Rogue Profile - (13939863)

cook's profile


Home Town: Montreal, Quebec, Canada
Living In: Michigan, USA
Member Since: May 2009
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy
Hobbies: Boating, Photography, Reading Books, Music
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About this Cook
A friend once described me as a Professor of Foodology, because I was always so enthusiastic, and knowledgeable, when the subject of food came up. Within my family, I seem to be the "Go to Guy", when there's a question about how to cook most foods; although my brothers are just as talented in the kitchen as I am. There are a lot of great cooks in my family, and there has been for three generations; which makes for some tasty family get togethers.
My favorite things to cook
Barbeque; Give me a hot fire, and a quality piece of meat, and we'll have a great meal.
My favorite family cooking traditions
Soulfood, Barbecue, and a Thanksgiving spread of great food, so good, that you have to get seconds, just to taste everything, or use two plates, the first go around.
My cooking triumphs
Macaroni and cheese; I've had to make it for family gatherings for the past 22 years, and it's always a hit, inspite of all the other great food being served. Some years ago, I was tasked with cooking cornish game hens, and making the gravy, to go with the meal, for Christmas. Just the addition of some demi glace to the gravy had everyone wondering what I had done, to make it so tasty. About 12 years ago I made some hot wings for my nephew's birthday party. Three years later, my brother's friends were still talking about how good they were.
My cooking tragedies
1. My first attempt at frying chicken, 22 years ago, the chicken tasted fine, but didn't look that apettising at all. It just didn't brown properly. 2. I made a rookie mistake, a couple of years ago, when I cooked a turkey, for the first time. I left the giblet packet in the bird, and didn't realize it until a few days after the Christmas Holiday. The people I cooked for still aren't aware that it happened, and I ain't tellin'. LOL
Recipe Reviews 8 reviews
Crab-Stuffed Deviled Eggs
Though I haven't tried these yet, I'm a big fan of deviled eggs, and these look fabulous. I'll be giving this recipe a test run, in the coming weeks, so I can take them to family gatherings, and church activities where we have a pot luck. This, along with Chef John's deviled eggs with the candied red jalapenos, and my own Mexican deviled eggs, will be a hit! They won't know which to eat first, and they're all great choices.

2 users found this review helpful
Reviewed On: Oct. 4, 2014
Quick Almond Flour Pancakes
Oh yeah! I just finished making, and eating, a batch of these pancakes. The taste is literally still hanging on my palate. I incorporated some of the changes, others suggested, such as the addition of a tsp of vanilla, 2 tbs of oil, a couple pinches of cinnamon, and stevia instead of maple syrup, to lower the carb count. These are very tasty. I served them with breakfast sausage links, and sugar free blueberry syrup, not bad, but next time I'll make sure I have a sugar free maple syrup on hand to top them with. I think a sugar free honey, instead of stevia, will give them a richer flavor, and maybe an extra tsp of vanilla. I will also not make these again until I have some unsweetened coconut almond milk, to wash them down with. It should be illegal to have pancakes without milk to wash them down with. :-) Inspite of the changes made, this is a very good recipe, and a welcome addition to my low carb lifestyle. Low carb breakfasts are usually dominated by eggs, either fried or scrambled, and bacon or sausage; which can get old, over the long run; thanks Allie, for giving me another tasty option, as they will help me to stay on course. These pancakes, either with a breakfast meat, or as a platform for low carb eggs benedict, broadens the possibilities, of what a low carb breakfast can be.

1 user found this review helpful
Reviewed On: Aug. 25, 2014
Southern Style Pig Tails
I've been cooking pig tails, for close to forty years, in a similar fashion; though I usually add a bit more seasoning, and as soon as they are fork tender, transfer them to a roasting pan with my favorite bbq sauce. I then let them cook for an additional hour, in the oven, to get completely tender, with a nice bbq glaze. I also usually add some fresh ham hocks to the mix, to be served up with my favorite soulfood sides: cole slaw, mac and cheese, collard greens and skillet cornbread. If you really want a treat, and can find them, try using smoked pig tails to season a pot of blackeyed peas, or pinto beans.

7 users found this review helpful
Reviewed On: Jul. 28, 2014
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