Food-Freak
Intermediate Professional
Tulsa Oklahoma
Tulsa Oklahoma
joined September, 2010
What's for dinner?
Flank Steak (Grilled) with Rosemary (Boom)
Flank Steak (Grilled) with Rosemary (Boom)
I started working in restaurants as a way of paying for college and soon was addicted to the business. I have worked every position in the restaurant business from dishwasher to general manager and a few additional positions such as Senior Training Consultant and Private Chef. After 23 years in the food industry, I have retired and begun a new career working for the state of Oklahoma. But you never really walk away from your passions, especially if its food. Hey, we all have to eat, right? I read cookbooks like others read novels; from beginning to end and often in just a few days. My favorite passtime is to take recipes and tweek them into something new. Remember, imitation is the highest form of flattery. The one truth I have learned in all my years working in the food industry is this - The simpler the recipe, the better the outcome.
Recipes I've Posted (all 100)
I see food as a way of expressing one's culture and life experiences. I am hard pressed to find a food that I dislike, and am willing to try (cook or consume) anything outside of my own experiences. My motto in the kitchen is a simple one..."What's the worst that can happen? If it didn't turn out right, throw it away and make something else."
My Most Recent Ratings
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Red Velvet Cake with HistoryThis recipe came out great. I was a bit concerned at first when the finished batter had the consistency of melted ice cream. But it came out super moist and had great flavor. I used the recipe to make cupcakes for Valentine's day and it gave me 20 cupcakes.
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Banoffee PieThis pie was easy to make and was a hit at our pie auction. I modified the preparation slightly, in that I simply put the two cans of sweetened condensed milk unopened in the bottom of a large pot filled with water. I then set the pot to boiling and boiled the milk for 2 1/2 hours. I let the cans cool slightly, poured the milk into a bowl, and topped with 1/2 tsp kosher salt, then let cool.
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Salmon BurgersI made these burgers for my family last night, and they raved about them, leaving no left overs. My in-laws (who do not eat salmon), were hesitant to try them, but after one bite, finished their burger and asked for more. I used frozen salmon filets and diced the samlon after thawing. I served them with all the standard burger fixings....sliced red onion, sauteed mushrooms, sliced tomatoes, avacado, sliced cheese and cooked bacon. I will be adding these burgers to my summer menu offerings. Great recipe!!
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Easy Lemon PieI posted this recipe. Easy as pie to make, will impress all your friends, and can be made on the cheap. Still is the highest earner for our local charity pie auction...three years running.
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Salisbury Steak with Mushroom GravyThe steak had the exact taste and texture of salisbury steak, but the sauce needed a bit more flavor. I added a cap-ful of Kitchen Bouquet to the sauce to boost the flavor. Additionally, I found the sauce to lack the thickness of gravy, too runny to call it anything more than Au Jus with mushrooms. I will make this again and "tweek" the recipe to meet my needs. All in all, this is added to my "Favorites" tab.
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BulgogiTakes a little time to prep correctly (I have to keep refreezing meat to ensure I can slice the meat thin enough to satisfy the kids), but after that it's really easy to make. Goes great with any side dishes. I like adding fresh ginger to the marinade to boost the flavor.
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Basic PancakesEasy recipe and great flavor. This is a family favorite, and even my kids make this when it's their turn to cook Saturday breakfast. This recipe has been added to the family recipe box.
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Hodge Podge StewI posted this recipe. Any feedback would be appreciated.
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Butternut Squash BakeVery easy to make, sets up nice when done, almost like a souffle. I added grated ginger and nutmeg, great flavor. Will be adding this to the family recipe box.
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Potato Leek SoupEasy to make. I used idaho potatoes and some bacon that I had in the freezer. Only thing I had to buy was leeks and canned milk. I used chx bullion to make the needed broth. This is better the next day and my family ate this for dinner and lunch the next day.
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on Thursday, February 09, 2012
on Saturday, September 03, 2011
on Monday, September 27, 2010
I see food as a way of expressing one's culture and life experiences. I am hard pressed to find a food that I dislike, and am willing to try (cook or consume) anything outside of my own experiences. My motto in the kitchen is a simple one..."What's the worst that can happen? If it didn't turn out right, throw it away and make something else."
