In his post about the kitchen knives every man should own, Matt Moore recommended Wusthof knives for all your kitchen cutlery needs. The folks at Wusthof saw the article and offered to give away a set of their classic Ikon chef knives to one lucky AoM reader. I love giving stuff away on AoM, especially when it’s a quality product, so I said “Heck yeah!”
The Wüsthof company has been making quality precision forged knives in Soligen, Germany since 1817. Yeah, that’s right, this family owned and operated company (still is today!) has been making knives for almost as long as the United States has existed. With nearly 200 years of experience, Wüsthof has become a name synonymous with quality and excellence.
Today, Wüsthof offers seven different lines of kitchen knives to fill all your slicing and dicing needs. The 36 different knives in their Classic Ikon line are forged with a single piece of high carbon steel for superior cutting ability. The knives are nicely balanced for easy cutting and the handle design ensures you’ll have comfort and control as you whip up your specialty dish for a lovely lady or your bros.
You can find out more about Wüsthof knives by visiting their site.
And for the latest updates and information about Wüsthof, follow them on Facebook and Twitter.
The Prize:
We’re giving away one set of Wüsthof Classic Ikon 2-Pc Chef Set (Retail value: $260). The set includes a 3.5-in. paring knife and an 8-in. chef’s knife.
Here’s how to enter for a chance to win this set of Wüsthof knives:
Leave a comment sharing your signature dish. Grill a mean steak? Make perfect pancakes? Tell us in the comments!
Deadline to enter is Tuesday, May 17 at 9PM CST. We’ll then randomly select one lucky winner. Enter today!
Winner will be announced after the conclusion of the giveaway on the AoM Trunk.
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Signature dish would have to be some version of “gambas al pil pil” I picked up living in the south of Spain. Olive oil, garlic, parsley, paprika, shrimp. MMmmmmmmmm with some fresh bread.
I love messing around with roasted vegetables. Root vegetables are an obvious choice, like potatoes, sweet potatoes, carrots, beets. More surprising but also awesome are brussels sprouts, broccoli, okra, or green beans. I like do do a mix of veggies, and always include something like shallots (quartered), onions (cut into large chunks), and/or garlic (peeled but left whole). After washing and chopping my veggies (one inch cubes work well), I toss them in olive oil and a spice mixture. Lot of room to mess around with the spices, but I like to keep it simple, with salt, pepper, chili powder, and garlic salt (you can add some balsamic here, if so, I would cut out the chili powder and garlic salt). Then spread the veggies out on a baking sheet covered with foil, use two if needed to keep the veggies from crowding. I generally bake for 25 mins in an oven heated to 450, reaching in halfway through to shake the pan.
Though these are vegetables, roasting them at high heat will leave them blackened in a manly fashion. They go well with a variety of macho main dishes.
Meal recommendation: Pan-seared NY Strip, roasted brussels sprouts, shallots, sweet potatoes, and Sam Smith Taddy Porter.
I make one he’ll of a pulled pork. The secret is to sear the pork butts off really well before braising them (the more color the more flavor). Deglaze the pan with stock and bourbon let that reduce. Use this reduction to braise the butts low and slow for several hours until the meat just falls apart. Strain off the liquid Leaving just enough to moisten the meat during the pulling process and degrease the rest (skim the fat from the top with a lattel other wise the sauce will be greasy). And what ever ingredients to this you like to make
a BBQ sauce of your liking. I usually add a dark roast coffee, toasted walnuts, roasted garlic and roasted red peppers all of which are cooked while I pull the pork. When the pork is pulled I purée the sauce run it through a fine mesh strainer . A few spoons of the sauce on the pork and a good dark beer and life is great!
Grilled chicken cordon bleu, julienne sliced ham, Swiss cheese, garlic, pepper all rolled into a hand pounded seasoned chicken breast and laid out on a medium heat grill. Best with a nice ale, I prefer a bottle of Smithwick’s, but that’s left to preference.
