Executive Chef Josh Groff made Dierks Bentley’s Whiskey Row’s Creole Fettuccine. (see recipe below) Dierks Bentley’s Whiskey Row is hosting The Writers Round with singer John Gurney on Wednesday, August 28 from 7pm-10pm. Dierks Bentley’s Whiskey Row is located in downtown Nashville at 400 Broadway. Get all the details online at www.dierkswhiskeyrow.com.
CREOLE FETTUCCINE
The recipe makes approximately 1qt of sauce (8 servings)
Ingredients per dish serving:
5 shrimp (40 shrimp for 8 servings)
3 oz tasso ham (24oz for 8 servings)
3 oz pulled chicken (24oz for 8 servings)
1 c spinach (8 cups for 8 servings)
8oz pasta (64oz for 8 servings)
Ingredients for Sauce:
4 T butter
1 T lemon juice
1/2 T Tabasco
1/4 c flour
1 T Cajun seasoning
1/2 qt ham broth
1/2 T garlic minced
1/2 shallot minced
1 c heavy cream
1 lb fire roasted tomatoes (chopped)
1/4 T black pepper
1/2 T rosemary chopped
1/2 T thyme chopped
Directions for sauce:
- Melt the butter then add flour on medium heat until it starts to brown
- Add garlic and shallot until it starts to get a little color
- Add lemon juice, tomato and ham broth
- Reduce to half
- Add the rest of the ingredients
- Season to taste and let cool
Remaining directions:
- Sauté shrimp in a little bit of olive oil
- Add tasso ham and pulled chicken and heat until cooked through
- Add spinach and saute
- Add sauce
- Add pasta
- Plate in a bowl and top with your favorite hot sauce
