Doctor Greg Profile - (11552555)

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Doctor Greg

Doctor Greg
Home Town: San Diego, California, USA
Living In: Bologna, Emilia-Romagna, Italy
Member Since: May 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Wine Tasting
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Recipe Reviews 3 reviews
Balsamic Roasted Pork Loin
It is so important to chose the right balsamic vinegar....If you use a well-seasoned (costs more and is more sugary/less acidulous) the result is excellent. My variant doesn't change the flavor that much but seals in the juices before roasting and gives a much more attractive presentation. Same ol' prep with the resealable bag, and one SMALL crushed garlic clove (don't overdo it, folks), and a half tsp of erbes de Provence (the thyme and rosemary enhance and give structure to the balsamic vinegar) without overpowering the delicacy of the roast. Hey, if you can't get that SUPER aceto balsamico from Modena (it's 20 minutes from Bologna where I live) add a tbsp of brown sugar or honey to the marinade.... that works, too. THEN!!!! Before you put it in the roasting pan and in the oven, brown that dude on all sides in some hot olive oil and one tbsp butter (don't let it smoke!!!) to seal in the goodies. Try it, you'll like it... It becomes a 5 star PLUS if you poke a dozen or so whole cloves in the upper surface. While it's cooking, I can assure you that you won't be tempted to throw it out for the smell of vinegar!! If the doorbell rings it's one of the neighbors who wants to know what you're cooking. :-)

1 user found this review helpful
Reviewed On: Nov. 14, 2013
Creamy Pesto Shrimp
Awwwww, this is a real heart warmer but try this twist... I've been living in Italy for the last 20 years and in a fantastic restaurant in Milan a superb version of this treat is made.... instead of drowning the poor linguine in heavy cream, use two good dollops of mascarpone. There's less fat in the end, the linguini don't have to swim and there's no real need for butter. As a perfectionist, I cook the shrimp (scampi are even better) aside in a little olive oil, 2 whole cloves of garlic and a fourth cup of dry white wine for those 2 or 3 minutes necessary to make them succulent... then toss them into the mascarpone and linguini. Hey folks, the pasta must not be soupy! I just love this plate, you will too.

106 users found this review helpful
Reviewed On: Feb. 9, 2011
Mother's Potato Salad
This potato salad is an excellent base but it doesn't get the 5th star because small changes improve it significantly. Mind you, it's a fantastic keeper recipe! I cut down on the gherkins because they give too much vinegar taste. Try some small capers, and/or substitute some black, sliced, pitted olives for some of the green ones; and/or some grilled, peeled red or yellow pepper; thinly slice a tropea red onion, soak it in white wine vinegar, rinse it and substitute for the small onion; and substitute that cheap yellow mustard with some serious, mild dijon.... it gets that 5th star!!

18 users found this review helpful
Reviewed On: Jun. 11, 2010
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