The OFFICIAL Unofficial Achewood Message Board
Trivial Pursuits => Sports & Leisure => Topic started by: Choop on July 01, 2008, 07:36:59 am
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so the missus called this the best mac & cheese she's ever had, and i have to admit i enjoyed it myself. try it out, tell me what you think
Mack Daddy Mac & Cheese
5 cups Cavatappi (http://en.wikipedia.org/wiki/Cavatappi) pasta
1/2 cup prosciutto, sliced in thin strips
2 tsp olive oil
One large shallot, thinly sliced
5 medium cloves garlic, thinly sliced
3 roma tomatos, cored and sliced into strips
1 pint heavy cream
1/3 cup plus 2 tbsp mozzarella, shredded
1/2 cup plus 4 tbsp sharp cheddar, shredded
1/2 cup plus 4 tbsp of your favorite medium-sharp cheese or cheese blend, shredded
1/2 tsp powdered sage
1/2 tsp adobo
1 bay leaf
Salt & pepper to taste.
To 4 quarts of boiling water, add 1 tbsp kosher salt or 2 tsp sea salt and the pasta. Stir and let boil 8-10 minutes, until al dente. Drain and replace in pot.
Crisp half the prosciutto in a sautee pan over medium-low heat, rendering its fat. Reserve the prosciutto when crisp and brown. To the same pan, add the olive oil and let come to a shimmer over medium-high heat. Add the shallots, separate and begin to caramelize, 2-3 minutes, tossing regularly. Turn heat to medium, add the garlic, and sautee until the shallots and garlic are soft and caramelized, and begin to toast. Add the tomatoes, season with salt and pepper, and sautee while making the cheese sauce.
Warm heavy cream over medium heat. Add 1/3 cup mozzarella, 1/2 cup cheddar, 1/2 cup other cheese and stir slowly and constantly to melt. Add sage, adobo, bay leaf, and salt & pepper to taste.
Once cheese sauce is mostly smooth, remove bay leaf. Add crisped prosciutto, shallot/onion/tomato mixture, and cheese sauce to pasta and fold to coat evenly. Transfer to a casserole dish and spread evenly. Top with remaining cheese and extra cracked pepper.
Bake at 350 for 30 minutes, or until top gets browned and a bit crispy. Rest for ten minutes.
The resting is mainly for self-torture and pre-meal penance.
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A pint of cream! My belt felt tighter just reading this (not an exaggeration).
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savor the flavor
SSSSAAAAVVVOOORRR THE FFFFLLLAAAAVVVVOOOORRRRRR
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that should be a 9" by 13" casserole, expect to get like 8 side-dish sized servings, or 24 pot-luck spoonfuls.
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Choop - I made this for my 4th of July/birthday invitational BBQ this past weekend. It got absolute raves from all who tasted. I plan on using the prosciutto as a rate-limiting reagent for the dish's appearance in my house. That sucker could be hazardous. I'm gonna plug the recipe into a nutrition calculator to get the megatonnage.
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I'm gonna plug the recipe into a nutrition calculator to get the megatonnage.
nooooooooo
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To spare the innocent, I will note only that a single serving of this will give you 210% of your daily allowance of saturated fat.
If you donate blood afterwards, they will probably think you have leukemia from all the chyle droplets in it. ;)
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NICE
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I have tested your recipe word for word, sir. It was enjoyable. But for me, It was incomplete without a few squirts of Sriracha (http://en.wikipedia.org/wiki/Sriracha (http://en.wikipedia.org/wiki/Sriracha)).
To be fair, however, I add Sriacha to a lot of things. It should never be limited to Sushi.
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In the interests of full disclosure, I substituted canned roma tomatoes for fresh, on account of bizarrely over-cautious produce vendors who deny me their sun-ripened goodness - even at farmer's markets ferchrissakes. Naturally another iteration of the dish will be forthcoming, once fresh tomatoes are to be had.
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To be fair, however, I add Sriacha to a lot of things. It should never be limited to Sushi.
You put hot sauce on sushi?
What is the world coming to?
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oh hell yeah hot sauce can make just about everything better, especially sriracha.
i don't ever include it in recipes because it should always and only be added to taste by the one about to consume it; that is, unless we're talkin chili or something (even then i'll usually roast fresh peppers instead)
also wombat: wasabi is hot sauce too, just in paste form
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Oooh don't get me started. Sushi is not a vehicle for wasabi. Why spend good money on expensive giraffe with subtle flavors and then use so much crap on it that you can't taste it?
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Sriracha is a very common sushi sauce, like soy sauce. It is not hossradish based like wasabi, which I do not particularly like. I have also seen it mellowed into a pink sauce with mayo.
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I want to continue this argument just so I can watch the filter make us say 'hossradish.'
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dude anybody what kills the flavor of such as buttery salmon or melty tuna with a giant gob of wasabi (aka japanese hossradish) should be shot through the jaw, left-to-right.
a little dab'll do ya.
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hossradish!
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A giant gob of wasabi would be like being shot through the nose left to right.
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dude anybody what kills the flavor of such as buttery salmon or melty tuna with a giant gob of wasabi (aka japanese hossradish) should be shot through the jaw, left-to-right.
a little dab'll do ya.
while I totally agree here, I still can't resist soaking my sushi in the wasabi/soy goodness. sometimes.
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RESIST THE hossRADISH!
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I... I would eat wasabi straight out the tube if I could.
(I am a low person.)
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Have you ever had fresh wasabi? It's much better than the stuff in the tube, which is mostly just hossradish.
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Great guys now you broke Wombat!
Somebody get Gary in here.
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Oh sure, fresh wasabi is even better, yeah.
But even fake wasabi is awesome.
(Again. Low person.)
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They make wasabi ice cream and crunchy wasabi pees, too, that my mom likes to snack on. The stuff is a bit potent for me, but i hear it is effective against tooth decay. Hossradish.
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Is wasabi pee like asparagus pee?
hossradish ice cream!
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I had Wasabi cheese a little while ago and was thoroughly unimpressed. Somehow the two flavours managed to cancel each other out so I couldn't taste anything.
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A-CAP: Stop changing history!
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wababi pee would BURN...!
and aviod: wasabi fun-yuns
ick.