linguine with cherry tomatoes and anchovy breadcrumbs

Old Sheriff was countin’ on the downward grade

With the tall wind pushin’ he had it made

Thunderbird saw the Jaguar gainin’ speed

And waved goodbye, Jaguar and pulled in the lead

Jaguar said you ain’t won the race yet

And pulled back around the Bird like a sabre jet

Sheriff’s front bumper was a yard behind

When the T-Bird, Jaguar crossed the line

“Jaguar and Thunderbird” by Chuck Berry

Got any leftover cherry tomatoes from the last recipe? Please don’t fear anchovies, they add a wonderful rich, saltiness to the pasta. This was one of the better pasta dishes that I have made in quite some time.

Adapted from Bon Appetit

Ingredients:

8 oz. linguine
4 tablespoon good olive oil, divided
6 anchovy fillets, mashed with 1 teaspoon oil from can
3 garlic cloves, small chop, divided
1 cup fresh bread crumbs (food processor works best here)
1 pound cherry tomatoes
1 cup thinly sliced fresh basil
½ cup freshly grated parmesan

Directions:

1. Boil linguine in salted water in a large pot, before draining, reserve 1 cup cooking liquid
2. Heat two tablespoons olive oil in a large non stick skillet over medium-high heat
3. Add anchovy paste and 2 chopped garlic cloves, cook for about 1 minute
4. Add bread crumbs and cook until golden brown, remove from pan and set aside to cool
5. In the same pan, add two tablespoons of olive oil add tomatoes and remaining garlic, cook covered for about 4 minutes (or until soft)
6. Using a fork, smash ¼ of the tomatoes
7. Add cooked pasta, basil, cheese and ½ cup of the reserved liquid (if the pasta seems too tight, add more liquid)
8. Mix in half of the bread crumbs and season with salt and pepper
9. Transfer pasta to a bowl and top with the remaining bread crumbs

arugula salad with lemon-parmesan dressing

Cain got a milk-eyed mule from the auction

Abel got a telephone

And even the last of the blue-eyed babies know

That the burning man is the color of the end of day

And how every tongue that gets bit always has another word to say

“Innocent Bones” by Iron and Wine

It’s summer, it’s hot and there are tomatoes everywhere. What to do, what to do? How about a salad that uses a pound of tomatoes? A great, simple salad that can be thrown together for a dinner party or a weeknight dinner.

Adapted from Bon Appetit Magazine

Serves four

Ingredients:

½ cup fresh grated Parmesan cheese
6 tablespoons olive oil
2-3 tablespoons fresh lemon juice (start with two, add more if needed)
1 lemon grated
5 oz. baby arugula
1 cup cherry tomatoes, halved

Directions:

1. Blend the first four ingredients in a food processor
2. Season with salt and pepper
3. Combine arugula and tomatoes in a large bowl, toss with dressing to coat

bacon #3

I’m wandering, a loser down these tracks

I’m dying, but girl I can’t go back

‘Cause in the darkness I hear somebody call my name

And when you realize how they tricked you this time

And it’s all lies but I’m strung out on the wire

In these streets of fire

“Streets of Fire” by Bruce Springsteen

Next to barbecue, I think bacon is the most rewarding thing for me to cook.  The fact that it takes about a week from start to finish makes the end product that much more delicious.  This is my simplest and (in my opinion) most successful version of bacon so far.  Four cloves of garlic seems likes a lot, but because it is rinsed off before smoking it is not overpowering.

Ingredients:

3 pound pork belly
4 garlic cloves, minced
2 teaspoons sodium nitrite
3 tablespoons kosher salt
2 tablespoons dark brown sugar
2 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
1 teaspoon dried thyme

Directions:

1.    Mix ingredients and rub over pork belly
2.    Place pork belly in a zip top bag or Tupperware
3.    Flip the pork every day for 7 days
4.    On the last day, rinse the pork belly, place on a wire cooling rack placed in a jellyroll pan
5.    Place uncovered in the refrigerator for 24 hours
6.    Smoke at 225-250° F in a smoker with apple wood until it reaches an internal temperature of 150° F

brandied cherries

Now this romantic duel is into the streets,

Bon appetit, you’ve eaten me alive you realize

This is not the way

“Mass Romantic” by The New Pornographers

I do not own a cherry pitter, but I found out that a paper clip works well. Take the paper clip and bend it out into an “S” shape. Use the larger of the two bends to pull out the pit from the cherry. I like using these babies in Manhattans.

Ingredients:

2 pounds cherries, pitted
½ cup water
2 tablespoons lemon juice
½ cup sugar
¼ teaspoon cinnamon
¾ cup brandy

Directions:

1. Add water, lemon juice, and sugar to a medium saucepan, simmer over medium-high heat
2. Add cherries and simmer for 5 minutes, remove from heat and stir in brandy
3. Let cool and place in airtight jar