Shad Owen Profile - (15989304)

Shad Owen

Shad Owen
Home Town: Clarkston, Utah, USA
Living In: Minneapolis, Minnesota, USA
Member Since: Jan. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Nouvelle, Mediterranean, Dessert, Gourmet
Hobbies: Music
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About this Cook
My favorite things to cook
Any roasted meat, whole roasted chicken is a specialty. I love to bake, but I'm not very good at it.
My favorite family cooking traditions
My dad's chili, my grandma's banana bread, and my aunt's microwave peanut brittle and microwave caramels. I love to cook a nice Thanksgiving dinner too!
My cooking triumphs
I just made my first sabayon and it was outstanding. My coworkers think I cook hard to make food.
My cooking tragedies
How about the New Year's Eve I attempted a bone-in rib roast? I bought it a month before and froze it. Took it out of the freezer and into the fridge a week before to thaw. Before I put it in the oven that night my probe read 32 degrees, but I put it in anyway! Stupid me, after 3 hours in the oven the roasts center was still 32 degrees and I had people over. I had to cut the roast and grill it into steaks because it wasn't cooking! So embarrassing!
Recipe Reviews 4 reviews
Ranch Dressing II
I think this recipe is wonderful. I've been looking for the Holy Grail of ranch dressings. I have tweaked mine a bit but I won't review the actual recipe because I didn't follow it to the letter. The only initial change I made was to double the garlic. Once it chilled and the ingredients melded I found that it was a little lacking in salt, too thick, and if I used too much dressing it got bitter. I added a half pint of buttermilk and an additional teaspoon of salt which ended up being a good consistency, too salty, and still bitter. Added a spooge of Worcestershire sauce (some sugar for the bitter) and 1/2 t of ground black pepper (for the salt) and it's better but not perfect. Next time I'll make as the recipe calls for it but try the 1:1:1 ratio of sour cream, buttermilk, and mayo. I'll also not add extra garlic and will probably start with half the recommended herbs. I buy my herbs at Penzey's and they're usually very fresh. Sometimes because my spices are so fresh (I replenish all the time) they're too strong which is I think why it ended up bitter

0 users found this review helpful
Reviewed On: May 13, 2014
Best Steak Marinade in Existence
I used this to marinade beef kebabs for a party based on it's reviews. This was WONDERFUL!!! I used ribeye for the kebab meat and it was OUTstanding! I marinaded the meat overnight and I found it touch too salty for my taste (and I'm a salty kind of guy) but I also don't use low-sodium soy sauce. I might buy some to have on hand for this marinade or maybe half my soy sauce and use rice wine in stead (not rice wine vinegar for anyone who is reading this and it sounds good). Rice wine is a totally different product - no salt, about 14% alcohol called Shaoxing and it's darn hard to find. Go to the asian grocery and ask.

2 users found this review helpful
Reviewed On: Apr. 14, 2014
Sweet and Spicy Green Beans
Made this tonight for dinner. I've been searching for something like the Szechuan style green beans in get the Asian fusion restaurants here in Minneapolis. This one just about hit the nail right on the head. It was not as spicy as I'd like, I like SPICY foods so I'll probably add a quarter teaspoon of crushed red pepper flakes but I loved the salty, spicy, sweet taste of the recipe. It was really outstanding and easy to make. If you do it, don't bother steaming the beans, it's a total waste of time. Just sauté them with a little canola oil, a light sprinkle of salt and Black pepper, and add your sauce mixture at the end. This was my first time sautéing green beans and I overcooked them a bit. Just remember it takes a few minutes foe the sauce to reduce and there's quite a bit of steam while it does which accelerates the cooking of the beans. Put the sauce in a little earlier than you think.

5 users found this review helpful
Reviewed On: Feb. 5, 2013
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Cooking Level: Expert
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