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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I made a mean set of enchiladas a couple months ago. Friends approved.
They say it’s a poor craftsman who blames his tools, but what about one who gives them crrdit? Because a set of these would surely make some of my cooking tasks go more smoothly!
My signature dish is probably my adaptation of my Dad’s breaded veal cutlets. Since we don’t eat veal (there’s a limit to my tolerance of animal suffering), I do breaded chicken strips.
Heavy on the garlic, like his, but I often use panko and/or matzoh meal, which he didn’t. And I don’t have a recipe, any more than he did: it’s one of very few that I “wing” from start to finish every time, and I’m still improving my version.
I miss you always, Bear.
I like to cook anything breakfast-oriented, as much for the smells that awaken the day as for anything. Tastes pretty good, too, I think!
I make awesome Blueberry Ricotta pancakes! About once a month, my dad and I would whip up a batch and rouse the family for a nice tall stack of thick, awesome pancakes! Drizzle some proper Canadian maple syrup on there and you are good to go.
Elk Gra Pow – my version of a Thai Basil Chicken Gra Pow – using ground elk. Anyone can grill the prime parts of elk, venison, or beef – it’s as much art as science to use the rest. My version of the Thai Basil recipe used for ground or strips of elk meat is great – on a hoagie, with rice, or in a wrap if you want a low carb version. Perfection!
My signature dish for my wife – Pan seared New York Strip with a Cabernet sauce and accompanied by saute’ed portobellas and broiled asparagus.
Cold cereal.
1 bowl, 1 spoon, your favorite cereal, and some milk. Pour cereal in bowl, add milk, and use spoon to enjoy.
When we lived in Rochester NY, it seemed a shame that Buffalo would be the only place with a wings recipe. So I devised Rochester Wings: boneless, extra hot, and with an Asian twist to match the neighborhood where we lived.
- Cut several chicken breasts into strips
- Roll strips in corn starch and fry in peanut oil
- In a separate pan, heat one stick of butter until melted
- Turn up the heat and add rough-chopped garlic and ginger
—> fresh ginger and real garlic is key, largish chunks are fine, this ingredient cannot be overdone!
—> Let the garlic and ginger sizzle but not brown
- Add copious amounts of Frank’s Red Hot and a spoonful of sriracha (red rooster)
Let the sauce simmer together, stirring it slowly. Now in a shakeable container (like a bowl with a fitting lid), combine the sauce and chicken. Serve…making sure the chunks of garlic and ginger go with almost every bite.
Chili and Basil barbecued wings.
Orricchiette with broccoli and anchovy sauce. You don’t need a first-class knife to chop broccoli, but it does make it a lot more fun! : )
When wooing a lady, the dish I always make to sweep them off their feet is Osso Bucco.
Unless shes a vegetarian… A real man would know…
Software:
Veal Shanks (Trimmed)
Herbage/Spices: Rosemary thyme, bay leaves, cloves, parsley
Vegetables: Onions, carrots, celery
Other: Flour for dredging, Tomato paste, dry white wine, chicken stock, lemon zest, sea salt, freshly ground pepper
Hardware:
Cheesecloth, kitchen twine, Dutch oven, paper towels, stove, etc
-Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
- dry the veal shanks with paper towels to remove any excess moisture.They will brown better dry. Secure the meat to the bone with the kitchen twine. Salt and pepper. Dredge them in flour, shaking off excess.
-In a large Dutch oven pot, heat vegetable oil. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
-In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
-Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
-Remove and discard bouquet garni from the pot.
-Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
I learned how to make Swedish Meatballs from my grandmother when I was 13 or 14 and have perfected them over the last 10 years.
i make the best grilled chicken ever. EVER. it doesnt sound like much on paper, but when you eat, you’ll know why i’m dubbed “grillmaster”.
Texas Red Chili and bourbon brownies
Barbecued Boston Butt. I brine my butt in saltwater with some honey added and then smoke for 12 hours over either hickory or mesquite (hickory for a sweeter flavor, mesquite for a more savory finish). I have had people tell me I should open a bbq joint but I tell them that I would hate it if I had to do it everyday.
