Grilled Flat Iron Steaks with Spicy Chocolate Rub

It may be unusual to think of dark chocolate used in savory dishes, but here is an example where chocolate paired with chilies transcend the flavor of beef.  This is simply a take on a traditional Mexican mole.  Here we marinate a steak in our dark chocolate balsamic vinegar.  I apply a rub made with brown sugar, chili powder and allspice.  The steaks are cooked to medium rare on the grill, sliced thin, and finished with a quick drizzle of the dark chocolate balsamic vinegar.  If you haven’t tried the classic pairing of beef, chilies and rich dark chocolate, you are missing a timeless taste sensation.  The combo for this dish is a bit sweet, a bit hot and very exotic.

For this recipe, I chose flat iron steaks as they tend to have a stronger beef flavor.  Filet Mignon or a nice New York Strip will work just as well.  Try to find a good fresh Mexican chili powder – there are some interesting new ones appearing all the time, or better yet, make your own.  It is easier than you think!

Grilled Flat Iron Steak w/ Gorgonzola Farro

• 2 (6) ounce flat iron steaks (filet mignon or New York strips will work too)
• 1 tablespoons Pastamoré Dark Chocolate Balsamic Vinegar plus finishing drizzle
• 1/2 tablespoons Canola oil
• 1 tablespoons light brown sugar
• 1 teaspoon chili powder
• 1 teaspoon allspice
• salt and pepper to taste

Mix the Dark Chocolate Balsamic Vinegar and the Canola oil in the bottom of a shallow baking dish. Add the steaks and marinate for about an hour on each side.

Mix together the brown sugar, chili powder and allspice. Set aside.

Remove the steaks from the marinade, salt them and dip them in the spice rub on both sides. 

Heat a grill or grill pan until hot.

Grill the steaks until you get the doneness you desire.  For medium rare, this should be about 4 to 5 minutes per side.

Let the steaks rest for 5 minutes, then slice thinly.  Drizzle a little bit of Dark Chocolate Balsamic over the meat before serving.

Serves 2

Sweet Potato Fettuccine with Cherry Tomatoes & Goat Cheese

When we do shows the most common question we get is pasta related.  And it may have something to do with the sign we keep in the booth – "Ask us about our No Sauce Pasta".  And people do!  After explaining how the well-flavored pasta doesn’t need a heavy sauce, I will often describe my favorite (and very easy) way to make a lighter style pasta dinner.  So here it is – in all it’s simple tasty charm.  But please note, this recipe is more a serving suggestion, and it can be used with many of our pastas besides our Sweet Potato.  Try this with Tomato Basil, or Garlic with Toasted Onion…

• 1 pint (10 ounces) cherry tomatoes
• 1 to 2 garlic cloves
• 3 tablespoons extra virgin olive oil
• salt and freshly ground pepper to taste
• 1 (12 ounce) package Pastamoré Sweet Potato Fettuccine
• 2 to 3 ounces crumbled goat cheese

Slice the cherry tomatoes in half lengthwise and place in a small bowl.  Mince the garlic and add to bowl.  Add salt and pepper.  Stir in the olive oil, and toss.  Set aside, but toss it once in awhile.  The idea is to let this marinate and have the flavors meld, it can sit for an hour or two.

Prepare the Sweet Potato pasta per the directions on the package.  Remember what Nan has told every one of you at some point:  Big Pot, Lotsa Water.

Put the cooked pasta from the strainer back into the hot pot, but not back on the hot burner.  Add the tomato mixture and gently toss, making sure to fully coat the pasta.  Divide pasta into four pre-heated pasta bowls.  Sprinkle with the goat cheese and serve.

Serves 4

Dark Chocolate & Pecan Fudge with Elderberry Balsamic

Fudge is an ideal treat for the holiday season, and we are happy to say we have found a recipe which is ideal for home baking.  The inclusion of balsamic vinegar may sound odd at first, but the fruit becomes a back note to the dark chocolate.

We used our Elderberry White Balsamic for this recipe, but truth be told some of our ‘dark’ balsamic work just as well – some might even say better.  We liked the Elderberry here as it is more subtle, using our Raspberry, Blackberry or Dark Sweet Cherrywould bring the fruit flavors more to the forefront.  So give it a try and let us know your result. 

This is an easy recipe which gives an outstanding result – rich, thick and not overly creamy.  The pecans give the texture needed, but other nuts, like walnuts, would also work.

• 1 cup pecan pieces
• 1 ¼  pound dark chocolate (five 4-ounce bars; we used 60% cacao)
• 1/8 teaspoons salt
• ½  teaspoons baking soda
• 1 can or bottle (14 ounces) sweetened condensed milk
• ¼ cup Pastamoré Elderberry White Balsamic Vinegar

 

Toast the pecan pieces in a dry skillet or toaster oven over very low heat.  Spray an 8 x 8 baking dish with cooking spray and set aside.

Fill a medium sauce pan with an inch or two of water and bring to a slow boil.  Chop the bars of chocolate into small consistent bits – this helps the chocolate to melt evenly.  Place the chocolate bits in the top of a double boiler or in a medium stainless bowl that can be later placed on the pan of boiling water.

Sprinkle the salt and baking powder on the chocolate bits, and stir to distribute evenly.  Add the sweetened condensed milk and Elderberry Balsamic and stir thoroughly.

Reduce heat of boiling water so it is just simmering.  Place double boiler or bowl on top of pan.  Using a rubber spatula, stir the chocolate just until it’s almost fully melted, about 3-4 minutes.  Watch this very closely.  If the chocolate stays on the heat too long, it could separate, get greasy or grainy.

Remove the bowl from the heat before all of it is melted and continue to stir until chocolate is fully melted and smooth, about another 2 minutes.  Stir in toasted pecan pieces.

Transfer fudge to prepared baking dish spreading to the edges to make an even layer.  Refrigerate for at least 2 hours.  Use a sharp knife along edges and cut into squares.  Store the fudge in a cool place wrapped tightly in plastic or in a zipper-lock bag.