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GabbaDj
BTH
Registered: 04/08/01
Posts: 19,682
Loc: By The Lake
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Whats Your Signature Dish?
#10722464 - 07/22/09 06:34 PM (14 years, 8 months ago) |
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Mine would have to be..
Braised chuck shoulder fillet with white bean portabella stuffed potatoes and seasonal vegetables and mushrooms.
The chuck steak I like to use best is the bottom chuck eye where the ribeye meets the shoulder. Slow braise this for four hours at 400 with veal stock, shallots, a bit of balsamic vinegar and a fine Cabernet. The steaks should come out looking like ribeyes but will be pot roast fork tender and rich in flavor.
To make the potatoes. Boil some medium sized Idaho russets. Hollow out the inside and stuff with a pure mix of 50% white beans, 30% portabella sauteed with leeks and bacon fat, 20% potato. After stuffing the potato, salt and oil the outside and bake till the skin is crispy.
Seasonal vegetables and mushrooms are sauteed in butter and lightly seasoned.
Serve the veggies on the bottom, slab on a fine chunk of fillet on top, cut the tater length wise and place on the side with a dollop of herb butter. Serve with au juice and horse radish.
Of all the things I like to cook.. This one would have to be my signature dish.
-------------------- GabbaDj FAMM.ORG
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ShroomerRoss
Registered: 08/29/08
Posts: 4,444
Last seen: 12 years, 7 months
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Re: Whats Your Signature Dish? [Re: GabbaDj]
#10722563 - 07/22/09 06:54 PM (14 years, 8 months ago) |
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cortex
[ H ] ψ = [ E ] ψ
Registered: 10/08/02
Posts: 15,171
Loc: Gedankenexperiment
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Re: Whats Your Signature Dish? [Re: GabbaDj]
#10723061 - 07/22/09 08:09 PM (14 years, 8 months ago) |
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i'd have to say red beans and rice. it's an easy dish, but i can make some killer beans, though
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Newbie
User of semicolons.
Registered: 07/18/04
Posts: 24,715
Loc: SoCal
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Re: Whats Your Signature Dish? [Re: GabbaDj]
#10723118 - 07/22/09 08:17 PM (14 years, 8 months ago) |
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Chicken Burritos
Blacken (pepper) some slivered chicken breasts in a pan, season it all up, and set it aside.
Grate 3 different cheeses in a bowl.
Take flour tortillas and microwave for 30 seconds, then roll up chicken and cheese. (save some cheese)
Fry them in some shallow oil for a few minutes, turning halfway through (start on the fold side so it seals shut)
Toward the end of the frying, sprinkle leftover cheese on top along with some onion powder.
Serve after a long night of drinking and your friends will love you!
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Taco Chef
I found dead John Cheever
Registered: 03/03/06
Posts: 33,222
Loc: the city of dis
Last seen: 3 years, 9 months
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Re: Whats Your Signature Dish? [Re: GabbaDj]
#10725972 - 07/23/09 09:16 AM (14 years, 8 months ago) |
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i do a really good thai lime veggie stir fry
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Redstorm
Prince of Bugs
Registered: 10/08/02
Posts: 44,175
Last seen: 5 months, 8 days
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Re: Whats Your Signature Dish? [Re: GabbaDj]
#10727895 - 07/23/09 04:11 PM (14 years, 8 months ago) |
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Lasagna of a million variations.
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skateordont
I'm just a rockn roll clown
Registered: 12/06/07
Posts: 399
Loc: Flander's Fields, eh!
Last seen: 11 years, 2 months
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Re: Whats Your Signature Dish? [Re: Redstorm]
#10734043 - 07/24/09 04:37 PM (14 years, 8 months ago) |
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The gyro, souvlaki, or donair...I make some decent pho, though.
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shags420
Stranger
Registered: 02/22/09
Posts: 221
Last seen: 13 years, 2 months
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Re: Whats Your Signature Dish? [Re: skateordont]
#10734169 - 07/24/09 04:58 PM (14 years, 8 months ago) |
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Shepard's pie with a shit load of beef gravy. I put sour cream and green onion with a touch of sharp cheddar in the mashed potatoes. I usually bake some mediocre soda bread or make some stew to go with it. It's easy, it's delicious, it's filling and it's cheap.
