aka Spaghetti with Pecorino Romano and Black Pepper
from Cook’s Illustrated, Jan & Feb 2010
- 6 ounces Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces finely grated (about 1 cup)
- 1 pound spaghetti
- Table salt
- 2 tablespoons heavy cream
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons finely ground black pepper
- Place finely grated Pecorino in medium bowl. Set colander in large bowl.
- Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 1/2 teaspoons salt; cook, stirring frequently until al dente (about 10 minutes).
- Drain pasta into colander set in bowl, reserving cooking water. Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder; return pasta to now empty bowl.
- Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining 1/2 cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.
- 1 oz Toulouse Red Absinthe
- 1 oz coffee
- ½ oz half & half
- ½ oz Orgeat (almond) syrup
Allow coffee to approach room temperature or use a cold brew for optimal dillution.
Fill cocktail shaker with ice. Combine all ingredients and shake well.
Strain mixture into a rocks glass filled with crushed ice.
Recipe from The Local Palate
The Dawn Treader
- 4 ears sweet yellow corn, grilled or roasted
- 2 jalapenos, seeded and chopped
- 1/2 red onion, finely chopped (about 1/2 cup)
- 3/4 cup cilantro, chopped
- the juice of 2 limes
- Salt and pepper
Combine all ingredients in a bowl. Season with additional salt and pepper if desired.
1st place Winner! – Olympique 2013
Team Thai-Juan, representing Thailand and Mexico, took home Best Dish honors with this simple Thai street food staple. Basically, we wrapped some ground chicken and pork around lemongrass spears, threw em on the grill, and slapped on some peanut sauce before serving. Fire!
- 1 ½ cups sliced shallots (about 10)
- ½ cup shredded dried unsweetened coconut (can be toasted coconut found in supermarkets)
- ½ cup chopped fresh cilantro
- 6 garlic cloves, peeled
- 6 kaffir lime leaves, thinly sliced
- 2 fresh Thai chiles, stemmed
- 1 1-inch chunk fresh galangal,
- sliced 2 Tbsps vegetable oil
- 1 lb boneless chicken thighs with skin, cut into 1-inch pieces
- 1 lb ground pork
- 1 tsp salt
- 16 whole fresh lemongrass stalks
- 1 package Lobo Satay Mix (peanut sauce!)
- Grind first 7 ingredients in processor to coarse paste. Do not clean processor.
- Heat oil in medium skillet over medium heat. Add paste to skillet; Saute paste about 5 minutes; transfer to large bowl and cool.
- Add chicken and salt to processor; grind coarsely. Add ground chicken and pork into paste in bowl.
- Clean lemongrass by removing outer layer(s), wash and remove the tips. Press ¼ cupful of meat mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk end exposed. Repeat with remaining chicken mixture and stalks.
- Prepare barbecue (medium-high heat). Grill until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.
Adapted from importfood.com/recipes/chicken_lgrass_skewers.html
- 1/2 cup quinoa
- 1 cup low-sodium chicken broth
- 2 tsp olive oil
- 1/2 large onion, chopped
- 2 Tbsp pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
- 2 Tbsp fresh parsley, chopped
- Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes.
- Heat oil in a large skillet over mediumhigh heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes.
- When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts and parsley. Season with salt and pepper.
Do it with Salmon Florentine.