Instagrub: Sticky + Garlicky Korean Beef Noodles

And here's the last recipe to kick off our week of Asian dishes! Remember how I mentioned on Wednesday that I would post my Sticky + Garlicky Korean Beef Noodles? Well, here they are! There are very few recipes that we make more than once. My husband hates me for that because I'll make something so delicious, and then when he requests it again, I have to tell him that I've already made that and I'm a food blogger who needs to constantly come up with new recipes for all of my followers! However, there are a few exceptions to that argument, and one of them is certainly this Asian pasta dish. We have made these Korean Beef Noodles every week for the last six months! We think it's pretty easy-peasy to make and it makes enough to feed an army! The sauce is pretty straight forward, as I already went into how to make it on my post for the Asian Chicken Lettuce Wraps with Sweet + Salty Sauce (literally, it is the exact same sauce). As for the pasta, I really love to use Trader Joe's Pappardelle Pasta for this recipe, but honestly, any kind of noodles will do! The most important cooking process is by far the beef component. I start off by cooking the ground beef in a cast iron skillet until it has just barely finished cooking, and then I drain the excess fat out of the pan, using a pasta strainer. While the beef is separating from the extra fat and liquid, wipe down the cast iron skillet, so that it is completely dry. Return the skillet to your stovetop and crank up the heat to as high as it will go. Once it is screeching hot, add the ground beef back in, along with the minced garlic. Quickly pour in half of the sweet + salty sauce and stir to coat the ground beef. I find that if you cook this at a very high heat, the sauce will perfectly caramelized onto the meat and deepen the flavor. Really all that is left to do is to combine all of the components... al dente pasta, caramelized onions, charred green onions, minced green onions, sweet + salty sauce, caramelized ground beef, + seasonings. We really like to overdo it with the minced, dried garlic, toasted sesame seeds, and red pepper flakes, so I'll leave that up to you on how much you want to put in. Now all you have to do is eat the Sticky + Garlicky Korean Beef Noodles while they are still hot!! Enjoy :)

For the Sweet + Salty Sauce:

1C Light Brown Sugar

½C Soy Sauce

¼C Hoisin Sauce

1T Toasted Sesame Oil

1-2T Sriracha (depending on how spicy you like it)

1T Rice Wine Vinegar

1t Freshly Grated Ginger

1t Red Pepper Flakes (less or more to your preferred spiciness)

4 Large Cloves of Garlic, Minced

For the Caramelized Onions:

2 Vidalia Onions, Sliced

4T Unsalted Butter

2T Vegetable Oil

1t Kosher Salt

1T Sugar

For the Korean Beef Noodles:

1T Canola Oil

2 Bunches of Green Onions (1 bunch finely sliced + 1 bunch cut into 1-inch pieces)

1T Toasted Sesame Oil

2-3lbs 80/20 Ground Chuck

4 Large Cloves of Garlic, Minced

16oz Pappardelle Noodles (I like Trader Joe’s brand, but really any kind of pasta will work)

2T Korean Chili Seasoning

Prepared Sweet + Salty Sauce

Prepared Caramelized Onions

2T Minced, Dried Garlic (or to taste, but we love adding a bunch to this pasta)

1T Toasted Sesame Seeds

1t Red Pepper Flakes (this is optional, but you can add more or less to your liking)

Directions:

1. For the Sweet + Salty Sauce: In a small pot, whisk together all of the sauce ingredients until it is well incorporated. Bring the sauce to a boil over medium-low heat, making sure to continuously whisk. Reduce to a simmer and cook for another 1-2 minutes. Turn off the heat and let the sauce cool for a few minutes. Repeat this process of bringing it to a boil and simmering the sauce three more times. After you have done this, allow the sauce to cool while you make the Korean Beef Noodles.

2. For the Caramelized Onions: Heat the butter and oil in a large soup pot over medium heat. Add in the sliced onions, salt, and sugar. Cook for 10 minutes, and then reduce the heat to medium-low and continue to caramelize, stirring occasionally, for 20 more minutes. The onions should be browned and caramelized. If at all during the cooking the onions begin to darken or burn, just add a few tablespoons of water. After they are done, turn off the heat and leave the caramelized onions in the pot.

