What is your Signature Dish?

[AzPaul]

Pretty simple ~ What is the one dish you hang your hat on?
Where not only would you beat Bobby Flay, but you'd send him home with his tail between his legs.

Here are the rules ~
1) Share with us your choice
2) Share with us that voodoo that you do, that makes your version stand out
3) Share a photo if you've got one
4) And PLEASE, limit yourself to one selection ~ You've nothing to prove here (and no one wants you to)

[Maleg]

Raspberry cream ice cream sandwhich. The raspberry ice cream is pretty straight forward gelato. The secret is in the double chocolate cookie. Mandarin orange zest adds a hint of mint without being mint and cayenne pepper brings out the depth of the chocolate.

[Dan Pierce]

My Italian mother was a great cook and for her 80th birthday I put all her best recipes in a cookbook.

The oldest was my great grandmother's [seen in the left pic w/ holding my mom] spaghetti sauce. We would make homemade ravioli [we still use the same pasta molds my mom used 70 years ago] for New Year's Day to celebrate my dad's birthday. The aroma from the sauce always brings me back to my grandma Toots & mom in the kitchen creating this great tradition.

My wife & I make the family sauce and pasta fagioli a couple times a year.

If you look closely at the top right pic that's me in my dad's lap during a Sunday family supper.
dP

[subtona]

Originally Posted by Dan Pierce

My Italian mother was a great cook and for her 80th birthday I put all her best recipes in a cookbook.

The oldest was my great grandmother's [seen in the left pic w/ holding my mom] spaghetti sauce. We would make homemade ravioli [we still use the same pasta molds my mom used 70 years ago] for New Year's Day to celebrate my dad's birthday. The aroma from the sauce always brings me back to my grandma Toots & mom in the kitchen creating this great tradition.

My wife & I make the family sauce and pasta fagioli a couple times a year.

If you look closely at the top right pic that's me in my dad's lap during a Sunday family supper.
dP

Dan, That’s a beautiful tradition and amazing capture of it in the book.

My grandmas (puglia) sauce looks very different from your grandmas, curious what region is the family from?

[Dan Pierce]

Originally Posted by subtona

Dan, That’s a beautiful tradition and amazing capture of it in the book.

My grandmas (puglia) sauce looks very different from your grandmas, curious what region is the family from?

Bellissimo! Thanks, Gus! Btw, my grandfather's name was Gus and it's his pasta fagioli recipe we still make today.

My great grandfather was from Naples & my great grandmother was from Sicily.
dP

[subtona]

Originally Posted by Dan Pierce

Bellissimo! Thanks, Gus! Btw, my grandfather's name was Gus and it's his pasta fagioli recipe we still make today.

My great grandfather was from Naples & my great grandmother was from Sicily.
dP

Pasta fagioli was one of grandmas staples as well

Developed the appreciation for Southern Italian cooking…nothing better

[hambone1983]

Originally Posted by Dan Pierce

My Italian mother was a great cook and for her 80th birthday I put all her best recipes in a cookbook.

The oldest was my great grandmother's [seen in the left pic w/ holding my mom] spaghetti sauce. We would make homemade ravioli [we still use the same pasta molds my mom used 70 years ago] for New Year's Day to celebrate my dad's birthday. The aroma from the sauce always brings me back to my grandma Toots & mom in the kitchen creating this great tradition.

My wife & I make the family sauce and pasta fagioli a couple times a year.

If you look closely at the top right pic that's me in my dad's lap during a Sunday family supper.
dP

very few things in this world are as good as an all-day-simmered red sauce, especially those great family recipes that have been perfected literally over generations.

[twitch54]

great recipe story Dan !!

[Dan Pierce]

Originally Posted by twitch54

great recipe story Dan !!

Thanks, Bobby!
dP

[brandrea]

Originally Posted by Dan Pierce

My Italian mother was a great cook and for her 80th birthday I put all her best recipes in a cookbook.

The oldest was my great grandmother's [seen in the left pic w/ holding my mom] spaghetti sauce. We would make homemade ravioli [we still use the same pasta molds my mom used 70 years ago] for New Year's Day to celebrate my dad's birthday. The aroma from the sauce always brings me back to my grandma Toots & mom in the kitchen creating this great tradition.

My wife & I make the family sauce and pasta fagioli a couple times a year.

If you look closely at the top right pic that's me in my dad's lap during a Sunday family supper.
dP

That’s really fantastic Dan

[Dan Pierce]

Originally Posted by brandrea

That’s really fantastic Dan

Thank you, Brian!
dP

[Easy E]

My wife does most of the cooking and she does so very well. My personal station in the Easy family food service is the grill. This may or may not be inline with the intent of the thread, but this is thing thing I like to cook most. Reverse seared filet.

I start them off on the Green Egg, low-ish, anywhere around 300 works. Basic SPG for seasoning(light on the G). Cook to an internal temp of about 125.


Then pull them off and wrap them in foil with a pat of butter to rest while the Blackstone is coming to temp.


I will then run the Blackstone as hot as I can get it - that's right around 600 in the center with all burners at warp drive. Sear to desired finish temp.


Pretty good eats.

[JasoninDenver]

Originally Posted by Easy E

My wife does most of the cooking and she does so very well. My personal station in the Easy family food service is the grill. This may or may not be inline with the intent of the thread, but this is thing thing I like to cook most. Reverse seared filet.

I start them off on the Green Egg, low-ish, anywhere around 300 works. Basic SPG for seasoning(light on the G). Cook to an internal temp of about 125.


Then pull them off and wrap them in foil with a pat of butter to rest while the Blackstone is coming to temp.


I will then run the Blackstone as hot as I can get it - that's right around 600 in the center with all burners at warp drive. Sear to desired finish temp.


Pretty good eats.

