Josh Barratt's

15out of15

Reviews

White Chicken Chili

(3 people found this helpful) Posted by Renita  

WAY yum. It seemed like it was going to be too runny, but as it cooled a bit it thickened up to just the right consitency. Also, we used ground turkey instead and that was a perfect match for this dish. Will definently be making again! — Josh Barratt Dec 7, 2004

Recipe #54230

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Chipotle Cornbread

(2 people found this helpful) Posted by Elizabeth Fullerton  

Wahoo! I have a hunch that my 12" skillet was way too big, I got more of a cornbread pizza crust in terms of dimensions and it cooked through REALLY fast... other than that this was amazing. I used canned chipotles (chipotles en adobo) — next... — Josh Barratt Dec 7, 2004

Recipe #25059

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Daiquiri

(1 person found this helpful) Posted by Gay Gilmore  

A nice glass to welcome guests with at a dinner party... refreshingly different from the blended milkshake-like concoctions I'm used to associating with the word Daiquiri. Also tried it shaken and on the rocks, very nice as well. — Josh Barratt Nov 30, 2004

Recipe #8832

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Caribbean Cucumber Salad

(1 person found this helpful) Posted by Miss Annie  

I don't normally enjoy cucumber, but this was fantastic. The raw garlic was Very sharp, in future I may try it either roasted first or pre-soaked in the lime juice to break down some of the harsher flavors. Was a nice compliment to our meal. — Josh Barratt Nov 30, 2004

Recipe #28547

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Cayman Islands Cornbread

(1 person found this helpful) Posted by HeatherFeather  

This was a big hit at a carribean dinner I did. I made people guess the 'mystery flavor' which someone finally fingered as the rum. I too thought it was a very large amount of baking powder, but there was no 'soapy' flavor — it worked well. I... — Josh Barratt Nov 30, 2004

Recipe #102522

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New Mexico Pulled Pork

(4 people found this helpful) Posted by Pierre Dance  

It's not fair for this to be a full-on review of this recipe, since I altered the flavor pallete somewhat heavily to be more 'jerk-like' than new mexican (for a theme dinner) but the core method and the spice proportions were retained — with... — Josh Barratt Nov 30, 2004

Recipe #91250

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Spiced Black Beans

(1 person found this helpful) Posted by chef blade  

This recipe worked mindblowingly well. Very easy, suprisingly fast to throw together, and the flavor exploded out of the dish. I like beans, but often have to convince myself to eat a healthy amount — not so with these. We had lots of dishes... — Josh Barratt Nov 30, 2004

Recipe #73906

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Mean Chef's Maple Brine

Posted by ~Bekah~  

Went over great. Based on prior brining advice, it only stayed in for about 9 hours — much to my chagrin when I checked back and saw how much time the recipe really called for (!). The final product was very lightly but pleasantly flavored,... — Josh Barratt Nov 30, 2004

Recipe #23686

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Crock Pot Mango Chicken With Ginger Curry Topping

(3 people found this helpful) Posted by Tish  

Easy and very tasty. I used chicken thighs, as we like it dark. Also quadrupled the curry in the topping, which I thought helped — until then you couldn't really taste it, was overpowered by yoghurt/orange/ginger flavors. Looking forward to... — Josh Barratt Oct 22, 2004

Recipe #19410

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Coconut Ice Cream

(2 people found this helpful) Posted by TommyGato  

Tasted delicous. I used a silicone baking mat for the toasting, made it easier to get that even golden brown. Mine was a bit 'runnier' (even after freezing, more like soft-serve) than I like, but probably my fault — had to substitute coconut milk... — Josh Barratt Oct 22, 2004

Recipe #90237

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Chipotle-Cheddar Mashed Potatoes

(1 person found this helpful) Posted by Derf  

These were a big hit — I served them with parmesan 'chips' (piles of grated parmesan baked on a silicon mat for 7 mins) and they were the perfect matching for a ribeye and corn/black bean salad. Not too spicy, but with enough spicy/smoky flavor... — Josh Barratt Oct 20, 2004

Recipe #16476

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Black Bean and Corn Salad

Posted by *Kathy*  

This went great with our dinner of chipotle mashed potatoes and ribeyes done Alton Brown style. (cast iron skillet.) It might have been nice to make it a little more zingy — perhaps some rice vinegar or something. I loved how fast, easy, and... — Josh Barratt Oct 20, 2004

Recipe #27778

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Mexican Crock Pot Roast

(1 person found this helpful) Posted by Lorac  

great taste and texture! There was definently some spice but it was complementary and didn't overwhelm the dish. Made this 2 weeks ago for my appreciative wife, we are reheating the leftovers for tonight to stuff in pitas with lettuce/tomatoes/etc. — Josh Barratt Oct 1, 2004

Recipe #62498

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Seared Scallops with Asian Lime-chile Sauce

(1 person found this helpful) Posted by Dawnab  

Very nice flavors, I opted for no skewers and served it over some thai rice noodles that I briefly cooked in the pan (after removing the scallops) with a bit of the sauce. love4culinary's idea with the lime zest really brightened up the dish... — Josh Barratt Oct 1, 2004

Recipe #51143

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hot and sour cabbage salad

(1 person found this helpful) Posted by chia  

Fantastically light and crispy, a big favorite at the table even amongst those who "didn't like cabbage." The heat of the dressing just took the edge off the rawness of the cabbage, very delicious and fresh tasting/feeling. — Josh Barratt Sep 30, 2004

Recipe #49206

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