3. Charring the Green Onions: In a cast iron skillet, over high heat, add in the canola oil. Take the one bunch of green onions that were cut into 1-inch pieces (leave the other bunch of thinly sliced green onions uncooked) and put them in the searing hot pan. Stir the onions around for a minute or two until they have begun to char and slightly soften. Remove the charred green onions from the pan and place them into the pot with the caramelized onions.

4. Preparing the Pasta: Boil your pasta according to the package directions. Once they have cooked to al dente, strain the noodles and add them into the pot with the onions. Sprinkle the Korean chili seasoning on top of the pasta and toss to combine all of the ingredients in the pot (that way the noodles won’t stick together).

5. Cooking the Ground Beef: Heat 1T of toasted sesame oil, in the same cast iron skillet that you charred the green onions in, over medium-high heat. Add in the ground beef and cook until just browned, about 5 minutes. Make sure to crumble the beef as it cooks, so smaller pieces form. Drain the excess fat out of the pan. Return the cast iron pan to high heat. Once it has gotten extremely hot, add the cooked, crumbled beef back into the pan, along with the garlic. Stir this mixture around for 1-2 minutes. Quickly pour half of the sweet + salty sauce over the ground beef and cook for another 1-2 minutes. Cooking at such a high temperature will help the sauce to caramelize into the beef and deepen the flavor.

6. Finishing the Korean Beef Noodles: Pour the sauced, caramelized beef over the pasta in the large pot, and then drizzle in the remaining sweet + salty sauce and add in the finely sliced green onions. Using tongs, toss together all of the ingredients until they are evenly incorporated. Season the pasta with the dried minced garlic, toasted sesame seeds, and red pepper flakes. Mix everything together and serve while the noodles are still hot!

Spicy Barbecue Bucatini with Caramelized Red Onions, Pulled Pork, + Smoked Cheddar Cheese

 

I realize that the recipe I am posting today sounds a little bit off and a little bit crazy, but doesn't some things that are called crazy, some of the best stuff? A lot of you pasta fanatics/lovers of food will turn your nose up or scoff at me for mixing Southern BBQ or Italian, but y'all, it totally works. Better yet, it is easy-peasy and the perfect meal to use leftover pork or any kind of BBQ meat (smoked chicken, brisket, etc). I started off by using some Bucatini Pasta, it's like spaghetti, but like on steroids. It is a little bit thicker, but the glorious part, by far, is that it has a hole through the middle. This is beneficial for many, many reasons, but mainly it rocks because the pasta sauce goes into the center and with every bite, you get the perfect ratio of pasta to sauce. Um, yum. But it's not just like you are going to throw in a pound of pasta, a shit ton of pork, and a bottle of BBQ sauce, it's more complex than that. I started off by caramelizing sliced red onions, which gives the pasta a nice, unctuous bite to the entire dish. The flavor is then boosted with other aromatics like fresh garlic and green onions before it is mellowed out with some crushed San Marzano tomatoes + tomato paste. After that mixture cooks down, it is then when you stir in your favorite BBQ sauce and some seasonings, to finish it off. I wouldn't recommend using any vinegar based sauces (like a North Carolina style) because the flavor might be slightly astringent and sinus-burning, so go with a sauce that is on the sweeter side because with the addition of the tomatoes, it will be much yummier. Now my Mountain Man + I obviously like to bring the heat when it comes to any recipe we make, so I added in one of my favorite condiments, Candied Jalapenos. These are literally the best little morsels you will ever put in your mouth... I know I've said that time + time again, but it is oh-so-true. Not only is this an easy leftover meal, but you can really make it all in just ONE pot, which doesn't happen around this joint often. SO TAKE ADVANTAGE OF IT :) Once you've finished the Barbecue Bucatini, place it into a serving bowl, drizzle it with some extra BBQ sauce, top it with a blanket of smoked cheddar cheese, fresh cilantro, and a few extra candied jalapeno rounds... and dinner is served!! I hope y'all enjoy it as much as our whole family did :)

For the Barbecue Bucatini:

1lb Bucatini Noodles (or spaghetti noodles if you can’t find those)

