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Old 07-22-2010, 07:51 AM   #41
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Old 07-22-2010, 09:52 AM   #42
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When I was catering, every client received a plate of my Chocolate Chunk Oatmeal Cookies with their order, whether or not they ordered that. I still get lots of request for CCO's from family and friends. Sorry, don't ask for the recipe. It's the only one I won't share.

I don't know about "signature" dishes any more, but some of my more requested dishes include Chicken in Red Wine Vinegar Sauce, Burgundy Style Rabbit My Way, Shrimp DeJonghe, Scallops any number of ways, Falafel-Crusted Salmon on a bed of Spinach, Coconut Pound Cake, my house-made ice creams and sherbets.

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Old 07-22-2010, 07:28 PM   #43
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Chicken and noodle soup. I make everything from scratch right down to the noodles.
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Old 07-28-2010, 06:03 PM   #44
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Smoked BabyBack ribs have to be it for me.....

"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
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Old 07-30-2010, 09:56 AM   #45
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Chicken with Rosemary and Sweet Potatoes.
The bird (always a roaster, NOT a fryer) has roasted garlic pulp, butter, and chopped rosemary under the skin...it's delicious, and pretty easy to make.

I usually make a sauce from the pan drippings once the bird is done and "resting" for 15 minutes under foil. All you need on the side is a salad to complete the meal.
Red meat isn't bad for you. Fuzzy, green meat is a different story, however.
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Old 07-30-2010, 05:20 PM   #46
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Lamb curry stew, cause I could have it everyday, only, the quality of US lamb is going downhill. They are starting to feed the lambs grain instead of grass at an earlier time.

2.5 lbs. lamb trimmed of fat and cut into 3/4" pieces.
3 to 5 Tbsp curry powder (3 is mild, 5 is semi hot)
4 large onions chopped
2 Tbsp butter or margerine
1 clove garlic diced or equivelent
2 bay leaves crushed
1 Tbsp salt
a little thyme
2 large green apples
2 Tbsp arrowroot or cornstarch
3 cups water
Sharwood's Mango Chutney - Green Label
Sauce/Stew pot ( 9" dia - 6" deep )

Saute the onions in butter untill tender. Add the lamb and curry powder. Add the garlic, bay leaves, salt, a little thyme and 3 cups water.
Bring to boil and simmer uncovered for 2 hours or untill the lamb is tender.
Remove the meat to a seperate dish. Season sauce to taste if needed ( salt/ curry powder).
To the sauce, add the chopped green apples and 1 Tbsp chutney. Bring the sauce back to boil and slowly add 2 Tbsp cornstarch or arrowroot mixed with one teaspoon of cold water.
Add the lamb back to sauce. Stir and remove from heat.

Serve lamb on a bed of rice. Sprinkle condiments on top.
Chopped egg whites, chopped egg yolks, chopped green onions, chopped peanuts, raisins, pineapple, real bacon bits. A spoonfull of Sharwood's Mango Chutney on the side.
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Old 07-30-2010, 09:50 PM   #47
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That recipe sounds fantastic, Caslon. I see you also are in so cal......have you tried the New Zeland leg of lamb at Costco for this? I break it down for my source of good lamb. One question, where do you find Sharwood's Mango Chutney?
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 07-31-2010, 04:10 AM   #48
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Yes, that recipe is as easy to make as it is delicious. The condiments make it.

New Zealand lamb are fed mostly all grass, so it's a bit too gamey tasting for me.

As for Sharwood's chutney...here's a net site selling it. Only chutney I'll buy.

Sharwoods Green label mango Chutney
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Old 10-02-2010, 07:07 PM   #49
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Originally Posted by Kayelle View Post
Just to get started, I think my signature dish would be my "Shortcut Chili Verde".......not fancy, but easy, and my most requested original recipe.
My shortcut Chili Verde
i love VERDE!!! I have a chicken verde recipe on my blog.
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Old 10-02-2010, 07:09 PM   #50
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Originally Posted by Goodweed of the North View Post
It originally was my pancakes:
Mix together dry:
1 cup all purpose flour
1/2 tsp. salt
2 tbs. sugar or your favorite sweetener
2 tsp. double-acting baking powder
1 extra-large egg
3 tbs. cooking oil
3/4 cup water
1/2 tsp vanilla (optional)
Stir until batter is formed but there are still small lumps. Add 3 tbs. batter for each pancake on a hot griddle. Cook over medium heat until bubbles form on top and begin to burst. Flip and cook for about two more minutes. Serve hot.
I tried the pancakes. Very yummy.

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