Your Signature Dish: Wüsthof Classic Ikon Chef Knife Set Giveaway

by Brett & Kate McKay on May 3, 2011 · 1,770 comments

in Blog

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.

1501 terry mcloughlin May 7, 2011 at 8:03 am

Guiness steamed trout.

1502 Paul May 7, 2011 at 9:17 am

I like to use a whet stone to sharpen my blades and I am thinking of getting a strop to give then a finished blade similar to a straight razor.

1503 Brendan May 7, 2011 at 10:01 am

Ive been told I make a damn good sandwich. Grab anything at hand, if you’re lucky add on sliced avocado and kale, some fresh sliced beef, and the entire sauces rack of your refrigerator*. Don’t forget the cheese and olives. Its basically a scavenger hunt in your kitchen for anything that makes your mouth water.

NOTE: if you don’t have a large portion of your refrigerator devoted solely to sauces, you’re doing something wrong.

1504 Smitty Smith May 7, 2011 at 10:18 am

It’s gotta be the roasted veggie sandwich on grilled sourdough.

1505 Barrett May 7, 2011 at 10:27 am

Jalepeno poppers!

1506 Michael Lloyd May 7, 2011 at 10:28 am

Lobster stew, cooked on an open fire in a french oven.

1507 Carnivorus Familularis May 7, 2011 at 10:40 am

Steak (rib eye, of course) cooked in a Wagner cast iron pan that has been heated to a very high heat with olive oil and then turned down right before seasoning the pan with salt and pepper. About one half hour before cooking, rub the steak down with sea salt, black pepper and just a pinch of sage. Next, tloss cubed turnips in olive oil, salt and pepper (about a half teaspoon for every two turnips), and cook at 350 for about 30 min or until lightly browned.

1508 brian May 7, 2011 at 10:55 am

Green chile Macaroni and cheese. It’s pretty amazing.

1509 Jonathan Nguyen May 7, 2011 at 11:08 am

Korean kalbi…I bought 30 pounds of the flanken ribs when I was stationed in Japan. I made it for a going away party for the family that managed the Christian ministry I was a part of. It has korean pears, sugar, pepper…and others. People request it regularly.

1510 Caleb May 7, 2011 at 11:10 am

I make a mean roasted turkey. I only get to pull it out on holidays, but I have it down to a science!

1511 Andrew May 7, 2011 at 11:16 am

It may sounds simple, but I make a mean omelet. I can make more complicated dishes, but if you had one of my omelet’s you would surely understand why it’s my signature dish.

1512 Mike M. May 7, 2011 at 11:39 am

My Southeast Asian Chicken Pizza. The sauce is made from soy sauce, rice vinegar, brown sugar, fresh garlic and ginger, peanut butter and chili flakes for just the right amount of heat. On my handmade dough.

1513 Bob G. May 7, 2011 at 12:04 pm

I make a mean spicy chili. I have perfected with the right amount of spice and technique to get the perfect consistency.

1514 Austin May 7, 2011 at 12:10 pm

I make a peppercorn encrusted filet mignon with a balsamic mushroom cream sauce. It is absolutely to die for! Serve it over garlic smashed potatoes and roasted asparagus. It’s a special dish.

1515 Danny P May 7, 2011 at 12:16 pm

Smoked salmon with a side of asparagus.

1516 Steve McConnell May 7, 2011 at 12:30 pm

I smoke a mean pork butt. I also make a great buiscuts and gravy. Not as good as my grandmothers, but who’s is.

1517 Christopher Hansen May 7, 2011 at 1:03 pm

My signature dish is my made from scratch biscuits and gravy.

1518 Ryan G. Ogle May 7, 2011 at 1:44 pm

spicy ground turkey burgers with jalapeño jack cheese, avocado aioli, and fresh arugula served on a Chibatta roll.

1519 Owen Gannon May 7, 2011 at 1:52 pm

I make a pretty mean mussels mariniere. I used the Joy of Cooking recipe and a base and have tinkered with it over the years (more butter).

1520 Scott Miller May 7, 2011 at 1:56 pm

My personal signature dish is a southwestern meatloaf. Unlike most people, I have no problem with it staying together, it only rarely crumbles and is consistently delicious. As a result, it also consistently makes amazing sandwiches.

