Benjamin Profile - (18553839)

cook's profile


Home Town:
Living In: Laguna Niguel, California, USA
Member Since: May 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Reading Books, Music, Wine Tasting
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Recipe Reviews 4 reviews
Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce
Fantastic. A little time-consuming, but worth it. Following another reviewer's semi-recommendation, and considering I had a lot of other fires to tend, I stuffed my loin the night before and just let it soak up the flavors. Also, as I don't care for apples (I know), I replaced the apple jelly with mango jelly, which I wholeheartedly endorse. I had to cook at 325 because of other issues, but I felt OK with that given what others said, and I even got to finish it at 400, but for closer to 10 minutes than 20. I'm convinced: what makes this amazing is the stuffing and the sauce. So any method that cooks the meat thoroughly but not too much will work.

1 user found this review helpful
Reviewed On: Dec. 25, 2009
Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
This was, quite simply, superb. I made the dish for a special occasion, and gave myself plenty of time to complete it, since I had read so many reviews that were critical of the time required. I think if you accept that it's time consuming right from the start, you'll be better able to appreciate it. I substituted shiitake mushrooms for crimini, because the crimini were unavailable, and I followed other suggestions to increase the amount of crab stuffing, using fresh (rather than canned) crab. Otherwise, I followed the recipe exactly. My guests were astonished at the quality of the meal. I will make this again, when I have the time and a good reason. Thanks!

2 users found this review helpful
Reviewed On: Dec. 26, 2006

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