This is why I prefer using king size English muffins
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Hadn’t made pasta alla puttanesca in years; so I made some for tonight’s pasta course.
Spaghetti from Abruzzo, anchovies from Sicily, riviera olives from Liguria, etc.
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Good video. Thanks for posting! It must be an old(er) one because I know Alton has pulled a 180 on eating octopus – he refuses now.
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No, its brand new. I think he differentiates between octopus and squid
I thought octopus was byproduct catch
Ahhhh … hmmmmm … that may be … now I’m curious enough to investigate …
here we go. This was posted 6 days ago. Admittedly, I don’t know when the video was shot, but to hear him talk it doesn’t sound like something on which he’s going to change his mind.
Im not disputing that he doesn’t eat octopus, I’m just saying the video I shared was new. I also watched that last meals (one of my fav shows) and he told his whole story why he doesn’t eat octopus anymore. Highly recommend watching the whole thing if you love Alton (sounds like you do!) as well as his newish YouTube series which is like a grown up good eats. Oh also, he pairs his entire last meal with different alcohols.
Cool beans. I like Alton, but don’t consider myself a fan, per se; it’s pure coincidence I ran across that Alton video I just posted sometime over the last few days. Regardless, thank you for the heads-up and recs.. 
He does eat squid. Speciesism.
-Al
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Pork Chop, Asparagus, Leeks and Chard, Green Strawberry Relish
Another day, another chop. This one was 1.8lbs (!) and was just gorgeous. Seasoned with fennel pollen and tomato powder after a like 8hrs of salting.
Under the pork and not visible is a big pile of melted leeks with rainbow chard folded in at the end. Quickly cooked asparagus (some are purple some are green) in some good butter (burre d’isigny).
The relish/salsa is what I really want to talk about as it was delicious and my first time working with green strawberries. I have seen the pickled green strawberry all over the place on fine dining menus (I believe it started as a new nordic thing) and have always wanted to try it myself, but not an easy ingredient to find. So this year I asked the farmer at my farmers market, George, if he could sell me a couple pints and he said no problem! The strawberries were fermented under vacuum in 2% salt for about 3 days, then moved to the fridge. They are SO GOOD! A tangy sweet/sour/salty/umami bomb, I’m super excited about them. The relish is combo of the chopped strawberries, Sicilian pistachio, thinly sliced asparagus, chive, some of the strawberry ‘liquor’ and olive oil. I have a decent sized jar of the strawberries and they will not last long.
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Caviar intro. for my neighbors … well received. Cheeses were Caseificio dell’Alta Langa Robiola Bosina and Cypress Grove “Humboldt Fog.”
What is the red sauce you use on a lot of your fish?
I was wondering the same a few posts up. I guess Tapatio or Cholula?
I was wondering the same a few posts up. I guess Tapatio or Cholula?
My vote is Sriracha.
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Sriracha
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Seafood night!
Made some garlic oil shrimp, a mussel/clam escabeche, scallops with bay leaves and some Rehoboth Bay oysters.
Wines were a 2023 Perlegos Assyrtiko and a 2011 Ultramarine Rose. Thanks @Jeff_Perlegos, I’m really enjoying this sparkling Assyrtiko.
The Ultramarine was off the charts good, savory + fruit in the best way.
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Figure it out soon!!!
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