1521 Juanma May 7, 2011 at 2:01 pm

Skirt Steak. Medium rare. Chimichurri. Caipirinha. Done.

1522 Adi May 7, 2011 at 2:14 pm

Roasted garlic and caramelized onion baked mac & cheese. It’s as insanely decadent as it sounds!

1523 Matt May 7, 2011 at 2:15 pm

Grilled cheese. No, seriously. It’s AWESOME.

1524 Michael Blankenberger May 7, 2011 at 2:40 pm

Bacon wrapped, sausage stuffed jalapeno peppers and then roasted on the grill.

1525 Lance Johnson May 7, 2011 at 2:59 pm

Roast Beef Tacos. Simple, delicious, and a regular request among friends.

1526 Jim May 7, 2011 at 3:48 pm

Scratch-made chicken & dumplings – I start with a roux and end by adding baking-powder dumplings sprinkled with smoked paprika.

1527 Chuck May 7, 2011 at 4:04 pm

Signature dish? Probably either kefta palaver or some of the sanity-saving Tex-Mex I made for my wife while she was in school in Munich.

Kefta dish is spiced lamb/ground beef meatballs (cinnamon, cardamon, coriander, cumin, mint, oregano, harissa), browned and then sauced with a tomato/peanutbutter/feta sauce. The Tex-Mex is based on meals my auntie Vida (a Chicago Mexican) used to make … lots of cumin and dark chili powder, mexi oregano, except for the green chili versions that are usually chicken or pork.

1528 Anthony May 7, 2011 at 4:17 pm

Cubed filet mignon sauteed with garlic, onions, and a bit of soy sauce served with tomato flavored fried rice and a salad with a soy sauce-based vinaigrette. Vietnamese signature dish.

1529 Stephen May 7, 2011 at 4:26 pm

Fried Chicken. Damn good, the secret is in the breading.

1530 shoree May 7, 2011 at 4:44 pm

baked 3 cheese mac and cheese. my little brother asks for it everytime i come home from college.

1531 Rico May 7, 2011 at 5:44 pm

Cracked Peppercorn crusted Prime rib (medium rare), steamed asparagus with a splash of lemon, and roasted garlic mashed potatoes. Aus jus and horseradish on the side. It’s worth the wait roasting it for over 4 hours. A sharp knife would definitely make it easier to serve.

1532 Russell Johnson May 7, 2011 at 6:52 pm

I make awesome steak fingers

1533 Matthew May 7, 2011 at 7:29 pm

Stuffed Pork Chops

4-2 inch thick pork chops
1-Cast iron pot
Slice a pocket into each of the pork chops.
take one slice of Mozzarella, Add a Fresh Sage leaf on top, wrap with Prosciutto
Take this and stuff it into the pork chop.
Wrap pork chop in another slice of Prosciuto
Get Cast Iron Pot very hot.
Sear on all sides to seal in the Cheese and Juices
About 2 minutes on each side.
Bake in a 425 Degree oven for approx. 25 minutes or cooked to your liking.

I usually eat this with a fresh tomatoes, and a little pasta.

Greatest Pork Dish Ever!!!!

1534 Lee May 7, 2011 at 8:10 pm

I’ve done most of the cooking while my wife has been in graduate school, so I make a bit of everything! My favorite – Thai Chicken Pizza. No substitute for a great knife!

1535 Tom May 7, 2011 at 9:08 pm

For the last few years I have been having a party where I serve only things I have personally grown, caught, or hunted. This started with a couple friends, some deer steaks and corn on the cob. It’s become an event with my home brewed beers, my own caught salmon, walleye and catfish, along with deer, pheasant and turkey. I only use my own home grown veggies and started growing all of my own spices this year as well. It’s not technically a dish, but my own manly feast.

1536 Wolfgang May 7, 2011 at 10:23 pm

Sauerkraut and Kielbasa.

1537 bD May 7, 2011 at 10:56 pm

Sirloin Burger w/ Fried Egg, Arugula & Goat Cheese~


Patty: Ground sirloin, olive oil, 1 egg, fresh chopped garlic, fresh chopped basil, cayenne pepper, salt & pepper.

Toppings: Fresh arugala, 1 fried egg, sauteed onion, and some goat cheese crumbles.

