Ric George Profile - Allrecipes.com (11737815)

Ric George


Ric George
 
Home Town: Ashtabula, Ohio, USA
Living In: Baton Rouge, Louisiana, USA
Member Since: Sep. 2009
Cooking Level: Not Rated
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Southern, Low Carb, Healthy
Hobbies: Hiking/Camping, Camping, Boating, Fishing, Hunting, Photography
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About this Cook
I am an insurance adjuster and travle all over the US. I eat at a lot of different places but always glad to come home. Not saying the food is not good where ever I go but... I live in one of the best plases to eat in the US. just beacuse it's says cajun in the recipe does not mean that it has to burn going in and comming out
My favorite things to cook
Seafood,cajun and BBQ
My favorite family cooking traditions
Crawfish, crabs, shrimp,any kind of fish
My cooking triumphs
I bought a catering BBQ trailer that was on its last leg and restored it. It was from a seafood restaurant that went out of biz and had been sitting in the owner’s back yard for 8 years. What a mess a little TLC and friends that could weld it’s back to 100%. It will hold 78 rib eyes and 34 racks of ribs I love it
My cooking tragedies
Not any in the last 20 years but when I first started cooking OH GOD the list is long ... but that is how you learn what spice and how much of the spice is good or not good. Cooking in my mind is always in your mind whatever you think sounds good or might taste good try it what do you have to lose could be something new could be better than another recipe use your imagination things that you would never think that would go together might surprise you but you have to try it to know for sure. Try new things take a recipe and use it as a base and change it you might surprise yourself I do
Recipe Reviews 13 reviews
Meatball Nirvana
I have made this now 8 times in the last 3 months and I make a big bowel of them I have bumped it up to where it makes about 28 meat balls. Make them and put them in the fridge and use them on Meatball sandwich, spaghetti, nachos, put BBQ sauce over them heat them up. I want to try 1/2 ground meat and 1/2 ground pork for the recipe but never do it when I make them. I bet it would be very good I will have to do it next time lol maybe.

1 user found this review helpful
Reviewed On: Apr. 12, 2014
Pan Seared Lemon Tilapia with Parmesan Pasta
I always read the reviews before I try it or save it and although this was not a five star it sounded good to me. Have an abundance of Tilapia so always looking for new ways to cook it always. The first time I did it I did not have lemon juice but key lime juice was in hand and did not have elbow mac but did have bow tie (small) and I did double the spice mixture for both the fish and the Mac. and fallowed the recipe for cooking I have printed this recipe for 10 days now and it is so good I have cooked it 4 times all with different pasta bow tie, angle hair and penne . the last time I did it with elbow pasta kind of disappointed bow tie was the best and it adds the class look to the dish this recipe deserves all in all pretty good don't over cook the fish and you cant go wrong.

1 user found this review helpful
Reviewed On: Oct. 29, 2013
Cajun Blackened Redfish
Big taste difference from the Louisiana original (from Chef Paul Prudhomme) with half of the spices.

9 users found this review helpful
Reviewed On: Mar. 7, 2012
 
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