Jenn Recipe Reviews (Pg. 1) - (10135752)

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Jo's Chicken Liver Pate

Reviewed: Nov. 21, 2011
THIS PATE IS FAB-U-LOSO!! I have a keen appreciation for pate and this recipe does not disapoint. I made certain to soak the livers for several hours (at least 4) in milk and it's very important not to rinse before adding to the skillet. Also, very important to use a good wine as the flavor will be concentrated. Crappy wine = crappy flavor. I've made this dish with pork livers as well, and while it was also excellent, I personally perfer the flavor of chicken livers as opposed to pork. I've shared this recipe with several of my family and friends and they too claim its the best and easiest (least involved) pate they've made. Good job! Gold stars all around!
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5 users found this review helpful

Roast Pork

Reviewed: Nov. 7, 2011
This is one of the very best roast pork dishes I've ever made! It was a total hit! Instead of a pork roast, I used wild hog (a small sow that my husband shot). This receipe managed to eliminate all of the 'gamey-ness' normally associated with wild game. I only had one small little lime, so I used both the zest and juice of a lime, a lemon and an orange. I marinated it for 24 hours then cooked it in the marinade juices in pressure cooker. Magnificent!
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7 users found this review helpful

Jalapeno Hummus

Reviewed: Jan. 16, 2010
This is a great recipe - there is only one other thing that makes it better - add cilantro. Since cilantro can be a bit overpowering start with just a little and go crazy from there to your liking. Jalepeno's and cilantro are a must do - for a Yum Yum Triple Yum result.
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1 user found this review helpful

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