Wicked Uncle Keith Profile - Allrecipes.com (12052868)

cook's profile

Wicked Uncle Keith


Wicked Uncle Keith
 
Home Town:
Living In: Dallas, Texas, USA
Member Since: Jan. 2011
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Gourmet
Hobbies: Camping, Wine Tasting
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Uncle Keith
About this Cook
I attended Le Cordon Bleu for 3 years
My favorite things to cook
Astounding Dinner Parties for 20+
My favorite family cooking traditions
Southern home cooking Provencal French cuisine Asian cuisine Greek/Med cuisine
Recipe Reviews 3 reviews
Bacon and Egg Breakfast Tarts
I use packaged, frozen puff-pastry tart shells. Scramble the eggs with a little milk, and fold-in diced smoked Scottish Salmon, minced Shallots, rinsed nonpariel capers and chopped Escargot. Top with grated Gruyere cheese. Sprinkle with dried Fines Herbes....serve with chilled Vouvrey, or Champagne, and a crisp Romaine-heart salade with garlic, oil and champagne vinegar.

24 users found this review helpful
Reviewed On: May 18, 2013
Artichoke Bites I
Substitute Gruyere cheese for cheddar; and substitute Herbes de Provence for oregano. Sprinkle some grated Parmesan or Asiago over the top before baking....much better flavour profile.

5 users found this review helpful
Reviewed On: Feb. 4, 2011
Tilapia Ceviche
Can't have a Ceviche without some chopped jalapeno or serrano peppers (at least not in Texas!).....and because it's raw, it really needs at least 5-8 hours in the fridge to macerate. Also, add some cooked 'salad' shrimp, and a 1/4 cup of good salsa (Pace "hot").

16 users found this review helpful
Reviewed On: Feb. 4, 2011
 
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