Tag: main course
Duck Bacon Carbonara
Duck Bacon Carbonara
Carbonara is one of my favorite pasta dishes. This is my personal take using homemade duck bacon and farm fresh duck eggs, instead of using pancetta and chicken eggs. My carbonara takes about 10 minutes of prep work and 10 minutes cooking time to create a dish that tastes like a million bucks.
Servings: 4
Ingredients
- 8 oz duck bacon diced
- 6 garlic cloves minced
- 1 cup frozen peas
- 3 duck eggs beaten
- 1/2 cup parmesan cheese shredded
- 1 tbsp cracked black pepper
- 1 lb linguine
- 1 cup reserved pasta water
Instructions
- Mix together the beaten duck eggs, parmesan, and black pepper. Set aside.
- Add the pasta to a large pot of salted boiling water. Prepare according to the package instructions; cooking 1 minute shy of being done. Drain, saving 1 cup of pasta water. Set aside.
- Brown the duck bacon in a large sauté pan over medium heat until crispy; about 8 minutes. Remove from the pan with a slotted spoon; reserving the duck fat.
- Add in the garlic. Cook for 1 minute.
- Stir in the peas. Cook for 1 minute.
- Turn off the heat. Add in the pasta, coating in the garlic and peas.
- Stir in the duck egg mixture and the reserved pasta water.
- Stir in the duck bacon.
Maxwell Street Polish Sausage
Maxwell Street Polish Sausage
The Maxwell street polish sausage is a Chicago staple; developed by a Macedonian immigrant that took over his aunt and uncles hot dog stand in 1939; now known as Jim’s Original. This marvel of a sandwich consists of a grilled polish sausage on a bun with grilled onions, yellow mustard, and pickled sport peppers.
Equipment
- charcoal grill
- charcoal
- chimney starter
Ingredients
- Polish sausage
- hoagie buns
- diced yellow onion sautéed
- yellow mustard
- sport peppers
Instructions
- Start your charcoal in a chimney starter until they are gray. Pour in the grill and place on the grate. Place the Polish sausage directly over the charcoal.
- Grill them for 7 to 8 minutes a side, occasionally turning.
- Let them rest for 5 minutes before assembling.
Chimichangas
Chimichangas
In the mood for Tex-Mex? Chimichangas are the solution to what you crave. The burrito was created in a Mexican restaurant in Arizona in the 1920’s, where a burrito was dropped accidentally in a deep fryer. Low and behold, it birthed the chimichanga. The chimichanga increased in popularity throughout the 1950’s, becoming a staple at many Mexican restaurants.
Ingredients
- 12” flour tortilla
- refried beans
- Mexican rice
- meat of your choice pork, chicken, beef
- shredded cheese
- hot sauce of your choice
- vegetable oil for frying
- 1/2 cup salsa rojo or verde
Instructions
- Lay a flour tortilla on a flat surface. Spread beans across the surface; followed by Mexican rice, meat, cheese, and hot sauce.
- Fold into a burrito; making sure both sides are tucked in.
- Fill up a medium sized pot with 2” of vegetable oil over medium heat. Place the folded side of the burrito into the oil. Fry for 2-3 minutes until golden brown.
- Flip over and fry for another 2-3 minutes.
- Drain the grease on a paper towel.
- Pour either salsa verde or rojo over the burrito. Top with more cheese and sour cream.
