Notes about Recipes in this book

• Buttered shrimp

  • mfto on August 06, 2011

    This recipe was categorized as a 1st course but we used it as a main dish for two. We did have fresh heads-on shrimp. I addded some dry vermouth in the final stage of cooking which was a plus. We served directly from the skillet family style. Some might take offense at the shrimp heads but they are more delicious than headless shrimp.

• Grilled tofu

  • Cpeterson729 on June 12, 2014

    Very yummy, easy to prep and make. The reviews on the website noted the intense heat from the Sriracha so I only used 1/2 cup and upped the soy sauce, miso and water. Also only marinated for 3-4 hours, which was plenty. Will make again!

• Grilled pork tenderloin with cherry salsa

  • Jane on June 26, 2011

    Really tasty salsa and very easy to do. I marinated the pork tenderloin about an hour, then cooked in oven for 30 mins at 375 as my grill has died. The salsa was great and made the pork so much more interesting.

  • Waderu on July 14, 2012

    I substituted fresh mint for cilantro and left out the pepper. I also used the same recipe on swordfish. It was delicious.

• Peach-vanilla cream pops

  • twoyolks on August 15, 2017

    These had a really good peach flavor that was complimented by the vanilla and dairy well.

• Roast bone marrow with parsley salad

  • fprincess on May 28, 2013

    Great no-fuss recipe. I love the herb salad as a nice counterpoint to this very rich appetizer. Photo here: http://flic.kr/p/dDhWiD