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cleftrock_8165997

San Diego, California

Member since Aug 2007

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Reviewed Grilled Mahi Mahi with Blood Orange Sauce and Salsa

Aug 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

If I was to ever open a restaurant or advise one, this one on the menu would be a winner. Tonight we ate at a seafood place and my husband liked his Ono with mango sauce, but he mentioned that the time i made this, no other restaurant seafood dish has ever compared in his 40+ years of eating out (he's 49....)

I sauteed swiss chard...

Reviewed Grilled Mahi Mahi with Blood Orange Sauce and Salsa

Aug 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

If I was to ever open a restaurant or advise one, this one on the menu would be a winner. Tonight we ate at a seafood place and my husband liked is Ono with mango sauce, but he mentioned that the time i made this, no other restaurant seafood dish has ever compared in his 40+ years of eating out (he's 49...).

I sauteed swiss chard...

Reviewed Venison Stew

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

Good basic recipe, but needs clarifications as well as marinating of meat to guarantee tenderness..

As written, there are no instructions as to how much essence to use. There is reference to oven cooking but no instruction to do so. (I used a crock pot for 5 hours after basic browning). The instructions have you browning all...

Reviewed Sugar and Spice Acorn Squash

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

Nothing I would change on this. Came out perfect.. ""

Reviewed Acorn Squash Soup

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

I had never had squash soup, so this was a first... and a perfect first at that! I used 1 acorn and 1 butternut squash that I had on hand, reduced the chicken broth to 3 cups, used 3/4 c cream, and I agree with the other reviewer, this only used 2 tblsp. butter. Maybe he intended the rest of the stick to be used on the crostini that was in the same...

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