Jon-Paul Recipe Reviews (Pg. 1) - (13010420)

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Beef Jerky

Reviewed: Feb. 5, 2012
This review is more for the cooking/dehydrating method than the actual recipe. For the recipe, I started with the soy sauce base and then basically raided my fridge for anything I thought would taste interesting (liquid smoke, apricot jelly, Worcestershire sauce, etc. etc.) The cooking method -- 160 degrees for 6-8 hours) was the best drying method I have ever used. It was so good, in fact, that I had stray animals coming to my door. Literally! We had a stray cat come, meowing at our doorstep, until we let him in. We ended up having to find him an adopted home due to my wife's allergies. But we thought it was funny that this beef jerky smelled so incredible that animals were flocking to our home. Kudos to the drying method! We loved the jerky!
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Moroccan-Style Stewed Chicken

Reviewed: Dec. 9, 2010
I tried this exactly as it was written (except I didn't add the green pepper since I hate them). Since I started kind-of late, I cooked it in my enameled cast iron dutch oven stove-top over fairly high heat for about 3-1/2 hours. I was a little nervous since it hadn't been reviewed yet, but what a surprise! This was absolutely fantastic. All of the broth cooks down, so you're left with a sticky stew that smells sweet and earthy. I made a side of khobz, a Moroccan bread, and did a lot of dipping. Thank you for such a wonderful meal!
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