So I had somewhat of a plan about what I was going to make for dinner when my boyfriend and I arrived at the Cape house late Friday night. I told him "dinner tonight is going to be one of those 'you're just going to have to trust me' type meals" and he did.
I brought canned crushed pineapple, bacon and pesto fettuccine, and then used the ingredients below (Jerk BBQ sauce, Wasabi-ginger finishing sauce, Stone ground mustard and Honey) to make dinner.
I first put the pineapple in my cast-iron pan to get some of the juice out and then put it in the oven at 375 for about 15 minutes. I then simply poured a bunch of each of the ingredients above into a non-stick pan and mixed until the taste was satisfactory.
I cooked my bacon in the cast iron pan and let the pieces sit aside on paper towels to soak up the excess grease.
I then put the pineapple back into my cast iron pan and browned it up a bit more and to soak up the bacon fat. I then put the pineapple in my sauce and mixed it in well.
I made my pasta and then put it in the non-stick pan on low heat, making sure to mix the sauce over all the pasta.
Lastly, I broke my bacon into pieces and topped the pasta with it as a garnish.
**This dish is also excellent leftovers, cold, room temperature and heated up. If you do heat it up, I would suggest you do it in a pan. An added leftovers bonus would be to add some grated parmesan cheese in the pan and let it crisp up as you heat up the pasta on a low-medium heat. The parmesan ends up tasting a bit like Cheeze-Its!
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