(soldier yelling)
- Hey, what do you say my
fellow weekend warriors?
Today, we're making up a
farmer's market pasta salad.
And this video is sponsored
by El Yucateco hot sauce,
and I'm so glad that it is because
I'm going to get to show you my
jalapeno ranch dressing for this pasta.
And this is one of those really
fun, family summertime recipes.
It's all in one bowl,
one dish, family style,
because that's what it's all about.
Whether you guys are just
hanging out in front of the barbecue,
telling stories, making each other laugh,
or you're playing games in the backyard,
just having that food,
that sense of community,
it's really awesome being outside.
That's why we're doing
this #GoNative campaign.
Check out the description below
for links and more information.
And of course I have some vegetables
from our local farmer market.
We're really lucky to have
one right down the street.
So I picked up some local vegetables.
We'll get into that in a little bit.
The first thing we gotta do though,
is make our jalapeno ranch dressing.
You got to make this a
little bit in advance,
so let's get to it.
And this sauce is so simple,
but it has big time flavor.
You have two choices for this recipe.
The first is this one here,
which is the jalapeno hot sauce.
This is all flavor, just a
little tiny bit of a kick,
so you don't have to worry about it.
If you like jalapeno flavor,
but not a lot of kick,
this one is for you.
Then the other sauce here,
if your family is a little
more adventurous and you want
more of a kick and you
still want a lot of flavor,
I would go with this one here.
So more kick, same great flavor,
and that would be a good one.
But we're gonna use this one
here today with the jalapeno.
And this recipe starts off with
one clove of crushed garlic.
You could also use the
prepared garlic from the store.
So I'm gonna crush this in there,
and just scrape it off.
To that, I'm adding one cup of whole milk.
One cup of Duke's mayonnaise.
Use any kind of mayonnaise
you can get your hands on,
I happen to like Duke's.
Next up is one package of
the ranch seasoning mix.
You can use any brand you can find,
but I really like this one.
And this is way better than using
a bottle of ranch, by the way.
I would not do that for this recipe.
Dump that in.
And then for the El
Yucateco jalapeno sauce,
about a half a bottle.
It's gonna go in here,
or a quarter cup if you're measuring.
Looks like I got a little
bit more that can go.
And I also like the green color that this
is going to add to the pasta,
and then whisk it up.
It's going to be kind of soupy to start,
but as it sits in the refrigerator
for the next half hour to
an hour, it'll thicken up.
This is gonna just have
the most amazing flavor,
especially if you like ranch.
Alright, so our jalapeno ranch is done.
That's all there is to it,
put it in the refrigerator for
at least an hour to thicken up,
and now we can move on to the next step.
And that next step is the
vegetables and our sausages.
So one thing that's important to me
when I'm making a pasta salad is texture.
I like everything to be soft.
If you don't mind the mixing
textures, crunchy and soft,
you could just leave the
vegetables raw if you like,
but I'm gonna grill mine
or put them in a smoker
at any rate, just to soften
them up a little bit,
give them a little bit
of a wood-fired flavor.
And all I'm going to do to start
is just clean out the inside,
and I'm going to put it in just like this.
And then I'll cut it later.
If I were to cut this now,
it would be a little more difficult
to get on and off of the smoker.
So just take the seeds
out of one red pepper.
You could use green pepper.
Right here, I've got a yellow squash.
What I'm gonna do with this
is cut it down the middle.
Just cut off these tips
that are a little hard.
These will go in just
like this, and again,
I can cut these after they've
softened up in the smoker.
And then the last vegetables
I'm going to put in the
smoker today is some corn.
So here in Ohio,
corn is in season, and
it's the good sweet corn.
So I'm going to go ahead and shuck mine.
Some people don't like to shuck 'em,
they like to just put
them in on the grill.
And then what happens
is it kind of steams.
And these are easier to peel afterwards,
but I do want to get some
wood-fired/smoke flavor on these.
So I'm gonna shuck 'em.
And for our smoked sausages today,
I'm using some kielbasa with a mixture
of this sweet apple chicken sausage.
The two of these are
going to go really good
in this pasta salad, and
the great news about these,
both of them, they're already pre-cooked.
So all we really have to do is reheat 'em.
So let's get it all over to the smoker.
Get this lid open,
I'm smoking at 275
degrees Fahrenheit today.
And if you missed it earlier,
I'm just using charcoal
with the hunk of applewood.
I'm gonna put my squash flat side down.
Doesn't really matter where.
Corn right next to it.
Get my red pepper right here.
Now for the kielbasa, put that there.
And then our chicken sausages
can all go right over here,
get this lid on real quick.
