I did make it again. And I will make it again.
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I also made it tonight after reading your post. I made it with little ears instead of orzo after reading a comment on the recipe from someone who did the same, and was then frustrated at how long they took to cook. I used a bottle of clam juice instead of seafood stock (which I didn’t have) and probably doubled the garlic. No parsley, so I used some homegrown oregano I’ve had in the fridge for … a while.
And in a highly unusual move, I had garlic sourdough bread to go with.
The scampi dish is quite good, but I struggled a little to cook the substituted pasta shape efficiently.
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I have stopped buying/cooking orecchiette. For me the thick part never gets cooked enough while the thinner part seems flabby. I always substitute little shells (conchiglie) when I want something to catch the juice.
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I had been running a Facebook cooking group, with skiers from my ski club when the hills shut down in 2020. We had a post running about pasta shapes, and I made a pasta snob comment that I thought wagon wheels were a dumb shape. One of my friends pushed back, and told me she thought they were fun. I ended up buying some wagon wheels, and surprise…I liked the way the wagon wheel pasta caught the sauce.
Agree about most orecchiette’s texture issue. Medium size farfalle run into a similar issue. Small farfalle and tiny farfalle seem to have less of an issue.
Right now, the sauce catcher I have on hand are Radiattore. I like them. It’s probably my first bag of Radiattore.
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I thought I was the only one with this issue. Feels good to let that go!
I’ve recently started liking cavatappi a lot.
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Cavatappi makes excellent mac n cheese.
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Shells too
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I’d prefer to make this with a bigger pasta shape (mom doesn’t care for orzo) but one of the best things about this recipe is how the pasta gets infused with flavor, and that’ll be harder if the pasta is large enough to require boiling in a big pot. I suppose I could parcook it that way, then remove and finish the cooking in the seafoody garlic water ….
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CLASSIC SHRIMP SCAMPI
I’ve made this a bunch of times. Super easy, fast,and not many ingredients, which makes it suitable for a weeknight dinner. I always forget to make double the “sauce” since there never seems to be enough. Used my beautiful new Hestan pan for this for the first time and the shrimp came out great. Served with mashed potatoes and salad. No parsley for the kid.
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These sucked compared to my usual MO.
Do not recommend.
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What’s your usual method? I didn’t try this recipe, but did something similar last week based on a “back of the bag” recipe for baby fingerling potatoes. They were just okay - A+ for ease, but B for taste.
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CHICKEN SATAY
I’ve had this on my radar for a while but was holding out til I found tamarind paste, which, miraculously, my local supermarket had (they have a respectable international section for a small market but this seemed like it may be a bridge too far… But it wasn’t, so yay!). I did this in the oven with some broiling at the end because our grill is still inaccessible after a deck reno, and it’s not THAT warm out yet anyway! Definitely would have been better grilled but that’s just a reason to make it again. I really, really liked the sauce - but it’s definitely one of the NYT recipes that needs a ton more seasoning than is called for and it was light on the heat for my taste. Still, for a weeknight meal, no complaints, and will tinker around with this a bit next time. I served with cucumber avocado salad and a simple purple cabbage salad with lime and salt. Mine went on top brown rice and cabbage and everyone else’s went on top of leftover white rice.
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DOENJANG [GOCHUJANG] SALMON RICE BOWL
I’ve been wanting to try this technique of cubing the salmon before roasting for a while now.
The red sauce in the pic looks like gochujang, so that’s what I had in my head, not doenjang, and that’s what I ended up using because I started the sauce before looking at the recipe, lol. Actually there is no gochugaru or chilli powder in the recipe, so I don’t know how their sauce is red, but anyway.
This is a very nice and speedy technique – took less than 10 mins from start to finish (remove skin from fillet, cube, mix sauce, coat with sauce, roast 4-5 mins).
In the time the fish was in the oven, I steamed broccoli in the microwave and reheated my quinoa+rice blend, and that was dinner.
The timing in the recipe seems off – if you roast cubes of salmon for 9-12 mins at 425, you are going to have some very overdone salmon cubes. Even at 5 mins, I thought I went a minute over because I wanted some caramelization. Next time, I’ll broil for color and keep the same timing.
If you wanted an even quicker salmon cooking method, here it is.
The prep is very flavorful with doenjang, brown sugar, vinegar, and mirin – like a more intense version of saikyo miso cod. Highly recommend the gochujang swap and some chilli powder added to the mix. I also used a bit of sesame oil.
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I made this back when it first came out, for just Lulu and me (LLD must have been away) and remember that we both found it too sweet. I absolutely think your changes/additions would have made us like it more.
This sounds wonderful! And like the exact type of “mistake” I would also make 
I followed the notes and added onion, garlic, ginger and a small blob of gochujang. Served over last nights missing rice. It was good.
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FISH TACOS
This is another recipe I make fairly often, although instead of pan frying I cook the fish in the oven. I increase and add a whole bunch of other Mexican spices to amp up the flavor. We like the sauce and serve with cabbage, avocado, and lime. I ran out of tortillas so mine was more of a taco bowl. Delicious as always.
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How was it?
It’s been a favorite here for a long time. Worth the messy stove.
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