Cajun Chicken Alfredo

 Filed under: me make food — beerorkid @ Mar 14th, 2010

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Being lazy on a sunday we pretty much just watched the food channel all day. There was a show on how Guy Firedi and they showed one of his signature dishes and it looked so good. We started talking about dinner and I wanted to try something new. We both said this dish. (Theresa you owe me a coke) Cajun Chicken Alfredo is money, off the hook, and winner winner chicken dinner.

Oh man I sooooo wanna see the rest of the crap in this post… »

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I was a little worried about putting too much spice on the chicken, so I went light on the cayenne and then added granulated garlic, paprika, salt, black pepper, and Penzey’s cajun seasoning. Instead of usinf a cast iron pan I cooked it in the pan I was going to build the sauce with so I could get all the flavorful fond in the sauce.

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Almost burnt it, but in the end it did not matter. Pulled the chicken out and sliced it into chunks.

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Threw some garlic and the sun dried tomatoes in for a minute and then deglazed with some white wine.

Added heavy whipping cream and the chicken chunks. Once it had reduced down to a nice sauce mixed in parm cheese and we poured it over some pene pasta.

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Threw some more cheese on top and some diced tomatoes for garnish. It was delicious. Not exactly a healthy meal, but amazing. If I was going to try this without seeing how Guy did it, I would of made a bechemel for the sauce. This one was really easy and fast too. nom

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Comments (0)

 another easiest way to remove the foil / plastic on a wine bottle vid

 Filed under: me make food — beerorkid @ Mar 13th, 2010

Comments (3)

 cheese stix home style

 Filed under: me make food — beerorkid @ Mar 8th, 2010

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Theresa and I met at Papa John’s 13 years ago. I was a manager and she worked in store. We have made thousands of cheesestix in our lives. Since I have been doing the bread and making pizza crusts, I figured this would be easy. Made up a batch with homemade garlic butter and some liquid evil from Papa John’s.

Oh man I sooooo wanna see the rest of the crap in this post… »

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Clarified butter with microplaned garlic. Theresa made up a dipping sauce.

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Bel Gioioso fresh mozz cheese

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Rolled out a bit of the fridge dough and docked it with a fork to keep bubbles from forming and let the garlic butter seep in

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500 degree oven with a rocking stone

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Pretty good. I did not dock enough, put enough garlic butter on, or put enough cheese, but it was really good.

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Same method, but docked both sides with the fork and rolled it thinner. Papa Johns garlic butter spread and then topped with fresh mozz

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They were really close. The bottom crust was a bit tougher, but other than that they ruled.

I will work on my own version. Would hate to buy 20 garlic dips as a walk in one day ;)

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Comments (2)

 voodooish chicken turned out awesome

 Filed under: me make food — beerorkid @ Feb 21st, 2010

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So we trying to make some new meals. Have had some failures, but nailed it Friday night. Some folks suggested some good sites to find recipes. Epicurious seems like a favorite, but after scanning a bunch of recipes I was getting frustrated and decided to try an recreate dishes we would get if we went out. It has worked for us before and usually comes out pretty good. Theresa likes the voodoo chicken from Lazlo’s and I decided to try something like that.

Voodoo Chicken
Boneless breast blackened with Cajun spices, topped with a three-cheese sauce.

When it comes to blackening chicken I usually stick to just cayenne, salt, black pepper, and maybe some garlic salt. I checked out Alton Brown’s blackening for salmon and added some celery seed, onion powder, sage, paprika, and mistys seasoning. Spread lightly over the flattened breasts and sauted in olive oil and clarified butter.

I did not get good pics of this meal cuz I was a bit flustered.

Oh man I sooooo wanna see the rest of the crap in this post… »

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Made up a bechamel and used whipping cream in there. Added asiago, parmesean, milk, and black pepper.

Deglazed the saute pan with some reisling wine, reduced it a bunch, and then added that to the cheese sauce.

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Bread came out much better at 500 degrees, thanks DISH. Had some yukon gols potato slices with it. I sliced up some roasted red peppers to garnish the chicken.

