Not bad, wasn't as impressed as some others, though tasty, it was nothing to rave about. Could be marinated longer and definately do not overcook, it is better on the rare side when grilled.
Fantastic Chili, have made it numerous times and always have loved it. I have learned to cook it longer, add three chopped chili's or jalapeno's and wait to late in the cooking to add the wine. Can't get enough. Update for 2005, I've also added more beef the last few times, doubling the amount and I've also doubled the wine. Love it. UPDATE Have been making this now for years. Two years ago my wife and I became vegetarian and I now use Worthington brand canned veggie burger in place of the ground venison I used to use. Brown in pan just like burger and add to chili. People eating it have not realized it was not ground beef.
I give this five stars only after revising the recipe as follows: increase chopped tomatoes to 1 gallon reduce jalapenos to 3 chopped jalapeno peppers. increase onions to 2 cups add 1 tablespoon of sugar add one box frozen sweetcorn increase garlic powder to 2 tablespoons bring to boil and reduce heat to simmer uncovered for 2 to 3 hours stirring regularly. One hour before completion add two 12 oz cans of tomato paste and stir in well. Cook until salsa is thick enough for your taste and just before removing from the heat add 1/2 cup of a dry red wine. This will can well and also freezes well. Add more peppers to give it more kick or stir in hot sauce before serving for those who like more heat...
Made this recipe several times and keeps coming up a winner. To keep it new with old guests, I added a tablespoon of fresh ground ginger. Surprisingly, nobody could name the taste, but loved the enhanced flavor. We will keep making this one.
As is, the recipe resulted in a delicious but very watery pie the three times I tried it. Most definately increase the cornstarch. I am up to 3 times the amount suggested and I think a little more will be about right. Must chill for some time to be firm. It seems that powdered ingredients must be evenly distributed for the pie to work well. The best way I found to accomplish this was to have the berries slightly damp and put them in a large bowl with the dry ingredients, toss around until the berries are fully coated then distribute the berries and dry evenly around the crust. So far that was the most succesful attempt. Nonetheless, no matter how watery, every last bit was eaten.
After living in Harrisburg for 20 years, I can see why the restruant that served this is closed. There have to be a dozen places in central PA that serve a tastier barbecue pork. I wouldn't waste the time to make it again.
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm good. I have now made this 5 times and it is absolutely scrumptious. If you don't like it you didn't make it right. Zest is not enormously long strings that need to be picked out or cut up. Use a zester. It benefits from being cooked too long but not cooking long enough will not enhance it. Don't worry that you might be cooking it too long. Take a little time, don't change anything and it will be well worth it. By the way, rind and zest are not the same thing, this recipe should not contain any rind, only zest. It takes a bunch (8 or so) oranges to do this right and the particles of zest will be small and will blend with the cranberries if done right. Its worth the effort.
I never alter recipes the first try, and this one definately needs some work. First timers, spice it up, this is bland as is. Add cheese and some spices to the sauce. Fry the fish in butter and spices anything will help. Won't do this one again.
bland, bland, bland, I smeared a sauce of chipotle in adobo on each piece to spice it up. Needs more than tomatoe sauce to make it tasty!
Like some other reviewers, the recipe as is was slightly bland and lacked enough sauce to be served with pasta. We tried it a second time and doubled the tomatoes, pepper and sage, used 32 oz. of fat free chicken broth and 3/4 cup of fat free half and half. Thickened with a little flour and served over whole wheat angel hair pasta. This made it quite tasty and very saucy...
It's different, and nice for a change but my wife's hand me down recipe with tomatoe soup, ketchup, onions, peppers, etc. can't be beat.