Smurfe Profile - Allrecipes.com (13125452)

cook's profile

Smurfe


Smurfe
 
Home Town: Shelbyville, Illinois, USA
Living In: Prairieville, Louisiana, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Quick & Easy, Gourmet
Hobbies: Camping, Fishing, Reading Books, Music, Wine Tasting
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Bier Fest!
About this Cook
I am married with children. I live is South Louisiana where the food is absolutely fantastic. I am a Paramedic by trade with a busy Metro Municipal EMS service. My hobbies besides cooking are home beer brewing and winemaking. I also collect Swiss watches, love Jeeps and am a baseball freak.
My favorite things to cook
Even though I am not a Coonass (term here for Cajun) and am a transplant here in South Louisiana I have to say that boiling Crawfish and Crabs are probably the things I like to cook most. Next would have to be making Sushi. There are so many things though I love to make. Latin cuisine (not Tex Mex)is a real favorite as well. Even though I live in the fried seafood world, we rarely deep fry it at home but I can really fry shrimp really well.
My favorite family cooking traditions
Well, I live is South Louisiana where cooking is King and I am married to an Italian lady. She cooks many authentic Sicilian dishes as well as many traditional Cajun and Creole dishes. So I would say that tradition wise, it is Italian and Cajun/Creole around here. Seafood is a big part of our life as well.
My cooking triumphs
Believe it or not some of my cooking triumphs have been by biggest tragedies as well. One of my biggest triumphs has to be a big ol pot of chili. I have cooked it on a competition basis before with success. I have made batches before though that were too darn spicy hot to eat and enjoy. I learned Cajun cooking very quick when I moved here and can make Jambalaya, boil crawfish and make Shrimp Creole with the best of them.
My cooking tragedies
As stated above about the only thing I have ever made that was truly in-edible was chili too hot to eat. Other than that, I have made some flops before but they were still edible. The most recent would have to be making flour and corn tortilla at home. That is a lot harder than it looks to get a truly delectable tortilla. We have only recently decided we wanted to learn to bake and have made a few breads that were well less than perfect. This cooking form is an art so practice makes perfect. I have recently dived into making sushi and while my first attempt at making a sushi roll was a tragedy only in technique and presentation, it still tasted great.
Recipe Reviews 4 reviews
Superfast Asparagus
This is basically the same way I cook asparagus. I wouldn't use no stick spray though as I do not like the flavor. Toss in a decent Extra Virgin Olive Oil in a bowl. Lightly sprinkle sea salt and fresh ground pepper and toss again. layer on baking sheet on some parchment paper, 10-12 minutes in a 425F oven depending on size of asparagus. Money! Sometimes for added flair I will sprinkle some fresh grated Parm cheese on and put back in oven a minute.

2 users found this review helpful
Reviewed On: Feb. 10, 2013
Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)
I have been making this dish for years and thought I had the best recipe out there. I made this recipe tonight to see what it was about. I have to say it beats mine hands down and is pretty well spot on to the recipe my favorite local Hispanic joint makes. I didn't change a thing and it turned out superb! It was fantastic as a taco as well!

6 users found this review helpful
Reviewed On: May 16, 2012
Easy Taco Rolls
Very good recipe. Quick and easy. I had to adapt a bit due to ingredients on hand. Used 1 lb ground meat. 1 can corn and doubled the rice which was regular long cooked long grain rice. Upped cheese in mixture to 2 cups. I used Pace Picante sauce as well as that is all I had. I think that was the only thing I didn't like about the recipe. Not that it tasted anything but great but rather there was quite a bit of liquid in the bottom of the pan from the sauce and created a somewhat of a soggy texture on the bottom. Overall this was a VERY tasty dish that was so simple to put together. I will definitely make it again and probably add some black beans to the mix.

3 users found this review helpful
Reviewed On: Apr. 10, 2012
 
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