Ian McPhee

IAN: THIS IS A JAMBALAYA PASTA THAT’S TAKING THE CAJUN FLAVORS AND TOSSING IT WITH A PASTA INSTEAD OF A RICE. THIS IS LIKE OF OUR BIGGEST SELLERS UP THERE. WE’RE GOING TO START WITH A LITTLE OLIVE OIL,CHOPPED GARLIC ,SOME SEASONING PAUL PRUDHOMME’S SPICES. YOU CAN MAKE IT THERE ARE RECIPES ALL OVER THE INTERNET FOR IT BUT I USE THAT BECAUSE IT’S INTERESTING. THIS IS A MIXTURE OF TABASCO AND WORCHESTIRE. GREEN ONIONS,ANDOUILLE SAUSAGE,SPICY,SMOKES CAJUN STYLE,BELL PEPPERS,SADIE KENDELLS CRÈME FRECHE,PARMESAN REGGIANO CHEESE,SHRIMP,GRILLED CHICKEN AND CHICKEN STOCK. AND YOU’RE READY TO GO.
IAN: THE PASTA WE’RE GOING TO USE IS AN ORCHETTA. OVER THE YEARS WE’VE USED ALL DIFFERENT KINDS. NOODLES.PASTA ALL KINDS OF STUFF.WE’RE IN THE MOOD RIGHT NOW. I REALLY LIKE THIS PASTA BECAUSE IT REALLY CATCHES ALL THE JUICES AND KIND OF HOLDS THEM IN. PRETY GOOD. WE’RE GOING TO START WITH A LITTLE OLIVE OIL. GET THAT HOT.WE’RE GONNA ADD GARLIC. AND THIS IS FOR LIKE TWO PEOPLE SO WE’RE GOING TO ADD ABOUT A TABLESPOON OF CHOPPED GARLIC. WE’RE GONNA ADD A COUPLE OF TABLESPOONS OF RED BELL PEPPERS. COUPLE OF TABLESPOONS OF GREEN ONIONS.WE’RE GOING TO ADD OUT CHICKEN. THAT’S ABOUT A SIX OUNCE CHICKEN BREAST THAT HAS BEEN MARINATING IN A LITTLE LEMON AND HERBS AND THEN OF COURSE THE ANDOUILLE SAUSAGE.ALL WE’RE GOING TO DO IS COOK THIS STUFF DOWN.
WE’RE GOING TO PUT THE PASTA IN THE WATER JUST TO GET IT HOT.
LYNN: CAN I STIR THIS.
IAN:YEA.
LYNN: I’M DYING TO DO SOMETHING. OH LOOK I’M HELPED IAN COOK.
(LAUGHS)
THEN WE’RE GONNA TAKE THE CAJUN SPICES AND YOU’LL PLAY WITH AS YOU LIKE IT AT HOME.A LITTLE RECIPE IS IS A TEASPOON FOR EACH SERVING. SO THAT IS TWO TEASPOONS FOR THAT. AND WE’RE GOING TO LET THAT COOK. THIS IS EAUAL PARTS WORCHESHIRE SAUCE AND TABASCO.
LYNN: YOU’RE NOT USING ANY MORE OF IT RIGHT?
IAN: NO
LYNN:OKAY.
IAN: NO DOUBLE DIPPING
LYNN :NO DOUBLE DIPPING.
OH. THAT’S NICE.
IAN:IT’S TASY.
LYNN: I LIKE THAT LITTLE KICK TO IT.
IAN: AT THIS POINT WE’RE GOING TO ADD THE SHRIMP. THIS IS A RAW SHRIMP. ADD CRÈME FRECHE AND CHICKEN STOCKEN STOCK. CRÈME FRECHE IS SADIE KENDALL’S BRAND WE USE THAT I’VE BEEN USING THAT SINCE 1983 OR 84.
LYNN: AND WHY DO YOU USE THAT BRAND?
IAN: HER BRAND IN COOKING DOESN’T BREAK AND TURN INTO LIQUIDY. IT STAYS AS A KIND OF CRÈME AND I USE CRÈME FRECHE INSTEAD OVER HEAVY CREAM BECAUSE IT’S EASIERBECAUSE IT ADDS JUST A LITTLE MORE FLAVOR. SO THAT IS TWO HEAPING TABLESPOONS.A QUARTER CUP OR SO AND WE’RE GOING TO ADD CHICKEN STOCK AND LET IT ALL COOK.
(MUSIC)
LYNN: THAT IS EXQUISITE.
IAN: THAT IS TASTY.
LYNN: IAN THANK YOU SO MUCH FOR BEING HERE TODAY. IT WAS WONDERFUL AND SO SIMPLE. SO REMEMBER YOU CAN ORDER THIS AT MCPHEE’S GRILL IN TEMPLETON AND SOON THE NEW RESTAURANT MCPHEES AT AVILA BEACH.
IAN: THAT WILL BE OPEN IN MID FEBRUARY.
LYNN: AND UNTIL THEN YOU CAN MAKE IT AT HOME
IAN: YEAR.