Brigand13 Profile - (13771109)

cook's profile


Home Town: Hot Springs, Arkansas, USA
Living In: Garland, Texas, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Quick & Easy
Hobbies: Hiking/Camping, Reading Books, Wine Tasting
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Recipe Reviews 21 reviews
Barbecued Shrimp
Traditional Louisiana BBQ Shrimp... YUM!!! To the naysayers out there, "Barbecue Shrimp" in NOLA does NOT use "Barbecue" in the same sense as most recipes namely to indicated grilled or smoked meats (FWIW, I'm not sure why and my websearch skills haven't shed light on the mystery). This dish is much closer to what is served elsewhere as "Shrimp Scampi". Just remember, these are not grilled shrimp and aren't particularly healthy, but as a special occasion dish, oh yeah!!!

5 users found this review helpful
Reviewed On: Sep. 23, 2012
Peppy's Pita Bread
I've been making these all day to use next week at a party I'm attending. My plan is to cut them into 8ths and serve with various dips and such. They are actually almost TOO good as my husband is having a hard time keeping himself from eating them. Instead of baking, I've been frying my pitas in a large cast iron skillet with a little olive oil. So yummy!! And if yours don't puff quite right, don't worry about it, they will still taste great. Just use them as you might a tortilla (i.e. flat or rolled around fillings) instead of as a pocket.

2 users found this review helpful
Reviewed On: Nov. 12, 2011
Tourtiere (Meat Pie)
This is an excellent recipe. The spices are just wonderful and would be perfect for a Christmas pie (in fact, I plan to make it for my inlaws this Christmas). This time, though, I made it using an empanada maker as little mini-pies to have as appetizers. If you do this, I'd recommend adding the potato at the same time as the other veg along with a little more water and simmering for about 20 minutes ( you want the potato to be firm tender). This is because the bake time on the little pies is only about 20 minutes instead of the full 45, so the potato won't get done in the oven. This quantity of filling will make about 3 - 4 dozen 3.5 inch diameter empanadas. If you reroll the scraps, you can get about a dozen from one 9 in. crust, so you'll need four crusts for the entire batch.

5 users found this review helpful
Reviewed On: Nov. 9, 2011
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