Making authentic Cajun gumbo is much easier than you think, and there’s no manlier kind of soup than gumbo (you can even do it on your grill’s side burner for added manliness). It takes a few hours, but it’s not complicated, and it’s well, well worth your time. Here’s your shopping list: Vegetable oil, All-purpose flour, Celery, Onion, Bell pepper (red/green/yellow – doesn’t matter), Garlic, Chicken stock/broth, Bay leaves, salt/Cayenne pepper, and then whatever meats you want – I prefer Andouille sausage, shrimp, and chicken, but scallops, less spicy sausage – Keilbasa works well, or just about any other meat would work. Okra*, gumbo file (fee’-lay) powder, hot sauce, and white rice are optional, depending on how New Orleansy you want to get.
Like all manly things, preparation is key. Trust me, it will be easier on you if you chop your veggies before you start cooking. I prefer a rough chop on the veggies – 1/2″ to 3/4″ pieces – 2 peppers, 4 or 5 ribs of celery, and 1 large onion is my preferred mix.. Now move to the stove/grill burner. Start with equal parts flour and oil – for an average size batch (about a gallon or so), about 3/4 cup of each will do. Combine them together with a whisk, then cook the mixture (called a roux, this provides thickening power, deep flavor, and a beautiful color to the dish) over medium heat – if the roux is just slightly fizzing, the heat level is perfect. Anything more than a fizz, and you risk scorching it, which will completely ruin your roux. Continue stirring this CONSTANTLY until the mixture becomes a rich brown color, just slightly lighter than milk chocolate – it should take about 30-40 minutes for this, which is why you’re doing it on your grill’s side burner and you remembered to mix yourself a cocktail and light a cigar right before you got to stirring.
Once your roux is the right color, throw in the celery, peppers, and onions. The roux will seem to “seize” onto the veggies, but that’s OK. Add salt and Cayenne (or black pepper if you’re less manly) to taste (you can always add more later, so err on the light side), and let it cook until the onions become somewhat translucent (2 to 4 minutes). Add 3 or 4 cloves of chopped garlic, and let it sweat for about a minute, then add about 2 quarts of chicken stock. Stir until the roux dissolves into the stock, add 2 or 3 bay leaves and the sliced sausage (1 lb. should do) then cover and bring it back to a slow simmer, stirring occasionally (if you’re using raw, diced chicken, wait until the brew is simmering before adding it – if you’re using pre-cooked chicken, you can add it whenever).
After about an hour or two of simmering – the longer you wait, the better it will be (and it will be absolutely delicious as leftovers tomorrow) – a good deal of the fat from the sausage and the roux will float to the top. You can skim it off if you want (my preference) or just keep stirring it back in. Once this happens, your gumbo is nearly ready. Just add your shrimp, scallops, or whatever other seafood you’re using and let that cook for a few minutes until it’s done (shrimp are awesome here – they let you know exactly when they’re done by turning bright pink). Remove the bay leaves, and serve in a bowl with a scoop of white rice. Add gumbo file powder (ground sassafrass leaves), more Cayenne, and/or hot sauce if desired.
*A word about okra: to be authentic, a gumbo HAS to have okra in it, but most people I’ve served this to prefer it without. If you do use it, saute your sliced okra in some olive oil in a separate pan before you add it (at the same time you’d add the shrimp/scallops/etc.) to the dish. If you don’t pre-cook it, the okra will become slimy and render the gumbo pretty much inedible.
My omelettes will rival any restaurant.
Huevos Chorizo. Chorizo sausage, sauteed mushrooms, olives, and scrambled eggs cooked together and then served in a whole-wheat tortilla and topped with cheese.
Venison, cooked over an open fire. Get a nice mix of apple, sugar maple and a little bit of hickory in the mix. Apple and maple will take away a little bit of the gamey flavour, while the hickory brings out the full deer taste. You fellas that love to grill, I’d always throw in a bit of maple and hickory.
Pizza.
Roman style. Thin, almost cracker like crust. Sauce, olive oil, and whole milk mozzarella cheese.
The secret is simple and good ingredients. Dough made by me, after six months of trail and error. Make your own tomato sauce or use a canned or jar variety that only lists “tomatoes” under ingredients. Don’t use a sauce that you wouldn’t drink. Add any herb or spice that you like.
