Recipe Zest

Ingredients 130g rigatoni (or other tube pasta) 1 Italian pork sausage 100g guanciale 1 cube tomato paste 20 cherry tomatoes, halved 1 onion, chopped 2 egg yolks Pecorino romana Method Bring pot of unsalted water to boil.  Add pasta and cook until about 4 minutes before done; reserve about 1/2 cup to 1 cup pasta water.  Add salt to remaining water and cook pasta until 2 minutes before done Add tomatoes to pot with a little water, and bring to boil.  Squish tomatoes to separate from skin.   Add tomato paste Remove sausage from casing and fry until cooked.  Remove from pan.  Fry onion until translucent and remove from pan.  Fry guanciale until browned Add sausage, onion, guanciale, tomato sauce and pasta to pot.  Add reserved pasta water.  Cook until pasta is done Beat egg yolks with pecorino (this will thicken up, so do this just before adding to pasta) Add egg & cheese mixture to pasta, stir to mix and serve immediately Notes Based on recipe from The Pasta Project

Ingredients Trout, skin on Asparagus Almonds, slivered Butter Dill sauce  Method Add trout skin side down to skillet, with pat of butter.  Turn on stove to medium and let heat up (this will prevent curling).  Fry until trout reaches 110F, then flip for 30 seconds and remove from skillet Toast almonds on stovetop with a little butter Add asparagus and a little butter to frying pan and fry, uncovered, until done (test with a fork) Serve with dill sauce

Ingredients 2 bunches ramps Fresh morels + butter to cook 130g pancetta 50g peas 1/4 cup chicken stock 130g bucatini Method Bring pot of unsalted water to boil, the less water the better Cook pasta until about 2-3 minutes before being done.  Reserve 1/2 cup of the starchy water.  Add salt to pot and cook until pasta is almost done.  If using frozen peas, heat in the reserved water Cut the white parts of the ramps into 1/4" slices, and the red / green parts into 2" pieces Fry pancetta and remove from pan.  Dump out extra fat Add white parts of ramps to pan and cook until no longer strong Add red parts of ramps, and the morels to pan and cook until the morels have softened.  You may need to add some butter (the pancetta fat will be too heavy for the mushrooms). Add peas and pancetta to pan, chicken stock and reserved (unsalted) pasta water Add pasta to pan Let everything simmer over low heat until there is just a little liquid left, enough to coat the pasta plus a little bit mo

Ingredients Pork tenderloin, about 1lb Corn on the cob Yellow potatoes, cubed 1/2 tsp baking soda Vegetable oil 1 tbsp paprika Dry rub 1 tbsp paprika 1 tbsp brown sugar 1 tsp garlic powder 1 tsp black pepper Salsa verde 1/2 cup parsley, finely chopped 3 anchovy fillets, finely chopped 2 tbsp capers, finely chopped 1 tbsp lemon juice 1/2 garlic clove, finely chopped  1/4 olive oil Method Preheat bbq with hot and cool zones, and oven to 400F Salt the pork.  Overnight is best, 1-2 hours before is okay, but just before cooking works too Add the dry rub to the pork just before cooking.  You may need to add some olive oil to get the rub to stick (per Serious Eats, the only ingredient that gets absorbed over time is salt).  Place on cool zone on grill.  Grill until internal temperature reaches 145F Boil potatoes in salted water with baking soda, until cooked, about 8-10 minutes.  The baking soda creates more starchiness on the surface of the potatoes (according to Serious Eats), which then cr

Ingredients 2 whole branzino, butterflied Zhoug (we buy this pre-mixed at  Hooked ) Thyme sprigs Yellow potatoes, sliced about 1/8 inch thick Tomato & Cucumber salad Cherry tomatoes, halved Baby cucucumber, diced Smoked paprika Olive oil Salt Orange & Olive salad Green salad leaves Orange, cut into small slivers Green olives Olive Method Preheat bbq to max, and oven to 400F Boil sliced potatoes until cooked, about 8-10 minutes.  Don't overcook as they will fall apart Place sliced potatoes on baking sheet and bake in oven until dried out, about 30-45 minutes Prep branzino, salting inside and out, and add a couple sprigs of thyme in each Grill branzino about 6-7 minutes per side, until fish reaches 180F Combine ingredients for each salad Plate branzino on top of sliced potatoes, with salads on the side.  The zhoug can be served either on top of the fish or in a side dish Notes I had some corn in the fridge so microwaved for 4 minutes, then grilled to get some charring.  Rubbe

Ingredients 3/4 lb black cod, filleted and skinned Miso marinade (we buy this pre-mixed at Hooked ) Japanese mushroom rice 1 rice cup Japanese short-grain rice (or jasmine) Sliced mushrooms (shiitake, shimeji, and/or king oyster) 1 tsp dashi powder (Japanese soup stock) 1 tbsp soy sauce 1 tbsp fish sauce 1 clove minced garlic, roughly chopped 1 stalk green onion, sliced 1 tbsp butter Stir Fried Bok Choy Baby Bok choy 2 cloves garlic 2 tbsp vegetable oil Method Preheat bbq to about 500F Wash and rinse bok choy.  Sit to fully dry on paper towels Add dashi to 1 cup water and stir to mix Add dashi broth, soy, fish sauce, garlic and rice to rice cooker.  Arrange mushrooms on top.  Cook rice Cover bottom and top of fish with marinade, in foil pushed up around fish (but not covering top).  Most recipes suggest marinating overnight but per Serious Eats this doesn't really do much of anything, so I don't bother About 10 minutes after rice finishes cooking, quickly open the lid, toss in