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Reviewed baked stuffed lobster

Dec 30, 2014 on

I worked many years ago at a beautiful seafood restaurant on the coast of Newport, RI, (Christie's) and this is EXACTLY how the chefs made the baked stuffed lobster. We would use a combo of small shrimp and bay scallops in the stuffing, but you can do anything, I appreciate the chef's notes on cracking the claws and the timing, as sometimes that's...

Reviewed crispy chicken breasts stuffed with mushrooms and goat cheese

Oct 5, 2014 on

Absolutely the best stuffed chicken breast recipe I have made. I goofed a little but it turned out to be time-saving, I butterflied the large chicken breasts, spooned in the filling and then closed it up and refrigerated 15 minutes. Instead of bringing to room temp for the next step I just coated as instructed and made sure I cooked it in the oven...

Reviewed Herb Crusted Prime Rib Roast

Feb 24, 2013 in Food Network Community Toolbox on

By far the easiest, tastiest prime rib recipe ever. Don't skimp on the herbs, they make the entree. I had a smaller two rib roast (around 5 pounds which fed 4 easily.) It is critical to bring the roast to room temp, allow around 2 hours if refrigerated. At 325 degrees it took two hours to bring to a temp of 115 degrees at which point I removed"

Reviewed Grilled Tuna Steaks with Black Sesame Seeds

Jan 18, 2013 in Food Network Community Toolbox on

I am a huge fan but I was extremely disappointed with this. The problem I ran into was that the honey mustard was very sticky and the sesame seeds were too few. So it stuck to my pan and made a huge mess.
I hate it when reviewers write in and tell you what they changed, but I have a marinade that you could use in lieu of the honey mustard.

Reviewed Dragon's Breath Chili

Jan 3, 2013 in Food Network Community Toolbox on

This is the best chili recipe ever. To save time I roast the peppers on the top of my gas range indoors then put in a ziploc freezer bag after slightly cooled. Makes for easy peeling. I make this after New Year's and include scraps of beef tenderloin from a large roast that was trimmed for the holidays. Also add any steak tips that have been i"

Reviewed Curried Chicken Salad Sandwich with Almonds and Raisins

Sep 30, 2011 in Food Network Community Toolbox on

This is FANTASTIC! I made a big batch before heading to Martha's Vineyard for a family vacation and we served this with a hearty bread and ate them on the beach. Even the kids thought it was great. My college-age daughter is coming home for the weekend and asked if we could make this together so that she could bring back the leftovers.


Reviewed Cream of Wild Mushroom Soup with Cheesy-Garlic Croutons

Feb 20, 2011 in Food Network Community Toolbox on

Excellent recipe! I didn't think it needed thickening like other reviewers wrote. It is great just the way it is. If you like it a little earthy tasting, I used some sliced portabellas that had been sitting in the fridge about a week and were past-prime. (Don't use them if they are slimy or moldy!) The cayenne definitely gave it a kick, but it...

Reviewed Pat's Famous Beef and Pork Chili

Feb 6, 2011 in Food Network Community Toolbox on

This was the best chili recipe ever! I made it exactly as stated however I also added 2 minced jalepenos. Nice smoky flavor with the smoked paparika. Yumm.

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