MexicoKaren Profile - (18134270)


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 60 reviews
Slow Cooker Pernil Pork
Yesterday, I defrosted my chest freezer and found a very sad-looking pork shoulder roast at the very bottom. The wrapping was torn and it was a bit freezer-burned. I thawed it out overnight and put it in the crock pot this morning using this recipe. I didn't expect much. It was heavenly. Moist, tender and delicious. I subbed dried oregano for fresh; otherwise, I followed the recipe. My husband and I both loved it, and I'll follow another reviewer's advice: tacos tomorrow night and Cubano sandwiches the next. Thanks for the great recipe. I'll use it again and agai, I'm sure.

1 user found this review helpful
Reviewed On: Apr. 8, 2015
Classic Meatloaf
Chef John does it again. This unique approach to meatloaf is perfect for me, because I live in a country where the beef is grass-fed and very lean (Mexico). I have tried various approaches to making meatloaf that does not taste like sawdust. This is it. Thank you, Chef John. I did use half the salt and half of the brown sugar in the glaze. Other than that, I followed the recipe exactly, and I cooked it for about an hour. This is an excellent, healthy meatloaf, and we are looking forward to having sandwiches tomorrow.

2 users found this review helpful
Reviewed On: Jan. 7, 2015
Sarah's Feta Rice Pilaf
This is a great recipe, and I'm disappointed that more people don't seem to have tried and rated it. I followed the recipe almost exactly, except that I had a shallot to use instead of the onion, and I added twice as much spinach, as I also wanted to use that up. I chopped it into pretty small pieces before I added it, and used regular feta cheese, which actually melted quite nicely and added some nice salty accents. This would be a fine dish for company - it is very pretty to serve and easy to make. It would also sit for quite awhile, I imagine - maybe half an hour or so - if you keep it covered. Thanks, for a new addition to my rotation.

1 user found this review helpful
Reviewed On: Dec. 5, 2014
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