Your favorite dish that YOU make

[Central PA Cowboy]

So, tonight I made what I think is my favorite dish that I make. It's a buffalo chicken pizza using naan. It's actually garlic naan with cut up grilled chicken, a homemade wing sauce (hot sauce, butter, honey, and garlic), and mozzarella cheese. So, what is your favorite dish that YOU make?

 

[SonnyE]

Pork. And Baby Back Ribs. And Smoked Salmon.

I Sous Vide a piece of Pork Loin the other day. Ate a happy helping for dinner. Then last night we had Pork Taco's. And this afternoon I cut up the last of it and added it to more brown gravy and put it over buttered toast made with Dave's Good Bread.
I almost ate it all up, but saved some for my little buddy who licked the platter clean.
S.O.S. My Dad use to call it. But in Pearl Harbor it was made with chipped beef. Shi_ Ona Shingle.
Real simple, real good!

 

[sky monkey]

1.5" thick ribeye in the sous vide, reverse seared on cast iron. Smoked baked beans with bacon on the rack above dripping in the beans and a baked potato with steamed broccoli on top and all the fixin's (including the aforementioned bacon) Carmelized onions and grilled mushrooms to top the steak.

 

[gmc2003]

Peanut butter spread in-between two slices of American cheese. You asked and didn't specify smoked food.

Chris

 

[chef jimmyj]

That's a really tough question. Escargot in Roasted Mushroom Caps, French Onion Soup, Cassolet with Duck Confit, Pate de Foie Gras, Smoked Pork Chili Verde, Thai Green Curried Scallops and a 2" Thick Beef Rib Steak heavily seared med/rare. I could think of a few more but I'm really hungry now!...JJ

 

[tbrtt1]

Without a doubt:

 

[newsmokerky]

Probably seafood alfredo for me. I use way more crab and shrimp than you get in a restaurant, and my alfredo is much thicker. Good stuff.

 

[noboundaries]

My personal favorite dish is my version of Pasta Carbonara. I don't use pancetta. I use my home smoked back bacon, seasonal veggies, onions, freshly ground Parmigiano-Reggiano, and fresh ground pepper. The trick to get the eggs to gel properly to make the sauce is to let the pasta cool a little before you add all the ingredients and the scrambled raw eggs. Cool too much, yuck. Cool just right, a wonderfully succulent pasta that won't make you feel too guilty. It's actually easier than I make it sound. Yesterday for lunch I finished the last of a batch I made Saturday night.

 

[ksblazer]

Tough question

But I like my fish a la Creole using Justin Wilson's recipe.

Also gotten plenty of compliments from others who have tried it.

 

[HangtownSmoker]

Ossobuco on a bed of polenta with roasted broccolini, crusty French bread, and a good glass of Cab.....and I'm a redneck. Just sayin'

 

[dcecil]

There are some really great sounding meals listed above. I would love to try everyone of them. For me when it comes to a favorite I like sides and Im pretty simple. My bourbon beans are probably my favorite but a good mac salad or a green bean casserole would be a close second.

 

[Central PA Cowboy]

Some great sounding dishes here.

 

[HalfSmoked]

Me its's not hard my diet is see food and eat it. If its smoked grilled baked boiled I can go for it I'm a meat eater you can have the sides.

Warren

 

[ravenclan]

I love a great brisket and baby back ribs!!

 

[HalfSmoked]

Derek717 Thanks for the like it is greatly appreciated.

Warren

 

[phatbac]

Ribroast

• phatbac
• Apr 21, 2018

IMG_20180417_162025

• phatbac
• Apr 21, 2018

Standing Rib Roast!
OR

cowboy3.jpg

• phatbac
• Aug 1, 2017

cowboy4.jpg

• phatbac
• Aug 1, 2017

Cowboy Ribeye!

(yea i kinda like steak!)

Happy Smoking
phatbac (Aaron)

 

[sky monkey]

chef jimmyJ, I never ever thought to put escargot in mushroom caps but as soon as you said it...BAM epiphany. I've never cooked my own escargot but now I gotta try it. The combo makes so much sense.

 

[chef jimmyj]

The combo can make an easy app. Or add Crusty Bread, Salad and Wine for a nice supper.

Escargot in Mushroom Caps

Lightly salt & pepper 24 Mushroom caps and roast at 400 until lightly brown and shrunk to about half size, 30-45 minutes. They will render their water and firm up. Remove from oven and allow to cool on the counter. Meanwhile, open the cans of Snails, 24 Extra Large. Drain and rinse with cold water. Drain well and pat dry on paper towels.

For each 2 dozen Snails, I have used Roland Brand in the past.
Pulse in a small food processor or blender until well combined:
1 Stick Softened Butter,
1 Shallot, chopped (a heaping Tablespoon)
8 Cloves of Garlic, chopped
4Tbs Chopped Fresh Flat Leaf Parsley
1tsp Fresh Thyme Leaves
1Tbs Wht Wine or Lemon Juice
1/2 tsp each Salt & Blk Pepper
Optional: 1tsp Chopped Fresh Tarragon Leaves (may be hard to find) and/or Cayenne Pepper to taste.
Arrange the Mushroom in a baking dish. Top each cap with a Snail and a dollop of Garlic Butter, about 2 teaspoons.
Bake at 400°F about 10 minutes or until hot and bubbly. Over cooking will toughen the Snails. Note: Double the Garlic Butter ingredients if you like to dip your giant loaf of Crusty Bread...YUM!!!
Makes 2 Supper servings or 4 Appetizers...JJ

 

[Enis Simon]

your escargot is making my mouth water!!!

 

[bertjo44]

Canjun fettuccine alfredo with grilled chicken, shrimp and andouille.