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What dish do you cook that people just rave about?

b
Beach Chick Jul 7, 2012 07:19 AM

For me, it's Tacos!
Friends and family can't get enough of my legendary (their words) tacos.
Have no idea what makes my tacos a stand out vs. others.

Fry up my corn tortillas so they are crispy and I use the MorningStar 'Crumbles' that resemble ground beef and I gussy that up with fresh garlic and jalapenos..
Stuff them with extra sharp cheese..red onions, lettuce, sliced avocado, scoop of sour cream and hot taqueria sauce.
I also grill up some chicken breast and fry up flour tortillas and do the same as above.

Loved to hear the dishes you cook up that make you shine with friends and family.

  1. n
    Nanzi Jul 7, 2012 09:38 AM

    We are 'famous' in our and our kids crowds for smoked pork butt, ie pulled pork, and our smoked pork ribs, and our beef brisket. It gets expensive to be asked to bring the smoked butt to almost every function. We love the pork, and DH loves the accolades. And the ribs go so fast you have to be fast to get some!! Briskets are the trickiest. So much depends on the meat itself. Have done some wonderful ones, and others that just are passable.Thank goodness the pork always comes out great.

    Your tacos sound great!!

    4 Replies
    1. re: Nanzi
      Vetter Jul 8, 2012 09:34 AM

      Nanzi, what do you look for in a brisket? I'm a new smoker, and I've got a 9 lb brisket in the freezer. It's untrimmed - the butcher said that was "Texas style" so that's what I took. Any tips appreciated - I love love love to learn from great home cooks!

      1. re: Vetter
        j
        jjjrfoodie Jul 9, 2012 11:37 AM

        Vetter, the big question is what do you have.

        A whole Brisket has two parts, a point and a flat.

        Most retailers at even teh butcher level cut the single brisket in two giving you a point cut that oftten cooks fast and can be dry vs. a flat that often cooks evenly.

        Add to that the fact that beef varies from supplier to supplier and thus the canundrum.

        A whole brisket will often yield the best results but the flat is ideal.
        Having smokedmany dozens of them, it's really a matter of sourcing , cut and fat to me.

      2. re: Nanzi
        4
        4X4 Jan 2, 2013 09:43 AM

        Me too! My friends and family all love the pulled pork I cook in my Big Green Egg. That's what I usually serve when I have a party, since pork shoulder is so cheap, and I can get a lot of sanwiches from a few pounds of meat. They also love my ribs, chicken, pretty much anything I cook in the Egg. I also make my own vinegar-based Carolina style sauce that I serve with pulled pork and everyone raves about that. It's been a long time since I've done brisket (mainly because it's hard to find a whole one.) I should do one soon.

        This was supposed to be a reply to Nanzi's post from July 7.

        1. re: 4X4
          l
          littleflower Apr 3, 2013 01:57 AM

          4X4, would you please share you recipe for your vinegar-based Carolina sauce? I have been searching for a good one to try with pulled pork - I much prefer vinegar-based sauce on my pork than the tomatoey bbq sauce version.

      3. k
        KSlink Jul 7, 2012 10:02 AM

        Nothing fancy, that's for sure! Time and time again I'm asked to bring either chicken wings, potato salad, or baby back ribs to a gathering. I think it must be the various ways I brine and/or marinate things that does the trick.....

        1. h
          Harters Jul 7, 2012 10:09 AM

          Unfortunately, no-one raves about my dishes. Not even Mrs Harters.

          Folk do rave about her pesto rice salad which she's always asked to bring.

          1 Reply
          1. re: Harters
            GourmetLight Jul 14, 2012 11:48 AM

            Will Mrs. Harters share her recipe?

          2. grampart Jul 7, 2012 10:14 AM

            Folks say my pizza is better than anything they can anywhere around........then again, I DO live in Georgia.

            1 Reply
            1. re: grampart
              jennaroo Feb 25, 2014 02:08 PM

              HAAHAAAAA!!!!! Love it!!!

            2. Hank Hanover Jul 7, 2012 10:25 AM

              My friends and relatives clamor for 4 or 5 dishes. What is interesting is they are fairly simple to make.

              Crockpot pulled pork
              Breakfast croissants - sausage, scrambled egg and cheese in a croissant
              Chicken Marsala
              Swiss Steak
              Chocolate truffles - I have made several flavors including dark chocolate, white chocolate, peamut butter with white chocolate, cherry chocolate, pina colada and almond joy.

              Even the truffles are easy but I have a $400 chocolate tempering machine so I can dip them in chocolate. I wouldn't do them if I had to hand temper. Well, maybe I would dip them in other things like coconut, cocoa or chopped nuts.

              10 Replies
              1. re: Hank Hanover
                k
                KSlink Jul 7, 2012 10:34 AM

                I am now officially jealous--tempering always seems to PUT me in a temper! ;)

                1. re: KSlink
                  t
                  tinahtulsa Jan 4, 2013 02:52 PM

                  Okay, so what am I missing? Any time i want to dip something in chocolate i just melt it in my homemade double boiler (ceramic cereal bowl in a little pan) and it comes out fine. I've never needed to add fat or had it scorch.

                  1. re: tinahtulsa
                    Hank Hanover Jan 11, 2013 09:50 AM

                    Melting the chocolate in a double boiler works fine. However, it usually loses it's temper. Tempered chocolate is shiny and snaps when you break it or in the case of something dipped snaps a little when you bite into it. Untempered chocolate is dull, doesn't snap and melts with contact from your hand (even quicker than tempered chocolate.

                2. re: Hank Hanover
                  o
                  ochound Jul 11, 2012 09:44 PM

                  I'd love to know how you do your crockpot pulled pork!

                  1. re: ochound
                    Hank Hanover Jul 11, 2012 11:26 PM

                    I'm sure it isn't as good as a pork butt that has been smoked for 12 hours but it is hard to screw up pulled pork. In short, there is no such thing as bad pulled pork... only better.

                    Slow Cooker Pulled Pork
                    Ingredients:
                    3 1/2 - 4 lb. Package pork carnitas (chunks of Boston butt roast)
                    16 ounce jar of barbecue sauce
                    12 ounce bottle of beer
                    8 ounce can of pineapple juice
                    pork rub consisting of onion powder, garlic powder, chili powder, smoked paprika, and black ground black pepper
                    1 large or 2 medium onions rough chopped
                    Directions:
                    Put onions in bottom of slow cooker. Rub pork rub onto chunks of pork and put in crockpot.
                    Add barbecue sauce, dear, and pineapple juice to crockpot. Put the lid on and set too low for eight hours.
                    Remove pork to separate plate to cool. I'll pork is cooling. Strain and defat 4 cups of braising liquid. Put this liquid in a saucepan on medium heat and reduced to 2 – 3 cups. Be sure to bring liquid to boil to kill any lingering bacteria. Adjust sauce to taste. It may be necessary to add vinegar if the sauce is too sweet. It may need liquid smoke. You may want to add more barbecue sauce to thicken it. If you don't wish to use more barbecue sauce you could thicken the sauce with a teaspoon of cornstarch in a slurry.
                    Use two forks to shred pork. Discard excess fat. Add some of the braising liquid to the pork and mix. Serve on hamburger buns with a ring of sweet onion and some relish.

                    1. re: Hank Hanover
                      o
                      ochound Jul 12, 2012 08:47 AM

                      thanks for posting your recipe- I will give it a try! I usually use a pork shoulder roast, either bone-in or boneless. Instead of cooking it whole, I might try cutting it in chunks like you use...

                      1. re: ochound
                        Hank Hanover Jul 12, 2012 02:11 PM

                        As long as it fits in a crockpot, I'm sure it will be fine. I use the package called carnitas because they cost about 10 cents more per pound but they are boneless and carnitas come in 3.5 - 4 pound packages at my grocery store. Bone in Boston Butts are usually 8 pounds at my store. That makes a lot of pulled pork. The good news it easily freezes. However, it is part of the reason I use the smaller package of carnitas.

                      2. re: Hank Hanover
                        tiffeecanoe Jul 15, 2012 08:35 PM

                        Sounds delicious - one problem for ME, I'm deathly allergic to pineapple. Have you ever tried something else in place of the pineapple juice or left it out? I'm on the hunt for a good pulled pork for an upcoming party and this sounds so delicious.

                        1. re: tiffeecanoe
                          carnassial Jul 19, 2012 08:18 AM

                          I've often used mango juice/nectar as the fruity note. Maybe you could use it in place of the pineapple. Or you could try an apple cider vinegar, not 8 oz though, probably just a 1/4 cup (2-ish oz) will do the trick for the the quantities listed for the above recipe.

                          1. re: tiffeecanoe
                            Hank Hanover Jul 19, 2012 02:33 PM

                            I used pineapple juice because I knew about al pastor and was sorta heading in that direction. Before I did that, I just used beer and no juice. I'm sure you could use any of the following juices: mango, papaya, or apple. I wonder if pomeganite juice would be any good? The adventurous could find out.

                    2. kubasd Jul 7, 2012 10:53 AM

                      Lamb in general (chops, racks, roasts) It's so easy, but I guess I don't' share how easy it is :P
                      Mac and cheese
                      Omelettes/ Scrambled Eggs

                      Pretty much the easy (and kind of boring) stuff... kinda sad when you think about it.

                      5 Replies
                      1. re: kubasd
                        k
                        KSlink Jul 7, 2012 11:09 AM

                        I hear you loud and clear on that one--seems the things I can do in my sleep are the most requested. Weird, huh?

                        1. re: KSlink
                          s
                          sydthekyd Jul 7, 2012 11:36 AM

                          Yep - deviled eggs and tamale pie.

                          1. re: sydthekyd
                            l
                            LauraGrace Jul 11, 2012 08:50 PM

                            Mmm, tamale pie! Yum.

                        2. re: kubasd
                          kubasd Jul 9, 2012 11:43 PM

                          After thinking a bit I remembered a BIG one... meatloaf! Also, I've done the whole family's thanksgiving dinner for the past 7 years. My mashed sweet potatoes with a spiced candied pecan topping are a requirement.. and I "created" it on a whim and am not the biggest fan of them, myself....

                          1. re: kubasd
                            w
                            walker Jul 11, 2012 09:32 PM

                            For your thanksgiving dinners -- how many active days does it take you? TD so exhausts me but it's just about my favorite meal (if I cook it, esp. the stuffing!!) I do force my daughter to make the mashed potatoes (Yukon Golds), excellent, and creamed onions -- I may have to undelegate this. I keep wanting to make really good yeast rolls but I only have one oven.

                            My dishes: people just love the deviled eggs and Italian meatballs. I have a great recipe for corn muffins that include fresh corn, chopped serranos, grated cheddar, chopped green onions. Great, (easy) banana bread.

                        3. ipsedixit Jul 7, 2012 12:26 PM

                          Dumplings

                          Tiramisu

                          Ice cream

                          1. mcel215 Jul 8, 2012 03:06 AM

                            Pesto, fresh tomato and mozzarella pizza, potato salad, roasted corn and black bean salsa, Bill Granger's Carmel Chicken.

                            www.saffron215.blogspot.com

                            1. m
                              magiesmom Jul 8, 2012 04:55 AM

                              Grain salads of all kinds are my most requested item , along with a mustard chicken recipe.

                              1. b
                                Beach Chick Jul 8, 2012 06:42 AM

                                loving all your simple wonderful dishes..

                                other dishes that get tons of raves..
                                Eggplant Parm
                                Roasted vegetables with garlic and EVO
                                Chicken Garam Masala
                                Patty Melt with garden burger, marble rye, grilled onions, swiss cheese and 1,000 dressing.
                                Mango, jicama mint salad.

                                1. linguafood Jul 8, 2012 07:09 AM

                                  Most everything I cook gets raves, many times -IMO- totally undeservedly, as some of our friends are much more adventurous / elaborate cooks.

                                  My caponata comes to mind, chicken piccata, calamari, salads of all kinds, roasted cauli (I know - dead simple), and my man's lamb shish kebabs. Those are, admittedly, awesomeness lambified :-)

                                  7 Replies
                                  1. re: linguafood
                                    j
                                    Jerseygirl111 Jul 9, 2012 06:38 PM

                                    Will you share your recipe for the Caponata?

                                    Jerseygirl111

                                    1. re: Jerseygirl111
                                      linguafood Jul 10, 2012 04:38 AM

                                      No prob. Here goes:

                                      http://chowhound.chow.com/topics/8502...

                                      1. re: linguafood
                                        j
                                        Jerseygirl111 Jul 10, 2012 12:37 PM

                                        Awesome! Wow, party size! Thanks so much!

                                        Jerseygirl111

                                        1. re: linguafood
                                          l
                                          laliz Feb 25, 2014 08:24 AM

                                          thank you for that recipe.

                                          1. re: laliz
                                            linguafood Feb 25, 2014 08:28 AM

                                            It's really great, but you can't be deep-fry phobic.

                                            1. re: linguafood
                                              b
                                              Beach Chick Feb 25, 2014 08:42 AM

                                              Wow..
                                              Can't wait to make it!

                                      2. re: linguafood
                                        l
                                        LauraGrace Jul 11, 2012 08:53 PM

                                        I feel just the same. I have a knack for whipping up stone soup -- i.e. something from nothing -- but my culinary skills are pretty bog-standard if I'm honest. But people in my generation are so used to processed everything than something from scratch just bowls them over, even if it's ultra-simple, like roasted veg or chicken chasseur or mashed potatoes or meat pies.

                                      3. jpr54_1 Jul 8, 2012 08:11 AM

                                        People rave about my gefilte fish
                                        and
                                        chicken soup
                                        cucumber salad
                                        beet salad

                                        unfortunately my matzoh balls r golf balls

                                        23 Replies
                                        1. re: jpr54_1
                                          p
                                          pine time Jul 9, 2012 11:14 AM

                                          Oh, I sympathize on the matzoh balls: I'm a southern who can't make decent biscuits. Sacrilege. But, I do get rave on my pie crusts and sourdough bread.

                                          1. re: pine time
                                            l
                                            LauraGrace Jul 11, 2012 08:54 PM

                                            We're opposites! I can make a mean biscuit (and fair enough; been making them for twenty five years) but my pie crust is "boughten" every time. Can't make one to save my life.

                                            1. re: LauraGrace
                                              p
                                              pine time Jul 13, 2012 02:37 PM

                                              Do you have a biscuit recipe you'll share? Bet I've tried a million (just a tiny bit of hyperbole there), with varying success. My technique is okay, but just can't get the gist right. And both my parents said "boughten"--I still smile thinking of that!

                                              1. re: pine time
                                                l
                                                LauraGrace Jul 14, 2012 10:01 AM

                                                I think the recipe matters far less than the technique. I happen to use an all-butter recipe, but I've had success with half butter and half shortening as well.

                                                2 cups AP flour
                                                2.5 teaspoons baking powder
                                                1/2 t. salt
                                                6 T fridge-temp butter
                                                3/4 c. soured milk or buttermilk (or a bit more if you live in a drier climate)

                                                Preheat oven to 425. Mix dry ingredients. Cube butter, then RUB into the flour mixture with your fingers. Add liquid and fold with your hand until barely incorporated. Turn out onto a generously floured surface and, using floured hands, gently pat the dough out to an inch or so thick. Cut with your preferred cutter, again generously floured. Re-roll the scraps by gently patting them into a disc and cutting, repeating until all the dough is used up. Place on a cookie sheet, set it on the center rack of your oven, and bake for 15-18 minutes or until lightly browned.

                                                1. re: LauraGrace
                                                  s
                                                  sandylc Jul 14, 2012 03:29 PM

                                                  No baking soda? For the soured/buttermilk?

                                                  1. re: sandylc
                                                    l
                                                    LauraGrace Jul 14, 2012 05:08 PM

                                                    Nah. I can never be bothered to measure out ANOTHER leavener. ;)

                                                  2. re: LauraGrace
                                                    p
                                                    pine time Jul 15, 2012 07:19 AM

                                                    Thanks, L.G. I'll give your recipe a whirl.

                                                    1. re: pine time
                                                      d
                                                      don515 Jul 17, 2012 04:08 AM

                                                      Funny story was Misissippi in a mansion on Mississippi river that was also a B&B. At breakfast best biscuit ever. So I said gotta ask what is the chance of getting the recipe. Nancy said not a problem sure. Pillsbury Southern style..

                                                      1. re: don515
                                                        Hank Hanover Jul 19, 2012 02:38 PM

                                                        Yep.. I use Pillsbury. Then again. I'm addicted to Monsanto products. :-)

                                                        Seriously, I use the the canned ones. Never have gotten around to deciding I should learn how to make biscuits.

                                                        1. re: Hank Hanover
                                                          s
                                                          sandylc Jul 19, 2012 05:01 PM

                                                          Try it, you'll like it. :-)

                                                          1. re: Hank Hanover
                                                            w
                                                            walker Jul 20, 2012 01:59 AM

                                                            Have you read the thread(s) on baking biscuits? I'm getting ready to start practicing until I get it right. I've rec'd the White Lily self rising flour I ordered.

                                                            Looking forward to seeing your progress.

                                                            (This was a response to Hank Hanover.)

                                                            1. re: walker
                                                              Hank Hanover Jul 20, 2012 07:11 AM

                                                              To tell you the truth, I don't think I like biscuits enough to dirty a couple of dishes, put wax paper on the counter in an effort to contain the flour and then clean the flour off the counter and floor anyway.

                                                              I think I would rather spend two minutes getting them out of the can. Especially when I consider that I only have biscuits once a month or so.

                                                              1. re: Hank Hanover
                                                                s
                                                                staughton Jul 20, 2012 07:23 AM

                                                                HAHAHAHAHA!!! I love banging the can against the counter edge--and I don't even like biscuits !! lol

                                                                1. re: staughton
                                                                  mamachef Jul 20, 2012 10:37 AM

                                                                  staughton, I dunno how you can like it. I feel the same way about the exploding cans as I do about blowing up balloons - just waiting for the pop is torture. Augh. What is wrong with you!! :)

                                                                  1. re: mamachef
                                                                    s
                                                                    staughton Jul 20, 2012 12:25 PM

                                                                    You have to hit it at the exact right angle with the right amount of force--kind of like playing doctor when you were a kid and you had to "check the reflexes" and whack that soft spot just below your friend's knee... That didn't always go as planned, either! hee hee heeeeee... Yeah, what IS wrong with me?

                                                                    1. re: mamachef
                                                                      a
                                                                      AnneMarieDear Jul 24, 2012 09:00 AM

                                                                      mamachef, I feel as you do. I HATE opening those cans. I think it's the difference between those who do and don't like suspense. Maybe?

                                                                      1. re: mamachef
                                                                        Hank Hanover Aug 6, 2013 04:14 PM

                                                                        It's got to be a man woman thing. I like the explosion.

                                                                        It's like watching a Clint Eastwood movie... you just now there is going to be an explosion. Except for "The Bridges of Madison County".. He didn't blow one of those bridges up!

                                                                        1. re: mamachef
                                                                          c
                                                                          cstout Aug 6, 2013 06:02 PM

                                                                          The other day I was cleaning out the fridge & had the door open for quite some time & one of those little Texas biscuit cans exploded & flew all over the kitchen in little confetti shreds, even landed on the ceiling across the room. Very load noise like one of those firecracker bombs. Scared the shize out of me. Really strange.

