Corn Fusilli Pasta with Bacon and Crème Fraiche

Yield: 4 servings

2 tablespoons olive oil

4 slices of Nueske’s Pepper Crusted Bacon*, chopped into 1/2” pieces

1 corn ear, kernels removed

2 cups grape tomatoes, halved

1/2 pound fusilli corn pasta*

2 cloves garlic, finely chopped

2 tablespoons freshly squeezed lemon juice

1/2 cup crème fraiche*

4 basil leaves, garnish

1 pasta salt tablet*

Kosher salt and freshly ground black pepper, to taste

To cook pasta, heat a large pot* of water over high heat until boiling. Add 1 pasta salt tablet. While salted water boils vigorously, add fusilli and stir immediately to prevent pasta from sticking. Boil until pasta is al dente, about 10 to 15 minutes. Reserve about 1/2 cup pasta water and drain pasta through a colander*.

While pasta is cooking, heat one tablespoon of oil in a large skillet over medium heat. Add bacon and sauté for about 7 to 8 minutes, or until crispy. Remove skillet from heat. Place a paper towel on a plate, and carefully remove bacon using a slotted spoon*, leaving most of the bacon fat behind.

Return the skillet to medium heat, and gently cook the corn kernels for 4 to 5 minutes, or until soft. Add the cherry tomatoes and cook until the tomatoes are warm and slightly softened, about 3 minutes more. Add the garlic and cook until fragrant, about 1 minute.

Remove skillet from heat and stir in the lemon juice and crème fraiche. Fold in the bacon and return to heat until warm. Add the cooked pasta, and adjust the sauce consistency, if needed, using reserved pasta water. Taste and season with salt and pepper. Place hot pasta into a large serving bowl* and garnish with torn basil leaves. Serve immediately.

Tip: Corn fusilli is a fun, gluten-free pasta that adds a nice taste and texture to this meal. Substitute with your favorite type/shaped pasta, if desired.

Brown Butter Ice Cream with Candied Bacon

Yield: about 8 servings

4 ounces unsalted butter*

3/4 cup packed dark muscovado sugar*

1/4 teaspoon fine sea salt*

8 egg yolks

1 tablespoon vanilla bean paste*

3 cup whole milk

Candied Bacon (see recipe)

Melt butter in a small saucepan* over medium heat. Cook, stirring occasionally, until butter turns a golden color and brown flecks appear. Remove from heat and strain the butter through a fine mesh strainer. Pour into a prep bowl and cool until no longer warm to the touch, about 20 minutes.

Add the milk and vanilla paste to medium saucepan* and simmer until bubble form around the edges, about 5 minutes. Meanwhile in a stand mixer with a paddle attachment, cream together the browned butter, sugar and salt until light and fluffy. Add egg yolks and continue to mix until well combined. Switch mixer to the whisk attachment and mix on medium speed. Slowly pour in the warm milk while whisking to avoid scrambling the eggs.

Transfer mixture back into the cream sauce pan and place over medium-low heat. Stir the mixture constantly with a wooden spoon*, until thick enough to coat back of the spoon and registers 170°F on an instant-read thermometer. Do not boil.

Remove from heat and strain the custard through a chinois* or fine mesh strainer* into a bowl, set over an ice bath. Cool to room temperature, stirring occasionally. Cover with plastic directly touching the custard and chill until cold, at least 2 hour.

Once cooled, transfer mixture to an ice cream maker and mix according to manufacture instructions. Once soft serve consistency, serve immediately or place in an airtight container and freeze for at least 6 hours to fully set. Serve topped with Candied Bacon. Enjoy!

Candied Bacon

2 tablespoons light muscovado sugar*

2 tablespoons smoked brown sugar*

2 tablespoons vanilla maple syrup*

1/4 teaspoon red chipotle chili powder*

1/4 teaspoon Surfas Smoked Paprika (smoked)*

8 ounces Nuske’s Apple Smoked Bacon

2 tablespoons Surfas Vanilla Sugar*

Preheat oven to 350-degrees F.

In a mixing bowl, stir together the muscovado sugar, smoked brown sugar, maple syrup, paprika, and chili powder. Place bacon slices on wire cooling rack set over a rimmed baking sheet* covered with foil. Coat both sides of the bacon with the brown sugar mixture and place on the wire rack.

Bake in the preheated oven for 15 minutes. Remove from oven and gently turn bacon slices over. Sprinkle with vanilla sugar and continue to bake until crispy, about 10 to 15 minutes more. Remove from the oven and set aside to cool.

Once cooled, chop into pieces and serve with Brown Butter Ice Cream.

Pickled Jalapeño Deviled Eggs with Bacon

Yield: 2 to 4 servings

4 large eggs

2 teaspoons Skillet Uncured Bacon Jam*

1 tablespoon garlic aioli*

1 teaspoon Maine maple champagne mustard*

1 teaspoon Pickled Jalapeño brine (see recipe), plus more to taste

Kosher salt and freshly ground pepper, to taste

Pickled Jalapeños (see recipe), for garnish

Place eggs in a single layer into a medium saucepan*. Add 3 inches of cold water to the pan covering the eggs. Bring water to a rolling boil. Remove from the heat and cover pan with a tight fitting lid. Let eggs sit, undisturbed, for 12 minutes.

Using a slotted spoon* or spider*, gently transfer the eggs to an ice-water bath. Once cooled, tap each egg firmly on a flat surface until cracks form all over the shell. Peel gently under cold running water. Slice the eggs in half lengthwise and carefully remove the yolks, leaving whites intact.

In a medium mixing bowl*, add yolks, bacon jam and aioli. Mash together with a fork until combined. Add 1 teaspoon of the Pickled Jalapeño’s brine, mustard, and a pinch of salt and pepper. Stir together and taste. Add more salt, pepper, or brine as needed.

Transfer yolk mixture to a pastry bag* fitted with a #864 size star tip. Pipe the yolk mixture into the whites, filling eggs to approximately 1/2-inch over the surface. Place on a plate or deviled eggs tray and chill until ready to use. Garnish with desired slices of Pickled Jalapeños right before serving.

Pickled Jalapeños

1/2 cup honey apple cider vinegar*

2 tablespoons caster sugar*

A pinch of kosher salt*

4 jalapeños, thinly sliced into circles, with or without seeds

In a medium mixing bowl, whisk* together the vinegar, sugar, and salt. Let the mixture set until the sugar and salt dissolve.

Add the jalapeños and press to submerge in the brine. Let the jalapeños pickle at room temperature, stirring occasionally, for at least 30 minutes and up to 2 hours.

Tip: Pickled jalapeños can be made the day before. Cover and chill until ready to use.

*available at Surfas Culinary District

All recipes courtesy of Chef Stacy Horn of Surfas