CHICKEN AND SHRIMP ALFREDO FROM CLINTON MCDONALD

Chicken and Shrimp Alfredo from
Clinton McDonald

30

Minutes Prep Time

25

Minutes Cook Time

12

Servings

For a special dinner at home, try Bucs’ defensive tackle Clinton McDonald’s chicken and shrimp alfredo with fresh parsley and the pasta of your choice.

INGREDIENTS

FOR THE CHICKEN AND SHRIMP

3 tablespoons butter
1 pound chicken breast, cubed
1 pound shrimp,
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper

FOR THE SAUCE

2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon oregano
½ teaspoon basil
½ cup parmesan, shredded
½ teaspoon salt
½ teaspoon pepper
16 ounces pasta of your choice, cooked
¼ cup parsley
¼ cup parmesan, shredded

INSTRUCTIONS

1. In a pan over medium-high heat, melt butter, then add the chicken breast.

2. Season with salt, pepper, oregano, and basil. Cook 5 minutes, add 1 tablespoon of butter and shrimp. Season with oregano. Cook 5 more minutes or until chicken & shrimp is fully cooked. Remove from heat and set aside.

3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.

4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.

5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.

6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.

7. Add parmesan cheese and stir until melted.

8. Pour the sauce over cooked pasta, add the chicken & shrimp and mix well.

9. Add parsley and extra parmesan, and mix again.

10. Enjoy!

BACON MAC AND CHEESE

Bacon Mac and Cheese

25

Minutes Prep Time

25

Minutes Cook Time

4-6

Servings

EQUIPMENT NEEDED

• Large pot

• Colander for draining pasta

• Cheese grater

• Medium saucepan

• Whisk

• Knife and cutting board

• Oven-safe casserole dish

INGREDIENTS

• Package of pasta, your favorite shape

• 8oz Havarti (Block cheese not pre-grated)

• 4oz Parmesan (Block cheese not pre-grated)

• 5oz thick cut bacon (Cold)

• 2 Tbsp butter

• 2Tbsp all-purpose flour

• 1 tsbp garlic powder

• 2 cups milk

• Pinch of salt and pepper

INSTRUCTIONS

1. Start by cooking your pasta. In a large pot of boiling salted water, cook your pasta according to the package instructions until it's al dente. Then, drain using the colander and set aside.

2. While the pasta is cooking, you can prepare the bacon. While the bacon is cold, cube the bacon into small bite-size pieces. Cook the bacon in a skillet over medium heat until it's crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain. Once it has cooled a bit, chop it into small pieces.

3. Preheat your oven to 375°F (190°C).

4. Now, we'll prepare the cheese sauce. Start by grating the Havarti and Parmesan cheese. Keep the cheese separate as you'll be adding them at different stages.

5. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and garlic powder, stirring continuously until a thick paste forms. This is called a roux and will help thicken your cheese sauce.

6. Gradually whisk in the milk until it's fully incorporated into the roux. Continue whisking until the mixture is smooth.

7. Bring the mixture to a simmer, and cook until it has thickened, which usually takes about 2-3 minutes.

8. Reduce the heat to low, then add the Havarti and half of the Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.

9. Season your cheese sauce with a pinch of salt and pepper. Remember that both the cheese and bacon are quite salty, so go easy on the added salt.

10. Now, add your cooked and drained pasta to the sauce, stirring until it's fully coated with the cheese sauce.

11. Stir in the cooked, chopped bacon.

12. Pour the mac and cheese into your oven-safe casserole dish. Sprinkle the remaining Parmesan cheese on top.

13. Bake in the preheated oven for about 20-25 minutes, or until the cheese on top is golden and bubbly.

14. Allow your Bacon Mac and Cheese to cool for a few minutes before serving.

ESPRESSO RUBBED RIBEYE STEAK WITH CHIMICHURRI

Espresso Rubbed Ribeye Steak with Chimichurri

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

• Cast iron pan

• Small bowl

• Food processer

FOR THE CHIMICHURRI

• ½ cup chopped parsley

• 4 cloves garlic - chopped

• 1 tsp dried oregano

• 2 tsp red pepper flakes

• 3 Tbsp red wine vinegar

• 1 tsp salt

• ½ tsp fresh ground black pepper

• ⅔ cup good-quality extra-virgin olive oil

FOR THE STEAK

• 4 ribeye steaks

• 2 Tbsp Espresso or Dark Roast Coffee grinds

• 1 Tbsp dark brown sugar

• 1 Tbsp smoked paprika

• 1 tsp sea salt

• 1 tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

TO MAKE THE CHIMICHURRI

1. Add the chopped parsley, garlic, shallot, oregano, crushed red pepper, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced but not a paste.

2. Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Set aside while you prepare your steak.

TO MAKE THE STEAK

1. Combine the espresso or coffee in a small bowl with the brown sugar, paprika, and all other spices.

2. Sprinkle 1 - 2 teaspoons of the coffee rub on both sides of a ribeye steak. Rub the mixture in. Let the coffee rubbed steaks rest until they reach room temperature.

3. Preheat a cast iron pan to medium high heat. Cook steaks to desired doneness. Transfer the steaks to a plate, cover with foil and rest 15 minutes before serving.

4. Slice and serve with Chimichurri.