gbpfan1231 Posted April 4, 2009 Share Posted April 4, 2009 I am not sure if this topic has been posted already but if you had to make one meal to either impress someone or just wanted to make your favorite dish what would it be? Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted April 4, 2009 Share Posted April 4, 2009 It would depend on the person/group, the time of year (what's in season), and what I've discovered in the culinary world lately. Not an easy question for me... Quote Link to comment Share on other sites More sharing options...
gbpfan1231 Posted April 4, 2009 Author Share Posted April 4, 2009 It would depend on the person/group, the time of year (what's in season), and what I've discovered in the culinary world lately. Not an easy question for me... Throw a couple out there. I am trying to expand my collection of thumbs up recipes. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted April 4, 2009 Share Posted April 4, 2009 If it was summer time and my guests were into BBQ, I'd fire up the pit and throw the holy trinity of 'Q on there - shuolder, brisket and ribs. I make my own dry rubs and sauces for each. Fresh corn on the cob and garden salad as sides along with baked beans with smoke and drippings from the pit. All of these recipes are available via search as they've been rehashed several times here. There are several excellent resident BBQ affectiendos. Off season, I'd probably go with chicken or shimp alfredo or chicen picata - a recent favorite of mine. I don't have any written recipes, but follow the advice given here on this forum, look at on-line sources and adjust using my own creativity. For the alfredo, I start with a rich roux - 1/2 pound of butter, minced garlic and white flour and slowly whisk in a quart of heavy cream. Add your choice of italian cheese until you get a cosistency you like. I add a little fresh lemon juice - IMO there's not much that fresh citrus doesn't make better. I grill the chicken low and slow, basting with olive oil and minced garlic. I add coarsly cracked black pepper, but that is simply my preference. There's tons of great stuff from Bier and Detlef here - both professional chefs. You may want to search their recipes out first. My personal favorite was Bier's butternut squash soup. It's good and impresses the hell out of people. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted April 4, 2009 Share Posted April 4, 2009 If it was summer time and my guests were into BBQ, I'd fire up the pit and throw the holy trinity of 'Q on there - shuolder, brisket and ribs. I make my own dry rubs and sauces for each. Fresh corn on the cob and garden salad as sides along with baked beans with smoke and drippings from the pit. All of these recipes are available via search as they've been rehashed several times here. There are several excellent resident BBQ affectiendos. Hell, I'd make this in the winter too. Exactly what I would do. Quote Link to comment Share on other sites More sharing options...
detlef Posted April 4, 2009 Share Posted April 4, 2009 Wow, that is not an easy question at all, so I just went with the absolute first thing that popped into my head. These got the name "Monday Night Football Ribs" because, well you're all probably smart enough to figure that out. In reality, they're a Cantonese preparation of Beef Short Ribs that's called "Red Cooked". You can braise any number of meats in the exact same manner. Basically you brown the ribs and braise them with dark soy, sherry, ginger, garlic, tomato, chicken stock, star anise, and brown sugar. I like to add carrots and serve them with mashed potatoes. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 4, 2009 Share Posted April 4, 2009 really too hard to pick one. i like to cook more classical dishes. my my home cooking is very different these days than what it used to be. - honey/lavender duck or chicken - duck with shallot, blackberry demi with either a sage roesti or spaeztle cake - steaks with bordelaise or mediera/mushroom sauces. also like different bernaise with them - a special that became a staple was a filet with truffled demi with a rosemary, truffle roesti while i love asian influenced food, i wasn't in restaurants that utilized the ingredients very often: - my ahi tartar is very good... basic: sesame oil, ground ginger, white pepper, green onion, we bit of sambal. - i made some good curry sauces for mussels or scallops Quote Link to comment Share on other sites More sharing options...
untateve Posted April 5, 2009 Share Posted April 5, 2009 one of the most satisfying meals I make is steaks on The Egg along with bier's onion rings. If I want to impress, I roll this out. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted April 5, 2009 Share Posted April 5, 2009 Like the others here have said, a very tough question. BBQ always goes down well, as a matter of fact I'm smoking 4 chickens tomorrow just because I need to restock. However, I'll toss out a simple one that everyone seems to like and is dirt simple to prepare. Mediterranean Pizza. Get a large pizza shell. You can make your own, but the store bought ones work just fine. You'll also have to adjust the cooking time if you use your own. Don't use Boboli, they are too doughy and you don't want the cheese in the dough. 1 pizza shell 1 bag baby spinich 8 oz feta cheese 8 oz sun dried tomatoes 1 head of garlic 2 Tbs. olive oil Preheat oven to 450. Soak the sun dried tomatoes in water if they are hard for about 20 minutes. Cut them into thin strips (julienne). Peel and mince all the cloves of garlic in the head. In a large frying pan, heat the oil and throw in the garlic and baby spinich and cover. Cook until the spinich is wilted. Cover the pizza shell with the sun dried tomatoes then the garlic and spinich mixture and finally crumble the feta over the top of the pizza. Cook in the oven for 10 minutes or until the feta starts to brown. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 5, 2009 Share Posted April 5, 2009 for years i have been a fiend for chevre, carmelized onion, and figs for pizza (or gorgonzola)..... or spinach, prosciutto, parm-reg, and drizzle with truffle oil. Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted April 6, 2009 Share Posted April 6, 2009 - steaks with bordelaise or mediera/mushroom sauces. also like different bernaise with them so friday night my mom came over after work, and we have no kitchen at the moment, so we had to go out....before I got home, mom and wife decided they wanted to go to red lobster but I seriously ended up having one of the best meals I've had in a long time. an excellent shrimp cocktail, and then I ordered their steak oscar, which is a ny strip with lobster meat, shrimp, and asparagus slathered with bernaise. oh man it was f'ing good. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 6, 2009 Share Posted April 6, 2009 growing up, i used to love veal oscar (traditionally crab) Quote Link to comment Share on other sites More sharing options...
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