GormandJim Profile - Allrecipes.com (10579303)

cook's profile

GormandJim


GormandJim
 
Home Town:
Living In: Corpus Christi, Texas, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Walking, Photography, Reading Books, Music
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About this Cook
I started cooking by watching my mom and my grandmother. My mom was not a great cook, but my grandmother was a genius. She made the best Crisco pie crust I have ever eaten. Her #1 rule for making a good pie crust is: the less you handle the dough, the flakier the crust. My mom's food was meat and potatoes. I don't know where I developed my gourmet pretentions.
My favorite things to cook
From my recipe horde: Easy Tex-Mex Enchiladas; Jim's Apple-Grape & Pecan Chicken Salad; Lisa's Great Frijoles with Bacon, Chorizo, and Jalapeno; Cajun Fruit Cocktail Bread Pudding. I also like to switch around, move from country to country, so to speak: a bit of moussaka today; some chicen korma the next.
My favorite family cooking traditions
Family, of course, and the corn kitchens of Mexico; the bayou cooking of Louisiana cajun peoples; the rich variety of curries, from India to Indonesia; Mideastern vegetarian dishes like felafel with sesame and chickpea sauce, garlic and lemon juice. Pastas, pastas, pastas! Favorite is probably baked ziti with Italian sausage, mushrooms, tomato sauce, and Romano.
My cooking triumphs
I once made that old standby dessert from the 30's and 40's, baked Alaska, and I've mastered crepes suzette with Grand Marnier. I even made a fair to middlin Black Forest Cake.
My cooking tragedies
The time I put too many chilies in a curry and set the whole family on fire.
Recipe Reviews 9 reviews
Adriel's Chinese Curry Chicken
This is almost exactly what is served in our best local chinese restaurant. They gave me the recipe, but this is probably a Thai or more likely Indonesian version when you add the coconut and yellow curry paste. (We have a superb brand here in not only yellow, or "mussaman" curry) but also green and fiery red pastes. I suspect the yellow is the mildest.) I am so glad I will have this in my recipe file so I will not have to hunt it up in books. The four stars only mean I am about curried out at the moment.

30 users found this review helpful
Reviewed On: Jun. 18, 2010
Enchiladas Verdes
This comports with my own recipe and is obviously authentic because it calls for CORN tortillas (NOT flour!), cotija cheese, and crema ("not sour cream"). If you cannot find cotija cheese and cream at your market, substitute mild parmesan for the former and for the crema, try this: Put a tablespoon of plain yogurt in a cup of milk and let sit for 24 hours. It works!

85 users found this review helpful
Reviewed On: May 1, 2010
Sweet and Spicy Chocolate Cake
What a remarkable idea! It might be called "Chocolate Trail Mix Cake." :-) I cannot wait to try it, and after that I might go back and raise the rating to a five. (I give recipes a four just for having chocolate in them.) :-)

1 user found this review helpful
Reviewed On: Jan. 17, 2010
 
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