incredible mango habanero sauce

incredible mango habanero sauce

Since we’re in the topic of hot sauces lately, I couldn’t wait to try a homemade sweet hot sauce. For the first time I bought habanero chiles and I’m so glad I did. These little guys pack a TON of heat scoring about 100K units in the scoville scale. Sweet bell peppers score zero and say arbol peppers score about 30K  to give you some idea of how spicy they are(Check out this wonderful arbol chile hot sauce from last week btw!!!)  

Proceed with caution. 

Since habaneros pack a ton of heat please proceed with caution if you haven’t used them before or if you aren’t used to super spicy stuff but keep in mind, this recipe yields a moderate/medium hot sauce. Most recipes I found online instructed removing the seeds but that’s removing the fun in a way. Most of the heat comes with the seeds…  I get it though… habaneros can be scary hot. 

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the simplest hot sauce known to man

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Let me start by saying I’m not hot sauce expert but I’m familiar. In fact I’ve only been hooked on hot chiles and hot sauces fairly recently. I have only tried a few store brands and there are some good ones out there but I find an issue with most: A pretty high sodium content. That’s cool, I love salt too but mayo for example has a salt concentration  of about 3% and tastes perfect, so is a high sodium content really necessary for making an awesome hot sauce? Check the following sodium concentration from a random hot sauce selection: 

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Christmas Bolognese Pasta

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If you know or you know of somebody that holds the true original recipe for bolognese sauce please report back in the comment section if you can. I’m really curious. A simple google search returned over 200,000 result and after checking the first 2 pages of results it was obvious everybody has their own idea of what an authentic bolognese ragu should be. There are obviously the usual suspects in the ingredients list which I tried to keep in mind but seriously, cooking by most common denominator ingredients is plain boring, at least to me. 

The absolutely required ingredients in bolognese ragu.

hmm…. meat? I think that’s mainly it. Which kind? well… in today’s world beef because it’s easier to find although historically veal is probably more proper. Pancetta can also be found in pretty much all the recipes I looked at. Then we have the aromatics like onion, celery and carrots. Carrots being fairly popular and onions being in pretty much all the recipes. Wine? hit or miss really. Milk? yep… another one that is popular but not standard. Garlic for sure. Nutmeg… yep. I think nutmeg is probably the only spice being added to this sauce in modern times. No bay leaves apparently. Pork? yep, it does appear but not consistently. Stock? yep… here and there although I should say.. if I can avoid it I will refrain from using stock unless absolutely necessary in a recipe.  

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the simplest mushroom pasta recipe : Umami explosion.

the simplest mushroom pasta recipe : 2h pressure cook 1 hour reduction. @ thatothercookingblog.com by Paul Palop

I love making pasta dishes because simplicity is usually the way to go. This is a simple but surprisingly incredible pasta dish, just a few ingredients ingredients and although the cooking times might seem a bit extensive, it takes about as much time as making bolognese pasta. In any case, if you’re interested in simple cooking and umami explosions read on. 

Mushrooms don’t need a lot of help to shine. Their flavour can be incredible when well exploited. I love cooking them but I’m not a big fan of eating them raw though. The texture is great but the taste is bland in my opinion and I always find my self searing them on a hot skillet or over a grill to develop some flavour and then cooking them for a bit to reduce that water content. I figured I would simplify my mushroom pasta go-to recipe to its most basic form and highlight the main ingredient. Hence, this recipe has actually 3 or so ingredients.  

White mushrooms. 

If you like mushrooms and have tried a bunch of different ones you probably would agree that white mushrooms are not the most exciting of the bunch. Well… at least that’s kind of what I thought before trying this w approach explained here on this recipe. Every time I cook something I learn something new or reinforce something I have learned. I should have never blamed white mushrooms for not being interesting because they are and is just my ignorance getting in the way as usual. What can I say, I fell in love with white mushrooms all over again and would actually argue that I prefer them over shiitakes or even portobellos.  Another great thing about white mushrooms is the cost. They are the cheapest at least where I live, so I bought 2 pounds of fresh and beautiful white mushrooms and headed back to my kitchen. 

the simplest mushroom pasta recipe : 2h pressure cook 1 hour reduction. @ thatothercookingblog.com by Paul Palop

How to extract flavour. 

