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Honolulu, Hawaii

Member since Nov 2007

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Reviewed Chifrijo

Oct 29, 2012 in Food Network Community Toolbox on

I made this for a football watching party and it was a major hit. I scaled the recipe up for about 24 people. Changes I made: used a mixture of red and sweet yellow onions in the Pico de Gallo, used about 6 lbs of pork chops (Costa Rican chicharron is meaty), used Salvadorian red beans instead of black beans. I had recently been to Costa Rica a"

Reviewed Hot Tamales

Oct 13, 2010 in Food Network Community Toolbox on Food Network

I hadn't made tamales since I was a kid living on the South Texas border with Mexico. These are outstanding. I did use Masa Harina to make the dough and found the resulting tamales to be very authentic. Surprising easy. I enlisted the help of my neighbors and we had a good time putting together tamales and drinking beer. If you like tamales,...

Reviewed Baked Macaroni and Cheese

Oct 8, 2010 in Food Network Community Toolbox on Food Network

I almost didn't try this one because of the negative comments about being bland, oniony, not creamy, dry or soupy. All I can say is they did something wrong. The only substitution I made was to use a prepared stone ground mustard and it was fantastic. You've got to use good ingredients, don't go cheap on the cheese, I used a sharp Irish Cheddar....

Reviewed Steak au Poivre

Oct 8, 2010 in Food Network Community Toolbox on Food Network

This is a remarkable recipe. Fantastic, outstanding, incredible flavor, and it's easy. There are some Foodnetwork chefs with more complicated recipes, but none of them can touch this one. All the recipes from Tenderloin I & II are now staples in our house. Alton Brown is absolutely the best!
I've tried this recipe substituting both Scotch...

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