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Joined Date: Aug 01, 2010
"The flavours were fabulous. I used a two oz bottle of cognac (airplane size) which added depth without busting the bank. I also had problems with consistency, tho. I reduced it to the point where I was concerned about having anything left and it never did reach the right consistency. I finally gave up and just took it from the heat and added the b"
Reviewed Lemon Pasta with Roasted Shrimp
"The best part about this recipe is that it's great 'as is', but you can jazz it up as much as you want and make it really memorable. For instance, this time I melted the butter with a little oil and garlic and zest and let that sit and infuse while the pasta cooked. I also added some capers and then topped the finished dish with fresh asiago chees"
Reviewed Mojito Limeade
"I really enjoyed this for cinqo de Mayo and think it will be a great summertime cocktail. It's totally refreshing and fun to experiment with different types of mint available these days...I made a pitcher of it but left out the soda to be added individually to the guest's preference. This way the guest could control the strength of their drink and"
Reviewed Tex Wasabi's Koi Fish Tacos
"Okay. The fish was pretty good. A little labor intensive with three steps before fying...but maybe I should stop reading reviews before I cook because I was expecting something outstanding and this...wasn't. The crema sauce was bland and salsa was okay, but not 'wow'. I thought the dish was far too much work for the end result. I was disappointed."
Reviewed Queso Fundido
"This was a smash. Totally easy to whip up and have hot n' ready when the guests arrived. I prepared it in advance and popped it into the oven for 15 mins...I turned around a few minutes later and the whole thing was GONE. I got to taste the bits left on the side of the dish and it was delicious! This is a keeper...:)"
"Man, I REALLY wanted to love this dish. It has all of my favorite ingredients, so how could it go so wrong? Well, first of all, it looked horrendous. I knew the avocado could be a problem visually (it can tend to 'slime' everything when tossed) so I was careful to cut big enough chunks with slightly underipe avocados but it still turned into a slime-fest. I had wanted to put the lettuce on the bottom for presentation but you do need to toss it so it will be dressed. Darn. Presentation aside, we all agreed that it was needing more acidity. Tried adding lime, and eventually splashed it with red wine vinegar. It took a lot of tweaking and the result was still very disappointing.
Reviewed Spicy Fennel Shrimp
"This was okay. I have to admit I was a little disappointed because...well, that shrimp was spendy and I was expecting more of a 'wow' factor. On the plus side, it was easy to make with ingredients on hand and it is healthy, to boot. However, I think colossal prawns can be truly spectacular with, for instance, some compound butter and garlic mushrooms. I would do this again when dieting but I would not serve this to guests.
Reviewed Garlic Sauteed Spinach
"This was all right. Certainly not a 'stand out' dish, IMO. if you are trying to get family to eat veggies this would be a good choice, but if you are looking for a 'wow' factor for company or a special occasion meal I would keep looking.
I'm an adventurous cook who rarely makes the same thing twice. I love to pour a glass of wine and get busy in the kitchen. Pet peeve? Probably the guy who trashes a recipe and then states that he didn't have most of the ingredients so he improvised...
Fresh. Seasonal. Flavours that pop and make your toes curl. My fave restaurant is in a house where the husband cooks and the wife serves...amazing atmosphere, great vibe and food is prepared with love. It's called 'Arr Place'. Look it up if you are ever in Newport, OR!