Oh hell…. Now I know what I am doing tomorrow night!!!

[JasoninDenver]

No matter how fancy my dishes can get, the one thing everyone asks me how I make every time are my charro pinto beans. No matter how many pounds I do, there are never any damn leftovers for me.

[enjoythemusic]

Revenge served cold. j.k

[brandrea]

Not mine, but Andrea’s carbonara is the ultimate. Now I’m hugely biased of course, but IMHO it’s the best outside of Italy I’ve ever had.

It’s a slow process, where the pasta water (is slowly spooned in as the pasta and egg are added. Also, fresh parm, pecorino, and guanciale are key.

If done right, it’s smooth, slightly creamy texture, with a savoury finish. Enjoy with valpolicella ripasso

We just had it last night ….




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[AzPaul]

I've taken a few bows for my jambalaya, but because there's as many ways to make it as there are parishes in Louisiana, it's hard to claim anything as 'your own'. However, one thing I do that isn't particularly common is include wild rice. Think it adds a lot, texture-wise, but mostly I'm just a fan.

[Dan Pierce]

Originally Posted by enjoythemusic

Revenge served cold. j.k

No doubt that dish can hit the spot on occasion.

Originally Posted by brandrea

Not mine, but Andrea’s carbonara is the ultimate. Now I’m hugely biased of course, but IMHO it’s the best outside of Italy I’ve ever had.

It’s a slow process, where the pasta water (is slowly spooned in as the pasta and egg are added. Also, fresh parm, pecorino, and guanciale are key.

If done right, it’s smooth, slightly creamy texture, with a savoury finish. Enjoy with valpolicella ripasso

We just had it last night ….




Sent from my iPhone using Tapatalk

Originally Posted by AzPaul

I've taken a few bows for my jambalaya, but because there's as many ways to make it as there are parishes in Louisiana, it's hard to claim anything as 'your own'. However, one thing I do that isn't particularly common is include wild rice. Think it adds a lot, texture-wise, but mostly I'm just a fan.

Both of those look yummy!!
dP

[brandrea]

Originally Posted by Dan Pierce

No doubt that dish can hit the spot on occasion.




Both of those look yummy!!
dP

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[Dan Pierce]

Originally Posted by hambone1983

very few things in this world are as good as an all-day-simmered red sauce, especially those great family recipes that have been perfected literally over generations.

Could not agree more.

Even though I was a meat cutter during 6 of my high school/ college years I've never tried lamb. But the prep you describe makes it sound amazing.

Originally Posted by brandrea

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Thanks, pal! Love me some carbonara.
dP

[brandrea]

Originally Posted by AzPaul

I've taken a few bows for my jambalaya, but because there's as many ways to make it as there are parishes in Louisiana, it's hard to claim anything as 'your own'. However, one thing I do that isn't particularly common is include wild rice. Think it adds a lot, texture-wise, but mostly I'm just a fan.

That looks delicious

What the difference between jambalayas and piaya?

[hambone1983]

Originally Posted by brandrea

Not mine, but Andrea’s carbonara is the ultimate. Now I’m hugely biased of course, but IMHO it’s the best outside of Italy I’ve ever had.

It’s a slow process, where the pasta water (is slowly spooned in as the pasta and egg are added. Also, fresh parm, pecorino, and guanciale are key.

If done right, it’s smooth, slightly creamy texture, with a savoury finish. Enjoy with valpolicella ripasso

We just had it last night ….




Sent from my iPhone using Tapatalk

Love me some carbonara!
guanciale is the traditional cured meat, and it is by far the best. It's not easy to find in my experience. Pancetta is a passable substitute, but it won't be as good. And any place that uses bacon ought to be sued for calling it carbonara. I once had to explain to my Italian brother in law that there was no cream in carbonara, and demanded he turn in his Italian card to the proper authorities

[brandrea]

Originally Posted by hambone1983

Love me some carbonara!
guanciale is the traditional cured meat, and it is by far the best. It's not easy to find in my experience. Pancetta is a passable substitute, but it won't be as good. And any place that uses bacon ought to be sued for calling it carbonara. I once had to explain to my Italian brother in law that there was no cream in carbonara, and demanded he turn in his Italian card to the proper authorities

This is mandatory reading


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[hambone1983]

The best thing I make is rack of lamb. I think what sets it apart is the bread crumb coating. I use fresh garlic & fresh rosemary in it, which definitely kicks it up to another level. I coat the meat with dijon mustard before rolling it in the bread crumb mixture, it keeps it stuck to the meat & adds a really nice flavor to the finished product.

One Thanksgiving I had to pinch hit as the chef at the last minute. I went to the market, walked right past the mountain of turkeys they were selling for like $0.40 per pound and bought racks of lamb. My Thanksgiving, my menu. When I got home my sons were like 'why didn't you get a turkey?' I said c'mon boys, think about it. Its Thanksgiving morning, they sold all their turkeys!

[ltmgeller]

This thread is making me hungry

[Ferdelious]

I’m known for my bread. There is no Voodoo involved, just a labor of love.






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[boa2]

50 prototypes later, my bagels will make you forget NYC.

[rmagoo57]

I'll make this smoked mac'n cheese for family gatherings. Includes gouda, parmesan, cheddar and cream cheese in the sauce. Make it plain or add meat -- bacon, etc. or my favorite, smoked rib meat!

[subtona]

What amazing looking food. Road trip:)

[Dan Pierce]

Originally Posted by subtona

Pasta fagioli was one of grandmas staples as well
Developed the appreciation for Southern Italian cooking…nothing better

Mangiamo!

Originally Posted by subtona

What amazing looking food. Road trip:)

Everyone's contributions look amazing! Love some grilled fillet, smoked mac & cheese, w/ some savory bread.
dP