Pizza Margherita is my favorite, but my husbands special meal request is usually Paella. Been using this recipe for decades.
I cook Paellas once in a while, here is one we did a few years ago.
It sure is good!
Steve W
What is Your Absolute Favorite Dish?
- Thread starter Gulfecho
- Start date
I cook Paellas once in a while, here is one we did a few years ago.
It sure is good!
Steve W
CustomChevyGuy
Member
I'm not sure I could pick just one. You'd have to narrow the question to, "What's your favorite meal from {inset location or ethnicity here}?
American - Thanksgiving Dinner - all of the traditional fixings
Cuban - Pollo al La Plancha, or Media Noche Sandwhich - and Cafe Cubano to drink
Mexican - Chimmichunga
Polish - I don't know where to start. Hunters Stew, or Kielbassa with perrogi
Chinese - Genreal Tso's Chicken
Seafood - Swordfish
Greek - Lamb chops
I'm a bit of a foodie, can you tell?
American - Thanksgiving Dinner - all of the traditional fixings
Cuban - Pollo al La Plancha, or Media Noche Sandwhich - and Cafe Cubano to drink
Mexican - Chimmichunga
Polish - I don't know where to start. Hunters Stew, or Kielbassa with perrogi
Chinese - Genreal Tso's Chicken
Seafood - Swordfish
Greek - Lamb chops
I'm a bit of a foodie, can you tell?
bigwheelzip
Absent Comrade
Very pretty presentation you made. That's a dish that's so chock full of good things, that there is something for everybody. The younger grandkids always love the arrangement of lobster claws sticking out of it.
BearBio
Member
The outer wrapper is "Nori" (dried seaweed/kelp). You coat the inside with rice (I use small grain white rice, extra water so that it is gummy=let it cool and sprinkle lightly with rice wine vinegar). You can put the rice on the outside and sprinkle with sesame seeds (without the Nory or rice over the Nori). Or, I'll lightly spray ice cube trays with Pam or olive oil and pack the rice in tightly to make a lozenge or mound, then top with slice of sashimi, cooked shrimp, etc. Living in the Northwest, fresh salmon is available, as is fresh ahi, oysters, etc
Sometimes on a Sunday afternoon, I will make up a plate of ahi sashimi, some California and tuna rolls, some dim sum, egg rolls and maybe fried won-ton. Sweet and sour sauce, low sodium soy sauce, wasabi, pickled ginger (I pickle my own), pickled vegetables, maybe some green tea and then we'll watch The Walking Dead and Black Sails.
BearBio
Member
Everybody's being too serious==we need some humor. The lobster claws made me think of this (Halloween 2015):
And yours truly, as a CAS host!
Now back to some recipes, if you still have any appetite!
And yours truly, as a CAS host!
Now back to some recipes, if you still have any appetite!
I've never tried frying turkey but I bet I could make some good sushi rolls for you using panko crusted fried chicken.. Sushi rolls are like a burrito, they are only as good as the ingredients you put into them and many different things will work.
Did a fried turkey for Thanksgiving many years ago. Bought a propane outdoor gas cooker, a big kettle, 5 gal.of peanut oil, gear for recycling the oil, and a 12# turkey. Cooked it outdoors in Mn. On a gravel driveway, about 15' from the metal shop building.
Heavy snowstorm, some wind, typical Mn. weather. Turned out very well, but figuring out cost afterwards, think it came out to about a $bazillion$ dollars a pound! Still have the gear, use it for camping fish frying, but find a cast iron skillet, works as well, and requires a lot less oil! Especially when there are only 2-4 people to feed!
If anyone fries a turkey, important to remember, account for turkey mass when filling kettle with oil. Oil flowing over the kettle edges onto open flame below is a definite fire hazard! Don't deep fry a turkey on an upstairs patio, or near wood or plastic house siding, and remember to thaw the bird, and dry it well before immersing into the oil!!
Lots of people have learned the hard way!
BearBio
Member
When I was doing my bear research, we had one family that BBQ'd a turkey every Mother's Day. And, every Mother's Day, a bear would come down the hill and get the carcass out of the trash (NOTHING seemed to keep it out!)
MCorps0311
US Veteran
I absolutely love Seafood Gumbo,does that count?
I haven't had it in a while because My Wife refuses to let Me eat it or even let it in the House but it is called (Creton), It's a Canadian breakfast spread made from ground pork,cloves,onions,garlic and whatever else a Person wants to put in it.
The Stuff is cooked until everything is done and then it is put in a glass container (do not drain the grease) and set in the fridge over night and in the morning You scoop a large chunk of grease and meat spread and make a sandwich from it.
I used to get that for My school lunches when I was in grade school and it was great.
I always told My Mother that's what killed My Father because of all the grease but I sure would like to have some now.
The Stuff is cooked until everything is done and then it is put in a glass container (do not drain the grease) and set in the fridge over night and in the morning You scoop a large chunk of grease and meat spread and make a sandwich from it.
I used to get that for My school lunches when I was in grade school and it was great.
I always told My Mother that's what killed My Father because of all the grease but I sure would like to have some now.
My Grandmother (born in Germany) made the best hot potato salad! I was lucky enough to have her teach me how to make it before she passed on. It still is my favorite and when served with ham, I've died and gone to heaven!!! I'm the only one in my family who like it so when the rest of the family is gone, that is my meal of choice.
Wee Hooker
Member
Mmmmmmmm... Good Stuff!
