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KiltedCook's Profile

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My braised/pot roasted beef/pork roasts always come out dry, hard

Here's a braised Pork alternative.

I make Pulled Pork a lot, using the braising technique as I learned it from Sam Choy.

2-3 lb Pork Shoulder or Butt. Remove excess fat cap if there is one. The meat is well marbled anyway.

1Tbsp per pound of Liquid Smoke.
1 Tbsp per pound of Kosher salt (1 tsp if all you have is table salt).

Pre-heat oven to 275F. Slash the roast all over in a 1" diamond grid - like a ham is slashed - 1/4 deep. Rub the Liquid Smoke all over the meat. Rub the salt all over the meat. Place in a relatively close fitting covered dish or pan. Add beef or vegetable broth to come half way up the meat. Place covered dish in oven and cook for 1 hour per pound. Remove meat from juice. Shred. Pour juice over the shredded meat, it will absorb most of it. Serve on buns of your choice with BBQ sauce, cole slaw and a big dill pickle.

Aug 09, 2010
KiltedCook in Home Cooking

Yummy alcoholic dessert recipe that will get you tipsy?

Chocolate, Orange and Scotch Mousse
The quantities given below are sufficient for six servings.

8 ounces (250g) plain chocolate broken into smaller pieces.
4 large eggs - separated into whites and yolks.
2 tablespoons Scotch whiskey.
2 tablespoons heavy whipping cream.
Finely grated rind of one orange.

1/2 cup heavy whipping cream.
1 tablespoon Scotch.
Pinch of sugar.
Finely cut orange rind for decoration.

Place the broken chocolate, whiskey and cream in a heatproof bowl and sit in a pan of simmering hot water, stirring until melted. Important - don't allow the mixture to boil. Remove from the heat and allow to cool but remain melted. Whisk the egg whites until they are stiff. Beat the yolks with the finely grated orange rind.
Stir the egg yolk mixture into the cooled chocolate cream. Then fold in the whisked egg whites.

Spoon the mixture into six individual dishes/glasses and chill in the fridge for at least three hours. Just before serving, whip the cream for the topping with the Scotch and sugar. Decorate the mousse with the cream and the orange rind.

Aug 09, 2010
KiltedCook in Home Cooking

Confit Byaldi -Ratatoille: Plating

I make the original Iman Biyaldi, not the "French upstart version" <grin> But i just did a Google search on Confit Byaldi and there were a number of photos of beautiful platings that you might want to look at.

Aug 09, 2010
KiltedCook in Home Cooking

Tips on how to make sushi at home?

You've got to get the sticky rice right. Too wet and it'll melt the nori. Too dry and it'll rip the nori when you try to spread. Wet fingers are the best spreader. Only cover just over half the nori sheet with rice. Don't over stuff. You do have a maki rolling mat, right? Razor sharp or finely serrated knife to cut the slices.

Aug 09, 2010
KiltedCook in Home Cooking

Anyone know of a good peanut butter dip for carrots/celery?

3/4 peanut butter
1/4 cream cheese
Chipotle pepper powder to taste

Would you eat gulf shrimp

Eat them! They are probably the best shrimp you'll ever get. I'd bet even here in Florida, most of the shrimp in restaurants (and certainly the ordinary grocery stores) are Vietnamese farm-raised, unless specified as Wild Gulf shrimp.

Aug 09, 2010
KiltedCook in General Topics

cooking on vacation...

My vacation cooking looks exactly like my home cooking - the best local and or ethnic ingredients I can find. When I travel I take a selection of spices from home, a couple of my chef's knives, and a roll-up "Chop Chop" cutting board.

Aug 09, 2010
KiltedCook in General Topics

Beef on've got to be kidding me

I'll put a good southern Pulled Pork, or Texas Beef Brisket sandwich up against most other sandwiches anywhere! Was it the beef that was too salty? The au jus? Or the roll? A good kimmelweck roll has some salt, but it's not overloaded. It's all too easy to ovesalt the au jus, or the beef itself.

Aug 09, 2010
KiltedCook in General Topics

Chiles en Nogada

My all time favorite Mexican dish!!! I love surprising clients with this dish because it's not what most Americans think of when they think "Mexican food", and it's a really tasty and different "chilli rellano".

To two pounds of Picadillo, my recipe adds the following to make the filling for 6 large Poblanos:

6 Tbsp of lard or the fat from the broth
1/2 medium onion, finely chopped
3 cloves garlic, peeled and finely chopped
8 peppercorns
5 whole cloves
1/2 inch stick cinnamon
3 heaping Tbsp of raisins
2 Tbsp blanched and slivered almonds
2 heaping Tbsp acitron or candied fruit, chopped
2 tsp salt, or to taste
1 1/2 pounds of tomatoes, peeled and seeded
1 pear, cored, peeled and chopped
1 peach, pitted, peeled and chopped

Aug 09, 2010
KiltedCook in Home Cooking

Mom's 70th Birthday Dinner at restaurant w/ friends. Who pays the check?

