I made this last night for the first time for my birthday, and there were zero left-overs. Always a good sign with a new recipe! Awesome recipe but needs a little tweaking. The clarified butter / breadcrumbs / pecans mixture will not stick as many other reviewers have noted. Another reviewer recommended using egg and milk. Next time I make it I will definitely use milk, which is what I normally use when I'm breading anything. The butter just wouldn't grab on. Since I had limited pecans and so much of the crust fell off, I scooped the excess pecan mix into the sauce (personal taste). It made the sauce much thicker like a thick glaze, and it was delicious. I did need to add some extra bourbon, WS and a bit of hot water to thin it out a little bit, but the topping was perfect and I didn't lose any pecans.
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I made this last night for the first time for my birthday, and there were zero left-overs. ...