The Lazy Gourmet

[Metaliturtle]

oh the +2?  But aren't posts still just +1?

[Buster's Uncle]

It's complicated.

You'll understand when you're older.

[Metaliturtle]

Thanks for giving me colorful currency tag on my personal text, neither personal nor text on mine right now.

[Buster's Uncle]

On your WHAT?

Talk about food, spamo.

[Metaliturtle]

Fried spam sandwich, people say it's good.... NOPE!!!!

[Buster's Uncle]

We've had our fun, Jimmy the Weasle - time for you to post a recipe.

[Geo]

Had a lazy gourmet evening: went to dinner at my parents' place.

[Rusty Edge]

That sounds lazy to me!

[Buster's Uncle]

I grilled ribs again w/ my famous sauce...  Not bad.

[Buster's Uncle]

...I should write up Pizza God pizza - but there really is no recipe; it's a philosophy, a Way...

[Zoid]

Lazy food: mostly pasta or grilled cheese sandwiches. I have a Panini grill, it's earning its keep here let me tell you

For pasta I vary between several recipes, from a very basic Spaghetti Aglio e olio to the slightly more elaborate Spaghetti Puttanesca, Carbonara is also known to show up from time to time...

SPAGHETTI AGLIO E OLIO
Salt and Pepper
1 1/2 pounds Spaghetti
1/2 cup Extra Virgin Olive Oil
3 Garlic cloves (sliced thinly)
1 tablespoon Red Chili Flakes
3/4 cup Pickled Cherry Peppers
1/2 cup Flat-Leaf Parsley

Bring a large pot of water to a boil over high heat and season generously with salt. Cook the pasta for one minute less than the package instructions.
Meanwhile, in a large saute pan over medium-low heat, add about 1/3 cup of olive oil. Add the garlic, chili flakes and pickled peppers. Add a tablespoon of pasta water to ensure the garlic doesn't brown. Cook gently until the garlic softens, about 8 minutes.
Remove the pasta from the water and transfer to the pan. Toss to coat and add a ladle full of reserved pasta water.
Drizzle with a healthy amount of olive oil and toss in the chopped parsley. Toss to coat and emulsify the sauce. Serve in bowls.

Jamie Olivers Spaghetti Puttanesca:
1 pound (455 grams) dried spaghetti, the best you can get
2 cloves garlic, finely chopped
1 handful capers, soaked in water and drained
2 handfuls big black olives, pitted
12 anchovy fillets, roughly chopped
3 small dried red chiles, crumbled
1 tablespoon dried oregano
Extra-virgin olive oil
2 (14 ounce/400gram) cans tomatoes, drained and chopped
1 good handful fresh basil
Salt and freshly ground black pepper
 
Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

[Elok]

You know what's easy to make?  Spicy guacamole!
You know what has cheap ingredients?  Spicy guacamole!
You know what's good for you?  Spicy guacamole!
You know what's delicious?  Spicy guacamole!

So, what should you eat more of?

Provided you use hass avocados, I tried the Florida kind and the results were unimpressive . . .

[Buster's Uncle]

What's your recipe, then?

[Elok]

Borrowed one off the internet after a quick Google.  I tried it as a kid and hated it, decided to retry it after hearing about avocados' anti-inflammatory properties.  Avocado, bit of diced onion (less than a quarter of a red one), two cloves of garlic, juice of a half lemon and change, bit of cilantro, salt, pepper, and I didn't have jalapenos or serranos so I just squeezed on sriracha until it had the right amount of zap.  Worked out fine.  But Florida avocado makes it both look and taste pretty eh.

Tomorrow's the Dormition Fast, see you in two weeks.

[Buster's Uncle]

Again?