Spunky Buddy Profile - Allrecipes.com (12595822)

cook's profile

Spunky Buddy

Spunky Buddy
Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Member Since: Apr. 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Italian, Nouvelle, Mediterranean, Gourmet
Recipe Box 1 recipe
  • Title
  • Type
  • Overall Rating
  • Member Rating
Spunky's Special Summer Salad
Mizeria (Polish Cucumber Salad)
Screaming Martini Scallops
Beet and Arugula Salad
Spicy Bacon-Wrapped Scallops
About this Cook
I travel over 100,000 domestic air miles a year. I don't have a lot of time to cook, but I love it. I look for things that are simple yet tasty. Allrecipes helps me achieve that goal (and so does my wife, Naples34102). It's gotta be good and the picture inviting or I'm not going to devote the little time I have to a recipe unless I believe it will knock my socks off.
My favorite things to cook
Grilled meat and vegetables (or what The Boss tells me is that evening's contribution to dinner)
My favorite family cooking traditions
Friday or Saturday night cooking with a martini and my lovely wife.
My cooking triumphs
Grilled steak, tapas, Chicken Chasseur and anything barbecued.
My cooking tragedies
Blue marlin, blue marlin, blue marlin...
Recipe Reviews 69 reviews
Mizeria (Polish Cucumber Salad)
Cucumber salad is one of my favorite side dishes. This one caught my eye because of its simple seasonings and because it didn't include sugar. The only step I left out was to salt the cucumbers first to remove the liquid because I like my cucumber salad nice and juicy. Nor would I want to take the chance of the cucumbers ending up too salty, even after rinsing them. The lemon juice instead of vinegar made for a very light, refreshing salad with just the right balance of tanginess and creaminess.

3 users found this review helpful
Reviewed On: Jul. 6, 2014
Screaming Martini Scallops
Due to my sensitive innards I dispensed with the heat of the red pepper flakes but found even without it this was a 5-star recipe. I used less capers than the recipe directed so as to add a subtle, not overpowering flavor, which capers often can be. The butter and vermouth worked together to make a rich, brown pan sauce, the perfect finish to the meaty, sweet (use dry pack!) scallops.

3 users found this review helpful
Reviewed On: Jun. 14, 2014
Beet and Arugula Salad
We both really liked this salad which was just a little different from others. I took a couple of shortcuts that got this good to go in no time. Canned sliced beets shaved off a lot of time and effort. And my wife and cooking partner prepared our favorite lemon vinaigrette which I drizzled over the salads just before serving. Finally, I darn near pass out at the sight of feta cheese so bocconcini (little balls of fresh mozzarella) filled in nicely, and contributed a certain balance and mellowness to the salad. A delicious, attractive and different alternative to the ho-hum tossed green salad.

8 users found this review helpful
Reviewed On: May 26, 2014
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