Frank Profile - Allrecipes.com (13059840)

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Frank


Frank
 
Home Town:
Living In: East Greenwich, Rhode Island, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 7 reviews
The Best Clam Sauce
Just a few things I'd change after I made this the first time...I'd add a palm full of pepperocino (crushed red pepper flakes), wich would of been sauteed briefly in the olive oil with the garlic until fragrant, then ad the onions. I'd also of prefered fresh clams, the canned clams tend to leave a lot desired for me. You can taste the difference...I'd also of swapped out 1/2 cup of butter for 1/2 cup of rosemary infused olive oil, or maybe garlic infused olive oil. The butter really wrecked my cholesterol intake for the day, but I've been good and deserved a dish to spoil myself with. To me this was just your run of the mill resturaunt style white clam sauce, though instead of dry white wine, I liked it better with a good sparkling wine in the sauce the second time around, I used a Prosecco, a sparkling, fruity white wine made in the Tre Venezie region of northeastern Italy. They are relatively cheap wines starting off at 10 dollars a bottle, though the bottle I used was Ruggeri Prosecco Cartizze at about $32. It was a vast improvement over dry white wine.

7 users found this review helpful
Reviewed On: Jul. 11, 2011
Pear Honey
The first time it came out very dark and much more like a jam. I cooked it 3 hours on medium heat, mainly cause the first batch made 4 quarts rather then 2 quarts. (2 pints to a quart) This second batch I cooked for 2 and half hours on low, figured that the reason it was so dark was cause the sugar started to burn/scortch, lower temprature for not as long a cooking time in theory would of produced a more honey like consistancy. So far it is very very soupy. More like a juice then anything else. Sadly I lack any lids to recan or I'd cook it for longer, though it is still delicious. Either way, it's excellent, and well deserving of use in a special bbq sauce made for a special event.

4 users found this review helpful
Reviewed On: May 7, 2011
Whiskey Mojo Marinade
was very good, however I went 1 step further...I turned it into a bbq sauce. I added 1/2 cup palm sugar (can use equal amount of honey or brown sugar), 1/4 cup cider vinegar, 1 cup catchup and 1 tsp mustard. I hate wasting good whiskey. It was so flavorful on my pork loins, I wish I had more meat to cook...

9 users found this review helpful
Reviewed On: Jun. 15, 2010
 
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