What's Your Signature Dish? [Moved from General Topics]
- widehomehi Jul 6, 2007 07:30 PM
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 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?
The dishes I most often get asked to repeat are Julia Child's Coq au Vin (http://www.leitesculinaria.com/recipe...)
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 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.
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.