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.

Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.

It’s all so good and filling and yummy and.. Well, now I’m hungry. Off to the kitchen.

Remember, if you have any recipes to share, email them to me (pastapixie1@gmail.com) and I’ll gladly pass them on. Thanks