Spaghetti Carbonara

If you're watching your carbs or weight or cholesterol, then this dish ain't for you.  But oh girlfriend, this is one good dish.  Easy to make and great for that first meal with the new guy.

Photo by Todd Coleman

SERVES 4

INGREDIENTS

3 tbsp. extra-virgin olive oil
4 cloves garlic, peeled and crushed
10 oz. pancetta, cut into ½″-long x ¼″-square strips
⅔ cup white wine
1 lb. dried spaghetti
⅔ cup finely grated Parmesan
¼ cup finely grated pecorino Romano
2 tbsp. finely chopped parsley
2 eggs
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat oil in a 12″ skillet over medium-high heat. Add garlic, and cook until golden, about 1 minute. Remove and discard garlic. Add pancetta, and cook until edges are crisp, about 6 minutes. Add wine, and cook until thickened, about 3 minutes. Remove from heat.

2. Bring a pot of salted water to a boil. Add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving ¼ cup pasta water. In a large bowl, whisk together Parmesan, pecorino, parsley, and eggs; while whisking constantly, slowly drizzle in reserved pasta water until smooth. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine, and serve immediately. 

Bacon and Egg Pie

Oh my...This would be terrific for any brunch but with all of the fat, great to soak any extra toddy left in your system after New Year's Eve... Serves 12

Photo by Penny de los Santos

INGREDIENTS

½ cup ketchup
¼ cup Worcestershire sauce
2 9″ x 11″ sheets frozen puff pastry, thawed and chilled
20 eggs
1 tbsp. heavy cream
1 lb. sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11″ x 14″ rectangle; transfer to a 9″ x 12 ½″ baking pan and let excess hang over sides. Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

2. Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10″ x 13″ rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut 4 slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour; cut into squares to serve.

Pork and Mushroom Stir Fry

My husband loves stir fry and I love it because it is so easy.  Instead of the cubanelle  peppers, you can substitute jalapenos.

Photo by Ariana Lindquist

SERVES 4

INGREDIENTS

FOR THE SAUCE:
6 tbsp. chicken stock
3 tbsp. dry sherry
3 tbsp. soy sauce
1 1/2 tbsp. oyster sauce
1 tbsp. cornstarch
1 tbsp. toasted sesame oil
3/4 tsp. sugar

FOR THE STIR-FRY:
12 oz. pork tenderloin, very thinly sliced crosswise
3 tbsp. cornstarch
1 tbsp. dry sherry
1/4 tsp. kosher salt
1/4 tsp. ground white pepper
1 egg white

Canola oil, for frying
8 oz. shiitake mushrooms, thickly sliced
1/2 cup sliced water chestnuts
2 cubanelle peppers, seeded and cut into 1 1/2″ pieces
2 red bell peppers, seeded and cut into 1 1/2″ pieces
4 cloves garlic, minced
1 1″ piece ginger, minced
Cooked rice, for serving

INSTRUCTIONS

1. Make the sauce: Whisk together stock, sherry, soy sauce, oyster sauce, cornstarch, oil, and sugar in a small bowl; set aside.

2. In a bowl, toss together pork, cornstarch, sherry, salt, pepper, and egg white; let sit for 30 minutes, and then drain. Pour oil to a depth of 2" in a 14" wok or high-sided skillet over medium-high heat, heat oil in a 14″ wok or high-sided skillet over medium-high heat until a deep-fry thermometer reads 300°; add pork and fry, stirring gently constantly, until it turns white, about 45 seconds. Using a slotted spoon, transfer pork to a large colander set over a bowl to drain. Heat oil to 350°; add shiitakes, chestnuts, and both peppers to oil and fry, stirring often, until crisp—tender, about 30 seconds. Using a slotted spoon, transfer to colander with pork; set aside.

3. Discard all but 1 tbsp. oil, and return wok to high heat; add garlic and ginger, and cook, stirring, until fragrant, about 10 seconds. Add sauce and cook, stirring, until thickened, about 20 seconds. Return pork and vegetables to wok and toss until well coated. Transfer to a serving platter and serve with rice.

Michelada con Camarones (Spicy Beer Cocktail with Shrimp)

Now this can be fun as well as dangerously good.  I've not tried this but when I saw it, I said this may be perfect for the end of those dogs days of summer.  Beer and shrimp...the perfect combo...

