w/ cream chiptole sauce specked with bacon, corn and chicken
Things to get done first
1. Thinly slice onions and saute (med heat) in 1 tbsp of butter along with a generous pinch of salt
(cook this until nicely caramelized) the longer the better if you can do this for 2 hours do it, 25-30 minutes in a pinch will suffice
2. Thinly slice the peppers and saute (med head) in another pan with remaining butter with a generous pinch of salt. The same is true for peppers; give them as much time as possible until they are nicely caramelized. (Start step one and two, and come back to stir every few minutes.)
The longer you follow the above steps the more flavor your sauce will have.
While caramelizing the vegetables
3. Get pot of water on to boil (at least a gallon) and season it with 3 lg pinches of salt
4. Cook the bacon drain off fat and chill (I like the oven at 350 f for 12-18.) When chilled chop
5. Roast corn in oven 25-30 minutes in husk (or saute if using kernels)
6. Season chicken breast and cook in pan with .5 tbsp butter (when cooked chill, then chop into bite sized pieces)
7. Add cream to onions along with chipotles, sauce, and bell peppers. Cook (med-high) until thickened about 30-45 minutes
8. Add a healthy pinch of salt; continue to stir to assure no sticking
9. Cook pasta according to packaged directions
10. When cooked to your liking add corn, bacon, chicken and 6 oz of parmesan, and juice of .5 lemon to cream mixture
11. Taste for seasoning and add if needed.
12. Toss in pasta and stir until nicely glazed in sauce
13. Garnish with remaining cheese.
It may seem like a tedious recipe but it's well worth it. I loved the smoky bite of chipotles so I matched it with the cream to offset some of the killer scovilles. The bacon, cheese, and chicken are additions to increase the heartiness of the dish as well as assure that diners will not go hungry. It may be a gringo special but I'm sure any Hispanic would love it. They might insist as my coworkers do that I add more heat. But for the Joey Chestnuts of the world the heat may be just right.
I hope you enjoy it; any feedback would be great
-Patrick deep dish Bertoletti