Caribbean Jerk Pork (also Chicken and Fish) – took a while to perfect the recipe, but the signature portion is in using papaya, limes, and coka-cola in the sauce. Damn it’s good!
Feel free to contact for recipe details.
My “signature dish” is definitely burritos. This was a weekly ritual at college, cooking for four to eight starving guys, and they never failed to please. We would rotate ingredients with whatever was on sale or available, and had beef, chicken, venison, steak, bacon, and vegetarian. It is amazing how much you can do for so little cash, if seasoned properly and combined correctly.
Chicken Dijonaise with White Wine Risotto
I make the meanest chicken wings with a very special dry rub recipe passed down for years now.
Signture dishes that are always a crowd pleaser:
Veal or Chickin Scallopini – guest love the pounded thin cuts of meat, lightly breaded in a white wine/caper sauce. Great mix of flavors
Ribeye Roast – my favorite cut of meat for a family meal. Need a great knife to cut off a great steak.
Antelope Kabobs. Wild game is always awesome.
BOOM!
Braised baby back ribs
Smoked Turkey breat over melted brie on a puff pastry. Topped with a homemade pear chutney.
Whole wheat flat bread topped with carmelized onions, summer sausage, with Dubliner cheddar and crisped sage leaves. Wash it down with an IPA or two…
It’s called Meggacini, and is an excellent Italian-ish dish if she likes spicy food.
Pasta: bowtie
Sauce: homemade is best, but store-bought works OK. Throw in some Sriracha (to taste), as well as your basic italian herbs and spices: basil, oregano, garlic, rosemary, bay leaf.
Meat: italian sausage, pepperoni
Cook the meat, then add to the sauce. Add the herbs and spices at the end. Drain the pasta a couple minutes before you usually do, then combine with the sauce and cook on high for a couple minutes.
Definitely a good chili. I usually make a weeks worth at a time and have it for lunch almost every day. It’s simple, loaded with stuff that’s good for you, and you can just about add anything you want extra (like Jack Daniels)
Sweet potatoes/onions/other mixed veggies on the grille
tx style spare ribs.
.generously apply dry rub (brown sugar, fresh coffee grounds, course salt, lots of rough cut black pepper, cumin and cayenne pepper) to ribs
.set overnight
.using mesquite, set up the smoker for indirect heat (at least 18′ away frome the heat source)
.when temp stabilizes at around 275 f, organize rack so max surface of ribs area comes into contact with the smoke and heat
.wait
.wait some more
.have a beer
.after 3.5hours, add some sausages
.have another beer.
.minimum 4 hours till done. a toothpick should push pleasantly through the meat between the ribs. if there aren’t crispy, yummy burnt bits, they’re not ready
.enjoy
Like many guys, I am happy grilling steaks, burgers, sausage, whatever. My best grilled dish is baby back ribs.
Sundried tomato, onion, sausage and basil penne. I figure about 2 suasage links per person and a third of a jar of tomatoes plus a small onion and a small garlic “tooth” per person.
You need good, oil packed sundried tomatoes for this. Brown the sausage and remove from the pan, drainig all but a tablespoon of the fat. Soften thick sliced sweet onions in the fat, adding a bit of the oil from the tomatoes as needed. When the onions are soft add tomatoes and a piece of garlic (thinly sliced). When warmed through add the sausages (whole, sliced, chopped, whatever you like) and about a cup of cooked penne per person. Toss to coat the oasta, adding more tomato oil if needed. Salt and pepper to taste. Once mounded in the bowl add a chiffonade of fresh basil and top with quality peccorino- long thin slices, not powedered!
Some beautifully grilled ribeyes (over real hardwood coals) with grilled asparagus and a twiced baked potatoe casserole on the side…
Oh baby, Memorial Day w/e is coming up…
I do make a pretty good steak, but really, the dish is Chili. Unlike some, I like a “standup” chili, so really the only way to get one is to make it myself. I donate the recipe and labor to make a lot of it each year for a baked potato bar fundraiser for the local humane society.
