KC Peacenik Profile - Allrecipes.com (10621599)

cook's profile

KC Peacenik

KC Peacenik
Home Town: Wheatland, Wyoming, USA
Living In: Kansas City, Kansas, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Boating, Walking, Fishing, Hunting, Photography, Reading Books, Music, Charity Work
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About this Cook
I was born in 1961 in Arlington, Virginia. I grew up in Maryland near the Chesapeake Bay, and enjoyed boating, fishing and horseback riding as a child. I attended the University of Maryland and received a B.S. in Agriculture and Natural Resources Management. After that, I went to work for the U.S. Department of Agriculture, where I became an expert in cow poop. I have lived in North Carolina, Florida, Idaho, Wyoming and Vermont, and now I am retired and I live with my cats and dogs in (mostly) sunny Kansas City, Kansas.
My favorite things to cook
I am a great fan of Asian cooking, particularly Korean cuisine. Living in the Kansas City metro, good Asian groceries are fairly easy to find. I like to make Korean style tofu with vegetables and gochuzang (hot red pepper paste). I eat very little meat -- rarely chicken, and wild game if I'm lucky -- which I grind myself for spaghetti sauce, homemade sausage and chili. I eat fish like salmon, tilapia and catfish made various ways. I cook vegan often, and enjoy incorporating Indian, Asian, and Mediterranean cooking styles into vegan entrees.
My favorite family cooking traditions
My parents were from New England, so hearty stews were on the table often when I was growing up. My mother also had a flair for making homemade pizza, and during football season it was a family tradition to have homemade pizza, a fire in the fireplace and the game on TV. At Christmas time my mother would make tons of amazing cookies. My favorites were her dark chocolate rum balls, which were rolled in confectioner's sugar. She also would make Guard's Trifle on special occasions. She was very gifted in the kitchen and mastered cheese and chocolate souffles. My dad really loved a lot of different cuisines, but his cooking ability was limited to his very fine omelettes.
My cooking triumphs
I have never learned to cook for one, and I like nothing better than cooking for a crowd. I love putting together church dinners, receptions and parties. Six times a year I am head of a team from my church that cooks for and serves around 350 people at a food kitchen in Kansas City, Kansas. I'm responsible for planning the menu, purchasing the food, directing the cooking and assembly of the meals at the church, and overseeing the dishing up of the fruit, desserts and bread, entree and vegetables at the food kitchen. It's wonderful how a hot meal can put a smile on the face of someone who is hungry and homeless.
Recipe Reviews 7 reviews
Jamaican Burgers
Delicious! I've had better luck with leaving some liquid in the beans and pureeing them, which helps the burgers stick together. I've also used oats instead of bread crumbs, however when using oats I use only 1 1/2 cups and it's necessary to leave a bit more liquid in and allow the oats to stand in the liquid for about 20 minutes otherwise it's sort of like eating newspaper. :) This recipe is very flexible and from the basic ingredients, your favorite seasonings and substitutions can be easily adapted to suit your fancy.

2 users found this review helpful
Reviewed On: May 2, 2012
Lamb Shawarma
The flavor is to die for! However, I do have some suggestions. I would double the recipe for this much meat. It was barely enough to coat 2 1/2# of meat, and I still had to add some water after a few hours because the top layer of meat was drying out. Also, I would cut the salt in half or delete it altogether. I used 1 tsp. for 2 1/2# of meat and it was still too salty. I doubled the garlic as I didn't think I'd be able to taste it at the suggested amount, and it was perfect. I also used Thai hot peppers instead of cayenne, substituting 4 peppers per teaspoon -- I chopped them up with the garlic and onion. It was pretty warm, but I like that! With the recipe doubled for the amount of meat, the spices were just right, very fragrant and the meat was so tender from the yogurt. I marinaded for 12 hours and it was terrific. The last comment I have is that I might try grilling the meat next time because in the skillet, when the marinade boils, the yogurt curdles. Overall, I think this recipe is flexible and forgiving, and the flavor combination is exotic and thoroughly enjoyable!

19 users found this review helpful
Reviewed On: Aug. 17, 2011
Mulholland's Idaho Chili
Thanks to everyone who has tried & reviewed the recipe! After several years I gave up on the site publishing it. I guess it takes 3-4 years after a recipe is submitted. I have an updated version on my profile page called Big Bird Chili which uses ground turkey -- 3# instead of 2#, and I've increased the amount of jalapenos since the ones available now aren't as hot as they used to be. One reviewer here used ground bison, and that would be excellent; I've used elk with fantastic results and any wild game would be superb as well. PS I wasn't going to rate my own recipe but the site requires it so I did... I like my turkey version better & no longer buy commercially raised beef so I'll give myself 4 stars, OK? :)

6 users found this review helpful
Reviewed On: Aug. 17, 2011
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