Doc Simonson Recipe Reviews (Pg. 1) - Allrecipes.com (13116299)

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Doc Simonson

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Goat and Blue Cheese and Arugula over Penne

Reviewed: Mar. 15, 2015
This was an incredible meal. My family really enjoyed this even though they are committed carnivores! The way this recipe stands it is perfect. And the beauty of it is that if it doesn't suit your tastes, it is easily adapted to a variety of tastes! My youngest asked me to cut the garlic by half next time, but my eldest loved it the way it was. I thought maybe a few flakes of red pepper might be nice, but my wife would not care for that. We discussed it over dinner and have decided that this one makes it into the family recipe book!
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Photo by Doc Simonson

Mushroom Matzo Kugel

Reviewed: Mar. 13, 2015
I like this recipe! It's got so many of my favorite things. All that it was missing was garlic, so I added that to this recipe. I served it with a cannellini bean salad. The texture was really creamy, and the flavor quite earthy and mellow. I'm sure that replacing the olive oil with duck schmaltz might have helped! I don't think I would have missed the garlic had I not added it. I will make this again. It makes a very quick meal if you throw it together in the morning and bake it when you get home from work.
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Photo by Doc Simonson

Stout Skirt Steak

Reviewed: Mar. 7, 2015
This was pretty good. As promised, the steak turned out juicy and slightly sweet, but the vinegar gave it a nice counter point. I cut back on the hot sauce because my wife can detect a single peppercorn waved over a vat of food. I wish I hadn't. A teaspoon of Sriracha wasn't even detectable. Go for the full tablespoon. A teaspoon of red pepper flakes might have been good too. I tried reducing the marinade to use it for a finishing sauce, but the vinegar really comes through. I had to be very sparing with it, but it was still tasty.
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Photo by Doc Simonson

Easy Fresh Corn Fritters

Reviewed: Mar. 7, 2015
You have to be careful mixing this one. The flour and egg yolks would really love to make an unusable lump of dough in the bowl with the corn, salt, pepper and cayenne. Fortunately, I used frozen corn and the little bit of moisture from that was enough to turn the dough lump into a smooth paste. The stiff whipped egg whites folded in nicely and the fritter had a really nice loft. I used to work in an old Chinese take-out restaurant, and the smell of these frying reminded my strongly of egg foo-yung. The flavor was pretty good, and the fritters developed a nice, thin crust. Not crunchy, but there was texture. I wish I had some scallions to slice and add to the fritter batter. I did add about 2 tablespoons of fresh, chopped dill weed, and a 1/2 teaspoon of garlic powder (too lazy to mince 2 cloves). Overall, we liked this recipe.
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Melt-in-Your-Mouth Beef Cacciatore

Reviewed: Mar. 3, 2015
First just let me say that this dish is delicious. I'm not sure I made it properly. I tried following the directions, but I'm not sure that cacciatore is supposed to fall apart like that. Perhaps six hours is too long? It was more like a pulled pork than a traditional cacciatore. With chicken or rabbit, you generally have distinct pieces of the animal to serve. But it does hold up to its title of being melt in your mouth! I have a tone of leftovers, but it will go quickly because it is that good. I served this with pasta rather than the suggested mashed potatoes, but I can see how it would be good partnered with mash.
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Honey-Balsamic Chicken

Reviewed: Mar. 2, 2015
My wife really loved this! That's enough for me to give it a 5 star rating. I have to admit that I didn't expect great things by just looking at this recipe. But it was very good. I did saute some vegetables separately, and then added the sauce to them when the chicken was done. Thickened it with cornstarch and served it over brown basmati rice as an accompaniment. I think the sauce benefited from the onion and garlic in the vegies. It's a keeper recipe.
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Raw Beet Salad

Reviewed: Mar. 1, 2015
I was very skeptical of this recipe when I saw it. But I was looking for a side dish, and I wanted it to be like an unusual slaw. So I tried it. Am I ever glad I did. Yes, you do end up very red from grating beets, but it is worth the extra washing up. Skin, counters, dishes and sink all cleaned very easily. I didn't get any on my clothes, so no promises there! I used a homemade Dijon Mustard with Szechuan peppercorns, which seems to have worked well in this recipe. There is a tiny bit of heat from both the mustard and the garlic, but not overwhelming. I didn't realize how wonderful raw beets tasted. I will be making this one over and over again.
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Chef John's Bagna Cauda

Reviewed: Feb. 28, 2015
It's a dip! It's a drizzle! No! It's SUPER CONDIMENT! Able to dress crudites in a single spoonful. Able to bathe breads with a quick swirl. And it really is great on a flat bread with your other favorite toppings. I think I'll try it on steak next.
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Maple-Rum Glazed Salmon

Reviewed: Feb. 27, 2015
This recipe was just too sweet for my tastes. It needed some form of salt and also something sour to balance out the sweetness of the sauce. If I make this again, I will probably add a teaspoon or so of soy sauce and a couple drops of toasted sesame oil. Also either a couple squeezes of lemon juice, or a teaspoon of balsamic vinegar. The rum did give it a nice flavor.
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Goat Cheese, Pear, and Bacon Pizza with Pesto Sauce

