Saturday, May 20, 2023

Spaghetti With Bacon & Curry Sauce

Originally posted on Celine's Recipes on WordPress.com.

Spaghetti with banana, bacon and mild curry sauce
Info.

Easy
40 minutes
For 6 people
0.95 € / person
307kcal per 100g.
How to make spaghetti with banana, bacon and curry.
In today’s recipe I am going to explain one of the 3 dishes that the three musketeers in the kitchen made: Rubén, Nacho and I, for dinner last weekend in Allariz, in particular the one I cooked: “Spaghetti with banana, bacon and soft curry sauce ”.
This is a typical spaghetti recipe but with improvisation, that is to say, it began to emerge, giving imagination to the ingredients that I found in Nacho and Monica’s kitchen.
The base is the same as always, a sauce of garlic and onion but with an Asian touch that gives the banana and curry.
The dish was a success, this is the “super power” that we cook daily, we can improvise a recipe from anything you find in the fridge.
We are going to use the appropriate pasta for this recipe, a long Garofalo pasta, the Spaguetti à Figliata which are made with durum wheat semolina with a rough surface that helps to grip the carbonara sauce well. They are perfect for this type of Italian recipe.
I leave you another simple but different recipe, worthy of any dinner with friends.
I hope you like it and that you try it at home, do not forget to accompany it with a good wine or a very cool beer, I assure you that everything was delicious.
Preparation of the bacon and banana curry sauce
This sauce is a variation of a well-known cream curry sauce. This time I added a little chilli but the spice was not to everyone’s liking so do not do it if you are not sure that diners like spicy.

Chop the onions, bell pepper and garlic into very small pieces. Add oil to the casserole and fry all over low heat for about 5 minutes until the onion is almost transparent.

We add the balsamic vinegar, it will give it color and a little acid flavor.
Peel the bananas and chop finely, add to the previous sauce and carefully remove. The banana will be almost mashed and in the end it will not be seen but it does give it a fruity flavor and a sweet touch.
We cut the bacon into strips and add to the previous sauce. We brown for 2-3 minutes.
We pour half a glass of water, raise the heat until it starts to boil and let it reduce the sauce for about 10 minutes.
Add the curry, season with salt and pepper, stir everything with a wooden spoon and lower the heat.
We rectify salt and pepper if needed and to reduce the juice a little, 2 more minutes. We remove everything gently.
Once we have the sauce we reserve and then combine it with the spaghetti.
Preparation of spaghetti
The first step is to have the sauce ready before the pasta touches the water. The banana and curry sauce should wait for the spaghetti and not the other way around.We heat in a saucepan a liter of water for every 100 g of pasta, it is the recommended measure per person, except if we are passionate about spaghetti at home (in this case, since we already had 2 other dishes, I only prepared one package).
These proportions, which are normally indicated on the packaging, help the paste not stick together.
And always try to use a large casserole, the largest in your kitchen. If you cook pasta many times it will be very useful to buy a casserole for those occasions, a good investment.
When it begins to boil in spurts we add 1 generous handful of salt, about 2 level tablespoons for every 500 grams of pasta.
Then we add the pasta, always all together. Stir with a wooden spoon so that the spaghetti does not stick and are loose.
On the back of the package of pasta comes the cooking time, we must be guided by these instructions because for each type it is different, in this case it is 9 minutes.
In this way we will achieve what is called pasta “al dente” or at its right point, that is, it does not pass. Once the time has elapsed, drain the pasta immediately and combine it with the sauce.
Presentation of the dish
Add the freshly made spaghetti to the sauce and mix everything with a spoon so that the flavors are well combined.
We decorate each plate with a bit of grated cheese to choose from and serve them warm. You will tell me.
Spaghetti with banana, bacon and mild curry sauce
Spaghetti with banana, bacon and mild curry sauce
Info.
Easy
40 minutes
For 6 people
0.95 € / person
307kcal per 100g.
How to make spaghetti with banana, bacon and curry.
In today’s recipe I am going to explain one of the 3 dishes that the three musketeers in the kitchen made: Rubén, Nacho and I, for dinner last weekend in Allariz, in particular the one I cooked: “Spaghetti with banana, bacon and soft curry sauce ”.
This is a typical spaghetti recipe but with improvisation, that is to say, it began to emerge, giving imagination to the ingredients that I found in Nacho and Monica’s kitchen.
The base is the same as always, a sauce of garlic and onion but with an Asian touch that gives the banana and curry.
The dish was a success, this is the “super power” that we cook daily, we can improvise a recipe from anything you find in the fridge.
We are going to use the appropriate pasta for this recipe, a long Garofalo pasta, the Spaguetti à Figliata which are made with durum wheat semolina with a rough surface that helps to grip the carbonara sauce well. They are perfect for this type of Italian recipe.
I leave you another simple but different recipe, worthy of any dinner with friends.
I hope you like it and that you try it at home, do not forget to accompany it with a good wine or a very cool beer, I assure you that everything was delicious.
Preparation of the bacon and banana curry sauce
This sauce is a variation of a well-known cream curry sauce. This time I added a little chilli but the spice was not to everyone’s liking so do not do it if you are not sure that diners like spicy.
Chop the onions, bell pepper and garlic into very small pieces. Add oil to the casserole and fry all over low heat for about 5 minutes until the onion is almost transparent.
We add the balsamic vinegar, it will give it color and a little acid flavor.
Peel the bananas and chop finely, add to the previous sauce and carefully remove. The banana will be almost mashed and in the end it will not be seen but it does give it a fruity flavor and a sweet touch.
We cut the bacon into strips and add to the previous sauce. We brown for 2-3 minutes.
We pour half a glass of water, raise the heat until it starts to boil and let it reduce the sauce for about 10 minutes.
Add the curry, season with salt and pepper, stir everything with a wooden spoon and lower the heat.
We rectify salt and pepper if needed and to reduce the juice a little, 2 more minutes. We remove everything gently.
Once we have the sauce we reserve and then combine it with the spaghetti.
Preparation of spaghetti
The first step is to have the sauce ready before the pasta touches the water. The banana and curry sauce should wait for the spaghetti and not the other way around.
We heat in a saucepan a liter of water for every 100 g of pasta, it is the recommended measure per person, except if we are passionate about spaghetti at home (in this case, since we already had 2 other dishes, I only prepared one package).
These proportions, which are normally indicated on the packaging, help the paste not stick together.
And always try to use a large casserole, the largest in your kitchen. If you cook pasta many times it will be very useful to buy a casserole for those occasions, a good investment.
When it begins to boil in spurts we add 1 generous handful of salt, about 2 level tablespoons for every 500 grams of pasta.
Then we add the pasta, always all together. Stir with a wooden spoon so that the spaghetti does not stick and are loose.
On the back of the package of pasta comes the cooking time, we must be guided by these instructions because for each type it is different, in this case it is 9 minutes.
In this way we will achieve what is called pasta “al dente” or at its right point, that is, it does not pass. Once the time has elapsed, drain the pasta immediately and combine it with the sauce.
Presentation of the dish
Add the freshly made spaghetti to the sauce and mix everything with a spoon so that the flavors are well combined.
We decorate each plate with a bit of grated cheese to choose from and serve them warm. You will tell

