Sous Andy Profile - (18249391)

cook's profile

Sous Andy

Sous Andy
Home Town: Chicago, Illinois, USA
Living In: Wichita, Kansas, USA
Member Since: Dec. 2005
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian, Dessert, Gourmet
Hobbies: Gardening, Biking, Walking, Photography, Painting/Drawing
Recipe Box 1 recipe
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After a Long Day in the Kitchen
About this Cook
I've been cooking since I was a lad of nine years. It was my Aunt Josephine who got me started... direct from Naples, that lady loved to cook. Later in life, I managed to spend two years studing the culinary arts in Europe; where I was a line chef at two places in Naples. I currently split my time between graphic art and design, where I've written 17 books, and 40 training DVD's and my catering business. My first cookbook was published in 2007 called: Cooking with a Plan, and I'm working on the second... YIPPIE! Look out Emeril ;-)
My favorite things to cook
Italian is one of my favorite areas; however, the catering business keeps me doing all sorts of things. I like to take big dishes and make them small... like bite-size lasagnas, or mini cheese cakes. Small, bite-size, and artfull are good things when you cater.
My favorite family cooking traditions
To me, family is what cooking is all about. I grew up in an era where America was moving away from the kitchen, but not in my family. The kitchen is as much a "living room", as any other part of the house. Sundays were always a traditional day for family, friends and big meals, and they still are.
My cooking triumphs
I don't know about triumphs... braised chicken in a special chili sauce is one of my favorites, and one that my clients keep asking for. I think my biggest triumph, is being able to do something (cooking) that I love so much, and actually get paid to do it.
My cooking tragedies
Oh, there are too many of those to list... including a nice big kicthen fire on Thanksgiving 1996... OUCH! Now that's what I call a "roasted" turkey.
Recipe Reviews 11 reviews
Roasted Pumpkin Seeds
Great recipe... I grew up eating these things by the bag. You might vary the salt and butter to taste... I like my salty. As a matter of fact, I boil them for about 15 minutes in salt water, and then them dry overnight before baking. The biggest hassle is removing the pumpkin mush from the seeds. Here's a trick that might help. Separate the seeds from the bulk of the orange gunk. You now have the seeds and a whole bunch of orange strands. Get a deep pot or container, place the seeds in the water, give it a bit of a swirl, and let settle. The seeds will float to the top, and the bad stuff will settle to the bottom. Use a slotted spoon (or whatever) to remove the now clean seeds. Hope this helps... Keep the faith and keep cooking.

78 users found this review helpful
Reviewed On: Nov. 25, 2010
Grilled Brown Sugar Pork Chops
This is a good basic pork chop/brown sugar recipe... as is. I would like to say something, when you guys rate a recipe, it's supposed to the the original recipe, as listed. But what do I see? I see a 5-star rating, and three paragraphs on how you changed the recipe. I you changed it, then it wasn't 5-star. Or are you saying, that if you cook the recipe with your modifications, then it will be 5-star. Okay, it's just a rant; however, I just don't get how you rate something 5-star, and then go on to tell me that you didn't like it, and here's the changes you need to make.

183 users found this review helpful
Reviewed On: Apr. 30, 2010
Chicken Soup III
Don't you just love comfort food... and this is the best. I would say that this recipe does not need any carbs (assuming you're cutting back). It stands on its own. As to the chicken... don't boil for 4 hours, just simmer for about 2. Then remove the meat from the bones, return the bones to the stock, and simmer for another hour. If you don't want to stick the stock in the frig, and then wait an hour or longer for the fat to separate... strain the hot liquid through a China Cap, and then use a fat separator to remove the grease. Oh... add more veggies. Try some peas and some white-button mushrooms, or whatever you like. I spooned the hot soup over some thinly sliced napa cabbage. Then I thinly sliced some white button mushrooms, and placed them on top before serving... EXCELLENT.

5 users found this review helpful
Reviewed On: Feb. 22, 2009
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