Bob Ginther Recipe Reviews (Pg. 1) - Allrecipes.com (13984764)

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Taqueria Style Tacos - Carne Asada

Reviewed: Dec. 30, 2012
Second time was the charm. I had some white pepper this time and we keep the reduced sodium soy sauce around. I ran the marinade through the Vita Mix before added the doubled recipe to six pounds of flap meat. It soaked for around five hours, last hour or more out of the fridge. Cut the salt if you use regular soy sauce. I will probably cut out half of the salt next time. It was right at the edge, anymore salt would have been too much. Be prepared for smoke off the grill with the oil on the meat. We have made the skirt steak/ flap meat tacos many times but this batch was the tenderest and least dry batch ever. I used more Jalapenos in the sauce but gutted them to reduce heat. More flavor less heat. We made additional salsa which was the final touch to finish them off. Puya chilies prepared the same way the New Mexico Chilies are prepared, then added to cooked Tomatillos and roasted garlic or raw your choice. The Vita mix grinds it up nicely, and cilantro is a nice choice, but you already have cilantro, onion, and lime mix. Chili Arbol if you want a little heat. This sauce really made the flavor great. The sauce will be dark red to orange if you have used enough chilies. Be sure to thoroughly cook Tomatillos before grinding the sauce. You may prefer the Puya Tomatillos sauce. My neighbor from Mexico introduced me to this sauce. They would use the stone bowl and pestel to grind the chilies. Vita Mix is easier but it makes the sauce less chunky.
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Tomatillo Salsa Verde

Reviewed: Aug. 17, 2014
I usually start with 4 to 5 pounds of tomatillos. After removing the husk and washing, we roast one large sweet onion, one to two heads of garlic, peppers, and tomatillos on the gas grill. Great flavor just grind after everything is cooked after pealing or squeezing the garlic, and peeling the onion. Be careful sometimes the tomatillos will shoot juice while on the grill. A very small amount of unsweetened rice vinegar or Cajun Power Garlic Juice(Vinegar and Garlic Juice) This weekend made with freshly roasted Hatch Chilies from New Mexico. Peel, seed and grind. Fantastic flavor!
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Tender and Easy Buttermilk Waffles

Reviewed: Jan. 19, 2015
Broke in new Procter-Silex Belgian Waffle Maker. We doubled the batch which was perfect to use the whole quart of butter milk. Ten large waffles was the yield.. I can not use syrup but I broke up some pecans from the freezer and I do not miss the sweetness. I do want to try some different flours to see how it turns out. Used whole white wheat flour today and we really enjoyed it. Needed a little extra buttermilk. Have also used oat flour(Quaker Oates in the Vita mix), this version needs a least one cup of AP, white, or spelt flour to crisp up for a double batch. You also may want to cook longer. I had to flip the waffle to crisp up when using oat flour. Straight oat flour would not crisp up enough. Straight spelt flour was nice fresh but dry left over. We always double the recipe for left overs. Best to reheat in the waffle maker. LET THE BATTER SIT FOR 10-15 MINUTES WHEN USING WHOLE GRAINS. It will soak up the liquids better.
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Pressure Cooker Carnitas

Reviewed: Feb. 16, 2015
Great if you brown the portion in the oven that you are going to use right away. I believe the leftovers will be great when we brown them for Tuesday night. Pressure cooker Spanish rice and peruano beans. The homemade salsas one green one red made the meal. We used hatch chilies from our freezer in the meat and both salsas. I hope I can buy two cases of roasted hatch chilies later this year. The salsas were great because the tomatoes and tomatillos were from last years garden and stored in the freezer. Both pressure cookers had a workout today.
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