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j.eggly

Detroit, Michigan

Member since Oct 2006

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Reviewed Frizzled Brussels Sprouts with Roasted Romanesco

Oct 27, 2013 on FoodNetwork.com

This recipe is a great way to celebrate the cabbage family veggies. It will take a little time to get all of those brussel sprouts leaves pulled apart, but it is worth it. I did not let them steam for more than a minute or two, then cranked up the heat a bit to get a good brown crunchy texture on the edges.

The pomegranate ...

Reviewed Triple Citrus Glazed Grilled Salmon

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

Great taste& The trick to any reduction is surface area of the liquid. I made the glaze in a 10 in fry pan, letting it bubble away for about 15 minutes and had a thick syrup with great taste. "

Reviewed Broccoli and Celery Slaw

Jun 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great side for BBQ or summer picnic. I substituted some chipotle powder and ancho powder for the chili powder. Gave it a nice smoky flavor with a little heat. "

Reviewed Emeril's Moroccan-Style Braised Chicken Thighs with Preserved Lemons and Green Olives

Nov 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a very delicious meal. The preserved lemons are a must. Preserved lemons are a bit pricey, but there are easy recipes online for making your own. The cerignola olives also added an almost sweet nutty olive flavor not to be missed. I peeled the lemon, and minced the peel into the cooking liquid to better distribute the flavor. I agree...

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