What is your signature dish. Your go to for dinner parties or special occasions?

B

Blessed

Well-known Member
I made a really good dinner tonight. I wish someone else would have been here to enjoy it. What is your go to dish for company?
 

Oven roasted chicken breasts sprinkled with graham wafer crumbs...a baked potato side with bacon crumble, sour cream and chives...and sweet baby corn.

Simple to make and very yummy! :)

Always keep a bag of graham wafer crumbs in the freezer...

graham.jpg
 
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I would never thought of that as a coating for chicken but sounds good to me. I will have to try it.
 
Usually I use fresh ginger, sometimes the bottled if I’m in a rush.
These are the ingredients and basic prep. I improvise.

Marinated Ginger Pork Tenderloin – Epicurious.com
• 1 2/3 cups chicken broth (13 1/2 ounces)
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 3 tablespoons ketchup or 2 tablespoons tomato paste
• 3 tablespoons finely grated peeled fresh ginger (fresh is nicer)
• 3 garlic cloves, minced
• 1 tablespoon cider vinegar or balsamic vinegar
• 1 (3/4 pound) pork tenderloin
• 1 tablespoon olive oil

Preparation
Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag.
Cut into medallions. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours. Overnight.
Drain liquid through sieve.
 
Jules said:
Usually I use fresh ginger, sometimes the bottled if I’m in a rush.
These are the ingredients and basic prep. I improvise.

Marinated Ginger Pork Tenderloin – Epicurious.com
• 1 2/3 cups chicken broth (13 1/2 ounces)
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 3 tablespoons ketchup or 2 tablespoons tomato paste
• 3 tablespoons finely grated peeled fresh ginger (fresh is nicer)
• 3 garlic cloves, minced
• 1 tablespoon cider vinegar or balsamic vinegar
• 1 (3/4 pound) pork tenderloin
• 1 tablespoon olive oil

Preparation
Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag.
Cut into medallions. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours. Overnight.
Drain liquid through sieve.
Click to expand...
Sounds wonderful, do I just reduce the marinade for a sauce?
 
Jules said:
1 2/3 cups chicken broth (13 1/2 ounces)
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 3 tablespoons ketchup or 2 tablespoons tomato paste
• 3 tablespoons finely grated peeled fresh ginger (fresh is nicer)
• 3 garlic cloves, minced
• 1 tablespoon cider vinegar or balsamic vinegar
• 1 (3/4 pound) pork tenderloin
• 1 tablespoon olive oil
Click to expand...
Is this a recipe, or the codes for launching a nuclear weapon!
 
Depends on the occasion.
If it's a dinner and I have the side, I make my Mediterranean-style rice pilaf.
If it's a picnic or a party, I make 7-Up salad.
If I'm tagged for bringing the bread or rolls, I make my butter crescents.
If it's a holiday and I have the entree, I do a mean baked ham.

Those are my *signature* dishes, I guess. But my grandkids love my "regular cooking". My tacos, my chicken and rice, and my home-made soup are their favorites.
 
Blessed said:
Sound lovely, soon it will be cold and we start making soups!! I make mine with beef smoked sausage.
Click to expand...
I'm not keen on smoked meats... I make mine with a Bacon joint.. use the stock for the soup.. carve off some cooked bacon, and add it to the soup.. after I've added the lentils, potatoes, carrots.. and any green veg available.. sometimes barley too...
 
My son's favorite of mine is Superbowl Stew, or as I call it pot roast. Cooked for hours and hours, an all day affair with Brisket, chunks of carrots, onions, potatoes. I like chunky vegetables. My son would ask for my pot roast every Superbowl. Was a tradition.

eta, as for a dish to bring to parties it was my spicy chili. I remember hearing people say "Who made the chili, it's delicious!" and I would beam with pride.
 
In recent years I take deviled eggs to potlucks. I've perfected my recipe and streamlined the process. I pipe the yolks, so they look nice.

I used to take yummy scalloped potatoes. I took scalloped potatoes to a Thanksgiving dinner in West Virginia. Everyone went for the mashed potatoes instead. I was very surprised, since I hate mashed potatoes!
 
NorthernLight said:
In recent years I take deviled eggs to potlucks. I've perfected my recipe and streamlined the process. I pipe the yolks, so they look nice.

I used to take yummy scalloped potatoes. I took scalloped potatoes to a Thanksgiving dinner in West Virginia. Everyone went for the mashed potatoes instead. I was very surprised, since I hate mashed potatoes!
Click to expand...
Same here; I love potatoes except when they're mashed or made into potato pancakes, ugh.
 

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