If you’ve made your own stocks at home you know that simmering any ingredient in water for a long period of time will extract its flavor. I love pressure cooking and making stocks this way, specially vegetable stocks. It’s a lot faster. It also helps preserve flavor since there’s less evaporation of water in the process. Your house might not be as perfumed by what’s happening in the kitchen but that means the flavour is kept where it belongs. It that pot. 

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Pasta Bolognese. Faulty Gear. Ebook ideas.

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There’s nothing original about tonight post and it isn’t really a recipe. It was tasty though. The meat ragu was leftover from my previous recipe Beef, Peppers and Leek Galette. Why not use it again and throw together a quick budget meal for tonight’s dinner and possibly tomorrow’s lunch.  When I woke up this morning I thought about writing an ebook on amateur food photography and food styling. I’m sure there’s tons out there. Let’s add one more, why not.  I have no clue how to put together one of those things  but I’m sure there’s a bunch of editing tool out there. I have to do a little research I guess.

 

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The reason I wanna put together this ebook is because I’ve been writing a post on food photography and food styling, but it’s getting long and beyond what anybody would have the patience to read on a blog post. That’s why I thought about an ebook format. I wanna have a free link on the blog and done.  If anybody has any recommendations about apps and tools please leave a me comment. I have a mac, and that’s where I do all my blogging and photo editing, so it would have to be a tool that gets along with my setup.

 

 
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I finally ate my dinner after snapping a few pics and spending some time plating this pasta. During this photo shoot I experienced some technical difficulties. My second pc sync cord died. It’s been 2 in less than a month. I don’t have a good explanation on how/why this happens. The hotshoe might be faulty…again… and for those who don’t know what I’m talking about, I’m just ranting about some flash photography gear. The PC cord is just a stupid cable that connects a flashgun to the camera and a hotshoe is a little thingy where you mount the flashgun on. This is where the pc cord connects to from the camera. And without this silly little setup, I’m pretty much hosed photography wise. I ordered my third one on amazon last night. This is the last one. It better works and works for a long time. I literally threw that hotshoe against the wall I was so pissed. It’s ok, it’s a little tiny harmless piece of mainly plastic. Nobody died.

Thanksgiving is approaching at the speed of light and I better have my gear in working condition before then or I will be throwing more than just a hotshoe against a wall! Probably the stuffing. I don’t care much for it. Never the turkey. I would never throw a turkey against a wall. Any wall. Even if I hate that wall. Good night.

P.S. Boil some water with some salt. Add some long pasta. Cook for 7 minutes or until almost al dente. Strain. Add sauce and pasta in the same pot. Cook over medium heat for a few minutes. Add a Tbsp or 2 of grated parmesan cheese. Plate and garnish with some fresh basil. My basil is on its way out. The winter will kill it. This is probably the last post featuring it. Enjoy!

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Shrimp Linguine : Pernod, Garlic and Lime : Shrimp Velouté

Shrimp Linguine : Pernod, Garlic and Lime : Shrimp Velouté @ thatothercookingblog.com by Paul Palop

I failed miserably at finding my bottle of vermouth. The one I keep in the fridge. I can’t remember using all of it. Maybe not remembering what happened to it should be a hint… I had to go for the next thing I could find in there. A nice bottle of Pernod… I say nice because it is actually quite nice. Have you seen this stuff? Shake it up. Hold it up against the sun and all this awesome glitter stuff swirling inside it will have you hypnotized for “an ocean of time” … Bram Stoker Dracula and absinth reference all at once, huh!?. The taste isn’t my favorite though. Actually I hate drinking it. In cooking, the story is a bit different. A lot different. There’s nothing original about using pernod and seafood in cooking, but it’s definitely not all that common either. It works fantastically well in my opinion. Specially if paired with an acidic component and a bold flavor like that of shrimp… not to mention my good ole friend. Garlic.

Shrimp Linguine : Pernod, Garlic and Lime : Shrimp Velouté @ thatothercookingblog.com by Paul Palop

The recipe is quite simple. I love cooking shrimp. It’s the easiest thing in the world. Cooking shrimps that chews like rubber is also the easiest thing in the world. There is a fine line between the perfectly cooked shrimp and the disastrous rubbery one. I cook mine in a really hot skillet and I do it as quickly as possible. They really take no time. About 2-4 minutes tops. Any longer, and the shrimps will go… well, rubbery. They can also be cooked very gently. If you’re not looking for any browning on them, then say you’re making risotto, they could be added at the very end of the cooking, stirred in, and allowed to be cooked by the rice. Turn off the stove. The carry over heat in the rice should be able to take care of business. They really don’t require a lot of heat to cook. Around 135°F (57°C) for a few minutes that’s all it takes. We could have done that for this recipe. Pasta, rice.. etc. All that really matters is hitting the proper cooking temperature. But I wanted some browning on my shrimp. Hot skillet it is. 

