I'll share my recipes, if you'll share yours - August 12, 2010

16 years ago

Bowties with Smoked Almond Sauce, Bacon, Lettuce and Tomatoes

RachaelRay

â¢ 4 Servings

Ingredients:

â¢ Salt and pepper

â¢ 1 pound bowtie pasta

â¢ About 1/3 cup extra-virgin olive oil

â¢ 12 slices good-quality smoky bacon, cut into 1/2-inch pieces

â¢ 1 bunch flat-leaf parsley, trimmed (about 2 cups loosely packed)

â¢ A couple of generous handfuls grated parmigiano-reggiano cheese

â¢ 3 to 4 tablespoons smoked almonds (a generous handful)

â¢ 1 clove garlic, grated

â¢ 1 pint cherry tomatoes or multicolored baby heirloom

â¢ 1/2 small red onion, finely chopped

â¢ 1 head bibb or butter lettuce, leaves separated and torn

Directions:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

Meanwhile, heat a drizzle of EVOO in a skillet over medium-high heat. Add the bacon and brown to crisp up; transfer to a plate to drain.

Place the parsley, cheese, almonds and garlic in a food processor and pulse to finely chop. Pour in about 1/3 cup EVOO and process to form a thick pesto. Scrape into a large, shallow bowl with the tomatoes and onion; season with salt and pepper. Stir in the reserved pasta cooking water.

Add the pasta to the pesto mixture and toss with the lettuce and bacon.

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Comments (3)

Marilyn Sue
16 years ago
Fall-Apart Tender Slow-Roast Pork

Ingredients:

1 pork butt roast (about 4 pounds)
1/4 to 1/3 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt

Instructions:

Preheat the oven to 400Â°F (200Â°C). Place the rack slightly below the center of the oven.

Place the pork in a casserole that is just large enough to hold it and has a lid. Sprinkle the roast on all sides with Worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.

Place the roast in the oven and immediately turn the heat down to 200Â°F (95Â°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.

Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.

Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.

Sue
Jasdip
16 years ago
Honey Chicken Skewers with Grilled Corn Salad (Real Simple)

* 1/2 cup ketchup
* 2 tablespoons honey
* 1 tablespoon Worcestershire sauce
* 1 1/2 pounds boneless, skinless chicken breasts
* kosher salt and pepper
* canola oil, for the grill
* 6 ears corn, shucked
* 1 tablespoon unsalted butter, cut into pieces
* 2 scallions, sliced

Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.

Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.

Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken.
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nicole__
16 years ago
Cornbread my version, not as light or crumbly, more cakey

2 c flour
1 c corn meal
1/4 c oil(canola)
3 tsp baking powder
1/2 tsp salt
1.5 c water
2 TBL sugar
2 eggs

Mix, water, oil & egg, whisking briskly. Add rest of ingredients. Bake in 9x9 greased & floured baking dish @ 425 for 25 min.

I'll share my recipes, if you'll share yours - August 12, 2010

Comments (3)

Marilyn Sue

Jasdip

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nicole__

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