cheffonade Profile - Allrecipes.com (10062218)

cook's profile

cheffonade


cheffonade
 
Home Town: Augusta, Georgia, USA
Living In: Pyongtaek, Kyonggi-Do, South Korea
Member Since: Jan. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Music, Wine Tasting
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About this Cook
I'm a stay at home mom to two little boys. I used to work as a chef and restaurant manager. Now I just cook for fun and to feed my family. I love this site because I have lost some of my enthusiasm for cooking. I can always count on finding inspiration from the recipes and my very discriminating husband has loved just about everything I have made.
My favorite things to cook
Some of my favorites are tenderloin, leg of lamb, fried chicken, and a bourbon ham recipe. All are incredibly rich, time consuming, and not figure friendly so they are usually things I cook once a year. My husband cures pancetta and does an awesome brine for brisket (corned beef). I really enjoy incorporating the pancetta into recipes.
My favorite family cooking traditions
Fried chicken and fried eggplant always remind me of home.
My cooking triumphs
I catered a wedding for a friend and all of my coworkers attended. The food turned out fantastic and I was so proud. It was nerve wrecking though! Never cater for a friend. You will pour your heart and soul into it and realize in the end you didn't make any money!
My cooking tragedies
I once fried about a dozen racks of lamb in a deep fryer at a restaurant where I was the kitchen manager. I was trying to save time because they were part of a dinner special. My boss wanted to kill me. I thought it was a brilliant idea at the time:)
Recipe Reviews 2 reviews
Herb Roasted Pork
We really enjoyed this. I actually covered the roast for the majority of the cooking time then broiled on high after applying the glaze for aprox 8 min. There wasn't much of a fat-cap on the roast so it didn't produce a nice crispy "skin" like we would have liked. BUT, the roast was so moist and tender. We are considering this recipe for a holiday meal and that's a big deal in my house:)

0 users found this review helpful
Reviewed On: Oct. 21, 2007
Wasabi Tartar Sauce
I really did not like this sauce at all. My husband wanted to try something different with crabcakes other than the traditional tartar I usually make. We tasted it before hand and it was way too intense. So, he took just a teaspoon and thinned it out with more mayo and it still was too intense. It would probably be good on a burger but not seafood.

7 users found this review helpful
Reviewed On: Oct. 9, 2007
 
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