I love Chef John and have lots of his recipes ready to try. I don't always use everything he uses but for the first time, I bought some Italian parsley today and am going to freeze some of it so it won't go to waste.
I made a salmon cakes recipe with pink salmon, ate it all but didn't taste very good, don't think I'll buy pink salmon again unless it's fresh.
Chef John has some great crab rangoon, need to find canned blue crab, store didn't have it today. Also he's got a couple recipes for bay scallops. Yum.
I did his scalloped oysters last year. Highly recommended except I have to use a little more cracker crumbs in the center of the middle layer so it doesn't get soggy. Definitely will make it again if I can afford the oysters.
Enough for now. Gonna try his hand pies soon, too.
Have to make his mom's key lime pie this weekend for sure.
Thanks for posting.
“Have to make his mom’s key lime pie this weekend for sure.”
We’ve been experimenting with key lime pie for awhile now. We started out by making it the traditional way with the sugar-loaded sweetened condensed milk in the can and the sweetened graham cracker crust as a basis for comparison. Then we went to an extreme opposite end of the scale by removing the sweetened condensed milk and substituting varying proportions of cream cheese, unflavored gelatin, and so forth while using Stevia as the non-glycemic and natural sweetener. The result was too bitter with the infamous Stevia aftertaste. Then we started to experiment with compromises by using the blend of stevia with very limited amounts of pure cane sugar to offset the bitterness of the Stevia. We finally came up with a fairly decent tasting key lime pie that reduced the grams of carbohydrate to relatively low levels per slice. In the future we plan to experiment with replacing the graham cracker crust loaded with sugars with low carbohydrate versions of coconut or almond pie crusts.