                                                                      2. re: Hank Hanover
                                                                        f
                                                                        foiegras Jul 26, 2012 05:45 AM

                                                                        Really they're super easy, Hank. And you can do it all right in one big mixing bowl.

                                                                        1. re: foiegras
                                                                          Hank Hanover Aug 12, 2013 09:59 PM

                                                                          I'm certain I can do it. I can follow a recipe. I just don't wish to put the time into something I'm not that wild about and that I don't make more than once a month.

                                                                          1. re: Hank Hanover
                                                                            s
                                                                            sandylc Aug 13, 2013 08:19 AM

                                                                            That's understandable. My only concern here is that canned biscuits and homemade biscuits aren't even the same animal!

                                                      2. re: jpr54_1
                                                        Tripeler Jul 14, 2012 05:18 PM

                                                        For matzoh balls, sneak in a little baking powder into the dry ingredients.

                                                        1. re: jpr54_1
                                                          jpr54_1 Apr 12, 2013 09:31 AM

                                                          BUT some ppl like them that way

                                                        2. chefathome Jul 8, 2012 08:17 AM

                                                          Nearly everything I cook gets raves because we eat very well about 6 days of the week. Sounds snobbish, admittedly, but cooking fantastic meals is what I so love to do and my focus most days. It is what I am skilled at. Sports? Pathetic.

                                                          But then I have TONS more time than many. No job outside the home (except for some cooking classes, small catering, recipe testing) and no children. Most requested are brined roasted meats with pan sauces, risottos, condiments and preserves. People frequently tell me I know how to cook meat very well. In fact, when I go visit my family I am always asked to do all the cooking which is fine with me!

                                                          2 Replies
                                                          1. re: chefathome
                                                            s
                                                            smilingal Jul 8, 2012 09:39 PM

                                                            chefathome - I am wondering if you would please share one of your favorite brined roasted meats. I have only brined chicken and turkey in the past. I would love to try a recommended recipe. We usually don't enjoy pork or veal.

                                                            1. re: chefathome
                                                              LMAshton Jan 19, 2013 05:20 PM

                                                              I hear you. I'm also not employed and don't have kids, so have all the time I want to concoct/experiment with food. The husband is quite happy as he benefits directly. :)

                                                            2. b
                                                              borntolovefood Jul 8, 2012 09:10 AM

                                                              There are 2 things that stand out:

                                                              1) Roasted pig/lamb - used a pig roasting box last year to roast a total of 2 pigs and 1 lamb during 2 outings at a local state park. For the first roasting, worrying about too much leftovers I asked friends to bring their friends. Well, so many people turned up that some went home without tasting a sliver of the pig. I did a second roasting to make it up for them. To this day, people greeted me with 'Oh, you are the one who did the pig...' The roasted animals tasted very good. But that hardly was due to my cooking skills. The equipement/process guarantees good result if your butcher supplies you with a decent carcass. Rather, it's the scale and the rarity of the activity that make such roasting indelible from one's memory.

                                                              2) Scallion pancakes - I paid an expert $100 for a 2-hour private lesson on how to make scallion pancakes. It was one of the most worthy expenditaures I ever made. Since then I have taught many folks on how to make them. A good scallion pancake has many layers, crispy/crumbly on the surface but soft and fragrant on the inside. Never fried but dry-cooked in a skillet on the stove top. Eating one means it will spoil you for any restaurant-served ones. The highest compliment came when my grown sons video-taped me making them just in case...

                                                              8 Replies
                                                              1. re: borntolovefood
                                                                chefathome Jul 8, 2012 09:21 AM

                                                                Sounds like that $100 lesson has paid off many times over. Yours sound much better than mine.

                                                                1. re: borntolovefood
                                                                  l
                                                                  LabLady Jul 8, 2012 02:08 PM

                                                                  I'm intrigued, to say the least . . .

                                                                  Is there any chance of us getting this recipe?

                                                                  1. re: LabLady
                                                                    c
                                                                    christy319 Jul 11, 2012 01:20 PM

                                                                    +1 on the recipe.

                                                                  2. re: borntolovefood
                                                                    s
                                                                    smilingal Jul 11, 2012 04:42 PM

                                                                    me three!

                                                                    1. re: borntolovefood
                                                                      s
                                                                      stormshadow Jul 12, 2012 05:34 AM

                                                                      How does one serve scallion pancakes?

                                                                      1. re: stormshadow
                                                                        f
                                                                        fourunder Jul 12, 2012 06:44 AM

                                                                        It's an Chinese appetizer.....or street food. In a restaurant, it's pan fried, then cut into 8 triangle slices and served with a soy sauce based dipping sauce..

                                                                        http://www.google.com/search?q=scalli...

                                                                        1. re: fourunder
                                                                          hambone Jul 16, 2012 11:03 AM

                                                                          There is a place in Flushing which serves them with this bbq beef rib... Oh my GOD!

                                                                      2. re: borntolovefood
                                                                        s
                                                                        sparky403 Jan 5, 2013 05:41 PM

                                                                        wow - that is touching.... I'm a decent cook on good days... but nobodies wanted to video me.. o I guess I got some work to do.

                                                                      3. weezieduzzit Jul 8, 2012 09:39 AM

                                                                        I'm not really a fan of making things over and over, it gets dull for me so I take different things to events all the time.

                                                                        I do occasionally give in to requests for my Mojitos (I've made 5 gallons of them at a time before!) the cookies I make maybe once a year (very time consuming but unbelievably amazing,) and at holidays I'm the go-to gravy girl.

                                                                        1. Njchicaa Jul 8, 2012 09:42 AM

                                                                          Macaroni and cheese based on Paula Deen's recipe complete with cans of cheddar cheese soup. Go figure. They ask me to make that mac and cheese all the time.

                                                                          1. Hank Hanover Jul 8, 2012 10:00 AM

                                                                            It is fascinating that the dishes most people are listing as most requested or most raved about are simple dishes. I noticed it when I was listing my own dishes that are very popular with friends. It seems like 90% of the other dishes posted here are still fairly simple dishes.

                                                                            10 Replies
                                                                            1. re: Hank Hanover
                                                                              h
                                                                              Harters Jul 8, 2012 10:06 AM

                                                                              For many of us, "simple" is the essence of good food, whether it's home cooked or restaurant cooked. I can go to a restaurant and "ooohh" and "aahhh" over the intricate cooking and presentation and come away really satisified by a lovely evening. But the dishes I remember and want to return to are where the restaurant has taken top quality ingredients and done very little to them before they arrive on the plate. A similar thing with dishes made by relatives or friends - simple is best.

                                                                              1. re: Harters
                                                                                Hank Hanover Jul 8, 2012 11:25 AM

                                                                                I'm with you there. If it isn't easy to cook, I usually don't cook it.

                                                                                Although, it seems like once you establish a reputation (that you are a good cook) among your friends and relatives, you could serve them horse meat and they would love it.

                                                                                1. re: Hank Hanover
                                                                                  j
                                                                                  Jerseygirl111 Jul 9, 2012 06:41 PM

                                                                                  This^^^^. Even things I consider huge flops are raved about.

                                                                                  Jerseygirl111

                                                                                  1. re: Jerseygirl111
                                                                                    biondanonima Jul 10, 2012 07:23 AM

                                                                                    +1. I also get RAVES for things that I barely even consider cooking, like homemade ricotta (mix milk and vinegar, how does that take any skill?), tapenade (buy decent olives, anchovies and capers and whiz them in a food processor) and frico chips (throw parmesan cheese in a skillet and cook it until it's crispy). I mean, they're all tasty, but BEYOND simple, and yet people treat me like I'm magical every time I serve them.

                                                                                    1. re: biondanonima
                                                                                      j
                                                                                      Jerseygirl111 Jul 10, 2012 12:41 PM

                                                                                      Sadly, these days either people don't have the time, or they think they don't have the time, or they are too intimidated to try. I fail all the time but I just analyze what I could change and move on.

                                                                                      1. re: biondanonima
                                                                                        d
                                                                                        dianne0712 Jan 20, 2013 05:34 AM

                                                                                        I think it's their experience growing up. My mom is a plain cook, (mainly because my dad liked it plain) but it's all perfect. Friends coming to my house used to say things like"I thought I hated turkey but this is great!- not dry at all!" Because. My mom is a good cook and a great baker I know how things should taste. Now my kids' friends are in love with things like roast lamb and alfredo sauce mainly because they've never had it cooked properly before! Upbringing is key! My university aged daughter laughed herself silly recently because she schooled her East Asian boyfriend on curry making - from my hints! LOL! They now have a friendly competition they call Brown (her last name) mom versus brown mom.

                                                                                2. re: Hank Hanover
                                                                                  cowboyardee Jul 8, 2012 03:16 PM

                                                                                  IME, the average person is a lot more likely to be wowed and impressed by a dish they're already familiar with made markedly better than average because of good technique than they are by something they've never tried before. It's a lot easier to surpass someone's expectations when they have expectations in the first place.

                                                                                  1. re: cowboyardee
                                                                                    j
                                                                                    julesrules Jul 8, 2012 06:12 PM

                                                                                    This is true. A lot of 'fancier" dishes are in fact rather disposable ideas. I had a lovely dinner last night of corn fritters in chilled green tomato soup and scallops with watermelon, olives, and fennel. I will never have those dishes again and even their inventor may never cook them after this menu.

                                                                                  2. re: Hank Hanover
                                                                                    h
                                                                                    hyde Jul 8, 2012 05:53 PM

                                                                                    i agree here. the rave reviews end up being for things nobody makes anymore. baked beans from scratch, fish cakes, brown bread, chicken fricasee (cajun style with a roux, not the french iteration), bread, tomato jam, chutney.

                                                                                    1. re: Hank Hanover
                                                                                      caseyjo Jul 9, 2012 05:10 PM

                                                                                      Agreed! I get the most raves from very simple food. Mostly things like roast chicken or boeuf bourguignon. I get the most compliments when I buy high quality food and cook it in season. Go figure.

                                                                                      That said, people do rave about my pie crust!

                                                                                    2. pinehurst Jul 8, 2012 12:09 PM

                                                                                      I get compliments now and then, but not a lot of raves...I'm a work in progress, more of a jack-of-all kitchen trades. My family really likes my scrambled eggs, and that I do interesting salads (not just iceburg, tomato, cukes, which I think many of my peers grew up with).

                                                                                      2 Replies
                                                                                      1. re: pinehurst
                                                                                        ItalGreyHound Jul 9, 2012 10:50 AM

                                                                                        I smiled when I read this, b/c my husband and family always compliment my scrambled eggs - and I admit that I am very particular about them! And I too have some talent in the kitchen but am definitely a work-in-progress!
                                                                                        Lemon pound cake, blondies, and my tzatziki sauce seem to score well too.

                                                                                        1. re: ItalGreyHound
                                                                                          pinehurst Jul 9, 2012 11:07 AM

                                                                                          Thumbs up for the tzatziki. I mean it. Lots of meh versions, but if you can do a good one, that is excellent. I bribe my Greek friend to make it for me :-)

                                                                                      2. c
                                                                                        calmossimo Jul 8, 2012 01:36 PM

                                                                                        Most requested/complimented? Cheese biscuits. Although I like them and think they are pretty good (even bad homemade cheese biscuits are still pretty good, in my experience), I really don't think they're anything special. I make them because I crave warm, carb-y goodness and can't always afford to go out for Red Lobster to gorge myself on Cheddar Bay Biscuits.

                                                                                        1. c
                                                                                          chrisndan0202 Jul 8, 2012 02:05 PM

                                                                                          deviled eggs
                                                                                          chocolate custard
                                                                                          tiramisu cheesecake
                                                                                          pink lemonade cupcakes
                                                                                          corn casserole

                                                                                          1. c
                                                                                            CanadaGirl Jul 8, 2012 03:35 PM

                                                                                            Lemon tart.

                                                                                            1. monavano Jul 8, 2012 03:47 PM

                                                                                              My minestrone soup is a hit. I've also been getting better at baking and DH gets a lot of compliments when he shares the goodies at work.

                                                                                              1. Ruthie789 Jul 8, 2012 03:59 PM

                                                                                                Meatloaf simple comfort food.

                                                                                                1. jmcarthur8 Jul 8, 2012 04:41 PM

                                                                                                  Two cookies - Scandinavian Almond Bars, and English Matrimonials - I get requests for those from my volunteer organizations for events that require cookies.
                                                                                                  As far as dinner type food, my family (especially DH) loves most everything I make. But then, I make what everyone will like.

                                                                                                  3 Replies
                                                                                                  1. re: jmcarthur8
                                                                                                    e
                                                                                                    evansp60 Jul 8, 2012 07:42 PM

                                                                                                    Prime Rib - Yorkshire Pudding
                                                                                                    Brined Turkey
                                                                                                    Smoked Ribs
                                                                                                    Smoked Turkey Breast
                                                                                                    Bacon
                                                                                                    Pancetta
                                                                                                    Green Thai Curry
                                                                                                    Mousakka

                                                                                                    1. re: jmcarthur8
                                                                                                      s
                                                                                                      staughton Jul 9, 2012 06:14 PM

                                                                                                      OMG! I forgot about those Scandinavian Almond Bar cookies. I used the recipe on Allrecipes. I couldn't BELIEVE how easy they were or how fast they disappeared! I've been baking cookies with some frequency for over 35 years and no other cookie ever went that fast. I had to hide them! Allrecipes also has a recipe for Danish pebbernodder that are really easy and good (for Xmas), too, if you like Scandinavian things.

                                                                                                      1. re: staughton
                                                                                                        jmcarthur8 Jul 9, 2012 08:32 PM

                                                                                                        Yes, those are the ones! People do go nuts (excuse the pun) for the Scandinavian Almond Bars from allrecipes. One civic group invited me to join, just so I'd bake the bars for their annual convention.
                                                                                                        I will look up the pebbernodder, too, because I love the name!

                                                                                                    2. Elster Jul 9, 2012 01:48 AM

                                                                                                      I have an uber-chocolate cake recipe that I've been developing since I was sixteen and has become a bit of a legend among friends and family, probably mostly because the recipe is still a secret so they can't do it themselves! XD It is rather epic though, mainly due to it having a substantial proportion of its mass being real 70% dark chocolate! I was even asked to make it recently for a politician who was coming to visit a community project I work on (although he didn't try it-I don't think he wanted to look fat on camera...).

                                                                                                      1. EM23 Jul 9, 2012 09:30 AM

                                                                                                        Soups, especially pea, minestrone and cream of vegetable
                                                                                                        Bolognese - Hazan’s version with ground pork subbed for half of the beef
                                                                                                        Soda bread

                                                                                                        1. e
                                                                                                          escondido123 Jul 9, 2012 10:36 AM

                                                                                                          Italian bread

                                                                                                          1. d
                                                                                                            demitasse04 Jul 9, 2012 10:42 AM

                                                                                                            Apple pie with no bottom crust.

                                                                                                            1. Crockett67 Jul 9, 2012 10:57 AM

                                                                                                              At work it's curry. Red, Yellow, Chinese, Japanese, Trini, British, any kind really. But I work for a Midwest company and for many people, it's their first taste of any curry.

                                                                                                              At home, greek-style chicken, seared tuna steaks, kalbi ribs, and grilled steak (can you tell I have a man at home.)

                                                                                                              1. e
                                                                                                                evansp60 Jul 9, 2012 05:28 PM

                                                                                                                Caesar Salad

                                                                                                                5 Replies
                                                                                                                1. re: evansp60
                                                                                                                  EarlyBird Jul 10, 2012 12:15 PM

                                                                                                                  Please share your Caesar salad recipe!

                                                                                                                  1. re: EarlyBird
                                                                                                                    e
                                                                                                                    evansp60 Jul 10, 2012 07:45 PM

                                                                                                                    Gladly, very easy to make. 2 versions
                                                                                                                    For the salad:

                                                                                                                    1 large head of romaine, washed and ripped into bite size chunks
                                                                                                                    2 cups of croutons (if flavored go with garlic or parmesean flavored)
                                                                                                                    3/4 cup parmesean (as fancy as you like)

                                                                                                                    Version 1

                                                                                                                    3-4 cloves garlic
                                                                                                                    1 tsp worcestershire sauce
                                                                                                                    1/2 tsp dijon mustard
                                                                                                                    1/2 tsp ground black pepper
                                                                                                                    1 egg
                                                                                                                    1 cup oil (a light olive or canola is fine)
                                                                                                                    1/4 cup cider vinegar (very important, do not substitute)

                                                                                                                    Place garlic, worcestershire, dijon, egg, pepper, vinegar in a blender.
                                                                                                                    Run blender on high then drizzle in the oil. Dont pour quickly as the dressing
                                                                                                                    will not thicken, just a nice easy drizzle. Dressing should thicken up nicely.
                                                                                                                    Should easily dress a large head of Romaine. Double if you want more.

                                                                                                                    Version 2

                                                                                                                    as above but add to the blender:
                                                                                                                    2 anchovies
                                                                                                                    1 tsp capers
                                                                                                                    (deepens the flavor of the salad, even if you do not like these ingredients
                                                                                                                    I suggest you try them, you might be surprised)

                                                                                                                    Hope you like it!!

                                                                                                                    1. re: evansp60
                                                                                                                      tcamp Jul 11, 2012 01:05 PM

                                                                                                                      I get raves on my Caesar salad too and the recipe is very similar to yours. The only difference is that my dressing has a tablespoon or two of lime juice and 2 tablespoons of red wine vinegar (instead of cider). I always use anchovies, usually about 4 as I love them.

                                                                                                                      1. re: tcamp
                                                                                                                        linguafood Jul 12, 2012 06:26 AM

                                                                                                                        I've recently found my go-to Caesar dressing, and people love it. I could make it every day and not tire of it.

                                                                                                                        4 anchovy filets, smashed together with 3 garlic cloves & some coarse ground black pepper plus a tsp of Dijon mustard, all made into a paste
                                                                                                                        1 fresh egg
                                                                                                                        1/4 cup of lemon juice (love how the dressing instantly brightens in color when you mix in the juice)
                                                                                                                        1/3 cup of olive oil
                                                                                                                        1/4 cup of parmesan

                                                                                                                        Love. It.

                                                                                                                        1. re: linguafood
                                                                                                                          EarlyBird Jul 12, 2012 01:04 PM

                                                                                                                          Thanks to Evans and Tcamp. Oh, I do love a good Caesar, especially with the anchovies. I'll be breaking out these recipes soon.

                                                                                                                2. Veggo Jul 9, 2012 05:51 PM

                                                                                                                  Cheeseburgers, chimichurri, and duck liver pate. Not together, of course.

                                                                                                                  1. Dansky Jul 9, 2012 05:53 PM

                                                                                                                    Roast chicken. I get the Amish birds, about 4lbs., and use Jacques Pépin's techniques all the way. Lately, I've been making a version with homemade adobo sauce, or a tarragon version from our herb garden.

                                                                                                                    1 Reply
                                                                                                                    1. re: Dansky
                                                                                                                      b
                                                                                                                      BecaC Jul 25, 2012 10:32 AM

                                                                                                                      Jacques' method never fails. Best Roast Chicken. Ever.

