MOTOWNWINGNUT Profile - Allrecipes.com (18116787)

cook's profile

MOTOWNWINGNUT


MOTOWNWINGNUT
 
Home Town: Bay City, Michigan, USA
Living In: Orchard Beach, Maryland, USA
Member Since: Jun. 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Fishing, Reading Books, Wine Tasting
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The Cotto Crew (Ito and Ita to-be, and Mami and Papi to-be)
The ORIGINAL Motownwingnut
About this Cook
Well, I currently reside in Maryland, via Europe, Georgia (USA), Texas, and California. Moving around has given me new styles and ways to cook food. Food goes best with wine or beer too! These are a few of the things that you can always enjoy in life (....in moderation that is)!
My favorite things to cook
Man, where to start!?! Firstly, I love cooking on the grill, there is nothing like the smell of vegetables and meat on the grill. There is also nothing comparable to the taste as well. Smokers are a great thing too! They go hand in hand with the grill tasty! Finally, I always suggest that you always cook with butter and/or olive oil. They are king in my book. They increase the flavor a hundredfold in anything and everything. Oh! And I can't forget garlic, you can never have enough and it is a great substitute for salt!
My favorite family cooking traditions
My rebuttal to this, is, the traditional American Thanksgiving dinner. Easy enough. There is also another part of my, from my Puerto Rican side. I love Puerto Rican food. Pastilles, acapullia, arroz con gondules, man they are awesome. It is also hard to make.
My cooking triumphs
A beautifully broiled Salmon steak, broiled with raspberry honey and toasted sliced almonds. A colorful side of brocolli, carrots and cauliflower, and a wonderful couscous with pinenuts, garlic and parsley!
My cooking tragedies
Trying to make Puerto Rican arroz con pollo. It was horrible! It was my first time attempting to cook rice.
Recipe Reviews 4 reviews
Taqueria Style Tacos - Carne Asada
This is a great recipe. We really enjoyed it. I modified it though. To make the flank steak more tender, I roasted in it the oven @ 300 for 2 hours. I then chopped it up and flash fried it w/the marinade I had drained off before roasting. In addition, I modified the salsa. I used a single chipotle chile instead. I love the smoky flavor from this chile pepper. The salsa has a quick bite at the beginning, then it is all flavor afterwards. The onion relish/salsa adds an additional element. A final note, I like cotija cheese, but if you don't like the smell/flavor of it (it is strong and pungent) then use montey jack or a sharp white cheddar instead.

1 user found this review helpful
Reviewed On: Feb. 28, 2010
Oatmeal Buttermilk Cookies
I think if you would add an additional 1/2 cup to cup of oatmeal, it would be better, more like a chewy oatmeal cookie with lots 'o' oats! Great recipe, great flavor, I just thought it needed more oatmeal and it would be fabulous!!!

16 users found this review helpful
Reviewed On: Oct. 1, 2006
Rich and Creamy Tomato Basil Soup
This soup is going to taste a little sharp when you add TINNED tomatoes. The sharpness probably came from the metal of the can. Tinned tomatoes don't have nearly the amount of flavor as fresh. I used Roma tomatoes, which were EXCELLENT for this soup. I doubled the batch and used 64oz. of Campbells Tomato Juice. Additionally, to add some additional flavor, I used 1 strip of center cut bacon for each tomatoe or every 4 ozs. of tomatoe juice. I dislike cream of tomatoe soup, but this stuff is out of the world. Something about Roma tomatoes and homemade bacon bits in the soup put it over the top. To add the bacon, take the raw bacon and cut it into pieces, then cook it. Save the grease (I know it sounds unhealthy, but it makes the soup killer). After you cook down the tomatoes and puree them, add the grease when you add the cream. Then when serving the soup, take the bacon bits and garnish the soup with them.

115 users found this review helpful
Reviewed On: Dec. 30, 2005
 
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