What's for dinner tonight??? (restaurant, grill, bbq, pizzas)
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Don't usually post our dinners, it seems like most nights are just mundane at our humble abode.
Tonight we had our great neighbors over, though. Made spicy marmalade meatballs, homemade mac & cheese, a copy of Cracker Barrel hashbrown casserole and some grilled sweet corn with lots of butter. A regular cholesterol festival! Also grilled some salmon with cajun seasoning for my DS (picky, but eats stuff like salmon, mussels, calamari, etc. - go figure).
Topped it off with some watermelon & pineapple. I bought a cheesecake & our neighbor made cupcakes, but we were way too stuffed to even think of sweets (I guess I'll be digging into the cheesecake around midnight).
Going to BBQs at family & friends tomorrow and Monday. Hope everyone enjoys the rest of their weekend!
With so many wonderful cooks here in this thread someone I know asked me to ask you if anyone here knows how to reduce a Grand Marnier sauce without it turning into pure sugar.
I guess they had gone into a restaurant and the appetizer was scallops with a Grand Marnier sauce and when they themselves tried to make it, the GM turned into pure sugar.
Last night we went up to Boulder to my BF's brother's house and we had a feast! Grilled ribeyes, baked-then grilled potatoes with onions, salad, corn on the cob, french bread with herb butter, and an awesome strawberry and custard cake for dessert. Apps were roasted corn and black bean salsa with chips, and baguette slices with a chevre, olive oil, and basil spread. Delicious!
We just had cinnamon rolls for breakfast and I have no idea what will happen the rest of the day.
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Quote:
Originally Posted by crazyworld
Good Morning.............
With so many wonderful cooks here in this thread someone I know asked me to ask you if anyone here knows how to reduce a Grand Marnier sauce without it turning into pure sugar.
I guess they had gone into a restaurant and the appetizer was scallops with a Grand Marnier sauce and when they themselves tried to make it, the GM turned into pure sugar.
Thanks!
I think I read somewhere that in candy making sometimes a little bit of corn syrup is added to sugar mixtures, there's something in the chemistry that keeps the sugar from crystalizing when this is done. The hard part would probably be trying to keep the sweetness under control.
Maybe try cutting the GM with Triple Sec? Same basic flavor but less sugary.
Last edited by burdell; 05-25-2008 at 11:18 AM..
Reason: spelling
With so many wonderful cooks here in this thread someone I know asked me to ask you if anyone here knows how to reduce a Grand Marnier sauce without it turning into pure sugar.
I guess they had gone into a restaurant and the appetizer was scallops with a Grand Marnier sauce and when they themselves tried to make it, the GM turned into pure sugar.
Thanks!
I suspect the GM was added at the end as a flavoring...not as the main ingredient....I don't know what the sauce would have been but I suspect it was butter or cream based....if butter based with the juices of the scallops or a little stock and then maybe thickened with a little corn starch; if cream based.....? probably let the cream thicken as it reduces....and add scallops and a bit of GM. I AM GUESSING--I NEVER HAD THIS DISH!
Thank you all..............I will pass all these suggestions along to her. I do not know what she was doing. She called me to see if I had the answer.
I knew someone would help!!!!!!!!!!!!! You guys rock! Always there to help. That's why I love this thread.
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