Page 556 of 595 FirstFirst ... 56 456 506 546 554 555 556 557 558 566 ... LastLast
Results 8,326 to 8,340 of 8920

Thread: What's for dinner tonight?

  1. #8326

    Default

    Quote Originally Posted by PatriotsGuy View Post
    Happy Birthday, do you want my daughter's recipe?
    Thank you and yes I do.

  2. #8327
    Join Date
    Sep 2011
    Location
    It depends
    Posts
    15,338

    Default

    Quote Originally Posted by WTE View Post

    Thank you and yes I do.
    Ok she made it up but we will write it up for you for your birthday

  3. #8328

    Default

    Quote Originally Posted by PatriotsGuy View Post
    Ok she made it up but we will write it up for you for your birthday
    Awesome. my wife is at Costco now and just bought 2 1/2 lbs.

  4. #8329
    Join Date
    Sep 2011
    Location
    It depends
    Posts
    15,338

    Default

    Quote Originally Posted by WTE View Post

    Awesome. my wife is at Costco now and just bought 2 1/2 lbs.
    Here's another present

    http://profootballtalk.nbcsports.com...the-best-ever/

  5. #8330

    Default

    Quote Originally Posted by PatriotsGuy View Post
    Perfect! I encourage every Broncos fan to open the link and read what Shannon Sharpe had to say.

    Hint: It's not Elway. Burn.

  6. #8331
    Join Date
    Mar 2014
    Location
    Behind You
    Adopted Bronco:
    Dr Elway's Monster
    Posts
    18,942

    Default

    For the record - the sushi i have, is just rice and vegetables, with wasabi or soy sauce

    Although seafood and raw fish is associated with sushi, i am pretty sure that rice is the main component of it traditionally (although i am happy to be proved wrong)

  7. The Following User High Fived Valar Morghulis For This Post:


  8. #8332
    Join Date
    Sep 2011
    Location
    It depends
    Posts
    15,338

    Default

    Hi! Recipe-engineering daughter here.

    You'll need:

    -however many jumbo scallops you want
    -A couple slices of bacon
    -A lemon (zested and cut in half)
    -A few cloves of garlic (more or less depending on your taste), minced
    -A shallot or small onion, minced
    -Dry white wine (or dry vermouth)
    -Butter

    I recommend soaking your scallops in milk for a few hours prior to cooking - helps them really release their mild, sweet flavor and cut back on overwhelming "fishiness"!
    When you're ready to get cooking, dry your scallops between a couple pieces of paper towel and coat them in your lemon zest, salt, and pepper. Dice the bacon into little bits, and pop it in the pan over medium heat to render out the fat. When the bacon is crispy and the fat is bubbly in the pan, use a slotted spoon to scoop the bacon out and set aside to drain on a paper towel. Now it's scallop searing time! Stick them in the pan and give them a minute or two on each side so they develop a nice golden crust. Remove them and place them on a plate. Turn your heat down, and then add about half a cup of your dry white wine, a knob of butter, and your minced shallot and garlic. Cook down until you get a slightly thicker, glossy sauce. Squeeze one half of the lemon you zested and another small pat of butter in the sauce to finish, re-adding the bacon. Place your scallops back in the pan and baste them quickly with the sauce. Serve immediately with pasta, rice, veggies, or whatever you like!

    HBD WTE

    P.s., this was for a half pound (14 scallops) so you may want to up some of the elements in order to get enough sauce, like the wine, butter, and lemon. Throw in another slice of bacon if you're feeling crazy!
    Last edited by PatriotsGuy; 02-03-2018 at 01:57 PM.

  9. The Following 6 Users High Fived PatriotsGuy For This Post:


  10. #8333

    Default

    Oh wow. Pags' daughter just made the scene here in BF. Pretty cool! Thanks for the recipe!

