Onatopa Profile - Allrecipes.com (15745298)

cook's profile


Home Town: Dallas, Texas, USA
Living In: Missoula, Montana, USA
Member Since: Nov. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Indian, Southern, Nouvelle, Gourmet
Hobbies: Gardening, Biking, Walking, Photography, Music, Painting/Drawing, Wine Tasting
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Swift Current Lake
About this Cook
I come from a family of chefs and my mother was outstanding in the kitchen. Like her, I Love to entertain and I'm a natural in the kitchen. Watched my mother cook a lot while growing-up. Not much for baking although I recently made a wonderful banana bread (guess I was missing mom's cooking). Some might say I might have missed my calling. By profession I'm a Computer Analyst. I'm somewhat of a geek. I now live in the beautiful mountains of western Montana in what is referred to as "The Garden City" of the Treasure State, but call Oak Cliff, Texas (a suburb of Dallas) home, where I was raised and went to school. I'm also a U.S. Navy veteran. My recent studies have been focused on Landscape Photography and I plan on continuing those pursuits here at the Rocky Mountain School of Photography.
My favorite things to cook
Chicken Marsala and Curried Chicken are the two things most folks comment on. Spoon bread that's to die for. And although it's been several years, I have a recipe for Burgundy Duck that's really yummy. However, the last time I made this I changed it around and followed mom's recipe that's made with Ruby Port and figs.
My favorite family cooking traditions
Great Thanksgiving Day Turkey is the one that comes to mind...probably due to the season. This would include a sage stuffing that I learned from my mother. My brother and I both use this with the big bird. Here's also where that Spoon bread I mentioned comes into play.
My cooking triumphs
Venison Marinated in Molasses and black pepper, with Compote of Applewood Smoked Bacon, Wild Mushrooms, Glazed Sweet Potatoes and Pecans. Because of where I now live, this recipe is made easily as the ingredients are readily available. I have on occasion used Bison for this recipe as well.
My cooking tragedies
I'll keep those to myself thank you.
Recipe Reviews 1 review
Homemade Ginger Ale
The main by-product of yeast and sugar is not alcohol, it's CO2 and lots of it! The idea of Champagne yeast is prolly the best way to go to achieve a closer taste to Ginger Ale.

4 users found this review helpful
Reviewed On: May 11, 2012

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