Tonight we had Open-Faced Jerk Vegetable Sandwiches, which I started last night so it took only about 10 minutes to get it on the table today. It was great.
Last night, as you may have noticed, I did not post about our dinner because just as I put it on the table, our realtor called to say that the bid we put on a house was accepted and that we are heading towards becoming the owners of a beautiful house in Easton, PA! We ate hastily and then got busy calling everyone. From what we remember, our dinner was yummy and it's pretty quick to put together, but we wouldn't make it again. The tahini is a little bit strong, and there's too much oil. It's not really a light recipe since it is from Ina Garten. You could probably lighten it a lot by reducing the amount of vegetable oil and tahini. Not a make-again for us, but not bad.
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
Yield: 6-8 servings