Jon-Paul Profile - Allrecipes.com (13010420)

cook's profile

Jon-Paul


Jon-Paul
 
Home Town: Picayune, Mississippi, USA
Living In: Hattiesburg, Mississippi, USA
Member Since: Oct. 2008
Cooking Level: Professional
Cooking Interests: Baking, Slow Cooking, Southern, Nouvelle, Healthy
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I'm 31, and I presently live in Mississippi. I am a world traveler, though, and have picked up ideas for dishes everywhere I lived. I was a private chef for a while, and I was also a line cook at a gourmet vineyard bistro on the bluffs of the Missouri river in Missouri. I like simplified dishes -- I am very interested in ancestral and "back to basics" cooking.
My favorite things to cook
I love to bake bread. Salads are so fun to create. I love cooking methods and recipes that date back 100 years or more. I enjoy making my own butter, vinegar, wine, and other commodities. I'm over fancy ingredients and fragile cooking methods.
My favorite family cooking traditions
Traditional Southern food is what I love. It's light on the meat, and it is heavy on the food of the land. I make a few substitutions based on healthy choices: instead of animal lard, I use EVOO; instead of heavy cream in everything, I use low-fat substitutes. There's nothing better than a Sunday lunch of fried chicken, mashed potatoes, collards, hoecakes, field peas, and cobbler.
My cooking triumphs
Every time a loaf of bread comes out perfectly, I do a celebratory dance. Simple "prepping" procedures make a huge difference: brining turkey an dpork, for example.
My cooking tragedies
Don't switch up the used oil with fresh oil when making sweets. Just sayin'. Also... always use a thermometer when baking poultry. Nothing worse than cutting into a chicken for a large dinner party and the insides are pink as a steak.
Recipe Reviews 2 reviews
Beef Jerky
This review is more for the cooking/dehydrating method than the actual recipe. For the recipe, I started with the soy sauce base and then basically raided my fridge for anything I thought would taste interesting (liquid smoke, apricot jelly, Worcestershire sauce, etc. etc.) The cooking method -- 160 degrees for 6-8 hours) was the best drying method I have ever used. It was so good, in fact, that I had stray animals coming to my door. Literally! We had a stray cat come, meowing at our doorstep, until we let him in. We ended up having to find him an adopted home due to my wife's allergies. But we thought it was funny that this beef jerky smelled so incredible that animals were flocking to our home. Kudos to the drying method! We loved the jerky!

7 users found this review helpful
Reviewed On: Feb. 5, 2012
Moroccan-Style Stewed Chicken
I tried this exactly as it was written (except I didn't add the green pepper since I hate them). Since I started kind-of late, I cooked it in my enameled cast iron dutch oven stove-top over fairly high heat for about 3-1/2 hours. I was a little nervous since it hadn't been reviewed yet, but what a surprise! This was absolutely fantastic. All of the broth cooks down, so you're left with a sticky stew that smells sweet and earthy. I made a side of khobz, a Moroccan bread, and did a lot of dipping. Thank you for such a wonderful meal!

10 users found this review helpful
Reviewed On: Dec. 9, 2010
 
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