A few nights ago, I opted to try a new Jamie Oliver recipe. I'm not sure what got into me, but I whipped up his Crab Risotto with Lemon, Herbs, and Fennel. Not bad, to be honest. I think the Pea & Shrimp and Asparagus & Pesto Risottos are much better, but whatever; I tried it.
One little problem. The recipe called for a "small bunch of parsley". That can't happen in a grocery store. There is no such thing as a "small bunch of parsley". You get a "dumptruck load of Parsley".
So great - now what do I do with all those herbs?
During lunch, I was tooting around with the coolest device on the planet (the iPhone for those of you still living in 1972). For the astounding price of $2.99, I updated one of my recipe applications.
Allrecipes.com has developed an app that basically functions like their website. Gillions of recipes, advice, and all sorts of things people like me will never need. Plus, after someone posts a recipe and others try it, they can comment and make suggestions. Pretty awesome stuff, really.
One amazing aspect of the app is this - input the ingredients you want to include (or the ones you don't want to include) and it will search the database for the appropriate recipes. If you input "pasta", "wasp stingers", and "toadstools", it will look for it. How cool is that?
So, after entering "parsley", I quickly scanned the list. Within seconds, I settled on my next dinner: Linguini with a White Clam Sauce. Here is the recipe. Alot of that parsley disappeared.
Damn good. Really damned good. Really, really damned good. Easy to make, too. I followed a suggestion from a person who had already tried it. I added a quarter stick (of butter, not dynamite), and some crushed red pepper flakes. Did I tell you it was good? Restaurant quality good. The only thing that could have made it better would have been the use of fresh clams, not canned.
Of course, one of the best beers to go along with seafood is the India Pale Ale. Why not make it a double?
The Conniption Fit Double IPA (#1,144) from Atwater Block Brewery was excellent. At 92 IBU (International Bitterness Units), the outlandishly hoppy finish was a perfect fit for the peculiar tastes of seafood. Slightly paler than an straight-up amber with just wisp of a head after the pour, the creamy body danced on your tongue. When the hops started to kick, it was big and powerful. I had this meal a few days ago, and I am still getting the lingering hop finish (Not really, but you get my point). 5 out of 5. No doubt about it.
Linguini with a White Clam Sauce and one of the best Double IPAs I have had in a long time. What a meal!