ckreef Posted October 17, 2015 Report Share Posted October 17, 2015 Chicken Thigh Rolls stuffed with tomato and mozzarella, on a bed of angel hair pasta with a creamy, Italian tomato sauce, served with a side salad. We start with chicken thighs. Remove the skin, gently scrape the underside of it and trim it up. Save for later. Debone the thighs, pound flat and trim them up. Stuff with herbs, Mozzarella cheese, and crushed, Italian stewed tomatoes. Add the skin back on and tie off. Lightly oiled, fresh grated Italian seasoning and paprika. On Prometheus. A complete pain in the ass but it was Damm Good - LOL Quote Link to comment Share on other sites More sharing options...
bosco Posted October 17, 2015 Report Share Posted October 17, 2015 very nice ckreef!!! These look great!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 17, 2015 Report Share Posted October 17, 2015 Awesome, ckreef. Your dinner looks sooo tempting. Delicious. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 17, 2015 Report Share Posted October 17, 2015 Looks delicious reef. Great meal. Benton Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 17, 2015 Author Report Share Posted October 17, 2015 Thanks everyone it was a tasty meal for sure. I would do it again but it won't be often. This is the first time I've tried adding heavy cream to Spaghetti sauce. I wanted something a bit different. I really liked it. I'll definitely do a creamy Spaghetti sauce in the future. Quote Link to comment Share on other sites More sharing options...
Cookie Posted October 17, 2015 Report Share Posted October 17, 2015 I always wondered why some Italian red sauces were almost pink...then I went and did my own lasagna from scratch one day and the recipe called for the heavy cream...wah la...pink sauce. I love it that way. Great looking cook, looks like it would have required some patience with the butchers twine. Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 17, 2015 Report Share Posted October 17, 2015 Fantastic ckreef, a really beautiful and scrumptious looking dish! Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 17, 2015 Author Report Share Posted October 17, 2015 looks like it would have required some patience with the butchers twine. I use to do single strands/individual loops when tying something up. Then I started doing the continuous loop method. It took some practice but now my fingers know the motions and I can whip through it pretty quickly. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted October 17, 2015 Report Share Posted October 17, 2015 Those look really good. They made my mouth water. I am amazed at the genius of ideas. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 17, 2015 Report Share Posted October 17, 2015 What an excellent meal. That would have cleaned up in the heritage challenge, good thing for me your not Italian. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 17, 2015 Report Share Posted October 17, 2015 Great looking cook, ckreef. Instead of tying up the chicken, try Transglutaminaze, aka meat glue. I've been playing with it and it makes some things like this much easier, in particular, wrapping things in bacon - no toothpicks or twine. Love to do vodka cream tomato sauce for pasta. I try to be healthy and use half-n-half with sour cream or yogurt. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 18, 2015 Author Report Share Posted October 18, 2015 Great looking cook, ckreef. Instead of tying up the chicken, try Transglutaminaze, aka meat glue. I've been playing with it and it makes some things like this much easier, in particular, wrapping things in bacon - no toothpicks or twine. Love to do vodka cream tomato sauce for pasta. I try to be healthy and use half-n-half with sour cream or yogurt. I have heard of meat glue but have no idea where to find it. Tell more about the vodka cream tomato sauce. Can I just pour my adult beverage in it? - LOL - I mainly drink vodka. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 18, 2015 Author Report Share Posted October 18, 2015 What an excellent meal. That would have cleaned up in the heritage challenge, good thing for me your not Italian.Funny thing is tinyfish most of my none challenge cooks work out better and look better than the challenge cooks. I think I try to hard. I keep telling myself to relax and let the challenge cook flow - never seems to work that way. My family generally hates challenge night - I just get into spastic mode - LOL Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 18, 2015 Report Share Posted October 18, 2015 Funny thing is tinyfish most of my none challenge cooks work out better and look better than the challenge cooks. I think I try to hard. I keep telling myself to relax and let the challenge cook flow - never seems to work that way. My family generally hates challenge night - I just get into spastic mode - LOL I hear you. May do my challenge cook tomorrow. Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 19, 2015 Report Share Posted October 19, 2015 Nice to see something different cooking on the Komodo. And that dish looks delicious! Lots of prep time but I'll bet you do it again one day. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2015 Report Share Posted October 20, 2015 I have heard of meat glue but have no idea where to find it. Tell more about the vodka cream tomato sauce. Can I just pour my adult beverage in it? - LOL - I mainly drink vodka. Here's the link to get the TG from Amazon - http://www.amazon.com/gp/product/B00EIGV7MC?keywords=transglutaminase%20meat%20glue&qid=1445369780&ref_=sr_1_1&sr=8-1 Simply take your favorite tomato pasta sauce (homemade or jarred) then just add the vodka (a good shot) and some whipping cream (half & half, sour cream, plain yogurt also work) at the end, heat just long enough to bring back to simmering temperature, then serve over your favorite pasta. For dramatic flare, you can wait and flame the vodka at the end! Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 20, 2015 Author Report Share Posted October 20, 2015 TY will give that a try. Quote Link to comment Share on other sites More sharing options...
