Deconstructed Carbonara with Crispy Bacon and Garlic Chips

INGREDIENTS

4-5 slices of bacon cut into 1 inch strips

4 cloves of garlic peeled and thinly sliced

1 pounds dried pappardelle

2 room temperature eggs

1/2 cup grated Parmesan cheese

Finely ground black pepper

Kosher salt

METHOD 

In a large stockpot, bring about 12 cups of water to a roiling boil. Season with a generous pinch of salt.

Place bacon in a large skillet over medium high heat and cook until crisp and golden brown. Transfer to a plate lined with paper towel.

Add garlic slices to the pan with bacon fat and reduce heat to medium low. Sprinkle with a pinch of salt and sauté until golden brown and crisp.  Make sure not to burn the garlic. Remove from fat using a slotted spoon and set aside on a plate lined with paper towel. Remove skillet off of heat and Set aside reserving about 1 tablespoons of the bacon fat.

Place pasta into boiling water and stir.  Reduce heat slightly and let cook as to package directions, (about 5-7 minutes) until just cooked. Just before draining the pasta ladle 1/4 cup of the cooking water into a heat proof measuring cup or bowl.

Whisk eggs in a large heatproof bowl with a pinch of salt and a generous amount a freshly ground black pepper. Slowly pour the hot cooking water into eggs while whisking vigorously. (The sauce may look very watery but will thicken once added to pasta) Set aside. 

Drain pasta and place into skillet with bacon fat, toss to coat using tongs, Once the pasta is covered slowly pour in egg mixture while stirring pasta until sauce begins to thicken. Sprinkle with Parmesan cheese and more black pepper if desired.  Transfer to serving bowls and garnish with bacon and garlic crisps. 

Serve immediately.

Serves 4

Orecchiette with Bacon Ends, Mushrooms and Peas

 

INGREDIENTS

4-6 cups orecchiette dry pasta (ear shaped)

1 medium yellow onion, finely diced

1 cup diced bacon ends about ¼ thick (from butcher or use bacon strips)

4 cups sliced Portobello mushrooms

1 cup frozen English peas

1 clove or garlic, minced

½ teaspoon red chili flakes

lemon zest from ½ a medium lemon, about 1 teaspoon

¼ cup parsley roughly chopped

3-4 tablespoon olive oil

kosher salt

freshly ground black pepper

Pecorino cheese for garnish

METHOD

Place 8-10 cups hot water into a pot and place the lid on. Bring water up to a boil.

Meanwhile In a large skillet over medium high heat, cook bacon until golden brown. Remove bacon and set aside on a plate lined with paper towel and drain excess fat.

Reduce heat to medium, add in onions and sprinkle with a pinch of salt. Sauté until onions are tender, about 2 minutes. Stir in garlic and chili flakes and let sauté for another minute. Add in mushrooms and stir often until mushrooms have softened all the way through about 5 minutes.

When water in pot reaches a rolling boil add a generous amount of salt and pour in pasta, stir to loosen up pasta. Reduce heat to medium and simmer until pasta is just cooked about 5-7 minutes.

When the pasta is a few minutes away from being done add in bacon and peas into skillet and toss until heated through, Drain pasta and place pasta into sauce.

Drizzle with olive oil, lemon zest, chopped parsley and a generous amount of freshly ground black pepper. Toss gently to coat.

Serve immediately and garnish with grated pecorino.

Serves 4-6

Grilled Leg of Lamb with Mint Gremolata

INGREDIENTS

1 4-5lb. leg of lamb deboned and butterflied

2 tablespoons fresh rosemary leaves

10-12 fresh mint leaves

4 cloves of garlic roughly chopped

¼ cup olive oil

Zest of 1 lemon

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

Mint Gremolata

1 cup fresh finely chopped mint

Zest of ½ lemon

1 tablespoon lemon juice

3 tablespoons olive oil

Pinch of kosher salt

METHOD

In a blender, puree rosemary, mint leaves, garlic, oil, salt and pepper. Rub paste over meat. Wrap in plastic and refrigerate for at least four hours. Remove from fridge and let stand at room temperature for 20 minutes before grilling.

Heat gas or charcoal grill to high heat for 10 minutes. Grease rack with a towel and some olive oil and place leg of lamb on grill rack. Reduce heat to medium high heat and let grill for about 7-10 minutes on each side.

Place on a chopping board and let rest for 10 minutes.

Mix together ingredients for gremolata and place in a serving dish.

 Slice lamb against the grain in ½ inch slices just before serving.

Serves 4-6

Barbecue Spatchock Chicken

 INGREDIENTS

1 whole chicken

4 sprigs of rosemary roughly chopped

¼ cup olive oil plus extra for greasing grill

1 tablespoon kosher salt

Peels of one whole lemon (use vegetable peeler)

Freshly ground black pepper

4 whole lemons sliced in half

METHOD

In a large freezer bag, place rosemary, oil, salt, lemon peels and pepper.

Wash and rinse chicken and remove giblets if any. Place the bird breast side down on a cutting board.

Using kitchen shears, cut from bottom to top about half an inch on either side of the backbone. Remove backbone completely. 

Flip the bird over and look for a small white patch of cartilage inside at the top of the bird just above the breastbone (keel bone).  Slice through cartilage slightly with a paring knife. Grab the bird on each side of the breast and push down so center of bird props upwards. The top of the breastbone will pop out slightly. Slide your finger under the breast bone along each side of the bone all the way down to the bottom of the bird and gently pull out the breast bone.

Trim off any extra skin and place the bird into the freezer bag. Massage the bag so that all the marinade coats the bird. Place the bag on a plate and chill in the fridge for 20 minutes.

Cover 2 bricks with aluminum foil.

Preheat barbecue on low heat and carefully grease rack with a towel and a little olive oil.  Remove chicken from bag and place skin side down on the barbecue. Place bricks on top of the chicken. Put lid down and let cook until a crispy skin has formed about 30 minutes.

Place lemon halves cut side down on grill.

Turn over the chicken and let cook on the other side for an additional 20 minutes.

Remove chicken and place on a chopping board for 5 minutes to rest. Cut into quarters, down the center of the breast and separate the thighs.  

Serve with grilled lemon.

Serves 4

Classic Roast Pork

INGREDIENTS

1 lb pork loin (fat and silver-skin removed)

3 cloves of garlic

2 fresh sprigs rosemary (remove leaves from stem)

2 tablespoons olive oil plus extra for searing

1 teaspoon kosher salt

Generous amount of freshly ground black pepper

METHOD

In a mortar and pestle mash together garlic, rosemary, olive oil, salt and pepper until a chunky paste forms.

Smear over pork and cover loin with plastic wrap. Set in the fridge for 20 minutes. Remove and set on counter for 5 minutes before cooking.

Preheat oven to 400 degrees F.

Place a cast iron skillet on stove top set at high for 3 minutes, add oil and wait until oil begins to shimmer about 30 seconds. Place pork carefully in skillet and brown on all sides, about 3-5 minutes on each side. 

Place skillet in the oven for 15- 20 minutes until center of the thick part of the loin reads 150 degrees with a thermometer, or until meat feels slightly firm when pressed.

Remove from oven and place pork on a clean wooden chopping board for 10 minutes before slicing. 

Serves 4