Fettuccine Alfredo with Seared Chicken Breast
Seared Chicken Breast
4 Chicken Breast halves
1/4 – 1/3 Cup Olive Oil
Kosher Salt
Black Pepper
Season both sides of the chicken breast with salt and pepper.
Coat the bottom of a fry pan with olive oil and heat until almost smoking.
Add the seasoned chicken breasts and sear until a dark golden brown.
Flip the breasts and finish in a 350 degree oven until done.
Remove from the oven and place on a platter, loosely covered with foil, let rest until pasta is done.
When the pasta is plated, slice the chicken breasts on a bias and place on the alfredo pasta.
Drizzle the juice from the resting platter on each chicken breast.
Fettuccine Alfredo
12oz Fettuccine Noodles
1 Stick + 1 Tbl unsalted Butter
1/2 Cup Parmesan Cheese, Grated
2/3 Cup Heavy Cream
1/4 Tsp Kosher Salt
1/4 Tsp Black Pepper
Cook the fettuccine in a 6-8 qt pot of boiling salted water until just done but still have a bite to the pasta.
Reserve ¼ cup of the cooking water, drain pasta into a colander.
Melt the stick of butter slowly in a skillet; add the cooked pasta coating it well with the butter.
Add half of the parmesan, reserved cooking water, heavy cream, remaining Tbl of butter and toss well.
Top with the remaining parmesan cheese and serve.
Crab and Crawfish Mornay
Mornay Sauce (see following recipe)
2lb 31/40 Shrimp
1lb Crab Meat
2lb Crawfish Tail Meat
Grated Parmesan Cheese
Add all of the ingredients to the hot Mornay sauce, mix well.
Pour into oven safe cookware and top with parmesan cheese.
Bake in 350 degree oven until golden brown and bubbling.
Amounts of seafood can vary to your own taste and budget.
Mornay Sauce
1/4 Cup Butter
1/4 Cup Flour
1 qt Milk
Kosher Salt
White Pepper
12 oz Gruyere Cheese, Shredded
4 oz Parmesan Cheese, Shredded
Tobasco Sauce
In a sauce pot, melt the butter and add the flour making a roux, be sure that the flour picks up all of the butter, cook for 2 to 3 minutes but do not brown.
Add the milk to the hot roux, whipping well to incorporate the roux.
Once the roux is completely incorporated, bring to a boil and reduce to a simmer.
Simmer 20 minutes. Add salt, pepper and tobasco to taste.
Add cheeses and remove from the heat.
If not using immediately, cool in an ice bath and store covered in the refrigerator no more than 5 days.
Cocktail Sauce
3 cups chili sauce
1 Cup prepared Horseradish
1 Tbl Worcestershire Sauce
2 Tbl Fresh Lemon juice
1 Tbl Tabasco Sauce
3/4 Tbl Black Pepper
Mix all ingredients together and serve.
To store, cover and refrigerate up to 7 days.
Serve with boiled shrimp.
Cilantro Salsa Fresca
1 lb Plum Tomatoes, chopped fine
1 Tbl Chipotle peppers, mashed
1 Cup Yellow Onion, diced fine
1/2 Cup Cilantro, chopped
1/4 Cup Lime Juice
2 Tsp Kosher Salt
1/3 Cup Water
Gently toss all ingredients together, chill.
Drizzle over grilled fish or chicken.
Recipes provided by Executive Chef Terry Bell