SouthernJane Profile - (11449984)

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Home Town: Atlanta, Georgia, USA
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Member Since: Jun. 2010
Cooking Level: Not Rated
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Recipe Reviews 7 reviews
Brussels Sprouts in a Sherry Bacon Cream Sauce
I made this last Thanksgiving to rave reviews, and it is now mandatory for all holiday meals. Frankly, I was surprised because we've got some very picky eaters in the family, and I really thought I was taking a risk the first time I made it. I follow the recipe exactly though I use the increase it to 12 servings, and though there are only 7 of us, there are never any leftovers. I do use a nitrate free bacon which is more like a Spanish bacon or pancetta than traditional hickory smoked American bacon. The combination of flavors is incredible - the slightly bitter Brussels sprouts (the salt water soak really helps), the sweet and savory sauce with the cream sherry and bacon, just yummy.

0 users found this review helpful
Reviewed On: Nov. 27, 2014
Chicken with Asparagus and Roasted Red Peppers
I followed the basics. Tweeks - 1. pounded and marinated chicken breast in a little lemon, oregano, garlic and pepper. 2.browned chicken in some olive oil spray (spray the chicken, not the pan)over med-high until just barely done (it should be soft to the touch). 3.removed chicken (keep warm) and added 1 c low-salt broth (a little white wine if you can spare some), asparagus (green beans are an economical substitute), peppers, green onion - all cut into 1 1/2" pieces, and of course more garlic, 4. cooked covered on med-high for 3-4 minutes (watch it and add broth as needed you want this to be kind of soupy. 5. Now here's the secret ingredients - stir in 2 tsp (or more to taste) anchovy paste and 2 tablespoons of capers. It gives incredible depth to the dish and the desirable umami flavor through out. 6. Added chopped tomato with juices (I used one medium tomato per chicken breast - you want this real juicy) 7. Return chicken to pan and let everything heat thru. 7. added white balsamic and salt to taste. I find it doesn't need much if any salt. 8. Serve in bowl with crusty bread to sop up the juices.

1 user found this review helpful
Reviewed On: Apr. 15, 2013
Yum! I made this for a potluck dinner party at my boss's house. It was a huge success. I used Yukon gold potatoes, which I cut in chunks, boiled and then cooled and peeled. The skins came right off with my fingers - much easier than peeling the raw potato. I think Yukons are best for mashed potatoes - not too waxy and not too dry. I sliced the cabbage and leeks into roughly 1/2 by 1 inch pieces, separating the layers as I put them in a dutch oven. Some people suggested sauteing the cabbage and leeks in butter, but I think that would have made the dish to greasy. Instead, I cooked the cabbage and the leeks together with enough Half & Half to cover over very, very low heat, so it wouldn't scorch and ruin the whole thing. This probably took an hour, stirring about every 10 min. I set the timer on the stove, and it just about coordinates with the frequency of commercials on TV! When they were tender, I poured off the H&H to use later and thoroughly drained the cabbage and leeks in a colander. Then I rough mashed everything together with a hand masher, adding the leftover H&H as needed. In this dish, I like the potatoes to be a little chunky, so they stand up to the cabbage and leeks. As the finishing touch, I sprang for Irish butter (Kerrygold)- much creamier and authentic. I made this the night before and then warmed it up for a couple of hours and served from my crock pot. Finally, I am going to blend the left overs with some of the left over H&H to make a potato soup!

16 users found this review helpful
Reviewed On: Feb. 1, 2013

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