Maddmaxx Profile - (11829921)

cook's profile


Home Town: Michigan, USA
Living In: Pennsylvania, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Vegetarian, Dessert, Gourmet
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About this Cook
My favorite things to cook
homemade meatballs and homemade marinara, cheesecakes, seared mustard tuna over spinach, veal picata, chicken marsala, homemade paneer and ricotta
My favorite family cooking traditions
all Southern; fried chicken, corn bread, bean soups, biscuts and gravy. It'll kill ya but it was awesome.
My cooking triumphs
mastering Paula Deans Pumpkin cheesecake for the holidays
My cooking tragedies
I tried to make the Greek dish Saganaki (flaming cheese with brandy) to go with lamb and stuffed grape leaves and set fire to my ceiling in front of a horrified table of guests. I just kept shouting "Opa!!"
Recipe Reviews 3 reviews
Famous Pork Chops
These were spectacular! I added a 2 Tbl parmesan cheese and some finely chopped hazelnuts to the crushed Ritz to pump up the flavor of the coating a bit. (I use the same combination on fish as well) and followed everyone's suggestion of using less butter and egg. The results were crunchy and juicy and very flavorful. Will definitely make these on a regular basis.

4 users found this review helpful
Reviewed On: Jun. 17, 2012
Romesco Sauce
This was SPECTACULAR and came out exactly as described. I found that using the same amount of vinegar called for was a bit tangy at first but by the next day it had mellowed perfectly!, I made semolina toasts, spread with romesco, topped with finely chopped black olives, artichokes and parsley and then a dollop of goat cheese. Made 30 of these and they were all gone in 15 minutes of guest arriving. Triple batch next time for sure. Thanks for such a versatile delicious recipe that I will make for years to come with my own touch.

3 users found this review helpful
Reviewed On: Feb. 19, 2011
My Navy Bean Soup
This was a wonderful base to add layers of flavor to. Instead of ham or bacon, I used smoked pork neck bones, (tie in a piece of cheesecloth and drop in);very inexpensive but adds a wonderful slightly smoky vibe to the whole thing. Also a little Thyme, 1 bay leaf and a couple cloves of garlic and a big pinch of cayenne pepper along with the other listed ingredients. I never serve the same day it's made, but the next day every morsel disappears!

2 users found this review helpful
Reviewed On: Jan. 22, 2011

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