Stephen Carlone Recipe Reviews (Pg. 1) - (11897252)

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Stephen Carlone



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Boilermaker Tailgate Chili

Reviewed: May 29, 2013
This was my first attempt at making chili, but since we were having a chili cook off for our annual Memorial Day cook out, I thought it would be fun to make and this recipe appealed to me. I made a few changes: I thought the use of Italian sausage was strange and substituted 1lb of cubed Andouille sausage instead and 1lb of cubed chuck roast. I fried 4 large strips of bacon, softened the vegetables in the bacon fat, then browned the chuck roast in the same pan and followed by the Andouille just to heat it up a bit. I started with about 1/4 of the chili powder and pepper sauce and increased the amount at the end as needed. Also used brown sugar instead of white and a bottle of IPA, 1 can of black beans, 1 can of kidney beans,and 1 can of chili beans. Stirred it up and placed in a slow cooker for 8 hrs. Let it cool down for a few hours and then back in the base let it reheat while adjusting the spiciness. I didn't tell anyone I had made chili and after a blind taste test by the crowd my chili was chosen the winner! I declined the prize however since as the host I thought it seemed a bit tacky to one up my guests. But thanks for the recipe. Definitely a keeper and people were asking for the recipe.
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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Nov. 22, 2009
Wow. you made me a kitchen hero. Made this for an intimate dinner with friends...excellent, I was amazed by the "clean" dishes, they couldn't get enough. The only thing I did differently, trying to save some time, was use Balsamic Cream, I figured I could "heat and eat" rather than wait for the reduction. It was good, but way to "thick" I think. Great recipe. For side dishes I made some green and white aspargus topped with buttered bread crumbs, parmesan cheese and diced roasted red peppers and some couscous that took the Balsamic fig sauce quite nicely. Thank you.
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