I was given a sample of squid ink pasta made by one of my favorite restaurants, Semolina in Red Bank, NJ. In order to not overpower the pasta itself I made a simple sauce of shrimp, fennel, Meyer lemon, dry vermouth and butter. It came out very well. My only regret was that it was a cold and damp night as this would have been more lovely if eaten it on the deck. Alas, that will likely have to wait until at least May.
We are in Kuwait until August. And Thursday is their Friday here. But this pig took a day of prep and two days of cooking. About 12 hours and we had to start the fire the night before. So, we had 3 nights of prep as well. And there ”might’ve” been some booze involved.
@articshark what a show-stopper of a WFD!!! I absolutely love the variety of sauces you made! A friend does a pig roast every October and I will try to remember to bring a few of the sauces you made when I go to it this year. His wife makes a heavenly chimichurri but having some choices would be nice.
I only cook pizza at home a few times a year since don’t really have the correct setup. But the best is a pan pizza, then once I have the oven cranking I’ll usually do a fake neo-neopalitan style, which for me means heating up a comal on the cooktop and finishing in a preheated, hot oven under the broiler.