I tried this recipe with friends a few weeks back and it turned out to be a wonderful treat. I’ve never made something quite like this, but was able to pitch in with some stirring and seasoning as the master chef stewed his creamy concoction.
1 lb. thick sliced bacon, peppered, fried well and drained on paper towel
6 Idaho potatoes and 2 red potatoes
1 – 32 oz. Emeril’s chicken stock
1 – 32 oz. Emeril’s vegetable stock
1 large white onion, chopped
4 cloves of garlic, pressed
1/2 pint of half and half
1 – 8 oz. package of expensive, creamy sharp cheddar cheese, grated
Six or seven stalks of celery.
1/2 of one of those bags of slivered carrots stores sell
4 – Tbsp. butter
Fresh ground black pepper, to taste
Tabasco, to taste
Fresh grounded chili pepper corns, to taste
A big pinch of chopped parsley
Cut five or six Idaho potatoes into cubes and soak them in cold, salted water.
Fry the onion and garlic in virgin olive oil until translucent in a large pot on the stove. Then dump the stock in and bring it to a boil. When the stock boils, dump the cubed potatoes in and they will slowly disappear into the mixture. Add bacon, chopped celery and carrots, and some grated cheese.
Dump a little beer in to give it some extra flavor with the broth.
Then add the red potatoes, bacon, cream, cheese and spices until you’re happy with the flavor and consistency. Let the pot simmer until it’s hot and soft.
Lynn Warren – I wrap asparagus in phyllodough that’s been brushed with melted butter and parmasean cheese, you wrap the asparagus with it and bake. very easy, and can be eaten at room temp, etc.
Sounds ridiculously excellent & easy. If you’re a fan of asparagus, you may enjoy it steamed, grilled, roasted, or even nuked. I love the stuff if it’s prepared well. This sounds like it would go over quite well. Parmesan cheese is always a win. Maybe some Romano… and I may add garlic. If we wanted to get really nuts, we could wrap ’em in bacon & and the dough.
John Washabaugh – cheese dip in the crock pot. I make 1 lb of taco meat, usually ground turkey, two pound blocks of velveeta, 1 jar of ragu double cheddar sauce, 2 cans of chili (whatever your preference is) and a bag of mexican blend shredded cheese. Just melt everything together in the crockpot, and take a couple bags of tortilla chips.
Mike Hype used to make “Dion Dogs”… I think it was just Velveeta and Hormel Chili… mixed in a crock pot & slathered on top of unsuspecting hot dogs. It was also almost always guaranteed to cause gastrointestinal distress.
“‘A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that’s become a winter favorite,’ recalls Kristi Teague of Southside, Tennessee. ‘A dash of hot sauce a little basil give it special flavor.'”
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
My wife makes a tasty Reuben Casserole. If you like a good Reuben sandwich, you’ll appreciate this dish.
Reuben casserole recipe with corned beef, sauerkraut, rye bread crumbs, Swiss
cheese, and Thousand Island dressing.
1/2 to 1 pound corned beef, cooked, diced or sliced
1/4 cup Thousand Island salad dressing
1 can or bag sauerkraut (16 oz), drained and rinsed
1/2 pound shredded Swiss cheese
6 slices rye bread, crumbled
1/4 cup butter, melted
Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot with the
dressing. Spread sauerkraut over top; sprinkle with cheese. Toss crumbled rye
bread with the butter then sprinkle over top.
Bake at 350° for about 30 minutes, or until hot and bubbly.
The other night, the wife & I were in the mood for pizza, but not for any of the plethora of local pizza places. We decided to make our own. We were going to get one of those pre-made Boboli crusts, but while at the grocery store my wife came across one of those cardboard tubes of pizza dough by Pillsbury. We decided why not try that? I like a puffy doughy not quite fully cooked crust.
Well, this wasn’t that… but it was tasty. It seemed to be pretty thin, but it was flavorful. We bought the Giant Eagle brand jar o’ pizza sauce because it was way cheaper than the real brands. I added some brown sugar ’cause I like sweet sauce… but I’m getting ahead of myself.
My wife spread out the dough and I brushed on some extra virgin olive oil and sprinkled on some garlic powder. Then we put down the sauce & brown sugar mixture, and a 2-cup bag of “4-cheese Italian” shredded cheese.
We put diced green peppers, turkey pepperoni, and canned mushrooms on the whole thing… and I put diced Canadian bacon & chopped olives on my half. I topped it off with a little leftover taco cheese, and put some crushed red pepper flakes on my side.
We baked it according to the instructions on the weird cardboard roll, and it turned out great. We need to do homemade pizza night more often! I think we’ll skip the EVOO step though… I don’t think it was all that necessary.
Bring a large pot of water to a boil over medium heat and salt generously.
Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.
When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.
Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.
While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
Cook’s Note: The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta.