I usually love Chef John's recipes, but this one didn't do anything for me. It wasn't bad, rather just seemed like it was missing something. The sauce was tasty, however the beans didn't really seem to take on that flavor very much. Definitely not worthy of the rave reviews, but that's just my opinion. Maybe I did something wrong? I probably will not make these again.
Made just as directed except added a clove of garlic (chopped). Flavor was excellent and I don't think I'd change a thing. Be careful how much cayenne you use if your audience doesn't like spicy. It's not in your face hot, but I got a slow burn that lasted a bit even after I ate (I liked that, but not all may). I found it a bit time consuming (more than the prep and cook time listed) and dirtied a lot of dishes, but the meal was delicious. Thanks Chef John. As always, I ..... EN-JOYED!
Have made these twice now and they turned out wonderful both times. When it comes to making the gravy, I add a little extra of everything to the point that I get about one and a half times the recipe amount, since it is so good over my potatoes and mixed with the veggies on my plate. Heck, I could drink it straight if nobody was looking. And John (and millions of Swedes) is right about the Lingonberry Preserves. They are such a great accent to the dish, if not a bit difficult to find. Not every grocery store carries them, but well worth the special trip to search them out. Make these. You won't regret it.
I just finished slurping down a huge bowl of this and am floating in comfort food bliss. It must be the sixth or seventh time that I've made this and I still follow the recipe to the T. It's THAT good! I like it thick, so I usually run the immersion blender a bit to finish it all off. As dumb as it sounds, I've been waiting for it to get cold outside so that I can make this soup. Please try this. You will not regret it. A nice big bowl of this soup with some good crusty bread... A meal you won't soon forget.
One word. Fantastic! My first time making cheesecake and it turned out amazing! A few people that tried it didn't believe that I made it. I baked it in a water bath and did the slow cool method by just opening the door of the oven an inch or so once it was done, until completely cool. Then right into the fridge. I don't know if that prevented cracks or not, but I happily didn't have any. I felt like the white chocolate was so subtle to the point where I couldn't taste it. If I didn't put it in there myself, I probably would not have known it was even in the cheesecake. Not sure if I would omit it next time, but it certainly was VERY subtle. If I make it again, I might try a graham cracker crust. Not because the Oreo crust isn't awesome, but because it would focus the flavor a bit more on the raspberry and cheesecake itself. No matter what crust though, give this a try. You will impress yourself as much as I did!
These turned out dynamite! Yet another excellent recipe from Chef John. If you don't regularly watch his videos, you should! I made these per the recipe, but I couldn't get an Asian Pear. After a bit of research, I found that a decent alternative is to use Kiwi. They both have the same enzyme that acts to tenderize the meat. I am no expert, but I read that Kiwi has a stronger concentration of the enzyme, so doesn't need to marinate as long as with the Asian Pear. I used 1 and 1/2 Kiwi peeled and quartered. I went about 8 hours and the meat was nice and tender. I don't think going 2-4 hours longer would have been any issue. I can't say how much the Kiwi vs. the Pear changes the flavor profile (must be at least a little), but I think in either case, the kiwi or the pear is a subtle tone to the overall flavor. The end result didn't taste a lot like kiwi at all. If you've never tried them, I'd highly recommend it. Very easy to make and really great flavor. I also like how they cook very quickly since they are thin, and so no mystery as to whether they are cooked all the way through. It's hard to screw them up. Grill over direct medium-high heat and when they look good and charred on both sides, they're done. Also be sure to follow the directions about drying the meat off after removing from marinade. I did this, but will do even more thoroughly next time to be sure to get a really nice char. Hard to get those nice crispy bits when the meat goes on wet.
These were very good. Per other poster's comments, I too would add more onion than the small piece at each end as Chef John demonstrates. The onion gets nice and sweet and really balances out the saltiness of the ranch and bacon. I might even try a Vidalia onion next time. And, of course this is a matter of preference, but I'd highly discourage any added salt. Maybe some pepper, but it's plenty salty as is. Thanks Chef John. Another winner!
Just made these for the third time and they get better every time. So delicious and just the right size so I don't eat too much (as long as I can stop myself from going back for seconds or thirds!). I made the mistake of putting the whole 8 Oz block of cream cheese into the dough and so that might explain the looseness that I experienced, but I was still able to work it into the muffin cups with a little finesse. It helps if you refrigerate the dough while making the filling. I use a tart tamper dabbed in flour before pressing out the dough ball in each cup. It works pretty well. I only made 24 since I didn't want to bake a 3rd muffin pan full, and I still ran short on filling. I like a lot of filling in them, so next time I will add enough ingredients to make 1 and 1/2 times the filling amount. Make these! You won't regret it!
Turned out a really nice, moist pork roast, but not really the same as pulled port from a legit smoker. Mine didn't really have any smoke flavor to speak of, but maybe that's because all of the liquid that was standing in my dutch oven and even overflowed the ramekin. I couldn't believe my eyes when I opened the pot to find about 2+ inches of standing fat/drippings. I was basically braising at that point and so didn't get any nice bark either. I did a 6+ lb shoulder and since it was my first time with this method, thought I'd check on things at ~10.5 hours and I am glad I did. Internal temp was at almost 210 already and pork was fully cooked. The meat was super tender and pulled/shredded really nicely, but not a ton of flavor. The rub I used was called Memphis Dust from a recipe found online. It's hard to judge the rub since there was so much liquid that I didn't get a good crust at all, but I know I won't use smoked Spanish paprika in my rubs anymore. Has a very unique and strong flavor that stood out against all the other rub ingredients. I'll probably give this another try, but next time elevating the roast a bit more to keep it out of all the liquid.
These were really tasty. For a first try, I thought they turned out pretty well. Next time I make them (it won't be long) I will try to roll them out just a little thinner and/or cook them a bit longer. They were fairly crisp when they cooled, but after packing them in a tupperware container, they have softened a bit. Still great flavor though. I used a bit more cayenne than called for I think, because they pack a punch (and I like it).
Made this today and didn't get to eat dinner until after 8:00PM because I didn't get started as early as I wanted. However that's my fault, since I knew what I was getting into before I started. I'd say all the simmering is worth it though as it results in a very deep and unique flavor. I'd liken it to kind of a sweet and savory stew over pasta. Quite rich actually. It's pretty easy to make, with 90% of the actual work being in the preparation. After browning the meat and adding the aromatics, you basically leave it alone, save for a few stirs here and there. I wouldn't give it the rave reviews as some others have, but it's good. I'll probably make it again, but more as a change-up than as a staple. **EDIT** Just wanted to come back and say that the leftovers are absolutely delicious and far better flavor than the the initial meal. Really pleased with this sauce even a week after making. **EDIT2** It has been a few months since I made this, and now I am absolutely craving it!! I don't think I realized how much I liked it. Now bumping this from 4 to 5 stars. I cook for one and I had so many leftovers. It froze really well. I put it in the freezer in single portion containers and then just made some fresh pasta whenever I wanted to have a meal. Either the flavor just grew on me, or the longer it sits after preparation, the more the flavor improves. Such a unique taste that I can't wait to have again.
A really good and EASY recipe that didn't destroy my kitchen. I added some extra crushed red pepper to spice it up and it made for a delicious meal. I've never used orzo before, and I really liked it. Lot's of possible recipe uses that I can think of. Thanks, Chef John. Another great recipe.
