Jan 7

Cooking Coarse 123-Valentines Day Scallops

Valentine’s Day draws even closer and your Valentines Day gift of a simple box of chocolate won’t cut it this year. Your loved one wants a Valentine’s Day gift that you created. Perhaps a new romantic recipe for Valentine’s Day dinner would be more appropriate. In today’s episode of Cooking Coarse, the online cooking course designed to empower you with basic cooking methods, Chef Todd Mohr will create a romantic Valentines Day appetizer while discussing how aphrodisiac foods can play a part in your romantic dinner recipe. A simple saute procedure for sea scallops and a balsamic vinegar reduction over fresh mozzarella cheese says “I love You” to even the greatest chocolate lover. Learn a new romantic dinner appetizer today that you can call your one and only. http://www.WebCookingClasses.com

Duration : 0:9:55


[youtube M78x35FAM5c]

valentines recipes 18 Comments

18 comments...

  1. Posted by spacewolfcub 7th January, 2010 at 2:57 pm

    Gorgeous …
    Gorgeous presentation! Thanks for the ideas to make food look pretty on the plate too.

  2. Posted by baumer20 7th January, 2010 at 2:57 pm

    you’re the man
    …
    you’re the man
    thank you

  3. Posted by SebbeDK 7th January, 2010 at 2:57 pm

    I’m not saying they …
    I’m not saying they did.

    I just happened to be watching Top Chef at the time, is all.

  4. Posted by ac3jc 7th January, 2010 at 2:57 pm

    pan was a little to …
    pan was a little to hot when u put ur scallops on there but not to bad, I like ur enthusiasm.

  5. Posted by ac3jc 7th January, 2010 at 2:57 pm

    u watch to much TV …
    u watch to much TV top chef did not invent balsamic reduction, people have been doing that for years. it is over used though.

  6. Posted by UtubeDRM 7th January, 2010 at 2:57 pm

    Nice looking …
    Nice looking scallops…..gotta love that moz. cheese 🙂

  7. Posted by 01svtlighting 7th January, 2010 at 2:57 pm

    Scallops are like …
    Scallops are like OMG sooooo good with some butter and garlic, now this is something for V day more up to date and oo serve it with some rissito

  8. Posted by lovelypinkhearts 7th January, 2010 at 2:57 pm

    Brilliant, just …
    Brilliant, just brilliant!!!

  9. Posted by Mommy0fTwins 7th January, 2010 at 2:57 pm

    Absolutely …
    Absolutely beautiful.

  10. Posted by samuils 7th January, 2010 at 2:57 pm

    gorgous, love it
    gorgous, love it

  11. Posted by SebbeDK 7th January, 2010 at 2:57 pm

    This would be the …
    This would be the balsamic reduction they seem to use a lot in Top Chef, I take it?

  12. Posted by jameslow84 7th January, 2010 at 2:57 pm

    great episodes chef …
    great episodes chef todd love em!

  13. Posted by ChefToddMohr 7th January, 2010 at 2:57 pm

    NomadDad-
    …
    NomadDad-
    Beautiful! “I had the right formula, but the method perfected it”. Now, take the same method and start to change the formula, and you’ve written your own recipes!

  14. Posted by NomadDad57 7th January, 2010 at 2:57 pm

    Chef Todd, Last …
    Chef Todd, Last night I made some cookies using the method from episode 86. I used a toll-house cookie formula that I have been using for over 25 years. I creamed the butter and sugar for about 6 minutes. I used a quart cup measuring cup as my scoop. 6 cookies per sheet. The recipe I used made 13 cookies this way. My wife said these were the best cookies she has ever tasted. The best? Thank You so much for sharing your methods. I had the right formula but your method perfected it. Thanks Again.

  15. Posted by NomadDad57 7th January, 2010 at 2:57 pm

    What a great …
    What a great formula. Love this one. Thank You again Chef Todd. Have to start calling you Dr. Todd.

  16. Posted by jayk327 7th January, 2010 at 2:57 pm

    Thanks for another …
    Thanks for another great episode Chef.

  17. Posted by daleclover 7th January, 2010 at 2:57 pm

    yummy
    yummy

  18. Posted by bigtonutz 7th January, 2010 at 2:57 pm

    I see scallop fond! …
    I see scallop fond!!!! hehehe

What do you think?