Just a note: Roulladen is indeed Doiche, though it is a technique, not a particular recipe. It consists of any meat rolled/jelly-rolled over a filling. I have made rouladen with a 1/4-inch beef slab jelly-rolled over a savory bread dressing, served with a deep brown gravy, chicken roulladen with cream-cheese and wallnuts, pork roulladen with spiced apples, etc.
My Mom's best dish, well, for me, that would have been fresh corn on the cob, served with baked sweet potatoes and any kind of meat, or maybe it was her chili, or was it the baked beans? Hmmm. Really, she was an excellent cook and made everything great (except for steaks. Hers were always exceptinally tough.)
My Dad, well I never ate anything he made that I didn't like. His boiled dinner was legendary. And he knew how to cook a steak. His stews, were great, his spaghetti was right on target, and he taught me some of my favorite meals (or at least I learned to re-create them). And he taught me how to make my first pancakes. Of course they were the boxed mix variety, usually Aunt Jemima brand. And he introduced me to many new foods over the years.
But his best meal, well that would have to be freshly caught and cleaned speckled and rainbow trout caught from the streams emptying into Lake Superior. In the summer, that was the best meal a person could eat. There was no need for anyuthing else, just a mess of pan-fried trout and ketchup, and a glass of milk to wash it down. Now there's a bit of cullinary heaven.
Seeeeeeya; Goodweed of the North