Sean Doyle Profile - Allrecipes.com (19758964)

cook's profile

Sean Doyle


Sean Doyle
 
Home Town:
Living In: Denver, Colorado, USA
Member Since: May 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Gourmet
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About this Cook
I come from a family where it was the men who did the cooking. My mother, while a very capable cook was not an enthusiastic one. I was never much for sports so cooking was an activity that my father and I could enjoy together. He has an adventurous way of cooking that sometimes works, sometimes doesn't and I have inherited that excitement. I have loved to cook since I was small and hungry, and through my younger years cooked professionally in a lot of different types of restaurants. That gave me basic technique, but being broke gave me the desire. I love food and wanted to eat like the cream of society, so I learned quickly that to do that I need to learn how to do it myself. I have never been to a culinary school, but I do have the love of the art of food and the will to eat bad food, so I try to carry on the adventurous spirit my Dad taught me.
My favorite things to cook
I like ethnic and healthy cuisine, and I try to find ways to make traditional dishes more healthy and remain palatable.
My favorite family cooking traditions
Crustless Shepherd's Pie Corned Beef Hash Fried Potatoes Chicken and Dumplings Biscuits and Beef Sawmill Gravy Rice Pudding
My cooking triumphs
I make a mean Pasta and Caprese. Simple Italian is where I excel, as well as main dishes. I have a lot of compliments on my version of Hoppin' John.
My cooking tragedies
I once tried to make a basic Southern Fried Chicken with Mashed Potatoes. It turned out wet somehow, and I ended up mixing it together and dousing it with hot sauce. Everything can be made edible with hot sauce.
Recipe Reviews 1 review
Chicken Pot Pie IX
May I recommend a modification. You can boil the chicken, carrots, celery, and onion for 15 minutes, remove chicken and veggies and retain the stock in a separate pan to cool. Meanwhile melt the butter in the original pan, add flour and keep stirring until the color of peanut butter, add the veggies and chicken, stir in, then whisk in the stock until the appropriate texture is achieved. Will come out VERY rich and save on doubling the sauce.

2 users found this review helpful
Reviewed On: Feb. 4, 2014
 
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