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Spaghetti all’Aragosta
Spaghetti all’Aragosta
Lobster pasta is very popular off the Almafi coast of Italy and all over the Mediterranean. If you’ve never cooked with lobster, don’t be intimidated. This recipe is easier than it looks and will impress whoever you’re cooking for. You can use either lobster tails or a whole lobster. The other great part of this recipe is that you create about a quart of lobster stock that you can use in multiple recipes.
Ingredients
- 4 lobster tails 4-5oz each
- 3 tsp salt divided
- 1 lb fresh pasta spaghetti, bucatini, fusilli
- 1/4 cup olive oil
- 1/2 cup shallots diced
- 8 garlic cloves minced
- 1/4 cup white wine
- 1 cherry tomatoes halved
- 1/4 cup flat leaf parsley chopped
- parmesan cheese to taste
- crushed red pepper to taste
- lemon wedges for serving
Instructions
- Split your lobster tails in half.
- Drop into a half gallon pot of boiling water.
- Boil for 5 minutes until tail meat is cooked through. Remove from the pot. Allow to cool. Remove the meat from the shell and dice. Place the shells back in the lobster stock and simmer until ready for use. Save the stock.
- Bring a pot of salted water to boil. Cook your pasta al dente according to your package instructions. Drain.
- Heat up 1/4 cup of olive oil in a large sauté pan over medium heat. Sauté the shallots for 5 minutes. Season with 1 tsp of salt.
- Add in the garlic. Cook for 1 minute.
- Deglaze with the white wine. Scrape up the brown bits from the bottom of the pan.
- Stir in the lobster and pasta. Add in a 1/4 cup of lobster stock.
- Stir in the cherry tomatoes and parsley. Cook for 2-3 minutes.
- Turn off the heat.
- Top with shredded parmesan and crushed red pepper. Serve with a lemon wedge.
Oaxacan Short Ribs
Oaxacan Short Ribs
This recipe for Oaxacan-style boneless beef short ribs focuses on a slow-braised, rich chili sauce (mole or adobo base) that results in fork-tender meat; perfect for tacos, quesadillas, or served with rice and beans. The flavor of the sauce consists of dried smoky chilies, chocolate, onions, tomatoes, and garlic. I turned my leftovers into tamales.
Equipment
- Food processor or blender
Ingredients
- 3 lbs boneless short ribs or 4lbs bone in short ribs
- 2 tbsp lard
- salt and pepper to taste
- 1 cinnamon stick
Oaxacan-Style Sauce
- 1 medium white onion diced
- 6 garlic cloves minced
- 3 guajillo peppers seeded
- 3 ancho peppers seeded
- 2 chipotle peppers in adobo
- 2 cups tomatoes diced
- 2 cups beef stock
- 1 tbsp achiote paste
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 1 tbsp cocoa powder
- 1 tbsp vinegar
For Serving
- corn tortillas
- limes
- white onion finely chopped
- cilantro finely chopped
- beans
- Mexican rice
Instructions
- Soak the dried chilies in boiling water for 10 minutes. Set aside.
- Melt lard in a large oven-safe pan over medium high heat. Season and add in the short ribs.
- Brown on all sides for 12 minutes.
- Purée all of the sauce ingredients in a blender or food processor until smooth.
- Pour the sauce over the short ribs. Cover and place in a 300° oven for 2 1/2 hours.
- Remove from the oven and place on the stovetop uncovered over medium low heat. Simmer for 15 minutes until the sauce has thickened.
Grilled Mortadella Sandwich
Grilled Mortadella Sandwich
This sandwich was introduced to me by on tv Anthony Bourdain on his trip to São Paulo, Brazil to the Mercadao Municipal. The food stall that sells this marvel of a sandwich uses 12 ounces of mortadella. 12 OUNCES!!! I’ve thought about this sandwich for countless years. I’ve recently learned he adapted this recipe in his cookbook, Appetites. So this recipe is in no way in any shape mine. It is in homage to Bourdain for his love of food and culture. This sandwich should be experienced by all.So what is mortadella, you may ask? This large cured sausage originated from Bologna, Italy. Think of it as the fanciest of bologna, with large studs of cubed fat, sometimes with pistachios. While this is obviously not the healthiest thing to eat, it is worth consuming at least once in your life.
Ingredients
- 1/2 tbsp butter
- 1 Portuguese roll or brioche, sourdough, etc
- 12 slices mortadella
- 3 slices provolone
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
Instructions
- Melt the butter in a skillet over medium heat. Slice the roll in half and toast until browned; about 2 minutes max. Remove from the pan.
- Spread mayo and dijon mustard on both sides of the roll.
- Add 4 stacks of 3 slices of mortadella. Cook until crispy; about 3 minutes.
- Flip each stack. Add a slice of provolone to 3 of the stacks. Cook for 3 minutes.
- Stack the cheese stacks on top of each other, with the cheeseless stack on top.
- Place the stack on the toasted roll and eat!
