Ghetto recipe from a faux cook
I posted this on another cooking group I'm in, but thought I'd share here.
Growing up I never learned how to cook real food (Outside of jobs making donuts/baked goods, pizza, or burgers). But there are a few things I learned to improvise in the last year as a bachelor. I'm gonna post this one for now as its what I'm planning to cook tonight.
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Rattlesnake Pasta (If you've ever eaten at Uno's you've heard of this. i only copied the basic idea, but I'm sure I do it differently).
The basic idea behind this is ALFREDO. Either buy the prepackaged stuff, or do like I do and make your own... so umm.. you can make it extra saucy; its better this way.
Beyond that you just need jalepenos, a few seasonings, and either steak or chicken. (I vary the meat depending on my mood)
When I go steak, I marinate it in worchestershire and a very healthy dose of black pepper.
When I go chicken, I make a rub consisting of garlic powder, onion powder, black pepper, cayenne pepper, paprika, and a very light dosing of salt.
Prior to cooking, chop that meat up into nice bite sized pieces, then fry it in a teflon pan or wok. Think stir fry. Cook the meat to your taste(I prefer medium-well using a medium high heat).
When its done just toss the meat in with the alfredo and stir. Add jalapenos and red or cayenne pepper to your liking.
(When I make this for a guest I like to get all presentational with it. Basically hold the jalapenos and red/cayenne pepper for last, but mix the alfredo and meat together and serve it in a bowl. Put the jalapeno and cayenne on top of the concoction once its been 'bowled'. Get fruity with it, go wild. Make little pepper stars, or a spice man, or whatever. Have fun.)
I also find a piece of french or italian bread goes good as a side with this. Whether its for mopping up the remnants of the main course, or absorbing some of the heat if you made it too spicy.
Growing up I never learned how to cook real food (Outside of jobs making donuts/baked goods, pizza, or burgers). But there are a few things I learned to improvise in the last year as a bachelor. I'm gonna post this one for now as its what I'm planning to cook tonight.
----------------------------------------
Rattlesnake Pasta (If you've ever eaten at Uno's you've heard of this. i only copied the basic idea, but I'm sure I do it differently).
The basic idea behind this is ALFREDO. Either buy the prepackaged stuff, or do like I do and make your own... so umm.. you can make it extra saucy; its better this way.
Beyond that you just need jalepenos, a few seasonings, and either steak or chicken. (I vary the meat depending on my mood)
When I go steak, I marinate it in worchestershire and a very healthy dose of black pepper.
When I go chicken, I make a rub consisting of garlic powder, onion powder, black pepper, cayenne pepper, paprika, and a very light dosing of salt.
Prior to cooking, chop that meat up into nice bite sized pieces, then fry it in a teflon pan or wok. Think stir fry. Cook the meat to your taste(I prefer medium-well using a medium high heat).
When its done just toss the meat in with the alfredo and stir. Add jalapenos and red or cayenne pepper to your liking.
(When I make this for a guest I like to get all presentational with it. Basically hold the jalapenos and red/cayenne pepper for last, but mix the alfredo and meat together and serve it in a bowl. Put the jalapeno and cayenne on top of the concoction once its been 'bowled'. Get fruity with it, go wild. Make little pepper stars, or a spice man, or whatever. Have fun.)
I also find a piece of french or italian bread goes good as a side with this. Whether its for mopping up the remnants of the main course, or absorbing some of the heat if you made it too spicy.