J. E. Dixon Profile - Allrecipes.com (18601666)

J. E. Dixon

J. E. Dixon
Home Town: Indianapolis, Indiana, USA
Living In: Rineyville, Kentucky, USA
Member Since: Sep. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Gourmet
Hobbies: Gardening, Hiking/Camping, Hunting, Photography, Music, Wine Tasting
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About this Cook
World Traveling (over 42 Countries . . . and counting!) U.S. Army Officer. The 1st thing I do in a new country is head for the market and then find a SMALL, CROWDED restaurant - I want "Mom's" Cooking . . . we can do the pretentious, "5-Star, "Cork Sniffing" stuff later. (This approach has proved to be "interesting" on a few occasions!)
My favorite things to cook
Beef Tenderloin (RARE!); Pork Ribs (Baby Back, Country, . . . anything PIG!); Beef Brisket; Leg of Lamb & Chops; Steamed Mussels, Shrimp, & MAINE Lobster . . .
My favorite family cooking traditions
Shrimp & Grits; Goetta (http://www.goetta.com); Scrambled Eggs; Country Ham; Smoked Turkey; Corn Pudding; Carrot Puff; Clam Chowder; Yorkshire Pudding; Peanut Soup; Smoked Brisket, Pork Butt, Baby Back Ribs . . . and any other cut of Cow, Pig or Lamb.
My cooking triumphs
Sauerbraten; Rouladen; Red Cabbage; Knodel; Roast Leg of Lamb; Lamb Chops; Beef Tenderloin; Yorkshire Pudding; Prime Rib; Smoked/BBQ: Beef Brisket, Pork Butt, Baby Back Ribs, Turkey.
My cooking tragedies
Tragedy . . ?!? Merely an Alternate Ending! Maybe, the time I used too much garlic . . . na-a-a-a! You can't use "too much garlic"! Impossible!!!
Recipe Reviews 2 reviews
Kentucky Bourbon Marinade
I just tried this recipe on a family grilled chuck recipe we have used for years - it is outstanding.

10 users found this review helpful
Reviewed On: Sep. 11, 2008
Shirley's Maine Clam Chowder
Use Salt Pork - these days "Bacon" comes with flavors (maple!!) that don't blend well with clams. BUTTER (!), Thyme (CAREFUL! Go Slow. It can quickly overpower the chowder!) & White Pepper. Best made the "Day Before". Like many soups, stews and chowders . . . time adds to the fullness of the flavor.

21 users found this review helpful
Reviewed On: Jun. 28, 2006
Cooks I Like view all 2 cooks I like
Cooking Level: Intermediate
About me:
Cooking Level: Expert
About me: World Traveling (over 42 Countries . . . and… MORE
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