Julia1Pin
08-10-2001, 03:52 PM
A couple of reviews:
Last Sunday we BBQ’d. I made the Chicken Thighs from the August issue, which I reviewed in the other thread. To re-cap – they’d be better on the stove than they were on the grill.
I also made the scallop and shrimp kabobs (except I did all scallops, using portabellos for the mushrooms and used green peppers instead of green onions). The glaze is wonderful. Definitely a repeater. The glaze substitutions were as follows:
*Subs. flower for corn starch
*Subs. Penzey’s ginger powder for minced ginger (using the fresh to dried rule of thumb).
Everyone raved. A definite repeater!!!!!!
On Wednesday night I made a recipe from the CL Quick and Easy book. I made grilled mahi mahi. The sauce was good, and so was the fish. My husband really enjoyed it. But, I have decided that I like my tuna in sushi, sahimi or seared but rare form (or in tuna fish cans).
Last night I finally!!!!! made Vidalia and Feta Cheese Risotto. I did add ˝ cup of white wine as the first liquid (but hardly any oil). I used less Feta and Parmesan, but did throw in ˝ lb. of bay shrimp in at the end. This is definitely my new favorite. The flavors are amazing!!
Wow, I’ve done pretty well this past week. Ididn’t even realize how much I had cooked.
:D :D
Last Sunday we BBQ’d. I made the Chicken Thighs from the August issue, which I reviewed in the other thread. To re-cap – they’d be better on the stove than they were on the grill.
I also made the scallop and shrimp kabobs (except I did all scallops, using portabellos for the mushrooms and used green peppers instead of green onions). The glaze is wonderful. Definitely a repeater. The glaze substitutions were as follows:
*Subs. flower for corn starch
*Subs. Penzey’s ginger powder for minced ginger (using the fresh to dried rule of thumb).
Everyone raved. A definite repeater!!!!!!
On Wednesday night I made a recipe from the CL Quick and Easy book. I made grilled mahi mahi. The sauce was good, and so was the fish. My husband really enjoyed it. But, I have decided that I like my tuna in sushi, sahimi or seared but rare form (or in tuna fish cans).
Last night I finally!!!!! made Vidalia and Feta Cheese Risotto. I did add ˝ cup of white wine as the first liquid (but hardly any oil). I used less Feta and Parmesan, but did throw in ˝ lb. of bay shrimp in at the end. This is definitely my new favorite. The flavors are amazing!!
Wow, I’ve done pretty well this past week. Ididn’t even realize how much I had cooked.
:D :D