nairie Profile - Allrecipes.com (10904700)

nairie


nairie
 
Home Town:
Living In: Simi Valley, California, USA
Member Since: Jan. 2008
Cooking Level: Beginning
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Recipe Reviews 28 reviews
Grilled Asparagus
Can't go wrong with this recipe. Quick, simple and delicious. Using a grilling pan, put the trimmed and washed asparagus in it, sprayed with olive oil (I have one of those aerosol bottles where you put in your own oil, pump and spray), sprinkled some kosher salt and some coarse black pepper. Viola! Great side dish.

0 users found this review helpful
Reviewed On: Jun. 15, 2014
Grilled Peaches
This was an easy recipe to follow and impressed my dinner guests. I didn't realize how much vinegar was needed. I bought a 16 oz bottle and used most of it since I doubled the recipe; I made 4 whole peaches. I did cut the pepper down by half. After I cooked it, I put it through a sieve to catch the pepper. For some reason, the pepper I bought is big pieces and not really powdery. I ended up only using half the glaze. I'm saving the leftover to use it for another day. We skipped the blue cheese and I topped them off with vanilla frozen yogurt since that's all I had in my freezer. It had such interesting and complex flavor and kept me going for more. One guest dunked a Madeline cookie in it. My little back story: my husband grilled these the same time as the dinner so I had to think of a way keeping them warm. I put them in my toaster oven on warm for about an hour and these things kept on cooking, they were so soft and gooey delicious! Word of caution, keep the temperature low because some of the peaches began to burn. I just peeled some of the crusty burned parts off but it was still so delicious! My husband recommended tossing in some brandy next time but I thought it was perfect the way it was.

0 users found this review helpful
Reviewed On: Jun. 15, 2014
Spicy Grilled Shrimp
This was just perfect. Followed recipe exactly and it did not disappoint! I wasn't sure at first if it was enough oil but it was. I used jumbo prawns which were de-veined only and let it marinate for about two hours. Used kosher salt and didn't have any salt issues as discussed in some of the reviews. I would not change a thing and will make these again. Made them for dinner guests and they were all impressed and enjoyed the shrimp. Served with bbq mushrooms and bbq asparagus. The only downside (not recipe related) was that the guests had to peel the shells off but they didn't mind the mess.

1 user found this review helpful
Reviewed On: Jun. 15, 2014
 
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