Big Rey Profile - Allrecipes.com (18538855)

cook's profile

Big Rey


Big Rey
 
Home Town: Leipheim, Bayern, Germany
Living In: Mcminnville, Oregon, USA
Member Since: Mar. 2006
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Southern
Hobbies: Hiking/Camping, Biking, Reading Books, Music, Wine Tasting
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About this Cook
Like many, I began cooking out of necessity. It soon became a passion. My world is cleanly divided into those who like to eat and those who do not. Obviously, I prefer the former. I find them generally more interesting and more in tune with their senses. I like to coook the way I try to live-as big as I can. Although I appreciate the skill of nuanced flavors, I like mine bold. I don't like to go looking for them, and don't want my guests to have to, either.
My favorite things to cook
"Cuisines of the sun" are my favorites, including pan-Asian, Latin, Caribbean and southern. My favorite "state" to cook is Louisiana. I have a love of tropical flavors, especially mango and passion fruit, and am also a "limeaholic" and a corn junkie. Chilies are a big part of what I do, but I don't sacrifice flavor just for heat. I get a big kick out of helping someone to experience new flavors. Soups, stews and "bowl food" are favorites, as is BBQ in all it's permutations. I like to say that if there's a vegetable you don't or won't eat, I can make a dish with it that will change your thinking, if just a little. And rice is my favorite starch. Fried rice, regardless of cuisine, is my favorite comfort food.
My favorite family cooking traditions
Each year I travel back east at Thanksgiving to make dinner for my family. I love serving them and helping my nephews to learn to cook.
My cooking triumphs
A few years ago I made a New Year's eve dinner for 15 friends which included a dessert from one of Marcel Desaulnier's books, called "chocolate mango ambush." It had seven elements and took me 21 hours to make. It looked just like the book photo. A restaurant owning friend who tried it gave it his stamp of approval, which meant a lot to me.
My cooking tragedies
I have burned a few pots in my time, to be sure. I have over smoked meat to the point of acridity, and undercooked same meat, so it was still making noises. At a catered wedding, I once served Chinese roasted duck wraps and thought it was clever to use the duck head as a garnish for the platter. The guests were mostly horrified, since most folks in these parts don't like to be reminded where their meat comes from, but they stuffed those wraps in their pockets to take home, so I guess it wasn't all bad. I've also dropped a dessert I was just about to serve, but was able to reconstruct it, since the guests didn't know what it was supposed to look like anyway. (It was in a sealed container when it hit the sidewalk.)
Recipe Reviews 3 reviews
Sweet Corn Subji With Paneer and Cashew Nuts
I had this as a side dish with tandoori chicken and a few chutneys. Easy to make. Btw, Mexican queso panela is a good substitute for the paneer.

3 users found this review helpful
Reviewed On: Jan. 24, 2010
Holy Trinity Chili
This is a hearty, satisfying meat lovers chili, that makes a batch big enough for the family. Given the amount of meat called for, I found the amount of liquid to be added in the recipe to be insufficient. To remedy that, I added a 28 oz. can of enchilada sauce. (Another 28 oz. can of diced tomatoes would also work) The only other changes made were to add the spices while the onions were sauteeing, rather than after the liquid was added, to allow their flavors to bloom a little, and to add about 2 oz. of chopped bittersweet chocolate, which increased the depth of flavor in the base, and which paired well with the overall flavor profile. A mini food processor made quick work of the chile mincing. A nice recipe.

5 users found this review helpful
Reviewed On: Mar. 10, 2007
Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato
This is a very flavorful, serviceable weeknight soup. For those who think it a bit odd, a similar, sweet potato-tomato soup is very popular in parts of the Carribean. Relying on that experience, I made a few changes in the ingredients and method of preparation. Agreeing with prior reviews, I reduced the cinnamon to 1/2 tsp. because it's naturally assertive, eliminated the oregano, basil and rosemary, since it didn't fit the flavor profile and used canned stewed tomatoes. The powdered onion went, too, since there was plenty of fresh. I used minced, seeded, habanero chile in place of the cayenne and crushed red pepper, because it's flavor works well with the other ingredients. I sauteed the spices with the onion, celery and minced garlic,which I doubled. To reduce the sweetness and highlight the sweet potato's natural flavor a bit more, I made sure not to buy "candied" sweet potato. I used bottled roasted pepper, since I had some left over from another dish. I also eliminated the water and used two cups of low sodium broth. Everything was partially hand blended at the end, before adding leftover, shredded roast chicken in the last five minutes of cooking, for a protein boost. Tasty in front of the TV!

66 users found this review helpful
Reviewed On: Jul. 31, 2006
 
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