southerncooker's Profile

From: Boomer, NC USA

Joined: January 3rd, 2010

About me: I collect cookbooks and love to cook and try new recipes. I tested recipes for Leite's Culinaria for almost eight years. I learned to cook from many good southern cooks including my Mom, Dad, several Aunts and my Grandmothers. My children and husband also like to cook and try new foods and recipes. My son still lives with us but our daughter is married. She often visits to cook with me. We are adventuresome eaters willing to try new things.

Bourbon Roasted Pork Loin from Everyday Dorie: The Way I Cook

This was delicious. I know she says in the book not to use the good bourbon but all I had was Woodford Reserve so that's what I used. I marinated for about 8 hours in fridge. Loved the apples and onions... read more >

recipe reviews (2277)
book reviews (117)
useful review votes (491)

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southerncooker's Reviews

7 recipe(s) reviewed. Showing 1 to 7Sort by: Title | Date | Rating

The Outer Banks Cookbook: Recipes and Traditions from North Carolina's Barrier Islands [Paperback]

By Elizabeth Wiegand
Three Forks - 2008

The Canadian hole is a wide shallow bay on Pamlico Sound with white sandy beach where favorable winds allow winder surfers and kit boarders to zip along at crazy speeds. Once upon a time 95% of the cars parked there were had Canadian tags, so people started calling it the Canadian hole.

This recipe calls for leftover cooked shrimp which I had after fixing some for another dish earlier in the week of our vacation. I made this one for daughter and I for our breakfast one morning. Delicious with the Canadian bacon, Muenster cheese, shrimp, and an over easy fried egg on a toasted English muffin. A perfect beach breakfast. The guys didn't know what they were missing, since they didn't want shrimp for breakfast.

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This recipe was ment for my daughter and I on our Outer Banks Vacation. The recipe serves two and we had 4 ounces of lump crabmeat leftover from our crab cakes. We both loved it.

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While this was in the appetizer section I choose to make it as a side for my daughter and I while on vacation at the Outer Banks this year (Sept. 2015). We loved it. Instead of a mini muffin tin I just used a regular one and made a 1/2 recipe and ended up with two basket each.

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Since I had enough crab leftover to make a half recipe of this I decided to go for it. The recipe calls for mini pastry shells but says you can also use crostini or crackers and I had some olive oil and black pepper Triscuits so I decided to use those. Sarita, Harold and I though these were delicious, Andrew and Dexter don't like crab so they passed. Only a few ingredients let the crab be the star as it should be.

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Another great recipe using crab. This one also served 2 and was perfect for my daughter and since the guys didn't want crab for breakfast. I saved a cup from when I made crab cakes and made this for us. We both loved it. Daughter added cheese to hers.

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I had serious problems with the Fig Cake. It bubbled up and over the pan in the oven, then the center didn't get done and I had to bake it some more. Finally it wouldn't release from the pan. It ended up still tasting good. I used almost a whole jar of Fig Preserves I got while on vacation at the Outer Banks. Maybe my pan was too small but I thought it was a standard size bundt pan.

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I got local made andouille sausage at the Weeping Radish for this and a low country boil I made. Also got local fresh shrimp. This was fantastic. Daughter and I ate as the recipe stated, hubby wanted no sausage, and bacon instead, and son no shrimp or peppers. Son-in-law doesn't eat many of the items in this one so he had bacon on toast.

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