David Roberson

Irish Beef Stew
Rating: Unrated
David Roberson's rating

I made some changes though. 1) I didn't have any stout (apparently I got drunk last night.) but I did have a bottle of Red Hook Audible. (Slightly hoppy lighter ale.) 2) I don't peel potatoes. I like the peels, and it seems pointless/wasteful. I cut them into thick slices. 3) I doubled the broth.(On accident. Slightly hung over.) 4) I made a dark roux instead of using cornstarch. This gave it a slight roasted nutty flavor. I added this about an hour prior to finish. 5) I put a dash of liquid smoke in there. The stew came out awesome. I cooked it for 6 hours on high in the crock pot. The changes I made, like all changes, were due to preference and necessity. Many times when I am looking for a recipe, I don't want to run to the store and so I make substitutions. I think the spirit of the recipe remained intact, and this stew has a strong spirit indeed.

Roast Leg of Lamb with Rosemary
Rating: Unrated
David Roberson's rating

I made this recipe, and followed the directions exactly for Christmas last year. This was my first Christmas dinner at my house and I had never cooked a leg of lamb. I used standard lamb cooking guidelines with the lamb since all lamb legs will not be created equal. The flavor was perfect, and I would never make a change to this recipe.

Lamb Chops with Balsamic Reduction
Rating: Unrated
David Roberson's rating

I made it to 'add shallots'. I realized I didn't have any shallots or onions or anything of that nature! Then I remembered that I had a bag of frozen mushrooms/garlic/onions precut and frozen that was labeled 'Marsala Mix'. I added that in place of the shallots and then cooked it down to a consistency that I favored. The mix was light on mushrooms, but they added a great dimension to the dish. It was great, and I will try it as written next time. I had the dish with wild rice. The blandness of the rice seemed to do well as a pairing.

Pam's Bierocks
Rating: Unrated
David Roberson's rating

I used this recipe as a basis for the bierocks I made. I used a pound of ground beef, and a half pound of hot sausage. I removed a little so I could sample it relatively unmolested. To the remainder I added some paprika to it, some Worcestershire, a little white wine,salt, pepper, and some MSG. It still tasted relatively flat before putting into the bread and baking it even with the extra seasoning. I can't say there was a huge difference in the fillings and I couldn't really tell you which was which once I put some mustard on it. One was slightly more savory when eating without mustard. I used 1 Pepperidge farm butter flaky crescent, 1 Pilsbury regular crescent, and 1 Pilsbury French loaf. The crescents were individual and looked neater, they tasted good. You can't get a lot of filling into them, however. Maybe a tablespoon and a half. The French Loaf I did all in one shot. I rolled it out and put a lot of filling in it. and then pinched the edges and layed them on the seam so it would hold together easier. It came out much juicier due to the increased amount of filling. If you got a 4-5" piece, it held together fine. If you are going to do this for a party or something, I think making individual serving would be the right thing to do. Overall, I loved them. I think the french bread was better than the crescents. A sweeter bread would of probably been great. I served this with horseradish mustard, curry mustard, dijon mustard, and spicy brown.

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Lemon Curd
Rating: Unrated
David Roberson's rating

I just made this. I only had 1/4 cup of lemon juice, so I just adjusted down to compensate. 3/4 cup sugar and 2 eggs and 2-3 tablespoons of butter. I will add the zest tomorrow since I don't have a lemon at the moment. It tastes awesome. It took considerably longer than 10 minutes before it thickened. The reason why some people never get it to thicken is because of their stove and the type of bowl they used. Many glass bowls take a lot longer to heat up than the metal does due to the thickness of most Pyrex mixing bowls. I ended up putting mine on 4 instead of 2(where it says simmer on the stove) and whisking it constantly. I ended up with not a single lump. It couldn't of came out better.

Amazingly Good Eggnog
Rating: Unrated
David Roberson's rating

Not that hard to make and it is very good. I'm not sure what people who said it didn't taste like eggnog and those who called it too sweet were drinking. Some people said it was too think and some said it was too thick. Some complained about the rum and even the vanilla. Here is the real deal: Sweetness: It isn't too sweet. It is roughly in the same range as store bought eggnog. It could certainly be adjusted, but I thought it was just right. Thickness: It is a little thinner than store bought eggnog once you put the rum in it. If you put rum in the store bought kind, it gets thinner - duh. If you want it to be as thick as non alcoholic, cut back on the rum, use heavy cream, or add a few more egg yolks to thicken it up. Alcohol: If you don't like rum, you won't like it with the amount of rum called for in it. I made it with Barbancourt which is a Haitian rum made in the French style. If people sat around and drank a couple good sized glasses of this, some of them would probably feel pretty good. Half or even a quarter of the rum would be fine for people who weren't trying to get a buzz but wanted the real flavor. Spices: It seemed pretty accurate. I might throw a few extra cloves in it to start and maybe mull a stick of cinnamon in the milk with the cloves next time. Nothing was overpowering. No real issues. Overall, it was what I wanted to make. Eggnog isn't my favorite drink, but I enjoyed it very much.

Brownie In a Mug
Rating: Unrated
David Roberson's rating

I doubled the recipe in a bowl and substituted canola for olive oil. I added a splash of vanilla. I microwaved it for 3 minutes and then I put some condensed milk on top of it. I then threw a spoon of raspberry preserves on top of it. It was surprisingly good. I somehow doubt the olive oil would have went well with it.