I have posted about seafood pasta before, but what Kenny did this past Sunday rivals some of the best meals I’ve ever eaten in my life, international restaurants included. I am totally prone to exaggerating but I could not be more dead serious about this one.
(Disclaimer: What you are about to read has been dictated to me by the master chef. But tone and interjections are all my own.)
First, buy everything at Findley Market. Bread from Blue Oven Bakery, pasta from Bouchards, seafood from Frank’s Fish and Seafood, olives from Silverglades, and veggies from the farmers outside.
Now, the complete dinner was pasta and a side salad. Ken made a homemade caesar and when I say homemade, I’m talking from the dressing down to the croutons.
The dressing was nothing more than half a cup of olive oil, four tablespoons of worcestershire, four tablespoons of red wine vinegar, one whole squeezed lemon, garlic (don’t be afraid to be heavy-handed), and a little Dijon mustard (his personal addition). Not your typical creamy caesar but as they say, once you go black…
However, the real shining star of this salad was the homemade Blue Oven Bakery croutons. Here, Ken simply cut the loaf into squares, drizzled with olive oil, salt, pepper, and parmesan, and then baked on 400 for ten minutes. I had just those as an appetizer appetizer. Popped them like popcorn before the shrimp cocktail that preceded the rest.
The pasta really only has three parts – the pasta, the veggies, and the scallops. First, Kenny sautéed sundried tomatoes, red onion, zucchini, squash, and kalamata olives in the olive oil and seasoning that was in the sundried tomatoes jar. He will swear by that move. A game changer you can hear him say. He also added a little feta so that it could melt into everything. Once all that cooked down a bit, he tossed in the shrimp and the mussels.
Then he cooked the pasta, which was a homemade pepper pasta, like anyone would cook pasta. Boiling water, I guess?
The scallops were pan-seared separately with truffle olive oil and garlic powder. They were in the pasta but I pushed them aside to enjoy separately. Scallops are my jam.
For presentation, everything was dumped in a bowl and sprinkled with more feta. We ate it at our kitchen table (as opposed to our couch) and attempted to converse but it was hard to do so when what was happening in my mouth was so euphoric that my only thoughts were variations of satisfied grunts.
Talk to me if any of you try this. Better yet, invite me over.