I have to credit this dish from a couple we met at SomTum Der (a Thai restaurant in the E. Village specializing in Isan cuisine), next table to us.
He was, no surprise, from Sicily, a retired former "Master of the Universe" Wall Street banker (I think; I got the "Master" joke from Brian Williams, the NBC network anchor always out to report "straight news comedy"- I'm a big fan), and she was from central Vietnam. They are world travelers, with no kids. All right, then.
I salivated over Master Raymond's description of the uni roe pasta his ancestors make, using pristine Adriatic Sea urchins (spines still moving), with slightly toasted green chiles and oil. The key here is, of course, freshness - not even half-life's time when harvested and picked from their natural habitats. Because I am in New York, I went to the full-time Japanese supermarket near St. Marks Pl., Sunrise Supermarket, and got me a tray of uni for $15.99. Yum. Poblanos, well, anyone can close their eyes and get one of those anywhere here in the city, even on the sidewalk, and there you go.
The salted water I used to cook my pasta in came from the picture below (the liquid after blanching the okras, Brussels sprouts and garlic). Once al dente, set aside in colander. Heat half butter-half oil in the same pot, on low, while adding thyme leaves and the minced poblanos. Toast a bit; then add in the noodles, integrate well, heat is still low, integrate again, and now add the uni (before integrating make sure to sprinkle some calamansi juice over the roe). Remove from heat, and add some pecorino cheese, some fresh-cracked black pepper, some oil, integrate, done. Since you're so cool, have a cigarette before eating.
Calamansi-Okra "Baba Ganoush" - on toasted baguette
This is easy, folks. Again, blanch the veggies as mentioned above, until tender but intact. Put veggies in bowl, mash the okras and add pomegranate seeds, salt and pepper, olive oil, calamansi juice - integrate all to taste! You'll be surprised.
Thank you, Master Raymond for the inspiration!
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