bbxxiv Profile - (16206056)


Home Town: Dallas, Texas, USA
Living In: Seattle, Washington, USA
Member Since: Oct. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean
Hobbies: Gardening, Hiking/Camping, Wine Tasting, Charity Work
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8 miles from everywhere
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Recipe Reviews 6 reviews
Pear and Blue Cheese Salad
This was a really tasty salad. Used candied walnuts instead of pecans (I was being lazy and buying them instead of making them) and added grilled chicken (salt, pepper & lemon juice), otherwise followed the recipe exactly. I ended up using 1/2 of the dressing, saving the remainder for another day. We grilled some good Italian bread and made a meal of it and 3 of us ate the whole thing, with DH wishing there was more. An excellent late summer meal for when it's too hot to cook!

0 users found this review helpful
Reviewed On: Aug. 28, 2014
Grandma Maggio's Spaghetti Sauce
So very good, and so easy with a fresh homemade flavor. Used 1/4 cup sugar, a Syrah, and my own meatballs served over veggie penne. It makes a ton, so be prepared for multiple lunches or dinners from the one batch.

1 user found this review helpful
Reviewed On: Mar. 3, 2014
Herb Roasted Pork Loin and Potatoes
Wow, this was great. Almost followed the recipe exactly. My changes: 1. Didn't measure spices, simply used "enough". Added Cumin to the rub and the veggies (because I like it on pork). 2. Cooked the entire thing in a cast iron skillet, browning the roast first with a little bacon grease, then putting 2 slices of onion under each end to keep it off the bottom of the skillet. 3. 20 minutes in a 350 oven, then added potatoes and carrots that had been microwaved in water for 10 minutes. 4. Roast took an additional 65 minutes to get up to 150, at which point I took it out to rest for 10 minutes, putting potatoes and carrots back in the oven. 5. Made a simple roux out of bacon drippings and flour, then added chicken stock, seasonings from roast, a little Chipolte powder, Worchestershire Sauce, Dijon mustard and a little lemon juice to make a mustard-y gravy. Everyone raved. The cast iron particularly worked well on the vegetables, making them beautifuly carmelized.

2 users found this review helpful
Reviewed On: Dec. 11, 2012

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