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Joined Date: Jan 10, 2009
"Sunny, you rarely disappoint, and this one you absolutely knocked out of the park. Oysters went on sale after Thanksgiving, so it was a perfect chance to try this out. Wonderful breading and the remoulade is delightful. We made sandwiches, but also at just as many simply dipped in the remoulade. Thanks."
Reviewed Terry's Turf Club
"Just finished a burger with the burgundy mushroom sauce and Swiss cheese. Quite possibly the best burger I've ever eaten...and that puts it at the top of a long and storied list. Staff was delightful. I was ahead of the crowd, and Terry cooked my burger. I suggest you sit at the counter and watch Terry on the grill...it is an education and amazing"
Reviewed Cajun Chicken and Sausage Jambalaya
"Wow. Great recipe. I've tried to do jambalaya at least 3 or 4 times before, with little success. This was amazing. I did mine outside, in a Dutch oven over charcoal. After reading the reviews, I replaced the onions only with trinity (onions, peppers and celery). I also couldn't keep myself from seasoning the chicken while it was browning, and th"
"Made this and the skewered steak from the same episode. The steak marinade was a little drab, but the steak sauce and the potato salad were HUGE hits with my friends and family last night. I'm thinking about adding a little bit of crumbled bacon to it next time for a little bit of crunch. I also like the one reviewer's idea of doing a skin on full"
"The Sherry Vinegar Steak Sauce is an absolute winner, and I have lots of plans for it on other proteins...simply delicious. The marinade, on the other hand, was definitely missing something. Seems like it should have had some acid of some sort to help tenderize a rather tough cut of meat. A good quantity of citrus juice or some vinegar might impro"
"I used this with "Porterhouse" cut chops that turned out beyond delicious. To use a Guy Fieri phrase, the tapenade butter would taste delicious on a flip-flop. We used it on asparagus along with the chops and spent the evening discussing all the things it would accompany wonderfully.
Thanks, Bobby. "
Reviewed Steak Diane
"Delicious. Made it last night (Christmas) for my wife and myself. Used Wagyu filets and morels picked last Spring and frozen. Diane is a preparation that I look for when eating out, and this was as good or better than any I've had anywhere. Thanks, Emeril. Your recipes always deliver. I subbed boxed stock fortified with a little spot of "Better Than Bullion". Some day this winter when there's snow everywhere I'll make a big batch of veal stock and freeze it for future Dianes.