Yeeehaw, i've lost 5 pounds!

[knicknack]

Day 8 of induction and 5 pounds gone. yeeeehaw!

I keep weighing myself every day because when I get up i can just TELL that I look better, so I go 'eh, why not?' This is exciting!

[Sarah1341]

Re: Yeeehaw, i've lost 5 pounds!

Yay! You go girl!! Its all of those unique food creations you are making. How can you get bored with this? Keep up the hard work with more successes to come!!

[Finelly]

Re: Yeeehaw, i've lost 5 pounds!

Way to go!!!!!!!!! You're doing great!

[knicknack]

Re: Yeeehaw, i've lost 5 pounds!

Oh, I've decided what next week's treat is going to be!

Scallops wrapped with bacon. *nods*

Still need to go buy the avocadoes and crab for this week though! I might switch them, we'll see.

[Sarah1341]

Re: Yeeehaw, i've lost 5 pounds!

Hmmmmm......scallops and bacon. What are scallops? Sorry, I am such a non cook!

[Kathi22]

Re: Yeeehaw, i've lost 5 pounds!

Sarah-

Scallops are those little white pieces of fish that resemble small balls of fresh mozzarella cheese. They are about an inch big, sometimes a bit bigger or smaller. Check out this link : http://www.whfoods.com/genpage.php?t...spice&dbid=105

BTW, these are fantastic. I have never heard of anyone not knowing what scallops are LMAO - poor Sarah, we will make you food savvy yet!

[Kathi22]

Re: Yeeehaw, i've lost 5 pounds!

CONGRATS knicknack!!!

[knicknack]

Re: Yeeehaw, i've lost 5 pounds!

scallops are yummmmmy yummmy!

I think i just changed my mind actually. no bacon on them. I'm going to make a whiskey cream sauce for them! *yum*

[Terry]

Re: Yeeehaw, i've lost 5 pounds!

Way to go on your loss!!!! You are doing great!

LOL First the crab, now the scallpos!.............. Everytime you post I find myself adding something new to my grocery list!!

[knicknack]

Re: Yeeehaw, i've lost 5 pounds!

*griN*

maybe I'll start a "Knicknack's Recipe Corner" page somewhere

[Terry]

Re: Yeeehaw, i've lost 5 pounds!

Good idea!!!

I wanna be a charter member!!!

[Starmaker]

Re: Yeeehaw, i've lost 5 pounds!

Insert whiskey cream sauce recipe here?

[Desertthorn]

Re: Yeeehaw, i've lost 5 pounds!

*griN*

maybe I'll start a "Knicknack's Recipe Corner" page somewhere

You can do that right here on STAC . What a great idea. I want to hear about this cream sauce youve got going.

[Terry]

Re: Yeeehaw, i've lost 5 pounds!

Now I gotta buy whiskey...........

[knicknack]

Re: Yeeehaw, i've lost 5 pounds!

*grin*

whiskey cream sauce recipe, comin up!

It's really simple. Whiskey, cream, and salt/pepper. I'm sure there are fancy versions, but this one works well enough for me.

Basically you sautee the scallops in butter in a big frying pan - not too long, til they're firm. Make sure that they get brown on both sides - have the heat on medium and the pan hot when you put them in. Once they're browned on both sides, take the scallops out of the pan and put them to the side.

Put the pan back on the heat, pour cream in it. How much depends on how many scallops and how much sauce you want. I usually put enough to cover the bottom of the pan and then a bit more. Almost a whole little container of heavy cream. Scrape the bottom of the pan with a spatula to get the scallop remnants off the bottom.

Let it come to a simmer, simmer it down til it's about half gone. You'll want to run the spatula along the bottom of the pan every once in a while during this so that the bottom layer of cream doesn't get goopy.

Once it's about half gone pour in about an airplane bottle's worth of whiskey (I usually put a bit more than that), add salt and pepper, and let it all simmer. The alcohol will cook off. You want it to boil down until it's really thick, as if you'd put flour in it. There should be a LOT less of it than when you put the cream in.

Put scallops back in the pan and toss them with the sauce. Eat with fresh green beans (not too cooked) or asparagus, i'd say.

enjoy!

(clearly you can make this with pork, chicken, etc.. as well. Probably other kinds of fish too. The key is to brown the meat in the same pan as you make the sauce. You want the meat to be pretty much done when you take it out to make the sauce, so that when you put it back in it's more or less ready to go)