sbjonas
West Chester Ohio
Coconut Shrimp with Peanut Sauce
I'm a food nerd - I love to try new foods, new techniques, etc. So if I find inspiration in something I eat somewhere, I try to duplicate it at home. I also love the challenges of pairing - wine, beer or spirits - with a dish.
A few notes about how I use BigOven:
1) If I find a recipe that I want to try at some point, I will post it and add the tag "Untried." As I try recipes, I will remove this tag and provide my honest review of the recipe. If I make adjustments, I will include those in my review UNLESS no one has favorited or marked the recipes as try soon. Then I will make adjustments to the recipe itself.
2) I love to get reviews - but I prefer some "meat" in the reviews. For instance, "Great" or "Terrible" don't help any of us very much. If you review my receipe, I'd love it if you include details on why you liked it or disliked it. That will help others (and me) to adjust the recipe when we make it.
Recipes I've Posted (all 1033)
Steak - have a BGE (Big Green Egg) and absolutely love grilling on it. (At some point I'm going to play around with smoking on it).
Italian food - my wife loves pasta and my memories of dining in Italy are some of the best food memories I have.
Asian food - I absolutely love the balancing of flavors in Asian food (or some American knock offs of Asian food).
My Most Recent Ratings
|
Southern Red Velvet Cake with Cream Cheese FrostingExcellent cake, but what a pain to make - my stand mixer bowl wasn't big enough so I had to mix by hand, my cake keeper wasn't tall enough, etc. Next time I'll probably cut the recipe to 2/3 and make it a 2 layer cake.
|
|
|
"Unfried" ChickenVery good alternative to fried chicken.
|
|
|
Coffee-Drenched Ice Cream with Banana and PeanutsNice flavors, but might try cooling the coffee first next time - not fond of ice cream soup.
|
|
|
Rib Eye Steak with Blue Cheese Butter and Walla Walla Onion RingsThe butter was interesting - the pungency of bleu cheese counterpointed by the brightness of the lemon. The onion rings were excellent.
|
|
|
T.G.I. Friday's Jack Daniels SauceI made some mods that made it awesome. I subbed minced shallot for the onion powder and added a clove of garlic, minced. Very, very good.
|
|
|
Creamy Parmesan PolentaWas a bit too salty for me, but otherwise very good. I'll make it again and adjust the salt down.
|
|
|
Chocolate Pots de Creme with Maple Caramel and SaltVery good flavor but the directions need help. I will adjust the time from the original (22 mins of baking) to what worked for me (45 mins of baking). Also, the caramel had excellent flavor but turned into a gooey mess - not sure what to do about that. Finally, the recommend pairings (both the Westmalle Trapiste and a Great Lakes Porter) were awesome with this.
|
|
|
Steak PizzaiolaGreat way to server a cheaper cut of beef. I added a little tomato paste to the sauce to add more tomato flavor and to help thicken it up.
|
|
|
Spicy-Sweet Glazed ShrimpSimple and good. I might try sambal oelek next time in order to add a bit more complexity to the flavor.
|
|
|
Mediterranean Tuna-Noodle CasseroleThis was great - only change I will make the next time is to roast and then peel the bell pepper. The skins were coming off once they backed in the casserole and as a result they were tough. Won't need to sauté for very long (or at all?) and might change the flavor a little, but the texture improvement would be worth it.
|
|
|
Orange-and-Thyme Grilled ShrimpThis was good but not great - I have so many awesome appetizer recipes that I probably won't make it again, but I would recommend to other to try, esp if you like citrus with your shrimp.
|
|
|
Cheese Enchiladas with Red Chile SauceThe sauce was good but VERY spicy - make sure you get mild chili powder. As to the "enchiladas" - which was really more of a casserole vs rolled up enchiladas - yuck. The tortillas, beans, yogurt, etc really blended into one mushy mess - it made the texture all wrong. In the future, I'll use the sauce to make my own red sauce, but I'll use it for other things - such as conventional rolled up enchiladas, etc.
|
|
|
Peanut Butter Cup Ice Cream PieThis sounds good and the taste is good, but the process needs some help. Spreading the ice cream over the crust pulls up the crust, freezing the pie makes the peanut butter cups next to impossible to cut, etc. (I actually broke my spring form trying to get it to release the pie). I love the crust and will probably try to use it for some sort of cheesecake in the future.
|
|
|
White Cheese and MacaroniGood quick mac and cheese but I prefer one made based on a béchamel and then baked - but I'll keep this one in my quiver for a quick side.
|
|
|
Crab Cakes In Creole SauceNot really sure how these are supposed to be cohesive and stay together - I had to add more egg and bread crumbs directly to the crab mixture to get them to stay together. the corn and red bell pepper was a nice addition but I think I'll stick with my Cajun Crab Cakes.
|
|
|
Quick and Easy Hollandaise SauceI've always shied away from scratch made hollandaise, but not any more!
|
|
Classic Eggs BenedictExcellent, especially the "cheat" on the hollandaise. I'm going to post just the hollandaise as a separate recipe (giving credit to Papa Lew, of course) because I see using the sauce or other recipes. Thanks for a great recipe and technique!
|
|
|
Leek Bread PuddingExcellent with a steak!
|
|
Ghirardelli Classic White Chocolate Creme BruleeFlavor was awesome but 45 minutes wasn't long enough to set up. Will adjust next time and continue to update the recipe until I get it right.
|
|
|
Mango Creme Brulee GourmetGreat spin on creme brulee - very light and fresh!
|
on Saturday, May 18, 2013
on Saturday, May 04, 2013
on Saturday, April 27, 2013
on Wednesday, April 17, 2013
Steak - have a BGE (Big Green Egg) and absolutely love grilling on it. (At some point I'm going to play around with smoking on it).
Italian food - my wife loves pasta and my memories of dining in Italy are some of the best food memories I have.
Asian food - I absolutely love the balancing of flavors in Asian food (or some American knock offs of Asian food).
