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Reviewed Macadamia Nut Crusted Mahi Mahi

Oct 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was a little concerned about the "bland" comments, so I simmered some fresh ginger, garlic, jalapeno pepper and lemongrass in a can of coconut milk for about 30 minutes, let the mixture cool then soaked the mahi mahi in it for approx 90 minutes. Then applied the crust mixture without the pre-baking step and baked for 15-16 minutes. A drizzle...

Reviewed Flounder Francese with Toasted Almonds, Lemon and Capers

Sep 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this dish tonight and was disappointed. The recipe should call for a flour dredge before the egg dip because without it, you get almost no egg adhering to the fish. Also, the sauce was too runny for my taste, although the flavor was there.""

Reviewed Grilled Pork Tenderloin

Jul 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was disappointed in this recipe. Made the marinade as per the recipe, except used 2 chipolte peppers as suggested by other reviewers. Marinated the tenderloin for 20 hours, then grilled on a gas grill, then put in the foil with the other half of the marinade for 10 minutes. Meat was very moist, but all I could taste was the lime. Could not d"

Reviewed Marinated Tuna Steaks with Ancho Chile Red Wine Sauce and Spinach-Tomatillo Rice Cake

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am only reviewing the red wine ancho chili sauce. I did not see this being made on the TV program, but the recipe given here can not be correct. I used a good pinot noir and followed the recipe and this sauce was awful--incredibly sour. Additional honey could not save it. Very disappointed."

Reviewed Spicy Hoisin Glazed Eggplant

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I grilled the eggplant for slightly less time than called for in the recipe, but it still came out with a mushy, unappealing texture. The glaze is very good though and I will definitely use it the next time I grill pork tenderloin."

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