- 3 oz bacon, diced
- 3 oz ham, diced
- 1 can water packed artichoke hearts, drained
- 3 plum tomatoes, diced
- 1/4 cup kalamata olives, sliced
- 1/4 parmesan, shaved
- 1/4 cup heavy cream
- 3/4 cup chicken stock
- 1/2 lb linguine
- Cook the the pasta according to directions.
- Saute the bacon and ham together until browned.
- Add the tomatoes and olives and saute 1 minute.
- Add the chicken stock and stir well.
- Stir in the artichokes and cook for 4 minutes.
- Shave in the parmesan and add the cream.
- Drain the pasta and toss with the sauce.
- 1 bunch collard greens, washed thoroughly, stems removed, sliced in a chiffonade
- 2 slices bacon, diced
- 4 cloves garlic, sliced
- 1/2 onion, minced
- 1 bay leaf
- 1 chili de arbol, sliced
- 1 cup chicken stock
- sea salt
- Saute the bacon until crisp in a dutch oven.
- Add the onion, garlic, bay leaf, and chili and saute until tender.
- Add the greens and the chicken stock and season with salt.
- Cover and simmer 2 hours.
- 1 bunch turnip greens, washed well, stalks removed, chopped in a chiffonade
- 1/2 onion, minced
- 1 clove garlic, minced
- 1/4 lb bacon, diced
- 1/2 tbsp cajun seasoning
- 2 cups chicken stock
- Saute the bacon until crisp in a dutch oven.
- Add the onion and garlic clove and saute until tender.
- Add the turnip greens and the chicken stock. Bring to a low boil.
- Stir in the cajun seasoning.
- Reduce the heat to low, cover and simmer 30 minutes.
- 3/4 lb linguine
- sea salt
- cracked pepper
- 4 oz. bacon, diced
- 1 cup frozen peas
- 3/4 cup milk
- 1/2 cup pimentos
- parmesan, grated
- Boil the linguine in well salted water until al dente.
- Meanwhile, saute the bacon in a dutch oven until crisp.
- Stir in the peas and saute until the peas are heated through.
- Stir in the pimentos and the milk and bring to a simmer.
- Simmer 3 minutes.
- Drain and toss in the pasta and then season with salt and cracked pepper.
- Sprinkle with grated parmesan.
- Serve.
- 1 bunch turnip greens, washed carefully, stems removed, chopped coarsely
- 1 turnip, peeled, diced
- dash of sugar
- 3 thick slices bacon, diced or 6 thin ones
- 1/2 onion, minced
- 1 tbsp lemon pepper
- tabasco
- Bring a large pot of boiling water to boil and add the greens, and the turnip, and a dash of sugar.
- Cook for about 15 minutes and then drain well.
- Meanwhile, in a large skillet, saute the bacon until crisp. Add the onion and saute until tender.
- Toss the greens with the bacon and then sprinkle in the lemon pepper. Sprinkle with tabasco.
- Mix well. Serve.
- strong hot coffee
- kosher salt
- brown sugar
- 1 1/2 cups cold water
- 2 1/4" thick lemon slices
- 2 tsp black peppercorns
- 2 tsp mustard seeds
- 1/2 ground coriander
- 2 chicken breasts
- 1 slice bacon, diced
- 1 shallot, minced
- 3 tbsp cider vinegar
- 2 tbsp dijon
- 1 tbsp heavy cream
- 2 tsp worcestershire sauce
- Combine 1/4 cup of coffee, 2 tbsp salt, 2 tbsp brown sugar, and whisk until dissolved.
- Stir in the water, lemon, peppercorns, mustard, coriander, and cool to room temperature.
- Pour into a large ziploc bag and add 2 chicken breasts. Chill 3 hours.
- Drain, dry the breasts, and discard the brine. Grill the chicken until cooked.
- Meanwhile, saute the the bacon in a saucepan 2 minutes. Add the shallot and saute 3 minutes.
- Stir in 3 tbsp coffee, and the vinegar. Bring to a boil and then stir in the dijon, cream, and worcestershire sauce. Simmer 5 minutes.
- Check the seasoning of the sauce.
- Serve the chicken with the sauce.
- 6 slices bacon
- 1/2 tsp dry thyme
- 2 cloves garlic, crushed
- 1 parsnip, peeled, and julienned fine
- salt, cracked pepper
- 1/2 lb spaghetti
- 1/4 cup light cream
- 1/2 cup grated parmesan
- Boil the spaghetti in salted water.
- Fry the bacon until crisp. Remove and drain on paper towel.
- Saute the garlic and the parsnip, and the thyme in the bacon drippings.
- Dice the bacon.
- Pour the cream into the pan with the parsnip. Stir to keep from burning.
- Season with cracked pepper.
- Toss the pasta with the sauce and mix in the bacon.
- Stir in the parmesan.
- Check the seasoning.
- 2 oz. bacon, diced
- 1/4 onion, minced
- 1 clove garlic, minced
- 2 tsp brown sugar
- 1 lb collard greens, washed, ribs and stems removed, sliced
- 1/2 tsp cracked pepper
- pinch red chili flakes
- 3/4 tsp red wine vinegar
- 1/4 cup lager beer
- 1 tsp molasses
- pinch of salt
- Cook the bacon until crisp in a dutch oven.
- Add the onion and saute until tender. Add the garlic clove and saute 1 minute.
- Stir in the brown sugar and the greeens.
- Season with the pepper, chili flakes, and salt. Sprinkle in the vinegar.
- Stir in the beer and the molasses. Saute 5 minutes on high.
- Reduce the heat, cover, and simmer 45 minutes.
- Check the seasoning. Serve.
- salt
- cracked pepper
- olive oil
- 1/4 lb bacon
- 1/2 lb spaghetti, uncooked
- 3 tbsp pasta water
- 1/2 cup shaved parmesan
- 2 eggs
- Bring a large pot of salted water to a boil. Add the spaghetti.
- Heat a drizzle of olive oil up in a skillet. Fry the bacon until crisp. Set aside, without draining the fat.
- Reserve 3 tbsp of the water cooking the pasta. Drain the pasta.
- Add the bacon, parmesan, cooking water, and both eggs. Toss well. Season well with cracked pepper.
- Serve.
- 2 tbsp butter
- 2 eggs
- 2 tbsp heavy cream
- 4 oz. bacon, diced
- 1/2 lb fettucine
- 1/2 cup parmesan, grated
- 2 tbsp parsley, minced
- salt and cracked pepper
- paprika
- 1 scallion, minced
- Cook the pasta in boiling salted water.
- Beat the eggs with the cream.
- Fry the bacon with the scallion until crisp.
- Drain the pasta and return to the pot. Add the butter and the egg mixture and toss.
- Stir in the bacon, parmesan, and parlsey. Season with salt, pepper, and paprika. Serve.
Recent Comments