Your special signature dish!

Gaer

Gaer

"Angel whisperer"
Location
New Mexico U.S.A.
I KNOW some of you are superior cooks! You probably have a favorite recipe you like to make, which you probably prepare better than anyone else can do!
Will you share your recipe with us?
 

Not recipes but some things a little different.
With spaghettis sauce after frying the Italian sausage links in olive oil in a skillet I pour in the sauce and stir it in to the grease an oil over a medium heat reducing the amount of water in the sauce making it thicker. I scrape the skillet while I'm stirring the sauce. I use RAO's Arrabbiata.

For fried rice I leave the cooked rice in the fridge uncovered for two days mixing it three or four times during the two days. I boil it in beef bullion. When it is dried enough I pour some olive oil and a little sesame oil in my hands and rub the rice to distribute it evenly. I add small chunks of fried ham, cooked frozen peas and carrots. I mix Lea & Perrin Worchester Sauce+ soy sauce+ a mixture one part oyster sauce and three parts Hoisin sauce and a teaspoon of sugar and pour it in to the rice and stir, Last, I throw in a lot of fresh bean sprouts just before removing it from the skillet only to heat them not cook them. For me, I sprinkle Cayenne pepper on it for an added kick.
 
Madam Gaer.... Once we get to traveling west would you extend us an invite to park in your yard and allow us to make dinner?
Cast Iron pot over coals
Sautee onions garlic and peppers with assorted spices.
An 8-9 lb home raised Cornish cross chicken, rubbed and rested, stuffed with apple.
Once the bird is going good stack in potatoes, carrots and short ears of corn.
Add heat on top and bake till you start drooling
 
old medic said:
Madam Gaer.... Once we get to traveling west would you extend us an invite to park in your yard and allow us to make dinner?
Cast Iron pot over coals
Sautee onions garlic and peppers with assorted spices.
An 8-9 lb home raised Cornish cross chicken, rubbed and rested, stuffed with apple.
Once the bird is going good stack in potatoes, carrots and short ears of corn.
Add heat on top and bake till you start drooling
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Wow! Uh . . . . .Yeah! Come on out!
 
My family really likes my potato salad. It starts out like any other but I don't salt it as much in the beginning because I add my special ingredient which is a big dollop of melted bacon grease to the mayo. It tastes much better the next day. My brother in law who won't even eat bacon would drop dead reading this because he really dives into the salad.
They also like my cole slaw which is mainly about texture. I finely shred it by hand on my hand shredder. The family loves the long thin strands rather than chopped or grated in the food processor.
 
My kids loved this....

Rosso Chicken

Heat up some olive oil (about 1/16th” deep or more) in a skillet for a few minutes and toss in a couple cloves of crushed (not pressed) garlic and stir them around a little.

You’ve rubbed 4 or 5 pieces of chicken breast or large thighs with butter, salt & pepper, and crushed parsley - place them skin-side down in the skillet. Turn them after about 4-5 minutes/lightly browned.

After turning, place a ring or 2 of sliced bell pepper on top of each piece of chicken (and parsley sprigs if you like) and toss in a chopped onion.
Reduce heat and cover the skillet while you open a can of tomato sauce. Pour the tomato sauce carefully over the chicken (mom used maybe 2 cups of homemade tom sauce).

Simmer on low for about 15 minutes or so. No need to stir. Serve by spooning up the chicken pieces sauce and all. Mom always served it with mashed potatoes with the sauce as a gravy, but it’s good with rice, too. Greens salad on the side.
 
Tavern Roast With A Difference: This recipe is done the easy way - with an Instant Pot, starting out looking like you're making french onion soup.

Directions: Start with two whole onions, chopped and sauteed in butter for 8 minutes or so with tbsp of sugar sprinkled over top (i.e., use Instant Pot's Saute function). Set onions aside and saute/brown 2 in. chunks of 2-3 lbs. of whatever cut of beef you like/get. It's all good to go (e.g., sirloin, chuck, top round, etc.) after being pressure cooked. Leaving the beef in the pot, cover with sauteed onions and whatever other ingredients you prefer from your favorite onion soup recipe, add at least two cups of beef stock, half cup off red wine, tsp of Worcestershire sauce and pour whole packet of Campbell's Tavern Roast Sauce over the top. Carrot slices are optional if you want more of a pot roast flavor. Use garlic, salt, pepper to taste. Put on and seal Instant Pot lid, select Meat/Stew button for 60 minutes and go rest from all the effort. Be sure to follow Instant Pot use directions.