Sauce: Think sweet & spicy… you pick, its your burger.

Bun: Yes.

1538 Andrew Watkins May 7, 2011 at 11:09 pm

My signature dish is “Out of the Frying Pan Into the Briar Rabbit.” I cook a whole rabbit twice, first braised in adobo sauce under high heat, then strip the meat from the bone and pan fry it until crispy with west indian curry powder. Serve over yellow rice with vinegar marinated onions, chopped nuts, and golden raisins.

1539 Joshua Champagne May 7, 2011 at 11:48 pm

Burgers completely from scratch with andouille sausage and fresh grilled corn.

1540 Tony May 8, 2011 at 12:37 am

I don’t cook nearly as much as I’d like to, but I love to make chili in my crockpot. I am starting to get antsy for home-grown tomatoes and peppers.

1541 Dan May 8, 2011 at 12:38 am

I love just about anything made on the BBQ on the deck. Especially when armed with my favorite hops flavored beverage.

1542 Cole Rogers May 8, 2011 at 1:14 am

Sauteed salmon with a caprese salad.

1543 David Thomas May 8, 2011 at 1:24 am

A single signature dish? That’s hard – I really like trying new things.

If I have to choose… something I created, have done a couple times, and which was the first thing I cooked for the woman I married, was a french toast made with coconut milk, topped with fried bananas and a twist of lime. Originally created out of desperation while staying with family in Mexico, due to a lack of milk – came out well enough to do again and again.

1544 Jacob May 8, 2011 at 1:31 am

Bean-Burger Casserole, made in a stovetop skillet. It requires just the one large skillet for the main dish, one smaller saute pan, a few tools, and canned ingredients. If you can your own tomato sauce and bake your own beans, it could be even better, if more time-consuming.

1 lb. ground beef
1 small onion, sauteed, or instant minced if you’re in a hurry
crushed garlic to taste, or garlic powder ( I like a lot, so I won’t suggest my usual quantities here)
1 can (14-16 oz.) baked beans (I prefer Bush’s vegetarian or maple & brown sugar varieties)
1 can condensed tomato soup
1 Tbsp. mustard
2 Tbsp. brown sugar

-brown 1 lb ground beef. Drain grease.
-Saute onion, add it to the beef.
-Add baked beans, tomato soup, mustard, brown sugar, garlic.
-Simmer and stir until heated through.

This dish, along with a loaf of garlic bread and a simple salad, makes a solid meal in a hurry. Leftovers can used for sloppy joes if you don’t want to see it in the same form later.

1545 Rob Morlock May 8, 2011 at 2:47 am

Thanksgiving Turkey!

Brine it over night, stick some cinnamon and apple in the cavity while you bake it.

When baking slather it up with veggie oile, then put it in a 500 degree oven for 30 minutes. Put some tin foil around the breast and drop the oven to 350. Cook until it is 157ish on the inside, take it out and let it rise the last 8 degrees on its own.


1546 Anna (sixtyfourcolorbox) May 8, 2011 at 2:49 am

My signature dish is currently fluffy buttermilk pancakes with a side of freshly made strawberry sauce. Working on candied bacon.

1547 Ken May 8, 2011 at 3:50 am

For me, its my Steak Chimichangas, always wins the ladies over.

1548 Ryan May 8, 2011 at 5:42 am

Roasted ancho and pasilla chile chicken enchiladas

1549 Jeff May 8, 2011 at 7:21 am

bacon wrapped smoked pork chops smothered in peppers, onions, and topped with cheese

1550 Chris May 8, 2011 at 9:21 am

southern kielbasa beans,
4 onions
3 bell peppers
3 lbs of kielbasa
1 lbs of kidney beans
1 lbs of pinto beans
1 lbs of black beans
24 ounces of bar-b-q sauce
4 table spoons of Tabasco hot sauce
1 table spoon of cumin
2 table spoons of black pepper
2 table spoons of salt

boil beans for 2 hours. drain and save 4 cups of liquid.slice kielbasa into circles,dice onions and bell peppers.sauté all three until onions are transparent. place in a large dutch oven along with beans and all the liquid. cook on low for 1 hour then add remaining ingredients. cook for 30 more minutes. add more hot sauce if desired.
serve with corn bread and cold beer.

