Posts Tagged Alfredo Sauce

Spicy Fettucini Alfredo with Crab

Posted by Van Santos in Main Course, Pasta, Seafood on December 27th, 2009

With the scallops from last week fresh in mind I wanted to branch out and do something with Crab. After talking with a friend I decided a spicy, Cajun-esque, Fettucini Alfredo was the dish of choice.

Here is the hit list for rather easy dish to make…

1 lb crab meat (lobster tail could also work, I think…)

1 tablespoons of butter

3 tablespoons of Hot Sauce

3 tablespoons of Worcestershire sauce

2 cups of heavy cream

½ minced shallot

¼ minced yellow onion

2 finely chopped green onion

¼ cup of Parmigiano-Reggiano Cheese

1 tablespoon of minced garlic

½ lb of cooked fettucini

Salt and Pepper to taste

Finely chopped dill and parsley for plating

Here ya go…

1) Melt the butter in a large skillet and sauté the crab meat for roughly 3 minutes over a medium flame

2) Add salt and pepper to taste, add your shallot, green and yellow onions and cook for 2 minutes

3) Stir in hot and Worcestershire sauces, stir and cook for a minute – allowing the flavors to be fused with the contents already in the pan

4) Increase heat to medium-high and add cream and cheese, stir and cook for 6 minutes allowing the cream to thicken

5) Mix your crab and cream sauce with the cooked fettucini and you are done!

If you love Alfredo, you enjoy this dish.

The mix of Hot Sauce and Worcestershire didn’t make sense to me.  I questioned my friend when he made the suggestion but what I realized was the Worcestershire sauce cuts spicy effects of the Hot sauce, leaving a very subtle kick.

The sauce wasn’t overly rich, or so I thought.  If one wanted to create a dish that had thicker sauce I would suggest adding more cheese.

Spicy Fettucini Alfredo with Crab

Enjoy!

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Rib Eye with Alfredo Sauce

Posted by Van Santos in Main Course, Steak on August 1st, 2009

Sure, there are a number of ways one could make Alfredo Sauce – with cream cheese, with butter, with milk – but I wanted something very basic. Not full Alfredo but something with the essence of Alfredo that could be used as an addition to a dish, not the full focus. Enter an outstanding, but quick, steak meal.

Here’s what you’ll need to this dish:

  • Olive Oil (used for sautéing)
  • Garlic Clove
  • Handful of Chopped Mushrooms
  • Parsley
  • Handful of Sliced Almonds
  • 1 Cup Heavy Whipping Cream
  • 1 Cut freshly grated Parmesan cheese
  • 10 oz, well marbleized Rib Eye steak 

Take a dash of Olive Oil and a chopped garlic clove, saute until brown. Once browned add the steak and continue to saute for roughly 5 minutes per side.

While your steak is cooking, pull out medium sauce pan an simmer your heavy whipping cream. Slowly mix in the grated Parmesan cheese – about a quarter cup at a time – ensuring the cheese does not burn or stick to the pan. Continue to mix in cheese and simmer over a low heat.

After sautéing your steak for roughly 5 minutes per side add the chopped mushrooms and continue to saute for roughly another one to two minutes per side. Add additional Olive Oil for browning if needed.

Plate your steak and lightly cover your steak with the Alfredo Sauce and let sit for a few minutes -do not yet remove the mushrooms from your pan. Add the Slice Almonds to your mushrooms and brown. When finished, drape the steak with your mushrooms and almonds. Finally, sprinkle the dish with chopped parsley.

I wasn’t sure what I was getting into when I made this but the dish turned out to be on the of best things I’ve made in AGES. Like blown away, I should be eating this in some restaurant that only serves dinner two hours a day and charges full paychecks for a meal, blown away.

The sauce is a perfect blend. The steak was tender and juicy. The mushrooms and almonds added a texture and taste to the rich cream sauce that balanced out the dish.

steak 

 FANTASTIC.

 

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