  11. The Following 2 Users High Fived WTE For This Post:


  12. #8334
    Join Date
    Sep 2007
    Adopted Bronco:
    Todd Davis
    Posts
    15,484

    Default

    Quote Originally Posted by WTE View Post
    Perfect! I encourage every Broncos fan to open the link and read what Shannon Sharpe had to say.

    Hint: It's not Elway. Burn.
    I think we must defer to Jerry Rice's superior knowledge in this case. Brady's up there.
    The sharp edge of a razor is difficult to pass over; thus the wise say the path to Salvation is hard.

  13. #8335
    Join Date
    Sep 2007
    Adopted Bronco:
    Izzy Mac
    Posts
    19,535

    Default

    Quote Originally Posted by Valar Morghulis View Post
    For the record - the sushi i have, is just rice and vegetables, with wasabi or soy sauce

    Although seafood and raw fish is associated with sushi, i am pretty sure that rice is the main component of it traditionally (although i am happy to be proved wrong)
    Masa Takayama says rice is the most important ingredient to sushi.

    "The most important thing is the rice. Well, not most important, but important. This is the temperature of the rice, the fluff, the vinegar, the vinegar with the salt, a little sweetness, a balance.”

    “Some fish are cured, some are raw, some are fatty, some have no fat, this rice is supposed to go with all different ingredients nicely, perfectly.”

  14. The Following 2 Users High Fived aberdien For This Post:


  15. #8336
    Join Date
    Aug 2007
    Location
    New Orleans, LA
    Adopted Bronco:
    Wolfe
    Posts
    30,772

    Default

    Just got the American Heart Association heart healthy cookbook, got a bunch of recipes I'm going to try, I'll report on them as I go if anyone is interested.

  16. The Following 5 Users High Fived Davii For This Post:


  17. #8337
    Join Date
    Dec 2007
    Location
    Oklahoma
    Adopted Bronco:
    Joe Woods
    Posts
    25,246

    Default

    Home-made tortilla soup. Smells yummy. Rick Bayless recipe.
    Quote Originally Posted by BigDaddyBronco View Post
    We have lost NTL forever to the elitist crowd. Big green egg, home brew, hot latina wife, ...

  18. The Following 2 Users High Fived NightTrainLayne For This Post:


  19. #8338
    Join Date
    Dec 2007
    Adopted Bronco:
    Tim Patrick
    Posts
    84,720

    Default

    Got a turkey chili in the crock.

    You suppose WTE has any tips?
    *The statements above are my opinions, unless they are links, because then they are links, which wouldn't make them my opinions, and I suppose stats aren't necessarily opinion, but they are certainly presented to support an opinion. Proceed accordingly.

    Quote Originally Posted by slim View Post
    Is there also a reason he was drafted in the 3rd round?
    Quote Originally Posted by slim View Post
    Yes, the reason he was drafted in the 3rd round is because no one drafted him in the 2nd round.

  20. The Following User High Fived MOtorboat For This Post:


  21. #8339

    Default

    Quote Originally Posted by MOtorboat View Post
    Got a turkey chili in the crock.

    You suppose WTE has any tips?
    Yeah use my blender trick at the end.

  22. #8340
    Join Date
    Dec 2007
    Location
    Big Sky Country
    Posts
    19,382

    Default

    Quote Originally Posted by aberdien View Post
    Masa Takayama says rice is the most important ingredient to sushi.

    "The most important thing is the rice. Well, not most important, but important.
    Ummmmmmm
    Quote Originally Posted by Joel View Post
    Timmy's right
    Quote Originally Posted by chazoe60 View Post
    Nostratimmy was right again. All hail nostratimmy.
    Quote Originally Posted by MOtorboat View Post
    Iím the hobbit.

Go
Shop AFC Champions and Super Bowl gear at the official online Pro Shop of the Denver Broncos!

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Similar Threads

  1. Walker will be dinner topic tonight
    By RiversSucks in forum Broncos Talk
    Replies: 26
    Last Post: 02-23-2008, 12:01 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
status.broncosforums.com - BroncosForums status updates
Partner with the USA Today Sports Media Group