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Joined Date: Mar 17, 2009
"I loved this. I don't know what chipotle pepper puree is, so I just used canned chipotle in adobo sauce (smashed up). It really added a nice kick without being too hot and some nice depth. I'm also not a mayo person, so I cut that in half and it still turned out moist enough for me. If you're a mayo person, go for it, I'm sure it would be even"
"I'v made this exactly as called for twice, and it was moist and delicious-- excellent and real treat. Really, it's a treat. It's so rich it should almost be a dessert. This is definitely a keeper recipe because everyone raves about it. My only complaint is that it is quite "fat" heavy. I'm going to try it with halving the butter and using hal"
"This is excellent and real treat. Really, it's a treat. It's so rich it should almost be a dessert. This is definitely a keeper recipe because everyone raved about it. My only complaint is that it is quite "fat" heavy. I'm going to try it with halving the butter and using half and half instead of cream. The taste is mild, and it is hot, so I"
"This was expensive to make, but worth every penny. Don't be intimidated. I don't like killing and cooking live lobster, either, but you have to do it yourself (don't buy pre-cooked lobster). The sauce was delightful-- light but flavorful. The fava beans are also a pain to cook, but if you do them the day before this really turns out to be a sn"
"I do a lot of baking-- cakes, tortes, cookies, pies, brulees, etc., and my son is my harshest critic. His eyes rolled back in his head with delight on this one, and he said it was the best dessert he has ever had. I don't use store-bought sauces, and when you make this caramel sauce you will see why. The fleur de sel adds the perfect touch...."