Hello chefs?

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Mem

Mem

Senior Member
#61
Sep 23, 2014
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#61
Eli1 said:
John thank you so much and i can see that this dish is all about timing but i wanted to just make the pasta at home, without any of the seafood. Because cooking the seafood for me at home like this restaurant did it, it'd be above my paygrade. lol
I was looking for just the pasta with that spicy taste to it. With some oil i was thinking.
If is possible you can tell me how to cook the pasta only with the spicy cream/oil?

We cook the fish separately at home covered in tinfoil and high heat while it's marinated with salt oregano and some other spices.
Thank you so much for your time and explanation.
Click to expand...
Basically, the instructions Chef gave you is mostly for the spicy cream/oil and sautéing the seafood is not the difficult part, as it basically pan seared using a "hot pan cold oil," so you heat up the pan and then put the oil in before dropping the seafood onto it (rather than putting the oil in the pan and then turning on the flame). This is to flavor the oil with the seafood 'juices' which remain in the pan in order to utilize in making the spicy cream/oil. After removing the seafood (and I assume setting it aside to place back into the finished pasta), "deglazing" is simply pouring some liquid, which in this case is white wine, into the pan that will lift the seared remnant off of the bottom of the pan and create the 'base' of the sauce to which all the other ingredients (bit of heavy cream and a dollop of compound butter (the butter be take up most of the prep time (prepped before any pan hits the burner and set aside 'mis en plas', because of the limes, reconstituted chiles, and the blending that go into it) are incorporated in succession finishing with the prepped pasta.

Idk but, ideally, the seafood would be cooked in the pan so that you can use the drippings for the sauce. However, perhaps you can use the collection of juices in the foil if you can manage to collect a sufficient amount to begin with?
 
Mem

Mem

Senior Member
#62
Sep 23, 2014
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#62
JohnDB said:
With a hot pan and cold oil Sautee the seafood. Once the seafood is sautéed I would place some finely diced shallots in the remaining oil until done (couple seconds up to a minute and half) Then degaze the fond (remaining dried juices) with some chablis. (Dry white wine of generic label) and reduce to syrup. Then a dash of heavy cream but then hit it hard with a compound butter that has the zest and juice of a lime and some reconstituted dried chillies which have been finely diced. (Whisk it in hard and fast) Then throw some spaghetti that you have cooked to Al-Dente (barely cooked and could have used another minute boiling....because you are going to cook it more now)
Give the whole pan a couple of tosses of the spaghetti to mix it up and coat the pasta. Of course the butter is gonna break at this point because the pasta is gonna suck up the cream and butter solids. Now is the time to take a shot of Harvy's Bristol cream sherry or a licorice flavored liquor or both. and toss it in the pan.

Dish it up immediately after that raw sherry hits the pan and gets mixed in.

I use a long fork to twirl it up and make piles.

Then....now comes the scallions to garnish and a handful of breadcrumbs on top.
Throw it under the broiler till the crumbs are brown
Click to expand...
Ingredients:

seafood

oil
diced shallots
white wine
heavy cream

compound butter: lime juice and zest; diced reconstituted (soaked in water) dried chilis

spaghetti
shot of cream sherry or licorice liquor

garnish:
chopped scallions
breadcrumbs

^did I miss anything?
 
Eli1

Eli1

Well-known member
#63
Apr 5, 2022
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#63
Thank you very much John and Mem for the details.
I will try this many times and see what i can get as a final product.
 
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