AmeliaLuna Profile - (15820898)

cook's profile


Home Town: Marysville, Washington, USA
Living In: Newark, New Jersey, USA
Member Since: Nov. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Healthy, Quick & Easy, Gourmet
Hobbies: Knitting, Camping, Walking, Reading Books, Music
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Kissin the Birdie :)
About this Cook
I'm a 26 year old Buddhist living in New Jersey with my husband who is a Air Force Vet. I'm currently a housewife, hopefully soon to be mother! He is a Security Guard. We love playing video games, reading, Yoga, Zumba, and meditation.
My favorite things to cook
I'm mostly experienced in Japanese cuisine. I've been studying Japanese cuisine extensively as my goal was to study abroad, but it never came to pass, but the cuisine and language have come into play in my everyday life :) I enjoy making Kakuni, Gyudon, Oyakudon, Tebasaki. I also enjoy cooking Korean food (Japanese foods' spicy cousin :) ). Some of those dishes are: Bulgogi, Galbi, yangmyum tongdak, and Gae Ran Jjim.
My favorite family cooking traditions
Family cooking traditions, I'm fairly new to this. I married into a Hispanic family so I've been learning to cook with new ingredients. I'm from the west coast where seafood is abundant (I lived in a water-side city near Seattle). Now, I live in a Hispanic city with all different ingredients and a lack of seafood! Oh no! It's okay though :) I like adapting. I've been learning the family traditions using lots of chicken and sofrito in everything! My personal family can't cook to save their lives, I'm the black sheep cook :)
My cooking triumphs
My first time making Kakuni with Coca-Cola instead of Dashi. Oh goodness was that taste-y Mmmmm. Just have to remember the Otoshi-Buta (Drop-Lid) or the pork belly gets mushy and falls apart.
My cooking tragedies
My first time making the transition from Japanese style rice cooking into doing a Spanish style (specifically Puerto-Rican) Oh man did I fail. It tasted like dried burnt rice in tomato paste ... i didn't use tomato paste. But I've learned. Now I'm pro :) My In-Law family is Puerto-Rican on one side, and Peruvian on the other. So the Peruvian fail is yet to come when I give that a shot. I find the Puerto-Rican style easier to cook!
Recipe Reviews 4 reviews
BBQ NY Strip
I was so skeptical of this being over-spiced and too herb-y. Wow was I wrong. This was AMAZING. My husband was raving about it. I only had a hour until dinner so I trimmed off the bone and fat lining, pounded it 1/2 inch flat, and forked it to let the marinade seep in. Ziploc bagged it on the counter of an hour then seared it off and cooked a min on each side. PERFECT.

4 users found this review helpful
Reviewed On: Nov. 23, 2011
Pork Marsala
This was to die for! My husband and I adore Marsala but He hates mushrooms. I omitted them with no substitutions and this was still glorious, it still thickened well, and made a delicious sauce for going over rice with that extra liquid leftover the mushrooms weren't there to absorb. I used seasoned fried chicken flour as I was out of all-purpose and it was not too overpowering on flavor, in fact it made it just a touch better with that hit of paprika.

1 user found this review helpful
Reviewed On: Nov. 22, 2011
Sylvia's Ribs
These were very yummy. I ran out of garlic (HERESY) and substituted garlic powder and a little onion powder for my taste. Worked out very very well! I reduced the recipe to 2lbs, and the rest of the ingredients accordingly and it was still wonderful! Next time though, I'm going to try pear juice(or puree) substituted for the lemon juice to try and make them even more tender.

2 users found this review helpful
Reviewed On: Nov. 22, 2011

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