Canis Canon Profile - Allrecipes.com (11953183)

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Canis Canon


Canis Canon
 
Home Town: N'awlins, Louisiana, USA
Living In: Amarillo, Texas, USA
Member Since: Apr. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Southern, Middle Eastern, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Pat's Mushroom Saute
After so many years of great reviews, I felt like commenting again on this recipe - since it is, after all mine. I've spent a lot of time refining this recipe, and thought I'd share my thoughts on the subject. These days, I start with an 8 oz. package of mushrooms - 1 pound was another clerical error by my mother-in-law - it was always 8 ounces. I start with medium-high heat, and just the butter and mushrooms. Once the 'shrooms start to give up their moisture, I lower the temp to medium andI add crushed garlic and sea salt - two cloves usually. I try not to add the balsamic vinegar too soon, so it doesn't get scorchy and lose its punch. This only takes around 10 mins or so. After I add the vinegar, I kick the heat all the way to high for a couple of minutes. This quickly reduces the balsamic/butter mix without overcooking the shrooms and killing their flavor. The mushrooms shouldn't spend more than 10 -12 minutes on average. Glad everyone has enjoyed the recipe all these years!

32 users found this review helpful
Reviewed On: Oct. 16, 2012
Awesome Korean Steak
I found this to be exceptionally flavorful and tender. I followed the recipe closely, except for adding a tiny amount of Kiwi to the marinade. To me, the overall flavor was a bit over-sweet in relation to the other ingredients. Next time I will cut the sugar in half, which I think will solve that problem nicely. Excellent dish!

6 users found this review helpful
Reviewed On: Jul. 24, 2010
Creme Brulee French Toast
I took the advice of the most helpful reviews, and this turned out absolutely amazing. I cut the eggs to 4, the half & half down to 1 cup, added orange zest, flipped and broiled to carmelize the sugar after cooking. I sliced my French bread about an inch and a half thick, which I think made a big difference in the overall texture. It came out crispy on top, tender in the middle, and soggy nowhere. I've never liked French toast until now: this is a keeper! I also sprinkled it with cinnamon - what can I say - I'm a traditionalist.

13 users found this review helpful
Reviewed On: May 30, 2010
 
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