TAMPA, Florida – Executive Chef Melly Gardner is the third generation in their three generation food truck business.
Her truck is named after her grandmother who helped her start her cooking career and a mother who now works with her.
Chef Melly, who worked in her new test kitchen in Tampa, showed some Alfredo cooking tips.
For example, Chef Melly says that using salted butter enhances the flavor.
When you see the garlic in your pan start to brown, you know it’s time to add your cream.
She also takes the recipe off the fire to pickle the parmesan.
She says it gets fatter better that way.
And Chef Melly said the future has a lot to offer, including more cooking, newly purchased food trucks, and plans to help others start businesses.
Until then, enjoy this recipe.
King Crab Garlic Alfredo Pasta
ingredients
Fettuccini
1 pint of cream
½ cup parmesan cheese
1 stick of salted butter
1 whole clove of garlic chopped
1 tablespoon of garlic paste
2 tablespoons of parsley, chopped
2 teaspoons salt –
2 teaspoons of cracked pepper
2 teaspoons of Cajun spice
1 pound Alaskan King Crab Legs
Truffle butter (for the crab legs)
ingredients
1 stick of salted butter
1 teaspoon of truffle oil
1 teaspoon of parsley
Lemon for garnish
Parsley for garnish
manual
Cook the fettuccine according to the instructions in the package.
Drain and save.
Steam the king crab legs for 5 minutes or thaw them until frozen.
Use scissors to cut the meat from the king crab legs.
Put aside.
In a large skillet, heat a stick of salted butter over medium heat.
Add garlic and sauté for 30 seconds until tender. Then add garlic paste.
Add half a quart of heavy cream while simmering.
Let simmer for another 30 seconds.
Remove from heat and add half a cup of parmesan cheese (more to your liking).
Whisk until sauce thickens.
Add parsley, salt, pepper, and a dash of Cajun seasoning.
Cook on medium heat to reduce and thicken.
Put aside.
Truffle butter sauce
Melt a piece of butter.
Add ingredients for butter; Then heat in the microwave for a minute.
Add king crab butter with freshly squeezed lemon.
Mix the reserved noodles into the Alfredo sauce pan.
Chef Melly makes a nice nest of noodles on the plate and covers it with the Alaskan King Crab in the truffle butter sauce.
(Chef says you can substitute the protein of your choice.)
Chef garnished with parsley and lemon wedge.
(She also likes lime wedges.)