Dale Profile - Allrecipes.com (11430159)


Home Town: Alexandria, Minnesota, USA
Living In: Centennial, Colorado, USA
Member Since: Jun. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Fishing, Reading Books, Music, Wine Tasting
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About this Cook
I enjoy cooking anything from simple to gourmet. Although I don't enjoy baking desserts.
My favorite family cooking traditions
German cuisine.
Recipe Reviews 63 reviews
Chef John's Spaghetti al Tonno
I've made this recipe a few times and it is awesome! The last time, I used fresh yellow fin tuna in place of the canned tuna. I cheated by not making the sauce of this recipe the last time by using Chef John's "Hide The Little Fish" pasta/pizza sauce that I had leftover in the fridge and it was great! I prefer using imported pasta from Italy because it is pressed through bronze extruding equipment that gives the pasta more texture and that makes any sauce stick to it a little more. Another tip: ~ 1 teaspoon of anchovy paste equals 1 anchovy filet. I keep a tube of anchovy paste in my fridge for sauce recipes like this or for my Caesar salad dressing recipe.

0 users found this review helpful
Reviewed On: Apr. 13, 2014
Classic Meatloaf
So tasty, moist and tender. For those of you that have been following Chef John for awhile: you should know that he underestimates cooking times quite often because I don't think that he accurately times anything outside of his perfect prime rib recipe. Just use an instant-read thermometer and remove the meatloaf from the oven when it reaches 155 deg F. The addition of pureed veggies to the meat was essential for making it so moist and the Sriracha sauce added the needed kick for the glaze. I have enough leftover meatloaf to make cold meatloaf sandwiches for awhile. YUM!

0 users found this review helpful
Reviewed On: Mar. 30, 2014
Chef John's Smothered Pork Chops
Absolutely delicious! The only thing that I did different was that I brined the pork chops in the fridge overnight so to ensure tenderness. Tip: If you don't have a large enough of a skillet: brown the chops in 2 separate batches.

3 users found this review helpful
Reviewed On: Mar. 29, 2014
Cooks I Like view all 2 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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