Folks I have a secret to tell you… I like to eat. Yes, I know…I know… it’s shocking but it’s true!! I will devour almost anything you put in front of my big mouth!
So, I was thinking, whilst eating at the beach nonetheless, about fun foods, hot boys, comfort foods, hot guys, summer barbeques, hot men, and how quickly the summer is coming to an end and I thought to myself… I can’t let this time pass me by with out something delicious in my mouth! (Don’t you get any ideas!)
To work I went on creating my next “Slap Yo Momma” Dish…’cause it’s so good it would wanna make you…(say it with me!!) “SLAP YO MOMMA!”
With out further adieu I give you my first (of probably many) Skillet Mac & Blue Cheese! Better known as… Bleu Skillet (pron: skill-ay)
1 lb Rigatoni
.25 lbs pancetta cubed (have the butcher cut 3 slices .25 in thick then cube it yourself)
1 medium sweet onion (halved and sliced thin)
6 medium portobello mushrooms washed and sliced
4 TBS Flour
1 cup milk
1 cup Blue Cheese
.5 cup chopped walnuts or pecans, plus a little extra for garnish
.5 cup golden raisins, plus a little extra for garnish
Dash of Nutmeg
A1 Steak Sauce, Salt, Pepper, and perhaps a pinch of red pepper flakes
Following the directions of the box of Rigatoni bring a large pot of water to boil. Add salt, then pasta, stir and cook till just shy of Al Dente. I removed mine about 12 mins in. drain and add back to the pot. Add about a TBS of Olive Oil to keep it from sticking and stir.
Add onions and let brown and caramelize and then add mushrooms all the while continuously stirring and letting everything cook down
Once everything is brown, soft and delicious, add the nutmeg, the flour, the milk a little salt and pepper. I also added a pinch or two of red pepper flakes for a little heat!
Stir till incorporated and thickened.
(Note: Blue cheese can be overpowering, so start with a little and work your way up till you can taste it but it doesn’t kill you. I used about a cup and that was almost on the verge of too much, even for my blue cheese lovin’ savory palette!)
Well, that’s this weeks recipe folks! Enjoy the summer ’cause it is surely flying by fast!!
The Gay Gourmet!™