"This is so easy to do, but there are a few tips. Getting the pan to a high heat is essential. On the first batch, I didn't "generously" coat it with olive oil...so I didn't get that brown color I wanted. The next batch, I used more oil and it worked perfectly. The sauce... my husband almost fainted when he saw the butter melting. But once he tasted the lemon-butter sauce, he loved it. So very, very simple. It was just like an high class restaurant, as I served fresh roasted asparagus and roasted potatoes. This will be my "go to" way of making a quick seafood dinner."

"I had to make quite a few tweaks so this. I did use the bell pepper and fresh tomatoes. I used my own seasoning blend of equal parts chili powder, garlic, oregano and cumin (2 Tbsp). I didn't use cayenne, but 1/2 tsp of red pepper flakes (I don't like chili too hot). Instead of basil, I used cilantro. I'm from California, so I used pinto beans. Yes, I love beans in my chili! I did add some beef broth for more braising liquid and I added 2 Tbsp. of tomato paste for more depth of flavor. With those tweaks, it was more of a chili and bean stew, but we liked it.

"I carefully read the reviews and then made this dish. You have to use either real vanilla bean or vanilla bean paste. The pomegranate molasses was so easy to make (Alton Brown's). I love this stuff! I made this in my cast iron skillet and went easy on the arils (seeds), molasses and butter. Contrary to the person who said the threw hers down the sink, I'm guessing she didn't follow recipe. Go easy on the butter and molasses! I blogged this, with photos on my blog at: http://foodiewife-kitchen.blogspot.com/2010/11/roasted-brussels-sprouts-with.html. Bobby Flay, you are an Iron Chef because you deserve it. Loved this recipe!

"The molasses recipe was a straight-forward as it gets. I used it to drizzle over roasted Brussel Sprouts. I'm looking forward to trying this as a glaze with pork. Great recipe! (I posted pics on my blog. http://foodiewife-kitchen.blogspot.com/2010/11/pomegranate-molasses-how-to-make-your.html

"The molasses recipe was a straight-forward as it gets. I used it to drizzle over roasted Brussel Sprouts. I'm looking forward to trying this as a glaze with pork. Great recipe! (I posted pics on my blog.) http://foodiewife-kitchen.blogspot.com/2010/11/pomegranate-molasses-how-to-make-your.html