Posted on 03/02/2016 4:08:38 PM PST by Jamestown1630
A few weeks ago some of us were talking about Spaghetti, and how we like it plain, with butter and no sauce. I happened to find the following recipe for ‘Spaghetti Aglio e Olio’ (Spaghetti with Garlic and Oil), from my favorite YouTube chef, John Mitzewich of 'Food Wishes'. This is one of those simple recipes that nevertheless has to be done precisely, in this case especially in the cooking of the garlic:
http://foodwishes.blogspot.com/2010/12/this-spaghetti-aglio-e-olio-recipe.html
A recipe I’ve wanted to try for a long time, is ‘Hot Jezebel’; I’m wondering if this one is traditional/authentic (I’ve seen several variations, including one that adds pineapple):
http://recipecircus.com/recipes/shugga/APPETIZERS/Hot_Jezebel.html
-JT
When she calls for “crushed chillies”, I assume that’s what we on this side of the pond call crushed red peppers?
OK!!!!
I use red pepper flakes.
I cook on a 2stone pizza grille on my gas grille. I take the bottom stone to 675-700F. Hot enough?
;-P
I do about a 2:30-3:00m bake, then finish the top under the broiler for another 2-3m.
Yes. It looks the same, but this one has quite different ingredients. I like the fact that it has ham, zucchini and, my favorite...cheese. It would be fun to try.
Potjie is not a dutch oven. It has a rounded bottom like a wok so it cooks a little differently than the lodge flat bottom dutch ovens. See what a potjie looks like here: https://www.google.com/search?q=potjie&client=ubuntu&hs=qsU&channel=fs&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj_x_j0hbfLAhWKXB4KHds4CL0Q_AUICCgC&biw=1553&bih=731
Would be great at a race, but taking one camping on foot is another story. It is much more massive than a lodge dutch oven of the same capacity. Probably 3 times the weight.
Cool. Would love to examine one of those. I love the permanence of cast iron cook wear.
Thank you so much for that. I printed it out and put in in our cookbook. R/Janey
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