4T Unsalted Butter

2 Red Onions, Thinly Sliced

1lb Pulled Pork

6 Cloves of Garlic, Finely Diced

1 Bunch of Green Onions, Sliced

8oz Whole, Peeled San Marzano Tomatoes (crushed into smaller pieces by hand or diced)

3T Tomato Paste

¼C Candied Jalapenos, Finely Diced in a Food Processor (almost to a puree)

2-3C Homemade BBQ Sauce (or you can substitute in your favorite store-bought sauce)

½t Red Pepper Flakes

¼C Minced Fresh Cilantro, Divided (half will be put into the pasta, half will be used to garnished)

Smoked Cheddar Cheese, For Garnishing

Whole Candied Jalapenos, For Garnishing

BBQ Sauce, For Drizzling

Kosher Salt + Fresh Cracked Pepper, To Taste

Directions:

1. For the Pasta: In a large stockpot, bring water to a boil, making sure to add a good bit of salt to the water and a touch of olive oil. Cook the noodles according the package until they reach al dente. Strain the pasta and let them sit while you make the remainder of the dish.

2. Beginning the Dish: In the same stockpot that used to cook the pasta, add the 4T of butter and melt over medium heat. Add in the sliced red onions and a heavy sprinkling of kosher salt, and caramelize them for about 15-20 minutes, stirring constantly, so that they do not burn. Once they have caramelized, add in the garlic and cook for just a minute or two, and then toss in the pulled pork and green onions. Sautee these ingredients for about 5 minutes before adding in the crushed San Marzano tomatoes, tomato paste, candied jalapenos, BBQ sauce, and red pepper flakes. Let these flavors meld by simmering them on low-medium heat for about 10-15 minutes.

3. Finishing the Dish: After everything has cooked down, it’s time to add in the cooked Bucatini noodles into the pork + onions mixture, and toss to combine everything together. Add in the fresh cilantro and any salt & pepper to taste if it is needed.

4. Serving the Dish: Place the finished pasta dish into a bowl and garnish with a drizzle of a extra BBQ sauce, a mound of shredded smoked cheddar cheese, and a sprinkling of cilantro. If you want to make it extra spicy, you can top it with extra candied jalapenos. Eat it while it’s still hot! 

#instagrub: Springtime Carbonara with Asparagus, Sweet Peas, Brown Buttered Leeks, + Goat Cheese

As far as I can remember, I have never been a "pasta person". I truly realize that anything of that sort is blasphemy, but it's just not my jam. However, I do tend to make a few exceptions and our tried + true favorite pasta dish is by far, Carbonara. I love it's luxurious parmesan-egg creamy sauce that perfectly coats every little individual pasta piece. Every time I eat this for dinner, it's almost like the pasta is giving me a big ole bear hug that warms me deep into my soul. We don't just make one version of Carbonara, but many... breakfast inspired, autumn flavored with sage, sausage, and roasted butternut squash, and this new edition using springtime ingredients. Not only is it packed with bacon, bacon fat, and heavy cream, but it also has gorgeous asparagus, delightful sweet peas, leeks sauteed in brown butter, and fresh herbs. All of these components truly liven up the somewhat-heavyhearted Carbonara, especially with the addition of lemon zest, lemon juice, and a glug of white wine. To make the pasta, I get out two large stockpots... one to begin boiling to pasta and one to start sauteing the leeks in brown butter. We buy the best frozen sweet peas we can find and toss them in at the last few minutes to partially cook them (along with the pasta), so that they can finish completely while we're assembling the dish. After the leeks have caramelized slightly and become translucent, add in the asparagus, some garlic, and that glug of white wine. After you have drained the pasta and peas into a colander to cool, it's now time to start cooking the bacon lardons. Once you have achieved crispy bacon lardon goodness, strain out the lardons onto a paper towel-lined plate, leaving the rendered bacon fat behind. With the heat on medium, return the pasta and peas, brown buttered leeks, asparagus, and minced garlic to the large pot with the bacon fat. Meanwhile, in a mixing bowl, whisk together all of the ingredients to make the creamy egg-parmesan-heavy cream sauce until a cohesive mixture has formed. Turn off the heat (but the pasta ingredients are still hot) and slowly drizzle in the seasoned heavy cream-parmesan-egg mixture, stirring continuously, so that the eggs do not cook and curdle. You want to achieve a smooth, creamy sauce, that perfectly coats the pasta, and in order to reach those results… you have to keep stirring. If the sauce is too thick you can add in a small ladle of that starchy pasta-cooking water until your have reached your desired consistency. Finally add in a little freshly grated nutmeg, fresh parsley, and fresh basil. Take a taste test, and if needed, season it with some more salt, pepper, and/or any other spices. Return the pasta to low-medium heat for just about a minute or two to thicken the sauce and bring it all together. At the very last minute, toss in the crispy bacon lardons, so they maintain their texture, even when coated in such a thick sauce! Now all you have to do is spoon the pasta into serving bowls and garnish them with fresh basil, fresh parsley, and crumbled goat cheese, and you're done!! Enjoy :)

