There is one seafood (Well…, actually more than one) that my husband, who grow up in Colorado, can’t take it. And his families and my kids won’t eat it, either.
It is the SQUID. And the squid’s big cousin octopus would even be a nightmare to them. For that reason, I don’t get to cook squid that often. Alas!
I l.o.v.e squid. I hope you do, too. Otherwise, I feel like I am so left alone in this world full of squid haters.
I bet the summer is coming to an end soon in northern hemisphere. One thing I love about the summer is the abundance of beautiful tomatoes and herbs in the garden or in the farmer’s market.
I love making simple pasta with the fresh ingredients that doesn’t require any cooking in the summer. (except cooking the pasta in boiling water)
I have been making this Pasta with Checca sauce (aka pasta alla cecca) for many years whenever I get the juicy plump tomatoes and a bunch of fresh basil in hand. With the addition of some garlic, green onion, olive oil, and Parmesan cheese, you can taste the summer of Italy in your home. Yuppy-doo~!!!
Here is one ultimate gochujang sauce that you can use in many different Korean dishes.
I often make this sauce in a large amount and store in the refrigerator. It can last up to one month and even longer if well stored. I use it to top my cold noodles, on a grilled fish or chicken, dip my vegetables, and many more. That way you don’t have to make the sauce every time you crave those dishes. It saves your cooking time and less dishes to wash. How divine!