greenwellcm Profile - (10340591)

cook's profile


Home Town:
Living In: Louisville, Kentucky, USA
Member Since: Jun. 2007
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian, Quick & Easy
Hobbies: Hiking/Camping, Biking, Reading Books, Music
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About this Cook
I'm a dude that must eat. Therefore must cook. I live in the Southern city of Louisville, Ky that has a mostly Midwest flavor. My wife will not eat meat so most of my cooking revolves around seafood and non-meat dishes. Point me to anything that is delicious, easy, and cheap.
My favorite things to cook
Meditteranean, North African, Middle Eastern, and Southern Soul.
My favorite family cooking traditions
My family's country southern so my tradition lies in cast iron skillets and bacon grease. I don't have a family of own, but looking forward to making my own traditions.
My cooking triumphs
The perfect omelet. Planked salmon. Roasted asparagus. And I finally licked my grandmother's pork and bean casserole!!!
My cooking tragedies
French bread---any thing to do with baking.
Recipe Reviews 6 reviews
Marinade for Steak I
I've used this mari many times and it is always a hit. Realy works well for grilled foods and is a star on beef but pulls double duty as a flavorful mari for substantial fish (salmon/trout) as well. One batch can be used to satisfy a mixed crowd of meat eaters and fishies alike. It makes selecting sides easier since the flavor notes are the same.

2 users found this review helpful
Reviewed On: Apr. 2, 2011
Teriyaki Chicken Wings
These are my go-to for the IndyCar races--it's become a tasty ritual. I generally use frozen wing pieces, thawed, and marinated overnight, but whole wings also work very well. In fact, I've done nearly every part of the bird with great success. Just adjust the cooking time for bigger bit. A lot of the time I'll put the remaining marinade in a saucier and boil it down while the chicken is baking and toss it in the blender to make a smooth sauce. It's just too good to waste. With about twenty minutes left, drown the chicken again. This makes eating a bit messy, but it tastes out-of-this-world.

33 users found this review helpful
Reviewed On: Aug. 6, 2010
Gobi Aloo (Indian Style Cauliflower with Potatoes)
Holy Cow this was good! I went a bit heavier than suggested on the oil and spices and threw in about a teaspoon of crushed red pepper flakes. Make sure you cook long enough for the cauliflower to be just a hair crisper than than the potatoes. Fantastic I say. I was pressed for time, so I served with purchased pitas intstead of making a naan--brushed with olive oil and heated in the oven. Served alongside some sliced, August-fresh, local tomatoes and this dish really rocked.

5 users found this review helpful
Reviewed On: Aug. 28, 2009
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About me: My name is Erin, I am 36 years old and I am a… MORE
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