nearcon Profile - (12339774)

cook's profile


Home Town:
Living In: Opelousas, Louisiana, USA
Member Since: Jan. 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Southern
Hobbies: Gardening, Fishing, Painting/Drawing, Wine Tasting
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Recipe Reviews 4 reviews
Filet Mignon with Mushroom-Cabernet Gravy
It was wonderful although I used 1.5 inch thick filets and as I live in south Louisiana I used a roux instead of corn starch as a thickener. One other change was the steak prep. I seasoned the steaks with sea salt and crushed black pepper then let them rest in the fridge for two hours prior to cooking. This allows a chemical reaction to take place within the steak.

0 users found this review helpful
Reviewed On: Feb. 13, 2014
Barbeque Bacon Chicken Bake
This is a very good recipe and works well when a slow cooker isn't an option. Like so many other reviewers I also am a big fan of Sweet Baby Ray's BBQ sauce. It just seems to make everything better. The slow cooker seems to make the chicken or pork come out juicy and tender every time. If you want a crispy top on the meat simply transfer it to a shallow dish or pan and stick in the oven under the broiler for a few minutes before serving.

5 users found this review helpful
Reviewed On: Oct. 11, 2013
Beer Lime Grilled Chicken
I did this with one difference in the marinade. The next time you buy the limes pop a couple in the freezer. When you go to use them instead of just cutting them in half and squeezing the juice out you will now be able to zest the frozen lime into the marinade. Amazing lime flavor and you get all the vitamins in the pealing as well. I also marinaded the chicken for about 4 hours. The marinade can be made ahead of time (the night before) and just kept in a sealed container in the refrigerator.

0 users found this review helpful
Reviewed On: Aug. 20, 2013

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