And so those are gonna smoke
for probably about a half hour.
Again, everything's precooked.
The vegetables, all I'm
trying to do anyways
is soften them up,
but you could cook them
as long as you like.
In the meantime, I'm going
to cook up some pasta.
This is rotini, just follow
the instructions on the box.
The recipe I'm doing today is 16 ounces,
or a pound of pasta, which
will be perfect for this.
Use your favorite.
I'm not going to show you
how to boil pasta today.
I think you've probably
got it figured out.
So we're going to come
back when this is ready
to come off the smoker
and for me to cut it up.
Alright, so the vegetables get done first,
the sausages are right behind it.
It's been almost exactly a half hour.
And so what we're gonna
do here with our squash
is I'm gonna cut it in half,
it's very soft.
And then into some slices.
You can cut these as big
or as small as you like.
I think this is a pretty good
size though, right there.
It took on some nice color,
a little bit of smoke flavor,
but it won't be overpowering.
Just a hint of smoke.
So cut these up.
So now those are almost ready,
I will hit these with
a little bit of salt.
Not for the red pepper, still
hot right off the smoker.
I'm gonna dice this.
So I'll cut it into these strips first.
Then I can come across just like that.
Nice and easy.
And on the corn,
just take your knife and
run it down the edges.
I'll tell you what, with
the corn, this time of year,
I like to grill up a bunch of it.
I'll cut it off the cob
and then I'll freeze it.
I've got a vacuum sealer.
Take advantage of these vegetables
while they're in season, I'm telling ya.
The frozen stuff will do in a pinch,
but you can't beat fresh.
So we got all that.
And I like to leave the bigger chunks.
It kind of makes it more of a
rustic farmer's market pasta salad.
Same thing with this one.
Just a little bit of pink Himalayan salt,
that jalapeno ranch sauce that we made,
it's got plenty of seasoning in it,
so don't overdo it.
Now let's get our sausages ready to cut.
So here's our kielbasa.
Got it off just in time,
the skin is just starting to pop.
And there's a good chance
you're not going to
use all of this meat for this pasta salad.
You'll have plenty
leftover for other snacks.
And then here's our chicken sausages,
those were pre cooked.
They got some nice color on them,
a little bit of smoke flavor.
What I like to do with these
is go right down the middle,
save this guy for something else.
And this is still very
hot, so I'm using tongs,
but I'm going to cut this the
same way I did the squash,
just go right down the middle.
Oh, look at that.
Look at how juicy that is.
Man, that's the perfect way to do these.
I'll just lay it down flat,
cut it into the size that you want.
And then I'm gonna take two
of the chicken sausages,
we'll do the same thing.
I can look at how juicy that is,
and I can really smell
that apple in there,
as soon as I cut that,
look at the juice, man.
So go ahead and cut these the same way.
Alright, so I got everything
that's chopped up.
And from the smoker in this bowl,
the only other thing I'm gonna add
is some black beans,
just do this, eyeball it.
This is a whole can, I don't
know if I need a whole can.
So I'ma start with half.
And then also at my farmer's market,
they had these awesome,
just the biggest cherry tomatoes
I've seen in a long time.
So I cut some of those up.
Those are nice and fresh and soft.
Next, take your jalapeno ranch dressing.
And we're going to mix all this in
before we mix it into the noodles.
Just like that.
And that looks good enough to eat already.
That's the perfect amount of the dressing,
it's got that nice and coated and then
plenty leftover for our noodles,
which I've let cool here a little bit,
probably for the past 10 minutes.
So can we get these in.
And just start to mix this up until
you get each and every one of the noodles
covered as well.
Might take a minute or so.
And I cooked these al dente,
meaning they're a little bit firmer,
but it also means they're gonna absorb
a lot of this ranch dressing a lot better
than they would if they were real mushy.
Not only that, if your noodles are mushy,
when you're turning it like this,
you're going to break 'em all.
So I go al dente, and there we have it.
That's all there is to it.
This is so, so good.
I would let this sit in the refrigerator
for maybe about an hour at least,
you could even do this the day before.
The longer it sits, the longer time
there is for everything to kind of
join together flavor wise.
But I got to get in for a bite right now
and see how this tastes.
Here we go.
Oh yeah.
It does not get much better than that.
That jalapeno hot sauce,
barely any heat to it.
Just tons of flavor, it's
just the right amount.
All those things go together fantastic.
Check out the links below for
El Yucateco for this recipe.
And hey, if you guys like
what we're doing over here,
hit that subscribe button right
there and definitely check
out one of those two videos right there.
And I'll see you over there.
I got to get one with
that smoked kielbasa.
Mmm, man.
That's good.
