What is your most impressive dish?

Buster O'Keefe said:
Naw go all in with the rosemary, just cook it and it mellows. Unless you use dried which is a fucking abomination.
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I don't use it much, I've mostly only ever used it fresh on meat. Most of the time I've tried to use it in other ways it's been overpowering though.
 
Crepes. I do a mixed berry reduction to top and chocolate/cream cheese for a filling. Decadent breakfast foods is the nuclear option for impressing houseguests.

Wilhelm Bittrich said:
Burnt toast with peanut butter and apricot jam, there's a reason why da missus banned me from the kitchen, I guess.
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Guessing it's cuz you didn't rinse the knife between the two jars, you animal.
 
I make nice breakfasts, which helps assuage the horror of waking up next to me.
 
-Buttermilk biscuits are a humble and simple food, but I make biscuits so good it will knock your tits off. All you need with them is some Kerrygold butter and maybe a little honey.

-My salisbury steak impressed my family because it apparently tastes exactly like a 1970's TV dinner. In a good way.

-Cheesecake because I'm just impressed I have the patience to make something that takes like 10 fucking hours.
 
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Grew up 25mins from the border so I cook alot of mexican food too, Carnitas are a P big one for me, granted I don't do the fully traditional slow deep fry in lard method but the crockpot for 8hrs then oven for 3hrs method.
 
Home made bread - triple chocolate loaf, peppermint crumble,cinnamon sugar, beer bread (stout,lager,weiss,dunkel)
Getting into home made mead - Already made 4 successful and potent batches in Maple,Apple,Raspberry and Blackberry. I pulled the blackberry a bit young and put in the fridge..its now bubbly mead.
home made cakes - nuff said.
chicken - grilled,simmered,pan/deep fried..always juicy and fully cooked.
steak is another specialty - if anyone likes their steak well done..why? why ruin the flavor of steak? makes me sad to cook a steak into a carbon slab.
Venison stew - i don't get to make it often..but when i do..its damn good.
 
Cherry pie is one of the only things I didn't get a chance to learn from my grandma before she passed, it's probably my favorite pie.
 
Babyspackle said:
Cherry pie is one of the only things I didn't get a chance to learn from my grandma before she passed, it's probably my favorite pie.
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Easy to make. Makes one pie.

Filling - 2 cans tart cherries in water, 2 regular packages Jello vanilla pudding, 1/4 cup sugar (optional), 2 tablespoons butter.

Crust - just buy a package of two Pillsbury pie crusts.

Use a round Pyrex pie pan. Put one crust on the bottom.

Put filling ingredients in a pan. Stirring constantly, cook until the filling is red-clear. Pour filling in pan. Put top crust on, making slits for steam to escape. Bake at 450 degrees for 30 minutes. Put pie on lower oven rack for first 25 minutes, then top rack for last 5 minutes.
 
There was this chocolate dish by Raymond Blanc, basically a mousse/ganache styled dessert you could make in 5-10 minutes and a day in the fridge. Always made it whenever guests came.

I can make a decent ragu. Mix of beef and pork or beef and lamb, couple of sausages with herbs/garlic, tomato, cooked for several hours with heaps of fresh basil. Never had a complaint and its pretty easy to make. Brown your meats, remove them, cook off spices and add veg, Add alcohol, reduce and remove the fond (brown bits at the bottom). Add back meats and mix in tomato paste/canned tomatoes, simmer. Half way through throw in a whole bunch of fresh basil. Good over pasta, rice or even by itself. I tend to remove some of the meat to eat it separately from the sauce. Always tried to use cheap cuts good for slow cooking instead of mince if I can.
 