For the Springtime Carbonara:

1lb Orecchiette Pasta (or any short pasta you like)

1 Bag of Frozen Sweet Peas

1 Stick of Unsalted Butter

4 Leeks, Halved Lengthwise + Thinly sliced (white & green parts only and thoroughly washed)

1lb Asparagus, Trimmed & Cut into 2inch Pieces

6 Cloves of Garlic, Finely Minced (split into two equal groups)

¼C White Wine

1lb Thick Cut Applewood Smoked Bacon, Cut into Lardons

Generous Sprinkling of Cinnamon

4 Large Eggs

8oz Grated Parmesan (we used one container of finely grated cheese)

½C Heavy Cream

1-2T Lemon Zest, Finely Grated with a Microplane

Freshly Squeezed Lemon Juice, To Taste

¼-½t Dried Red Pepper Flakes 

Freshly Grated Nutmeg (just a pinch or to your liking)

¼C Fresh Parsley + ¼C Fresh Basil, Finely Chopped 

Fleur de Sel + Fresh Cracked Pepper, To Taste

Extra Virgin Olive Oil

Directions:
1. Prepping the Pasta: Fill a large stockpot with water, and then heavily salt it (almost to the point that it is like ocean water) and add a glug of extra virgin olive oil. Bring the water to a boil and cook the pasta according to the package directions. With about 2-3 minutes of boiling left to go, add in the frozen peas, so that they can partially cook (they will finish completely throughout the Carbonara pasta process). When the pasta is done, reserve 2-3 ladles of the starchy water to help create a better sauce. Strain the pasta and peas and keep them in the strainer until you are ready to make the Carbonara. Return the large stockpot to the stove to be used again

2. Brown Buttering the Leeks: Start a large sauté pan over medium heat and add the stick of butter and allow it to melt completely until it is just beginning to brown. Throw in the prepared leeks, as well as some fleur de sel and fresh cracked pepper, and cook for about 10 minutes, making sure to stir often. Boost the heat up to high and add in the cut asparagus and half of the minced garlic, and sauté for another 3-5 minutes, until they are tender, but not overcooked. Pour in the wine and allow it to reduce down, about 1-2 minutes. After this mixture has cooked, let it sit in the pan while you start cooking the bacon lardons.

3. Preparing the Creamy “Sauce”: In a mixing bowl, whisk together the eggs, finely grated Parmesan, heavy cream, fleur de sel, fresh cracked pepper, lemon zest, lemon juice, and red pepper flakes until a smooth custard has formed. Set it aside.

