たらこときのこのパスタのレシピ

材料（２人前）

パスタ　２００から２４０グラム

たらこ（無添加）　６０から８０グラム

しめじ　２５グラム

舞茸　２５グラム

バター　４０グラム

日本酒　６０㏄

オリーブオイル　適量

万能ねぎ　適量

きざみのり　適量

長澤家の万能つゆもしくは醤油 　お好みで

長沢家

Tarako/Mentaiko Spaghetti Recipe

Tarako or mentaiko is marinated cod roe commonly served with steamed rice in Japan. It goes with spaghetti as well. This tarako or mentaiko spaghetti is an easy to make dish. For small kids, use tarako instead of karashi-mentaiko.

Ingredients:

7 oz. spaghetti

2 sacks tarako (salted cod roe), or karashi-mentaiko (spicy marinated cod roe)

2 Tbsp butter

2 tsp soy sauce

For garnish

1/2 sheet dried nori, cut into thin strips

1/2 pack kaiware sprouts, or alfalfa sprouts

Preparation:

Put about 8 cups of water in a large pot and add 2 Tbsp of salt. Bring to a boil on high heat and cook spaghetti according to package directions. Meanwhile, place tarako or mentaiko on a cutting board and scrape out the roe, using a spoon. Discard the sacks. Mix the roe with butter and soy sauce in a large bowl. When spaghetti is done, drain and put in the bowl. Mix with the sauce quickly. Serve into plates and sprinkle nori over. Garnish with kaiware sprouts if available.

*Makes 2 servings

About.com

Baby Back Ribs

Ingredients

• 2 1/2 pounds pork baby back ribs, cut into serving size pieces
• 5 cups water
• 1 medium onion, sliced
• 2 celery ribs, cut in half
• 2 teaspoons minced garlic, divided
• 1 teaspoon whole peppercorns
• 1/2 cup barbecue sauce
• 1/4 cup plum sauce
• 1 dash hot pepper sauce

Directions

1. Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours or until meat is tender.
2. In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables.
3. Coat grill rack with nonstick cooking spray before starting the grill. Brush ribs with sauce. Grill, uncovered, over medium-low heat for 8-10 minutes or until browned, turning occasionally and brushing with remaining sauce.

allrecipes.com

Sea Urchin Bruschetta

1/2 ea. Yellow Onion, Minced
1 T Dry Sherry
1 T Fresh Lemon Juice
1 T Cilantro, Chopped
2 T Extra Virgin Olive Oil
24 ea. Sea Urchin "Tongues"
6 ea. Rustic Bread Slices
Salt & Freshly Ground White Pepper

Combine the minced onion, Sherry, lemon juice,
cilantro and one tablespoon of the olive oil in a bowl.
Add the urchins and season with salt and pepper. Let
marinate while you grill the bread. Brush the bread
slices with the remaining olive oil and grill over medium
heat until both sides are lightly colored.
Slice the toast into fingers and top with the urchin
and serve.

Georges at the Cove