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paulak_8269491

Port ST Joe, Florida

Member since Oct 2010

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Reviewed mojo roasted pork tenderloin and sweet potato quesadillas with salsa verde crema

Jun 17, 2014 on FoodNetwork.com

What a lovely surprise! I had a tenderloin marinating in chile lime marinade (from Sams Club) and was looking for a quesadilla recipe. I came across this. being a sweet potato lover, I knew it was a keeper. It is wonderful as written, even though I used a marinade other than the mojo. I added a chopped avocado to the salsa verde crema and used greek...

Reviewed italian barbecued chicken with polenta

Apr 20, 2014 on FoodNetwork.com

Sauce was too greasy. I used a small amount of olive oil to brown chicken thighs. Perhaps the thighs have too much fat content in the skin. If I had to do it again, I would make the sauce with regular bacon and in a separate pan from the one I browned the chicken in. The flavor of the sauce was good enough, but did not seem very Italian. It was...

Reviewed Coconut Curry Thai Chicken

Dec 20, 2013 on FoodNetwork.com

Wow, this was a fantastic find! I did modify if quite a bit, out of necessity. I will never make this any other way, it was that great. First, I had no breasts, so I used bone-in thighs. I also reduced the curry powder to 2 tsp. total, 1 in the sauce and 1 sprinkled over the chicken thighs. Per another reviewer suggestion, I also added 1 t. fish sauce...

Reviewed Sweet and Sour Pork

Nov 9, 2013 on FoodNetwork.com

I loved this and so did my husband. The things I changed were to reduce pepper flakes to 1 tsp. I also did not use the garnish of macadamia and green onions. I did not have any pineapple chunks so I cut up a sweet potato and steamed it before adding it with the onion and bell pepper. This dish is very sweet, since the ketchup already contains sugar....

Reviewed Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam

Oct 24, 2013 on FoodNetwork.com

This dish is extremely rich. We had it for the main course last night. I did not make the tomato jam, which would have added some needed acidity to the meal. Since crab is quite rich on its own, the corn maque choux was over kill. It was the cream sauce that did it for me. A simple saute of corn, onion, garlic and bell pepper would have been a nice...

Reviewed Pan-Roasted Lime Marinated Pork Tenderloin with Mango Salsa and Almond Rice Pilaf

Jul 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a good dish but not great. The cooking time for the pork, after searing, was much too long. I reduced it to 15 minutes and it was still well done. I used two pork tenderloins, 1 lb. each, as called for. The rice was good but could use more garlic. I used a bottled mango salsa and it was excellent with the pork. If I had a mango, I would h"

Reviewed Seared Bay Scallops with Fresh Sweet Corn and Truffles

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

I had no truffles but was looking for a way to use fresh corn and bay scallops. This was so simple I had no idea the impact would be so wonderful. I did not use Essence to season the scallops but some Paul Prudhomme Seasoning Salt (close but not exact). I used it sparingly too. I had a full pound of scallops and cooked them all. I served them besi"

Reviewed Roasted Sweet Potatoes with Honey and Cinnamon

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

I love sweet potatoes and cannot believe I waited so long to try this dish. I usually do sweet potato fries.
I served this as a side with barbecued baby back ribs. Since it seemed to be very sweet, as were the ribs, I added a little heat with cayenne pepper sprinkled with the cinnamon. Sensational!! ""

Reviewed Emeril's Beef Stew

Nov 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This stew lived up to it's 5 star billing. I only changed it a bit. I had no fresh mushrooms, so I used some dried porcini (1/4 oz.) soaked in warm water. I saved a 1/4 c. of the soaking liquid and added it to the liquids in the stew. Of course, I had to skip the browning of the mushrooms step, but used the butter to saute the other vegetables. I...

Reviewed Chicken with Rosemary and Lemon Salt

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

This was a great recipe for a simple prep. I had one of those ceramic upright roasting dishes and I filled the hollow with white wine and dry sherry and a clove of crushed garlic. Other than that, I made as written. My chicken was done in less than an hour on 375 degrees convection. I let it rest lightly covered with foil for about 15 minutes bef...

Reviewed Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce

Aug 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just made the chicken. Sensational!! I was worried about the rub, that it would be too strongly flavored. I let the chicken sit in the refrigerator for about 5 hours, then baked in a 400 oven for about 45 minutes. I used whole leg quarters, our favorite. I did not have any mango, but had a bottle of curry mango grill sauce by Stonewall Kitchen. I...

Reviewed Mexican Red Rice

Jul 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

In response to some of the reviewers who claimed this was bland: "What did you serve it with?" Last night we had some pork tamales that I made from scratch and served this as a side dish. My homemade tamale sauce was quite spicy and this dish was the perfect complement. The texture was creamy but not mushy, much like a risotto. I followed the reci"

Reviewed Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

Jul 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

My go to stuffed pepper recipe from now on. I used a combination of peppers I had in my garden; poblano, sweet banana, jalapeno and some mini tri color peppers. I blanched them for about 3 minutes, but found that is not necessary with banana peppers. They are pretty delicate. For the filling, I only had 1 ear of grilled corn, but I added a chopped"

Reviewed Enchilado de Camarones

Jun 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had some leftover cooked shrimp and I used this recipe. It would be even better with fresh shrimp cooked according to specs. I loved the simplicity and the fresh flavors. I would like to try it with fresh garden tomatoes next time and fresh uncooked shrimp. Please do not skip the cilantro and lime garnish. It really made the dish bright and live"

