He be GB Profile - Allrecipes.com (13366881)

cook's profile

He be GB

He be GB
Home Town: Cicero, Illinois, USA
Living In: Gainesville, Georgia, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Southern, Nouvelle, Mediterranean, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Fishing, Photography
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I grew up in the Chicago land area and was able to taste the best of all food from around the world.My grandparents were great cooks,using affordable cuts of meats.I still try to do this with my recipes.I will look up 3 or 4 recipes and pick and choose the ingredients I think would be best together. The only problem is I never write down my changes and never make the same thing twice.I'm trying to at least write changes in my cook books. I have lived in Illinois,Arkansas,Florida,and now Georgia,even though all in the U.S.there is differant cultures and tastes.It's been interesting.
My favorite things to cook
I love to cook Polish,Czech,and French foods.Pork,beef,duck,goose,chicken,lamb,dumplings,mushrooms,and sauces.Different combo's make great eating.
My favorite family cooking traditions
Easter,Thanksgiving and Christmas have to have home made polish sausage,horseradish,Turkey,Ham,Bread dumplings,and sauerkraut,with giblet dressing.Recently cornbread dressing is a must also.
My cooking triumphs
I make the traditional homemade keilbasa from a recipe handed down from my great-grandfather in Poland.I have lost the original recipe and now make it from memory and trying to write it down to pass it on to my sons. However,my greatest triumph is when my workplace in Georgia has a cook-off for lunches,the guy from Chicago(me)is always asked to make the cornbread, because they say it's the best.
My cooking tragedies
I have not had any tragedies that my dog would not eat.
Recipe Reviews 2 reviews
Restaurant-Style Prime Rib Roast
Excellant coating,great blend of spices and flour.The juices tend to stay in the meat,so au jus is not there. I added mushrooms and water to keep the pan from browning and at the end, some brandy to add an extra zing.Thank you for this recipe.

24 users found this review helpful
Reviewed On: Jan. 11, 2010
Chicago Style Roast Duck
Sorry, you have to turn the duck one more time.It should end with breast side up and total cooking time should be 1 and 1/2 hours.

29 users found this review helpful
Reviewed On: Sep. 4, 2009
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me:
Published Recipes

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States