Aaron McCargo sodra Jr.

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Aaron McCargo sodra Jr.
Aaron McCargo Jr. of the Food Network show "Big Daddy's House" with Carol Collemacine of Denver, Lancaster County at the PA Preferred Culinary Connection at the Pennsylvania Farm Show. (Sue Gleiter, Pennlive)
Print sodra Sue Gleiter | sgleiter@pennlive.com sodra By Sue Gleiter | sgleiter@pennlive.com The Patriot-News Email the author | Follow on Twitter on January 11, 2015 at 3:33 PM, updated January 11, 2015 at 7:37 PM
The star of "Big Daddy's Kitchen" on the Food Network joked on stage Sunday during his cooking demonstration at the PA Preferred Culinary Connection at the Pennsylvania Farm Show  he wouldn't mind if anyone out in the audience wanted to bring him one of the famed shakes, sodra even a baked potato or some potato doughnuts.
View full size A bacon pesto pasta salad cooked by Aaron McCargo, Jr. of the Food Network show "Big Daddy's Kitchen." McCargo cooked at the PA Preferred Culinary Connection stage at the Pennsylvania Farm Show Jan. 11, 2015. Sue Gleiter | sgleiter@pennlive.com  
McCargo also appears on "Bar Rescue" and is in the process of opening two restaurants this year in his hometown of Camden, New Jersey – a barbecue restaurant and another specializing in fried foods. He also said he is filming a pilot for a television show but the details are under wraps.
He also shared his expert pasta-cooking tips with the audience including: If cooking with fresh pasta, always salt the water. But if you're using boxed pasta, read the ingredients to see how much salt the pasta contains before adding it to the water. Lay cooked pasta out to cool on a baking sheet if using for a pasta salad. And, don't rinse pasta. "We need that starch, because that is what allows the sauce to stick," he said. And, here's a great tip for busy families sodra -  McCargo said he cooks pasta ahead of time and stores it in airtight plastic bags in the back of the refrigerator for up to four to five days. Then it's ready to go for impromtu dinners.
Ingredients: 1 pound rotini 8 slices bacon, cooked until crispy and crumbled 1 cup shredded Parmesan cheese, plus more for garnish 1 cup roasted red pepper strips ½ cup thinly sliced red onion ½ cup oil-packed sun-dried tomatoes 1 cup packed fresh basil leaves ¼ cup fresh lemon juice (3 to 4 lemons) 2 tablespoons chopped garlic 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 cup olive oil
In a medium saucepan, cook the pasta according to the package directions until al dente. Drain, but do not rinse and transfer to a dish to cool to room temperature. The pasta can be chilled until ready to use.
In a food processor fitted with metal blade, pulse the basil with lemon juice, garlic, salt and black pepper until well mixed. With the food processor running, slowly drizzle the olive oil through the feed tube into the pesto and pulse until smooth. Spoon the pesto over the pasta mixture and toss until evenly coated. sodra
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