My Profile

costello_5417392

Exeter, Rhode Island

Member since Apr 2006

Flag This ProfileFlag as Inappropriate

Reviewed grilled halibut with brown butter-citrus-au poivre vinaigrette

Jul 22, 2014 on FoodNetwork.com

This was awesome. The brown butter is incredible. We made some sauteed fingerling potatoes with the fish and it was really fantastic on the potatoes too. I can't imagine too many things that wouldn't be great with this sauce. I'm always hesitant to pair fish with any kind of onion because I think it can be overwhelming to the fish, but this was really...

Reviewed Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish

Feb 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made the chicken only, and it was amazing. I marinated for 24 hours or so and then baked it at 375, I was amazed at the color the chicken got with no grilling or broiling. I kind of winged it on the quantities of ingredients and I wish I had added more salt and more heat, but the basic flavors were great,and the house smells great still. I often"

Reviewed Blender Hollandaise

Jan 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really good and easy, and the quantity was just what I was looking for, to serve two people. I might go to 1teaspoon on the lemon and add more to taste. Th immersion blender was a great idea and worked well for me, thanks to a previous reviewer for that suggestion."

Reviewed Duck Egg Ravioli, Sheep's Milk Ricotta and Almond Brown Butter

Nov 25, 2012 in Recipes on Cooking Channel

I made the sauce with prepared pumpkin ravioli, frozen, made by a local place. This is an awesome recipe, I've made it several times. I would add a bit more sage, or maybe chop it rather than using whole leaves. It might be interesting to add some crushed red pepper to this. Otherwise I'd say follow the directions exactly and you'll have a fantast"

Reviewed Cheesy Corn Puffs

Aug 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made these for a party and they turned out great, everyone loved them. I made too many apps as usual but these were all eaten. I wonder if the problem with texture could be the brand of creamed corn people are using? Mine were fine and I followed the recipe exactly. I don't know where the extra moisture could be coming from. Anyway, I'm going to"

Reviewed Zucchini-Corn Fritters

Aug 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are really good. They can definitely use some spicing up with some jalapeño, and some sort of sauce would be nice. I tried them with guacamole once, then made a sauce from yogurt, lemon juice, and basil the second time I made these. I made them small for a party and everyone really liked them. I also experimented with cooking these in the o"

Reviewed Gnocchi With Squash and Kale

Oct 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was very good. Pet peeves about recipes -- "one bunch" of kale could mean almost anything. 8 cups is better, but is it loose or packed or what? Also, what kind of gnocchi is the recipe based on? Fresh, frozen? This is sort of important.

Anyway, I made this tonight and thought it was great. I used a one-pound bag of frozen...

Reviewed Eggplant Ricotta Bites

Aug 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is pretty easy and very good. I didn't have ricotta or fresh basil so I used a bit of goat cheese and dried basil. I tried some with no cheese, too, and they were also great. I didn't slice them very thin, the thinner slices came out better. I also double-dipped one to see how that worked and it was excellent, although I think if I sliced th...

Reviewed Broiled Curried-flower

May 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I just used the spice mixture, sprinkled it on the cauliflower with olive oil, salt, and pepper, and roasted it in the oven at around 400. Excellent. I did not use the orange peel. Who the heck has orange peel hanging around? I always have fenugreek, I have never had dried orange peel in my house. Roasted cauliflower with just salt and pepper is g"

Reviewed Broiled Curried-flower

May 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I just used the spice mixture, sprinkled it on the cauliflower with olive oil, salt, and pepper, and roasted it in the oven at around 400. Excellent. I did not use the orange peel. Who the heck has orange peel hanging around? I always have fenugreek, I have never had dried orange peel in my house. Roasted cauliflower with just salt and pepper is g"

Reviewed Falafel

Mar 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Try Emeril's recipe (the 2002 version, not the later one with the fava beans, which I haven't tried.) He puts flour and baking powder in it, I've never had a problem with them falling apart and I love that recipe. "

Reviewed Artichoke and Spinach Dip

Oct 27, 2010 in Food Network Community Toolbox on Food Network

If you haven't figured this out, Emeril has two different versions of this dip on the site, and some of the reviews posted here are reviews of the other one (with brie and bacon, and what wouldn't be 5-star with those ingredients?) My review is for this one.

This is good, it's not hard (I'm not sure if some of those reviewers...

Reviewed Emeril's Chicken Stir-Fry with Green Beans

Oct 22, 2010 in Food Network Community Toolbox on Food Network

I was really disappointed with this recipe. I followed the recipe exactly except subbed different vegetables. I thought the hoisin was totally overpowering in the sauce -- I actually went back after eating and looked at the recipe to be sure it really said 2 TB and not 2 teaspoons of hoisin. I agree with the previous reviewer who said that Emeril's...

Reviewed Carrot-Ginger Salad

Oct 21, 2010 in Food Network Community Toolbox on Food Network

I REALLY liked a previous reviewer's suggestion to substitute a bagel for the carrots, and cream cheese for the ginger dressing. Brilliant dish!!

Not what you're looking for? Try: