Spunky Buddy Recipe Reviews (Pg. 1) - Allrecipes.com (12595822)

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Smoky Grilled Pork Chops

Reviewed: Jul. 3, 2011
I am not one for putting a lot of stuff on my meat, but because of the Worcestershire and the liquid smoke this intrigued me. This preparation rocks pork! It adds a great, smoky flavor and the other spices blend well to enhance the flavor of the pork without overpowering it. One suggestion: I mixed the Worcestershire and the liquid smoke, rubbed it on the pork and then mixed the dry ingredients and used them as a rub. In my opinion, to have mixed the wet and dry ingredients would have led to a pasty mess, which would have been difficult to spread evenly on the meat. This is definitely in my file of "do agains."
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Mom's Beef Shish Kabobs

Reviewed: Jan. 29, 2012
Worcestershire and soy sauce have a lot of salt to begin with, so when I saw adding more salt, I passed. This was a good call. In addition, unlike some marinades with soy sauce, this didn’t impart an oriental flavor, which I’m not fond of with steak; another plus. The flavors came together well with none dominating another and with that good old beef flavor coming through. I’m a recent convert to marinades, preferring simply seasoned meats, but I’d make this again.
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Cucumber Sunomono

Reviewed: May 7, 2011
This was tasty and refreshing. It went great with our main dish, "Japanese Beef Stir Fry," recipe also from this site, and would also be wonderful with sushi. I had something similar at an excellent sushi restaurant in Minneapolis and this was almost a carbon copy. A little sweet (I used Splenda), a little gingery, but that's the way it's supposed to be. A definite "make again."
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Rock's T-Bone Steaks

Reviewed: Jun. 25, 2011
I looked at the ingredients and tried to imagine what this would taste like…I had no idea. It just looked interesting. After pulling the steak off the grill, letting it sit for five minutes and tasting it all I can say is, this is absolutely wonderful, a fantastic complement to steak on the grill. The rub enhanced that beef flavor a man looks for without being overpowering. I would make one adjustment. As some reviewers who preceded me indicated, I would cut back on the salt. Beyond that, this is something I will use again, and often. Special note: for those of you who love strip steaks and your significant other likes tenderloin, using a porterhouse and cutting the tenderloin off, cooking it separately (as shown in my photo), is an easy way to satisfy different tastes and different cooking temperatures.
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Grilled BBQ Meatloaf

Reviewed: Jan. 8, 2012
I thought I had grilled everything that could be grilled until I saw this recipe. Grilled meatloaf? I made half the recipe for the two of us, but used one whole egg, essentially doubling the amount called for. It was a good idea because had I not done this it might have been a tad dry. For the same reason, I cut back on the amount of bread crumbs by about one-fourth. I’m not a fan of tarragon, so I didn’t use it. I used Penzey’s Chicago Seasoning, probably a good teaspoon for a pound and a half of meat, a mix of ground beef, pork and veal. I found the mix a little dry so I added some of the barbecue sauce/ketchup mixture to the meat mixture – good call, it was excellent! I also added finely chopped celery and green pepper and more Worcestershire than directed. Not wanting the glaze to burn during cooking, I waited until about 20 minutes into the cooking time to spread it on the meatloaves ( I made two small loaves with a half recipe) and then a second time after 15 more minutes. Slow to start cooking, the loaves came to the 160 degree temperature quickly after that. An instant-read thermometer was very helpful. The cooking method was not only intriguing, it also resulted in a perfectly moist and flavorful loaf, although the charcoal flavor was not as apparent as I had thought it would be. All and all, a great meatloaf I wouldn’t hesitate to make again – even in the middle of Wisconsin winter!
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Amazing 'Pizza' Pork Chops

Reviewed: Apr. 22, 2012
When reading the recipe, I thought wow, this should be really good! But I made a couple of modifications that proved to be the undoing of this meal. My thought was if I seared the pork chops directly on the grill first, before placing the other ingredients on top, they’d take on a nice grilled exterior and a smokier flavor. After searing the chops I transferred them to a foil tray. I layered on the tomatoes, basil, garlic and mozzarella and then put the pan back on the grill. However, by doing this, the flavors didn’t get a chance to marry. This likely wouldn’t have been the case had I followed the directions as written. As a result, my version was a disappointing two stars, whereas had I followed directions it would likely have been rated the four stars I originally expected it to be.
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Spanish Style Albondigas in a Sunny Mediterranean Sauce

Reviewed: Jan. 7, 2013
I've had Spanish meatballs before and really liked them so I was anxious to try these. I considered a prior reviewer's comment that they were a bit salty so I decided to leave out the added salt entirely. Rather than frying the meatballs in batches, I simply baked them at 400 degrees for 20 minutes. Finally, I just dropped the meatballs into the sauce and simmered everything together for 45 minutes. This was excellent. I would suggest cutting the amount of pancetta in half, however, because it was still a little salty; the only thing that marred an otherwise tasty treat. We served this with Awesome Rice Pilaf and Swiss Chard Sauteed with Lime, both recipes from this site as well. The combination of the three made for a memorable meal.
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BBQ NY Strip

Reviewed: Aug. 13, 2011
I generally don't like marinades (especially the teriyaki variety) but I try them occasionally when my wife makes me. This marinade is one of the few I thought was pretty good. It enhanced the meat flavor rather than overwhelming or masking it. The measurements of each of the ingredients were spot on, creating a nicely balanced marinade. I can't believe I'm saying this, because I'm a real purist when it comes to my steaks, but I'd actually make this again.
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Chicago-Style Hot Dog

Reviewed: Jul. 3, 2011
This "recipe" doesn't cut new ground, but if you're not in Chicago this is nice to have as a guideline for the required ingredients to assemble a Chicago Hot Dog properly at home.
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Buttermilk Mango-Berry Crumb Cake

