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Gretna, Louisiana

Member since Jun 2008

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Reviewed chicken groundnut stew

Jan 16, 2015 on

I've been making this recipe for close to 10 years now. It is an annual winter dish for me and my wife. It is so hearty and makes the house smell amazing. I typically use 3 carrots (instead of 5) and add a couple medium sweet potatoes and about 2 cups of chopped okra. I also make it in a pressure cooker. I sear the chicken and then saute onions,...

Reviewed Cocoa Nib Hot Chocolate

Nov 15, 2012 in Food Network Community Toolbox on

Truly sublime. It is full-on chocolate yet creamy and sweet. Well worth the effort."

Reviewed Popcorn Balls

Nov 4, 2012 in Food Network Community Toolbox on

Wow, easily the best popcorn balls I've had. The molasses and cocoa nibs are what make these both tasty and unique. But, while I expect them to be chewy, these were impossible to eat without worrying about your teeth or fillings. I stopped the syrup right at 250 (firm ball), but next time I may try pulling it at 245. Hopefully that will strike"

Reviewed Good Eats Beef Stew

Nov 4, 2012 in Food Network Community Toolbox on

This recipe blew me away. It delivered on all the promises of tender, succulent beef and flavorful vegetables (I added carrots as well). I was skeptical at first of doing the meat and vegetables separately, but by cooking the vegetables in the beef fat and then adding in the braising liquid, it all comes together perfectly in the end. Seriously"

Reviewed Chicken and Rolled Dumplings

Feb 27, 2012 in Food Network Community Toolbox on

I lived in the east when I was young, and I remembered liking chicken and dumplings. All in all, I'd say it this was a success. However, my years spent living in New Orleans has reprogrammed my palette somewhat, so I did think this was a bit on the bland side (even though I used even more black pepper than Alton did). My Cajun wife felt it could ...

Reviewed Dry Aged Chimney Porterhouse

Feb 14, 2012 in Food Network Community Toolbox on

This is the only way I do steaks now, at least when I'm cooking for only a couple of people. I do it with any kind of steak small enough to fit underneath the chimney. I've done filets and ribeyes as well.. I get a perfect crust every time, and the flavor is unbeatable. For best results, do not skip the dry-aging process. It makes for unpara...

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