skcolonel Profile - (16708286)


Home Town: Mcpherson, Kansas, USA
Living In: Oklahoma City, Oklahoma, USA
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Boating, Biking, Fishing, Reading Books, Charity Work
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About this Cook
I have been cooking since I was 4.....Grandmother always had me helping in the kitchen.! I collect rare and unusual cookbooks, as well as any new ones that look good, and read them like a novel; every page, every recipe, every ingredient, and at last count, had over 600 cookbooks in my collection. I love to cook and is my therapy and a way to relax from a stressful profession. I grow fresh herbs in my greenhouse year round and love to experiment with new recipe ideas that pop in my head or sound good in my mind. I read 'regular' books too,and never leave home without one! I learned a lot about cooking on multiple trips to many different countries in Europe. Sometimes simple is so darn good. Healthy eating is so important but I certainly can chow down on the calories when I feel like it.! Love cooking for my family and friends and have even catered friends' parties for them. Now that is a REAL job.
My favorite things to cook
One word here.......EVERYTHING.
My favorite family cooking traditions
Grandmother was a 'meat and potatoes' cook from Kansas and she used to cook for our farmhands 3 meals daily (15 to 20 hungry men). One thing I learned from her was NEVER to make anything that contained jello.(she had about 5 different jello concoctions with most meals..UGH.) I still shy away from anything with jello in it. Had enough of that as a child. My Mother was a great cook and she did make a lot of German dishes which are rich, saucey and oh so good. I really don't use recipes, even though I read 1000's of them. I just start slicing, dicing and chopping and have something in my head before I start that sounds good to me. I love all ethnic foods and love to try out new dishes of all kinds,( except liver and onions.) I just cannot acquire a taste for another animals' filter. Unless it is pate, then I cannot get enough. I even make my own pate' now and even though it's a lot of work, it is worth it. I could live on great cheeses, a loaf of bread and a jug of wine with some fruit.
My cooking triumphs
I started a monthly cooking extravaganza with about 15 of my likeminded friends and each month we pick a 'theme' and everyone decides what they will make to add to the menu. Sometimes I dole out actual recipes to them and they do their best. Never had a failure yet.!And everyone brings a wine in the theme and from the country we have picked. We do Italian, Cajun, French, Mediterranian, American, name it. Then after we clean up my kitchen,(thank God for 2 dishwashers), we play spades until 2 or 3 in the morning at beginner to advanced tables. This has been a tradition for 25 years and we still are going strong. Now, that is a triumph.
My cooking tragedies
Now, my poor gentleman friend, who is a simple meat and potatoes guy and doesn't like many green veggies, has to suffer through my 'foo foo' meals, as he calls them. But I will say, after 8 years, he never really complains, just says "thank you for the meal honey. It was.....interesting." I know whether or not he liked it only by how much is left over on his plate or if he asks for seconds. And this is a man, whom when I am gone off somewhere across the country working for a month or two or 3 or 4, eats POTTED CANNED MEAT AND CRACKERS FOR SUPPER.!!! Now that is indeed a TRAGEDY.!!
Recipe Reviews 1 review
Pineapple Grilled Pork Chops
These were very very good. I have been making a variation of these for 3 decades using a marinade I got from the old Steak and Ale restaurants when I was a bartender there while in college. That marinade consisted of the pineapple juice, sherry and soy sauce in a 3:2 ratio in the order listed. I always added some ginger also, either 1 inch of grated fresh or 2 tsp. dried. I also marinate the pineapple slices separately in another ziplock and grill the entire can of slices. My family always wanted several slices of pineapple served on top of their grilled chicken breasts. The real key is the time you marinate and I do that for at least 8 hours or overnight. Makes the meat so juicy that way because the acid in the juice helps tenderize the meat. This also works well on a nice cut of steak, the old 'Kensington Club' on S&A's menu. Same marinade. Your brown sugar addition makes a nicer glaze as it carmelizes while grilling so you get 5 + stars!! Wild rice and steamed broccoli or asparagus goes great along with a mixed greens salad. Thank you for a great recipe with the addition of your spices and brown sugar. I did decrease the amount of brown sugar the second time I made this recipe because the sherry I have always added made it too sweet with the amount of brown sugar called for. I do like your recipe very much and I use it when I don't happen to have sherry on hand. Try it my way once and decrease the brown sugar by half along with adding the ginger. Thanks again.!

53 users found this review helpful
Reviewed On: Jul. 29, 2011

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