TheTalentedMrAarcher Profile - (10475498)

cook's profile


Home Town: Bellingham, Washington, USA
Living In: Seattle, Washington, USA
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
Cook, author, politician, athlete, handyman, biker, programmer, businessman . . . . I am the Talented Mr. Aarcher.
My favorite things to cook
Salmon, salmon and salmon. I like to cook a wide variety of foods, but the best food is local and in Seattle, that's salmon.
My favorite family cooking traditions
My family specializes in massive chili cook-offs.
My cooking triumphs
I ran a "BYOB" for about sixty on a charcoal weber and rocked it. My stuffed chicken recipe is ridiculously easy, good and the leftover stuffing is great as a dip ;)
My cooking tragedies
Adding processed cheese to my first attempt at a cheese sauce. DONT DO THAT!
Recipe Reviews 4 reviews
Lemon Mint Sauce with Shrimp
No shrimp at the local market, so I switched to crab. It came out okay, but there wasn't enough of the sauce/veggie mixture for my taste. It was easy and healthy, but we're unlikely to do it again.

7 users found this review helpful
Reviewed On: Feb. 17, 2011
Dragon's Breath Grilled Salmon
We replaced two of the jalapenos with Fresno Red peppers, almost doubled the roasted garlic and added a healthy dose of pepper and salt. We used Coho salmon. I didn't flip it on the grill, which allowed the sauce to crisp up nicely on one side, which made it look great. Sauce is a much better word than marinade for this recipe. Push it with the spatula and when the fish separates from the skin, it's done. You can test it that way without breaking the crust and damaging presentation. The mayo makes the peppers chill out a bit more than we expected. My wife and I like a kick to our food, so next time, I'll switch all the peppers for Habaneros and add a lemon. We made the entire sauce, but only two fillets. I'm gonna use it to bread and bake chicken.

7 users found this review helpful
Reviewed On: Sep. 5, 2010
World's Best Lasagna
My fiancee said "best thing you've ever made" Modifications from the original were: 1. replaced sweet sausage with HOT 2. used 3 tbsp dried parsley 3. Shredded mozarella and parmesan 4. Soaked noodles in extra-hot tapwater for 30 minutes. replaced the hot water after 15 minutes 5. Added 3-finger pinch of nutmeg to the ricotta mix 6. Wine instead of water (Cab-Merlot) 7. used whole pound of beef 8. used diced tomatoes instead of tomato sauce. Made a bit chunkier :) Next time I will. . . . 1. Add hot peppers (serrano chilis?) to complement the hot sausage and kick it up a notch 2. Reduce the salt (too much) 3. Fresh parsley 4. Add fresh tomatoes to the top after cooking 20 minutes. 5. Top with whole cloves of garlic. 6. Get 1/2 again more ricotta sauce and noodle in order to make a second lasagna to freeze. I had more sauce than other ingredients. . . . . but there are worse problems to have. In conclusion, it's not a difficult recipe, but it is time-consuming. I'm cooking for my fiancee and I. The two of us will likely eat this recipe for the rest of the week, so if you're a 20-something looking for a cook-it-once-on-Sunday-and-eat-it-all-week-meal, go for it! *********************** As an uber-easy appetizer we wrapped garlic with olive oil in tin foil and baked that at the same time. We pulled it out 10 minutes before the lasagna was done. Next time I'll add some italian spices and salt. I think it would be good to put a lemon wedge in there, to

0 users found this review helpful
Reviewed On: Jul. 20, 2008

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