prhkgh Profile - (13068191)

cook's profile


Home Town:
Living In: San Ramon, California, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy
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  • Crepes
  • Crepes  
    By: Erin Nesbit
  • Kitchen Approved
About this Cook
Liked cooking for a long time, partly because I did not have burden of making something for family every nite like my wife did. Evolved to cooking almost all the time for my wife and me as I would get home first. Now recovering from a stroke, with only use of one hand, so back to occasional cooking of easy stuff I enjoy, especially steelhead trout and asparagus
My favorite things to cook
skinless boneless chicken, hot peppers, steak, asparagus, salmon or steelhead trout, rice used to love homemade vegetarian chili, and homemade chili verde (pork + tomitillas), in crock pots. Diet restricts me from both now due to high salt, high fat.
My favorite family cooking traditions
cast iron pan almost 100% of time. Cast iron dutch oven for larger volumes. Used on top of electric range, would prefer gas but don't have gas range. Used to BBQ/Grill a lot on briquets, too much trouble one-handed, have found I can get almost same results in my well used cast iron pan.
My cooking triumphs
4 minute asparagus, full heat in covered cast iron pan. 1st 2 min a little olive oil and asparagus spears to sear them, last 2 minutes add 1 cup of water that quickly boils off to soften and finish cooking...served with grated romano or parmesian cheese. perfectly the same EVERY time.
My cooking tragedies
bbq ribs that got out of hand and went afire on the grill...doused with spray of water, ended up best ribs I ever made, and not duplicated since even with many attempts
Recipe Reviews 8 reviews
Black-Eyed Pea Gumbo
I like spicy food, but have never been to Louisiana to have authentic gumbo, and am not sure how it should taste. But I liked this once I tried it out...I did alter it, probably making it not gumbo at all. I started heating 3 slices of chopped bacon to get some liquid the bacon released it's grease and started to brown I then added some olive oil and then the onions, celery, etc. I also added two chopped up cajon sausages. I had to add much more water than I had expected...about 3 or 4 emty tomato cans' worth of water. N ext time I will use white basmati rice over brown rice as I prefer it. And as it was a bit bland I also added a 4oz can of diced jalepenos.

2 users found this review helpful
Reviewed On: Jan. 8, 2012
Mushroom Pie
As most others, my wife and I loved it. My first time trying to cook with pastry. I used a frozen pie crust, and sour cream in lieu of heavy cream. Next time I will eliminate bacon so my two vegetarian sisters-in-law can also enjoy it.

1 user found this review helpful
Reviewed On: Dec. 9, 2011
Jalapeno Popper Spread
Wonderful. My wife doesn't like such things so I halved the recipe. I probably should have cut down the heating time as the Parmesan melted into a solid skin over everything else, but other than that it was top notch. Next time I will eliminater the parmesan all together, or use much less..

1 user found this review helpful
Reviewed On: Sep. 17, 2011
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Cooking Level: Intermediate
About me: Liked cooking for a long time, partly because I… MORE

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