TheXRayest Profile - (10525597)

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Member Since: Mar. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids
Hobbies: Gardening, Walking, Reading Books, Music
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Recipe Reviews 5 reviews
Chef John's Ricotta Meatballs
WOW! This a great meatball recipe! I pretty much kept it to the original with the following "personalizations": I used 1/2 of a Vidalia onion, 2 fresh garlic cloves (didn't want it to be over-powering), 1 tsp of basil, 1 T died parsley flakes, 2 "pinches" of cayenne pepper, less salt, and for the bread crumbs I used a mixture of seasoned panko and plain whole wheat crumbs. I basically "eye-balled" the amount of ricotta cheese - figuring 1 container full was 15 oz, so I used approx half a container. Being a tad impatient, I didn't pre-beat the whole egg, just cracked it right into the meat/cheese mixture and folded it in, then folded in the bread crumbs. The mixture smelled good, but looked a little pale before I cooked it. I hand-rolled them, and ended up with 32 balls. To brown them, I used a cast-iron skillet with the olive oil in it. I felt the balls held together pretty well - although after turning them over to brown on all sides, they didn't exactly appear "ball shaped" entirely anymore - but that's fine because they tasted AWESOME! I don't even really like meatballs, but these have reformed me. I used a jarred marinara, did not add water to it (did not want it too thin), baked some sweet Italian sausages in a dutch oven, cut them into the same size as the meatballs, added to the sauce and meatballs, and served over pasta. Well done Chef John! A++

1 user found this review helpful
Reviewed On: May 27, 2015
Day-After-Thanksgiving Turkey Carcass Soup
I've made this twice...the 1st time I went by the receipe almost exactly. It was okay, but I was slightly grossed out by having to fish the turkey bones and body parts out of the stock. The 2nd time, I used half of the carcass of a 16lb turkey, and tied it into cheesecloth. This method flavored the stock without the bony-mess. I added what was left of my french meat stuffing (has a bit of ground beef and ground pork in it), leftover homemade gravy, and medium egg noodles - which I cooked separately and added once the soup was done...and WOW = DElish !!! I did not add sage or poultry seasoning since I add Bell's Poultry Seasoning to my stuffing and spices are in that already. With a few modifications, this soup is the bomb-dot-com. Thanks to the OP for a great starter receipe.

1 user found this review helpful
Reviewed On: Nov. 6, 2014
Brooklyn Girl's Penne Arrabiata
This is one delicious dish !!! I did modify it a bit by using egg beaters instead of eggs, seasoned panko crumbs, and dried basil because there was no fresh basil at the market - I didn't add a ton of basil, probably about a tablespoon. I also added a pinch of sugar to the sauce, and used no-salt tomato sauce (I used an 8 ox can) since I felt there was plenty of salt in the an of diced tomatoes. I simmered the sauce for about 40 mins to incorporate the flavors. I left the salt out of the panko crumb mixture also. This was awesome and definitely a keeper. TYSM Brooklyn Girl !

1 user found this review helpful
Reviewed On: Mar. 7, 2012

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