Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

HBcook

Huntington Beach, CA, US
member

Recent Reviews


Re:Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

I made one these as an appetizer for 2 of us,it was okay. I sauteed the spinach in garlic oil but did not add all the ingredients together. I just layered starting with the prosciutto and ending with the cheese. We both decided more sun-dried tomatoes would make a big difference. Also, I overlapped the prosciutto in places and it was too heavy of the prosciutto flavor. I don't think it is necessary to saute the spinach. Just lay spinach over the prosciutto, layer the rest of the ingredients. After I flipped the pita the cheese oozed out almost right away so I would say 2 minutes per side is too much.


Posted: 06:42 pm on October 13th 2013

Re:Barbecue-Braised Bourbon Beef with Mustard Glaze

Lots of steps and lots of time for mediocre results. The outside of the beef was kind of hard and therefore difficult to slice. It was very tender and moist. I think pureeing the onion/braising liquid would make a nice sauce-like-gravy. I didn't have time to marinate the meat and we took it off the grill before the 3 hours were up. We only flashed grilled it with the glaze on as I didn't want to get the outside any harder. It was okay but not a WOW like most of the reviews.


Posted: 02:11 pm on September 4th 2012

Re:Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce

GREAT recipe!! We made as written using 3/4 pound fillet for the 2 of us. It was only on the grill for 10 minutes and was perfectly done. We like our salmon less done. The rub and sauce are a must. So good and SOOOO easy.


Posted: 01:15 pm on June 30th 2012

Re:Asparagus Fries with Smoked Paprika Aïoli

Surprisingly great recipe. Aioli can be made ahead but frying is all last minute and needs to be eaten right away. Leftovers from the fridge got limp.


Posted: 06:43 pm on December 28th 2011

Re:Salmon Fillets with Horseradish-Potato Crust

Aside that the salmon was over done, this just isn't a good recipe. The potato idea sounded good but doesn't work out as directed. Overall it lacks flavor and the potatoes certainly don't look like the photo.


Posted: 01:20 pm on November 7th 2011

Re:Gratinéed Tomatoes with Asiago and Fresh Herbs

I made this as a meal accompaniment and used heirloom tomatoes - excellent!! I did not drizzle with additional olive oil.


Posted: 05:20 pm on October 3rd 2011

Re:Baked Provolone with Tomatoes, Marjoram, and Balsamic

So easy so good. I used cherry and pear heirloom tomatoes and more than called for and did not add the vinegar. Basil would be a nice sub for the marjoram. I served this as an appetizer. Can't imagine it to be a meal. The cheese is really stringy.


Posted: 04:47 pm on October 1st 2011

Re:Tex-Mex Cornbread with Cheese & Green Chiles

I doubled the recipe and didn't do the skillet. I used a 9x13 baking pan; baked for about 30 minutes and it was perfect. I used about half the amount of chiles and corn called for (I used frozen corn and white whole wheat flour). Good flavor and texture.


Posted: 04:01 pm on May 15th 2011

Re:Mushroom, Endive & Green Bean Salad with Truffle Oil Vinaigrette

This sounded and looked really good but it just wasn't. I guess we don't like undercooked green beans and the Belgian endive adds a undesireable bitterness to the salad. Also, not enough dressing.


Posted: 01:01 pm on February 26th 2009

Re:Risotto with Scallops, Pancetta & Spinach

Good but rich! I used all chicken broth and no water.


Posted: 01:15 pm on January 22nd 2009