Who's making what today?

[33army]

Ok, so it may have a name but its original to me.

6 strips unflavored bacon DICED <---forgot that part
1/2 bag Fresh baby spinach (I use the bag stuff from Walmart)
1 medium tomato diced
Rosemary
Basil
Minced garlic approx 2 cloves
Salt
Black pepper
1 1/2 tsp Crushed red pepper
Pasta of your choosing. I prefer spaghetti or penne.

I didn't add amounts for the basil or rosemary because I like both alot an some people don't. I used roughly 2 tablespoon o rosemary and 3-4 of basil.

Cook pasta till almost done. While pasta is cooking, cook bacon till almost crisp then drain roughly 2/3 of the grease. Add garlic and cook for 2-3 minutes. Then add tomato to pan. Allow to cook 3-4 minutes then add roughly 1/4 cup of water from the pasta. Add 1/2 the spinach to pan and allow to wilt then toss to incorporate. Repeat with the remainder of the spinach and more water if necessary. Add basil and rosemary and allow to simmer for 5 minutes. Add pasta and a little water toss and let simmer 5 more minutes. Serve with a little Parmesan on top. Salt and pepper to taste. Hopefully someone try's this and tells me it doesn't suck. Enjoy.

[Gypsy]

It has bacon in it, how can it suck?

Seriously, sounds good! I might substitute pancetta (Italian bacon) for regular bacon.

[MR2]

Originally Posted by Gypsy

It has bacon in it, how can it suck?

Seriously, sounds good! I might substitute pancetta (Italian bacon) for regular bacon.

Is that kosher?

[33army]

Originally Posted by MR2

Is that kosher?

Nope. It's paleo.

[Team Sergeant]

Originally Posted by 33army

Today I made Sloppy Joes. Except I put a layer of Bacon Mac n' cheese down first, then the sloppy joe, then added bacon strips on top. Served with a side of bacon mac n' cheese. My next task is to do it again with premium ingredients. Nothing wrong with this one as any red blooded american should love it but a "high-faluten" version would be interesting. Unless someone with more training than I would like to take that task. Maybe someone with actual culinary training?


Side Note: I did extra PT before consuming this. It is not Atkins or Paleo friendly. Consult a physician before consuming.


Edit: The bacon was "infused" with fresh rosemary. I.e., I placed said thick cut bacon in storage with copious amounts of fresh rosemary. It added a nice touch.

What is that yellow stuff on the plate?

[uspsmark]

Originally Posted by Team Sergeant

What is that yellow stuff on the plate?

I believe that is pasta with some kind of "yellow stuff" coating it...I make a bechamel sauce and add grated white cheddar when I make mine. Mine has never been "yellow". I've never looked at the ingredients of the blue box mac n cheese (never even bought any) to see what that "yellow stuff" is actually made of!

[Team Sergeant]

Originally Posted by uspsmark

I believe that is pasta with some kind of "yellow stuff" coating it...I make a bechamel sauce and add grated white cheddar when I make mine. Mine has never been "yellow". I've never looked at the ingredients of the blue box mac n cheese (never even bought any) to see what that "yellow stuff" is actually made of!

And you call that pasta? Or mac and cheese?

Order this book read it twice and commit it to memory and never touch another "box" of that "pasta" again.....

[33army]

Roger TS. Not usually my style but it was there, I was there, we had an unfortunate moment. Plus, growing up its what we had. Call it reminiscing. But point taken.

[Gypsy]

Originally Posted by MR2

Is that kosher?

No, Italian.

[Gypsy]

Originally Posted by Team Sergeant

And you call that pasta? Or mac and cheese?

Order this book read it twice and commit it to memory and never touch another "box" of that "pasta" again.....

There is a newer version out, http://www.amazon.com/Professional-C...dp_ob_title_bk

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.

[uspsmark]

Originally Posted by Team Sergeant

And you call that pasta? Or mac and cheese?

Order this book read it twice and commit it to memory and never touch another "box" of that "pasta" again.....

Nice book recommendation...I have "Professional Cooking" by Wayne Gisslen. Great book and has an accompanying CD with tons of information as well. It was given to me for teaching how to prepare lamb at a Culinary Arts program a few years ago.

I still stand by the fact that "elbow macaroni" is still pasta, however, I don't even want to know what the "cheese" sauce in the blue box is made of!

On another note...Going hunting for "dry land fish" (morel mushrooms) this evening over at the farm. Most people here fry them, but I prefer them sauteed in a little butter, olive oill and garlic. Going to have them with a nice grilled flat iron steak and smashed new potatoes!

[Team Sergeant]

Originally Posted by uspsmark

Nice book recommendation...I have "Professional Cooking" by Wayne Gisslen. Great book and has an accompanying CD with tons of information as well. It was given to me for teaching how to prepare lamb at a Culinary Arts program a few years ago.

I still stand by the fact that "elbow macaroni" is still pasta, however, I don't even want to know what the "cheese" sauce in the blue box is made of!

On another note...Going hunting for "dry land fish" (morel mushrooms) this evening over at the farm. Most people here fry them, but I prefer them sauteed in a little butter, olive oill and garlic. Going to have them with a nice grilled flat iron steak and smashed new potatoes!

Le Cordon Bleu Culinary College uses "Professional Cooking" by Wayne Gisslen, and I've used it (and still have the CD) but its does not go into the detail the "Professional Chef" does.

[uspsmark]

Originally Posted by Team Sergeant

Le Cordon Bleu Culinary College uses "Professional Cooking" by Wayne Gisslen, and I've used it (and still have the CD) but its does not go into the detail the "Professional Chef" does.

Well, based upon your recommendation...I will order a copy! Make sure that Amazon sends you your finder's fee! We have a small culinary arts college near here and the chef is a good friend of mine. He went to Johnson & Wales and it was he that gave me my copy of "Professional Cooking", so maybe they use it there as well. I always like to read books on cooking and watch Food Network shows for ideas. I'm not professionaly trained, but I have a great instinct for preparing food from whatever is available.

[MiTTMedic]

Going home in a bit and putting some boneless beef ribs and a whole chicken into the Orion. Attached is how the last Orion Chicken turned out. That one was a dry rub with just a few apple wood chips.

[Team Sergeant]

Originally Posted by MiTTMedic

Going home in a bit and putting some boneless beef ribs and a whole chicken into the Orion. Attached is how the last Orion Chicken turned out. That one was a dry rub with just a few apple wood chips.

I think that's considered sacrilege.....

Remember, cooking with "bone-in" is the best way to go.....