Here in the NE, we call it Gorton but it's the same stuff. Having been partially raised by a French Canadian grandmother, I grew up on it. Great flavor but it's not for the uninitiated. Kind of a greyish mash of ground pork and solidified fat when it's cold. Spreads like peanut butter (unless you heat it first.). Lathered on good white toasted Canadian white bread, with a splash of Ketchup (i.e French Gravy), it's a heck of a breakfast!
btw, one of the better markets in my area used to import it from some French company in small tubs. I can remember sneaking a tub past the wife to the office on a few occasions myself. ;-)
the ringo kid
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Thank you and, I wonder if using potted hm or something, would also work? Also, how do you "fasten" the seawood to keep it wrapped? toothpicks?
That reminds me, I still need to watch season 2 and 3 of Black Sails.
the ringo kid
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It seems as if im not as educated on varieties of food like i thought i was. WHAT are morels?
Bill Bates
Member
A Morel is a mushroom that is delicious. They grow wild and are a great introduction to picking wild mushrooms for beginners.
You find them in the Spring. As I hunt turkeys I also keep a sharp eye out for morel mushrooms.
here is pretty corny video from a few years ago the wife and I videoed with a cell phone
[ame]https://www.youtube.com/watch?v=AtBjTqww5h4&spfreload=5[/ame]
a
I am fortunate enough to have some really nice morels growing in my front yard every spring! The last three years have been bumper crops, and have been able to get 3 meals worth each year! Does make the mowing a little interesting though, but the picking of morels with no ticks hitchhiking is a definite plus!
Hopefully it continues this year?
Hopefully it continues this year?
OP
Gulfecho
Member
I thought they were one who possess high values! What the heck does that have to do with a good meal?
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mg357
Absent Comrade
Sausage biscuit and hash browns from Hardee's
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There's a lot...mostly shrimp recipes. Here's the last one I made.
Grilled Shrimp
For four adults, rinse and shell (not the other way around) about 2 pounds of Jumbo shrimp.
Marinate 1-3 hours in:
Juice of 3 limes or 4 lemons (limes are better)
1 T. grated horseradish - not horseradish sauce or cream, (I leave this out 'cause the wife will puke)
2 t. dill seed or 2 T. fresh dill weed. (Heat the seeds in a pan for
a few minutes to bring out the flavor.)
1 Cup dry white wine.
1 Cup Snappy Tom or V-8 juice with ½ jalapeno pepper.
(I just use pickled jalapeno and whatever tomato based liquid I may have, like leftover Bloody Mary mix)
3 T. Extra virgin olive oil.
3 T. Finely chopped Onion
1 Clove garlic, mashed
Mix well, stir in shrimp to coat well and refrigerate in a covered container or plastic bag.
Skewer and grill. I serve with dirty rice, a salad, and a bottle of wine.
I make this a lot for company. It's easy to prepare in advance, the rice doesn't require much attention and it grills up in five minutes.
Grilled Shrimp
For four adults, rinse and shell (not the other way around) about 2 pounds of Jumbo shrimp.
Marinate 1-3 hours in:
Juice of 3 limes or 4 lemons (limes are better)
1 T. grated horseradish - not horseradish sauce or cream, (I leave this out 'cause the wife will puke)
2 t. dill seed or 2 T. fresh dill weed. (Heat the seeds in a pan for
a few minutes to bring out the flavor.)
1 Cup dry white wine.
1 Cup Snappy Tom or V-8 juice with ½ jalapeno pepper.
(I just use pickled jalapeno and whatever tomato based liquid I may have, like leftover Bloody Mary mix)
3 T. Extra virgin olive oil.
3 T. Finely chopped Onion
1 Clove garlic, mashed
Mix well, stir in shrimp to coat well and refrigerate in a covered container or plastic bag.
Skewer and grill. I serve with dirty rice, a salad, and a bottle of wine.
I make this a lot for company. It's easy to prepare in advance, the rice doesn't require much attention and it grills up in five minutes.
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BearBio
Member
Thank you and, I wonder if using potted hm or something, would also work? Also, how do you "fasten" the seawood to keep it wrapped? toothpicks?
That reminds me, I still need to watch season 2 and 3 of Black Sails.
I have a bamboo placemat. Using extra water, smaller grain rice and a little rice vinegar makes the rice sticky as it cools. You wet the Nori by dipping it in water and lay it on the place mat (lengthwise). I lay a thin (1/4" or so) of rice all over the Nori except for 1/2 to 3/4" on the far side (away from you). This is hard to explain but you roll it up (tightly) away from you keeping the placemat on the outside. Roll it TIGHTLY (dampen the far edge a little if you need to. Do this a few times until you get the hang of it.. Cut it with a SHARP knife that is wet and set aside for a few minutes.
Once you get the hang of that, you can make some rolls. After laying down the rice, place your filling lengthwise about 1" from the near edge. I'll tell you how to make a tuna roll: Run a layer of 1/4 to 1/2" raw ahi (yellowfin) or albacore lengthwise from end to end. Other fish will work as well. Don't bother with Bluefin-too expensive! If you want some Wasabi (Japanese horseradish--VERY hot) put some on now. I like a stick of celery or cucumber (seeded). Sometimes I used celery carrot and avocado to make a California roll. Don't overly pack the filling. Then roll. A few tries and you'll get the hang of it. Serve with low sodium soy, extra wasabi and pickled ginger slices. Of course, chef eats the leftovers, as well as the ends which often don't look so pretty!
As to deviled ham: I've never heard of it but I've had flying fish eggs, herring roe and other small particle stuff inside of rolls, so I imagine it would work. Don't get discouraged=it might take a half dozen tries. Look for a video on you-tube.
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