Matty Guerin Recipe Reviews (Pg. 1) - (19034307)

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Matty Guerin




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The Ultimate Chili

Reviewed: May 4, 2012
I spent years working as a cook in a restaurant that specialized in both green and red chili, and this is awfully close to the recipe that we used. Couple differences: use white pepper instead of black, add a small can (maybe 6 oz) of golden corn, and add about a Tbsp of chopped garlic to the beef for a the last few minutes during the browning process. Excellent recipe, and nearly foolproof.
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Chef John's Shrimp Etouffee

Reviewed: Aug. 8, 2014
Only change is I used smoked paprika, and I think it is better that way. It really is critical to drain the shrimp adequately and cook them well (but not too much). Otherwise you just end up with pink gelatinous lumps in a spicy broth.
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Turkish Rissoles

Reviewed: Jun. 12, 2014
I've made these as kabobs cooked over a coal grill and they are magnificent in pita or naan bread with tzaziki.
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Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Oct. 19, 2012
I love it! I'm glad I made a big batch because I'm putting it on everything. Chili, pork chops, wings, mac and makes everything better.
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