- Good morning to you!
(rooster crowing) The greatest thing ever is college. In college, on Sundays, we
would clean our apartment. Saturdays we would be fuckin' partying and then Sundays I would make
chicken broccoli Alfredo, and I'm gonna show you how
to make it from my memory, which is vague, clouded. You know, when your mom's like,
"The kid's are doing MDMA! Holes in their brain the size of pencils!" You could probably put 5,000
pencils through my brain. I'm about to make you a chicken broccoli, chicken Alfredo that
reminds me of college. (wink twinkles)
See you soon. (upbeat rock music)
(flames blasting) (blinks pinging)
I'm still here. Let's begin. We got some beautiful broccoli. (inhales) Oh, smell that; it smells like pennies. We're gonna make some florets. Oh! So the easiest way to make
florets is I just kinda cut away and it's like, every time I do this, I still think it's like
FernGully or something. I'm just like cutting trees, and they're like, "No!
Don't cut the trees!" And you're like, "I gotta
cut the trees kinda, 'cause I need the broccoli
for the chicken Alfredo." So this is the florets.
That's nice, right? Pretty quick, pretty easy. And what we're left with are these. Hello? Just chop 'em up, okay? We got boiling water over here, okay? Season it with some salt. We're gonna throw in our broccoli stems. This should be boiling. It was boiling. I turned it down. Come on. We got that going here. Now put some cream, I
guess two cups of cream. Two cups of cream is good. We're gonna bring this
up to a warm temperature, medium heat, we don't wanna scald it, then we're gonna take some cheese. I don't make it easy. I feel it seems easy,
but it doesn't seem easy. Do I actually make things easy? 'Cause in my mind it's
easy, but I'm a profesh, and I can fuck around and
do whatever the fuck I want because I know actually what I'm doing, but it's like at home, you're like, "Wait, he just did
something insane looking." And you're like, "Wait." And
I'm like, "Yeah, that's okay." That's the right amount of cheese. We do wanna kinda cook
the broccoli through. We don't want it to be
like al dente for this. We wanna cook it through,
put it in the cream, add the cheese, and we're
gonna fuckin' blend it. Boom, boom, boom. Boom
ba-boom. Boom, boom, boom. Aah! Okay! Are we fork tender here? Little more. Ha! This has to be like
soft, but not like mush. Does that make sense? See that? The cream came up. We just need to bring the cream up. (shoulders squeaking) We're gonna make a sauce. We're gonna add the broccoli. We're gonna just barely
cover, there we go. Now put some Parmesan cheese in there. A fair amount, actually. We're pretty much making
like a warm salad dressing. Olive oil, probably like
three, four tablespoons, a pinch of nutmeg, fresh cracked peppy, and some salt. We got some beautiful curly parsley. ♪ Here we go. ♪ And this is gonna become, watch this. You got this, long lens? (blender grinding) We're gonna take a
little bit of hot water. There we go. (exhales) (liquid pouring) Oh, it's a transfer of just
emotions and love and light. Let's take a taste of this. This is fire. Mmm. So we're gonna clean up
and we're gonna come back. We're gonna fry some
beautiful chicken thighs in some olive oil, cook some broccoli and
and make some gremolata. See you soon.
(kissing noises) For some reason, people are
making garlic-roasting videos. I'll show you mine. This? Add some olive oil. Add some salt. And then we make a garlic. Then it looks like, see with
the bulb, it looks like garlic. - [Automated Voice] It
does look like garlic. - Is that a TikTok? The
honey hole is right here. I want some breadcrumbs. I want textures. I want to make like gremolata, like a little bit of a breadcrumb here. So we're just gonna take
some bread, some olive oil, and we're just gonna hit it
with some salt and pepper. We're gonna roast the garlic and the bread in a preheated oven at 350 degrees. Reynolds tinfoil wrap, the only tinfoil wrap I use on occasions. Now, look at these beautiful chicken legs. Cast-iron pan! Shout out to me for making
the best one on market. You can buy these not really
anywhere. Good for me. I'm selling something that doesn't exist. I want enough olive oil to
completely cover the bottom. Maybe we'll use some of
that Reynolds finest. We're just gonna do salt and pepper. We've already had enough
flavor with the broccoli sauce, so we're just gonna salt and pepper, okay? I'm sick of touching
raw chicken too, okay? Grab a jar of pickles
with your chicken hand. Take, now just ruin all of this. You know? So flip it over.
We're gonna season both sides. We want just like that
pure, nice kind of fried, roasted chicken taste. Ooh! Ooh. Ahh. Ooh. - Man, that Reynolds, ooh. Typically cook these skin-side down first, but no skin. Okay, we got a hot cast-iron pan. I'm still gonna cook it, I guess, where-the-skin-was-side down. And we're just roasting away.
