What is your signature dish?

[ohiosmith]

Mine is Ohio Smith's Two Beer Chili. I make it once a year for Super Bowl.

What's yours?

[lumpy]

1. Beef Stroganoff over rice. The only dish I make that people

might rave about.

[ohiosmith]

3. I love beef stroganoff. Usually have it over egg noodles but rice sounds tasty.

:toast:

[csziggy]

2. Meatloaf - probably because it is not the same every time

My recipe is ground beef, oatmeal, soup mix (flavor varies depending on what's in the pantry), BBQ sauce or A-1 sauce or some other sauce (depending on what is in the fridge), and an egg. I sometimes throw in some herbs or seasonings, again depending on what's in the pantry, and what my mood is. Sometimes I chop vegetables like carrots, celery or squash into a fine dice and add those.

[ohiosmith]

4. One of the all time great comfort foods. Oatmeal is a great idea.

:hi:

[csziggy]

78. Mom always made it with oatmeal

It wasn't until I got married that I heard of meatloaf being made with bread crumbs, or in hubby's case, rice. That was interesting - hubby thought his Mom put raw rice in the meatloaf mixture. So I tried it - and it was not a good idea. Meatloaf should NOT be crunchy!

I think Mom's recipe came off the back of an oatmeal box. Quaker still has that recipe on some of their containers. Oatmeal gives a much better texture than either fresh or dry bread crumbs. And I figure you get a head start on getting rid of some of the cholesterol from the beef, LOL.

[ohiosmith]

87. I gotta try it with oatmeal.

[grasswire]

103. oatmeal also gives the outside a nice nutty bite

2 lb hamburger
1 cup dry oatmeal
1 small diced onion
1 T poultry seasoning (for the sage)
2 eggs
1 cup milk
salt & pepper

sauce for the top
1 cup catsup
1/4 cup brown sugar
tsp yellow mustard
1/2 tsp grated nutmeg

my all-time, long-time family meatloaf

[Angry Dragon]

100. One time try shredding the carrots and add some diced onions

[Throd]

5. Grilled tripe

It is similar to cooking squid on a barbecue in that there is an extremely small window of time to get it just right. Too soon and it is mushy, too late and it turns into a bicycle tire.

It is very important to start with fresh trip. The pre-packaged stuff NEVER comes out good.

[ohiosmith]

8. Never tried tripe. I do enjoy haggis. I'll give it a go.

[yankeepants]

6. Beer Rocks

Only in March forSt. Pat's.

[ohiosmith]

9. Never heard of them. Just looked them up. Sounds great.

:toast:

[Hotler]

34. Wait a minute.

There is no beer in Beer rocks. What's up with that???

[yankeepants]

75. They are made to go with beer

They can miraculously prevent or cure a hangover.

Seriously labor intensive to make but so excellent. I make 250 to 300 every year. It is a tradition that I started about 15 years ago. The first or second weekend in March my house fills up with drop-by guests for Beer Rock day and everyone pitches in or just eats and drinks.

I freeze them and ship them to friends and relatives. It is my version of xmas.

[LiberalAndProud]

88. Around here those are called runzas

Except you can't call them that. Trademark violation.

[Arkansas Granny]

7. Chicken Noodle Soup w/homemade egg noodles.

I also get a lot of requests for cinnamon rolls and blueberry scones.

[ohiosmith]

10. Love home made egg noodles.

:hi:

[MrScorpio]

11. Mine is a dessert… Cheese Cake

[ohiosmith]

12. I'm drooling man.

:9

[hifiguy]

61. Oh lordy lu does that look delicious! nt

[MrScorpio]

68. It was…

Here it is on the dessert table… Guess why it didn't last for the entire dinner...

[Inchworm]

13. Deer Jerkey

Not quite a dish, but when I make a batch I get hella accolades.

