Recipes by Russ Crandall (Page 2)

United States Chef

	Aji de Gallina (Peruvian Creamed Chicken) by Russ Crandall	1 vote 205 views
	Buttered Cabbage, Radish, and Wild Mushrooms by Russ Crandall	1 vote 200 views
	Tasso (Cajun Smoked Pork) by Russ Crandall	1 vote 192 views
	Smoked Salmon by Russ Crandall	1 vote 217 views
	Coniglio alla Ligure (Ligurian Braised Rabbit) by Russ Crandall	1 vote 179 views
	Pupusas (Salvadoran Stuffed Corn Cakes) by Russ Crandall	1 vote 231 views
	Camarones al Ajillo (Shrimp in Garlic Sauce) by Russ Crandall	1 vote 234 views
	Nishime (Japanese Vegetable Stew) by Russ Crandall 1. In a large mixing bowl, add the kombu and mushrooms; cover with cool water and soak until softened, about 2 hours, retaining ½ cup of the water you soaked them in. Slice the mushrooms into ½” slices, then set aside. Tear the kombu into strips if larger than 3” wide, then tie into knots every 2” along each strip. Cut between the…	1 vote 192 views
	Smoked Standing Rib Roast by Russ Crandall	1 vote 230 views
	Review: Camp Chef Woodwind 24 WiFi Pellet Grill by Russ Crandall	1 vote 195 views