What's Your Signature Dish? [Moved from General Topics]
What is one dish that you make that is uniquely you? What about the dish defines you as a person? Would someone who knows you say this dish is something you'd most likely make? Also, attach the recipe to your answer if you'd like to.-Thanks
I marinade thick cut pork chops in really good beer (I use a KC original, Boulevard Pale Ale), minced garlic, kosher salt and pepper. Usually I will make the marinade in the morning and then soak them all day. Then I grill the chops and serve them with a mustard sauce. I don't really have a recipe, I just do the sauce to taste. I take a good dijon mustard (again, I use Boulevard but any good mustard will do), then I mix it in a sauce pan with a bit of beer and brown sugar (I like it a little sweet and tangy). I stir it and let it go until it boils. It usually gets rave reviews and really it is very simple. I serve it with salad, grilled asparagus spears and baked potatos. All very simple.
The other thing that I make that I get recipe requests all the time for is cucumber salsa. I dice up one cucumber and 4 - 6 tomatoes, one jalapeno and chop two Tbsp cilantro. Then you mix one pkg dry ranch dressing and 1/2 c rice wine vinegar. Serve with tortilla chips. It is always a hit!
Brownies. I make some of the best brownies around, and they are always requested for parties. It's the NYT cookbook recipe, but instead of using baking chocolate I use cocoa powder from The Spice House, and I use a whole lot more of it than you would normally substitute.
I love to bake as well and I am always asked to bring a baked good to gatherings. I find my best, never fail, recipes from Marcy Goldman's cookbooks and website. I can eat her version of coffeecake anytime. Passover is not the same without her famous matzo crunch. Try the cheddar cheese bread for a wonderful rich loaf that will enhance any sandwich or bowl of soup.
Her books are; Jewish Holiday Baking and the Best of Better Baking.com. Her website, betterbaking.com requires a subscription or pay per recipe for many of the recipes. I am looking forward to a new cookbook of hers that should be coming out this fall.
I don't measure real carefully, but this is the basic idea:
2 c. flour
1 tsp. sugar
3/4 tsp. salt
4 tsp. baking powder
1/3 c. shortening
1/2 c. milk
Mix dry ingredients; cut in shortening with fork. Stir in milk just until dough can be gathered into a ball. Pat out on floured board to about three-quarters of an inch thick, and cut. Bake for 10 minutes at 425, or until golden brown.
I use basically the same recipe to make dumplings, except that I maybe put a tiny bit more shortening in them and pat them out to about a quarter inch thick. Then I cut them an inch to inch and a half square, and cook them in the broth for about 10 minutes.
The dishes I most often get asked to repeat are Julia Child's Coq au Vin (http://www.leitesculinaria.com/recipes/cookbook/coq_au_vin.html)
and TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE (http://www.epicurious.com/recipes/rec...)
(MellieMac, thanks for your post. I've never tired to do jerk chicken before, and that looks like a nice simple recipe to begin trying it with!)
I dont want to pigeon hole myself but the dinner most often requested is:
"Jerk" chicken ( I think I originally got this recipe from Cosmopolitan magazine-LOL)
3/4 cup teriyaki sauce (thin not thick)
2 cloves garlic crushed
2 1/2 tsp. minced ginger
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 3 1/2 lb. chicken cut into pieces (I find I now like thighs best)
Marinate the chicken atleast 1 hour. More is better. Preheat oven to 400. Place chicken (and marinade) skin side down for 10 minutes. Use a throw away pan here as you will spend hours cleaning up after if you dont. Flip the chicken and bake 35 minutes or until done basting frequently. This is also great cold the next day.
And to go with.....
I sort of wing it here as I have been making them so long I can do it blindfolded.
3 or 4 idaho potatoes sliced thin on the mandolin
warm 1/2 cup whole milk and 1/2 cup cream with 2 crushed garlic cloves
Arrange the taters in a baking dish, pour over milk and cream concoction (after seasoning with S and P).
Top with as much gruyere as you think you would like. Sprinkle on some paprika. Cover with foil. Bake atleast an hour at 350. Uncover and bake another 10-15 til bubbly. I find everbody's oven is different and I am not a professional chef so you have to fiddle with the cooking time a little so the potatoes are creamy and soft.
Anyhoo.....that's what people request and have adopted from me...
You, what's yours?