4. For the Carbonara: In the same large stockpot used above, crisp up the bacon lardons over medium-high heat with a sprinkling of cinnamon. Once the bacon is completely cooked+ crispy, using a slotted spoon or spider, transfer the bacon to a paper towel-lined plate to drain. Reduce the heat to low and leave the remaining bacon fat in the pot and throw in the cooked pasta and peas, brown buttered leeks, sautéed asparagus, and remaining minced garlic. Toss all of these components in the bacon fat until a cohesive pasta mixture has formed. Turn off the heat (but the pasta ingredients are still hot) and slowly drizzle in the seasoned heavy cream-parmesan-egg mixture, stirring continuously, so that the eggs do not cook and curdle. You want to achieve a smooth, creamy sauce, that perfectly coats the pasta, and in order to reach those results… you have to keep stirring. If the sauce is too thick you can add in a small ladle of that starchy pasta-cooking water until your have reached your desired consistency. Finally add in a little freshly grated nutmeg, fresh parsley, and fresh basil. Take a taste test, and if needed, season it with some more salt, pepper, and/or any other spices. Return the pasta to low-medium heat for just about a minute or two to thicken the sauce and bring it all together. At the very last minute, toss in the crispy bacon lardons, so they maintain their texture, even when coated in such a thick sauce.

5. Serving the Carbonara: Spoon the Springtime Carbonara into serving bowls and garnish with some fresh parsley, fresh basil, and a handful of crumbled goat cheese. Enjoy it while it’s still hot and oh-so-creamy! 

Braised Short Rib Ragu Pasta

There are some meals here on Haute + Heirloom that we tend to repeat... and repeat... and repeat. Like our favorite Fancy Pot Roast, we make this 3-4 times a month. Well this Braised Short Rib Ragu Pasta is also becoming a weekly tradition. It is something that you can start early on Sunday and by dinner time you just have to stir together everything for a super comforting + filling meal. There is something so magical about braised short ribs, and I can't really put my finger on it, but it is truly special. After browning the short ribs in a big pot, I added in a bunch of aromatics... carrots, garlic, leeks, onions, parsley, and celery. After they saute a bit, it's time to add in the pureed tomatoes, tomato paste, beef stock, and red wine.

Finally, it is all topped with the crucial "flavor"-producing components... herbs, bay leaves, cocoa powder, balsamic vinegar, fish sauce, and Worcestershire sauce. These all bring such depth to the dish, so don't skip out on any of them. I MEAN IT. Now this pot, it's gonna braise and braise and braise some more. Like 4-5 hours worth of braising is on the horizon, but to me, that's okay because I'm already doing some house cleaning and laundry, so I can keep an eye out on the pot as well. Eventually you get to that glorious part of the recipe where the braised short ribs are amazingly tender and forked off the bone tender. UM YUM. And then, you have to reduce this sauce down until it becomes chocolate brown and much thicker than where it started. I continuously stirred the sauce, so it would evenly reduce and not burn on the bottom. Once that sauce is ready, it's time to add in some more yummy stuff. Begin by browning a stick of butter in a separate pot, once it is just started to brown, add in the minced garlic and saute for just a minute or two. Throw in already cooked pasta, turn off the heat, and coat the pasta in the garlicky brown butter. And this, my friends, is where the magic begins to happen. Put the shredded short rib met on top of the pasta, along with as many scoops of your ragu sauce as you like, caramelized onions, red pepper flakes, shaved bittersweet chocolate, half of the grated Parmesan, some fresh herbs, and heavy cream (to make it extra luscious). Fold in all of the ingredients until you have a cohesive pasta dish. Spoon the finished pasta into serving bowls and garnish with a mound of freshly grated Parmesan + fresh herbs. Y'all are gonna LOVE it!! Enjoy :)

For the Braised Short Ribs:

¼C Extra Virgin Olive Oil

4oz Diced Pancetta + A Heavy Pinch of Cinnamon

4lbs Bone-In Short Ribs

Fleur de Sel + Fresh Cracked Pepper (to heavily season the short ribs)

½C AP Flour

1 Vidalia Onion, Finely Minced

1 Leek, Finely Minced

3 Carrots, Finely Minced

4 Cloves of Garlic, Finely Minced

3 Stalks of Celery, Finely Minced

½C Fresh Parsley

28oz Whole San Marzano Canned Tomatoes, Pureed until Smooth

3T Tomato Paste

2 ½C Beef Stock

1 ½C Red Wine

2 Sprigs Fresh Rosemary + Fresh Thyme

1t Dried Oregano

3 Bay Leaves

3T Cocoa Powder (sifted to remove clumps)

1T Balsamic Vinegar

1T Fish Sauce

1T Worcestershire Sauce

For the Braised Short Rib Pasta:

