Comments on: Your Signature Dish: Wüsthof Classic Ikon Chef Knife Set Giveaway

By: Manuel Sy-Quia

Manuel Sy-Quia — Wed, 01 Jun 2011 02:54:08 +0000

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.

By: J

Tue, 31 May 2011 07:33:18 +0000

Flatiron steak and provolone sandwich with brown rice and black beans.

By: Matthew

Matthew — Sun, 29 May 2011 18:27:34 +0000

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.

By: Bart

Bart — Sun, 29 May 2011 05:45:22 +0000

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!

By: Bernard Brandt

Bernard Brandt — Sat, 28 May 2011 05:11:49 +0000

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.

By: Trifith

Trifith — Thu, 26 May 2011 03:34:33 +0000

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.

By: Greg Nelson

Greg Nelson — Wed, 25 May 2011 02:54:19 +0000

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

By: Chris

Chris — Tue, 24 May 2011 22:09:18 +0000

I’d have to go with my DR Pepper Ribs.
Here’s the recipe.
http://www.youtube.com/watch?v=XZ92x4lrkLc

By: andrew yallop

andrew yallop — Sun, 22 May 2011 18:13:42 +0000

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.

By: Jeff

Jeff — Fri, 20 May 2011 13:35:56 +0000

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.