Doc Simonson

I like this recipe! It's got so many of my favorite things. All that it was missing was garlic, so I added that to this recipe. I served it with a cannellini bean salad. The texture was really creamy, and the flavor quite earthy and mellow. I'm sure that replacing the olive oil with duck schmaltz might have helped! I don't think I would have missed the garlic had I not added it. I will make this again. It makes a very quick meal if you throw it together in the morning and bake it when you get home from work.

This was pretty good. As promised, the steak turned out juicy and slightly sweet, but the vinegar gave it a nice counter point. I cut back on the hot sauce because my wife can detect a single peppercorn waved over a vat of food. I wish I hadn't. A teaspoon of Sriracha wasn't even detectable. Go for the full tablespoon. A teaspoon of red pepper flakes might have been good too. I tried reducing the marinade to use it for a finishing sauce, but the vinegar really comes through. I had to be very sparing with it, but it was still tasty.

You have to be careful mixing this one. The flour and egg yolks would really love to make an unusable lump of dough in the bowl with the corn, salt, pepper and cayenne. Fortunately, I used frozen corn and the little bit of moisture from that was enough to turn the dough lump into a smooth paste. The stiff whipped egg whites folded in nicely and the fritter had a really nice loft. I used to work in an old Chinese take-out restaurant, and the smell of these frying reminded my strongly of egg foo-yung. The flavor was pretty good, and the fritters developed a nice, thin crust. Not crunchy, but there was texture. I wish I had some scallions to slice and add to the fritter batter. I did add about 2 tablespoons of fresh, chopped dill weed, and a 1/2 teaspoon of garlic powder (too lazy to mince 2 cloves). Overall, we liked this recipe.

First just let me say that this dish is delicious. I'm not sure I made it properly. I tried following the directions, but I'm not sure that cacciatore is supposed to fall apart like that. Perhaps six hours is too long? It was more like a pulled pork than a traditional cacciatore. With chicken or rabbit, you generally have distinct pieces of the animal to serve. But it does hold up to its title of being melt in your mouth! I have a tone of leftovers, but it will go quickly because it is that good. I served this with pasta rather than the suggested mashed potatoes, but I can see how it would be good partnered with mash.