JAGUWAR Profile - Allrecipes.com (1399060)

cook's profile


Home Town: Sherbrooke, Quebec, Canada
Living In: Athens, Georgia, USA
Member Since: Jun. 2001
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Camping, Boating, Fishing, Photography, Reading Books, Music, Charity Work
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About this Cook
I love cooking! To me, there is nothing better than assembling a disparate set of ingredients, and putting them together in a way that tastes just right. Sure, we eat for sustenance first, but golly there's nothing wrong with it being a delightful experience too, is there?
My favorite things to cook
We cook all sorts of things at home. we'll try our hand at "ethnic" (by which I mean "non-North American") foods. In fact, one such attempt is by far our most delightful triumph. I'll get to that later.
My favorite family cooking traditions
Perhaps our biggest family tradition is one having to do with breaking tradition. Specifically, in the last 5 years, we've only cooked the "traditional" Thanksgiving dinner once. That takes me back to the story of the BEST meal we have ever cooked.
My cooking triumphs
Thanksgiving 1999, our first year together my husband and I. We decide we will cook a large chicken (more than enough for our little family of 4 at the time), but not your traditional roasted bird with bread stuffing. Instead, we're going for Morrocan flair. First, he deboned the whole thing. Yes, you read correctly, he DEBONED it. Only the wings and drumsticks were left. Then we rubbed the inside with the contents of one packet of flavoring from an "herbs and pine nuts" couscous mix. We stuffed the couscous mix in the cavity. Then we put it on our barbecue grill with some hickory woodchips and smoked it for a few hours. I think it took about 4-5 hours for a 6-8 pound bird. I'm sure we did a few other things to it, and we certainly served other things with it, but all we remember is the turkey. The flavor was SO wonderful, no one spoke for a full 5 minutes. It was smoky, it was moist, it was DELICIOUS, and we've never been able to quite duplicate it because we
My cooking tragedies
Frankly, I rarely goof, and when I do it's usually something silly like forgetting to keep an eye on things and burning it, or misreading a recipe and not noticing that some ingredient was supposed to be divided. OOPS! My biggest goof came from forgetting oil, in a COVERED pot, just long enough for it to be waiting to spring into flame. Which it promptly did the minute I lifted the lid. I'd never fried before, so I suppose I can be forgiven, but I gave myself a good scare... and learned a valuable lesson. No, I didn't burn down the house, I just put the lid back on and took it off the heat. I did smoke the whole house, though...
Recipe Reviews 8 reviews
Awesome Slow Cooker Pot Roast
I've been doing my pot roast (and some pork roasts, for that matter) exactly this way for more than a decade, it's fun to find the recipe here. You can use any of the onion soup mix recipes now availabe (you should try the beefy onion, or the onion mushroom.. yum!) Make it a one pot meal by adding potatoes, carrots, fresh onions, maybe a little garlic as well. Remember to add a little salt and pepper (the potatoes want to suck up all the flavor when added in), and an extra cup of water. Better, use beef stock. YUM!

2 users found this review helpful
Reviewed On: Feb. 28, 2012
Magic Cookie Bars I
Perfect! Exactly what I remembered. There's only one problem: they're irresistible! I guarantee you these are NOT healthy, not with all that sugar! But oh so good!....

3 users found this review helpful
Reviewed On: Jan. 6, 2011
Rice & Beans (Haitian Style)
OMG this was almost exactly as I remember it! The only thing is, I dunno how anyone thinks 5 cups of water to 1 cup of rice is correct. It came out too soggy, so I'm trying it with 4 cups of water to 4 cups water. I'll let you know... UPDATE: Yup, 4 cups water was plenty! It occurs to me that if you use Uncle Bens (which a lot of Haitians did, back before long grain rice became readily available in the Americas), you would have wanted the 5 cups of water, but with long grain, 4 should be plenty. Good!

4 users found this review helpful
Reviewed On: May 22, 2010
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