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Chef1984

United States

Member since Nov 2011

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Reviewed Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula

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

I'm reviewing the PASTA ONLY. Absolutely delicious! I've made a rendition of this dozens of times, but never made a "roasted garlic tea," and it was a huge difference in the flavor profile. I didn't have basil on hand, and I chopped extra arugula into it. I also used tiny shells since I didn't have penne either. It was very refreshing and satisfy...

Reviewed Beer Bread

Dec 30, 2011 in null on Food.com

Easy peasy lemon squeezy! I've made this a few times now, and it seems to taste best with Belgian style beers. Try making a grilled cheese with this! Lightly butter before frying, and use real cheese, not processes American cheese. Thank you, Gerald Norman!"

Reviewed Crock Pot Rustic Lamb Stew

Dec 30, 2011 in null on Food.com

I combines this recipe with one from Real Simple, so I made the following changes that will make this a 5-Star recipe (rather than the 4 I rated for it without the changes): Instead of water, use 1/2 cup of red wine to deglaze after removing the onions, add one small can of tomato paste, and replace the remaining 1.5 cups of water with beef broth....

Saved Recipe Beer Bread by Gerald Norman

Dec 20, 2011 on Food.com

Reviewed Good Eats Roast Turkey

Nov 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

While I didn't use the brine recipe, I did use Alton's roasting method here. It came out absolutely perfect. I combined it with one of Ina Garten's fresh herb rub for a turkey breast recipe, but instead for a whole 14lb free-range turkey. Wonderfully delicious. Thanks, Alton!""

Reviewed Herb-Roasted Turkey Breast

Nov 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used this rub for a whole turkey and combined it with one of Alton Brown's techniques to quickly roast the fowl. I doubled the amount Ina suggests, and I rub quite a bit under the skin of the breasts (this is key!, and it came out wonderfully. At this moment, I have a turkey breast in the oven following her recipe again. Even though it's about ...

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