rcaf36 Profile - Allrecipes.com (16737571)

cook's profile


Living In: Innisfil, Ontario, Canada
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Italian, Quick & Easy, Gourmet
Hobbies: Boating, Reading Books, Music, Charity Work
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About this Cook
36 years in the Canadian Military, currently retired. Sailed the Caribbean and Biscayne Bay with my Darling on our sailboat "Slow Dancin III" and spent ten years as caretakers of a private island just off the coast of Florida. Have returned to Canada for our retirement and to be close to our grandkids.
My favorite things to cook
Smoked ribs, smokled turkey...smoked anything. Pulled pork, grilled New York Strip steaks, as long as they are two inches thick, Best Baked Beans on the Planet and the World's best Tomato Sauce. I Like the slow cooker and make some excellent stews with it. I guess I'm more of a meat and potato guy although have made some very good gourmet meals from time to time.
My favorite family cooking traditions
Turkey at Thanksgiving, Prime Rib with onion pie at Christmas and ham at New Years and Easter. Tomato Pie for the occasional Sunday Brunch and of course, every Brunch starts with a Morning Glory" (Canadian Rye whiskey and orange juice.)
My cooking triumphs
We had an Islnd party and for it I BBQ'd 34 pounds of brisket and cooked seven beer-can chicken. I also cooked fifteen pounds of Best Baked Beans on the planet. Some party!!! I once tried my hanad at a Double Chocolate Cheese Cake which was outstanding and a big hit with our guests.
My cooking tragedies
Once, as a beginner, My son and I had to prepare family dinner as my wife was away. We decided on Spaghetti with bread pudding as desert. The spaghetti was over cooked and the only way to get it out of the pot was to turn the pot upside down and cut the spaghetti off as it dangled, with scissors. The Bread pudding was no better, it turned out as raisin and goop soup. My boys were not impressed nor amused...we went to Havey's for hamburgs.
Recipe Reviews 10 reviews
Bourbon Wieners
We have made these for years using Bratwurst, Baby Ray's BBQ sauce but no booze. We are having a church supper next Saturday and we are signed up for an appetizer. I wonder what they will say when they taste these?

4 users found this review helpful
Reviewed On: Apr. 16, 2012
Lemon Mustard Chicken
I tried this following the directions as given. The taste was good, but I was disappointed that the chicken didn't brown and have a nice crispy crust; it looked rather bland and didn't make a great presentation. I think the next time, if I ever make it again, I'll use my standard chicken coating method (dredge in flour, dip in egg/milk mixture and then coat in the bread crumb mixture, which, of course, would include the herbs and lemon and lime zest from the original recipe and then pour the mustard/lime juice in the baking pan. I think I'd keep the chicken pieces on a rack in the baking pan so they wouldn't get soggy. We ended up using the leftover chicken in a "make it up as you go along" chicken casserole, that was very good, the next day.

5 users found this review helpful
Reviewed On: Jan. 31, 2011
Plum Pudding II
This is just like the plum pudding my English grandfather made when I was a child. He served it with CPR (Canadian Pacific Railway) Brandy Sauce. 2T butter 1/3 C sugar 1/2 C boiling water 2t cornstarch 1/2 C milk 2 egg yolks 2-4 T brandy. Melt butter in saucepan, add sugar and boiling water. Mix cornstarch in 2 T milk. Beat eggs with a fork, add remaining milk and beat together and add dissolved cornstarch into saucepan and stir constantly until thick (about 10 minutes.) Remove from heat. When cool, stir in brandy.

33 users found this review helpful
Reviewed On: Dec. 23, 2010
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Cooking Level: Expert
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