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Drain the pasta and transfer it immediately to the skillet with the scallops. Turn the heat on high and cook the pasta and the sauce together for 1 minute. Turn off the heat, add the parsley, lemon juice, and bacon, and toss again to combine. Season with salt and pepper. Serve warm. Recipe from Time to Grill by Jamie Purviance/Sunset, 2011.
1. Make the Pancakes: Coarsely shred the potatoes and squeeze out any excess liquid. Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
Cuvée Louis-Alexandre Marnier-Lapostolle is a special tribute to the founder of Grand Marnier, Louis-Alexandre Marnier Lapostolle. Made from 82% Cognac and 18% orange liqueur, it has a rich intensity of macerated citrus combined with the warming flavors of Cognac, pine, and Earl Grey tea on the finish.
Prepare the grill for direct cooking over medium heat (350° to 450°F). Bring a large pot of water to a boil for the fettuccine. In a large skillet over medium-low heat, cook the bacon until ...
Top Chef: Miami is the third season of the American reality television series Top Chef.It was first filmed in Miami, Florida, before concluding in Aspen, Colorado.The season was Emmy nominated for Outstanding Reality Competition Series, and garnered the Emmy Award for Best Editing in the category. [1]
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Restaurant Location Specialty(s) The Berghoff Restaurant: Chicago, Illinois: Established in 1898, one of the oldest restaurants in the city: "Classic Reuben Sandwich" – five-ounces of sliced-thin corned beef topped with Swiss cheese, sauerkraut (made with sautéed chunks of Applewood-smoked bacon and caraway seeds, de-glaze with house lager), and homemade Thousand Island dressing in between ...
In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops and sear for 4 minutes or until golden brown.