Super secret: fresh cracked peppercorns atop the pizza right out of the oven.
I make a mean chicken dish. I marinate a chicken breast for 2 days in a special marinade that is a secret family recipe, then put it on the grill with onions and potatoes. Its incredible. Anyway, I hope to win this knife set!
My favorite thing to make for my wife and I is Banana Nut Bread my favorite twist on the recipe is adding chocolate chips
Don Henleys chili… steak and minced beef, lots of chilli fixins and a case of beer
My signature dish is definitely my grilled chicken breast. The key is to put olive oil on the meat before dousing it in the mediterranean spices. Then just grill at low temperature for around 8 minutes a side. It always turns out just done and usually is juicier than the perfectly cooked steak.
My signature dish is a Greek beef stew called stifado. It rocks because it calls for a very inexpensive cut of meat (blade steak) so you can cook for many, is ridiculously tender, and has a cinimmon flavor that really surprises (and impresses!) everyone. It’s simple, cheap to make, and has a nice “wow” factor!
My signature dish is chicken paprikash. This dish has a long history in family since we came here from Serbia. I have converted my wife and children into lovers of this dish as well.
My signature dish is Mickey Kraut. Its something that has grown over the years, but i get some smoke turkey sausage, potatoes, bell peppers, onions and whatever else sounds good at the time, season it with my secret seasoning and then wrap it in tin foil and place it in the oven for 45mins…delish!
I make a mean beef stew passed down to me by mom. Pair that up with homemade biscuits and it’s the ultimate comfort food during winter.
I usually just buy stew meat, but use whatever cut you want, potatoes, carrots, pearl onions, and spices (there might be more, but that’s the main ingredients and I don’t have the recipe in front of me right now). Can’t go wrong with that one.
I also make an awesome homemade spaghetti and meatballs…all from scratch.
Hey,
I make a heck of a good roast. I pump a broad variety of spices onto it, with a lot of emphasis on pepper and spice. Add Rootbeer or Coke to it to sweeten it up. Let it marinade for approx 6 hours in the fridge. Baking that sucker at 325 may take you a couple of hours, but is among the best meat I’ve ever made or had.
Brady
well reading these articles is making me hungry and may try a few. My favorite dish is prime rib roast seasoned with koshar salt, pepper,horseradish sear it then bake at 350 and some roasted asparagus, fingerling potatoes. Add a glass of a nice red wine she’ll love it….
Any dish is my signature with my home smoked bacon. The first time I made it was long and tedious but there’s nothing more manly than home made bacon. It’s better than any bacon I’ve ever had, and to be completely honest it’s quite perfect by itself.
Scrambled eggs, waffles, chicken salad, spaghetti and meatballs, lasagna, macaroni and cheese, these are all things that have drawn happy sounds from my wife. But the only thing she’s been actually disappointed that I didn’t make were buttermilk biscuits.
Lately, I really like to make roasts:
A good cut of meat marinated a couple of days in balsamic vinegar oil and soy, Maybe some fresh herbs and garlic inserted into it. Then sear it in a dutch oven add some vegetables and the marinade and cook overnight on low heat.
my moth is watering just to think about it…
Kind of a cliche but my chili is pretty awesome. Hot but not overwhelmingly spicy. Light on the dry spices, heavy on the fresh peppers and garlic.
My favorite manly dish is pork tenderloin in a crock pot. I cut up a whole onion and lots of fresh garlic to line the bottom, then toss in some tenderloin which I cover in salt, pepper, and garlic powder. The secret is to then pour a high quality barbecue sauce over everything. Sweet baby Ray’s, or bone sucking sauce are two favorites. Leave it all day, or overnight is even better and it just falls apart. Delicious and very little work.
Tuscan Salmon
A Signature Dish of mine would be fresh salmon grilled over a fire on a cedar plank with honey, bay leaf, lemon, salt, pepper, olive oil, and a variety of other spices. The accompanying side dishes always change, but any number of grilled vegetables is always a favorite.
