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Food tour: Time for Desserts at brunchFETTUCCINE BANDITO
next stop: Who keeps the dishes so clean?Food tour: Time for Desserts at brunchTOOLS:
SAUTE PAN
RUBBER SPATULA
2 OZ. BULLETS
MEAURING CUP
PLATE
LARGE PLATTER
SENSITIVITY: SAUCE MUST BE SMOOTH AND CREAMY WITH NO SEPARATION
INGREDIENTS
WEIGHT/MEAS.
PROCEDURE
5 OZ. CHICKEN 1 EA.
1. REMOVE UNMARINATED CHICKEN FROM BREAST COOLER AND TENDERIZE. CHICKEN
FAJ. MARINADE
2. SUBMERGE IN CHICKEN FAJITA MARINADE, APPROX. 10 SECONDS.
3. TAKE CHICKEN OUT OF MARINADE. PLACE ON COOL AREA OF CHAR- BROILER AND
COOK FOR 1 MINUTE. TURN CHICKEN 90 DEGREES AND COOK FOR ANOTHER MINUTE.
FLIP AND REPEAT CREATING DIAMOND SHAPED GRILL MARKS.
PLACE ON CUTTING BOARD AND CUT IN HALF, THEN CUT INTO " STRIPS.
PLACE ON 7" PLATE AND PASS TO SAUTE.
WHIPPING CREAM 4 OZ. VOL.
4. USING MEASURING CUPS, MEASURE PECANTE SAUCE 4 OZ. VOL. CREAM AND PICANTE
SAUCE BLACK PEPPER, 1 PINCH INTO A SAUCE PAN. ADD SALT &
GROUND PEPPER, THEN BRING TO SALT 1 PINCH BOIL OVER MEDIUM-HIGH HEAT.
5. WHEN MIXTURE REACHES A BOIL, SCRAPE THE SIDES AND BOTTOM OF PAN WITH
A RUBBER SPATULA AND REDUCE HEAT TO LOW. PARMESAN 4 OZ VOL. 6. ADD PARMESAN
AND SIMMER FOR 1 (2 OZ. WT) MINUTE, STIRRING OFTEN.
FETTUCCINE, 10 WT.
7. WHILE CREAM IS SIMMERING, PLACE "AL DENTE" FETTUCCINE IN A
HOT WATER BATH SET-UP AND HEAT FOR 45 SECONDS. THE NOODLES MUST BE VERY
HOT. BANDITO VEGGIES 1 PORTION
8. MICROWAVE BANDITO VEGETABLES (SLICED RED PEPPER 2 OZ. WT.) FOR 40 SECONDS.
(SLICE GREEN PEP. 2 OZ. WT.) (SLICE ONION 1/8" 1 OZ. WT.) (SLICED MUSHROOMS
1 OZ. WT.)
9. DRAIN NOODLES COMPLETELY AND ADD TO THE HOT CREAM SAUCE. STIR TO COAT
NOODLES THOROUGHLY. EGG YOLK 1 OZ. VOL.
10. LADLE IN 1 OZ. OF EGG YOLK AND ( EA.) STIR RAPIDLY TO PREVENT EGGS FROM
COOKING BEFORE THEY ARE INCORPORATED INTO SAUCE.
11. ADD COOKED VEGETABLES AND CHICKEN TO SAUCE AND INCORPORATE INTO MIXTURE.
JALEPENOS, DICED OZ. VOL.
12. ADD 1/4 OZ. VOL. OF DICED (1/4 OZ WT.) JALAPE-OS TO MIXTURE. BLACK OLIVES
1 OZ. VOL.
13.TRANSFER MIXTURE TO AN 11-3/4" ( OZ. WT.) PLATTER. WIPE MOISTURE
FROM DICED TOMATOES 2 OZ. VOL.. EDGE OF PLATTER. SPRINKLE BLACK (1 OZ. WT.)
OLIVES, DICED TOMATOES AND MIXED MIXED CHEESE 2 OZ. VOL CHEESE OVER THE
FETTUCCINE. (SHREDDED JACK & (1 OZ. WT.) SHREDDED CHEDDAR)
14.ADD A SOUP SPOON TO THE RIM OF PLATTER. KALE 1 PC.
15.ADD ONE PIECE OF KALE TO BROAD SIDE OF PLATTER. PEPPERCINIS 1 EA.
16. ADD PEPPERCINI ON TOP OF KALE. GARLIC BREAD 2 PIECES
17. ADD TWO PIECES OF GARLIC BREAD TO SIDE OF PLATTER. SERVE IMMEDIATELY.
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