:9

[ohiosmith]

15. Love game meat. Jerky sounds terrific.

[KurtNYC]

14. Grilled chicken burritos

BLSL chicken breast filleted and marinated in lemon juice, grilled then cut in strips. Mission brand tortillas steamed, sour cream, big bunch of chunky fresh salsa and a little lettuce (or spinach). Plus all the Chalula sauce you want on it. Partnered with your favorite beer and a lime wedge.

[ohiosmith]

18. A match made in heaven.

[mucifer]

16. Challah bread

[ohiosmith]

23. Yummy! I make a rocking challah French toast.

[Auggie]

17. Spaghetti and Meatballs

Add lemon zest to the meatballs -- sends them over the top.

[ohiosmith]

25. Lemon zest is a great idea.

[Auggie]

60. It rocks

One teaspoon per 1 1/4 pounds of meat (not counting the bread crumbs, cheese, parsley, garlic, etc).

[ohiosmith]

66. Sounds so, so yummy.

[ceile]

19. Beer chili and stuffed cornish game hens

I don't know what's so special about my chili, but every time I take it to a pot luck or a party I'm always asked for the recipe.
The game hens came about by accident. I baked them upside down without realizing it- juiciest little birds ever. I always make them that way now.

[ohiosmith]

26. We'll have to have a chili cook off.

[ceile]

28. !!

Sounds good!

[AngryAmish]

20. smoked brisket

or pan-roasted chicken breasts, pan sauce.

[ohiosmith]

30. Never had to courage to smoke a brisket.

[hifiguy]

21. A Hunan stir-fry with some

Vietnamese influence

Pork/beef/chicken (pick one) slivered, marinated in ginger, garlic, GOOD soy sauce, a bit of cornstarch and a bit of oil.

Stir fry meat, drain and reserve

Add oil and a fistful of dried Thai bird chilies (or two to four carefully thin-sliced habaneros) to wok, let chilies brown slightly

Add ginger, garlic and let aroma come up

Add slivered carrots, bamboo shoots, celery, green onions (or onions or any other veg you can sliver)

Stir fry vigorously for a couple minutes

Add meat to wok and toss

Dump in sauce of GOOD soy sauce, some sherry or Xiaoshing wine, a bit of fish sauce, a bit of red wine vinegar or Chinese black vinegar, enough sugar to just balance the flavors

Stir fry for a minute, check and adjust seasonings if necessary, finish with good quality toasted sesame oil

Devour ravenously with rice and plenty of cold beer, which you are gonna need with all those chilies.

The same recipe can be made in any size batch your wok can hold.

Alternately, the beef Stroganoff recipe from Craig Claibornes NY Times Int'l Cookbook that I got 30 years ago for Xmas. That classic is best served with a really good bottle of burgundy. Divine!

[ohiosmith]

32. Seasoning is awesome.

[Rambis]

22. Breakfast

[ceile]

29. I don't see any "pudding"

Black preferably...

[Rambis]

One shop has it two hr drive-

black is my favourite too

[ohiosmith]

31. Now I'm hungry.

[Seedersandleechers]

24. Greek dolmades

I can eat them forever and never get tired of them. I make them with beef/lamb. They are expensive even making them yourself but so much cheaper then ordering out. Great summer treat cause you can eat them cold if you like.

[ohiosmith]

39. Love em cold.

[Chellee]

27. Lasagna

I do that pretty well.

And believe it or not, cole slaw. Everyone I know loves my cole slaw.

Mayo, sour cream, cider vinegar, sugar, celery seed, salt, cayenne over cabbage, a little red cabbage and carrot for color and some scallions if you like them. I do the dressing measurements by taste, so adjust accordingly for your own taste.

:)

[ohiosmith]

41. I'm lazy with cole slaw. Use either Marzetti or Kroger dressing. My friends think i'm nuts for

putting slaw on hot links.

[Taverner]

33. I have a bunch: California Smoked Ribs, The Ultimate Burger and Jambalaya

CSR:

I slowly smoke them in a propane smoker (trust me, it's better that way) while marinading them in my secret sauce. It uses lime, tequila, kosher salt, mex oregano, pasilla chili, agave juice, pinapple juice, mtn dew and cumin.

