BRWNEYEGRL46 Profile - (18861767)


Home Town: Prairie Du Sac, Wisconsin, USA
Living In: Genoa, New York, USA
Member Since: Aug. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian
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Recipe Reviews 54 reviews
Chef John's Cauliflower Pizza Crust
I must say I was quite surprised how good this actually was. I'm not a huge cauliflower fan but I am doing weight watchers and see the merits of using it in recipes to reduce carbs, replace potatoes, etc. I followed the recipe pretty closely-I subbed parmesan cheese for the goat cheese and added garlic powder and an Italian spice blend to help cover the cauliflowery taste. I baked it on parchment and flipped it part way through cooking which worked well. It got really dark and I was concerned I burned it but it was fine. I agree with the other reviews that this truly is a 2 hour process, so not great for a quick mid-week pizza night. May try doubling the batch and freeze one to see how it works prepping everything and mixing ahead of time to use on the fly. As a side benefit I don't feel that heavy yucky feeling in my stomach after eating it like I do with regular pizza. Thanks for another great recipe Chef John.

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Reviewed On: Apr. 4, 2015
Cornell Chicken Marinade
This is the ONLY BBQ chicken I make. If I use bone-in chicken I will marinate it for 4-5 days. If I use boneless skinless chicken I find I only need to marinate it for 1 day and I reduce the salt to 1 tsp if I make the whole recipe. Can't live without Cornell BBQ chicken!!!!

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Reviewed On: Jul. 26, 2014
Smoky Grilled Pork Chops
I was surprised, this was really good. I didn't have liquid smoke so I made it without. Like others, I put the Worcestershire sauce on the chops then sprinkled the seasoning on and rubbed it in. Not sure how long I grilled them, I just checked them to be sure they were done. Lot more flavor than I expected, I'm usually one to marinate meat but this will be a regular in my rotation. Thanks!

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Reviewed On: Jul. 1, 2014
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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