How to Make Grilled Spaghetti | Food Wishes
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- čas přidán 5. 08. 2024
- After grilling dry spaghetti over hot charcoal, it’s cooked directly in a very simple pan sauce, so that all that extra flavor from toasting dry pasta on a grill stays in the dish. This is very delicious on its own, but would also be perfect used as a base for other grilled main courses. Enjoy!
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23 missed calls from italy
Hahahahahahaha
they have pasta al assasina, which is pretty similar
Rolf!! 😂😂😂😂
@@Chuck-xu8rc all the same message🤌🤌🤌🤌
Hahahahahaha
You've heard of assassin's spaghetti - get ready for arsonist's spaghetti
Underrated comment
Hahaha! Nice one!
I hope every time you go to the grocery store, there's no line and the clerk is super chill.
We could call it "fiery but mostly peaceful" pasta.
I was thinking this was going to be assassina but grilled first
Hey Chef John! I started watching your videos around 11-12 years ago when I was in middle school. I taught myself how to cook by following your recipes. I just graduated from culinary school a few days ago and I’ve had the opportunity to work in some amazing restaurants in Chicago recently. I just wanted to say thank you for kickstarting that passion.
PS: To this day, my wife and I use “Give it the ‘ol tappa-tappa” and “Round the outside round the outside round the outside” as part of our regular vocabulary.
This man is grilling spaghetti in a bathrobe. He thought we wouldn't notice, but we did.
I mean, what do you wear to grill spaghetti? A tuxedo?
I grill in my underwear. He cares more about his neighbors than I do with mine 😂
'this man' is CHEF JOHN! put some respect on the name
Okay yes, but in all honesty, if tomorrow on the news you they reported President Biden was out on the White House lawn in his bathrobe, grilling spaghetti, admit it, you wouldn't be the least bit shocked, now would you?
Jeans or shorts and a tee shirt.
My wife and I tried talking to each other in our best Chef John's voices. It didn't irritate us but it did make us very hungry.
"Honey, the crazy man is grilling dry spaghetti noodles. Hes saying something like 'be the king of the serengeti with your grilled spaghetti'
Kids get inside. I'm scared too."
...I would try it if i had a grill
Lol
this is probably the most sceptical I've been of one of your recipes, but in chef John we trust
Me (screaming at the tv): “You are, after all, the MARIO ANDRETTI of your GRILLED SPAGHETTI. “
You truly are a culinary adventurer, Chef John
He certainly the Spaghetti meat balls.🍝
hello I'm one of the Italians you're looking for in the comment section. This one does not look that bad actually, I might give it a try
It's the spoon To eat the pasta which is offensive however :)
@@JonZiegler6I get around the need for that by breaking my pasta in half first 🤣
Hahaha....everybody's looking for one comment from Italians.😂
found the spy
Non suona affatto male, vero? Non convenzionale ma interessante.
This channel is almost old enough to drink in most countries. Chef John is one of the true OGs of all of CZcams.
I think the toast/bread analogy is perfect. Toasted grain is tasty grain.
For sure! It's like making home-made pesto without toasting the pine nuts first! Just doesn't hit the same.
You are after all, the Louis Maillard of whether or not your food gets charred
Lol actually taking a moment to explain that if you lay the pasta down in the same direction as the grates its going to fall through and catch fire! 😂
To be fair, a lot of people ask dumb questions that have obvious answers.
He covered his bases 😅
My theory is he was high the first time he tried this and put it on the wrong way lmao
We all have brain farts, but some people have the much more often or it is their default. That disclaimer is for them.
Chef John was a cooking instructor long enough to know no detail is too small and no sense so common that at least one student wouldn't fail in a spectacularly dumb fashion.
First hamburger bread pudding with mustard and ketchup and now this? Chef John is also making edibles we aren't seeing him eat lmao.
Duh
It all makes sense now
Oh
I NEVER boil any pasta in large amount of water. For decades I have boiled pasta in small amounts of water. Over the time I have learnt to estimate correctly how much water I need, and boiling it on high heat, it is easy to add more water if needed and it does not stop the boiling.
