After spending $30 + on 2 pounds of Alaskan wild salmon we chose this recipe and were so happy we did. We changed nothing and followed the advice of the Alaskan resident that said to cook it meat side down for about 7 minutes and then turn and cook skin side down for about seven minutes. Ours was a thick cut and I used a meat thermometer to bring the internal temperature to 145 degrees. I did use Pam for grilling spray and was glad I did.
As the risotto came to the finishing point and I tasted it, I decided it was rich enough and did not add the cream or the cheese. I served it with salmon and brussels sprouts. The wine in the picture is what I used both for cooking and to serve with the meal.
I didn't change a thing. I did make a little bit extra sauce but not doubled and I'm glad I did. While baking the porkchops I also roasted potatoes, yams, and onions tossed in oil, salt, and pepper, in another casserole dish along side. I plan to make this for friends I'm expecting in a few weeks because it can be baking while I'm enjoying their company.
The flavor is not good enough to spend the time needed to prepare this dish.
A great side dish when looking for something different.
I agree about the salt, do not add until you do a taste test. That's what gave it only 4 stars. Very good though, and would use this recipe again. Take the salt out and it's a 5 star keeper.
I got 28 normal size muffins and baked them about 20 minutes. Added 1tsp. vanilla, didn't have fresh lemon in the frig. Cake like and very good. I also tossed the berries in some of the flour mixture to keep them from seeping into the batter. Sprinkling a little sugar on top before baking makes them shimmer.
A wonderful alternative to an Italian dressing based pasta salad which I found looking for a way to use a bumper crop of basil. I used ham instead of prosciutto and slivered toasted almonds for the pinenuts to keep the cost down. Then I followed the directions as written. I suggest having the pasta very cold and assemble this right before you're going to serve.
This is a very good recipe. Honestly, the only reason I made it was because I had beef ribs in my freezer. I didn't expect to enjoy it at all and it turned out my husband and I both loved it. I also took the advice of others and browned the meat, used only one half of a can of tomato paste, and one sliced onion. I trimmed as much fat off as I could and you definitely can double the meat there's plenty of sauce.
I like to keep it simple, but I also wanted to taste good. This recipe fills the bill. I did not change a thing and plan to refer back to this many times.
I give it 5 stars because of how easy, delicious, and flexible it is. I used some butter with the olive oil, yellow onion, zucchini, fresh garlic, mushrooms, local South Carolina shrimp, and that's it in my 70 year old 13" cast iron skillet. Work fast and skillet needs to stay very hot. After I put the ingredients into my serving dish I deglazed the skillet with about a cup and a half of water. We like extra sauce. Basmati rice is our favorite.