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Irvington, New York

Member since Jan 2007

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Reviewed Seared Scallops with Bacon, Tarragon and Lemon

Jan 12, 2013 in Food Network Community Toolbox on

I understand why some chefs say get dry packed scallops. Mine exuded lots of salted water which not only made it hard to get a good sear, it also was too salty. Also, I thought 2 TBS lemon juice was too much. I will make again but will be much more careful to dry out the scallops and reduce the lemon. A little red pepper might be a nice touch "

Reviewed Coq Au Vin

Dec 30, 2012 in Food Network Community Toolbox on

My family loves Coq au vin and I have tried many recipes but this is my go to. It's perfect as is however...
Use the pancetta and have the butcher cut it in one piece. the chunks of it are so complimentary to the chicken and sauce
Brown the chicken go a little higher and make sure the skin gets nice and crispy it will hold up...

Reviewed Baked Shrimp Scampi

May 30, 2011 in Food Network Community Toolbox on

Awesome recipe and great for entertaining. Used half the panko with the butter and sprinkled the rest on top. Definitely broil for the last 2 minutes. If you love garlic and/or shrimp this recipe is a keeper."

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