I feel like I have a literal and figurative cloud over me right now. Its a typical drizzly, rainy, wet Monday here in Seattle. I’m pretty sure the first world is plotting against me. My device I ordered isn’t functioning right, the Seahawks lost, my rennet and citric acid said it was delivered, but no package is in site, and I bought a $7 gallon of milk to make some beautiful home made mozzarella, that I’m almost certain its passive aggressively going bad to add a little singe to the burn of not having any cheese making supplies.
Something has become apparently obvious though, after 5 years of being out of the military, judging by that last paragraph, I’ve turned into a whiny little bitch of a hipster. Will one of my good friends, pretty please, drive over here and back hand some sense into me.
This isn’t a tale of innovation, rather, its a tale of up-cycling my leftover marinara. Last night, my super bowl dish was diablo seafood marinara with pecorino crustini. Its absolutely one of the easiest things I make It requires no skill. Huzzah!
Diablo Seafood Marinara with Crustini
1 jar of your favorite marinara
1 onion chopped
4 cloves of garlic minced
1/4 cup white wine
the juice of 1 lemon
1 lb clams
1 lb shrimp
1 tsp chili pepper flakes
1 sourdough baguette
1 cup grated pecorino romano cheese
Parsley for garnish
salt and pepper to taste
Slice of a baguette, and give a light coating of olive oil to each side, and set them on a cookie sheet. Gently sprinkle a tad of cheese onto each slice, and pop it in the oven at 400 degrees for 5-10 minutes. Saute the garlic and onions in a tsp of olive oil until blanched, Add in your marinara, wine and lemon juice. Bring that to a high simmer and throw in your seafood. Once your shrimp has curled and your clams have opened remove it from the heat, sprinkle with a little pecorino, garnish with some parsley and Viola! You’re done. Eat like half and save the rest for the morning.
For your Eggs in Purgatory
3 cups of left over Diablo Seafood marinara
1/2 a leftover sourdough baguette
1/2 tsp+ cayenne pepper
Slice up the rest of your baguette and stick it in the oven at 400 degrees for 5-10 minutes. For the marinara, remove the seafood. and set it aside. You don’t want to over cook the seafood. Bring the marinara to a simmer, add in the eggs and let them cook. Heat up the seafood for 30 seconds in the microwave, and gently scoop out the eggs onto a plate add the seafood, and your baguette slices, and serve. Now, pardon me while I head off to the range to blow off some much needed steam.