My signature dish is beef brisket. Cooking a brisket properly takes time, about 26 hours start to finish. 12 for prep and marinading, and 14 for smoking. A 5-6# brisket, with a 1/4″ fat cap is marinated and dry rubbed before smoking. Next the meat is smoked for about 12 hours@ 200F, Finally wrapped tightly in aluminum and grilled at 350 for 2 hours. Of course, it is my secret recipe, so some important details are left out.
My signature dish is Strip steak charcoal grilled.
I use a dry rub consisting of pepper, garlic salt and several other trace spices.
Cooked over charcoal at high heat for an appropriate amount of time depending on thickness so the meat is seared and the steak is medium rare.
Served with sides of a grill roasted sweet corn, potato, garlic bread with sauteed mushrooms and onions, sour cream and sweet ice tea. Appetizer is grilled shrimp and home made cocktail sauce with a salad.
Whenever my family gets together around the holidays, my brothers and I take turns waking up, pressing the coffee, and making a breakfast for everyone. Many mouths call for a simple meal, and my crepes fit that bill (and have drawn high praise to boot). My grandmother brought her recipe from the motherland and I’ve tried to keep my take on the recipe as beautifully simple as she did.
The recipe is this–eggs (add 1 more than you think you need), flour, a combination of milk and cream (I go 80:20, just enough to leave a lingering fatty aftertaste), touch of salt, a couple dashes of brown sugar (the molasses flavor is vital), and most importantly, browned butter (take the time to render an amber hue).
Fry each crepe over medium heat with a fresh slice of butter each time. Top with lingonberries, whipped cream, or butter/sugar–and make sure no one’s coffee mug runs dry.
I have a wicked country fried deer steak recipe, but it works just fine with any red meat.
I start by hitting it with a pin press, and salt and pepper the meat, and dust it with flour. Chop an onion, red bell pepper, and mushrooms. Brown the meat, then add the veggies until they’re soft. Mix equal parts buttermilk and stock, add a little more flour, and pour it on all the cooked goodies. Set to simmer and toss a lid on it for an hour.
Simple and delicious!
Uncle Joe’s Special.
1.5 lbs – hamburger.
2 – medium size once baked potatoes.
2 tbl – butter.
2 oz. – honey.
1 tbl. – curry
3 oz. – ketchup or catsup – your choice.
Serves – one dad and two kids.
Slice potatoes using an excellent chef’s knife such as a Wusthof Classic.
Cook hamburger meat until no longer red. Remove grease.
Melt butter into the cooked hamburger meat; as soon as the butter has melted add sliced potatoes.
When potatoes are tender add curry and honey. Cook for another 10 minutes.
Garnish with ketchup.
Have the kids clean up the mess.
I make blueberry pancakes that William f Buckley would die for…god rest his soul.
Peanut Butter Double Bacon Cheeseburger with a side of deep fried sweet potato fries…. Yeah it tastes as good as it sounds..
Easily my baby back ribs. Four spice mix dry rub overnight in the fridge. Hot grill, indirect heat, for about 3hrs. Fall off the bone delicious.
Nothing beats burgers made on the grill. Add in some montreal steak seasoning to the meat before cooking. On the side? Slice zucchini and squash, brush with olive oil and a little seasoning salt, and grill til slightly tender but still crunchy.
Pizza. All from scratch- dough, sauce, ok not the cheese, but most everything else. Thin crust with pepperoni, jalapenos, and mushrooms is the usual combination.
My Cheesy Turkey Burger is so good you can’t even tell it’s made from ground turkey instead of ground beef. Mix together:
1lb. ground turkey
1/2 tsp each of garlic powder & onion powder
1/4 tsp each of celery seeds & oregano
2 T. Worcestershire sauce
1/2 cup of breadcrumbs or oatmeal
1/2 cup shredded italian mix cheese
1/2 T. Rod’s Kick-in-you-the-butt seasoning
Form into patties and grill about 5-6 minutes on each side.
Real Men Don’t Eat Quiche, eh? I beg to differ – try this one on for size. It’s easy, quick, and tastes delicious.
Ingredients:
1 – 9″ pie crust
1 – box of frozen, chopped spinach
3 – strips of bacon
2 cups – sharp cheddar cheese (shred it yourself, man style)
2 – eggs
Tony Chachere’s seasoning
Preheat oven to 350. Thaw spinach. Cook bacon until crispy, then chop. Spread pie crust over bottom of 9″ pie pan, and place in oven until the crust is somewhat crispy. Sprinkle a third of cheddar cheese over the bottom and allow it to melt. Mix spinach, eggs, third of cheddar cheese, bacon (chopped), and Tony’s in a medium-sized bowl. Pour into pie shell and spread evenly. Add remaining third of cheddar cheese to the top, and pop it in the oven for 25 minutes. Ready to serve immediately. Yields six respectable slices of delicious quiche.
Steak. Ribeye. Medium Rare. Leave steak out on counter coated with either lime or lemon juice for a few hours. Meat needs to be at room temp. The acid in the lime/lemon breaks down muscle tissue = tender steak. Once cooked, you will never taste the citrus. Room temp means less grill time to cook to medium rare. Build hot charcoal fire. Just before you put steaks on hot fire, put oak, mesquite, or pecan wood on fire. Let flames cook the steak. This seals in juices. Smoke will add flavor. Salt. Pepper. Let rest for 3-5 minutes. Done.
My signature dish is apple pie with everything made from scratch. Flaky crust and tart but sweet ooey gooey filling. It’s perfect!
My favorite dish would have to be Bourbon Vanilla Bean Ice Cream, or the old standby, slighted aged ribeye simply seasoned with salt, pepper, and fennel pollen, then braised stovetop and finished in the oven. Yum!
It is not an original recipe, but Flank Steak w/Au Jus is my absolute specialty. I have been cooking it every so often for the last 3 years and I have gotten really good at it. The key is to not over cook the steak. Very important to get the grill at medium heat. The juicy steak with the Au Jus sauce is outrageous.
My signature dish is Poullet au Reisling: Chicken with a Reisling reduction sauce. It goes with vegetables sauteed with sage and white whine vinegar and rice. It’s one of my favorite dishes to make and to serve when I have guests.
Cavatelli with hot italian sausage, onions, and peas in a garlic tomato cream sauce
Quiche Lorraine with enough bacon and cheese to make your forget that you’re eating quiche.
Signature dish is probably goat-cheese-and-rosemary-stuffed chicken breast, wrapped in prosciutto, pan-seared and finished in the oven, served with risotto.
Papa’s tacos. The recipe was taught to my great grandfather in West Texas by Mexicans he worked with (back then they were called Mexicans, not Hispanics). He was good friends with them and his family was invited to their family reunions. They served these tacos (over 150 at a time) and he learned the recipe. We have made it in my family ever since. Ground beef, potatoes, and chili powder with greasy corn tortillas. It’s perfect.
Ribeye steak! Keep it simple, season with a little salt and freshly ground pepper. Grilled to a nice medium-rare, served with sauteed onions and mushrooms and a perfectly baked potato. That’s paradise…………
My signature dish is the guac-burger. Was traveling through New Mexico about 10 years ago and stopped in at a little hole in the wall restaurant. Had one then and have been re-creating them ever since. Basically fresh guac loaded onto grilled Angus beef patties on toasted buns. No frills just damn good.
Truly a man’s meal because of its simplicity. My Dad passed down to me and my two brothers 1 of the few meals he cooked that wasn’t on the grill: “Fried Burritos”. The simplicity comes in the form of a tortilla filled with cheese, green onion, diced tomatoes, and some sour cream. Fry it up in a frying pan with a large amount of butter, and enjoy! What makes it even better is that my wife, along with my brother’s wives, all don’t like it! They all give us a hard time because it’s one of the few things we cook that isn’t on the grill!
Josh
My signature dish – Classic Osso Bucco.
It’s an awesome one-pot (dutch oven) meal – mild and flavorful, with manly chunks of bone marrow to savor. The house smells delicious while ti’s cooking, and since it’s a 2-hour “braise and forget” dish, there is plenty of time to greet guests, pour wine and have a great time. Just remember to brown thoroughly, and brown the veggies too. Make sure they’re a nice color!
