how to make a lemon/citrus cream pasta sauce
Quest details: A restaurant chain in Toronto called, Lime Ricky's, used to have a lemon chicken alfredo. It was to die for. After they folded, I found a similar dish in a restaurant in St. Catharines, called Millennium (also closed for some reason) and they had a citrus rosemary chicken alfredo that was just perfect.
In trying to make such sauces at home has yielded curdled cream floating on a pool of oil. I have tried to look for sites that might have similar recipes but so have had no luck.
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- This one looks promising I'll have to try it.By aman, 4 years 2 weeks ago
- This recipe sounds close to what you are looking for...perhaps giving it a shot might be the best?By virgogirl, 3 years 19 weeks ago
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Not sure
Submitted by ycc2106 on Mon, 2006-03-13 11:30.
We don't have the tast dimension on the web yet so I don't know what it's supposed to be like.
Generally to keep the lemon sour tast, it should be added near the end or at the end.
I would go:
Leave it to marinate for 1/2 day in white wine for the meat to get juicy(onions, carrots, garlic...?).
Cook it, oven, grilled, boiled...(what ever it looked like) with spice and all.(just salt and pepper can be good.)
Add lemon near the end! (quantity depending on the size of the chicken, just taste along)
Or was it a creamy sauce?
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Found this today...hmm could it be the same Rick?
This sounds like it but may have too little lemon...
CHEF RICK'S GRILLED LEMON CHICKEN ALFREDO
SAUCE:
2 sticks of BUTTER (not margarine)
1 quart of heavy whipping cream (liquid)
grated Parmesan cheese
Minced roasted garlic, 2 tablespoons
hickory smoked seasoning, 1 teaspoon
Lemon pepper seasoning, 1 teaspoon
Lemon juice, 2 tablespoons
Basil Fettuccini
CHICKEN:
2 whole chicken breasts, split and pounded flat for even cooking
4 tablespoons of lemon pepper
4 tablespoons of hickory smoked seasoning
1/2 cup of lemon juice
1 cup white wine
Combine lemon pepper, hickory smoked seasoning, and lemon juice and wine. Mix well and marinade for 4 to 8 hours. If you want to use marinade to baste chicken as it grills, make sure you bring marinade to a boil first! Grill until cooked but not dried out. When done, cut into "fingers" and serve over sauce and noodles.
Melt butter in saute or sauce pan over medium heat. Add minced garlic, hickory seasoning, and lemon pepper and saute until you can smell the garlic (this will release the maximum flavor from the seasonings.) Add heavy cream and heat until it comes to just below a simmer. Add splash of lemon juice and handful of Parmesan cheese, and stir constantly until thoroughly mixed. Proper consistency will be nappe' (coats the back of a spoon). Garnish with chopped fresh green onions and tomatoes.
HINTS:
1. Don't be afraid if sauce comes to a heavy simmer, just keep stirring to prevent it from sticking, and it won't break or burn.
2. Remember, this sauce will thicken more as it cools from the pan, so leave it just a little "wetter" than you think is perfect, and it will "warm" to the perfect consistency.
3. Don't make this sauce until noodles are done and you're ready to eat. This sauce does not hold well (will break or separate if sits too long, even heated).
Enjoy!!