clearwaterparadise Profile - (12103270)

cook's profile


Home Town: Austin, Texas, USA
Living In: Guanaja, Bay Islands, Atlántida, Honduras
Member Since: Jan. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Sewing, Gardening, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I have lived on the Caribbean island of Guanaja for 4 years and am part owner/creator of a boutique dive/snorkel resort. We are building quite a reputation for our pristine diving and our fabulous food. George handles the diving and maintenance and is the Grillmeister. We both oversee our large garden, and I handle the sewing/decorating and cooking. We always had this dream and sold everything 6 years ago and moved to the bay islands. After living on Roatan for 18 mos., we decided it was too "touristy" and settled on the more "untouched" of the bay islands, Guanaja. We are boat access only, very quiet, and very peaceful, and we love the life here!
My favorite things to cook
Since "retiring" and moving to paradise, I have finally had time to get into desserts. I really enjoy preparing/presenting souffles and am always working on new recipes for all the fresh seafood we get here. I also love creating meals from whatever is coming out of our garden throughout the year and learning about the different vegetables that grow here. We grow foot long green beans that have a very different flavor from those in the States. Absolutely delicious! The Honduran potatoes are also different; almost like the gold potatoes in the States. I guess fresh seafood, pastas, soups, salads, veggies, and desserts are my favorites. We are definitely into Asian, as well. We have fresh sashimi about once a week and are always asking guests to bring us wasabi, which we can't get here, as well as chocolate,Grey Poupon mustard, and spices.
My favorite family cooking traditions
My cooking roots are in Texas. I love southern cooking as well as Mexican cooking. I am really creating my own traditions here in my kitchen in Guanaja. Many ingredients are not readily available here, so I have to "punt" on many of the recipes that pique my interest. I learned to make ice cream without having cream, for example. I am always trying local ingredients as substitutions for what's called for in a recipe and have come up with some deliciously different dishes!
My cooking triumphs
I LOVE cooking souffles and presenting them to our guests. George loves preparing whole fresh fish (like a 40 lb. mahi mahi) on his Texas smoker we brought to Guanaja with us. That always "wows" our guests!
My cooking tragedies
Luckily, we haven't had any real "tragedies." George did drop the stuffed jalapeno grill one evening and had peppers all over the deck. We went inside to get something to clean them up, but our guests had already scooped them up on a plate and were devouring them anyway! I have a carrot cake that is stuffed with cream cheese filling that never comes out of the pan correctly, so I just break up the slices into pieces on the plates and top with homemade ice cream. It's a favorite! I have had ice cream that didn't freeze, because the electricity went off, so I served a chilled strawberry "soup" with homemade cookies for dessert. It was a hit. Many booboos in the kitchen are only known about by the cook, and many guests can be very forgiving as long as what is served tastes good!
Recipe Reviews 2 reviews
Mom's Baked Egg Muffins
I have been using this recipe for quite a few years at my hotel, and have it on the breakfast menu for almost every group. I always double it, because I serve it with fruit for breakfast, not as an addition to a "brunch buffet." Everyone is always up for two of these, and a few big guys will take three. I try to keep the egg yolk whole and cook until the egg is just done with a slightly runny yolk, unless folks prefer it "hard." It is always a real hit.

2 users found this review helpful
Reviewed On: Mar. 15, 2015
Honey Lime Chicken Wings
Cooked this last night. Don't usually do fried, but made as recipe instructed. Absolutely tastey! Easy to make, and the sauce has a great sweet/sour flavor. We even liked it as a cold left over. Might be a great dish to send with divers on the boat for lunch. Seems that it would travel well.

2 users found this review helpful
Reviewed On: Apr. 6, 2012

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