chef Jeff Recipe Reviews (Pg. 1) - (14881785)

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chef Jeff



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Seafood Risotto

Reviewed: Sep. 28, 2013
A really good starting point, and it produces a fine dish. My swing on the recipe is to season it with a bit of Old Bay--just enough to feel that it's there, but not so much as to make it an Old Bay dish. For seafood, I skip the salmon,and use a dozen medium (26-31-count) peeled and deveined shrimp, a dozen sea scallops, and 1/2 cup lump crab meat. Also, instead of water, I make my own stock by simmering for 20 minutes the shrimp shells, a teaspoon celery salt,and the top leaves from a bunch of celery. Basil is good, but I think thyme is better for this dish. Finally, plate the risotto, sprinkle the tops with good Parmesan cheese and place the plates under the broiler until the edges just begin to brown.
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Irish Steaks

Reviewed: Oct. 10, 2012
Terrific recipe. I used Delmonico steaks instead of sirloin. I think they take the flavors on better. Try adding sliced white or baby Bella mushrooms to the onions. Bellas give the dish a nice woody note. Also, take a look at my blog,, for a wonderful recipe for smashed salt and vinegar potatoes. I served them with your steak and they were incredible together!
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3 users found this review helpful

Chef John's Chicken and Mushrooms

Reviewed: Jun. 8, 2012
Practically perfect. Try this...delete the salt, put a chicken bullion cube in the water and heat it first, then add 3 tablespoons of Marsala wine.
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29 users found this review helpful

Slow Cooker Osso Buco

Reviewed: Apr. 8, 2012
A good recipe, but it needs more: a tablespoon of kosher salt and 1/2 teaspoon of freshly ground black pepper is a start (in a slow cooker--in a Dutch oven cut the salt and pepper in half), and osso bucco is made with grated lemon peel; it's not osso bucco without it. Add two teaspoons freshly grated lemon peel in a slow cooker, or one teaspoon in a Dutch oven.
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9 users found this review helpful

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