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Baked Snapper with Mandarin Oranges, Cashews and Ginger

Reviewed: Mar. 11, 2014
Fabulous and easy. Made it for my son and I and the recipe was just right, would not change a thing.
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Grilled Wild Duck Breast

Reviewed: Feb. 5, 2010
I cook on a grill as hot as I can get it (500+) for a very short time dpending on the size of the duck breast. there is no substitute for a meat thermometer when you cook game birds. The grilled duck breast should be cooked to 130 degrees F and then removed from the grill to keep it from tasting gamey. It will look very red when cut and should run pinkish juice. You do not have to soak it in brine. I do half my ducks with this recipe and the other half using Soy instead of Worcestichire sauce. The rule with wild duck is to not overcook it.
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70 users found this review helpful

Herbed Rib Roast

Reviewed: Feb. 5, 2010
This was easy and excellent aroma during cooking that made everyone hungrier. Subtle flavor from herbs was a great addition. I do not believe in cutting into the meat so I included garlic in the rub.
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4 users found this review helpful

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