Chef T, thank you for ACTUALLY blackening this chicken. As a So La native, it's maddening when a chef talks about blackening a protein when they are actually bronzing or sautéing. Blackening is VERY high heat (600 or more) on a dry pan, DARK brown color (but not scorched black) and you always pull at 5 to 10 degrees before target internal temp so carryover takes it to perfect doneness. We do a blackened protein grab bag down here that includes super fresh tuna steaks, filet mignon, chicken and sometimes salmon if we can get really good fresh filets, if not catfish works well. Great work on the cream sauce as well. Lots of butter and lots of cream and the trinity are staples of NOLA (french based) cuisine. Pat yourself on the back, brother! C'est si bon!!!
i was working at a restraunt and we had a blackened chicken sandwich by far the best sandwich of my life. the blackened chicken complimented my sliced of avocado slices or guac with lettuce tomato was just soooo good. and they put a bowl over the chicken while it was being cooked to keep all the moisture inside literally had more juice than juice itself hahaha. though we did it directly over an open flame grill we didnt put it on a flattop or anything
A suggestion for a slight variation. Put the cavatappi and sauce mix in a 9 x 13 cast iron casserole dish. Sprinkle some bread crumbs on top. Throw is back in the oven for a minute to toast the bread crumbs. Then top with the chicken. Just an idea.
Looks awesome! Just got my Yoder Wood-Fired oven this weekend and can't wait to try this recipe. One question. I've got a Lodge 10.5 x 20 griddle. It's going to stick a little bit out the front of the oven. Other than making a convenient handle, that shouldn't really impact the cook should it?
WOW!! SHOOT ME TO FLAVOR TOWN !! THIS IS WARM COZY COFORT FOOD IN FRONT OF THE FIREPLACE COZY A GLASS OF SPIRITS AND HOLIDAY 🍁CHEERS THE YODER IS ALL IN ONE MULTI KITCHEN!!! ATBBQ & CHEF TOM WAY AHEAD OF THE GAME ✌🏾👍🏾🙏🏾
Chef Tom knocks it outta the park as always! Think this might be Sunday night dinner here on the gulf coast might sub blacked royal reds for the chicken 🤔 Either way it’s going to be an amazing dish
Man oh man Chef Tom, that’s a darn great looking meal! I’ll be using my Alfa pizza oven to make this recipe this week. It will be the 1st time I’ve used it for other than for Za, but I’ve been really interested and watching a lot of videos about wood fire cooking. I can see this being a family favorite…
I’m seeing comments requesting gumbo. Yes please! I’m a fan of the Cajun version myself, but would love to see whatever you come up with!!! Also love this recipe 👏👏👏
Oh you’re getting closer to that gumbo I’ve been requesting for couple years! Gotta admit, I do feel a little cheated with nothing stuck in the beard this time though! 😜 Looks great. Thx ATBBQ crew
How many lbs of pellets did you use during this? I imagine pellet usage is absurd running like this for extended times. I love my Yoder but they have you really pushing the Yoder oven at the moment
I always hear you talk about "drawing the moisture out" whether it be on a piece of meat when letting a rub set and now for veggies Why would we want too do that? And how do you know when too much has been drawn out? Just trying too learn
Looks great! So, I know you guys want to sell the oven insert… What I would like to see, and be able to make is Jonathan Waxman’s fire roasted chicken with salsa verde. I’ve tried it in the regular oven, but it’s not like in his woodfired pizza oven. Can you please do. Video on that one? That could tip the scales on buying the oven.
That looks about as good as it gets! And you followed the first rule of blackening, Never blacken inside the house unless you have an extremely understanding family (and pets)... And no smoke detectors
You sound like a person who would be AMAZING to party with.... lol. Everything in moderation, professor. No one is asking you to cook this dish every week as a main meal......
@@oxpatchreb yeah, Alvin came to my last biker cookout party riding a scooter. We took the scooter away, hung in from a oak tree, and took turns beating it like a pinata.
Chef T, thank you for ACTUALLY blackening this chicken. As a So La native, it's maddening when a chef talks about blackening a protein when they are actually bronzing or sautéing. Blackening is VERY high heat (600 or more) on a dry pan, DARK brown color (but not scorched black) and you always pull at 5 to 10 degrees before target internal temp so carryover takes it to perfect doneness.
We do a blackened protein grab bag down here that includes super fresh tuna steaks, filet mignon, chicken and sometimes salmon if we can get really good fresh filets, if not catfish works well.
Great work on the cream sauce as well. Lots of butter and lots of cream and the trinity are staples of NOLA (french based) cuisine. Pat yourself on the back, brother! C'est si bon!!!
Thanks for watching and taking the time to comment!
This is a fantastic trip to flavor town!! Total awesomeness
Another great recipe!
i was working at a restraunt and we had a blackened chicken sandwich by far the best sandwich of my life. the blackened chicken complimented my sliced of avocado slices or guac with lettuce tomato was just soooo good. and they put a bowl over the chicken while it was being cooked to keep all the moisture inside literally had more juice than juice itself hahaha. though we did it directly over an open flame grill we didnt put it on a flattop or anything
Cajun, blackened and pitfire!!! Three of my favorite words 😋
Man! I'm making this. Looks awesome. Great cool weather warmer. Thanks Tom!
