Jeff Profile - Allrecipes.com (10191774)

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Jeff


Jeff
 
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Member Since: Aug. 2007
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Recipe Reviews 5 reviews
Easy Grilled Tri Tip
One of my favorite grill recipes. The use of soy gives it a different flavor than your traditional salt/pepper steak seasoning. I prefer my tri tip grilled whole instead of cut into steaks. A couple of tweaks: I like garlic so I use about half a bulb (about 7 cloves). I also add pepper to the tri tip right before grilling. Instead of water, I use about a quarter cup of OJ to let it marinate with a little bit of acid. After marinating overnight, I sear each side for about 3 minutes, then cook roughly another 10 to 15 mins each side until it reaches 125 to 130° internally. I'll also pour leftover marinade onto the meat as it cooks, as not to let the great flavors go to waste. After cooking, I let it rest under a foil tent for about 10 minutes before slicing -- against the grain of course! Juices that run off the meat after cooking and slicing (and NOT the uncooked, leftover marinade!) go great on top of the meat.

2 users found this review helpful
Reviewed On: Dec. 1, 2012
Gyoza
Very tasty! Made gyoza as per recipe with the following modifications: added 2 tbl ginger (a must, IMO!), a dash of soy to meat mixture, 1 tbl of sake. The ginger adds a great flavor. Overall the gyoza were very tasty. One thing I didn't quite understand was how much to cook the meat in the first step. I ended up cooking most of the meat through (in part because I had frozen ground beef, which pretty much required me to cook through to break apart), which in retrospect, might not be what the recipe stated, but aside from the meat inside the gyoza being looser, was not a problem. (i.e. nothing was overcooked) My tip for the dipping sauce: I didn't have rice vinegar, so I ended up using sushi vinegar, which is a bit sweeter due to the addition of sugar. I thought this actually added a little bit (but not too much) of a nice sweetness to the sauce to balance out the flavors. I also added a few dashes (maybe about half a tsp) of "ra yu" hot sesame oil to add some of that great sesame oil flavor/smell and some heat to the sauce. Lastly, I didn't do it with this recipe, but in the past, I've cooked frozen gyoza by putting the water (I think I used about half a cup) and oil together in the cold skillet, and then adding the gyoza as the water starts boiling. By boiling the gyoza in hot water/oil, it cooks the middle more evenly instead of just steaming the wrappers. After the water evaporates, if you want a crispier gyoza, you can allow it to brown by cooking it about ha

38 users found this review helpful
Reviewed On: Mar. 1, 2008
Icy Blender Lemonade
I'm a fan of lemonade and I love slushy drinks, so this drink worked out well for me. I used 2 small/med lemons, and not quite 1/2 cup of sugar. I wanted it more slushy so I put approx 3 cups slightly blended ice, and about 1.5 cups of water. The tart/sweetness balance was good (although this of course can vary between lemons), although next time I might try a little less ice or water. Here are some suggestions: 1) As per other reviews, rather than dumping a whole lemon in there, you need to separate out the lemon flesh/sections from the peel and membrane. Too much peel or membrane in the blender and you'll be chewing through your drink. 2) In my opinion, lemon zest is a great addition. It adds a slight tartness, but more importantly, more flavor and texture. I don't think you need to zest the whole lemon finely... I ended up using a knife to cut small strips from the skin and stuck it into the blender, where the bigger strips ended up being cut into smaller, rice-size pieces) I enjoyed the small chunks of zest in the drink, although those who like their drinks homogeneous will probably want to go with the fine zest. 3) Like normal lemonade, you'll want to taste it before serving to make sure the tart/sweetness level is OK. It's relatively easy to make quick corrections by adding more sugar or more lemon juice from a plastic bottle if you have one available. Next time, I might try replacing some of the ice with lime sherbet/sorbet to see if I can't ge

56 users found this review helpful
Reviewed On: Oct. 18, 2007
 
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