1551 kevin burke May 8, 2011 at 10:55 am

keeping it classic with some burgers.

1552 vector May 8, 2011 at 11:08 am

Black beans with yellow rice and chicken is my signature dish. All cooked according to my Grandmothers recipe. Served with cuban bread and copious ammounts of sangria.

1553 Greg Brennan May 8, 2011 at 11:18 am

My specialty is pissaladierre, a French onion pizza. It’s pizza dough, a few good olives, thyme, and a lot of thinly sliced caramelized onions. Lots of slicing, but it’s worth it.

1554 mike mccauley May 8, 2011 at 11:25 am

my signature meal would be crab augratin.. yeah summer’s coming.

1555 James May 8, 2011 at 11:29 am

Garlic & balsamic vinegar roasted pork medalions, roasted asperagus with seasoned mashed potatoes.

1556 Bob Chesson May 8, 2011 at 11:36 am

Southern-style fried chicken from a family recipe.

Special ingredient – paprika added to breading. Try it. Serve with mashed potatoes.

1557 CraneDave May 8, 2011 at 11:47 am

My signature dish is known as Pecos Fries. What you need is about an 18 inch cast Iron Skillet, Vegetable oil, two red onions, a sack of potaoes, and two rings of your favorite sausage (I prefer deer sausage, but beef works fine). You cut the suasage into thin slices, chop the onions, dice the potatoes, heat up the grease and fry the whole mess together, with either Tex-Joy seasoning or Tony Cacheres’ cajun seasoning, or both. This is probably the least healthy thing I ever make, but it is great to eat in moderation. I have not yet fed this to anyone that did not eat it all and ask for more. Great news is that you can do it on an open fire also in the giant cast iron skillet, so it is not only manly, but mobile.

1558 Ian Stover May 8, 2011 at 11:48 am

Two simple meals that always work for me.

Grilled kielbasa with onions and red peppers

Turkey Burgers with feta cheese and rosemary sauteed onions.

Consume craft beer(s) with both for additional manliness

1559 MH May 8, 2011 at 12:28 pm

I fry a turkey at Thanksgiving… and we don’t ever burn a single part of the house or yard. Well, hardly ever.

1560 Ryan Blizzard May 8, 2011 at 1:21 pm

Pork Chop W/ rosemary and thyme. such a simple and classic combo. Hard to beat it.

1561 William Leight May 8, 2011 at 1:43 pm

Grilled Rib steak, red potatoes and asparagus coated with a mixture of olive oil, garlic and rosemary cooked in foil on the grill as well. Very easy and delicious.

1562 wadekerns May 8, 2011 at 1:52 pm

Best dish is a grilled flanksteak with the following marinade:

Per lb. of steak:
1/2 cup of EVOO
1/4 cup soy sauce
4 teaspoons of Grill Mates spice from McCormick

Simple marinade, but it makes a killer steak. You can sub Worcester sauce for soy if you’d like, or if you don’t have soy in the cabinet. Marinade the flank steak for 4 hours prior to grilling and you’ll have some tasty beef.

1563 Peter D. May 8, 2011 at 2:43 pm

A single signature dish? You are really making a cook choose? In that case I have to stick with my love of simple and easy.

I make a sweet dough, let it rise overnight and turn it into a sweet waffle. I then add an over easy egg on top, with melted jalapeño cheese.

1564 B Jordan May 8, 2011 at 3:12 pm

My signature dish would be wok-seared steak & shrimp with garlic and wild rice. Awesome!

1565 Gildoreth May 8, 2011 at 3:27 pm

I’m pretty famous for my sugar pie, which is a quebecois desert consisting mostly of melted brown sugar.

1566 M Bryant May 8, 2011 at 3:40 pm

I tend to make a lot of ladies happy with something I came up with in a cooking class one time.

Grand Marnier-infused Tuxedo Strawberries.

Inject about 1 tsp Grand Marnier (or another orange liqueur) into some really fresh strawberries. Let stand for about 5 minutes. Cover one third of the diameter with white chocolate (double boiler helps), and wrap the remainder with melted dark or bittersweet chocolate to look like a tuxedo. Use a toothpick to draw “buttons” and a “tie” on the white portion. Place on waxed paper and slide if forward a little bit to prevent a large “foot” from forming. Chill until needed.

