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cpearson83

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Reviewed spaghetti alla carbonara

Feb 2, 2014 on FoodNetwork.com

This is not Mario Batali's recipe, I've made his carbonara before and it's quite different.
Onion and cream are never used and the amount of pepper this stipulates is a misprint or a prank-- though carbonara should be peppery, it's probably abt 10 times too much and the pancetta amount is half of what he recommends. Plus I doubt if Mario...

Reviewed Asparagus with Lemon-Egg Sauce: Asparagi in Salsa

Jul 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a beautifully composed sauce, extremely tasty and rich, without the excess calories of a hollandiase or a straight up mayo etc. Plus serving it as Mario suggests, one can dip as little or much as one wants.... plus asparagus always rocks and rules.

P.s this sauce is also amazing on grilled lamb!"

Reviewed Seared Scallops

Feb 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Thank you, Alton. I made this for Valentine's Day dinner with a side of leek & mushroom risotto and a simple salad and it was perfect, much better than going out! To the other food network perusers, watch the video -- it's very helpful and clear and has good vibes too.




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Reviewed Venetian Shrimp and Scallops

Apr 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Do not deviate from the instructions -- this recipe is perfect. Make sure you have some good bread to sop up the sauce. Thanks, Rachael, this recipe rocks!""

Reviewed Weed Shaped Pasta with Sausage Ragu: Gramigne con la Salsiccia

Apr 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the most delicious, satisfying pasta. I make it with dry long fusilli, which Mario recommends in a very similar recipe. My memories of this dish are so developed that just thinking about it sometimes does a trick on my brain and I can taste it in my mouth. No doubt what we'll be having for dinner when that happens and the cooking make...

Reviewed Almost-Famous Spicy Fried Shrimp

Apr 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is like a wing recipe for shrimp. The batter came out really crispy but the sauce had too much mayo for my taste. I'll try this again but with a totally different sauce.
I served it wrapped with crunchy lettuce, with rice in the roll as well.""

Reviewed Weed Shaped Pasta with Sausage Ragu: Gramigne con la Salsiccia

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

This is the most delicious, satisfying pasta. I make it with dry long fusilli, which Mario recommends in a very similar recipe. My memories of this dish are so developed that just thinking about it sometimes does a trick on my brain and I can taste it in my mouth. No doubt what we'll be having for dinner when that happens and the cooking make...

Reviewed The Lady's Bouillabaisse

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

Really good and incredibly easy -- just like a good restaurant bouillabaisse. I added some fennel and skipped the clam juice, didn't put in crab but added some little neck clams -- that's how I made it and I thought it was great. I packed up the leftovers in a quart take out container along with a big piece of French bread and took it to my gir...

Reviewed Weed Shaped Pasta with Sausage Ragu: Gramigne con la Salsiccia

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

This is the most delicious, satisfying pasta. I make it with dry long fusilli, which Mario recommends in a very similar recipe. My memories of this dish are so intensely strong and developed that just thinking about it sometimes, reading the recipe here, it does a trick on my brain and I can taste it in my mouth. No doubt what we'll be having...

Reviewed Fish Piccata

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

Great recipe. So easy and satisfying. The smaller the capers the better. Not a fan of tilapia, I've always done this with monkfish or cod.""

Reviewed Venetian Shrimp and Scallops

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

Do not deviate from the instructions -- this recipe is perfect. Make sure you have some good bread to sop up the sauce. ""

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