mmcsusn Profile - Allrecipes.com (16834474)

cook's profile

mmcsusn


mmcsusn
 
Home Town: Yukon, Oklahoma, USA
Living In: Aberdeen, Maryland, USA
Member Since: Aug. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Southern, Gourmet
Hobbies: Boating, Fishing, Hunting
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
About this Cook
I've been to over 30 countries so I have experienced a lot of cuisines.....some good, some not so good. My favorite is a toss up between Italy and Germany.
My favorite things to cook
I seem to cook soups and stews the best. My Lobster Bisque is "to die for," so I have been told. I have an unbelievable sous chef!
My favorite family cooking traditions
Both my parents are immigrants from Germany, I am the first person in my entire family born in the US. I love Eastern European cuisine.....my Mom didn't have any daughters so I received all her cooking knowledge, my two brothers didn't seem to be interested.
Recipe Reviews 6 reviews
Hasenpfeffer (Rabbit Stew)
Been a while since I have cooked rabbit, not a common item here in the Baltimore area, this looked like an authentic recipe to me. I followed the recipe EXACTLY except I used Concord grape jam instead of Currant jelly. It was a huge hit! Don't leave out the lemon in the gravy! I did strain the gravy and work some of the pulp through a sieve to make a silkier gravy. A bed of chive spaetzle....some roasted brussel sprouts....a peppery Zinfandel and it's a perfect late night romantic dinner!

2 users found this review helpful
Reviewed On: Aug. 14, 2014
Sous Vide New York Strip Steak
First of all, I have to say I was raised on a big commercial cattle ranch in Oklahoma.....have had steaks in Dallas, San Antone, KC, OKC, and everywhere in between. Needless to say, I know a little about steaks. I tend to shy away from NY Strips because they tend to be a little tough, I prefer Rib Eye. I followed this recipe exactly using my crockpot and these were the best NY Strips I have ever had. The only thing I did different was for the final sear, I used my charcoal grill. About a min, minute and a half per side, make sure you season them before the final sear. I've never had those kind of Mushrooms (Wegmans carries them) but can't imagine having a steak in the future without them. Overall, well worth the effort. Once you put the steaks in the water, they don't need much tending. To make it easy, experiment a few days in advance with your crockpot to maintain 131-135 degrees. I put mine on warm and tilted the lid a bit....maintained 132ish.....thermometer is very important. Don't get wound up over the time....it's not critical.....if it goes three hours, won't change anything.

1 user found this review helpful
Reviewed On: Apr. 7, 2014
Easy Coq Au Vin
Good solid starting point. I added pearl onions and chopped mushrooms and used bacon grease instead of oil to brown the chicken, put in a pat of butter to give the chicken a nice brown color. I served it over pureed cooked cauliflower and roasted brussel sprouts.

2 users found this review helpful
Reviewed On: Mar. 12, 2014
 
ADVERTISEMENT

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States