You issue the invitation, you're paying. That's the name of the game.

Otherwise, just buy and make some really good food and feed everyone at home yourself.

You might see what a local Personal Chef would charge for dinner for 12 to be prepared and served at your home. As a Personal Chef, my fee for that service is $350 plus the actual cost of groceries. You're not going to get individual orders that way, but I would offer two entrees to chose from.

Aug 09, 2010
KiltedCook in Not About Food

Who at the restaurant is at fault?

Ultimately it's the fault of the line cook who burned things and thought he could get away with serving it. It's also the fault of the Expediter for not spotting the burned bit while the order was being assembled.

No fault to the restaurant; it did exactly what it should - apologized and comped you.

Jul 22, 2010
KiltedCook in Not About Food

How respectful should we be as diners?

As a Chef I applaud my fellow chefs and their restaurants where "NO substitutions or special orders" is writ large in the menu.

Jul 22, 2010
KiltedCook in Not About Food

making preserved lemons- why must they be whole? and other queries....

I've made preserved lemons for years also, but never found a recipe that called for leaving them whole. I always quarter my lemons after washing them, then just add lemons and salt in layers in a clean jar, top with lemon juice lid, and store in a dark place a couple weeks before using. When I take some out, I just re-lid the rest and put it back in the dark.

Jul 22, 2010
KiltedCook in Home Cooking

Sick of gazpacho - need some new chilled soup ideas

Any fruit or melon, pureed with either yogurt or lemon-lime soda allowed to go flat.
Cinnamon, cloves, allspice, nutmeg, fresh (not ground) ginger, Garam Masala, and/or a little salt & white pepper in whatever combination turns you on. A bit or real lemon or lime juice never hurts.

Jul 22, 2010
KiltedCook in Home Cooking

How often do you shop for food?

First, practice frugality. IT'S A MAJOR SIN to buy beautiful fresh produce and allow it to go bad because you over-bought (or under-ate). Same with freezer-burning meats because you keep finding great deals.

Second, write a shopping list. At least a general plan for only two days - Chicken Something and Lamb Something. Now when you go to the store you're going to look for ingredients that can be used with lamb and/or chicken. Not beef short ribs and fresh mahi mahi.

Third, when you go to Costco/Sams, take in 4 freshly washed cloth grocery tote bags. When they're full, leave! No carts or trolleys or semi-trailers!

Jul 05, 2010
KiltedCook in Not About Food

Tomato-less Chili?

There ARE other chilis than Texas Red. And a world of non-tomato Chilis.

New Mexico Green Chili (Chili Verde) is my personal favorite; and I compete with it too. It uses tomatillos - which are not green tomatoes, but a different vegetable entirely. Half a dozen fresh green chiles (New Mexico, Poblano, Anaheim or all three) roasted and mostly seeded, a dozen or 18 tomatillos husked and chopped, powdered chiles (I like chipotles), some stock or broth, other herbs and spices (cumin, cilantro, oregano), a couple squares of unsweetened chocolate, and a couple pounds of meat. Green Chili works with diced or ground beef, but lends itself to pork and chicken variations readily.

Good chili is not gratuitously hot, no matter what the Texans say. It will certainly be flavor-filled, but you should be able to taste the other ingredients distinctly.

Jul 05, 2010
KiltedCook in Home Cooking

blue cheese cole slaw -- seeking stellar recipe please!

Recipe? Don't need no recipe! Just make your favorite/standard slaw dressing and crumble bleu cheese into it. My slaw dress is usually just mayo with lemon or lime juice to thin it a bit. Then I just add "some" bleu. Don't add too much or you'll lose the other flavors....

Jul 05, 2010
KiltedCook in Home Cooking

Most disgusting taste (of normal foodstuffs)

Durian Fruit
Stinky Tofu

Jul 05, 2010
KiltedCook in Not About Food


Muffuletta isn't the bread - it's the olive salad spread that goes on the coldcuts. Sure the bread, and the quality of the meats makes a difference between a good sandwich and a great sandwich. But a Mufaletta is a Mufaletta because of the olive salad.

Mar 23, 2010
KiltedCook in General Topics

Haggis (at a Scottish festival)?

Hey Lou - Ken Hulme, over in Venice. As a Personal Chef called The Kilted Cook, I often get asked about haggis recipes.

