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"This eventually came out just great and the family loved the taste. I had a lot of trouble with the dried ancho chiles. Rather than straining the seeds, it's much, much easier to remove them either with your knife when you're preparing them or, even easier, by running water over them after the stems have been removed. Also, the recipe doesn't s..."
Aug 10, 2008 on Food.com
"Wow, this was a knockout! I was worried about the sauce being bland when tasting it while cooking. However, after the reduction it turned out really pungent, but in a way that won unanimous raves. The 50% reduction did take a bit of time - probably more than half an hour, which folks should take into account for timing. This turned out really ..."
Feb 11, 2006 on Food.com
"Made this tonight using grouper. It was excellent! I followed the recipe faithfully. I used a tsp. to a tsp. and a half of seriously hot Mexican ground red chili for the cayenne in the spice mix and the finished dish was not overly spicy hot. I was worried about it being too salty for my wife with the tsp.of salt but she said not. Served it w..."
Nov 1, 2005 on Food.com
"This turned out really well. I followed the recipe faithfully with the exception of substituting scallions for chives and dried sage for fresh (Amazingly, I had everything else on hand. My wife thought it was perfect as it was. I'm tempted to play around with it - maybe a little orange zest, maybe garlic, maybe tarragon. Anyway, it was even b..."
Oct 31, 2005 on Food.com
"Cooked this tonight. The chicken was wonderful and the sauce with wine, shallot and sage was the crowning touch. Served it with baked sweet potatoes and corn on the cob. Happy family! "
Oct 10, 2005 on Food.com