Squid and Sausage Fusilli

Squid and Sausage Fusilli

Seafood and sausage is always a tasty pairing. After playing around with squid cooking times and noticing that it can be tender after 3 minutes or 40 minutes, but nowhere in between, I really wanted to make a hearty tomato sauce with chopped up squid that was cooked slow and low. I decided to mix in sausage, but otherwise make it like a normal tomato sauce. I loved how this came out. The squid had a perfect texture that was super tender with just a slight rubbery bite that gave the whole dish a nice chew. The flavor combo of tomato sausage and squid with a little banana pepper thrown in is really something special and some chopped up hazelnut and meyer lemon zest on top brought everything together in a nice way.

Romesco Udon With Tofuballs

Romesco Udon With Tofuballs

I saw this cool technique for making a veggie burger on Diners Drive-ins and Dives where instead of pressing the tofu before frying it, the chef pressed the tofu right on the grill. I knew I had to try this and the first attempt was making these veggie “meatballs”. When you press the tofu right on the grill you save a million paper towels, and you can just sort of leave it there and forget about it. It takes about an hour on a med-low temp and you only have to flip it once. The result is a really nice chewy tofu that adds a great texture to any vegetarian meat replacement. I served these tofu-balls with udon noodles and zucchini tossed in a simple romesco sauce.