Rachaels Spaghetti With Bacon Corn Jalapenos And Peppadews Food

RACHAEL'S SPAGHETTI WITH BACON, CORN, JALAPENOS AND PEPPADEWS

Steps:

• Bring a large pot of water to boil for pasta
• Invert a small bowl inside a large mixing bowl and stand corn on end of cob, using sharp knife cut off kernels, collecting them in larger bowl
• For spicy pasta, finely chop jalapenos with seeds and ribs; for milder pasta, seed and remove ribs from peppers, then finely chop
• Chop cold bacon into ¼-inch dice
• Heat a large deep skillet over medium-high heat
• Add EVOO, 2 turns of the pan, add bacon and render 3 minutes, then add corn and leeks and lightly brown 4-5 minutes
• Season with salt and pepper
• (If your bacon was meaty, it should not be necessary to drain the fat
• ) Add garlic and jalapenos to corn and reduce heat to medium-low
• Salt water and cook pasta to 1 minute less than package directions for al dente
• Reserve about ½-2/3 cup starchy cooking liquid (half a mugful) before removing pasta
• Add drained pasta to corn and leeks and combine with starchy liquid, thyme, parsley, and peppadews and their brine
• Adjust salt and pepper to taste
• Serve with parm for passing
• Sweet-and-Spicy Corn, Jalapeno, Cherry Tomato and Mascarpone Pasta

SPAGHETTI WITH BACON AND CHARD

Steps:

• Gather your ingredients.
• Place a large pot of water on to boil for pasta.
• Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
• Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
• Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
• Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
• Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
• Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
• Toast nuts while pasta cooks in small skillet over moderate heat.
• Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
• To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.