Sundried Tomato Corn And Bacon Maccheroni Food

SUNDRIED TOMATO, CORN AND BACON PASTA SALAD

Steps:

• Place bacon strips on a large skillet, place the skillet on the stovetop, and then turn the heat on medium-high. Cook the bacon until it starts to crisp up and then flip to cook the other side. Remove the bacon and place it on a paper towel-lined plate. Break the bacon into bite-sized pieces once it cools slightly.
• When the bacon is about half-cooked, start boiling water in a medium-large pot. Once the water comes to a boil, add your pasta and cook until it is just al dente (8-10 minutes for dry pasta).
• While the bacon cooks and the water boils, cut the corn off the cob and prepare the sun-dried tomato sauce. Roughly chop the sun-dried tomatoes, then add the tomatoes and the oil from the jar to the bowl of a food processor. Add the garlic and parmesan cheese and then process the ingredients until the tomatoes are finely chopped.
• After the bacon has cooked, add the corn to the bacon grease (you can drain some of the oil) and cook for about 3-4 minutes, just enough to lightly cook the corn.
• When the pasta has finished cooking, drain it, then add it to the skillet with the corn. Add the bacon and the sun-dried tomato sauce and stir well to coat the pasta with sauce. Finally, add some diced fresh mozzerella and fresh basil.

SUNDRIED TOMATO, CORN AND BACON MACCHERONI

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, about 7 minutes. Meanwhile, heat a large skillet over medium high heat. Add the bacon to the skillet and cook until golden, about 10 minutes.
• Add garlic, shallot, corn and sundried tomatoes to the skillet with the browned bacon; cook for 5 minutes until corn is slightly charred. Reserve ½ cup pasta water before draining maccheroni.
• Transfer pasta to the skillet with reserved pasta water, lemon juice and crumbled Feta; season with freshly ground black pepper and toss to combine for 1 minute. Garnish with parsley and serve.

CORN PASTA WITH SUN-DRIED TOMATOES

Steps:

• In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
• Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
• Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

TOMATO BACON CORN SALAD

Steps:

• In a wok or large skillet set over medium-high heat, add the bacon and cook, stirring, until it is very crisp, and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside. Pour the bacon fat out from the skillet until about 2 tablespoons remain. Return the pan to medium-high heat, add the shallots to the bacon fat, and cook, stirring, until soft, about 3 minutes. Add the corn and continue cooking, stirring occasionally, until the corn begins to brown, about 6 minutes. Stir in the tomatoes and chiles. Add the crispy bacon and fish sauce and remove from the heat. Then add the cilantro, lime juice and avocado. Gently toss to combine. Taste and season with salt and pepper. Serve warm, chilled or at room temperature.

TOMATO CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.

LINGUINE WITH BACON, SUN-DRIED TOMATOES AND CREAM

Steps:

• Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat is rendered and bacon begins to color, about 6 minutes. Drain off fat. Add shallots and stir 1 minute. Add cream and bring to boil. Turn off heat and add sun-dried tomatoes.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return linguine to pot. Add sauce and 1/4 cup Romano and stir to coat. Season with salt and pepper. Divide between plates. Sprinkle with nuts and parsley. Serve, passing additional Romano separately.