Subj : Bacon was:Shrimp was: Mac
To : Ruth Haffly
From : Dave Drum
Date : Fri Feb 09 2024 06:10:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> I'll have to look and see if they're available around here. The
RH> bacon-cheddar combo sounds yummy.
DD> It saves frying bacon to make up a bacon-brat cheeseburger. Bv)=
RH> Depending on what I'm using the bacon for, I'll cook it either in the
RH> microwave or frying pan or bake it in the oven. The latter is good for
RH> large quantities, the first for spatter free cooking as the bacon gets
RH> layered between paper towels.
I have a round, ridged tray from Nordic Ware for use in the nuker. It is
ridged on one side w/a pouring lip to help get rid of the bacon grease.
and the reverse side is smooth and can be used for cooking or warming
pizza in the microwave.
I find that 5 minutes @ full power gives me crispy thick sliced bacon.
Four minutes for regular (20 slices/pound). I drape old newsprint over
the tray to save more than a cursorly clean-up. I'll spend an hour or
so nuking bacon and putting the semi-finished or fully finished excess
slices into a Tupperware lidded container that looks to have been
designed for just that purpose.
I have several sheet pans which I used to use for bulk bacon prep. Using
wire racks to hold the slices up above the dripping prevents spatter. But
it takes longer and my housemate usually has enough cast iron cookware
for a family of eight stashed in the cavern below the cooktop. Bv)=
Either way it's nice to be able to go to the ice box to get pre-cooked
bacon for addition to sandwiches or salads, etc.
DD> This one was just taken off the "round tuit" list and promoted from
DD> "Archives" to "Kitchen" status in my MM database. And put on "repeat".
RH> Looks like a version of scampi to me, tho I usually don't put
RH> tomatoes in mine.
DD> The spicing is similar but the 'maters remove if from scampi range.
RH> Just a slight twist, might find them in some scampi style recipies.
DD> This one will be made in the near future - note that it hasn't got
DD> any tomatoes. But I'm waiting until the asparagus pokes its heads up
DD> with the warmer weather.
DD> 8 oz Uncooked spaghetti
DD> 3 tb Olive oil; divided
DD> 1 c (loose pack) fresh basil
DD> - leaves
DD> 1/4 c Lemon juice
DD> 2 cl Garlic; peeled
DD> 1/2 ts Salt
DD> 1 lb Fresh asparagus; trimmed, in
DD> - 2" pieces
DD> 3/4 lb Uncooked (U-40) shrimp;
DD> - peeled, deveined
DD> 1/8 ts Crushed red pepper flakes
RH> Looks interesting. I'd probably do a half recipe for just Steve and me.
It should save well for leftovers. Although I might, if doing "plan
overs" cut back on the pasta and do fresh when I haul the sauce out
of the fridge. Bv)=
Sometimes a simple pasta w/pesto is great for a light supper.
2 c Fresh basil *
2 cl Garlic
2 oz Grated/shredded Prana Padano
- or Parmesan
1/2 c Chopped walnuts or pignoli
1/2 c Olive oil
Generous pinch salt to taste
* Can substitute collard greens, kale, dandelion or
chard for the basil.
Combine all ingredients in a food processor and pulse
until fine. Or chop greens, garlic and nuts by hand,
then combine and stir with rest of ingredients in a
bowl for a "rustic" texture,
Serve over pasta or anywhere esle your heart desires.
Uncle Dirty Dave's Kitchen
MMMMM
... Chuck E. Cheese: Eat rat pizza at a child casino.
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