With that method all the starch remain in the pot that makes the sauce stick to pasta better. When the pasta is nearly ready, I add to it any sauce I want, tomato, Alfredo etc. and add meatballs, chicken, whatever.
Using only small amount of water my food is ready by the time the water in large pot is just starting to boil.
I would not fire my grill just for small amount of pasta, but if I am grilling some meat and veggies I can add some pasta on the side to char lightly. Then I can keep the charred pasta in a plastic bag ready when I want to use it. I can also grill the same time some onions, asparagus, tomatoes etc and keep them in a jar and add for my grilled pasta day.
If you have an electric kettle its not much of an issue taking too long to get the water boiling. Lots of water is mostly easy to do more hands off.
@@misterperson3469 ye but then the water isnt starchy enough to thicken the sauce!
I think the traditional way of boiling pasta in a large amount of water makes more sense with fresh pasta. With dried pasta, I would even say the less water you use, the better. And for dishes that rely on the starch a lot, I might add a fusion idea - korean rice cakes release a lot of starch. I sometimes make a weird fusion dish I like to call "tteokbokki carbonara", it is absolutely delicious.
Good idea with the smaller amount of water. I’ve always done the same! I love your idea of grilling extra veggies for later use. Putting in a jar is a lot better than on a plate. I’m going to do this as my friends r now giving me lots of zucchini- one of my favorite things to grill, and along with onions! Definitely going to put a chat on them. Besides today it’s 113* and too hot to cook In the kitchen. So tonight huge salad with tons of veggies and grilled hamburger patties on top with cubes of cheddar cheese! It’s so good and very filling!
@@misterperson3469 I have an electric kettle, but I do not use it to heat up the water to pasta. I use induction cook top for making food fast. Neither do I ever cook alone pasta and wait it to get ready. I load or empty dishwasher the same time, chop veggies for salad, prep anything for next day, measure incredients and start bread maker, etc. Hence I do not stand next to the boiling pot, but glance in intervals while I do my other kitchen tasks.
Most working mothers behave that way, they are multitaskers that create faster ways to get same or even better results. 🙂
When making fideuà (a valencian dish) you toast your noodles by either pan frying them or in the oven, and then you use them as you would with paella and cook them in a very large pan with broth and meat/fish/vegetables. Maybe grilling is a little over the top but getting some maillard reaction going to your dry pasta is definitelly a great idea.
Surely going the mussel/clam route would be amazing with this.
This is not a spaghetti dish. It's an impasta!
🤣🤣🤣 that’s great!
chef john would approve
🇯🇲
I like it. 😀
@@BEVERLYRANDOLPH-lx4qu I like the idea but the Italian in me is cringing hard.
“Good weird.” Amazing 🤩
This looks almost like a reverse assassin's spaghetti
Necromancer's spaghetti
Spanish families call this fideua. It's not exactly the same, but it's still good.
Or Fideos here in the US Southwest. We toast the pasta in a pan like a rice pilaf and serve it as a side, but same concept. The pasta is generally broken up or bought in a package just for that purpose.
A 50/50 mix of pasta/rice toasted in a little oil in a skillet, without rinsing, can go a lot of directions flavor wise. I usually go the Mexican side dish rice profile myself because that is what I grew up eating. A lot of people go the Sopa route which is much more wet and pasta only.
>spanish families call this fideua
>its not the same
I just know that somewhere in the world in an insanely overpriced Michelin starred restaurant this is or will be a thing! You, Good sir, are a mad man in the best possible way! Thank you for inspiring home cooks everywhere! Been watching since 2008!
I love that your videos still feel like theyre 10+ years old
Why fix what isn't broken?
Starting with a video clip instead of a slow zoom of the thumbnail still throws me for a loop
💯
Adding a pat of butter to my pasta sauce at the end is a game-changer! I got that hint from a previous video. Thanks! I'm trying grilled spaghetti this weekend!
Yep, once you try it there is no going back.
I have tricked my family into thinking I’m a good chef. All because I found your channel years ago. Made this and it was hit. Thank you for teaching me how to make good food.
