foxlaw Profile - (10045619)


Home Town:
Living In: Ventura, California, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking
Hobbies: Fishing, Hunting, Wine Tasting
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About this Cook
Being a good cook is all about trying, failing, and succeeding. As you persist you develop your skills to the point that cooking becomes a "feel" of what is right. Recipes become a blueprint that you customize.
Recipe Reviews 6 reviews
Chicken Scallopini
This dish is a standard in our household. We love it with steamed broccoli, and perhaps garlic mashed potatoes. Another reviewer is confused over the term "scallopini", which refers to the thin slices of meat used in the picatta recipe. Once you have dredged the scallopini in seasoned flour, dip it in an egg/Parmesan cheese wash before turning it into your hot skillet. Just brown the scallopini, don't fully cook, as you can return it for one last cook/ warm up at the end (careful not to overcook the chicken!). If you do not have fresh chicken stock for Demi-glacing the pan, use any liquid canned chicken broth. Reduce the broth with the lemon juice, butter, olive oil, garlic, and white wine to concentrate the flavors. Add some fresh thyme and fresh chopped parsley to taste now (no stems). When ready, return your scallopinis to the skillet for a final warm-up and add capers to taste. I like lots. Try this recipe with veal or sliced beef tenderloin also

98 users found this review helpful
Reviewed On: Jan. 23, 2011
Lemon Mushroom Herb Chicken
A terrific recipe as is. This recipe also works well with fish (snapper or halibut), pork chops, and veal. Serve with a buttered pasta or rice and a nice California Chardonnay.

1 user found this review helpful
Reviewed On: Jul. 26, 2010
This is a PERFECTLY GOOD RECIPE. It just requires that you use the old "noggin'" a bit to get it to come together for you. What everyone below who was unsuccessful seems to be complaining about is that the aioli didn't thicken. Making garlic mayo is like making ice cream or butter. You need to CHILL before, during, and after you beat the eggs and oil together. I used a "double freezer" method - same concept as making ice cream - to keep my mixing bowl cold while I beat the eggs and oil. Use an ice bucket or a big bowl of ice and put your mixing bowl on top of that and mix away! That will cool and congeal the eggs and oil.

9 users found this review helpful
Reviewed On: Feb. 18, 2008

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