I make a pretty tasty faux haggis (fa' aggis) that doesn't use any organ meats. Start with a pound of ground lamb. To that add a diced onion, a teaspoon of nutmeg, one of salt, 3/4 cup uncooked steel cut oatmeal (not that flat Quaker stuff), and an egg to bind. Mix it all together with your Mark I Mixer (hands). Form it into a log about 8" long and roll it up in a couple layers of cheesecloth. Tie off the neds to firm up the loaf and make it look like a fat sausage. Take a loaf pan and put the loaf and fill the pan with beef broth until the meat can be submerged. Set the pan on the stove top, bring to a boil, and simmer for about 45minutes, turning periodically. Unwrap and slice. Basically a poached meatloaf.

Dec 15, 2009
KiltedCook in General Topics

need fruity help

Pitted Cherries, Starfruit slices, Asian Pear cubes, Mango cubes, make a ginger simple syrup and pour over. Then add a teaspoon of red pepper flakes and toss.

Oct 30, 2009
KiltedCook in Home Cooking

Quick Dark Chocolate Dessert Idea

Champurrado Chocolate Brownie

Start with this recipe for Champurrado:
1/4 cup Masa Harina para Tamales (masa flour)
1-1/2 cup Water
1-1/2 cup Cream or HalfnHalf
3 oz Unsweetened chocolate
1/3 cup Brown sugar
Cinnamon and powdered Chiles to taste

When it gets all nice and dissolved, just keep adding more and more masa and stirring until you get a VERY stiff dough. Taste as you go and add a little brown sugar or additional spice if necessary. When the dough is really stiff, turn it out into a pan or mold, smooth it out and refrigerate to let it set up. Plate with a dollop of real whipped cream.

Oct 30, 2009
KiltedCook in Home Cooking

Big Cola from Mexico

My local Latin market is owned by a Peruvian, and he has carried Big Cola for a long time. I like it as much as the Mex Coke and it's a darn sight cheaper!

Oct 30, 2009
KiltedCook in General Topics

Idea for Cole Slaw dressing for church luncheon, please.

I make my own simply with mayonnaise and Lime juice and some fresh cracker black pepper. Please don't drown your cole slaw -- it deserves to be gently dressed.

Oct 27, 2009
KiltedCook in Home Cooking

Apple Pocket Pie

I use my tortilla press to make empanadas whether sweet or savory. A couple Granny Smith apples sliced, about a half cup of brown sugar, a teaspoon of cinnamon and a quarter or less of cloves and a couple tablespoons of butter, and simmer until soft to make the filling.

Oct 27, 2009
KiltedCook in Home Cooking

10/27 only Ideas for Swordfish and scallops

I brush swordfish with mayonnaise and let it marinate for an hour or so before grilling/pan frying.

I like a Gratin of Scallops, Tomato and Basil. Sear the scallops. Remove from the pan. In the same skillet start to fry some sliced tomatoes - red or green, but firm. Add some fresh basil and let it start to wilt. Now add a cup or so of cream and bring to a simmer. Add the scallops back and cook until warmed through. Then sprinkle with lots of shredded Emmenthaler, Jarlsberg or even American Swiss and serve.

Oct 27, 2009
KiltedCook in Home Cooking


Basa, Sutchi and Swai are all regional names for Indonesian Catfish. They work well in any Cajun/Creole recipe like Catfish Courtbouillion, fried catfish. I cook basa with homemade 8 Minute grapefruit or lemon marmalade to make a pan sauce. I also use them in place of sea bass in Pescado Cubano - a white wine, caper, olive poach that goes well with most white fish.

Oct 26, 2009
KiltedCook in Home Cooking

artichoke appetizer suggestions needed

I might treat the chokes almost like a brandade - Mash the hearts with bit of mayo, maybe some capers, maybe even salad shrimp or chopped real shrimp. Then thin slice a bunch of potato rounds and fry them until golden brown and crisp on the outside, still a little soft on the inside. Drain and cool. Then top the cooked potato "crisps" with piped or spooned artichoke mash and add a spurt of sour cream.

Oct 26, 2009
KiltedCook in Home Cooking

Impression ( making a )in a depression

"East Asia" is HUGE. Can you be more specific country or culture-wise? To me Chamorro cuisine is East Asian, but not everyone considers Guam "East Asian".

Oct 22, 2009
KiltedCook in Home Cooking

What do you put in your Ham Salad?

Lime-mayo or aioli
Frozen Peas & Carrots
Diced Daikon (or red radishes if you can't find Daikon)
Dill Relish, not sweet pickle relish
Salt, pepper, paprika

Oct 19, 2009
KiltedCook in Home Cooking