Chesapeake Baybe Profile - (18498832)

cook's profile

Chesapeake Baybe

Chesapeake Baybe
Home Town: Shenandoah, Pennsylvania, USA
Living In: North Beach, Maryland, USA
Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Reading Books
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About this Cook
My favorite things to cook
I love fresh healthy food: local or organic produce, humanly raised meats, fresh-caught fish, herbs and spices. Many days I can purchase my upcoming dinner from the waterman who caught it. Locally grown produce is often the freshest. I rarely run across a roadside food stand and neglect to stop. I've learned that the people closest to the food are often the most knowledgeable. In fact, I credit many of my best cooking tips to farmers and fisherman. Get people talking and you'll be surprised at what you learn. Want to know how to cook some mean turnip greens, fry green tomatoes, or grill a blue fish -- just ask the experts.
My favorite family cooking traditions
Growing up, our diet was mostly comprised of traditional polish dishes, like, halupki, pierogie, and bleenie. In our tradition, food was to be shared. At family gatherings, everyone ate well and was sent home with left-overs. The food I grew up eating was fresh and flavorful and as I result, I never developed a taste for processed or fast food and detest it to this day. Milk was raw and delivered twice a week from the local dairy. Vegetable came from our back yard or the local farms. There wasn't a winter without fresh venison or a summer without fresh trout. While I have cut back on the fried food and starches over the years, I maintain the family tradition of sharing and eating fresh, natural foods.
Recipe Reviews 11 reviews
Adobo Sirloin
This recipe makes resturant quality fajitas. In fact, they are better than my favorite Mexican resturant.

10 users found this review helpful
Reviewed On: Jan. 26, 2011
Mexican Mole Sauce
This truly is a wonderful dish -- rich, earthy, flavorful and low in fat and cholesterol. I've made it many times, but changed it quite significantly. I find the recipe workes best when I do the following -- REPLACE the vegetable oil with olive (healthier), the canned soup with 28 oz crushed tomatoes, the canned chillies with a jalapeno (seeds and ribs removed), the coco with 1 oz unsweetened dark chocolate, the dry garlic and cilantro with fresh. ADD cayenne peppers and coriander (to taste) plus one handful of finely ground almonds. Simmer it with about one pound of cooked chicken and add the cilantro close to the end of the cook time. Serve it over brown rice or in tortillas, toped with reduced-fat cheese, a dollop of light sour, or diced fresh cilantro. My favorite part: with the addition of olive oil, dark chocolate and almonds this dish offers a nice supply of anti-oxidants, which have been found in studies to lower blood pressure and protect the heart. Eat up!

304 users found this review helpful
Reviewed On: Sep. 15, 2007
Spicy Grilled Chicken
Substituted plenty of fresh cilantro for the oregano and marinated 24 hours. Originally thought the recipe was fair. It smelled great but even with the extended marinading, the lime flavor was milder than I like. Surprisingly, it was not all that spicy -- even with the addition of a little more red pepper and a few dashes of Tabasco; however... the next day I made a grilled quesadillas from the left over chicken breast. It was absolutely fantastic. Shredded chicken between two flower tortillas. Covered with shredded mild cheddar, a little chopped fresh cilantro and a squeeze of fresh lime. Sprayed tortillas with Canola and grilled till the cheese was melted. Served with sour cream and salsa but honestly they didn't need anything ... other a cold Corona with lime. Perfect summer lunch!

5 users found this review helpful
Reviewed On: Jul. 1, 2007
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