Samy Profile - (18901674)

cook's profile


Home Town: New York, New York, USA
Living In:
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Italian, Healthy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
My favorite things to cook
I love cooking savory dishes and my favorite meal course is the entree. I've recently started baking desserts a little. Although my father was a baker I rarely have in the past.
My cooking triumphs
My number one "oooh" dish is an authentic Spanish paella Valenciana. I've always gotten raves on this one. My family and friends also love my fried chicken.
My cooking tragedies
Early in our marriage I made the fatal error of serving my husband pork chops that I had seasoned with meat tenderizer then put in a sauce made with Lipton onion soup mix. The result was a disgusting mess with enough sodium in it to give anyone within a mile high blood pressure : )
Recipe Reviews 8 reviews
Chicken Fried Chicken
What a wonderful recipe...crisp, great-textured crust! Like other reviewers I highly recommend lightly flouring the chicken before dipping in the egg and crumb mixture. The coating then adheres perfectly creating a crisp exterior and a juicy, greaseless interior. I used wingettes and fried them in 375 degree oil that came halfway up the sides for 20 minutes or so turning frequently. Make sure to season the chicken itself to your personal taste before you flour it. Don't rely solely on seasoning the flour or the finished dish will be bland. A nice dipping sauce is a blend of apricot preserves mixed with a teaspoon of Dijon mustard and a dash of Chinese five spice powder. Thanks CASSJW for sharing this recipe.

6 users found this review helpful
Reviewed On: Aug. 22, 2009
Oxtails with Gravy
Nice recipe! A few tips...BEFORE adding garlic, onions and dry seasonings in step 1, bring the oxtails to a boil and skim off the gray scum that comes to the top, then add seasonings. This makes for a clearer, purer tasting broth. Also, if time permits, refrigerate broth overnight when the oxtails are cooked. The next day the layer of fat will have hardened and can be removed much healthier and and the flavors marry overnight for better taste. I also omitted the additional teaspoon of seasoning salt since my broth was just fine with the 1 tablespoon of salt.

252 users found this review helpful
Reviewed On: Mar. 9, 2009
Veal Stew
Nice and easy veal stew recipe. The taste was luscious. I made as directed but added sauteed, sliced mushrooms that I had on hand and wanted to use up. That worked great and added another layer of flavor to the stew. Will definitely make again.

2 users found this review helpful
Reviewed On: Nov. 30, 2007

In Season

Chicken On the Grill
Chicken On the Grill

Something about the grill's heat brings out the best flavor in the simplest chicken recipe.

Summer Desserts
Summer Desserts

We have over 700 dessert recipes just for summer fun.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States