Reviewed Sweet Potato Oven Fries with Avocado Dip

May 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are the most fabulous sweet potato fries I have ever tried. Did not make the dip because I had no avocado. These fries need nothing but the seasonings in the recipe. Make certain to cut them in very thin slices, about 1/4". I tossed them with the barest amount of olive oil then with the dried seasonings and then adjusted the amount of oil ti"

Reviewed Mediterranean Pasta in Minutes

May 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent dish!!! I made this twice this week. I used all of the ingredients in the proportions listed. The only thing it does not need is a full lb. of pasta. Not enough sauce for that much. I only needed a half lb. and used linguine because I did not have angel hair. The chunkiness of the ingredients blended better with a sturdier pasta, in my o"

Reviewed Grilled Baby Lamb Chops with Mint Pesto

May 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fabulous but did not make the mint pesto. These are terrific without anything added. Served with an eggplant gratin made with tomatoes, cayenne and alllspice baked with a ricotta, egg, parmesan cream sauce. The best combination I think I have ever had with lamb."

Reviewed French Toast

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe!! I did not have any stale crusty bread but I did have English Muffins in the freezer. I got them out and left to partially thaw, just enough to fork split them. I soaked each half in the egg mixture for about a minute, until saturated but not soggy. I skipped the draining step and just let the excess drip before placing them in...

Reviewed Shrimp and Vegetable Pad Thai

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish is beautiful to eat and to look at. NOT TOO FISHY OR VINEGARY AT ALL! I do not know what the other reviewers did wrong, but if you follow this, it works. I only used 1 carrot and it was sufficient. I also used the tamarind concentrate but added 1 TB. of tamari soy to the sauce mixture. I did not alter the measurements and it was perfect....

Reviewed Shrimp and Vegetable Pad Thai

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish is beautiful to eat and to look at. NOT TOO FISHY OR VINEGARY AT ALL! I do not know what the other reviewers did wrong, but if you follow this, it works. I only used 1 carrot and it was sufficient. I also used the tamarind concentrate but added 1 TB. of tamari soy to the sauce mixture. I did not alter the measurements and it was perfect....

Reviewed Tofu and Spinach Salad Spicy Miso Dressing

Dec 16, 2010 in Food Network Community Toolbox on FoodNetwork.com

Ming, I am sorry you did not win the Next Iron Chef competition. Love your voice and your dimples. I really loved this dressing. Took a chance on it although it had not been reviewed yet. I didn't serve it with spinach and tofu, but used a romaine, daikon radish, red onion and mandarin orange combo with toasted walnuts on top. This was a great dressing...

Reviewed Italian-American Meatballs

Dec 16, 2010 in Food Network Community Toolbox on FoodNetwork.com

Excellent meatballs. Very similar to my own standard recipe. One change I make is to use Locatelli Romano cheese rather than Parmagiana. I like the sharpness of the taste. I did not saute them, but baked them at 350 for about 15 minutes. The time would depend on how large you make them. Easier cleanup if you line the baking sheet with foil.

Reviewed Japanese Style Grilled Salmon

Dec 11, 2010 in Food Network Community Toolbox on FoodNetwork.com

Wow, this was an excellent marinade. I only had 2 skinless salmon filets, so could have cut the marinade volume in half. I only marinated for 2 hours, but the flavor was fully developed. I cooked these in a cast iron grill pan which I preheated till very hot. The marinade seared into a deep, brown sweet crust. I thought it needed something for presentation,...

Reviewed Popovers

Dec 7, 2010 in Food Network Community Toolbox on FoodNetwork.com

Ina says to grease the bottom of the pan/pyrex then place in oven for exactly 2 minutes. This is to answer Maur13's question.
I did not make this recipe yet. Need to get the pan first.

Reviewed Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

For the reviewer who found this too dry.... I used old fashioned oats rather than breadcrumbs. I also doubled the milk. Turkey is so low in fat that it needs moisture to be added. I loved the sun dried tomatoes and next time will double the amount. They also added the needed moisture. Another thing I used was a high quality chunk of feta cheese, not...

Reviewed Chicken Under a Brick

Dec 1, 2010 in Food Network Community Toolbox on FoodNetwork.com

This was my first time making chicken under a brick. I only gave it four stars because I did not cook it in the skillet the entire time. I finished it in a 400 oven after searing it for 8 minutes on top of the range. I then put the skillet in the oven for 30 minutes. After that time, I took it out, removed the bricks, turned the chicken, replaced...

Reviewed Fish with Tomatoes, Olives and Capers

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

This dish did not live up to my expectations based upon other reviewer's opinions. I doubled the sauce, used Muir Glen tomatoes and kalamata olives. It was fast and easy to prepare however and was a light, healthy dish. But the fresh local red snapper was overpowered under the flavors of the sauce. I would have preferred the fish prepared another...

Reviewed Roasted Garlic Pasta Sauce

Oct 6, 2010 in Food Network Community Toolbox on Food Network

Nice chunky rich pasta sauce. I had to use up some mushrooms, so I chopped them up and added with onion saute. Then I proceeded as per the recipe. I only used a couple of shakes of Tabasco, since I was serving the sauce with hot Italian sausage, but still used the red pepper flakes. I also added about 1/4 cup of Pinot Noir when adding the tomatoes....

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