Bag it and grill: Spaghetti al nero di seppia

86°F and 67% humidity. It's not unbearably hot like other areas of Italy but as long as the weekends shape up to those sort of numbers [86, 87, 88, 89...] we are happy to nix hiking in favor of bbq chicken, gelato and another chance at pasta in a bag. I still had an extra packet of squid ink that was used for making those black goldfish dumplings the day before, so I took the plunge and figured that spaghetti al nero di seppia (spaghetti with squid ink) over charcoal couldn't possibly go wrong. You know, I love it when I'm so right.

The method of preparation is simple: undercook the pasta, drain, add to prepared cuttlefish sauce and bag it! Place on the outer edges of the grill to finish cooking for another 5 minutes or so - I'll include the recipe under the corresponding photo below. The rest of the meal fared no less detail and attention because grilling scallops in their shells demands a very close eye (pull them off when they're slightly underdone as they'll continue to cook in their juices). We had them with - get this - vanilla-infused sea salt that was utterly to die for! Halen Môn did a magical thing when coming up with the idea of tahitian vanilla beans and salt crystals. As one reviewer wrote, you have to try it to believe it. For a gourmet salt product, I am sold.

Colonel Sanders can take a hike. The mixed herb packet that came with this split chicken and a heavy dose of sweet paprika from the cupboard is my secret spice mix. Squeeze some lemon juice over while it's cooking for a sassy tang.

The spaghetti in a bag took a back seat when the scallops arrived on the scene. Split zukes, whole carrots and onion slices fill in for the vegetable requisite.

I consider the addition of squid ink in food to be so groovy mediterranean that it baffles me as to why some people would be turned off by it. The flavor is not bitter, salty, or off-tasting in any way, and the "black teeth, black mouth" worry is a bunch of hogwash. Eat my squid.

Recipe - serves 2
I used frozen baby cuttlefish that were already cleaned, but you can also use calamari (squid)

10-12 ounces small cuttlefish, cut into bite-size pieces
oilve oil
2 cloves garlic, minced
2 dried chile peppers, crumbled
1/4 cup white wine
1 packet squid ink (about 1/4 teaspoon, more if you prefer)
1 tablespoon butter
1/8 cup chopped italian parsley
1/8 cup sun-dried tomato cut into thin strips
8 ounces spaghetti

Begin by cooking the pasta in lighty salted boiling water for 7 minutes. While that's on the fire, saute the garlic and chile pepper in a drizzle of olive oil until fragrant. Add the cuttlefish and cook until they begin to curl up. Immediately pour in the wine and add the squid ink. Stir to incorporate then add the butter and parsley. Remove from heat. Drain the pasta and add to the cuttlefish sauce along with the chopped sun-dried tomatoes. Combine thoroughly and divide between 2 foil sheets (I also line the interior of the foil with baking parchment). Bring up the edges and crimp well to secure. Place on the outer perimeter of the grill and finish cooking for another 5 minutes.

A few pinches of crunchy vanilla-infused sea salt (I know it looks like ciggie ash landed on it) is all it takes to turn plain scallops into this wildly exotic, dreaming-of-white-sand-polynesia taste experience.

This is really the ultimate dessert on a hot day. Throw on whatever you like while the coals are dying down. Pair with fresh berries and gelato or ice cream. We have a serious fruit fix which means several pounds each week to keep us sane.

I figured I'd save these for my Little Mermaid outfit for Halloween - haha!

How to make goldfish dumplings (dim sum)

If you look at this with just a teeny bit of humor you might say it's a "black gold" fish from the Gulf of Mexico, but in all seriousness, I think it resembles a mutant tadpole with green eyes. Translucent goldfish dumplings (dim sum) aren't anything new on the asian food scene and the idea to make a darker variation had the wheels turning in my head. Think squid ink.

Once in a blue moon I'll buy nero di seppia (literally, black of cuttlefish) to make squid ink pasta and risotto, so this was merely taking the humble dumpling one step further. I promise that once you get the hang of shaping these, you'll be feeling like a kid all over again. For the filling, I made a mixture of ground pork, minced onions, finely cubed red bell pepper, thinly sliced cloud ear fungus, chopped cilantro, oyster sauce, salt and pepper.

Recipe here. Add a small drop or two of squid ink to achieve a charcoal color.

1. Place a walnut-sized amount of filling to one side of the round.
2. Bring the top and bottom ends together, sealing the center. Tuck in open ends.
3. Pleat top edge (optional), firmly press the "tails" and gently stretch to elongate.
4. Use a chopstick to shape eye sockets.
5. Fill eye sockets with peas.

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Brush steamer insert with vegetable oil (or line with napa cabbage leaves). Arrange goldfish, leaving enough space so that they do not touch. Steam for about 12 minutes over a medium simmer. For yellow-colored goldfish, I added saffron powder to the water called for in the recipe. Alternatively you can also use food coloring. For a mottled "calico" look, blend two or more colored doughs together. An example here at Flickr. Serve with a shoyu-vinegar dipping sauce or float in a simple broth.

Happ-ay 4th of July

I don't get a lot of visits from family back in Hawaii so this 4th of July weekend was an extra special one. Cousins from Maui made the 6 hour drive...from Rome...to the chestnut forest. No need for anymore words (my brains are still reeling from the rapid-fire exchanges in pidgin english). Happy 4th!

About the bottom right photo...the temps went up to the mid-80's but that didn't deter mosquito warriors in the afternoon. Italian skeeters are nasty, hence my stash of weapons of mass destruction.