Ingredients (serves 2 people):

Pasta:

300g Linguine pasta
1 1/2 Tbsp of kosher salt per quart of water.

Shrimp Ragu:

500g Shrimp shelled and deveined. (reserve shells and heads for velouté)
1/2 Lime. Fresh. Juice + Zest
4 big garlic cloves. Finely sliced.
Splash of Pernod Ricard.
Kosher salt and black pepper to taste.

Shrimp Linguine : Pernod, Garlic and Lime : Shrimp Velouté @ thatothercookingblog.com by Paul Palop

Shrimp Veloute:

Reserved shells and heads from the shrimp.
10g dried anchovies or about 3 tbs of anchovy paste.
10g tomato paste
30g unsalted butter
enough water to cover the shells.

Shrimp Linguine : Pernod, Garlic and Lime : Shrimp Velouté @ thatothercookingblog.com by Paul Palop

 

The shrimp velouté. The highlight of this recipe actually. It is really simple as well. Boil the shrimp shells and heads, also the dry anchovies, in a sauce pan for about 30 mins.  Strain and return the liquid to the saucepan. Add the tomato paste and reduce until syrupy. Remove form the heat. Allow to cool for a few minutes. Add the butter and melt while stirring. Strain if you are super picky. I usually do, but didn’t this time. I’d recommend to strain the sauce for extra silkiness.

Shrimp Linguine : Pernod, Garlic and Lime : Shrimp Velouté @ thatothercookingblog.com by Paul Palop

The shrimp ragu. This is gonna be quick. Heat up a skillet with some oil, I used olive oil in this case. When the oil is very hot but not smoking add the shrimp. Don’t mess with them for about a minute. Then toss and allow to cook on the other side for about the same time. Add the pernod and the garlic. Allow to reduce for about 2 minutes. I use a large skillet to speed up reduction of any liquid. You could also flambé it. Up to you. I chose not too. I don’t think it adds anything to the final result but it looks mega cool. Season to taste with salt and pepper. Remove from the heat and allow to rest while you work on your pasta.

The pasta. No mystery here. Just cook in salty boiling water until al dente. Strain and and mix with the shrimp ragu.

Plating. Add a serving of shrimp pasta to a plate and drizzle the velouté over it and around it. Garnish with basil and chives. Done. I told you it was gonna be easy!

 

Shrimp Linguine : Pernod, Garlic and Lime : Shrimp Velouté @ thatothercookingblog.com by Paul Palop

Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri

Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri

Isn’t frosted flakes the best thing in the world? It has to be, followed closely by steak and eggs. I can’t think of a better breakfast treat. I love this stuff. I love rare meat and runny eggs… yep. This is basically what I did here today. My take on Steak and Eggs. Bloody sirloin tip, a poached egg, and a drizzle of homemade chimichurri sauce. What can I say, I felt like treating myself today, deal with it.

Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri

 

Ingredients (serves a selfish one person):

Sous vide tip sirloin… see recipe here.

Poached Egg:

1 egg
some white wine vinegar.

Red Chimichurri Sauce:

1/2 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon crushed red chili flakes
1 1/2 teaspoons smoked paprika
1 tablespoon dried oregano
1/2 bundle cilantro
1 bundle parsley
1 red bell pepper, seeds and pitch removed
2 green onions, trimmed
6 cloves garlic, peeled
1/3 cup red wine vinegar
 
Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri
For the steak. Follow the instructions on that post. For awesome results, allow to rest in the fridge overnight.
The eggs. Boil some water, add a splash of white wine vinegar, crack one egg, place the yolk and white into a small bowl and gently deposit the whole thing into the boiling water. Allow to cook for about 4 mins. Remove and plate immediately.  Eggs don’t wait.
 
Chimichurri sauce. Combine all the ingredients. Place in a blender. Blend until smooth. Reserve. Chimichurri sauce is best the next day.
 
