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mkettering1_7092806

natick, Massachusetts

Member since Jan 2007

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Reviewed glazed double-cut pork chops

Aug 13, 2014 on FoodNetwork.com

Followed the glaze recipe to the tee but cut it by 3/4. Enough for two, 2.5 inch chops with enough left over for another dish. Fantastic! I put the dry rub on and marinated in the fridge for 2 hours. I did 2 things different in the cooking. First I used the "Jaccard Supertendermatic 48-Blade Tenderizer" after marinating and the 30 min rest. ...

Reviewed rino's special

Aug 5, 2014 on FoodNetwork.com

This is a great recipe. I agree with one poster that if you don't have veal stock you can use a mix of chicken/beef stock. Also, if you want to recreate their lobster ravioli, check out the lobster ravioli with crabmeat cream sauce recipe here. You can tweak it to use all lobster or a combo of lobster/crab in the sauce...I have been to Rino's many...

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