If you have been following Tatekitchen, you know that I cook pescatore once a year for my wife’s birthday. This year was a little bit different because I didn’t use tomato sauce at all. I tried to make her birthday dinner very romantic as much as I could. Should I take her to high end/fancy restaurant in Boston? I personally don’t like to pay for location and service, other than food. Plus drinking wine with the glow of candlelight is so romantic and relaxing knowing you don’t have to drive or even wear shoes if I do Tatekitchen at home, right?
Who doesn't love being served up an extra-special and delicious dinner on birthday? I got so much support from my wife for my last fight camp. I got ready for a competition and brought my victory home. Now it is time to pay her back! I know we see some irregular ingredients today’s Tatekitchen. Let’s go over what I cooked.
I miss farmer’s market, but can get fresh local seasonal vegetables from my neighbor in South End Boston. Siena farm provides fresh root vegetables, which are my favorite and made me decided to cook warm salad. I sauteed bak choy and braised it with soy sauce. Perfectly baked tricolor carrots were served over bak choy and cauliflower puree. Enough fiber!!
I must buck up and make her day very special because she is always waiting for my pescatore every year. Pasta Pescatore is simply pasta topped with a mixed seafood tomato sauce. The seafood within the sauce may change depending on what is fresh that day, but generally there are at least 4 or 5 different types of seafood within the sauce. I got sushi grade sea food and fresh tomatoes for my special. Fresh tomatoes were cooked in boiling water for less than 10 seconds and peeled skin. These seeds were removed too for texture and lectin, which is protein in plants that have been associated with negative health effect. As I mixed fresh raw sea urchin with hot tomato sauce and cooked pasta, all of each flavor came together and became an absolutely gorgeous pasta dish.
I've never made pheasant before, but tried it! ordered a whole pheasant from New Jersey farm raising old breed ring-necked pheasants, not bland Milan-white breed birds, like most commercial pheasant farms. A unique environment provides the birds with free-flight conditions; large netted fields protect the pheasants from predators while allowing their natural behaviors, including foraging in tall grasses. Yes, the more I put my love, the more this lovely bird bring us tasty flavor from mother nature. Pheasant, a natural, lean, hearty meat offers a change of pace from other traditional meats and it does so with simplicity and style. I debone a bird, and used bones and wing for broth. Put truffle salt and black pepper for taste and baked for perfect tenderness (I don’t remember what temperature and how long because I was so focusing on perfection. ) After making sure its juice looked crystal clear, served the meat and broth reduction sauce with rose flowers(how romantic is that?)
Have you ever made homemade pudding before? Making your own pudding at home is super easy! Put all ingredients in a cup and cook in a slow cooker. Adding the pinch of salt is also important. It may seem like a tiny amount, but even a tiny amount of salt can help bring out the flavor and sweetness in any kind of dessert. Salt is always a key ingredient in both sweet and savory dishes.
My wife helped me a lot during last fight camp and without her, I couldn’t bring victory home. Hope she enjoyed her birthday. Happy Birthday Nao!
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