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blondegator_12063454

Pompano Beach, Florida

Member since Aug 2009

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Reviewed grilled cowboy rib eye with watercress salad

Jun 1, 2014 on FoodNetwork.com

I cook my steaks EXACTLY this way. They always come out perfectly, to rave reviews. The usual comment is something like "better than Ruth Chris Steak House". I use one of the electronic probes. Once you insert the probe, (lengthwise, along center of the flat axis, in the fat end of the ribeye) LEAVE IT IN, even while resting the steak, until you're...

Reviewed chicken with tabbouleh

Mar 9, 2014 on FoodNetwork.com

I make this w/o the chicken, usually as a side salad for big pot luck lunches (our group is as varied as the UN!). Invariably, it will be gone immediately. It's a great dish for really big pot-lucks, as w/o the chicken, it doesn't need to be refrigerated, it's delicious room temperature, and of course, space in the chill box is at a premium. The...

Reviewed pizza dough

Jan 26, 2014 on FoodNetwork.com

Fantastic! I've been cooking pizza on my grill (on a stone) for about a year now, but could never get the crust just right. I used this recipe, with half AP and half Cake Flour, and it was beyond perfect! Crisp on the bottom and on the outsides, and nice and doughy, although cooked through, on the inside.

I heat my gas grill...

Reviewed Shrimp Enchiladas with Guajillo Salsa

Jan 8, 2014 on FoodNetwork.com

This is spectacular. The sauce makes it. I'd never put onions, garlic, nor a tomato in my enchilada sauce before, huge improvement.

I made mine w/chicken...it's what I had. Also added a couple of anchos & chipotles chiles, because I had those too.

The frying & dipping part...here's a hint. Have a pastry...

Reviewed Herb-Roasted Fish

Dec 30, 2013 on FoodNetwork.com

For those of you having trouble with the parchment paper wrap method, go to YouTube, and type in "wrapping fish in parchment". There's a 3:23 min. video by Blue Jean Chef who describes exactly how to make the folds to ensure perfect packets. This method is called "en papiotte" and you can cook lots of things this way.

Ina's flavor...

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 25, 2013 on FoodNetwork.com

Absolutely perfect! My oven died a week before Christmas (oops!), so I decided to do this on my gas grill....pretty easy.

I have a huge heavy aluminum covered roasting pan (about 20" in diameter). I did an 8 lb. roast, cut the bones off after dry aging, and tied them back on. Put in a very large pie plate, w/about 1/4" of water...

Replied to Cranberry Sauce

Dec 3, 2013 on FoodNetwork.com

I hope this lets me reply to myself. I just wanted to share....for leftovers, this makes delicious jam on toast or on a bagel with cream cheese. Also mix it up with some oil and cider vinegar, add a bit of garlic and ground pepper for a delicious salad dressing. Use as a topping over some vanilla ice cream, with chocolate syrup!

It's...

Reviewed Next-Day Turkey Soup with Mashed Potato Polpetti

Nov 29, 2013 on FoodNetwork.com

Delicious. I made some big fat egg noodles out of a 2 cup batch of pasta dough and whipped them out in the Kitchenaid pasta maker (who doesn't love homemade noodles?), to make this basic recipe a Turkey Noodle Soup. I'd have been mugged if I'd used the leftover mashers or stuffing! This is a great way to clear out the leftovers, plus I have my...

Reviewed Cranberry Sauce

Nov 29, 2013 on FoodNetwork.com

Shock and awe, Alex! My step-daughter had never had "real" cranberry sauce before. The look on her face when she tasted it said it all. I used whole allspice and ground it myself, as well as fresh nutmeg. Even a non-cook should be able to use this fantastically easy and delicious recipe. Thanks, Iron Chef.

Reviewed Spinach, Mushroom, and Four Cheese Lasagna

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

For those who think this is bland...a few suggestions. Use 2 lbs. of baby bellos, slice into 3/8" pieces, season well w/ KOSHER salt, and roast at 450 for 12 minutes, turning half way. Huge flavor. Less moisture.

Use more spinach, too. And wring it dry in a towel when it's done steaming, before chopping. Add 1/2 tsp. red...

Reviewed Chef Anne's All-Purpose Pasta Dough

Sep 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a NEVER-FAIL recipe. I use it for all kinds of pasta. I usually make a half batch, mix it all in my Kitchenaid, and roll with the attachment.

Latest was large sheets, rolled out to a #5 thickness, then cut across the width of the sheet into 1/2" pieces. Makes the most outrageous chicken & noodles you can imagine! The...

Reviewed Chef Anne's All-Purpose Pasta Dough

Sep 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a NEVER-FAIL recipe. I use it for all kinds of pasta. I usually make a half batch, mix it all in my Kitchenaid, and roll with the attachment.

Latest was large sheets, rolled out to a 5 thickness, then cut across the width of the sheet into 1/2" pieces. Makes the most outrageous chicken & noodles you can imagine! The...

Reviewed Adobo-Rubbed Chicken

Jul 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Super easy recipe. If you're afraid to cut the backbone out w/a knife, use kitchen shears, just be careful to keep your free hand behind the cutting edges of the shears.

I prepared this using a combo of New Mexico (hot & super hot, Guajillos, and Anchos for even more chile flavor, and because I had them on hand. (Walmart has all...

