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Ter Holahan

Fairfield, Ohio

Member since Jul 2010

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Reviewed smoky bbq riburger on cheesy garlic bread

Feb 26, 2014 on

The barbeque sauce is very good, albeit a little too sweet for my particular taste. The pineapple clearly came through and the Dijon and Worcestershire added just enough bite. We will use less brown sugar next time, but this is a definite keeper.

I agree with the other reviews that the pork burger was a bit too thick. Next time,...

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 28, 2013 on

My husband is a complete carnivore and we always have some variety of "Roast Beast" around the Holidays. This year, there were only two of us, so I purchased a 2-bone/5.5 lb) roast. I opted to age mine for 6 days using paper towels. However, cheesecloth is the way to go the paper towels stuck a bit.

I took out the roast and to...

Reviewed Cheater's Duck Confit

Dec 22, 2013 on

This recipe took way longer than I expected. Maybe because I've never rendered duck fat before and was concerned that the fatty parts I saw on the leg without the skin needed to be rendered as well.

I agree with the other reviewer that the onion process is a bit too long. Mine started caramelizing during the 'lid on' part and I...

Reviewed Perfect Cranberry Sauce

Nov 28, 2013 on

I've made homemade cranberry sauce a few times before, but have never been satisfied with the flavor.

This recipe has the sweet-tartness that I really enjoy and none of the sharp metallic taste which I've had before (despite using a non-reactive saucepan).

I used orange juice instead of water and lemon zest. Perfect.


Reviewed Parmesan Finger Tots

Jul 7, 2013 in Food Network Community Toolbox on

A great use for fingerling potatoes (actually my first successful use of them), but the taste kind of fell flat for me. I heavily salted my water and I used fresh grated parm. I loved the texture, crispy on the outside, creamy on the inside. I'll definitely use either more cheese or perhaps a bit of ground pepper.

I didn't have...

Reviewed Tequila Sangria

Jul 1, 2013 in Food Network Community Toolbox on

The tricks with this recipe are to really muddle the citrus and the mint and to use a decent bottle of white wine. The first round was a bit flat. I used a sauvignon blanc that had some oak overtones to it and I didn't muddle ingredients long enough. The second time I made it, I used more mint and a crisper, fruitier white wine (pinot grigio). I d"

Reviewed Creamed Corn Succotash with Cotija

Jun 23, 2013 in Food Network Community Toolbox on

This was my first attempt at succotash (despite my mother's Southern heritage) and wow! I reduced the recipe so that I only used 2 ears of corn (because there are two of us and I knew only I would be partaking). I guess-timated some of the reductions, so it had a bit more lime than perhaps it should have. I can't wait to have this for lunch tomorr"

Reviewed Spice Rubbed Grilled American Bison Short Ribs with Orange Honey Chipotle BBQ Sauce

Jun 23, 2013 in Food Network Community Toolbox on

Stunning. Like Poolio9, I used beef short ribs but they were cut a little too thin and my charcoal fire was a bit too hot, which caused a bit too much char. The BBQ sauce was fantastic, smokey and sweet with just enough heat, and I can't wait to use it on other proteins.

As long as I have been watching Food Network and Bobby Flay,...

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