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jimwilkins

Bumpass, Virginia

Member since Feb 2009

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Reviewed Grilled Shrimp with Garlic (Gambas al Ajillo

May 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent! It reminds one of the classic Spanish tapas dish. We pretty much stayed with the recipe on this one. Contrary to what some reviewers have written here, we thought the sauce was an added plus. You must remember to DRIZZLE, not pour the sauce. A little does go a long way.

Enjoy."

Reviewed Grilled Shrimp with Garlic (Gambas al Ajillo

May 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent! It reminds one of the classic Spanish tapas dish. We pretty much stayed with the recipe on this one. Contrary to what some reviewers have written here, we thought the sauce was an added plus. You must remember to DRIZZLE, not pour the sauce. A little does a long way.

Enjoy."

Reviewed Herb-Marinated Pork Tenderloins

Feb 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Outstanding! We made zero changes to the recipe but we also made a pan sauce by deglazing the pan with beef stock, the reserved marinade and red wine, reduced it by half and added a TBS of butter off heat.

Enjoy."

Reviewed Herb-Marinated Pork Tenderloins

Feb 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Outstanding! We made zero changes to the recipe but we also made a pan sauce by deglazing the pan with beef stock and red wine, reduced it by half and added a TBS of butter off heat.

Enjoy."

Reviewed Slow-Cooker Chicken Gumbo

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

Ok, it's not true gumbo. Double ALL of the spices, sweat the veggies, brown skinless chicken thighs. You will get plenty of Louisiana flavor in a broth. My guess is that if you mix a cornstarch slurry in the broth, you get more thickness. Alternatively, use some roux flour to make it closer to a gumbo."

Reviewed Lemony Shrimp Scampi Pasta

Feb 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really good! Like other reviewers, we used one lemon. We also added a cup or so of cherry tomatoes right at the end of cooking. Enjoy!"

Reviewed Shrimp Fra Diavolo

Jan 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is excellent fra diavolo. For me, the key is a light touch on the sauce. The 1 cup of wine (you could use chicken stock instead) provided that lightness. Slicing the onions pole to pole provides a slight crunch and good flavor. I wonder how 1/2 cup seafood stock and 1/2 cup wine would work?"

Reviewed Braised Salmon

Nov 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent! We reduced the veggie sauce some before putting it in the oven. We also used seafood stock. For us, for an 8 oz. portion of salmon, 10 minutes did it."

Reviewed Grilled Yucatan Chicken Skewers

Aug 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

We used the marinade on halved game hens. Wonderful!"

Reviewed Sesame Shrimp Fried Rice with Cabbage

Aug 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Average at best. Not up to Ellie's standards. Will use reviewers' comments next time."

Reviewed Blackened Salmon

Jul 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Probably the best blackened salmon I've ever had, and I've had many. I did ours in a cast iron skillet on our gas grill. Oil up the skillet and place on grill grates until it smokes. Our salmon fillets, which were skinless, were no more than 1/2 inch thick so I cooked the first side for a minute and the other side for 45 seconds. That's it! W"

Reviewed Mexican Red Rice

Apr 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I should have guessed it was Ingrid's recipe, it was very tasty. My wife is Puerto Rican and makes a Puerto Rican rice and she's pretty tough on other peoples' rice. She pronounced this one very good, which is high praise indeed from her. Great side dish."

Reviewed Braised Chicken with Tomatillos and Jalapenos

Apr 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wonderful flavors!!! Doen't need the cream. A new favorite at our house."

Reviewed Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce

Apr 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is very good! We used a bone-in 2 pound turkey breast that we grilled for 60-70 minutes. Highly recommend."

Reviewed Grilled Pork Tenderloin

Apr 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe was very good, not great. The marinade was too sweet for us, an easy fix. However, all the flavors were there. For those who couldn't taste the chipotle, try chopping it and dump it into the marinade. This dish is not hot, nor do I think it is supposed to be, It is very flavorful.

I used my gas grill at 400 deg...

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