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Samitestar

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

Member Since: May 2007

Cooking Level: Intermediate

Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Vegetarian, Kids, Gourmet

Hobbies: Gardening, Walking, Reading Books, Painting/Drawing

About this Cook

I like trying new foods.

My favorite things to cook

I love ethnic grocery stores and am always on the lookout for recipes using the exotic ingredients I find there. Anyone have a recipe using rose petals or tamarind paste?

My favorite family cooking traditions

Cooking fresh vegetables picked by my son.

My cooking triumphs

Fruit and Nut Biryani with chicken-paneer masala

My cooking tragedies

Hairy meatloaf. Tip for the day: Don't pet the dog while making dinner! (I was 9!)

Recipe Reviews 71 reviews

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Remoulade Sauce a la New Orleans

This is the most delicius dip for sea food! It's great on fried chicken too. I didn't have Creale Mustard, so I used a combo of spicy brown mustard and dijon with some horseraddish. I also didn't have the chili sauce so I used Sriracha, yummy, finger licking goodness. I've made it it with garlic stuffed olives, the good ones that you scoop from the bins and it was even better! Thanks for the great recipe!!!

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Reviewed On: Jun. 22, 2009

Chicken Saltimbocca

A good start, but not so great without some extra work. First off I pounded the breast thin. Dredged them in seasoned flour, added garlic and mushrooms to the pan when I was frying and let them steam with the lid on once I added the wine. Delish!

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Reviewed On: May 26, 2009

Kiki's Borracho (Drunken) Beans

I made this in the crockpot too. I combined this recipe with a Frijoles a la Charra recipe by adding some meat (two smoked ham hocks) and sauteeing the onions, garlic, peppers and tomatoes before adding. The bay leaves really add to the flavor. I wasn't sure about them, because I usually add them to navy bean soup (not mexican cuisine, but I figured, what the heck, I'll give it a try). I added a pinch of cinnamon, paprika and coriander too, they are spices you'd find in Sazon. I added too much water, I wasn't paying attention, but in the end it didn't matter at all. This is a very forgiving recipe and the beans were superb, better than restaurant quality. Thanks Kiki!!!

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