Fig Pasta and More!

Wine: Puelles Rioja 2002

We ate at Campanile and had a totally unusual Fig Pasta, it was sweet and buttery and tasted of the fig. It was most unlike a traditional pasta. We love figs and they were in season, so we decided to do some research and see if we could find a recipe. I say we,it was really Cathy! Once again, Lynn Rossetto Kasper had a recipe in The Splendid Table Cookbook.

Fig Pasta
The key is to only cook the sauce in the last minute or so that pasta is cooking. It needs the briefest of cooking time or the figs will break down.

4 Ounces unsalted butter
1 lb figs cut in 1/8ths
Shredded zest of 1 lemon
¼ teaspoon ground black pepper
1 cup heavy cream
1 ½ cup freshly grated Parmigiano-Reggiano

Add the zest to hot butter, cook about 30 seconds.
Add figs and pepper and cook about 1 more minute.
Add cream and drained pasta and cook about 30 seconds more toss in the cheese and serve!

It is very unusual and good. Kasper describes the dish as a Renaissance-inspired dish. Not everything has to be new to be good. We will definitely make it again!

We then grilled Pork Chops using the recipe from Jar.

Char Sui Pork Grilled Pork Chops The recipe was published in Bon Appetit in March 2006 in an article about Jar.

1 1/2 cups plus 2 tablespoons hoisin sauce
1 cup oyster sauce
1/4 cup black bean garlic sauce
3 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon red food coloring
6 12- to 14-ounce pork rib chops, each about 1 1/2 inches thick



Mix first 6 ingredients in large bowl for marinade. Place chops in extra-large resealable plastic bag. Add marinade to bag. Seal top, releasing excess air. Turn bag to coat chops. Refrigerate 3 to 5 days, turning bag occasionally.

Preheat broiler, adjusting rack 8 inches below heat source. Line rimmed baking sheet with heavy-duty foil. Remove chops from marinade. Place chops on prepared pan with some marinade still clinging. Broil until chops are cooked through and thermometer inserted horizontally into center registers 145°F, watching closely to prevent burning (chops may char slightly in spots), about 9 minutes per side. Transfer to plates and serve.

Corn is in season so we bought fresh corn at the Hollywood Farmer’s Market and grilled it. Grilled Corn: After shucking we salt, butter, wrap in aluminum foil and throw on the Grill. After about 5 minutes of cooking I remove the foil and roll the corn directly on the grill browning and caramelizing the corn.

We will have great leftovers!