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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, 6 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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Once, men turned their thinking over to machines in the hope that this would set them free. But that only permitted other men with machines to enslave them.
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Newbie
User of semicolons.



Registered: 07/18/04
Posts: 24,710
Loc: SoCal
Last seen: 23 hours, 51 minutes
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Re: Whats Your Signature Dish? [Re: stonesun]
#10755180 - 07/28/09 12:24 PM (14 years, 6 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, 5 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, 4 months
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Re: Whats Your Signature Dish? [Re: filthee]
#10779268 - 08/01/09 10:14 AM (14 years, 5 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: 1 day, 4 hours
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Re: Whats Your Signature Dish? [Re: filthee]
#10779292 - 08/01/09 10:19 AM (14 years, 5 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, 5 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
Posts: 59
Last seen: 12 years, 8 months
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Re: Whats Your Signature Dish? [Re: filthee]
#10804222 - 08/05/09 10:08 AM (14 years, 5 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, 5 months ago) |
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Damn that sounds good Zebra,,, I might give this a whirl this weekend.
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- When we built temples to view the stars, we knew about all 2000 of them.
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