Hi, Kris. I set salted water to boil. In another pot, with low flame, I heat extra virgin olive oil, then add very thinly sliced garlic (not much, around 2 cloves for 750gms linguine) and some red pepper flakes - just until the garlic is soft and the pepper flakes release their smell, then shut off the flame and set aside.
Once the salted water is boiling, I add the linguine. At around 2-2&1/2 minutes before al dente, I add the bottarga to the olive oil/garlic/pepper, and at low flame, heat the mixture. At around 1&1/2 minutes before al dente time, I transfer the linguine to the pot of said mixture, raise the heat to around medium, add some pasta water, and toss until al dente. That’s about it.
This is awesome. The only way I’ve been able to make good banh mi is to buy rolls from a good Vietnamese bakery. It never occurred to me to make my own!
If you’re going to make your own rolls, you might as well try making your own cha lua next!
fabricated these lamb sausages from
the rib meat (ground) and the trim removed from the rack of lamb. I’m not what to call the section of the rack of lamb I remove from the rack but it reminds me of the chain meat on a un trimmed tenderloin.
These “sausages” were made when I prepared 5 racks of lamb for a wine dinner ( totally ruined the lambcicles)
they were in the SV and forgotten till after dinner for 19
Frozen till today and they are delicious. As is the CA syrah
Made seared-then-roasted pork chops for (Saturday) dinner tonight. Since my country fully reopened after the world’s longest (as far as I know) lockdown, the only local supplier of Dingley Dell pork has, so far, stopped selling the pork tomahawks, and the other cuts are now pre-cut to slices far thinner than I prefer. Thus, tonight, I tried out some Galician pork chops from another supplier.
Well marbled enough, I used a simple dry rub of ancho chili powder (which I had to order from California since there has been none locally available for quite a while), brown sugar, bit of paprika, onion powder, sea salt & pepper. Some nice butter on them as they rested for around 15 minutes. Pretty good. I still prefer Dingley Dell pork; but, until and unless they resume selling decently thick cuts, I’ll be getting these Galician ones instead.
Another tomato tart, wanting to get rid of the 2nd puff pastry in the package. 1/2 reggiano 1/2 gruyere over the mustard, and a little reggiano on top and cut these almost too ripe heirloom tomatoes about 1/3 inch thick. Baked it longer to get some moisture out of them and got some nice caramelization/char.
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