Cackalacky® Cooking Light!
Grilled
Portobello Burgers
Cackalacky Tumbled Thai Tofu
Grilled Tomato Penne Pasta
Ingredients:
4 large Portabella mushrooms (cleaned and stems removed)
4 hamburger buns, toasted
1/4 cup Cackalacky Spice Sauce
1/4 cup soy sauce
1 Tbsp. minced garlic
1 Tbsp. lemon juice
2 cups shredded Napa cabbage
2 Tbsp. soy mayonnaise
3 Tbsp. Cackalacky Spiced Ketchup
Directions:
Marinate the mushrooms:
In a small bowl, combine Cackalacky Spice Sauce, soy sauce, garlic and lemon
juice to make a marinade. Dip each Portabella in marinade and place in a zip
top bag (or a small container). Pour the remaining marinade over the
mushrooms and refrigerate for at least 30 minutes.
Make the slaw:
While the Portabellas are marinating, combine soy mayonnaise and Cackalacky
Spice Ketchup and toss with shredded Napa cabbage until well coated. Let the
slaw rest in the refrigerator while waiting for mushrooms to marinate.
Grill and Serve!
After mushrooms are well marinated, grill over direct heat for about 3
minutes per side. Place each Portabella on a toasted bottom bun, top with
the slaw and the bun top. Serve immediately - while hot! Makes 4 servings.
Cackalacky Tumbled Thai Tofu
Ingredients:
1 (1-pound) block extra firm regular tofu
1 (5-ounce) bottle Cackalacky Spice Sauce
2 Tbsp. low sodium soy sauce
Directions:
Preheat the oven to 375 degrees F. While oven is heating, pat tofu block dry
with a paper towel. Then cut block in half - horizontally - approximately
1/4-inch thick. Brush each slice, back and front, with soy sauce and allow
it to marinate for about 10 minutes. Then cut the two half sections cut into
thumb-size pieces.
When the oven is ready, place the tofu on a lightly oiled baking sheet and
bake for 35 to 40 minutes, turning once about halfway through, until a deep,
golden brown and crispy on the outside - yet still tender on the inside.
Remove the roasted tofu from the oven and lightly tumble in a large bowl
with the Cackalacky Spice Sauce. Serve a la carte or over a bed of rice or
Asian noodles - splashed with a light sprinkling of soy sauce. For extra
flavor and flair, feel free to tumble in some sautéed button mushrooms, bell
peppers, water chestnuts and edamame beans, too!
Grilled Tomatoes & Penne Pasta - "Fra Diablo"
This fantastically zesty and easy neo-Italian-American recipe has two parts.
Part 1 - The Grilled Tomatoes!
Ingredients:
3 pounds plum tomatoes, cored and halved lengthwise
3 Tbsp. olive oil
1 Tbsp. chopped fresh rosemary
Pinch kosher salt
Pinch ground pepper
Directions:
Heat grill to high. In a bowl, toss tomatoes with oil and rosemary. Place
the tomatoes on the grill, cut side down, and grill until soft and charred,
about 8 to 12 minutes per side. Return to bowl and cut into rough pieces
with kitchen shears.
Part 2 - The Pasta!
Ingredients:
1 (1-pound) box penne pasta
Kosher salt
Fresh minced basil
2 Tbsp. extra virgin olive oil
Splash Cackalacky Spice Sauce
Directions:
While preparing grilled tomatoes (Part 1), cook the pasta in a large pot of
boiling salted water until al dente or cooked to your preferred tenderness,
according to package instructions. Drain the water and return the pasta to
the pot. Add olive oil, grilled tomatoes and a splash of Cackalacky Spice
Sauce - toss gently. Divide among bowls, garnish with minced basil and
serve. Serves 4 to 6.
Chill the leftovers, if there are any, to make a scrumptious pasta salad!
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