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"I made this while in Texas where raw Tamarind is readily available The glaze surprized me as it is only a few little tweaks from being a superb BBQ sauce and I am definitely going to make BBQ sauce using it as a base. This was also my first Mole and produced a fine sauce that I later used on several other dishes. This dish is a lesson in balancing ..."
May 31, 2012 on FoodNetwork.com
"This dish is absolutely devine. Used Italian tomato products, good pancetta and lamb.
Made the brown stock with chicken wings and carton chicken stock, reduced it down to 1 cup.
Did the red sauce exactly as directed.
The Polenta salt amount ,2 tabl, is a typo, just do as you would normal grits.
I used Taleggio cheese but think parm would be fine a ..."
May 25, 2012 on FoodNetwork.com
"Whoa now that is SIMPLE! Being half cajun I cant stop there, it has to have onions, celery and garlic too! I also add a pack of chicken necks when cooking the chicken as the skin adds great chicken flavor for pennies. Good to see Trisha on FN!"
Apr 28, 2012 on FoodNetwork.com
"Living on the gulf coast, I am so lucky to have fresh seafood to use. I made the stock with shrimp and crab shells. I also added crab meat, black mussels, some sour cream and parmesan cheese.
My friends raved about this stuff, they want it every time we eat."
Oct 22, 2009 on FoodNetwork.com
"This recipe taught me an aweful lot about sauce preperations that I have used on other things besides shrimp.
But this recipe is in my top 5 all time greatest meals I have ever cooked.
It is just fabulous.
Try serving it over toaster waffles with cream cheese lightly spread on them and green onions chopped!"
Jul 28, 2009 on FoodNetwork.com
"This is an excellent recpie. I use more garlic, more black pepper and a little white pepper.Good shrimp stock for this is just a must as with many other cajun dishes.I firmely believe that good shrimp stock is the real basis for most of good creole seafood dishes, whether cooked to volume or reduced."
Feb 21, 2009 on Food.com
"I added green onions and a little cajun seasoning and black pepper, and processed it in the blender before marinating.These are excellent and easy to make."
Jul 19, 2008 on Food.com