This method very much reminds me of how we prepare Fideo in my Mexican kitchen. Simple ingredients, big flavors.
Fascinating. Because in some recipes, there’s pan toasted broken vermicelli. And I guess with this, you are added smoke flavor and bringing out the toasted flavor.
Fideos.
I was smoking some pork today and while I had the smoker running, I threw in some tomatoes and onions and peppers and made a smoked salsa. It wouldn’t be too much of a jump to purée a little bit further and use it as part of the sauce and add, some grilled/smoked chicken or something to it. I guess I know what I’m gonna be eating later this week.
I CANT WAIT to tell my husband what we're having for dinner! lol Seriously though, I'm definitely going to try this. Thanks Chef John!
When I make payasam/kheer, I always roast my vermicelli in ghee and then cook it in milk. Toasted wheat always tastes great! Looks delicious here too with your method.
Same here. Toasted rice in ghee and jeera and onions. And then boil it in water is 🤌🏼🤌🏼🤌🏼🤌🏼🤌🏼
Add a stainless steel wire drying rack to your grill and you won't have to worry about losing your pasta. I can't wait to try this recipe. Thank you Chef.
Definitely worth a try!
Both dishes look phenomenal, Chef John!
I bet adding a scoop of quick grilled shrimp to this would be deli'lumpscious too..
In Australia lamb chops and spaghetti are popular.... at least in our family it is. Preparing and cooking spaghetti this way would be an interesting and tasty experiment.
People, PLEASE try this when cooking orzo too! Incredible flavor! 👏🏿 Great video, Chef!
Haaaaaaa
Hahahaha
😂 Nobody cares about your pasta gatekeeping; the result is delicious. Love to see the Chef still experimenting and having fun with his passion.
@@MaxineShaw_84 i think it was a joke...
I can see how some of this recipe took inspiration for spaghetti a la assassina where instead of frying your spaghetti beforehand youre smoking it which In all honesty is a brilliant idea. I do wonder though how the flavor would evolve were you to make this into a chicken parm. I can only imagine how the Smokey flavors of the pasta might boost the flavor from the chicken. Certainly lots of ways to play around with this technique! Thank you chef John!
I think i would make it more like a carbonara since the tomato based sauces don't agree with me. That said the next time Ive got the charcoal fired up, I'm definitely toasting me some noodles while Im at it! Thanks for the adventures Chef John as its always so much dang fun!
This looks and sounds amazing!!!! Tyfs God bless you
You had me on the edge....😂
Chef John you are a great Chef.
You are my favourite cook and my favourite poet! Well done!!!
Move over Spaghetti All'Assassina, Chef John comin in hot with Spaghetti All'Americana
Dear Chef John, I hope this message finds you well, I'm 26 years old and had a deep dislike for cooking my entire life, you're videos changed my view and my feelings about it, thank you for teaching me how to enjoy cooking, my best wishes for you ;D
what an inspired idea. I'm going to make it too. Thanks Chef!
Definitely will try this thanks!💝
I'm glad he mentioned to layer this spaghetti across the grill grates.
The only thing drier than that spaghetti was Chef John's humor.
what was the last thing you cooked, mikelfart?
I'm always keeping score at home, Chef.
I saw that episode too, Chef! Great idea for a video.
Looks so delicious thanks for sharing the recipe chef
Everything tastes better grilled!👍
Looks delicious!
I hope Michele enjoyed it, too! Yes, grilled eggplant and steak with this sound wonderful!!!
Thank you, this technique has great potential
For one day the most drama in my life was watching Chef John rescue that spaghetti. I’m sure I’ll pay for it tomorrow.
nice switch to the soft tongs ;) thanks chef!
I seen him make enchiladas with flour tortillas. I can get over this.
So is he wrong for doing that ?
I've seen this before and you might want to add this one step..
Shocking the pasta in ice water for 15 seconds, then remove pasta to a rake to air dry for 10 minutes. The pasta would be more pliable and the smoky goodness from the grill would stick to the pasta better. I think the one grilled pasta I saw was with the big rigatoni.. I'm NOT Italian so I'm sure I misspelled it!
😂😂
So very interesting. I will try this for sure.
