Xd Profile - Allrecipes.com (12392302)

cook's profile


Home Town: Orange County, California, USA
Living In: Oc, California, USA
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
Love to create Salsas and Hot Sauces mostly. I like making tasty unhealthy foods healthy again. I create Pizzas, Tacos, Pasta and all kinds of Sauce. I can't divulge any details here.. these are my babies :) I won't be sharing them but I'll comment on some things. I recently started searing Ahi and just added a photo to one existing recipe. The photo on there looked deep fried and that's not what Seared Ahi looks like unless you're trying to make Ahi Tempura :) I like mine a bit rare so I recommend searing it in Olive oil for 10-30 seconds a side after coating it in any variety of Herbs and Spices. It's so easy and fun to experiment witt. It customizes very well to go with your favorite Wines or Crafted Brews. Have fun!
My favorite things to cook
Love to make Salsa and hot sauce mostly. Pizza, Tacos, Pastas, all kinds of Sauces and Marinades. I also add or customize plain store bought food to make it healthier and or tastier.
My cooking triumphs
Salsas, Hot Sauces, Salad Dressings, Fish Tacos, Seared Ahi, Enchiladas, Healthy Pizzas, Wraps, Orange Chicken, Pork Chops, Fillet Minion... Secrets :)
Recipe Reviews 2 reviews
Roasted Tomatillo and Garlic Salsa
Use fresh lime juice instead of water. I've been doing it this way for a few years ever since I got a food processor. The only way to make Tomatillo Salsa.

3 users found this review helpful
Reviewed On: Jan. 21, 2011
Super Easy Seared Ahi Tuna
Don't bread Ahi like that photo #1 unless you're trying to make Tempura Ahi :) It's not Catfish. If you do bread it, make sure it doesn't look like it's deep fried. It’s fun to experiment with Seared Ahi and all the possible infusions of flavor. Sweet, Salty, Bitter or Sour. Create what the palette desires or modify it to go with any Good Wine or Crafted Brew :) I like the Sesame oil and Parmesan idea so I'll be experimenting a lot. Here's how I do it: Cut thick even pieces and coat in a Pepper/Herb Mixture. I like to mix herbs like Dill, Dried Crushed Lemon(natural), Poppy Seeds, a pinch of Clove Powder is surprisingly good, Dried Chopped Onion or Garlic. Sear each side in Oil for 10 to 30 sec. depending on thickness and your rareness preference. 1/8in at most. (Seared doesn't mean deep fried or fully cooked) The herbs seared but inside should be pink and tender. I add Garlic Cloves to my oil. For the dipping sauce I use a Ponzu or light Teriyaki with a bit of citrus. Soy is salty for me. Wasabi (Horseradish, Spirulina) Powder is best but it slowly gets milder so use it 5-15 min. after the paste is made for best result. Good Pickled Ginger may be hard to find. Store bought Pickled Ginger is too sweet for me so I add Cider Vinegar for a time. BTW, it's easy to make but if you use Cider Vinegar it won’t turn pink. Good compliments with your Ahi are Bitter Greens like Herb Salad or Baby Spinach, Green Sprouts(Radish Sprouts for me) Cucumber sliced thin and sliced Papaya Skin.

14 users found this review helpful
Reviewed On: Jan. 18, 2011

In Season

Versatile Chicken Salad
Versatile Chicken Salad

Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.

Beautiful Broccoli Salad
Beautiful Broccoli Salad

Broccoli salad makes a great side dish or a light main dish on a warm night.

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