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Brewster, Massachusetts

Member since Jan 2010

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Reviewed Braised Port Lamb Shanks

Wednesday, Jan 4, 2012 on Cooking Channel

"Wonderful dish! Using Tawny Port instead of red wine makes a huge difference in the flavor. As does coating the braised shanks with the butter/honey/sauce mixture and caramelizing them at the end. I had to use low-sodium beef broth instead of veal stock, but my guests still raved about the dish. Great job, Chuck!""

Reviewed Lobster Fettuccine

Thursday, Nov 3, 2011 on Cooking Channel

"This dish was fantastic! Admittedly, it is not "fast food" and takes some time to make, but the results are worth it. Depending on how much water you use to cook your lobsters, reducing the broth might take longer than two hours. I used too much water to cook my lobsters (eight quarts). But after reducing the entire broth down to two quarts, I ""