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Welcome to Cajun Cooking TV
Featuring Beryl Stokes
Beryl: Hi, welcome to Cajun Cooking TV. Tonight we are cooking a Seaside Grill Chicken and Pasta. This is one of my favorite so let us get started. First, we have some ingredients so, I want to go over with you, I have a quarter cup of all purpose flour, two tablespoons of butter. I have some Seaside English cheddar, which is wonderful and then, I have just some regular, yellow cheddar, short cheddar cheese and, we are going to making it with Rotini Pasta. We have the chicken on the grill already. So, let us get started. I have two cups of warm milk, and we are going to start by melting the butter and making a white sauce.
To make white cheese sauce, first, melt a two tablespoon of butter, it is bubbly and hot, and gradually adds in a quarter cup of flower. You want to whisk that will make sure you get all the worked it out. It is like this and then, I gradually add in the warm milk. I have two cups of whole milk and, sparingly add this in and keep whisking. Make sure you get all the lops and, once this is incorporated, I am going to cook this white sauce for eight minutes, eight to ten minutes and then, I melt the cheese.
While stirring the white sauce, bring a medium saucepan of water to a boil and cook the pasta according to package directions.
It has been about eight minutes. I have beautiful white sauce here but to make it flavorful we need to add on some cheese. I have one cup of grated cheddar cheese. Extra short cheddar cheese, and I also have one cup of a seaside Gourmet cheese that we that whole food and it was hard to keep me out of the taster box. So, we have got some and eat this wonderful. So, we are going to melt the cheese, I have got the Rotini pasta boiling. The chicken is getting to be about done. Hey, Mike what it is going to on to that chicken?
Mike: The chicken is been on about 50 minutes now. So we are going to check it all have to be done. I have noticed as we are doing all the time but have you been brought in your food is rare and nobody wants to eat it. As a matter of fact, I just did last night. There is no excuse for it when you spent $3.00 or $4.00, you will meet them all. This chicken is ought to be a 160 degrees. If it is, what brings it in, if it is not were leave without here a little while.
So I just stick this thing in here and the fattest part of the meat. While I could for just a 30 seconds or so. Okay! It is done.
While Mike sliced the chicken breast, I steamed a bunch of asparagus in a deep saucepan with a small amount of water for about 5 minutes. You can also use steamed broccoli.
Female: Hi, we are back. We have got everything cooked so, let us put it together. This is my favorite non-seafood dish. So, let us get started. First, I will cook the Rotini pasta. So, just plate that up. You want to deep plate or a lower plate. Get a couple of skip to pasta their. I am going to make it how he likes it. Have steamed some asparagus, I will just put it and I scale it with another pot inside in the water. So, I am just going to put a couple of spears of asparagus there. We just steamed that for about five minutes. A little bit of chicken. I tasted it, it is so good with the parmesans on there, put a little bit chicken and then, our fabulous cheese sauce. It is creamy and so good. Just pour out over the top and then, I will add a little bit of chopped green onions for garnish, just like that and, he likes a little extra cheese. Mike loves cheese so, we have got sprinkle parmesan cheese across the top here. Does not that looked good. We will give it a try.
Mike: Thank you for joining this and Cajun Cooking TV tonight. Very well made and grill chicken pasta, which is my favorite non-seafood dish and, it is always good. Hope you try the new treat tonight. The seaside cheddar for it is not going to be even better. So, let me give it a try. Oh, is wonderful. Maybe you can just plain truck cheddar cheese and then, we will come out fun. It is always to be the best thing I have ever eaten but with this new cheese it makes it even better, gets it some more good. Thanks Beryl.
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