bretthiggins Recipe Reviews (Pg. 1) - Allrecipes.com (187195770)

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Marinated Grilled Shrimp

Reviewed: Dec. 11, 2012
I will admit that I was skeptical about whether this recipe would live up to 5 stars...but I can't give it less. I mostly stuck to the recipe, though I highly recommend tweaking it as I did- I used significantly more cayenne (I would suggest closer to a tbsp) and instead of the sauce I used fire roasted tomatoes and blended all the ingredients very briefly just to break down the tomatoes. I spooned every bit of extra sauce on the shrimp while on the grill and you'd be a fool not to do the same. Don't read this and think it's over-hyped, as this recipe is better than the reviews. I also regret that I didn't make double the marinade and quickly boil some angel hair that could then be tossed with the extra sauce in a skillet to be topped with the shrimp...you too will regret it if you don't do the same. I have never reviewed a recipe on here, but I went out of my way to come back to do so because I can't stop thinking about how good it was. I will be making this again very soon. FYI- I made this for my wife and a couple of friends and they were super impressed. While the recipe is very simple to make, the flavor is so exceptional that it will have people thinking you are a professional chef. I could babble even more...but they limit the number of characters you can use. In summary, just make this and you will see that you'll go out of your way to review it as well...it's too superb not to.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Mar. 2, 2013
I grew up in NY eating amazing meatballs from grandma's kitchen (her name, Olive Vinci, should be an indicator of how authentic they were), and this recipe replicated hers almost perfectly (both the sauce and the meatballs). I am sure that following the recipe precisely would be superb without alteration, but I insist that you should use 80/20 ground chuck (the fat makes for more moisture and flavor), and that you should very lightly brown the meatballs in a cast iron skillet with a small amount of olive oil, as I feel it not only helps bind them, gives them a better color, but also adds texture and flavor that you won't want to live without. Don't skimp on the San Marzano tomatoes, it is a difference maker (make sure that you read the ingredients carefully, as some are deceptively labeled as San Marzona "style"). Don't search further than this recipe, as none other could be better...this one is perfection.
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