In previous posts I mentioned that eating was a sensory experience, however, there are some restaurants that actively campaign against this. They try to make the philosophy of their establishment about taste and not about the social experience that is a meal.

„Dans Le Noir“ serves food in a pitch-black room. Another serve’s food dyed in blue! By concealing the presentation of food, dining becomes a process whereby only taste and smell matters. It’s a new marketing way, but I like to use all senses when enjoying food.

The Five Senses.

The theory behind these gimmicks is that by denying yourself of the sense of sight you heighten the sense of taste and smell. Whether this works or serves mainly to attract customers I am not sure.

What I am sure about is that unless I am going to be treated to an absolutely divine, heaven made meal by the most talented chef there is no point to all this fuss. Food must fill your eyes before your belly, therefore color and presentation are necessary to attract you to a particular choice.

Watching a sizzling clay dish of „prawns pil pil“ (gambas or camarones pil pil) come rushing from a kitchen and being placed in the center of your table alongside a basket of crunchy bread is visually dramatic. As is the sizzle itself. Add the view, the smell of garlic, and the taste of a nice chilled white wine.

Camarones or Gambas Pil Pil, as we had them often at Parador 31, Playa Mansa, Punta del Este.

But what is just as important is the subtle silence that ensues as our eyes digest what has arrived and our mouths start to salivate.

As both bread and fork stab the dish, conversation resumes. Invariably, this is violently breached as everyone burns themselves on the bubbling oil from the dish!
Seen, heard, smelled, touched, and finally tasted (albeit minus a few taste buds). The five senses have worked as one – a tour de force to provide a comforting, friendly, and indulgent moment certainly worth repeating.

MarAustral.

Like people who meet me, soon realize: If I am not eating, I am able to talk about food. Not just talking about food and its preparation but savoring the moment; recalling the sensory ritual of eating. Whether it be fine dining or street food, gourmet, or grub. Food is at the center of our cultural lives. That’s why parts of this blog is a culinary voyage (so to speak) my personal journey with food. Through this blog, I will always attempt to share with you my passion for food.

Recently I visited our seafood wholesale „MarAustral“ near Montevideo once again and bought some salmon to prepare „Graved Lax“, which we love so much. Their allover range of products is pretty good, even frozen fruit like cherry’s, which are normally not available in Uruguay, or River Trout is available.

                            
As 90% of all the MarAustral products are frozen, I don’t care so much about, at least it is some available. Even if it’s from Chile as the salmon or from Ecuador as the packets above. For the Pil Pil I prefer Langostinos, which I bought this time, but for the planned pasta, Camarones will do. They are smaller and much cheaper of course.

My eyes fell on the packs of Camarones and Langostinos. Immediately I got an appetite for a nice garlicky Langostino pasta. That’s what I meant above with „all senses need to be involved for a gourmet experience“. Said and done I bought 2 packs of 300gram Langostinos and made them last weekend. What a delicious treat it was, therefore I like the recipe to share with you. My mouth is watering again while I write this post.

Aren’t they mouthwatering? Another idea, just Langostinos in chilli-garlic-butter and beside a crackly Baguette and a cool glass of Chardonnay. Can a warm summer evening be better ?

Ingredients.

600 g Langostinos , cleaned, rinsed and drained
4 tablespoons of butter
4 tablespoons of olive oil
6 cloves of Garlic, Minced
2 small shallots, thinly sliced
salt and pepper
1 tablespoon of lemon juice
1/2 cup of dry white wine (one cup for the cook – ha ha)
1/4 cup fresh parsley
Parmesan cheese

For cooking, use the wine you like to drink with this meal.  You’ll appreciate it.

How to do.

Important Note: Depending on the cooking time of your pasta: either have the water boiling and wait to add the pasta or once the water for the pasta is boiling and you are making the pasta start this recipe. Otherwise, your sauce could be finished long before your pasta is cooked.

Add the butter and olive oil to a medium-size saucepan. Melt the butter over medium-low heat.

Add the garlic, shallot, and salt and pepper. Saute until the shallot is translucent.

Add the Langostinos (Camarones) and the wine and cook until heated through about 3 minutes.

Add the parsley and a splash of lemon juice.

Taste and adjust the salt and pepper. Serve over pasta, sprinkle with Parmesan cheese.

Tips.

I make this again? Oh my goodness yes! It was incredible, amazing, delicious.
Important: Do not overcook the Langostinos they will turn rubbery.

The above pics are from earlier cooking this recipe, made with Spaghetti. And served Italian style – that means the pasta is tossed into the sauce.

I prefer cooking the sauce and having the pasta aside, that I can take as much sauce or pasta as I like. Instead of Spaghetti I like to have Tagliatelle (above left) or Fusilli (above right) with this recipe, both of them take up the sauce much better than Spaghetti.

Life is too short, so – enjoy good food and wine, it is like enjoying fine art !!