Wednesday, March 22, 2023

Main Ingredient - Everybody Plays The Fool (DJ Mystere Of The OC Puppy Dawg Remix)

Sunday, January 22, 2023

Using Citrus Peels As A "Fiber" Source Part 2: The Cooking Recipe

Tools needed: Potato Masher

Notice these have different size holes for you to choose from. You want one that is medium to heavy duty, so that they won't bend when you try to mash the rinds when they are boiled. This is your backup method if you don't have a food processor or mixer to grind up the softened rinds into a pulp.

A food processor such as the type shown can pulverize the rinds into a liquid paste when the rinds are cooked for several hours. This is your best way to prepare the rinds after they are softened by boiling.

I picked these photos randomly off the internet to show you various types of peels you can blend in for this home brewed concoction of fiber and nutrients. The best two to blend are grapefruit and lemons. If you have medical conditions restricting you from grapefruit (common diagnosis from doctors for heart conditions), you can usually substitute orange peels or other citrus fruit rinds in place. Lime rinds tend to be thin, so you will likely need at least 3 or 4 rinds to substitute for 1 rind of grapefruit.

The recipe is 3 whole grapefruit rinds with 3 lemon rinds and 16 ounces of water. Cut up the rinds into pieces and put them in a pan of water. The pan will preferably have a glass top if possible. Boil the mixture between 1 to 3 hours slowly with the glass lid covering the pan. When the rinds are softened, use either a blender or masher to make the rinds into a pulp. The pulp should have enough moisture to be semi liquid when mashed or blended. Save the mixture in a sanitized jar to be used later. It can be frozen fo a month, if you choose to freeze it. You can mix this pulp with your favorite tea, juice or tonic water and ginger ale for a healthy drink mix. A zinc tablet helps your body absorb the nutrients in this mixture. Tonic water with quinine and ginger ale will boost your immuno response along with fresh squeezed lemonade or orange juice. The glass lid on the pot keeps steam from escaping with nutrients being depleted from the mixture.

Saturday, January 21, 2023

Using Citrus Peels as a "Fiber" source. Part 1

Some people whom I interact with on social media have asked me and my blog partner in crime about posting ideas on how to add nutrients and fiber in their diets. Mystere and I are doing some research and will post very soon on a recipe to make a paste out of citrus fruit peels which you can add to drinks for more fiber in your diet. It will be my next post here.

Update: the follow up post (part 2) should be up very soon by 3 PM PST on 1/22/2023, or sooner.

