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JDinNapa

member

Recent Reviews


Re:Butterflied Chicken Dijon Grilled on a Bed of Thyme

This chicken is amazing. Cook it on a weber grill indirect and you will be very happy! It might take longer to cook than the time discussed in the recipe, but that depends on your grill temp. Make sure you have a good insta-read thermometer.


Posted: 12:24 am on November 2nd 2013

Re:Chocolate-Chunk Cookies

These are really good, and easy to make (as long as you have a lot of sheet pans). The dough seems Tollhouse-like at first, but once you bake them and let them cool, you'll find a great texture and mouthfeel, wonderful aroma, and plenty of chocolate. The folks at work loved them. These definitely make my "go-to" cookie list.


Posted: 08:30 pm on February 16th 2012

Re:Classic Strawberry Shortcake

This is great. I cheated a bit by using the processor for the dough (10 pulses), as I do for all scone recipes. And used turbinado for the prebake sprinkles. Everybody Hoovered their plates and came up looking for more. Think I'll make them for today's party, too.


Posted: 10:52 am on May 29th 2011

Re:Homemade Oreos

Mia1, pay attention here. These are Oreo replicas, after all. For 16 cookies, you'd have 1 1/2 teaspoons of butter in the filling of each cookie. Your one star because you think these are overly-fatty is unwarranted. All it matters is if the recipe works and the product presents well and tastes good.


Posted: 10:09 pm on January 25th 2011

Re:Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

What's not to like here? Seasoning on the chicken was perfect. Recipe a tad unclear about whether to cook the butterflied chicken in the full butterfly, or folded back over; given the cook times, I chose the former, and it worked fine. We substituted a combo of butter lettuce and arugula, and it was really nice. Quick, easy and yummy, a great weeknight or casual entertaining recipe.


Posted: 09:55 am on July 17th 2010

Re:Grilled Steak and Arugula Salad with White Beans and Shiitake

This is really good, everything works well together. I had the bean/mushroom mix over arugula two days later, and it was still great. I tweaked the steak a bit, using an Alton Brown marinade, and pulled from the grill at 145F, then let it cool before slicing, which is easier for thin pieces with cool meat. You'll like this one.


Posted: 12:06 am on May 21st 2010

Re:Southern Devil’s Food Cake

This cake is a star! Took it to work and it was gone in a flash. Had no issues with batter volume, as initial reviewer had. Put a big note on my printout to make the ganache a day ahead. Also used MagiCake strips on the pans to avoid the dome and wastage. This is a definite keeper for my chocolate-loving friends.


Posted: 09:48 am on April 7th 2010

Re:Chicken Adobo with Rice

If you are used to sauces based on vinegar reductions, this is for you. If you aren't, you might be like me, who finds great potential with less vinegar, mushrooms, chix stock and similar. JD Adobo! Oh, and the excitement of biting into one of those cracked peppercorns! But I used up those chix thighs in the freezer. Yay!


Posted: 10:55 pm on November 5th 2009

Re:Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes)

The note about making this ahead of time so the flavors meld is spot-on. We actually had leftovers (only two of us), and for the next three days, this dish got better and better. I also tried the trick of putting a sheet of parchment under the lid so the condensate would drip on the meat, but I think it might have effected the seal, as there wasn't as much sauce as we'd have liked. I'll try increasing the wine to 3 cups (the whole bottle - none for the cook) next time. And I think the addition of red pearl onions would be the hot ticket.


Posted: 10:06 am on January 29th 2008