May 16, 2022 Lunch - 2000 Vietnam No. 30. Dinner - New Recipe, Spaghetti with Ground Roast Leg of Lamb Spaghetti Sauce

May 16, 2022 Lunch - 2000 Vietnam No. 30.  Dinner - New Recipe, Spaghetti with Ground Roast Leg of Lamb Spaghetti Sauce 

I decided to eat four meals today to try to keep my energy up and hip pain down and that seemed to work.

I worked with Shahin from 9:30 to 10:30 on some corporate matters and then ate a bowl of granola with milk and yogurt and tropical fruit salad.

Then at 12:30 I ordered a No. 30 take out lunch from 2000 Vietnam and went and picked it up and returned home to eat it.  I mixed a Vietnamese Coffee with a heaping T. of condensed milk with 1/2 cup of coffee and lots of ice cubes.

I ate about 2/3 of the No. 30, a layer of cucumber strips, lettuce, and mung bean sprouts; then a layer of vermicelli rice noodles; and finally 2 fried egg rolls cut into 8 pieces and a pile of grilled marinated pork.

I loved it.

Then at 3:00 Willy drove us to a meeting with Tom Crow and when I returned home at 5:00 I ate the last 1/3 of No. 30.

Then I talked to Suzette about dinner.  We had thawed about 2 lb. of rosemary flavored roasted leg of lamb yesterday. Last night we watched the wonderful new show, “Searching for Italy”.  The episode examined the food of Italy’s Umbria region that uses lots of wild boar in its cuisine.  We were excited about one of the recipes, a spaghetti sauce containing ground roast wild boar.  We decided to substitute the roast Leg of Lamb for wild boar.  We made a simple marinara sauce by sautéing 1/2 onion, five minced cloves of garlic, 2 carrots, and four sliced shiitake mushrooms.  Then we added four diced fresh tomatoes, two cans of diced tomatoes, and. 2 T. of tomato paste.  Suzette pureed the lamb in the Cuisinart and added it with a handful of green olives and 1 T. ground dried basil instead of pesto and about 1/3 cup of fresh oregano after the other ingredients had cooked to replicate the recipe.

As usual, I chopped ingredients and Suzette cooked and assembled the dish.  She added water as necessary to keep the sauce from scorching and cooked the sauce for about an hour after all ingredients were added.

We watched Antique Roadshow until 7:45 when Suzette cooked spaghetti in a pot of boiling water.

At around 8:00 Suzette rinsed the spaghetti and lay a layer of tomato/lamb sauce in the bottom of a pasta bowl, then a layer of spaghetti and spooned sauce over the spaghetti and finally slices of Pecorino Romano cheese.  This was a wonderful new recipe that was inspired by and that replicated the amazing recipe on “Searching for Italy” on Sunday evenings.

We opened a bottle of Barbera de Asti and Suzette twirled forkfuls of pasta and layered them on the sauce. The pasta held its shape as it cooled around the fork on which it was twirled and the glutton stiffened.

This was an amazing new recipe and we have a casserole full of sauce and a freezer bag of cooked spaghetti.

Bon Appetit