Cooking Blackened Cajun Chicken Alfredo!
 

Last night I cooked probably one of the top three meals I have ever cooked in my life.

Yesterday afternoon I caught about 10 minutes of a 30 minute cooking show on the Food Network. It was Guy Fieri's "Guy's Big Bite" show.

He was cooking blackened cajun chicken Alfredo and it looked so great I decided to make some.

If you have a hankering (as we say in the South) to cook a great meal this is one!

I happened to have a cast iron grill skillet which was perfect for blackening the chicken breasts at high heat and then going straight into the oven to finish cooking.

I had to run to the store for some more heavy cream (takes 3 cups!!!) and cajun blackening rub. Since I was there I decided to go all out and get fresh garlic to use instead of my usual cheat with the minced garlic in a jar we keep in the fridge.

I also was just too cheap to pay over three dollars for a couple of ounces of sun dried tomatos so I just bought some Roma tomatos on sale and cooked those along with glazing the diced garlic in the olive oil.

Two of my three grown children were here for this meal last night and all said it was one of the best they have ever eaten so I highly recommend it.

I am pasting a link to the Food Network recipe below;

http://www.foodnetwork.com/recipes/c...ipe/index.html

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Y'all are really getting me in the cooking mood lately! This sounds awesome, too. Tomorrow's grocery day, so I'm going to try this one.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

For the white wine, do you use cooking wine, regular wine, or omit?

Re: Cooking Blackened Cajun Chicken Alfredo!
 

AQuitePlace,

You won't be disappointed with this recipe. It was also easy to do. I do recommend getting the chicken completely done before starting the other part.

I relied too much on him saying it took the chicken about 10 minutes to finish cooking once in the oven. It took mine closer to 20 and by then I was almost burning the garlic in the olive oil on the pan on the stove.

I blackened the chicken breast about 3 1/2 minutes on each side in a cast iron grill skillet with the electric stove top (hate it) on high (set a 9 out of 10) before putting it in the oven at 350 degrees to finish cooking. Next time I will have the oven on convection instead of regular to speed up the cooking.

The breasts turned out perfect and for once looked exactly like it did on the TV show! LOL!!!

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Much to my daugher's chagrin I used white cooking wine. She is very adament that you should use real wine, not cooking wine. She says that if I will look I will see that is what all of the chefs do.

However I don't have white wine in the house and am very cheap so I used my trusty Holland House white cooking wine. It calls for 1/4 cup but I spilled a little when using the measuring cup and as I was trying to make that up by tipping the bottle over the skillet I think I probably actually doubled it to 1/2 cup. LOL!!!

Re: Cooking Blackened Cajun Chicken Alfredo!
 

That's what I've heard, too, but I've always used the cooking wine. I guess we don't have properly developed palates. ;)

Re: Cooking Blackened Cajun Chicken Alfredo!
 

A Fat cook is a good sign look at Chef Paul.:thumbsup

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Skinny cooks make me nervous. ;)

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Sounds yummy!!

And Bro Epley, here's the dilemma. If you are a good cook, you are fat, right? But if you are fat, you are considered by many to be a glutton. So which shall I choose? Should I consider myself a glutton? Or a good cook? hmmm............

Tell ya what, I'm not braggin' or anything, but I'll guarantee, if you eat my cooking, you'll know I'm not fat cuz I'm a glutton. LOL :ursofunny:ursofunny:ursofunny

Re: Cooking Blackened Cajun Chicken Alfredo!
 

CC1 would NOT make you nervous.:gotcha:ursofunny

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Just remember that cooking wine has a lot of salt in it. So be sure you take that into account.


if you want to cut back on sodium, use real wine. you can get very inexpensive white wine in a 4 pack of 4 oz bottles so the cost is basically a wash (or even better with the real stuff)


but if people like what you cook, who cares if it is the real stuff or cooking wine?

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Yeah, but what happens when the church people see me buying it??? :blush :D

Seriously, if I want white wine, what exactly do I look for at the store? That's why I've never used it, I don't know what to buy. Does the label just say 'white wine'?

(Lifelong Pentecostal speaking here :ursofunny)

Re: Cooking Blackened Cajun Chicken Alfredo!
 

LOL!!! I was just about to post that and then I saw you beat me to it.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

My daughter says that when you are using it for cooking just any of the cheap stuff will do. I guess white wine for fish and poultry and red for meat. I also see Sherry called for in some recipes.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

I will be making this! Did you use the wine?:foottap

Re: Cooking Blackened Cajun Chicken Alfredo!
 

LOL! yea I know where your coming from. Im a 5 gen pentecostal who grew up in a dry parish in Louisiana! Only after moving to Dallas and getting a conviction for good tasting food did I decide that it was ok to cook with wine. (I do not drink)

so I got some ed-u-ma-ca-shun. really a Chardoney (sp) is fine. when cooking savory things use dry wine. use a sweeter spirit for deserts.

but it doesnt have to be expensive. If you go to the store, look for a 4 pack of very small bottles white wine is yellowish in color and in a clear bottle. Reds are dark in dark bottles.

