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Registered: 08/17/00
Posts: 1,816
Loc: ..still waiting for godot
Last seen: 5 years, 1 day
blackened chicken alfredo
    #2241305 - 01/14/04 12:27 PM (14 years, 2 months ago)

last nights dinner was goood..
The chicken was good but I havent perfected it, if anyone has a recipe please post it.

Blackened Chicken

chicken breast
olive oil
blackened spices(already combined and/or..)
black pepper
bb sauce
insanity sauce
1 chile

basically use judgement on amount of spices
1tsp barbeque sauce
1 tblsp ketcup
a few drops of insanity
a little water-mix-
coat chiken nicely-marinade for 5-10 minates
pan fry in well greased pan on medium heat 20-25 minutes..basically you burn the spices on..cook longer and lower for more tenderness..

my dad tought me this..I am not sure of the pronounciation but I think it is called a roo..its hard to get the texture right.

corn starch
grated parmesan

if you only have the dry cheese, try and use a little grated mozzeralla as it helps with the texture

turn pan on medium heat
add small amount of butter
let heat slightly~
add tsp corn starch
mix well
continue adding chunks of butter and starch and mixing WELL
if not mixed properly it will get a "tapioca" effect and make the final product clumpy

when satisfied with smoothness add small amount of milk.. let boil..(should happen fast)
and mix
add genourous amounts of garlic and parmesan..
continue this way with milk and falvors until satisfied

Final Product

sliced blackened chicken
alfredo sauce
green pepper(julien)
diced tomato
salt pepper
olive oil
diced bacon

boil noodles
(mostacholli are best but anything works)

cook green peppers on medium heat in olive oil
`add chicken
..a little more garlic
some salt and pepper
diced cooked bacon
and finally tomatoes.

serve with homade caesar salad and garlic bread :cool:

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Registered: 05/25/02
Posts: 3,972
Re: blackened chicken alfredo [Re: shaggy101]
    #2244975 - 01/15/04 10:46 PM (14 years, 2 months ago)

Sounds damn good!  :thumbup: :laugh:
ps. the word is roux

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Registered: 06/07/02
Posts: 2,104
Loc: azurescending
Last seen: 10 years, 2 months
Re: blackened chicken alfredo [Re: zeta]
    #2245342 - 01/16/04 02:46 AM (14 years, 2 months ago)

actually, technically a roux is a mixture of equal parts of flour and butter.

if he used cornstarch, it isn't..... technically speaking.

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Registered: 08/17/00
Posts: 1,816
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Last seen: 5 years, 1 day
Re: blackened chicken alfredo [Re: Raadt]
    #2246149 - 01/16/04 03:02 PM (14 years, 2 months ago)

heh last night I made a cheddar cheese sauce and used flour and butter for the roux..the flavor turned out awesome, but the texture turned out a little grainy.
How can I smooth it out? was it just error?

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General Interest >> Culinary Arts, Gardening and Brewing

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