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legallyhomeless
mooch
Registered: 07/01/05
Posts: 4,051
Loc: EZRA for the Refuge
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Re: Whats Your Signature Dish? [Re: shags420]
#10735526 - 07/24/09 09:37 PM (14 years, 8 months ago) |
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rubberbuns and lickher.
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ShockValue
Because, ShockValue.
Registered: 11/18/08
Posts: 5,097
Loc: Tipping at windmills.
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French Omelette. It's all about technique to get the eggs cooked, but still creamy. And it's great "Refridgerator Velcro" as Alton Brown likes to call it because you can add whatever you have left in the fridge and make it good!
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- When we built temples to view the stars, we knew about all 2000 of them.
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Jamz
Supervillan
Registered: 03/20/09
Posts: 50
Loc: .au
Last seen: 11 years, 11 months
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Re: Whats Your Signature Dish? [Re: ShockValue]
#10742336 - 07/26/09 09:50 AM (14 years, 8 months ago) |
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Cheese on toast!
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fireshaman
Botanist
Registered: 08/31/07
Posts: 961
Last seen: 7 months, 2 days
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Re: Whats Your Signature Dish? [Re: Jamz]
#10742593 - 07/26/09 10:54 AM (14 years, 8 months ago) |
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Caesar from scratch, rotisserie chicken, homemade croutons.
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LiquidSmoke
My title's cooler than yours DBK
Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 8 months, 23 days
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Re: Whats Your Signature Dish? [Re: GabbaDj]
#10742828 - 07/26/09 11:53 AM (14 years, 8 months ago) |
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grilled rock shrimp on pesto sauce
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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LiquidSmoke
My title's cooler than yours DBK
Registered: 09/04/01
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Re: Whats Your Signature Dish? [Re: ShockValue]
#10742835 - 07/26/09 11:55 AM (14 years, 8 months ago) |
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Quote:
ShockValue said: French Omelette. It's all about technique to get the eggs cooked, but still creamy. And it's great "Refridgerator Velcro" as Alton Brown likes to call it because you can add whatever you have left in the fridge and make it good!
LOL you got that picture off bbc foods...
where's YOUR omelet?
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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ShockValue
Because, ShockValue.
Registered: 11/18/08
Posts: 5,097
Loc: Tipping at windmills.
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Re: Whats Your Signature Dish? [Re: LiquidSmoke]
#10744126 - 07/26/09 04:39 PM (14 years, 8 months ago) |
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Yeah I stole the picture, I don't typically shoot photos of my breakfast.
--------------------
- When we built temples to view the stars, we knew about all 2000 of them.
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jewunit
Brutal!
Registered: 01/11/07
Posts: 34,264
Loc: Ohio
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Re: Whats Your Signature Dish? [Re: GabbaDj]
#10745563 - 07/26/09 09:21 PM (14 years, 8 months ago) |
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Chicken.
Just cooked in a small amount of oil and seasoned with whatever I have around that's good. Peppers and onions get thrown in if I have any, but that's rare.
-------------------- !
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stonesun
Sclerotia Aficionado
Registered: 05/22/09
Posts: 5,444
Loc: 64º08'00"N 21º56'00"W
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Re: Whats Your Signature Dish? [Re: jewunit]
#10746559 - 07/27/09 12:05 AM (14 years, 8 months ago) |
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Hungarian Goulash...
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canid
irregular meat sprocket
Registered: 02/26/02
Posts: 11,912
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Re: Whats Your Signature Dish? [Re: GabbaDj]
#10751601 - 07/27/09 07:50 PM (14 years, 7 months ago) |
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i would have to say it's my green curry catfish or my cornbread buffalo meatloaf.
-------------------- Attn PWN hunters: If you should come across a bluing Psilocybe matching P. pellicolusa please smell it. If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.
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Newbie
User of semicolons.
Registered: 07/18/04
Posts: 24,715
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Re: Whats Your Signature Dish? [Re: stonesun]
#10751623 - 07/27/09 07:54 PM (14 years, 7 months ago) |
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Quote:
stonesun said: Hungarian Goulash...
What's in a goulash. Sounds nasty but looks very tasty..
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stonesun
Sclerotia Aficionado
Registered: 05/22/09
Posts: 5,444
Loc: 64º08'00"N 21º56'00"W
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Re: Whats Your Signature Dish? [Re: Newbie]
#10752964 - 07/28/09 12:36 AM (14 years, 7 months ago) |
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It's like a beef stew. Beef, potato, carrot, smoked hucks, and beans. Lots of paprika. Beans are not traditional, but that's how we love it, and that makes it my sig dish!