                                                                                                                    2. s
                                                                                                                      staughton Jul 9, 2012 06:03 PM

                                                                                                                      Try as I might to achieve higher goals in the kitchen, it's my cole slaw and chili that get the rave reviews and the most requests for gatherings. Also my cucumber salad (Thai or Japanese). I do put a lot of things in chili that most people don't (around these parts, anyway), but I'd never serve it to a real, live Texan for fear of the wrath that would be brought down upon me.

                                                                                                                      There are other things I do that people (mostly family) like, and I've made them many times:

                                                                                                                      Lasagna/baked ziti
                                                                                                                      Any salad & dressing--because I DESPISE bottled dressing
                                                                                                                      Batter-frieds cymling (pattypan) squash... Bisquick is really the secret *sigh*
                                                                                                                      Turkey stuffing for Thanksgiving
                                                                                                                      Bean soup (Mom's recipe)
                                                                                                                      fruitcake for Xmas (believe it or not)

                                                                                                                      And something I invented for my Depression Era parents, which they love: Hawaiian Beaner-Weaner. Basically beanies & weanies with pineapple, onion, coffee (don't worry, no SPAM!) and the other usual stuff in b's & w's. I really wish I wasn't so adept at the white trash stuff, but I guess it's in my blood. *sigh*

                                                                                                                      5 Replies
                                                                                                                      1. re: staughton
                                                                                                                        mcel215 Jul 10, 2012 02:47 AM

                                                                                                                        Would love your recipes for coleslaw and cucumber salads, staughton. :)

                                                                                                                        www.saffron215.blogspot.com

                                                                                                                        1. re: mcel215
                                                                                                                          s
                                                                                                                          staughton Jul 10, 2012 12:05 PM

                                                                                                                          I went to your blog and I know that I'll be spending time there soon. Pink lemonade cookies! wow! Can't wait. Thanks.

                                                                                                                          You're obviously a baker (a good one) and you probably want exact measurements... but, honestly, I don't really have a set recipe for cole slaw. Typically, for the basic, traditional American cole slaw (enough for about 6 ppl), I shred (don't grate) about half a large head of green cabbage (including some darker leaves) and grate one whole peeled carrot. For the "sauce" I mix about 1/2 to 3/4 cup of mayonnaise with a big splash (~ 1-2 Tbsps) of vinegar (apple cider is fine) and maybe about a Tbsp of sugar (not too much... I just keep tasting until I get it where I like it, which is not too sweet, but it does need some sugar). Then I sprinkle some salt and celery seed and black pepper--maybe a 1/2 tsp of each?.. Occasionally I'll add poppy seeds if I don't have celery seed. Sometimes I've added about a tsp of grated horseradish, too, depending on what Im serving it with.

                                                                                                                          I also make an "Asian" version w/ sliced bell peppers and radishes and the sauce has no mayo: rice wine vinegar and sugar to taste, a little salt and some red pepper flakes, a dash of sesame oil (I mean a FEW drops, really. A little goes a long way and you don't want it oily). I like cilantro/coriander leaves, but not every else does, so I add a good fistful, chopped if I'm eating with cilantro-lovers. Sometimes I add toasted sesame seeds, too.

                                                                                                                          For cucumber salad, I just use the basic recipes you can find on Thai and Japanese recipe sites.

                                                                                                                          1. re: staughton
                                                                                                                            mcel215 Jul 11, 2012 02:39 AM

                                                                                                                            Thank you staughton. And thanks for the compliments. I also have a hard time with measuring things. The main reason I did my blog, was for my family to have the recipes they loved. And I painstakedly had to stop and measure things I literally "eyeball", lol!

                                                                                                                            Your coleslaw recipes and cucumbers are done almost exactly how I do mine. I never thought of toasted sesame seeds though. Sounds great, thanks again.

                                                                                                                            www.saffron215.blogspot.com

                                                                                                                          2. re: mcel215
                                                                                                                            EarlyBird Jul 10, 2012 12:09 PM

                                                                                                                            Yes. I LOVE cucumbers and Japanese food. Tell us more!

                                                                                                                          3. re: staughton
                                                                                                                            s
                                                                                                                            stormshadow Jul 12, 2012 05:38 AM

                                                                                                                            I don't think a Texan would be surprised by anything put in chili. Out of all recipes I've ever encountered, I'm not sure there are more recipes for one dish than chili.

                                                                                                                          4. v
                                                                                                                            valerie Jul 9, 2012 06:13 PM

                                                                                                                            My meats!

                                                                                                                            -- Brisket (the braised kind) which I make twice a year (Passover and Rosh Hashanah).

                                                                                                                            -- Ribs, which have now become legendary at the July 4th party that we host.

                                                                                                                            -- Marinated grilled flank steak. Easy and good!

                                                                                                                            Oh, and my s'mores bars that I bring to a friend's Superbowl party every year. People go nuts for them.

                                                                                                                            1 Reply
                                                                                                                            1. re: valerie
                                                                                                                              l
                                                                                                                              LauraGrace Jul 11, 2012 08:56 PM

                                                                                                                              I want to live next door to you. I can do everything BUT meats!

                                                                                                                            2. a
                                                                                                                              AnneMarieDear Jul 9, 2012 06:31 PM

                                                                                                                              I'd be the happiest reader ever if folks would post their recipes or links. What a treasure it'd be to have your most popular recipes!

                                                                                                                              2 Replies
                                                                                                                              1. re: AnneMarieDear
                                                                                                                                Crockett67 Jul 9, 2012 06:46 PM

                                                                                                                                +1

                                                                                                                                1. re: AnneMarieDear
                                                                                                                                  s
                                                                                                                                  stormshadow Jul 12, 2012 05:39 AM

                                                                                                                                  + another 1 :)

                                                                                                                                2. Berheenia Jul 10, 2012 05:02 AM

                                                                                                                                  I cook a lot for large groups who always rave when I make a strata (the bread pudding of savory breakfast buffet fame) and I am always surprised that the simple stuff gets the nod. I also have gotten raves for soups, mac and cheese and recently italian meatballs. I think my success is based on following a good tried and true recipe, doing the math to triple or whatever and using best possible ingredients I can afford - real butter not margarine, whole milk, good cheese not the plastic pregrated stuff. This board has definitely honed my skills over the past few years.The thing I love most is that there are no stupid questions on the Home Cooking Board!

                                                                                                                                  1. m
                                                                                                                                    MinouLQ Jul 10, 2012 05:29 AM

                                                                                                                                    In the fall, family and friends start clamoring for my pumpkin mac and cheese and chicory chili. In fact, I myself am pining for fall not just to escape the oppresive heatwave, but so I can have the excuse to make the mac&cheese again!

                                                                                                                                    My only highly-prized summertime standard...because I hate to cook in the summer...is chocolate-chili sherbet.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: MinouLQ
                                                                                                                                      a
                                                                                                                                      aimeekm Jul 10, 2012 09:28 AM

                                                                                                                                      Agree that the simple dishes get the most raves!

                                                                                                                                      My BF loves my tacos, totally inauthentic. Ground Turkey cooked with onions, taco seasoning packet, shred lettice, pre-shredded cheese, salsa roja & pico de gallo from the mexican market & fresh corn tortillas lightly fried. I even one time made the tortillas from masa and was told the other way was better. But his absolute favorite is grilled cheese, go figure! I've made tons of labor intensive, semi gourmet-ish meals, but these are the ones he always requests.

                                                                                                                                      My mom is not much of a cook, and her requested meals are dead simple as well. Chicken and dumplings, chicken marsala, pasta carbonara, roast chicken, & totally bastardized mexican fideos.

                                                                                                                                      My co-workers are completely amazed I make ice cream. They act like it's magic instead cream, eggs and sugar.

                                                                                                                                    2. EarlyBird Jul 10, 2012 12:07 PM

                                                                                                                                      My gumbo. It has become legendary. I have people still talking about the gumbo years after they've had it. I have to admit, it rocks. It's a shrimp, andouille and chicken gumbo with shrimp and turkey stock for a base, etc. It takes two days to make, simply because a good part of the first day is about cleaning the shrimp and making two types of fresh stock. But boy is it good.

                                                                                                                                      3 Replies
                                                                                                                                      1. re: EarlyBird
                                                                                                                                        r
                                                                                                                                        Rhee Jul 10, 2012 01:02 PM

                                                                                                                                        I've gotten rave review on my BBQ spare ribs. I season them, bake in foil at 250 degrees for 3 hours. Then I take all the juices in the pan and from the foil and boil it down to reduce and combine with lots of vinegar, catsup, hot pepper, etc. The sauce will be more vinegary/spicey/meaty tasting than sweet. Grill the ribs on a gas grill to form a carmelized crust and brush with the sauce. Once off the grill, cut up the ribs and brush the cut portions lightly with whatever sauce is remaining.

                                                                                                                                        1. re: Rhee
                                                                                                                                          EarlyBird Jul 12, 2012 01:08 PM

                                                                                                                                          That sounds grand, Rhee. I've just started smoking ribs with a device called the Smokenator that you put into a 22" Weber kettle grill. It makes controlling the temp pretty easy. I do mine at 230 degrees and use a rather sweet rub, but finish it with a more vinegary/spicy sauce at the end, like yours.

                                                                                                                                          1. re: Rhee
                                                                                                                                            EarlyBird Sep 3, 2013 09:26 AM

                                                                                                                                            Rhee, I know this is an old conversation, but since we chatted, I have become obsessed with low 'n' slow BBQ, smoking meats on my good ol' Weber kettle grill. You can also smoke meat on your gas grill adding wood if you choose. I think smoking your ribs for two hours, foiling for an hour & 1/2, then finishing them unfoiled for another would be fantastic, and you can still use the juices that come from the foil in your glaze. Give it a shot.

                                                                                                                                        2. t
                                                                                                                                          texanfrench Jul 10, 2012 12:31 PM

                                                                                                                                          I have lots of help cooking from my family, but I happen to be the person who can pull all the odd bits and leftovers together when the end of the week comes. My daughter says that when she looks in the refrigerator and can't see anything to eat, she knows that Mom can come up with a meal--and it's usually great. So--soups, stirfries, improvised dishes of whatever is there. That's what I am asked to make by friends and family, on the day after Christmas, for example.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: texanfrench
                                                                                                                                            r
                                                                                                                                            Rhee Jul 10, 2012 01:07 PM

                                                                                                                                            I have also gotten rave reviews on my grilled artichokes. Like the ribs, they are twice cooked, cut in half and trimmed, boiled to al dente, cut surfaces lightly brushed with balsamic vinaigrette, then grilled and finally liberally brushed with garlic butter.

                                                                                                                                          2. t
                                                                                                                                            TatyanaG Jul 11, 2012 12:31 PM

                                                                                                                                            God, this is fun but hard to narrow down, because my friends and family love when I cook for them (and I love it, too!) I guess some that quickly come to mind are:

                                                                                                                                            Guacamole
                                                                                                                                            Pizza
                                                                                                                                            Zucchini lasagna
                                                                                                                                            Slow-cooked lamb shoulder
                                                                                                                                            Mussel and chorizo soup
                                                                                                                                            Salade nicoise
                                                                                                                                            Potato gratin
                                                                                                                                            Any dessert but esp. cheesecakes, upside-down cakes and crumbs

                                                                                                                                            1. hambone Jul 11, 2012 01:33 PM

                                                                                                                                              Celery salad
                                                                                                                                              Scones (especially sweet- lime scone with dark chocolate and dried cranberry; savory- duck breast and shallots with sharp cheddar)
                                                                                                                                              Rolled stuffed pasta (Marcella Hazzan's recipe to be fair) -- this is what got Mrs Hambone to join me in my sty.

                                                                                                                                              7 Replies
                                                                                                                                              1. re: hambone
                                                                                                                                                s
                                                                                                                                                sydthekyd Jul 13, 2012 06:58 PM

                                                                                                                                                Celery salad recipe, please!

                                                                                                                                                1. re: sydthekyd
                                                                                                                                                  hambone Jul 16, 2012 11:11 AM

                                                                                                                                                  Oma's Celery Salad

                                                                                                                                                  1 whole celery, chopped (also use interior leaves)
                                                                                                                                                  1 small sweet onion, chopped fine
                                                                                                                                                  ½ c. mayonnaise (I always whip mayonnaise before adding other
                                                                                                                                                  ingredients)
                                                                                                                                                  1/4 c. vegetable oil
                                                                                                                                                  2 T lemon juice
                                                                                                                                                  2 T sugar
                                                                                                                                                  salt and pepper

                                                                                                                                                  Combine mayo, oil, lemon, sugar, and S&P. Pour over chopped celery and
                                                                                                                                                  onion. These are approximate amounts, adjust to taste.

                                                                                                                                                  I up the lemon a little or (even better) zest the skin into the dressing too. (Truth is, lemons don't seem as tart as they used to be.)

                                                                                                                                                  And you really have to use some of those faint interior leaves. Don't ask me why but that makes the salad.

                                                                                                                                                  And if you can do it ahead of time, it is better after a day or more.

                                                                                                                                                  1. re: hambone
                                                                                                                                                    mamachef Jul 16, 2012 11:55 AM

                                                                                                                                                    So making this. I happen to have, on hand, 3 (count 'em) bunches of celery. Yum.

                                                                                                                                                    1. re: mamachef
                                                                                                                                                      hambone Jul 16, 2012 03:48 PM

                                                                                                                                                      If you really like it, give a shout out to my crazy Oma Maria.

                                                                                                                                                      1. re: hambone
                                                                                                                                                        mamachef Jul 17, 2012 06:49 AM

                                                                                                                                                        Of course!

                                                                                                                                                        1. re: mamachef
                                                                                                                                                          mamachef Jul 20, 2012 03:24 PM

                                                                                                                                                          Shout........Thank you Oma!!!!!

                                                                                                                                                          1. re: mamachef
                                                                                                                                                            hambone Jul 25, 2012 10:09 AM

                                                                                                                                                            Thanks. Glad you enjoyed it.

                                                                                                                                                            Keep it in the back of your mind for Thanskgiving... Easy, better done a day ahead of time and if the white meat is a little dry... it can save a plate of food. (I'm assuming in this scenario someone else cooked the turkey...)

                                                                                                                                              2. Bacardi1 Jul 11, 2012 04:52 PM

                                                                                                                                                My all-poultry version of French Cassoulet that I've been making every New Years Day for decades now.

                                                                                                                                                My warm German Potato Salad with Turkey Bacon, my Blue Cheese Potato Salad, & my Red, White, & Blue Potato Salad.

                                                                                                                                                There are a couple of others that I'm always asked to repeat, but they escape me at the moment (plus I have dinner in the oven & on the stove at the moment - lol!).

                                                                                                                                                22 Replies
                                                                                                                                                1. re: Bacardi1
                                                                                                                                                  tcamp Jul 11, 2012 06:05 PM

                                                                                                                                                  OMG, blue cheese potato salad? Is that legal? Will you share?

                                                                                                                                                  1. re: tcamp
                                                                                                                                                    Bacardi1 Jul 12, 2012 07:45 AM

                                                                                                                                                    Here ya go. Enjoy!

                                                                                                                                                    "Bacardi1 Blue Cheese Potato Salad"

                                                                                                                                                    3 pounds thin-skinned waxy white potatoes (NOT baking potatoes like Russets)
                                                                                                                                                    Approx. 1/2 to 3/4 cup minced red or Vidalia onion (depending on how much you like onion) - or shallots
                                                                                                                                                    6 hard-cooked eggs, peeled and quartered lengthwise
                                                                                                                                                    One 16-ounce container of sour cream
                                                                                                                                                    1/2 cup mayonnaise
                                                                                                                                                    2 tablespoons white wine vinegar
                                                                                                                                                    Approx. 1 to 2 cups crumbled blue cheese + extra for sprinkling over the top for garnish (any favorite firm blue cheese will work)
                                                                                                                                                    Approx. 1 teaspoon salt
                                                                                                                                                    Approx. 1 teaspoon coarsely ground black pepper
                                                                                                                                                    Approx. 1 teaspoon paprika
                                                                                                                                                    Chopped Italian flat-leaf parsley for garnish

                                                                                                                                                    Cook the unpeeled potatoes in boiling water until tender when pierced with a thin knife and drain. As soon as they are cool enough to handle, but still warm, cut them into bite-size chunks/slices and place in a large bowl with the onion and the hard-boiled eggs. In another bowl mix the sour cream, mayonnaise, vinegar, blue cheese, salt, pepper, and paprika. Pour over the potatoes and mix gently. Garnish with the extra crumbled blue cheese & parsley and refrigerate until ready to serve.

                                                                                                                                                    (I doubled the above recipe for a large platter I brought to a tailgate party. The above "as is" would probably serve anywhere from 6 to 8 people depending on what else you were serving and how much they like blue cheese. Simply multiply accordingly.)

                                                                                                                                                    1. re: Bacardi1
                                                                                                                                                      b
                                                                                                                                                      Beach Chick Jul 12, 2012 08:16 AM

                                                                                                                                                      Sending you kisses Bacardi for the Blue Cheese Potato salad..

                                                                                                                                                      1. re: Bacardi1
                                                                                                                                                        tiffeecanoe Jul 15, 2012 08:32 PM

                                                                                                                                                        oh sweet goodness, I'll be making this for sure! Thank you for sharing!

                                                                                                                                                        1. re: Bacardi1
                                                                                                                                                          tcamp Jul 17, 2012 08:21 AM

                                                                                                                                                          Bacardi, this is truly a divine creation! I made it with some white new potatoes and a vidalia picked up from a farm stand and it was just outstanding. Kids have asked for a repeat soon.

                                                                                                                                                          1. re: Bacardi1
                                                                                                                                                            l
                                                                                                                                                            laliz Feb 25, 2014 08:46 AM

                                                                                                                                                            oh my. Thanks for that recipe

                                                                                                                                                        2. re: Bacardi1
                                                                                                                                                          b
                                                                                                                                                          Beach Chick Jul 11, 2012 06:14 PM

                                                                                                                                                          OMG...this sounds so frigging out of my mind good!
                                                                                                                                                          'My warm German Potato Salad with Turkey Bacon, my Blue Cheese Potato Salad, & my Red, White, & Blue Potato Salad.'

                                                                                                                                                          1. re: Beach Chick
                                                                                                                                                            Bacardi1 Jul 12, 2012 07:51 AM

                                                                                                                                                            Beach Chick - here's my infamous "Red, White, & Blue Potato Salad" (great for Memorial Day & July 4th celebrations - lol!). And I posted my Blue Cheese Potato Salad recipe above. I thought I had my turkey bacon German potato salad on my computer, but guess I neglected to transfer it from my written recipes. Will dig it up & post it for you asap. (It really is delicious, if I do say so myself (lol), & is great for folks who don't eat or are cutting down on red meat.)

