The Official Chef Robert Irvine Blog - Latest comments on INSPIRATION FROM TRUE SURVIVORS

In response to: INSPIRATION FROM TRUE SURVIVORS

Ed Inde [Visitor] — Mon, 16 Mar 2009 22:10:45 +0000

Welcome Back, Robert. I'm back to watching Dinner: Impossible again.

In response to: INSPIRATION FROM TRUE SURVIVORS

Jenny [Visitor] — Mon, 16 Mar 2009 05:24:38 +0000

Hi again,

I decided to look up DI on yumsugar.com and found out that the new season starts April 8th. Yay!

Jenny

In response to: INSPIRATION FROM TRUE SURVIVORS

Shirley [Visitor] — Fri, 13 Mar 2009 01:51:44 +0000

Hi Robert,

I am so happy you are back!!!! I refused to watch Dinner Impossible unless you where in it. I am definitely going to start watching it now. Good Luck and I wish you the best.

In response to: INSPIRATION FROM TRUE SURVIVORS

Crystal [Visitor] — Thu, 12 Mar 2009 15:30:31 +0000

This is really non-related to your blog for today but I didn't know where else to put this. I was suprised last night to see a Dinner Impossible episode starring you. My husband and I were wondering if it was a rerun (then also curious why FN would run a rerun starring you after what happened). We didn't know that FN had come to its senses and had you return to the show. We stopped watching because we couldn't stand Michael Symon as your replacement. The show wasn't the same and we were sorely dissapointed in FN's decision (we're also sorely dissapointed that we didn't find out that you were back sooner). Anyway welcome back, the show was great last night.

In response to: INSPIRATION FROM TRUE SURVIVORS

Paulette Bowler-Bostic [Visitor] — Thu, 12 Mar 2009 04:18:08 +0000

I LOVE ROBERT IRVINE. I am so pleased you are back. You are" the man". The dinner you prepared for the The Quinceanera (Sweet FifteenParty)was beautiful.Everything was on point. Keep up the good work.God bless you and the works of your hand.

In response to: INSPIRATION FROM TRUE SURVIVORS

Rachaelle/and MIke [Visitor] — Wed, 11 Mar 2009 23:12:55 +0000

Dear Robert HI! we were just comparing noats,about all the things you both do, and Mike was saying everything he HAD to do for the Banquets,with Charlie K. you both have a LOT of AMAZING IDEAS! and you both do some of the similar things.I was telling him how I missed the Restraunt Businuess, and he said(If you actually ran it, eventually youd not like to so mutch) I think its great! have a VERY HAPPY, PROSPEROUS, DAY.. You know your loved, mike says HI YA!! your Loving Rachaelle

In response to: INSPIRATION FROM TRUE SURVIVORS

jeanine flory [Member] — Mon, 09 Mar 2009 16:29:34 +0000

SORRY BOUT THAT FORGOT THE RECIPE,MINDS GONE LOL!!! HERE IT IS.

VENISON,BEEF,BISON STEW

3 STRIPS BACON CUT UP SMALL
3 CLOVES GARLIC CHOPPED
3 MED. ONIONS CHOPPED
3 STALKS CELERY CUT UP
5 CARROTS CUT UP
4 MED. POTATOES CUT UP
1CUP BRUSSEL SPROUTS (OPTIONAL)
1 CAN BEER ( PLUS 1 FOR THE COOK)
1/2 CUP BARLEY
1/2 TSP GARLIC POWDER
1/2 TSP SALT
1/2 TSP ONION POWDER
1/4 TSP COURSE GROUND BLACK PEPPER
1/2 TSP SOY SAUCE
1/4 TSP CORIANDER
1 TSP THYME
4 BAY LEAVES
1 TBLS BASIL
3-5 LBS MEAT
1 8 OZ CAN TOMATOES
2 TBLS CORN STARCH
2 TBLS CANOLA OIL
4 BEEF BOULLION CUBES TO MAKE 3 CUPS, OR 3 CUPS BEEF BROTH

CUT UP MEAT AND PUT IN A METAL BOWL ADD SALT,PEPPER,ONION POWDER, TOSS TILL COATED. FRY THE BACON TILL CRISP ADD CANOLA OIL, CHOPPED GARLIC 1/3 OF THE ONION AND THE MEAT WHEN MEAT IS BROWN, ADD BEER, 2 CUPS BROTH, BAY LEAVES AND SOY SAUCE. COOK ON LOW HEAT FOR 1 1/2 HOURS. ADD REMAINING BROTH AND REST OF INGREDIENTS,BRING TO A BOIL FOR 5 MIN. LOWER HEAT COOK UNTIL POTATOES,BRUSSEL SPROUTS AND CARROTS ARE TENDER. TO THICKEN, ADD COLD WATER TO CORN STARCH, POUR IN REDUCE HEAT AND SIMMER TILL THICK.

ENJOY!!!

In response to: INSPIRATION FROM TRUE SURVIVORS

jeanine flory [Member] — Mon, 09 Mar 2009 15:38:38 +0000

HI BIG GUY, HERE'S THE ONLY DEER MEAT RECIPE I HAVE, AND THOUGHT YOU MIGHT LIKE TO TRY IT TO USE ON HERE WITH SOME OTHER RED MEAT. IT EVEN HAS BEER IN IT WHICH I KNOW YOU WILL APPRECIATE!!! HOPE YOU ENJOY IT BIG GUY, YOUR VA GAL, JEANINE