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GeoHvl

Hendersonville, North Carolina

Member since Aug 2004

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Reviewed Szechwan-Marinated Flat Iron Steak

Apr 24, 2014 in Recipes on Cooking Channel

This is one of those dishes that I feel got lost in translation.
First, the marinade has to be for 5 to 6 pounds of steak. I cut it by 75% and I also added pan 2 tsp pan roasted Szechwan pepper corns (crushed with the black pepper) how can you have this dish without these peppercorns.
The chili oil I used as is. The vegetables...

Reviewed Szechwan-Marinated Flat Iron Steak

Apr 24, 2014 in Recipes on Cooking Channel

This is one of those dishes that I feel got lost in translation.
First, the marinade has to be for 5 to 6 pounds of steak. I cut it by 75% and I also added pan 2 tsp pan roasted Szechwan pepper corns (crushed with the black pepper) how can you have this dish without these peppercorns.
The chili oil I used as is. The vegetables...

Reviewed szechwan-marinated flat iron steak

Apr 23, 2014 on FoodNetwork.com

This are one of those dishes that got lost in translation.
First the marinade has to be for 5 pounds of steak. I cut it by 75% plus I also added pan 2 tsp pan roasted Szechwan pepper corns how can you have this dish without these pepper corns.
The chili oil I used as is. The vegetables I also left the way they are listed.
Now...

Reviewed grilled lamb porterhouse with fig-cascabel sauce

Mar 15, 2014 on FoodNetwork.com

This a very good dish and a lot of fun to make. If you can���t find cascabel peppers order them online they are an essential part of the fig sauce. Other peppers may add heat and taste that's not wanted.
Chili puree
Use 6 or 8 cascabel peppers.
��� tsp salt
��� C boiling water
Remove stem and seeds with...

Reviewed Crabmeat Crusted Diver Scallops with a Warm Chorizo Potato Salad

Mar 8, 2014 in Recipes on Cooking Channel

I am having trouble believing that this recipe is an original Lagasse? It is missing so many steps like fresh diced potatoes will cook in 3 to mins. I par-boiled these for 12 mins and they still did not get done as the instructions indicated. I should have realized that chorizo potato salad would not pair well with crab and as rich as this is it "

Reviewed Crabmeat Crusted Diver Scallops with a Warm Chorizo Potato Salad

Mar 8, 2014 in Recipes on Cooking Channel

I am having trouble believing that this recipe is an original Lagasse? It is missing so many steps like fresh diced potatoes will cook in 3 to mins. I par-boiled these for 12 mins and they still did not get done as the instructions indicated. I should have realized that chorizo potato salad would not pair well with crab and as rich as this is it "

Reviewed fajitas with marinated flank steak and rajas

Feb 4, 2014 on FoodNetwork.com

I thought why use canned jalapenos? Then it hit this might be a great marinade and it turned out to be true. I did not fry everything in a skillet, I grilled the meat over a mesquite fire for about 3 mins on each side closing the lid between turns to get good smoke on the meat. Let the meat rest while saut���ing the peppers and onions and I did add...

Reviewed Carne Adovada

Sep 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a super dish. I did put a spin on it. I smoked the meat on a wood grill with mesquite for about 20 mins then marinated with the ingredients overnight. Slow cooker low fo 8 hours. "

Reviewed Yia Yia's Neapolitan Sauce

Mar 13, 2013 in Recipes on Cooking Channel

I made this yesterday and it is very good. I had my ribs sliced into 1/2" strips, I cut them into 2 bone chunks, browned them to have the crust to saute the onions and garlic. Slow cooker on low for 8 hours. I did not notice the wine error until I read the review from jc60516, I only used about 1.5 cups. All in all it a good pasta sauce. I only us"

Reviewed Yia Yia's Neapolitan Sauce

Mar 13, 2013 in Recipes on Cooking Channel

I made this yesterday and it is very good. I had my ribs sliced into 1/2" strips, I cut them into 2 bone chunks, browned them to have the crust to saute the onions and garlic. Slow cooker on low for 8 hours. I did not notice the wine error until I read the review from jc60516, I only used about 1.5 cups. All in all it a good pasta sauce. "

Reviewed Cast-Iron Ground Beef Pie

Mar 13, 2013 in Recipes on Cooking Channel

I made this wonderful dish the other night. I did omit the cauliflower and added more butter and heavy cream. I just can't stand the taste of Cauliflower. The cast iron pan I have is more than 30 years old and it works great on these type of dishes. Make it you see what we are saying. "

Reviewed Steak Diane

Nov 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have made this wonderful dish at least 12 times over the past few years. It's a Friday night special. The hard part is the veal stock. I use more than gormet veal demi glase. You can find on line and good food shops. Maybe one day I'll make the stock, but veal bones are hard to find. Yes I know beef would work but it's not the same taste. Try th"

Reviewed Double Trouble Meatloaf

Oct 31, 2012 in Recipes on Cooking Channel

I made this last night almost as listed. I did not grind bacon in the meat loaf, instead I used 2 pounds of ground chuck and lined the loaf pan with bacon. I was very good. My wife is not a big fan of meat loaf but she did say this was the best she has ever had. I agree it is very good. "

Reviewed Shrimp Etouffee

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

I have made this many times and it's great every time. Don't change a thing. ""

Reviewed Chicken Fried Steak with Cream Gravy

Feb 8, 2012 in Recipes on Cooking Channel

I love to cook this. Check out my video.
watch on yuotube UtDw2ihDMz0
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Reviewed Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce

Sep 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this dish last night, the yogurt blue cheese sauce, Chipolte sauce and grilled the wings. I finished the wings with a handful of dry hickory chips with the weber lid on and vented for about 6 to 8 mins to add that wonderful touch that the coal just can't do. I just poured what I thought would be right for the vinegar sauce. I cooked 8 drum...

Reviewed Holla Beef Enchiladas

May 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I make this sauce with every dish that calls for chili sauce. It is without a doubt the best I have ever made, seen, tasted any where.
The one secret is to weigh the peppers and get them close to the weight listed do not guess one pepper will out perform one of the others. Oh yes the enchilades are good also. "

Reviewed Holla Beef Enchiladas

May 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I make this sauce with every dish the calls for chili sauce. It is without a doubt the best I have ever made, seen, tasted any where.
The one secret is to weigh the peppers and get them close to the weight listed do not guess one pepper will out perform one of the others. Oh yes the enchilades are good also. "

Reviewed Paella with Seafood, Chicken, and Chorizo

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

I made this wonderful dish yesterday. I did change a few things. I used chicken broth instead of water; a heaping tsp of Saffron; fire roasted tomatoes. I cooked it on my gas grill which I have never done before but will cook all Paella's on a gas grill from here on out. In the past I have burned the center part of the paella and figured there had"

Reviewed Paella with Seafood, Chicken, and Chorizo

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

I made this wonderful dish yesterday. I did change a few things. I used chicken broth instead of water; a heaping tsp of Saffron; fire roasted tomatoes. I cooked it on my gas grill which I have never done before but will cook all Paella's on a gas grill from here on out. In the past I have burned the center part of the paella and figured there had"

Reviewed Paella with Seafood, Chicken, and Chorizo

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

I made this wonderful dish yesterday. I did change a few things. I used chicken broth instead of water; a heaping tsp of Saffron; fire roasted tomatoes. I cooked it on my gas grill which I have never done before but will cook all Paella's on a gas grill from here on out. In the past I have burned the center part of the paella and figured there had"

Reviewed Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers

Apr 25, 2011 in on Food.com

I too was station in Rota during the 70's and enjoyed the tapas of Andalucia. I tried for many years to find a..."

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