Wes Profile - Allrecipes.com (14700276)

cook's profile

Wes


Wes
 
Home Town: Melrose, Minnesota, USA
Living In: Aberdeen, South Dakota, USA
Member Since: Mar. 2012
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian
Hobbies: Gardening, Hiking/Camping, Boating, Biking, Fishing, Hunting, Music, Painting/Drawing, Wine Tasting
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About this Cook
I have moved around quite a bit and spent some time in SoCal, where I fell totally in love with the simplicity of authentice Mexican dishes.
My favorite things to cook
Carnitas, Carne Asada, Fish tacos, steak, bacon wrapped shrimp and any other flesh that can be cooked over charcoal.
My cooking triumphs
The first time I cooked carnitas for my fiance. The only Mexican food she had before that was the Ortega Taco Mix in ground beef. Fish tacos took a bit more for her to try. Nothing better than fresh grilled fish on a bed of fresh cabbage and lime. Okay, mabe a bit of creme, lol.
My cooking tragedies
Rice. I cannot cook "sticky rice" for the life of me. Cooking at sea level is so much easier than here in the middle of the country.
Recipe Reviews 2 reviews
World's Fastest Meatballs
I did not have veal on hand, so I subbed 3 italian sausages (removed from casings) and omitted the italian seasoning. These are now my "go-to" meatball recipe. I broil these just a few minutes to get those nice charred peaks, then let them flavor my marinara sauce. I usually go a full half cup on the Parm-Regg. I love the fact that I don't shape them.

0 users found this review helpful
Reviewed On: Jul. 3, 2013
Dynamite Bourbon Ribs
Bourbon, like Jack Daniels, are both sour mash liquors. What makes Jack Daniels NOT a bourbon, is the fact that it is produced in TN. Only sour mash liquors made in KY can be classified as bourbons. I have yet to try this recipe, and surely will. I just noticed a lot of confusion regarding bourbon. It's all about where it comes from, not what it is made of, or how it is aged.

4 users found this review helpful
Reviewed On: Mar. 21, 2012
 
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