calkevin77 Profile - (10162755)

cook's profile


Living In: Pflugerville, Texas, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Healthy, Dessert, Gourmet
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About this Cook
I've been cooking since I was a kid. Some of my fondest memories were helping mom in the kitchen at a young age. To this day I love preparing some of the recipes mom made at home
My favorite things to cook
In my opinion cooking is an art and what better way to express yourself than to be creative. Cooking is a blank canvas with a Crayola set. Some of my best recipes originated from trial an error or taking an existing recipe and trying something new with it.
My favorite family cooking traditions
Thanksgiving...hands down. Mom's turkey and fixings, dads liver pate, and my deviled eggs.
My cooking triumphs
Tangy mustard butter dipping sauce (for beef or seafood), Angel hair pasta shrimp scampi, BBQ top sirloin marinated in a Worcestershire garlic sauce, baked chicken breast in a white wine cream and mushroom sauce to name a few
Recipe Reviews 2 reviews
Oven Fried Chicken II
I liked the fact that this is very easy and yummy. I work full time and go to school at night so I often have to find hearty meals that taste good and are quick to prepare. I only had bone-in chicken breasts so I cooked them much longer (about an hour.) I also had plain bread crumbs so I added my own seasons. I used italian spice, dried basil leaves and a hint of thyme. Paired well with a baked potato.

2 users found this review helpful
Reviewed On: Mar. 17, 2009
Easy Grilled Tri Tip
This marinade is incredible. I recently used this recipe and applied it to 20 lbs of tri tip for a company picnic (proportions increased accordingly). I also added some garlic salt and went a little heavier on the crushed garlic and black pepper to the mix and cut the meat down to 2-3 lb pieces, fat side removed, and let marinade overnight. I cooked this over a charcoal grill until between medium rare to medium and sliced up into approximately 4 inch strips. This was a major hit at the picnic. A side note the remaining marinande was applied to the meat throughout the cooking process for additional seasoning.

112 users found this review helpful
Reviewed On: Aug. 25, 2007
Published Recipes

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