Your Signature Dish

[QUOTE="Skeet" McD]And they said the garden of Eden was closed forever.... do you take lodgers?

"Skeet"[/QUOTE]
I'd need to grow avocados and quite a few other things before I could call it that.

If your ever near by with a few hours to kill around low tide, we'll go get some.

rumblefish said:

It's hard to call it a "dish" when all your making is the cocktail sauce. The horseradish is from the backyard . The littleneck clams are from Stonybrook Harbor, about five minute past the backyard.

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Rumblefish,

Which beverages accompany this magnificent dish?

Wally_Hood said:

Rumblefish,

Which beverages accompany this magnificent dish?

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Almost always gin. Usually a martini, but sometimes a G&T or a gimlet.

"I Love seafood!, This salmon dish is my signature number, A Salmon Portion poached in Champagne, with a dollop of Creme Fraiche , and a spoonfull of caviar! served with steamed vegies, I'm avoiding starch at the moment otherwise one would have it with mini roast spuds"

I'm an excellent cook of American-Italian dishes, like spaghetti and meatballs, meat lasagna, and linguine alfredo. I also bake a mean devil's food cake and apple crumble

I'm too busy taking pictures of hairdo's to take some of my food, I suppose!

Binkie, that looks delicious!

A thread after my own heart! I absolutely love to cook, have since I was a teenager. My specialties are probably breads (I make all of our bread), and most homestyle "comfort" type foods - mac & cheese, meatloaf, beef stroganoff, pot roast, apple pie. For example, this evening for dinner we're having homemade sourdough bread, brined & roasted chicken, glazed baby carrots, and garlic mashed potatoes. I also cook a lot of Irish foods although those certainly aren't considered delicassies - lots of fish, spiced beef... you get the idea.

Oh, I also make a great French onion soup, although that isn't terribly difficult.

fortworthgal said:

brined & roasted chicken.

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:eusa_clap
I believe brining is the absolute best thing you can do to poultry before anything else; frying, roasting, grilling etc.

The rest sounds good too.

I didn't do that, but that's exactlly how my signature dish looks like ... Spaghetti Marinara Fresh seafood mix + spring onions + parsley + chives +cherry tomatoes + salt and pepper and lemon juice. I stir fry vegetables in a little olive oil first then add mix.
I love this dish it's easy to make and low fat. Oh, and white wine is what i drink whith it!

Good evening ladies...

Wally_Hood said:

Rumblefish,

Which beverages accompany this magnificent dish?

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Any white wine or beer.

This looks as good as it gets.

Couldn't find another thread to post this so.

Cooked up Some Gnochhi today, awesome new recipe. I wouldn't call it my signature dish, but I do it damn good.

Potato Gnochhi, with lemon zest green onions, fresh tomatoes, butter and good Parmesan.

I guess the best I can muster is Chicken Alfredo. This is from memory, so if I'm off, I apologize. My recipe card is at home!

Alfredo
2C Cream
8oz cream cheese (bar)
1 stick sweet cream butter (unsalted)
12-15oz shredded fresh Parmesan
1T olive oil
Basil, fresh chopped or dried
Garlic, fresh
salt/pepper to taste

Chicken
3 marinated chicken breasts boneless, skinless cut into small strips
olive oil
salt/pepper

Heat olive oil in sauce pan, add garlic and cook until tender. Reduce heat to low or medium-low, add cream cheese and butter, heat until liquified, stirring occasionally. Add cream and mix well, set on low to no heat. 5 minutes before serving, return to medium-low heat, add desired amount of shredded Parmesan and chopped basil. If too much cheese is added, compensate with cream. Cook until shredded cheese is melted. Some like it runny, others like it thick.

For chicken, heat olive oil in pan with garlic. When garlic is tender, add marinated chicken strips. I prefer a lemony chicken marinade set overnight. Cook chicken thoroughly, adding salt and pepper to taste. (I've also grilled the chicken and had similarly pleasing results.)

Cook desired pasta noodles (I use fettuccini or penne) with dash of olive oil and salt, add chicken to bed of cooked pasta and sauce last. I like to cook olive oil with garlic and cut some crunchy bread for dipping prior to serving dinner.

If salad is served, I would recommend opening a bottle of sauvignon blanc. It's acidic enough to cut through the cream, while also complimenting the salad. If no salad will be served, I recommend either a buttery chardonnay with a little oak or a pinot grigio. A red could be substituted, but it would want to be quite light on tannins and fruit forward; i.e. chianti. And if you choose to substitute chicken with salmon, I would recommend a dry reisling.

scottyrocks said:

Eggplant parmigiana.

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Please, Please can you send me the recipe.

I think my signature dish is banana fritters, based on a New Orleans recipe.

I do pride myself that I can normally make a stir-fry, or pasta sauce from something, which tastes good.

I came across this thread by accident, having accidentally reversed the order in which threads appear under Connoisseur!

My signature dish, to the point it was my "first date at home dish" and is now me and my wife's anniversary dish (it finally worked!) is chicken tetrazzini (no mushrooms).

Very old cheddar cheese and white wine sauce with chicken broth, lightly grilled chicken done with white wine and a splash of paprika, and best quality spaghetti.

Stewed Ox Cheeks



Cheers

Turnip

Garlic chicken using 50 (!) whole cloves of garlic. My daughters special request the dish whenever they come home. One option, when eating it, is to smear a whole clove of garlic onto a baguette slice, like it’s butter.