Baby Back ribs with garlic Parmesan roast potatoes,.
Braise ribs in oven with S&P. Remove and place in deep roasting dish. Mix water,roast garlic and BBQ sauce (home made or sometimes I’ll grab a couple Bull’s eye bold). Cover ribs mix mixture and cook in oven at 375 for 1hr.
Drain and retain the mixture. Let the ribs cool.
On the stove bring mixture to boil and reduce.. Mix in some Jack Daniels (3 shots for the sauce,. 1 for the chef) use corn starch to thicken.
At meal time,. toss ribs on the BBQ to warm through, basting with the Jack infused BBQ sauce.
Cube up some new potatoes. Boil until 3/4 cooked or al dente. Drain and toss in olive oil, garlic and chili flakes. Spread evenly on cookie sheet and roast in oven at 400 for 10 mins. Remove from oven place back into bowl and toss again in olive oil and freshly grated Parmesan cheese. Place back on cookie sheet and cook for another 10 mins or until nicely browned.
Add some fresh corn on the cob and BAM instant summer classic.
Grilled meatloaf. I usually don’t do anything special with the ingredients – just follow the instructions on one of those onion soup mix packets. But then I cook it free-form on a charcoal grill with indirect heat (build the fire off to one side, put the meatloaf on the other side).
Don’t tell anyone, but the best part is the part that drips down between the grate. Save that for yourself.
My signature dish, is a homemade mac-n-cheese with a specialty sauce that has been passed down in my family for generations.
I can BBQ up a fine set of ribs.
I’m known for my beef stew. The trick to it is the crock pot, and cutting a quality meat into cubes for savory goodness. Beef broth with onions and potatoes and carrots, man now I’m hungry. Too bad it takes 8 hours to make.
Texas Chili (beanless of course)
My chili has won an award so I like to call it award winning Texas chili. I think the secret is using good ingredients throughout such as stew meat and fresh peppers.
Jalapeño Stuffed with American cheese and sausage and wrapped in bacon and serve them on a shish kabob of steak , peppers and onions
For a manliness prize knives it should be a manly meal
like Wild goat grill roasted till succulent basted in butter
crack open the skull and eat the warm brains sopped up with some rustic bread.
for dessert the roasted kidneys and liver
even better use the knives to kill, butcher and prepare the meat
Crack Steak (dark beer marinaded London broil — my wife swears that I must use a pharmaceutical grade of crack) grill smoked on the egg. Mashed cauliflower with a little cream and gruyere and some pan roasted brussel sprouts with garlic. (Yes, I’m chef-ing for someone doing the low carb thing.
Lamb and kidney stew in Guinness.
I wooed my wife with surf and turf. It eventually elevated to Lobster Américaine (the tomato-wine sauce is to kill for).
But the dish my friends remember best is Pheasant Luxembourg. The week before the meal, bag three pheasants. Head shots preserve the breast meat needed for the meal. Use the the dark meat elsewhere (fricace works best). To be honest, I only got one bird. my buddy got the other two. (Bastard is dead-on with a .410). You’ll need to make a country paté from the livers, a little pork fat, herbs and spices. Refrigerate for three days. Slice open a narrow pocket into the breast and stuff it with the paté. Sauté it in butter, mushrooms, shallots and Maderia. Really, the best meal I ever pulled off.
Gotta go with my spicy glazed meatloaf. It’s got a great cumin and cayenne kick…
Veal Scallopini with a mixture of hollindaise and homemade bbq sauce.
Spaghetti with homemade meat sauce. The kids love it.
Chicken parmesan. Absolutely delicious.
I’ve been branching out from just oatmeal. On Easter, I made my wife Eggs Benedict.
One of my favorite dishes, carbonara. A few good ingredients (pancetta, pecorino, garlic, parsley and eggs) make for an extremely good meal.
Korean style ribeye steak, medium rare, with grilled onions and mushrooms on the side. I also do a mean side of spare ribs.
Fresh made Pappardelle with a Hare sauce
My signature? A classic chicken parmigiano with a homemade marinara and served on a nice bed of spaghetti.
