Trey Profile - (1481256)

cook's profile


Home Town: Montgomery, Alabama, USA
Member Since: Nov. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Biking, Hunting, Photography, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Calzone
  • Calzone  
    By: D. Adams
  • Kitchen Approved
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Recipe Reviews 24 reviews
Crispy Fried Chicken
This is a great recipe! This chicken is just like this Alabama boy grew up eating from time to time. Veggie oil works good, but you need to try this recipe with Crisco.. try it.

10 users found this review helpful
Reviewed On: Jan. 4, 2013
Authentic Louisiana Red Beans and Rice
I didn't rate this recipe as good as it is. It is a great rendition of red beans and rice just as written. I have made this recipe many times with great results. When I'm feeling lazy I use Miami Beaches base recipe with one significant change that many of you will likely discard. Instead of using EVOO, I use bacon drippings that occupy a spot on my kitchen counter. Not the healthiest choice but the flavor is there and that is the southern way - just exercise more:) Several Cajun dishes; gumbo, jambalaya, and red beans and rice, are so much better with a roux at it's base. Creating a roux adds an extra 45 minutes to this recipe, but it is worth the time and effort. This is the method I use when I want to "do it right". To modify the recipe as I have, modify step two with the following. You will need to add an extra 1.5 cups of water in step 3. For clarity, an additional step - "2a" - is added as well. 2. Mix 1/4 cup of bacon grease (or oil of choice) and 1/4 cup of all purpose flour in skillet. Cook, stirring constantly, over medium heat until the roux is mahogany brown in color. This will take 30-45 minutes! 2a. Add the celery, onion, garlic, and bell pepper to the roux and cook for 5 minutes. Continue with the steps Miami Beach outlined with the original recipe.

10 users found this review helpful
Reviewed On: Nov. 14, 2012
Meatloaf Cordon Bleu
This is a great idea! One suggestion - I gave up using dried bread crumbs for meatloaf a long time ago. I use plain deli white bread soaked in milk. Super moist and delicious with meatloaf. simply cut the bread in 1-2" cubes, place in a 9x13, and soak with whole milk. After about 10 minutes, using your hands pick up the bread and squeeze the excess milk off and place the bread on a cuting board. Chop and add to the meat mixture with 2 eggs.

3 users found this review helpful
Reviewed On: Mar. 11, 2012
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Cooking Level: Intermediate
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