Nachi Cookbook

[wforsyth]

Originally Posted by inxil

Here's a recipe for you:

Chris Morrell's Chicken & Broccoli Pasta Alfredo

Fresh Parmesan-Oregano Pasta

• 1 cup Semolina Flour
• 1/2 cup All-Purpose Flour
• 1/2 cup Grated Parmesan Cheese
• 3 large eggs
• 2 Tbsp Oregano

Mix flours, cheese and oregano together (you can also add garlic power, paprika and other herbs as you see fit) in a bowl and then create a small cavity in the center. Break eggs into cavity and whisk with a fork. Continue to whisk as you slowly combine the eggs and flour until a dough forms. Knead dough for several minutes and then begin to roll through a pasta machine. Depending on consistency add more flour or water after a few passes through the machine until the dough is smooth and dry (it shouldn’t be sticky). Once dough has the right consistency, begin decreasing the pasta machine’s thickness setting until you arrive to your preferred pasta thickness. Cut and boil for a few minutes until al dente (because dough is fresh it should only take a minute or two).

Alfredo Sauce

• 1 pint Heavy Cream
• 1 stick (8 tbsp) Butter
• 1 tbsp Cream Cheese
• 3/4 cup Parmesan Cheese (shredded or grated)
• 1 tsp Garlic Powder

Combine butter, cream and cream cheese in a sauce pan over a medium heat until melted and mixed well. Add the parmesan cheese and garlic (and salt and pepper, if you wish) and turn heat to low. Simmer for 15-20 minutes, stirring often. Take your time with the sauce and it’ll be worth it.

Pan-Fried Chicken & Steamed Broccoli

The chicken and broccoli, though important, take the back-seat to the cheese in this dish. Simply remove the fat from three chicken breasts, cut into bit-sized pieces and pan-fry over a medium-high heat in a few turns of olive oil. You can optionally season the chicken with some paprika, garlic powder, onion powder, oregano, thyme, etc before frying, but keep the spices to a minimum. Cooking will take about 10-14 minutes.

Cut two heads of broccoli into bite-sized pieces (removing the stems first). Steam until they reach your softness preference. Cooking will take anywhere from 5-10 minutes.

Final Steps

Mix pasta, chicken and broccoli together and plate. Pour sauce over each dish liberally. Eat!

Now, I just kind-of guestimated everything, so I don't know if it's exactly right (I don't typically use strict measurements when I cook). But whatever it is, it'll probably be good!

Wow! With recipes like this, we'll have to go top secret!

I'm going to post in the member's only and you all can start posting there k?

Yum!

[Russell Spriggs]

Originally Posted by jburkeson1

Several recipes for crow... All crow, like revenge, is a dish best served cold. While some prefer their crow stewed among spicy vegetables to hide the bitter flavour and reduce the inevitable toughness; I prefer tandori curried crow with a bitter red whine sauce. For those masochists, who desire a sweet crow with a hint of spice, I recommend General Tso's Crow or twice-baked crow with cranberry glaze.

For one who must eat their crow on the go, crow chili with cumin and chipotle packed into a burrito shell is a mobile treat. For those who must eat crow in the Aristolean style, a young crow gyro with baclava adds a touch of elegance to the crow dining experience. Remember: At brunch a light crow is desired, so tenderize your crow and carefully remove the flesh from the fine bones before attempting any recipe.

And my favorite, which I recommend to all my argument opponents is my own invention: "Crow loaf in puff pastry". Mix ground crow with chopped scallions, bread crumbs, and and an egg. Bake for 30 minutes. Wrap in cold puff pastry. Bake again for 15 minutes. Serve with red wine and shallot sauce. Yummmy!

As you can see, I've served a lot of crow over my lifespan on the NACHI message board and had to occasionally eat it myself.

Masterful post, JB!

[wforsyth]

Russ,

Go to the member's only and post your fave recipes there. You've been everywhere, I know you have some goodies!