Pasta Salad with Broccoli and Red Pepper

From Nathan’s Kitchen                                                                                                  Episode 1

Pasta Salad with Broccoli and Red Pepper

Any remaining vinaigrette may be stored in the refrigerator for up to 1 week, and used on other salads.

Ingredients

            Serves 4 to 6

		Kosher salt and freshly ground black pepper
	1	pound dry cavatappi pasta, or other short macaroni
	1	pound broccoli, trimmed and cut into bite-size pieces
	½	cup pine nuts
	¾	cup, plus 1 tablespoon extra-virgin olive oil, plus more for greasing
	1	small yellow onion, peeled and sliced
	4	cloves garlic, peeled and minced
	¼	cup red wine vinegar
	2	tablespoons Dijon mustard
	1	tablespoon fresh oregano, chopped
	8	ounces jarred roasted red peppers, drained and cut into ½-inch strips
	½	cup Kalamata olive, pitted
	½	cup Parmesan cheese, finely grated

Directions

1.    Bring a large pot of salted water to a boil.  Following the package instructions, cook the pasta in the boiling water.  During the last 6 minutes of cooking, add the broccoli to the pot of boiling pasta.  Continue to cook until the pasta is al dente and the broccoli is just tender.  Remove from the heat and drain.  Rinse under cold water until cool, and then drain.  Transfer to a large mixing bowl, cover, and refrigerate until ready to assemble the salad.

 

2.    In a skillet set over medium-high heat, toast the pine nuts until lightly golden and fragrant, 1 to 2 minutes.  Remove from the heat and transfer the nuts to a storage container.  Set aside.

3.    Return the skillet to the heat and pour in 1 tablespoon of the oil.  Sauté the onion and garlic in the oil until tender, 2 to 3 minutes.  Transfer the mixture to the bowl of a food processor.  Add in the vinegar, mustard, and oregano.  Pulse until smooth.  With the machine running, gradually incorporate ¾ cup of the oil.  Season the vinaigrette with salt and black pepper.

4.    To assemble the salad, toss the roasted peppers, olives, Parmesan cheese, and pine nuts into the chilled pasta and broccoli.  Dress the salad with as much vinaigrette as you like and serve. 

Bean and Veggie Sliders

From Nathan’s Kitchen                                                                                                  Episode 1

Bean and Veggie Sliders

If you’re looking for a healthier alternative to that traditional beef burger, try these delicious sliders.

Ingredients

            Makes about 12 sliders

	1	15-ounce can black beans, rinsed and drained
	2	scallions, trimmed and thinly sliced
	2	cloves garlic, peeled and minced
	1	teaspoon ground cumin
	1	medium carrot, peeled
	1	medium zucchini, peeled
	1	red bell pepper, trimmed and seeds removed
	1	large egg white
	1	cup breadcrumbs, finely ground
	¾	cup quick-cooking rolled oats (optional)
		Kosher salt and freshly ground black pepper
	1	tablespoon olive oil, for greasing
	12	small whole-wheat rolls, split and lightly toasted
		Assorted toppings, such as avocado, cheese, ketchup, lettuce, mayonnaise, mustard, pickles, red onion, and tomatoes

Directions

1. In the bowl of a food processor, fitted with the steel blade attachment, combine the beans with the scallions, garlic, and cumin.  Pulse until the beans resemble ground meat.  Transfer the bean mixture to a large mixing bowl and set aside.

2. Fit the food processor with the grating disk attachment.  Cut the carrot, zucchini, and bell pepper into pieces just small enough to fit through the feeding tube of the food processor.  Then, with the machine running, grate the vegetables.  Combine the grated vegetables with the bean mixture.  Add the egg white, breadcrumbs, and rolled oats (if using) to the bean mixture.  Season with salt and black pepper, and stir until thoroughly combined.  With your hands, shape the mixture into twelve 2½- to 3-inch sliders (using about ¼ cup of the bean mixture for each). 
3. In a skillet, heat the tablespoon of olive until hot, but not smoking.  Reduce the heat to low and arrange the sliders in the skillet.  Cook until golden and cooked through, about 3 minutes per side.  Sandwich the finished sliders between the rolls and garnish with your favorite toppings.

Honey Barbecue Pork Ribs

From Nathan’s Kitchen                                                                                                  Episode 1

Honey Barbecue Pork Ribs

It just wouldn’t be summer without some delicious pork ribs.  Just be sure to have lots of napkins!

Ingredients

            Serves 2 to 4

	1	rack (about 3 - 3½ pounds) pork loin backribs
		Kosher salt and freshly ground black pepper
	½	cup ketchup
	½	cup honey
	¼	cup light-brown sugar
	2	tablespoons unsulfured molasses
	2	cloves garlic, peeled and finely minced
	1	tablespoon cider vinegar
	1	tablespoon Dijon mustard
	1	tablespoon Worcestershire Sauce
	½	teaspoon smoked paprika
	¼	teaspoon dried oregano
	¼	teaspoon ground ginger
		Cayenne pepper

Directions

1.    Preheat the oven 325°F.  Line a baking sheet with aluminum foil and set aside.  Pat the ribs dry with paper towel, and season well with salt and black pepper.  Place the ribs, meat-side-up on the prepared baking sheet.  Roast in the preheated oven for 1 hour.