Reviewed: Apr. 12, 2011
Here was the challenge...could a novice baker (such as me) make this cake with results as good as his wife’s (the submitter, Naples34102)? I admit I did need a moderate amount of supervision and guidance. I didn’t know, for instance, to mix the crumble topping with a fork! And there were a couple of other missteps as well; the mango wasn’t ripe enough and I mistakenly brought heavy cream home from the store, not buttermilk. But not a problem because Naples always has frozen berries on hand (I used raspberries and blueberries) and she introduced me to buttermilk powder. I found her recipe directions easy to follow (for a novice like myself) and the cake a breeze to mix up. I’m not generally a fan of coffeecakes or muffins, but I sure do like this one. I’ll be bringing it into the office and I can’t wait to hear my staff’s reaction when I tell them this time this was my contribution, not my wife’s!
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Easy Grilled Zucchini

Reviewed: Apr. 27, 2013
I don't generally care for zucchini because I find it relatively soft and tasteless. But this I liked. It still had some crunch and the seasoning (I used Montreal Steak Seasoning) gave it great flavor. I scored it in a cross-hatch diagonal which gave it a particularly nice presentation.
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: May 1, 2011
I'm not a lover of tilapia so I substituted sea bass, one of my favorite fish. Instead of using a baking dish I used a cast iron skillet and, because I was roasting other stuff with it, baked it at 400 degrees for 20 minutes, which gave it a nice golden exterior. However, since it was a thick piece of fish, it needed extra cooking time. What really makes this recipe is the dill sauce, which is cool and creamy and a nice contrast to the Cajun seasoning. This is definitely on my list of things to make again.
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His-n-Hers Cocktails

Reviewed: May 1, 2011
Because these are His and Hers cocktails, first my review, then my wife's, Naples34102. Spunky Buddy's: First of all, I put these in identical miniature martini glasses, using one-third of what was called for, which I believe made for a much more interesting presentation and fun in sharing. The kissing part was a lot of fun, but I fail to see how it enhanced the flavor experience. I found that in small amounts these were tasty cordials. Now, Naples34102 (Mrs. Spunky Buddy): I actually liked these a lot more than I thought I would, but I have to say there is no way I could have drank the full amount of either, as both are rich and sweet, more of a cordial or after-dinner drink than a cocktail in my view. I thought I would much prefer the “His” version with the vodka and Frangelico, but found it decidedly sweeter than I thought it would be. The “Hers” version on the other hand, which I thought would be too girly for my tastes, was surprisingly delicious. We used whipped cream vodka as that’s what we have here in Naples, and the combination of that with the raspberry vodka, crème de cacao, chocolate syrup and half and half made this like a drinkable dessert, but oddly without being too sweet. Anthony, you have come up with a couple of winners that Spunky Buddy can make for us any time. Good job!
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Grilled Honey-Lemon Chicken

Reviewed: Aug. 26, 2012
The first bite of the chicken at the narrow end of the breast had me thinking the marinade was a bit overbearing, but I admit I tend to be a non-marinade guy. However, as I took a couple more bites I was treated to a wonderfully moist chicken breast where the subtle sweetness of the marinade complemented the chicken perfectly. I will definitely make this again but I’ll make sure the chicken breasts are reasonably medium-thick so the marinade does not overpower the taste of the chicken.
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Bistecca alla Fiorentina (Tuscan Porterhouse)

Reviewed: Sep. 11, 2011
I'm pretty fixed and rigid when it comes to how I like my steak prepared, but this is a deviation I don't mind repeating. The wonderful Italian flavors of rosemary, sea salt, pepper and olive oil are subtle, and actually enhance the flavor of the meat.
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Artichoke Stuffed Mushrooms

Reviewed: Apr. 10, 2011
Nice balance of flavors but a little too creamy for my tastes. Maybe add a little less cream cheese and bake them longer. Also, I used minced fresh garlic rather than the garlic salt.
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Grilled Bok Choy

Reviewed: Jul. 16, 2011
The key here is hot heat and fast. It keeps the thick part of the bok choy nice and crunchy and the leafy part crispy like a potato chip. Nice blend of seasonings. I used baby boy choy which I cut in half lengthwise. This is a make-again.
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Alaskan Cod and Shrimp with Fresh Tomato

Reviewed: Jan. 21, 2012
Not bad after significant tinkering. Rather than simmering the seafood in the tomatoes, I grilled a nice piece of sea bass along with the shrimp and some beautiful scallops on our Cuisinart Griddler while my wife cooked the tomatoes and garlic with some shallots and fresh parsley. We preferred to omit the boldly flavored oregano. A fresh-tasting, light but satisfying, healthy and delicious dish. We served this with pasta with garlic and oil and a green salad.
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Surf and Turf for Two

Reviewed: Aug. 12, 2013
I thought this was pretty darned good and was particularly impressed with the marinade for the shrimp. I found the steak a little bland, however, and it wasn't until my wife pointed out that I was to have seasoned it with steak seasoning that I realized I had not done that, so don't forget the steak seasoning! I made this on the Cuisinart Griddler en brochette, the steak and shrimp each on separate skewers because of different cooking times. We served them with "Bahamian Style Peas and Rice," the recipe also from this site.
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Cajun Blackened Catfish

Reviewed: Jun. 11, 2012
As the submitter recommends, I always use a cast iron skillet (on the charcoal grill) to blacken fish - it can't be beat. This is a tried and true, classic and dependable preparation for blackened fish. I did use grouper, however, as I don't care for catfish. The blackening seasoning is what really stood out for me - it's a nice, balanced blend, although as a personal preference I backed off on the cayenne somewhat.
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