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trendal
J♠
Registered: 04/17/01
Posts: 20,815
Loc: Ontario, Canada
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Re: Whats Your Signature Dish? [Re: GabbaDj]
#10754302 - 07/28/09 09:15 AM (14 years, 7 months ago) |
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Lasagna!!!
I usually just make it with the store-bought sauces, though I may spice it up a little with added garlic, basil, oregano, and parsley. I prefer a meat lasagna, with a good thick layer of ground beef and mushrooms. I do another layer of cottage cheese (use ricotta if you must...I find cottage cheese to be fine) and a layer of mozzarella on the top. I also cook it on broil (uncovered) for the last 10 minutes...it crispens up the cheese nicely! Finish it off with a sprinkle of fresh ground parmesan!
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Newbie
User of semicolons.
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Posts: 24,715
Loc: SoCal
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Re: Whats Your Signature Dish? [Re: stonesun]
#10755180 - 07/28/09 12:24 PM (14 years, 7 months ago) |
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Quote:
stonesun said: It's like a beef stew. Beef, potato, carrot, smoked hucks, and beans. Lots of paprika. Beans are not traditional, but that's how we love it, and that makes it my sig dish!
Nice. I'll hafta take a crack at that sometime.
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filthee
DWWP
Registered: 10/17/08
Posts: 4,257
Loc: australia
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Re: Whats Your Signature Dish? [Re: GabbaDj]
#10779237 - 08/01/09 10:06 AM (14 years, 7 months ago) |
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ive been making southern style chicken wings deep fried everyone loves
2kg of chicken legs or pieces 1/4 cup salt 1/2 cup hot chilli sauce 1tbs crushed pepper 600ml-1lt buttermilk
mix salt,chilli sauce,pepper and buttermilk together and pur over chicken and refigerate for 4 hrs or more,the more you marinate it the better the butter milk sticks
turn evey hour and keep covered
beat 3 eggs into a 1/3 cup of water and a cup of the buttermilk from the marinated chicken bowl
2 cups of all purpous flour,sift in a teaspoon of baking powder or just use self raising flour,both work
1 teaspoon of ground pepper
1.5 teaspoons of paprika
.5 teaspoon ceyenne
2.5 teaspoons of garlic powder(not garlic salt)
1.5 teaspoon onion powder(not onion salt)
1 teaspoon of salt
combine all dry ingredients well
using one hand for wet and the other for dry gently shake chicken pieces to let some buttermilk drip off then dredge/coat chicken pieces in flour,then dip in egg mixture then back in flour mixture and sit on rack tray.
its better to do this in a big bowl and you get the knack after you do it hree or four times
heat oil in a deepfrier to 375deg and cook them in batches until you get desired colour,about three minutes,then put on paper towels for a minute or two then into a preheated over for 20-30 minutes
these are better than kfc
ive tried a colonel sanders 11 herbs n spices recipe and this one above is better
we love it with coleslaw
cooking times vary
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Etherealfeeling
invisible suture
Registered: 10/31/08
Posts: 880
Loc: Sleepless City Treno
Last seen: 4 years, 6 months
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Re: Whats Your Signature Dish? [Re: filthee]
#10779268 - 08/01/09 10:14 AM (14 years, 7 months ago) |
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my chicken marsala has gotten many compliments.
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filthee
DWWP
Registered: 10/17/08
Posts: 4,257
Loc: australia
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im not a fan of chicken dishes unless its schnitzel,deepfried or cold
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kingboomer
smurfhouse archetect
Registered: 06/15/04
Posts: 739
Loc: Rocky Mountain High!!!!