Reviewed: Feb. 27, 2015
I cheated a bit and made my own flatbread crust, so it started out better than a purchased crust would have made it. I also did not have bacon. Thought I did, but nope! I used capocolo instead, and it was good! I also threw a bit of arugula on top after baking, because I like it that way. IT would have been good without it, and if I had only had some bacon, it would have been great. The smokiness is just what it needed. Ok, ok! I threw a few walnuts and figs on as well. It's a party! One thing I would do to improve this is to use just a bit more pesto. I made some just for this recipe, and wish I had used it all instead of just 2 tablespoons. I'll be making tis again. Nice flavors!
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Autumn Sunshine Cocktail

Reviewed: Feb. 24, 2015
This is a riff on a Bourbon Sour. It is amazing how nicely the maple syrup plays against the bourbon and citrus flavors. It's quite good. It might be worth playing with the amount of syrup just to give it a tweak down.
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Easy Sausage Cheese Balls

Reviewed: Dec. 31, 2014
As others have noted, this recipe yields a very dry product. It was close to impossible to get all of the baking mix incorporated into the dough. But bullheadedness and/or perseverance came to my rescue. I don't think the ratios are as off as some have stated. I do agree with the person who said that these sausage balls were better the next day. Hot out of the oven, they had little flavor. But I tried one later in the evening and was quite impressed! I think I will try making these again with one simple adjustment. I will reduce the baking mix by a half cup. Anything more and you may as well make a meatball. These should be more like a hush puppy. Reluctantly, I give these a 4 star. They probably deserve a 3 star. One last thing. I think They would also benefit from some chopped scallion and/or roasted chiles.
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Gnocchi I

Reviewed: Dec. 12, 2014
I made these exactly as the recipe said and these little fellers were dense! I didn't read the comments until after I had made them. Really, you do need to add the flour slowly and you probably won't need all of it. I am guessing a single cup of flour might be almost enough.
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Negroni Dolce Cocktail

Reviewed: Nov. 24, 2014
Note: be sure to stir and not shake this drink. Shaking will cause the drink to become cloudy and lessen the flavors.
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Squash Stuffed With Dates and Onion

Reviewed: Sep. 15, 2014
Excellent recipe! I am glad that I grew buttercup squash this year. It means that we can have this again. The flavors are very good as in the recipe. I think if I were to make any changes they would be to salt the squash before stuffing, and to add a bit of sage to the stuffing as well as to replace the stock with white wine (pinot grigio or sauvignon blanc). Seriously, it is great the way it is. My wife is looking forward to the next time I make this.
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Citrus Herb Marinated Grilled Vegetables

Reviewed: Aug. 31, 2014
This was recommended to me by someone on the BUZZ. I needed a recipe that would incorporate Chervil, and this did the trick. My family really enjoyed this very much. The recipe is simple and it was well written too. It seemed as though I could have done this with just peppers and my family would still have loved it. I liked the mushrooms, personally. Next time I might just do whole Portobello caps, and serve them on a bun!
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Cheesy Zucchini Casserole I

Reviewed: Aug. 31, 2014
We cut the recipe in half. It says that this is a side dish that serves four, but that has to be wrong. I think this recipe easily feeds eight as a side. As a main dish, I could see it feeding four to six people. Another thing to watch out for is the size of zucchini dice you use. It isn't specified in the recipe. We used a 1/4" dice and it turned out really nice. It was tender, but not mushy. If we had cut the zucchini like we normally do, we would have ended up with undercooked zucchini. I think the amount of onion was just right, but my wife thinks there was too much. We both liked this recipe quite a lot. We will make it again, but I am looking forward to making a few additions. Bacon never hurt any recipe, and I wonder how cream cheese would work in this recipe, with cheddar still sprinkled on top, of course!
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Beet Salad with Goat Cheese

Reviewed: Aug. 27, 2014
My wife and I loved this salad. The earthiness of the beets is balanced by the tang of the goat cheese and the sweet and sour dressing. The candied walnuts add the right crunch and sweet pop to the overall salad. This is a salad I will make again. One complaint, which really isn't a complaint as such,is that the recipe makes enough dressing to float the Navy of Andorra. The dressing is so good though, that I am sure we'll find a use for it!
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Corn on the Grill

Reviewed: Jun. 12, 2014
My family loved this corn. I followed the recipe exactly, and all it needed at serving was a sprinkle of salt. It's a great way to get some variety when eating corn on the cob.
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Very Cherry Cheesecake Martini

Reviewed: Nov. 18, 2013
Just my two cents, but this is a very thick, creamy cocktail. I love the flavor, but if it sits too long (not likely), it will begin to separate. My daughter would like to see more cake and cherry flavor in it, but I like it the way it is.
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