2.    Meanwhile, combine the ketchup, honey, brown sugar, and molasses in a mixing bowl.  Stir in the garlic, vinegar, Dijon mustard, Worcestershire Sauce, paprika, oregano, and ground ginger.  Season the barbecue sauce to taste with salt, black pepper, and Cayenne pepper and then cover with plastic wrap and store in the refrigerator until ready to use.

3.    Remove the ribs from the oven and brush them with half of the honey barbecue sauce.  (The remaining sauce should be covered and stored in a separate container in the refrigerator.)  Return the ribs to the oven and continue to roast, until tender, about 45 minutes more.  Then, remove the ribs from the oven and brush with the reserved half of the barbecue sauce.  Allow the ribs to rest for at least 10 minutes before cutting into individual ribs.

Peanut Butter Ice Cream Sandwiches

From Nathan’s Kitchen                                                                                                  Episode 1

Peanut Butter Ice Cream Sandwiches

The best way to serve ice cream is sandwiched between two delicious peanut butter cookies!

Ingredients

            Makes 8 sandwiches

	¼	cup vegetable shortening, room temperature
	¼	cup (½ stick) unsalted butter, room temperature
	½	cup chunky peanut butter
	¾	cup light-brown sugar, firmly packed
	¼	teaspoon kosher salt
	1	teaspoon pure vanilla extract
	1	large egg, lightly beaten
	1¼	cups all-purpose flour
	¾	teaspoon baking soda
	6	ounces semi-sweet chocolate chips
	1	quart vanilla ice cream, softened

Directions

1.    Preheat the oven to 375°F.  Line 2 baking sheets with parchment paper and set aside.  In the bowl of an electric mixer, fitted with the paddle attachment, cream the shortening and butter together with the peanut butter, brown sugar, and salt until light and fluffy, 3 to 5 minutes.  Then, with the mixer running on low, incorporate the vanilla extract and egg, scraping the sides of the bowl with a rubber spatula, as needed.

2.    Sift together the flour and baking soda.  With the mixer running on low, incorporate the dry ingredients into the batter, beating until just combined.  Then, stir in the chocolate chips.

3.    Working with about 2 tablespoons of the dough at a time, form 16 cookies and arrange them on the prepared baking sheets, pressing down to flatten the cookies slightly.  Bake in the preheated oven until the cookies are golden and cooked through, 10 to 12 minutes.  Then, remove and cool slightly before transferring the cookies to a wire rack to cool completely.

4.     Sandwich about ¼ cup of the ice cream between 2 cookies, gently pressing the cookies together to spread the ice cream to the edges.  Repeat with the remaining cookies and ice cream.  Then, wrap the ice cream sandwich tightly in plastic wrap, and transfer them to the freezer to freeze until firm, 1 to 2 hours.

Mini Greek Lamb Burgers

OPEN KITCHEN with NATHAN SCOTT

Mini Greek Lamb Burgers

Served in pita bread and topped with a yogurt sauce, these are anything but your ordinary hamburger.

Ingredients

            Serves 4

	½	cup plain yogurt
	½	English cucumber, seeds removed and diced
	1	tablespoon fresh dill, chopped
		Juice and finely grated zest of 1 lemon
		Kosher salt and freshly ground black pepper
		Olive oil, for greasing
	1½	pounds ground lamb
	2	tablespoons Pecorino cheese, finely grated
	1	tablespoon fresh oregano, finely chopped
	2	scallions, trimmed and thinly sliced
	4	cloves garlic, peeled and finely minced
	4	whole wheat pita breads, toasted and halved into pockets
	4	cups mesclun or mixed greens

Directions

1.    In a mixing bowl, whisk the yogurt together with the cucumber, dill, and 1 tablespoon of the lemon juice.  Season the mixture to taste with salt and black pepper.  Then, cover and store in the refrigerator until ready to use.

2.    Preheat the grill to medium-high, and brush the grate with olive oil.  In a bowl, combine the lamb with the Pecorino, oregano, scallions, garlic, and lemon zest.  Season with salt and black pepper.  With your hands, gently mix the meat and seasonings together, being careful not to compress the meat.  Form the mixture into 12 to 16 small ½-inch-thick patties.

3.    Place the patties on the preheated grill.  Cook, flipping once, until well browned and cooked through, 3 to 4 minutes per side. Remove from the grill, and if desired, season the burgers with additional salt and black pepper. 

4.    Stuff each pita pocket with some of the mesclun mix.  Then, arrange 1 or 2 of the lamb burgers on top of the lettuce.  Drizzle the top of each sandwich with some of the reserved yogurt sauce and serve immediately.