exec_chef1965 Profile - Allrecipes.com (13888204)

cook's profile

exec_chef1965


exec_chef1965
 
Home Town: Pittsburgh, Pennsylvania, USA
Living In: New York, New York, USA
Member Since: Aug. 2008
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Wine Tasting
Recipe Box 2 recipes
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
I am a 43 year old father of 7 with a BS in cooking science/chem from Mercyhurst college and am a certified Executive Chef by the ACF. Have worked my way through the ranks at various restaurants/eateries throughout the US and abroad. I am currently remodeling an old farm house in upstate NY for my new B&B. Will keep you updated on the progress.
My favorite things to cook
I focus mainly on southern european (seafood) and French cooking. Have been known to dabble in REAL mexican traditional food and southeast Asain.
My favorite family cooking traditions
As you can imagine, I cook all meals for my family and every holiday is chalked full of surprises. It is almost never turkey for Thanksgiving! I've made smoked salmon, moose, elk, duck, Ostrich, several kinds of seafood, and all vegetables were from my garden. Christmas is no different - most of years I fire up the old char/gas grill (in my fleece skiing jacket) and go to town.
Recipe Reviews 1 review
Grilled Tequila-Lime Shrimp
This is a great beginner recipe, BUT... Instead of using GARLIC SALT, use fresh garlic. There is enough salt in the shrimp itself. If you need more salt, then add a few twists of the sea salt grinder -to taste (TT). Also, add a hand full of fresh chopped cilantro and skip the cumin (cumin is over used in a lot of mexican dishes). Cilantro will give a great flavor to the dish and merries well with the lime and tequila. As far as adding more heat...GO FOR IT!!! I would use fresh serreno or habanera peppers for the connoisseur of hot, but if you like mild heat use the old standards -jalapeño or cayenne (fresh). If using that powdered cayenne- sprinkle on after grilling as a garnish. Remember, a recipe is only a guide. You can add and subtract from it as much as you want, BUT the intended flavors will change so ...remember to TASTE IT before marinating! Always remember...FRESH is the key ingredient to any marinade! One last tid bit... yes it is true that the acid will cook meat and fish if left for a period of time (especially fish), but shellfish can stand a little longer. At the most, 1 hour will suffice for this recipe. Any longer, the shrimp will start to take on an unpleasant bitter taste - dont forget to remove any seeds from the lime as this will hasten the bitterness. Hey 99burners... You over cooked the shrimp! That is why they came out rubbery! 3-4 minutes per side!

118 users found this review helpful
Reviewed On: Aug. 31, 2008
 
ADVERTISEMENT

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

 
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