                                                                                                                                                            Bacardi1 Red, White, & Blue Potato Salad
                                                                                                                                                            (adapted from a recipe by Alton Brown)
                                                                                                                                                            Makes approximately 4 servings

                                                                                                                                                            One 1-pound bag of mixed fingerling or baby potatoes (I like the “Melissa’s” brand), or, if purchased separately, approx. 1/3-pound each of white/yellow, red, & purple/blue baby or fingerling potatoes
                                                                                                                                                            2 tablespoons tarragon vinegar or cider vinegar
                                                                                                                                                            Approx. ¾ cup mayonnaise, or to taste
                                                                                                                                                            ½ teaspoon dry ground mustard
                                                                                                                                                            Approx. ¼ cup chopped fresh Italian flat-leaf parsley
                                                                                                                                                            Approx. 2 tablespoons chopped fresh tarragon leaves
                                                                                                                                                            1 garlic clove, peeled & minced
                                                                                                                                                            1 shallot “clove”, peeled & minced
                                                                                                                                                            6 Cornichon pickles, roughly chopped
                                                                                                                                                            1 small or ½ a large celery stalk, chopped
                                                                                                                                                            Salt & freshly ground black pepper to taste

                                                                                                                                                            Wash potatoes, place in a pot with water to cover by a couple of inches, & bring to a boil. Reduce heat to a simmer & cook until potatoes are tender when pierced with a sharp knife – approx. 15 minutes. Drain & set aside until cool enough to handle, then cut potatoes into bite-size pieces/slices.

                                                                                                                                                            In a bowl large enough to hold finished salad, combine all remaining ingredients well. Gently fold in potatoes & serve immediately, or chill in the refrigerator as desired.

                                                                                                                                                            1. re: Bacardi1
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                                                                                                                                                              smilingal Jul 12, 2012 08:04 AM

                                                                                                                                                              Bacardi - so while you are at it --- how about the all poultry Cassoulet? Intriguing - and I love things for large groups!

                                                                                                                                                              1. re: smilingal
                                                                                                                                                                Bacardi1 Jul 12, 2012 02:20 PM

                                                                                                                                                                Yet another recipe that's not on my computer yet, but at the halfway stage. Again - it's definitely worth sharing & is GREAT for groups on a cold winter's night. Will post it asap.

                                                                                                                                                                1. re: Bacardi1
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                                                                                                                                                                  smilingal Jul 17, 2012 01:54 PM

                                                                                                                                                                  a nudging reminder :)

                                                                                                                                                                  1. re: smilingal
                                                                                                                                                                    Bacardi1 Jul 18, 2012 07:42 AM

                                                                                                                                                                    No worries - I haven't forgotten that I need to post my Turkey Bacon German Potato Salad & my Cassoulet. :)

                                                                                                                                                                    The heat here has really been shaving years off my life what with my garden & all my critters to deal with. When I finally get back into the house I look like I've just been on the Bataan Death March.

                                                                                                                                                                    1. re: Bacardi1
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                                                                                                                                                                      smilingal Jul 18, 2012 03:43 PM

                                                                                                                                                                      Seems that maybe you're in NY - this torrential rain should be cooling us down a bit.

                                                                                                                                                                      1. re: smilingal
                                                                                                                                                                        Bacardi1 Jul 19, 2012 09:11 AM

                                                                                                                                                                        Unfortunately, no. I'm in VA, & although they keep promising rain, all we've gotten so far is some thunder & lightning. No precipitation. Not even a sprinkle. Yesterday they predicted a 40% chance of rain. Nothing. Today they've raised the bar to 70%. I won't hold my breath. If it happens at all, it'll happen after I've spent hours watering everything. Sigh.

                                                                                                                                                                2. re: smilingal
                                                                                                                                                                  Bacardi1 Dec 29, 2012 11:05 AM

                                                                                                                                                                  Okay - sorry for the 6-month delay, but I just now put the whole recipe down in print. I've been making it for so long now (decades!), I pretty much make it by the seat of my pants these days. I've read it through several times & don't see anything I've left out, but please don't hesitate to ask if something is unclear. Here goes, & I hope you (or anyone else) enjoy it.

                                                                                                                                                                  BACARDI1 FRENCH CASSOULET

                                                                                                                                                                  This rustic, hearty, French country dish has many variations, the majority of which contain several different meats. While mine is an “all poultry” version, the one constant in cassoulet is usually leftover roast goose or duck. Anyway, here’s my personal recipe, which has been a New Year’s Day tradition for many years now. Don’t be put off by the long ingredients’ list & the fact that it has several separate steps – it really comes together very easily. Just be sure to read through the entire recipe first, as each step has its own ingredient list.

                                                                                                                                                                  Leftovers are just as delicious as the first run, and it also freezes well. In addition, it can easily be made a day or two ahead of time, refrigerated covered, and then baked until heated through (although you may want to let it warm up a little at room temp first if you’re using a somewhat fragile decorative baking vessel).

                                                                                                                                                                  Special Equipment:

                                                                                                                                                                  Large pot or Dutch Oven
                                                                                                                                                                  Colander
                                                                                                                                                                  Large mixing bowl or another pot (to hold reserved bean broth)
                                                                                                                                                                  Large deep skillet
                                                                                                                                                                  Large deep casserole (I use a large Spanish Cazuelas (12-1/2” across; 4” deep), which is a round, handled, terracotta/earthenware casserole glazed on the interior only. This is an impressive dish, & deserves a nice, decorative baking/serving piece.)

                                                                                                                                                                  Ingredients:

                                                                                                                                                                  For Beans:
                                                                                                                                                                  One pound dry Cannellini (white Kidney) or Great Northern Beans
                                                                                                                                                                  4-6 slices turkey bacon, cut into 1”-2” pieces
                                                                                                                                                                  One yellow onion, peeled & roughly chopped
                                                                                                                                                                  3 cloves of garlic, peeled & crushed
                                                                                                                                                                  Several sprigs of fresh Italian flat-leaf parsley
                                                                                                                                                                  Several sprigs of fresh thyme
                                                                                                                                                                  2 bay leaves – fresh or dried
                                                                                                                                                                  1 chicken bouillon cube dissolved in 1 cup of boiling water (I like Herb-Ox “Spicy Chicken” bouillon cubes)
                                                                                                                                                                  Water to cover the beans by about 2”

                                                                                                                                                                  For Meats:
                                                                                                                                                                  Leftover roast duck or goose, off the bone & cut into bite-size pieces, any amount
                                                                                                                                                                  1 package (approx. 1#) turkey kielbasa &/or pre-cooked turkey or chicken Andouille sausage (I frequently use both)
                                                                                                                                                                  1 package (between 1 & 1-1/2 pounds) boneless skinless chicken tenders or chicken breast halves
                                                                                                                                                                  1 yellow onion, peeled & chopped
                                                                                                                                                                  2 cloves of garlic, peeled & chopped
                                                                                                                                                                  1 stalk of celery (leaves included), chopped
                                                                                                                                                                  1 cup dry white wine (Pinot Grigio or Chablis work well)
                                                                                                                                                                  1 28-ounce can whole tomatoes, undrained
                                                                                                                                                                  1 bay leaf
                                                                                                                                                                  Sea or Kosher Salt & freshly ground black pepper
                                                                                                                                                                  Extra-virgin olive oil

                                                                                                                                                                  For assembling:
                                                                                                                                                                  Approx. 2 cups dry breadcrumbs, seasoned or unseasoned, commercial or homemade (if homemade, toast them lightly)
                                                                                                                                                                  Rendered solid duck or goose fat, or butter
                                                                                                                                                                  Reserved bean broth (cooking liquid)

                                                                                                                                                                  Procedure:

                                                                                                                                                                  Pour beans into a colander, rinse, pick through & discard any damaged beans & small stones or other foreign matter (yes, they can be in there due to the way the beans are harvested). Add to a large pot & add cold water to cover by a couple of inches & soak, covered, overnight.

                                                                                                                                                                  Drain beans, rinse with cold water, & return to pot. Pour in the dissolved chicken bouillon along with 3-4 whole parsley sprigs, 3-4 whole thyme sprigs, onion, garlic, bay leaves, turkey kielbasa (left whole), & enough water to cover. Bring to a boil, reduce to a simmer, & continue cooking until beans are “just” tender, but not mushy – 1 to 1-1/2 hours, but start taste-testing after 45 minutes. You want the beans “just” firm-tender – not too firm; not too soft. Remove the turkey kielbasa after the first 30 minutes & set aside. Drain beans when done, reserving broth. Remove & discard bay leaves.

                                                                                                                                                                  Slice kielbasa (& Andouille sausage if using) & set aside. Cut chicken into bite-size pieces. Heat a couple of dollops of extra-virgin olive oil in a large deep skillet & sauté onion & celery until just tender, but not browned. Add garlic & chicken & sauté for a few minutes longer. Add undrained tomatoes, & with kitchen scissors or a knife, roughly cut into pieces in the pan. Add white wine, a pinch or two of salt, & freshly ground pepper to taste. Simmer for around 20 minutes, or until liquid reduces by about half or so. Remove & discard bay leaf.

                                                                                                                                                                  Assembly & Final Cooking:

                                                                                                                                                                  Preheat oven to 350 degrees.

                                                                                                                                                                  Start with a layer of beans in the bottom of your casserole, followed by a layer of meats (your goose or duck pieces, sausage slices, & chicken mixture. Repeat layers, trying to finish with at least a thin layer of beans on top. Ladle reserved bean cooking broth into casserole, almost but not quite up to the top. (If for some reason you don’t have enough reserved bean cooking liquid, you can add chicken broth to make it up, but I’ve always had more than enough.)

                                                                                                                                                                  Evenly sprinkle breadcrumbs over top of casserole & dot liberally with goose/duck fat or butter. Bake for 1 hour, or until lightly browned on top, bubbly, & heated through. Serve with good crusty French baguettes & a large green salad. Nothing else is necessary. Enjoy. 

                                                                                                                                                                  1. re: Bacardi1
                                                                                                                                                                    jmcarthur8 Dec 29, 2012 06:33 PM

                                                                                                                                                                    Sounds delicious!
                                                                                                                                                                    And simple, in spite of all the different steps.
                                                                                                                                                                    Note to self: Cook a duck.

                                                                                                                                                                    1. re: Bacardi1
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                                                                                                                                                                      smilingal Dec 29, 2012 08:32 PM

                                                                                                                                                                      OH THANK YOU THANK YOU THANK YOU!!!
                                                                                                                                                                      Such a well detailed recipe! I have never cooked a duck or a goose. Can I purchase this in some form already cooked? I would only be buying one and researching a recipe to cook specifically for this. Similarly, the duck fat - in your recipe you indicated that butter is interchangeable. I do think I'd be interested in finding some duck fat, as it has always tweaked my interest on here with others raving about it in various other uses.
                                                                                                                                                                      This sounds perfect - especially now that the cold weather has set in.

                                                                                                                                                                      1. re: smilingal
                                                                                                                                                                        Bacardi1 Dec 30, 2012 07:37 AM

                                                                                                                                                                        If you don't want to roast a duck yourself, you can buy one (or parts of one) already cooked from Maple Leaf Farms. They also carry rendered duck fat. I've dealt with them before, & the quality is excellent & prices are reasonable. Here's a link to their website:

                                                                                                                                                                        http://www.mapleleaffarms.com/9

                                                                                                                                                                        1. re: Bacardi1
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                                                                                                                                                                          smilingal Dec 30, 2012 11:34 AM

                                                                                                                                                                          thanks! I will check them out and come back to you if I have questions! :)

                                                                                                                                                                      2. re: Bacardi1
                                                                                                                                                                        Bacardi1 Jan 1, 2013 05:18 PM

                                                                                                                                                                        Okay - I did discover while making this myself tonight, that I did leave something out. When to add the turkey bacon pieces.

                                                                                                                                                                        They go in with the beans when you're cooking them. Right along with the parsley, thyme, onion, etc., etc.

                                                                                                                                                                        Also, today for the very first time in well over a decade of making this, my beans after cooking had zero broth left!! Beans were perfectly tender, but had soaked up all the cooking liquid this time for some reason. Has never happened before. Luckily I had a carton of chicken broth on hand to add to the casserole during the assembly stage, so I've now added "chicken broth" to the recipe, just to have on hand "if".

                                                                                                                                                                3. re: Bacardi1
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                                                                                                                                                                  pine time Jul 13, 2012 02:39 PM

                                                                                                                                                                  Intrigued by all-poultry cassoulet. Can you share the recipe? TIA.

                                                                                                                                                                  1. re: pine time
                                                                                                                                                                    Bacardi1 Dec 31, 2012 09:50 AM

                                                                                                                                                                    I just posted the recipe a couple of days ago. See above. :)

                                                                                                                                                                4. f
                                                                                                                                                                  fourunder Jul 11, 2012 07:24 PM

                                                                                                                                                                  Sunday Gravy
                                                                                                                                                                  Braised Short Ribs or Oxtails
                                                                                                                                                                  Osso Buco
                                                                                                                                                                  Slow Roasted Meats
                                                                                                                                                                  Eggs for Breakfast
                                                                                                                                                                  Soups
                                                                                                                                                                  Seafood Salad

                                                                                                                                                                  1. a
                                                                                                                                                                    ahuva Jul 11, 2012 07:55 PM

                                                                                                                                                                    My veal ribs. Wicked easy to prepare, but always gets HUGE reviews.

                                                                                                                                                                    1. s
                                                                                                                                                                      sandylc Jul 11, 2012 07:55 PM

                                                                                                                                                                      Morning Buns, AKA Momos; croissant dough rolled jellyroll style around brown sugar and cinnamon and baked in muffin tins.

                                                                                                                                                                      1. l
                                                                                                                                                                        LauraGrace Jul 11, 2012 08:59 PM

                                                                                                                                                                        My most-requested meal at my parents' used to be black bean and chicken quesadillas, of all things. Now it's Indian something. Probably the meal I make that gets the most compliments is my "company" three-course: tomato bisque, stuffed acorn squash (black beans, garlic, onion, cumin seed, sourdough, spicy sausage, spinach, cheese), Guinness cake with whipped ganache.

                                                                                                                                                                        1. dave_c Jul 12, 2012 08:26 AM

                                                                                                                                                                          My forte is meat cookery so the most request I receive from family and friends is smoked ribs, pulled pork, braised short ribs and grilled salmon. Also, pizza is on that list too.

                                                                                                                                                                          Sadly, the most requested recipe from strangers at potlucks is Cheesy Potatoes, which is made from processed products. My reasoning is the potato recipe is very easy while meat cookery is intimidating for most people.

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                                                                                                                                                                            maipho Jul 12, 2012 09:05 AM

                                                                                                                                                                            The dishes that i make that get people swooning are:

                                                                                                                                                                            Fish Tacos with Cilantro-Chipotle Slaw
                                                                                                                                                                            Crunchy Romaine Salad (this is probably number one)
                                                                                                                                                                            Outrageous Brownies
                                                                                                                                                                            Not Yo Momma's Banana Pudding (close second)
                                                                                                                                                                            I just got myself hungry :)

                                                                                                                                                                            8 Replies
                                                                                                                                                                            1. re: maipho
                                                                                                                                                                              mcel215 Jul 12, 2012 09:15 AM

                                                                                                                                                                              maipho, would you mind sharing your fish taco w/cilantro-chipotle slaw recipes?

                                                                                                                                                                              thx

                                                                                                                                                                              www.saffron215.blogspot.com

                                                                                                                                                                              1. re: mcel215
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                                                                                                                                                                                maipho Jul 18, 2012 07:17 AM

                                                                                                                                                                                Fish Tacos with Cilantro Slaw - Chipotle Mayo

                                                                                                                                                                                1 pound tilapia fillets, cut into chunks
                                                                                                                                                                                1/2 cup fresh lime juice

                                                                                                                                                                                1/3 cup fresh lime juice
                                                                                                                                                                                2 tablespoons honey
                                                                                                                                                                                1 tablespoon vegetable oil
                                                                                                                                                                                1 teaspoon ground cumin

                                                                                                                                                                                1/2 cup mayonnaise
                                                                                                                                                                                2 chipotle chilies in adobo sauce
                                                                                                                                                                                1 tablespoon adobo sauce from chipotle peppers
                                                                                                                                                                                1/4 teaspoon salt
                                                                                                                                                                                1/8 teaspoon cayenne pepper

                                                                                                                                                                                1/3 cup all-purpose flour
                                                                                                                                                                                2 eggs, lightly beaten
                                                                                                                                                                                2 cups panko crumbs
                                                                                                                                                                                salt and ground black pepper to taste
                                                                                                                                                                                1 cup vegetable oil for frying

                                                                                                                                                                                2 cups 3 color coleslaw blend
                                                                                                                                                                                1 cup minced fresh cilantro leaves
                                                                                                                                                                                8 (7 inch) flour tortillas, warmed

                                                                                                                                                                                Directions
                                                                                                                                                                                1.Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
                                                                                                                                                                                2.Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
                                                                                                                                                                                3.To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
                                                                                                                                                                                4.To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
                                                                                                                                                                                5.To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
                                                                                                                                                                                6.Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
                                                                                                                                                                                7.Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

                                                                                                                                                                                These are worth the effort and time. Enjoy!

                                                                                                                                                                                1. re: maipho
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                                                                                                                                                                                  Beach Chick Jul 18, 2012 07:36 AM

                                                                                                                                                                                  This recipe looks great maipho but I wouldn't suggest tilapia if it was the last fish on earth...too muddy.
                                                                                                                                                                                  I would suggest sea bass, cod, halibut..

                                                                                                                                                                                  1. re: Beach Chick
                                                                                                                                                                                    m
                                                                                                                                                                                    maipho Jul 19, 2012 07:57 AM

                                                                                                                                                                                    I think all those types of fish would be perfect. I would love to use halibut. I usually make this for a large family, and halibut is not as budget friendly as tilapia - although I completely agree that Tilapia can have a muddy taste.

                                                                                                                                                                                  2. re: maipho
                                                                                                                                                                                    mcel215 Jul 19, 2012 02:12 AM

                                                                                                                                                                                    This sounds wonderful, except to pour lime juice over the tilapia and marinate for four hours in the fridge? Pardon me for asking, but that seems like cerviche and yet you still cook it? Doesn't the fish turn to mush, especially one as flimsy as tilapia?

                                                                                                                                                                                    I have never made fish tacos and love them, so I am going to make these soon, thanks maipho. :)

                                                                                                                                                                                    www.saffron215.blogspot.com

                                                                                                                                                                                    1. re: mcel215
                                                                                                                                                                                      m
                                                                                                                                                                                      maipho Jul 19, 2012 08:01 AM

                                                                                                                                                                                      Sorry about the timing... I personally only let it marinade for an hour (sometimes even less) or so because I am usually in a rush. I don't think I have ever let it sit for 4 hours - but these were the guidelines given to me. sorry

                                                                                                                                                                                      1. re: maipho
                                                                                                                                                                                        mcel215 Jul 19, 2012 07:41 PM

                                                                                                                                                                                        That's okay, just wanted to double check with you and I think I will also let it marinate a shorter time. :) Thanks again.

                                                                                                                                                                                        www.saffron215.blogspot.com

                                                                                                                                                                                2. re: maipho
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                                                                                                                                                                                  smilingal Jul 12, 2012 09:13 PM

                                                                                                                                                                                  EVERYONE loves Not Yo Momma's Banana pudding --- gosh do I wish I had me some now - with a spoon!

                                                                                                                                                                                3. a
                                                                                                                                                                                  AdamD Jul 12, 2012 02:27 PM

                                                                                                                                                                                  Cherrystone clams and sliced kielbasa (seared first) cooked in beer and garnished with cilantro

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: AdamD
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                                                                                                                                                                                    staughton Jul 12, 2012 04:46 PM

                                                                                                                                                                                    That sounds really good. Are there any vegs involved?

