Erika Profile - (18961929)

cook's profile


Home Town: Grimes, Iowa, USA
Living In: Leavenworth, Kansas, USA
Member Since: Feb. 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Asian, Southern, Middle Eastern, Vegetarian, Gourmet
Hobbies: Quilting, Sewing, Walking, Reading Books, Music
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About this Cook
I should have been a rock star but being unable to even carry a tune in a bucket, that didn't quite pan out :) I am a huge fan of The Doors and AC/DC. I kind of march to the beat of my own wierd drum but hey, you only live once so rock on! I also love to sew, travel, work on the NYT Sunday crossword puzzles, and search for trinkets with my metal detector. So far, I have unearthed a 1999 dime. Yeah, I have some more searching to do...
My favorite things to cook
I love to cook Cajun/Creole dishes like etoufee and jambalaya. I also love the challenge of trying to cook authentic Asian food. Trying to find some of the ingredients in Kansas can be a challenge in itself, but there is a great Vietnamese grocery in Kansas City.
My favorite family cooking traditions
My great-grandmother would make her fried biscuits during family get-togethers. They melted in your mouth! She had a really old kneading board and rolling pin that are now in my kitchen.
My cooking triumphs
I have received alot of praise and compliments on my Cajun dishes, appetizer creations, and all of the many cakes I have baked over the years. After many years of travel and fun/weird/funky adventures, I like to try any kind of local/ethnic food I can find. How do you know what a cow eye tastes like unless you try one? LOL.
My cooking tragedies
The most embarassing had to be my ex-father-in-law biting into a peanut butter cookie I made and pulling one of my hairs out of his mouth that was in the cookie laughing and saying "this is the best cookie ever!" At least we all had a good laugh. We threw the rest of the cookies out for the birds. LOL
Recipe Reviews 1 review
Grilled Shrimp Scampi
This was fabulous! I grilled the shrimp in a grill basket and then served over linguini. I made a triple batch of the marinade and poured that over the pasta. It was almost even better the next day after all of the flavors soaked in. I highly recommend this one!

2 users found this review helpful
Reviewed On: Aug. 2, 2007
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Cooking Level: Expert
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