GEORGIACOOK1 Profile - (18355937)

cook's profile


Home Town: Atlanta, Georgia, USA
Living In: San Ramon De Tres Rios, Cartago, Costa Rica
Member Since: Mar. 2005
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian, Southern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Camping, Boating, Walking, Fishing, Reading Books, Music
Recipe Box 2 recipes
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Recipe Reviews 5 reviews
Tangy (Not Sweet) Tartar Sauce
This is very similar to the tartar sauce I've made for many years. I think dill pickle relish or chopped dill pickle are much better than sweet pickles in tartar sauce. You can also substitute capers, if you like. I use a little less onion and pepper in mine and add a little prepared mustard and no extra pickle juice. I also sometimes add just a pinch of cayenne pepper for an extra layer of flavor. Try it. It's easy to make and tastes great. I suggest making it at least an hour in advance if you have time, to allow the flavors to blend. You can make it and store it in the refrigerator several days in advance.

1 user found this review helpful
Reviewed On: Dec. 9, 2014
Sauerkraut Onion Bread
If using a bread machine, be aware that this is a 2 lb recipe. Also, in my opinion, the onion salt isn't necessary. 1 to 1 1/4 teaspons of regular salt works fine. The chopped fresh onion will provide plenty of onion flavor. If you have gluten on hand, a tablespoon or two will improve the rise and texture. If using all purpose flour instead of bread flour, you'll definitely need to add at least 2 tablespoons of gluten. I'd recommend 3 tablespoons.

0 users found this review helpful
Reviewed On: Sep. 16, 2014
Homemade Sweet Italian Sausage (Mild or Hot)
This is an excellent basic recipe. I've now made it twice. The first time, I followed the directions exactly as written using pre-ground pork from my butcher and the sausage was very good but the texture was a little dry. The second time, I ground my own using 2.5lbs pork shoulder and .5lb added pork back fat. I also used red wine instead of the red wine vinegar and added a couple of ice cubes to chill it and increase the total liquid to about 1/4 cup. I used whole fennel seed, not ground so I doubled the amount to 1 1/2 teaspoons, which I ground in a mortar and pestle with the salt and red pepper flakes. The texture was much better than my first effort due to the added fat and liquid. For a mild Italian sausage, this was everything I'd hoped for. Next time, I plan to try fresh parsley and garlic and perhaps even some chopped green onion tops. I may try adding a little ground anise as well but the recipe is fine as written except that it could use a little more liquid and added fat.

0 users found this review helpful
Reviewed On: Feb. 23, 2014
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