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Chef #830167

United States

Member since May 2008

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Reviewed Sweet Potato Souffles

Nov 22, 2013 on FoodNetwork.com

Is this a souffl� in the traditional Cordon Bleu sense? No, it's not BUT it is light, it does rise and is impressive. I omitted the marshmallow topping and used drained, canned yams... The two groups of people I served these to absolutely raved. I've shared the recipe with 6 people after 2 dinners serving these. The balance of the spice to...

Reviewed Beef Tenderloin in Salt Crust

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

Alton has always been admired in this household. So, when it came time to prepare another Holiday Dinner at his mothers house with a very finnicky stove/oven I searched for what I could make without bringing my tabletop rotissiere again... I saw Alton make this on his show and knew that this was the thing to try. Can you say PERFECTION!!!! Follow...

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