Chad G. Recipe Reviews (Pg. 1) - (18418288)

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Chad G.



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Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

Reviewed: Apr. 10, 2015
This goes to 11! Good Lord Almighty! This is the best thing I've ever made...seriously (at least my family said so, anyway, even over my beef stroganoff). I've had this at various Tex-Mex restaurants and they do not even come remotely close. I made only a few tiny changes out of necessity. I used chicken broth instead of water at the cook's suggestion. I only had one teaspoon of marjoram left to use, so I threw in a teaspoon of Mexican oregano. It was taking so long to tenderize the pork so I added a another 1/3 cup or so of chicken stock to keep it from completely drying out. It kept reducing even more and still not tender enough (yes, this was even on low heat). I then added about 1/2 cup of dry white wine. Took at least 1 hr 15 mins if not an hour and a half to cook the pork down to fork tenderness. The wine added acidity to an already wonderfully rich dish. I served this over white rice. This is going straight to the front of the Mexican/Tex-Mex recipes in my personal cookbook. Amen to you PLATO! You rock!!
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Photo by Chad G.

Chef John's Pulled Pork BBQ

Reviewed: Dec. 20, 2013
I have made this at least a dozen times since the video was published on youtube several years ago. As written it is 5 stars. I have since done a few things to add to the flavor and learn from my mistakes. I do not have a Dutch oven but a large roasting pan with lid works fine. The first time I made it I had 2 pork butts weighing in at 15 lbs total (cooks in twelve hours no matter what size butts you have). Just remember that the more you make the more fat will leak to the bottom of your vessel. I had so much fat that first time that it flooded the ramekins. I now set the butt and ramekins on a mesh stand that sits perfectly inside my roaster – about an inch high (you can easily make one with heavy duty chicken wire). I cut the top off of a small to medium sized onion and the tops off of a small bulb of garlic and sit them on the stand which permeates the meat and adds a nice pungency to the flavor and aroma. Several people have told me that this is the best pulled pork they have ever had, without knowing that it had not been properly 'smoked'. I chop it very rough and remove most of the fat so that the pork speaks for itself. This pork is so juicy and tender it is surreal.
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Chicken Pot Pie II

Reviewed: Oct. 4, 2011
For me Chicken Pot Pies scream out for green peas and potatoes, so I added them. Also, I like a bottom layer of crust and added that as well. I used part milk and part cream for the milk portion. I think I used too much cream, as it turned out not runny at all, which means it will be dry when reheated, so it may have been more to my liking to use less cream or no cream at all. My entire family loved it, even my picky 10 year old daughter. That to me means 5 stars. Saving this to my recipe book!
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Sweet Restaurant Slaw

Reviewed: Jul. 3, 2010
My God, this is insanely good. I chopped my own cabbage and carrots, and used apple cider vinegar the second time I made this and I prefer it with the apple cider. I also added 1 Tsp. of celery seeds. Unbelievable. Everyone in my family said this was hands down the best slaw they've ever had.
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Amazing Italian Lemon Butter Chicken

Reviewed: Aug. 7, 2006
I've had this dish or something similar to it in nearly every Italian restaurant. I typed in the words "Lemon, chicken, artichokes, and capers" and found this. It's an excellent rendition of a nameless classic! The only things I did different was to use Angel Hair pasta, pre-cook the bacon to about 3/4 done, and separate the sauce from the pasta and chicken/vegatable mixture to allow people to decide for themselves how much of each to use. 2 out of 3 of us liked it, one said it was too lemony, and we all agreed that it was way too greasy. I'll have to play around with it to change that. Another thing - "10 minutes prep time"!!! Yeah, took me 20 minutes just to prepare and slice the chicken. More like 30 minutes to an hour prep time, depending on experience. All in all, a wonderful dish that needs a lot of tweaking here and there.
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Blackberry Cobbler II

Reviewed: Jun. 15, 2006
Excellent! With family stretched across 5 southern states cobbler is a tradition, and this recipe certainly rates as good as, if not better than, most family recipes (don't tell Grandma). Both me and my dad agree that this is a superb recipe. The only changes I made were to add 1/4 tsp. of freshly ground cinnamon to the dough, and another 1/4 tsp. to the fruit mix, and also a little extra lemon juice. Nothing that would really change it. Also, my new rangetop doesn't allow cast iron skillets :( No big deal. I boiled the fruit mixture in a large sauce pan and transfered to a casserole dish (uncovered) while still bubbling, and then added dough. Voila!! I don't think I'll ever need another cobbler recipe. When the blackberries run out I think I'll try it with apricots.
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