judy2304

I made this cream corn today, and tripled the recipe. I followed the recipe almost exactly with a couple of minor changes. To triple the recipe, I was short 1/2 cup of heavy cream, so I added a 1/2 cup to the milk. I made a roux of the butter and flour, and added a bit more flour since I used the extra milk. By making a roux, the raw flavor is cooked out of the starch which leads to better flavor and aroma in the final dish.The kind of corn you use can make a huge difference in the taste of this cream corn. I used frozen corn kernels from locally grown non-GMO sweet corn that I had processed and frozen. This frozen corn contained some of the corn cob juices that had been stripped from the cob. Since this corn is very sweet, I reduced the amount of sugar I used thinking I could add more if needed. This corn didn't need any more sugar.To triple this recipe, the recipe called for 6 10-ounce packages (60 ounces in total). My packages were 12 ounces, but I still initially used 6 packages (72 ounces in total). Since it didn't look like there was enough corn, I added 2 more 12 ounce packages for a total of 96 ounces of corn. The difference here could be that the weight of my corn included juices whereas frozen corn from the store is just corn kernels with no corn juices.The cream corn I made from this recipe was not thick like a thick chowder, but the flavor was so good my husband didn't want me to thicken it. My husband isn't a lover of corn, but he loved this cream corn. This has become my go-to recipe for cream corn.

I love Greek salads and decided to try this one since Chef John has never let me down. I followed this recipe exactly other than scoring the cucumbers. Since the slices are quartered, the scoring doesn't show anyway. This salad is absolutely scrumptious. The only thing I might do differently next time is to add a bit more vinegar. This salad is definitely added to our salad rotation, and I will likely make it weekly. I should also mention that I considered doubling the recipe. I am so glad I didn't. This recipe makes huge amount of salad.

I have made these a few times without the bell pepper. I use 2 8" frying pans, and make two of these at the same time. They are also good adding diced bell pepper, diced onions, and diced ham that are sautéed before adding the egg.

I followed the recipe exactly as stated and marinated the tuna steaks overnight. I grilled them on a Ninja Foodi grill for 3 minutes per side. The tuna steaks came out perfectly for our liking. They were cooked through (not raw on the inside), and very moist. The flavoring was wonderful. I will definitely be making this again.

I made this exactly as written, and it was absolutely delicious. Since I cook for only two of I had enough to freeze for 3 more meals. With the cutting and cooking of individual ingredients before putting it in the oven, it took me over 2 hours for the preparation. Next time I make it, I will partially cook the sausage (I used spicy) to brown it, cut it into segments, and add the sausage and everything else to a 7 qt. Dutch oven, mix it up, and bake it for about an hour at 450 degrees. This will eliminate the hands-on time, and allow time for flavors to meld during cooking.

Chef John did it again. This dish was very tasty, and easy to make. I doubled the recipe since I had 10 chicken thighs and wanted to use all of them. For the peppers, I used red and green bell peppers. I used half the salt and pepper, and will use even less salt next time. I had to use two casserole dishes since I made so much, and divided ingredients as much as possible. Be sure to try to place the chicken and potatoes on top so they get crispy. The cook time was spot on, but prep took me a lot more than 20 minutes. I will definitely be making this again.