Jeff Eppinette Profile - (13188185)

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Jeff Eppinette

Jeff Eppinette
Home Town: Forest City, North Carolina, USA
Living In:
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Southern
Hobbies: Photography, Music
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About this Cook
I'm a data center specialist with an interest in astronomy, photography, music and cooking.
My favorite things to cook
Asian foods, Cajun foods.
My favorite family cooking traditions
Non-traditional holiday dinners often based around the Cajun cuisine.
My cooking triumphs
Replicating and capturing the essence of my parents' creole gumbo. There was no written recipe for 26 years until recently when I was able to capture the whole process on video and write down the final recipe (after totaling up accurate amounts through all the taste-and-add sessions). Also, I have developed a delectable salsa that has an easily adaptable scorch factor without sacrificing taste: Salsa de Eppinette - A Three Pepper Inferno. I will post it soon.
My cooking tragedies
It had to have been when I made my first jambalaya over 15 years ago (for a Christmas dinner at that). The recipe really bombed on the rice. Even though I followed the recipe to the letter, the rice had many hard bits in it. My mom informed me later that I should always prepare the rice ahead of time then add it to the recipe. It was a bummer day.
Recipe Reviews 1 review
Salsa de Eppinette: A Three-Pepper Inferno
1) 1-3 habaneros for desired hotness (personally, I prefer three; but my wife prefers one); 2) The can of plain diced tomatoes should be drained, reserving the juice; the juice can be added to the processor at the end of the second step, pulsing the processor again, if the salsa is too thick. ** I would like to thank Denise Smith of "D's Famous Salsa" for the original inspiration to dive into salsa making! **

9 users found this review helpful
Reviewed On: Jan. 19, 2009
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