Reviewed Adobo-Rubbed Chicken

Jul 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Super easy recipe. If you're afraid to cut the backbone out w/a knife, use kitchen shears, just be careful to keep your free hand behind the cutting edges of the shears.

I prepared this using a combo of New Mexico (hot & super hot), Guajillos, and Anchos for even more chile flavor, and because I had them on hand. (Walmart has...

Reviewed Herb-Marinated Pork Tenderloins

Jul 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is almost foolproof.

Even if you don't have the time to marinade for hours, just mix it up with less lemon juice and more mustard....slather the meat and let stand for about a half an hour.

The key(s): Use a very HOT pan to sear the outside of the meat, don't fiddle with the loins, trying to turn...

Reviewed Shredded Pork and Bean Panuchos with Pickled Habanero and Onions (Cochinita Pibil

May 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Quite delicious, but I think including the whole orange rinds is a mistake, the pith makes it rather bitter. The next time, I'll use peels of the orange rind, excluding the bitter pith.

One of my friends remarked that the pickled red onion would be fabulous on hamburgers, and I have to agree (although I'd probably put some of the...

Reviewed Shredded Pork and Bean Panuchos with Pickled Habanero and Onions (Cochinita Pibil

May 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Quite delicious, but I think including the whole orange rinds is a mistake, the pith makes it rather bitter. The next time, I'll use peels of the orange rind, excluding the bitter pith.

One of my friends remarked that the pickled red onion would be fabulous on hamburgers, and I have to agree (although I'd probably put some of the...

Reviewed Breakfast Sausage

Apr 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! Whenever I try something new, AB is always my first go-to choice. Rec'd a new KitchenAid last week for my b'day, so my friend lent me her grinder attachment. Easy. Chilling the meat in the freezer for about 10 minutes let it process effortlessly.

I had saved about 1/3 of a 9 lb. pork butt (Anne's Asian Braised Pork)...

Reviewed Asian Braised Pork Shoulder

Mar 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

We made a double batch (actually, a 9 lb. pork butt, which we cut up into pieces, & reserved just a little bit for sausage, later). We only had 1 jar of oyster sauce, but we decided it was salty enough...which it was.

The orange peel & star anise made this dish! At the 2 1/2 hour point, we removed most of the sauce (and covered...

Reviewed Creamy Dijon-Dill Potato Salad

Dec 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

LOL...I made this last week (see my review below). Well, one of my guests helped the hubby w/a little carpentry project yesterday, and of course, the hubs invited the helpers over for dinner tomorrow (steaks on the barbie).

Said guest said "do you think she'd mind making that potato salad again tomorrow"? A recommendation can't...

Reviewed Roasted Shrimp Cocktail

Dec 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely spectacular...moist, tender, and delicious! Ina is a genius at perfectly executing easy entertaining, and I can't imagine anything simpler to do.

I served mine individually in an old style champagne glass, with the cocktail sauce in the bottom of the wide bowl of the glass, and the six perfect shrimp and a lemon around...

Reviewed Homemade Mayonnaise

Dec 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Anne, you made me a Rock Star!

I had a Big Six-Oh dinner party for my foodie friend, (Stone Crabs & Steak), and made this mayo to use in the stone crab mustard sauce and the potato salad. So much better than store bought.

Dead simple, the instructions are perfect. ""

Reviewed Creamy Dijon-Dill Potato Salad

Dec 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious!

I made this with Ann Burrell's homemade mayonnaise. Sublime. ""

Reviewed Good Eats Roast Turkey

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best ever turkey, perfect in every way.

A couple of hints: I had a hard time finding the allspice berries, then went to the great little Mexican shop. They are called pimiente de dulce, and a bargain at $.99.

Also, Ziploc makes some super sized bags (my friend had one she couldn't remember where she bought...

Reviewed Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Sep 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a dangerous recipe! You'll have people chasing you around the house and office to make it for them every other day. Delicious.

I added a 1/4 tsp. of ground cloves to up the flavor a bit. I'm not fond of the glaze, but my family is, so I've cut that back by half. Nice compromise.

This is one of my all...

Reviewed Sour Cream Cheesecake

Sep 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is absolutely awesome!

My oven is a bit twitchy, so I (guessed) 275 at one and a half hours, with an hours rest....PERFECT!

Lemon zest, sometimes, if we're in the mood.

Today as I was making this, I realized I didn't have any graham crackers, but I DID have a half batch of graham...

Reviewed Spicy Mussels with White Wine

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

These are delicious. Costco has 5 lbs. of farm raised mussels for $10...so that's what I cooked. (If you don't have a mandoline, get one). 2x the wine, onions, garlic, hot pepper, salt, but only 2 tsp fennel seeds. Also added freshy thyme and parsley, because it's growing like a weed. And 2 small celery hearts, shredded on the mandoline, and "

Reviewed Chocolate Ice Cream

May 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely delicious. The custard (eggs) make this recipe ultra smooth and creamy. I'm a super chocaholic so I added two handfuls of semi-sweet chips to melt before I tempered the eggs. Chocolate heaven. For Patrick, below, I just bought a new 2 QT. Cuisinart Ice Cream machine and it is a thing of joy."

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