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I used to make a bordelaise similar to this. I have adapted it and prefer this version (sorry but I don't measure so I'll give guesstimates). I make it in the wave in a 4C measuring cup. Olive oil (not extra virgin) maybe 1/2-3/4C, about same amount or a bit more of chicken stock, 3T butter, a lot of fresh pressed garlic, crushed red pepper seeds. Boil till fragrant. I pour this over the pasta and cover till almost all absorbed. The oil prevents it from sticking together. Toss with chopped Italian parsley, salt. I also add a combo of black, white and red pepper since we like everything spicy. This is enough to sauce about 1/2 pkg. capellini.

This recipe sounds absolutely delicious. I know good cooks never measure, but could you give some "guesstimates" on quantities for the chicken grande recipe. Thanks in advance.

Yvette... I know your original recipe called for a cup of butter, and that's how I have the recipe saved. I don't use that much though.... now, if I had YOUR figure.... (Ihateyourguts).... heehee....

Also, in our original discussion... which was probably a couple of years ago now!!...Casper, regarding amounts...

I know this sounds crazy, for the Chicken Grande, if you're doing approximately one whole chicken, then you use TWO HEADS of crushed garlic.

Yeah... two heads. The whole head.

When my husband gets out of his car in the evenings, he has to push through a crowd of neighbors who are standing around drooling at the delicious odors wafting up the street....

And Rosemary... if you're buying one of those plastic packs in the grocery, use at least half of it. Leave it on the stem.

Plant some rosemary in your yard. It grows like a weed (which it essentially is). It grows all year. We also have marjoram, thyme,(both year round) basil,(summer) Italian parsley,(cool months) scallions all year ( cut off the root end from the ones you buy and stick them in the ground, again, they grow like weeds, cut them low when you need them and they will grow again. Same with arugula and leaf lettuce. We also have perennial chili peppers. You can also plant individual garlic cloves which will yield a head. This takes about 9 months. I can't believe what stores charge for fresh weeds/herbs.

Ginger, too. Buy a pack a the store and cut it into pieces where the nodes branch. Plant them spaced apart from eachother, laid flat, and not deeper than about 2" deep in a good organic soil mix. You'll never buy ginger again.

if I had YOUR figure.... (Ihateyourguts).... heehee....

Judi B, have you met Yvette's mother? She has a great figure and beautiful skin...Yvette has good genes.

Yall have made me so hungry, I am going to cook this tonight:tasty:

jodyrah wrote:Plant some rosemary in your yard. It grows like a weed (which it essentially is). It grows all year. We also have marjoram, thyme,(both year round) basil,(summer) Italian parsley,(cool months) scallions all year ( cut off the root end from the ones you buy and stick them in the ground, again, they grow like weeds, cut them low when you need them and they will grow again. Same with arugula and leaf lettuce. We also have perennial chili peppers. You can also plant individual garlic cloves which will yield a head. This takes about 9 months. I can't believe what stores charge for fresh weeds/herbs.

I'm thinking I just need to figure out where you live....