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    You are in: Home / chef blade's Public Recipes
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    39 Recipes

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    Can't take credit for this spicy dip. From food writer Rich Rubin. Lots of herb, big bite. Really neat on fried calamari or shrimp!

    Recipe #56058

    We used to make this in much larger batches for a restaurant. Yes it has many ingredients, but once you make it and bottle it up, you will have it and your neighbors won't! Great on everything from ribs and chops, to burgers and seafood.

    Recipe #23960

    This recipe works with two pounds of your favorite fish; the fresher, the better. Cut fish into 1 to 2" pieces and fry in either canola or peanut oil for best results. Enjoy

    Recipe #19145

    This twist on salsa courtesy of Whole Foods and Chile Pepper Magazine. Great with chips or on grilled fish.

    Recipe #38179

    This is not an age-old true "Cajun" version, but looks as good as it tastes. If the chili powder you're using does not contain salt, you may need to add a touch.

    Recipe #38329

    Full-flavored egg dish for Brunch. Serve with bagels, cream cheese, and home-grown tomatoes.

    Recipe #24067

    Lot of restaurants in New Orleans serve a version of this with shells on. I like them peeled. Not a low fat dish. Use really fresh shrimp, pepper and thyme.

    Recipe #57061

    This savory grits dish is not only great for brunch, but really any time of day. Top with freshly ground black pepper and your favorite hot sauce.

    Recipe #76629

    Always used a complicated cheese sauce for this recipe when in the food biz, but canned soup works fine. Drink any remaining beer. Must supply your own fireplace!

    Recipe #17091

    This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

    Recipe #21151

    This is great for brunch! Cut each slice in half and serve on a warm platter, dusted with powdered sugar; maple syrup and REAL butter on the side.

    Recipe #19557

    The are great with Tex Mex side dishes, or just a huge salad with Ranch dressing and cornbread. Bone-in chops are fine; just increase the cooking time a little and have a bit more "dry rub" on hand.Enjoy

    Recipe #46422

    I've always mixed cheddar and peanut butter as a kid. These are good.

    Recipe #24352

    This technique can be applied to bone-in chicken thighs (remove flesh from the bone, and pound)or an even easier option of boneless, skinless chicken breasts. Serve with warm pasta, steamed potatoes, or rice, with a little marinera sauce on both the meat and starch.

    Recipe #71552

    Great for Brunch or a light lunch. Fresh crab meat can be added to make even "more better" (Lenders makes frozen 2" bagel sold in groceries, this makes very good appetizers. But be sure to add the crabmeat and cut the cheese into smaller squares)

    Recipe #34339

    The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again.

    Recipe #32579

    A different twist on the hamburger favorite. Serve very hot on CWB's (cheap, white buns) just like Carolina barbecue. Top with slaw and huge dashes of Texas Pete or Tabasco...enjoy

    Recipe #23560

    Anyone having access to fresh tuna knows that canned stuff does not taste like tuna. This doesn't need to be chilled very long. Serve on greens, maybe a little chopped egg on top

    Recipe #33410

    AKA Carne Asada in Spanish circles. Serve as is, or cut the meat slices into bite-sized bits and wrap in warm tortillas! Pico de gallo, cilantro, cheddar cheese and salsa go great with this.

    Recipe #71249

    Really good and spicy bean dish that goes well with grilled beef and pork. Add a few splashes of hot sauce towards the end of cooking time.( Without the bacon, this is very good as a vegetarian dish; OR, an ounce or two of chorizo sausage can be used instead of bacon)

    Recipe #73906

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