Picture by Todd Coleman

MAKES 4 DRINKS

INGREDIENTS

24 cooked, peeled shrimp 
2 ¼ cups Clamaato juice 
½ cup lime juice, plus extra for glass rims
¼ cup fresh orange orange juice 
1 tbsp Worcestershire sauce 
¾ tsp. freshly ground black pepper 
¼ tsp. kosher salt
1 clove garlic
½ serrano chile, stemmed 
4 lager beers
chile powder, for dusting glass rims and shrimp

INSTRUCTIONS

Pour some lime juice on a plate and chili powder on another; dip rims of 4 pint-size beer mugs in juice, then chili powder. Dip tops of shrimp in chili powder; set aside. Purée Clamato juice, lime juice, orange juice, Worcestershire sauce, pepper, salt, garlic, and serrano chile in a blender. Divide among mugs, and fill with ice; top each with a lager beer. Place 6 shrimp each on 4 skewers; place a skewer across each mug.

Stewed Okra

I tend to like my okra either pickled or fried.  But this is a great side dish for any entree.  I know people think that okra, when cooked, is slimy.  This recipe ensures that it is not.  It's a Greek recipe but will fit within almost any cooking genre.  Are there "genres" in cooking?  I might even add a little kick by adding Tabasco :)) Serves 4 from Saveur Magazine:

Picture by Todd Coleman

INGREDIENTS

1 lb. okra
2 tsp. kosher salt, plus more to taste
2 tbsp. fresh lemon juice 
½ cup olive oil
1 onion, grated
1 28-oz. can whole peeled tomatoes, puréed with their liquid 
5 tbsp. minced flat-leaf parsley
½ tsp. sugar
3 thin lemon slices, rind removed
1 medium tomato, thinly sliced 
Freshly ground black pepper, to taste

INSTRUCTIONS

1. Trim stems from okra without puncturing pods; rub cut ends with 2 tsp. salt and transfer okra to a strainer. Let sit for 30 minutes. Put 3 cups water and 1 tbsp. lemon juice into a bowl, add okra, and stir; drain and set aside. 

2. Heat oil in a 12" skillet over medium heat. Add onions; cook, until soft and golden, about 6 minutes. Add puréed tomatoes, parsley, sugar, and lemon slices. Cook, covered, for 10 minutes. Add reserved okra; stir gently. Top okra with tomato slices and cook, covered, stirring, until tender, 15–20 minutes. Season okra with salt and pepper.

I'm Bedeviled by Deviled Eggs

I'm a southern girl and I loves deviled eggs.  So, I'm going to lay out (yuck yuck) a few recipes I've found in Saveur magazine that I've made for summer time buffets.  I hope you enjoy them as much as I do:

Bacon and Cheese Deviled Eggs

ENLARGE IMAGECredit: Todd Coleman

MAKES 12

INGREDIENTS

6 eggs
¼ cup finely grated sharp cheddar, plus more for garnish
¼ cup mayonnaise
2 slices bacon, cooked and chopped, plus 2 tsp. rendered bacon fat reserved
Kosher salt and freshly ground black pepper, to taste
Hot sauce, such as Sriracha, to garnish

INSTRUCTIONS

1. Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash yolks. Add cheddar, mayonnaise, ¾ of the chopped bacon, and bacon fat; season with salt and pepper. Stir vigorously with spatula until smooth. 

2. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with the remaining bacon, more cheddar, and hot sauce and serve cold or at room temperature.

Deviled Eggs with Smoked Trout

ENLARGE IMAGECredit: Todd Coleman

MAKES 24

12 eggs
1/2 cup mayonnaise
2 tbsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1/2 tsp. dry mustard
1/2 tsp. whole-grain mustard
1/4 tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1/4 cup shredded smoked trout
Smoked paprika, minced chives, and thinly shaved red onion, to garnish (optional)

Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a fine strainer set over a bowl. Using a rubber spatula, sieve yolks through strainer. Add mayonnaise, oil, lemon juice, mustards, and cayenne. Season with salt and pepper and stir vigorously with spatula until smooth.

Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Top each egg with a bit of trout; garnish with smoked paprika, chives, and red onion, if you like. Serve cold or at room temperature.

Southern Style Deviled Eggs

If you want to counteract the sweetness of the pickle relish, do like me and add a southwestern twist and add pickled, minced jalapenos.

ENLARGE IMAGECredit: Todd Coleman

MAKES 12

INGREDIENTS

6 eggs
2 tbsp. Durkee Famous Sauce
1 tbsp. sweet pickle relish
¼ tsp. paprika, plus more
Kosher salt, freshly ground black pepper, and Tabasco sauce, to taste

INSTRUCTIONS

1. Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash the yolks. Add Durkee, relish, and paprika and season with salt, pepper, and Tabasco. Stir vigorously with spatula until smooth.

2. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with more paprika, if you like. Serve cold or at room temperature.