ROTD (recipe of the day)
- Thread starter Mr Bogus
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I've got 3 large skillets so should have plenty of room!I'll buy the scallops if Randy cooksRoadtrip!!Hmmmmmm how far is Bogus from us again?Wow! looks so good!
How many can you fit in your skillit
Ya that should doI've got 3 large skillets so should have plenty of room!I'll buy the scallops if Randy cooksRoadtrip!!Hmmmmmm how far is Bogus from us again?Wow! looks so good!
How many can you fit in your skillit
Hmmm could be, but shrimp over cook really fast so it will take a little change I thinkThis recipe would probably work for shrimp too right?
What's on the menu tomorrow?
I would do a quick dunk in the butter and olive oil just to seal them, and then allow them to cook after you add the cream to the brandy/butter mixture in the pan.
You will need to let the butter brown a bit before adding the cream is all
blanched shrimp could be dropped into the boiling cream mixture and then topped with the Parmesan cheese and then under the broiler to finish.. This does work well with flounder and tilapia but I omit the cream for those..
Hmmm could be, but shrimp over cook really fast so it will take a little change I thinkThis recipe would probably work for shrimp too right?
What's on the menu tomorrow?
I would do a quick dunk in the butter and olive oil just to seal them, and then allow them to cook after you add the cream to the brand/butter mixture in the pan.
You will need to let the butter brown a bit before adding the cream is all
blanched shrimp could be dropped into the boiling cream mixture and then topped with the Parmesan cheese and then under the broiler to finish.. This does work well with flounder and tilapia but I omit the cream for those..
I BUT THEM PRECOOKED NOWHmmm could be, but shrimp over cook really fast so it will take a little change I thinkThis recipe would probably work for shrimp too right?
What's on the menu tomorrow?
I would do a quick dunk in the butter and olive oil just to seal them, and then allow them to cook after you add the cream to the brand/butter mixture in the pan.
You will need to let the butter brown a bit before adding the cream is all
blanched shrimp could be dropped into the boiling cream mixture and then topped with the Parmesan cheese and then under the broiler to finish.. This does work well with flounder and tilapia but I omit the cream for those..Did you use to be a chef. I didn't understand half that. I did try fryin my own shrimp 1 time and yes over cooking shrimp is EASY. Mine were like SHRIMP JERKY
grew up in a restaurant family... My brother is a 4 star chef and I pay him to visit me
My little sister runs a small place in OKC...
I was forced labor as a kid to work the family biz... I really like the craft but not for a living.. (fun becomes work) and I am only good at a handful of the dishes.. (the ones I like)
The trick to shrimp is as soon as they start to curl, they are done... an ice bath quench is a good idea for steamed or boiled if they are not going to be served right away..
I was forced labor as a kid to work the family biz... I really like the craft but not for a living.. (fun becomes work) and I am only good at a handful of the dishes.. (the ones I like)
The trick to shrimp is as soon as they start to curl, they are done... an ice bath quench is a good idea for steamed or boiled if they are not going to be served right away..
Not just a pretty face huh Brother
This looks really fantastic.....
Here's what my wife would do to the recipe
Brandy or Sherry - replace with non alcoholic version
Salt/pepper - remove the salt and replace with pseudo salt
Butter - replace with non-butter/non taste margarine that tastes like sh... nevermind
Italian seasoning - replace with something other because of "included salt"
heavy cream - you've got to be kidding - replace with soy milk
Other than these little mods, she'd follow the recipe exactly
Pray for me!
Here's what my wife would do to the recipe
Brandy or Sherry - replace with non alcoholic version
Salt/pepper - remove the salt and replace with pseudo salt
Butter - replace with non-butter/non taste margarine that tastes like sh... nevermind
Italian seasoning - replace with something other because of "included salt"
heavy cream - you've got to be kidding - replace with soy milk
Other than these little mods, she'd follow the recipe exactly
Pray for me!
you are hearby summoned to produce at least one with photosI too have a handful of dishes that I'm really proud of!!
well she will be ok with the seasoning.. (no salt in it)This looks really fantastic.....
Here's what my wife would do to the recipe
Brandy or Sherry - replace with non alcoholic version
Salt/pepper - remove the salt and replace with pseudo salt
Butter - replace with non-butter/non taste margarine that tastes like sh... nevermind
Italian seasoning - replace with something other because of "included salt"
heavy cream - you've got to be kidding - replace with soy milk
Other than these little mods, she'd follow the recipe exactly
Pray for me!
but cooking without butter? sorry but no way
tell her the brandy or sherry, will cook out the booze during the flame show
Now she might be able to substitute the scallops with Tofu ?
cooking it removes the alcohol right or does it only remove most of it. As for the rest of the changes...well....if you take the fat out of anything it is just not the same anymoreThis looks really fantastic.....
Here's what my wife would do to the recipe
Brandy or Sherry - replace with non alcoholic version
Salt/pepper - remove the salt and replace with pseudo salt
Butter - replace with non-butter/non taste margarine that tastes like sh... nevermind
Italian seasoning - replace with something other because of "included salt"
heavy cream - you've got to be kidding - replace with soy milk
Other than these little mods, she'd follow the recipe exactly
Pray for me!
Soon as we get a break in weather I will put up some pics and commentary of the only cooking I'm good at. MY SMOKIN' GRILLyou are hearby summoned to produce at least one with photosI too have a handful of dishes that I'm really proud of!!
Everyone has a couple good dishes I am more than happy to steal away
no alcohol left when every you cook with it.. boils at around 170 I think.
I ran the calorie count on this dish and it is around 600 calories..(mostly from the cream) Scallops are under 100 for 5 of them.. Most good foods are not that bad for you in moderation.. Add a green veggie, and salad and you could have a 900 calorie dinner...
I ran the calorie count on this dish and it is around 600 calories..(mostly from the cream) Scallops are under 100 for 5 of them.. Most good foods are not that bad for you in moderation.. Add a green veggie, and salad and you could have a 900 calorie dinner...
Mr. Bogus, have I mentioned that my room at the phillips has a spare bed and if you need accommodations just speak up.
I'm with the other guy, I'll take at least three of those plates
I'm with the other guy, I'll take at least three of those plates
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