That 4 pack will cost around 6 bucks and last for months as you only use what you need. so in the end it is a lot less expensive than cooking wine.

use Whte for chicken fish and veggies, use red wine for red meat dishes as a general rule, but you can use white for red meat. I have not used red wine with chicken or fish. (It just dont look right to me.)

Then there are the fortified wines. Port, Marsala, Sherry and Maderia are the major versions. All provide awesome flavor in a dish. Again, remember that a dry version is to be used with savory while Tawny (sweet) are used for deserts.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

When the church folks see you just grin and wave the bottle at them and say "we are having communion at the house tonight!":thumbsup

(this will be a test to see just how fast your local assemblies gossip line works)

Re: Cooking Blackened Cajun Chicken Alfredo!
 

seriously go with the 4 pack of 4oz bottles of wine. they are just fine for cooking.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

OK I see this was answered!

Re: Cooking Blackened Cajun Chicken Alfredo!
 

I used white cooking wine.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

The bad thing here in Utah is that they sell all the wines at the State Liqour Store. No other choice, period.

If you want cooking wine or communion wine, you go and stand in line with the drunks buying thunderbird and hope the pastor doesn't drive buy and get the wrong impression!

Welcome to Utah!!

Re: Cooking Blackened Cajun Chicken Alfredo!
 

That's actually a great cover. :)

Re: Cooking Blackened Cajun Chicken Alfredo!
 

If anybody tries this recipe be sure and post how it turns out on here!

Re: Cooking Blackened Cajun Chicken Alfredo!
 

So, all joking aside, is there anything you can substitute for the wine? What if you just use water?

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Why would you not want to use the wine? The alcohol serves a purpose.Once you have carmalized the garlic and tomatos in the olive oil the alcohol in the white wine deglazes it. The alcohol burns off in the process and the food has no alcohol content in it. Water will not deglaze plus the white wine does add flavor to the meal. (white wine is also great when just sauteeing chicken breasts in a skillet along with other spices)

Re: Cooking Blackened Cajun Chicken Alfredo!
 

I guess it's just the thought of someone seeing me buy it, or seeing it in my home, since we do not allow drinking among our leadership. Just avoiding the appearance of hypocrisy, I guess. That kind of thing bothers me - I have to be careful.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Just buy cooking wine at Kroger. It is in the food section. It is not suitable for drinking (I think it has salt in it). Grocery stores are not allowed to sell wine in TN but they do sell cooking wine because it is not really drinkable.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Maybe this is a county thing. I think our grocery store is full of all kinds of booze.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

You can deglaze with low sugar juices too. There are many things that can be used, but water will evaporate too quickly. Also it gets so hot that it almost steams the chicken which can make it tough.

I sometimes use a little bit of orange juice, apple juice, and sprite zero. FYI it doesn't take much to deglaze. However wine is the best.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Others have issues also. Jews do NOT recognize Jesus. Muslims do NOT recognize the POPE. Baptists do not recognize eachother when they go to Hooters or the liquor store. Put on your best Baptist look and you will not be recognized in there.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Grocery stores in TN can sell beer and wine coolers (which have malt liquor not wine in them) but not wine or hard liquor.

I know because in the news right now is a big push to change that. Grocery stores are lobbying for the right to sell wine.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

The clerk knows they sell jug wine for cooking.

Use the left over vino for Coq au vin.

http://www.foodnetwork.com/recipes/a...ipe/index.html

While in the store, pick up a little high % alcohol to burn off and make bananas foster. Then go down and buy gasolene with alcohol in it.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

I'm afraid the long hair and long skirt would rat me out.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

The Baptists around here are pretty much Tee-Totalers.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

if you refuse to use the wine (and that is completley understandable.)

use chicken stock. you can always use stock in place of wine in a dish.

I recomend chickenstock for just about everything, but if it is a beef dish, use beef stock.

Re: Cooking Blackened Cajun Chicken Alfredo!
 

If I didn't want to give occasion to a wrong impression I would just stick to the cooking wine from the grocery store. It is clearly not for drinking and the bottle does not draw attention to itself as it looks like many other bottles. It is not shaped like a bottle of wine that you drink.

Plus Nyquil has more alcohol in it!!!!!!

Re: Cooking Blackened Cajun Chicken Alfredo!
 

Forget all the wine talk. It's 2009. The title of this thread should be "Cooking African-Americanized Cajun Chicken Alfredo".

Re: Cooking Blackened Cajun Chicken Alfredo!
 

That is funny!

Re: Cooking Blackened Cajun Chicken Alfredo!
 

I tend to agree... only I would use the real stuff and tell anyone worried about you to fined someone else to worry about.... but thats just me.



I am going to try this recipe CC1. it looks great!

Re: Cooking Blackened Cajun Chicken Alfredo!
 

I did eat collard greens and cornbread for supper last night!

My son had made his way too spicy gumbo so I had to pass on that.