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G.K.

member

Recent Reviews


Re:Egg Salad with Smoked Salmon, Capers & Dill

Love it and make it all the time.


Posted: 04:26 pm on August 11th 2009

Re:Goat Cheese, Lemon & Chive Turnovers

I make these all the time as an appetizer or a side dish.I also brush the assembled triangles with a beaten egg prior to baking to give them more color.


Posted: 02:29 pm on June 22nd 2009

Re:Tuna Teriyaki with Scallion Salad

I can't say this recipe impressed me, the teriyaki sauce might as well have come from a bottle, it didn't give this dish any additional complexity.


Posted: 02:06 pm on June 22nd 2009

Re:Poached Halibut in Hot & Sour Broth

Excellent recipe, one of my family's favorite. I make it with sea bass, and roast fish separately in the oven instead of poaching it. Then pour broth over it and serve.


Posted: 11:51 am on March 31st 2009

Re:Braised Red Snapper Puttanesca

Excellent recipe. Red snapper really shines here.


Posted: 11:26 am on March 31st 2009

Re:Grilled Tuna with Sun-Dried Tomato, Olive & Caper Relish

The relish by itself is delicious. Although, I found that it overwhelmed the taste of tuna. I make the relish by itself and serve it as a bruschetta appetizer.


Posted: 10:03 am on March 31st 2009

Re:Savory Shrimp Fajitas

This is a terrific recipe, I make it over and over. I prefer to coat shrimp with all the spices and broil on high about 4 minutes, then flip over and broil about 3 more minutes. This caramelizes the coating while the shrimp stays moist inside.


Posted: 04:11 pm on March 16th 2009

Re:Savory Shrimp Fajitas

This is a terrific recipe, I make it over and over. I prefer to coat shrimp with all the spices and broil on high about 4 minutes, then flip over and broil about 3 more minutes. This caramelizes the coating while the shrimp stays moist inside.


Posted: 04:11 pm on March 16th 2009

Re:Orange Chicken with Scallions

Very tasty and easy to make for a weeknight dinner.


Posted: 04:36 pm on March 5th 2009

Re:Broiled Miso-Marinated Halibut

Not even close to the Japanese restaurant dish after which this recipe is modeled. Followed the recipe exactly with all the right ingredients, but the miso glaze is too mild and lacks deep flavor. Halibut overcooks (even at minimum time specified) by the time miso glaze caramelizes.


Posted: 02:03 pm on March 2nd 2009