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rabidmike_3757373

Houston, Texas

Member since Sep 2005

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Favorited Braised Chicken Thighs and Legs with Tomato

Wednesday, Feb 15, 2012 in Recipes on Cooking Channel

Favorited Cilantro and Coriander Chicken

Wednesday, Feb 15, 2012 in Recipes on Cooking Channel

Reviewed Honey Glazed Fried Manchego Cheese

Sunday, May 22, 2011 on Cooking Channel

"Great, simple, and above all, a tasty recipe that is easy to impress using staples from your pantry. I've wanted to try this for awhile and finally did last night as a pre-dinner teaser. I was curious about how manchego would take to frying but it was perfect. There's only two of us here so scaled back to 6 cubes of cheese. This took no time at al"

Reviewed Salmon in Lemon Brodetto with Pea Puree

Saturday, May 21, 2011 on Cooking Channel

"Easy and elegant, this is a dish I am proud to serve to guests. I do tend to use a favorite seasoning blend on the fish as opposed to just salt and pepper and I suggest you keep in mind your flavoring preferences as well. Also, be mindful that the peas are interchangeable with other vegetables similar in consistency as peas put some people off. Gl"

Reviewed La Salsa di 5 Minuti: Five Minute Sauce

Saturday, May 21, 2011 on Cooking Channel

"5 minutes is a bit misleading but it is still quick regardless. Fresh, fast and above all tasty. Has a lighter, greener flavor that is great for summer - and especially when you don't have time to let flavors meld for hours. Also a great base to start with so feel free to add your own flavorings. Definitely a keeper."

Reviewed Dolmades: Stuffed Grape Leaves

Thursday, Dec 30, 2010 on FoodNetwork.com

"Absolutely amazing in presentation and flavor. I first made these 3 years ago for a company holiday party. I had just started the job 2 months prior and I wanted to impress. These exceeded my expectations and were a hit! I had to convinve a few that indeed, I had actually made these myself. Made them again a year and a half ago to the same results. It's been far too long and I cannot wait to make them again. Thanks Emeril!

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