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gogoddess

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Replied to curry goat

Oct 25, 2014 on FoodNetwork.com

If you notice the photo it shows stewed tomatoes are also added to the dish, of which I might add next time. I think the Presidente market gave me mutton instead of goat. That is what was advertised in their paper but it was labeled as goat. The flavor of the meat is different but still very good.

Replied to curry goat

Oct 24, 2014 on FoodNetwork.com

Unexpected company came over last night,devoured the entire pot.I made it again this morning I made a few more changes.Chopped up 2 yellow onions,5 sprigs of thyme instead of basil.2 cans of coconut milk,4 lg Tbs of chicken stock paste,no additional liquid.1 quartered scotch bonnet.I did not bother to marinate anything. Although I will with the extra...

Reviewed curry goat

Oct 23, 2014 on FoodNetwork.com

Yummy, I of course had to make some adjustments. I only marinated the goat of which I had the butcher cut up into medium chunks for an hour. I skipped the browning and omitted the oil. I just put it all directly into a crock pot. I used 2 purple onions, added extra garlic and ginger; omitted the green pepper and used 5oz of coconut cream, 4 heavy...

Reviewed Mannish Water Recipe : Food Network

Oct 22, 2014 on FoodNetwork.com

Outstanding from Miami Beach! Thank you SANDALS!!! i used 3lbs of bone in goat meat. I asked the butcher to cut it up into medium chunks. I could not find taro root or believe it or not turnips! I used 4 kinds of malanga. FYI! Be sure to use gloves to peel it all especially the chayote which dried my skin where even my nail tech asked what happened...

Reviewed 6 hour tri-tip marinade

Jun 3, 2014 on FoodNetwork.com

I used a spot less Safflower oil and less demerara sugar. I marinated a tri tip Elk roast for 2 days and it was INCREDIBLE. Enjoyed it as carpaccio and sliced the rest for jerky. I have used this recipe twice and it will continue to be a go to for me. LOVE IT!

Reviewed herb crusted lamb

Apr 30, 2014 on FoodNetwork.com

I too added garlic both inserted into pockets in the meat and crushed with the rub. I wish I would have remembered the mustard. I used crushed pecans in place of the bread crumbs to make it a bit more paleo friendly. Remember not to roast this in a mini oven. You will burn the top even with tinfoil and won't get the proper golden color. I also mashed...

Reviewed yucca with garlic sauce: yucca con mojo

Apr 28, 2014 on FoodNetwork.com

I will try to make this again without browning the onions. I will also recommend that you stick to using the bitter orange juice. I used the lemon/lime mixture, eh. Do not let your garlic brown either. My friends thought it was great. I found it too bitter. There are so many possibilities why I don't feel it tasted just right. Better luck next we...

Reviewed slow cooker brisket with brown gravy

Apr 11, 2014 on FoodNetwork.com

Came out wonderful. The changes made were simply because I couldn't get to the store and wanted to get it made a day ahead of the party. I used dried parsley, extra celery with the leaves, sweet purple onions (soaked in cold water for a short while to remove some of the sharpness). A good red zinfandel for the wine and cut the carrots in monster chunks...

Reviewed Curried Split Pea Soup

Jan 7, 2014 on FoodNetwork.com

Very satisfying. I used about 3 Tbs yellow curry paste instead of the powder, organic low sodium bouillon, and truffle sea salt. Soaked the yellow split peas over night. Added carrots as recommended as well as oyster and baby bella mushrooms. It is delicious! I might take the half remaining and of course adding more stock and curry, add 2 c. of cabbage,...

Replied to Turtle Soup

Nov 15, 2013 on FoodNetwork.com

Certain species are on the endangered list not all. You shouldn't rate the recipe 1 star because you have a question that you should have googled an answer for. Chef???

Reviewed Mushroom-Stuffed Quail

Oct 31, 2013 on FoodNetwork.com

This is the 3rd time I am making this recipe. Any combination of mushrooms work. Fresh herbs are best, when I used dried the second time you could really tell. I had some left over and turned it into a mushroom pie by adding some eggs, milk, yogurt and sour cream. Pour onto toasted pie shell and sprinkle with cheese. Bake til golden, Yumm! I will...

Reviewed Pickled Shrimp

Sep 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

I love this altered version combined with Saveur's pickled shrimp) I think this is light and delicious. I cooked the shrimp 25-31 count in old bay boiling water for 3 minutes. Watered ice to stop cooking. I added allspice, celery salt and seed. I used and extra sliced onion, eight cloves sliced garlic, 12 bay leaves. I have not added the crushed "

Reviewed Chinatown Steamed and Roasted Duck

Sep 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was good, If I had doubled dry rub and added the second rub after the steam bath it might have been tastier or maybe lifted the skin and rubbed it under the skin. I rolled the steamed duck into the glaze and let it sit and reglazed it again letting it cool completely before baking it in my tiny roaster oven at 350 for 35 min to a medium rare "

Reviewed Paul's Bacon-Wrapped Grilled Quail with Bourbon-Pepper Jelly Glaze

Aug 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

I had partially boned quail from dartagnan. I would add the quail to the jelly mixture (Red Jalapeno Jelly, Jack Daniels before wrapping it with the bacon. It was gorgeous! Very Tasty!"

Reviewed Mushroom-Stuffed Quail

Aug 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

I truly enjoyed this recipe. I did not have any essence on hand so I used Tony Chachere's The mushroom stuffing was excellent even though I used a dried mix from Manitou and 2 small canned button mushrooms. I also never made it to the store so dried herbs would have to suffice except for the basil. I did not turn the stuffing into a complete paste"

Reviewed Celery and Parmesan Salad

Jun 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Incredibly refreshing and so complex for it's simplicity. The first time, I did not have the anchovy and forgot the walnuts. I doubled and bottled the dressing. Prepared the celery and shallots, parmesan & parsley ahead of time, all packaged separately in advance for a party that week. It was devoured and some ate this instead of desert. I am prep"

Reviewed Roasted Cherry Tomatoes

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

I love tomatoes and chunky sauce. I used fresh yellow cherry tomatoes. This seemingly beautiful dish was too simple for us. "

Reviewed Steak Tartare

Apr 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have always loved this recipe! This time I used duck breast from Maple Leaf Farms. I omitted the red onion and used shallots. I omitted the hot peppers, eggs and oil and used Boar's Head Pepperhouse Gourmaise. I am in heaven. I will have to make a second batch for the celebration, this one will not survive the day. Thank you Emeril!"

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