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Tomen8r

Hooksett, New Hampshire

Member since Aug 2009

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Reviewed Grilled Swordfish with Grilled Caponata

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

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...

Reviewed 4-Hour Lamb

Jan 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

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...

Reviewed Lobster Thermidor

Dec 22, 2010 in Food Network Community Toolbox on FoodNetwork.com

Technically speaking, it isn't Thermidore unless it contains Dijon mustard. This is just stuffed lobster tails.

Reviewed Baked Oysters With Wild Mushroom Ragout

Nov 23, 2010 in Food Network Community Toolbox on Food Network

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...

Reviewed Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce

Oct 20, 2010 in Food Network Community Toolbox on Food Network

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....

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