Smokinhotchef Profile - CookEatShare

About me

Food's Fan Club blog. Altavista High School, VA. Bridgewater College, VA. Private chef and Caterer, writer. Mother of two beautiful daughters, Genesis and Bronwyn, . I am 9th of 12 children, 7 sisters YES same parents. I enjoy creating recipes and giving life and personality to the meals I prepare! I want my own rustic sandwich shop one day and to name it after my father and 2 of my 4 brothers that we've lost over the last 9 years, "Two Dougs and a Rufus"!
Published author of two children's books, Pumpkin's Journey to Pie Land (2015) and Annie Ware (coming soon 2018). Masterchef Open Calls Sept. 2017.

Cooking Influences

I have been a fan of the culinary arts since a young age. My first recipe manifested itself when was around 9 years old- Skillet Peanut Butter Cake! Everyone seemed to enjoy it, but some later would complain of slight tummy aches!.LOL I spent countless hours in the kitchen with my older sisters while they prepared dinner before our parents returned home from work, until I took over the apron at around 14. I enjoy fusing Southern American, Latin, Asian, Indian, Caribbean and Italian flavors and spices to create recipes soothing to the mind, body and soul. I grew up watching Cooking Cheap and Graham Kerr as well as whatever PBS had to offer. I've been preparing traditional Southern Soul Food and colloquial cuisine since around age 13. I like The Food Network Crew and Wolfgang Puck, Emeril, and many others.

Comments

Salad Foodie

Thanks for your follow, and your comment on King Carrot Cupcakes.
Ol'Chicago

Smokin'hot, I am so glad you are part of the cook eat share family, you come up with so many relatively non complex but extremely exotic dishes, I enjoy your imagination, creativity and ability to improvise, you are a master from which I can only follow and learn, thank you!

1 reply
- Smokinhotchef
  
  Hey There Ol' Chicago! I don't know how this message has escaped me for so long, but I would like to take the opportunity to THANK YOU, so very much for the words of encouragement. This message is incredibly motivating and gives me the 'warm fuzzies'! Cooking is my passion and to have someone feel about my work as strongly as I do, really helps me realize that there is a place for me among the Culinary Canvas! Again Thanks so much and I hope you have enjoyed the newer material as well, Highest Regards, Denese (SHC) Smith :)
Bob Vincent

Smokin:
Thanks for your comments on the Chicken Fattoush recipe. Let me know how it turns out if you try it. It is not overpowering in terms of Middle Eastern spice. Just enought to know you are eating a dish from that region. Again, thanks for your input.
Best Regards,
Bob
Val Riley

Hi Smokin - just made your Five Star Confetti Meatloaf Recipe - the flavour was fantastic, clean plates all round just one problem it didn't come out solid so you could slice it, we spooned it onto the plates. I've just had another look at the recipe and think I know where I went wrong I put a full jar albeit a small one of pasta sauce in so its obviously too wet, thing is were only a small family and the amount made me three 1/2lb loaf tins just the right size for three - but it means I have two uncooked meatloaves - I've never made meatloaf before - any tips on what I can do to rescue them or is it just a case of more bread crumbs?

1 reply
- Smokinhotchef
  
  Hey Val! I'm incredibly sorry It took me so long to respond to your inquiry!! I just saw your message. I hope you were able to freeze the other two. In your case of extra sauce I would definitely recommend adding more bread crumbs. Keep in mind, you may have to adjust seasonings if using plain breadcrumbs, but that would be one helper. Also, adding an egg would help in the future if you feel the mixture is too wet. Alas, Val, don't be afraid to 1/2 the recipe to fit your personal needs!! I am honored that you gave the meatloaf a try and I hope the next time goes perfectly for you!! :)
Veronica Gantley

Thanks for friending me. I look forward to seeing many of your new recipes. I see that you are also from VIrginia. I live in Norfolk. Where is Lynch Station?

1 reply
- Smokinhotchef
  
  hey there Veronica. Thanx for viewing. Lynch Station is about 30 miles south of Lynchburg, right outside of Altavista. I'm looking forward to your pages as well and again thank you for being a friend=)!
John Spottiswood

Thanks for detailed comments on my recipes, Smokin! I look forward seeing your reviews in the future and trying some of the great recipes you are adding!

1 reply
- Smokinhotchef
  
  Thanks J Spot! I really appreciate your feedback. Your input helps motivate me to keep at it!!
Amber Smith

Hey sis<3<3 Took me long enough to get on here!! Can't wait to try out some of your recipes now!! Love you, miss you;)

1 reply
- Smokinhotchef
  
  Hey Babe! Thanx for checkin out my digs. We love and miss you too! .I am excited about us being able to get together in our shared arenas of interest. We'll definitely keep in touch more often now. I come here everyday!! Love Neillio
Amos Miller

Hey, there, Smokin' - Stay up with Stacey - she is terrific in every way! I am very happy we have connected and I am looking forward to reviewing your recipes in the immediate future. I hope, if you try any of mine, you leave a comment, review or a constructive suggestion (*aka: criticism). I really enjoy communication and feedback. Please let's stay in touch. best regards, Amos

1 reply
- Smokinhotchef
  
  Hey Amos, Sorry it took so long to respond!! I am quite the talker and will be sure to touch base with you in lieu of things we can do to raise the bar!! I do think Stacey is super and will be sure to keep in touch with her as well. sincerely, Smokin (Denese=)
Stacey Maupin Torres

Thank you so much for your kind note! I tried to reply on the comment, but my 'reply' button won't click for some reason or another. I will stay in touch. Happy New Year! Stacey

About me

Cooking Influences

Comments

Leave a comment