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Skeeter

Home Town: Midland, Texas, USA

Living In: Cross Roads, Texas, USA

Member Since: Feb. 2009

Cooking Level: Expert

Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Southern, Mediterranean, Healthy, Quick & Easy, Gourmet

Hobbies: Gardening, Camping, Walking, Fishing, Hunting, Wine Tasting

Recipe Box 156 recipes

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Type
Overall Rating
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Habanero Hot Sauce
By: Jim
Kitchen Approved

Three Chile Dry Roasted Tomatillo Salsa
By: HMAUSER
Kitchen Approved

Cinco de Mayo Salsa Cruda
By: Chef John
Kitchen Approved

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Blog... 2 posts

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Bread.....Hmmmm.

Feb. 28, 2012 7:31 am

The thing I don't have enough of is time...it seems I catch myself coming and going. I did find time to bake some bread for the first time this weekend, I've been cooking since I was "well lets just say a very long time", and I have never opted to make bread??? Go figure. But this weekend I… MORE

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From The Blog: Skeeter's Sharp Slices

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About this Cook

My favorite things to cook

I love to make new type's salsa's, hot sauces and pico de gallo's. I'm always trying to develop complex flavors that are bold and powerful, whether it's spicy or just bold. Like all guys I love to grill and barbeque but beyond that new tastes are what makes it fun.

Recipe Reviews 7 reviews

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Cold Crawfish Dip

I liked the recipe, but wasn't able to let it sit overnight and meld the flavors unfortunately, so I'll have to make it again. I added a quarter 1/4 teaspoon cayenne and I only had one lb. of crawfish so I substituted Shrimp for the other lb. and it worked out well. it was very flavorful but could have used a little more zip. It was probably my interupation that was faulty plus I was in a bid hurry. I think I would add one to two minced garlic cloves in the next time. Try it, simple but very good recipe.

1 user found this review helpful

Reviewed On: Jul. 24, 2011

Shrimp Lemon Pepper Linguini

This is a super recipe...I changed a couple of things because I wanted a "lemon-garlic charred flavor" so I grilled the shrimp and used the sauce as a baste... which used up all my sauce so I made a second batch of sauce (knowing this in the future you can just double the sauce and use 1/2) and cooked the linguine in it...I also increased the amount of garlic. This turned out absolutely great!!! This gets even better after it sits in the sauce, so it's even better the next day for leftovers.

3 users found this review helpful

Reviewed On: Jun. 15, 2011

Shrimp and Blue Cheese Dip

Very creative approach to using Shrimp. If you are blue cheese lover this is a dream recipe...however if not, I'd cut the amount of blue cheese in half or eliminate it. I happen to like blue cheese a lot but even I found it to be very good "but" it does over power the shrimp. I would make it again but probably reduce the blue cheese a little, I also added 2 tbls. of lemon when it's cooking to give it a little zip.

2 users found this review helpful

Reviewed On: Jun. 12, 2011