Dewesq55 Recipe Reviews (Pg. 1) - (12017701)

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JG's Irish Lamb Stew

Reviewed: Mar. 24, 2013
I made this tonight. It was really excellent. I made the following modifications: I used 3lbs of bone-in lamb stew meat. I put the salt and pepper into a Ziploc bag with 1/2 cup of flour and shook the meat cubes in it and knocking off the excess before browning in the bacon drippings. I omitted the tomatoes and oregano. I used 1/2 the amount of mushrooms and 1/2 the amount of barley. I used very small baby red potatoes which I left whole rather than cubing. I added 1/2 cup of home-made demiglace when I put in the broth, for color and richness. For the thickening slurry at the end I used some of the leftover seasoned dredging flour to mix with the reserved Guinness. 2 tablespoons was enough since the barley has some thickening action. The lamb got so tender most of it fell of the bones making it easier to eat. My girlfriend's mother came to dinner and had seconds, which is rare for her. Even with 3 of us eating two servings each, we have plenty of leftovers. I will make this again.
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Andy's Spicy Green Chile Pork

Reviewed: Oct. 13, 2012
I made this yesterday. It was great. Here are the tweaks I made: In our local supermarket, I was able to buy pork shoulder pre-cut into large chunks and packaged in 2-3 lb bunches. I used a 2 3/4 lb package for the dish. I highly recommend using shoulder (as stated in the recipe) rather than loin for this dish. I trimmed the rind and seasoned the meat with s&p and also some sazon. I added about 4 or 5 cloves of garlic which I smashed and broke up and sprinkled over the onions before adding the meat. I used a medium green salsa and 2 sliced serranos, seeds and all. I added a small amount of cumin (maybe 1/2 tspn) and about the same amount of chipotle powder. I didn't leave out any of the ingredients listed in the recipe. I cooked on low for 5 hours and the meat fell apart under gentle pressure. I fished the meat out into a bowl and shredded it. Next I poured the liquid and veggie solids through a strainer. I put 1/2 or 2/3 of the liquid back into crock pot and added the shredded meat. I then put the veggie solids and remaining liquid into a bowl and pureed with an immersion blender until smooth. The result was a delicious, thick green sauce. I served the meat on flour tortillas as soft tacos with shredded cheddar, sour cream and diced tomatoes. I spooned the green sauce on top. We both loved it. I plan to make enchiladas this weekend with the leftovers and The Best Red Enchilada Sauce from this site. Next time I will use a "hot" salsa and/or add more chiles.
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9 users found this review helpful

Crab Stuffed Flounder

Reviewed: Jan. 1, 2011
I just made this last night for my girlfriend and I for New Years Eve. It was delicious. I only used 2 medium fillets but made the full amount of stuffing. Quick and easy. I had a piece left over which I microwaved covered on 50% power for 1:45 to reheat for lunch. It was still fantastic. The stuffing might even have had a little more intense flavor warmed up. I will definitely make it again.
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2 users found this review helpful

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