I bet it tastes marvelous!
The addition of grilled eggplant makes sense.
your creativity knows no bounds
thank you john
Seems pretty Delicious 😋🍽🥄
Looking forward to trying it.❤😊
they say that there is no genius without a touch of madness
I love the reminder to place the spaghetti in the opposite direction as the grates. 😂
My family has a recipe for Fideo that's essentially the same but with the broken up pieces or weaves of pasta you sometimes see.
The idea of grilling is fantastic and my wife is now bugging me for a grill so she can make it.
Your imagination is wonderful Chef.
You don't even need a grill for this. If you have a proper hotel pan/rotisserie pan with a grill, you can fill the bottom of the pan with coal and light them up, wait for them to ash and pop your spaghetti on top of the grill.
I just watched a competitive cooking show in Italy. One of the team mates royally messed up the pasta dough. He then added spaghetti to the grill and i thought, i wonder what thay tastes like? The universe works in mysterious ways.
Oooh, this looks really interesting! I don't have a grill, but I think I'll try this in an oven -- see if the pasta picks up any browning in there while I roast some vegetables on a separate tray.
I had to watch this when I was a student, so now, YOU must watch it!!! 😂
@Foodwishesss Ok. I made this on my smoker/grill. I added two anchovy filets with the tomato paste. Excellent!
Bro the assassin's spaghetti was out of this world
Scrolling to find the Italians… 🚨😂
I made some spaghetti al assassini the other day, wasnt bad but i wouldnt pay a resteraunt for it since i can do it myself, wine is way cheaper with out the service and i totally scored that night, she was totally in the mood and i neglected that and got a full nights sleep, best day ever
Madman, that looks absolutely delicious 😋
I'll bet that this world be amazing with the lasagna noodles that get cooked in sauce as the lasagna bakes.
If I told my wife we were having grilled spaghetti for dinner, I'd probably get committed to some sort of institution.
Next recipe: Lasagna Alla Toaster
Here's a tip for grilling spaghetti John. Use a Stainless Steel BBQ Grill Clamp For Fish And Vegetables to hold the spaghetti! You only need to flip the clamp instead of fumbling with tongs
I wonder how well this would work in spaghetti all'assassina
Made this last night! Delicious. I only set a little bit of the spaghetti on fire. Italian incense.
Recommend pairing it with Chef John's Greek chicken marinade from his Greek Chicken and Whipped Feta recipe (also goes great with Assassini.)
Aha, spaghetti all'assassina taken to a new level. spaghetti all'ninja maybe?
I do something like this, except I cook the pasta in water first, then drain, and then fry the cooked pasta in a frying pan with a sauce of choice, and seasonings too.
Yeah that's how anyone should cook pasta. Nothing new. You're missing the toasting and the smoking of the pasta, which is the technique here.
That one noodle didn't want to leave the warmth of the grill 😂
Ketchup in bread pudding and now dry pasta on the Weber, what has gotten in to you!!!?
see, this is how you get in on what's trending without ripping off other creators.
Not gonna lie I'm gonna try this. It seems wild!
I had this idea too...cause I love smoky flavours! I thought it was too crazy though!
This is an interesting idea -- I've never seen this before!
Never boring.
Ah yes, grilled spaghetti. Just like mom used to make.
Idk yours by my mom, who couldnt cook to save her life, would end up assassinating pasta like this - and not in a good way lol
for protein, shrimp seems a natural choice.
(even a poached egg seems worth trying)
Wow I didn't know you could do this with spaghetti ❤😊
One of the teams did this on the grilling challenge on Ciao House 😉 Thee Alex G would be proud, she liked it if I recall.
CJ the original assassin breakin out those more death defying cooking techniques - think i will use a grillplate since i am only half the man
Sun dried tomatoes sounds good on it!
This is the famous sopa de fideo in Mexican cooking. Instead of parmesan we use queso cotija. Lovely! Now ask me how Mexican mac and cheese is made.
Excellent. I've made Spaghetti alla Assassina a couple times, but it always ends up too oily, keeping the pasta from sticking while giving it some color. Will be trying this soon!