Vagabum Mike Profile - Allrecipes.com (11844982)

cook's profile

Vagabum Mike


Vagabum Mike
 
Home Town: San Diego, California, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking
Hobbies: Photography
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About this Cook
I have a passion for International Adventure Travel and have now visited 71 countries on 6 continents. Professionally I develop video games as a Design Director (sort of a cross between an Architect/Foremen, or a Screenwriter/Director).
My favorite things to cook
Mexican Food, Soups and Stews, Falafel, Italian Meat Sauce, Southern Barbecue, Moroccan Tajine.
Recipe Reviews 6 reviews
Cauliflower Pizza Crust
i liked this recipe a lot better the third time after some adjustments. Obviously it is not as good as real pizza but it is still quite tasty. I make a Flatbread without sauce since it keeps better and I can change up dipping sauces or eat with hummus. I follow this basic recipe but used a juicer on a head of raw cauliflower as per the comments. Even then I try to drain the pulp further on a towel (low moisture is the real key to this recipe). I also add 1 Tsp baking powder and various Italian Seasoning spices (mix of Basil, Oregano and/or Rosemary) then mix and hand/spatula press onto a preheated cookie (use cooking spray or a silicon baking sheet to prevent sticking). Make it thin but not too thin. I Baked it 35-40 min at 450 F on top rung of oven, checking frequently for desired darkness.

4 users found this review helpful
Reviewed On: Feb. 26, 2015
Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)
Amazing - a bit spicy and sweet but with subtle complexity to the flavor. I would give this 4.5 stars if I could but I'm rounding up since I can't. For the sauce I used 5 fresh Anaheim and 2 dried California chillies instead of gujillo (both are fairly mild in heat), 5 large cloves of garlic, 1 tsp. of garlic powder, a 7 oz. can of chipotle chili in adobo, 1 tbsp. canola oil, about 1/4 cup of extra adobo sauce and I put salt and pepper on the roast before coating it with sauce. I vacuum-pack marinated the meat for 7 hours and instead of stir frying I sous vide cooked the pork roast for 20 hours at 143 degrees in the marinade. The tacos turned out incredible but the meat with a bit of sauce and pineapple was delicious to snack a la cart. The meat had a slight kick from the chipotle so it you like a lot of heat add more of those or maybe add a serrano or two with veins. This dish is going in my main rotation.

41 users found this review helpful
Reviewed On: Mar. 13, 2011
Boilermaker Tailgate Chili
So delicious. I had an extra 1/2 lb. of beef so I added 1 can of pinto beans, 1 can of kidney beans, 4 cloves garlic, 2 onions and 1 can of tomatoes and I simmered it for maybe 6 hours. Man was it good. I froze half for future leftovers but had the rest with Fritos on top (on the bottom and they get soggy). The cheese is entirely unnecessary with this chili (about the only time in my life where I would say that). Update: I have made it a few more times and it keeps getting better. I usually add one extra can of pinto and one of kidney beans. I crumble in 3-4 slices of crisp thick bacon and saute the onions, peppers, 3 jalapenos (with seeds/veins), and 1/2 of celery in the drippings of the bacon and sausage. I don't drain any of the cans. I also use 12 oz. of Mexican beer and 4 large cloves of garlic. This last time I used only 2 beef bullion cubes and 1/2-3/4 tsp. of liquid smoke and it was the best one yet. Let it simmer for 6-8 hours and the flavors will really come through.

1 user found this review helpful
Reviewed On: Aug. 31, 2010
 
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