I make a delicious meatloaf. A couple of secret ingredients really set mine above the usual. And I use a well sharpened chef’s knife to chop my onions.
I would have to say good old fashioned chicken and noodles with homemade mashed potatoes on top…
All it takes is a solid charcoal grill:
Roasted Frenched racks of lamb in mint & garlic rub with prosciutto-wrapped rock lobster tails and drawn butter; roasted asparagus spears…
Rub the racks with a mixture of granulated garlic, black pepper, and finely minced mint leaves. Split lobster tails through the tops and pull the meat out to rest upon the shells in butterflied fashion, and apply a slice of prosciutto and brush with butter. Roast these with the lid on the grill. Roll asparagus with extra virgin olive oil and granulated garlic, fresh black pepper, and coarse salt. Cook this without the lid.
Start a batch of fresh coals when racks are halfway done, and also add the tails; remove the racks and lobster to rest for 5 minutes before serving, and add the fresh coals; grill the asparagus, rolling it about often, and remove when skin is tender but stems are still crisp.
Bon appetit!
Grilling time is hear. Whether it be tender BBQ chicken, garlic seasoned burgers, or a tender NY strip steak its all about the fuel. Sure Propane is fast and hot, sure charcoal gives that “grilled out” flavor but when you want it grilled right……put aside man-made and get back to the basic. An old timer converted me years ago when he told me to take a few split pieces good seasoned oak wood and let that burn down to red hot coals; top those coals with some green hickory tree leaves or hickory chunks and let the flavor begin. Turn you burger or steak into an old time favorite by using what the good Lord made. The best part is relaxing while the fire needs tending, and the grilling needs watchin…….we can relax by the fire while the world continues in crazy “drive thru” mentality.
Why my traditional homebaked fish sticks of course!
handmade pesto with asparagus … only fresh ingredients of course.
Normally my signature dish has been the perfectly charcoal-grilled steak. But since it’s way too cold up here in the winter to fire up the charcoal grill, I have had to modify my cooking somewhat.
What has become our Friday evening traditional winter dinner consists of a steak – rib eyes, or bacon-wrapped sirloins – fried in the pan on the stove for 3 minutes, then transferred to the broiler for another 3 minutes. After they are done, the steaks are tented to ‘rest’. Then the ‘fond’ in the pan is mixed with red wine, mushrooms and a little garlic… with leftover pasta thrown in to soak it all up. Yummmmmm….!
Red Beans and rice on top of corn bread. Lots of onions and hot spices… So good!
I make a scrambled egg mixture that I call “keilbasa mixture.” I dice some potatoes and fry them in an iron skillet until browned, then I add diced keilbasa and brown it a little. Then I add scrambled eggs and cheese. I salt and pepper to taste and serve with toast.
Ed.
I make a mean steak and salad side. It’s a simple meal but as tasty as it gets.
Lately I have been smoking my own Jerky, I think it is crazy to pay for store bought jerky, when home made is so much better tasting. There a ton of recipes out there to try and even more ways to experiment with your own ingredients. Grab a round roast, slice it up, marinate it in the flavor of your choice, and smoke it or dry it for a few hours, and you have a manly snack for any adventure that your life takes you on.
I make a mean smoked brisket. I buy a whole beef brisket (about 15 pounds) and cover it with a dry rub. Then I smoke it for 12-14 hours over hickery and oak wood (heat should be about 200 degrees or a little less – NOT MORE). Let it rest before slicing against the grain. Delicious!
Not my own but my new favorite way of cooking a steak:
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html
Courtesy of Alton Brown
Fajitas with homemade guacamole. Mm-mmm.
Chicken and sausage gumbo. Can’t beat it!
I make an herb crusted white fish filet; usually with grey sole. It’s really simple: breadcrumbs and parsley make the crust, with a healthy spill of melted butter poured on top. Throw it in the broiler for five minutes and it comes out flaky with a crunch. It goes well with all sorts of vegetables too. I particularly like it with a baked potato and asparagus.
