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Mouthgasm

Member since Dec 2011

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Reviewed Grilled Ratatouille

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is Mouthgasm approved. To honor the grill we call this Gratatouille. I like to add halved, uncooked cherry tomatoes for a pop of freshness, lots of torn basil and a little anchovy paste."

Reviewed Coq au Vin

May 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is Mouthgasm approved!

I left out the potatoes and served it over egg noodles. I could not source cippolini onions and substituted small shallots (no pearls for me, thanks. I used a little less Pinot (California). I did not have any 2x concentrated tomato paste tubes so I used a 6 oz can of paste. Otherwise, I followed...

Reviewed Braised Collard Greens

Mar 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is Mouthgasm approved.

I made this and it was so good I did not add the lemon. I didn't want to alter the flavor I had going on in the pot. I salted early and cooked for much longer than 40 minutes -- more like 140 minutes at the barest simmer. Then I took off the lid and reduced the liquid.

Nobody...

Reviewed Linguine with White Clam Sauce

Jan 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is Mouthgasm approved!

I made this ahead as follows -- Steam the 3.5 dozen clams, remove them and keep in a covered bowl. Reduce the cooking liquid a bit and reserve covered. Reserve 6 clams per person in the shell.

When you are ready to serve, boil your water and add your pasta. You can skip salting...

Reviewed Roman Pizza Bianca

Sep 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

This dough recipe is Mouthgasm approved.

I only used the dough from this recipe. It was very good. I got a very crisp crust with good flavor. My guests grabbed one of the grilled doughs, broke it up and used it for bruschetta, cheeses and caponata I had out for appetizers. They liked it far better than the breads and crackers on...

Reviewed Blueberry Sauce

Aug 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is Mouthgasm approved.

Served this over a Key Lime freezer pie and used leftovers on pancakes. Nice sauce!"

Reviewed Chicken Cacciatore

Mar 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is Mouthgasm approved!

I made the recipe as is using chicken thighs. I used 2 x 28 oz cans of diced San Marzanos. I drained those in a collander and used the reserved juice for adjusting the liquid level in the braising pan. I kept the liquid just below the skin covered tops of the thighs and the skin stayed crisp. Served...

Reviewed Coq au Vin

Feb 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is Mouthgasm approved!

I left out the potatoes and served it over egg noodles. I could not source cippolini onions and substituted small shallots (no pearls for me, thanks. I used a little less Pinot (California. I did not have any 2x concentrated tomato paste tubes so I used a 6 oz can of paste. Otherwise, I followed...

Reviewed Creamed Spinach

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

My go to recipe for "Mouthgasm" Creamed Spinach.""

Reviewed Braised Lamb Shanks

Dec 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Was it good for you? I thought it was Awesome!

I made the recipe without modification and used a nice Burgundy. I was concerned about using so much tomato paste but trusted the recipe. It paid off.
Served it with Emeril's Creamy Polenta recipe on this site.
Note: If braising at 400F keep checking your liquid level...

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