Recipe What is the recipe you are known for?

recipe?

 

My BBQ pork> cooked on the Big Green Egg> pulled not chopped
And my brined/smoked turkey....

 

hmpf. I am passive-aggressive when it comes to making food and deliberately refuse to specialize in anything. I oppose most activities that emphasize out-dated social roles, cooking being one of the most highly charged. Weird, I know.

The things I do make that I am most noted for are my sandwiches. If I had to eat one thing for the rest of my life, it would be the deli sandwich.
Tuna on rye, egg salad on toast, BLTs on Wonder bread, fried baloney with a generous slather of Hellmans, whitefish salad on toasted sesame bagel...fuck. yeah.

I'm know for my coffee, as well, mainly because I want the best experience I can get in this department and will offer this service, if I have guests. It also ties in nicely to my deli fantasy.

 

An essential survival skill? So shouldn't we specialize in hunting, then?

I didn't say I didn't cook, Snowy, I said I don't specialize in anything. I am also well aware of the many noted male cooks in the world. I have even had the great pleasure of consuming the creations of such legends as Jacques Torres (know him?) and have held the freckled hand of Ina Garten.

My response stems from my own personal family experience, excuse my careless generalization, where cooking is a power trip for most of the women and my going into their territory has been met with some adversity. Therefore, I have chosen not to specialize in anything, to avoid wearing their badge of, what I believe in my family context, has become a stagnant role.

I do enjoy some things about cooking. I just enjoy other things more.

 

Anybody got any good recipes for venison?

 

whatever you can help with, i'm sure my uncle has it

 

i hope you're ready for another metaphor rife with details on how this tastes. my mouth is already watering

 

Mine is a very simple looking cheesecake. Every family gathering that we go to, people expect to eat my cheesecake. Most of the family do not add any cherry or fruit of any sort to it even though I've often had those things available. They love it plain.
- I've learned that it is not half as good unless I make it a full day in advance. I don't use a springform pan because the edges get too dry - I may switch back to springform when I have the chance to get a convection oven.
- I use a stoneware pie pan.
- I whip the cream cheese with sugar and then I whip the eggs separately. If I don't it becomes more thick and heavy.
- I use Cinnamon in the crust.

 

I make something similar to this but I use maple syrup instead of sugar and apple instead of the pineapple and but did the vanilla. Sometimes I will toss it some toasted pecans on top before serving. I am asked to make them every thanksgiving holiday. I imagine it would be good with the pineapple, I will have to give that a try sometime.

 

I'm mostly known for chicken recipes. There is one, though, that I sometimes make with chicken, but properly speaking, it's a duck recipe, and if I have the time and the inclination, I like to make it with duck or goose.

I found an account once of the feast they gave at the ascension of Godefroy of Bouillon to the throne of the Latin Kingdom of Jerusalem, and it mentioned a dish of fowl with wine and red cherries and spices both from France and from the Holy Land. It caught my interest, and after doing some desultory research into the cuisine of that time, I did my best to recreate the recipe-- with one or two changes based on making it kosher and more appealing to the modern palate.

I usually steam off some of the duck fat, first, and cut the bird into quarters, which I season with cracked pepper and sea salt, and rub it well with sage and orange peel and a clove of garlic. I then brown the duck in a tiny bit of olive oil, and after the outside is just browned and golden, I take it out, pour off most of the excess fat, and reserve just a little bit. I put the duck into a roasting pan with a thinly sliced onion and the same clove of garlic sliced thin, and the peel and juice of the orange I used to rub down the bird before cooking, and I finish off the duck in the oven at high heat. While it's in the oven, in the same saucepan I browned it in, I cook down in the reserved fat a couple of pieces of lamb bacon (or beef bacon, if I have no lamb bacon) chopped small, some minced shallot and orange zest, a little minced sage, a lot of cracked pepper, a couple of whole cloves, a stick of cinnamon, some grated ginger, a generous pinch of sumac, and a handful of juniper berries. To this I add some roughly chopped dried tart cherries, and a bagful of frozen black cherries that I have defrosted over night in the fridge, and around 2/3 of a bottle of very good quality dry red wine. I let that cook down until the volume reduces by at least half, and then I add a healthy splash of pomegranate molasses and some fresh pomegranate seeds. I let the volume reduce until it is somewhere between 1/4 and 1/3 of the original volume. I take the finished duck out of the oven, letting it rest for just a couple of minutes, and then put it directly into the sauce, turning everything to ensure the fowl is well coated. I let the fowl hang out in the sauce for at least 15 minutes before serving to ensure the flavors meld.

I serve this with saffron rice made with chopped raisins and slivered almonds, carrots cooked with figs and honey, and roasted brussels sprouts.

It's quite good, and people seem to enjoy both eating it and hearing its background.

 

I've been known for my ability to order takeout when my wife (who is an amazing cook) is ill.

 

I am known for three main dishes:
-chicken parm
-white chicken chili
-slow cooker pot roast
I get asked frequently for the recipes, and to bring the chili to potluck events.

I'm also well known for the cookies I make whenever I pull out the stand mixer. I usually get voluntold to bring desserts to events. The one I get the most compliments on are my pumpkin butterscotch cookies, affectionately nicknamed "crack cookies"