Whether it's your first Bonnaroo or you’re a music festival veteran, we welcome you to Inforoo.
Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
Post by monkybunney on Apr 16, 2012 22:48:46 GMT -5
I love to cook! I love to learn new recipes and I love to pass on recipes I've found or concocted. If you feel the same way then I present this thread for your consideration and hope for your contribution to it. I want to start a thread where you can share you recipes for whatever it is you make.
Whether it's a sauce, a main course, side dish, desert, or even a trail mix, or versatile spice rub please post your victuals here and tell us how to make them. Anything goes within the boundaries of the board rules (in other words NO NO INGREDIENTS are verboten, please respect). Vegetarian and vegan dishes are most welcome.
I'm hoping to start something newer that is ANYTHING goes. Whether it's a main course dish or just a spice mix I want to hear what you folks are doing in yer kitchens. Did you figure out how to make the perfect scrambled eggs? Please do tell!
Post by monkybunney on Apr 16, 2012 22:53:03 GMT -5
Parmesan Pasta w/ Red Onion, Garlic, grape tomatoes and pancetta. This is freaking delicious and so simple and takes only about 30-40 minutes to make.
Ingredients: 1 lb Spaghetti 1/4 lb pancetta (cut a little thick, not paper thin deli style) 1 Medium Red Onion (Diced) 4 Cloves of Garlic (Minced) 1 Cup asiago cheese (Coarsely grated) 1/2 Lb Grape Tomatoes 1 TBS Crushed Red Pepper
Prep first: Dice the red onion, mince the garlic, and shred the cheese. 3 separate piles.
Now: Cook the pancetta on your stove top in a large'ish frying pan in batches until crisp. The white part will turn translucent and then white opaque, you want it to be crunchy like well done bacon. If the grease starts getting to be too much you can drain off some of it but not all. Put the crispy pancetta on some paper towels to drain. Crumble it. Set aside.
Start a large pot of boiling water for the pasta. Add the pasta when the water is boiling. In the mean time -
Saute the red onion in the pancetta grease for 5 minutes or so. Then toss in the minced garlic and saute until you can smell the garlic. Once you can smell garlic - Count to 30. Remove the garlic and onion from the heat and scrape into a bowl. Now Dump the grape tomatoes into the frying pan and saute those until there skin begins to crack and blister (you may need to add some extra virgin olive oil).
Once the pasta has reached Al dente drain it and return it to the pot and immediately add the cheese. Stir the cheese into the pasta untill it melts then add the onion and garlic. Add the Crushed red pepper and lastly add the tomatoes. Toss it till well mixed.
Serve with the crumbled pancetta on the side so that you and/or your guests can sprinkle as much as you want on the pasta (OMFG YUM!!!). I also usually include a small dish of sea salt in case a guest would like to add more salt to the course.
Alternatives and substitutions: Pancetta - You can use bacon, but I'd stay clear of center cut because it will be to thick. Asiago - Parmesan is fine. I've never used the Kraft stuff but they say it's Parmesan and I trust those guys...dont you?
For a slightly healthier version you can always saute the aforementioned onions, garlic and tomatoe in extra virgen olive oil vs. bacon grease.
Post by abrakapokus on Apr 16, 2012 23:52:50 GMT -5
Since bacon is popular on this board I'll say that after years of making it in a skillet I found that the easiest way to make bacon is in the oven.
Spray a cookie sheet with nonstick spray. Set the oven to 350 Lay out bacon (can fit a whole package if you need to) Bake for about 15-20 minutes (depending on thickness) As soon as it's done transfer to cloth or papertowels
