KAI Profile - Allrecipes.com (11005281)

cook's profile

KAI


KAI
 
Home Town:
Living In:
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Southern, Mediterranean, Healthy
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About this Cook
I'm from coastal North Carolina originally, though I've travelled and moved about a great deal over the years. I keep going back home whenever possible -- several times a year, at least. "Home" is not only a place, of course, but includes the family, friends, and memories that go with it. Food is often a big part of those memories of home. We bond around a kitchen table, at a church supper, at a friend's barbecue. I like the simple, unfussy entertaining that "down home" gatherings imply.
My favorite things to cook
Southern cuisine, unsurprisingly, but with a more up-dated, and healthful twist. I especially love cooking the wonderful seafood that we're blessed with in coastal Carolina and adding to the meal the farm produce from the many local stands in the area. I also enjoy learning about different cultures through their cooking traditions and foods.
My favorite family cooking traditions
The time we all spend together at our NC home on the coast is our favorite family time. We get to relax from our usual hectic schedules and it's "all hands on deck" when it comes to cooking a seafood feast or a great barbecue. The shared tasks always include fun and laughter.
My cooking triumphs
My seafood pasta casserole has been an oft-requested recipe over the years. It's usually the #1 request for my husband's special birthday dinner menu. My sons would argue for my spaghetti with arrabiata sauce and sausage. All would agree that the Hatteras Clam Chowder I make whenever we go home is a winner, too. It's hard to mess up with such fresh ingredients.
My cooking tragedies
Over the years, there have been quite a few. One big lesson I learned was that not everything works in the broiler -- despite what the recipe might say. I may be one of the few people who have ignited a pan of gruyere potatoes!! Butter and broilers don't always mix!
Recipe Reviews 21 reviews
Vietnamese Aromatic Lamb Chops
Outstanding good! The lamb chops are so tender and flavorful. Yes, there is a sweetness to it, but it's balanced very nicely by the spices, garlic, and lime juice. As with Asian cooking in general, it's that balance of opposites that lends the most delightful results. I have made it as written, and it's awesome, but I have also tried slight variations; eg. I didn't have fresh cilantro, but I did have fresh parsley and some Thai basil -- that was terrific, too. Also have tried a dash of Sriracha sauce, which amped it up a notch. Just love this recipe. Thanks so much for sharing it!

0 users found this review helpful
Reviewed On: Jun. 25, 2014
Chef John's Sausage & Shrimp Jambalaya
This is an outstanding recipe for a fairly quick, easy, and delicious jambalaya. Purists may disagree, as this version does not begin by cooking a roux to a nice, deep color; but frankly, it's the time and care that's required to do this step properly that often deters me. I frequently need a quicker approach and, until I tried this recipe, I hadn't found one that still delivered a great, fresh flavor. This one does. I made it according to directions but found that I needed a bit more liquid (I had to add almost a cup of water) to get the rice to a fully tender stage without burning the lot, and yet, the broth that was left was still too thin for my liking. I thickened it with some sliced okra and that worked well. Other than these minor points, it's a really excellent recipe. My family raved about it and dived in for seconds.

0 users found this review helpful
Reviewed On: May 21, 2014
Orange-Scented Grilled Lobster Tails
This is truly an outstanding recipe! Though I prefer using fresh ginger instead of the ground spice, I've made it both ways and it's still delicious. Ditto with the aromatic bitters. If you happen to have some on hand, the bitters gives a nice edge to the flavor but it's still wonderful without them. I have also had success in using my broiler instead of the grill (this winter has been far too cold for grilling where I live). This is now my preferred method of preparing lobster tails and each time I serve them, I receive rave reviews from family and friends. It's a "can't miss" recipe.

0 users found this review helpful
Reviewed On: Feb. 28, 2014
 
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