RESCUERANGER Profile - (1466214)

cook's profile


Home Town: New Baltimore, Virginia, USA
Living In: New Baltimore, Virginia, USA
Member Since: Dec. 2003
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Mexican, Southern, Nouvelle, Middle Eastern, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Walking, Fishing, Hunting, Reading Books, Wine Tasting, Charity Work
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About this Cook
Schooled at the Culinary Institute of America (CIA) I have worked for Marriot, Hilton and the Ritz Carlton resorts as an Executive Chef, Director of catering and as the Executive pastry Chef. I have since moved onto to smaller more intimate specialty restaurants and as of now I offer my services privately and provide cooking lesson.
My favorite things to cook
I love Middle Eastern and Mexican I love the spices that are involved in the preparation and presentation of the dishes, but nothing comforts me like baking especially breads it reminds me of my mother when I would help her make bread for the week each Sunday. One of my fondest memories is my mother teaching me how to preserve; to this day I look forward to canning my salsas, pickles chow-chows and other garden favorites.
My favorite family cooking traditions
I love the simple way of the farm or country cooking nothing compares to a fresh rabbit dish with seasonal vegetables or game fish and of course venison. I love to hunt and fish and 80% of my protein comes from this source I have a wonderfully large garden that yields me all my fresh vegetables and herbs through out the year.
My cooking triumphs
Executive Chef at a little Inn in NH that was a private sitting restaurant, I had a wonderful budget, a set sitting and an absolutely fantastic proprietor /friend who allowed me full creative pleasure in the menus, staff and décor collaborations that resulted in a wonderful five star restaurant. I will always remember them both coming into the kitchen before we opened for the evening and sharing simple conversation over a glass of wine. I still mourn the lost of my dear friends
My cooking tragedies
My first roasted pig over an open pit. I was young we had several cases of beer to last through the night as we tended the fire; I fell asleep and forgot to rotate the pig. To say the least one side was very well done.
Recipe Reviews 4 reviews
I layered in portabella mushrooms, green zucchini, Vandalia onions, red and yellow peppers and sliced tomatoes, the cheese blend I used was parmigiano Reggiano and parmesan and of course the egg plant I increased the garlic by 2 tsp. Everyone loved it and the presentation was fabulous.

2 users found this review helpful
Reviewed On: Oct. 15, 2008
Slow Cooker Sweet and Sour Kielbasa
I added strips of green and red bell Peppers and some sliced Jalapeño peppers with some chunk caned pineapple served over some simple rice mixed with peas and carrots.

12 users found this review helpful
Reviewed On: Oct. 3, 2008
Christmas Eve Beef Stew
I used venison and duck instead of beef and dredged it in flour and browned it and placed everything in a slow cooker I also doubled the spices, I also added just about an 1/8 of a tsp of liquid smoke to it….Absolutely Wonderful!

6 users found this review helpful
Reviewed On: Oct. 3, 2008
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Cooking Level: Expert
About me: I'm 24 and I love to cook.
Published Recipes

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