Ok, I've gotten a number of Freep-Mail requests for the sauce, as well as the chicken dish that I sometimes use this sauce on (not always... I'd like to leave a little room in my veins and arteries for blood! lol).
Also, I'm not a very organized cook, which means I rarely actually measure anything... So sometimes my food is great, sometimes not so great... Your milage may vary...
ASB Chicken
Package of boneless, skinless chicken breasts.
Fresh sliced mushrooms
Olive oil
Lots of garlic, either fresh or a jar of minced or chopped garlic from Polander, or some other brand
Cover the bottom of a frying pan in some olive oil. Depending on how much you like garlic, put just the right amount of garlic in oil and saute over medium heat, until the garlic begins to turn translucent and tastes a bit sweet. In my case, I actually cover the bottom of the pan in garlic, so it becomes almost a crust on the chicken. That's the source of the name of the dish... "ASB" stands for "Anti Social Bastard." After eating this, nobody wants to talk to me! And that's OK by me! lol Turn up the heat to med-high. Put chicken in the pan, and cover, but leave it cracked open so the steam and moisture can get out. Turn when the chicken is about half-way done and the garlic and chicken turns a golden brown. At this point, throw in the mushrooms, and finish cooking with the cover on (decide if you want to have the cover on and sealed to retain moisture, or leave it cracked open again).
Alfredo Sauce (this makes a lot, but you can refrigerate it and reheat it. It's good on veggies too!)
1 pint heavy cream
1 stick of butter (salted or unsalted... If salted, be careful about adding salt later on... The cheese is pretty salty)
Your favorite grated Italian cheese.
Nutmeg
salt, pepper
Melt butter over low heat. Once the butter is melted, turn up the heat to med-high and add the cream. Season with pepper and nutmeg. It's good to start early, so you don't accidentally overdo it later. But be careful about the salt! Stir constantly!!!Once the butter and cream mix is beginning to bubble a bit (NOT BOILING!!!), begin adding the cheese slowly while stirring. What kind of cheese? It depends on what you like... I use both Parmigane and sharp Romano. The cheese will also thicken the sauce. Keep tasting it, and add cheese until you get the taste and thickness you want. Season with more pepper and nutmeg, and add salt if you need to. If you're sensative to salt, be sure to use unsalted butter.
Be careful, make sure that you don't burn the cheese in the sauce (if you stop stirring, it can happen), watch the temperature so that it doesn't break (seperate), and most important, USE GRATED CHEESE!!!Shredded cheese just won't incorporate without heating the sauce to the point where it burns or breaks. I found this out the hard way.
Mark