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Reviewed Herb Crusted Pork Tenderloin

Nov 7, 2013 on

Oven temp was way too hot, I browned the roast first, but even cutting the cooking time 20 min short at the end, it was still overdone and dry for my tastes. My DOG was VERY HAPPY though!!

Reviewed Grilled Rib Eye with Tomato and Poblano Chile Sauce

Aug 8, 2013 in Food Network Community Toolbox on

I love this technique, freezing 30 minutes and adding cornstarch for cooking steak. What a difference! I like rare steak with a delicious crust, not quite charred rare, and this is it!

I do add garlic and onion powder to the dry mixture for extra flavor. Awesome!! I didn't even make the sauce."

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