Phantasma Profile - (19220827)

cook's profile


Home Town: Solvang, California, USA
Living In: Vista, California, USA
Member Since: Sep. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean
Hobbies: Hiking/Camping, Camping, Biking, Walking, Photography, Music, Wine Tasting
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Recipe Reviews 11 reviews
Marinated Pork Tenderloin
De-freakin-licious! Best part is that all the marinade ingredients are standard pantry items for me, and likely most other cooks. I marinated for about 7 hours, massaging it lovingly every few hours while it basted in the fridge. I do not have a functional grill, so instead of grilling I seared on all sides in a cast iron skillet (about 2 minutes on 'top' and 'bottom' and then only an additional minute on each 'side'). I then finished in a 350' oven (a little over 25 minutes), and then let rest under foil for about another ten minutes before slicing it, and it was still nice and juicy inside with a tasty crust on the outside. I did also boil and then reduce the leftover marinade and added a bit of cornstarch to thicken it for a sauce. I may have over-reduced or over-cornstarched as it ended up being more like a thick glaze than a sauce, but it was still crazy good! This will be my go to pork tenderloin recipe from now on!

1 user found this review helpful
Reviewed On: Jun. 9, 2015
Gourmet Mushroom Risotto
I had a not so great experience the first time I tried to make risotto (using the package recipe) and vowed to try it again. Boy oh boy do I wish I would have found this recipe the first time! It was delicious, and people had seconds and thirds. I am no longer afraid of risotto thanks to this recipe! I did use the full 2lbs of mushrooms, but did need to cook down longer than the 2 minutes noted, and yes it's a lot of mushrooms, but I think that's sort of the point :) I did end up with a lot of liquid from the mushrooms and was worried it would make the risotto soupy once added, but it soaked right into the rice and really infused the extra mushroom flavor. Another tip is to make sure the heat is such that the broth essentially insta-boils when it hits the pan but not so hot that you are in danger of burning the rice.

0 users found this review helpful
Reviewed On: Jun. 9, 2015
Pork Chops for the Slow Cooker
I liked them, even though they ended up overcooked. They did make for a nice meat snack the following day.

1 user found this review helpful
Reviewed On: Jan. 2, 2012

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