Best date dessert ever.

1567 K May 8, 2011 at 3:45 pm

Rice, Pork Chops and Apples

1568 Tyler May 8, 2011 at 3:51 pm

Crawfish and goat cheese crepes

1569 Mysfyt May 8, 2011 at 3:54 pm

Porter Ribeye:
Marinate Ribeye (cut at least 1 1/2 inch thick ) in a strong porter beer for 4-6 hours. Remove and pat dry. Season to taste with kosher or sea salt and fresh ground pepper. Grill to desired temperature (if you like your steak medium well please become a vegan and stop wasting good meat).
Side: Lightly coat a russet potato in oil and sprinkle with kosher or sea salt. Bake in 350 degree preheated oven for an hour until skin is crisp and flesh underneath feels soft to touch. Top with butter, aged cheddar, and thick cut smoked bacon bits.
Enjoy with a glass or 3 of the same porter used for marinating steak.

1570 Bud May 8, 2011 at 3:55 pm

I’m all about the derby pie.

1571 Ted May 8, 2011 at 4:12 pm

Chicken, Peanut and Pineapple Curry. Served over rice with chopped scallions. Diced cucumbers on the side. Heaven.

1572 Joshua Bean May 8, 2011 at 4:22 pm

I like to do fried rice… eggs, spring onions, stir fry veggies…delicious.

1573 eric May 8, 2011 at 4:43 pm

Mine is hungarian goulash. I got the recipe from George Lang’s Cuisine of Hungary. A great cookbook that is unfortunately out of print. Goulash is great on cold cleveland nights!

1574 Jonathan May 8, 2011 at 5:34 pm

Ratatouille stuffed crepes topped with a mornay sauce and finished with smoked paprika. Plenty of chopping involved.

1575 ephraim May 8, 2011 at 5:58 pm

I do great savory pies. All manner of ‘em. But since my partner and many of my friends are vegetarian, i’d say my specialty is a butternut squash, sage, and goat cheese tart.

1576 Roy May 8, 2011 at 6:19 pm

Oven roasted Chicken with root vegetables. Eating it all in one sitting is an art of manliness.

1577 Drew May 8, 2011 at 6:40 pm

I like seared elk steak served medium rare with a cranberry port reduction.

1578 Ethan Guy May 8, 2011 at 6:53 pm

I am a Meat Eater but my girlfriend is a Vegan. The one thing we we both can agree on is making a delicious pizza. Our last pizza was a chipotle-corn meal crust with corn, potatoes, grilled zucchini and eggplant, asparagus, fire oil, with a cilantro-basil pesto on top!

1579 m. stoffolano May 8, 2011 at 6:57 pm

signature dish

green chili and chicken enchilladas

1580 Paul May 8, 2011 at 7:07 pm

Parsley and thyme crusted rack of lamb with red wine sauce and roasted root vegetables.

1581 Chris May 8, 2011 at 8:12 pm

Homemade pizza with chicken sausage, roasted red peppers, onions, olive oil and no red sauce.

1582 matthew may May 8, 2011 at 8:16 pm

The Man-Wich

24 oz ribeye marinated in worstishire sauce (med well)
between 2 well done waffles
covered in Bob Evans breakfast sausage and scrambled eggs with cheddar cheese
wrapped in an extra large burrito shell
covered in maple syrup

I’m serious, it’s amazing!

1583 Alain May 8, 2011 at 8:27 pm

Mine are brownies, which I haven’t made since I switched to Paleo, and meatloaf, which I make with Parmesan cheese and bacon.

1584 Tyler Banachowski May 8, 2011 at 8:32 pm

Spaghetti alla carbonara- Mr. Rocco taught me from the website. No raw yolk though, the whole thing goes into the sauce. I can have it done it 12 minutes start to finish now.

1585 Matt Sanchez May 8, 2011 at 8:39 pm

Nothing beats a nice breakfast. My signature is crabmeat scrambled eggs, which is simply two or three eggs per person loaded in the pan with a healthy portion of crabmeat (buy the whole legs from the grocery store, pre-shelled, rather than canned), a light cheese (provolone, swiss, etc.) and chopped red bell peppers. Those ingredients combined give a slightly sweet flavor with a much more hearty mouthfeel than plain eggs. For more interesting and tastier eggs, don’t pre-beat them per the standard scrambled eggs routine — crack the eggs into the pan and stir as infrequently as possible without sticking, which will keep the yolk and whites just slightly separated.

