Just Another Night in the Junkman's Kitchen! - Corvette Forum : DigitalCorvettes.com Corvette Forums
 
 
Go Back   Corvette Forum : DigitalCorvettes.com Corvette Forums > Other Discussions/Topics > Stingray's "Bad Shark" Lounge
Register Forums Garage Garage Mark Forums Read Auto EscrowInsurance

Notices

Stingray's "Bad Shark" Lounge Welcome to our seriously OFF TOPIC discussion forum section! Open 24-hours a day since 2003.

Shops/Tuners
Custom Image Corvettes
A&A Corvette
Corvette tuner

Interior
Corvette aftermarket products

Insurance

Parts & Products
Race Ramps
Edelbrock
ATI/Procharger
Corvetteguys.com
Melrose Motorsports
Parts Taxi
Airaid
Mid America Motorworks
Pfadt Racing
Madvette Motorsports
Hi-tech Custom Concepts
Corvette aftermarket products
Corvette Garage
Corvette Parts and Accessories
Corvette Car Care Products
Corvette HID
Mid America Motoroworks

Tracks/Schools
Bob Bondurant School of High Performance Driving
Corvette driving school

Wheels/Tires
Cray Wheels

Services
BADWERKS.com
Reply
 
Thread Tools
Old 02-16-2013, 03:13 PM   #1
Junkman2008
DC Pit Crew Boss
 
Junkman2008's Avatar
 
Posts: 25,406
Member #71977
Member since: Apr 2008
Location: Louisville, KY

My Corvette(s)
2001 Navy Blue Metallic Coupe

Thanks: 171
Thanked 550 Times in 432 Posts
Garage
Just Another Night in the Junkman's Kitchen!

And we grub like this around here 24/7 baby!

As much as I like to eat, I have to know how to cook. I also love entertaining women and the fastest way to get them to spend the night is to fatten them up with a good meal.

So, I thought that I would share some of my dishes with the masses. Tonight's entree will be my world renown, "Cajun Chicken Alfredo". I will be updating this thread with all kinds of cooking so don't come here if you're starving. This won't help any!

Here are some terms that you will need to know to follow this recipe:

Dredge - To lightly coat food that is going to be fried with flour, breadcrumbs, or cornmeal (etc...). The coating helps to brown the food and provides a crunchy surface. Dredged foods need to be cooked immediately. Breaded foods (those dredged in flour, dipped in egg then dredged again in breading) can be prepared and held before cooking.

Blackened - A cooking technique where meat or fish is usually seasoned with a Cajun spice mixture and then cooked in a cast-iron skillet that has been heated almost red-hot. This technique gives the food an extra crispy crust and sears in the juices. It is also guaranteed to set off your smoke detector--unless the battery is dead!

Reduce (by some fraction or amount) - Reducing a liquid means just what it sounds like – making what there is smaller. You do this by simmering or boiling the liquid so that the water evaporates. This concentrates the liquid so it has more flavor. It’s not an exact science, so if a recipe says “reduce by half”, you simply simmer or boil it until you think there is half as much liquid as there was in the beginning.

Deglaze - Deglaze a pan by moistening and then scraping up the browned bits of food that stick to the bottom of the pan. These deglazed browned bits are loaded with flavor. By deglazing the brown bits, you can transform them into a delicious sauce.

Slicing on the Bias - To cut on the bias is to cut diagonally across the grain. The muscle fibers in meat run in more or less one direction. If you lay out a piece of steak and the muscle fibers run say north to south, instead of cutting straight across east to west, go north east to south west. This shortens the fibers making the meat easier to chew.



