Friday, March 31, 2017

Garlic Meyer Lemon Oven Roasted Potatoes

If you know us, you know we preach simplicity in cooking. We believe in minimal ingredients but of the highest quality. Can it get much simpler, or yummy, than oven roasting some red potatoes with garlic, and then adding a drizzle of our Meyer Lemon Olive Oil with some fresh herbs? For casual or elegant dining, this recipe is a hit, folks.

The herbs you use is your choice.  We recommend two methodologies; first, use up what you already have in the fridge, or second, use your herb selection to tie into what you are making as a main course.  For example, if you are making grilled lamb with rosemary, make sure to use a small amount of rosemary in the potatoes too.


  • 3 pounds small red or white potatoes
  • 1/4 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic (6 cloves)
  • 1/3 cup Pastamore California Meyer Lemon Extra Virgin Olive Oil
  • 4 tablespoons minced fresh herbs (your choice, mix & match parsley, basil, oregano, thyme, rosemary, etc.)

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

While potatoes are roasting combine chopped herbs with the Meyer Lemon Olive Oil and allow to sit. This will meld the flavors.

Remove the potatoes from the oven, and allow to cool for 10 minutes. Place in serving bowl, and drizzle herbed lemon olive oil over the top. Serve immediately.

Serves 8.

Monday, February 6, 2017

Balsamic Shrimp Cocktail

We love traditional cocktail sauce with horseradish as much as anyone, but we are here to tell you there is another way to dip shrimp that will surprise you! Consider instead a deep rich complex sauce with a sweet/hot component quite different from spicy horseradish. You may not go back!

One bit of advice - you can whip this up in no time and serve right away, the sauce is quite simple. However, like with any sauce, you are better off letting it sit for a few hours in the fridge before serving - the flavors will combine better and 'meld'.


Mix the first three ingredients in a small bowl, allow to chill for a couple of hours in the fridge (flavors will meld). Carefully spoon a small amount into the bottom of two martini glasses - you will end up with extra cocktail sauce. Arrange 6 shrimp evenly around each glass. Garnish with parsley, if desired.

Serves 2 as an appetizer.

Lemongrass Spritzer

If you have spent much time on our recipe blog, you will note that we like to promote balsamic vinegar as components of cocktails. They add complexity, richness, and vinegar (like the now popular 'shrubs') add acidity, or brightness to a drink. This simple cocktail is a little sour, a little sweet, complex but refreshing, and can be wonderful at a holiday party or on a hot summer day.

We are not being trivial, below, where we recommend this as a wonderful non-alcoholic adult beverage. It is more sophisticated than you might expect.


  • 1 tablespoon freshly squeezed lemon juice
  • 2 mint sprigs
  • 2 tablespoons Pastamore Lemongrass White Balsamic Vinegar
  • dry sparkling wine, such as a Brut (or club soda for a non-alcoholic version)
  • lemon slice as garnish
Muddle the lemon juice, mint and Lemongrass Balsamic in a small bowl. Strain and divide the mixture into two large wine glasses. We suggest four or five ounces of the sparkling wine, but do as you see fit. Garnish with the lemon slice.

Serves 2

Balsamic Hot Chocolate

Balsamic vinegar is an interesting addition to desserts, in that is adds acidity, which counters the sweetness, and a bit of tang.

This is a simple addition to something we all know and love. Try a splash of high quality imported balsamic vinegar in your next hot cup, and see what you think! It will add richness and depth. You may be pleasantly surprised!

Once you have tried this with the tried and true barrel-aged balsamic, consider the following options to really blow your mind. You can now consider yourself a hot chocolate connoisseur!

Combine all ingredients in a small saucepan. Heat over low to medium heat, whisking occasionally until melted and combined and hot.  Pour into mugs.

Will serve 1 or 2 in small mugs.

Saturday, September 10, 2016

Oven Roasted Sriracha Mango Chicken Wings

Our Sriracha Mango White Balsamic Vinegar is our first balsamic with a ‘bite’ to it. We have been showing it at festivals for a few months now, and folks love it. Their first question, however, is how do we use it?

The first idea we had was chicken wings, ala buffalo wings, and finally we marched into Nan’s Test Kitchen and made the recipe work. Two amazing things happened! First, they turned out awesome – the oven roasted rich flavor of the wings contrasts well with the smooth sweet/hot mango, traditional and exotic at the same time. The other amazing thing? They were so darn easy to make!

We served these delicious wings with a sauce also made with our Sriracha Mango White Balsamic. You can find that recipe here.



Pre-heat oven to 425 degrees.

In a large mixing bowl toss the chicken wings with the olive oil, Kosher salt and black pepper to taste. Spread evenly on an oiled baking sheet and bake about 30 minutes, turning once halfway through the cooking time. Remove from oven.

Using tongs, place the hot wings into a new large mixing bowl (or thoroughly wash the first one). Drizzle half the Sriracha Mango Balsamic over the wings, and toss to coat. Return to the baking sheet and bake 5 more minutes. Plate, and drizzle remaining vinegar over the finished wings.

Serve with our Sriracha Mango Multi-Purpose Sauce as a dipping sauce – you can find the recipe here.

Four servings.