Thanks for watching!
That looks phenomenal
A suggestion for a slight variation. Put the cavatappi and sauce mix in a 9 x 13 cast iron casserole dish. Sprinkle some bread crumbs on top. Throw is back in the oven for a minute to toast the bread crumbs. Then top with the chicken. Just an idea.
Looks awesome! Just got my Yoder Wood-Fired oven this weekend and can't wait to try this recipe. One question. I've got a Lodge 10.5 x 20 griddle. It's going to stick a little bit out the front of the oven. Other than making a convenient handle, that shouldn't really impact the cook should it?
Another outstanding job by Chef Tom 👍
Dam, another Incredible cook! Love the pesto twist. Always keeping it original.
Thanks for watching!
Looks Delicious Thank you Chef Tom, im gonna cook that for my wife
WOW!! SHOOT ME TO FLAVOR TOWN !! THIS IS WARM COZY COFORT FOOD IN FRONT OF THE FIREPLACE COZY A GLASS OF SPIRITS AND HOLIDAY 🍁CHEERS THE YODER IS ALL IN ONE MULTI KITCHEN!!!
ATBBQ & CHEF TOM WAY AHEAD OF THE GAME ✌🏾👍🏾🙏🏾
Woww!! Love watching your videos :) very easy to follow!! Thanks, I’m subscribed 💪😃
OH YEAH CHEF TOM !
You deserve all credits you can get! Always great content and a good variety of recepies and meals. Kudos!
Chef Tom knocks it outta the park as always!
Think this might be Sunday night dinner here on the gulf coast might sub blacked royal reds for the chicken 🤔
Either way it’s going to be an amazing dish
That sounds sexy AF. Kill it!
Man this looked simple and amazing. I bet it tasted as good as it looked. I would love to have that pellet grill setup.
Great Depression style budget cooking, I bet it would be great with rice too, or a pasta/rice blend. Rice is king here in LA.
You have a compelling argument for one of those pizza ovens, that looks awesome
Man oh man Chef Tom, that’s a darn great looking meal! I’ll be using my Alfa pizza oven to make this recipe this week. It will be the 1st time I’ve used it for other than for Za, but I’ve been really interested and watching a lot of videos about wood fire cooking. I can see this being a family favorite…
Ò
I’m seeing comments requesting gumbo. Yes please! I’m a fan of the Cajun version myself, but would love to see whatever you come up with!!!
Also love this recipe 👏👏👏
Oh you’re getting closer to that gumbo I’ve been requesting for couple years! Gotta admit, I do feel a little cheated with nothing stuck in the beard this time though! 😜 Looks great. Thx ATBBQ crew
YES on the gumbo, please!
Gumbo!
Gumbo!
Making this tomorrow in the Ooni
Chef Tom, you hit another homerun with this dish. I gotta stop watching your videos at 3am, I'm hungry right now 🥺
Thanks for watching!
Always coming up with something unique. Looks sick.
How many lbs of pellets did you use during this? I imagine pellet usage is absurd running like this for extended times. I love my Yoder but they have you really pushing the Yoder oven at the moment
Need to throw in a few Justin Wilson references when you do Cajun cookin'
I always hear you talk about "drawing the moisture out" whether it be on a piece of meat when letting a rub set and now for veggies
Why would we want too do that? And how do you know when too much has been drawn out?
Just trying too learn
Well I know what I'm cooking next weekend!
Looks great!
So, I know you guys want to sell the oven insert…
What I would like to see, and be able to make is Jonathan Waxman’s fire roasted chicken with salsa verde. I’ve tried it in the regular oven, but it’s not like in his woodfired pizza oven. Can you please do. Video on that one? That could tip the scales on buying the oven.
What is the knife chef Tom is using?
Shun Premier! www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-premier-7-inch-santoku-knife.html
That looks about as good as it gets! And you followed the first rule of blackening, Never blacken inside the house unless you have an extremely understanding family (and pets)... And no smoke detectors
what is the knife chef tom is using ?
Shun
www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-premier-7-inch-santoku-knife.html
GOD DAMN! THIS JUST GOT BUMPED TO THE TOP OF THE LIST FOR DINNER PLANS!
I’m thinking blackened salmon would be better!
I had heart fibrillations going on as I watched.😅😅
Seasonings are mostly salt and oh remember thia when your doctor tells you that you have blocked veins due to too mush salt in your diet.
You sound like a person who would be AMAZING to party with.... lol. Everything in moderation, professor. No one is asking you to cook this dish every week as a main meal......
Yeah cause I will have this for lunch and dinner 3x a week. Goodness...
Think I’d be switching doctors cause that’s unlikely the culprit.
Stick to your Soy Alvin.
@@oxpatchreb yeah, Alvin came to my last biker cookout party riding a scooter. We took the scooter away, hung in from a oak tree, and took turns beating it like a pinata.