This recipe is incredible! I have made it several times for family dinner parties, and it has become everyone's favorite. My guests now excitedly congregate in the kitchen to watch the blue flames! Like others, I have added more mushrooms and doubled (sometimes tripled) the sauce. Adding the liqueurs little by little is smart so that you can be sure the alcohol burns off and has no aftertaste, in addition to avoiding huge flames. Having made it the first time with naked Turkish hazelnuts I'd brought back from Istanbul, I was scared to try them with the skins on (all I could find in the US grocery store). It turned out perfectly and really just added more color to the nut breading! This was a brilliant idea for a meal and never disappoints. Even if you're not one to enjoy a sweet taste with your meat, it's subtle enough to be appreciated!
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This recipe is incredible! I have made it several times for family dinner parties, and it has...