Reviews by

Additively delicious. 

August 15, 2008

Very tasty, and easy. Step 4 refrigeration is important. The recipe doesn't include the microgreens and balsamic (I think) of the picture. This is an elegant appetizer. 

August 15, 2008

I made this as a dish for a retail beer tasting. The recipe for the corn salad was one of the most asked for of my day. I couldn't find any cotija or ricotta salata at the time so I used a nice herbal fetta. It worked out well. I also left out the mayonnaise. Everyone, to a person, was happy that I did that.

TY F&W

July 13, 2008

OK. These are really good. I'm almost scared to tell this, being that this is a "Staff Favorite" recipe, but I tweaked it up. I used the parts from a boned chicken. I sizzle seared it all with some packaged chili mix. I included roasted and chopped Poblano, Anaheim and serrano peppers. I also grilled the scallions. The next tweak was wrapping them in soaked corn husks instead of plastic wrap. I'm not sure of the taste value, but it sure made for a better presentation. All-in-all, these were fantastic. I'll be making this again. The "Wine of Choice" was a 2007 Layer Cake Malbec from Mendoza.

June 25, 2008

This is a monster dish to serve vegetarians. You can jack it up easily with any pre-mixed spice blends such as those for chicken or steak. Serve it up with a full bodied Spanish red wine. 

February 15, 2008

This is just really good. It screams to be tweaked, and it's very simple to do. Tasty easy and cheap. What more could you ask for?

February 15, 2008

WOW. This is wonderful. It's very easy. It's also very easy to tweak. Use celery hearts, including the foliage. God help you if you don't use fresh cracked black pepper. My wine choice was Pieropan Soave Classico. TY Joanne; TY Food&Wine.

February 2, 2008

These are FANTASTIC. My guests loved them. I know I'll be going to recipe-jail for messing with these, but it's just so easy. BIG Thank You to the originator, thanks too to F&W.

January 4, 2008

Monster snack. Very tasty.

December 10, 2007

I love this so much that I've made it my signature recipe (please don't send me to kitchen jail). 

December 10, 2007

OK, so the first time I followed the directions. The second time I tweaked it. I used cooked shrimp. I replaced the cooking wine and soy sauce with a heavy  teaspoon each of hoisin and oyster sauce. I also added a fistfull of cilantro and included a tablespoon sesame seeds to the mix. I rolled a heavy tablespoon of the mix in a 4x8 sheet of filo, like a blintz. Baked the batch for 18 minutes at 350 until golden brown and delicious. The guests couldn't get enough of them. I'm sure I'll expand the tweakage even farther next time. Thank you F&W for this recipe.

December 10, 2007