![]() So Happens It’s Tuesday – A slightly-less intense incarnation of Black Tuesday paired with Escolar almandine, a fish that can have laxative qualities if eaten in excess. The real winner of the night is the rye bread pudding topped on apricot key lime bourbon glaze. It was indeed rare, but the duck fat seemed to tame the game, so to speak. (Paired with Batch #1731, a homebrew competition winner is a 100% brettanomyces-fermented hoppy session ale at 5%.) “If rare venison doesn’t sound good, go over to Philly’s Best next door,” quips chef. Venison injected with duck-roids and the best bread pudding ever. Backed by the beer, this course made a nice intermezzo. The black mussel is plump and ready, topped with 70’s chili-thread bush. The broth on this dish has a nice rauchy-bacon quality, “I want a glass of it,” says my table-mate Anne Marie of OCWeekly fame. The tone set, we move on.Ĭourse 2: Sourrento Mussels – A beer that debuted at the second Firkfest, Sourrento is a sour ale inspired by the lemo n flavored spirit, Limoncello. Confession, one of my fave wine-blended beers, matches the dish with carbonation and acidity. It all comes down to balance, and chef totally nails it. ![]() ![]() There’s something about how they get a perfect crust, bursting with umami, to play with the fat inside. Not being the biggest pork belly fan, I will say Grits preparation I actually enjoy. Juniper cured pork belly, cilantro and celery root puree. Looking for a full step-by-step how-to for puttanesca? Our Bucatini alla Puttanesca is almost identical to Munno's Spicy Harlot Pasta, and our Quick Shrimp Puttanesca can be on your table in just 15 minutes.COURSE 1, The Pork Confessional – A variation of the Bruery’s Sour Blonde Ale was blended and fermented with juice pressed from Fess Parker’s Riesling grapes. Now, more than ever, we totally get that □ moniker! Offering a lovely and light balance of salt (capers, olives, anchovies), fat (olive oil), acid (tomatoes) and heat (chilis!), Munno's recipe checks all the flavor boxes-and in no time flat. Garnish with parsley "and we find ourselves with something just gorgeous," The Pasta Queen concludes as she uses tongs to create a lovely twirled portion to add to a plate. Once the pasta is al dente, use tongs to transfer it to the skillet of sauce, and ladle in a bit of that pasta cooking water until the sauce appears glossy, thick and your desired consistency. It's a great shortcut to tons of flavor!" (Discover a few more ways to use this spicy pantry staple in our guide to 2020 summer food trends.)Īs the sauce simmers together, cook spaghetti in a pot of salted, boiling water. "I especially like using them if I am starting with a jar of sauce rather than making my sauce from scratch. I use a spoonful of the chiles to amp up all kinds of pasta sauces, including puttanesca and arrabiata-the chiles are particularly good in tomato-based sauces with lots of veggies," Steintrager says. "I've kept a jar in my fridge at all times since then. Steintrager, EatingWell's senior digital food editor first learned about jarred Calabrian chiles years ago from none other than Italian chef/ cookbook author/TV host Giada de Laurentiis. The Pasta Queen is in good company with her adoration of Calabrian chilis. "Calabrian chili peppers make it spicy and seductive, just like you are," Munno says. Then add a teaspoon or so, to taste, of the secret ingredient: Calabrian chilis (buy it: $11.49 for 10 ounces, Amazon). Pour in a can of crushed tomatoes "which will come alive" in that flavor base, according to Munno. They melt right into the sauce and lend a lovely salty and umami boost, although if you're eating a plant-based diet, you can trade in a splash of soy sauce or more capers.) ![]() (Psst.Even if you're not a fan of anchovies on their own, you'll likely love the complexity they add here. In that oil, sauté a few cloves of minced garlic, a handful of black olives and a tablespoon or so of capers. To make the 20-minute meal that has racked up more than 1.3 million views since she shared it on TikTok on June 11, add a couple tablespoons of olive oil to the bottom of a large skillet over medium heat. ![]()
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