Chris Diaz Profile - (18864730)

Chris Diaz

Chris Diaz
Home Town: Missouri, USA
Living In: Fairview, Texas, USA
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Nouvelle, Healthy, Dessert, Quick & Easy, Gourmet
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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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January 15, 2015
January 15, 2015
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 37 reviews
Quick Edamame Salad
What's not to love about this salad? I put the frozen veggies in a collendar and defrosted them with running water. I also subbed cilantro for the parsley. After reading the comments, I did decrease the oil to 1/8 cup and added extra oil by the teaspoon until it was to my taste.

1 user found this review helpful
Reviewed On: Apr. 30, 2015
Spaghetti and Meatballs Muffin Bites
These little bites are great for football fare. After reading Shirley's dilemma about getting the nests out of the cupcake pan in one piece, I added one slightly beaten egg to the spaghetti and instead of using non-stick spray, I opted to use coconut oil to grease the pan. No problem with the nests popping out of the pan.

14 users found this review helpful
Reviewed On: Jan. 27, 2015
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.

3 users found this review helpful
Reviewed On: Nov. 25, 2014
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