Brian Ross Profile - Allrecipes.com (13996124)

Brian Ross


Brian Ross
 
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Living In: South, Florida, USA
Member Since: Jun. 2009
Cooking Level: Expert
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Blog...  2 posts
 
Mar. 12, 2012 6:48 am 
Updated: Mar. 24, 2012 9:38 am
I am writing one of many books on a new way to approach your cooking: Follow your nose. "Ad hoc, ad loc quid pro quo. So little time, so much to know." The words of J.H. Boob of the Yellow Submarine ring through my ears. He is my muse.  I wrote the book on oddly busy. I ran the first sports… MORE
Baked callas. An old N'Awlins recipe without the fried fat that tastes great as a griddle cake!
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Risotto not loaded with butter? Blasphemy! This risotto got raves from my picky eaters. In my box!
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A terrific indian chicken salad that's quick, very tasty, and near zero in the fats dept. In my box!
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About this Cook
Author, screenwriter filmmaker, journalist, publisher, foodie.
My favorite things to cook
New Mexican, anything Asian, Italian, although I'm learning Georgian and Polish cuisine right now.
My favorite family cooking traditions
Smoked meats
Recipe Reviews 3 reviews
Nectar of the Gods - A Champagne Beverage
Sweetness is a relative thing, so you can cut the agave down by half or more if your general penchant is for lightly sweet, and leave it "as is" if you generally like sweet drinks. This was created for a drinker who doesn't like the dryness of champagne, and relative to using something like cassis in similar proportion is the same, save the agave is lower glycemic, so it tastes a good deal sweeter to the tongue than the actual sugars it has in it.

0 users found this review helpful
Reviewed On: Jul. 15, 2014
New Mexico Green Chile Breakfast Burritos
It's interesting to see all of the variants of my recipe, and some of you have some great ideas! There really is no substitute for green chiles from the Hatch region of New Mexico. Several companies, sadly, have been growing what they call "Hatch" but are from Texas, and have virtually no flavor. Bell peppers? Oh, my, no. That's like substituting ketchup for Tabasco sauce. The best frozen chiles are from Bueno (expensive) and Berridge Farms. You can find canned chiles with the "Hatch" brand in most Whole Foods stores, but as the one chef remarked, they will break down a lot faster than the fresh, so add them at the end of your sauce making, once the onions are cooked through. If you become totally addicted to NM Green Chiles (I have other Green Chile recipes) I would recommend buying a bulk box of the fresh chiles in the Fall. They are shipped to your door. You roast them on your bbq, and (using gloves) peel off the charred skins. You can either chop them and freeze containers for later use, or you can keep the chiles whole and put them in freezer bags. I get them here, but there are several companies that ship Hatch chiles every year... http://www.hatch-green-chile.com As for the potatoes, frozen will work, but if you have a food processor with a shredder, go for the fresh, because the pop that fresh has over frozen can't be beat!

2 users found this review helpful
Reviewed On: May 11, 2014
Red Velvet Cupcakes
This recipe doesn't scale well. I moved to 24 servings and it was dry as a bone and the flavor shifted a bit from the time that I made it before. I'm not sure what happened because the 20 count recipe does work well. I would probably add a bit more buttermilk or a tablespoon of canola oil to the recipe to get it a bit more moist.

3 users found this review helpful
Reviewed On: Oct. 16, 2010
 
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