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11-10-2006, 02:55 PM
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Senior Member
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Join Date: Sep 2006
Zone: 5a
Posts: 9,277
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You monster! I think we all need to learn to live in harmony with the animals of this planet 
Actually I have a clipping up over my PC that says:
"There's planty of room for all God's creatures. Right next to the Mashed potatoes!" |
11-10-2006, 05:27 PM
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OB Admin
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Join Date: Jun 2005
Zone: 3a
Location: Edmonton, Alberta. Canada
Posts: 2,895
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Quote:
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Originally Posted by Marty
Heather, that sounds interesting. Neither salmon nor scallops really need to stay on the grill for too to long, does the bacon have enough time to 'crisp' up? I'm assuming high heat to sear the fish and scallops. So we don't hijack this thread any further, can you start a new thread with the scallop recipe?
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Par cook the bacon to give it some color and render the excess fat out of it first before using to wrap. Surely the salmon and scallops will be OD before the bacon is palatable. |
11-10-2006, 05:31 PM
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OB Admin
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Join Date: Jun 2005
Zone: 3a
Location: Edmonton, Alberta. Canada
Posts: 2,895
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Did somebody say Sangria.....
Here is the recipe I use for my Advanced BBQ class.
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11-10-2006, 05:45 PM
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OB Admin
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Join Date: Jun 2005
Zone: 3a
Location: Edmonton, Alberta. Canada
Posts: 2,895
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Are we talking straight up and simple?
For the scallops. If they are a good size simply pan seared with clarified butter, season, remove. Saute garlic and shallots, add a little fresh herb (ital parsley, thyme) and deglaze with white wine. A minute or two per side - scallops are so often overcooked. They should be creamy and buttery inside, having just changed from translucent to opaque, with no visible evidence of their fiberous structure(protein strands) visible. There may be a small strip of tissue on side of the scallop - it should be peeled off (very chewy).
Lobster later........must go judge the Meat Fabrication class projects, they are cooking Game Animal - yum!
Hey Ross, last year our Student club (Club Culinaire) had hoodies made for all the members. In addition to the club logo, their slogan was "All Nature's Creatures Cooked to Perfection". Ok, maybe not appreciated by everyone.....but I thought it was great!
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11-10-2006, 05:49 PM
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Senior Member
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Join Date: Sep 2006
Zone: 5a
Posts: 9,277
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Quote:
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Originally Posted by Oscarman
Hey Ross, last year our Student club (Club Culinaire) had hoodies made for all the members. In addition to the club logo, their slogan was "All Nature's Creatures Cooked to Perfection". Ok, maybe not appreciated by everyone.....but I thought it was great!
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That is the best quote I've seen yet (even better than the one I posted.) I'd love to buy a cap with that on it! |
11-10-2006, 06:27 PM
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Senior Member
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Join Date: Jun 2006
Posts: 709
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Quote:
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Originally Posted by Oscarman
Did somebody say Sangria.....
Here is the recipe I use for my Advanced BBQ class.
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So much for the bbq!...you sure it wasn't an advanced sangria calls?? lol |
11-10-2006, 11:40 PM
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Orchid Board
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Join Date: May 2005
Zone: 6b
Location: Ontario, Canada
Posts: 2,517
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Ross, here's the billboard
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