Charred Corn Bacon And Jalapeno Pasta Food

BACON-JALAPEñO POPCORN

Steps:

• Set a large heavy pot over medium heat. Add the bacon and cook until crisp and browned and the fat has rendered, about 8 minutes. Stir in the jalapeños and cook until charred, 2 minutes. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside.
• Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot and shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
• Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños, the cheese and 1 teaspoon salt. Toss well to mix. Serve warm.

BACON AND SWISS CHARD PASTA

Steps:

• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
• Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

CHARRED CORN, BACON AND JALAPENO PASTA

Steps:

• Dressing preparation - add last nine ingredients to a large jar with lid, shake to mix and set aside for later.
• Cook pasta according to packet instructions. Drain well. Transfer to a large bowl. When cool rub your hands with a little oil and work through pasta to prevent sticking.
• Remove kernels from corn cob. Heat oiled pan over medium to high heat. Add corn, cook, stirring occasionally until charred. Cool.
• Add bacon to same pan and cook until lightly browned. Drain on kitchen paper until cool. Coarsely chop.
• Add corn, bacon, onion and jalapenos to the pasta. Toss well and refrigerate.
• Just before serving shake dressing again. Pour over salad. Gently toss to combine.