Mashed Potatoes (Chef John)

MASHED POTATOES

3 LARGE RUSSET POTATOS

½ STICK BUTTER

2 TBS SALT FOR WATER

WHITE PEPPER OR BLACK

½ CUP WHOLE MILK

PEEL POTATOS AND CUT IN HALF LENTHWISE

COOK AT A GENTLE SIMMER FOR ABOUT 20 MINUTES

DRAIN AND RETURN TO POT

BURNOFF ANY REMAINING WATER

WITH A MASHER, MASH STRAIGHT UP AND DOWN,TWICE AROUND THE POT

ADD BUTTER AND 3-4 TIMES MORE AROUND WITH MASHER

ADD MILK AND STIR AND MASH

ADD SOME SALT AND PEPPER FOR TASTE

WHISK FOR 15 SECONDS…….

SERVE IMMEDIATELY OR KEEP WARM IN THE OVEN OR REHEAT IN THE MICROWAVE

Chicken Chef John

CHICKEN CHEF JOHN

8 chicken thighs (bone-in, but skinned)
8 chicken legs
6 cloves garlic
1/4 cup olive oil
1/3 cup chopped Italian parsley
1/4 cup chopped basil
1 tbl dried rosemary
1/2 tsp hot pepper flakes
2 oz anchovy fillets
1/2 cup red wine
1/4 cup vinegar

1 1/2 tsp salt

SIMMER GARLIC AND OLIVE OIL (DON’T BROWN GARLIC) ON LOW HEAT

ADD ANCHOVIES UNTIL MELTED, ADD CHICKEN

SPRINKE WITH BASIL, SALT, HOT PEPPER FLAKES

I TBS DRY ROSEMARY, PARSLEY

ADD ½ CUP RED WINE AND A ¼ CUP VINEGAR, STIR

TURN TO MEDIUM HEAT, COVER AND SIMMER FOR 30 MIN

GIVE MEAT A TOSS AND CONTINUE TO COOK UNCOVERED

WHEN IT APPEARS TO BE COOKED, TURN TO HIGH HEAT

WHEN “REALLY” COOKED” ADD OLIVES AND MUSHROOMS

ADD 1/3 CUP WINE AND COOK FOR 5 MINUTES

TURN OFF HEAT AND COVER FOR 5 MINUTES

Fettuccine Alfredo

http://www.bettycrocker.com/recipes/fettuccine-alfredo/61d2461a-da1e-4f20-b101-e0a5186ef337

This is a wonderful meal to say the least. The last time I made it was nestled around a nice grilled chicken breast but it should be equally good with bit sized pieces mixed into the pasta. An additional morsel would include mushrooms. That said, at some point it becomes something other than the classical dish so I would avoid tampering with this recipe.

Also, Fettuccine Alfredo can be an exceptional side-dish for a standing rib roast like a fine macaroni and cheese such as I have listed on this post under the Pasta, Beef and Poultry labels just so you don’t miss an opportunity.

In closing, I will stress that you should use the expensive, but high-quality Parmesan cheese such as Parmigiano-Reggiano ,not the crap in the familiar tube shaped containers stuff if your budget permits. The bottom line is that the difference will be quite remarkable. You get what you pay for…period!

Ingredients

16 oz uncooked fettuccine
1 cup butter or margarine
1 cup heavy cream
1-1/2 cup freshly shredded Parmesan cheese
1 teaspoon salt
1/4 teaspoon black or white pepper
Chopped fresh parsley

Beef Marinade

BEEF MARINADE

This is absolutely amazing!

1/3 CUP SOY SAUCE

1/3 CUP OLIVE OIL

3 MED CLOVES GARLIC OR 1 TBS

1 TBS MINCED FRESH ROSEMARY

1 TBS MINCED THYME LEAVES

1 TBS BROWN SUGAR

1 TBS TOMATO PASTE

I tsp BLACK GROUND PEPPER

Add MSG if you like

Marinade for 24 hours if you can.

Chef John’s Steak Sauce..The Bomb

1/2 cup cold water
1/4 cup raisins
1/2 cup aged balsamic vinegar. I say aged because it tends to be a higher quality. This is going form the base, the sweet and sour of this great steak sauce. The whole idea of a steak sauce is to bring out the meaty favor in whatever you serve this with.
1/4 cup Worcestershire sauce
1/4 cup ketchup. It will give us a nice color and also sweetness and acidity.
1/4 cup Dijon mustard. Don’t substitute or you won’t get the same product.
a pinch of cayenne for some heat
1/4 teaspoon black pepper
1 garlic clove cut in half. Don’t crush it; we just want a hint of garlic.

Combine the Steak Sauce Ingredients

Give that a mix and we’re going to put that on the stove on low heat and we’re going to simmer that for 15 minutes. When I say low simmer, I mean we want the bubbles just breaking the surface. You don’t want a rolling boil or it may get too thick.

Adjust the Seasoning of the Steak Sauce

After 15 minutes, we’re going to strain this through a fine mesh strainer. Squeeze out all the juice.

Before you adjust the seasoning, you have to let this cool completely. If you season this hot, it will taste different when it’s cold.

So, once it’s cool, then taste for salt and pepper. I don’t give amounts at this point because everyone’s tongues are different. Tongues are like snowflakes. So adjust for your own taste.