I’ve been known to whip up some great grilled cheese and tomato soup!
One of my favorite dishes to prepare is cedar plank salmon with a homemade Jack Daniels glaze and baked red potatoes.
In our house, my mother is the absolute TOP chef. I don’t mean just in our house, I mean best chef ever! Our family is from Vietnam, and the food my mother cooks are either Vietnamese/Chinese, or a version of the original that she modified herself. They are the best. I’ve been so pretty of so-called authentic Asian restaurants, none have food as tasty as my mom’s food. They’re just overpriced, lower quality food. If I win this, it will be a late birthday present for my beautiful mom <3
a goat cheese scramble. mix sage sausage, thick bacon, sauteed onions, grilled red and green peppers, and boiled red potatoes with however many eggs you want and a ton of goat cheese.
I dominate braised deer shanks.
I have mastered a dish that is a classic family recipe. It’s called Pilau, it is a South Carolina Low-country traditional dish. It is: kielbasa sausage, baked, shredded dark meat chicken, shrimp and possibly shelled crayfish if available. You cook all the meat separately but keep stock from all of them. Add meat and stock and enough water to about 6 cups of white rice and slow cook for about 6 hours. You will never taste anything better!
I make a fantastic Turkey Curry. Best made after thanksgiving or christmas when there is plenty of left over turkey. I like to mix it with white rice to cool down the spice a bit.
4 lbs. squash
2 large onions
4 cups sharp cheddar cheese
1 cup sour cream
2 tubes of ritz crackers
1 stick butter
salt and pepper to taste
Preheat the oven to 350 degrees. Take the butter and coat a 9×13 baking dish with it. Just a light coating will do. You most definitely don’t want to use the whole stick of butter for this. Julienne the onions into approximately 1/4 inch slices. Cut the squash into approximately 1/8 inch thick half moons. Caramelize the onions in butter and salt and pepper to taste. If you don’t feel like doing this for an hour, throwing some water in the pan and letting that evaporate is a good way to greatly speed up the process. Sautee the squash in butter and salt and pepper to taste. Sometimes I leave this step out all together, but I usually don’t. Depends on how I’m doing for time. I’ve never noticed much of a difference either way.
Crush up the ritz crackers while they’re in their tubes. You’re pretty much trying to give them the consistency of Panko bread crumbs. I’ve found the most effective method is to put your hands at either end of the tube while impersonating The Incredible Hulk. Hulk Smash! After play time is over, combine the caramelized onions, sauteed (or non-sauteed) squash, sour cream, 3 cups of cheese and the smashed crackers into a rather large bowl. Stir all of that up together real well. You may need a little less than two full tubes of ritz, but their ritz, their delicious, hell, add more if you want. Pour this mixture into your buttered baking dish. Top with the last cup of cheese (once again, cheese is delicious, feel free to use as much as you want on top, don’t be limited by these shoddily remembered instructions), and bake until it’s a golden brown. Usually about half an hour although sometimes longer.
Everything but the baking can be done the night before, and this actually only seems to make it better. Plus, that way you can just pop it in the oven the night you’re planning on serving it and after everyone raves about how good it is, you can just pretend that it was something you just popped in the oven with no fuss. They’ll never know.
I can make a divine risotto. With some goat cheese and fresh herbs, I can make something mind boggling. -S
Mine would have to be salsa…
5 tomatoes ( whatever variety you like)
1 med red onion
2 green onions sliced thinley
1 Jalapeno diced ( Blackened on the grill)
1 Lime ( Just the juice)
1 clove garlic diced
Cilantro ( To taste)
Salt ( To taste)
Splash of Redwine Vinegar
Splash of Cooking Sherry
Dice it all up and serve with your favorite corn chips and heap liberally over your tacos.
Kung po chicken on rice. I like it hot enough to clear out your sinuses.
Venison stew. Better a day later.
I love to roast whole chickens in the oven. Stuff with half onion, half lemon, thyme, and 5 garlic cloves. Place in roasting pan and surround it with carrots, small sweet potatoes, and 5 garlic cloves. Sprinkle chicken with olive oil, S&P, and roast at 375 for 1.5 hrs. Delicious!
