More is Better

 Sa w this on the Today Show made by Chef Matteo Lane. IT WAS DELICIOUS!! I made it with the pasta I had on hand but next time will be with Spaghetti or Linguine ! Chef said of his Mom " I guess you could call it pasta alla pantry. She mixed egg yolk, salted butter, 2% milk, Parmigiano-Reggiano, garlic powder and pepper to a frankly rather unappealing paste. But when she added that paste to hot pasta, it melted to become a creamy, cheesy sauce that tastes like some Frankenstein version of carbonara, cacio e pepe and Alfredo." As you can see Kevin loves pepper! 4 tablespoons salted butter, at room temperature 1 large egg yolk , at room temperature 1 cup finely grated Parmigiano-Reggiano, at room temperature 1/4 cup 2% milk, at room temperature 1/8 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1 handful kosher salt, plus more as needed 8 ounces dried spaghetti Bring a large pot of water to a boil. 2. In a medium bowl, add the butte...

 From Delish this was beyond fabulous~ is definitely going to become a regular for our dinners! Ingredients  1/4 cup low-sodium soy sauce  2 tsp. rice vinegar  2 tsp. sesame oil  1 tsp. freshly grated ginger  Pinch of crushed red pepper flakes  2 green onions, thinly sliced, plus more for garnish  1 tsp. toasted sesame seeds, plus more for garnish  1 lb. sushi-grade ahi tuna, cut into 1/2" cubes  FOR SERVING  Cooked white or brown rice  Sliced avocado  Sliced cucumber  Edamame  Shredded carrots  Sliced radish Step 1  In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper akes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.  Step 2  To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.

 From  Serious Eats after having a similiar soup last week I decided that I wanted to find a good recipe we added shrimp as well. Kevin added Bay Seasoning about a tablespoon to it at the end which added a nice bit of heat. 1/2   pound   salt pork  or bacon, cut into 1/2-inch pieces (225g) 2   tablespoons   water  (30ml) 1 medium  onion , finely chopped (about 8 ounces;  225   g ) 2 large ribs  celery , finely chopped (about 6 ounces;  170   g ) Kosher salt  and freshly ground black pepper 2   tablespoons   all-purpose flour  (about 20g) 1 cup bottled  clam juice  ( 235   ml ) 1 quart  whole milk  ( 900   ml ) 1 pound russet or  Yukon Gold potatoes , peeled and cut into 1/2-inch cubes ( 450   g ) 1   bay leaf 3/4 to 1   pound   boneless , skinless fish scraps, such as salmon, cod, or  halibut , cut into 3/4-inch chunks (350-450g) ( we us...

 We made this for Cinco de Mayo from blogger FAMILYFOODONTHETABLE .  It w as great and we served it over rice. Yum! 2   teaspoons   extra-virgin olive oil 1   small onion ,  chopped 1-2   small jalapeno peppers ,  seeded and finely chopped 1   red bell pepper ,  chopped 3   cloves   garlic ,  minced 2   teaspoons   chili powder 1   teaspoon   ground cumin 1   teaspoon   ground coriander 1   teaspoon   kosher salt ½   teaspoon   black pepper 1 ¼   lbs.   shrimp ,  peeled and deveined For serving: Chopped fresh cilantro Squeeze of fresh lime juice Instructions Heat olive oil in a large skillet over medium heat. Add onion and peppers and sauté 5-7 minutes, until tender. Add garlic and seasonings and sauté an additional 30 seconds. Add shrimp to pan in an even layer and cook 1-2 minutes per side, until just cooked through. Remove and serve sprinkled with fresh ci...