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Old 08-18-2012, 09:29 PM   #41
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Quote:
Originally Posted by kadesma View Post
Please G let me get this right

Kadesma's signature dish
I am so going to try this one
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Old 08-18-2012, 09:30 PM   #42
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This sounds delightful, thanks for sharing


Quote:
Originally Posted by Selkie View Post
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 08-18-2012, 09:30 PM   #43
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I finally thought of what it is my friends request: My Condolences Beef Stew (which used to be my Venison-Beer Stew, but when venison was no longer part of my freezer stock, I started making it with beef and giving it to friends when something bad happened, hence how it got renamed). I will have to dig out the recipe in the fall.
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Old 08-18-2012, 09:31 PM   #44
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I have a few signature dishes. One of my favorites can be served for any meal, but I usually save it for Sunday Brunch and embellish it with sides and mimosas or bellinis.


CHORIZO
Ingredients:
  • 2 pounds ground goat (traditional), pork, beef, or turkey
  • 4 cloves mashed garlic
  • 6 Tbs chili powder (If you like it mild, use Ancho chili powder, if you like it spicy, use New Mexico chili powder)
  • 2 Tbs oregano
  • 2 Tbs olive oil
  • 2 Tbs water
  • 2 Tbs vinegar
  • 1½ tsp sugar
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper flakes
  • ½ tsp fresh ground black pepper
Instructions:

Mix all ingredients together in a bowl, divide into quarters, roll each quarter into a log, and wrap each log with plastic wrap, twisting the ends to secure. Can be refrigerated for 3 to 5 days or frozen for up to three months.

This one sounds delicious
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Old 08-19-2012, 05:47 AM   #45
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Kylie,

Thank you for all your lovely compliments ... Yes, I have to get back to Madrid to really home gourmet it ... Here in Gargano, one is too lax with the surf and cafés ...

Kind regards,

T.U. again, Margi.
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Old 08-19-2012, 11:34 AM   #46
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Quote:
Originally Posted by Kylie1969 View Post
They look fabulous
Thank you kylie
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Old 08-19-2012, 04:35 PM   #47
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I'd say I have a couple signature dishes. One is lasagna - it started as a recipe from the Betty Crocker cookbook, with a few tips from my mother-in-law's Italian neighbor and a few tweaks of my own: GotGarlic's TNT Lasagna

And Chicken Enchiladas. I don't think I have a photo of those.
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Old 08-19-2012, 05:02 PM   #48
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Quote:
Originally Posted by Margi Cintrano View Post
SOUS VIDE: to seal a portion of seasoned food in a vaccum bag and bake for 2 hours in a steam overn at 65 degrees centigrade or 149 farenheit. Then the food item is removed and put into shock in an ice bath to cool down ... This process works as a tenderizer.
Is this your method for the octopus? The way you have it written, it looks like a definition of sous vide, which involves putting the seasoned, bagged food in a water bath set to the final desired cooking temperature, which may not be 149*. The process is used to gently cook food, infuse it with flavor, and prevent overcooking. The timing depends on the food being cooked and the desired end temperature.
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Old 08-19-2012, 05:11 PM   #49
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I wish I had a picture but my husbands favorite dish that I make is probably flanken that is simmered with garlic and spices (allspice, cinnamon, etc) for a few hours and then I cook rice in the simmering liquid with some peas. Simple but good.
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Old 08-19-2012, 05:25 PM   #50
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Hubby says my signature dish is Mac and cheese. I think he's right. I just had some with our ribs tonight. In fact I guess our signature meal together has to be smoked ribs and Mac and cheese. Comfort!
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