Somebody asked for pasta sauce recipes.
Chicken & Pasta:
Start boiling water with some dashes of kosher salt and 2 tbs regular olive oil
get 3 more tbs regular olive oil or peanut oil on the bottom of your hugest cast iron pan raging at your highest temperature (the highest temperature you are comfortable making that pot. It should be at least motherfuck*ng hot)
Throw a little curry powder into the oil. Place two (or four if your cast iron is properly huge. the more the merrier but only fill half the surface area) boneless, skinless chicken breasts in there. Chop a large vidalia onion for a couple minutes, and open a bottle of Pinot Noir. Pour yourself a glass. Flip the chicken. It has been about 4 minutes since you put it in. Some of the chicken stuck to the pan sort of. Pour a little wine (a little ~= 1/3 glass) in there and gently scrape at it with a wooden spoon until the pan is smooth again. Your water is boiling. Throw the pasta in. Dice some garlic. It has been another four minutes. Throw the garlic in the empty side of the pan. Butterfly each chicken breast (so it is half thickness. you will notice the middle is still pink/raw) and place the raw side down so it sears, with a little garlic under each one. Leave about a teaspoon of finely diced fresh garlic out and aside. Throw that onion into the cracks between chicken. It has been five minutes since you put the pasta in. Strain that now, or perpetuate the stereotype that Americans all turn their pasta into mush. Don't worry, it will continue to cook a bit in the strainer. You stirred it, right? Ugh you jackass now its gonna be all stuck together. Fuck. Okay, we can fix this, just hang on. Get it out of the sink and wash that asparagus, breaking the ends off each stalk where it naturally breaks and throwing out the bottoms. It has been 4 or 5 minutes since you butterflied the chicken, take out each piece of chicken and set aside on a plate, leaving the onion in the pan. Now make sure the onion is browning before you add more wine and scrape off the bits that stuck to the pan again. Throw in the asparagus, and chop a portabella mushroom or two and throw that in, too. Now put in a large can of whole peeled tomatoes, and the rest of the garlic. Add some honey to the sauce, and some pepper or diced chipotle. If you actually do have a huge clump of pasta stuck together, just add it right now. Otherwise you can do right by Odin and Jupiter and just put it in a bowl with a little extra virgin olive oil and maybe some fresh arugula or basil if you have it. Don't put your herbs in the sauce, they'll just lose their flavor before they get started. Dude, turn it down to medium. You should have done that like two minutes after you added the tomatoes, but instead you drank a whole glass of wine and watched a youtube video about a sarcophagus shooting sugar cubes at a man in a fez with a penchant for bendy straws. Blast. Just add a little more wine to the sauce, and NOW turn it down. Simmer for as long as you can stand it. Try to time it so that you have some wine left to drink with your meal. Add a little bit of extra virgin olive oil. Plate the chicken, then pasta, then cover both in sauce, and serve with a chunk of pecorino romano and a grater. Yeah put the cheese grater right on the table. It makes people think you are "rustic". When you are done plating, turn off the burners. Put out all fires in kitchen, then consume food.
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