Your Signature Dish?

[jglass]

What dish are you best know for?

For me is has to be homemade fudge. Everyone is always asking for it lol.
Jon's friends, their parents and our family on both sides love the fudge recipe I use for some reason. My little sister asked for it when she was in the hosp after having her last baby and she wanted it on her birthday. They all get it on the holidays. Its the recipe my Mom always used and I only cook it til thread stage so it keeps a creamy softness to it. I make peanut butter or chocolate and sometimes I make both of them and swirl them together for a reese cup effect. We worked at the highschool for a couple years when Jon was a sub and I used to make it for the kids. They are all now in college and they still email talking about craving my fudge. It was so funny when they were in home ec class and the teacher wanted them to make fudge...none of the kids would use her recipe. They came to the class where Jon and I were working and got my recipe. They made it the next day and did a wonderful job. I dont think that home ec teacher ever like me after that lol. I make my fudge for my little niece and she has even hid the tin under her bed to keep others out of it lol.
The ironic thing is Jon is not a fan of fudge much at all. He loves peanut butter balls.

[KYHeirloomer]

I don't make any particular dish often enough for it to be my signature. But there's one I would like to be known for. I call it Chicken Zohar, and it's the first dish I set out to develop from scratch.

When I was in school we had some Israeli friends. She was talking classes, he worked for the government. When she had her first child they named her Zohar, which means "splendid" (it's part of the full title of the book of Caballa). I wanted to create a dish in honor of the baby. It would have to have Israeli ingrediants, and wind up being splendid in all respects.

After some experimentation I reached that goal, using mandarin oranges, orange juice, za'taar, and Sabra liquor. Chicken Zohar is a treat to the eyes as well as the nose and mouth. And everyone who's eaten it raves.

You'd think I'd make it more often.

[Cook Chatty Cathy]

You'd think I'd make it more often.

YEAH WHAT'S UP WITH THAT BROOK

AND HERE YOU GO TELLIN US 'BOUT IT AND DON'T POST THE RECIPE; SHAME ON YOU

[Mama Mangia]

Too many requests - it's like Burger King - have it your way! Mama do this, Mama make that, and no one helps with the dishes - cuz Mama can do that too..............

[mrsjimmyp]

LOL..Mama that sounds like my house around here...I hear Mama..Mama from Daughter or Honey...Honey from Hubby....and I'm stuck with the dishes !

[Cook Chatty Cathy]

Mama and Francie that reminds me of a great joke I heard, hope you'll find it as funny as I do:

If you love something, set it free.
If it comes back it will always be yours. If it doesn't come back it never yours to begin with. But, if it just sits in your living room, messes up your stuff, eats your food, uses your telephone, takes your money, and doesn't appear to realize that you had set it free......you either married it or gave birth to it!

[CanMan]

My signature dish is hot dogs and potato chips.

[mrsjimmyp]

LOL>>>>CanMan...too true Cathy ! LOL>>>LOL>.

[KYHeirloomer]

>AND DON'T POST THE RECIPE<

Well it's more a procedure than an actual recipe. Amounts are determined using the MarkII Eyeball Detector. But should be close.

Lightly pound two whole skinless, boneless chicken breasts (i.e., four pieces) so they are about the same thickness. Cut into bite-sized pieces (when in a presentation-is-important mode I actually use a cookie cutter to assure all the pieces are the same size)

Dust the pieces in flour, in an egg wash, and in flour seasoned with za'taar. Ballparking it I'd say a heaping tablespoon of za'taar per cup of flour.

Pan fry the chicken until golden brown and cooked through. Set aside.

Make the sauce: Drain any oil remaining in the skillet. Deglaze with a cup or so of orange juice---ideally fresh squeezed. Drain a can of mandarin orange segments and add the juice to the pan. Bring to a boil. Sprinkle with some additional za'taar and a pinch of ground cloves.

Meanwhile, for each cup of liquid, make a slurry with 1 tbls arrowroot and 2 tbls Sabra. Add to the pan, stirring, until sauce thickens. Add more Sabra if desired.* Stir in the reserved orange segments. Return chicken to pan, making sure each piece is coated with sauce, and cook until heated through.

In the past I served this on a bed of couscous or white rice. Nowadays I would use the couscous pearls (Israeli couscous) both because I like the size, and because it's an additional Israeli element.

*Note: They have changed the Sabra formula since I created this recipe. It used to be an orange liquer with a hint of chocolate. Now it's a chocolate liquer with a taste of orange. So, if you want more of an orange liquer flavor, add a tablespoon of Triple Sec, Cointreau, or such.

[Mama Mangia]

CanMan - sounds good!

I like my doggies burnt! And may I request BBQ chips??? Heck - I'll do the dishes for that meal with no complaints!

LOL!



Hey Cathy - I've heard that one before - and I've even posted it on the fridge - but it didn't work - Mama's the kitchen slave.