clay Profile - (180954439)

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Member Since: Dec. 2013
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Recipe Box 2 recipes
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Recipe Reviews 5 reviews
Pico De Gallo
this is what I use to make a mesquite smoked red sauce. Because I am too lazy to dice I set the ingredients, coarsely diced onto the top shelf of my smoker while making the rest of dinner. when all else is done I scrape the ingedients into a blender with a little pinch each of lime and lemon zest and a splash of their juice = perfect sauce every time.

0 users found this review helpful
Reviewed On: May 7, 2014
Vietnamese Rice-Noodle Salad
loved it served with a grilled blackened snapper marinade in soy-lemon-fresh ground pepper and stir fried snap peas. next time I will use much less sugar. Note; rice noodles cook to al dente fast, so I gave them less time in the boil and rinsed in ice water.

0 users found this review helpful
Reviewed On: Mar. 15, 2014
Blackened Chicken
burnt the meat, ruined the skillet. Cleaned (sand blasted)and recured the skillet then ; added 1 T my preferred oil per breast before preheating to 350f (tater frying heat or med-hi). add meat and cook long enough to seer all sides then pour on 1 T lemon and 1/2 T soy sauce per breast half. turn down heat to medium low. cover and let cook down till only oil and caramelized spices remain. Put the meat on a hot plate and use the skillet to make sauce or gravy to pour over green beans and creamed taters. yummm

4 users found this review helpful
Reviewed On: Mar. 3, 2014

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