Crab & Tiger Shrimp over Hand Cut Noodles in a Mentaiko Dashi Butter

Last month when I celebrated my birthday, I went to Tuome for dinner. I’ve been wanting to go there since they opened in 2014. The best thing I ate was the snow crab noodles that I had read about. And it was absolutely amazing!!!!! And currently the best thing that I’ve ate in NYC. I just wish there was more snow crab. Last week I went back to Tuome just to have the noodles again along with some duck confit mini brioche burgers.

Last night, I was craving for those noodles again so I decided to make it myself. This took me 2 hours, with another hour for resting the pasta/dough, so 3 hours total but totally worth it. I can’t afford buying snow crab meat so I bought regular lump crab meat.

Serves 4-6.

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[100% organic, sustainable seafood]

For the Noodles

  • 400 g 00 flour
  • 4 eggs + 2 yolks, beaten
  • 1 TBS EVOO
  • Salt

In a bowl, add the flour and make a well in the center. Add in the beaten eggs and yolks, EVOO, and pinch of salt. Using a rubber spatula, start mixing the dry into the wet ingredients. Continue kneading the dough on the counter top until dough is elastic (8-10 minutes). Wrap in plastic and place somewhere warm-ish, allow to rest for 1 hour.

Cut the dough into smaller pieces and roll out to your preference of thickness. Using a sharp knife, fold dough (to make it easier to cut) and slice to your width preference.

Lay cut noodles spread out to dry a bit before cooking.

For the Dashi

  • 2 quarts cold tap water
  • 4 pieces kombu
  • 2 cups bonito flakes, packed

Pour the cold water into a pot and add the kombu. Bring to a simmer on low-medium heat. Do not allow to boil. Once simmering, turn off heat. Discard kombu and add in the bonito flakes. Allow to infuse for 20 minutes or longer, until you need it.

For the Seafood

  • 1.5 lbs tiger shrimp (21/25)
  • ½ lb lump crab meat
  • Ground ginger
  • Salt
  • Canola oil

Pick through crab meat to remove any random shell parts.

Remove the shells and veins from the shrimp. In a pan, heat up some oil. Sear shrimp and season with salt and ground ginger. Add some water/dashi and cover to continue cooking thoroughly. Remove, set aside, and keep warm.

For the Finish

  • ¼ cup spicy mentaiko
  • Dashi (from above)
  • Noodles (from above)
  • Red pepper flakes, as needed
  • Butter, as needed
  • Beurre manié, as needed
  • Chives, finely cut
  • Salt

In a large pot of salted water, cook noodles until al dente.

In a large sauté pan on medium heat, melt ½ pound unsalted butter. Add in 2 cups of dashi, the mentaiko, some chili flakes, some chives, and continue to emulsify on low heat. Add some beurre manié to make sauce thick, if needed. Add in the cooked noodles and reserved shrimp then toss to coat. Taste for seasoning and adjust.

Plate noodles with sauce, top with picked crab and more cut chives.

*Inspired by Tuome.

Linguine Misto Mare

I was looking through my posts and I haven’t done a seafood medley pasta dish yet.

I just have to say, my scallops were cooked to the utmost perfection.

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Serves 4.

[100% organic, wild scallops, environmentally sustainable shrimp, PEI mussels, Manila clams]

For the Seafood Medley

  • 1 lb shrimp, with head and shell on
  • 4 sea scallops
  • 1 lb mussels
  • 1 lb clams
  • Olive oil
  • Salt and white pepper

Peel the shrimp but keep the tails intact. Reserve heads and shrimp shells for shrimp stock.

Clean, scrub, and soak mussels and clams in salted cold water for 15 minutes. De-beard mussels. Cook mussels and clams, separately or together, using simple aromatics (shallots, parsley stems, garlic, black peppercorns, bay leaves, and dry white wine). Strain each jus for future use and keep shellfish warm.

Heat a large pan over high heat and when the pan is hot, add in 2 TBS olive oil. Season the shrimp with salt and white pepper and sauté. Cook until shrimp are curled and pink but not quite cooked through. Remove the shrimp with a slotted spoon and place in a bowl. Sear the scallops in a clean pan and also keep them a little undercooked so when you put the shrimp and the scallops into the sauce, the residual heat from the sauce will continue cooking the seafood.

For the Shrimp Stock

  • Reserved shrimp heads and shells
  • 1 TBS olive oil
  • 1 cup dry white wine
  • 3 cups water
  • Bouquet garni

Heat a medium saucepan over medium-high heat and when the pan is hot, add olive oil and the shrimp heads and shells. Sauté until the shells turn red. Add the wine, water, and a loose bouqent garni, and bring to a boil. Reduce the heat and simmer the stock for 30 minutes.

Turn off the heat and let the stock sit for 30 minutes for the flavor to deepen. Strain the liquid and discard solids.

