smokinhot Profile - Allrecipes.com (10827039)

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smokinhot


smokinhot
 
Home Town: Southfield, Michigan, USA
Living In: Farmington, Michigan, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests:
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Recipe Box 1 recipe
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Recipe Reviews 5 reviews
New Red Potato Salad
Made potato salad for the first time in my life and it was a hit out of the park! Use six eggs. Use olive oil mayo (a little less than required), make up the difference with sour cream (2-3 tbsp.). Use red wine vinegar. Use more than a 1/2 c. of green onions if they are bland, will try red onions next time. Needs way more salt than 1/2 tsp. and I used garlic salt and regular salt to taste. Add freshly chopped dill and start with a couple tbsp., then add to taste. Add fresh parsley to taste. Squirt with some fresh lemon juice, don't over do this. Made the night before, flavors melded perfectly by the next day. it was the only thing that we ran out of at the BBQ...YUM!

2 users found this review helpful
Reviewed On: Sep. 6, 2011
Creamy Cajun Shrimp Pasta
This is a great recipe to play with to suit your own taste! To suit my taste, I marinated my shrimp in a little EVOO and spices (cajun & creole). Then I used unsalted butter and sauteed my garlic and red pepper before I added my shrimp. I reduced the flour just a little bit. I used 1 tsp. of cajun seasoning, and added my own spices, basically winging it. I followed other recommendations by only cooking the roux until it was just the right consistency. Then I added half-n-half, not milk. I added a half of roasted red pepper that I already had in the fridge. After it was done cooking, we realized that cooking in the half-n-half would make it super rich and thick, in addition to not reducing the flour enough. Therefore, when reheating the leftovers, I reduced a cup of chicken stock to 1/2 cup to thin it out. In the end of the initial process, since I used unsalted butter, I used the entire 1/4 tsp. of salt and the lemon juice was just the right amount for that extra zing! Thanks "C"!

1 user found this review helpful
Reviewed On: Dec. 11, 2009
Japanese Chicken Wings
WoW! These wings are delicious! I love chicken and found this recipe to be a great way to diversify this main staple. I basically followed the recipe exactly (frying in sweet cream salted butter was a first, but definitely not the last, smelled great) except that I wanted my wings hot so I soaked them (for a few minutes)in an egg/redhot mixture before coating them in flour. Then let them sit in the fridge for about a half hour (as suggested by another 'chef'), I then coated them one last time in the flour mixture (flour and cayenne pepper)right before frying. In addtion, I put the pan under the broiler for about 5 minutes as they weren't 'crispy' enough for my taste. I added green onions and sesame seeds as toppers. These were addictive and can't wait to make again!

4 users found this review helpful
Reviewed On: Dec. 12, 2007
 
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