Chris Beasley Recipe Reviews (Pg. 1) - (10802878)

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Chris Beasley




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Pineapple Upside-Down Cake VII

Reviewed: Dec. 21, 2007
way too much butter/sugar for the topping. Cut it in half.
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Glasser's Greek Marlin

Reviewed: Oct. 24, 2007
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.
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My Kid's Favorite Pork Chops

Reviewed: Sep. 25, 2007
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
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Calico Beans

Reviewed: Feb. 23, 2007
I love this recipe. My grandma makes it a lot and I got it from here once and it is almost exactly like this one except no celery. What I like to do though is not include the bacon and the ground beef and use ground turkey instead. In my opinion ALL The flavor comes from the beans, ketchup, spices, and sugar. You usually can't even tell the bacon is there and the meat is just a textural element, so might as well make it significantly helping there by getting rid of those two things. It also makes it easier to make if you leave out the bacon since you don't have to mess with it. I just brown the turkey and dump everything in the crockpot, it can cook all day. In fact I like it better after it HAS cooked all day.
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Red Chard and Caramelized Onions

Reviewed: Feb. 19, 2007
This ended up way better than I thought. I had never cooked or eaten swiss chard before, but I love carmelized onions. I'm also not a big olive fan (though I like olive oil, go figure) and couldn't find any capers. So I cut out the olive, cut out the capers. The salt I just eyeballed, and more or less only used slightly more than I'd use for any vegetable sweat. I couldn't believe the flavor and the aroma, I could have eaten a whole pan of it. My wife loved it too. This one will become a regular. One thing I'd advise is to make sure you don't rush the onions. It can take a long time (longer than is indicated on this recipe) to properly carmelize them on low heat, and if you put them on high heat they'll just burn. So don't be suprised if it takes 30 minutes.
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