healthyeater Profile - (12335034)

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Home Town: Nebraska, USA
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean, Healthy, Gourmet
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Recipe Reviews 13 reviews
Grilled Coffee and Cola Skirt Steak
Yes, I, too, am annoyed by reviewers who give 5 stars and have modified the recipe but here I go. I changed but 1 thing: the cola. I used instead Dr. P_____. I had the luxury of starting the marinade process 3 days in advance using a nice piece of skirt steak that I had aged before even starting the marination process. The texture, the flavor and the caramelization of the meat had the guests raving. I served it with a fresh savory dark cherry compote. It was eye candy on a plate and no leftovers. Thanks once again Chef John, you haven't failed me yet.

1 user found this review helpful
Reviewed On: May 23, 2014
Cranberry Pistachio Biscotti
Having baked biscotti for many years, I decided to try this recipe. I followed the recipe exactly with the exception of substituting canola oil for light olive oil which I don't have. The resulting biscotti are colorful and delicious. It is important to keep your raw batter logs at the 2" diameter so they bake fully on the first baking. Then allow them to cool completely, not just 10 minutes as the recipe states. Once cool, the logs can be cut with a serrated knife and then baked again. If after cooling the 2nd time the biscotti are not crisp enough, bake them again for 10 minutes as I did. Sadly, I'll have to make another batch because all of the biscotti have been eaten. Thanks for a red and green holiday treat which I'll use all year.

0 users found this review helpful
Reviewed On: Dec. 5, 2013
Slow Cooker Apple Cider Braised Pork
I always read Chef John's recipes and try those that interest me. This was one such recipe. I have made it twice, the first time following the recipe exactly. Last night I made it "my way." The changes that I made were to cook the dish in a Dutch oven at 225F for 6 hours in the oven. The other change was to omit the 2 TBSP of butter from the reduced sauce at the end. There was enough flavor from the ingredients and plenty of pork fat in the sauce. I used a good apple cider, ie one with alcohol. Non-alcoholic "cider" is apple juice. Thanks Chef John for the inspiration of another way to cook inexpensive pork shoulders and please the people at my table.

2 users found this review helpful
Reviewed On: Oct. 12, 2013

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