PARABIANS Profile - (1450244)


Home Town:
Living In: Boyd, Texas, USA
Member Since: Dec. 2003
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Asian, Mexican, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian
Hobbies: Boating, Biking, Reading Books, Music, Genealogy
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About this Cook
I breed, raise, and train Arabian show horses on my North Texas farm. My main relaxation mode is cooking: I do 100% of it for my wife, two sons, my mother, and father in law. To get away, I disappear for a few hours Saturday and Sunday to ride my Harley Ultra Limited.
My favorite things to cook
Smoking meats and BBQ, mainly. I stick to low fat due to heart disease, but the rest of my brood is pretty much meat and potatoes.
My favorite family cooking traditions
At Christmas, I always make a few dozen homemade tamales totally from scratch.
My cooking triumphs
Seared scallops with corn pudding, thanks to Robert DelGrande.
My cooking tragedies
Double extra burnt chicken on the grill with a flareup while I'm watching cooking shows on PBS.
Recipe Reviews 61 reviews
Watermelon Ice Cream (Sugar-Free)
I made this using my Ninja. Came out pretty good. I didn't have almonds or hempseed so I didn't include them. This will be my Sunday afternoon treat, thanks for the recipe

2 users found this review helpful
Reviewed On: Apr. 19, 2015
Salmon Florentine
For two 4 oz salmon portions I couldn't go the full measures, evident as I went through the cooking process. I used 1/4 sliced onion, half the garlic, 3 patties of butter, a 1/2 cup of wine and a 1/3 cup of cream. Going the full measures would be too much for the salmon and spinach portions. Also no salt/pepper was called out, so I added just a pinch of each. The sauce was plenty, much lighter than the recipe, and still very flavorful. Trying this early after posting I wanted to follow the recipe as is but the butter and liquid measures were too much for us.

1 user found this review helpful
Reviewed On: Mar. 7, 2015
Slow Cooker Cinnamon Apple Steel Cut Oats
Prepared to the recipe. After 6 hours it's soup. Flavor is ok but it's really soupy thin. If you do this cut back from 8 cups of water to maybe 6.

0 users found this review helpful
Reviewed On: Jan. 11, 2015

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