Comments on: Rib-Eye, New Potato and Portobello Kebabs http://www.ezrapoundcake.com/archives/3991 Acting up. Chowing down. Tue, 07 Sep 2010 05:52:39 +0000 hourly 1 By: Good Life Eats » Steak, Potato, and Portobello Kebabshttp://www.ezrapoundcake.com/archives/3991/comment-page-1#comment-14235 Good Life Eats » Steak, Potato, and Portobello Kebabs Sun, 22 Aug 2010 17:15:51 +0000 http://www.ezrapoundcake.com/?p=3991#comment-14235 [...] Steak, Potato, and Portobello Kebabs adapted from “Emeril at the Grill” as seen on Ezra Pound Cake [...] [...] Steak, Potato, and Portobello Kebabs adapted from “Emeril at the Grill” as seen on Ezra Pound Cake [...]

]]> By: ashleyfournierhttp://www.ezrapoundcake.com/archives/3991/comment-page-1#comment-9810 ashleyfournier Fri, 09 Oct 2009 12:40:02 +0000 http://www.ezrapoundcake.com/?p=3991#comment-9810 This sounds so good, i'm going to have to make this asap. i love all of your photos, everything looks so tasty This sounds so good, i'm going to have to make this asap.
i love all of your photos, everything looks so tasty

]]> By: Biancahttp://www.ezrapoundcake.com/archives/3991/comment-page-1#comment-9389 Bianca Fri, 28 Aug 2009 15:16:24 +0000 http://www.ezrapoundcake.com/?p=3991#comment-9389 We made this last night. Really awesome! The only suggestion I have is to salt the water that the potatoes boil in OR maybe parboil them then place in the bowl with the meat and mushrooms. They just needed a bit more seasoning to match the other ingredients. I also used Olivia's suggestion and used normal muchrooms in lieu of portobello. We made this last night. Really awesome! The only suggestion I have is to salt the water that the potatoes boil in OR maybe parboil them then place in the bowl with the meat and mushrooms. They just needed a bit more seasoning to match the other ingredients. I also used Olivia's suggestion and used normal muchrooms in lieu of portobello.

]]> By: oneshotbeyondhttp://www.ezrapoundcake.com/archives/3991/comment-page-1#comment-9211 oneshotbeyond Tue, 18 Aug 2009 17:32:16 +0000 http://www.ezrapoundcake.com/?p=3991#comment-9211 That photo is FABULOUS! That photo is FABULOUS!

]]> By: Katiehttp://www.ezrapoundcake.com/archives/3991/comment-page-1#comment-9186 Katie Mon, 17 Aug 2009 00:08:41 +0000 http://www.ezrapoundcake.com/?p=3991#comment-9186 I just realized that I have all of this in my fridge/freezer/pantry/garden! Going to make this week!!!! I just realized that I have all of this in my fridge/freezer/pantry/garden! Going to make this week!!!!

]]> By: Katiehttp://www.ezrapoundcake.com/archives/3991/comment-page-1#comment-9185 Katie Mon, 17 Aug 2009 00:04:09 +0000 http://www.ezrapoundcake.com/?p=3991#comment-9185 I haven't eaten dinner yet, and YUM that looks good! I haven't eaten dinner yet, and YUM that looks good!

]]> By: Amandahttp://www.ezrapoundcake.com/archives/3991/comment-page-1#comment-9180 Amanda Sun, 16 Aug 2009 16:10:54 +0000 http://www.ezrapoundcake.com/?p=3991#comment-9180 Oh my word, the vision of the little boy pulling the beer actually made me laugh out loud! And I want to eat the picture of your kabobs...they look so tasty! Oh my word, the vision of the little boy pulling the beer actually made me laugh out loud!

And I want to eat the picture of your kabobs…they look so tasty!

]]> By: Christihttp://www.ezrapoundcake.com/archives/3991/comment-page-1#comment-9176 Christi Sun, 16 Aug 2009 13:50:54 +0000 http://www.ezrapoundcake.com/?p=3991#comment-9176 It sounds delicious! Thanks for sharing - I've got a ribeye in the freezer; this will be perfect for tonight! It sounds delicious! Thanks for sharing – I've got a ribeye in the freezer; this will be perfect for tonight!

]]> By: Oliviahttp://www.ezrapoundcake.com/archives/3991/comment-page-1#comment-9150 Olivia Sat, 15 Aug 2009 19:47:57 +0000 http://www.ezrapoundcake.com/?p=3991#comment-9150 Hey sweetie.. once again I can count on you for a great suggestion just in time for supper. I've made this Emeril Lagasse recipe and have adapted it myself to include whole grain mustard and didn't use a balsamic but lemon zest and the juice from it. I found out that the portobello ended up a bit mushy and black which didn't look that great on the plate. Nice meaty buttons did the trick next time. Oh.. I think that I passed those two 'boy's' shopping too.. but they were in the parking lot belching their abc's nicely. heehee Hey sweetie.. once again I can count on you for a great suggestion just in time for supper. I've made this Emeril Lagasse recipe and have adapted it myself to include whole grain mustard and didn't use a balsamic but lemon zest and the juice from it. I found out that the portobello ended up a bit mushy and black which didn't look that great on the plate. Nice meaty buttons did the trick next time. Oh.. I think that I passed those two 'boy's' shopping too.. but they were in the parking lot belching their abc's nicely. heehee

]]>