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scribbly1

Edmond, OK, US
member

Recent Reviews


Re:Chicken Marsala with Pancetta & Cream

Here I (fka schrocknik)am again commenting on this recipe which I am going to be able to do this this week after living temporarily for 2 years, but now I'm settled in a new home of my own, and I'm dying to do this dish again -- it's fun! But I'm a purist and will follow the recipe, but double it. Another time, I'll throw in mushrooms. Yes, I'll pound the 1/2 chix breasts and then bread them as follows: dredge in flour (shaking off excess), then egg, then bread crumbs or panko. I'll use 1/4" of pure olive oil to cook, discarding most for the sauce. This is one of two favoriterecipes to go on the road with, visiting friends and family, and cooking.


Posted: 03:19 pm on September 15th 2015

Re:Seared Scallops with Cucumber and Jalapeño

I haven't tried this recipe, but I have reservations about it. I love sea scallops, but I do them simpler. They're very delicate in flavor, so I wouldn't use the jalapeno or cilantro as they might overpower the flavor of the scallops. Also, I would serve them as a warm dish, like a first course. The first sea scallops I ever had were in a restaurant in Germany, large as hockey pucks and served with a brown sauce that I took to be similar to a barnaise. I've done bacon-wrapped sea scallops which I recommend, but it's important to pre-cook the bacon since it won't cook in the short time that the scallops cook. Finally, just seared scallops with a drizzle of white truffle oil has worked best for me, highlights the scallop flavor, and is simple to do. It's also important to saute them over high heat in order to get slight browning before they're done, about 1.5 minutes on each side, depending on the size and thickness. Optional: serve them on a bed of a mild green with balsamic on the side. Enjoy!


Posted: 06:21 pm on January 3rd 2014