Jay Specht Profile - Allrecipes.com (10928901)

cook's profile

Jay Specht


Jay Specht
 
Home Town:
Living In: Haughton, Louisiana, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Mexican, Southern, Quick & Easy, Gourmet
Hobbies: Fishing, Reading Books, Music, Wine Tasting
Recipe Box 3 recipes
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About this Cook
My favorite things to cook
I love to cook cajun and southern comfort foods
My cooking triumphs
I don't see much in the way of leftover's when people try my chicken and sausage gumbo or my dirty rice.
My cooking tragedies
I can't create a decent dough to save my life.
Recipe Reviews 3 reviews
Shrimp Wellington
I made it as per recipe and it was great. Next time I'll add more nutmeg to the bechamel sauce. And you really do have to make sure the spinach and crab meat are squeezed as dry as possible. The left over bechemel sauce goes really good with biscuits or chicken fried steak.

5 users found this review helpful
Reviewed On: Jul. 23, 2011
Blackened Prime Rib
This is an excellent recipe,but at what point do the seasonings become redundant? I mean 3/4 cup of chili powder? I added all the ingredients together and by the time I got too the soy sauce I'm wondering why do I need another 1/2 cup of chili powder. So I added the blackened seasoning to the bowl and added 1/3 cup of soy sauce instead of 1/4. Then I splashed enough water in it to desolve the sugar and wet the seasonings. I also did't separate the meat from the bone. I poured the mixture over the meat. It was very thick and clung nicely.I let it sit in the fridge for an hour then I cooked it as directed to 145` and was quite pleased with the result. I will definitly use it again and I will try it on pork spare ribs.

39 users found this review helpful
Reviewed On: Jan. 19, 2008
 
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