Being an old school, meat and potatoes guy, I usually serve with mashed potatoes and a veggie.
 
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Just remembered another one.

Rice pilaf with sauteed Pine Nuts

Melt 2-3 tablespoons of butter in a skillet and stir in ½ cup (a good handful) of pine nuts. When the pine nuts begin to brown, stir in ½ cup of orzo pasta (vermicelli is ok). Cook and stir over medium/lowish heat until the pasta is golden brown, usually in just a few minutes (do not let the pine nuts burn!). Stir in half an onion, diced, and cook until onion is tender, then, if you like, add a couple crushed cloves of garlic and cook all that for a minute or two (do not let the pine nuts burn!). Scrape all that into a pot with ½ cup rice and 2 cups of chicken broth (salt & pepper if you want) that's coming to a boil and give it a quick stir. When the rice reaches boiling, reduce the heat, cover the pot with a well-fitted lid, and simmer until the rice is done and the liquid is absorbed; about 20 minutes or so. Take it off the stove and leave it sit for about 5 minutes, then fluff it up with a fork.

I pour seasoned and lightly fried strips of boneless chicken over the top of this pilaf, drippings and all. Super delicious. My grandson can't get enough.
 
Our favorite is Chicken with Mole Sauce. Quite confusing if you don't eat Mexican food. I boil chicken breasts with bone until tender. Cool and debone. I buy (yes, I cheat) a Mole Sauce that comes in a jar and mix it with chicken broth, 1/2 teaspoon of garlic salt and 1/4 cup sugar. I let it cook down til the sauce thickens. You have to stir it the entire time or it becomes lumpy. I cut up the cooled pieces of chicken and add to the sauce. Serve it with Spanish rice, pinto beans and flour tortillas. It is yummy. Don't make it often enough.20201128_170434.jpg08c1d5ca62207d3bb00eda0104496dab[1].jpg​
 
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Bourbon-glazed chicken and peaches

I am not sure what the source of this was. I use regular orange juice and bake in the oven.
It’s flexible and always popular.

Preparation time 15 minutes
Barbecuing Time 15 minutes
Marinating Time 4 hours
Cooking time N/A
Makes 4 servings


DOUBLE THE MARINADE to make more sauce. - my comment


1/4 cup(50 mL) bourbon or rum
1/3 cup(75 mL) frozen orange juice concentrate
1/4 cup(50 mL) soy sauce, preferably sodium-reduced
2 tbsp(30 mL) vegetable oil
2garlic cloves, minced
2peaches or nectarines (canned – reserve juice for marinade)
4skinless, boneless chicken breasts, about 2 lbs (1 kg)
pinch ofsalt

1.In a large bowl, stir bourbon with orange juice concentrate, soy sauce, oil and garlic until concentrate is fully combined. Remove all but 1/3 cup (75 mL) of mixture and place in a small resealable or heavy plastic bag. Halve peaches and remove pits. Slice each peach half into 3 wedges. Place in bag containing marinade and toss to coat. Leave at room temperature for up to 1 hour. Refrigerate after that time. Mixture can be refrigerated overnight. Turn bag occasionally.


2.Submerge chicken in remaining marinade in large bowl and turn to evenly coat. Refrigerate, covered, or place chicken in a large re-sealable plastic bag and add marinade. Close tightly and massage to evenly cover chicken with marinade. Refrigerate for at least 4 hours or preferably overnight. Turn chicken or bag occasionally.


3.When ready to barbecue, lightly grease grill and preheat barbecue to medium-high. Remove chicken from marinade and sprinkle evenly with salt. Discard chicken marinade. Place chicken on preheated grill and close lid. Pour marinade from bag containing peaches into a bowl. Baste chicken often with marinade and turn partway through cooking, until chicken feels springy, about 15 minutes. After chicken has been grilling for about 10 minutes, add peaches to barbecue. Cook, turning as needed, until they develop grill marks and are hot, about 5 minutes. Serve chicken with peach wedges.
 
Jules said:
Bourbon-glazed chicken and peaches

I am not sure what the source of this was. I use regular orange juice and bake in the oven.
It’s flexible and always popular.

