AZ Paul Profile - Allrecipes.com (11369725)

cook's profile

AZ Paul


AZ Paul
 
Home Town: Dayton, Ohio, USA
Living In: Queen Creek, Arizona, USA
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Southern, Gourmet
Hobbies: Fishing, Photography, Music, Wine Tasting
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Retirement wine
About this Cook
I'm a retired Engineer and discovered some 30+ years ago that cooking relaxed me. I cooked very little in my first marriage, but split (or share) cooking with my now wife of 26 years. We also love to entertain and try new wine pairings with our precious friends.
My favorite things to cook
My 'hot' button at first was cajun/creole (which I still love), but have branched into many directions (too many to name one).
My favorite family cooking traditions
Our family is so scattered that we have lost the annual get togethers. We do have neighborhood traditions like Superbowl across the street, pool outings next door, a block party Oktoberfest and an annual progressive dinner to name a few.
My cooking triumphs
I actually had my steak marinade published in the AZ Republic, complete with my picture. I also used to cook for the company picnic, doing several full prime ribs to feed 80.
My cooking tragedies
We've all had them, but the biggest was when I was the preparing the main course for a friend's formal gourmet dinner for 10, complete with $50-100 wines (one for each at the table and one for the table). I was making beef burgundy using filet mignon and had marinated the meat for about 45 minutes. I drained the meat, but not sufficiently and left quite a bit of salt in the taste. I put potatoes in to absorb, but that wasn't enough. I ended up keeping the meat and replacing all of the wine sauce. Truly a 'near miss'. All ended well.
Recipe Reviews 5 reviews
Sausage Casserole
I made two of these for a brunch my wife was serving to 14 neighbor ladies. They loved it and most asked for the recipe. For the record, I used sour cream instead of the cottage cheese (which I didn't have) and I don't think it had a negative impact.

5 users found this review helpful
Reviewed On: Dec. 29, 2010
Pork Chops Stuffed with Smoked Gouda and Bacon
I foolishly tried to use butterflied chops. They were thick enough, but getting the chop closed around the filling was like holding 30 corks underwater. I used the bacon grease from the bacon as the external oil. Really emphasized the bacon taste. It was a bit of a problem getting the chop done enough near the surface of the filling.

3 users found this review helpful
Reviewed On: Aug. 16, 2010
Cabbage Fat-Burning Soup
This is great! Did everything as written except cut the celery in half. Left everything 'chunky' and pulled up just past the 'tendercrisp' point...still a little crunchy, though. Served to friends who loved it also. Jury's out on the weight loss aspect, will do again and monitor over a few weeks.

1 user found this review helpful
Reviewed On: Aug. 7, 2010
 
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Cooking Level: Expert
About me: Currently unemployed, I spend a lot of time… MORE
 
 
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