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".

 DD>       Title: Shrimp Pasta
 DD>  Categories: Seafood, Vegetqables, Pasta, Herbs
 DD>       Yield: 5 Servings

 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>       Title: Pesto Shrimp Pasta
 DD>  Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
 DD>       Yield: 4 servings

 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.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Pesto
 Categories: Sauces, Herbs, Cheese, Nuts
      Yield: 1 batch

      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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