Plan B Forum

So here Inam slaving over a hot stove making my one and only signature dish. It's basically to tortellini with chicken not the most inventive concoction but with a few twists to make it my own.

Anyone else have a personal signature dish?

So here Inam slaving over a hot stove making my one and only signature dish.

Well you need to let Inam go...

Poor foreigner being kept as a slave to cook for you...

The Justice Department takes a dim view of that sort of thing...

My husband and I are both excellent cooks. I am a more plain cook though, whereas he like to fancy things up and is all about the presentation. I make a number of things that are mine simply because they are thrown together without a recipe, but if I had to pick one thing that I would say was a signature dish it would be my beef, barley and vegetable soup. Made from scratch and very time consuming it is outstanding if I do say so myself. My husband makes pork ribs with an Asian BBQ that are out of this world, his signature dish.

I have 2 signature dishes both are pastas, I make a version of tuna carbonara with leeks & smokey bacon & mature cheddar cheese sauce which is yummy and the other is a sun dried tomato & sausage pasta to which I recently added some left over chicken which took it to a whole new level - both are fab when eaten fresh and just as nice reheated the next day. The sun dried one can be eaten cold as a pasta salad as an alternative.

Hen is a fantastic chef, I’d hate to try to narrow it down to a "signature dish", but, having said that, last night we had her "Fried salad with prawns squid and white fish." Which is a Michelin star dish.

Mine? I do a mean crepe stack with three pate’ filling. (And Australia's best pasty, though apart from SMF there's little competition.)

LMAO - Them's fighting words! I sense a pasty-off in the future...

Mine?

I would have thought it would have to be your pizza:

Banana/strawberries, with pineapple and blue cheese, vege bacon, jalapenos, mushrooms, grilled bell peppers, fetta, pecorino, and sun dried tomato,

That definitely looks "signature" to me...

Surely no one else has come up with that...

I do a lot of cooking and experimenting with different dishes, (good thing for me there wasn't a "cooking" question on that "how gay are you" test... ) but if I had to name one as a "signature" dish, it would probably be my chili...

Breakfast. Servitors just don't get the idea of frying tomatoes and my wife's found out that getting a nice moist omelette is almost impossible unless the Eggman cooks it for her.

I don't have a signature dish, I'm not a good cook. I bake, I make lovely breads - sadly we're on low carb until we go to Florida in October so I've let my sourdough starter die.

Cookie has a signature dish that I would call on him to make every week if he'd let me. Mussels in Thai green curry, it never fails us. I even volunteer to de-beard and clean the mussels and everyone knows what a bloody awful job that is.

Daisy wrote:Cookie has a signature dish that I would call on him to make every week if he'd let me. Mussels in Thai green curry, it never fails us.

I love that dish. There was a Vietnamese place we used to go to that made a terrific version, and for a while I ordered it every time we went.

We cook all kinds of things around our house, but the dish I'm most proud of is my variation on tajine zitoune (chicken with green olives and preserved lemons). It is to die for, if I do say so myself. I have a lot of pretty simple go-to recipes for weeknight cookery, but two of my favorites are salmon filet with a mustard-panko coating and chicken with garbanzos and grape tomatoes, seasoned with cumin, paprika, cayenne and garlic and served with a yogurt sauce. Both very popular with the troops as well.

I have a chicken in champagne sauce that I adapted from a recipe in Food and Wine years ago; it's one of my favorite go-to recipes if I want something fancy, but it does require a lot or prep time right before it is served. My other would be a Cajun Red Beans and Rice recipe; I like this, because red beans and rice is a dish where you can vary the ingredients (a nice way to clean out the refrigerator) a lot and get good results so long as you stick with the base ingredients; it's especially great on cold days.

I forgot - steak and kidney pie; now that's something I need to pry away from my wife's cooking as my birthday treat. She just doesn't buy the right meat and skimps on the kidneys.

I've no idea what a job it is to debeard and clean mussels.... urgh! Next thing someone will be claiming that clams are nice. (Quiet Mrs. M. - yes I know you do)