GrandeBouche Profile - Allrecipes.com (11866624)

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GrandeBouche


GrandeBouche
 
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Member Since: Nov. 2009
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Recipe Reviews 7 reviews
Anne's Homemade Chorizo
I've lost track of the number of times I've used this recipe as a base for chorizo. Generally I use this recipe as a base for Sliders. I add an egg and (wearing gloves) grab handfuls of the mixture and squeeze it through my fingers. This is to break down the meat and meld the ingredients together. I cut down on the chili powder in order to add other spices to make the sausage hotter. The recipe is good as is but very versatile if you want to make it your own. I've used this recipe as a meatloaf and as the meat component in soups. It is tasty and versatilel. I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol).

18 users found this review helpful
Reviewed On: Dec. 5, 2009
Andouille Sausage
Sliders are popular these days so this recipe is an excellent alternative to beef sliders-better tasting and much cheaper. I omit the pork fat and casing. I use gloves and squeeze the mixture thoroughly to combine the spices. I form small slider size patties topped with cheese and onions. I've also used this sausage in soups. This recipe is very versatile, you can make the sausage as hot as you like. I am the chef at a sports bar and grill in Dania Beach, Florida. I will be making these Sausage Sliders for the Superbowl representing Louisiana along with Breaded Pork Tenderloin Sliders to represent Indiana

8 users found this review helpful
Reviewed On: Dec. 4, 2009
Italian Wedding Soup I
I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol). You MUST MUST MUST let this soup rest overnight before serving to let the flavors fuse together. The first time I made this soup I cooked the orzo seperately, browned the meatballs but thought the broth was bland. I doctored it with basil, garlic and oregano but my shift ended and I gave up trying to fix the soup. When I came to work the next day the soup had sold out...a gallon of soup in 3 hours during a 90 degree Florida heatwave. I now make this regularly, I still doctor the broth but let the soup sit overnite with the meatballs so the basil infuses. I use fresh spinach instead of escarole and make the meatballs the size of my pinky nail so that there are plenty of them. This soup tastes good, looks good and will get you rave reviews.

26 users found this review helpful
Reviewed On: Dec. 4, 2009
 
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