My Profile

jwg

scarsdale, New York

Member since Jan 2006

Flag This ProfileFlag as Inappropriate

Reviewed Portuguese-Style Pan-Fried Hake

Jun 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good. Not too hard to make. Sauce was a winner for husband and 11 yo son. Our pieces of hake were very think, so I butterflied them. Cooked until golden on both side. 3 minutes each side. Perfect."

Reviewed Pigeon Pea Rice "Arroz de Gandules"

Oct 2, 2010 in Food Network Community Toolbox on Food Network

Made 1/2 portion of the dish, and thought it was tasty, although a bit spicy for my children. Think I will put 1/2 the cayenne and put a bottle of hot sauce on the table I want to crank up the heat. Did not find the seeds to flavor the oil and did not have time to go to the latin market. The lime in the dish is a great touch.

Reviewed Pigeon Pea Rice "Arroz de Gandules"

Oct 2, 2010 in Food Network Community Toolbox on Food Network

Made 1/2 portion of the dish, and thought it was tasty, although a bit spicy for my children. Think I will put 1/2 the cayenne and put a bottle of hot sauce on the table I want to crank up the heat. Did not find the seeds to flavor the oil and did not have time to go to the latin market. The lime in the dish is a great touch.

Reviewed Roasted Pork Shoulder (Pernil Al Horno

Oct 2, 2010 in Food Network Community Toolbox on Food Network

I feel like mine was overcooked. I tried the timed bake of 4 lb boneless roast for 3 hours at 300 degrees as we had to go out. Roast stayed in the hot over for approximately 30 minutes after oven went off, and when I checked the temp, it was over 180 degrees. Rub was excellent. I wonder can you remove it from the netting, put on the rub, then...

Not what you're looking for? Try: