CHAT What is your single all-time favorite dish?

Raggedyman

Raggedyman

Res ipsa loquitur
packyderms_wife said:
Interesting it says sardine pasta when he used anchovies. I make this dish but with anchovies, not sardines.
Click to expand...

Raggedyann makes something like this but she uses angel hair pasta.


the basics are crushed red pepper flakes to you desired level of "hot" and LOTS of minced garlic sauteed in olive oil - enough oil to cover the bottom of the pan. when garlic & pepper flakes are browned add liberal amt of sun dried san marzanno tomatoes together with 2 cans anchovies (including the oil) - saute. at the very end add fresh spinach or broccoli and continue saute until spinach or broccoli is done to your preference.

add al dente pasta to the pan and toss to mix. serve with grated pecorino romano and a nice white wine - like an orvieto or pino
 
NoDandy

NoDandy

Has No Life - Lives on TB
My all time favorite is grilled steak ( Ny York Strip, T-Bone or Porterhouse ) with baked potato or steak fries

Yum Yum !
 
Capt. Eddie

Capt. Eddie

Veteran Member
A venison brat burger cooked over a camp fire. Served between 2 slices of Texas toast garlic bread toasted over the fire
 
V

vestige

Deceased
'Tis the fault of the mighty Curmudgeon.

Had it not been for him I would be here... slim... trim... ready for combat or whatever....

but no... I am sitting here on my arse writing recipes.

It is his (the Curmudgeon's) damned fault if I succumb to the fork.

Damn him if he starts another such thread.

(I will forgive him for this thread as I have copied a lot of good meals for me and Momma.)
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
Heh. Great food is a blessing, to be enjoyed by us all. Thanks to everyone who have posted recipes. Feel free to add to this thread forever...

:)
 
Raggedyman

Raggedyman

Res ipsa loquitur
there's quite a bit of discussion regarding tomato sauce in this thread. the ABSOLUTE BEST thing to do to tomato sauce is throw some pork into the pot - neck bones or riblets are the absolute best - but a beef chuck roast will do in a pinch.

this is a double batch made the way nona made it in the mother land . . .

in large pot - olive oil to ALMOST cover the bottom - then add: crushed red pepper to taste, heaping tablespoon minced garlic (there is no such thing as too much garlic), tsp italian seasoning or something called "spicy spaghetti seasoning" (sams has it so maybe wally werld does too); tsp oregano; pinch crushed rosemary . . . saute this mixture till garlic is browned. add ~ 1lb pork neck bones or riblets - brown lightly. turn heat to SLOW SIMMER. add two #2 1/2 cans GOOD (like cento san marzano) WHOLE tomatoes that you have slightly crushed by hand, together with ALL the juice from the cans; add two cans tomato paste. add 2-3 med - large bay leaves. stir and let simmer VERY LOW for several hours stirring periodically thereafter to prevent sticking. cook uncovered and allow to thicken to your preference.

most Americans serve pasta on a plate with tomato sauce ladled over it. if you're used to that why not try serving it Italian family style -

in a large bowl - ladle of tomato sauce - add well drained pasta - mix well and add more tomato sauce as needed . . . IMHO it tastes MUCH better served that way with LOTS of tomato sauce - YMMV.

that's how nona made it - try it you'll like it.
 
D

Dozdoats

On TB every waking moment
Another who can't pick just one...
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Yum Nuer (Thai cold beef salad)

Never have made it at home, but it's what I like to get at any new to me (or old to me) Thai restaurant we come across.

I love a great many Thai dishes but this is my overall favorite. A variety of recipes online, I have yet to find a restaurant version I didn't like though all are different.

============================

Frogmore Stew (aka Low Country Boil)

The recipe at http://allrecipes.com/recipe/19481/frogmore-stew/ is a good one.

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Barbeque and ALL the fixins'

Whatever style you like, however you like it, with whatever sides you prefer, don't want to start no Q wars here. My favorite is still down east NC style pig pickin' pulled BBQ with vinegar based sauce, red slaw, hush puppies (with onion), baked beans and lemon pie for dessert washed down with sweet iced tea.

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Fish fry the way we used to do it

Black sea bass fillets coated with House-Autry Seafood Breader, hush puppies, red slaw, sweet potato fries and iced tea with key lime pie for dessert.

We always used to debate whether it was more fun to catch 'em or eat 'em.

https://www.house-autry.com/products/seafood-breader/
============================
 
Inthewoods

Inthewoods

Adapting to the new paradigm
My favorite is the one my DD likes me to cook the most.... Crustless quiche.
Instead of a crust, I put a full pound of bacon in the pyrex pie pan, cook it till it's not quite crispy, separate it so it covers the pan again, and add thinly sliced portebella mushrooms, chopped spinach, and 10 blended eggs...then, I take sliced cheddar, and completely cover the egg mix...bake at 325° for 35-45 minutes, or, till when you shake the pan while it's in the oven, and it doesn't move anymore...yum yum yum yum yum yum yum.
 
Terriannie

Terriannie

Has No Life - Lives on TB
Gumbo is my all time favorite hands down but the second, is my own tweak to the Ruben Sandwich. (My foodie/gourmet neighbor and whole family including the kids, absolutely LOVES this!!!)

CAJUN RUBEN SANDWICH

All amounts are subjective to how many sandwiches are needed. Just eye it up and judge according to need.

1/2 lb. to 1 lb. thinly sliced Cajun Roast Beef
Mustard (or Thousand Island Dressing I guess but I prefer mustard.)
Small can of drained Sauerkraut
Shredded Mozzarella or Swiss cheese
Rye bread but I've resorted to wheat and that's ok too.

Toast bread and butter. (I do both sides but then I don't mind the mess. That's what you have napkins for.)
Warm Roast Beef and sauerkraut
Spread mustard, then layer Roast beef, sauerkraut and cheese. Pile as high or low as you want.
Put on the tops and lay on a large pan lined with foil and warm in the oven (350) until the cheese melts. That's all there is to it.
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
in a large bowl - ladle of tomato sauce - add well drained pasta - mix well and add more tomato sauce as needed . . . IMHO it tastes MUCH better served that way with LOTS of tomato sauce

This is the only way I ever thought it was done. But then my step-dad’s name was Fazio.... ;)
 
evenso

evenso

Veteran Member
evenso said:
Question for those who won't share their recipes. Why not? If it's good, why wouldn't you want to share it? Especially here. There's very little chance that any of us will be dining with each other, using your recipe and claiming it to be our own.
Click to expand...

Still waiting for a response to this question. I honestly don't understand.
 
Raggedyman

Raggedyman

Res ipsa loquitur
Dennis Olson said:
in a large bowl - ladle of tomato sauce - add well drained pasta - mix well and add more tomato sauce as needed . . . IMHO it tastes MUCH better served that way with LOTS of tomato sauce

This is the only way I ever thought it was done. But then my step-dad’s name was Fazio.... ;)
Click to expand...

some peeps weren't as fortunate as us dad . . . :lol: :lol:
 
changed

changed

Preferred pronouns: dude/bro
easy beef stroganoff over rice:


can of Campbell's cream of mushroom soup
can of Campbell's cream of chicken soup
can of mushrooms
Add cooked steak cut into cubes
simmer until everything is hot

Add 1/2 of a small tub of sour cream
simmer for 5 more minutes

pour over minute rice
 
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