Post # 1
I got into a discussion of signature recipes with a friend recently and it made me think: do I even HAVE a signature dish? You know – the one that people RAVE about, beg you to bring to a pot-luck, yoru SO does a happy dance when you make it, and it rarely turns out off?
The result of my pondering made me realize I don’t really have one! 🙁 But, I definitely am on a quest.
If you have one – care to share your signature dish (or dishes) along with the recipe?
Post # 3
Post # 4
I’m not sure if this is my “signature” dish, but it’s one that I get the most requests for:
Italian Sausage with pasta
1 pack of Italian Sausage (spicy or mild, your choice. I prefer spicy)
1 medium onion
1 large can of tiny diced tomato
2-3 cloves of garlic, crushed
8-12 kalamata or large black olives, pitted
Italian seasonings (oregano, thyme, basil)
Salt and pepper to taste
1/2 bag of egg noodles
1. Slice sausage. Dice onion. Slice olives.
2. In large skillet on med-high heat, brown sausage, set aside when done. In the same skillet, cook onions until translucent. Add garlic and sausage. Cook for an additional 2-3 minutes.
3. Add tomato and olives. Stir in Italian seasonings to taste. I normally add 1-2 tbsp of dried herbs, use more if you’ve got fresh. Season w/salt & pepper to taste
4. Bring down to a simmer/low boil
5. After about 15 minutes of simmering, tomato/sausage sauce should have reduced by about half. Turn on water for the pasta.
6. Cook egg noodles.
7. Drain noodles, add to sauce.
Post # 5
Baked Chimichangas – first time I made them FI said I was wife material, lol.
Google We Are Not Martha Baked Chimichangas, that’s the site that has the recipe – I usually omit the olives and cheese, though. 🙂
Post # 6
I would say either my homemade spaghetti sauce or my chicken pot pie. I adore making chicken pot pie, and could eat it at least once a week.
Post # 7
Mine’s a chinese recipe that I used to love as a kid. Since moving to Charlotte, NC, I haven’t been able to find one that was good, so I decided to make my own. These can be baked or steamed, but my husband really likes the baked recipe so that’s what I’m posting.
Cha Shao Bao (chinese bbq pork bun)
For the dough
- 1 1/2 tsp dry yeast
- 2 tablespoons sugar
- 2 teaspoons vegetable oil
- 1/2 cup milk (I use whole milk)
- 1/3 cup hot water
- 2 cups plain flour
For the filling
- 1 cup chopped chao shao, BBQ pork with sauce(pork butt slow roasted in chinese bbq seasonings)
- 1 sweet (vidalia or maui) onion, diced
- 1 tbsp butter
For brushing the buns
- 1 egg yolk, whisked
- simple syrup
Sautee the onion on med-high heat with in a little butter until translucent. Add to the pork and set aside. This is the filling.
Mix all ingredients for the dough except plain flour together. First, put sugar in hot water, let sugar melt completely. Add milk and oil, mix well. Allow cool to 105F, add yeast and stir well. Cover in plastic wrap and let rest (10 mins). Add sifted plain flour into the mixture, mix well. Knead dough until it is no longer sticky. Cover with a plastic wrap for 25 minutes and let rise in a warm place. The dough should double in size. Cut the dough into 6 equal pieces and gently pull until it is 1/2 inch thick, be careful not to deflate the dough. Place 1-2 tbsp of filling in the middle of each piece of dough. Pull the edges together and seal. Place on a parchment lined baking sheet seam side down. Bake at 395F for 15 mins. Remove from oven and brush the tops with the egg wash and return to the oven, bake for 5 mins. Remove from the oven and brush simple syrup on the tops of each bun while still hot.
Post # 8
I make a scrumdiddly Asian Green Mango Slaw. I always bring this to BBQ’s as a side dish, healthy and super easy. Also amazing on Fish Tacos!
- 3 cups shredded cabbage
- 1/2 cup shredded carrots
- 1 mango, not fully ripe
- 3 medium scallions, chopped
- 1 cup loose cilantro
- 3 tbsp rice vinegar
- 1/2 lime, juiced
- 1 tbsp low sodium soy sauce (or tamari for gluten free)
- 1 tbsp sesame oil
- Crushed Peanuts
It wins me more friends than a plain old salad 🙂
Post # 9
It’s acutally a bit sad because I like to cook and can do much fancier stuff, but the things I get requested to bring most often to parites are taco dip and chex mix.
Take one package of cream cheese, put it in a bowl, dump in some salsa and taco seasoning. Mix, top with shredded cheese. The end
This is the chex mix I make:
They’re both so simple but people can’t get enough. I don’t have a signatue entree (probably because I never get asked to bring them!)
Post # 10
Hmm…I don’t think I have a dish. I like to try new recipes so often that I have to remember to go back to the good ones!
But I’m really a baker (even though I tend to give it away) so I usually like to bake things. So I’m really known for my cheesecakes, cupcakes, and I’m working on my decorated sugar cookies which impress everyone.
Post # 11
@Kit_Kath: It’s cool man, I totally believe you can cook more than cream cheese in a bowl 🙂
I was second guessing posting what is essentially a salad but it really is my signature dish! lol
Post # 12
Roasted duck, honestly. I seem to have a reputation for roasted fowl in general (chickens, turkeys, etc), and the duck is the one that everyone wants. This is my recipe, in general, though I change up the glaze every time I do it: http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/
It’s wicked good, and the rendered duck fat is killer. My parents always ask for my deviled eggs at pot lucks, though, and I don’t think I do anything special there except use smoked paprika and homemade mayo for them. Before I went gluten-free, I was known for making a silver cake, which was a white cake with mint buttercream, but I haven’t made that in years. Same thing for my Southern Comfort hamentashen. I can’t quite get the dough right. But man, I can roast meat.
Post # 13
Brownies. My sister loves them and begs for them, and whenever I take them to a party, there are no leftovers. But honestly, they’re just Duncan Hines fudgy brownies out of a box. The only things I do are bake them in a glass pan with oil instead of shortening around the edges (keeps the edges more moist) and add about 1/4 to 1/2 cup more oil than the recipe calls for for extra fudgy brownies.
Post # 14
My macaroni and cheese, the cheeses change everytime, but it always starts with a heavy cream, unsalted better, and evaporated milk base.
Post # 15
I make an awesome Italian sandwhich and its super easy.
1lb chuck roast
1 jar sliced pepperonchinis
dash of basil, oregano,pepper and italian seasoning
Put all in crock pot…cook on low for 10 hours.
Put on roll, slap some provolone on and put in the oven for a few to get the bread nice and toasty and melt the cheese and bam….delicious sandwich.
Post # 16
@housebee: OMG – I love love Cha Shao Bao. Could you post your recipe for the cha shao? I would LOVE to attempt this!