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JenandJon

Apex, North Carolina

Member since Jun 2010

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Reviewed Spaghetti alla Carbonara

Oct 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wonderful sauce without the heaviness of others, very rich. We served with Swiss Chard (garlic EVOO s&p red wine vinegar to give an acid balance to all that richness). Important to remove pancetta from heat to cool. I did the 3/4 cup of each cheese like several other posters. I took about 1/3 to 1/2 cup of pasta water and tempered the eggs a b...

Reviewed Prosciutto-Wrapped Crostini with Melon Salsa Crudo

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved it. Here's my spin... mango and papaya instead of cantaloupe. Full size red onion. Added cilantro, extra champagne vineagar, juice of: 1 lime .5 lemon & .5 orange. I recommend starting the salsa first and letting the flavors come together while you finish preparing the crostini. "

Reviewed Pan Seared Veal Rib Eyes with Prosciutto and Fontina

Jul 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Any suggestions on what I could use instead of Fontina? I've had chicken dishes with Fontina and it was just too strong."

Reviewed Apricot-Glazed Pork Medallions

Mar 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome! I served this over Jasmine rice topped with extra sauce and green beans. No leftovers. I used a 13 oz. jar of preserves & upped the Tamari to 1/3 cup [result was a nice balance & not overly sweet.] I added a touch of garlic and a few red pepper flakes. I found all the ingredients in my local grocery in the Asian/International section....

Reviewed Apricot-Glazed Pork Medallions

Mar 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome! I served this over Jasmine rice topped with extra sauce and green beans. No leftovers. I used a 13 oz. jar of preserves & upped the Tamari to 1/3 cup (result was a nice balance & not overly sweet). I added a touch of garlic and a few red pepper flakes. I found all the ingredients in my local grocery in the Asian/International section....

Reviewed Apricot-Glazed Pork Medallions

Mar 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome! I served this over Jasmine rice topped with extra sauce and green beans. No leftovers. I used a 13 oz. jar of preserves & upped the Tamari to 1/3 cup (result was a nice balance & not overly sweet). I added a touch of garlic and a few red pepper flakes. I found all the ingredients in my local grocery in the Asian/International section....

Reviewed Apricot-Glazed Pork Medallions

Mar 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Here is the rest of my notes...

Tamari is a bit different than regular Soy Sauce. Most soy sauces are 40% / 60% soy to wheat. Tamari is 100% soy which has a much smoother taste. If you can find it I would defintely put for the effort. Also, the pickled ginger didn't taste like regular ginger, so you might try finding that...

Reviewed Apricot-Glazed Pork Medallions

Mar 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome! Served this over Jasmine rice (with extra sauce) and whole green beans. Here are my cooking notes....

I found all of the ingredients at my local grocery. Most of them were near the Asian and International products. I bought a 13 oz jar of Apricot preserves which seemed like a little less than what was required. My...

Reviewed Gold Medal Sizzling Fajitas

Mar 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I marinated my chicken for at least an hour, maybe an hour and a half. Everybody loved this marinade. I just used the marinade from this recipe, sliced the chicken in fajita stips and served with yellow, red, and orange peppers (brushed with EVOO) grilled on the grill, and green peppers and onions sauteed with EVOO, fresh garlic, a little soy sauce,...

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