ChefJeff Recipe Reviews (Pg. 1) - Allrecipes.com (16132201)

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Key Lime Pie V

Reviewed: Oct. 27, 2010
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 fine...an 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.
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5 users found this review helpful

Sweet Bacon Crackers

Reviewed: Oct. 4, 2010
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.
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86 users found this review helpful

Fresh Guacamole

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

White Bean Dip

Reviewed: Sep. 23, 2010
This is a good recipe...I add more pepper than normal but then again, I like pepper; also I've used flat leaf parsley rather than cilantro. A great addition to this is 1 can of tuna, flaked and folded in with 3/4 chopped green olives...really pumps it up!
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4 users found this review helpful

Chicken Satay with Homemade Peanut Sauce

Reviewed: Sep. 23, 2010
Took this to a football game party a while back and it was an enormous hit. I followed the recipe exactly, except that I broiled the chicken. Served it with lime wedges for those who wanted an extra kick. Solution to the oft-mentioned problem of too much sauce-make double the amount of chicken! And do use boneless/skinless chicken thighs-much more flavorful. A hint on the fish sauce-you must use this for the sauce to be anywhere near authentic, but the best and least stinky kind are those that are filtered and appear clear albeit amber colored...if the fish sauce is cloudy it will be extra stinky (even the clear stuff smells like gym socks). When put into the recipe, you don't notice the taste but will notice if it is missing. Even the proprietor of the Asian market I got my red chilies, coconut milk and fish sauce at recommended a clear fish sauce, Three Crabs Brand Viet Hu'o'ng. THe bottle was huge but that just means I'll have to make this again and again...such a big it it is now part of my regular repertoire for parties. Awesome recipe...the BEST SATAY I'VE EVER HAD!
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6 users found this review helpful

 
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