Who's Cooking: Albert DeGoias

A project manager for a Wall Street brokerage house, DeGoias lives in East Northport with his wife, Elsa, and children, Sabrina, 14, and Justin, 12.

What kind of ethnic traditions make up your culinary background?

My grandfather on my father's side was Portuguese, and my dad was born in Scotland. My mother was born in Cuba, and her father came from Canton, China, and opened a Chinese restaurant in Cuba. My father traveled the world before he settled in Cuba. In 1959 my parents came to the U.S. My grandfather came over in the '60s. He cooked Chinese food for us all the time.

Out of everyone in your family, who inspired you to cook?

My dad was a great cook but, unfortunately, passed away when I was 11. It was from him that I got the knack to cook, which surprised my mother. There's one dish I make, crab and callaloo, that was my dad's favorite; he picked it up in British Guiana. It takes a long time to prepare. You have to make your own dumplings and cook the rest separately.

What kinds of dishes do you usually make?

My best dish is Chinese-Asian-style barbecued baby back ribs. My kids like them with my onion-crusted potatoes. I also do a lot of stir frying and make a skillet chicken Parmigiana with my own sausage- mushroom sauce that I put on top. My daughter says, "I won't eat it unless you make your sauce."

Where do you like to eat out when you're not cooking?

I go to Pomodorino in Huntington Station and Filletto's in East Northport.

If you could invite anybody over for dinner, who would it be and what would you make?

Right now, it would be the whole Mets team. I'd have a cookout in the backyard. Absolutely ribs all the way, with my onion-crusted potatoes in the oven and corn on the cob.

ONION-CRUSTED POTATOES

1 envelope Lipton onion soup mix
1/2 cup olive oil
1/4 cup melted butter or margarine
1 teaspoon thyme leaves
1 teaspoon marjoram leaves
1/4 teaspoon pepper
2 pounds potatoes, quartered
Chopped parsley, optional

1. Preheat oven to 450 degrees.
2. In a bowl, thoroughly mix all ingredients except potatoes and parsley.
3. Place potatoes in a shallow baking pan and then pour mixed ingredients, stirring to coat evenly.
4. Bake, stirring potatoes occasionally, for about an hour, or until potatoes are tender and golden brown. Garnish with chopped parsley if desired. Makes about 6 servings.