Morrigan Profile - (19312487)

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Member Since: Jul. 2011
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Recipe Reviews 5 reviews
Best Steak Marinade in Existence
I give this recipe 4 stars because like others have said, it needs some changes. The first time I made it exactly as written, except with fresh basil and fresh garlic (I always use fresh when I can) and found the basil and soy sauce over-powering. It was too salty! The second time, I omitted the soy sauce completely and reduced the basil - it was still not quite there. Now I substitute balsamic vinegar (1/8 of a cup) instead of any soy sauce. I also add 1 tsp. white pepper, 1 tsp. mustard powder, 5 cloves of fresh garlic, 1 tbsp Frank's Red Hot (I like a bit of heat) and 2 tbsp. Montreal steak spice - I know, I shouldn't have to add the Montreal steak spice, but with it actually seems to really enhance all the other flavors and make a good thing even better. I use the juice of one lemon and haven't noticed an "off-flavor" as others have put it. But I personally like lemon and it probably cuts a bit of the salt from the Worcestershire sauce and the Frank's Red Hot. I gave this 4 stars even though I make a lot of changes, because this recipe was the springboard for me to find something that works for me. I have marinated New York strip steak overnight and they are melt-in-your-mouth tender. I have done 24 hours and 9 hours and 5 hours - I am in the "longer is better" club because I find the 24 hours to be awesome. Do the ziplock bag and shake it every 3 hours during the day just to get all the flavors combined. :D

3 users found this review helpful
Reviewed On: Aug. 8, 2013
Blueberry Pie
I tried the recipe as written, but didn't care for the cinnamon taste at all. I added lemon zest and the juice of 1 lemon to try to compensate, but next time I would omit the cinnamon altogether. I used 6 cups of fresh blueberries since I have a 9.5 inch pan and made my own crust with a lattice top. I had tasted it after I just added the zest and lemon and it was great, wish I had just added sugar and cornstarch (5 TBSP. as others have suggested.) Lower the temp. to 375 and cook for about 50- 60 minutes, as 425 would burn the crust.

0 users found this review helpful
Reviewed On: Jul. 28, 2012
North Carolina-Style Pulled Pork
After reading so many negative reviews of the vinegar sauce, the first time I tried this recipe, I followed the rub part exactly and then just added 1/2 cup cider vinegar and some Sweet Baby Ray's. The Baby Ray's killed all that great, spicy flavor. I ended up having to go back and add more vinegar, flakes, pepper, basically, I should have just gone with the original recipe! The second time, I went with the original recipe (using only 1 cup of vinegar) and it was excellent, just not quite saucy enough. I added half a bottle of BBQ sauce (Diana's Southern Smokehouse BBQ) and it was delicious. I'm doing this pulled pork again (already rubbed and waiting in the fridge for tomorrow.) The rub is perfect! I put liquid smoke all over the pork and double the amount of rub because I really like to get it into every nook and cranny. I make it in a crock pot and it takes about 7 hours on low setting. Maybe 2 cups of vinegar is a little much, but try 1 cup, it does not disappoint and blends seamlessly with the rub! I also do about 2 tsp. crushed red pepper flakes but I have kids who wouldn't tolerate the maximum spice. Excellent, excellent recipe! Thanks for sharing, Doug!

2 users found this review helpful
Reviewed On: Jul. 16, 2011

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