Spencer & Serena Profile - Allrecipes.com (10723846)

cook's profile

Spencer & Serena

Spencer & Serena
Home Town: San Diego, California, USA
Living In: Hunt Valley, Maryland, USA
Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert
Hobbies: Gardening, Photography, Music, Wine Tasting
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About this Cook
We're a couple who love food, wine and all the pleasures of life. Our "everyday" cooking is fresh, fast and simple - relying on great ingredients, on days off, we tend to more involved and love to take the time to create that "food of love" thing. Cooking and baking are a passion, Serena will read cookbooks and recipes the way most people would read a novel. Food - good food - is a joy, a treat and an art form; something to be cherished, indulged in and most of all, shared.
My favorite things to cook
Comfort foods, fun & different fresh foods, decadently rich, horribly sinful deserts - especially those that involve chocolate.
My favorite family cooking traditions
Serena grew up cooking, it's so in her DNA that "tradition" doesn't even come into play. Spencer came to the kitchen later in life. Together, we live, learn and love, discovering new "traditions" along the way.
My cooking triumphs
Creating our own recipe for tiramisu that was the perfect mix of light and rich. Or those simple dishes where the flavors are so perfect, so fresh, that every bite is heaven.
My cooking tragedies
Aside from the occasional accident (burned meringues, or burned/sliced fingers) neither of us thinks in terms of tragedies or even failures. It's all part of the process, sometimes it works, and sometimes it doesn't.
Recipe Reviews 6 reviews
Chile Rellenos
I'm spoiled I guess... I've lived in Southern California all my life, and love Mexican food of all types. For me, Anaheim peppers are too mild, and I'll go for the Poblano any day (and who said Poblanos were "screaming hot"? They're pretty mild...) So, I used Poblanos, of course. These were not too difficult to make (time intensive, yes. Difficult? No) but the result was not worth the effort for me when I can easily go buy really good rellenos. I'm used to a softer batter - not the crispy, fried-fish like texture of these. Done with good cheese though, they are a reasonable substitute if you just can't get to decent Mexican food. While I enjoyed these, they were not what I was expecting from a Relleno. They got three stars because they were still quite tasty, and had I not been expecting a specific result, I would have loved them. Definitely worth doing for fun and a taste of Mexico if you're just dying for it.

69 users found this review helpful
Reviewed On: Aug. 17, 2007
Chipotle Mayo Relish
Wow! I was looking for a spicey spread/dip for my honey - ain't no such thing as too much heat for him. This fit the bill. He's one of those who dips his french fries into mayo and I thought this would give a nice kick. First, I seeded the Chipotles (as called for), but when he said it could use more heat, I added a bit more and left the seeds in. Results - wicked hot, really flavorful and this stuff now resides in my 'frig ALL the time. Thanks for posting it.

8 users found this review helpful
Reviewed On: Sep. 27, 2006
Zesty Hominy and Cheese
I grew up eating something very similar to this - and loved it! Unfortunately, it was my Granmother who made it, and she never wrote anything down! Tried this, followed the recipe exactly - and it's very, very similar to hers. Thanks for posting it! Yum! And the whole family enjoyed it. It is a little on the heavy side - but this was never an "every day" item in our house anyway...

8 users found this review helpful
Reviewed On: Sep. 21, 2006
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