ChefJeff Profile - (16132201)

cook's profile


Home Town: Brookfield, Wisconsin, USA
Living In: Palm Harbor, Florida, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet
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Recipe Reviews 5 reviews
Key Lime Pie V
This is AUTHENTIC, tart and custardy, non fluffy, non gelatinous, non whipped cream slathered, non chiffon KEY LIME pie. For this to turn out in all it's KEY LIME tartiness, you absolutely must use Key lime juice...the two yolks is even better version I try is with a gingersnap crust made thusly: crush 32 crisp Gingersnap cookies in a plastic bag, add 1/4 granulated sugar and toss; pour in 1/3 cup melted butter and toss again so all crumbs are coated and turn out into a pie pan, pressing the crumbs up the sides and then flattening out the bottom. Proceed as normal with the KEY LIME juice/sweetened condensed milk/2 egg yolk mixture and bake at 350 for 15 minutes... The Gingersnap crust is to die for, paired with the tartness of the lime. Now my family requests this dessert everytime they are in town.

5 users found this review helpful
Reviewed On: Oct. 27, 2010
Sweet Bacon Crackers
I made these for a pot luck and they were a huge hit...the crackers didn't get too greasy and smelled even better on Day 2....I used dark brown sugar...the only think I would recommend is that you should use a sieve or colander to help spread to brown sugar more evenly...hard to do with a spoon. Also I put the bacon the freezer for a few minutes to firm it up to make cutting it easier, just a personal preference but otherwise without doing that the heat from my hands melted the bacon fat and it was harder to pull apart slices for each cracker. I'll make this again and again....after about 45 minutes in the oven at 250F, upped it to 300F, watched carefully and then broiled them for a couple minutes to get any remaining sugar to melt and caramelize.

89 users found this review helpful
Reviewed On: Oct. 4, 2010
Fresh Guacamole
Great Guac...I could take or leave the Worcestershire sauce but put in about 1T chopped cilantro for every 2 avocados; the serrano chile is such a clean, crisper type of heat much preferred by me over the jalapenos normally found in some guac recipes...they really make the dish. Often I'll increase the serranos and not use the hot sauce. I usually quadruple this recipe and serve it in a parchment lined molcajete I picked up in Texas years ago...nice presentation, especially over a bed of salty tortilla chips.

10 users found this review helpful
Reviewed On: Sep. 24, 2010

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