2 packages boneless baby bangus, defrosted and pat dry
1 lb. asparagus, cut-off ends, sauteed with garlic, salt and pepper, set aside for assembly
1/2 lb. bacon, cooked
1 each Japanese eggplant, sliced thin, lengthwise
1 lb. fresh baby spinach, cleaned, stems off
1 each Granny Smith apple, cored, sliced thin
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
Wasabi cream sauce:
1 cup mayonnaise
1 tablespoon wasabi paste
4 packages calamansi juice
1/4 bunch cilantro, chopped
1/2 cup red onion, minced
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
Assemble by layers, dried bangus bellies, add salt and pepper, add
slices of eggplant, add baby spinach, sliced apples. Add in the
bacon, and add the sautéed asparagus. Place entire
bangus layer on top of plastic wrap, fold over and roll into a log.
Place roll into foil and roll into tight logs by squeezing the ends.
Cook in a preheated 425°F oven for 55 minutes—1 hour, turning twice,
inner temperature should reach 165°F. Let cool for 45 minutes. NOTE: Let it rest to 120°F before slicing or it will fall apart when
you slice into the loaf. Slice-cut by shingles, layer onto platter an
top with the wasabi cream sauce. Eat hot or cold.
bacon recipe courtesy of: Ramar Foods International, Pittsburg Headquarters, 1101 Railroad Ln, Pittsburg, CA 94565
Showing posts with label Japanese eggplant. Show all posts
Showing posts with label Japanese eggplant. Show all posts
Thursday, March 06, 2014
Sunday, August 25, 2013
3030. ROTELLE with BACON and SAUTEED WALNUTS
makes four servings
1 lb. rotelle
1/2 lb. sliced lean bacon, cut into 2-inch pieces
1/2 cup walnuts, halved
4 tablespoons olive oil
4 tablespoons unsalted butter
2 Japanese eggplants, unpeeled and sliced
2 red bell peppers, seeded and cut into strips
2 small zucchini, sliced
coarse kosher salt and freshly ground black pepper to taste
freshly grated parmesan cheese
Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.
Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.
In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.
In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.
Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.
1 lb. rotelle
1/2 lb. sliced lean bacon, cut into 2-inch pieces
1/2 cup walnuts, halved
4 tablespoons olive oil
4 tablespoons unsalted butter
2 Japanese eggplants, unpeeled and sliced
2 red bell peppers, seeded and cut into strips
2 small zucchini, sliced
coarse kosher salt and freshly ground black pepper to taste
freshly grated parmesan cheese
Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.
Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.
In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.
In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.
Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.
bacon recipe courtesy of: Martin's; Giant Food Stores, LLC
Subscribe to:
Posts (Atom)