fluffhead77 Posted December 18, 2012 Report Share Posted December 18, 2012 Ok here it is - been working on this recipe for a while now and I'm happy to share it with you monkeys. Good eatin'! Ok, here's what you need. 1 tablespoon of olive oil.1 cup PankoChorizo ( 1 cup, diced)Thick cut bacon (4 slices, diced)Mozzarella ( 2 cups shredded)Sharp, White old cheddar ( 3 1/2 cups - half cup reserved) 1/2 cup Finely shredded parmesan4 tablespoon flour4 tablespoon butter1L 2% milk1 tablespoon of Dijon Tsp of Worcestershire sauce1 rounded tsp garlic powder1 tablespoon hot sauce (optional)3/4lb medium shell pasta 1. Heat sauté pan w/ oil. Sauté sausage and bacon until almost crisp. Drain on paper towel.2. Cook pasta until firm, but just slightly undercooked. Almost al dente. Drain, and rinse with cold water until cool.3. In large sauce pan or fry pan, melt butter over medium heat. Once melted, add flour and stir continuously for about 2- minutes. It should start to turn a golden colour. 3. Once you have that golden colour, whisk in the milk slowly. *It does help to have the milk a little warm before adding it but its not necessary. 4. Turn the burner to medium low and continue whisking. Add Worcester, Dijon and garlic powder, hot sauce. Continue to whisk until the sauce begins to bubble. 5. Once bubbling, remove from heat and begin to whisk in the cheese a handful at a time. Wait until each handful is melted before adding the next. 6. Add the meat to the sauce, and stir in. Salt and pepper to taste. 7. Mix parmesan and half cup white cheddar in a bowl well with the panko. 8. Put half of the pasta in a 9 x 13 glass or ceramic casserole dish. Cover in 1/2 the sauce. Add the other half of the pasta and top with rest of sauce. Shake sauce down into the dish by wiggling the goddamn hell out of it. 9. Top with the panko parm mix. 10. Bake at 350 for about 30 mins uncovered. Broil for the last 5 mins to crisp up the top. 11. Enjoy the shit out of it. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted December 18, 2012 Report Share Posted December 18, 2012 much obliged, bdunn! Link to comment Share on other sites More sharing options...
ollie Posted December 18, 2012 Report Share Posted December 18, 2012 Whoa! How many people does this feed? That's a lot of milk and cheese. Link to comment Share on other sites More sharing options...
fluffhead77 Posted December 18, 2012 Author Report Share Posted December 18, 2012 This makes enough for 4 people as a real decent portion. Or me with a lot of self loathing. Link to comment Share on other sites More sharing options...
ollie Posted December 19, 2012 Report Share Posted December 19, 2012 Yeah, now that I think about it that makes sense, the one I make usually feeds 2 and has almost half a litre of milk. I think I'll incorporate some of your ideas into my base recipe.Ha, ha, yes, the self loathing. I have to cut myself off when I eat mac and cheese. Link to comment Share on other sites More sharing options...
fluffhead77 Posted December 19, 2012 Author Report Share Posted December 19, 2012 Yeah, especially since I'm lactarded. Link to comment Share on other sites More sharing options...
Booche Posted December 19, 2012 Report Share Posted December 19, 2012 4 slices of bacon? I thought I knew you Fluff. I thought I knew you. Link to comment Share on other sites More sharing options...
fluffhead77 Posted December 19, 2012 Author Report Share Posted December 19, 2012 Thick cut, beaaaatch - did you also miss the cup of diced chorizo? Link to comment Share on other sites More sharing options...
Booche Posted December 19, 2012 Report Share Posted December 19, 2012 Seen it all. Feeds 4 people and there are 4 slices. Thick or not, I feel like I have been shortchanged. Link to comment Share on other sites More sharing options...
fluffhead77 Posted December 19, 2012 Author Report Share Posted December 19, 2012 Let's compare bellies and then maybe we can see that really, you've just been shortchanging yourself. Link to comment Share on other sites More sharing options...
bradm Posted December 20, 2012 Report Share Posted December 20, 2012 Let's compare bellies ?Aloha, Brad Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted December 20, 2012 Report Share Posted December 20, 2012 how quickly a food thread can turn into sexytime around here Link to comment Share on other sites More sharing options...
Booche Posted December 20, 2012 Report Share Posted December 20, 2012 I'm in Fluff as long as we can add some spacedocking while comparing guts. Link to comment Share on other sites More sharing options...
fluffhead77 Posted December 20, 2012 Author Report Share Posted December 20, 2012 Let no dock go unspaced. Link to comment Share on other sites More sharing options...
fluffhead77 Posted December 20, 2012 Author Report Share Posted December 20, 2012 Great tune, BTW, Brad If I was a betting man, I'd say this song might be a large inspiration for Moxy Früvous. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted December 31, 2012 Report Share Posted December 31, 2012 Had this last night, meant to say thank you here but I couldn't moveso bedankt, bdunn Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 10, 2013 Report Share Posted January 10, 2013 artist's rendition of my first bite Link to comment Share on other sites More sharing options...
fluffhead77 Posted January 10, 2013 Author Report Share Posted January 10, 2013 Nice!! Any tweaks you care to suggest? Link to comment Share on other sites More sharing options...
bradm Posted January 10, 2013 Report Share Posted January 10, 2013 artist's rendition of my first bite Was it salty? Aloha, Brad Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 11, 2013 Report Share Posted January 11, 2013 (edited) maybe an enema Edited January 11, 2013 by Guest Link to comment Share on other sites More sharing options...
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