carlsbl Profile - (187455807)


Home Town: Freeport, Illinois, USA
Living In: Plainfield, Illinois, USA
Member Since: Feb. 2013
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music
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About this Cook
I cooked professionally for 13 years. It's lots harder than you would think, not like the TV shows and magazines make it and the hours are terrible. But I loved it anyway but When I had an opportunity to move in to an IT career and made the jump. I do most the cooking at home for my wife even though she is an excellent cook. I have a passion for cooking and will try almost anything. As I've gotten older I have been focusing on more healthy cuisine with lower fat and sodium.
My favorite things to cook
Anything that can be cooked in a Weber kettle style charcoal grill. Meats, veggies, fruits, even pizza.
My favorite family cooking traditions
Thanksgiving turkey on my Weber grill.
Recipe Reviews 3 reviews
Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili
This recipe did not disappoint! I made it as the recipe written except that I used green bell pepper instead of red. The recipe does not indicate that the black beans be drained but after researching whether or not black beans should be drained I decided to drain them. (The video for the recipe does say to drain them.) After 40 years of never draining beans for chili's I have made I decided to drain the beans for this and am glad I did. As often with crock-pot cookery the dishes look like they need more liquid than they do and in the end I tend to wish that I had not added any additional liquids because more then enough comes from the vegetables and meat as they cook. As someone else suggested I served this over cilantro lime rice with a dollop of reduced fat sour cream on top. I read that many people add some beer to this recipe. I'm sure it has a great flavor but the recipe will be more soup like rather than stew consistency.

1 user found this review helpful
Reviewed On: Dec. 7, 2014
Chef John's Tomato Sauce
This is a great basic red sauce that can be used in anything needing a red sauce. The first time you make it make the recipe exactly as written and include ALL ingredients including the anchovy paste which adds no anchovie flavor but a nice subtle richness to this sauce. Follow the instructions exactly. I'm a very experimental cook but sometimes I like to make recipes as written the first time to see what the chef intended. This was a very pleasant surprise and a staple in my kitchen. One thing, I did not buy the five dollar a can San Marzano tomatoes. I buy good quality name brand crushed tomatoes and they're more than fine for this sauce.

1 user found this review helpful
Reviewed On: Dec. 6, 2014
Avocado Baked Eggs
After a few changes I really like this. One is I placed the ramekins in a pan of water while cooking, cooking time will likely need to be increased if you use refrigerated ingredients, and I didn't carve out the avocado. I cracked the egg into the avocado and used a thin knife to cut the white and let it run down in the ramekin. I also seasoned the entire avocado half, inside and out with seasoned salt. I added some chopped precooked turkey sausage. And sprinkled a little finely diced onion over them, a few slivers of Parmesan cheese, and topped with a little paprika for color. What's not to like? Mmmmmm.

70 users found this review helpful
Reviewed On: Aug. 3, 2013
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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