Plating this thing. Super easy. Meat first. Then Egg. Then chimichurri sauce. Slice the yolk open with a sharp knife. Oh, I crumbled a water cracker too.  You’re done. Enjoy.
 Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri

Pan Roasted Halibut : Chorizo and Caper Buttersauce : Kale Summer Salad

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Dinner tonight consisted of a really fresh and beautiful piece of halibut I found at the store. The rest of the dish simply highlighted the goodness that was already there. The kale salad I didn’t bother making. I bought it. It looked very fresh and I was too hungry to sit down and julienne carrots and shred kale for half an hour. That’s forever sometimes. Whipping a butter sauce and cooking some fish, that’s usually fast. Anyways, just wanted to catalog my dinner as I sometimes do, and share it here on my blog tonight.

Ingredients (makes 2 appetizer size servings):

1 halibut steak
1 Tbsp Almond oil
Salt

Buttersauce:

2 Tbsp butter
1 Tbsp of heavy cream
2 tsp caper brine
1/2 Tbsp minced chorizo (maybe more)
Salt

Salad:

Julienned Kale, Carrots, Red Cabbage and a vinaigrette of your choice.

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The halibut. Salt generously and allow to rest at room temperature for 20 mins before cooking. Dry with paper towels. In a nonstick pan, add the almond oil over medium heat. Place the halibut skin side down. And cook for about 6 mins, cover the pan, and cook for another 2 mins. Remove from the heat, cover with a lid and let the steam in the pan finish the cooking for another 2-3 mins. Remove from the pan and get ready to plate it.

The sauce. In a pan over medium heat. Add the heavy cream and the chorizo. Reduce and cook for about 4-5 mins. Add the caper brine. Reduce again. Add the butter and keep whisking while it melts making sure the emulsion doesn’t break. Remove from the heat and keep whisking, season with salt. Set aside.

The salad. Throw the ingredients together or… go to the store.

Plating. The halibut steaks should be very tender so handle them very carefully or they will break. Add the butter sauce over the fish. Add some capers and other garnishing you may like. Add a small serving of the salad on the side. Enjoy.

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Big Night : Cremini Mushroom and Mozzarella Arancini : Lamb Ragu Spaghetti

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Say one evening you’re looking for recipes with one idea in mind… to blow somebody’s mind… in that case.. turning to Italy is the most effective choice. Italy has to mean “delicious” in some language I swear.  I like cooking… I like cooking a lot, and I’ve tried many things in the kitchen over the last few years, but without a doubt, cooking anything italian-inspired has always been memorable, and the perfect time travel device. As a kid, I ate more pasta and pizza than anything else I can remember. Growing up in Venezuela exposed me to Italian food.. the legit kind I wanna say, no offence Pizza Hut.

 

During WWII, many Italians migrated to Venezuela looking for a brighter future away from the devastation of Europe at the time, and they brought with them the gift of their cuisine, their humour, their heritage and their hard working nature. Italian restaurants back home will forever be in my heart.  Whenever I cook for somebody I care about, 9 out of 10, Italian food it’s what’s for dinner.. except for my girlfriend. She has to put up with all the other “weird” stuff I want to cook as well. This evening, I cooked for my friend Raechel, and she brought the gifts of leftover risotto, arancini cravings, fresh basil and good wine. She made the arancini. Her first time. I’ve never seen her this excited before. I’ve rarely seen anyone this excited about cooking before.

 

 

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Ingredients (makes about 6 servings, freeze any leftover for later):

Lamb Ragu:

1 pound of fresh Pasta (4 servings)
2 pounds of ground lamb
2 Tbsp chopped Bacon or Pancetta.
2 medium carrots. Small dice
1/2 yellow onion. Small dice
2 celery stalks. Small dice
4 garlic cloves. Minced.
2/3 Cup of San Marzano Tomatoes. Blended.
1 Cup of a full bodied red wine like Cabernet.
1 or1/2 Tbsp Thai fish sauce. Depends on your taste, just like salt.
Kosher Salt and Freshly cracked pepper to taste

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Arancini:

(Inspired by my blogger friend stefan’s tutorial on how to make these!)

Leftover Cremini Risotto. My friend raechel made it, and she has been too lazy to provide her magical recipe so I’ll point to a similar one I made a while back for now. Porcini Risotto and Scallops : Oregano

1 Cup of Panko bread crumbs. Milled in a food processor for finer coating.
1 Egg, beaten
Lots of mozzarella cheese 🙂

I also made a roasted chicken and bell peppers stuffing with some leftover roasted chicken I had and roasted bell peppers leftovers as well. Chopped them and mixed them together, and seasoned them with pepper, salt and cabernet vinegar. For whatever reason it turned out sensational I’m not even joking.

