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  #31  
Old 02-23-2016, 10:23 AM
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Get your liquid egg whites here at EGG WHITES INTERNATIONAL

  #32  
Old 02-24-2016, 11:33 AM
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Ok... so here's a marinade to add flavor to pork and chicken. Once your done with the marinade you can broil, grill, sauté, or bake to your hearts content.

Balsamic Herb Marinade
For chicken pork or seafood



2oz.. Olive Oil,Grape seed oil,
1 1/2 T Garlic, chopped
1 oz. Basil, fine chopped
1 1/2 T Shallots, chopped
1 T Rosemary, fine chopped if using dry use 1 tsp
1 T Thyme, fine chopped if using dry use 1 tsp

1/2 cup Balsamic Vinegar

Salt and pepper to taste




Procedure

Combine all herbs in a large mixing bowl and mix thoroughly, blend with olive oil, shallots, and garlic mixing to achieve a good suspension.
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  #33  
Old 02-27-2016, 10:34 AM
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so this recipe is NOT ok for someone who is seriously cutting, but it is tasty as hell and a friend asked for a scallop recipe...... here goes

This is a recipe designed to feed just yourself, increase the volume based on your situation, if your making this for a group, make sure your using a pan big enough to sear the scallops without them being bunched up.....

Scallop Farfalle

6-8 each scallops
1 ounce olive oil
1 tsp chopped shallots
1 tsp chopped garlic
1 ounce white wine
2 ounces roast red pepper puree (canned pimentos will work, drain the oil and use your blender)
1 ounces heavy cream
2 ounces chopped spinach
4 ounces Farfalle pasta
salt & pepper to taste
1 ounce fresh shredded Parmesan
chopped fresh parsley

In a HOT sauté pan sear scallops with olive oil until nutty brown, add shallots and garlic, reduce heat and sauté until; softened, deglaze with white wine, reduce. Add pepper puree and heavy cream, reduce. Add pasta and toss, when pasta is warmed through add spinach, cook long enough to soften but not discolor spinach.

Place in a large round bowl top with shredded parmesan and chopped parsley

Deglazing is done to release tasty protiens/solids that have stuck o the pan use 2 oz of good wine... remember shit in = shit out bad tasting wine isn't going to taste better when added to food

When I say reduce it means we are letting extra liquid boil off and evaporate concentrating the flavor in the pan, the farther you reduce the more "cling" the recipe will have on the pasta...
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Last edited by A1food4u; 02-27-2016 at 10:48 AM.
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