Pasta Salad Italiano

Many years ago, I clipped this recipe from the back of a pasta box. I’m so glad I did, as I have since been unable to find this recipe anywhere. I am always in favor of fresh ingredients, whenever possible. However, this is one of those “rare” recipes that actually tastes better using dried herbs and prepared garlic. I tried to substitute fresh garlic and basil, but the results were disappointing. It actually “mellowed” the flavors. Go figure. Just goes to show that sometimes “simple” is better. Preparation may be simple, but there is nothing simple about the taste. Red wine vinaigrette, infused with a brazen blast of garlic and basil, and a hint of crushed red peppers (for a subtle heat), meld together creating a bold taste of Italy. This is a perfect pasta salad for pot-lucks, barbeques, football parties, tailgating, anytime you need a quick and flavorful side dish. Paired with a glass of wine, you can just imagine yourself dining in an outdoor café in Italy.

As I said, preparation is a breeze. Cook, drain and cool pasta. Penne pasta works well for this recipe.

In small bowl, combine red wine vinaigrette, basil, garlic, crushed red pepper flakes and salt. Whisk together to combine.

Meanwhile seed and chop Roma tomatoes. I like to fully remove the pulp of the tomato. If you leave it in, it will water down the pasta. (Can’t have good leftovers if the pasta is watered down.) The easiest way to remove the pulp is to cut the tomato in half lengthwise, then, using a spoon, scoop out the pulp. Then just dice up the shell of the tomatoes. It’s also more visually appetizing when added to the salad without the pulp.

Pour the vinaigrette mixture over the cooked pasta, stirring well to combine. Add chopped tomatoes and stir again. You can leave some set aside to use as a garnish before serving.

Serve chilled, or at room temperature. Garnish with additional chopped tomatoes (optional) and grated Parmesan cheese.

PASTA SALAD ITALIANO
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 1 package (16-oz) penne pasta, cooked, drained and cooled
• 1 cup (8-oz) red wine vinaigrette dressing, plus more to "freshen up" pasta before serving
• 3 Tablespoons dried basil leaves
• 1-1/2 Tablespoons minced garlic            
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 6 Roma tomatoes, seeded and chopped
• 1/3 cup grated Parmesan cheese             

DIRECTIONS:

1. In small bowl, whisk together wine vinaigrette dressing, basil, garlic, crushed red pepper and salt.
2. Pour vinaigrette mixture over prepared pasta; stirring well to combine. Add chopped tomatoes and
    stir again to evenly distribute.
3. Before serving, stir pasta again and add more red wine vinaigrette dressing, if needed.  Sprinkle
    Parmesan cheese over pasta; toss.
4. Serve chilled or at room temperature.

Tenderloin Steaks with Spicy Rub

Less than 3 weeks before it is officially autumn, but I’m not ready to pack up my grilling gear just yet. Yesterday I shared with you a recipe for Maker’s Mark Cajun Grilled Shrimp. Usually, when I make this, I like to pair it up with a good steak and make it a “Surf and Turf” meal. Just like with my shrimp, I like to spice up my steak with a little heat. Tenderloin is by far my favorite cut of beef, but even a good tenderloin needs the extra flavor boost of a good spicy rub. Although I’ve tried several good store-bought rubs, home-made rubs are so much fresher and pack more of a punch. This steak will not only melt in your mouth, but you’ll get a nice explosion of flavor from the added rub.

I didn’t specify the number of tenderloins. Cook up as many as you need, as the rub recipe will yield enough for several uses. Combine Spicy Steak Rub ingredients and mix thoroughly. Store the rub in an airtight container. 

About 1/2 hour before you are ready to grill the steak(s), take out of the refrigerator. Generously rub spice mixture into steaks (front, back & sides). The amount you use is a matter of personal preference. Start with a teaspoon of spice and adjust accordingly. I usually add a couple of teaspoons on each side of the steak, as I prefer the extra heat. Let steak(s) sit on the counter, at room temperature, for 1/2 hour.

Meanwhile, preheat grill.

Just before grilling, rub steak(s) with olive oil (both sides). For medium rare, grill to an internal temperature of 145° F. Remove to cutting board and let rest for 5 minutes.

Caramelized on the outside, savory on the inside, and perfectly seasoned. Who needs a steakhouse?!

TENDERLOIN STEAKS WITH SPICY RUB
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• Tenderloin steak(s), however many you need
• Olive oil

Spicy Steak Rub:

• 2-1/2 Tablespoons paprika
• 1 Tablespoons salt (or cut back to 2 teaspoons)
• 2 Tablespoons garlic powder
• 1 Tablespoons black pepper
• 1 Tablespoons onion powder 
• 1 Tablespoons cayenne pepper
• 1 Tablespoons dried oregano
• 1 Tablespoons dried thyme                       

        
DIRECTIONS:

1. Combine Spicy Steak Rub ingredients and mix thoroughly. Store in airtight container.
2. About 1/2 hour before grilling steak, take out of the refrigerator.  Generously rub spice mix into
    steak(s).  Let steak sit on counter for at least 1/2 hour.
3. Meanwhile, preheat grill.
4. Just before grilling, rub steak(s) with olive oil. For medium rare, grill to internal temp of 145° F.
    Remove to cutting board and let rest for about 5 minutes.

