ironchef
Executive Chef
Awhile back, we had an interesting thread about what was your cooking specialty. Here's the link here if anyone wants to add to that thread. This is more about a type of cuisine, rather than any one dish:
http://www.discusscooking.com/forums/f104/so-whats-your-specialty-8332.html?highlight=specialty
For this thread, I'm asking what is your signature dish. What is that one dish that everyone associates you with, that one dish that you've taken to every restaurant you've worked in, that one dish that anyone who knows you asks you to make. If you have a picture of it, please, please post it because everyone loves to see pictures of food. I'll start with my own. I'm cheating a bit because it's actually a combination of two dishes, but hey. My signature dish(es) are: a Scallion and Wakame Crusted Ahi Tempura served with a Ponzu Beurre Blanc, and a Miso-Glazed Hamachi (or Kanpachi) served with an Orange-Ginger-Scallion Vinaigrette, finished with Shiso Oil, topped with a Citrus-Truffle Pea Shoot Salad.
http://www.discusscooking.com/forums/f104/so-whats-your-specialty-8332.html?highlight=specialty
For this thread, I'm asking what is your signature dish. What is that one dish that everyone associates you with, that one dish that you've taken to every restaurant you've worked in, that one dish that anyone who knows you asks you to make. If you have a picture of it, please, please post it because everyone loves to see pictures of food. I'll start with my own. I'm cheating a bit because it's actually a combination of two dishes, but hey. My signature dish(es) are: a Scallion and Wakame Crusted Ahi Tempura served with a Ponzu Beurre Blanc, and a Miso-Glazed Hamachi (or Kanpachi) served with an Orange-Ginger-Scallion Vinaigrette, finished with Shiso Oil, topped with a Citrus-Truffle Pea Shoot Salad.