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Text 31023, 96 rader
Skriven 2012-11-16 12:45:59 av mark lewis (1:3634/12.42)
     Kommentar till en text av Janis Kracht (1:261/38)
Ärende: hard life 555
=====================
 JK> ==Spaghetti Carbonara==

 JK>     1 pound spaghetti
 JK>     8 slices thick cut bacon, sliced crosswise into 1/4 inch strips
 JK>     1 cup milk
 JK>     1/4 tsp. red pepper flakes
 JK>     1/4 cup butter at room temperature
 JK>     2 large eggs + 2 egg yolks
 JK>     1 cup freshly grated Parmigiano-Reggiano, divided

i twisted this all around last night... it was beef night instead of pork so
lemme tell ya what i did with the above ;)

===== southern US 'italian noodley carbonara stuff with beef' =====
      feeds 2 with some leftovers

   1/2 lb linguine  (out of spaghetti so this will work)
   3/4 lb boneless beef ribs (cut into ~1/2in chunks or larger)
   1/2  c whole milk
   1/4 ts cayenne peppe, ground (no red pepper flakes in the house)
   1/4  c butter (room temp)
     3 ea eggs, medium size, fresh from the chooks
   1/2  c parmesan cheese
   1/2  c onion, chopped rough (about 1/4in pieces)
   1/2  c celery, chopped (one stalk sliced 1/4in across)
   1/2  c green pepper, chopped rough (about 1/4in pieces)
   1/2 lb fresh mushrooms, chopped rough (buttons or crimini)
     5 cl garlic, freshly roasted, mashed
          salt and pepper to taste

preparation is pretty much like the carbonara recipe and timing is definitely
critical because you want everything done in the same time it takes the noodles
to cook... start the water heating and a casserol pan in the oven at 200F...
while the water is coming up, beat the eggs and then stir in the parmesan...
set them aside for later... chop the veggies and chunk the meat... i didn't
worry about creaming or fluffing the butter as it was already nice and soft...
remember your time and work fast so you don't get caught out...

take about half the butter and melt it in a large frying pan on medium heat...
let it start to just get that nice nutty smell and a light browness to the
color... the water for the noodles should be boiling now so get them in and
then dump all the veggies into the frying pan and give them a nice saute...
yes, that was another timing part because you don't want the butter to get too
caramelized too fast or too much while you are messing with the noodles...

while the veggies are sauteing, add the cayenne pepper, course ground black
pepper and salt to taste... make sure you stir the veggies regularly... when
they are almost done (about al dente, if you will), dump in the meat, stir well
and cover for a few minutes... stir several times... you do not want the meat
to be over done... it can get tough and chewy depending on the actual cut your
"boneless beef ribs" are cut from and the size of the chunks you cut it into...

you might elect to remove the veggies from the pan and crank the heat up to 11
to give in the meat a real fast 2 or 3 minute sear depending on the size of the
chunks... we like our meat rare to just barely medium... a nice sear with
caramelization is great if it can be done... just don't over cook it as there's
still a little more heating time to go and things will keep on cooking... get
this done and then get that heat down to low...

either way you choose to go, you'll want the meat and veggies all together back
in the pan over low heat... stir in the roasted garlic mash and mix well to
spread its sweet nutty brown goodness all over... now pour the milk in and let
it all relax and come together over low heat for a few minutes... keep it warm
and do not boil the milk! stir it occasionally while the noodles are
finishing... turn the heat off and cover if you have to wait on the noodles for
more than 4 or 5 minutes...

the noodles should be done now so get the pan out of the oven and onto a
hotpad... you did turn the over off, right? moving quickly to drain the noodles
well and toss them into the casserol pan... add the rest of the butter and toss
with forks or a noodle spoon and your veggie/meat cooking spoon... coat the
noodles with the butter pretty well... add in the meat and veggies with all the
sauce and all of the egg and parmesan mix... now toss the mixture all together
with your tossing tools... keep tossing and mixing so the eggs and cheese will
cook and smooth out with the milk sauce... try to keep things mixed together
and don't let it get separated... this should take only a few minutes... 3 or 4
at the most... now let everything rest for a five minutes and call everyone in
for dinner...

===== snip =====

it was pretty good if i do say so myself... i got a bit of a bitterness in the
back of the throat from something... maybe the green peppers? or the celery?? i
just don't know what... that's the first time i've cooked with celery in a long
while so i just don't know what it could have been... anyway, it fed the two of
us real well with some leftovers for later... one might try cream or evaporated
milk for a thicker sauce... the next time, i might use grilled steak for that
nice caramelization and flavor and put it in at the very end when mixing
everything together in the pan... then again, that might be better done as the
main with the veggie noodle mixture as the side... we'll see what happens the
next time :)

)\/(ark

--- 
 * Origin:  (1:3634/12.42)