Homemade Alfredo sauce, delicious Alfredo Sauce, is it possible?
I was staring at the fridge tonight, as I am sure all of us do, thinking WTF do I make tonight? I saw the cream cheese, glanced at the fridge door and saw the shredded Parmesan cheese, and oh yeah, there’s the butter. I thought to myself, “I THINK Alfredo Sauce is just butter and cheese right?! I got this.” But, I am not sure of quantities, as I never am. So a quick google search found me some simple recipes for Alfredo Sauce. Most don’t use cream cheese but most do have complaints of “blandness”. I was pretty positive the cream cheese would bring the sauce to another level of ‘American’ haha! So I kept digging and found that AllRecipes.com had a very basic recipe using cream cheese. I will work from here to “wreck it” and it make it more Dewey’ized but for now all of you need to know is this a good base for a Alfredo recipe, albeit very Americanized. Simple, creamy, and flavorful. Try it out and let me know whatcha think.
Assuming you can handle the cooking of chicken, pasta, or whatever else you want to add to this, here ya go…
This is a basic Americanized recipe for Alfredo Sauce. The ingredient that is different in this over others is the cream cheese (instead of heavy cream). It helps keep the sauce simple yet not bland. To step this sauce up, throw some chopped garlic in the melted butter for couple minutes before you start adding other ingredients. Parsely can be added as well.
1/2 cup Butter (salted) (Cut up into 1/4)
8oz Cream Cheese (Dice into cubes for quick melting)
2 teaspoons Garlic Powder
2 cups Milk (Whatever fat level you want, you shouldn't need all the milk)
6oz Grated/Shredded Parmesan Cheese
1/8 teaspoon Ground Black Pepper
In a medium NON-STICK saucepan melt the butter over medium heat. Use a whisk to get things moving along. (teflon coated whisk is nice so you don't damage your non-stick sauce pan)
Just as the butter is completely melted add your cream cheese and garlic powder. Stir with whisk until smooth. You can start adding milk SLOWLY, a little at a time. The milk's cool temp will cause your sauce's temp to dive if you put too much in too quick. Continually whisk/stir. You don't need to add all the milk.
Once the mixture is nice and smooth and a little looser than what an Alfredo sauce should be add your black pepper and Parmesan cheese. Now whisk and stir until your sauce is creamy and is at your desired consistency. The sauce will thicken quick. Use the milk to loosen it up if you feel it needs it. Again, using all 2 cups of the milk is not necessary. I used almost a cup and half of milk. You may find that if you make the sauce too early you'll need milk later to loosen it up as well. KEEP an eye on the heat and burning and be sure to turn it down once you are done.
Once it is to your liking, put the heat on low and toss with the hot pasta. Add chicken or whatever else you want. I like to add chopped spinach to the hot pasta and mix the hot sauce and stir it all. The spinach will wilt but be at a perfect texture.
To step this sauce up, throw some chopped garlic, and/or diced onions in the melted butter for couple minutes before you start adding other ingredients. For that matter, throw any spices you think would work great. Your imagination is your only limitation to flavor. Parsley can be added as well.
I say #14,583 times because I’ve made a sauce concoction from a coke pretty close to that many times. Coca Cola. Pop. Soda. Haven’t we had this discussion before? Oh yeh, Dr Pepper Cupcakes. HAHA, any hoot, we had a few people over for the 2014 Super Bowl. Yes that one. Denver Bronco’s versus Seattle Seahawks. Offense versus Defense. You’d think championship teams would have taken a few clues from watching the Ravens (defense) pummel Offence giants.
Eh, anyway, I made this sauce in two batches. One with no spice and one with some heat. I like hot foods. I like hot foods with flavor. I am not talking spicy with pain. Not even nipple pinching pain. Well, unless if that’s what it takes to…where was I? Making sauces are so fun to make. They are the root of frankenspam. I almost feel like a witch making a brew. Throwing what ever I want into it. OH…Frog’s tongue and eye of newt BBQ Sauce. Maybe next month, maybe next month.
A sweet and spicy BBQ Sauce made with Coca Cola or your favorite soda. Omit the spicy and go for just sweet. Nevertheless, this goes great on all meats, especially ribs and those who like nake pulled pork with sauce on top.
