Redbeard Profile - Allrecipes.com (19802593)

Redbeard


Redbeard
 
Home Town:
Living In: Fremont, California, USA
Member Since: May 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Italian, Southern, Low Carb, Dessert, Quick & Easy
Hobbies: Biking, Walking, Photography, Reading Books, Music, Genealogy
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About this Cook
Raised in New England then spent 10 years in the USAF with a year in Vietnam. Married since 1972. I ride motorcycles, take pictures and write novels.
My favorite things to cook
I suppose that my favorites are dependent upon the season. Yet the constants seem to be Italian, which I got my training in, basic American comfort food and slow cooker meals.
My favorite family cooking traditions
I think helping my wife make her glazed walnuts each Christmas season is about it. We use to make gingerbread men and decorate them with my daughter and friends.
My cooking triumphs
The first time I made a well cooked and good looking stuffed omelet without breaking the seal. I remember smiling at that little event, knowing the messes I had previously made.
My cooking tragedies
I undercooked at banana bread recently, leaving the top third of the middle of the loaf, about half done. The toothpick came out clean, but it wasn't done. Luckily it was just for us and I caught it. Very embarrassing.
Recipe Reviews 7 reviews
World's Best Pasta Sauce!
I have to admit this is a very, very good meat sauce. With the exception of adding fennel (store was out or didn't carry it) I followed the recipe until the end of the cooking time. BTW I worked and was taught at a very large Italian restaurant in Massachusetts so I think I have a decent tongue. When all was done I tasted it. Good...very good, yet with no uniqueness or direction. I added a bit of salt and that helped, but it took a half cup of cabernet to really make the other flavors pop out. Five minutes extra uncovered with some stirring to mix it in. Served over spaghetti with a Zinfandel on the side made a great meal. We all have different tastes and this sauce could have turned in a different direction by using a 1/4 cup of bourbon instead of the wine. I like the addition of the mild or sweet sausage and I suppose one could spend a lifetime trying all the varieties of those in your sauce. Ah...What a pleasure it will be.

12 users found this review helpful
Reviewed On: Jan. 25, 2013
Military S.O.S. Feasty Style
What really sets this one apart is the maple flavored sausage. Don't recall the line cooks in the service having that, lol, but I could be wrong. Add some cracked black pepper and salt to your taste. The extra lean beef means that there is less shrinkage yet I used 1 1/4 or so of 80/20 and did not drain it. Yum

6 users found this review helpful
Reviewed On: Aug. 4, 2012
Easy Turkey Curry
Be happily warned that this is not calorie free or one of those "lite" meals. So, in order to in some small way make myself feel good about making this, I added a can of peas. Strip down the turkey or store bought turkey breast right after the meal or when you bring it home. It is much easier than after it is has been in the fridge overnight.

0 users found this review helpful
Reviewed On: Aug. 4, 2012
 
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: Raised in New England then spent 10 years in the… MORE
 
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