Linguine with Sea Urchin and Shrimp

Continuing along with the seafood theme of LJ Bistro #15, I wanted to create an unique entree that really brought forth the flavors of the sea without involving any fish. Fellow food bloggers spoke highly of the Maccheroni alla Chitarra with Sea Urchin and Crabmeat pasta dish at Esca. This was a Mario Batali specialty starring sea urchin (uni in Japanese) – I just had to make it.

Now uni isn’t for everyone. I had only tried it raw in the past served on beds of slightly warm sushi rice wrapped in nori seaweed. How to best describe this little sea creature? Sea urchins are small, round creatures with spiny shells to protect against predators. Imagine tiny round hedgehogs roaming the ocean beds. Go beyond the spiny exterior to reveal the sweet, buttery, orange tongue-like meat inside. The meat we eat is actually the sex organ harvested from these spiky sea creatures. Sounds delicious, no?

I found a great recipe on Zen Can Cook that combines pasta with sea urchin and langoustines a la Esca. For instructions on how to make the real home-made langoustine broth, check out the original recipe. I took the easy way out and used seafood broth instead. Lobster broth is also a great alternative! I also substituted shrimp for the crab meat/langoustines (couldn’t find those darn suckers anywhere in Chinatown that day!)

Ingredients:

10 large shrimp
1/2 lb linguine
1 tbsp butter
Olive oil
Salt and pepper to taste
Parsley (optional garnish)

For the pasta sauce:
4 oz fresh sea urchin (uni)
2 tbsp butter, softened
1/2 cup seafood or lobster broth
Salt

Instructions:

1) Wash, peel, and devein the shrimp. Season with a little salt and pepper.

2) Place the sea urchin, softened butter, and pinch of salt in a bowl. Mix this in a food processor until smooth. You can also mix by hand.

3) Bring a pot of salted water to a boil. Add the linguine and cook to al dente based on the instructions on the box. Drain.

4) While the pasta is cooking, heat some olive oil in a large skillet. Add the shrimp in a single layer and cook about a minute. Flip the shrimp over and cook for another minute. The meat will be opaque throughout when done.

5) Bring the half cup of broth to a boil in a large pan. Turn the heat to low and whisk in the sea urchin mixture until smooth. This results in a very creamy sauce. You can use some of the pasta cooking water to adjust the thickness as desired.

6) Plate the pasta and add the cooked shrimp. Pour the sea urchin sauce over the pasta. Season with additional salt and pepper. I sprinkled some parsley on top to add additional color to the dish. Enjoy!

Serves 2

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BBQ Beef Brisket

This is a ridiculously easy way of cooking mouthwateringly tender beef brisket. Beef brisket is a cut of meat from the breast or lower chest of a cow. The brisket muscles support about 60% of the cow’s body weight, resulting in a lot of connective tissue. Hence, cooking the meat for several hours until the connective tissue is properly tenderized is a must!

All you really need is barbecue sauce and soy sauce for the marinade. I added garlic and lime to give the dish some additional kick. 3 to 4 lbs of beef is a lot of food, so I definitely recommend cooking this for a larger group (this recipe will serve about 6-8 people)! I originally made this for a winter potluck with friends, and the slices of beef went fast.

Ingredients:

3 to 4 lbs beef brisket
3/4 cup barbecue sauce
1/4 cup soy sauce
1 cup of water
4 cloves garlic, minced
1/2 lime

Instructions:

1) Preheat oven to 275 degrees Fahrenheit.

2) In a bowl, mix together the barbecue sauce, soy sauce, water, garlic, and juice from the lime.

3) Line a roasting pan with aluminum foil. This first layer of foil is to prevent potential sauce spillage from sticking to your pan and burning during the cooking process. Place the brisket on top of another large piece of aluminum foil. Spread the sauce mixture generously over the meat. Wrap the brisket in the foil and place it in the roasting pan.

4) Bake the brisket for 4-5 hours. As a general rule, bake one hour for every pound of meat. I kept mine in the oven for 5 hours to ensure maximum tenderness.

5) Remove from oven and let rest in the foil for 30 minutes before slicing and serving.

To round out the meal, I served the slices of brisket with some potatoes cooked in olive oil and salt/pepper. The brisket is also great for making sandwiches with the next day (if you even have any leftovers!)

Recipe inspired by Simply Recipes

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