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Joined Date: Oct 23, 2008
Birthday: Mar 27
"LOVE at first taste. Was looking specifically for a vinaigrette that used wasabi paste. I tried this with mahi-mahi. Increased the wasabi amount quite a bit and cut back oil by 3/4 replacing with 1/2 cup water. Switched from EVOO to canola oil so I don't have remember to take out of the fridge 1/2 hr before using (the olive oil thickens to much ""
"LOVE at first taste! Was looking specifically for a vinaigrette that used wasabi paste. I tried this with mahi-mahi. Not lovin' Rachel so much since she seems to have changed with notoriety (her morning show she was quite rude to audience member about "re-gifting") but have to give kudos where due with this recipe. Kicked up the wasabi amount a tsp (maybe a bit too much!) but love it all the same. Also used it on rare roast beef wrap and salad with the roast beef. Have made it 2x since ... first time doubling and now quadrupling amount since I want it on-hand always. Tried wasabi powder vs paste. Recommend using paste as I've added almost the whole small can and am not getting the heat you do with the paste.
I have been watching FoodNetwork and Asian version of Iron Chef long before it became popular or "cool" to do. I have been a "foodie" since age of 5 y/o when my dad made pea soup that I LOVED ... and I HATED peas.
... everything. Fresh, ripe, juicy fruit which I'm lucky to get such a variety of living in So. California. Vegetables raw, roasted, braised, steamed, u-name-it. Red meat, poulty, fish prepared anyway that best showcases it's flavors. Desserts - low-cal to high-fat ... I luvem all!