Leigh Sheppard Profile - Allrecipes.com (16083482)

cook's profile

Leigh Sheppard


Leigh Sheppard
 
Home Town:
Living In: Calgary, Alberta, Canada
Member Since: Aug. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Dessert, Gourmet
Hobbies: Photography
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About this Cook
I used to live in Yap, FSM. Fresh fruit, meat and vegetables were hard to come by. Stores are poorly stocked, with outdated products. Shopping was a challenge, as was cooking. As a result, I learned the art of substitution.
My favorite things to cook
I love to BBQ Sockeye Salmon and have become well known for it. I've prepared Prime Rib dinner for 200, Pork Roast for 120, Greek for 100. But, I LOVE making romantic dinners for two! I enjoy presenting guests with a Salad Bar, or a Mongolian Stir-fry. For something excitingly different we'll prepare a few East-Indian dishes like Butter Chicken, Naan, and Papadums and my favorite dessert is making Banana's Foster. For fun, I like making sushi with my wife, and trying to duplicate restaurant meals. It is good to be back in North America where everything is fresh, and flavourful, and available almost anytime you need it.
My favorite family cooking traditions
Mongolian Stir Fry, Bananas Foster
My cooking triumphs
Deep-fried cheesecake. Coconut Shrimp made with freshly ground local coconut.) There is nothing like a coconut right off the tree.
My cooking tragedies
My first attempt at cooking Christmas dinner. I was 19 years old, living in France, and I guessed at cooking the turkey for 20 minutes a pound (no cookbooks!... and no internet in those days) Lets see.. a 24lb Turkey at 20 minutes a pound... 480 minutes ... yup. 8 hours at 325 degrees should be just perfect!! :0)
Recipe Reviews 19 reviews
Heather's Grilled Salmon
I've used this technique for years. I made it for the wedding receptions of both my kids, and quickly gained the reputation for making the best Salmon in the West. A couple of tricks: I marinate the fillets in the bottom of a cooler, or in a glass baking dish in the fridge. I sprinkle each fillet with a touch of kosher salt, cover the fillets with brown sugar and drizzle soy sauce on top of the sugar. This draws the natural juices from the Salmon, and turns into a thick dark syrup after a 1/2 hour or so. I let the salmon marinate for several hours. I then quickly rinse the fillets to remove excess sugar and place on the grill flesh side down. This creates the unmistakable grill lines of charbroiled salmon. Watch carefully to not overcook. Check the ends of the fillets. Once you see the salmon has turned opaque about 1/4-1/3 of the way through, slide a couple of spatulas underneath and slide the fillet toward you and flip it away from you. Now that the skin side is down, you can allow it to BBQ as long as you need to until it is done. Once flipped I like to spread a heated mixture of spicy BBQ Sauce (like Cattle Boyz) and butter on top of the flesh as it continues to grill. NOTE: 1) try to grill pieces that are a consistent thickness. Cut thin sections off the fillets and grill them separately. 2) Do not overcook. The flakes should be somewhat translucent in the center. Overcooked salmon will be dry and lose most of its flavour. 3) I do not recommend re-using the marinade!

291 users found this review helpful
Reviewed On: Aug. 13, 2011
Grilled Buffalo Wings
A Word of WARNING: Be sure to bring the sauce to a simmer, otherwise it breaks a paramount food-safe rule when working with raw chicken. NEVER return your cooked chicken to the same sauce that has or has had raw chicken in it! Having it simmering on the side of the grill will reduce the risk, but I still prefer to cook the wings until they are crispy and then coat in sauce for the last few minutes. I've only given it two stars, because it is some of the variations that others have suggested that make this recipe work. The recipe on its own is not that great. I much prefer Franks Red Hot/butter/vinegar/ and a little sugar to taste (coke might work! - I'll have to try that!) Two stars for the suggestion of using coke in the sauce!

6 users found this review helpful
Reviewed On: Jul. 1, 2011
Classic Hollandaise Sauce
So many other recipes available, why use this one? A "classic" Hollandaise sauce is will not break if you follow two simple rules: 1. use a double boiler! The water just below a simmer, and not touching the top half of the double boiler. 2. add melted butter in a slow steady stream while whisking (use a french whip)the egg yolks, then slowly add boiling hot water, continue whisking until thickened. Lemon juice, salt & pepper (to taste!) are whisked-in after removing the top pot from the double boiler. I've never had a Hollandaise break on me yet... but find another recipe first. This isn't it.

5 users found this review helpful
Reviewed On: Apr. 12, 2011
 
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