Burger: I only use Sirloin meat, and I top the burger with bacon, avacado, Monterey Jack cheese, onions, lettuce and tomato. The sauce is a secret sauce made with french dressing, bbq sauce, ketchup, mayo, mustard, and picklelilly.

Jambalaya: same as regular jambalaya except I use Aidells Habanero Saussages, masa harina, and, when I can get it, fresh river trout

[KamaAina]

35. Propane. Taste the meat, not the heat!

You are, of course, welcome to bring any or all of the above to any future Bay Area DU meetups we may have. (I'll have my burger without cheese or sauce, though.)

[Taverner]

36. Would you want a cheese like substance?

I can whip up a vegan soy spread that really does taste like cheese

[KamaAina]

38. I most certainly would not!

If I were vegan, I wouldn't be jonesing for burgers in the first place, now would I? I'm just not a cheese person, except on pizza. Go figure.

One of my dearest friends, however, is an outspoken abolitionist vegan; i.e. any use of animals by humans is unacceptable to her. (Fortunately for the mods' blood pressure, she is not a DUer. :-) ). She might well appreciate that.

[Taverner]

40. Well, ur you're right

Meh, cheese ain't for everyone

I usually hate mayo

I make an exception for ranch wing dip and my secret sauce

[ohiosmith]

43. Sounds great. Never had trout in jambalaya. Great idea.

[Taverner]

44. The trout I used was caught up in Diamond Lake, OR

Really good stuff - not that grey/white trout but the stuff that looked like salmon on the inside.

Highly reccomended.

[ohiosmith]

47. Love trout. Especially pan fried.

[Taverner]

50. Me too.

There was one strange thing about that trout, tho.

When fresh (as in breathing one hour ago) it had this really earthy taste. Not a bad taste, but definitely different.

The only thing I can liken it too is the smell of fresh soil and compost early on a hot morning...

[ohiosmith]

53. I like fresh from nature, but I gotta pass on soil and compost.

:rofl:

[Taverner]

56. It wasn't a bad taste

It's really hard to explain

My thought was that those fish eat a lot of bugs, and having eaten bugs before the taste was somewhat similar

[ohiosmith]

57. Sounds logical. The only bugs I ever ate came out of mezcal bottles.

[KamaAina]

37. Spaghetti with meat loaf sauce

actually, whatever pasta is on hand may be used. The trick is to find one of those packaged meat loaves on sale, then brown it and put it into the sauce (also on sale; Ragu's Robusto variety is infinitely more palatable than the regular) like you would with ground beef. A handful of chopped onion, a couple of cloves of garlic, a few dashes of Tabasco or other Louisiana hot sauce, and you're there.

[ohiosmith]

45. I have never seen a packaged meat loaf. The sauce sounds delicious.

[KamaAina]

49. Hormel and others make them

they're usually in the refrigerated meat section, near the Tony Roma's ribs, Lloyd's BBQ, etc.

[ohiosmith]

51. I'll have to find some. When I want something quick, I mix a can of Hormel chili in mac & cheese.

[Lydia Leftcoast]

42. A salad with arugula, scallions, golden raisins, pine nuts, and a lemon-based dressing

I had it at a restaurant in London and recreated it at home.

[Flaxbee]

46. that sounds fabulous --- I love good salads

do you make the dressing yourself?

[Lydia Leftcoast]

55. Yes, but I had to experiment to get it right

Lemon juice, olive oil, salt, and a bit of sugar.

[ohiosmith]

48. Nothing better on a hot summer night than a cool cool salad.

[Kali]

52. pie

:9

rumor has it I make pretty decent pie

[ohiosmith]

54. What kinda pie?

[Kali]

69. any and all

its all in the crust, baby!

[ohiosmith]

70. One strawberry rhubarb to go please. What the hell! Make it an even dozen.

[Patiod]

58. Mushroom omelets, chicken marsala, guacamole, chkn-orzo-mushrm soup

Mushrooms in everything! Believe me, if I could get mushrooms into the guac, I would. But I use chilis instead, and people go berserk over it.