Maker's Mark Cajun Grilled Shrimp Skewers

Shrimp….how do I love thee, let me count the ways. I could eat shrimp every night of the week and never tire of it. There are so many ways to prepare it; each with its own unique flavor combination. But, during the summer months, I just have to have them grilled. Succulent shrimp, marinated in a spicy Cajun sauce, then grilled and basted with another batch of that same spicy Cajun sauce. This shrimp recipe most definitely has a “kick” to it, but it’s so addicting, you just can’t stop eating them. The heat comes from the cayenne pepper. What I like about cayenne pepper is it doesn’t immediately burn out your taste buds, it’s a slow, “after you swallow” type of heat that doesn’t stick with you, and leaves you coming back for more. I even managed to convert a “shrimp hater” into a “shrimp lover” with these Cajun grilled shrimp skewers. That’s how good they are!

Start by peeling and deveining the shrimp. You can leave the tail on, or remove. Either way is fine. Place shrimp in gallon-size resealable plastic bag. Set aside.

Meanwhile, prepare marinade. In small bowl, combine Maker’s Mark Gourmet sauce, melted butter, lemon juice, white wine, garlic salt and cayenne pepper. Stir to combine ingredients. I have a difficult time trying to find Maker’s Mark Gourmet sauce around here, so I usually purchase in bulk online, as I use it for other recipes also. I find the best prices are directly at the Maker’s Mark website. (No, I don’t get paid to recommend this product, I just love it a lot. It’s a great barbeque sauce.)

Pour over shrimp in bag. Place in refrigerator (laying down flat) and marinate for 2 hours (no more than that, or the wine and lemon juice will start to break down the shrimp).

Fill 9x13-inch baking dish with water (or any dish long enough to lay the skewers in). Place about a dozen skewers in the water. You may need to weigh the skewers down as they will be a bit buoyant. I use butter knives for this. Leave skewers soaking in water for a minimum of 30 minutes.

When the 2 hours marinating time is up, remove shrimp from bag; and place about 4 shrimp on each skewer. Set aside.

Prepare a fresh batch of basting sauce. This will be identical to the marinade made earlier.
Heat grill. Place shrimp on grill, leaving some of the skewers to hang over the grill’s edge (for easier turning). Baste with some of the sauce. Cover. After a few minutes, turn and baste again. Continue turning and basting until all the sauce has been used up. Shrimp will be cooked in 6 to 10 minutes total time.

Bet you can't eat just one!

MAKER’S MARK CAJUN GRILLED SHRIMP SKEWERS
Source: Maker’s Mark
Posted by: www.melding magic.com

 
INGREDIENTS:

• 2 pounds large shrimp, peel and deveined

Marinade:

• 1/3 cup Maker's Mark Gourmet sauce
• 3 Tablespoons butter, melted
• 2 Tablespoons lemon juice
• 1 Tablespoon white wine (zinfandel)
• 2 teaspoons garlic salt
• 2 teaspoons cayenne pepper  

Basting Sauce:

• 1/3 cup Maker's Mark Gourmet sauce
• 3 Tablespoons butter, melted
• 2 Tablespoons lemon juice
• 1 Tablespoon white wine (zinfandel)
• 2 teaspoons garlic salt
• 2 teaspoons cayenne pepper

DIRECTIONS:

1. Soak wooden skewers in pan of cold water (for minimum of 30 minutes).
2. Mix marinade ingredients.
3. Place shrimp in large resealable plastic bag. Pour marinade over all. Seal and refrigerate 2 hours
    (no more).
4. Remove shrimp and thread on skewers (about 4 per skewer).
5. Combine ingredients (same as marinade) for basting sauce.
6. Place shrimp on preheated grill, leaving part of skewer hanging over edge for ease in turning.
7. Brush with marinade. After a few minutes, turn and brush shrimp with marinade. Repeat until
    marinade is used up.
8. Cook shrimp 6 to 10 minutes total.

Buffalo Chicken Tenders

Last year, Mike and I took a fall trip to Wilmington, NC. While there, we discovered this quaint brewery, Front Street Brewery. Since we both love pub food and craft beer, we just had to stop in for a meal. As an appetizer, we ordered the most amazing Buffalo Chicken Tenders ever. I knew the minute I got home what my next food challenge would be: to try to duplicate that recipe. After a lot of trial and error, this recipe most closely replicates that taste experience: a nicely seasoned crispy coating on the outside, moist and tender on the inside, then bathed in a spicy hot sauce.  This is also perfect for that next tailgating or football party.

Cut chicken into tenders or large bite-sized pieces. Set aside.

In a large, deep skillet or deep fryer, heat oil to 375° F.

In a gallon-sized, re-sealable plastic bag (Bag #1), combine flour and cayenne pepper. Shake well. You won’t need a dish for this, as you can add chicken tenders to the bag to coat.

