Pacific Rim Blend Pasta Salad Pappardelles Pasta Recipes

PACIFIC RIM GRILLED STEAK AND NOODLE SALAD

Steps:

• Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Prepare Noodle Salad.
• Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
• Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.

FARMERS' MARKET PAPPARDELLE

Steps:

• Bring a 6- to 8-quart pot of well-salted water to a boil.
• Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
• Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
• While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
• Cut corn from cobs; add corn to tomatoes.
• Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
• Add herbs and toss gently again.

PACIFIC RIM CUCUMBER SALAD

Steps:

• Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
• Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
• Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

PACIFIC RIM BLEND PASTA SALAD (PAPPARDELLE'S PASTA)

Steps:

• 1. Combine sauce ingredients in bowl, cover and refrigerate for at least 30 minutes.
• 2. Cook pasta in 6-8 quarts of rapidly boiling water until al dente (about 8-10 minutes). Drain pasta.
• 3. In a small pan, roast peanuts until fragrant. Chop coarsely.
• 4. In a large serving bowl, add cooled/cooled pasta, chicken, green onions, red bell peppers, and sauce. Mix well. Garnish with freshly chopped cilantro and peanuts.

STARBUCKS® PIKE PLACE® ROAST

Steps:

• Use cold, filtered water and a clean machine.
• Grind beans just before brewing (Coarse for coffee press; Medium for automatic drip).
• Measure 2 tbsp (10 g) ground coffee for every 6 fl oz (180 ml) water.

PACIFIC RIM FRUIT SALAD

Steps:

• peel and seed papaya, cut into cubes.
• place papaya in a large glass bowl.
• add sliced kiwis and bananas and mix well.
• squeeze orange and lemon together, stir into fruit mix.
• let stand at room temperature an hour or two, then refrigerate overnight for best results.

SPICY EDAMAME DIP

Steps:

• In a dry skillet over medium heat and turning frequently, roast the garlic until softened, about 15 minutes- they will be dark in some spots; let them cool and remove the skins.
• In salted water to cover, simmer the edamame until they are tender, about 5 minutes; drain, reserving 1/3 cup of the cooking water, and set aside to cool.
• In a food processor or blender, coarsely chop the peeled garlic.
• Add the drained edamame, salt, coriander, cayenne, and cumin, and process until smooth, adding as much of the reserved cooking water as necessary to make a puree.
• Add the oil, lime juice, and cilantro, and pulse to combine.
• Place the dip in a serving dish, and serve with vegetable and pita wedge dippers.

MADRAS CURRY (VEGAN OR CHICKEN)

Steps:

• Heat a heavy stock pot, add Oil.
• Add Turnips, carrots, Onions, and Chicken (if used).
• Saute 'til slightly carmelized.
• Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
• Add water to barely cover ingredients, simmer very slowly for 2 hours.
• Add water to keep the mixture covered.
• Add Stock, Potato, and Chilies.
• Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
• Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
• A nice Sangria goes very, very well with this dish.
• ***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
• Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
• Omit the Chicken and Chicken Broth for Vegetarian.