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I’ll only cover the process of making the lamb ragu here. Who am I kiddin’, Stefan has quite the tutorial on arancini making and pretty much any other amazing Italian recipe you can think of really.

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The pressure cooking phase. I used to brown meat when making ragu sauces. I gave up on that a while back. Question it all you want. I’m convinced it doesn’t add much to the result and probably just renders the meat dry and unpleasant to eat when overdone. Meat ragu sauces take time to make, enough time that protein browning and sugar caramelization takes please at a very slow pace anyways. I like the end result of that process over searing the ground meat at the beginning. It’s a texture thing. So… the pressure cooking phase..  Brown the bacon/pancetta in it’s own fat in the pressure cooker vessel. Add the chopped vegetables (mirepoix) and cook on medium heat until fragrant, about 5 minutes. Add the garlic. Add the blended tomatoes and cook them until they have reduced a bit and turned a deeper red color, about 5-8 minutes. Add the wine, and cook for a few minutes to make sure the alcohol is evaporated. Season to taste. I like using fish sauce to season meat sauces but you can disregard this and just use salt or soy sauce or anything salty you like really. Add a bit of water, and get ready to pressure cook. Cook for 45 min at 15psi over low heat once the pressure cooker has sealed. Depressurize and reduce until you achieve the consistency of bolognese sauce. Degrease.

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The pasta. If you’re dealing with fresh pasta. It cooks quicker and it’s very relative, so I wanna say, 4 minutes in salted boiling water but it could be more. Just check for doneness after 4 minutes… until al dente. If using dry pasta, just follow the instructions on the box and… check until al dente no matter what the instructions say. Trust yourself.

 

The plating phase. Well, there’s nothing left to do other than get some pasta on those plates and pour the meat sauce all over them. Garnish with basil or parsley or chervil or all of the above. I use a meat fork for plating pasta. Grate parmesan cheese all over those plates. The more the better. Enjoy it you concoction makers, food lovers, ingredient experimenters, flavour pairing demons..,? you know who you are.  Until the next time! Have fun!

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Lobster Bolognese : Capellini : Porcini Froth : Black Truffles

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Lobsters found in Vancouver fly first class all the way from the east coast to the lobster man‘s water tanks and other seafood market places around. Today’s dish was inspired by a recipe from the book In Pursuit of Excellence by Josiah Citrin, Chef and co-owner of the famous 2 Michelin star restaurant Melisse, located in Santa Monica, CA. where my girlfriend Julia and I  had dinner at about  2 months ago.

 

The best meal we’ve ever had for sure. A few weeks later, the night before I was flying back to Vancouver, Julia, disappeared for about 15 mins. She reappeared with a signed copy of the restaurant’s book for me. The Chef himself happened to be at the reception when she showed up at the restaurant and he offered to sign it when she bought it = Best christmas present EVER!

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The book is amazing, the photos and the description of elaborate preparations in detail. This lobster recipe caught my attention and we decided to make it for our cooking club friends on Julia’s last visit a few weeks ago. Can’t go wrong with lobster. I added fennel to this recipe. I don’t even like raw fennel that much but I love what happens when it’s cooked and combined with seafood. It’s simply an amazing pairing.

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 Ingredients (6 servings):

Pasta:

1000g capellini pasta (if you can make it at home, more power to you!)
1 Tbsp of salt per quart of boiling water.

Porcini Mushroom Froth:

2 Cups of coarsely chopped dried porcini mushrooms.
200g of whole milk
2 Tbsp heavy cream
2g soy lecithin
6g salt
Splash of lemon juice

Beurre Monte:

8 ounces of unsalted butter
1 Cup Lobster stock.

Lobster Stock:

Shells of 2 lobsters (from above)
2 cups of finely chopped fennel
2 cups of finely chopped leeks
1 cup of finely chopped celery
1 cup of finely chopped carrots
Salt and pepper to taste

Lobster Bolognese:

Meat of 2 lobsters (4-5 pounds each)
1 Tbsp Unsalted butter
800g San Marzano tomatos (canned is fine)
1 cup finely chopped shallots
1 cup finely chopped carrots
1 cup finely chopped celery
1 cup finely chopped fennel
1 cup of mushroom stock
1 cup of chicken or veal stock
1 cup of chardonnay
1 tsp truffle oil
Salt and pepper to taste

Garnish:

Extra virgin olive oil
Chopped basil (baby basil would have been awesome)
Thin slices of black truffle