Basic, but definitely my roast chicken.
I defrost it, usually by letting cold water run over it, soak it in some brine; lots of salt and cold water. Usually for about an hour, sometimes longer.
Then I dry it by dabbing with a strong paper towel that isn't gonna get wet and gross and crumbly, and start with the seasoning.
I use an entire stick of butter, a lemon, and a garlic knot; I chop/mash/mince the garlic cloves, and then with some of the butter I make 'garlic lemon butter' by putting half the garlic bits and a lemon wedge with some of the butter (maybe two tablespoons) in the microwave for about 20 seconds, or however long it takes the butter to melt.
I brush the butter/garlic mix onto the chicken, both sides.
Then I take the rest of the lemon and the rest of the garlic bits and rub them all over the chicken, and then I take the remainder of the butter stick and rub it in; then usually using my fingernails (I know kind of gross) I get under the breast and thigh skin, wherever the skin will come up, and pack in the rest of the garlic and butter into it. The lemon rind goes inside the chicken's body, usually with whatever bits of garlic won't stick to the chicken. Whatever butter is left gets backed between where the thighs and wings touch the body; anywhere you can force it to stay.
At this point I either just cook it, or add some dry spices; Tony Schassers spice? (all spice?? forgot the name) is my favorite seasoning, paprika, onion salt/onion powder, black pepper, cayenne pepper, chili pepper, red pepper flakes, anything else that smells good or I know for sure tastes good. I rub the dry spices in, often working some under the skin.
Then I wrap the whole chicken up in aluminum foil really, really tightly, and bake it for about 40 minutes at I think 400 degrees Fahrenheit.
The heat is directly proportionate to the time, I just do whatever. After 40 minutes, (every 20 minutes I flip the chicken over), I unwrap some of the aluminum foil (not all, I want it to sit in the juices while it cooks), and cook it with the skin exposed for 10 minutes, flip the chicken, then cook it for another 10 minutes.
If it isn't done, I just cook it in 10 minute intervals flipping each time until its done. At this point, you can also spoon the juices over the top of it; it helps the flavor soak in.
Let it cool for about 20 minutes, also helps the juices settle.
Serve.

With the seasoning, I usually go by gut feeling, or just sprinkle it on until it's a nice even coating. It isn't an exact science.

It always comes out with very tight, crispy, flavorful skin (not crunchy, just crispy), and the meat itself is always full of flavor, super super juicy, and it's just delicious. My husband loves it, and it's a fan favorite for when I cook for the rest of the family or with friends.

My second best tasting thing I make is probably my steaks, which is again, a little basic. Just defrost the meat, then soak it in a marinade (I put the meat in a big mixing bowl with the marinade) for 30 minutes to an hour. Marinade is made up of extra virgin olive oil, soy sauce, a little worcestershire, garlic powder, onion powder, paprika, Tony Schassers more spice (or whatever it's called), cayenne pepper, sometimes a bit of dijon mustard, sometimes sliced jalapenos, chili powder, and again, whatever I have in my cupboard that smells good. Once the meat is saturated, I usually wait for it to turn brownish from soaking, I pop it onto a skillet with a little bit of the marinade at a high heat and wait 2-5 minutes (depends how thick/large the meat is), flip it and cook for another 2-5 minutes and check. If it's still raw, I cook it on each side for another 2-3 minutes, and usually at this point it's done. If not, repeat.Serve with a side of either cooked mushrooms, mashed potatoes, or baked potatoes; the basic Rice Roni chicken flavor box mixes are really good if you want to make something easy to go along with it. Carrots or roast asparagus is also a good choice. Really, any side you want is great lol. Macaroni and cheese is my husband's favorite, so I make it with that a lot.
It usually comes out pretty tender, and with a lot of flavor; not enough flavor to take away from the natural beef flavor, but pretty good.

I dunno how to cut down on how much I type, so I'm putting the recipes into spoilers; I definitely recommend trying the chicken one if you want to impress your parents.
 
I am the king of comfort food. Whenever any of my friends are feeling down I'll get hints dropped that they want me to cook them a meal. The most requested dishes are, in no particular order, Hunters Stew (Pollo alla Cacciatorre) Ribs, Ragu and Chilli. I also make a mean baked cheesecake.
 
Tonight I'm cooking spaghetti sauce, from scratch. Think it's "Bolognese" style, which is basic fucking red sauce with meat, herbs and plenty of garlic. And some onion too. Haven't done this in a while, but it should be edible regardless.

EDIT: Oh fuck it's so good.
 
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