SEPT_OCTOBER_2015_FINAL_no bleed

QUICK FIX

Chicken Carbonara Serves 4 We learned tomakeaclassic spaghetti allacarbonara on our honeymoon in Italy. This is a simplified version we make at home. If you have bacon in your fridge, you can use that instead of the pancetta. I substituted snow peas for the usual green peas because I like the look — and the taste, but canned peas or frozen work just fine.

WHAT YOU WILL NEED 6 cups of water, salted 1 pound fettuccine 4

tablespoons Rouses extra-virgin olive oil

4

ounces thinly sliced pancetta cut into ½-inch pieces

4 ounces Rouses rotisserie chicken cut into thin 2-inch strips ½ cup snow peas, blanched 2 teaspoons Rouses black pepper 1¾ cups finely grated Parmesan cheese 1 egg plus 3 yolks Kosher salt, to taste HOW TO PREP Bring 6 quarts of salted water to a boil. Add fettuccini and cook until al dente, about 8 minutes. While your pasta is cooking, make the rest of the meal. Heat oil in a medium cast iron skillet over medium heat. Add pancetta and cook 6–8 minutes or until brown. Add chicken and snow peas, season with black pepper, and cook for 2 more minutes. Transfer mixture to a large serving bowl and let cool for 2 to 3 minutes. Blend in 1½ cups Parmesan cheese and your eggs. Set aside. Drain pasta, reserving ¾ cup of salted water. Add pasta water to sauce and using a spoon, blend until creamy. Add fettuccini, season with salt and pepper, toss and top with remaining Parmesan cheese.

Which Came First, The Chicken or The Egg? “Breakfast for dinner is easy, delicious and inexpensive. My wife Cindy and I sometimes fry eggs for supper, and I’ll grill ciabatta bread and do a side of Rouses bacon or sausage. I also make a great hash with Rouses green onion sausage, leftover corned beef or roast beef. You can substitute a Rouses rotisserie chicken.” —Tim Acosta, Rouses Marketing Director Chicken Hash Serves 4 WHAT YOU WILL NEED 3 tablespoons Rouses extra-virgin olive oil 1 cup finely chopped green bell pepper ¾ cup finely chopped onion 2 garlic cloves, minced 2 large jalapeños—stemmed, seeded and minced 1 pinch Rouses salt 1 pinch Rouses black pepper 2½ cups Yukon Gold potatos, peeled and diced 2 cups Rouses rotisserie chicken, pulled and shredded 4 large eggs Grated cheddar or Mexican cheese blend, for sprinkling HOW TO PREP On the stovetop, heat olive oil in a large cast-iron skillet over medium heat. Add the bell pepper, onion, garlic and jalapeños and season with salt and pepper. Cook, stirring occasionally, until wilted and beginning to brown, about 6 minutes. Mix in diced potato and shredded chicken. Cook over high heat for 8 to 10 minutes, stirring occasionally, until potatoes are just tender. Using the back of a spoon, make 4 depressions in the hash. Break the eggs into the depressions. Cover the skillet and place in the oven. Broil until the egg whites are set but the yolks are runny, about 4 minutes. Remove from oven, season with salt and pepper and sprinkle with cheese. Serve hot.

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