Preparation time 15 minutes
Barbecuing Time 15 minutes
Marinating Time 4 hours
Cooking time N/A
Makes 4 servings


DOUBLE THE MARINADE to make more sauce. - my comment


1/4 cup(50 mL) bourbon or rum
1/3 cup(75 mL) frozen orange juice concentrate
1/4 cup(50 mL) soy sauce, preferably sodium-reduced
2 tbsp(30 mL) vegetable oil
2garlic cloves, minced
2peaches or nectarines (canned – reserve juice for marinade)
4skinless, boneless chicken breasts, about 2 lbs (1 kg)
pinch ofsalt

1.In a large bowl, stir bourbon with orange juice concentrate, soy sauce, oil and garlic until concentrate is fully combined. Remove all but 1/3 cup (75 mL) of mixture and place in a small resealable or heavy plastic bag. Halve peaches and remove pits. Slice each peach half into 3 wedges. Place in bag containing marinade and toss to coat. Leave at room temperature for up to 1 hour. Refrigerate after that time. Mixture can be refrigerated overnight. Turn bag occasionally.


2.Submerge chicken in remaining marinade in large bowl and turn to evenly coat. Refrigerate, covered, or place chicken in a large re-sealable plastic bag and add marinade. Close tightly and massage to evenly cover chicken with marinade. Refrigerate for at least 4 hours or preferably overnight. Turn chicken or bag occasionally.


3.When ready to barbecue, lightly grease grill and preheat barbecue to medium-high. Remove chicken from marinade and sprinkle evenly with salt. Discard chicken marinade. Place chicken on preheated grill and close lid. Pour marinade from bag containing peaches into a bowl. Baste chicken often with marinade and turn partway through cooking, until chicken feels springy, about 15 minutes. After chicken has been grilling for about 10 minutes, add peaches to barbecue. Cook, turning as needed, until they develop grill marks and are hot, about 5 minutes. Serve chicken with peach wedges.
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Drool!
 
For Wings Lovers I keep this coating mix in the fridge when I want to do up a batch of chicken wings, my own recipe and it is not too spicy. It's the baking powder makes the difference in the nice puffy crunch.

5 cups flour
2 tbsp paprika, smoked preferred
2 tsp regular dried sage, not the powdery stuff
2 tsp dried thyme
2 tsp dried marjoram
2 tsp dried basil
2 tsp onion powder
4 tbsp MSG
2 tbsp baking powder

wet the wings, toss in a bag with the mix to coat, fry in oil, canola preferred.
 
PamfromTx said:
Our favorite is Chicken with Mole Sauce. Quite confusing if you don't eat Mexican food. I boil chicken breasts with bone until tender. Cool and debone. I buy (yes, I cheat) a Mole Sauce that comes in a jar and mix it with chicken broth, 1/2 teaspoon of garlic salt and 1/4 cup sugar. I let it cook down til the sauce thickens. You have to stir it the entire time or it becomes lumpy. I cut up the cooled pieces of chicken and add to the sauce. Serve it with Spanish rice, pinto beans and flour tortillas. It is yummy. Don't make it often enough.View attachment 146714View attachment 146716​
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My grandson's gonna love this, Pam. Thanks!
 
I LOVE Mole-unfortunately,hubby doesn`t. But then,I think he`s only tried it once-and I have never made it,so it was in a restaurant. Some are good and some not-although not that many places even serve it. I found out why when I was going to make it from scratch once. Lots of ingredients and very time consuming. I figured it wasn`t worth it if he didn`t like it. But I AM going to try your recipe-sounds wonderful!
 
PamfromTx said:
Our favorite is Chicken with Mole Sauce. Quite confusing if you don't eat Mexican food. I boil chicken breasts with bone until tender. Cool and debone. I buy (yes, I cheat) a Mole Sauce that comes in a jar and mix it with chicken broth, 1/2 teaspoon of garlic salt and 1/4 cup sugar. I let it cook down til the sauce thickens. You have to stir it the entire time or it becomes lumpy. I cut up the cooled pieces of chicken and add to the sauce. Serve it with Spanish rice, pinto beans and flour tortillas. It is yummy. Don't make it often enough.View attachment 146714View attachment 146716​
Click to expand...
Yum! I've been wanting to try this for so long. One of my gfriends raves about it.. Hopefully, when the restaurants open for indoor dining i can give it a try.

I've seen the cans of mole in the store too.
 

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