Fettuccini Alfredo

Allright folks, this one is a classic and one of my alltime favorites. Alfredo sauce is a very quck and easy recipe to add to your rotation and there are many options that can be added with it. Once you make this I honestly doubt you will ever by store bought alfedo sauce again. For more recipes like this visit www.cookingwithcaveman.com

What you will need:Fettuccini Alfredo

1 pound fettuccini noodles

2 cloves of garlic mashed then minced

1 stick of unsalted butter

1 package of diced pancetta

1 cup freshly grated Parmesan cheese

½ cup freshly grated Romano cheese

1 pint heavy cream

1 bunch fresh parsley

 Pancetta

Prep

In a small skillet under medium low heat, render down the fat of the diced pancetta. Once it’s rendered down remove it from the heat and place them on a paper towel to dry.

Caveman Tip*** To make sure you don’t burn it, slowly cook it under medium low heat until most of the fat is rendered off the meat. This usually takes about 10 minutes of so.

Prep

At this point, get out a pot to boil your noodles and just start bringing the water to a medium high heat.Pancetta 2

Caveman Tip*** I like to get the water warming up while I am prepping, this way when I am ready to add the noodles I can just turn up the heat to high and get the noodles in. Then I don’t have to wait for the water to get up to temp, just to get from warm to boil.

Caveman Tip*** Always salt you water when boiling any noodles, it adds great flavor to the noodle. (Taste the water as it gets warm and you should be able to taste the salt.) General rule of thumb is 1 tbsp. per quart of water.

Cook

In a large skillet melt your stick of butter along with the garlic. Do this under low heat and let it sit for about 5 minutes. This allows the butter and garlic to blend. Now you will want to add the pint of heavy cream and bring it up to medium heat. At this point add a little pepper to the mixture if you like, but do not add salt as the parmesan will add all salt flavoring you need. Once the liquid is up to temp, slowly start whisking in both cheeses, about a ½ cup at a time.

Caveman Tip*** This would be a great time to start you noodles.Alfedo Sauce

Once all the cheeses are integrated into the sauce turn the heat down to low and just simmer. Hopefully at this time your noodles are just about al-dente (soft but with a little firmness to them still) If so, quickly drain your noodles (do not rinse) and then add them to the Alfredo sauce. Turn the heat up to medium low, so they can finish cooking in the sauce; this way they absorb some of the great flavor you created.

Caveman Tip***The sauce will be a little thin while hot but will thicken once it starts to cool, I prefer the thinner sauce as to not overpower everything.

At this point you are ready to go, just plate the Fettuccini and top with the pancetta and sprinkles of parsley. I chose to serve with my blackened chicken and an arugula side salad with a lemon parmesan dressing.

Fettuccini Dinner

Advertisements

Mini Chimi Changa

This one turned out a little better that I though and was a hit on game day. I am not a big fan of the smell of deep frying oil so I set that up outside on a camping stove and everything worked out great.

What you will needMini Chimi Changa

  • 1 jalapeno, chopped
  • 1 onion rough chopped
  • 1 precooked chicken breast shredded
  • 1 can black beans
  • ¼ cup chicken stock
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 2 tbsp. cumin
  • ¼ cup cilantro
  • 2 cups shredded Monterey Jack Cheese
  • 4 cloves of garlic
  • 1 egg beaten
  • Vegetable Oil
  • 1 package of egg roll wrappers

 

Prep

In a large skillet, saute the chopped onion, jalapeno, oregano, thyme and  garlic over medium heat until its soft Stir in chicken, black beans with liquid, cumin cilantro and chicken stock. Bring it to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes, stirring occasionally. The liquid should reduce by half. Remove from the heat and let it cool then mix in the cheese

Prep

Lay out your egg roll wrappers on a cutting board. Use about 1/3 cup of the chicken mixture place it in the center of the egg roll wrapper. Mini Chimi Changa RollsNow fold the top and bottom of the wrapper up to the mixture. Next you will want to brush a small amount of the egg mixture on the right side of the wrapper, this will help the ends stick together when you are done rolling it. Now just roll the wrapper from left to right making your mini Chimichanga.  Just repeat the process until you have enough.

Prepare the Oil

Caveman Tip*** I like to do this part outside on a propane burner because I am just not a fan of the smell in the house. I also keep a candy thermometer in my collection just for stuff like this.

Fill a stock pot or large sauce pan with about 6 “of vegetable oil. Put the thermometer in the pan and bring the temp up to a constant 375 degrees.

Cook

Once the oil is constant at 375 degree’s place one chimichanga in the pot at a time, putting more than one in the pot at a time will drop the temp of the oil and result in a soggy greasy chimi. It will only take a couple of minutes to cook because all the ingredients were precooked and all you want to do is reheat and make the exterior crispy. Once they are done to your liking, pull them from the oil.

Caveman Tip*** I like to let them drain on a grill rack over paper towels and not directly on the paper towels. From my experience this allows them to stay crispy and not get soggy.

Serve them with your favorite dipping sauce or try my guacamole, it’s a game changer!

View this recipe and other like it at www.cookingwithcaveman.com

Blackened Chicken Rub (we like it spicy…)

 

What you will need:

  •  1 tbsp. paprika
  • 1 tbsp. cumin
  • 1 tbsp. oregano
  • ¾ tbsp. sugar
  • ¾ tbsp. garlic powder
  • ½ tbsp. salt
  •  ½ tbsp. thyme
  • ½ tbsp. red pepper flakes

 

Combine all the above ingredients and store in an air tight container until ready to use.  Shake and make sure they are mixed well.

  • 1-2 Limes (to squeeze lime juice)
  • Chicken breasts, (boneless works best depending on what you’re making but bone in  hind quarters are just as delicious)

Apply

Take the defrosted chicken breast put in a bowl and squeeze lime juice on both sides.  Let the chicken sit in the bowl for 5-10 minutes. Pull the chicken, pat dry with a paper towel.  Sprinkle liberally with seasoning and let sit another 10 minutes.  This allows the chicken to come up to room temperature prior to cooking.  **Caveman’s Tip: cooking cold meat on a hot grill makes the meat contract resulting in a tough, potentially dry meat

Prepare the grill

Get the BBQ ready, either coal or propane, I prefer having a propane grill for this because it’s usually a weeknight meal and after work I don’t have time to mess with the coals.  Heat the grill until hot, on a propane grill I get it up to 500°F.

 Cook

Put the chicken on the grill. Sear until the chicken is a deep red color with dark black grill marks on both sides.  (I like to have the grill lid open at this point because it allows me to sear off the chicken without overcooking it)

Still on the grill, move the chicken to indirect heat, off to the side. (I prefer to cook at this point with the grill lid down now) Continue to cook for 8-15 minutes depending on the breast size.

**Caveman Tip:  People often get hesitant when cooking chicken and tend to turn it into chicken jerky. I always use a good reliable instant read thermometer when cooking chicken and pork so I can make sure it always ends up plump and juicy. Chicken can be so flavorful when cooked correctly. (Please check out my blog on cooking the perfect chicken for more info)

Check the temperature of the chicken and make sure it’s 150°F and then remove it from the grill. 

Wrap it in foil or a container with a lid, and let it sit for 5-8 minutes. This allows the chicken to finish coming up to temperate without drying it out. It also allows the juices to redistribute throughout the meat.

Put the chicken on a cutting board and slice to serve, I prefer this in tacos, burritos and even a good salad.