NJBRIX Profile - Allrecipes.com (12033854)


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Recipe Reviews 8 reviews
Blackened Catfish and Spicy Rice
This recipe makes more rub than is needed for the 4 filets (16 oz.) I wanted to cook. The blend of seasonings was very good but it was too much heat for us even with reducing the pepper and cayenne to 3/4 t. (Next time will reduce to 1/2 t and use less salt.) I coated the filets with 1/4c melted butter, sprinkled the rub on both sides then baked it in the oven at 400 degrees for 20 mins. Part way through I turned the fish, drizzled with the remaining butter and finished baking until flaky.

0 users found this review helpful
Reviewed On: Mar. 14, 2014
Chef John's Smothered Pork Chops
Best pork chops ever! I usually adapt recipes to taste and what I have on hand but this is a keeper as is. Thanks Chef John.

5 users found this review helpful
Reviewed On: Mar. 13, 2014
Pork Tenderloin with Apples
Delicious! Because I can never seem to make a recipe as written some alterations were made: am not a fan of nutmeg so used allspice, didn't have Riesling so used Chardonnay. On advice from other reviewers I increased apples to 3, added 1/4 c more wine & broth, reduced vinegar a little and added a little extra cinnamon. Once the apples were mostly cooked and sauce thickened I added 2 packets Splenda to offset the vinegar. I did slice the meat into medallions, put in a baking dish and poured the apples over the meat. Covered with foil and put in the oven at 275 degrees for 45 mins. Didn't intend for it to bake that long but delays happen! The meat was very tender. We all loved it! (I wouldn't omit the vinegar because it adds depth. Next time will try balsamic.)

0 users found this review helpful
Reviewed On: Aug. 3, 2013
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