P&P Blog

Super Bowl 50 Nachos

Few things are so universally loved as nachos. This recipe was inspired by a peasant dish known as chilaquiles (say it: chee-la-KEE-lays). Because they're essentially nachos made in a skillet and topped with fried eggs, they've been lauded as a type of breakfast nacho - an especially good cure for hangovers.

For this coming Super Bowl, we wanted to combine the great flavors of the states battling it out: Colorado and North Carolina. While North Carolina is almost immediately connected with the idea of barbecue (especially vinegary, pork-based barbecue), Colorado has so many influences it can be difficult to pin down what their cuisine is. Something that's undeniable, though, is the love of green chilis. What better way to combine pulled pork, green chili, and football than a hearty plate of nachos?

Ingredients

Carolina Pulled Pork

• Pork shoulder (1 lb; leaves plenty for leftovers!)
• 2-3 Tbsp Charlotte's Pig Powder
• Cracked black pepper
• Alderwood Smoked Sea Salt
• 1 1/2 cups apple juice
• 2-3 Tbsp Red Apple Balsamic Vinegar

Denver Chilaquiles

• Your favorite tortilla chips
• Desired amount of Carolina Pulled Pork
• 8 oz shredded Monterey Jack cheese
• Prepared tomatillo salsa (salsa verde)
• 1/2 cup diced red or pickled onion
• 1/4 cup chopped cilantro
• 1/2 cup chopped bell peppers in varying colors
• Other desired nacho toppings
• 4 large eggs
• 1/4 cup Baklouti Green Chili Fused Olive Oil

Directions

1. Set a slow cooker to low.
2. Combine Charlotte's Pig Powder, cracked black pepper, and Smoked Sea Salt to taste. Rub pork shoulder generously, being sure to massage the spices into every crevice.
3. Place pork shoulder in slow cooker. Pour in apple juice and balsamic vinegar. Use more or less vinegar according to taste.
4. Allow pork to cook 6 hours or until it can be easily shredded with a fork. Shred pork by gently pulling it apart with two forks. Mix with sauce in slow cooker to coat.
5. Just before assembling nachos, spread desired amount of tortilla chips on a baking sheet. Place in an oven set at the lowest possible temperature for several minutes until warm.
6. In a bowl or other desired serving vessel, layer tortilla chips, desired amount of pulled pork, cheese, salsa, onion, and cilantro, creating repeating layers of chips and toppings and reserving some toppings to cover eggs. If serving platter is oven-safe, you may warm the nachos in the oven at the lowest setting to melt some of the cheese.
7. Heat the chili oil on medium-high and fry eggs according to desired crispiness.
8. Top nachos with fried eggs, followed by remaining toppings. Serve immediately.

Happy Eating!

Tater Tot Hot Dip

Everyone's favorite hotdish - now in dip form! Created especially for National Tater Tot Day and the upcoming Super Bowl.

 

Ingredients

• 1 lb ground beef
• 1 tsp Pinch & Pour North Dakota Steak & Hamburger Seasoning
• 1 tsp Pinch & Pour Premium Seasoning Salt
• 8 oz cream cheese
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/2 cup frozen corn
• 1/4 cup green onions, chopped
• 1 cup shredded cheese (such as Cheddar or Monterey Jack), divided
• 1 Tbsp Worcestershire sauce
• 1 tsp ketchup
• 2 cups thawed, crumbled tater tots, divided

Directions

1. Preheat oven to 375F.
2. Brown ground beef with first two spice blends, adding salt and pepper to taste if needed.
3. Mix together remaining ingredients, setting aside 1 cup tater tots and 1/2 cup shredded cheese. Mix in browned ground beef.
4. Transfer to your favorite casserole dish and top with reserved tater tots and cheese. Bake in preheated oven for 25 to 30 minutes until cheese is melted and dip is warmed through.

Happy eating!

Developed by Megan Lewis

Roasted Potatoes with Pinch and Pour Garlic Olive Oil

Ingredients:

• 8 medium red potatoes
• 1/2 cup Pinch and Pour garlic olive oil
• 2 teaspoons kosher salt
• 1 cup grated cheddar cheese
• 1 tablespoon fresh chopped chives for garnish

Method:

Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Preheat oven to 400 F.

Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown. Remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.

Sprinkle with fresh chives and serve with sour cream.

Serves 4

 

Cauliflower "Schnitzel" Fried in Pinch and Pour Extra Virgin Olive Oil

Ingredients:

1 large head of cauliflower
3 large eggs, beaten
1 1/2 cups flour
2 cups plain bred crumbs
2 tablespoon fresh squeezed lemon juice
2 cloves of garlic, minced
3 teaspoons salt, or to taste
fresh cracked black pepper, to taste
1/3 cup Pinch and Pour Certified, high-phenol extra virgin olive oil, plus more for frying

Method:

Slice the cauliflower in half straight through leaving the stem portion of each half intact. Carefully slice the two hemispheres through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, and that’s fine.
Whisk together 1/3 cup of olive oil, garlic, lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour.
Whisk the eggs in a pie tin or similar large flat shallow dish.
Whisk together the flour with a teaspoon of salt and pepper to taste.
In a heavy bottom pan, or Dutch oven, heat 2" of super fresh, High Polyphenol (300 ppm+) extra virgin olive oil to 350 F.
First dredge the marinated cauliflower in the seasoned flour.
Dip each steak into the whisked eggs then dip into the bread crumbs.
Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving.
Adjust seasoning by adding more salt or pepper if desired.
For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges.
serves 4-6

Red Wine & Aged Vanilla Balsamic Poached Pears With Honey Cinnamon Mascarpone Recipe

Ingredients:

For The Pears

• 4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halved
• A bottle of fruity red wine such as Malbec or Pinot
• 1 cup Pinch & Pour Aged Vanilla Balsamic 
• 2 star anise
• 1 cinnamon stick
• 1 cup granulated sugar

For The Mascarpone

• 1 8oz. container mascarpone
• 2 tablespoons heavy cream 
• 3 tablespoons honey
• 1 teaspoon ground cinnamon

Method:

In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise.  Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone. Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy. Serve the chilled pears with a dollop of mascarpone. 

 

Dark Chocolate & Aged Vanilla Balsamic Truffles Recipe

Ingredients:

• 1 pound quality dark chocolate, chopped (Cocoa 56%+)
• 8 oz. heavy whipping cream
• 2 Tbs. Pinch & Pour Aged Vanilla Balsamic
• 1/3 cup good quality cocoa powder
• 1/4 teaspoon salt

Method:

1. Place chopped chocolate in a wide, heatproof bowl. 
2. In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn. 
3. Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate. 
4. When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.
5. Add the Vanilla Balsamic to the ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions ( approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled in to small balls. Dredged the balls in to cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.

 

Serrano Honey Chicken Stir-Fry Recipe

Ingredients:

• 2 medium chicken breasts, cut into 1 inch cubes
• 1 red bell pepper, cut into 1 inch cubes
• 1 red onion, cut into 1 inch cubes
• 1/2 lb white or crimini mushrooms, quartered
• 1 broccoli crown, cut into flowers
• 2 Tablespoons Pinch & Pour Garlic Olive Oil
• 1/2 Cup Pinch&Pour Serrano Honey Vinegar
• Crunchy chow mein noodles

Method:

Sauté chicken in olive oil until done and set aside in a bowl.

Add the broccoli, onions, and peppers, sautéing until warm but still crunchy.

Place cooked chicken back into the pan and add the serrano honey vinegar.

Cook, stirring, until pieces are coated and hot.

Serve alone, over rice, or chow mein noodles.