I wanted to try making the FrankenFredo, but couldn't seem to find any measurements for the ingredients anywhere, so by looking at the two recipes David took inspiration from and at David's process in both this video and the previous Alfredo video, I came up with a hopefully semi-accurate recipe and tried it out. I wanted to post it here in case it helps anyone else! It may not be 100% accurate, but it turned out well for me! David’s FrankenFredo Recipe INGREDIENTS -Chicken • 1-2 chicken breasts • Vegetable oil • 1 ½ tbs dried oregano • 1 ½ tbs salt and pepper • 1 ½ tbs cayenne pepper • Crushed red pepper flakes (to taste) • 1 ½ tbs smoked paprika • 1 ½ tbs thyme (spices may be adjusted according to taste) -Sauce • 2 tablespoons butter • ~1 cup pasta water • ~1 cup heavy cream • ~1 cup chicken broth • ¼ cup vermouth • 1 minced shallot • 1 big garlic clove, minced • 1/2 cup parmesan cheese, finely grated • 1 tsp red pepper flakes • 1 large pinch Kosher salt • 3-4 grinds fresh ground black pepper • Vegetable oil • Pasta of choice (I used about 10 oz) DIRECTIONS -Chicken 1. Mix together spices in a small bowl 2. Trim and tenderize chicken as desired 3. Rub spices into both sides of the chicken and drizzle with oil 4. Grill or cook chicken as desired (You may want to start bringing the water for the pasta to a boil while you do so) -Sauce 1. Put the pasta into the boiling water, and then, in a separate large skillet, soften the garlic and shallot in oil 2. Set aside some pasta water, then drain the pasta and save for later 3. Add pasta water to the garlic and shallots, then butter, stir until butter is completely melted 4. Add broth, whipping cream, pepper, pepper flakes, salt, and wine to pan, cook for 20-30 minutes until sauce has reduced 5. Take the pan off heat and add parmesan to sauce, stir until cheese is completely melted 6. If necessary, adjust thickness of sauce using cheese or liquid until the desired consistency is achieved 7. Pour over your favorite pasta, add sliced chicken, and garnish with parsley if desired 8. Enjoy! Overall, this recipe took me about 2½ hours to make, but I did make a couple of mistakes, so it could be done in less time by someone more experienced. It turned out very well, I thought! (Also, please note that I am an amateur cook and may have made some mistakes. Feel free to comment if there's anything I missed!)
Thank you so much for putting this together! I used this for an inspiration to make some Chicken Alfredo tonight. I'm just a casual home chef but I followed the recipe as written with the following changes: Sub heavy cream in for low-fat milk and vermouth with rose (what I had on hand). I omitted the red pepper flakes (spice tolerance) and used more garlic. Last change I made was making the sauce in the same pan I seared the chicken in. I think the chicken seasoning is a bit off but still tasty and would use a different blackened chicken seasoning recipe. Also the sauce took forever to reduce and after 45 mins I gave up and proceeded with the next steps. That being said the sauce was extremely tasty although watery and the whole dish was a success. Again, thanks for putting this together and I only hope this helps with everyone's future endeavors into trying this recipe!
@@zooly132 No problem! Thank you for the input as well! The spice rub could definitely be off as that was one of the parts I was having more trouble figuring out how much of each ingredient he used. I'm glad it still turned out a success for you despite the setbacks!
@@zooly132 The reason it was watery was because you used low-fat milk instead of heavy whipping cream. You can still do that but if you made a roux before adding the milk, it would help a lot with thickening it up.
This channel is so awesome. I normally don't follow many "RU-vidrs" but this dude is both charismatic, HONEST, and FINALLY someone who isn't a trained chef putting chicken on a rubber mat not the wooden cooking board AND he cooks chicken perfectly. *chefs kiss* to you sir.
Nothing wrong with wooden cooking boards, just keep them well oiled and scrape off the top layer every now and then. I do prefer plastic myself because it easily pops in the dishwasher. It's just a shame they can't be seasoned and sanded like wooden boards.
Honestly doesn't feel like I've been following you for more than two years, I remember being super excited when the first one came out. Thanks for the videos!
David! I need a list of all the all time must do recipes to try! I've been watching you for years and always drool at everything you make but never make it! I'm trying to change that haha
PLEASE, keep mixing the best parts of each recipe! It is really great to see which part of each recipe are, so we can know what to pick, and what to leave
I used to watch your videos about 4, maybe 5 years ago and for some reason stopped watching. I genuinely forgot your channel existed until this video popped up on my recommended and I thought...'I've seen that guy before!'. It's been so long, but I'm glad I found my way back. Nice to see you again.
