JMJ13628 Profile - Allrecipes.com (18840863)

cook's profile

JMJ13628


JMJ13628
 
Home Town: Brookville, Pennsylvania, USA
Living In: Salt Lake City, Utah, USA
Member Since: Sep. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
My favorite things to cook
I live in Utah, and I don't know if that's technically the southwest, but I'd I make southwestern/mexican food 70 percent of the time. I love making it fresh and trying new flavors, like cocoa in my fajitas
My favorite family cooking traditions
I come from a german irish background, so I love saurkraut and keilbasa over mashed potatoes.. yummy. Corned beef, roast beef, pierogies; all comfort food.
My cooking triumphs
I've finally stopped burning things on the grill.
My cooking tragedies
see above.
Recipe Reviews 27 reviews
Chef John's Pita Bread
wow - easy and delicious. I wanted pita bread for gyros, so I made 10 thinner pitas with this, instead of 8. Turned out perfect. I plan on making pita chips with the few I have leftover.

0 users found this review helpful
Reviewed On: Nov. 22, 2014
Chocolate Peanut Butter Cups
fantastic. Three things: 1) used a mini muffin tin with no liner, just a little spray oil in the cups. 2) added about a tsp of vanilla as others suggested, to the peanut butter mix. 3) Rolled the pb mix into little balls and dropped them into the cups, pressed down with a spoon dipped in powdered sugar, then topped with the remaining chocolate. Excellent!

7 users found this review helpful
Reviewed On: Feb. 14, 2013
Corn Tortillas
I've tweeked this recipe to finally make what I consider to be a perfect corn tortilla. First, I add 1 teaspoon of seasoning salt to the masa harina. Without it, they smell wonderful, but taste like a frisbee. I also add about one tablespoon of shortening (or bacon fat) to the hot water and let it melt before adding it to the masa harina. Then I divide the dough into about 12 balls - and use a tortilla press. This makes a perfect sized tortilla. I used to go crazy with the dough sticking - I tried plastic wrap, ziploc bags, parchment - they all stuck and I'd end up swearing way more than I usually do when cooking. What works is a tip I saw in the insert that came with my tortilla press - two circles cut out of plastic grocery bags (don't use the side with ink, or your tortilla will have writing on it). Press your tortillas between those, and they NEVER stick. Also, my corn tortillas NEVER used to puff (but I do like the brown spots that come from puffing). If you pull the dough balls apart and re-roll them right before pressing them, it seems to aerate the dough, and they'll puff and bubble nicely.

10 users found this review helpful
Reviewed On: Feb. 13, 2013
 
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