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    Jedley

    Member since May 2006

    Chef #316097

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Marinated Filet Mignon

    Handle
    Saturday, Dec 22, 2007 on Food.com
     |  (2 people found this helpful) |  26 Reviews  |  By PanNan
    LinMarie says:

    "I'm in Italy so can't get blackening seasoning, so I made my own. For those in a similar situation, this works great: 1 tbsp. paprika3 tsp. salt1 tsp. onion powder1 tsp. garlic powder1 tsp. cayenne pepper1 tsp black pepper1 tsp. white pepper1/2 tsp. thyme1/2 tsp. oreganoUse a tsp of the resulting mixture, and this filet recipe will blow ..."

    Reviewed Cream of Cauliflower Soup

    Handle
    Saturday, Dec 22, 2007 on Food.com
     |  18 Reviews  |  By jean1
    LinMarie says:

    "Excellent! I added a half cup of grated parmigiano to broaden the flavor a bit and doubled the cream, came out splendidly. Good call on the Worcestershire!"

    Reviewed Potatoes Dauphinoise

    Handle
    Saturday, Dec 22, 2007 on Food.com
     |  (2 people found this helpful) |  23 Reviews  |  By Kookaburra
    LinMarie says:

    "I tried to be a good boy and obediently follow the admirably explicit instructions, but couldn't resist adding ultra thin-sliced onion and a sprinkle of parmigiano to each layer, making it I suppose a hybrid of Dauphinoise and Lyonnaise. Can you say 'sublime'? With a side salad, it's hearty enough to stand as a meal in itself."

    Reviewed Cajun Seasoning Mix

    Handle
    Wednesday, Jul 18, 2007 on Food.com
     |  66 Reviews  |  By Mirj
    LinMarie says:

    "Nice call! So much of the stuff they sell us is so much easier and cheaper to make at home. I broke the symmetry of 2 tsps of everything and added 1 tsp each of sugar and flour, then used it to dredge ocean perch filets before pan-frying them. Amazing, thanks for the tip!"

    Reviewed Beef Carpaccio

    Handle
    Saturday, Jun 30, 2007 on Food.com
     |  3 Reviews  |  By Ingy
    LinMarie says:

    "Love the freezing/pounding technique - I live in Italy and have been buying it thinly sliced from the butcher for years, but your idea guarantees a tenderness that is sometimes lacking in sliced raw beef. You've improved on a perfect dish! Suggestion - I find the flavor of the beef survives the competition with the vinaigrette (lemon and olive oil..."

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