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fratan_8576559

yarmouth port, Massachusetts

Member since Sep 2007

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Reviewed andouille-stuffed pork loin roast with pan gravy

Apr 20, 2014 on FoodNetwork.com

They didn't have the antoullie sausage so we substituted with breakfast pork sausauge. I skipped the brine but the pork loin was more moist than usual and the gravy was excellent. Will cooked it again with the sausage in the middle. Guy knocked it out of the park this time. This recipe is money

Replied to Andouille-Stuffed Pork Loin Roast with Pan Gravy Recipe : Guy Fieri : Food Network

Apr 20, 2014 on FoodNetwork.com

They didn't have the antoullie sausage so we substituted with breakfast pork sausauge. I skipped the brine but the pork loin was more moist than usual and the gravy was excellent. Will cooked it again with the sausage in the middle. Guy knocked it out of the park this time. This recipe is money.

Reviewed Buffalo Wings

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

Awesome method to get the crunch in the chicken wings. Would recommend this method over the frying method for sure. You can never go wrong with a recipe from Alton especially when he explains how to cook any type of meat. Alton rocks!

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