Rick Profile - Allrecipes.com (187725500)

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Rick


Rick
 
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Member Since: Oct. 2012
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Recipe Reviews 15 reviews
Chef John's Crab Cakes
Not a very good crab cake. Being from the Eastern shore of Maryland we only use "FRESH" Blue Claw crabs (Backfin) especially the ones we catch in the Wye river, Do not use salted crackers or add any salt the old Bay has more than enough salt in it. We have been making crab cakes for over 50 years. We do use the crackers but unsalted but we also add, fresh chopped parsley, and to half the mayonnaise sub the rest using ranch dressing or butter milk dressing. We also add sauteed onions (you can use minced) and green pepper in butter and add a dash of hot sauce. We also add fresh lemon juice, fresh ground pepper and a 1/4 tsp hot sweet mustard. Our crab cakes have won many blue ribbon awards at the fairs.

0 users found this review helpful
Reviewed On: Jul. 20, 2015
High Temperature Eye-of-Round Roast
This is the 4th time I made this eye roast this way. Again it came out tender like a fillet minion. It was so tender and juicy. I did a 4 lb roast sprinkled it with fresh ground pepper, garlic powder, onion powder, seasoned salt. If anyone gets a tough roast then it is time for you to replace your oven because it is the oven not the recipe. I have a new oven and it holds the heat so the meat was juicy and tender. I also suggest that you use a 3.5 or larger cut of eye round anything smaller will be tough. I saved the leftovers and cut it on my slicer real thin for roast beef sandwiches with provolone cheese and long Italian hot peppers on real crispy Italian rolls two days later and everyone loved it "super tender"!!!

4 users found this review helpful
Reviewed On: Nov. 20, 2014
Stuffed Peppers Italian Style
For peppers we use Italian, Green and Red Bell from the garden. I have been eating these peppers since I was 6 years old. My Grandmother was Italian from Italy. My mother made them and now I make them. Recipe is basically the same only for olives we use oil cured Italian olives. We also add Capers,grated locatelli pecorino romano and sharp Provolone cheese to the mixture. Some of the peppers we add chopped Pepperoni to. We never bake them. We cut the stem off in a small round circle remove all seeds then stuff the pepper whole then use a piece of the loaf of bread tucked into the pepper after stuffing to help hold the stuffing in. We then brown them on all sides and the bottom in olive oil. After browning we add chopped Garlic to the olive oil until browned then Oregano, Red Chianti then add our tomato or pizza sauce and cover with a lid until done spooning the sauce on top about every 10 minutes. Then we remove from the pan put in a baking dish and add provolone and Mozzarella cheese on top and put under the broiler until cheese is browned. Never any leftovers in our house.

0 users found this review helpful
Reviewed On: Aug. 31, 2014
 
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