Chris Gomen Diaz Profile - Allrecipes.com (18864730)

Chris Gomen Diaz


Chris Gomen Diaz
 
Home Town: Missouri, USA
Living In: Mckinney, Texas, USA
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Nouvelle, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books
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Blog...  2 posts
 
Jun. 3, 2009 6:25 pm 
Updated: Jun. 6, 2009 5:00 am
YOU'RE INVITED to a friends house for a small party. You want to take something for the hostess. Let's take a look at the "usual suspects" for hostess gifts: (1) A nice bottle of wine . . . she does not imbibe from the grape (horrors!). (2) Fresh flowers . . . she is allergic (she… MORE
 
 
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From The Blog:  DIVA IN THE KITCHEN
  
About this Cook
I grew up in the 50s and 60s in the midwest watching parents and aunts cook. My ancestors were originally Europeans who migrated to Mexico. In Mexico, they learned to cook in the traditional Mexican style, which my grandparents brought with them when they moved to the United States in the early 1900s. I have been married for over 37 years to a man who is Venezuelan. Caracas is known, by Euros and Americans alike, for it's sumptuous cuisine. Over the years I have learned how to cook with ingredients that are prevalent in Venezuelan recipes. It is the flavors and ingredients of Mexico, the USA and Venezuela that permeate my cooking. I love watching Chef Rick Bayless on the Sunday evening PBS cooking show, "Mexico: One Plate At A Time" in which he showcases typical Mexican dishes. I also watch "Anthony Bourdain: No Reservations" and especially enjoy when he is scouting out the foods and ingredients of South America. I always feel like I need to get up and start cooking after watching.
My favorite things to cook
Any cut of pork; fish and shellfish; desserts; especially in recipes with Mexican or Italian ingredients.
My favorite family cooking traditions
Pot luck Thanksgivings for friends who are unable to attend a family dinner feast. Prior to my mother's passing in 2005, I used to start making a "white fruit cake" for her every Friday after Thanksgiving day. I would have to say that it was my favorite family cooking tradition even though I really dislike the taste and textures of fruit cakes.
My cooking triumphs
I have two very memorable triumphs: #1 - A successful "Dacquoise" - a French specialty dessert that has a delicate meringue filled with a mocha and butter filling. There were quite a few failed attempts before I got it just right! #2 - When my mother was alive, she loved fruitcakes. So I made her a home-made "White Fruitcake" every year for her Christmas gift, even though I abhor fruitcakes. I assembled and baked it the day after Thanksgiving so that I could give it a good rum soaking over the five weeks until Christmas. It was an all day labor of love to make and bake - very expensive, intricate, and time consuming! It was so worth it though, just to see her eyes light up when she took her first bite.
My cooking tragedies
My first attempt at Quinoa - I didn't realize that this healthy grain needs to be rinsed thoroughly prior to cooking or it will have a bitter flavor.
Recipe Reviews 35 reviews
Ingrid's Caesar Salad Dressing
I wish I could give this more than 5 stars. It's delicious. Here's a response to the poster who gave only 1 star because of the recipe's name, even though he admitted that it was tasty. First of all, the recipe is NOT named "Classic Caesar Salad Dressing" - it's named "Ingrid's Caesar Salad Dressing". Because it bears Ingrid's name, she has the right to adjust the ingredients list to her liking. Emeril does it, Bobby Flay does it, etc. What would be the point of this website if everyone used exactly the same ingredients for every recipe? BORING!! Kudos to MommyKirsten for having the heart of an artist and the palate of a chef and for sharing her recipe. If you agree, give it a thumbs-up.

0 users found this review helpful
Reviewed On: Nov. 25, 2014
Sunshine Juice
Excellent smoothie! Love the extra boost the fresh mint lends to it. Every thing goes into the blender, including ice; If I have walnuts on hand, I'll throw in 2 tablespoons to the mix before blending in my V-mix machine. Nic, y'all have it "going on" across the pond - thanks for a great recipe!

0 users found this review helpful
Reviewed On: May 26, 2014
Dirty Rice
To avoid mushy rice, after sautéeing the veggies and rice I add 2 2/3 cup of water or chicken broth & bring to a boil before covering and lowering the heat to simmer. DO NOT LIFT THE LID FOR 20 MINUTES OR STIR. Check the rice after 20 mins. If still wet leave the lid off but DO NOT STIR. Once the rice is dry incorporate the cooked and warmed corn & beans, along with the chopped tomatoes into the rice by fluffing the rice with 2 forks. Turn off the heat, replace the lid and let the rice stand for 3-5 minutes. Serve as the recipe suggests with the garnishes. Now, enjoy your Latin Dirty Rice!

1 user found this review helpful
Reviewed On: Mar. 30, 2014
 
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