mksmith Profile - (13609038)

cook's profile


Home Town: San Antonio, Texas, USA
Living In: Baton Rouge, Louisiana, USA
Member Since: Feb. 2009
Cooking Level: Intermediate
Cooking Interests: Frying, Slow Cooking, Mexican, Italian, Southern
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Recipe Reviews 2 reviews
Hamburger Steak with Onions and Gravy
Hamburger steak with gravy is a classic Cajun dish here in South Louisiana (really). I use ground round or even chopped sirloin, mix the ingredients into the meat, and let the patties sit in the fridge for about an hour before cooking. The flavors mix very nicely and the meat firms up and doesn't fall apart in the skillet. I usually add sliced mushrooms, and also sometimes a few tablespoons of tomato sauce, depending on what's left over in the fridge. I don't use sherry, but I cook with red wine in practically everything -- Cabernet Sauvignon or Marsala -- which works great. And I use diced fresh garlic because I can't abide garlic powder. COMFORT FOOD TIP: Make extra gravy; reheat it and eat it over a couple slices of French or Italian bread, especially late at night with a bottle of beer!

5 users found this review helpful
Reviewed On: Aug. 1, 2011
Italian Style Flounder
I use this same basic recipe with frozen tilapia and sole about once a week, only varying the cooking time depending on how delicate or thin the fish is. I also usually do it in a skillet instead of the oven, so the fish doesn't overcook. Diced vine-ripened tomatoes is much better than canned. And I always add wine, letting it cook down and poach the fish a little after it's cooked in the butter and garlic.

19 users found this review helpful
Reviewed On: Feb. 3, 2009

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