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Best Recipe Ever

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I like to think of myself as a pretty accomplished home cook, there are not a lot of things that intimidate me. So I am looking for the best recipe ever. Money is no object, time of cooking is not an issue. What do you have?

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  1. Put an egg in some animal fat that is in an old cast iron skillet, salt it and then turn it over at the right time to your taste.

    1 Reply
    1. re: trentyzan

      While I certainly enjoy a good egg over medium I don't think it qualifies as the best recipe ever. I was looking more for a great cassoulet or maybe a duck confit or a smoked pork shoulder.

    2. I second the fact that medium egg over is one of the best. Of course you can add 27 other ingredients, and some would chose that.

      1. Braised and Roasted Pork Shanks with Prosciutto and Porcini Mushrooms
        1 ounce dried porcini mushrooms
        1 cup boiling water

        4 whole fresh pork shanks with rind (each 1 1/4 to 1 1/2 pounds)
        4 tablespoons olive oil, divided
        1 large onion, chopped
        1 cup chopped carrots
        1 cup chopped leek (white and pale green parts only)
        1/2 cup chopped celery
        2 ounces prosciutto, chopped
        6 garlic cloves, chopped
        1 cup dry white wine
        1 cup low-salt chicken broth
        3 teaspoons chopped fresh sage, divided
        2 teaspoons chopped fresh rosemary, divided
        Chopped fresh Italian parsley

        Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid.

        Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.

        Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.

        Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Do ahead Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Simmer until just warm before continuing.

        Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 20 minutes.

        Meanwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.

        Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve. This is perfect with mashed potatoes.

        Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid.

        Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.

        Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.

        Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Do ahead Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Simmer until just warm before continuing.

        Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 20 minutes.

        Meanwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.

        Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve.

        1. I thikn biskuits meal constitutes one of the best I've read. Any of the dishes sound wonderful and he managed the whole thing, plus taking fantastic pictures. There is an art to putting together the entire meal.

          http://chowhound.chow.com/topics/479147

          1. One of our family and friends favorites is my adaptation of a recipe for lemon chicken.
            http://www.foodnetwork.com/recipes/fo...
            I use a little lemon pepper seasoning in the flour, I don't use the olives (family doesn't like them) and when I cook the spinach I also use a pinch of red pepper flakes
            To serve I cook roasted garlic and olive oil couscous and place that on the bottom of the serving platter with the spinach on top and the chicken on top of that. The sauce gets poured over the entire platter flavoring the spinach and couscous.

            1. Julia Child's Lobster Souffle is pretty darned good.

              1. Buy a Dungeness crab (or more, depending on the number of diners). Remove meat from shell and put in fridge. Hard-boil some eggs, peel and cut into quarters.Mince some celery, and tear some lettuce leaves into smaller pieces. If there are decent tomatoes available, buy one or more of them and wedge 'em up.

                Sauce: Mix together mayonnaise, ketchup, parsley, pickle relish and lemon juice.

                Place celery on a serving plate (or individual plates) and top with lettuce. Place crab pieces atop that, and top with sauce. Place egg and tomato wedges around sides. Serve with fresh-baked sourdough French bread.