OT: Looking for new recipes. Who cooks?

[loyalrogue]

I'm not sure if this is really off-topic when you consider seafood recipes...

Anyway, me and the wife are both into cooking so I'm always looking for new recipes to try out and add to our collection.
What you got to share?
What's your signature dish?

The wife likes healthy, all natural, veggie-heavy dishes, and I'm the typical meat-loving, artery-clogging,
bacon-makes-everything-better American male so no matter what you're into one of us should be happy.

 

[Rogger Castells]

I really like this website www.allrecipes.com it is exactly what you are looking for, Best recipes from appetizers to desserts sent in by cooking ehnthusiastics from all over the country.

 

[score 110]

I've used that site before and it's realy good

 

[nivram]

I've had compliments last time I made key lime pie using this recipe.

http://www.joesstonecrab.com/recipes/keylime.html

Have any good fish recipes?

 

[loyalrogue]

I use them all the time... unfortunately allrecipes is very hit or miss.
I'll find 50 different variations on a single recipe from 50 different anonymous people and half of them turn out to be untested disasters.

That's why I'm asking "real" people for real recipes that they've actually tried, liked, and perfected.

As a professional chef I know you must have at least one signature dish that you use to really impress the ladies?
(psst... if you don't want to share your top fave publicly then I'll settle for your 2nd best or a PM.)

 

[innercirclepro]

ive got a few personal recipes... heres one

slowly working towards putting a small cook book together but its one of a million projects..

Thai Sweet and Spicy Coconut Stir Fry

2 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic chopped
½ cup chopped basil
1 cup baby carrots sliced
1 can water chestnuts drained (sliced)
¼ cup chopped scallions
1 pound skinless, boneless chicken breast halves - diced
1 can unsweetened coconut milk
3 tablespoons cornstarch
2 tablespoons sugar
Marinade:
5 table spoons Sriracha Chile Sauce (Sweet Thai Chile Sauce)
5 table spoons fish sauce
3 table spoons soy sauce
2 cloves garlic, minced
1 teaspoon ground ginger minced

Directions:
1.Dice the chicken breast and cover with marinade. Refrigerate for 3 hours or more.
2.Add the oil, onions and carrots and cook until tender. Stir in the chicken and cook 10 minutes, or until juices run clear.
3.Add the remaining marinade, scallions and water chestnuts.
4. Mix corn starch with the coconut milk and add to the pan. Add basil and bring to a light boil. Serve immediately over brown rice or rice noodles.

 

[saltwaterfishlover]

for the vegetarian who used to like meatloaf

http://www.veganlunchbox.com/loaf_studio.html

and yes they are tastey.....

 

[streetjudge79]

Here's one for some really kick *** potatoes...not seafood I know, but you gotta try my potatoes...

1. Skin several potatoes
2. Cut them in slices,not too thin.
3.place them on baking pan lined with foil.
4. Sprinkle bread crumbs and grated parmagean cheese on them
5.light oil over potatoes and in pan, sprinkle some salt on them/ COVER pan with foil also.
6. Bake at 375 degrees for 30 minutes, flip over at 15 minute mark, then re apply bread crumbs and parm. cheese

 

[avaneaton2000]

This is one of my favorite protein dishes, I can't take credit for the recipe though. I also do it on the grill instead of roasting it but either are very good.

Rack of Lamb Genghis Khan
(The Lark Restaurant, West Bloomfield, Michigan)<-- (My home town)

3 Lamb Racks (8 ribs each) trimmed
1 cup Hoisin Sauce
Marinade:
1 cup Onions, finely chopped
2 tablespoons Garlic, minced
3 tablespoons Lemon Juice
½ cup Honey
3 tablespoons Curry Powder
1 ½ teaspoons Cayenne pepper
2 teaspoons Coleman's Mustard Powder
2 teaspoons Black Pepper
2 tablespoons Salt
1 cup Water

Combine marinade; place in plastic bag with
lamb in refrigerator for 48 hours, turning
occasionally. Remove lamb from marinade
and let stand at room temperature. One hour
before cooking brush with Hoisin Sauce.
Place in shallow roasting pan and roast at
450 for 15 to 25 minutes for rare lamb (120
degrees), depending on size. Let rest 6 or 7
minutes before carving. SERVES: 6

 

[gasman059]

Tell d wifey u r cookin toxday buy some new York strip a good cav and be done

 

[avaneaton2000]

And for desert

Chocolate Souffle

6-7 oz Ghirardelli Dark or Milk chocolate
7 egg whites
4 egg yolks
sugar
butter

Preheat oven to 375*F

Rub inside of ramekin with butter until coated and then coat butter layer with white sugar and then tap out the excess, set aside ramekin.

In a double boiler melt chocolate over low heat.

While choc is melting separate your yolks and whites.

Add a pinch of salt to whites and whip to stiff peaks adding 1/2-3/4 cup sugar once foam has started to form.

Pull chocolate from double boiler once melted

Mix yolks until pastel yellow and temper with a few spoonfuls of chocolate, then add yolk mixture to melted chocolate and stir.

Once yolks and chocolate is combined gently fold the whites with the chocolate/yolk mixture and put into buttered/sugared ramekin. Run your thumb or finger around the rim of the ramekin just above the souffle mixture to knock down the butter sugar mixture that remains.

Bake for 30-40 mins depending upon how firm or runny your like your souffle.

Serve with spoons and REAL vanilla ice cream.

 

[loyalrogue]

I've had compliments last time I made key lime pie using this recipe.

When my key limes are ready to pick I'll definitely be trying this one.

 

[loyalrogue]

Tell d wifey u r cookin toxday buy some new York strip a good cav and be done

That's right up my alley.
Btw, did you mean a good caviar or a cabernet?

I'll be smoking some steaks tonight over hickory and pairing with my own Merlot/Shiraz blend... neither of which the wife cares for... LOL
Streetjudge's potatoes sound like an awesome sidedish for tonight. Thanks!

 

[loyalrogue]

Nice suggestions all!

Especially since the wife and I have such different tastes.

The Thai shrimp and chocolate souffle I know I'll love, and she will definitely love the lamb and veggie meatloaf.

I'm making a shopping list right now for the week.
Keep 'em coming! :thumbsup:

 

[loyalrogue]

This is one of my favorite protein dishes, I can't take credit for the recipe though. I also do it on the grill instead of roasting it but either are very good.

Just so long as you've actually made it and liked it.
I hate using an anonymous recipe from a recipe site and realizing afterwards that nobody tested it before uploading.
I can't count how many times that's happened.

 

[REDDAWG43]

Man this is awesome....
I have had the same problem with using internet recipes. Mostly hit or miss.

 

[avaneaton2000]

Rogue, that dish is my lamb staple, I have made it a few dozen times.