1 Stick of Unsalted Butter, Melted & Browned

4 Cloves of Garlic, Minced

1lb Pasta, Cooked Al Dente

Braised Short Ribs, Shredded into Bite Size Pieces (prepared above)

A Few Scoops of the Braised Short Rib Ragu Sauce (from the pot used above… to taste)

1C Caramelized Onions

½-1C Heavy Cream (depending on how creamy you like it)

1-2t Red Pepper Flakes (or as spicy as you like)

4-6t Shaved Bittersweet Chocolate

1C Freshly Grated Parmesan (divided)

Fresh Herbs, For Garnishing (we used parsley, basil, and chives)

Directions:

1. Preparing the Short Ribs: Place the olive oil in a large heavy soup pot over medium heat. Add in the Pancetta, with a pinch of cinnamon, and cook until the Pancetta is golden and crisp. This will take about 2-4 minutes. Meanwhile, season the short ribs with salt and pepper, and then dredge in flour (make sure to dust off any excess flour, so there is only a light coating). Using a slotted spoon, remove the Pancetta from the pan and put them into a small bowl, and reserve it for later. Add the short ribs to the pan and brown on all sides, about 10 minutes. Once all of the short ribs have evenly browned, take them out of the pot and place them on a plate or baking dish.

2. Making the Braised Short Rib Ragu: Meanwhile, place the onion, leek, carrots, garlic, celery, and parsley into a food processor and pulse until everything is finely diced, but definitely not pureed! Add these minced aromatics to the pot that the short ribs had been browning in and allow them to cook and caramelize some, just about 5-10 minutes over medium heat. After sautéing them, add the crispy pancetta, pureed tomatoes, tomato paste, beef stock, and red wine. Bring this mixture to a boil and reduce the heat to a simmer, before you submerge all of the browned short ribs into the braising liquid, and then top with fresh rosemary, fresh thyme, dried oregano, and bay leaves. Cover the pot and cook at a simmer for 2 hours. Remove the lid and simmer for another 2 hours, making sure to stir occasionally. After this period of cooking, remove the lid, and continue to cook for another 2 hours (while also making sure to occasionally stir the sauce). After their second cooking period, remove the meat and bones from the pot. Discard the meat and bones from the pot onto a large cutting board (making sure to throw away any fatty pieces as well). Shred the meat into bite-size pieces and let them rest while we reduce the ragu sauce. Stir in the cocoa powder, balsamic vinegar, fish sauce, and Worcestershire sauce, and bring the sauce up to a boil, and then back down to medium heat. You will need to remain near the pot to stir the sauce to ensure that it does not burn. Cook this sauce until it is much darker in color and reduced in volume. It should be quite thick. Remove the bay leaves, sprigs of rosemary, and sprigs of thyme. Season the sauce with some kosher salt and fresh cracked pepper (and sugar if you want it to be a little bit sweeter).

3. Assembling the Short Rib Pasta: In another pot, melt a stick of butter over medium heat until it begins to brown and release a nutty fragrance. Add the minced garlic and sauté just for a minute or so in the brown butter. Turn off the heat and quickly add the al dente pasta and coat it completely in the garlicky brown butter. Throw all the meat on top of the pasta, followed by some scoops of the reduced ragu sauce (as much as you want), caramelized onions, heavy cream, red pepper flakes, ½C grated Parmesan, shaved bittersweet chocolate, and fresh herbs. Fold the pasta gently to combine and until a luscious sauce has coated your pasta.

4. Serving the Pasta: Spoon the short rib pasta into serving bowls and add a heap of freshly grated Parmesan and some fresh herbs to garnish. Enjoy! 

