Vincent J. Marotta III Profile - (16769569)

cook's profile

Vincent J. Marotta III

Vincent J. Marotta III
Home Town:
Living In: Middletown, Connecticut, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Fishing, Hunting, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
I am a veteran of the United States NAVY Hospital Corps. I was privileged to be part of Operation Unified Response, humanitarian work for the Haiti earthquake tragedy. An artist through and through, I am a skilled illustrator who loves to draw people in action.
My favorite things to cook
I am so very busy. I love to cook or prepare food on the go, but I have a weakness for good barbecue. Being Sicilian myself, I enjoy many Italian foods with red wine. I am not a picky eater, but I despise broccoli and peas exclusively.
My favorite family cooking traditions
My mother is an excellent cook, while my father is a persistent griller. Even though divorced, both my parents insist on serving every major meal they create for me with either broccoli or peas, despite knowing my dislike of both. I think they like it when I make a scene.
My cooking triumphs
Recently my younger sister got married. Despite enduring my mother's negative judgment of me, and why it is my younger sister is getting married before me, we spent many hours preparing and cooking for her whole wedding. Anyone knows cooking for that many people is no easy task, but the food was fantastic and it really brought the two families closer while we danced in our drunken stupor. lol
My cooking tragedies
I have many tragedies from when I was younger, but here are the funniest: I warmed up some Olive Garden bread in the microwave, while it was covered in tinfoil. I preheated an oven with a wooden chopping board still inside. I used salt instead of sugar to make cookies for my nephew's kindergarten class. I dropped a hot breakfast on my gf while she was still in bed (and naked). I "touched" said girlfriend after chopping habanero peppers. Later I got blisters because I forgot to wear gloves.
Recipe Reviews 15 reviews
Brussels Sprouts in a Sherry Bacon Cream Sauce
Notes for newcomers: -Cremini Mushrooms are also known as "Baby Portabella Mushrooms." Only the eccentric and needlessly-difficult call it that anymore. -Cream Sherry is probably not available at your local grocery store. Best go to a package store for it. -Get the small sprouts. Larger ones tend to be more bitter. -It's vitally important that you cut the Brussels Sprouts in half AND remove the green outer skin. When you soak them in the salt water, it'll better get rid of that bitter flavor that hides in Brussels like a landmine waiting to kill. Overall I really liked this dish. The salt water bath really works wonders. The sauce for this is phenomenal. Its aroma attracts even the most antagonistic of Brussels eaters. However thanks to the very nature of Brussels Sprouts you must be careful of the ones that retain their bitterness. Most seasoned eaters are aware and have accepted this as part of the package, but your average eater shouldn't have to deal with that. If you have picky eaters, might as well prepare something else.

1 user found this review helpful
Reviewed On: Nov. 27, 2014
Grandma's Green Bean Casserole
It's a good meal, however it does not live up to the hype. I mean the crumble crackers makes it taste really good, however just the green beans alone were bland, even with the sour cream and onion. I guess if you want to cook something "safe" this is a good option, however don't expect to treat your pallet to anything spectacular.

0 users found this review helpful
Reviewed On: Nov. 27, 2014
Chicken Tikka Masala
Simply the best chicken...ANYTHING I've ever tried. It literally left me speechless. The only flaw, and I mean the ONLY flaw, is its portion! What you see in my attached picture is ALL of the food created! It seems any Indian food I make tastes amazing, yet comes in Weight-Watchers portion sizes...which is an insult to my empty belly. Also the cost is a bit pricey: Three chicken breast alone cost me about $9.00, and never mind the cost of the Heavy Cream. This means anyone eating on a budget should probably find something a bit cheaper and less time-consuming. However for you lucky few who is willing to put the time and effort into making this meal, you're in for some of the best chicken Indian food imaginable. The sauce was so good, I dipped bread in it just so I could consume it all! The only changes I made to this recipe was I used 2 tsp of salt in step 1, and completely omitted all salt from step 4 (I added a pinch or two while serving until it met my desired taste). Because I was cooking for my grandmother who is spice-sensitive, I cut the amount of cumin and cayenne pepper by half a tablespoon. I also didn't put any jalapeno pepper in it at all. Regardless of these changes, it was still incredible. I will make this for friends and my current girlfriend when we get into an argument, but otherwise I might try a more time-efficient, budget-friendly option. I can assure you, however, that whatever it'll won't taste nearly as good as this meal did!

1 user found this review helpful
Reviewed On: Nov. 8, 2013

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