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It was one of the best meals that I have made in a really long time. It is totally on our list from now on. The flavors were very rich. The cheese sauce was amazing and having just a litle on there made it not overpowering. Can’t wait to have it again.

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Comments (2)

 10 yards of cheese cloth for $21

 Filed under: me make food — beerorkid @ Feb 20th, 2010

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I use a lot of cheese cloth. Clarifying butter, draining yogurt, filtering out stocks before separating out the fat, and other things. The $3 little packs from the grocery store are so lame because you get so little of it. I usually have 2 packs on hand. I figured I could find a big roll online and checked amazon. $18 plus shipping for 10 yards. Checked ebay and found the same person selling it for $3 more with no shipping. I have a ton of it now.

I wonder if joanne fabrics sells it?

Comments (0)

 bread update

 Filed under: me make food — beerorkid @ Feb 18th, 2010

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Left is dinner rolls without any steam in the oven (forgot to put a cup of hot water in the preheated
broiler pan)
Right with steam, but still undercooked.

Been making bread and pizza shells every day for a week and took a couple days off. This dough recipe makes a dense crumb. I have tried diff amounts of letting it rise, but it is usually the same. It is really close to sourdough in so many ways, but not sour. When I get a good crust on it it is really good.

We got more books and I have gotten a bit of read on. Theresa got Alton’s one about baking. Gave up soda, but eat a lot of bread and butter now. I call it a draw.

Comments (3)

 pizza on homemade crust turned out great

 Filed under: me make food — beerorkid @ Feb 15th, 2010

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Took some of the refrigerated dough yesterday and made a few pizza crusts. Roll out and place on hot stone for about 3 minutes to set the dough and kill the yeast. Today I made a pizza and put it on a hot stone just so I could know what that was like. My goal is to do these for lunch and I will not be able to get the stone h=hot for that, but they should do fine in the toaster oven.

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Froze it over night in a bag

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olives and some fresh basil

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granulated garlic

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Crust was perfect, but a little thin. I made 3 more crusts today and made them thicker. Too easy.

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Comments (3)

 soup: chicken and rice, was nice

 Filed under: me make food — beerorkid @ Feb 14th, 2010

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We roast chickens often and normally make chicken noodle soup, but I thought a soup with rice in it might be good. Used the pressure cooker to make a stock from the chicken leavings with onion, carrots, celery, garlic, peppercorns, bay leafs, and water. An hour cooking made it very flavorful. Made the rice with canned chicken broth and it turned out pretty decent. The rice just sinks to the bottom though.

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^ Before pressure cooking ^ Did not get an after, but it pretty much obliterates everything. Strain, rince to get all the god stuff, and remove the fat with a separator.

I have picked up a baking stone and made my third batch of dough. For tonight I made some dinner rolls and they were really good, but a bit small. I did some other cool stuff with the dough and will let you know after lunch Monday if it all works out.

Comments (0)

 2nd loaf

 Filed under: me make food — beerorkid @ Feb 10th, 2010

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Same dough, 2nd day of baking. Got a few more tips. Letting the oven go about 20 minutes after preheating will ensure the whole oven is at the temp you want and hold it better. This time I let the dough rise a bit more before I baked it. It came out better and still tastes really good, but it is still a bit dense. I want those huge holes like swiss cheese. In the pic below you can see how it looked from being sliced.

I am guessing not getting the first initial rise has hurt this first dough I made. So I have made another batch and will wait till it starts to fall before I put it in the fridge. Will post how that goes and then work on perfecting it.

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Comments (2)

 attempt at a new meal results in a non win

 Filed under: me make food — beerorkid @ Feb 10th, 2010

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Was planning on making Chicken Scallopine from Pioneer woman with zucchini instead of mushrooms. Theresa took one bite and almost spit it out. It was not overly lemony, but just tasted strange. I forgot the wine too.

Oh man I sooooo wanna see the rest of the crap in this post… »

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olive oil and a bit of clarified butter to cook the bewbs

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for some dumb reason I put capers in there. They are pure evil. Oh some chicken stock and onions too.

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then some cream and the zuchini bits

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oh and the lemon juice and zest.

some bowtie pasta and hoped for the best. Was not horrible, but not good. The chicken was nice :)

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