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Reviewed babaganoush

Aug 24, 2014 on

my only change is I grill the eggplant. I figured while I'm outside kill two birds with one stone. Tonight I rubbed the skin with a divine grape seed oil infused with valencia orange, has changed the taste very subtly but WOW!!

Reviewed Coq au Vin

Feb 27, 2011 in Food Network Community Toolbox on

This is a good basic starter recipe. I made a few modifications, first I only used one bottle of wine, a lovely beaujolais. I also used bacon instead of salt pork, even blanched salt pork is too salty for me, used a fresh brandywine tomato instead of tomato paste in the mire-poix and did not flour the chicken prior to browning, I thicken the sauce...

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