United States Chef
While I continue to fall back on the basics at times, I love to be creative and try new recipes. In my early days of cooking I would cut out almost every recipe I found in a magazine or newspaper. Now I much more selective. If I download or find a recipe I have to use it within six months or out it goes! My travels around the world have opened my eyes, heart, and of course taste buds to dishes and techniques never before tried.
While growing up my mom did all the cooking, us kids - we did the cleaning up! Attending banquets, church suppers, dinner at friends' homes, and traveling around the country opened doors of new cuisines and tastes. When I saw recipes in magazines or newspapers I could instantly imagine the dish, how it should look and taste. Just from the ingredient list I knew if it was something I would like to make and serve. Now, with the internet I can find recipes from all around the world, allowing me to be more creative and explore more options.
- Betty Crocker
- The basics, it is how I got started.
- Virginia Hospitality
- My first grown-up cookbook, full of old recipes, helpful hints, and wonderful seafood dishes
Chefs I recommend
- Susan Spicer (New Orleans)
- taking it to the next level, amazing chef and wonderful person
- John Besh (New Orleans)
- Creative, uses local goods to produce awesome dishes.
Restaurants I Recommend
- Norman's Landing (Cumming)
- Seafood, Steaks, and comfort food (country friend steak!). Great place for a date or just to enjoy a wonderful meal. Service is excellent and the bar tender can do anything. Daily specials are worth the wait. I go anytime I am near Atlanta! Perfect place for lunch or dinner - especially after shopping at Outlet Mall in Dawsonville. Check out their menu at: http://www.normanslanding.com/index.html
- Bayona (New Orleans)
- A Susan Spicer restaurant that has earned every one of it's four stars and should have that many more. Located in a charming French Quarter building. During the Thanksgiving-Christmas period try the hot buttered rum - the best anywhere - ever! Service is friendly, non-hurried, and very professional. It is my favorite special occasion restaurant. Reservations are required and I love that cell-phone use is not permitted. It makes for a much more pleasant dining experience.
- Landry's Seafood (New Orleans)
- Although part of a larger chain of restuarants, Landry's is one of my favorites for seafood. Nothing typical here, but you can get plain 'ole fried shrimp or oysters if that is your liking. The salad bowl, tossed at the table is a wonderful way to start a meal. Nice wine selection for both bottle or by the glass. The mojito is their signature drink and they do it up just right. The Snapper Hemingway is ordered at every visit by at least one of us. Become a member of Landry's Select Club. It is worth the $25 membership fee. Points add up quickly and are easy to redeem. Sometimes the service is a little too brisk, but is till excellent overall. Try it - you will like it!