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Reviewed Roasted Pork Shoulder (Pernil Al Horno

Dec 21, 2011 in Food Network Community Toolbox on

Yes it is a lot of salt, but it's a crust. Mine did not have a lot of drippings, so midway I added a cup of chicken broth. Not sure it did anything except evaporate with the lid off. Otherwise, I added some poblano chile to the rub, and it turned out fantastic. I will definitely try this again with different flavor combinations.""

Reviewed Trout a la Meuniere

Nov 12, 2011 in Food Network Community Toolbox on

This was super easy, and I like tart lemon flavor. I thought the sauce overpowered the trout a bit, but I would make it again. I paired it with a goat cheese spinach salad with pomegranate seeds so there was a nice balance.""

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