009: Chicken Parm & Tomato Sauce

Chicken Parm - No Jar Required!

The Chicken Parm and Fresh Tomato Sauce Episode

June 28th, 2018.

It's time to gather your sword and board, let's enter the kitchen with Food and Fury! On June 28th we say goodbye to jarred sauce and dry chicken. This week we cook a classic; Chicken Parmesan with homemade tomato sauce and pasta done right. This is a tried and true recipe. If you have the time, be sure sure to brine the chicken the night before. We got some feedback from Deb at smitten kitchen and she recommended that a clean tomato sauce that doesn’t pull away from the flavor of the chicken would be a good idea. We are giving you two options both which play nicely with the chicken. One is a buttery and smooth sauce that screams pure tomato flavor and the other is a little rich with a minor kick of sweetness to give that restaurant feel. Either options are delicious and we think you will love it! We altered the Bobby Flay recipe by using some of the guidelines from Vincent’s Clam bar in Carle Place, NY. This was helpful in working out a restaurant method of finishing the dish. Lastly, wIth some sound advice from Lidia Bastianich, we go through the do’s and don’ts of making pasta.

We discuss cotton candy grapes, a man impersonating the Prime Minister of Morocco to get into fully booked restaurant, a $180 wagyu beef sandwich and of course a Buzzfeed Quiz to determine our maturity by our grocery list.

We take a voicemail from the food and fury hotline about mustard vs ketchup on hotdogs & pineapple pizza and answer a questions about upgrading the sword and board. Say goodbye to dried out, greasy chicken, bad pasta and jarred sauce… Go forth and show Chicken Parmesan who’s boss! So gather your sword and board and enter the kitchen with Food and Fury!

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