Pro Chef
Cooking for a chef, Fettuccine Alfredo?
Tomorrow night I am having a pro chef over for dinner. I have never cooked for him before. My husband and I decided we will be making chicken fettuccine alfredo. Do you have any tips on making this dinner suitable for a Professional Chef with an incredible palate? Seasonings, tricks for the sauce, anything really? Thank you
Don't let yourself get all panicky just becuase he is a trained chef. He needs to eat just like you, and I'm sure he will just be happy to eat a nice home cooked meal that he doesn;t have to make.
Sometimes a chef is pushed to far for new and exciting etc... that just a simple meal is the best.
My fave alfredos have been ones with grilled chicken or shrimp. The smoeky flavor is just soooo good.
I liek shrimp and baby scallops, the tiny ones that are maybe just a but bigger than the mini marshemllows.
Serve it with a nice green veggie. The heavy ness of the pasta and sauce will be cut nicley by a green veggie. Broccoli is the most common but grean beans, spinach, or even asparagus would be great as well.
I think I would go with asparagus, that just sounds good.
****
There is no pepper in alfredo sauce.
I must say againl that if a chef looks down on you becuase even though you tried to make them a nice meal and it "didn't measure up" never have them over again. That just shows a small person.
***Also here is the Alfredo recipe I use-it is a copy cat of Olive gardens that I adapted.
Alfredo Sauce:
3 tbsp butter
8 fluid oz heavy whipping cream
Heaping ¼ cup grated parmesan cheese
Heaping ¼ cup grated ramano cheese
1 egg yolk with a pinch of salt slightly beaten
3 tbsp sour cream
2 good dashes ground nutmeg
2 good dashes garlic parmesan popcorn flavoring
Salt to taste
2-3 tbsp grated parmesan for garnish
Melt butter in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, and popcorn seasoning, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then temper the egg yolk, and add to the sauce. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
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