DrKen Profile - Allrecipes.com (10807610)

cook's profile


Home Town: Dickinson, North Dakota, USA
Living In: , Heard Island And Mcdonald Islands
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests:
Hobbies: Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I cook largely by instinct, often selecting ingreds for a dish by scanning the shelves for sauces and spices. I've been asked on numerous occasions why I don't start a restaurant, because "my dinners are better than those you can find out". When I want to make an unfamiliar dish, I often scan AllRecipes for several versions, then combine the best parts of all of them.
My favorite things to cook
My Atomic Chili. I make it with up to a dozen varieties of dry and fresh hot peppers, as available. Nearly anything with seafood.
My cooking triumphs
Seared scallops in orange/shallot/balsamic reduction. Wonderful, and as easy at it sounds. Came up with the recipe and made this the very first time with company arriving in ten minutes.
My cooking tragedies
Anything burnt to a crisp on the grill! Also, as I'm quite fond of hot food, I sometimes make it TOO hot - for anyone but me, anyway. Getting better about that, though!
Recipe Reviews 11 reviews
Blueberry Pie
Made pretty much as written, with slightly less sugar and slightly more cinnamon. Used commercial pie crust dough, which was not too good, but the filling was really excellent, with a nice consistency - not glue-y and not all falling out of the crust. Will try again with either homemade or different brand of crust.

4 users found this review helpful
Reviewed On: Jul. 30, 2012
Lamb Feta Peppers
These were fabulous. I loved the suggestion made by another reviewer to cut the peppers top to bottom to make 'boats'; I thought the presentation was much more attractive, and you get a better ratio of filling to stuffing. Used red bell peppers because I don't like green ones that much; otherwise followed recipe pretty faithfully. I did add about 1/2 of a lemon's worth of zest to the filling -because we're big lemon fans - which was an excellent plan, but would've still been fine without.

2 users found this review helpful
Reviewed On: Jan. 27, 2012
Spaghetti with White Clam Sauce
Fine recipe as-is if you are one of those folks that like this style of clam sauce; I prefer a much thicker sauce, so I simmered it for some time with a bit of white wine and all of the clam juice and reduced the sauce to nearly to a marinara consistency. Tasted excellent at this point, then I decided to great creative and added the clams, PLUS 1/2 tsp. or so of bittersweet Spanish paprika (avail. Amazon) which turned it into a red sauce (!) AND pushed the flavor WAAAY over the top. Served over linguine, and sauce was thick enough that none of it dripped through to hit the plate. Will need to do this a lot more often.

3 users found this review helpful
Reviewed On: Dec. 17, 2011
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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