bcorring Recipe Reviews (Pg. 1) - Allrecipes.com (16182393)

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Moroccan Lamb with Shiraz Honey Sauce

Reviewed: Oct. 12, 2011
My wife and I both loved this, especially the sauce! I didn't measure the ras el hanout, but next time I will use more. I cooked the lamb rack to 135, which only took about 25 minutes, and I would consider the end result medium. Next time I'll take it out when it reaches 130. We'll be having this again soon!
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Sauteed Grouse with Peach-Balsamic Sauce

Reviewed: Oct. 4, 2011
I used this recipe for two Chukar partridge, which are normally pretty well received by my family in any fried or sauteed form. Everyone loved this preparation, so I'll probably be expected to go to achieve this level of flavor and sophistication for future game birds. I did not soak them in buttermilk. I doubled the sauce and simmered the birds, covered, for about 15 minutes after a quick browning. Used apricot preserves and extra garlic, which I reintroduced with the bird pieces. Next time I will probably salt and pepper the partridge before cooking. Excellent recipe!
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Black-Eyed Pea Gumbo

Reviewed: Jan. 5, 2011
This was my first attempt at gumbo and it turned out awesome. Easy, nice and spicy, but the 8-year old still loved it. We traded one can of black-eyed peas for garbonzo beans and added chicken sausage. I'm sure it would have tasted just fine unmodified.
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