                                                                                                                                                                                    1. re: staughton
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                                                                                                                                                                                      AdamD Jul 13, 2012 06:12 AM

                                                                                                                                                                                      nope
                                                                                                                                                                                      sear the meat, add the beer (white wine works too), then add the clams til opened and garnish with cilantro or parsley

                                                                                                                                                                                      I might add garlic if using wine, but the kielbasa adds a lot of flavor to the clams

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                                                                                                                                                                                    lolabrw Jul 12, 2012 03:05 PM

                                                                                                                                                                                    My parents have always been fond of my.... tuna noodle casserole. But I'm pretty sure it's not because it's the greatest, but because it's nostalgic- the first casserole dish I ever made for them (er, ever).

                                                                                                                                                                                    1. Father Kitchen Jul 12, 2012 05:35 PM

                                                                                                                                                                                      Normally, I would have said rope vieja. But lately, since cooking time is short, I've made a mix-and match casserole based on something that was in Southern Living years ago--a friend gave me the chart. For example a pasta/chicken casserole with canned soup, sour cream, milk, onions, peas and a gratin topping. I often tweak it with a little white wine, some lemon zest and herbs. It always gets raves.

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                                                                                                                                                                                        foiegras Jul 12, 2012 05:37 PM

                                                                                                                                                                                        Chocolate-pepper cookies. My aunt (still very much alive) some years ago insisted I make them for a second Christmas in a row because she might not be there for the next one!

                                                                                                                                                                                        They are a love-hate thing ... people either love them, or tell me the cookies were all great--"except for that black one!!!"

                                                                                                                                                                                        1. ladooShoppe Jul 13, 2012 09:06 AM

                                                                                                                                                                                          Same here, people love my tacos and Mexican rice. It's probably the easiest thing on the planet to cook too.

                                                                                                                                                                                          I grind chicken thighs or chuck using my KA stand mixer. I have a secret mix of spices that I use. Sautee some onions, throw in the spices, add the meat. Cook for a few minutes then add brown sugar, red wine vinegar and some tomato paste.

                                                                                                                                                                                          Sometimes I make my own corn tortillas which my friends love too.

                                                                                                                                                                                          I rave about my Greek friend's mashed potatoes (there is a Greek word for them). Amazeballz.

                                                                                                                                                                                          1. w
                                                                                                                                                                                            wandajune6 Jul 13, 2012 10:35 AM

                                                                                                                                                                                            I get raves on a few things:

                                                                                                                                                                                            Vietnamese-style spring rolls
                                                                                                                                                                                            Carrot cake
                                                                                                                                                                                            Lasagna (not traditional because I use a bolognese sauce)
                                                                                                                                                                                            "Nigella chops" - my fried pork chops that people adore (http://www.foodnetwork.com/recipes/ni...

                                                                                                                                                                                            )

                                                                                                                                                                                            But, then again, most of my friends don't really cook and are impressed by anyone who does -- and they're particularly impressed when it's something familiar with a new twist.

                                                                                                                                                                                            1. e
                                                                                                                                                                                              evansp60 Jul 13, 2012 06:31 PM

                                                                                                                                                                                              Green Thai Curry

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: evansp60
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                                                                                                                                                                                                pine time Jul 14, 2012 08:15 AM

                                                                                                                                                                                                Ohhhh, need your help! Do you use coconut milk? I tried David Lebovitz's coconut tapioca pudding recipe, and I used Thai Kitchen brand milk. The final result was abysmal, cloyingly sweet (and I love coconut)--any idea why?

                                                                                                                                                                                                1. re: pine time
                                                                                                                                                                                                  e
                                                                                                                                                                                                  evansp60 Jul 14, 2012 08:24 AM

                                                                                                                                                                                                  Yes I use cococnut milk. Not aware of it being sweet. Check the label to see if they add sugar to the coconut milk (in which case get another brand) or adjust the sugar in the recipe.

                                                                                                                                                                                              2. c
                                                                                                                                                                                                CoachF Jul 14, 2012 09:01 AM

                                                                                                                                                                                                I've become known amongst friends and family of being a great cook. I like to cook but I'm far from great, I think they just don't get good stuff at home. Everybody has their requests so I'll list a few:
                                                                                                                                                                                                Roast leg of lamb
                                                                                                                                                                                                Beef rib roast
                                                                                                                                                                                                Lo Mein
                                                                                                                                                                                                Stuffed peppers
                                                                                                                                                                                                Tater thang (refrigerator Velcro)

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: CoachF
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                                                                                                                                                                                                  staughton Jul 15, 2012 08:00 AM

                                                                                                                                                                                                  "Tater thang (refrigerator Velcro)... " I gotta know. Please.

                                                                                                                                                                                                  1. re: staughton
                                                                                                                                                                                                    c
                                                                                                                                                                                                    CoachF Jul 15, 2012 11:49 AM

                                                                                                                                                                                                    Tater thang is a very simple dish. Take all of the leftover meats in the fridge, augment with some some andouille sausage, any fresh herbs or leftover veggies , combine with some fresh ingredients and simmer. Easy peasy.
                                                                                                                                                                                                    Peel and dice a few potatoes
                                                                                                                                                                                                    Roughly chop some aromatics onion, celery, sweet peppers, carrots (anything you like)
                                                                                                                                                                                                    Add it to a large/medium stock pot with some oil and sauté for a few minutes.
                                                                                                                                                                                                    Add salt and pepper plus any dries herbs that you think will be good.
                                                                                                                                                                                                    Add a can of rotel tomatoes
                                                                                                                                                                                                    Add about 1.5 to 2 inches of liquid (stock, beer, wine I use stock) cover bring to a biol, then simmer for about 18-20 minutes.
                                                                                                                                                                                                    Dice the leftovers into bite size chuncks (steak, chicken, pork roast, shrimp, whatever)
                                                                                                                                                                                                    Slice some sausage.
                                                                                                                                                                                                    After 20 minutes check the taters, they should be getting soft.stir them a little but don't break them.
                                                                                                                                                                                                    Add the diced leftovers, sausage and any fresh herbs. Sometimes I add a can of drained and rinsed red beans at this point also.
                                                                                                                                                                                                    Continue to simmer until the meats are heated through and the taters are done. You might have to remove the lid towards the end and let the liquids reduce. I like this with just a touch of liquid left in the pot.
                                                                                                                                                                                                    Serve in bowls with garlic bread, my wife likes some grated cheese on top.
                                                                                                                                                                                                    And there it is "tater thang" we named it that because the only constant was potato. It's a very rustic hearty meal, especially in the winter.

                                                                                                                                                                                                2. mamachef Jul 14, 2012 10:21 AM

                                                                                                                                                                                                  People really enjoy my brined fried chicken, potato casserole, and pesto pork roast from the grill, served w/ a roasted-tomato salsa. Oh, my kugel gets raves, and my chopped liver and matzo ball soup. For my kids, it would be my taco salad, of all things. And my spaghetti sauce and Bresaola.

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                                                                                                                                                                                                    lemoncoke Jul 21, 2012 08:25 AM

                                                                                                                                                                                                    Pesto pork roast & the salsa sounds yummy. Would you mind sharing the recipe?

                                                                                                                                                                                                    1. re: lemoncoke
                                                                                                                                                                                                      mamachef Jan 22, 2013 06:12 AM

                                                                                                                                                                                                      Wow, has it been awhile since I checked here? SO sorry for the delay:
                                                                                                                                                                                                      The pork roast is just a butterflied loin, spread with basil pesto (homemade or purchased), rolled, tied and bbq'd. The pesto self-bastes the meat, and it's marvelous, not to mention really pretty.
                                                                                                                                                                                                      Salsa:
                                                                                                                                                                                                      4 nice ripe tomatoes, halved
                                                                                                                                                                                                      1 basket cherry tomatoes, halved
                                                                                                                                                                                                      olive oil
                                                                                                                                                                                                      1 large diced onion
                                                                                                                                                                                                      1 clove minced garlic
                                                                                                                                                                                                      1/4 cup chopped cilantro
                                                                                                                                                                                                      juice one lime
                                                                                                                                                                                                      salt, pepper, any hot sauce, to taste...

                                                                                                                                                                                                      400 oven....place all tomatoes on a rimmed baking sheet, and roast until collapsed and browned. Dump it all into the processor, and give it a few quick pulses. Taste for seasoning; serve room temp. You can vary this by adding a few T. chiles in adobo....totally delicious.

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                                                                                                                                                                                                    mommystar Jul 15, 2012 01:54 PM

                                                                                                                                                                                                    Farfel with Mushrooms from Artie's Deli. The recipe was on Martha Stewart's a few years ago. It's good for Passover, Thanksgiving, Christmas, fall, taking food to someone sick. Good cold for breakfast. Room temp for a buffet.

                                                                                                                                                                                                    1. tiffeecanoe Jul 15, 2012 08:28 PM

                                                                                                                                                                                                      Gotta say my schnitzel. People go nutty for it. I'm really not sure why or what I do differently than the average... my husband and I won't even order it in German restaurants in America because we're always so disappointed.

                                                                                                                                                                                                      Thick cut Pork Chops - I always do Alton Browns 2 hour mustard brine! So easy and delicious. Can't claim it as my own, would probably feel better if it was my own recipes when people are going on about it! lol.

                                                                                                                                                                                                      My spicy roasted red pepper and tomato soup with grilled bread (sourdough, french, whatever!). Speaking of which, I need to make soon!

                                                                                                                                                                                                      OH! And I make a killer breakfast burrito!

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                                                                                                                                                                                                        abacus2 Jul 19, 2012 05:03 PM

                                                                                                                                                                                                        Could you possibly post your approach to or recipe for schnitzel? Mine is decent, but I would like to make it a lot better!

                                                                                                                                                                                                        1. re: abacus2
                                                                                                                                                                                                          tiffeecanoe Jul 19, 2012 08:54 PM

                                                                                                                                                                                                          Certainly! For starters I do a (store bought!) plain breadcrumb and ground up saltine cracker breading. I pound out the pork and sprinkle with a bit of a homemade spice blend and let come to room temperature - basically the spice blend is my own version of this, http://www.germandeli.com/edoraspices... - this will also absolutely do! Dip in a bath of milk and egg and coat with breading and then I pan fry in nothing' but butter. A lot of people tend to do bacon grease or oil... just butter over here!

                                                                                                                                                                                                          1. re: tiffeecanoe
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                                                                                                                                                                                                            abacus2 Jul 20, 2012 08:37 AM

                                                                                                                                                                                                            That's very helpful tiffeecanoe - thank you! Some more questions:
                                                                                                                                                                                                            - what cut of pork do you use?
                                                                                                                                                                                                            - is your breading mixture roughly half and half breadcrumb to crackers?
                                                                                                                                                                                                            - how much butter do you use (roughly)? Enough to just cover the bottom of the pan, or more like enough to provide a half inch or so at the bottom of the pan?
                                                                                                                                                                                                            - Do you use medium heat? High heat?
                                                                                                                                                                                                            - What kinds of seasonings are in the spice blend? (I don't think I have seen this before, although I will check the German deli for it tomorrow)

                                                                                                                                                                                                            Sorry to be a nuisance, but I have great hopes for improving my schnitzel!

                                                                                                                                                                                                            1. re: abacus2
                                                                                                                                                                                                              tiffeecanoe Jul 20, 2012 10:03 AM

                                                                                                                                                                                                              It was late and I was a little vague, lol! I tend to pound out pork loin chops. I hate to say it but my breading tends to vary, lol - sometimes it seems more crackery, sometimes breadcrumbs, I prefer it when it has a touch more saltines than crumb. Yes, enough butter to coat the bottom of the pan well, definitley not a 1/2" of butter and of course, I only cook one schnitzel at a time and refresh the butter when need be. I use more of a medium heat and cook a bit slower. Of course, only turn once. My seasoning blend contains: pepper, onion powder, touch of celery salt, ground mustard, ground coriander, fresh ground nutmeg, thyme, small touch of curry powder, paprika - I think that's it!. I add salt each time, I don't like to mix the salt into my blend. I wish I could say that I measure, I don't.

                                                                                                                                                                                                              Hope that helps. I like to have everything else ready and plated and each person waits for their schnitzel to be fresh prepared!

                                                                                                                                                                                                              1. re: tiffeecanoe
                                                                                                                                                                                                                a
                                                                                                                                                                                                                abacus2 Jul 20, 2012 06:27 PM

                                                                                                                                                                                                                Thanks very much - I'll try all this next time.

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                                                                                                                                                                                                        Laharre Jul 16, 2012 11:06 AM

                                                                                                                                                                                                        My cheesecakes get rave reviews and are always asked for for birthdays and parties. Cheesecake is one of those things that just isn't the same unless you make it yourself.

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                                                                                                                                                                                                          Olliegator Jul 16, 2012 11:48 AM

                                                                                                                                                                                                          My potato soup, and my steak chili.

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                                                                                                                                                                                                            LadySaiga Jul 16, 2012 01:40 PM

                                                                                                                                                                                                            Chocolate Crinkle Cookies. Lightly underbaked (take out of the oven while the cracks still look shiny) they are fudgy and taste super rich. I used to make all sorts of complicated butter cookies for the holidays. One time I threw in some crinkles for color and good grief, nobody wants the butter cookies any more. Easier for me, but exasperating too! My niece and nephews have actual arguments over them. The best thing is my recipe calls for oil instead of butter, so they're dead cheap to make though they fill the kitchen with powdered sugar.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: LadySaiga
                                                                                                                                                                                                              slowcoooked Sep 3, 2013 11:29 AM

                                                                                                                                                                                                              my favorite cookie of all time for the past 44 years.

                                                                                                                                                                                                            2. JungMann Jul 17, 2012 07:21 AM

                                                                                                                                                                                                              There are a few easy dishes and appetizers my guests have really taken a shining to: pickled radishes, beet pickled deviled eggs, Indian pizza, pasta with yogurt, all of which makes impromptu dinners that much simpler. The more involved dishes like mussakhan, which they have taken to calling Arab burritos, crawfish etouffee or longanisa Scotch eggs, take a little more planning, though the end result is usually worth it.

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                                                                                                                                                                                                                sandylc Jul 17, 2012 05:32 PM

                                                                                                                                                                                                                OH, yeah.....Christmas cookies.....almond-hazelnut biscotti and chocolate-pecan thumbprints.

                                                                                                                                                                                                                1. l
                                                                                                                                                                                                                  lseavey Jul 20, 2012 07:44 AM

                                                                                                                                                                                                                  Calamari salad
                                                                                                                                                                                                                  osso buco
                                                                                                                                                                                                                  chicken cutlets
                                                                                                                                                                                                                  spinach, basil and pancetta risotto

                                                                                                                                                                                                                  1. alliegator Jul 20, 2012 11:32 AM

                                                                                                                                                                                                                    Mine is funny because it's so friggin' simple. Hassleback potatoes. Sans any fancy toppings or fillings. I have to kind of chuckle in my head, because I'm thinking "you DO realize it's just a potato with a bunch of slices across, right?".

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                                                                                                                                                                                                                      samitestar Jul 20, 2012 05:21 PM

                                                                                                                                                                                                                      My most raved about dish is super simple too, Lemon Rosemary Roasted Chicken, it's just chicken with lemon, rosemary, kosher salt and olive oil, plop into a pan and bake.

                                                                                                                                                                                                                      1. re: samitestar
                                                                                                                                                                                                                        thymetobake Jul 21, 2012 09:05 AM

                                                                                                                                                                                                                        Mine are simple too. Deviled Eggs, Corn bread, and cornbread stuffing. Every single thanksgiving and deviled eggs several times a year for work functions. I can't believe how crazy people are for deviled eggs.

                                                                                                                                                                                                                        My zucchini parmesan is really popular, but it's not simple to make - for me anyway.

                                                                                                                                                                                                                    2. Mutch2Do Jul 21, 2012 09:03 PM

                                                                                                                                                                                                                      My deep-dish lasagna. I don't even know the measurements of each ingredient anymore as I just "know" how to make it and my co-workers always request it for pot lucks at the office. My kids and their friends congregate around the table during the holidays when I pull that pan out of the oven and then they waddle away after a generous wedge. It's even better the day after. The cheesy, meaty, rich gooey-ness speaks for itself.

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                                                                                                                                                                                                                        AnneMarieDear Jul 24, 2012 09:03 AM

                                                                                                                                                                                                                        Can you share the recipe, even without quantities? I'll make it this fall. Thanks!

                                                                                                                                                                                                                        1. re: AnneMarieDear
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                                                                                                                                                                                                                          lemoncoke Jul 25, 2012 10:24 AM

                                                                                                                                                                                                                          Please share your recipe for the lasagna!

                                                                                                                                                                                                                        2. re: Mutch2Do
                                                                                                                                                                                                                          Mutch2Do Dec 25, 2012 02:07 PM

                                                                                                                                                                                                                          I just made lasagna again last night for our Christmas dinner, remembered this post and thought I'd pop back in while it's fresh in my mind. Disclaimer: I no longer am mindful of specific measurements as I've made it so many times, I now just know how to "eyeball" the quantities to fit the pan I'll be putting it all into.

                                                                                                                                                                                                                          Meat Sauce: 2 parts Hamburger to 1 part Italian Sausage; Tomato Paste, Tomato Sauce, Stewed Tomatoes; Finely sliced garlic; Fresh basil, oregano, thyme; Olive oil; Parmesan cheese rinds; Fennel seeds; Marjoram; White pepper and salt to taste. I combine and adjust until I have a thick sauce as opposed to watery/runny.

                                                                                                                                                                                                                          Cheese sauce: Ricotta cheese; Cottage cheese; shredded Parmesan cheese; Fresh parsley; Egg

                                                                                                                                                                                                                          Cheese used to layer: A combination of shredded and sliced - Mozzarella, Provolone, Swiss, Parmesan, Fontina, Asiago and Romano

                                                                                                                                                                                                                          Lasagna noodles: Cooked to al dente prior to assembly.

                                                                                                                                                                                                                          I assemble my ingredients in a roaster pan that's normally used for turkey on Thanksgiving - so it's rather large. I cook enough to provide for two layers of each, topping the final layer of noodles with more mozzarella and parmesan (shredded). It takes hours to assemble and cook from start to finish so I usually do the assembly the day before and cook the day off - perhaps that's the oomph that everybody raves about because we all know certain dishes are better the next day.

                                                                                                                                                                                                                          In any case, here's my lasagna "recipe" as I've been doing it for the last 15 years or so. Hope you enjoy....

                                                                                                                                                                                                                          **In the pic the lasagna hasn't yet gone into the oven.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                        3. danna Jul 26, 2012 08:56 AM

                                                                                                                                                                                                                          Like so many, the things my friends talk about most are dead simple:

                                                                                                                                                                                                                          "Tsali" salad + dressing
                                                                                                                                                                                                                          brownies
                                                                                                                                                                                                                          fresh salsa
                                                                                                                                                                                                                          hot chocolate

                                                                                                                                                                                                                          I always find it a little sad that people are such non-cooks that they can't figure out how to top some greens w/ good quality cheese and make a simple vinaigrette, or chop up some tomatoes,onion and cilantro for salsa.

                                                                                                                                                                                                                          The only rave items that require any skill are my layer cakes.

