Nuclear Rich Recipe Reviews (Pg. 1) - Allrecipes.com (10683802)

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Canadian Cedar Planked Salmon

Reviewed: Sep. 29, 2007
Amazing, easy gourmet meal. The smoked flavor along with the peppercorn was delicious. For the cedar plank: I spoke with a lumber yard owner, and was told the following: cedar is untreated as a whole, since it is quite a dense wood and doesnt require chemical treatment for carpentry. My plank was not heartwood (center of tree), so it was not quite so dense (great for soaking water). Also, it was not planed (pretty rough), and I think that caused it to ignite more often. Totally controllable, just keep the lid on and it doesn't feed the wood with enough oxygen to create a blaze. Basically, a cheap plank from a lumber yard did the trick! I also found that the lemon slices on top of the salmon while it cooked caused it to absorb some heat, making the salmon less cooked under the areas. I would recommend squeezing the juice onto it for cooking, then adding slices for serving. Served with steamed spinach, rice, and wine. I prefer red wine entirely, so I paired the salmon with a sweet pinot noir. The smokey, peppercorn flavor along with the spinach really brought out the light, sweet flavors of the wine. This is one for the index cards!
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34 users found this review helpful

Antipasto Pasta Salad

Reviewed: Oct. 23, 2007
Good, but nothing special. Switch up the cheese, at least.
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1 user found this review helpful

Crab Cake Sauce

Reviewed: Nov. 10, 2007
Good sauce. All the ingedients should have had a more collective taste, but for some reason it tasted mostly like sour cream. The hot pepper is a must. The biggest problem I had with it was my own fault: the servings. I had a HUGE bowl filled with it for 3 crabcakes. Not exactly proportional portions! However, to the credit of the recipe, I was able to serve it as a blue cheese replacement when i cooked up some buffalo wings.
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1 user found this review helpful

Devil's Steak Sauce

Reviewed: Dec. 10, 2007
I loved the sauce, it had a great combonation of sweet and spicy. To all those who had runny, watery sauce: I had the opposite. It simply depends on how long you boil it. That will reduce the liquidity of it, and I left mine on for too long (taking heed of other reviews!). I think 10-12 minutes of boiling is pretty good; once it cools, it thickens, so beware. Also, my only gripe is similar to others, in that it wsa rather sweet. I will probable remove a tad of sugar from it next time. (Disclaimer: less sugar will make it more watery based on equal boiling times. Less carmelization)
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30 users found this review helpful

My Best Clam Chowder

Reviewed: Dec. 13, 2007
Very mediocre. A lot of the reviews tell a tale of all the things they did to change it - all these things were done to make it good, and the original recipe is really not that good. It is a tad thick, and has almost no real flavor. It is a mash of floured cream with clam and veggies. I didn't even notice the vinegar doing anything to spruce it up. All that being said, it is a great base recipe. Add whatever you like, revore what you dont. The bacon is a good add, and clam juice instead of water for a fuller clam flavor. I think a dash of cayenne pepper would kick it up enough to make it tasty. I will make it again, and modify it heavily, but this recipe is not the 5 stars it has been voted.
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6 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jul. 16, 2008
Supreme. This is an excellent base pancake recipe that can be pulled in any direction, or leave it be for good old fashioned pancakes.
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1 user found this review helpful

Special Strip Steaks

Reviewed: Jul. 16, 2008
I added double the garlic and minced it and that is really all this recipe needed to become a weekly regular. I use beef broth, but can't wait to try sherry. Also, I found that since it is simmered so low, it takes longer time to cook through. This made the broth boil off, so I just added another 1/4 cup and a splash of worcester sauce again, and it worked quite well.
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14 users found this review helpful

Spicy Grilled Shrimp

Reviewed: Aug. 25, 2008
Not bad. A little too salty, but nice and spicy.
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1 user found this review helpful

Brandy Flamed Peppercorn Steak

Reviewed: Aug. 27, 2008
Awesome. Simply awesome. I cooked the steak as directed until they were as desired (medium), did the brandy trick, then removed steaks and continued from there, instead of removing later. The one gripe I have: all the comments about 3 foot high flames. What proof and how much extra brandy are you using?? There is no *poof* and maybe a 4 inch flame. I got my buddy to come check out what I was doing, only to sorely disappoint him with lame pyrotechnics. You guys sure you didn't mistakenly drink all your brandy and drunkenly add grain alcohol as a substitute??? EDIT: lol... Ok, I was a little harsh with the flame effects. However, I have found the trick: The liquid needs to reduce to very minimal levels compared to the amount of brandy added. With a higher ratio of brandy to wine sauce, you have a MUCH better flame, which not only adds to the effect of cooking the meal, but also singes the fat and adds a great flavor.
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31 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Dec. 6, 2008
Very tasty, exactly what I was expecting from the recipe. A lot of people are complaining about the portion size of the stuffing; are they using the smallest chicken breasts they can find? I buy jumbo packs of chicken, and they have really good sized pieces of meat. One piece is more than some people can eat. So I pounded those babies out to maybe 3/8" and they were great for stuffing. The four pieces just about filled my 9x13 pan! The cheese was almost totally used. The one gripe I have has to do with cooking time. Now I know since I am using a pretty large cut of meat, and pounded it out a bit thicker, that the cooking time will be longer. But after 30 mins, these were totally RAW underneath of the sauce. I don't see how chicken even half the size could cook that fast covered in cold sauce and cheese. I turned the oven up to 375 and cooked for 30 more minutes and it came out perfect.
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3 users found this review helpful

Spicy Chicken Breasts

Reviewed: Dec. 14, 2008
Very nice, simple and clean taste. A few things need adjustment, though; Omit the salt - trust me. Also, this is quite spicy (which I love), so for those who aren't big fans of burning mouths, cut the cayenne in half, or 1/3 if you are really scared. Several other reviewers did not like the thyme, but I think that is what really cleans up the flavor and makes it stand out from plain spicy to a tasty spicy. Great on shrimp, too!
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5 users found this review helpful

Warm Steak and Potato Salad

Reviewed: Dec. 15, 2008
Simple and excellent mustard dressing make this a very good meal. I thicken the dressing a bit and kick it up with two to three times the amount of dijon. So tasty. That is all this recipe stands out for. Otherwise, it is a simple salad, and simple steak. If you need a bit more flavor, cook your steak on a skillet with red wine, butter, peppercorns and garlic (or marinade over night if you must grill).
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3 users found this review helpful

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Apr. 28, 2009
I can't even begin to describe it. Cooked as ordered, but in a little different order for times sake. Maybe an hour total cooking and prep by this order: sauce, stuffing, steak. It takes awhile to reduce the sauce right, but what a difference. Hands down, this is the best thing I have ever cooked.
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2 users found this review helpful

Chris' Bay Area Burger

Reviewed: May 24, 2010
Adequate. A juicy burger thanks to the EVOO, but it tasted more like meatloaf than a burger. The italian seasoning doesn't suit a hamburger quite as well. It could use some onion, a little dab of chile powder,some worchestire sauce, or SOMEthing. Thoroughly unimpressed.
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1 user found this review helpful

 
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