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jazzik

member

Recent Reviews


Re:Spicy Slow-Cooked Short Ribs with Lime & Basil

This recipe didn't work for us. After 9 hours on our crock pot's "low" setting, the "sauce" had reduced to a very bitter, completely black syrup. The short ribs themselves were very tender, I thought the flavors were good otherwise, and I loved the addition of the fresh basil at the end. Based on all the other reviews, I don't think it's a bad recipe - just not right for my particular crock pot. I may adjust the time by an hour and try again, but I'm not sure I want to risk coming home to another pot of bitterness. Oh well.


Posted: 11:08 pm on April 27th 2016

Re:Slow-Cooked Pork and Sausage Meatballs with Porcini Sauce

The rating is for the recipe as written. It's a decent foundation and not hard to tweak to your personal tastes, but it definitely needed some tweaking.After reading previous reviews, I decided to double the sauce. (Actually, I doubled the meatballs and quadrupled the sauce to feed a crowd.) We still would have liked more, so I cannot imagine how dry the recipe as written must be. I was also not a fan of the vermouth-soaked breadcrumbs, which I thought left a distinct taste in the finished meatballs.I ran out of time for slow cooking, so I made these in the oven: I preheated an enameled dutch oven in a 450 degree oven, sprayed it with canola oil, dropped about a third of the meatballs into the hot pan, and baked them for about 11 minutes. Repeated that with two more batches, then drained off the fat, layered the browned meatballs with the sauce, put the lid on, and stuck it all back into the oven for another 18 minutes.Aside from the breadcrumb issues, my fiance, our friends, and I all agreed the flavors were very good, not bland at all. I would make it again in the way I described, but with four times the amount of sauce, breadcrumbs soaked in low sodium chicken broth, and some roasted garlic added to the meatballs to add back some of the lost sweetness from the vermouth.


Posted: 12:48 pm on April 17th 2016