Friday, January 20, 2023

Food Photos And Fun Animations

Friday, December 2, 2022

Delectably Unique Rattlesnake Meat Recipes

https://tastessence.com/rattlesnake-meat

Wondering how to cook rattlesnake meat at home? Well, here are some recipes on how to cook it that might help you.

Rattlesnakes are one of the most venomous snakes in the world and are identified by the rings at the tip of their tail, called a rattle. They make a rattling sound with it as a warning to their predators. Rattlesnake meat has been a delicacy in some parts of North America for a long time. It is also used as a popular medicinal remedy.

The meat is pretty tough, but it can be consumed if cooked, properly. People eat it as a part of various dishes. Even canned rattlesnake meat is a favorite among people. In Texas where rattlesnake meat became popular in the 1950s, people consumed it as a barbecue or as a main ingredient in chili.

Recipe 1

The meat should be cut into thin slices, using a sharp knife. Beat the slices with a tenderizer for a few minutes. Place these in a baking tray and season them with salt. Now, fill the tray halfway with water, before covering it with a lid. Preheat the oven to 350 °F. Place the baking tray in it and bake the meat for about 60 minutes. Once done, remove the lid and let it cook for another 10 minutes. Serve the meat with some tortilla chips and salsa, on the side.

Ingredients

½ cup Italian virgin olive oil, ⅛ cup Tennessee whiskey, ⅛ cup fresh pineapple juice, ½ tsp. coarse ground black pepper, 1 cup Roland Soy Sauce, 1 tbsp. brown sugar, 3 large garlic cloves (chopped), 1 pinch dried basil, 1 tsp. red pepper flakes (crushed)

Method

*To a large mixing bowl, add the Italian virgin olive oil, soy sauce, fresh pineapple juice, garlic cloves, Tennessee whiskey, red pepper flakes, dried basil, brown sugar, and coarse ground black pepper.

Mix them up together and seal the bowl with a lid or an aluminum foil.

Refrigerate the mixture for 1½ hours.

Coat the fresh rattlesnake meat with this marinade and allow it to stand for at least 4 hours.

Rattlesnake Meat Facts

Rattlesnake meat should never be eaten raw, even if it is dried.

The meat contains deadly parasites like salmonella bacteria, that have been reported to harm humans when eaten. Hence, make sure that the meat is thoroughly cooked before consuming it.

For some people, it tastes like chicken, while for others, it tastes like frog legs.

This meat is easier to find online rather than in local supermarkets or grocery stores.

Before you cook the meat, wash hit, thoroughly. You can use cold water while you do this.

Friday, November 4, 2022

Telera Rolls

https://www.kingarthurbaking.com/recipes/telera-rolls-recipe

The link above will lead you to a recipe on how to bake these tasty rolls used to making sandwiches. They might even be excellent hamburger bun substitutes.

Ingredients
Dough
2 teaspoons instant yeast
1 1/2 cups (340g) water
1 tablespoon honey
1 tablespoon lard, shortening, or butter, melted and cooled
1 1/2 teaspoons (9g) salt (optional)
4 to 4 1/2 cups (480g to 540g) all purpose flour*
*if substituting wheat with gluten free flour, you will need to add guar gum and baking powder to the mixture. All purpose tapioca flour is generally used as a substitute in making gluten free bread. A mixture of tapioca and rice flours is also quite commonly used. Add a tablespoon of guar gum to substitute for the missing gluten found naturally in wheat.
Glaze

1 egg, beaten with 1 tablespoon water

Instructions

In a large bowl or the pan of your bread machine set on the dough cycle, combine the yeast, water, honey, melted fat, salt, and 4 cups of the flour. Mix until a soft dough forms.
Check the doughs consistency; if the dough sticks to your finger when you touch it lightly, add 1/4 cup of the additional flour and mix for another minute. Check the dough again, adding the remaining 1/4 cup of flour only if you need it; the dough should be soft, but not sticky.
Knead for 6 to 8 minutes at medium speed in a stand mixer, or 10 minutes by hand, until it's smooth and bouncy.
Cover the bowl and let rise for 1 hour, until doubled, or let the bread machine complete its cycle.
Once the dough has risen, deflate it and divide into 10 pieces, roll into balls, and cover the pieces.
Let them rest for 5 minutes before shaping the rolls into a football shape, tapering toward the edges; the rolls should be 5 1/2" long and 2" around at the center.
Place the rolls onto a greased or parchment-lined baking sheet and cover with greased plastic. Allow the rolls to rise while turning the oven on and preheating to 400°F
When the rolls are almost doubled in size, brush the tops and sides with egg wash. Using a greased knife, slash the rolls twice parallel to each other. Press down firmly with each slice.
Bake for 20 to 22 minutes, until golden brown and the centers read 190°F on a digital thermometer. Remove from the oven and cool completely before slicing.