Dinner was surf and turf (HG family style). “Turf” consisted of thin slices of pork belly –another savory performance by Exquisite Maiko. The pork bellies were sliced into bite size portions and tossed into a very hot black cast iron pan. A loud sizzle as the pork crisped and released much fat. Dried on paper towels, the pork went on a platter and was covered with chopped scallions mixed with sesame oil, lemon juice and salt. Perfect combination with the rich, crisp piggy. Pork bellies are versatile and inexpensive (HG likes to cook them Chinese style, glazed with honey, oyster sauce and hot mustard). Pork bellies are rarely found in New Mexico (where HG/BSK live) but are found in the meat section of every Prince Edward Island grocery. The “surf” was linguine with white clam sauce. The linguine was the Garofalo brand. In HG’s opinion, this is the best packaged pasta. (Even better than beloved De Cecco). Rarely found in the United States, HG/BSK stock up with numerous Garofalo shapes from Sobey’s Supermarket. The clam sauce dish was a collaboration between BSK, Lesley and Massimo R. BSK created the flavorful sofrito, using good clam juice, white wine, garlic, parsley and the broth resulting from the steaming of two dozen small quahogs. Lesley R. did much sous chef chopping of all the ingredients (Massimo R. assisted in the clam chopping). Massimo R. trained his vigilant and discerning Italian gaze on the pasta. Italians consider soft, overdone pasta a criminal assault on the taste buds. Massimo always aims to produce pasta that is “al dente”, that has a slight snap as it is chewed. This evening, Massimo R. hit the bullseye. Pasta perfection, a happy partner of the sea kissed sauce. The four cooks who prepared this great meal did so with grace and ease. HG paid tribute. HG ate a lot.
HG gets his desired ‘Pasta Dish’. Hopefully there was some chilled vodka involved?
Of course. A vodka (or two) aperitifs is essential to my wellbeing.