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AtlanticO

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Reviewed Amazing Simple Rack of Lamb With Cabernet Sauce

Monday, May 13, 2013 on Food.com

"Delicious! I first did a marinade of cooled sautéed garlic, olive oil, Dijon mustard and Ravens Wood Zinfandel. The ribs were then dried off and then covered in your dry rub seasoning. After searing all over for about 4 minutes, 15 minutes in a 425 degree oven was perfect. OMG, so tender and tasty. Made mashed potatoes and peas as accompanim..."

Reviewed Pork Tenderloin with Bacon, Chile Flakes, Toasted Almond and Parsley

Wednesday, Jun 8, 2011 on Cooking Channel

"This will be the third time I have made this dish. The only thing I changed is the rendering of the bacon. I prefer my bacon crispy. I cooked the bacon first. Removed the bacon. Removed some of the fat and continued with the recipe as written. The combination of sweet, salty and savory is all in this dish. Fabulously simple."

Reviewed Pork Tenderloin with Bacon, Chile Flakes, Toasted Almond and Parsley

Wednesday, Jun 8, 2011 on Cooking Channel

"This will be the third time I have made this dish. The only thing I changed is the rendering of the bacon. I prefer my bacon crispy. I cooked the bacon first. Removed some of the fat and continued with the recipe as written. The combination of sweet, salty and savory is all in this dish. Fabulously simple."

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