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Replied to Beef Stroganoff with Buttered Noodles

Dec 5, 2013 on

I have never heard of a boneless short rib. RIB is the operative word here. Try it again and use either normal short ribs or maybe a good chuck roast. The secret is in the sauce with this one!

Reviewed Rib Eyes with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress

Sep 17, 2013 in Food Network Community Toolbox on

I saw a version of this in Bobby Flay's new cookbook, Bar-B-Que Addiction. I like cooking steak on the grill, but I've always been a purist. Just salt, pepper and grill. But this time, I went to a fabulous meat market and got a 2# 2" thick bone-in ribeye. (Bone-in was half the price.) I have a Big Green Egg, so I seared this for about 6 minutes or"

Reviewed Chunky Egg Salad

Sep 5, 2013 in Food Network Community Toolbox on

This was simple and delicious. I didn't have any dill and that was the only ingredient I didn't have on hand. So I used chives instead. It was great, but I love dill so will definitely make sure I have it before making this again.

So...let's talk about salt. Any home chef who adds salt per the recipe, especially from a TV chef,...

Reviewed Braised Paprika Chicken

Aug 16, 2013 in Food Network Community Toolbox on

This was delicious and an impressive dish for this inexperienced guy to share with friends. I rubbed the smoked paprika on the chicken, put them on a rack and let them sit in the refrigerator for about 90 minutes or so. I think this really helped to make the skin crispier. We like potatoes, so used two big Idaho's. The starch in the taters really "

Reviewed Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Jul 21, 2013 in Food Network Community Toolbox on

This was fantastic! I was sort of intimidated about it at first, because I always worry about keeping my Big Green Egg at a constant temperature for such long periods. But, I followed the recipe exactly, and our brisket sandwiches were really amazing. Those pickled onions are just the perfect little cold, sweet and sour hit that your tongue is cra"

Reviewed Chicken Salad Contessa

Jul 16, 2013 in Food Network Community Toolbox on

Excellent! And really easy. I have been using the Ina method for roasting chicken breasts weekly for a couple of years now. They are so much better than packaged lunch meat for sandwiches and, pound for pound, MUCH cheaper. This chicken salad is great by itself as well as on a sandwich. I love Ina's show and have all of her cookbooks, but most TV "

Favorited Turkey Roast Dip with Melted Gruyere

Mar 12, 2013 in Recipes on Cooking Channel

Reviewed Penne with Braised Short Ribs

Feb 19, 2012 in Food Network Community Toolbox on

I love beef roasted low and slow. This is so much more rich and elegant than pot roast. My husband and a friend just stared at me the whole time they were eating it. When I asked why they were staring, they both said "we didn't know you could cook!" at the same time. Made me proud! Thanks, Giada.""

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