Frankie Profile - Allrecipes.com (13304344)

cook's profile

Frankie


Frankie
 
Home Town: Los Angeles, California, USA
Living In: Kirkland, Washington, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Gourmet
Hobbies: Camping, Walking, Reading Books, Music
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Mini-me
My other passion...
About this Cook
My favorite things to cook
I like cooking the nasty bits as Anthony Bourdain would put it. The throw-away-not-so-tender stuff you have to cook for hours by braising, stewing, smoking or whatever in order to be able to even bite threw it. The whole pig, lamb & beef shanks, short ribs, briskets, ribs....the list goes on. I like difficult recipes. But don't get me wrong I like easy ones too. Gotta have BIG flavor and gotta have MEAT! You won't really find me cooking to many veggie dishes except for sides and stuff. Maybe a good eggplant parmesan or mushroom ragu every once and a while.
My cooking tragedies
This is really embarrassing. It was a couple summers ago on a Sunday and I really wanted to surprise my family with a good dinner when they got home from church that evening. So, I found this killer recipe for fried chicken. Anyways, I got to cooking once they left. Remember, I said it was hot day and even hotter in the kitchen. And, as the temperature rose, I felt the need to get more comfortable. So, I took my shirt off. Realizing later how big of a mistake I had made. After I finish the rest of the prep work, I check my oil to make sure it's up to temp before I start deep frying my chicken. 380-degrees on the dot. I've also had some beans on the back burner behind the vat of hot oil. As I lift the lid off the pot of beans, the back of my hand hits the microwave directly above my stove forcing me to accidentally drop the lid in this 380-degree oil which causes the oil to splash on my shirtless stomach. OUCH!!!!! Needless to say I still finished cooking dinner.
Recipe Reviews 10 reviews
Corned Beef and Cabbage II
Okay, so I didn't follow this recipe exactly but I did use all the ingredients. The end result...THE BEST CORNED BEED AND CABBAGE!!! I actually boiled the beef to stay true to the culture and the "boiled meat" thing. I put enough water in the pot to cover my brisket along with the orange, celery, onion and added carrot for a classic mirepoix. I used the pickling spice packet that came with my 4-pound corned beef and also added an extra tablespoon of pickling spice along with a heavy pinch of salt. I used 2 heads of garlic simply split horizontally into halves and added that as well. Brought to a boil and left to simmer for about 5 hours. Once the corned beef was done I wrapped it in foil to rest, strained the liquid and boiled red potatoes and carrots in the same liquid to infuse all the flavors. I make corned beef all the time but it has never turned out this good. The orange really did something special to this dish. AND THE CABBAGE!!! So simple and soo satisfying. The only thing I changed is I used a braeburn apple and used the stock from boiling the beef and potatoes to cook the cabbage. I usually boiled the cabbage in the liquid in the past but no longer will I do that. I'm gonna go make a killer rueben with my leftovers now. Thanks for the post! I'll try preparing it the way the recipe is written next time.

2 users found this review helpful
Reviewed On: Mar. 20, 2009
Chicken Pot Pie IX
This recipe is Fan-freakin-tastic! I'm never gonna buy another frozen chicken pot pie again...well maybe (if I get too lazy...HA) After reading other reviews, I added other seasonings such as garlic and herbs which were a nice touch. I will definitely add more broth & milk next time as it did come out a little dry. The 5 minute pre-baking of the bottom crust and brushing of egg white is a must!! It kept that bottom crust perfectly flaky when breaking into the pie with each bite...ah yeah! Oh yeah, and I added potatoes cuz I don't feel a chicken pot pie is complete without them. Other than that I stayed true to the original recipe. This recipe is definitley a keeper. It was the first time my 3 1/2 year old son has ever had a savory pie. He laughed at the chicken pie concept cuz he's only had dessert pies. HE LOVED IT! Now everytime I ask him what he wants to eat he yells, "CHICKEN PIE!" Thanks for this crowd pleasin' recipe!

1 user found this review helpful
Reviewed On: Mar. 12, 2009
Sloppy Joes II
THE ABSOLUTE BEST!!! I have made this recipe on numerous occasions and always a hit the crowd. Actually everyone I've made them for agrees that they are the best. The only thing I did different was that I used 1/2 cup of onion and 1/2 of green pepper because they cook down quite a bit and wanted more flavor and texture. I also added a good dash of worcestershire but not necessary but a great add in my opinion. I also tried this recipe yesterday with a dash of some good Kentucky Bourbon. Added an awesome kick. THANK YOU for posting this recipe!!!

1 user found this review helpful
Reviewed On: Mar. 2, 2009
 
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