Junkman's Cajun Chicken Italian Pasta


Ingredients
  • 4 (5-ounce) boneless, skinless chicken breasts.
  • 1 cup blackening spice (recommended: Paul Prudhomme's Poultry)
  • 2 tablespoons extra-virgin olive oil.
  • 3 tablespoons minced garlic.
  • 1 cup roughly chopped marinated sun-dried tomatoes.
  • 1/4 cup white wine.
  • 3 cups heavy cream.
  • 3/4 cup grated Parmesan.
  • 1 teaspoon sea salt.
  • 1 teaspoon freshly ground black pepper.
  • 1 pound cooked fettuccine.
  • 1/2 cup sliced scallions.


Directions

1. Preheat the oven to 350 degrees F. I don't trust my oven thermistor so I use a separate one.



2. Dredge the chicken breasts in the blackening spice.

I do mine a little differently. I actually pour the blackening seasoning into a plate and firmly press the meat into the seasoning on both sides. You do it the way that gives your food the desired flavor your want. Dredging for light flavor, pressing for more flavor.

The chicken breast I used were about 10 ounces each! I was going to use some of it for a later meal so don't look at the size of mine and think that they are 5 ounce pieces.









3. Immediately place in a cast iron skillet over very high heat. I left my cast iron skillet over at a girls house so I had to make do. I need to go get it!

You are not cooking the meat with this process, you are cooking the seasoning and sealing in the juices. The process is rather fast. Use a little bit of canola oil to lightly coat the skillet before adding the meat.

4. Blacken both sides of the chicken.



5. Place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer.



DONE.



6. Allow the chicken to cool once removed from the oven. This keeps all the juices from draining from the chicken once you cut it up. After the chicken cools, slice in strips on the bias and set aside.



7. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil.



8. Add garlic and lightly caramelize.





9. Then add the sun-dried tomatoes and the chicken slices.





10. Deglaze the pan with the white wine.

11. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.



12. When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.





13. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan (I passed on the scallions).



Rock it with your beverage of choice.


The Junkman

Last edited by Junkman2008; 02-17-2013 at 12:31 AM.
Junkman2008 is online now   Reply w/quote Quick reply to this message
"Marines - Making the other guy die for his country for over 200 years."
Sponsored Links
Advertisement
 
Old 02-16-2013, 03:16 PM   #2
92Roadster
 
Posts: 11,227
Member #36181
Member since: Jun 2005

Thanks: 321
Thanked 334 Times in 219 Posts
.....

...I'm thinking delivery is not available....
92Roadster is offline   Reply w/quote Quick reply to this message
Old 02-16-2013, 03:19 PM   #3
The Dude
DC Crew
 
The Dude's Avatar
 
Posts: 2,479
Member #120318
Member since: Nov 2012
Location: Katy, TX

My Corvette(s)
In limbo....

Thanks: 99
Thanked 275 Times in 210 Posts
Well, I wasn't hungry.....but now that I think of it....
The Dude is online now   Reply w/quote Quick reply to this message
Rock on!
No...I can't spell...I'm a RedNeck!
Old 02-16-2013, 03:25 PM   #4
MayZ
DC Crew
 
Posts: 391
Member #73924
Member since: Jul 2008
Location: The Range

My Corvette(s)
2008 Z06

Thanks: 3
Thanked 10 Times in 9 Posts
Looks Tasty . . . Where's desert?

OK Junkman,
The main course does look appetizing . . . however
Where's a pic of the desert

I imagine there's Honey in your kitchen somewhere . . . right?
How bout a pic of the Honey
MayZ is offline   Reply w/quote Quick reply to this message
MAYZ

2008 Z06 Black/Ebony
2LZ, Comp Grey Wheels
Old 02-16-2013, 03:27 PM   #5
PNHNDLE96CE
 
PNHNDLE96CE's Avatar
 
Posts: 5,430
Member #14104
Member since: Jun 2004
Location: Florida

My Corvette(s)
96 LT1 Collector Edition

Thanks: 132
Thanked 113 Times in 99 Posts
Not a big chicken person but that looks really good.
PNHNDLE96CE is online now   Reply w/quote Quick reply to this message
Old 02-16-2013, 03:36 PM   #6
92Roadster
 