The best alfredo I’ve ever had was maybe Joshua Weissman’s recipe? The sauce was just nice butter, pasta water, and a good, nutty parm. It takes a little practice to get the emulsification right, but it is so good.
That's precisely what alfredo is, and while I can forgive using some heavy cream and pepper, once you add any more ingredients after that, it's no longer an alfredo but some kind of "cream sauce based pasta"
I'm sure the first one was good, its going to be with all the dairy and garlic. just looked like it needed some color and different type of seasoning. like David said, some heat, something acidic or vinegary to cut through. the seasoning on the shrimp can't be the saving grace, which wasn't even in the pasta video
OMG IM SO HAPPY I FOUND YOUR CHANNEL AGAIN! my old youtube signed me out so i lost everyone i subbed too and i just forgot what ur channel name was… i forgot my moms birthday too.. i suck with memory but thank god i’ve found you again 😭❤️ I love your videos so much thank you for making my day ! long time viewer back!
Try Vincenzo's plate recipe. You'll be blown away at how very few ingredients can still give awesome flavour. You don't even need cream and all that crap in your Alfredo which should be simple as it is! The original recipe is just lots of Parmigiano-reggiano and melted unsalted grass-fed butter with the pasta water and the pasta of your choice.
You should test the top “Classic Roasted Chicken” recipe. There are so many that claim to be the juiciest or the crispiest but I’ve burn before and I’d love to see your winner!
I’m always feeling sad for your gut! I’m lactose and gluten intolerant. My favorite foods are bread/pasta and cheese! So, I tried not eating good food, didn’t work very long. So, I eat delicious food and just pay the price. Bless your belly!
There are actually a lot of cheeses, that naturally don't have lactose due to the production process and aging, not sure if they're easy to get wherever you live tho
@@opewfmWPO I know that the harder aged cheese is better, but I love them all. I try to be good but I’m a cheese person. Thanks for the information, tell me what cheese you buy. I’m willing to research.
@@myjewelry4u I usually buy edamer, emmentaler, gouda and parmesan all of which are lactosefree, generally you can easily check every cheese for its lactose content by looking at the nutritional info on the back for the carbohydrate content, if it's 0, it's lactose free😉
From watching your previous Alfredo video, I fankenstined my own one that’s inexpensive, quick to make, and delicious. I won’t say it’s the best in the world, cheap stuff rarely is, but it’s good. Butter, garlic, chicken bullion (the goopy stuff is best), oregano, flour (as a thickener) milk, and parmesan cheese. Throw in some shredded rotisserie chicken for an easy protein.
the sauce is named after a dude/restaurant who had a very specific recipe using the 3 ingredients you mentioned, a restaurant still open today i believe. anything else added makes it not an alfredo but some kind of cream/white sauce or whatever
that first one is exactly how i make my alfredo (albeit with less garlic) but i use a fettucine that's got garlic and herbs already incorporated into the noodle dough, so they're extra flavorful. next level shit
Wait it’s been 2 years since the last Alfredo video and 6 years since the first buzzfeed tests and trick shots. I feel old now since I’ve been following you since before those times
I just don't get adding heat to everything. It doesn't add flavor. I'm on team chicken thighs. I think they have a flavor whereas the breasts don't really taste of much by themselves.
Thank you so much for you response James, very much appreciated. Due to religious beliefs we don't even cook with alcohol, even if it gets cooked off :)))
As for the Parmigiano-reggiano cheese, if you're also strict on how an animal is slaughtered, there are halal alternatives of the traditional Parmigiano-reggiano cheese with halal-certified rennet used!
I think most tiktok recipes would just fall flat due to less content and more on hyping up of the videos. However I have always been curious about creators like Sam Eats recipes coz they look very detailed and super delicious in the end. Could you give his channel a shot? I have never used tiktok but judging by his content style, he should have definitely started off on tiktok first.
The shrimp was already deveined. You can tell if you look at the raw shrimp in the bowl, and you can really tell by how it curled up when he cooked them. Find something else to get mad about.
@@philaphobic also, you can ‘t devein before you take off the shells! He very clearly takes off the shells, and puts them directly in the bowl and seasons it. And we’re not mad just shocked he’s eating shrimp poo which is absolutely disgusting!!
You can still have chicken Alfredo and lose weight. Just eat a smaller portion and fill up on a lean salad before dinner. Plus you'll get some extra fiber this way!