silverchef Profile - (10859514)

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Home Town: Oak Hill, Virginia, USA
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Member Since: Dec. 2006
Cooking Level: Expert
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Recipe Reviews 16 reviews
Old Charleston Style Shrimp and Grits
Outstanding! My only suggestion is to cook the sausages whole first, then slice them. The bacon adds a lot of flavor. I had cooked shrimp in my fridge so I used that. Also, I used 5 minute grits (Shhhh, don't tell anyone!) I feel the roux is unnecessary and the sausage/ shrimp mixture is fine on it's own. This could be served to guests. Very pretty and delicious!

6 users found this review helpful
Reviewed On: Mar. 10, 2013
White Bean Dip
Wow. Wasn't expecting to love this! Used Northern Beans, a little more than 1/3 cup oil, it wasn't blending well, and only 1 lemon. Didn't have cilantro so I used 2 Tablespoons of dried parsley and a small palmful of cajun seasoning probably about 1 T). I love cilantro and will buy it for next time. I'm sure it will be delicious!

1 user found this review helpful
Reviewed On: Aug. 22, 2012
Slow Cooker Pulled Pork
I give 5 stars when the guests rave, the kids love it and people are still talking the next day! So moist and flavorful! I used a 10lb Boston Butt Pork Shoulder ($30). It barely fit in my 6qt crock pot. I filled it with Root Beer almost to the top. I was afraid it would spill over. Cook 8 hours total on high (fat side down, flip after 4 hours so fat is on top). Drain the root beer, scrape the fat off the top, then shredded the meat, add almost a bottle of Sweet Baby Rays Brown Sugar and Hickory Sauce, let it sit on warm until ready to eat. This made enough to serve a group of 35 people (with a few burgers and hotdogs as well). Thank you for sharing this great recipe!

4 users found this review helpful
Reviewed On: Jul. 9, 2012

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