For the Sauce

  • ½ head garlic, finely minced
  • 2 onions, finely chopped
  • 2 thyme sprigs
  • 2 tsp red chili pepper flakes
  • 2 TBS tomato paste
  • Reserved shrimp stock
  • 1 cup crushed tomatoes, with juice
  • ¼ cup parsley, finely chopped
  • Olive oil
  • Salt and white pepper

In a large pan on medium-high heat, add 2 TBS of olive oil and sauté the chopped onions, until the onions start to soften. Add the garlic, thyme, and crushed chili red pepper flakes, tomato paste, and sauté for 1 minute. Pour in the shrimp stock and bring it to a boil. Reduce to about 1 cup, scraping the bottom of the pan to dissolve any browned bits that may be there.

Add the crushed tomatoes, season with salt and white pepper, and bring to a boil. Reduce the heat so the sauce is simmering and cook for another 10 minutes. Add the parsley and seafood, cover, and turn off the heat.

For the Linguine

  • 1 lb linguine
  • Few drops of oil
  • Salt

Boil the linguine in salted water and add a few drops of oil to prevent sticking. Cook until al dente, drain, and toss with sauce.

TO ASSEMBLE

Spoon pasta and seafood into bowls, either serve scallops whole to each plate or cut into quarters. Drizzle extra sauce and serve with toasted bread!

Linguine in Arrabbiata with Octopus Tentacle

I am almost done with my menu project! Just two more dishes and then fini!! I wanted to feature all kinds of seafood and the cooking techniques that I’ve learned in school for my menu project. I am limited to certain things when cooking at home because I don’t have all the fancy equipment and machines. I did have to edit and tone down my excitement.

I’ve always had octopus grilled or steamed (sushi). But I boiled and simmered this one for the pasta. The texture turned out right and I was very happy with the dish. This recipe serves two portions.

[100% organic, wild octopus]

For the Octopus

  • 2 octopus tentacles
  • ½ head garlic
  • 1 bay leaf
  • Salt

In a large pot of salted water, bring to a boil with half a head of garlic and 1 bay leaf.

Put octopus in boiling water and when it comes to a boil again, add a little cold water. Bring it to a boil again, and repeat the addition of cold water for three times. After the third addition of cold water, when the water comes to a boil, turn the heat down to the low simmer and simmer for 20 minutes.

Drain from water and set aside, covered.

For the Arrabbiata Sauce

  • 4 cloves garlic, finely minced
  • ½ onion, finely chopped
  • 1 shallot, finely chopped
  • ½ cup crushed tomatoes with juice
  • 3 TBS EVOO
  • 1 TBS butter
  • 2 TBS red chili pepper flakes
  • 2 TBS tomato paste
  • 1 cup pasta water
  • ⅓ lb linguine
  • Few drops of oil
  • Salt & pepper
  • 1 TBS parsley, finely chopped

Boil the linguine in salted water and add a few drops of oil to prevent sticking. Cook 1 minute short of al dente, remove from heat and drain (pasta should still be quite firm) and keep warm, save 1-2 cups of pasta water.

Melt and heat up the butter and olive oil in a pan on medium heat. Once hot, add in the onions and shallots. Sweat for a couple of minutes, making sure not to burn or have coloration. Add the garlic and cook until aromatic. Put the tomato paste into the pan and cook it well, making sure to mix around with everything else in the pan. Cook for 1 minute.

Then add the crushed tomatoes along with the juices, red pepper flakes, and some of the pasta water (if mixture is too dry) into the pan. Turn heat to low and simmer for 10 minutes, season with salt & pepper. Add the octopus into the sauce and let it simmer for 5 minutes. Turn off the heat and add the cooked pasta with the sauce and toss well.

TO ASSEMBLE

Plate pasta in the center of a bowl. Prop the octopus tentacle on top and garnish with chopped parsley. Serve with sliced bread and eat immediately!

Update: Linguine in Arrabbiata with Shrimp & Octopus

I finally and accidentally stumbled upon the missing ingredient that the chefs at Enoteca Vespaio use in their arrabbiata sauce, at least in my opinion: COOKED TOMATO PASTE.

I was really hungry a few days ago and I had just finished my third (6pm, 8pm, 11pm) dinner and as I was getting close to the bottom on my linguine… I was drinking the sauce… it had an intense similarity to something that I loved… and then it hit me! ENOTECA!!!!!

It’s definitely cooked tomato paste that transformed a light spicy tomato sauce to a more complex sauce with depth.

Love it!!

[100% organic, shrimp from Gulf of Mexico, octopus from India]

  • 4 cloves garlic, finely minced
  • ½ onion, finely chopped
  • 1 shallot, finely chopped
  • ½ cup crushed tomatoes with juice
  • 3 TBS EVOO
  • 1 TBS butter
  • 2 TBS red chili pepper flakes (more if you like hotness!)
  • 2 TBS tomato paste
  • 1-2 cups pasta water
  • ½ lb shrimp, peeled to the tail and deveined
  • ¼ lb octopus
  • Linguine
  • Few drops of oil
  • Salt & pepper
  • 1 TBS parsley, finely chopped

Boil the linguine in salted water and add a few drops of oil to prevent sticking. Cook 1 minute short of al dente, remove from heat and drain (pasta should still be quite firm) and keep warm, save 1-2 cups of pasta water.