Here’s the link from Epicurious:
http://www.epicurious.com/recipes/food/views/Classic-Osso-Buco-105436
My signature dish is Chicken Tikka Masala. Extra spicy with squash, onions, zucchini and other vegetables.
My signature dish would be veggie dip before a bbq or the big game. It’s so important to have a good knife to chop veggies… Just getting my own apartment and could really use one…
I love busting out a great meal in the kitchen. It doesn’t matter if I am cooking for myself or for ten, I love it all the same. I have a few dishes that I love making for people, but my Potato and Ham Cream Soup is hands down the one I get complimented on the most. The best part of this dish is that it is quick, easy, and can be tweaked to satisfy various tastes. I hope y’all try this recipe out and enjoy it as much as my friends and I do.
Potato and Ham Cream Soup
You will need:
1 massive pot,
1 not so massive pot,
1 large jar with a lid (not necessary, but useful),
3 massive potatoes,
1 hunk of ham (I always say more is better, but it’s up to you),
1 fat onion,
3 big ol’ carrots,
4 cans of chicken stock,
3/4 stick of butter,
3 cups (at least) of cream or milk,
1 1/2 cups (at least) of flour,
salt and pepper as you see fit for taste.
What you will need to do:
First,
begin to boil chicken stock in the massive pot.
Then,
chop up the potatoes, ham, onion, and carrots into nice bite sized chunks.
Next,
throw chopped up chunks into boiling pot of chicken stock for approximately 30 min (or when veggies are soft).
Then,
melt butter in the not so massive pot.
Next,
put flour and milk in the jar and shake like mad (likely will need to do this multiple times) and pour into the not so massive pot while stirring.
Then,
continue stirring the not so massive pot until boiling and thickening occurs.
Finally,
add the contents of the not so massive pot to the massive pot with as much salt and pepper as you see fit.
Serve,
and wow your taste buds.
I can do a pretty mean fried fish sandwich. I make a nice thin (but not too thin) beer batter so the fish is light and crispy.
homemade tartar sauce, lettuce tomato. I’m getting hungry!
My signature steak roll-ups. Top round roast, sliced super thin and marinated in beer and spices. Mix cream cheese, diced onions and fresh jalepeno, roll it up, wrap it in bacon, keep it all together with a toothpick. Let rest for an hour, then grill, turning often. Perfection.
My signature dish is potato hash. First, you take a mirepoix and add it to some diced potatoes in a skillet. Sautee in butter (yes, butter) until browned. Add whatever seasonings you like, I like Garum masala, tumeric, salt, pepper, and sambal. Turn off the heat and crack an egg on top. Let the residual heat cook the egg. Enjoy!
Tomato bacon cheddar celery rosemary soup.
Enjoy it with a porter in front of a crackling fire.
The reward/time spent in the kitchen ratio makes pumpkin pie a great manly dish. the best is the Pumpkin pye, from an 18th century cookbook. Pretty much what you would expect, but sweetened with molasses.
I am the best cook I know, after my sister, and make too many dishes that are great to pick one that is a signature dish, except my bean dishes, and nobody gets those receipts outside of the family, but…
I love good meat sauces, mostly pan sauces, but when you make a good steak in an iron skillet or grill you either don’t have enough drippings to make much sauce, or in grilling you have nothing at all. The commercial sauces all have the same problems, too sweet, or too much vinegar, so I created my own using the stuff I put up when canning. I am a small batch canner, and some of the canned foods I make are crazy good.
But the sauce…you can put it on ground round and it tastes like roast chuck. On the tender loin cuts it replaces the lost flavors that come from rendered fats. Most lean cuts are next to worthless to me. So here is a great basic meat sauce for any beef cut.
1qt. Beef Stock (mine is homemade, but you can use Rachel Ray’s brand for ood results) just be sure it is salt free.
1pt. homemade savory ketchup, which I know you won’t have but good tomato gravy will work too. If you use a commercial tomato sauce don’t add any sugar later.
2tbs Clarified butter (ghee)
1/4C Mustard. Get a good course ground Dijon.
1/2C Red wine. Don’t use a strong red like Burgundy, a light wine will do.
