The Recipes thread

CHP said:
u know those shells in the movies everyone puts to their ears to hear the ocean, but you never find one in real life... well in those shells is a meat similar to clams... if that doesn't help you... I don't what else to say but if you do come across one get the meat out and keep the shell out yer butt!
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sounds good. the shells in the wallet too
 

Chicken Marsala (Basic)​

Ingredients
  • 4 boneless, skinless chicken breasts (about 1 ½ pounds), pounded to ½-inch thickness
  • ¼ cup all-purpose flour (for dredging)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided 1 tbsp for each step
  • 8 ounces fresh cremini (baby bella) mushrooms, sliced
  • ¾ cup sweet Marsala wine
  • ¾ cup low-sodium chicken stock
  • 2 tablespoons fresh flat-leaf parsley, chopped
Instructions
  1. Dredge the Chicken: In a shallow baking dish, whisk the all-purpose flour, kosher salt and black pepper. Dredge each chicken breast through the flour mixture, shaking off any excess. Set aside on a clean plate.
  2. Sear the Chicken: Heat the 2 tablespoons of olive oil and 1 tablespoon of the unsalted butter in a large (cast iron) skillet set over medium-high heat. Once the pan is hot, add the chicken breasts in a single layer. Cook for 3 to 4 minutes per side until golden brown and fully cooked through. Transfer the chicken to a warm platter and cover loosely with foil (I cook them in pairs).
  3. Sauté the Mushrooms: Lower the pan heat to medium. Add another 1 tablespoon of butter to the skillet. Toss in the sliced cremini mushrooms and cook undisturbed for 2 to 3 minutes, then stir and cook for an additional 3 minutes until browned and the released moisture evaporates.
  4. Deglaze the Pan: Pour the ¾ cup of Marsala wine, stir a few times then add ¾ cup of chicken stock directly into the skillet with the mushrooms. Bring the liquid to a boil, using a wooden spoon to scrape up any browned, flavorful bits (find) stuck to the bottom of the pan.
  5. Reduce the Sauce: Allow the liquid to boil vigorously for 5 to 7 minutes over medium-high heat, or until the sauce reduces by roughly half and thickens slightly.
  6. Simmer and Finish: Lower the heat to medium-low. Return the cooked chicken breasts and any accumulated juices back into the skillet. Simmer for 2-3 minutes each side to heat the chicken through.
  7. Remove the skillet from the heat source and stir in the final 1 tablespoon of cold butter and the chopped parsley to create a glossy, velvet finish.
  8. Ciao bello!
*step 7: I take the chicken out & put it in a baking dish covered loosely with aluminum foil before I add the final tbs of butter then return it to the pan.. There will probably not be enough sauce to put over pasta but there are ways around that.
1. Buy extra mushrooms & start from step #2 minus the chicken
2. Make the pasta with extra virgin olive oil & garlic & serve alongside
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My last step...
 

Linguine con Aglio e Olio​

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(Linguine with Garlic & Olive Oil)

Ingredients
  • Linguine: 1/2 lb (225g) high-quality dried pasta (I use Collavita)
  • Extra Virgin Olive Oil: 1/4 cup (use the best quality available)
  • Garlic: 3–4 large cloves, sliced into paper-thin "shards"
  • Red Chili Flakes: 1/2 teaspoon (adjust for heat)
  • Fresh Italian Parsley: 1/4 cup, finely minced (I use kitchen sheers)
  • Pasta Water: 1/2 cup (reserved from the boiling pot)
  • Sea Salt: To taste
Professional Execution
  1. Pasta Prep: Bring a large (stock) pot of heavily salted water to a rolling boil (it should taste like the sea, I just dump a bunch of kosher salt in it while I'm filling pot with cold water). Cook the linguine until it is 2 minutes shy of al dente.
  2. Infusion: While the pasta cooks, add the olive oil and sliced garlic to a cold, wide skillet. Turn the heat to medium-low. Heating them together allows the garlic to infuse the oil deeply without burning.
  3. Aromatics: Once the garlic begins to sizzle and turns a pale golden blond (do not let it burn or even turn slightly brown) add the red chili flakes. Toast for 30 seconds while stirring.
  4. Emulsification: Add 1/4 cup of the starchy pasta water directly into the skillet with the oil. Whisk or swirl vigorously to create a cloudy, light emulsion.
  5. The Transfer: Use tongs to transfer the undercooked linguine directly into the skillet. Increase heat to medium.
  6. Finishing Touch: Toss the pasta constantly in the oil and water mixture for 1–2 minutes. The starch from the pasta will thicken the oil into a glossy sauce that clings to the noodles. Add more pasta water if it looks dry.
  7. Final Garnish: Remove from heat. Fold in the fresh parsley and a final drizzle of extra virgin olive oil.
*First step: I use thin linguine which only takes 4 mins to cook so what I do is cook it for the full time & skip steps #5 & #6... just remove from heat & toss with parsley & oil...

Note: Authentic Italian preparation does not include Parmesan cheese, as the cheese can mask the flavor of the oil and garlic infusion you worked so hard to emulsify.
 
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CHP said:
bet you don't get laid either
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I have a 4 year old and a 1 year old.

aint-nobody-got-time-for-that-kimberly-wilkins.gif
 
CHP said:
yeah... wives don't count.... go to the Dominican Republic, a few days in Punta Cana would be good for yuh...
Leave the wife & kids @ home!
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Then you are correct: I do not get laid, and never will again for the rest of my life. I am more than ok with this.


CHP said:
edit:& for the record JC is NOT a 3rd World country, where are you from, Alaska?
https://www.apartments.com/jersey-city-nj/
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New Jersey should be nuked from orbit and turned into a permanent parking lot. It's the fucking armpit of the nation.
 
Eranys said:
Then you are correct: I do not get laid, and never will again for the rest of my life
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That's what my cousin thought, I have to help him move this weekend. But that is very sweet, however, riddle me this: How can you trust anything that bleeds for three days and doesn't die?
Eranys said:
New Jersey should be nuked from orbit and turned into a permanent parking lot. It's the fucking armpit of the nation.
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Just ate an entire block of scrapple. That's a true acquired taste, and one that I like.

The best scrapple is Rappa, but Jones Country Style scrapple is very good. And you can get it in Florida. Highly recommended, if you're a scrapple nut like me.
 
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