LonghornCook

Easy Paella
Rating: Unrated
LonghornCook's rating

I was really looking forward to this dish, but it was nothing like paella I remembered from trips to Spain. I followed the recipe very carefully; however, I was very disappointed with the results. Specifically: * The combination of that much crushed red pepper and the zest from two full lemons made the rice very bitter (it made me wish I had saved my very expensive saffron). The rice would have been nearly inedible on its own without the chicken mixture to tone it down. I RECOMMEND cutting back on both the red pepper and lemon zest. * The chorizo nearly overpowered the dish. If I try the dish again, I will skip the chorizo (though I actually enjoy chorizo). I RECOMMEND: - Substitute a mild smoked sausage instead of chorizo - If chorizo is desired, > Reduce the amount at least by half > If concerned by the fat, etc. of the chorizo, try substituting soy chorizo (or a 50/50 mix of soy and pork chorizo) > To prevent possibly serving undercooked chorizo, fry it separately before adding it to the chicken mixture * Consider enhancing the dish with additional types of shellfish; Since I'm a huge shellfish lover, I added pre-cooked hard-shell clams (heated until shells opened for 5 minutes in water, juice of 1/2 lemon, butter and some crushed garlic) and Jonah crab claws (boiled in bay seasoning for 6 minutes). I spooned the extra shellfish on top of the chicken/shrimp mixture with a little bit of the liquid from the steamed clams.

Slow Cooker Barbequed Beef Ribs
Rating: Unrated
LonghornCook's rating

Cooked for the holidays and some serious ribs fans loved them. Like many other reviewers, I made several changes to the basic sauce. We like thicker sauce that's more sweet than savory, so I cut down the liquid by over half and used chicken stock instead of water. Even though I doubled the sauce recipe for about 7 lbs. of ribs, I still used only 1/2-c chicken stock. Substituted apple cider vinegar for regular and used only 2/3-c for the doubled recipe. Used 3/4-c brown sugar and added 3/4 -c honey (sounds super sweet, but it wasn't). Other additions (few dashes each to-taste) -- cayenne pepper / garlic powder / onion powder / cinnamon / Worcestershire sauce. I cooked down the sauce to thicken it and set 1-c aside for dipping before adding the rest to crock pot with ribs. Finally, I cooked ribs on low for 6 hours, let the pot cool and skimmed off fat before reheating to serve.

Guacamole
Rating: Unrated
LonghornCook's rating

Have made this one several times now. Simple & quick to make. Very tasty! We like a little more kick, so I increased the garlic and cayenne, and also added fresh ground black pepper. In addition, I substituted chopped red onion, which added some nice flavor.

Angel Hair Pasta with Shrimp and Basil
Rating: Unrated
LonghornCook's rating

Quick & easy. Nice, light meal with good flavors. Increased minced garlic (x3), and added chopped onion, mushrooms and Greek olives (all sautéd lightly in olive oil). Also added extra spices (dried Italian spice, thyme, salt, black pepper). Didn't have wine, but substituted red wine vinegar and a little sugar. Would have rated recipe a 5, but it was a bit bland without the additions.

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Crepes
Rating: Unrated
LonghornCook's rating

Fantastic recipe - quick & easy. Perfect consistency for light, tender crepes. VARIATION - for fruit-filled breakfast crepes (and dessert crepes) I added about ½ teaspoon sugar and ¼ teaspoon vanilla. Could also have substituted ¼ sweetened coffee creamer with ¾ cup milk for the same slightly sweetened flavor.

Chef John's Crab Cakes
Rating: Unrated
LonghornCook's rating

This recipe was great!! Crab cakes are my wife's all-time favorite, and she loved these! She said they honestly were better than most restaurant crab cakes she's ever had. Loved the fact that they were meaty and light on extra fillers. This was my first time ever making crab cakes. The recipe was very simple to follow, and the results were exactly as expected. I made very minor tweaks to suit our tastes. First, I used a half & half mix of fresh lump crab and claw meat (I prefer the rich sweetness of the claws). In addition, I slightly increased the moist binding ingredients (mayo, Dijon, worstershire), added a few chopped green onions with the tops and doubled the Old Bay spice. I fried cakes in 1½ Tbs olive oil instead of butter. Finally, I added sauce from an AR Mini Crab Cakes recipe on the side (although my wife preferred Chef John's cakes all on their own). Next time, I may try panko crumbs instead of regular bread crumbs. I'm looking forward to making this recipe often!