In a separate gallon-sized, re-sealable plastic bag (Bag #2), combine remaining flour, bread crumbs, Panko, chili powder, salt, pepper and garlic powder. Shake well. Pour into a breading station dish. I usually pour about 1/3 of the bag in the dish, then add more as needed.

In a bowl, create an egg wash by combining eggs, salt, pepper, milk, Worcestershire sauce and Tabasco sauce. Whisk to combine.

A few pieces at a time, place chicken in bag of flour (Bag#1). Shake to coat. Now dip in egg wash, turning to coat the chicken. Now dip chicken in dish of seasoned bread crumbs (from Bag #2). Make sure chicken pieces are evenly coated.

Time to double dip. Yes, it is not only socially acceptable to double dip when frying, it’s highly recommended. Put the breaded chicken tenders back in the egg wash, then roll again in the seasoned bread crumbs. Transfer to a large platter while you repeat this procedure for the rest of the chicken. It is a time-consuming process, but it will be worth the effort. 

After all the chicken tenders have been breaded, it’s time to start frying. In the past, I used to always have a problem with everything sticking to the fryer basket. I finally solved that problem. I leave the basket submerged in the oil. Then I add the chicken by slightly tempering it before dropping into the oil. What I mean by that is, I dip one end of the chicken piece in the oil and hold it for a couple of seconds before releasing into the oil. Add as many chicken pieces as you can, without overcrowding. Every so often, shake the fryer basket (or turn chicken pieces if using a skillet). Fry until done. Each batch should take 4 to 6 minutes. An instant-read thermometer should register 170° F. in the thickest part of the chicken. Remove chicken from fryer and drain on paper towel-lined plate. Repeat until all chicken tenders have been fried.

In small saucepan, over medium heat, melt butter. Stir in hot sauce. Transfer all cooked chicken pieces to a large bowl. 

Pour sauce over all. Toss to coat all chicken pieces well.

Serve with Blue cheese or ranch dressing for dipping. Although I categorize this as an appetizer, I often serve it as a main dish, along with a potato or pasta salad.

Contrary to belief, even with the sauce poured over all, it holds up well in the refrigerator, which makes for great leftovers (or midnight snacks).

BUFFALO CHICKEN TENDERS
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 2 pounds chicken breast halves, or chicken tenders, cut into bite size pieces or strips
• 2 gallon-size re-sealable plastic bags
• Oil (for frying)
• Blue cheese or ranch salad dressing (for dipping), optional

Seasoned Flour (Bag #1):

• 1 cup flour
• 2 teaspoons cayenne pepper

Seasoned Breading (Bag #2):

• 2 cups flour
• 1 cup Italian seasoned bread crumbs
• 1/2 cup panko bread crumbs
• 1 teaspoon chili powder, or hot Mexican chili powder (for more heat)
• 1/2 teaspoon salt
• 1 teaspoons black pepper
• 2 teaspoons garlic powder

Egg Wash:

• 2 eggs (lightly beaten)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2/3 cup milk
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon Tabasco sauce

Buffalo Sauce:

• 1/2 cup butter
• 1/2 to 3/4 cup hot sauce (Texas Pete or Frank's)

DIRECTIONS:

1. In large, deep skillet, or deep fryer, heat oil to 375° F.
2. In one gallon-size re-sealable plastic bag (bag #1), combine flour and cayenne pepper; close
    bag and shake to mix well.
3. In another gallon-size re-sealable plastic bag (bag #2), combine flour, bread crumbs,
    Panko, chili powder, salt, pepper, and garlic powder. Close bag and shake to mix
    all ingredients together. Transfer mixture to a pie plate (or breading station dish).
4. In bowl, create egg wash with eggs, salt, pepper, milk,
    Worcestershire sauce and Tabasco sauce. Whisk ingredients together.
5. Place chicken pieces, a few at a time, in bag #1. Seal and shake to coat the chicken; take the chicken
    out and place in bowl of egg wash, turning to coat the chicken. Take the chicken from egg wash and
    place in breading mixture from bag 2. Coat chicken evenly with breading mixture. Important: Dip
    chicken pieces again in egg wash, and coat again with breading mixture. Place coated chicken pieces
    on platter.
6. Repeat until all chicken pieces have been coated. (At this point, you can refrigerate coated chicken
    pieces until you are ready to fry.) Place chicken carefully in fryer, 6-8 pieces at a time (don't
    overcrowd fryer). Fry until done, 4 to 6 minutes, or until instant-read thermometer registers 170° in
    thickest part of chicken. Remove chicken from fryer and drain on plate lined with paper towels.
    Repeat process until all chicken is cooked.
7. Prepare Buffalo sauce: In small saucepan over medium heat, melt 1/2 cup butter. Add 1/2 cup hot
    sauce. If you want it hotter use 3/4 cup hot sauce. Stir to blend.
8. Put cooked chicken pieces in large bowl. Pour sauce over all. Toss to coat all chicken pieces well. Serve
    with Blue cheese or ranch dressing for dipping.