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Old 08-16-2011, 07:10 PM   #11
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Kades, I would love the recipe and I am very sure others would too!
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Old 08-16-2011, 07:40 PM   #12
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I'm going to go with one that I love and several people love. I got the idea from a book about beer and took the idea and made it mine. I'll post the recipe after the drunken stupor that is my birthday.
Chocolate ravioli stuffed with bacon and roasted butternut squash sauteed in bacon fat with garlic, onion and pumpkin seed, with a heavy cream sauce
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Old 08-16-2011, 08:46 PM   #13
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My signature dish is a very slowly cooked pasta sauce. It takes 24 hours or so. I have not made it in a few years since I have been so busy but I need to. It starts with browning pork ribs.....
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Old 08-17-2011, 12:35 AM   #14
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I have a homemade spice I use to make fajitas. I'll probably post it up on my blog eventually.

It results in me making fajitas something like 50 times a year because I make such huge amounts of the spice and love fajitas so much. When my wife gets annoyed I just use a different meat.

I prefer just using chicken, because, hey, I'm boring. But it's hard to get upset at shrimp fajitas, extra spicy.
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Old 08-17-2011, 04:48 AM   #15
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Really hope I did this right lol! I've never participated in a challenge so I'm not sure how to go about it.

Snip's Signature Dish

All the dishes so far sound fabulous, well done guys!
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Old 08-17-2011, 05:39 AM   #16
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Please G let me get this right

Kadesma's signature dish
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Old 08-17-2011, 07:04 AM   #17
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Quote:
Originally Posted by LPBeier View Post
Thanks, Selkie and GW. Those are both wonderful stories and food. Selkie, are you willing to give us the recipe or a picture?...
For what it's worth...

Seafood Gumbo

Ingredients:

Part-A, (common to all gumbo):

4 Tbl. Oil
4 Tbl. Flour
1 Large Onion, Diced
1 Can (14.5 oz.) diced tomatoes (Rotel (Mild) also works well.)
1 Bell Pepper, Diced (I prefer the red or yellow, but green is traditional.)
1 Stalks Celery, Diced
1/4 Cup Chopped Parsley
1/4 tsp. Thyme
1 Tbl. Basil
1/2 tsp. Worcestershire Sauce
1 tsp. Louisiana Hot Sauce
2 Quarts Water (or as an option, 1 qt. Chicken Stock + 1 qt. Water)
2 Tbl. Gumbo Filè (pronounced fee-lay)
Salt & Pepper to taste

Part-B, Add your previously diced and cooked protein(s) and a simmer for at least an hour. Again, the longer the better, (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.).

Seafood option: Shrimp, oysters, crab, lobster.

Directions:

Make a dark roux by browning the flour in the oil, constantly stirring over medium-low heat (15-30 minutes - the slower the better).
Add the finished roux to a stock or crock pot.

Add everything else in Part-A to the pot and stir to combine with the roux.

Bring to a low simmer.

Add your previously cooked and diced protein(s) and simmer for at least an hour. (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.)

Serve in a bowl on a bed of rice and make additional Gumbo Filè available for seasoning.
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Old 08-17-2011, 07:22 AM   #18
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perogies, kapusta, keilbasa and my chocolate cake
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Old 08-17-2011, 07:57 AM   #19
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Mine is a signature meal - nothing special. Baked ham, potato salad, green beans or asparagus. I can pull this together in a short time. Flan for dessert.
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Old 08-17-2011, 11:19 AM   #20
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Quote:
Originally Posted by msmofet View Post
People rave about several dishes I make. Here are a few. I could never choose one.

Macaroni Salad with tomato rose garnish





Mini Spinach Pies



Cheese and Potato Blintz



Sausage Bread

Please please please give us your recipe for spinach pies, they look devine!
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