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COUNTRYRAY
 
Home Town: Brimley. Upper Peninsula, Michigan, USA
Living In: Brimley, Upper Peninsula, Michigan, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Hunting, Wine Tasting
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COUNTRY RAY
Ready for a tour
About this Cook
Retired in 2006, Love touring on my Harley Davidson Electra Glide Classic Motorcycle to rallys, Grow a lot of veggies in garden, and spices. Am not afraid to try different things in kitchen. Member of Combat Veterans Motorcycle Association as a Support member, Forgotten Eagles of Michigan, and ABATE. all motorcycle groups for Veterans and Safety.
My favorite things to cook
A lot of Southern Mediterranean dishes. My Mentor of sorts was wathcing and reading Nick Stellino's "Cucina Amore" Pastas, meatless and seafood. and slow cooker recipes.
My favorite family cooking traditions
My Grandmother was from the Ukraine, so a lot of German style dishes, but mostly Southern Mediteranean (Italian)and Grilling.
My cooking triumphs
I've developed from scratch a heartburn free Oven Dressing in Italian tradition for Mother in law who always got heartburn.
My cooking tragedies
Many, during trial and error, but getting used to knowing how much of different types of spices to add without over doing it....especially spicy.. We live and learn, but fear not, to try again..
Recipe Reviews 36 reviews
Tender Tomato Chicken Breasts
Actually the 1 tablespoon pepper and 3 tablespoons onion powder, (I use granulated onion) is correct, per another review stating too much......it is not too much. Adds flavor to all the ingredients. Lots of veggies, broth, tomatoes/juice and chicken to absorb it all and keep flavorful....you can always lessen the amount for personal taste......but TRY AS WRITTEN before knocking it.....thought it was great.....thanks, am keeping and using this recipe again......

1 user found this review helpful
Reviewed On: Mar. 27, 2012
Nutty Coconut Fish
This is excellent as is. I live where White Fish is easily obtainable fresh. Like near White Fish Point near Brimley, Michigan in the beautiful Upper Penninsula. I only have one extra comment on a comment. PLEASE DO NOT COOK AT HIGHER HEAT as one suggested. Fish do not need to be cooked at such high heat....an even 350*to 375* is perfect. when fish is done, the coating turns brown, even in oil. You do not want to over cook the outer, before the inner is done, or that "fishy" taste will come through. be sure to skin it and remove the grey fat layer and blood line from it. that is where any bacteria and fishy taste comes from, especially if it has been frozen. take it from a 67 year old White Fish fisherman and connoisseur of fish chef......

112 users found this review helpful
Reviewed On: Feb. 18, 2012
Grilled Cornish Game Hens
excellent, but double the marinade, and save 1/4 of it for basting. Made for Thanksgiving dinner.....all I can say is WOW.....so very good....don't skimp on the lemon.....I used even the pulp, and with rosemary sprigs, garlic and onion.....pulverized it all in my Vitamix and let sit overnight before applying to bird....wow....lets just say they ate it all....and loved it....requests are already in for Christmas dinner. mmmmmm

2 users found this review helpful
Reviewed On: Nov. 24, 2011
 
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