Melt and heat up the butter and olive oil in a pan on medium heat. Once hot, add in the onions and shallots. Cook for a couple of minutes, making sure not to burn or have coloration. Add the garlic and cook until aromatic. Put the tomato paste into the pan and cook it well, making sure to mix around with everything else in the pan. Cook for 1 minute.

Then add the crushed tomatoes along with the juices, the red pepper flakes, and some of the pasta water, if mixture is too dry. Turn heat to low and simmer for 10 minutes, season with salt & pepper. Add the seafood into the sauce and let it cook for 5 minutes. Turn off the heat and add the cooked pasta with the sauce and toss well.

Sprinkle chopped parsley over pasta and serve with sliced bread. Eat immediately!

Pizza Polenta Stuffed Peppers

The last time I stuffed peppers, I loved how it turned out. I think stuffed peppers are perfect for get-together meals. So this time I found another interesting way to stuff them.

I made this for a dinner party. It’s 100% vegan if you don’t add the parmesan cheese. But how can you call something “pizza” without adding cheese so that’s why I added parmesan as an ingredient. Also garlic… I love garlic and garlic needs to be in a pizza.

[100% organic]

  • 4 bell peppers (peppers should stand upright)
  • 3 cups water
  • 1 cup polenta
  • Sea salt
  • ½ cup quinoa, cooked
  • 3 TBS tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh oregano
  • 2 garlic cloves, minced
  • 2 TBS red pepper flakes
  • 15 fresh basil leaves, chiffonade
  • 1 cup grated parmesan, more for garnish

Preheat oven to 350°F.

Bring water to a simmer, add the cornmeal. Stir consistently for the first 5 minutes, watching and stirring frequently. Once it comes together, approximately 20-25 minutes, add the salt to taste. Add the cooked quinoa to polenta, and stir.

Combine tomato paste, rosemary, oregano, garlic, and red pepper flakes. Add that to the quinoa polenta, and stir. Add in fresh basil and stir. When ready, remove from heat then stir in the cup of parmesan cheese.

Cut the top off the peppers and clean out the membranes and seeds. Stuff with quinoa polenta and garnish with basil leaves. Put the tops back onto the peppers and bake for 30 minutes.

Serve immediately. Sprinkle some parmesan over the bell peppers.

*Adapted from Spabettie.

Sichuan Water Boiled Fish

水煮鱼

I did a lot of research on this dish because it is my *FAVORITE* from Sichuan. The ending photo results from the online recipes that I could find… were… well… really shitty. They basically sucked… and they didn’t look right at all.

In the restaurant, this dish is served in a type of basin and there are piles and piles of red chillies in them and a thick layer of oil. I was having a dilemma with this; should I make this as authentic as I can by using a thick layer of oil or should I adapt to how I like it? I chose the latter. It’s less wasteful on the ingredients.

I asked around my Chinese/Sichuanese friends and former colleagues, and the Sichuan restaurants in Shenzhen, and I finally think I’ve got a pretty good recipe. The fish used is typically a river fish but I think you can use any white-flesh fish. At Whole Foods yesterday, there was a sale on hake fillets so I used that. Hake is similar to cod and haddock. Flounder works great too.

*I used potato starch because it’s my new favorite ingredient but corn starch will suffice.

[100% organic, wild fish]

For the Marinade

  • 1 TBS ground ginger
  • 2 tsp white pepper powder
  • 1 TBS potato starch/corn starch
  • 2 egg whites

Whisk together the marinading ingredients and then marinate fish slices for 15 minutes.

For the Fish

  • 1 lb flounder fillets, sliced thinly and roughly to 2-inch x 2-inch squares
  • ½ cup Sichuan whole peppercorns
  • 2 TBS ground Sichuan peppercorns
  • ½ cup Sichuan whole dried chili peppers, halved
  • 2 TBS dried chili flakes
  • 3 garlic cloves, minced
  • 4 stalks of celery, julienned
  • 1 bundle fensi (glass/cellophane/Chinese vermicelli/bean thread noodles)
  • 2 TBS Sichuan garlic bean sauce
  • 2 TBS canola oil
  • 2 TBS chili oil
  • Salt
  • Cilantro leaves, garnish

Boil fensi noodles in salted water and strain then place in cold water, to stop from expanding.

In a wok or pan, roast (without oil) the whole dried chilies and whole Sichuan peppercorns over high heat for 30 seconds and set aside in a bowl. Smash some of the peppercorns to release flavor for later.

Back in the wok/pan, on medium-low heat, add the 2 TBS of chili and canola oil. Sauté the garlic until aromatic and then add in the roasted chilies and peppercorns, along with the ground peppercorns and chili flakes. Turn heat to medium-high and add the garlic bean sauce. Pour in enough cold water to the wok/pan in order to poach the fish. Season generously with salt. When mixture comes up to a boil, bring it down to a simmer and carefully place marinated fish into poaching liquid. Keeping the simmers at a low steady pace, cook fish for 6-8 minutes.

In a large serving bowl, arrange the fensi noodles at the bottom, then place celery on top. Pour the fish and mixture over everything, garnish it with cilantro leaves and serve with rice!