Sgt.Rock Profile - (1016297)

cook's profile


Home Town: Cincinnati, Ohio, USA
Member Since: Jan. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Southern, Nouvelle, Healthy, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Fishing, Music, Charity Work
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The Sarge; Base Camp, RVN 1972
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Recipe Reviews 6 reviews
Wild Mushroom Sauce
A very useful recipe! However, a comment - morel mushrooms can be extremely difficult to find, either growing wild or at your grocer. They tend to be very expensive! If your on a budget, try using dried & washed morels & reconstituting with cool water for approx. 30 min. drain, reserving the juices, and add to recipe where called for. the reserved liquid can be used to augment the demi-glace. Chef Mark Christopher

3 users found this review helpful
Reviewed On: Jan. 23, 2012
Pork Tenderloin with Dijon Marsala Sauce
Simple & Quick & got rave reviews from dinner guests, ie. "Best Pork Loin I've ever had!" Thank you Koalagirl! ckruse aka Sgt.Rock!

2 users found this review helpful
Reviewed On: Mar. 16, 2008
Cincinnati Skyline Chili
following this recipe will give you a basic chili. "Cincinnati Chili" (i.e. "Skyline") chili, is much juicier... I would suggest NOT browning the meat first; let it cook in the sauce, stirring constantly. (hint; use a hand-held mixer to finely shred the meat in early cooking stage). Some folks have suggested adding beans to the sauce during cooking - that's not how we do it in Cincy. the basic chili is "garnished" with the addition of beans, finely chopped onions, & finely shredded cheddar cheese. Adding all of these garnishes yields a "4-Way", adding any two = a "3-way", etc. I have never seen olives used as a garnish with this dish, but I suppose that could work - just not authentic! use plenty of cocoa powder for that Cincinnati-caffeine kick.

46 users found this review helpful
Reviewed On: Mar. 19, 2006
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