MexicoKaren Profile - Allrecipes.com (18134270)

MexicoKaren


MexicoKaren
 
Home Town: Portland, Oregon, USA
Living In: Bucerias, Nayarit, Mexico
Member Since: Jun. 2005
Cooking Level: Expert
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About this Cook
My husband and I have retired to the warmth and beauty of the Pacific coast of Mexico. We have been here several years now, and love the availability of wonderful fresh seafood, fruits and vegetables.
Recipe Reviews 51 reviews
Asparagus Mushroom Bacon Crustless Quiche
This just didn't hit the mark for us, primarily because of texture, which was more like a very bland custard. As I read the recipe, I thought it would be way too much cream. I was right, at least for our tastes. I make a lot of quiches and frittatas and should have known better. I'll stick with the crustless spinach quiche recipe from this site as a base, and add ingredients from there.

1 user found this review helpful
Reviewed On: Sep. 1, 2014
Chef John's Watermelon Agua Fresca
"Watermelonade" is exactly what this is - here in Mexico, agua fresca con limon is limonada, or lemonade. Where I live, on the west coast of Mexico, agua fresca is made with every fruit imaginable. I had some guests for dinner recently and the evening was very warm. Half of our guests drank this delightful drink (with added sliced limes) and half had Watermelon Sangria, also from this site. Both were wonderful, but I preferred the agua fresca. And straining the pulp makes all the difference - thanks for the tip, Chef John.

3 users found this review helpful
Reviewed On: Jul. 21, 2014
Chef John's Chicken and Mushrooms
I can only emphasize what others have said, i.e., FOLLOW THE DIRECTIONS. EXACTLY. I often improvise and change recipes, but I trust Chef John to know what he is doing, so I did this exactly the way he said, and oh wow, it really worked! Chicken was tender and moist, sauce was tasty, mushrooms were perfectly caramelized. Yes, you could add garlic or onions or shallots or a pinch of cayenne, but PLEASE PLEASE PLEASE no canned soup. He is showing us a professional cooking technique that always works. Do it the way he says and take pride in your accomplishment. Thanks again, Chef John.

0 users found this review helpful
Reviewed On: May 5, 2014
 
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