Recent content by Jared_mizanin

I'm looking into doing an apple-stuffed porkchop...maybe cut a pocket into a 1" thick chop and stuff away. I was considering grilling it outdoors and maybe topping with a cider reduction. But I was curious what you have all tried...what exactly you stuffed it with, topped it with (if anything)...

That garlic mayo/ roasted garlic mayo sounds pretty good! I think I might try that! All the suggestions were excellent, however! While I'm at it, what might be a good side? Steak fries? Macaroni salad? Other? You guys and gals rock!

I am making a chicken sandwich with roasted red peppers, pepperjack, and avocado slices. What would make a good dressing for it? Some type of mayonnaise? Creamy pesto? Other? Not sure what type of bread I'm putting it on...perhaps ciabatta. Thanks!

Hello all, We have been doing a few specialty burgers as of late at the family bar, and they have been met with some success. I was googling for more ideas when I came across this nifty-looking burger, apparently called the SMASH burger: smashburger on Tumblr Looks interesting, might make a...

I eat like a wolf. I am the youngest of three boys, so growing up I had to eat whatever I could as quickly as possible to ensure my own survival. Often times, the youngest/weakest sibling ends up dying due to starvation. It seems cruel, but it is nature. Now that I am older and fully capable...

Hello, I'm going to be baking up some parmesan-encrusted tilapia and am looking for a side or two to serve with it. Preferably something pretty healthy. I'm just not too certain what would go with this dish. Any recommendations? Thanks!

I was thinking of doing something different...apricot porkchops. I've seen lots of recipes whereas they chops are seared then cooked in an apricot mixture until 145-150F. I have also seen a recipe that uses multigrain breadcrumbs. I was thinking of making them by dipping the chops in flour...

Thanks, Slitke. I like your suggestion of the apple cider vinegar. I will have to try out the maple syrup, too, and add some pepper and salt.

So now that I have added the ingredient list above, I have another question: What is tomato concentrate? Was I correct to use tomato paste + water? Is there a tomato concentrate that has less of that "paste" taste to it? Or do I just add more vinegar. Does vinegar neutralize that taste? I...

Thanks again, everyone. At our bar-restaurant, we have many flavors (teriyaki, bbq, honey mustard, garlic, garlic parmesan, frank's red hot, buffalo ranch, cajun, lime pepper, garlic pepper, etc). Three of our popular sauces are mild, hot, and lava (all made from Maw's sauce here in...

Thanks for the replies, guys! I will add more info later--hard to type on my phone :( A problem I am having is the strongish scent/ taste of tomato paste. How do I rid of that? And yes, I did cook the mix for quite a while to thicken. I will repost later with the official sauce's ingredient...

I work at a restaurant/bar and we have been buying a tasty wing sauce for years. However, the price per gallon is pretty high ($20/gallon). I have therefore decided to try my hand at making some homemade sauce. The sauce, by the way, is a mild sauce that is very sweet, with the thickness of...

There is a mighty fine mild wing sauce that is sold by the gallon, $20 per. I have the list of ingredients, first and foremost among them tomato concentrate from red vine-ripened tomatoes. Other ingredients include brown sugar, water, corn syrup, onion powder, turmeric, and some other spices...

Hello, We've done Clambakes at our bar/restaurant for quite a few years now. However, our chef who used to do the clambake preparations has since moved on and now it's up to me to figure it all out! I can handle the chicken, corn on the cob, carrots, and red potatoes, but the clams I am...