That Old Black Magic

April28

There was a time in Winnipeg when my favourite restaurant was the Pasta la Vista downtown location.  Whenever I had to meet a client or had a special work-related celebration, I would suggest it.  In addition, it was the place where we had our last family restaurant celebration before my Dad passed away, so it holds particularly sweet memories.

The title above was my favourite menu item.  When WOW Hospitality put out a cookbook through Studio Publications a number of years ago, I could not wait to get my hands on this recipe. 

2 T canola oil

1.2 roasted red pepper, julienned

2 lbs. Mussels, cleaned and debearded

1 line, quartered

1 jalapeño, seeded and chopped

1 T minced garlic

1 T sambal olek

1 t salt

½ t pepper

½ c fish sauce

40 pieces 41/50 count shrimp, peeled & deveined

1.2 c white wine

4 T butter

2 ½ lbs. Cooled squid ink fettuccine (or other if cannot be obtained)4903357_s

Frazzled leeks (recipe below) OR in a pinch French’s Fried Onions

In a large sauté pan, heat the oil & add the peppers, mussels, lime, jalapeño, garlic & samba olek.  Sauté for one minute before adding the salt, pepper and fish stock.  Cover & simmer for 2 minutes.  Add shrimp and wine and cook until the mussels are open.  Add the butter & pasta & simmer for 2 minutes until the pasta is heated through.  Remove from heat.  Place in a serving dish and garnished with frazzled leeks.

4 c canola

¼ lb. leeks, julienned & soaked in cold water

¼ lb flour

½ t salt

¼ t ground black pepper

In a large pot or wok, preheat oil to 360 degrees.  Drain water off leeks and shake off all moisture.  In a large bowl, toss the leeks in flour until evenly coated.  Shake off excess flour.  Carefully place small handfuls of leeks into the oil.  Be careful not to overfill as the oil will bubble up when the leeks are added.  Stir the leeks with metal tongs until they are golden brown and crispy.  Lift the leeks out of the oil and place onto a cloth or paper towel to absorb the oil.  Repeat with remaining leeks.  Season with salt & pepper & store in a dry place.

Kath’s quote:“Well loved he garleek, oynons, and eek lekes. And for to drinken strong wyn, reed as blood.”Geoffrey Chaucer (1340 – 1400) ‘Canterbury Tales’


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2 Comments to

“That Old Black Magic”

  1. Avatar June 30th, 2016 at 11:39 am Sean Voskamp Says:

    Hi,

    Used to love eating this at PLV. Just curious about the cookbook, I can’t find it anywhere, do you have any tips to find it? Another question, you have the measure 1.2 in two spots, is that an auto correct problem from 1/2 or is it really 1.2 julienne roasted red peppers?

    Thanks,
    Sean


  2. Avatar July 4th, 2016 at 12:48 pm Kathryne Says:

    1/2 is correct. Let me do some digging for you.


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