Carbonarra Pasta | Print | top

2 oz raw diced pepper bacon
2 oz fining minced red onion
½ tsp minced garlic
4 oz cooked pasta (any kind)
1 egg
¼ C heavy cream
3 oz of shredded parmesan

Boil pasta in salted water. In a flat bottom thick skillet heat one tablespoon olive oil. Add bacon and render crisp. Add red onion and garlic and begin to brown lightly. In stainless steel bowl crack egg, add cream and parmesan. Remove the bacon, onion and garlic mix from heat. Drain pasta and add to bacon, onion and garlic mix. Mix together. Serve.

Smoked Gouda Fondue | top

1 yellow onion
2 cloves garlic
¼ pound butter
1/8 C Flour
1 C White wine
2.5 # Maasdam smoked Gouda (without brown rind!)
5 C heavy cream
1 tsp. smoked paprika

Caramelize onion and garlic in butter. Add flour and make white roux. Add wine to de-glaze. Cook wine down to almost dry. Add cream and stir well, bring to simmer. Add cheese and smoked paprika. Continue to stir, to keep from burning, until thick. Cool in ice bath.

Smoked Salmon Enchiladas | top

6 C shredded cheese mix (cheddar and jack cheeses)
10 oz smoked salmon, crumbled
1 bunch Green onions, sliced very thin
2 C whole black beans rinsed well

Mix all ingredients. Roll thick in corn tortillas dipped in hot oil to soften. Bake at ___ for ___ minutes. Yield approx. 20 enchiladas