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: danna
                                                                                                                                                                                                                            danna Jan 7, 2013 09:10 AM

                                                                                                                                                                                                                            update: there is a downside to being know for something...I had a friend over last night, and as he was eating his salad, tossed simply with some meyer lemon juice and EVOO, he looks up and says "so, do you still make that salad dressing?"

                                                                                                                                                                                                                            Dammit...i knew I should have made "that salad dressing".

                                                                                                                                                                                                                          2. n
                                                                                                                                                                                                                            niquejim Dec 25, 2012 03:16 PM

                                                                                                                                                                                                                            Tacos al Pastor style or maybe chocolate raviolis stuffed with roasted butternut squash and prosciutto in a mushroom, onion, garlic heavy cream sauce...or maybe the pasta with the avocado cream sauce

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                                                                                                                                                                                                                              Crockett67 Dec 25, 2012 08:46 PM

                                                                                                                                                                                                                              Tacos al Pastor style recipe please!! :D

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                                                                                                                                                                                                                              Puffin3 Dec 26, 2012 07:01 AM

                                                                                                                                                                                                                              'BB' using elk shoulder. I add a twist though: When the 'BB' is done I put it in a large serving pan and gently top with a couple of inches of creamy roasted garlic mashed potatoes. Then under the broiler to just begin to brown the mashed potatoes. My serving pan has legs so I can bring it to the table. I serve. "How is your appetite tonight?" "Filler up". My guests rave about this dish. It's all they ever ask for. A few of my regular guests actually don't eat anything all day when they know I'm making 'BB' so they can "pig-out" LOL

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                                                                                                                                                                                                                                ChrisKC Dec 26, 2012 09:21 AM

                                                                                                                                                                                                                                For the life of me, I can't figure out what "bb" is. Is this something I should know?

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                                                                                                                                                                                                                                  Puffin3 Dec 26, 2012 09:26 AM

                                                                                                                                                                                                                                  Beef bourguignon only using elk instead of beef in this case. And yes you ought know what 'bb' means LOL Not really.

                                                                                                                                                                                                                                  1. re: Puffin3
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                                                                                                                                                                                                                                    ChrisKC Dec 26, 2012 11:51 AM

                                                                                                                                                                                                                                    Oh, thanks, seems like I shoulda been able to figure that one out.

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                                                                                                                                                                                                                                      smilingal Dec 29, 2012 08:34 PM

                                                                                                                                                                                                                                      Glad you asked so that I didn't have to! :)

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                                                                                                                                                                                                                                cheesecake17 Dec 26, 2012 10:57 AM

                                                                                                                                                                                                                                Lasagna- wild mushroom and spinach

                                                                                                                                                                                                                                Chili- when we have Super Bowl parties everyone asks if "the chili" will be served

                                                                                                                                                                                                                                Taco/ fajita bar- they still ask for the recipes a few years later

                                                                                                                                                                                                                                Soup- I've sent guests home with containers of leftovers. Family, guests always love whatever soup I make. Husbands favorites are minestrone, winter vegetable split pea,carrot ginger miso

                                                                                                                                                                                                                                Salad- I make a romaine salad with Granny Smith apple, fennel, crispy goat cheese and orange vinaigrette. It Always disappears no matter how much I make

                                                                                                                                                                                                                                Pizza- I've had parties where I served several types of homemade pizza and salads. Guests are in awe that its made from scratch

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                                                                                                                                                                                                                                  smilingal Dec 29, 2012 08:39 PM

                                                                                                                                                                                                                                  cheesecake - would you share your wild mushroom and spinach lasagna recipe? I would love to make it next weekend for some company.

                                                                                                                                                                                                                                  1. re: smilingal
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                                                                                                                                                                                                                                    cheesecake17 Dec 30, 2012 11:03 AM

                                                                                                                                                                                                                                    Sure- the amounts aren't so specific, but add more of what you like, and less of what you don't.

                                                                                                                                                                                                                                    Mushrooms (1-1.5lbs, combo of cremini, shiitake, oyster)
                                                                                                                                                                                                                                    1 box frozen spinach
                                                                                                                                                                                                                                    15 oz container ricotta (I use part skim)
                                                                                                                                                                                                                                    Few handfuls grated mozzarella
                                                                                                                                                                                                                                    Handful grated Parmesan
                                                                                                                                                                                                                                    2 eggs
                                                                                                                                                                                                                                    Fresh thyme
                                                                                                                                                                                                                                    Salt, pepper, red pepper flakes
                                                                                                                                                                                                                                    Lasagna noodles

                                                                                                                                                                                                                                    Two ways to make it-
                                                                                                                                                                                                                                    1. Add marinara sauce to the layers (I use Kirkland sauce or homemade). If you do this, add a little water to the sauce, and the noodles do not have to be precook end
                                                                                                                                                                                                                                    2. Don't add sauce, and make "white" lasagna. Noodles should be precook end if you go this route.

                                                                                                                                                                                                                                    For the filling-
                                                                                                                                                                                                                                    - slice up mushrooms. Sauté in a skillet with evoo and sprigs of thyme until mushrooms release their liquid. You want the mushrooms to be browned, maybe 15 minutes of cooking. Remove the thyme!
                                                                                                                                                                                                                                    - defrost the spinach, and squeeze out all the water. I use the microwave. Chop it up so its not clumpy.
                                                                                                                                                                                                                                    - combine ricotta, cheeses, eggs, spices, spinach, mushrooms. Layer with lasagna noodles. Bake at 400 till bubbly

                                                                                                                                                                                                                                    1. re: cheesecake17
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                                                                                                                                                                                                                                      smilingal Dec 30, 2012 11:34 AM

                                                                                                                                                                                                                                      Thanks! It will be on the menu for next week!

                                                                                                                                                                                                                                      1. re: smilingal
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                                                                                                                                                                                                                                        cheesecake17 Dec 30, 2012 11:42 AM

                                                                                                                                                                                                                                        Enjoy! Btw, I've found the mushrooms cheapest in the Asian market.

                                                                                                                                                                                                                                        1. re: cheesecake17
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                                                                                                                                                                                                                                          smilingal Dec 30, 2012 11:50 AM

                                                                                                                                                                                                                                          great reminder! Thanks!

                                                                                                                                                                                                                                          1. re: cheesecake17
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                                                                                                                                                                                                                                            smilingal Jan 1, 2013 07:15 PM

                                                                                                                                                                                                                                            Trying to plan what I can make in advance - I made a big batch of tomato sauce the other day, stored in the fridge till I make your lasagna and the rest will go into the freezer - I can defrost the spinach overnight and let drain, and I can make the mushrooms a day in advance - but what do you suggest about putting the lasagna together and bake? All the day of?

                                                                                                                                                                                                                                            1. re: smilingal
                                                                                                                                                                                                                                              c
                                                                                                                                                                                                                                              cheesecake17 Jan 2, 2013 06:25 AM

                                                                                                                                                                                                                                              The filling can be made a day in advance. I've assembled in the morning and left it in the fridge

                                                                                                                                                                                                                                              1. re: cheesecake17
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                                                                                                                                                                                                                                                smilingal Jan 2, 2013 07:22 AM

                                                                                                                                                                                                                                                ok - that was what I was thinking! Thanks!

                                                                                                                                                                                                                                        2. re: cheesecake17
                                                                                                                                                                                                                                          Patrincia Jan 1, 2013 05:35 PM

                                                                                                                                                                                                                                          Drooling!!

                                                                                                                                                                                                                                    2. Disneyfreak Dec 26, 2012 11:59 AM

                                                                                                                                                                                                                                      I make a flourless chocolate cake that my extended family really loves. Other recipes I have been asked to make repeatedly are my mother's jam squares, white sangria, broccoli salad with raisins and bacon.

                                                                                                                                                                                                                                      1. CocoaChanel Dec 26, 2012 12:05 PM

                                                                                                                                                                                                                                        Baklava - I make it with almonds rather than walnuts or pistachios. I get requests for any family gathering, and also to make it for friends' families' gatherings.

                                                                                                                                                                                                                                        Baking in general - I make a mean lemon tart, and pastry in general. Cakes (though my frostings can be a bit hit and miss) and loaves.

                                                                                                                                                                                                                                        1. s
                                                                                                                                                                                                                                          sparky403 Dec 30, 2012 12:52 PM

                                                                                                                                                                                                                                          Mussels with Hard cyder, chorizo, and Saffron
                                                                                                                                                                                                                                          Red Pepper, basil & Feta dip
                                                                                                                                                                                                                                          Jerk Chicken Sliders with citrus and Jalepeono Slaw
                                                                                                                                                                                                                                          Ribs
                                                                                                                                                                                                                                          Hot Smoked Turkey
                                                                                                                                                                                                                                          Turkey Meatball soup (cause of the smoked turkey stock).
                                                                                                                                                                                                                                          Twice Baked Potatos

                                                                                                                                                                                                                                          1. Patrincia Jan 1, 2013 05:33 PM

                                                                                                                                                                                                                                            Cakes - any kind, any flavor. My friends and family can't get enough of them. I love seeing the look on people's faces when they taste them for the first time.

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                            1. re: Patrincia
                                                                                                                                                                                                                                              Patrincia Jan 1, 2013 05:35 PM

                                                                                                                                                                                                                                              Also my signature green beans with garlicky mushrooms. I can't tell you how many times I've been asked to share the recipe, but it's one of those non-recipe recipes.

                                                                                                                                                                                                                                              1. re: Patrincia
                                                                                                                                                                                                                                                CocoaChanel Jan 1, 2013 06:21 PM

                                                                                                                                                                                                                                                Holy smokes!

                                                                                                                                                                                                                                                1. re: CocoaChanel
                                                                                                                                                                                                                                                  Patrincia Jan 4, 2013 01:34 PM

                                                                                                                                                                                                                                                  :)

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                                                                                                                                                                                                                                                  smilingal Jan 1, 2013 07:20 PM

                                                                                                                                                                                                                                                  So beautiful and impressive! Those that get one of your cakes are lucky people!

                                                                                                                                                                                                                                                  1. re: smilingal
                                                                                                                                                                                                                                                    Patrincia Jan 4, 2013 01:34 PM

                                                                                                                                                                                                                                                    Thank you!

                                                                                                                                                                                                                                                  2. re: Patrincia
                                                                                                                                                                                                                                                    mcel215 Jan 3, 2013 12:43 AM

                                                                                                                                                                                                                                                    Wow, how gorgeous. No wonder people rave. :)

                                                                                                                                                                                                                                                    www.saffron215.blogspot.com

                                                                                                                                                                                                                                                    1. re: mcel215
                                                                                                                                                                                                                                                      Patrincia Jan 4, 2013 01:35 PM

                                                                                                                                                                                                                                                      Thanks - you're so sweet!

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                                                                                                                                                                                                                                                    Turmericginger Jan 1, 2013 07:18 PM

                                                                                                                                                                                                                                                    My dosa(i) and sambar. I learned to make authentic sambar from my grandmother.

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. re: Turmericginger
                                                                                                                                                                                                                                                      junglekitte Jan 7, 2013 11:09 PM

                                                                                                                                                                                                                                                      I'm dying for a great sambar recipe. Please share??

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                                                                                                                                                                                                                                                      pksmart Jan 3, 2013 12:15 PM

                                                                                                                                                                                                                                                      I am almost embarrassed to admit that it is my deviled eggs. And they are always the first to go. But so cheap and easy for me - I don't complain.

                                                                                                                                                                                                                                                      1. r
                                                                                                                                                                                                                                                        rinkatink888 Jan 3, 2013 01:03 PM

                                                                                                                                                                                                                                                        Most of my family, friends and co-workers knows that I’m a great cook and whenever there is an event, I am always asked to bring something or if my family is visiting, they would always put in their requests. Here are some of the most requested items:

                                                                                                                                                                                                                                                        Chicken Wings with Oyster Sauce - (always a favorite with my kids, nieces and nephews. In fact, my pregnant daughter had such a craving, she made a special request last week so I made a triple batch and took it took her house – 130 miles away).

                                                                                                                                                                                                                                                        Chicken with Mushroom in Oyster Sauce - (another favorite with my kids, nieces and nephews)

                                                                                                                                                                                                                                                        Chinese Style Spaghetti - (more nostalgia with the family – another one of my family requests)

                                                                                                                                                                                                                                                        “Cracklin” Pork Belly – (labor intensive – about three days, before it is baked in the oven. The cracklin pork skin will melt in your mouth. No one in the family turns this down. Even my father-in-law, who can’t eat this type of food anymore will not hesitate to eat some and take some with him. My father, who critiques everything I make, grudgingly told me this is some of the best pork belly he has ever had and it spoils him to the point he won’t buy the Chinese restaurants BBQ Roast Pork anymore).

                                                                                                                                                                                                                                                        Char Sui Sauce – (My mother’s recipe. The Char Sui Sauce is so good that everybody clamors for the recipe).

                                                                                                                                                                                                                                                        Braised Oxtails in Red Bean Paste – (kids not so much, rest of the adult family – they love it)

                                                                                                                                                                                                                                                        Braised Pork Belly with Taro in Red Bean Paste – (again, kids not so much, rest of the adult family – the love it).

                                                                                                                                                                                                                                                        Devil Eggs – (Another favorite with my family and co-workers)

                                                                                                                                                                                                                                                        Bruchetta – (Always a favorite my family and co-workers. A special request for this dish for my daughter’s upcoming baby shower).

                                                                                                                                                                                                                                                        Sticky Rice – (labor intensive but well worth it. Generally make this during the holidays)

                                                                                                                                                                                                                                                        Cream of Asparagus & Leek Soup – (wonderful soup to make when the weather is chilly).

                                                                                                                                                                                                                                                        Osso Bucco – (great recipe)

                                                                                                                                                                                                                                                        Banana Bread – (many of my friends put in this request).

                                                                                                                                                                                                                                                        I use to make many types of Cheese Cakes and was really good at it and my co-workers loved it (don’t make them anymore. No one in the family is really that fond of cheesecake). In fact, I had made cheesecake cupcakes and shared them at my daughter’s school (that was a long time ago) and one parent asked around who made these cupcakes and when he found it was me, he raved how great they were and that he is a French Baker at a local French Restaurant. That made me felt good.

                                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                                        1. re: rinkatink888
                                                                                                                                                                                                                                                          f
                                                                                                                                                                                                                                                          fourunder Jan 3, 2013 04:10 PM

                                                                                                                                                                                                                                                          Great list....I'm very weak on cooking Chinese or other Asian Styles.....I'd pester you for some recipes, but how about just starting with....

                                                                                                                                                                                                                                                          “Cracklin” Pork Belly

                                                                                                                                                                                                                                                          Thanks

                                                                                                                                                                                                                                                          1. re: fourunder
                                                                                                                                                                                                                                                            d
                                                                                                                                                                                                                                                            docfood Jan 3, 2013 06:48 PM

                                                                                                                                                                                                                                                            That would make my day too to have a share of the "cracklin" pork belly. I wonder if it is on Weight Watchers data base ; - ).

                                                                                                                                                                                                                                                            1. re: docfood
                                                                                                                                                                                                                                                              hambone Jan 3, 2013 09:15 PM

                                                                                                                                                                                                                                                              I made a stuffed pork belly a couple weeks ago on the grill. Yowza!

                                                                                                                                                                                                                                                            2. re: fourunder
                                                                                                                                                                                                                                                              r
                                                                                                                                                                                                                                                              rinkatink888 Jan 3, 2013 09:20 PM

                                                                                                                                                                                                                                                              Hi fourunder:

                                                                                                                                                                                                                                                              Recipe follows below.

                                                                                                                                                                                                                                                              As I said earlier, the “crackling” pork belly is labor intensive.

                                                                                                                                                                                                                                                              A background to this recipe. My husband’s cousin came for a visit a couple of years ago and her husband brought with him a slab of pork belly. She claimed his version of the pork belly is better than any BBQ Roast pork than you can buy at any Chinese BBQ place. I tried it and was so good that I had to have the recipe, but the recipe was in his head and he didn’t speak any English and although I spoke his language, I couldn’t write Chinese. So I was trying to convert and wrote down what he was saying from Chinese into English with the proper measurements and after some trial and errors, I believe I finally came up with this great version.

                                                                                                                                                                                                                                                              Ingredients/Cookware:

                                                                                                                                                                                                                                                              A slab of pork belly – roughly about 8-10 inches square and about 1½ to 2 inches thick.
                                                                                                                                                                                                                                                              Sharp object to poke holes into the skin, i.e., sharp knife, fork, etc. (I finally invested in a meat tenderizer blade)
                                                                                                                                                                                                                                                              Baking Soda
                                                                                                                                                                                                                                                              6 Tbs Sugar
                                                                                                                                                                                                                                                              2 Tbs Salt
                                                                                                                                                                                                                                                              Char Sui BBQ Sauce (I make my own (but that’s another recipe) – but you can purchase a store bought version)
                                                                                                                                                                                                                                                              Chinese Five-Spice
                                                                                                                                                                                                                                                              Half-Size Baking Sheet with cooling rack
                                                                                                                                                                                                                                                              Chef torch (crème brulee torch)

                                                                                                                                                                                                                                                              Instructions:

                                                                                                                                                                                                                                                              Combined the sugar and salt.

                                                                                                                                                                                                                                                              Rinse and dry the pork belly thoroughly.

                                                                                                                                                                                                                                                              Take the pork belly and poke holes evenly throughout the entire surface on both sides (meat tenderizer works the best).

                                                                                                                                                                                                                                                              Layer the baking sheet with towels (or cloth) and put the cooling rack on top of the sheet (moisture from the pork belly will drench the towels). Lay the pork belly, skin side down on the rack.
                                                                                                                                                                                                                                                              Spread the sugar/salt mixture evenly onto the meat side of the belly, cover loosely with plastic wrap (Glad Press n’ Seal works best) and put in the “coldest” part of the refrigerator for 48 hours.

                                                                                                                                                                                                                                                              Take the pork belly out of the refrigerator and rinse thoroughly with hot water for at least ten minutes, pressing the pork belly constantly during the rinse (if you don’t the belly will be too salty).

                                                                                                                                                                                                                                                              Lay the pork belly back on the rack, this time skin side up (leave it wet). Spread a good portion of baking soda on the skin until it is thoroughly coated and put back in the coldest part of the refrigerator for another 24 hours.

                                                                                                                                                                                                                                                              After 24 hours, take out and rinse again thoroughly. Pat dry, put belly back on rack, skin side down and brush with the char sui sauce with a sprinkle of 5-spice sauce stirred into the char-sui sauce. Put back in refrigerator for at least a minimum of another 4 hours to marinate.

                                                                                                                                                                                                                                                              Turn oven to 350⁰.

                                                                                                                                                                                                                                                              Take pork belly out, set aside, remove and clean baking sheet and cooling rack and line with aluminum foil (if you don’t want to spend your time scrubbing the stuff off the sheet afterwards) and put the pork belly back on rack, skin side up and bake in oven for about an hour (until skin become brown, crispy and tiny bubbles starts to form.

                                                                                                                                                                                                                                                              Most of the time I can’t get all the skin to form the bubbles, so, I have invested in a chef torch to finish it off after I take it out of the oven.

                                                                                                                                                                                                                                                              Cut into small bit size pieces and enjoy!!

