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cgctravels

Member since Aug 2011

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Reviewed Irish Soda Bread

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

Delicious! Moist and dense, and just the right amount of sweetness. While the original recipe is great, I've also tried it without the orange zest and with golden raisins instead of currants -- still scrumptious. Since the recipe called for 45-55 minutes in the oven, I tested it after 45 minutes and it was perfectly done. Another great recipe "

Reviewed Herb-Roasted Fish

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Flavorful dish that's simple to prepare but has an impressive "en papillote" presentation -- as Ina would say, How easy is that? The thyme, lemon, and olives scent the steamed fish delightfully, and the parchment package and olive oil ensure that it stays moist and flaky. I used halibut with excellent results. While I sprinkled the fish liberal"

Reviewed Penne with Brown Butter, Arugula, and Pine Nuts

May 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought this recipe sounded light and fresh, but the lemon was a bit overpowering. One large lemon is about a 1/4 cup of lemon juice, paired with a 1/4 cup of olive oil. That is a pretty high acid/oil ratio in the dressing, especially considering the additional zest. I even cut back on the lemon juice just to be conservative, but it was still"

Reviewed Penne with Brown Butter, Arugula, and Pine Nuts

May 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought this recipe sounded light and fresh, but the lemon was a bit overpowering. One large lemon is about a 1/4 cup of lemon juice, paired with a 1/4 cup of olive oil. That is a pretty high acid/oil ratio in the dressing, especially considering the additional zest. I even cut back on the lemon juice just to be conservative, but it was still"

Reviewed Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad

Feb 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Flavorful, spicy preparation, either for grilled or roast chicken. This recipe is always a hit. When I roast the chicken in the oven, I usually use bone-in chicken breasts and roast at 350 degrees for about 45 minutes to an hour, basting throughout the cooking process with the hot sauce. The blue cheese dip is the perfect cool complement to th...

Reviewed Panko-Crusted Salmon

Jan 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Easy and delicious. The flavors and textures complement the salmon nicely -- mustard, lemon, parsley and the crunch of panko. I had the fish market remove the skin from the fillets and liked the result. Since I prefer roasting salmon in the oven so that it cooks more evenly, I barely seared it on the stove before transferring the skillet to th...

Reviewed Grilled Lamb Chops

Sep 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy and delicious. Rosemary and thyme are the perfect combo for lamb, and the cayenne adds a very subtle kick to round out the flavor. As an alternative to grilling, I sometimes roast the full rack in the oven for an equally delicious and elegant preparation.""

Reviewed Chicken Pot Pie

Sep 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the best chicken pot pie you will ever make -- it's guaranteed to be a hit. I usually make it in a ceramic pie dish, instead of individual ramekins, and just roll out the dough into one large top crust. I find it's best to let the pie cool for awhile after you take it out of the oven so the filling has a chance to set and become thick a...

Reviewed Rigatoni with Creamy Mushroom Sauce

Sep 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love this dish! It's simple and delicious, and has a wonderful balance of flavors. In a pinch, I've used baby bellas instead of a variety of mushrooms, and it was still fantastic. You could easily add grilled chicken if you had a yen for an even heartier meal, although this dish is warm, hearty comfort food as written. Absolutely yummy.""

Reviewed Mac and Cheese

Sep 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a fantastic, classic mac and cheese. I used Panko breadcrumbs for a crunchier texture, left out the tomatoes, and liked the result, although I'm sure the tomatoes would be a nice twist. I also held off on the salt until the end since the cheese adds quite a bit of saltiness to the dish -- at most, I'd add a teaspoon. A 3-quart baking d...

Reviewed Mustard-Roasted Fish

Sep 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

You can't miss with this dish! It couldn't be easier, and the sauce works with any white, flaky fish -- tilapia, snapper, halibut -- just adjust the roasting time for thicker cuts. It works best with creme fraiche, but if you can't find it, sour cream is nice too.""

Reviewed Roasted Salmon with Green Herbs

Sep 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious and simple to prepare. The lemon vinaigrette is really refreshing. I might try mixing the herbs with a little olive oil or even some of the lemon vinaigrette before coating the salmon -- the herbs dried out a bit in the baking process. Otherwise, an easy yet elegant dish.""

Reviewed Lemon-Basil Orzotto

Sep 9, 2011 in Recipes on Cooking Channel

Light, fresh, and easy to make. I might add a bit more Parmesan or even mascarpone next time. Risotto relies on the high starch content of the rice to achieve its "creamy" texture, but with orzo you have to re-create it. I substituted riso pasta so it looked more like risotto!""

Reviewed Roasted Shrimp with Feta

Aug 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy and delicious! I used Panko bread crumbs for a crunchier texture and liked the result. Left out the Pernod and it was still a hit. Don't forget the spritz of lemon at the end. I only used half a lemon, and it bought out the flavors and gave the dish a fresh zing. Served it in the skillet for an impressive presentation.""

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