Creamy Curry Cheese and Macaroni With Langostino Tails and Black Truffle Oil
12 ounces Trader Joe’s frozen langostino tails
2 tablespoons butter, divided
1 white onion, ½ diced, ½ thinly sliced
Trader Joe’s came through: their 12 oz bag of frozen langostino tails are an excellent alternative to lobster, but more indulgent than shrimp. I’d also use crawfish tails; or Maine shrimp, since they’re so tiny and sweet, and so unlike their bigger, brinier, ubiquitous tiger cousins. See how sweet and pink and plump they are? I defrost them, rinse them, then drain them over a screen set over a bowl, to separate all the liquids from the meat.
I throw my panko breadcrumbs, about 1/2 a cup, into my hot butter, and toss in my wok…
OK, I shred about 6 oz of each; Clayton is on the prowl, and he pinches when (he thinks) I’m not looking.
Along with grated nutmeg, simple salt and pepper, and a dash of chili curry powder, these are the spice components of my sauce. To me, the best macaroni and cheeses are the simple ones: firm pasta, flavorful cheesy sauce, and a crisp crust. The addition of too many flavors and veggies just mucks up perfection.
But the addition of 1/2 a white onion, nicely minced, is a must — shallot would do nicely, too, or garlic. In this case, we went simple…
Finally, I add my cream, and bring this to a simmer to thicken. See how the butter-sauteed onions float to the top? They will be tender little bursts of flavor on the tongue later in the meal. Stir well, and thicken over medium heat. My pasta is cooking on the back burner, and will be ready in a few minutes.
Meanwhile, I throw my cheese into the sauce, and…
Right before service, I dribble some black truffle oil, a delicious gift given to my by my close friend and superpartner, Tom, over the top of my bubbling baked crispy topped macaroni and cheese. My salad is fresh and light and sharp, topped with a wafery salty savory parmesan cracker, the perfect compliment to my rich, fragrant, slightly hot and wonderfully spiced creamy macaroni and cheese, studded as it is with sweet, briny mouthfuls of tender langostino tails, and topped with just the right buttered toast texture. Clayton and I dig in with abandon: our noses fill with the umame aroma of melting cheese, our mouths with the gooey heat of pasta cream, and our brains fire synapses hard-wired to supreme excitement and titilla