That's it. Medium-high heat. We're just gonna brown these up. It'll take, you know,
seven, eight minutes a side. These are done in 14
minutes. We're cookin' here. Look at this. We're
just gonna flip that up. Toast that up on each side, okay. ♪ It's kind of nice to have friends. ♪ ♪ It's kinda nice to have
fettuccine Alfredo. ♪ Never in a million years
would I think I'm gonna make a chicken broccoli Alfredo, but here I am making one, based off of memories from college. That's food! All right, we're good over
here. Let's get the bread out. Garlic's still gonna take
a couple more minutes, but you can grab this
so you don't burn it. Put that back in. Boom. So there, olive oil toast. What we're gonna do is
we're gonna blend that up with that roasted garlic, and we're gonna fine-chop
some parsley, mix that in. All right, let's turn it. And we can flip these back and
forth but we got nice color, and the thing too if you wanted to, take a couple cloves of garlic. Just put them in there if you wanted to. Also if you wanted to be a real
bad boy, we got some butter. Why not? Throw it in! Mmm, look at that. That's
nice. Smells incredible. Another thing you could do too
is just cover it. You know? Just do that. Let's take a peeky-poo. (chicken sizzling)
(gasps) Oh, that's nice. Yeah, this is good. Look at that. Right? I'm just gonna pour off
all that butter and oil all over this, 'cause we're gonna just
do a quick little deglaze, and we're just gonna
scrape up all that fond, all that good stuff, all that garlic, and we're just gonna pour that
all over the chicken as well. There we go. That's nice
right there, isn't it? This garlic. Let's see,
actually, if this can fuckin'... This is hot. It smells
good. I think we're good. We are gonna make
three-clove garlic bread, and we're gonna make the
best gremolata ever, okay? Oh, that's hot! There's no way that these idiots
are doing this hot, right? Like, they let it cool down? I hate trends. (groans) Fuck! (groans) Fuck! (yelps) Don't do that, I think?
Don't do that. Ah, fuck. Take the garlic, and we're
just gonna smoosh it into this. Now we're gonna stack it,
and now we're just gonna... I'm just gonna hand-chop this, and now we're just gonna dice this up. Now, put this on top, more salt, pepper. And we got a little
bit of this garlic oil. And now we chop this all up. A gremolata, gremolata, gremolata! We got everything goin' here!
Fettuccine takes a while. I would say proportion, like that much? We got four chicken legs, let's do four. One, two, three, four. Yeah. So we got the fettuccine,
didn't even season the water. That much salt. I'm kind of just moving
the noodles around, kinda moving top to bottom. Dried noodles are probably
gonna take like, I don't know, like eight minutes probably? Okay. Let's see. That's good to go. Okay. Add the broccoli, and
we're just gonna par-cook. It's gonna cook for about a minute. So then let's just strain our
pasta, get all that pasta out. Then you take your spider. Look at that steamin'
broccoli, right in there. Isn't that like a good example of college? Just holdin' on, barely?
Just boiled to death. Here we go, look at this! This
is beautiful! Just like that! Okay, here we go. We're just gonna add our Alfredo sauce. Look at this. Here we go. Don't put the lid in.
Glug in some olive oil. Fresh cracked pep, couple knobs of butter. Let's stir this up. Look
at this, look at this. The one that I was making in
college didn't look like this. (Matty coughs) Okay, here we go. Look at that sauce. Like it's just like, it's so velvety. And this is what I'm talking about. This is four buddies coming together. No matter how bad the school week was, no matter how bad you got
beaten down that week, or how bad you partied that night before, friendship prevailed. This gives you some kinda fake ambition. This gets you like in a delusional world where you think you're gonna succeed 'cause the food tastes so good. The fact of the matter is
the food's better than you. Supper's ready, guys! No one's here. I'm literally in Nashville.
They all still live in Toronto. So, okay. Look at this. Oh! Look at this. A little
pasta? A couple brocc. Get the ones that fall around. A little chicky leg. Little
breadcrumb, a little gremolata. Mm, that looks like a really
nice supper for somebody. Let me show you how you eat this. Yeah! Little chicky, little
nood, little gremolata. Look at that. That's amore. (Matty chewing) Bro. That's good right there,
look at that. Wow. (Matty slurping)
Mmm. It's kinda good for ya 'cause of broccoli. Look at this, all that little pan jous? That fat, that oil? Like, that looks good. It's fuckin' over, bro. This is for everybody. This
is for Doug Brown, actually. Broccoli, he used to love
this, my old roommate. We love him. This one's for you, Doug. We love ya, we miss ya. World peace. This is Cookin' Somethin',
I'm Matty Matheson. I love you. Stay in school
or drop-- I dropped out. So drop out, stay in school. Who cares? Mmm. Mmm. These cookings were phenomenal. Mmm! Mmm! And then after we do all this, we'd bring out fuckin' like a eight ball.
