Chris Beasley Profile - Allrecipes.com (10802878)

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Chris Beasley


Chris Beasley
 
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Member Since: Oct. 2006
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Recipe Reviews 5 reviews
Pineapple Upside-Down Cake VII
way too much butter/sugar for the topping. Cut it in half.

0 users found this review helpful
Reviewed On: Dec. 21, 2007
Glasser's Greek Marlin
Pretty good. Of course marlin is just good fish, and anything with so much butter in it will be tasty. I did quite a few variations. I wanted extra sauce for some pasta I was cooking with it (penne Barilla Plus pasta (the stuff with extra protein & fiber added)), so I used 2 cans of stewed tomatoes (Drained). I added the fresh basil (from my garden) the garlic & lime juice (eyeballed). Then I put in a dash of balsalmic vinegar. Also 1/4 cup of butter. I salted the fish and seasoned with garlic powder then coated each side with flour, then milk, then a breading mixture I made of parmigiano reggiano (the real stuff), bread crumbs, and more fresh basil. I pan fried them about 10 minutes on each side in some olive oil. So I completely omitted the garlic/butter sauce part. Then, after plating, I sprinkled it all with toasted slivered almonds (adds a nice crunch) and some grated parmigiano. Very good. Reasonably healthy. Too bad you can't eat marlin that often because of the mercury. And of course pregnant women not at all.

1 user found this review helpful
Reviewed On: Oct. 24, 2007
My Kid's Favorite Pork Chops
I was cooking for two and decided to make this BBQ Beer Pork Braise. I bought 2 thick cut pork chops, .8 pounds each, bone in. Because of the long cooking time with the braise I decided a thicker cut of meat was appropriate. Also with long cooking times the bones can provide flavor the same way they do with stock. I used honey wheat beer, which is the beer I always use when making beer marinades and other cooking applications. I think one of the reason why many give bad reviews is that they're using a beer not suited for cooking with. Try cooking with a stronger flavored specialty beer, you'll get more out of it. If you just use the light less strong tasting drinking beer you normally buy you won't get as much flavor. I cooked it in my 12 in covered cast iron skillet, although I left the cover off for the first half of the cook time to let the sauce thicken some. I used bullseye homestyle bbq sauce, which is what we always use, it has a nice sweet flavor. For my rub, and really when you're applying the dry spices to the uncooked meat you're doing a dry rub, I used some chipotle (smoked jalapeno) powder, some smoked paprika (great spice) some garlic, mustard powder, and then a bunch of this McCormick BBQ grill mates mixed spice. I really slathered on the spices, and you really need to. Watch any professional chef (Bobby Flay) or any BBQ contest and you'll see the rubs going on thick. Pork is fairly bland and with dry rubs you need to lay it on thick, and not timidly like

2 users found this review helpful
Reviewed On: Sep. 25, 2007
 
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