Jeremy C
Chicago
Illinois
United States
About Jeremy
Member since Feb 21, 2008
Hello Everyone! My name is Jeremy, i'm 20 years old, I'm currently attending culinary school and living in Chicago, IL. I love cooking and I love to share my recipes with everyone, be sure to give me any feedback and input on suggestions!
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| Active Time: 30 mins | Comments: 0 |
| Total Time: 1 hr | Views: 486 |
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Papaya Pineapple Braised Flank Steak
by Jeremy C
Tender flank steaks braised in a spicy blend of papaya and pineapple nectars
| Active Time: 45 mins | Comments: 2 |
| Total Time: 2 hrs | Views: 693 |
Jeremy's favorite things
| Cuisine: | Latin/French |
| Dessert: | Coffee Ice Cream |
| Dish or Meal: | Gorgonzola Risotto |
| Kitchen tool: | A Very Sharp Chef's Knife |
| Knives of Choice: | Global |
| Pots/pans: | Donations? Copper? |
| Top Ingredients: | Any Cheese |
Jeremy has not bookmarked any recipes.
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I actually was spontaneous about putting this recipe up! I have been pretty busy with school and haven't had much time to cook but i'll make it this weekend and take some photos, THANKS!
This was one of the first dishes i learned in culinary school. It's simple, but with lots of flavor! Great post :)
i bet your fingers were burning under the nails later that night, i dread breaking jalapeños and handling spicy peppers, is their anyway to prevent this besides latex gloves?
I tried this sauce with the Gnocchi recipe instead of the pasta. Just after the sauce is reduced, i simply drained the Gnocchi and added it back to a clean pan for a quick dry. Then, i continued to fold in Gnocchi being sure to not cook the Gnocchi any further. Worked out tremendously!
I was taught that the aromatics bound in the cheese cloth is called a Sachet bag. And the reason you put it in the bag is so you can remove it halfway through the cooking time
Hello,
There is a problem with the handling the chefs knife quiz. The images do not show up for some of the questions.