Pasta Packed With Of Layers Flavor!

This Pasta is a winner as the flavors burst in every delicious bite.

If your like me I get excited when new products hit the shelf at my local grocery store. The more choices I have to elevate my dishes the more creative juices start to flow. With each new product I play around with the better it is for the palate. All new products are not winners, I have bought many duds in my day.

The flavor of San Marzano sings to culinary palates near and far.

The San Marzano tomato originates near Naples, Italy 🇮🇹 in a town that is named San Marzano sul Sarno. This tomato is similar to a roma tomato but the shape is a bit more pointy. The tomato is renowned for being a sweeter meatier tomato. Chefs across the globe swear by this tomato. I decided to make a sauce with this “100% Italian Specialty ” Carmelina ‘e…San Marzano Italian Tomato Puree.

Browned Ground Beef & Italian Sausage. Drain Fat.

Season the meat with oregano, basil, garlic powder, salt, and sugar

Add 2 bottles of tomato puree and 6 oz tomato paste

Stir and simmer for 30 minutes

The characteristics of the perfect tomato sauce is defined by a sauce that is a complex and refined yet uncomplicated by the amount of ingredients put in the pot. The star of the sauce should be the tomato. The ideal sauce should be sweet, and tangy, thick but not the consistency of a heavy paste. A winning pasta sauce should hold on to the pasta and distribute flavors in every bite.

To add more layers to the dish I roasted some vegetables in my Misen pan.

Roasted vegetables and tomatoes sauce go hand in hand and add so much depth to your pasta. The flavor your able to draw out off vegetables through proper roasting will add so much taste to your dish you will be wondering why you ever allowed yourself to settle for less.

Add fresh squeezed lemon juice to complement that desired tangy taste.

Drizzle in some honey and bring it together for flavor perfected.

Lemon and Honey might not be ingredients you add to your regular spaghetti sauce but I think you should add it to your sauce moving forward. After adding the lemon juice and honey continue to simmer the sauce for another 30 minutes to 1 hour.

Finish your pasta with some grated Parmigiano or an Asiago Twill like I did

This pasta dish using the Carmelina ‘e…San Marzano Italian Tomato Puree turned out really delicious and I can confidently recommend this as a product you should add to your shopping list the next time you are planning to make a tomato based sauce.

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Sauteed Shrimp With Parmesan Rice Cake And Aloha Sauce

The aloha sauce pairs well with the shrimp and rice cake

This dish came together quite nicely and it didn’t require that much preparation. The aloha sauce probably took the longest time to produce. The flavors of the different components complimented each piece of the dish so well.

Simmer the aloha sauce and allow the flavors to hula.

Pineapple, white onion, brown sugar, ginger, garlic, corn starch and teriyaki sauce. Simmer about 15 minutes and cool a bit before blending to make a smooth sauce. This makes up the aloha sauce.

Parmesan rice cakes take regular boring rice up 10 notches.

The rice cakes are simply steamed white rice, grated parmesan, egg, bread crumbs and seasoning ( I used a mango lime). Mix ingredients until combined, add more cheese and bread crumbs until you can form you cakes. Cook the cakes until golden brown in a skillet or griddle.

Sauteed Shrimp and Vegetables.

Add olive oil and butter to your pan and cook your vegetables based on how long they take to be tender. In the case of this dish the carrots were first and then the asparagus and shrimp went in together. The shrimp cooks fairly quickly so watch that you don’t over cook it. I seasoned the shrimp with garlic butter seasoning.

Now plate it up and enjoy your food.

Have some fun with your food

Chorizo and Mexican Elote Pizza

All the Mexican Corn Flavors and Chorizo on a Pizza oh mercy !

Sarted with the yogurt dough http://atomic-temporary-159264963.wpcomstaging.com/2020/08/06/hand-crafted-pizza-with-yogurt-dough/ that we highlighted in a previous post.

Used my Kamikoto knife to take the corn off the cobb. ( the knife slid down the cobb so easy).

Smoked the corn using some nice hickory wood. The flavor of the corn was the right mix of sweet and smokey.

After the pizza emerged from the oven the smell was incredible. I removed it from the cast iron I baked it in and onto a pizza pan. Sliced up and ready to serve it was on its way to chow town. This pizza had a wealth of flavors that hit different notes. Sweet,Spicy,Smokey,Tangy and ultimately a tasty pie.

What do you get when you combine a pita with a taco?

Pita or taco can’t decide……combine them for a delicious meal.

Both Mexican and Greek flavors were honored in this dish.

Lemon, mint, rosemary,garlic and cucumber flavors complimented the homemade guacamole, and cotija cheese. Wrapped up in a pita to give you the feeling of having two vacations at the same time!

Easy Chicken Carbonara

Chicken Carbonara

In the need for dinner in a hurry and a with some chicken, ham , and vegetables at the ready I put together this easy take on carbonara. The dish was light for a pasta dish but very satisfying.

To put together- start cooking your pasta. Cut up your bacon (or turkey bacon if you choose) or Ham ( or turkey ham). Start to sautee your fat in the pan with a little olive oil. Cook until you smell the flavor sing to your nose. Time to add the vegetables. I used onions,garlic, peas, and summer squash. Sauteed these flavors until they reach rock star status and hit the right chords on the flavor building train. Crack an egg and scramble it and place off to the side. When you paste is ready seat aside some of the pasta water and drain the pasta. Add the desired amount of pasta to your pan with the other ingredients and turn the heat to warm or even off. While mixing the dish add the egg and keep stirring so the eggs can achieve harmony with your dish. Add grated parmesan and a touch of pasta water. Season with a touch of salt (if needed) black pepper and garnish with basil or parsley. To get really adventurous add fresh mozzarella and lemon zest to wow your guest and add that pop.

With less time in the kitchen, you’ll have more time to catch up with friends and family.