                                                                                                                                                                                                                                                              Hope you enjoy the fruits of your labor. We do, and if you have any questions, let me know.

                                                                                                                                                                                                                                                              Good luck!!

                                                                                                                                                                                                                                                              1. re: rinkatink888
                                                                                                                                                                                                                                                                f
                                                                                                                                                                                                                                                                fourunder Jan 3, 2013 10:16 PM

                                                                                                                                                                                                                                                                Wow....thanks for the great tutorial and detailed instructions....it is greatly appreciated....and it surely looks like a winning recipe which I will certainly try to duplicate.

                                                                                                                                                                                                                                                                I've been using the Saveur Recipe for Crispy Pork. The only difference I can see is that after coating the skin with Baking Soda, their recipe calls for scalding the skin with boiling water and brushing with rice wine vinegar to neutralize the Baking Soda.

                                                                                                                                                                                                                                                                http://www.saveur.com/gallery/Crispy-...

                                                                                                                                                                                                                                                                I have also tried looking at various YouTube videos posted From Chinese families detailing their methods....unfortunately, I do not speak Mandarin, so I can just watch. Many videos also show boiling the meat (Shoulder) for 20 minutes before placing in the oven.

                                                                                                                                                                                                                                                                I know others have their favorite ethic version...but mine is the Chinese style...the absolute best crispy, and edible skin, not like hard candy.

                                                                                                                                                                                                                                                                For the record, Chinese Suckling Pig Skin is Food heaven for me.....it would be my last meal in a perfect world...not being condemned in prison, of course.

                                                                                                                                                                                                                                                                1. re: fourunder
                                                                                                                                                                                                                                                                  r
                                                                                                                                                                                                                                                                  rinkatink888 Jan 4, 2013 01:15 PM

                                                                                                                                                                                                                                                                  I like the idea of using rice wine vinegar. Yes you are suppose to use boiling water to scald the skin, and generally the meat is hung for this process. I tried it, without a meat hook and ended up burning myself, so I just use really hot water and take extra time in pushing the salt out.
                                                                                                                                                                                                                                                                  Let me know how it works out.

                                                                                                                                                                                                                                                                  Good luck

                                                                                                                                                                                                                                                                  1. re: rinkatink888
                                                                                                                                                                                                                                                                    f
                                                                                                                                                                                                                                                                    fourunder Jan 4, 2013 03:54 PM

                                                                                                                                                                                                                                                                    Will do...as for the hanging part, I don't mind if the meat gets cooked a little while scalding the skin. I suspend the meat on a V-Rack...the same one used for Turkeys.

                                                                                                                                                                                                                                                                    As for my piercing tool.....I use a Stainless Steel Dental Pick and try not to hurt myself and make pricks during roasting to release some fat to aid in crisping.

                                                                                                                                                                                                                                                                    I agree to that its' difficult to get the skin to bubble...so I love the idea of your torch method..

                                                                                                                                                                                                                                                          2. c
                                                                                                                                                                                                                                                            ChiliDude Jan 7, 2013 11:51 AM

                                                                                                                                                                                                                                                            Read the word made with the 1st 5 letters of my user name. Everybody except my wife is wild about it.

                                                                                                                                                                                                                                                            1. b
                                                                                                                                                                                                                                                              Bigtigger Jan 11, 2013 05:38 PM

                                                                                                                                                                                                                                                              I cook comfort food for a fraternity; the guys enjoy home cooking because otherwise they eat local fast food or university caf guck. Their fave of my specialties? It's my potato gratin with meats.

                                                                                                                                                                                                                                                              Very simple: (the quantities are for 30 young men, so adjust accordingly!) and btw I don't bother to peel the potatoes - I do wash them and cut out the eyes and the ends. The ingredients fill three hotel pans.

                                                                                                                                                                                                                                                              15 lbs yellow or white potatoes sliced as thin as you can without being obsessive about it
                                                                                                                                                                                                                                                              3 lbs bacon fried crisp and chopped lightly in food processor
                                                                                                                                                                                                                                                              5 lbs boneless skinless chicken breasts, salted and peppered, fat trimmed off, seared, cooked through on flat top, cooled, then cut into chunks
                                                                                                                                                                                                                                                              3 lbs ham on the bone, sliced, slated and peppered, seared on the flat top, cooled and then cut into mini-chunks
                                                                                                                                                                                                                                                              2 large onions chopped in food processor
                                                                                                                                                                                                                                                              6 cloves garlic ditto
                                                                                                                                                                                                                                                              9 cups whipping cream
                                                                                                                                                                                                                                                              3 lbs sharp cheddar cheese, grated

                                                                                                                                                                                                                                                              Grease the pans. Follow the steps below for each pan:

                                                                                                                                                                                                                                                              Layer each as follows: potato, sprinkling of garlic and onion, scattering of ham, chicken, bacon and cheese (except for the lowest layer where I omit the meats)
                                                                                                                                                                                                                                                              Repeat 7-8 times - I throw some salt and pepper at it midway. If I had a mandoline probably I could do 10 layers. But hey this isn't lasagne and the boys ain't wanting the Ritz.
                                                                                                                                                                                                                                                              End with a potato layer when again I throw some seasoning, and top with all the remaining cheese (so about 1/2 lb)
                                                                                                                                                                                                                                                              Then I drizzle/pour/infuse with 3 cups whipping cream
                                                                                                                                                                                                                                                              Cover with greased foil (you wouldn't want all that good cheese to stick would you?)
                                                                                                                                                                                                                                                              Bake at 325 covered for 45 mins then 350 uncovered for 15 mins.
                                                                                                                                                                                                                                                              Let sit at least 15 mins before slicing and serving.

                                                                                                                                                                                                                                                              Combined with a caesar salad the lads are in pig heaven.

                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                              1. re: Bigtigger
                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                smilingal Jan 13, 2013 06:44 PM

                                                                                                                                                                                                                                                                Sounds yummy - but I am wondering --- ingredients have 9 cups of whipping cream but the directions instruct to pour 3 cups in - what about the other 6 cups?

                                                                                                                                                                                                                                                                1. re: smilingal
                                                                                                                                                                                                                                                                  p
                                                                                                                                                                                                                                                                  pine time Jan 19, 2013 02:58 PM

                                                                                                                                                                                                                                                                  Maybe that's the "pig heaven" part--all for the chef!

                                                                                                                                                                                                                                                                  1. re: smilingal
                                                                                                                                                                                                                                                                    g
                                                                                                                                                                                                                                                                    gildeddawn Apr 3, 2013 12:45 PM

                                                                                                                                                                                                                                                                    Seems like it's three cups for each of the three hotel pans.

                                                                                                                                                                                                                                                                    1. re: gildeddawn
                                                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                                                      smilingal Apr 3, 2013 03:49 PM

                                                                                                                                                                                                                                                                      thanks - I forgot about this recipe and it's question! And your explanation sounds like a good one!

                                                                                                                                                                                                                                                                  2. re: Bigtigger
                                                                                                                                                                                                                                                                    Lillipop Jan 20, 2013 07:56 AM

                                                                                                                                                                                                                                                                    I LOVE au gratin potatos...especially with some smoked ham and chives thrown in or crumbled bacon and scallions on top.I bet those boys LOVE you for cooking like that for them!!!!

                                                                                                                                                                                                                                                                  3. t
                                                                                                                                                                                                                                                                    Tom34 Jan 19, 2013 03:18 PM

                                                                                                                                                                                                                                                                    Thick dry aged NY steaks Med Rare, cooked over lump charcoal at 1000 degrees in a big green egg. Simple but spectacular.

                                                                                                                                                                                                                                                                    1. Lillipop Jan 20, 2013 07:51 AM

                                                                                                                                                                                                                                                                      My deviled eggs always get inhaled regardless of the amount I prepare.People like my chicken and dumplings...I bread and brown the chicken pieces and add the celery carrots onion herbs simmer for awhile and thicken the broth into a gravy and I make actual drop bisquit/dumplings with chives.....parsley or whatever compatible herb I have on hand. It is a very savory satisfying dish especially served with spinach and tangerine salad with blue cheese vinaigrette.Today I am going to attempt two types of crepes....one will be savory with mushrooms herbs garlic and scallions and a cream sauce..the other will be sweet with Meyer lemon from my tree... butter and powdered sugar:):)That excites me!

                                                                                                                                                                                                                                                                      1. LMAshton Jan 20, 2013 04:05 PM

                                                                                                                                                                                                                                                                        Chocolate cake. Brownies. Spicy deep fried squid (nephew wh hates squid devours this). Onion rings (same nephew, same hate for onions, still devours). Fried chicken. Brigadeiros. Cream puffs. Chocolate mousse.

                                                                                                                                                                                                                                                                        Sri Lankan dishes:
                                                                                                                                                                                                                                                                        chilli potatoes
                                                                                                                                                                                                                                                                        curried chicken
                                                                                                                                                                                                                                                                        curried goat
                                                                                                                                                                                                                                                                        Well, no, just about everything. My mother in law, who is a fantastic cook (my husband is Sri Lankan), taught me her recipes.

                                                                                                                                                                                                                                                                        1. Dce88 Jan 20, 2013 05:01 PM

                                                                                                                                                                                                                                                                          So far it's my spaghetti carbonara. Tonight I'm making it with bucatini pasta...

                                                                                                                                                                                                                                                                          http://foodobs.wordpress.com

                                                                                                                                                                                                                                                                          1. Antilope Jan 22, 2013 07:26 AM

                                                                                                                                                                                                                                                                            Smoked pork butt
                                                                                                                                                                                                                                                                            Smoked baby back ribs & BBQ sauce
                                                                                                                                                                                                                                                                            Bread, Biscuits, Scones, Brownies
                                                                                                                                                                                                                                                                            Pizza
                                                                                                                                                                                                                                                                            Steamed Chinese Pork buns

                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                            1. re: Antilope
                                                                                                                                                                                                                                                                              mamachef Jan 22, 2013 08:09 AM

                                                                                                                                                                                                                                                                              I NEED your Bao recipe, if you'll share....

                                                                                                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                                                                                                Antilope Jan 22, 2013 08:55 AM

                                                                                                                                                                                                                                                                                These are in no way authentic. They are my copycat recipe for what I get from a Chinese takeout. I steam these in an Oster electric steamer.

                                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/8343...

                                                                                                                                                                                                                                                                                1. re: Antilope
                                                                                                                                                                                                                                                                                  mamachef Jan 22, 2013 09:58 AM

                                                                                                                                                                                                                                                                                  Works for me - I'm all about things that taste good, authentic or no.
                                                                                                                                                                                                                                                                                  Thank you!!

                                                                                                                                                                                                                                                                            2. q
                                                                                                                                                                                                                                                                              Querencia Jan 22, 2013 08:52 AM

                                                                                                                                                                                                                                                                              I am almost too embarrassed to write this, but, baked beans made from canned pork & beans juiced up with a lot of ketchup and dark brown sugar (pour off some of the bean liquid) and topped with sliced onions and strips of bacon.

                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                              1. re: Querencia
                                                                                                                                                                                                                                                                                mamachef Jan 22, 2013 10:00 AM

                                                                                                                                                                                                                                                                                Sounds good to me. I like doctoring up beans like that....and there's that thing....you could start from scratch, and elevate it six ways to forever, and it wouldn't be the same, and it just wouldn't be "right." Try a shot of molasses next time....just a shot.

                                                                                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                                                                                  p
                                                                                                                                                                                                                                                                                  pine time Jan 23, 2013 11:38 AM

                                                                                                                                                                                                                                                                                  I also add a shot of molasses into one of my chili versions...adds a nice note that others like but can't identify!

                                                                                                                                                                                                                                                                                  1. re: pine time
                                                                                                                                                                                                                                                                                    mamachef Jan 23, 2013 11:48 AM

                                                                                                                                                                                                                                                                                    I can totally see that adding a depth-charge. Need to try. Sounds especially good for a butternut squash/bean chili.....

                                                                                                                                                                                                                                                                                2. re: Querencia
                                                                                                                                                                                                                                                                                  biondanonima Jan 23, 2013 01:39 PM

                                                                                                                                                                                                                                                                                  That's how my husband makes his too, except he uses BBQ sauce and beer along with the brown sugar. I don't care for baked beans in general but people hoover these down like it's their last meal, so I assume they must be awesome!

                                                                                                                                                                                                                                                                                3. EarlyBird Apr 3, 2013 12:41 PM

                                                                                                                                                                                                                                                                                  An update for me: I have mastered chile verde. I used to do really good chile verde, but now it's demanded by those who know about it.

                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                  1. re: EarlyBird
                                                                                                                                                                                                                                                                                    c
                                                                                                                                                                                                                                                                                    cstout Apr 5, 2013 12:00 PM

                                                                                                                                                                                                                                                                                    Would love to have your chile verde recipe....I have searched & searched for just the right one, but have not come across anything that reminds me of the west side of San Antonio's taco joints. Please share.

                                                                                                                                                                                                                                                                                    1. re: cstout
                                                                                                                                                                                                                                                                                      EarlyBird Apr 15, 2013 10:08 AM

                                                                                                                                                                                                                                                                                      2 lbs tomatillos, cut in half, papery husks discarded
                                                                                                                                                                                                                                                                                      2 Pasilla or Anaheim chiles, stem removed, cut in half lengthwise, seeds intact
                                                                                                                                                                                                                                                                                      1 large handful cilantro
                                                                                                                                                                                                                                                                                      3 jalapeno peppers, stems removed, unseeded (remove seeds if you want less heat)
                                                                                                                                                                                                                                                                                      Juice of 1 lime

                                                                                                                                                                                                                                                                                      5 lb pork shoulder, trimmed of excessive fat, cut into 2” – 3” chunks
                                                                                                                                                                                                                                                                                      Kosher salt
                                                                                                                                                                                                                                                                                      Fresh cracked black pepper
                                                                                                                                                                                                                                                                                      New Mexican green chile powder
                                                                                                                                                                                                                                                                                      Dried oregano
                                                                                                                                                                                                                                                                                      Ground cumin

                                                                                                                                                                                                                                                                                      Vegetable oil

                                                                                                                                                                                                                                                                                      2 large onions, chopped
                                                                                                                                                                                                                                                                                      6 – 8 cloves garlic, minced

                                                                                                                                                                                                                                                                                      Approximately 3 cups turkey or chicken broth, preferably homemade

                                                                                                                                                                                                                                                                                      4 cups cooked rice

                                                                                                                                                                                                                                                                                      Directions

                                                                                                                                                                                                                                                                                      Heat oven to 450.

                                                                                                                                                                                                                                                                                      To make the sauce, place the tomatillos and Pasilla (or Anaheim) chiles cut side down on a baking sheet, and roast until very soft, and the skins are well browned, about 15 – 20 minutes. Transfer roasted tomatillos and chile to a blender or food processor, including any liquid that has come out onto the pan. Add the cilantro, jalapenos and lime juice, and blend into very smooth liquid.

                                                                                                                                                                                                                                                                                      Reduce oven heat to 250.

                                                                                                                                                                                                                                                                                      Cut the pork into 2 – 3 inch chunks, trimming and discarding large pieces of fat and silver skin. Put them in a bowl and dust them with the salt, pepper, chile powder, oregano and cumin.

                                                                                                                                                                                                                                                                                      Place a Dutch oven on the stove, add enough vegetable oil to coat the bottom, and turn burner to medium heat. When oil is hot, sear the meat in small batches, turning regularly, and transfer to a bowl.

                                                                                                                                                                                                                                                                                      Add the onions and garlic and cook until soft and golden, stirring regularly and adding more oil as needed so as not to burn. Add the seared meat, sauce, and enough broth to the pot to submerge the meat, and stir.

                                                                                                                                                                                                                                                                                      Cover, turn heat to high, and bring to a boil very briefly. Once it comes to a boil, stir, cover and put in the oven to simmer for two hours.

                                                                                                                                                                                                                                                                                      One hour into cooking, take out of the oven, stir, adjust seasonings if necessary, cover and return to oven for the remaining hour.

                                                                                                                                                                                                                                                                                      The meat should be extremly tender after two hours. Serve with plenty of sauce next to rice. Ideally served with beans and tortillas and cold beer.

                                                                                                                                                                                                                                                                                      1. re: EarlyBird
                                                                                                                                                                                                                                                                                        c
                                                                                                                                                                                                                                                                                        cstout Feb 25, 2014 12:44 PM

                                                                                                                                                                                                                                                                                        OMG - your chile verde recipe is delicious. Please forgive me for taking so long to thank you for it - I honestly thought I did, but from the looks of it, I dropped the ball.

                                                                                                                                                                                                                                                                                        Tex Mex flavor all the way!

                                                                                                                                                                                                                                                                                  2. rcbaughn Apr 3, 2013 04:21 PM

                                                                                                                                                                                                                                                                                    People love love love my chewy, gooey, White Chocolate, Pecan, and Bourbon Blondie recipe. It's so tasty and they get demolished fast, especially when there's vanilla ice cream melting into the warm blondie.

                                                                                                                                                                                                                                                                                    Pretty much I have my base blondie recipe and can add ANYTHING you want to the base. I've done cashews, pine-nuts, dark chocolate, peanut butter chips, toffee, toasted almonds, marshmallows, Hershey's Kisses, chopped Snickers bars, a little cinnamon and nutmeg or allspice, Fleur de Sel on top, smoked crispy bacon, you name it you can add it to it. But the favorite that people always always rave about is the original white chocolate, pecan, and bourbon recipe. So gooey and moist, and they get better the longer they sit. I've had them a week later after they sat in a zip lock bag and they were SO moist after a stint in the microwave. Amazingly good!

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: rcbaughn
                                                                                                                                                                                                                                                                                      linguafood Apr 3, 2013 06:03 PM

                                                                                                                                                                                                                                                                                      Well, don't hold back and share the recipe already!

                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                        rcbaughn Apr 3, 2013 08:59 PM

                                                                                                                                                                                                                                                                                        Hahahahaha!!!! Okay here it is!

