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Chef BKeene

Alpharetta, Georgia

Member since Sep 2007

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Reviewed Cheesy Spaghetti Pie

Apr 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

Just gnawed through one slice. This was not good. The brown crust actual comes out with the texture of under cooked pasta instead of something with a cheesy crust."

Reviewed Susan Feniger's Kaya Toast

Mar 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Having no Pandan leaf, I had to substitute with the suggested grated ginger. Forty-eight minutes, four pots, one pan and three bowls later I had Kaya toast with a sunny side up egg and some reduced soy sauce. I'm not sure how I would rate it since it was not what was made on the show. That said, this dish, even with the subs, was very good but wo"

Reviewed Pressure Cooker Beef Stroganoff

Feb 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Depending on the beef stock you use, this can be a very tasty dish in half the time of a regular stroganoff. I was pleasantly surprised with the results."

Reviewed Dover Sole a la Meuniere

Feb 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was good. Handling the fish was the issue... Get the filets flat, hit them with salt & pepper, dust with flour and then let them be for 10 min. In your Non-stick pan, add some canola oil (or peanut or soy) and then some butter. The butter will begin to foam, then add your fish. Once the fish is in the pan give it a good shake to keep it movin"

Reviewed Spinach and Ricotta Gnudi

Jan 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've messed around with this one cause I REALLY want it to work. Something about it just is very visually appealing but, following the recipe, doesn't really produce what I thought it should taste like and it could be less complicated. Lets take the sauce. My tip; roast the mushrooms... cut them up, add lemon juice, garlic and thyme, plus some sal"

Reviewed Fried Chicken

Dec 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Stop. You found your fried chicken recipe. The brine adds a lot to this. Don't forget to cut the breast in half when butchering; they'll cook more evenly. After my chicken was broken down, I poked some holes in each of the pieces to let the marinade really penetrate. I also had the chicken in there for 24 hrs. The end product was worth the effort."

Reviewed Herb-and-Mustard Sirloin With Baked Potatoes

Dec 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used Dijon. It had good flavor. I made my own herb de provenance out of rosemary, thyme, basil, fennel seed, marjoram, oregano (you can also throw in savory and lavender if you got it) about a teaspoon of each. Your going to want to have a nice coating of the mustard as it goes in the hot pan; the mustard is going to form a beautiful dark brown "

Reviewed Beet Salad with Goat Cheese

Oct 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Try this awesome salad. Taste the dressing you might want to add more olive oil. After you dice up the beets, it doesn't hurt to add some more salt and pepper and a healthy pinch of sugar. This will balance out all the rice wine vinegar in the dressing."

Reviewed Dutch Baby

Sep 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Try this recipe; it is very versatile and easy. If you are looking for experimentation- I took some steel cut oats, pulverized them in my Vitaimx and added them to the base recipe (subbing out some of the flour). This improved the taste and made the Dutch Baby even more fantastic and a bit healthy."

Reviewed Crispy Tuscan Kale

Aug 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Pretty tasty! I would remove a bit more of the stem- I also jacked the oven up to 300 after 35 mins at 250 (nothing seemed to be happening. That got the job down and, as advertised, it was crispy... and good!"

Reviewed Garlic-Onion Tortilla Stack

Jun 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

The filling was great but there was too much tortilla. I'd suggest reducing the size of the stack to three or four."

Reviewed Cocoa Nib Hot Chocolate

Apr 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Sipping on it now; I have say, it is what I imagine ambrosia to be. You need to strain the nibs, regardless of using a press, or else your drink will be somewhat bitter."

Reviewed Pollo Ciudad with Pickled Tomato Salsa

Apr 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Glad to see these two ladies again. They taught me many recipes during their PBS days when I was in college. This dish is as colorful as they are and the flavors are genuine. Truly, a top three chicken dish for me. The turmeric makes it better but the salsa was still a stand out if it's absent; I made it with and without. (FYI: Tsp spices dot com "

Reviewed Chips and Fish

Feb 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

You will look over a few recipes while you weigh which Fish n' Chips rendition you deem worth your Cod.  This is that recipe.  As for advice; when you add the beer to the dry ingredients don't get discouraged if it doesn't come to a pourable form at first.  It is going to foam a good bit but stay with it and soon enough you will have something ""

Reviewed Spaghetti with Seafood

Dec 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Solid, tasty and a breeze to throw together. The liquor from the shell fish really made the sauce described on the show- I like this recipe for its simplicity ( sans sea urchin but still really good)""

Reviewed Mussels and Basil Bread Crumbs

Oct 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Watch the garlic, bump up the sun dried tomato and really toast off your bread. This is good on a lot more than mussels.""

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