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I was happy with how this turned out. Like everyone else in this thread, I fudged on some of the amounts, and added a bit extra salt and pepper. Since they don't sell fresh dill in small quantities (2 tsp.) I added probably twice that because I wanted to get my money's worth. I had these potatoes with some devilishly spicy ribs, and it was an excellent and soothing contrast.

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Grilled Salmon I

Reviewed: Aug. 2, 2009

This was a pretty solid dish. Inexpensive to make, aside from the salmon, and putting it together was speedy and straightforward.

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Grilled Mexican Steak

Reviewed: Aug. 2, 2009

First of all, the default quantity of ingredients this calls for is absurd. Three pounds of meat? Two bunches of cilantro? An entire jar of cumin seeds? The amount of food this made would feed every inmate in a Juarez prison. I ended up having to make a second trip to the grocers to buy more meat, once I had discovered the monstrous amount of marinade I had staring at me from my pan. Secondly, toasting the cumin seeds and pureeing the cilantro gave my house a bizarre odor, which I found off-putting. For the amount of work this took to prepare, I don't think it's deserving of all the fanfare. The meat ended up being edible, which is at least something. I say "adios" to this dish.

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Spicy Honey-Mustard Glazed Pork Ribs

Reviewed: Jul. 5, 2009

Be forewarned, this makes a lot of sauce! I'll definitely be making this again though. It was spicy enough for my tastes halving the red pepper, but other than that the recipe was pretty straightforward. I felt really rewarded for trying this out. 5 stars!

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Grilled Portobello Mushrooms

Reviewed: May 23, 2009

My girlfriend said hers turned out well, but I gave her the smaller of the two mushrooms, which coincidentally had a little break near the top and let the marinade drain off. Mine was a watery mess, because I didn't want to flip the mushroom and lose all the onions to the coals. Next time we make these, I'm going to pierce the bottom of the mushrooms to assure that the oil and vinegar drains off. We also added Swiss to the top of these 5 minutes in which melted over it beautifully, and served on sourdough bread. I'm going to play around with the recipe some more, but I'm definitely going to be adding these mushrooms to my repertoire.

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Garlic Corn on the Cob

Reviewed: May 23, 2009

20 minutes can't possibly be enough time. It was still a little undercooked at 30 minutes, although this might be my own fault; I've never had much luck grilling corn. Perhaps it's just that my grill isn't hot enough?

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Crab Couscous Salad

Reviewed: Feb. 2, 2007

I thought this was going to be a little weird because of the mango, but it was surprisingly subtle. The recipe calls for quite a bit of it though; next time I make it I plan to use less.

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Seafood Sandwich

Reviewed: Feb. 2, 2007

An incredibly easy and fairly inexpensive recipie. An excellent way to use up your leftover mock crab from making sushi and so forth. The Old Bay seasoning is a must; if you don't have any, pick some up, as it is invaluable when cooking seafood.

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7 users found this review helpful