Chef Brys Riverman Recipe Reviews (Pg. 1) - Allrecipes.com (13549708)

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Chef Brys Riverman

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Potato, Broccoli and Cheese Soup

Reviewed: Feb. 18, 2010
Definitely use garlic! To puree it I used an immersion blender directly in the pot to save on cleanup. Also, I didn't care much for the grainy texture at first, but after adding a half pkg of cream cheese to the soup and working it in, I was very pleased.
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Pickled Sausage

Reviewed: Dec. 19, 2009
Was looking for a copycat recipe for Penrose Hot Sausages and stumbled upon this one. I had just taken delivery of a two pound package of Klement's beef sticks that I had ordered from a coworker's daughter who was doing a fundraiser. The sticks were perfectly sized to fit inside a quart jar without having to cut them down. I reduced the water by one cup, added hot pepper flakes and a bit of habanero hot sauce and omitted the food coloring. I was able to pack 15 sausages in each jar, covered them with the brine, and put on new lids and rings. The results were excellent after only two days, but I'm hoping the second jar will be even better after having more time to sit in the brine solution. One thing I would recommend is to store them in the refrigerator as soon as the jars are cool enough to handle.
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Photo by Chef Brys Riverman

Spaghetti Squash I

Reviewed: Aug. 4, 2009
I used what I had on hand--a large spaghetti squash bought today at a local farmer's market, 6 ripe homegrown roma tomatoes medium dice, a small zucchini cubed, a bell pepper cut into bitesized pieces, a handful of sliced shiitake mushrooms, 4 cloves garlic diced fine, a small onion out of the garden diced medium, some coarsely chopped oregano, thyme, and parsley (just out of the herb garden)and a generous amount of grated parmesan. To give the squash a little more flavor I diced up a couple of the cloves of garlic and some of the herbs and sprinkled them over the meat of the squash halves before wrapping them in foil (for fear of them drying out too much) and baking them at 350F for 45 minutes. (Ended up putting them back in 10 more minutes for a total of 55 minutes) I used an iron wok for cooking the vegetables. Sauteed the onion and garlic in EVOO and butter, then added the zucchini, mushrooms, a pinch of kosher salt, a little fresh ground black pepper, a few more fresh herbs, and finally the tomatoes. Plated the squash and topped each serving with the sauteed vegetables, grated parmesan cheese, and garnished with a few more fresh herbs.
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