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Reviewed (Almost My Grandma's Rouladen
"I know all ethnic recipes vary, but I grew up with one completely different, so I sort of hated this one. I prefer pounded round steak, mustard, bacon (raw), and sliced dill pickles. Sear on all sides, braise in red wine and beef broth, onion, garlic, celery and carrots all finely diced. Add bay and thyme. No tomato. No pickle relish. Yuck! Reduce"
Reviewed Shrimp Etouffee
"I thought it was boring as written. I don't have heads on shrimp near me, so I used shells plus "Better than Bouillon" Lobster base. These are good products (IMHO). Heads on would have made a huge difference. I tripled the "essence". Not perfect, but I can't find a better recipe. I guess I have to go back to NO for the real thing.
Second try;
I "
Reviewed Shrimp Etouffee
"I thought it was boring as written. I don't have heads on shrimp near me, so I used shells plus "Better than Bouillon" Lobster base. These are good products (IMHO. Heads on would have made a huge difference. I tripled the "essence". Not perfect, but I can't find a better recipe. I guess I have to go back to NO for the real thing.
Second try;
I p"
Reviewed Shrimp Etouffee
"I thought it was boring as written. I don't have heads on shrimp near me, so I used shells plus "Better than Bouillon" Lobster base. These are good products (IMHO. Heads on would have made a huge difference. I tripled the "essence". Not perfect, but I can't find a better recipe. I guess I have to go back to NO for the real thing.
Second try;
My"
Reviewed Shrimp Etouffee
"I thought it was boring as written. I don't have heads on shrimp near me, so I used shells plus "Better than Bouillon" Lobster base. These are good products (IMHO). Heads on would have made a huge difference. I tripled the "essence". Not perfect, but I can't find a better recipe. I guess I have to go back to NO for the real thing. "
Reviewed Tacos Carne Asada
"I tried the recipe as written. It was very good. But I made the following modifications:
I increased the chilis (personal preference)
I added 1 tsp liquid smoke to the MOJO, marinated flap steak for 2 hours, and cooked it sous vide for 3 hrs @ 122 degrees F. I seared the meat on a really hot gas-fired grill for about 30 seconds per side, rested ""
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