1 can Coke, Coca Cola, Pepsi (Whatever you want really. It is the)
1/4 Large Red Onion (Diced, small)
4 cloves Garlic (Diced, small)
1 tablespoon Butter
1 teaspoon Almond Oil
1 teaspoon Sunflower Seed Oil
1 teaspoon Walnut Oil
1 teaspoon EVOO (Extra Virgin Olive Oil)
1 teaspoon Mustard Seed
1 pinch Ground Sage
1 teaspoon Chili Powder
1/2 teaspoon Ground Thyme
1 teaspoon Ground Paprika
2 teaspoons Onion Powder
1/2 teaspoon Coarse Ground Black Pepper
1 teaspoon Garlic Powder
1/2 pinch Ground Allspice (TINY pinch)
1/2 pinch Ground Clove (TINY pinch)
1 teaspoon Ground Celery Seed
1 tablespoon Apple Cider Vinegar
1 tablespoon Worcestershire Sauce
1/2 cup REAL PURE Maple Syrup (Don't cheap out, use the real stuff!!)
1 teaspoon Cajun Seasoning
1/4 teaspoon Salt (fine)
1 tablespoon Butter
2.5 cups Ketchup
1/2 tablespoon Red Pepper Flakes (If you are looking for some bite)
1 teaspoon Cayenne Powder (If you are looking for some bite)
2 tablespoons frankenspam Smoked Jalapenos (If you are looking for some bite)
1 tablespoon Liquid Smoke (If your meat is already smoked, heavily, omit this.)
Throw Step 1, can of your favorite soda/coke into a sauce pan and get it to a simmer. You are looking for it to reduce about a third.
Dice up garlic and onions and get them sauteing in a separate pan, until golden brown. Use the butter and oils in Step 2 list.
Put the sage, chili powder, and mustard seeds into a spice grinder (or coffee bean grinder or a mortar and pestle) and grind together until one nice smooth powder mixture. Some "crushed" look is okay. But do your best to destroy those mustard seeds.
Once Soda has reduced by a third, add all the ingredients from Step 3 and 4. If you want it spicy don't forget to add the spicy ingredients. Mix well, very well. Let simmer for about 15 minutes. A top on your pan is a must. Stir often. Don't let sauce burn.
Once simmered well, turn off and remove from heat. Remove sauce pan top. Let sauce cool and put in a blender and hit chop. 1, 2, 3 now go high speed until sauce thickens right up. This is to get those yummy onions and garlic blended into the sauce and get some air into it to thicken it.
3 Cups of smoked cherries
1 Cup of blueberries
2 Diced up Black plums
2 Jalapenos, rind and seeds included if ya like it to have a good bite
1 Cup of vegetable or chicken broth
5 Cloves of garlic
1/2 of a large Yellow Onion (I only had Vidalia during this recipe, but would prefer yellow’s for this)
2 Cups of Ketchup
2 TBSP Worcestershire
1 TBSP lemon juice
1 TBSP Extra Virgin Olive Oil
1 Cup Brown Sugar
1/2 TSP Cayenne (you can omit if you want)
1 TSP Cumin
1 TSP Roasted Ground Coriander
1 TSP Ground Celery Seed (I use a mortar & Pestle)
1 TSP Ground Ginger (crazy huh?)
1 TBSP Garlic Powder (MORE garlic!)
1 Cup of Honey
Remove stems and pits from cherries. Cut in half and smoke with whatever wood you like. I used Cherry Wood. Or just use fresh cherries and no smoke. I am sure it will be fine. Wreck this recipe all you want!
In sauce pan. medium heat throw a tablespoon of butter and the garlic and onions in. Cook until onions are translucent and garlic is starting to brown.
In a blender, “CHOP” the cherries, blueberries, plums, jalapeño, garlic, onions, and broth until all cut up and a good slosh of liquid. Then purée/food processor speed for a minute or so. You are looking to cut the plum skins up as much as possible.
Place fruit concoction in large sauce pan. Medium heat.
Stir in rest of the ingredients.
Cook uncovered and stir for about 30-45 minutes on medium heat.
Cook uncovered and stir occasionally for about 30-45 minutes in between simmer and medium heat.
Turn down to simmer/low heat and let it cook for as long as it takes to get to the consistency you like. Stir ever now and again.