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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: June 16, 2011


RECIPE

Serves two

A CookTale

The ingredients that comprise this dish
have deep Italian roots. Traditionally there is only one way to prepare it. The ingredient list has been passed down for eons & the only modification is the meat. When Guanciale isn’t available, Pancetta or even Bacon is the replacement. But do try to find a source locally for the Guanciale. It definitely can be located & purchased on the Internet.

INGREDIENTS
1 TB of EVOO
1 Medium Onion thinly sliced
3 Garlic cloves1/4 Pound of Guanciale cut into a 1/4″ dice
1/2 Cup of Dry White Wine
1 15 Ounce can of diced Tomatoes drained, the liquid retained & set asidA pinch of Red Pepper Flakes or to taste

Salt to taste
1/4 Cup or more of Pecorino Romano
4 Ounces of Bucatini

METHOD

1. Heat the EVOO in a 12″ skillet.
2. Add onion & Garlic, saute over medium heat until transparent. Add Guanciale & saute until beginning to lightly brown.
3. Add the White Wine bring to a boil & cook down for a few minutes.
4. Add the Tomatoes & cook for 15 minutes to crate a sauce.5. Seaon with Salt & the Red Pepper Flakes, & stir in 1TB of cheese
combine it all for a minute or so & remove from the heat.
6 Bring a large pot of Salted water to a boil & add Bucatini. Cook for 9 minutes or until Al Dente.
7. Drain & transfer to the skillet folding the pasta & the Tomato sauce together. If the mixture is seems too dry add a swig of the retained Tomato water.
8. Fold in the remaining Pecorino Romano.
9. Plate & serve.
10.A bowl of Pecorino Romano on the table
is always welcome.


Lobster Salad With Two IngredientsServes 2

A CookTale

Our local supermarket, PriceChopper ever so often has a weekly special 1-1/2 Lb Lobsters at $5.95 a pound. Too good a price to pass up, when their everyday price is $11.95, & they’ll steam them to order. We brought home three, perfectly prepared.
On a warm weeknight evening paired with a cool salad of Tomato & Watermelon splashed with Balsamic Vinegar & EVOO, this sounded like a fine way to end the day.
Instead of the conventional Lobster Salad consisting of a list of ingredients I suggested that we simply combine the Lobster with Mandoline shaved Fennel. The dressing would be no more than a large dollop of Hellman’s Mayonnaise. The seasoning was just fresh Black Pepper & Sea Salt.
It tasted so good, we are opting for a redux, prepared differently, before the weekly special is over.

INGREDIENTS

3 Lobsters 1-1/2 pounds each
1 Fennel bulb, cut vertically in half
Sea or kosher Salt or to taste
Black Pepper or to taste
2 TB of Hellman’s Mayonnaise or to taste

METHOD

1. Remove the Lobster meat. We don’t use the legs. It’s wasteful, but the removal process is so painstaking that to squeeze the tiny amount of meat from the legs never seems to be worth the manpower.
2. Be sure to blot the meat between two paper towels to eliminate excess water. (As a result of being steamed, the meat could be saturated.)
3. Cut the meat into 1/2″ to 3/4″ pieces.
4. With a Mandoline set to a fine slice, shave the half a Fennel bulb. Add that to the mixing bowl & gently combine the ingredients. Season, add the Mayonnaise & gently toss again.
5. Refrigerate until dinnertime.