The idea of Calabrian kosho has been in the notebook, really the passion project cookbook file, for years. The idea was to combine cultural icons into a delicious condiment. Yuzu kosho is currently quite fashionable. It has been for a while now. We created a quick version recipe of it in our second book Maximum Flavor. The concept of American Noodles is another fetish of mine. It is the passion project that I cannot let go of and cannot get going in the real world. The idea is a multi-influenced pasta-land where anything goes, as long as we can make a smart and delicious connection. Today I'm playing with Calabrian kosho as a foundation ingredient for pasta, meatballs, dressings, noodles and sauces. To create this hybrid I blended preserved lemons, white miso and a jar of calabrian chiles packed in oil. The result is bracing bright, funky, spicy and rich. It is an amplfied, rock star version of the classic yuzu kosho. It illustrates where I want to take American Noodles and all of our cooking.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
