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frazgo

Member since May 2012

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Reviewed crispy mustard-roasted chicken

Mar 22, 2014 on FoodNetwork.com

This was a pretty tasty dish, a hit with the adults in the house, not so much the kids. First try it was too salty so we cut the salt back by over half in the crumb mixture and it was much more palatable. Also baking in convect mode ensures a much better browned and crispy coating. The hint of lemon and thyme really make this dish.

Reviewed Alton Brown's Molasses-and-Coffee Pork Chops

May 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a total hit at a BBQ last night. Everyone raved. The one thing that I did change out was the substitution of fresh ginger for the ground ginger in the marinade. I did marinade overnight which I think made a huge difference in the outcome. This going in the family rotation. I'll tray it on a pork tenderloin as well for a larger dinner"

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