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Garlic = Love
 
Home Town: Boston, Massachusetts, USA
Member Since: Mar. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Nouvelle, Mediterranean, Low Carb, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Photography, Music, Painting/Drawing, Charity Work
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Cruise, 12/08
About this Cook
I love when I open the dishwasher at the end of the day to add detergent and all I can smell is garlic. The coffeepot is my alarm clock. Chocolate is the most important of the 4 PMS food groups (Chocolate, Cheese, [Salty crunchy snacks] & Bread.) Freshness is next to godliness. I could go to the grocery store every day, and often do. Caprese salad rules! I sometimes have intentions of sticking to a recipe, but it never seems to end up happening. I love to experiment! Hey, it's all edible and it all ends up in the same place ... lol.
My favorite things to cook
Are usually my favorite things to eat. Go figure. So that would make my favorite, um, ... probably Coconut Shrimp with fresh tropical salsa. (as I drool...)
My favorite family cooking traditions
The annual New Years Day brunch that lasts into dinner (and then some!) with friends packing out the house to capacity! What better way to kick start a year than smash those healthy resolutions on Day One!! Tomorrow's another day ... The Procrastinator's Creed. lol.
My cooking triumphs
Preparing a pick-up truck full of dishes - enough to FILL three 8-ft. buffet tables! - for my parents' 50th anniversary party of 150+ guests. Oh, and don't get me started on desserts ... mmmm.
My cooking tragedies
For anyone that's seen "She's having a baby," my very first dinner I made for the in-laws could be summed up in two words: "It's Grouper." (yes, I got cookbooks for Christmas that year!)
Recipe Reviews 3 reviews
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Breakfast Pies
If I could give these 3.5 stars, I would. Three seems too few, four is too generous! My middle- and high-school aged kids are always running late & complain when I "make" them eat breakfast. These are a quick & easy solution for them to heat & eat on the go! I used 2 pkgs of store-brand biscuits since I read on here to avoid Pillsbury b/c they rise too much, but these did too despite my flattening them and trying to create a pocket for the fillings. Because I had 20 pcs of dough & 24 cupcake openings, I took a few and halved them as someone suggested. I will definitely do that next time as the full-dough ones didn't allow enough egg mixture. I used one roll of turkey sausage with green & red peppers and onions. For 24 "pies" I could only use (fit) 6 eggs (with 6 T milk) without fear of spilling over while baking, which some still did. Also, all 5 of us feel these are a little bland. Perhaps it's the store dough, but the idea itself is great and worth the tweaks -- especially since the kids now have something hot & easy to help start their day. *ALSO! Be sure you spray the muffin tins well. I thought I did, but they still stuck - a lot! :\

0 users found this review helpful
Reviewed On: Nov. 12, 2009
Fried Cauliflower
I must preface by saying while I have not made this exact recipe as listed, fried cauliflower is one of the most requested dishes in my house among my 3 kids!! My teen sons' friends even beg for this dish! My family could go through an entire head of cauliflower (ONLY when cooked this way) in <5 minutes! Half of it is usually eaten before all is cooked. But enough fluff, onto the important stuff -- I make it as many others have suggested here, with seasoned bread crumbs and usually a small shake or two of cayenne into crumbs as well, and sometimes parmesan if I think of it. The prep gets messy, so I suggest getting all ready ahead of time as opposed to production-line style, which I tend to do when rushed. Have a towel on hand to keep wiping your fingers or all the wet crumby goo will stick and end up as floating fried lumps in your pan. I often need to mix up more of the coating, so keep the ingredients handy if you do not prep all florets in advance. Be careful not to burn the oil when frying in batches. If necessary, discard dark oil, wipe pan out with a paper towel and heat new oil to finish. ***One of THE most important steps is to be SURE you (sea) salt & (fresh cracked) pepper this immediately after you put it on the paper towels to drain so the flavor pops. Do this while hot and this, too, will be a new family favorite!

4 users found this review helpful
Reviewed On: May 22, 2009
Coconut Shrimp I
My mouth is watering just thinking back to when I made this recipe last week. In a word: phenomenal! Definitely worthy of impressing your best company. One major tip: save yourself LOADS of time and either buy peeled & deveined shrimp or do this work ahead of time. I expected this recipe to be good, so I bought almost 2 pounds of XL shrimp and pretty much doubled up on everything else. Had to laugh when I re-read the prep time to be 10 minutes, not the hour it took me before I got down to business. Next time I will let it marinate in the fridge a bit longer than 30 minutes, but this recipe was still outstanding ... my husband said it "blew away" the coconut shrimp at our favorite restaurant! And if at all possible, for the ultimate tropical kick, PLEASE do yourself the favor and serve it with fresh (in the refrigerated section) pineapple mango salsa -- HELLO! Garnish w/cilantro for company ;) Even with the extra hour's work, I just cannot wait to make it again! Another tip: if you're making a large quantity, be careful not to let the oil burn as you get towards frying the later batches or you'll get that black "nasty oil" flavor & crunch. If you can manage to make any last long enough to a second day, the flavor intensifies and it's superb served cold on a Spinach salad!! Bon Appetit!

5 users found this review helpful
Reviewed On: Mar. 24, 2006
 
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