Spencerbrown Profile - Allrecipes.com (187362912)

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Spencerbrown


Spencerbrown
 
Home Town: Seal Beach, California, USA
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Member Since: Nov. 2012
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
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Recipe Reviews 2 reviews
Lemon Chicken Piccata
Ok for the 1 star reviews.. when you are adding in lemon or any citric to a dish, its best to add and taste.. and not just dump in 1/4 cup of anything that has a high acid level.. as the sauce cooks down the tartness will be overwhelming.. live an learn that's my motto and I have learned a lot trying out these recipes! Here's a simple way to control the tartness of this dish: Add 6 lemon slices and taste.. want more tart.. spoon in lemon juice to desired taste. if you are cooking the sauce down, this will make it bitter, so..... take out a small bowl and add to this small bowl some corn starch ( about 1 tsp). Mix with water and then fold this into the sauce until it's thickens up. Usually takes about 3 minutes.. turn off the heat and it will set up nicely.. as you prep the plates for service.. Want to blow you guests away.. here's what I do to add an authentic ITALIAN kick to this recipe: I spice up the flour ( garlic, oregano, paprika and pepper), chiffonade basil and add 1 can of artichoke hearts ( remove oil and liquid) to the dish.. Not a fan of artichoke hearts, sliced and teamed zucchini also work well with thus dish.. Plate up raw baby spinach, place chicken on top of the spinach and then spoon on lemon sauce. Take your tongs and place on lemon slice on the center of the chicken, sprinkle with basil and serve. Want to make it a full meal.. add a side of saffron rice with roasted tomatoes and garlic and your family will love it!! Good Luck! Spence

12 users found this review helpful
Reviewed On: Mar. 17, 2013
Chef John's Cottage Fries
WOW! Thanks Chef John! I brushed on some bacon fat instead of the olive oil and WOW... it gave these cottage fries a smokey and salty taste.. amazing! We also made the same batch with garlic oil and these were just as great!! Thanks!

0 users found this review helpful
Reviewed On: Feb. 3, 2013
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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