1586 Glen B. May 8, 2011 at 8:57 pm

I have my own version of Banana Foster. Have not found a recipe that can match it.

1587 Seegs May 8, 2011 at 9:08 pm

Buffalo burgers stuffed with Boursin and garlic.

1588 Duncan May 8, 2011 at 9:09 pm

Breakfast Burrito
A whack of the following:
Black beans
Extra hot Capicolla
Then a couple beaten eggs
add aged white cheddar, a whack of salsa reduce heat and let the salsa cook down throw in a warm tortilla with some avocado and enjoy with a good cup of coffee.

1589 Andrew May 8, 2011 at 9:29 pm

Pad Thai is an extremely easy dish but impresses women like nothing else.

You’ll need a good wok and a good grocer with the goods (fish sauce, tamarind paste, and palm sugar). Serve with white wine, like Grüner Veltliner from Austria, which will pair with the sweetness of the sauce. Crushed peanuts and a smiling woman finish the dish.

1590 Andy May 8, 2011 at 10:22 pm

Not to brag, but my steamed duck is amazing. With a side of potatoes and Chard. Nice.

1591 Sean D May 8, 2011 at 10:33 pm

The bachelor’s special: Pan-seared Bison Rib-eye with a cinnamon and Santa Maria rib, with a side of veggies sauteed in butter. Grandfather approved!

1592 Andrew May 8, 2011 at 10:55 pm

Farfalle with Chicken, Bacon, and Pesto

1593 Tim May 8, 2011 at 11:20 pm

Hawaiian Grilled Chicken served over rice.

1594 Frank May 8, 2011 at 11:29 pm

Cold cereal.
1 bowl, 1 spoon, your favorite cereal, and some milk. Pour cereal in bowl, add milk and enjoy.

1595 Preston M. May 9, 2011 at 12:04 am

I like to sous vide steak and fish. Usually turns out pretty well with some grilled asparagus.

1596 Justin May 9, 2011 at 12:37 am

London Broil with mushroom gravy

1597 DTDyer May 9, 2011 at 12:48 am

Pork and Tofu on a baguette with pickled carrots, cilantro, spring lettuce, mayo, hot peppers, sea salt, cracked pepper and lime juice. Banh mi heaven!!!

1598 chad May 9, 2011 at 1:05 am

My favorite dish to make is apple cinnamon pancakes. Served with scrambled eggs, sausage/bacon/ham, cheesy grits and toast with strawberry jam. Everything gets smothered in some high quality maple syrup of course.

1599 Doug Lobdell May 9, 2011 at 2:07 am

My signature dish? Indian chicken. Okay, I’m a geographic bachelor – my wife is working in Texas, so I want something tasty but simple. Cut up (maybe with my new Wüsthof?) a pound of chicken, fry for a few minutes until it has changed color, pour some chicken tikka masala or curry sauce from Walmart over it and simmer for 10 minutes. Serve over rice. Simple yum!

1600 FingerSoup May 9, 2011 at 4:19 am

I’ve got a few recipes that the in-laws rave about. The one I’ll be sharing is Seafood Stuffed Portabello mushroom caps.

This recipe can be adapted for White mushrooms, but I like how impressive a single giant portabello looks on the plate. The meatiness of the mushroom is also a personal favourite.

take Crab (Real or Imitation, but make sure it’s chunky), Smoked Salmon (ie: Lox) and Scampi shrimp. chop into small chunks, then mix the seafood in softened Cream Cheese.
Place your portabello mushrooms stem-side up. Trim the stems out of the portabello mushrooms. Fill the mushrooms with the seafood filling so you have between 1 to 2 cm of filling over top of the mushroom’s edge, when viewed from the side.
Bake @ 350 degrees Fahrenheit for 5 to 10 mins, until the mushroom is cooked almost through.
place finely grated fresh Parmesean (not granulated) on top at this point, then broil the mushroom until the Parmesean turns golden. If you did it right your parmesean should look like a crispy nest on top of your mushrooms and seafood filling.

serve – 1 mushroom per person.

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