Last seen: 7 days, 10 hours
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Re: Whats Your Signature Dish? [Re: filthee]
#10779292 - 08/01/09 10:19 AM (14 years, 7 months ago) |
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I have a dish that goes something like this:
take 1-2 tbsp olive oil, put in pan and heat on med. high heat
chop and add 1 med onion, cook till soft
add 1 head (that's right) elephant ear garlic chopped fine
add about 1/2 pound cremini mushrooms, cook till soft
add 2lb chicken, cook till just browned
add 2 8oz cans cream of mushroom soup, stir and add 1 12oz bottle of a GOOD beer
reduce heat, cover and simmer till chicken is done, about 30-45 mins
Meanwhile, boil 1 lb egg noodles, I like the frozen ones
Drain noodles and add to mixture, stir well
finally, add some fresh grated parmesan cheese, basil, oregano, salt and pepper, all to taste
I'm not sure what you'd call this, but I came up with it when I was stoned one day, and it's very good
-Kingboomer
-------------------- Hole in the sky/ take me to heaven.. window in time/ through it I'll fly... -Black Sabbath
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filthee
DWWP
Registered: 10/17/08
Posts: 4,257
Loc: australia
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Re: Whats Your Signature Dish? [Re: kingboomer]
#10779301 - 08/01/09 10:23 AM (14 years, 7 months ago) |
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cool man,i know my family would like it
mushroom soup flavours tuna casserole too but i hate that stuff
i make osso bucco sometimes and instead of adding beef stock like the recipe says,i used french onion soup mix like a stock and its better
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Zebratek
Stranger
Registered: 07/04/09
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Re: Whats Your Signature Dish? [Re: filthee]
#10804222 - 08/05/09 10:08 AM (14 years, 7 months ago) |
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My signature dish is probably a pot of basic chili. It's not the most complicated thing I make but it's one of my favorites so I make it pretty often.
The most important thing is to make your own chili powder. I buy a half pound of dried ancho chilis and a half pound of dried New Mexico chilis and toss in a handful of dried cayennes for a bit of heat. Roast them up with an ounce of cumin seeds, and then blend the hell out of it all until it's a uniform coarse powder. You can experiment with different mixes of dried chilis to get a different taste or heat level. It's super easy and you will never, ever want to touch the store bought crap again. Here's a good guide, Chili Powder
Seriously though, I know lots of people already have their own chili recipe down, but even if you're already happy with yours and don't want to try my full recipe at least give making your own powder a try, you'll be glad you did. Plus your house will smell delicious!
A Pot of Texas Red
Beverages 12 pack beer of choice or equivalent amount of bourbon, this doesn't go in the chili btw, it goes in the cook. Cooking chili while sober is just not done.
Meat and Sauce 3 lbs ground beef, I use 85/15. You can also use stew meat if you prefer, just don't get anything too lean or it's likely to dry out. 3 8oz. cans tomato sauce, I prefer the ‘no salt’ variety but it’s not a big deal either way, just use a bit less salt later on. 32oz. Water, 4 empty tomato sauce cans worth.
Spices 6 Tbsp. Homemade Chili Powder, add more to taste. 5-6 cloves garlic, finely minced. 1½-2 Tbsp. Ground Cumin 1 Tbsp. Ground Paprika 2 Heaping Tbsp. Hershey’s Cocoa, Yes. Cocoa. No, chocolate milk mix is not the same thing. 1 1/2 Tbsp. Kosher Salt, or 1 Tbsp. regular salt. 1 Tbsp. Dried Oregano ¾ Tbsp. Black Pepper Cayenne Pepper, to taste.
Optional Ingredients (I don't do the "Beans! No Beans!" argument. I'm not a food fascist. Do what you enjoy.) 1-2 Cans Pinto or Kidney Beans (well drained), Add during last 30 minutes of cooking. Handful of fresh chopped cilantro, I love cilantro but it tastes like soap to some people so make sure you aren't serving any cilantro haters if you use this.
Preparation and Cooking
-Brown the meat (if using stew meat just brown the outside, don't cook it all the way through) and drain most of the oil. You don't have to remove all of it, this isn't health food anyway.
-Add tomato sauce, water, all the spices, and bring to a boil.
-Cover, and lower heat to a hard simmer for 1½-2 hours , stirring occasionally. Add more salt or cayenne pepper to taste. If it's a bit too watery still, let it boil down some more. The mixture should be nice and thick when it's done.
-I usually top with a nice sharp cheddar and serve with cornbread but sometimes I feel ghetto and just make Frito pie instead. It's good either way.
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ShockValue
Because, ShockValue.
Registered: 11/18/08
Posts: 5,097
Loc: Tipping at windmills.
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Re: Whats Your Signature Dish? [Re: Zebratek]
#10804467 - 08/05/09 11:10 AM (14 years, 7 months ago) |
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Damn that sounds good Zebra,,, I might give this a whirl this weekend.
--------------------
- When we built temples to view the stars, we knew about all 2000 of them.
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