What is your signature dish?

[Enfuego 0]

Probably a cake for me.

 

[JudgeWapner 0]

Herb stuffed pork tenderloin with a brandy mustard cream sauce.

 

[pocketrockets 0]

Herb stuffed pork tenderloin with a brandy mustard cream sauce.

That sounds to die for. I have a few...

Caribbean style broiled chicken with carrots and potatoes (rosemary and panamanian peppers)
New york steak with kiwi sauce and portobello mushrooms
Macadamia tenderloin with caramelized pears and plums

 

[Enfuego 0]

That sounds to die for. I have a few...

Caribbean style broiled chicken with carrots and potatoes (rosemary and panamanian peppers)
New york steak with kiwi sauce and portobello mushrooms
Macadamia tenderloin with caramelized pears and plums

Caramelized pears sounds really good.

 

[RenoChazz 0]

You guys suck.

 

[slapshot 0]

Probably a cake for me.

damn can't get the Cake Eater Adam Banks pics to post

Chile or Lasagna :toast:

 

[Enfuego 0]

damn can't get the Cake Eater Adam Banks pics to post

Chile or Lasagna :toast:

Mine is a too chocolate chocolate cake.

 

[seldomseen 0]

Damn I love cooking. Signature dish is tough. I would have gone with tikka masala, but my friends and family tell me my wings and ribs.

 

[CHOPTALK 0]

Boiled crawfish

 

[CHOPTALK 0]

And crawfish in heaven

 

[quantumleap 0]

Real easy to make and it tastes great:

escalopes de veau sautees a l’estragon
(Sauteed Veal Scallops with Tarragon from Julia Child’s French Chef Cookbook, Show 16)
ingredients:

Veal Scallops:

• 4 or more veal scallops
• 1 ½ tablespoons butter
• ½ tablespoon cooking oil

Sauce and Serving:

• 1 tablespoon minced shallots
• ¼ cup dry vermouth
• 1 tablespoon fresh tarragon leaves, minced
• 1 cup brown stock or canned beef bouillon
• (optional) 1 cup sliced mushrooms previously sauteed in butter
• ½ tablespoon cornstarch mixed with 1 tablespoon water
• kosher salt and coarse ground pepper
• 1 tablespoon soft butter
• parsley sprigs

directions:

1. Dry scallops/scallopine on paper towels. Season with salt and pepper. Heat butter and oil in a nonstick skillet over high heat. When butter foam has almost subsided but is not browning, add veal. Remove from the pan and set aside.
2. Make your sauce: Pour off all but a tablespoon of fat in your pan. Add the shallots and stir over moderate heat for about 30 seconds. Add the vermouth, tarragon, and bouillon, and scrape up the browned bits. Boil rapidly and reduce liquid to 2/3 cup (just eyeball it). Remove from the heat, add the cornstarch mixture and the mushrooms if using. Simmer while stirring for two minutes. Add the veal scallops/scallopine back to the pan and baste with the sauce and add salt and pepper to taste.
3. Place scallops/scallopine on a serving plate and to the pan add a tablespoon of butter and whisk to combine. Pour the sauce over the veal scallops/scallopine and serve, garnished with parsley sprigs.

Serves 4

 

[tanner12oz 0]

Homemade pizza..wheat dough with honey..white garlic sauce..loads of herbs and garden veggies

 

[MattyMatt 0]

Venison tenderloin
seared tuna
steaks
wings

 

[HamGlaze 0]

Homemade Runza's.

Many variations on the web on how to go about making these and it's all centered on trying to copy Runza restaurant's version. If you are from Nebraska you know what this is and if you don't you ought to be ashamed.

 

[Greenbacks 0]

Peanut Butter and Jelly :youmad:

 

[VIEJODINOSAUR 0]

Rigatoni or spaghetti with meatballs.....

Or Veal Parm/Chick Parm with pasta.....

 

[quantumleap 0]

Homemade Runza's.

Many variations on the web on how to go about making these and it's all centered on trying to copy Runza restaurant's version. If you are from Nebraska you know what this is and if you don't you ought to be ashamed.

I tried making Runzas at home (ground beef, cabbage and a bread topping). It wasn't very good.

Do you have a link to your favorite recipe online?

 

[Michelangelo 0]

Red sauce.

I make my own pasta sauce from scratch. Have the San Marzano (seeds from Italy from the rich volcanic soil at the base of Mt Vesuvius) growing in my garden as I type. San Marzanos are sweet and nonacidic like most other tomatoes.

I make at least one pot of sauce each week and eat different pastas about 4 or 5 times per week.

Started years ago when I lived with a little Italian lady who got her grandmother's (nonno's) recipe while I got Big and Little Tony's recipe from the card joint I played in above a funeral home in Boston's North End.

Always tweaking the olive oils and herbs I mix with the San Marzanos.

Buon appetito.

 

[MikeB 0]

Red sauce.

I make my own pasta sauce from scratch. Have the San Marzano (seeds from Italy from the rich volcanic soil at the base of Mt Vesuvius) growing in my garden as I type. San Marzanos are sweet and nonacidic like most other tomatoes.

I make at least one pot of sauce each week and eat different pastas about 4 or 5 times per week.

Started years ago when I lived with a little Italian lady who got her grandmother's (nonno's) recipe while I got Big and Little Tony's recipe from the card joint I played in above a funeral home in Boston's North End.

Always tweaking the olive oils and herbs I mix with the San Marzanos.

Buon appetito.

Awesome
Feel free to throw any helpful hints or suggestions my way

 

[scottcarter 0]

Czech chlebicky

and pork schnitzel