CHEF CLAY Recipe Reviews (Pg. 1) - Allrecipes.com (16815812)

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Red Wine Reduction Steak Sauce

Reviewed: Feb. 22, 2014
This is missing a few steps. To begin take all onions, shallots, and carrots and saute until golden brown in a couple tbs. EVOO. Next add mushrooms, two ribs celery (diced) and garlic (smashed). Saute until garlic is perfumed and deglaze pan with one quart beef or veal stock. Bring to a boil and reduce to a low simmer. To this add two sprigs fresh thyme, two bay leaves and about ten whole peppercorns and reduce this down by atleast half. Now add one bottle (750ml.) Of a good red wine (i prefer pinot noir) and reduce this down on a low simmer to half or coats the back of a spoon. Strain twice and hold warm for service.
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Eggs Benedict with Salmon

Reviewed: Mar. 3, 2012
Not eggs benedict. Not hollandaise sauce. Sounds like a low fat egg dish.
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3 users found this review helpful

Grilled Garlic Artichokes

Reviewed: Feb. 3, 2011
Been grillin chokes for years now, no need to boil, just grill.
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9 users found this review helpful

Berdean's Cube Steak

Reviewed: Oct. 27, 2010
Only reason I gave this 4 stars, is because this is almost exactly how I have made this for years, with a little twist. After I have browned steaks and have added (beef broth), I then add a thin sliced onion, and fresh sliced mushrooms. Then cook down in gravy. This is for people who like onions and shrooms of course. All in all a good recipe as described above!
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3 users found this review helpful

Fried Cabbage

Reviewed: Oct. 21, 2010
This is my recipe. Just good stuff, try adding crushed red pepper flakes for a little heat.
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Moroccan Chicken

Reviewed: Oct. 21, 2010
Ok, I have been cooking for a long time, and cooking many ethnic dishes, but this was just good! I made it my own by adding olives and turnip root diced. All in all, just good stuff, real rustic, and stick to your ribs. I will definitely make this over and over again, adjusting a bit each time. Would give 5 stars (rare), but I did need to alter spices to my taste (not spicy enough for my steel gut).
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2 users found this review helpful

Ethiopian Cabbage Dish

Reviewed: Oct. 21, 2010
I have made a "southern" recipe like this I made up a long time ago. This is actually real good coming from where it does. I used turnip roots instead of taters for a extra kick. All in all, good stuff.
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1 user found this review helpful

Honey Baked Chicken II

Reviewed: Oct. 20, 2010
Real tasty, glad I tried this recipe. I of course had to make it my own, and love spicier foods, so I added some sriracha hot sauce, turned out perfect! Anyone reading reviews, pay attention to reducing butter qty in half, unless using skinless chicken.
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Preserved Lemons

Reviewed: Oct. 9, 2010
Great recipe. I cook Moroccan food time to time, and this is a must need for alot of those recipes. Try it in a chicken Tagine, good stuff!
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6 users found this review helpful

President Ford's Braised Eye Round Steak

Reviewed: Oct. 9, 2010
decent, but not great. I scaled down recipe for 2. added a can of mushrooms during last 20 min of simmer and simmered for 1-1/2 hours. 1 hour was not tender enough for my thick cut. i served with crussty french bread to soak up gravy, nice. all in all an ok dish, may make again
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German Potato Salad

Reviewed: Aug. 15, 2010
I spent two years in Germany during my first enlistment in the army. I have tried many versions of "German" potato salad. I like this one, but of course, made it my own. I added some boiled eggs, dill pickles and a dash of the pickle juice. All in all a good recipe.
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4 users found this review helpful

 
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