AdirondackKid Profile - (16707308)


Home Town: Saranac Lake, New York, USA
Living In: Methuen, Massachusetts, USA
Member Since: Jul. 2010
Cooking Level: Expert
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Recipe Reviews 8 reviews
Balsamic Roasted Pork Loin
Ding! Ding! Ding! -- Johnny, we have a winner! Very simple recipe that turns out fantastic. This is in the "keeper" file for sure. One family member isn't crazy about pork, but we converted her with this recipe. As others have suggested, don't skimp by using a cheap balsamic vinegar. I found a balsamic in the North End of Boston years ago (Rubio) which is a delicious, high quality balsamic. At $25-30 a bottle, I was a bit reluctant to use a half cup of it on a recipe I hadn't tried, so I mixed it about half and half with another decent balsamic that was about half the price. I may use all Rubio next time - I think it does make a big difference.

1 user found this review helpful
Reviewed On: Mar. 19, 2015
Bacon Wrapped Smokies
I made these for a party much to the dismay of my "eat healthy" wife who was horrified by the ingredients. But even she had to admit that they were "pretty good" which is a huge compliment. I thought the guys would be the ones that went to town on these, but the ladies ate more than their fair share. I'd make them again, but would do as others suggested: Dredge the bacon in the brown sugar, wrap the Smokies, and let them marinate together for a few hours or overnight. I found it a little difficult to coat them once they were put together, so dredging the bacon first should fix this.

2 users found this review helpful
Reviewed On: Mar. 19, 2015
Szechwan Shrimp
Thank you FOODGU1 - This is a keeper. I made it exactly as the recipe was written (doubled) with three exceptions: I did have uncooked shrimp available so I decided to use them, and I forgot to buy the green onions at the market today. so I had to use finely chopped Vidalia onions instead. I also had fresh ginger available, so I used that as well. I used a pound of 16/20 count shrimp (colossal size), put the onions in the pan with oil to give them a head start, and then added the shrimp. After about 3 minutes I turned the shrimp, added the ginger and garlic, let it simmer a minute or two and then started to stir the ingredients in the pan before adding the sauce. It didn't take long for the sauce to bubble and thicken, which was perfect because the shrimp were almost done perfectly by then. The flavors are awesome! Not too spicy but you get that sweet tang from the ketchup and ginger, and then the garlic and red pepper kicks in.If I had the green onions, I probably would not have put them in with the shrimp - I would have held them back with the ginger and garlic and put them all in at once. The green onions would have added color and a different texture that would probably make this dish even better. Great recipe!

2 users found this review helpful
Reviewed On: Jan. 11, 2015
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