All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Aug 28, 2009
"Another winner from BFlay. I did not have green olives at home so I used a can of black olives, whcih worked out great. it really didn't take too much time to put together. And swordfish in New England isn't nearly as expensive as other parts of the country. I grilled the swordfish to 125 and let it rest, as there is no substitue for charcoal cooking. (I haven't owned a gas grill in some time. A little sweet, litte acid, crunch from the nuts and this baby rocks. I have already had requiests to prepare it again. Thanks, BFlay, my BFAM.
UPDATE: This has become one of the most requested dishes for me to prepare. Winner winner pointy nose fish dinner ..."
Reviewed 4-Hour Lamb
"The flavors of the lamb make this recipe worth repeating, but the 4 hour method is flawed. I cooked 2 five pound roasts and they were done in less than half the time. I started at 300, then soon found my temp was rising too quickly. After 30 minutes, I kept lowering the temperature. By the end, I was at the oven minimum, 170, for the final 30 minutes. The temp still got up to 160F. There is no way to cook a 7lb lamb at this temp for four hours without making it well done. I tried it again a second time with the same results. I didn't have a cover but used aluminum foil. The flavors are good, but the temp needs to be much lower for fall-off-the-bone goodness. My lamb was tough, although flavorful.
Reviewed Lobster Thermidor
"Technically speaking, it isn't Thermidore unless it contains Dijon mustard. This is just stuffed lobster tails.
"Very good! I made 2 dozen of these thinking I made too much, but I had to scramble to grab a couple before they were all eaten! Six football guests scooped them up.
I used my own mushroom ragout (with white wine and no bacon), which I prepared the previous night (along with aioli). All I had to do the next day was open the oysters, stuff them and broil for about 2.5 minutes. In 10 minutes the oysters went from ice to plate. These are a winner and I am making them again tomorrow as an appetizer.
"Like many native New Englanders, I am not a fan of Lagasse. He is a native New Englander, you know, but self-promotes as being from N'Orleans. But the guy can cook. I used this recipe simply for the Meuniere sauce as I was preparing a classic Sole Meuniere. I immediately cut back on the Worcestershire sauce and it was better. I cut it in half. I will definitely use this sauce again in the future. I can't vouch for the oven baked crabmeat flounder. I never rate 5 stars as everything can be improved.