MrSatoV Profile - (15388882)

cook's profile


Home Town: New Orleans, Louisiana, USA
Living In: Los Angeles, California, USA
Member Since: Dec. 2011
Cooking Level: Intermediate
Cooking Interests:
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My wife and me.
About this Cook
Long time listener, first time caller! Err... long time lurker, finally sharing. I'm a geek by trade, an artist by passion... love to make things, and that includes food. I love to entertain, and spending time with family and friends is #1.
My favorite things to cook
I'm basically cajun by birth, but didn't learn when I lived there. What a shame. I have learned from the locals since then, and have a few signature dishes that I'll be sharing. Otherwise, my repertoire is pretty mixed/international. A lot of times I just make stuff up - that's what I like best. I don't know if its the challenge, newness of the creations... or maybe just the creative process, but I enjoy it. I make very good bolognese sauce, and Neapolitan style pizza... both of which I'll be sharing. I'm getting into experimenting with bread too... maybe some of that will make its way on to these pages as well.
My favorite family cooking traditions
Um, we're kinda getting away from that, not that its necessarily a good thing. One thing I do want to start doing is crawfish and crab boils. Back in Louisiana we did that fairly often... sooooo delicious! Hard to get live ones here though.
My cooking triumphs
Oh I could never...
My cooking tragedies
Too many to mention!
Recipe Reviews 1 review
Cajun Blackened Catfish
Jozzie, glad you liked it, but if you grilled it, you didn't get the real deal. The butter would have melted off too much. This should actually be done in a cast iron skillet, and ingredients should be fresh, not dry/powdered. That said, it is a pretty good recipe for what is a classic south Louisiana dish. I followed this to a T and it IS pretty good. I'm from New Orleans originally (living L.A. now) and need to build up my home food repetoir! Thanks for this Paul!

20 users found this review helpful
Reviewed On: Dec. 8, 2011

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