rox Profile - (13155357)

cook's profile


Home Town: Augusta, Georgia, USA
Living In: Cary, North Carolina, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Music, Wine Tasting
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Easy Spicy Chicken Curry
About this Cook
I'm a scientist living in North Carolina who lives for every meal. I wish I could eat my way through every Anthony Bourdain.
My favorite things to cook
Saucy dishes, Indian, Thai, Salmon
My favorite family cooking traditions
Mommie-Baby-Mish-Mosh (macaroni, ground beef, tomatoes, corn, spices, etc)...every family has their version of this dish. Another tradition on my husbands side is Cretons which is a French-Canadian pork spread that I was just recently introduced to by my mother-in-law...yummy!
My cooking triumphs
I wouldn't necessarily call it a triumph but my husband loves my simple Indian curry dishes. I make it a little different each time. My husband is also quite the cook and makes a mean fish stew.
My cooking tragedies
I once tried to make a simple cake from scratch. It came out hard as a rock and wasn't even edible. Needless to say, I've shied away from baked goods since. Perhaps it's time for me to give it another try...
Recipe Reviews 6 reviews
Mediterranean Harvest Pasta
I also left out the blender and served the sauce chunky. Simple, yummy, and light.

7 users found this review helpful
Reviewed On: Jul. 13, 2009
My mother-in-law makes this every Christmas. Her recipe is slightly different. She uses twice the ground pork (2 lbs). She also uses 3-5 slices of white bread (without the crusts) that she mixes with water to make a paste..she uses the bread paste instead of breadcrumbs and milk. Mmmm...what a treat!

8 users found this review helpful
Reviewed On: Jan. 24, 2009
Easy Shrimp Scampi
I'm giving this a 4.5. It's yummy! My husband just made this dish with a few changes. We didn't have any wine, so he used about 3/4 cup of Dry Sherry. He sauteed some chopped onion and garlic in about 1/2 the butter this recipe called for. Then added the sherry, broth, and red pepper flakes. He skipped the flour as was suggested by others. He used the juice of an entire lemon and it wasn't too lemony. The sauce was allowed to reduce a little and then he added about 1/2 cup pasta water to reconstitute it a bit. He added the shrimp at the very end and allowed it to cook in the sauce. Next time we'd add some mushrooms, artichoke hearts, and/or shallot.

1 user found this review helpful
Reviewed On: Jan. 24, 2009

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