Doppio Sous Profile - Allrecipes.com (10095391)

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Doppio Sous


Doppio Sous
 
Home Town: San Diego, California, USA
Living In: Champaign, Illinois, USA
Member Since: Feb. 2007
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Reading Books, Music, Charity Work
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About this Cook
I'm the sous chef at a new restaurant in Illinois, working for a good friend who helped to turn a tiny kitchen into a beautiful professional cafe, banquet, and catering service. We also serve the needy of our town through outreach cooking. Being able to cook is a gift and a wonderful responsibility.
My favorite things to cook
Vegetarian, aromatic, flavorful dishes! Although I have a background in Tex-Mex and Pacific Grill cooking, I am experimenting more and more with Indian and Japanese traditional cooking.
My favorite family cooking traditions
I have to give credit to my father, who is an amazing grill cook. His fajitas are to die for, and that's saying a lot for a man who spent the last decade in Texas.
Recipe Reviews 6 reviews
Baked Penne with Italian Sausage
This dish is a good simple dish, but if you want some real flavor, you have to nurture it a bit. I took this recipe, but changed it as such: It's fine to deglaze with the wine, but cook the sauce in a different skillet. When starting the sauce, use a bit of olive oil, and take some shallots, minced onion, or shaved red onion, and simmer it in the oil. Add a bit of minced garlic. Take some basil leaves and throw those in the oil for one minute, and then add the tomatoes, etc. The flavor will be MUCH more substantial. I found the regular recipe to be a nice family dinner recipe, but not much more (in case you want to impress).

719 users found this review helpful
Reviewed On: Jun. 14, 2007
Citrus Dressing
I used this for an intimate catering event after winter broke. I used an olive/canola oil mix, and used just over half of the recommended amount. I also eliminated the egg yolk, and used two whites. I cut some cantaloupe and honeydew for the salad, saved the juice, and processed it with the rest of the mixture. Due to the sweetness of the dressing, I recommend juxtaposing a spicy aromatic with a side dish; in my case I curried up some sauteed sugar snap peas. Make sure your guests know you used raw egg products!

10 users found this review helpful
Reviewed On: Mar. 16, 2007
Mesclun and Mango Salad with Ginger Carrot Dressing
Although this is an attractive, quality salad, I must stress that the sesame oil DOMINATES the entire salad and meal if you don't cut it at least by half (in my opinion). I also added a dash of fine sugar to the rice vinegar in order to boost the fruit's power while tempering the sesame oil. I tried serving this with arugula, as well as the mesclun mix, and both fared equally well with about 40-50 guests.

35 users found this review helpful
Reviewed On: Feb. 28, 2007
 
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