whatsinthekitchen Profile - Allrecipes.com (10694158)

cook's profile


Home Town: Everywhere, West Virginia, USA
Living In: Summersville, West Virginia, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
Hobbies: Fishing, Hunting, Music
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About this Cook
Hi, I'm joe, and this is my allrecipes profile. I am a 24 year old mechanic, and I love nothing more than to play guitar and cook in my spare time.
My favorite things to cook
Anything cajun, traditional southern cooking, but I had my first child in May, so I am trying to learn how to cook a little healthier. Have something to stay alive for!
My favorite family cooking traditions
My dad lived in Louisiana, and learned the art of Cajun cooking, and although i never got the chance to learn from him, I have adopted that style of cooking as a sort of tradition.
My cooking triumphs
My own crawdad shrimp gumbo, I took it to work for a pot-luck and was swarmed for the recipe the next day.
My cooking tragedies
There are no cooking tragedies, only learning experiences.
Recipe Reviews 9 reviews
Broiled Tilapia Parmesan
I'm very impressed. My wife is allergic to most fish, so I don't get it often. I made a few adjustments, some out of necessity. I followed other reviews and added old bay directly on the fish, and garlic in the sauce. I also used dried lemon peel in lieu of the juice, and subbed celery seed for celery salt. When it came time to get the parm, I realized I had none. So I finely shredded some whole milk mozzarella, and it worked out just fine. I will try this again with the mozz, parm, romano and possibly a little asiago. Thanks!

2 users found this review helpful
Reviewed On: Feb. 5, 2011
Crawfish Bisque
Outstanding. Hadn't eaten crawdad bisque since my dad died....he used to fix it when we were kids. Had to buy frozen precooked crawfish, it's too early in the year to catch them here (but ramps are up :). Only thing I changed was to half the onion, used stock from a gumbo, and adjusted seasoning to taste. Definitely a keeper, can't wait to try it with fresh crawdads.

17 users found this review helpful
Reviewed On: Mar. 16, 2010
The World's Greatest Crab Recipe
Very good, but not good enough to facilitate the arrogant headline, nor the description. Added several things, to suit my own tastes. Lemon juice, Old Bay, Cayenne pepper and sea salt/fresh ground black pepper. Served with Porterhouses(with my own secret marinade), roasted red potatoes, garlic buttered asparagus and roasted vidalia onions, everything prepared on the grill. The only substitute I would make is to exchange the vidalias for fresh ramps, but they're not yet growing in the backyard. Soon enough! the grill doesn't infuse the seasoned flavor as it does in the stewpot....

4 users found this review helpful
Reviewed On: Mar. 8, 2010

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