Date Night : Squid Ink Pasta with Calamari, Mussels, + Scallops braised in a Herbed, Spicy Heirloom Tomato Sauce and Brown Butter Panko

Squid Ink Pasta with Calamari, Mussels, + Scallops braised in a Herbed, Spicy Heirloom Tomato Sauce

Happy Easter everyone! I hope that everyone is surrounded by family, devouring honey baked hams, and stuffing your faces with carrot cake. Or, well, that's what we tend to do around this joint. But unfortunately, I do not have an Easter themed recipe for y'all today, but instead a Date Night entree. This dish is truly stunning... in person... in photographs... in general. I love the pop of black given from the squid ink pasta and the contrast of color the seafood + tomatoes provide. It looks extremely gourmet, but it was actually quite easy to throw together. We purchased the squid ink pasta a while ago, but we were waiting for the right inspiration to hit us. Usually everyone serves it with seafood because it obviously compliments the flavoring of the pasta. Well, we chose not one, but three types: calamari, mussels, + scallops. You honestly could just leave everything out and just use the calamari... just make sure you double or triple the amount of it. The pasta dish doesn't have a heavy sauce, which I love because it allows the remaining minor components to sing-- quite loudly. The sauce is super simple, in that it takes some sauteed onions, garlic, serrano, seafood stock, white wine, and a whole bunch of heirloom cherry tomatoes. Between the brine-y flavor from the squid ink pasta + seafood, the sweet + spicy tomato sauce, and crunchy brown butter panko, every flavor note is easily achieved. Not only is this delicious for two people, but it can't most certainly feed a big group. And lemme tell you, it's a crowd pleaser. I mean, they always say that you eat with your eyes first... and well, this dish is as colorful as you can get!! Enjoy :)

For the Brown Butter Panko:

4T Salted Butter, Melted & Browned

1C Panko Breadcrumbs

For the Pasta:

2T Unsalted Butter + 2T EVOO

1 Small Red Onion, Thinly Sliced

5 Cloves of Garlic, Thinly Sliced

1-2 Serranos, Thinly Sliced

2C Heirloom Cherry Tomatoes, Sliced in Half

2C Seafood Stock + 2C White Wine

2T Sugar (or to your desired sweetness)

1T AP Flour

1-2t Red Pepper Flakes (or to your desired spiciness)

Sea Salt & Fresh Cracked Pepper, To Taste

½C Mixed Herbs (we recommend minced chives, Chiffonade basil, & tarragon)

½lb Calamari, Cut into Rings

1lb Mussels, Cleaned + Beard Removed

8-10 Seared Scallops

8oz Squid Ink Pasta

Directions:

1. For the Brown Butter Panko: In a small sauté pan over medium heat, melt the butter until it has begun to toast and lightly brown. After it is has browned, pour the butter over the panko and quickly toss to coat the breadcrumbs until they are saturated. Return the buttered breadcrumbs to the pan and continue to brown them until they reach a lightly golden brown color. This should only take a few minutes (make sure to move them constantly, so they don’t burn). Remove them from the pan and place into a bowl, so that they can be used as a garnish later.

2. Bring a pot of salted water to a boil and add in the squid ink pasta. Cook them according to the package; however, ours only took about 3-5 minutes (just make sure it’s al dente). Drain the pasta and set aside.

3. For the Spicy Heirloom Tomato Sauce: Bring a large sauté pan to medium-high heat and add in the butter and olive oil. Once they have melted, add in the red onion slices, garlic slivers, sliced Serranos, and calamari rings. Cook them until they begin to caramelize slightly and become fragrant, about 2-3 minutes (don’t let the garlic burn). Throw in the tomato halves and continue to sauté until they begin to break down and release their juices, about another 3-5 minutes. Stir in the seafood stock, white wine, and mussels. Cover and let this mixture cook on medium-low heat for about 10 minutes in order for the flavors to meld and allowing the mussels to open up. Afterwards, sift the 1T of AP Flour over the sauce and stir to combine (this will help the sauce thicken a bit and hold onto the pasta better). Now, it’s time to season the sauce with red pepper flakes, sea salt, & fresh cracked peppers. Once it has been seasoned to your liking, add in ¼C of the fresh mixed herbs (saving the other portion for garnishing).  Add the drained squid ink pasta into the spicy heirloom tomato sauce and toss to cover the noodles completely.

4. Serving the Pasta: Dump the squid ink pasta onto a serving platter and place the seared scallops all over the dish. Garnish with the remaining ¼C of fresh mixed herbs and sprinkle the brown butter panko all over the dish.

5. Enjoy with some toasted bread and a glass of red wine!