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Hi, this is Dave for Expert Village. Today we're going to make Coquille St. Jacquez.
Another element of our Coquille St. Jacques is to make a nice crunchy topping for it.
As it bakes so here is how you do it. Get your pan a little bit hot. I'm going to use
a little canola oil in here you can use butter as well. Again, it has a pretty high smoke
point so I just put a little bit of that in and I'm using plain bread crumbs cause you
have plenty of flavor in Coquille St. Jacques so don't be using Italian or any of the other
seasoned bread crumbs. You can make your own of course, so I'm going to start off a little
bit you can always add, you just want to crisp these up. You can go ahead and add some more
and you'll be able to tell when it's already brown and some consistency it will start to
ball up a little just like that. You just want to go ahead and cook that, keep moving
that around cause these can burn pretty easily. It's going to make a beautiful topping that
has a different texture than all the rest of the dish.