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Now That's Italian Kamado Cooking Challenge Entry: Grilled Chicken Alfredo w/ Bruschetta & Cannoli

Mr Cue

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I wanted to do this entire cook on the Big Joe but work and personal stuff got in the way. In the middle of the cook, Mrs. Cue called me from work. She'd hurt her back at work and had to go to the clinic so I had to drop what I was doing and go get Cue Jr so my sister could watch him until my Wife got everything sorted out with work. I stored all the food and headed out; since everything was already cooked, I reheated <gasp!> and assembled my plated entry. The bread and cannoli shell recipes are not mine but everything else is a Cue Original. Being of Italian origin, I cook a lot of this stuff and we enjoy it, I love cooking all types of ethnic foods really. So, here is my Kamado Cooking Challenge entry, Grilled Chicken Alfredo served over penne rigate with an artisan bread bruschetta ( pronounced "broo-ket-ta" ) appetizer, and a homemade cannoli for dessert!

Grilled chicken alfredo:

* 2 whole, boneless, skinless chicken breasts

* Weber Roasted Garlic & Herb seasoning

* 16 oz penne rigate or pasta of your choosing

* 1/2 stick unsalted butter

* 1 C heavy cream

* 1 C grated Parmesan-Romano cheese blend

* 1/2 C water

* 1 Roma tomato, seeded, salted, and chopped

* 2 cloves minced garlic

* 1 tbsp chopped, fresh Italian parsley

* 1 tbsp chopped, fresh basil

Season the chicken breasts with Weber Roasted Garlic & Herb seasoning and grill direct to 160 degrees Fahrenheit internal temp. Let the grilled chicken rest until it is cool enough to handle then dice into bite sized cubes.

Bring 4 quarts of salted water to a boil in a large pot, add pasta to boiling water and cook al dente, drain, rinse, and set aside.

Over medium heat melt butter and cook garlic until fragrant, turn heat up to med/high and slowly whisk in the heavy cream and water. Bring to a slow boil and reduce heat to med/low. Add Parmesan-Romano cheese and fresh herbs, occasionally stirring until incorporated and sauce thickens. Removed from heat and cover.

This will make 4 regular servings or 2 very generous portions. Divide accordingly, spooning sauce over plated pasta and chicken. Garnish with fresh parsley, chopped Roma tomato, and grated Parmesan-Romano cheese.

Artisan Bruschetta:

The recipe for the loaf itself was taken from bbcgoodfood.com and was very easy to make. The recipe for the loaf can be found at http://www.bbcgoodfood.com/recipes/13419/country-loaf

For the bruschetta you will need:

* 4 slices of artisan loaf, about 1/4" thick

* 1/4 lb of ground, sweet Italian sausage

* 1/4 C Ricotta cheese

* 2 tsp chopped, fresh basil

* 4 oz sliced, smoked provolone cheese

* 1 Roma tomato, seeded, salted, and diced

Set your oven or grill up for 350 degree, indirect cooking.

Pan fry the ground Italian sausage, remove from pan, and drain.

Combine sausage, ricotta, and herbs in a bowl, mix well.

Top the slices of bread each with 1 slice of provolone cheese and spoon the sausage/ricotta mixture on top. Toast in the grill/oven until the provolone is melted and browned. Remove from heat and top with tomato, parsley, and a sprinkle of Parmesan-Romano cheese


The shells were made using a recipe from none other than the Cake Boss himself, Buddy Valastro. These shells can be made well in advance or fresh and stores in the freezer. A set of cannoli forms is required to keep the shape, these are inexpensive and can be found at better kitchen stores or online at Amazon.com. The complete recipe for Buddy's cannolis is below but I only used his shell recipe as I have my own cream recipe that uses powder sugar instead of granulated. I find that cannoli cream made with granulated sugar often comes out gritty, it should be smooth and sweet. The only crunch you'll get from my cream is from the mini chocolate chips mixed in. This will make approximately ten servings.

Cannoli Shell:


Mr. Cue's Cannoli Cream:

* 1 C 10x sifted powdered sugar

* 1/2 C Galbani Ricotta Cheese

* 1/4 C mini chocolate chips

* 1 tbsp vanilla extract

Combine all ingredients in the bowl of a mixer and mix on low speed for 30-60 seconds with a paddle attachment. Be careful not to over mix and this will make the cream runny.

For best results, fill the shells just before serving or up to 1 hour before dessert. After 1 hour, the shells may become soggy and fall apart. Pipe or spoon the filling into the shell. If you use a piping bag, make sure the tip is large enough to let the mini chocolate chips through. You can serve plain or garnish with a dusting of powdered sugar, dip the ends in melted chocolate, or sprinkle more chocolate chips on the ends. Enjoy!










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Some great looking stuff here for sure! Kudos for making it all work in spite of the circumstances. I hope Mrs Cue is on the mend and feeling better.

Thanks! She's ok, she pulled a muscle and was in a lot of pain. Now she's on light duty and we'll see from there.

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I took a few cannolis to work today, some people had never heard of them, others couldn't believe I made them from scratch. Everyone who got one loved it. I also made a special one for Cue Jr because he loves them.

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I can't wait to bake a loaf of this bread on the Joe, it had such a great texture and crust for bruschetta. I wish I could have recorded the crackle of the crust when you squeezed it, like a symphony of crunch.

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