Cowboy Spaghetti

As most of you know by now and for those who don't, Macdaddy's Grill now has music.

And it ain't that crap that a lot of sites have, these are quality tunes and not just one song neither, (hey, we try to be classy and show a little style here) my PR rep. Vicky said she liked them so... turn up your volume when you visit us and enjoy the tunes.

Oh, you have to use Internet Explorer, for some reason Netscape won't play them.


This recipe comes from the ever spunky Rachael Ray. Chef Boyardee would be proud.

Enjoy!!!
B.D

Cowboy Spaghetti with Cheddar Cheese Sauce

1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil (EVOO)
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3-4 cloves garlic, chopped
Freshly ground black pepper
2 teaspoons hot sauce (eyeball it)
1 tablespoon Worcestershire sauce (eyeball it)
1 tablespoon chili powder (a palmful)
1/2 tablespoon ground cumin (half a palmful)
1/2 bottle pale beer (eyeball it)
1 can, 14 ounces chopped or crushed fire-roasted tomatoes
1 8-ounce can tomato sauce
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup milk
2 1/2 cups shredded cheddar cheese
1/4 cup pickled jalapeños, finely chopped
4 scallions, chopped


Bring a pot of water to a boil. Add a generous amount of salt, then the pasta and cook spaghetti until al dente according to package directions.Heat a deep skillet over medium-high heat. Add EVOO and bacon.

Brown and crisp bacon, about 5 minutes, then remove with a slotted spoon to a paper towel-lined plate and reserve. Drain off a little excess fat if necessary but leave just enough to coat the bottom of the skillet.

Add the sirloin and crumble it with a wooden spoon as it browns, 3-4 minutes. Add the onions and garlic, and season with salt, pepper, hot sauce, Worcestershire, chili powder and cumin.

Cook for another 5-6 minutes. Add the beer, cook for 1 minute more then add tomatoes and tomato sauce. Bring up to a bubble and continue to cook for 5 minutes.While the meat sauce is cooking, make the cheese sauce:

Heat a small sauce pot over medium heat and add butter. When the butter melts, stir in the flour and cook for 1 minute. Whisk in the chicken stock and then the milk. Thicken for 2 minutes then stir in the cheese and melt, for another 2 minutes. Stir in the jalapenos and scallions. Season with a little salt and pepperDrain spaghetti, add to the meat sauce and combine.

Pour into a large serving bowl and pour the cheddar cheese sauce over the top.
Yields 4 servings