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Joined Date: Mar 03, 2011
Reviewed Steamed Vegetables with Ponzu Sauce
"The steamed vegetables could be really any vegetables you have on hand (but don't skip the garlic if you love it as I do!). I was also making grilled chicken and the sauce was a terrific complement for that as well. I always substitute low-sodium soy sauce to lower the sodium count and I never miss the extra salt. The zest of the vinegar and citrus and the beautiful flavors of ginger, coriander and scallions makes this very aromatic and flavorful. To add heat, I used a red jalapeno diced fine instead of the serrano because I had it on-hand. Sincerely, I wanted to drink the leftover sauce it was so good.
I just have to comment as well how delicious and light in calories this is. You can't get much healthier than vitamin-packed steamed veggies, and the sauce adds no fat to the dish. I don't understand the negative rating here about the sauce. Maybe Asian awesomeness hasn't been properly introduced to your area of the country."
Reviewed Sauteed Shrimp Cocktail
"I have a bit of a problem calling this a "shrimp cocktail". It bears little resemblance to the traditional version, and I far prefer that a shrimp cocktail be served chilled with cocktail sauce. The shrimp were excellent, but it's hard to mess up shrimp in a pan for a few minutes with good seasonings. As for the sauce, there was far too much of it for the amount of shrimp, so I was left with a lot of leftover sauce--that would have been fine if I was in love with the sauce, but it was a bit too sweet and the flavor pairing with the shrimp didn't quite make a good match. The shrimp were great on their own without the sauce. Next time I'm in the mood for shrimp cocktail, I'm going the traditional route. "