                                                                                                                                                                                                                                                                                        Blondie Base Recipe
                                                                                                                                                                                                                                                                                        -1.5 cups brown sugar
                                                                                                                                                                                                                                                                                        -1.25 cups flour
                                                                                                                                                                                                                                                                                        -2 eggs
                                                                                                                                                                                                                                                                                        -1 stick butter
                                                                                                                                                                                                                                                                                        -1/2 tsp baking powder
                                                                                                                                                                                                                                                                                        -1 teaspoon salt
                                                                                                                                                                                                                                                                                        -1/2 teaspoon great quality vanilla flavoring, don't skimp!
                                                                                                                                                                                                                                                                                        *********Additions for the White Chocolate, Bourbon, and Pecan version***********
                                                                                                                                                                                                                                                                                        -3/4 cup good quality white chocolate chips
                                                                                                                                                                                                                                                                                        -1 tablespoon good quality bourbon (I use Knob Creek when I feel special!!)
                                                                                                                                                                                                                                                                                        -Toasted pecans to taste (I use about 1/2 to 3/4 cup, but I like mine with lots of nuts)
                                                                                                                                                                                                                                                                                        -Secret Ingredients are a VERY SMALL dash of cinnamon and instant coffee (And I mean minuscule, not much at all, maybe 1/8 to 1/4 teaspoon of each)

                                                                                                                                                                                                                                                                                        Instructions

                                                                                                                                                                                                                                                                                        -Preheat oven to 350 degrees
                                                                                                                                                                                                                                                                                        -Butter and flour a 9x9 pan
                                                                                                                                                                                                                                                                                        -Place small nonstick pot on medium low heat and melt butter. Add brown sugar and instant coffee and allow to melt into a homogenous mixture. Not a liquid, more like a thin paste. If it looks dry, add a touch of water to get it to a thin smooth paste consistency. This will depend on your brown sugar moisture content. It should easy slide around the pot and not stick anywhere.
                                                                                                                                                                                                                                                                                        -Mix the flour, baking powder, cinnamon and salt in a separate bowl.
                                                                                                                                                                                                                                                                                        -Crack eggs into a cup and whisk with the bourbon and vanilla. Add to the flour mixture and stir till it is incorporated. It will be very dry at this point. Don't worry.
                                                                                                                                                                                                                                                                                        -Add in toasted pecans and after allowing the butter/sugar mixture to cool a bit, add to the flour mixture and stir vigorously. It will take a good bit of stirring to get the mixture to be a smooth batter with NO lumps, and giving it a rest if it is too tough to stir helps to hydrate the flour. You can also add a touch of water if it needs a little more moisture. A tablespoon at most. This will be a pretty thick mixture and not like a thin and slightly runny brownie or cake batter. It will not "pour" into the 9x9 at all although it will spread smooth on it's own in the pan.
                                                                                                                                                                                                                                                                                        -If the batter is now cool enough to not melt the white chocolate, add them to the mixture and pour into the 9x9 pan. Bake on the middle rack for 35 minutes. I have had to bake for up to 42 minutes, but that will depend on the oven you bake in. You DO NOT want these to bake into a cake texture. They remain very moist and gooey right out of the oven. They should have a good solid crust on top and crispy edges and corners.

                                                                                                                                                                                                                                                                                        ****These will never set up like a brownie and they stay very gooey when fresh out of oven. It is best to let them cool a good bit before slicing and they will hold together beautifully. I have found that I actually prefer to make them well ahead of time, cool down completely, then slice and warm in the microwave. They are just as moist and much easier to handle.

                                                                                                                                                                                                                                                                                        1. re: rcbaughn
                                                                                                                                                                                                                                                                                          linguafood Apr 3, 2013 10:15 PM

                                                                                                                                                                                                                                                                                          Awesome, thanks!!

                                                                                                                                                                                                                                                                                    2. p
                                                                                                                                                                                                                                                                                      Puffin3 Apr 4, 2013 12:38 AM

                                                                                                                                                                                                                                                                                      Elk 'BB' with garlic mashed potatoes

                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                      1. re: Puffin3
                                                                                                                                                                                                                                                                                        s
                                                                                                                                                                                                                                                                                        sydthekyd Aug 10, 2013 02:24 PM

                                                                                                                                                                                                                                                                                        'BB'?

                                                                                                                                                                                                                                                                                        1. re: sydthekyd
                                                                                                                                                                                                                                                                                          linguafood Aug 10, 2013 02:49 PM

                                                                                                                                                                                                                                                                                          BB = "boeuf" bourguignon. 'cept for, ya know, with elk.

                                                                                                                                                                                                                                                                                        2. re: Puffin3
                                                                                                                                                                                                                                                                                          linguafood Aug 29, 2013 08:10 AM

                                                                                                                                                                                                                                                                                          You mean like this one? :-D

                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/8575...

                                                                                                                                                                                                                                                                                        3. p
                                                                                                                                                                                                                                                                                          Puffin3 Apr 4, 2013 12:45 AM

                                                                                                                                                                                                                                                                                          In my early twenties (over sixty now) my girlfriend and I invited her parents for diner. I was making Chinese food. Of course I had picked up all the dishes etc from a local Chinese restaurant then simply heated them up in the oven. I was so great a Chinese cook I even had 'fortune cookies' after the meal.
                                                                                                                                                                                                                                                                                          Oh yeah. Her parents were REALLY impressed. LOL

                                                                                                                                                                                                                                                                                          1. Lillipop Apr 4, 2013 02:32 AM

                                                                                                                                                                                                                                                                                            My daughter and son(adults now) are both great cooks and much more adventurous that I will ever be in the culinary arena. I cook the old school standards that taste good but they cook everything.Having said... that my daughter makes a banana cake in a quarter sheet cake sized pan with a whipped cream frosting fresh banana slices and roasted chopped candied walnuts on the top that is earth shattering in deliciousness. The brat has yet to give me her recipe:)

                                                                                                                                                                                                                                                                                            1. sarabz Apr 11, 2013 02:00 PM

                                                                                                                                                                                                                                                                                              My carnitas and salsa verde. I make big batches of th carnitas and freeze and love being able to whip it out of the freezer for a salad, tacos, what have you.

                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                              1. re: sarabz
                                                                                                                                                                                                                                                                                                c
                                                                                                                                                                                                                                                                                                cstout Apr 12, 2013 06:03 AM

                                                                                                                                                                                                                                                                                                Please share your carnitas & salsa recipes. I have been searching for so long to get that tex mex flavor at home, but after many tries, I have yet to make the real thing.

                                                                                                                                                                                                                                                                                                Thanks

                                                                                                                                                                                                                                                                                                1. re: cstout
                                                                                                                                                                                                                                                                                                  p
                                                                                                                                                                                                                                                                                                  pine time Apr 15, 2013 02:59 PM

                                                                                                                                                                                                                                                                                                  +1 on the NEED for a good carnitas recipe (either here on on the home cooking board). I've tried various iterations, all to no avail, alas.

                                                                                                                                                                                                                                                                                              2. C. Hamster Apr 11, 2013 03:48 PM

                                                                                                                                                                                                                                                                                                People want to buy my habernero pepper jelly, my salsa and my turkey chili.

                                                                                                                                                                                                                                                                                                Deviled eggs and jambalaya close seconds.

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: C. Hamster
                                                                                                                                                                                                                                                                                                  opinionatedchef Apr 11, 2013 11:57 PM

                                                                                                                                                                                                                                                                                                  c, i love pepper jelly w/ cream cheese. how else do you like to use it?

                                                                                                                                                                                                                                                                                                  1. re: opinionatedchef
                                                                                                                                                                                                                                                                                                    c
                                                                                                                                                                                                                                                                                                    cstout Apr 12, 2013 06:08 AM

                                                                                                                                                                                                                                                                                                    Pepper jelly is very versatile....mix it in with other sauces or marinades that will be used on beef, pork or chicken for a sweet/savory combination.

                                                                                                                                                                                                                                                                                                    Of course, on jalapeno poppers.

                                                                                                                                                                                                                                                                                                    1. re: opinionatedchef
                                                                                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                                                                                      sandylc Apr 12, 2013 08:54 AM

                                                                                                                                                                                                                                                                                                      It's great on fried chicken and biscuit sandwiches.

                                                                                                                                                                                                                                                                                                  2. jpr54_1 Apr 12, 2013 09:37 AM

                                                                                                                                                                                                                                                                                                    PPL also like my traditional Eastern European Jewish dish called petcha(jellied calves/beef feet)

                                                                                                                                                                                                                                                                                                    the more garlic the better
                                                                                                                                                                                                                                                                                                    served with cider vinegar, s/p or lemon
                                                                                                                                                                                                                                                                                                    I also add curly parsley in liquid b4 jelling
                                                                                                                                                                                                                                                                                                    and add it as garnish

                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                    1. re: jpr54_1
                                                                                                                                                                                                                                                                                                      g
                                                                                                                                                                                                                                                                                                      Goatjunky Aug 6, 2013 04:35 PM

                                                                                                                                                                                                                                                                                                      Carnitas
                                                                                                                                                                                                                                                                                                      Peruvian beans
                                                                                                                                                                                                                                                                                                      And embarassingly the BLT dip that im sick of eating and making
                                                                                                                                                                                                                                                                                                      Chicken wings

                                                                                                                                                                                                                                                                                                      1. re: Goatjunky
                                                                                                                                                                                                                                                                                                        fldhkybnva Aug 14, 2013 05:57 PM

                                                                                                                                                                                                                                                                                                        Would you like to share the recipe for your BLT dip?

                                                                                                                                                                                                                                                                                                    2. Atomic76 Aug 6, 2013 05:47 PM

                                                                                                                                                                                                                                                                                                      My pasta sauce. There's really nothing unusual that I do with it, it's just olive oil, fresh garlic, red pepper flakes, sea salt, black pepper, sugar, dried italian herb blend, and some fresh parsley. Oh, and I boil half an onion in it too, like the Marcela Hazan recipe, but I don't put all that butter in there like she does.

                                                                                                                                                                                                                                                                                                      The only two "secrets" about it I guess are the brand of crushed tomatoes I use, and this particular California garlic they sell at a local farmers market.

                                                                                                                                                                                                                                                                                                      The crushed tomatoes are actually a local discount grocery store's own store brand. They're incredible, as in better than those $5 cans of San Marzano tomatoes, and they're only $1 for a 28 ounce can. I think word is getting around though how good they are, because the store is always out of them these days.

                                                                                                                                                                                                                                                                                                      1. c
                                                                                                                                                                                                                                                                                                        cstout Aug 6, 2013 06:19 PM

                                                                                                                                                                                                                                                                                                        Real trick is, just make your guests wait a long time & then they will devour everything & think you are a great cook.

                                                                                                                                                                                                                                                                                                        Seriously, I don't do this on purpose, sometimes it just happens.

                                                                                                                                                                                                                                                                                                        Cooking a big pot of something with a bunch of fixings is always a hit. Folks love to help themselves.

                                                                                                                                                                                                                                                                                                        I usually make carne guisada, pinto beans, guacamole, pico de gallo, bowls of shredded cheese, marinated onion slices & lots of flour tortillas along with some corn tortillas.

                                                                                                                                                                                                                                                                                                        Oh yes, a little bowl of pickled jalapeno slices & some sour cream. Sounds like a lot, but there isn't much actual cooking involved & it is inexpensive to fix. Beans & meat can be made the day before & guests can help with putting the fixings in bowls & placing on the table.

                                                                                                                                                                                                                                                                                                        A big pitcher of margaritas or sangria is good. Ask folks to bring their own beer. Bottled water is good to have for those who don't drink.

                                                                                                                                                                                                                                                                                                        1. s
                                                                                                                                                                                                                                                                                                          sheiladeedee Aug 14, 2013 06:05 AM

                                                                                                                                                                                                                                                                                                          Buttermilk fried chicken
                                                                                                                                                                                                                                                                                                          fudge (especially my chocolate cherry chili fudge)
                                                                                                                                                                                                                                                                                                          black walnut cookies
                                                                                                                                                                                                                                                                                                          chicken salad
                                                                                                                                                                                                                                                                                                          potato salad
                                                                                                                                                                                                                                                                                                          deviled eggs

                                                                                                                                                                                                                                                                                                          1. b
                                                                                                                                                                                                                                                                                                            Beach Chick Aug 14, 2013 07:05 AM

                                                                                                                                                                                                                                                                                                            Love love love reading all your fab food dishes. .

                                                                                                                                                                                                                                                                                                            My latest off the chain meals that have bringing down the house.

                                                                                                                                                                                                                                                                                                            Kale/brussel sprout mix from Costco with poppy seed dressing, dried cranberries, pepitas with fresh shrimp and mango, tossed with sesame oil and Asian dressing/poppy seed..little red onion too.

                                                                                                                                                                                                                                                                                                            Trifle dish of grilled fresh pineapple layered with pound cake, vanilla pudding and fresh whip cream..
                                                                                                                                                                                                                                                                                                            Layered and stacked several times.

                                                                                                                                                                                                                                                                                                            Eggplant Parm

                                                                                                                                                                                                                                                                                                            Banana cream pie and blueberry pie

                                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                                            1. re: Beach Chick
                                                                                                                                                                                                                                                                                                              alkapal Aug 15, 2013 04:34 AM

                                                                                                                                                                                                                                                                                                              that salad sounds fabulous, beach chick!

                                                                                                                                                                                                                                                                                                              1. re: alkapal
                                                                                                                                                                                                                                                                                                                b
                                                                                                                                                                                                                                                                                                                Beach Chick Aug 15, 2013 08:03 AM

                                                                                                                                                                                                                                                                                                                Thanks sista. . it's Captain approved!

                                                                                                                                                                                                                                                                                                                ;^D

                                                                                                                                                                                                                                                                                                              2. re: Beach Chick
                                                                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                                                                smilingal Aug 28, 2013 05:10 PM

                                                                                                                                                                                                                                                                                                                Beach chick - Please elaborate on the kale/brussel dish. Is it a different dish from the shrimp and mango?
                                                                                                                                                                                                                                                                                                                Where do you find that mix at Costco?

                                                                                                                                                                                                                                                                                                              3. n
                                                                                                                                                                                                                                                                                                                nsgirl Aug 28, 2013 06:43 PM

                                                                                                                                                                                                                                                                                                                My (literally 5 ingredient) amazing pot roast. So delicious. Been making it for 20+ years this way.

                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                1. re: nsgirl
                                                                                                                                                                                                                                                                                                                  fldhkybnva Aug 28, 2013 07:02 PM

                                                                                                                                                                                                                                                                                                                  Are you willing to share the recipe? I have yet to find my tried and true pot roast recipe.

                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                    n
                                                                                                                                                                                                                                                                                                                    nsgirl Aug 28, 2013 08:50 PM

                                                                                                                                                                                                                                                                                                                    Sure! It originally came from an article in Food and Wine Magazine around 20 years ago (which I have lost) but I think it was called something like "The only ten recipes you will ever need".

                                                                                                                                                                                                                                                                                                                    All you will need is the beef, olive oil, S&P, and several onions.

                                                                                                                                                                                                                                                                                                                    I usually use round. Liberally season with S&P and brown it in olive oil over medium heat in an oven proof pan. Towards the end of this, add in four big-ish roughly chopped onions and season them too. You don't need to really cook them. Just stir them around and put some of them under and over the beef. Cover tightly and cook at 300 for around three hours. (More is fine). When done, take the beef out and let it sit for around 20 minutes before slicing about 1/4" thick. Meanwhile, add a splash or two of WHITE wine to the onions and juice in the pan and puree with a stick blender (or a regular blender is fine. Just watch out for the heat). My advice is to serve over the widest Pennsylvania egg noodles you can find. It is fine to prepare the whole meat part two days in advance. Just slice, store and reheat in the sauce. The key with this is to not skimp with the onions. Throw in extra in you have them. The sauce is SO good.

                                                                                                                                                                                                                                                                                                                    I guess that is technically seven ingredients. But if you are reading this, you probably have most of them on hand!

                                                                                                                                                                                                                                                                                                                    Depending on your day, and frame of mind, this can be the foundation of an actual dinner party, or something you mash up for your kids and/or in-laws.

                                                                                                                                                                                                                                                                                                                    I wish I could find that original article!

                                                                                                                                                                                                                                                                                                                    1. re: nsgirl
                                                                                                                                                                                                                                                                                                                      fldhkybnva Aug 29, 2013 07:19 AM

                                                                                                                                                                                                                                                                                                                      Awesome thanks!

                                                                                                                                                                                                                                                                                                                2. k
                                                                                                                                                                                                                                                                                                                  kmanihot Aug 29, 2013 06:36 AM

                                                                                                                                                                                                                                                                                                                  An adapted version of Brazilian pao-de-queijo, made in the blender with sweet yucca flour and a blend of cheeses. Comes out like gougeres, but better! Slightly crunchy outside, slightly chewy inside, and melty and cheesy.

                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                  1. re: kmanihot
                                                                                                                                                                                                                                                                                                                    fldhkybnva Aug 29, 2013 07:17 AM

                                                                                                                                                                                                                                                                                                                    I'm not really a bread girl but load me up on these crack bombs whenever I'm at a Brazilian steakhouse. What's your recipe?

                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                      k
                                                                                                                                                                                                                                                                                                                      kmanihot Aug 29, 2013 07:46 AM

                                                                                                                                                                                                                                                                                                                      I follow this one:
                                                                                                                                                                                                                                                                                                                      http://www.simplyrecipes.com/recipes/...
                                                                                                                                                                                                                                                                                                                      I add a little more cheese than this recipe calls for--about one full cup--because I think it makes the bread more delicious! I usually mix Cheddar, Gouda, and Parmesan.
                                                                                                                                                                                                                                                                                                                      Sometimes I also add dried chives, or onion powder, or paprika for flavor. It's also good if you chop little pieces of ham or bacon.
                                                                                                                                                                                                                                                                                                                      Tapioca flour is also called polvilho doce or yucca flour. I've seen it in the Hispanic food section at my local Giant as yucca flour or flour for pan de queso/pan de bono. I usually get mine online from Brazilian food shops.
                                                                                                                                                                                                                                                                                                                      You can use mini-muffin tins or regular-size muffin tins. I prefer the minis. And I like to bake mine on the golden brown side of done.
                                                                                                                                                                                                                                                                                                                      These are best right out of the oven. It's best if you bake what you think you'll eat, and keep the rest of the batter in a container in the fridge. It gets thicker in the fridge but it doesn't change the final breads. If you have some breads leftover after baking, keep them in a ziplock in the fridge (or, for a day or two, on the counter), and revive them in the oven for a little bit. They'll crunch up a little, but still will be good!
                                                                                                                                                                                                                                                                                                                      Enjoy!
                                                                                                                                                                                                                                                                                                                      (PS. This recipe turns out a little different than the traditional one, which you probably find at the Brazilian steakhouses, which is made my hand with sour tapioca flour. The blender recipe is lighter, airier, less chewy, and I actually prefer it!)

                                                                                                                                                                                                                                                                                                                      1. re: kmanihot
                                                                                                                                                                                                                                                                                                                        b
                                                                                                                                                                                                                                                                                                                        Beach Chick Feb 25, 2014 05:53 AM

                                                                                                                                                                                                                                                                                                                        These look fab!

                                                                                                                                                                                                                                                                                                                  2. m
                                                                                                                                                                                                                                                                                                                    MunchyWeight Feb 25, 2014 09:03 AM

                                                                                                                                                                                                                                                                                                                    Red Chili Dark Chocolate wined whole chicken with sautéed veggies and my multi-cheese mac and cheese with bacon and crushed cheese cracker crumbs on top.

                                                                                                                                                                                                                                                                                                                    1. l
                                                                                                                                                                                                                                                                                                                      laliz Feb 25, 2014 09:07 AM

                                                                                                                                                                                                                                                                                                                      asigh. Panera Bread mac n cheese from their website; guacamole; Birthday Lasagna (from Food52); chocolate chip cookies (from the brown sugar bag recipe);

                                                                                                                                                                                                                                                                                                                      1. g
                                                                                                                                                                                                                                                                                                                        Georgia Strait Feb 25, 2014 09:09 AM

                                                                                                                                                                                                                                                                                                                        usually the good old 1960's items - tho it must be that the 1960s canned soup was far better than today - i hope ; )

                                                                                                                                                                                                                                                                                                                        or the clean fresh items from our local farm stands - which ironically, were considered poor-people food in our day in the Pac NW. (ie fresh salmon or real oysters from the beach - no fancy preparation - with home grown vegetables = can soup dinner would have been considered more fancy - hard to explain by typing.)

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