AcadiaBoi Profile - (18534509)

cook's profile


Home Town: Halifax, Nova Scotia, Canada
Living In: Montreal, Quebec, Canada
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music, Wine Tasting
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About this Cook
I love to cook! Anything and everything, I'm always in the kitchen... that is, when I'm not studying, writing papers and tests, but I'm beginning my last degree (for a little while at least...)
My favorite things to cook
I love to make what i call Shabby-Chic Gourmet.. the most fabulous food I can with the simplest ingredients and the lowest cost... you'd be surprised what you could do! I've really shifted the focus of my cooking towards making those delicious high fat, high cal, decadent meals that we all love (and a few of those fatty, greasy, or fatty, sugary messes we all hold so dear to our clogged arteries!) for a fraction of the fat and calories with no sacrifice in taste! Get creative and healthy, its easier than you think!
My favorite family cooking traditions
My family is big on cooking everything and anything, if it's strange, new, organic, you name it we want to try it!
My cooking triumphs
Recently I would say my biggest triumph was a very delicious, fat free, low-cal calamari, sauce and all! It was yummy, perfectly seasoned, so crispy and the calamari was so tender! Who says you have to deep-fry calamari???
My cooking tragedies
Most certainly my HORRIBLY failed attempt at making a beautiful whipped cream frosting... oh the melty sad looking cake that resulted in... More recently my disastrous attempt at a gorgeous Thai seafood stirfry I had some months ago was simply horrific... it was bitter, some seafood was overcooked, some veggies under... word to the wise, don't try to recreate restaurant quality food in seven minutes!
Recipe Reviews 3 reviews
Blackened Tuna Steaks with Mango Salsa
A few tips for those of you struggling with the recipe: 1. While the directions were written for Tuna, it does work well with other fish but the cook time must be adjusted accordingly for the type of fish you are using and the thickness. For salmon I would recommend ditching the garlic -lime marinade, it really is specific to tuna or a similar fish. 2. For those struggling with the heat there are three things: - The recipe is designed to be eaten bite for bite with the mango salsa recipe included, if you serve it without it you'll likely need to adjust the heat level by dropping the cayenne. - For those who just aren't into the heat, you can simply reduce the amount of cayenne, by half is about appropriate. - A nice alternative I've found to the mango salsa is sour cream (about 2tbsp per serving) mixed with a bit of sugar (about 1tsp per 2tbsp of sour cream). This can be served in a ramekin or drizzled over the fish, whatever your heart desires! Hope this allays some of the issues people have had! :)

164 users found this review helpful
Reviewed On: Nov. 3, 2008
Perfect Lemon Curd
Word to the wise, this recipe is great, and easy to make.. but don't make the mistake of making it in a reactive pot or double boiler (i.e. made of metal) unless you're a big fan of the flavor of metal...

127 users found this review helpful
Reviewed On: Jan. 19, 2007
Jamaican Beans and Rice Dish
Ok, i'm a pretty good chef and was hesitant about this, I was pretty sure that it wouldnt be near enough liquid and boy was I right. To get this recipe right you will need 2.5C of coconut milk, 2C of brown rice, the onion and seasoning levels are fine, you need to use canned or precooked kidney beans, and finally to make it not bland as so many have complained, you need to add about 3tsp of white sugar. Anyone who has ever had raw coconut compared to the refined stuff will know why... I'll try to get my brother's version of this recipe (as made in Belize) much better and post it!

102 users found this review helpful
Reviewed On: May 28, 2006
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