French toast, seasoned with nutmeg, cinnamon, and vanilla. I serve it with bacon and real maple syrup.
chopped rotisserie chicken, black beans, brown rice, salsa verde, cilantro, a white cheese. Throw it on a plate or on some chips. Fast as hell, but filling and awesome. A rare combo.
I can make some amazing bacon wrapped shrimp and baked sweet potatoes. My family will reschedule any event to come eat with us when they hear that I have shrimp on the grill.
The best 5 alarm chili in south central PA. – Just a pinch of ghost pepper -
More like a pastry but still a food: raisin cinnamon rolls. Tastes so good that impresses all the women.
Chili
Signature main: Citrus risotto with garlic, chilli and coriander prawns
Signature dessert: To be honest Im pretty rubbish with desserts, however I have had most compliments on my white chocolate and raspberry mousses
Brown rice with grilled meat steak and a side of vegetable. Vietnamese style.
I make a mean grilled Cedar-Plank Salmon:
* Soak the cedar grilling plank in water for 2 hours
* With some grainy mustard a bit of honey some rosemary and lemon zest whip up a glaze and hit the fresh salmon with it.
* Grill it low and slow for about 15 minutes, but have some decency and don’t over cook it.
brazilian chicken. It’s legendary.
Last night I improvised what will certainly become a favorite after a few refinements: a whole wheat penne with balsamic glazed shrimp, heaps of sauteed fresh veggies, all topped with a cabernet sauvingon roux. All prepared with my favorite kitchen tool: a 6 in Wusthof classic. I could only afford one so I split the difference and went for the 6 inch, but the 8″ and the 3.5″ would round out my arsenal beautifully!
I make a mean summer sausage/balogna. People have been known to ship 90 pounds of venison via air freight to have me turn it into this delicacy.
I make pizza –including the dough from scratch, the secret is adding herbs and spices to the dough (generally if it will be good on top of the pizza it will be good in the dough). When I make it I usually make four pizzas:
One plain
One white (with fresh moz. and fresh basil)
One request or with whatever toppings I can find
One experiment (like walnuts, pear, gorgonzola, and olives)
A feta and ricotta omlette with fresh basil leaves, served with rye toast and a cup of tea. Perfect brekky after a big night of exercise, or a way to thank the wife with breakfast in bed.
Nothing makes those around me salivate more, than firing up the pit, and tossing on my signature, “jerk your chicken”. It’s jamaican jerked chicken, with a bit of mexican/californian influence. It contains a handful of ingredients, from jalapenos to cinnamon, lime to olive oil. The secret is in the marinade and the way it is cooked, which will remain…a secret.
Cheers
My signature dish is a classic comfort food from my region of America. New England Clam Chowder. I use a variety of fresh local clams, boil them until the they open, and discard those that did not open. I reserve the clam broth. Then remove the clams from their shells and roughly chop them.
In another, larger pot, I render the fat out of locally made, thick-cut bacon, and remove the crisped bacon. I then add diced shallots, fresh dill, Old Bay Seasoning, the clam broth, and bring to a boil. I then add lots of peeled, diced potatoes. About 2 1/2-3 per serving. Instead of using a Roux as a thickener, I puree half of the potatoes, and re-add them to the potatoes and taste. I don’t measure the seasonings, just go by my taste. I stick the wooden spoon in the center, if it stays in place it’s time to add the clams. Once warm, about 3-5 minutes I serve it with some of the bacon used earlier crumbled on top as a garnish.
I forgot to mention that I also add heavy cream to the mix. It’s not healthy by any means, but not much good food is healthy.
I don’t know that it’s my “signature,” but my cooking abilities are probably best showcased by my chicken curry – lots of fine, regular chopping, plus spice knowledge, various cooking techniques, etc.
An often requested and maybe signature dish is a Breaded Chicken Cutlet served with seasoned leaf spinach accompanied by a side of Gnocchi where the Gnocchi is either prepared with red sauce or olive oil and garlic (Aioli).
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