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    SmoothK

    Seattle

    Chef #295778

    Seattle

    Joined: Feb 21, 2006

    8 reviews by SmoothK

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed Sturgeon with Mushroom and Thyme Reduction
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      |  By rickv

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    "This recipe was easy to follow with easily obtained ingredients. I substituted onions for shallots with good results. Also, I broiled the fish with the skin on. Once the fish is cooked the skin is very easy to remove. To cut the skin off prior to cooking you will need a very sharp fillet knife and will still invariably loose some meat in the proce..."

    Nov 5, 2012 on Food.com

    Recipe #55154

    Reviewed Ginger, Lemon and Garlic Swordfish Steak.
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      |  By Maïté G.

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    "The other day I bought two nice thick swordfish steaks at the grocery store and was looking for a good way to prepare them. I decided on this recipe as it seemed quick and easy and it was. The marinade was delicious however, I could have gone a bit more spicy but I like lots of spice. 'Twas a big hit and I will certainly make it again. The marinad..."

    Apr 8, 2011 on Food.com

    Recipe #233844

    Reviewed After Work Franks N Beans over Rice
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      |  By petlover

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    "I had left over hot dogs from a BBQ and I was looking for a way to use them. I wanted an unpretentious delicious comfort food type of recipe and this fit the bill perfectly. It was very easy to prepare and the flavor was outstanding. It's perfect for those cold rainy grey Seattle days. I used Bush's maple bacon baked beans and I didn't bother with..."

    Mar 9, 2011 on Food.com

    Recipe #391511

    Reviewed Anthony Bourdain's Les Halles Vichyssoise
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      |  By ms_bold

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    "I prepared this recipe today and it was fantastic! 'Twas an easy straightforward recipe that is full of flavor. I had it with a salmon and asparagus dinner. In the winter this would be great warm and with the potatoes slightly chunky!"

    Sep 14, 2009 on Food.com

    Recipe #136057

    Reviewed Pork Belly
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      |  By Heatherbelle2

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    "This is a fantastic recipe! I made it last night and it turned out great. The pork was tender and the crackling provided a nice flavor and texture contrast to the tender meat and fat below. The plum sauce was easy to make as well. I used blond granulated sugar instead of brown, white wine instead of sherry, and a cinnamon stick instead of ground. ..."

    Sep 10, 2009 on Food.com

    Recipe #238773

    Reviewed Crisp Lemon Calf Liver
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      |  By Bergy

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    "This is a tasty, easy to make recipe. However in the future I think that I would use less bacon. I had it with a side of mixed brown rice. Thanks Bergy!"

    Jul 19, 2009 on Food.com

    Recipe #10759

    Reviewed Fresh Baguette
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      |  By s'kat

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    "This is a great recipe and very easy! I increased the yeast a little. My bread had a softer crust as I did not spray with water. Also I baked at 450 instead of 500. It cooked very quickly and I had to keep a close eye on it to prevent it from overcooking. This is so easy anyone can make it. Good job S'Kat!"

    Mar 5, 2006 on Food.com

    Recipe #15658

    Reviewed Russian Black Bread (Bread Machine
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      |  By Cookgirl

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    "There are several things wrong with this recipe. 1. This recipe uses mollasses as the primary sugar, bad idea! Mollasses contains much less useable sugar for the yeast. The mollases should be treated only as a flavoring. 2. The recipe uses all bran cereal. This is not what is done in Russia. The cereal is costly and it adversley effects the consis..."

    Feb 21, 2006 on Food.com

    Recipe #135288

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