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To kill the lobster. Don’t enjoy this part but has to be done and done quickly. Before you start, have a large pot of boiling water and an ice water bath ready.  The water will take several minutes to boil, so plan ahead. Place the lobsters in the freezer for 10 mins. Get your cutting board and chef knife ready. You need a chef knife of something similar, paring knifes won’t do. The lobster shell is extremely hard and you will need to go all the way through the back of the head and then halve it with a chopping motion downward, this requires not only a strong knife but strong and decisive force. If you have a fancy chef knife, I’d suggest not using it for this task, it might chip. Also, be aware that there will be a fair amount of liquid released onto your cutting board. Keep cutting board on a clean surface away from other tools or ingredients. And have a kitchen towel ready just for this particular task. Tear off the claws and tail from the head. Remove any internal organs from the head (tomalley should be reserved for other uses). Plunge the lobster parts in the boiling water for about 2-3 mins. This won’t cook the meat, just the surface so that removing the shells becomes easier. Retrieve the lobsters and plunge them in the ice water bath. Crack the shells open (you might need odd kitchen tools like a nutcracker or a hammer to help with the thicker shells, like the claws). And reserve the meat. Keep refrigerated until ready to cook.

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To make the lobster stock, add the shells and the vegetables to the pressure cooker vessel and add the salt and a bouquet garni.  Fill the vessel with water up to the water mark on the inside of the vessel. Pressure cook for 20 minutes. Strain the contents reserving the stock and discarding the solids. Return the stock to pressure cooker vessel, cook without the lid on on medium high heat, reducing until you have about 2 cup of stock. The lobster stock should be cooked first. Then the rest can proceed. The whole process will take about an hour, hour and a half. The reduction takes time.

 

To prepare the bolognese sauce, add the butter to a heavy bottomed pot on medium heat. Saute the vegetables until translucent. Don’t let them brown, specially not the garlic! Add the tomatoes and the rest of the ingredients and reduce until most of the liquid has evaporated. The sauce should be thick and delicious. Adjust the seasoning as you go. Adding salt through the reduction process rather than a specific amount at the beginning. Adjust pepper as well. If you have a food mill, this is the time to use it. I don’t have one. I did use my immersion blender to get a finer finish on the sauce. Reserve the sauce. It will need the addition of the lobster, but that step is coming up in a bit.

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To cook the lobster meat. Prepare the beurre monte. Reduce one cup of lobster stock until you have 1 tablespoon left in the pot. Remove form the heat and add the butter 1 tablespoon at a time, whisking constantly to keep the butter emulsified. This creamy sauce will be used to poach the lobster and finish the lobster bolognese sauce, at least in my interpretation of this dish which I hope isn’t too barbaric. Keep the beurre monte warm over medium low heat. Finely chop the lobster meat. Add the lobster meat to the beurre monte and cook the lobster meat for a few minutes. Don’t over do it. Lobster meat overcooks easily and goes rubbery. If you want to be precise, this is the perfect time to bring out that probe thermometer or even that laser one. Make sure the sauce never goes over 50C-122C. That should give you a pretty nice finish on that lobster meat.

To finish the lobster bolognese sauce. I combined the lobster meat coated in the beurre monte, and the tomato sauce from above. I guess it doesn’t become a bolognese until actual meat is in there. Anyways, semantics. The result is extremely delicious. I can only imagine what the actual dish form Melisse must taste like!

To make the porcini froth.  I ended up pressure cooking the dry mushrooms in a little water. Enough to cover them. Cooking for about 20 mins. That ensures that I extract all the flavor from them and don’t have too much liquid so reducing is quicker. Discard the solids. Reduce the mushroom stock until you’re left with about 1 tablespoon of it.   Combine the rest of the ingredients and bring to a boil. Remove from the heat and froth using an immersion blender.

The pasta.  Finally an easy step here. Pot of boiling water and salty like the ocean. Plunge the pasta until al dente. Get ready to plate!

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Plating.  Spin the pasta using the a meat fork, and carefully add it onto the plate horizontally. Using a spoon add a layer of lobster bolognese sauce over it.  Using another spoon, later the porcini froth over it. Garnish with chopped basil, think slices of black truffles and some pepper.

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Although the dish was a big success after many hours of intense labor, the thing people that attended the party will continue to talk about forever is the cheesecake Julia made. It was simply the best dish of evening. I’m not biased at all!