Beautiful black pasta with a hint of squid—a delicious and visual dish perfect for a celebration meal. The flavour of salty anchovy coupled with fresh lemon is a taste explosion. This dish can be further jazzed up with some seared cherry tomatoes and broccolini!
You can substitute prawns for scallops and have equally tasty results.
In very small saucepan, combine 2 Tbsp (30 mL) oil, garlic, anchovy, and chilies. Warm gently over medium-low heat, being careful to simply soften garlic, not burn, or sauce will become bitter. Remove from heat. Add lemon juice and whisk, dissolving anchovy into mixture. Set aside.
Remove shells from scallops, if still intact, and discard. Blot scallops dry and brush with remaining oil. Dust with smoked paprika. Set aside.
Bring large saucepan with salted water and a splash of oil to a full rolling boil. Add pasta and cook until al dente, about 6 to 8 minutes for dried. Drain well and place in heated bowl. Add half the garlic chili oil and, using tongs, gently toss to ensure all the strands are lightly oiled.
Meanwhile, heat a skillet large enough to sauteu0301 scallops without touching each other. Sauteu0301 scallops on one side for 2 minutes, then flip and continue to cook for 1 more minute, or until they are almost opaque in the centre. You do not want to overcook or they will quickly become rubbery. Immediately remove from heat.
To serve, take a fork and dip into pasta. Take up some noodles and twist into spoon to make a round stack. Place a couple of stacks on each heated serving dish and top with a couple of scallops. Drizzle with a couple of dots of remaining chili garlic oil and a pinch of flaked salt. Top with a few crushed dried chilies and black sesame seeds. Enjoy!
This recipe is part of the Sensational Superfood collection.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.