[grasswire]

59. Pie

famous for pie. All kinds. I'm about to go in the garden for some rhubarb right now!

People also ask for my potato salad, oven-bbq country ribs, cheesecake and spanikopita.

[ohiosmith]

62. Strawberry rhubarb pie is my all time favorite.

[grasswire]

63. people either like strawb-rhubarb or they hate it.

true rhubarb lovers get miffed.

[ohiosmith]

64. I know. Any they don't want, I'll take.

[pamela]

77. mmmm...spanikopita

I love that but haven't had it in ages. I tried to make it once but it wasn't very good. Any tips?

[hobbit709]

65. My thermonuclear hot sause.

Habaneros, apricots, onion, garlic.

[ohiosmith]

67. Apricots sound good. I've had it with pineapple and mango but never apricots.

[hobbit709]

86. Now if I could spell sauce

[A HERETIC I AM]

71. Basil Chicken.

Boneless, skinless breasts, pounded out til they're thin.

Your favorite white wine.
Fresh Basil. Mince some up and set it in enough of the wine to cover the breasts and let steep.

After the wine is infused, marinate the breasts for up to an hour. Too long and the wine will start to cook them! Just as the edges start to turn white, you're good.

Dust in flour with salt and pepper and lots more basil.

If you like it like fried chicken, do an egg dip as well.

Saute' in butter.

Hold in the oven when done (don't over cook) and deglaze the pan with the wine you used for marinade.

Add some chicken stock, some butter and sift a bit of the flour you used and make a white wine sauce. Add cream if you like and reduce.

Serve over rice or mashed with a steamed veg.

Yum.

Simple. 1 hour start to finish max.

[ohiosmith]

72. Do mine with Pinot Grigio Santa Margarita.

[pamela]

73. Filet Tournedos w/mushrooms in a marsala wine sauce

It's very easy to make, not as expensive as it sounds and tastes delicious.


For parties or family get-togethers it is chocolate rasberry cheesecake or homemade truffles.

[LeftyMom]

74. Fried seitan cutlets.

I make a bunch of really good stuff, but that's the thing that I get begged to make for parties, to freeze and ship cross-country, etc.

[Amerigo Vespucci]

76. Spaghetti & Meatballs.

I buy chuck roast (normally I get the "boneless stew beef" because it's already cut in cubes) and triple-grind it in my Kitchen Aid meat grinder attachment.

There's just enough fat in chuck to make it flavorful, and people rave over the fine texture of the triple-ground meat.

I add fresh garlic, freshly grated Parmesan cheese, all fresh.

That's not the whole recipe, but I'm not gonna give it away here...it's a family secret! Mixing the ingredients in a specific order makes a difference too, largely in mixing the dry ingredients first, adding the moist, then mixing that into the ground meat.

:-)

For the sauce, I peel a whole medium yellow onion, put it in the center of the stockpot, arrange the meatballs (browned in olive oil) around them, and add the sauce. It then simmers for 2-1/2 hours. Using the onion that way makes a difference in flavor, versus chopping and browning it first. When serving, I cut the onion into quarters and serve a quarter on each plate with the meatballs. It comes out unbelievably sweet and delicious.

It's a lot of work, a very time-consuming process, and if you try to cut corners, you just mess it up. As such, I only get the best pasta to go with it. My favorite brand is De Cecco.

:toast:

[Curmudgeoness]

79. Lasagna, and I make my own sauce.

Easy, yummy, and it can be prepared ahead of time so I am free at cooking time. Except for time to make the garlic bread.

[ohiosmith]

89. Gotta have the garlic bread.

[pinboy3niner]

80. Barbecued Shrimp, Hamburger Soup

The shrimp recipe is Paul Prudhomme's and it's sauteed, not grilled, with lots of herbs and spices (Don't forget the cayenne!).