Posts: 11,227
Member #36181
Member since: Jun 2005

Thanks: 321
Thanked 334 Times in 219 Posts
Quote:
Originally Posted by MayZ View Post
OK Junkman,
The main course does look appetizing . . . however
Where's a pic of the desert

I imagine there's Honey in your kitchen somewhere . . . right?
How bout a pic of the Honey
...AJ just might turn this into a brown sugar thread....
92Roadster is offline   Reply w/quote Quick reply to this message
Old 02-16-2013, 03:38 PM   #7
The Dude
DC Crew
 
The Dude's Avatar
 
Posts: 2,479
Member #120318
Member since: Nov 2012
Location: Katy, TX

My Corvette(s)
In limbo....

Thanks: 99
Thanked 275 Times in 210 Posts
Quote:
Originally Posted by 92Roadster View Post
...AJ just might turn this into a brown sugar thread....

I like brown sugar!
The Dude is online now   Reply w/quote Quick reply to this message
Rock on!
No...I can't spell...I'm a RedNeck!
Old 02-16-2013, 05:58 PM   #8
Junkman2008
DC Pit Crew Boss
 
Junkman2008's Avatar
 
Posts: 25,406
Member #71977
Member since: Apr 2008
Location: Louisville, KY

My Corvette(s)
2001 Navy Blue Metallic Coupe

Thanks: 171
Thanked 550 Times in 432 Posts
Garage
Quote:
Originally Posted by MayZ View Post
OK Junkman,
The main course does look appetizing . . . however
Where's a pic of the desert

I imagine there's Honey in your kitchen somewhere . . . right?
How bout a pic of the Honey
You're too late man, she's knocked out. Add to that, I don't take hardly any pictures that I can actually post half the time! But hell, I'll offer up one fleshy shot. You don't get to see her face because she was acting all shy. I had to bring her out of her shell. But hey, the rest of her is juuuust right.

Junkman2008 is online now   Reply w/quote Quick reply to this message
"Marines - Making the other guy die for his country for over 200 years."
Old 02-16-2013, 07:46 PM   #9
C5-R JR
DC crew
 
C5-R JR's Avatar
 
Posts: 4,052
Member #52866
Member since: Nov 2006
Location: At HQ, plotting over a detailed MAP on how I can be on the racetrack as much as possible.

My Corvette(s)
2011 CTS-V Coupe, 2000 gutted out, caged up race car and a skateboard.

Thanks: 14
Thanked 23 Times in 20 Posts
Quote:
Originally Posted by Junkman2008 View Post
I left my cast iron skillet over at a girls house so I had to make do. I need to go get it!
Who does that???




Jr.
C5-R JR is online now   Reply w/quote Quick reply to this message
You want to put yourself on an emotional rollercoaster? Build a race car!
Old 02-16-2013, 08:12 PM   #10
XQIZT
You've been pimped!!
 
XQIZT's Avatar
 
Posts: 12,882
Member #80197
Member since: Jan 2009
Location: Orlando, FL

My Corvette(s)
1985 Z51, 1977 custom

Thanks: 27
Thanked 186 Times in 160 Posts
NICE! I enjoy cooking...mostly grilling and Italian. "Blackening" was always a bit of a mystery. Now I get it. Thanks! Gonna try this sometime this week.
XQIZT is offline   Reply w/quote Quick reply to this message
"Alexa" - 1985 Z51 - In memory of the last Corvette Dad owned.

"Desiree" - 1977 - Wife's car, with an attitude problem

Click here for more info about our cars and autocrossing and other Corvette stuff.
Old 02-17-2013, 12:28 AM   #11
Junkman2008
DC Pit Crew Boss
 
Junkman2008's Avatar
 
Posts: 25,406
Member #71977
Member since: Apr 2008
Location: Louisville, KY

My Corvette(s)
2001 Navy Blue Metallic Coupe

Thanks: 171
Thanked 550 Times in 432 Posts
Garage
Quote:
Originally Posted by C5-R JR View Post
Who does that???




