PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Pork chop Normandy style: served with an apple flavored cream sauce (ready in 30 minute)
Get a taste of regional France with these pork chop cooked in a Normandy style. easy to make and perfect if you are short on time. Get the recipe:
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????????INGREDIENTS????????
4 pork chop or pork cutlets
150 ml apple cider (beverage)
100 ml pure cream (heavy cream)
1 or 2 teaspoons calvados (optional)
4 apples (golden delicious or similar) Peeled, cored and finely sliced
20 gram butter (to cook the chops)
1 teaspoon grapeseed or sunflower oil ( to cook the chops)
30 grams butter to (cook the apples)
salt and pepper to season.
Cooking Time for the chops may vary depending on the thickness of the cuts you buy.
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Escoffier culinary guide (in english):
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World atlas of wine:
Tongues, brain sauce, and other delights from 19th- and early-20th century menus
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This video features the book Menu Design in America by John Mariani and Steven Heller, 2011:
Hamm & Bublé SNL sketch I referenced:
Madeira Wine Sauce | The wine used to toast the Declaration of Independence.
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Ingredients:
2.5 Pounds chicken breasts about 6 - 7oz chicken breasts
2 TBSP butter
2 TBSP flour
1 Pound mushrooms
3 bay leaves
1 tsp fresh or dried thyme
1 large onion
1 cup cherry tomatoes
1-1/4 cup Madeira wine
1 cup beef or chicken stock
1 envelope gelatin (2/1/4 tsp)
1/4 cup pure olive oil or vegetable oil
1/4 cup whipping cream
Salt and pepper to taste
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HISTORY
Madeira was an important wine in the history of the United States of America. No wine-quality grapes were grown among the thirteen colonies,so imports were needed, with a great focus on Madeira. One of the major events on the road to the American revolution in which Madeira played a key role was the British seizure of John Hancock's sloop the Liberty on May 9, 1768. Hancock's boat was seized after he had unloaded a cargo of 25 pipes (3,150 gallons) of Madeira, and a dispute arose over import duties. The seizure of the Liberty caused riots to erupt among the people of Boston.
Madeira was a favorite of Thomas Jefferson, and it was used to toast the Declaration of Independence. George Washington, Alexander Hamilton, Benjamin Franklin and John Adams are also said to have appreciated the qualities of Madeira. The wine was mentioned in Benjamin Franklin's autobiography. On one occasion, Adams wrote to his wife, Abigail, of the great quantities of Madeira he consumed while a Massachusetts delegate to the Continental Congress. A bottle of Madeira was used by visiting Captain James Server to christen the USS Constitution in 1797. Chief Justice John Marshall was also known to appreciate Madeira, as were his cohorts on the early U.S. Supreme Court.
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Madeira is a specific type of fortified wine from the Madeira Islands (owned by Portugal, between Europe and Africa) that was extremely popular in colonial and post-colonial America (the colonies consumed up to 95% of all production at one point). The key to making it was a combination of aging and heat that was discovered by accident.
The Madeira Islands were a major port of call for ships traveling across the Atlantic or around Africa to reach the East Indies, so many ships would stop there and restock with fortified wine similar to port (adding a little distilled alcohol would help preserve the wine over a long voyage). When a shipment of undrank wine was returned after the voyage, it was discovered that the long period of aging in the hot holds of the ship had created a dark, sweet, intensely flavorful oxidized product.
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