The soup is something my mom always made--basically a tomato-y concoction of ground beef and vegetables (especially onion). To start, sautee the vegetables in bacon grease...

[ohiosmith]

90. I need the hamburger soup.

[pinboy3niner]

98. The recipe?

I just wing it. I saute chopped veggies (definitely carrots, onions, celery plus whatever else you want to add) in bacon grease. Then add beef stock, chopped tomatoes (canned with added puree is fine) and 2-3 Tbsp or so tomato paste. I pre-cook and drain ground beef, then add it at the end. Serve with French, sourdough or any good bread. A little cayenne for subtle warmth is a nice addition.

Mom used to cook the raw hamburger meat in the soup, but I prefer to do it separately and get rid of the grease. The bacon grease adds a nice richness to the broth. :)

[ohiosmith]

104. Thanks.

:hi:

[kwassa]

81. Currently, Moroccan Eggplant.

I'm learning to develop the vegan cuisine after last year's heart attack.

[ohiosmith]

91. Egg plant done right is so good. Moroccan spices are exceptional.

[Gormy Cuss]

82. Ma Po Tofu. n/t

[ohiosmith]

92. Szechuan is so good.

[kwassa]

94. The best tofu dish I've had.

my local Chinese place makes a killer version.

I have to learn how to do it without the pork.

[Gormy Cuss]

97. Easy!

I make it without meat whenever we have vegetarian guests. A pretty good version involves substituting minced button mushrooms for the meat. The flavor is a little different but since the chile paste predominates in either version it's not that noticeable. When I'm being lazy, I skip the shrooms, just omit the meat and add some toasted sesame oil to the final dish. The key to good flavor is to have a really good Chinese chile paste with garlic. Lan Chi brand is excellent, although it's hard to find in some cities.


eta: if you just want to reduce the fat, I can report that I've made it with homeground lean meat too, even turkey breast.

[applegrove]

83. Roasted vegetable & meat lasagna. The secret is to use dried tarragon

on the cheddar/mozza/harvarti layers.... and lots of it.

[ohiosmith]

93. Never used tarragon, cheddar, or havarti. Usually, mozzarella, ricotta, and provolone. Gotta try

yours.

[applegrove]

96. Grate all the cheese. Not too much cheddar cause when it melts it get greasy. The Havarti gets

creamy when it melts. If you don't have dried tarragon you can use dried 'fine herbs'. You still have your cottage cheese layer, you put the ground beef in the tomato sauce, and you just put a thin layer of the grated cheeses on top of every tomato layer. I use tons of tarragon. It goes well with cream and tomato.

[Initech]

84. I can make a pizza with nothing but a cell phone and a credit card.

[pinboy3niner]

85. Macgruber! Is that a lit fuse sticking out of your piz...

:nuke:


:rofl:

[ohiosmith]

95. Hahahaha!

[Riftaxe]

102. Now to make a diabetic friendly pizza

take one wheat crust....close eyes and apply the rest, cook! Only 22 Carbs per slice!

on edit: actually with a sparse hand with the sauce, and cheese combined with a heavy hand on the proteins (meat) it's a meal that will last at least 2 days.

I am still debating on flavored tofu, but until i see how tofu behaves in the wild....

[trackfan]

99. This is a microcosm of my problem in the job market; I don't have 1, but I do have over 100

of my own recipes written down, many of which are probably fairly okay. I can't point to one and call it my signature dish.

[ohiosmith]

106. You write down your recipes? No wonder what I cook never tastes the same. Thanks!

:hi:

[Riftaxe]

101. Has to be my lasagna, take

noodles, anything that is red in the refrigerator, add meat (of any color) empty spice bottles and yumm!

Perhaps later i give you my recipe for fuzzy pizza :P

[Raffi Ella]

105. This thread is killing me, I gotta go eat something-

um, my signature dish? I can make spaghetti with home made meat sauce :shrug: or an omelette. OH! Grilled steak! I'm good at grilling stuff.

[sarge43]

107. Tomato/Potato Stew n/t