ChefGuy Profile - (16012351)

cook's profile


Home Town: Redwodd City, California, USA
Living In: Port Orchard, Washington, USA
Member Since: Aug. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Healthy, Vegetarian, Dessert, Gourmet
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About this Cook
I love to cook and have been learning ever since I was hired on as a chef in training at the "Wooden Spoons" in Portland Oregon back in 1975 (thanks to Tim Jacobbson). Tim taught me how to turn something as homely as chicken livers into something people would stand in line for in his small corner restaraunt. I've been hooked on cooking ever since.
My favorite things to cook
I love to find new ways to cook fish, shrimp, and poultry primarily, but am not at all adverse to exploring good pork, lamb, and beef recipes. I'm a food channel addict and improvise to make new taste/texture varations on excellent recipes. Not a big spice fan, but, I do explore light spiced foods. I don't like cilantro at ALL, so I take many of the recipes I see and use a more creative approach with different greens.
My favorite family cooking traditions
Holdays are of course the best opportunity to show off what I can do, and I do enjoy cooking on those occasions.
My cooking triumphs
I enjoy cooking for friends and family, and they always seem to look forward to what I plate out.
My cooking tragedies
Don't think I've ever had one - hope I never do. Having a plan B recovery approach to everything I cook is a must!
Recipe Reviews 3 reviews
Shrimp Scampi Bake
This is a great recipe. My slight modifications were as follows: 1) added 1 more Tbs of chopped garlice since I LOVE garlic 2) used the juice of one lime, since I had no lemons 3) added 1 tsp of capers for a little tartness 4) added one red thai pepper (seeded and chopped) for a slight kick 5) added 1/4 cup white zinfandel 6) poured the baked results into a plate filled with freshly boiled wide-ribbon lemon-pepper pasta (from Trader Joes - it's called PAPPARDELLE PASTA - SOOO good!) 7) sprinkled the plated result with freshly grated parmesan (to taste) Then I poured myself a small glass of chilled white zin to wash it all down with - this combination of tastes was DELISH! Will definitely be making this one again.

4 users found this review helpful
Reviewed On: Jan. 1, 2012
Microwave Bread and Butter Pickles
Who knew making B&B pickles could be this easy?! I had 2 large cucumbers left over from this past summer's crop sitting in the fridge - I made cucumber salad, gaspacho soup and many other wonderful recipes from this site, but frankly, was all 'cuked out until I saw this recipe. Wow, so easy to make (19 minutes) and the taste/texture (nice and crunchy) is good. I used a whole white onion, will probably use less onion next time, and I'll make it a sweet one instead. The onion and two pickles filled a large mason jar PERFECTLY, and produced enough "juice" to cover it all. Will definitely be using this recipe for next year's harvest. Thanks!

4 users found this review helpful
Reviewed On: Nov. 17, 2011
Easy Chicken Stew with Apple
I'm a long-time chef, and when I read this recipe had my reservations due to the complexity and variety of the total ingredients. I should have listened to my gut. I made this dish for a special event with some friends, and it fell flatter than a pancake under a 20 ton weight. It was actually going along fairly well until I added the tablespoon of cider vingegar - which changed the entire flavor of the dish. And there was no real recovery after that because I didn't have time to mess with it. The texture was mushy and the flavor was uninspired. Some suggestions I would offer are these: Substitute Jerusalem artichokes for potatoes (much more expensive, I know, but better for diabetics) and add a handful of dried cranberries to sweeten it up. This recipe needs to focus on being on the sweeter side with the use of apples and apple cider, but like other reviewers have mentioned, it doesn't quite go there (but it should). This recipe sends mixed flavor messages in my view. You can pick this up just by reading the recipe.

5 users found this review helpful
Reviewed On: Oct. 31, 2011

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