Los Gatos, California
Member since Oct 2010
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"Made this for Christmas dinner yesterday. Doubled the recipe for 8 people. Braised for 5 hours. Absolutely tender, rich, decadent! Delicious!
Changes from recipe: 1) didn't puree the veg, just medium-fine dice. 2) Used crushed tomatoes in puree instead of chopping tomato. 3) Dredged the short ribs in seasoned flour prior to searing.
"This is a really great dish! I skip the mayo and instead use some of the pasta water to temper the pesto prior to adding it to the pasta. It's pretty rich anyway with the olive oil and cheese (I use both parmesan and peccorino). Definitely recommend this!"
"Spectacular! Used authentic Mae Anong Thai red curry paste bought at local Ranch 99. Added half an onion, used two red bells, the veg takes longer to cook than the recipe says , and I toasted the jasmine rice in olive oil before adding the water. Superb depth of flavor. Thanks Emeril!!!!! "
"Fabulous and is five stars with these two improvements: 1) Marinate the skirt steak in soy sauce, garlic, red pepper flakes, lime juice, and olive oil for 6-8 hours 2) make full on guacamole (Haas avacados, lime juice, garlic, jalapenos, minced onion, cilantro, olive oil) instead of sliced avacados. The Roasted tomato salsa is fantastic! Thanks Bo"
"Great charred flavor! I marinated it for 3 hours, not 30 minutes, and didn't remove any marinade, just took the 'loins out of the bag and right to the hot charcoal grill!
You need to char them off on high heat for 6-8 minutes then move to lower heat with cover on for 20 minutes. No way is this done in 8 minutes! Other than that, fantastic!"
"I made this yesterday for the Superbowl and it was great! I used a 3 1/2 lb boneless chuck roast and it fed 7 people with a very small amount of leftovers. Really like the searing, braising, and shredding technique.
I slightly tweaked the recipe in terms of the chiles and spices, apart from that, followed it exactly:
I used two Anaheims, two Jal""
"Superb. Followed batter recipe exactly, used Modelo Especial beer. Freaking awesome. Wife, mother in law both loved it, as did I. I will be making this many more times. If you love fish and chips like I do, this recipe is the bomb!!! Thank you Anne!!!
Update Jan 10th 2012: just made this for the second time this time using a proper Breville deep ""
"Really nice. First time I ever made this type of dish and the family loved it at Christmas dinner yesterday. Very savory! The mushroom gravy is awesome. Tip: you only need maybe 3/4 cup of flour for the shallots, 1 cup is too much.""
"Good recipe, many tweaks: 1) add more garlic, and add ginger 2) use peanut oil 3) total cooking time is more like 15-20 minutes 4) add sesame oil to the noodles after draining 5) use Toing Ot-Toi Viet-NAM (Huy Fong) Chili Garlic sauce 6) start with the garlic and ginger and peanut oil, with the wok at lower temp so as not to burn the garlic, then ""
"Great recipe incl. easy trussing method. Followed exactly except for i) added some sage to the inside in addition to thyme ii) added some new potatoes to the roasted veg.
Could only fit in half the garlic head by the time I had stuffed in the lemon and thyme and sage,so just put the the other half in with the roasted veg. Result was absolutely p""
"Good if not great recipe. Next time I think I'll add some jalapenos and some sausage to "kick it up a notch" , but better than average and I'll make it again.
Note: use the Creole seasoning generously. I used more like 4 tablespoons to properly season the chicken. 1 tablespoon? No way!!!""
"Fantastic! Absolutely delicious. I substitute hatch (Anaheim) chiles for the olives. I also skip the sugar.
Tip: you don't need anywhere close to a cup of parm and a cup of breadcrumbs. First time I made this I ended up throwing half of it out. You only need half a cup of parm and half a cup of breadcrumbs.
"Superb. Followed batter recipe exactly, used Modelo Especial beer. Freaking awesome. Wife, mother in law both loved it, as did I. I will be making this many more times. If you love fish and chips like I do, this recipe is the bomb!!! Thank you Anne!!!""