"I made this again last night. And by again, I mean that I’ve made this dish 2-3 times a year, mostly for special occasions, since I first saw Emeril make it on his show in 2002. It is one of the few dishes of Emeril’s that I haven’t tampered with very much. The results are sinfully rich and satisfying. The flavor of the shrimp is showcased and the sausage and veggies just all come together. Heck, my wife doesn’t care for shrimp all that much, and even she really likes this dish. I’m sorry that I can’t give this dish 6 stars."

"Absolutely outstanding!

Made this recipe exactly as called for, except that I scaled it up to accommodate a 3 lb. roast. I made sure to get a chuck roast with the chuck eye in it, trimmed it completely of all fat and cut it into 1½” cubes. I also made sure that I used a genuinely rich, deep beef broth.

Since I have never made stroganoff before and can’t remember having ever eaten it, I was looking to my guest of honor to render her opinion of it. She proclaimed it to be the best she’s ever had. Everyone else at the table called it excellent.

Well done, Tyler!

"I’ve never made a recipe by Ted Allen before, and while he’s a great personality on TV, I don’t know that he’s actually much of a cook. I approached Rack of Pork recipe with a degree of caution, and was pleasantly surprised that it actually worked out very well.

Finding a rack of pork with the skin on was difficult, even in Seattle, but it was well worth the effort. I was skeptical of the amount of salt in the brine, about twice what is normal, but the end effect was great. The compote worked well, but for our tastes had too much rosemary and pepper. Next time, I’ll back both down by 50% or more.

All of the pork roast recipes on FoodNetwork have you pulling the roast at 150°, but I don’t care for overdone pig. I pulled my 5½ pound roast at 135° and it rose to 159° over 30 minutes, a bit overdone for me but acceptable. Next time, I’ll pull it at 130°.

Well done, Mr. Allen! You made a nice little piggy the hit of my wife’s birthday dinner! Thank you!