Juice from one whole lemon
2 tbs. Brown sugar. If you use commercial tomato sauce, don’t bother
1/2 tsp Cayenne Pepper/or Paprika if you can find the hot kind
1/4 tsp Liquid smoke. One of the most underrated seasonings around.
Big pinch of fine ground coffee
Big pinch of dark chocolate
Get a heavy sauce pan and heat it up and put in the butter. When the butter has melted put in the beef stock, the tomato gravy, and bring it to a quick boil, while string slowly. When it starts to boil, turn down to simmer, then add the mustard, wine, sugar, pepper, coffee, and chocolate. Reduce until the sauce coats the back of a spoon without streaking.
Put in a preheated glass jar, or treat it like you would a thick soup. It will keep in the ‘fridge for a few days, in the freezer for a month. I bottle it in large batches and keep several bottles ready throughout the year, and give it away as a gift with some of my other canned goods. But if you just want the sauce you can go to YouTube and watch how to bottle Ketchup and see how to store it, it will keep on the shelf for a good year or two, but it will never last, believe me.
You can make a sauce for chicken just by changing the stock to chicken and cutting out the sugar.
I don’t put salt in my sauce, each cut of meat has its own salt level so I just salt after putting on the sauce.
If you want to mess with the sauce, and that’s what makes cooking fun anyway, just remember that you are trying to kick up the taste of the meat and not put syrup on it.
My signature dish is BBQ Lemon Chicken. The key to this is to marinate the chicken overnight in a bag with oil and fresh squeezed lemons. That gets the flavor going. Then when you bbq the chicken remember to cook it on low heat for about 30-35 minutes. That keeps the chicken nice and moist. The other advantage to slow cooking is you can have a couple of drinks with the guys during this time while you are all standing around the bbq. This is best served with fresh grilled veggies.
My signature dish is ribs. I brine in salt/sugar water for two hours while coals are getting ready. I prepare my own rub and vinegar/mustard/sugar barbeque sauce. Then the 2 1/2 to 3 hours of slow cooking begins. Best ribs i’ve ever had. If anyone wants a recipe just shoot out the comments and i can send it your way. Meat falls of the bones with a nice smokey flavor.
I’d have to go with my DR Pepper Ribs.
Here’s the recipe.
http://www.youtube.com/watch?v=XZ92x4lrkLc
Butter Milk Pancakes. Not fancy but they taste great.
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
Signiture dish for me is my fried chicken.
1/2 cup salt
Fresh sage (I cut up a whole container from the grocery store, about 10-20 leaves)
Whole chicken, cut up
Flour
2-3 eggs
In a 1 gallon zip top bag place 1/2 cup salt, chopped sage and chicken. Cover with warm water. Close and shake to combine. Refigerate for 24 hours.
Bathe chicken in egg and bread with flour. Fry at 375 for 15-18 minutes or untill done.
One of my signature dishes is Eggs Benedict.
I give a recipe for it, with details on how to poach eggs and make hollandaise sauce, here:
http://artofmanliness.com/2011/05/25/1-pot-1-pan-5-ingredients-5-minimalist-meals/#comment-151834
Enjoy.
My signature dish would be some smoked spare ribs. I have a rub that I have concoted from various pieces of different recipes. I also have combined different parts of multiple recipes for a sauce that I put on the ribs every 2 hours during the 8 hours smoking process. To end the recipe I place a salsa made from 3 peppers, garlic, tomatoes, and a Vidalia onion (since I am from GA) and it makes a tasty sweet and spicy classic!
Steak, totally. I cooked steak for the first time Valentines’ day 2011. The oven failed to light and so the steaks were kinda tough and very rare. Next time the over worked but I ran the steaks too long on the cast iron skillet so the were kinda tough and over done. Third time, the charm, I seared the steaks for 1.5 mins per side on a very hot skillet, then finished them in the oven in in a baking dish I poured the Merlot deglasing mixture from the skillet into. Heaven.
Flatiron steak and provolone sandwich with brown rice and black beans.
Just pork shoulder, bulbs of garlic (depending on how many pounds of shoulder I’m dealing with), some fish sauce for taste, and corn at the end of the cooking phase.
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