Member since Feb 2009
"The cloves, fennel and cumin add an incredible warmth to the marinade/sauce and the balsamic vinegar and orange juice is a nice departure from brown sugar. Literally, the first words out of people's mouths when they smell the marinade is, "Oh, wow." I usually do with a whole, spatch-cocked chicken. I would recommend that a 4-5lb roasting chicken""
"Made this for some friends last fall and blew their doors off. Just so much going on flavor-wise in that wrap and the greens and parsley salad were perfect compliments. Grilling the lamb over charcoal is a must - the slight bitterness of the natural char helps balance the fatty-ness of the lamb.""
"Really great recipe - can't believe the smoke flavor the salmon picks up in such a short period of time. I use some dry applewood chips in the bottom of a roasting pan lined with foil. I pass on the salsa though - just don't think it pairs well with a fatty fish like salmon.""
"I think this one is a bit of a miss. One thing about paprika is that - on it's own and especially in a slow braising style of cooking - it doesn't have a ton of flavor. It needs to be complimented and I don't think any of the other flavors in this application can stand up to the cooking method. It wasn't bad and had some nice spice from the chi""