Brett B Profile - (13318351)

cook's profile

Brett B

Brett B
Home Town:
Living In: Gulfport, Mississippi, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Southern, Middle Eastern, Mediterranean
Hobbies: Fishing, Hunting
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Brett and Deuce
About this Cook
Military man for over 20 years. I like to cook as a hobby. My kids love my cooking however I suspect they don't know any better:)
My favorite things to cook
Stir fry; anything on the grill, beef and seafood especially.
My favorite family cooking traditions
My mom introduced me to the kitchen because she figured that I wouldn't be able to keep a woman around long enough and she didn't want me eating at McDonald's every day:) She was partially right! When I come home on leave, the kids always ask for filet mignon on the grill with portabella mushrooms. Shrimp and scallop stir fry are also on their list. I do the stews and tomato sauces around the house as well. Chili is my favorite thing to play with!
My cooking triumphs
Steak and Shrimp chili (w/chilis & tomatoes from the garden); Clam chowder; Beef Stew; Prime Rib on New Years; Fresh caught MS catfish smoked on the grill; Marinated Ribs on the grill; My two day chicken wings on grill; and any of the above with the munchkins helping
My cooking tragedies
Cakes, anything that has cake in it (except for potato pancakes)
Recipe Reviews 3 reviews
Banana Sour Cream Bread
Temperature is way off, managed to save them but worst part is I knew better.

1 user found this review helpful
Reviewed On: Feb. 14, 2014
Chef John's Truffled Potato Gratin
As always, Chef John puts out great information. Don't worry if you can't find certain things, (except heavy cream, no switching:) his recipes are meant to keep it pretty simple for us average joe's. Tried this one out substituting cheeses but it was still great. I did find a truffle oil spray at the store, completely out of the blue so used it.

1 user found this review helpful
Reviewed On: Jan. 9, 2014
Chef John's Oysters Rockefeller
This was excellent. The first time I made this I was able to get fresh oysters here on the gulf coast. Couldn't find Pernod so went with an anise flavored liquor. Second time couldn't find fresh oysters so used a quart of shucked. Made the butter mixture the same and improvised. Toasted some homemade french bread using EVOO since plenty of butter in the mix. Then I took medium sized ramekins and placed like 4-5 oysters in those using a little bit of the oyster liquor then topped with the butter mixture. Cooked them at the same temperature for same amount of time. Gave everyone their own ramekin and slices of toasted french bread, just spoon on top of the bread and wow, it is also awesome. Next time I am thinking that I might try doing them in the same way you make creme broulee or flan, putting the ramekins in boiling water in the oven so it is more poaching I guess. Will let y'all know how that turns out. Thanks as always Chef John.

4 users found this review helpful
Reviewed On: Mar. 11, 2013
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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