Clark Hamblen Profile - (1211136)

cook's profile

Clark Hamblen

Clark Hamblen
Home Town: Clovis, California, USA
Living In: Buena Park, California, USA
Member Since: May 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Southern, Dessert, Gourmet
Hobbies: Gardening, Photography, Reading Books, Music, Genealogy
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Clark and his of 35 years, Christy
About this Cook
I am a stained glass artisan in Southern California. I sell my jewelry, suncatchers, jewelry boxes and windows throughout the State of California.
My favorite things to cook
Comfort Food! Soul Food! Southern Food and lots of BBQ and smoked meats!
My favorite family cooking traditions
We have a large family and all the brothers, sisters, kids and nieces and nephews...and all our "volunteer" kids (kids, our kids grew up with and we have "adopted" :) come together for "baking days", "pasta days" "bread days" "soup days"....we bring our different ingredients together along with our new recipes and have a great day of food and fellowship!
My cooking triumphs
My summer BBQ's in the back yard are loved by everyone who comes....
My cooking tragedies
Not really! I stay away from things that I don't oysters....have tried them, grilled, steamed, name it...and I don't like I just stay away from things like that and stick with what my taste buds like.....
Recipe Reviews 9 reviews
Garlic Croutons
I used leftover honey wheat bread and just buttered each piece as though I were going to toast them for breakfast! Then I cut into cubes, took a wide spatula and put them on a cookie sheet. Toasted at 350 for 15 minutes and then tasted them. Wife and I agreed they needed 5 minutes more. Turned out perfect! Seasoning used was garlic powder and seasoned salt (lightly). Will make again. Others said that letting them cool completely and then storing leftovers in baggies will work...will see.....will see if there are ANY leftovers! LOL

1 user found this review helpful
Reviewed On: Aug. 11, 2008
Greek Chicken
This was great! I made the recipe just as listed, except I used thighs and marinaded them overnight. Put them on the BBQ grill and they turned out fantastic..took iceburg lettuce, and leaf lettuce alone with Walla Walla Onions, cucumbers, tomatoes from my garden, and warm pita bread and Tzatziki sauce. I cut the chicken into bite size pieces after letting meat sit for about 10 minutes. Made for a great light summer meal. Will make again for a larger family gathering!

10 users found this review helpful
Reviewed On: Aug. 11, 2007
Skillet Zucchini
My wife Christy and I loved this recipe. We will be layering this mixture between lasagna noodles and try it with both a red marinara sauce and with a white alfredo sauce to see which one compliments the flavor of the vegetables. Will post and let you all know how they turn out. Thanks for a great dinner!

31 users found this review helpful
Reviewed On: Jun. 24, 2006
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Cooking Level: Intermediate
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