United States Chef
Ted Brooks Profile
Capitola, CA (United States)
Joined December 28, 2008
Intermediate Cook
Active Chef, 113 CookEatShare points
CookEatShare Points
Profile - 13
Recipes - 14
Photos - 37
Reviews - 12
Comments - 9
Invites - 0
Friends - 16
Groups - 12
Themes - 0
Total - 113
About me
I like to eat, I like to cook and I like to eat what I cook. It's a winning combination for everything but my waist-size. I am what I call a "pesceterian", or someone who does not eat meat but who enjoys fish. Living on the Pacific coast, I have lots of good fresh seafood to choose from. I especially enjoy cooking recipes from the New Orleans area.
Recommendations
Favorite Cookbooks
- 12 Months of Monastery Soups (d'Avila-Latourette)
- If you like soups, you'll cherish this book
- Cooking Up a Storm (Times-Picayune)
- Loaded with great, classic New Orleans recipes.
Chefs I recommend
- Deborah Madison (San Francisco, CA)
- She is from Greens, In San Francisco. A great vegetarian cook
Comments
- January 30, 2011Hi, Ted - Thanks for following me! Now that I have taken the time to really carefully read your profile, I see my Creole Red Beans & Rice will not suit you at all (which, I will say, is most unfortunate...), so I want to make a suggestion which I hope you will try. In substitution for the meats, add 1/4 tsp of liquid smoke to the bean recipe. Then, if you can get frozen or fresh mudbugs, add 1-1/2 lbs to the beans about 10 minutes before the recipe is ready to take off the heat. Or, you make want to pick up some smoked chubs or your favorite smoked fish as a side dish. Then a couple dollops of your favorite hot sauce should remind you of home! I'd make a maple - bacon cornbread to go with this (and a cold Jax). best regards - Amos
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