I still had frozen venison hunted by my student from western Mass in the freezer. I cooked different parts of venison meat; loin and burger. My friends came over to my place and cooked a full course meal! Here is Tatekitchen spring version.
Read MoreTech's pasta is back!
This dish is one of my favorites. Great combination!
The key point is how you cook shrimp. You want chewy and tender shrimp.
I picked leftover in my freezer and put flour on seafood because it makes those surface nice and crispy.
You cook surface and make those dark brown, and then cook inside completely with flambé.
Read MoreThis is absolutely luxury pasta.
Sakanaya (Japanese Fish Market) in Allston MA provide me with those great ingredients.
Those seafood are sashimi grade, so don't cook too much.
You can cook with butter if you want.