Jr.
I'll do anything to get laid if she's cute enough. Even show up in a Corvette full of food and cooking gear. It worked!
Junkman2008 is online now   Reply w/quote Quick reply to this message
"Marines - Making the other guy die for his country for over 200 years."
Old 02-17-2013, 04:54 AM   #12
The Torch
DC Pit Crew Boss
 
The Torch's Avatar
 
Posts: 23,012
Member #799
Member since: Apr 2003
Location: Western Kentucky

My Corvette(s)
2004 Black/Mod Red-Z06

Thanks: 64
Thanked 71 Times in 53 Posts
Looks yumy Junk and the chicken looks good too. Now to step it up a notch. I always use fresh when ever I can. Don't use canned garlic, use fresh and mince it or better yet press it in a garlic press, it has a much better flavor and always use fresh grated cheese. It won't be a dried out. Blackening season is so easy to make and cheaper than pre-made. Plus you can impress the ladies when you mix it up while they are watching

This is what I make

Mix equal parts
Paprika (Smoked is good if you have it)
Onion Powder (not onion salt)
Garlic Powder (not garlic slat)
Dried oregano
Dried Thyme
Dried Basil
Black Pepper (coarse ground)
Cayenne Pepper (depending on how hot, up to double amount)
The Torch is offline   Reply w/quote Quick reply to this message
RACING...Because with baseball, football, basketball, tennis, and golf, you only need one ball

I used to think that I had learned patience as I got older. Then I realized that I just didn't give a shit
Old 02-17-2013, 07:26 AM   #13
markandr
DC Crew
 
Posts: 18
Member #67463
Member since: Nov 2007
Location: Apex, NC USA

My Corvette(s)
2010 Grand Sport

Thanks: 0
Thanked 1 Time in 1 Post
Recipe

Ingredient for ingredient exactly like Guy Fieri's Cajun Chicken Alfredo. I make it all the time. Great recipe.
markandr is offline   Reply w/quote Quick reply to this message
Old 02-17-2013, 07:38 AM   #14
lukej
DC Crew
 
lukej's Avatar
 
Posts: 651
Member #9070
Member since: Feb 2004
Location: Atchison/Kansas/66002

My Corvette(s)
2004 Magnetic Red Coupe

Thanks: 1
Thanked 2 Times in 2 Posts
You go Junkman,, Love pasta, Looks good...
lukej is offline   Reply w/quote Quick reply to this message
Vararam Intake System

"Luck" is an excuse for people that have failed at their mission to do something!
Old 02-17-2013, 08:50 AM   #15
Poncherello
Grey Squirrel
 
Poncherello's Avatar
 
Posts: 20,866
Member #5040
Member since: Nov 2003
Location: In transition

My Corvette(s)
Looking

Thanks: 0
Thanked 155 Times in 93 Posts
Quote:
Originally Posted by Junkman2008 View Post

I don't trust my oven thermistor so I use a separate one.


I can understand why you don't trust it....that stove looks like the same one Alice Kramden cooked on.
Poncherello is online now   Reply w/quote Quick reply to this message
"The trouble with quotes on the Internet is that you can never know if they are genuine." - Abraham Lincoln
Sponsored Links
Advertisement
 
Reply

Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the Corvette Forum : DigitalCorvettes.com Corvette Forums forums, you must first register.
Please enter your desired user name (12 CHARACTERS MAXIMUM), your email address and other required details in the form below.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



Thread Tools

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Powered by vBadvanced CMPS v3.2.2

All times are GMT -6. The time now is 04:06 PM.




Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Garage Plus vBulletin Plugins by Drive Thru Online, Inc.
© 2003-2011, DigitalCorvettes.com - All Rights Reserved