What's your "signature" dish?!
Answers: What's the one thing that others beg you to make, and it's delicious every time. If you care to share the recipe, that would be fabulous too!
A very large vodka and bitter lemon, it is about the only thing my partner will let me do in the kitchen as she gets worried when I go near the stove, the ice maker is about as culinary as she is happy for me to get. Her signature dishes however are an amazing Carbonara, a stunning Lasagne, really good Chili and anything Indian, her Fegato Alla Veneziana is also good. She is just such a fabulous chef, did I mention that she makes amazing Chinese, brilliant fried chicken, brilliant chicken Forrestiere. I could go on but my fingers are getting tired from all this typing.
Can i say about the one i beg others to cook for me all the time?...he-he-he....
Chicken Kiev and Croquets
The recipes are long...if you want the CK or Croquets recipe, add soemthing to your question so I know you want it, and I'll post again.
Malaysian sweet and sour chicken with noodles
Penguin in sauce bearnaise.
I lied, actually I mostly eat takeaway.
Hi Vicky R
I am also Vicky R i am from Ireland. I have many signature dishes. Shepards pie angus beef joint. tzackie i i know the spelling is wrong but its a greek disk with cumcuber and greek yoguart. If you would like to email me i can give you a few copies of my recipes.
It's an Emeril Lagasse recipe that I have borrowed from, here's the recipe:
http://www.wchstv.com/gmarecipes/ribsspi...
I had to make a few changes to the original, I don't have cardamom pod, allspice berries or a vanilla bean (way too expensive) so I substituted dried cardamom, dried allspice and liquid vanilla. Though I have never tried it with the "real" ingredients it ends up wonderful anyway.
It's become my 'signature' dish.
Southern fried chicken, baby back ribs, and beef strogonoff... they are all my signature dishes, and everyone requests them when they are invited to dinner...
My southern fried chicken is probably the easiest to tell how to make...
1 cut up chicken,
1 1/2 cups all purpose flour in a plastic bag
1 package 7 seas dressing mix
1/2 cup canola (or oil of your choice for frying)
salt
1/4 tsp pepper
2 eggs
2 TBS milk
heat skillet with oil to med high
Mix the eggs and milk together in a med bowl.
mix the flour, pepper and seven seasons dressing mix together in bag
dip each piece of chicken in the egg mixture and salt, then drop in bag and shake.
carefully put in hot oil and brown on all sides
turn down pan after all chicken is brown, and cook until clear juice runs out of breasts.. turn pan up, and "crisp up" the chicken for about 5 minutes or so, and you will have the best southern fried chicken you ever had!
I make my own Italian gravy or red sauce.
I make it different ways so there is no one recipe. However, I like to roast sweet red peppers and roast garlic too in extra virgin olive oil. Then cook the meat with the very same olive oil, mainly extra lean ground sirloin or grilled Italian sausage, either hot or mild or sweet, your choice. Once the meat is done, drain the excess, place in tomato sauce as well as chopped tomatoes and the roasted garlic with the roasted sweet red peppers. Mix it all up with some Italian spices like sweet basil and oregano. Set it to a medium flame and let it simmer while I then start the pasta.
Throw on some freshly grated Romano cheese when it is finished, and... bon appetite
I have three Blue Ribbons. The Chicken Wings from the 2003 Lenexa Chili Challenge were very different. Everyone asks for that one.
They want Ole' Mackerel, too. A fish dip I make with pico de gallo and canned Mackerel.
Chicken Wings
3-dish method
First dish - bread flour (not all-purpose)
Second dish - egg(s) and water, about 1Tbsp per egg
Third dish - bread flour with a dash of salt
Meat:
Heat about ? inch of peanut oil (or lard) in a large skillet, about 325 degrees. Dip the chicken pieces in the dishes, 1,2,3. Fry them for 4 minutes, turn, another 4 minutes. You can turn them sooner, just watch how brown they are getting.
Sauce:
Otts Salad Dressing (or any good French dressing)
Louisiana Hot sauce (sprinkle to taste, or skip it)
Horse Radish (tsp or so)
Let the wings cool for a couple minutes. Toss them in the sauce then either serve of place in a warm oven to keep until ready to serve.
Chicken
Ribs
Brisket
All cooked slow on my smoker
everyone loves it except my wife, she doesn't like anything I cook on the smoker.