angel hair pasta w/ crab

Maybe it's the fact that after Sunday comes (8am lab) Monday or maybe it's because I actually did wake up on the wrong side of the bed. Regardless, I do feel that I was a little harsh yesterday in my statement against one of FN's stars: Sunny Anderson.

At first, I thought it was some joke. A mere poser pretending to be a celebrity but to my surprise, it was Sunny herself. After reading her comment and reflecting on my post, I realized I had forgotten why I - all of us - started cooking in the first place. I love food.

As we journey further into the never-ending realm that is food, we lose focus of why we started to cook or become fascinated by food. We become tangled and entrenched by techniques, Michelin stars, fancy ingredients, gorgeous photographs, etc. as we become more seduced by this wonderful passtime,tradition and culture.

This phenomena isn't just in the case of food: it's everywhere. We start to play a sport because it's fun and you like playing against friends and peers. As you become more involved and develop as a player, the "fun" element is lost only to be replaced by stats, equipments, fame and W's.

Although I still hold my opinions about FN, I do believe that celebrity chefs are a necessary - and essential - force to develop future cooks and chefs. I've always made fun of Rachael Ray and Sandra Lee of how ridiculous some of their creations are. However, if they can motivate another mother/father, another child or another Ryne to start cooking - they've succeeded. Even if they use store-bought marinara sauce, absolutely butcher a classic dish or the end product looks like goo out of Alien, as long as homemade food is being shared and loved with friends/family, it's a triumph in the name of food. And really, who gives a damn what it's called (of course to a certain extent). If it tastes good, it tastes good. If you love food, you love food.

So I challenge you chefs and homecooks alike, rediscover your love for food and go back to the passion that started it all: What made you start cooking or sparked your interest in food?

On that note, I leave you with a fast and easy recipe that's perfect as a weeknight meal. I used white crab meat but feel free to use jumbo lump, lump or even claw meat. The fresher the better but regardless - it's still going to be a tasty dish.

Angel Hair Pasta with Crab
From Gordon Ramsay's Cookalong Live, Serves 2 as a Main or 4 as a Starter

Ingredients:
- 0.5 lb angel hair pasta
- 3 garlic cloves, peeled and sliced
- 1 red chili, sliced thinly
- 5 spring onions, chopped
- 0.333 (third) of a cup of white wine
- juice of 2 limes
- 0.5 lb white crab meat
- handful of parsley, chopped once

1) Bring a pot of salted water to a boil and once it's at a rolling boil, add olive oil and add the pasta. Cook the pasta to al dente, which should be about 2 - 3 minutes: just enough time to make the sauce.
2) In a hot pan, add olive oil and saute the garlic, chili and spring onions for a minute or two. Season with salt and pepper.
3) After sauteing briefly, deglaze with white wine by circling around the edge of the pan.
4) Reduce the white wine to a syrup consistency and add the crab meat and the juice of 1 lime. Heat the crab meat through.
5) Drain the pasta and season lightly with salt/pepper and add a little extra-virgin olive oil to the pasta to prevent sticking.
6) Add the pasta to the sauce and throw in the chopped parsley. Stir to combine.
7) Serve immediately with another squeeze of lime juice before diving in.
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Come back tomorrow to find out what that melted butter will be used for. It's a familiar recipe to all that has been hailed as one of the best (although I may have to disagree).