Post your signature dishes /ck/
One of mine is a dungeness crab cake with bacon, poached egg and prawn reduction.
>>7215468
Your signature dish is Jesus?
>>7215480
Nice. I just made eggs Benedict a few days ago
>>7215482
Well if Jesus was a jew he couldnt eat pork or shellfish so he'd be SOL
Signature dish?
When the hell am I ever going to need a signature dish?
I don't need one amazing dish that stands out and a bunch of other mediocre ones.
Every dish should taste amazing, and if you can't do that you're a shit cook.
>>7215498
I was implying god tier dishes you love to make or can always whip up to impress a date or something.
fresh flatbread, feta, tomatoes, black olives, onions put together like a doner and a ton of olive oil and balsamic vinegar on top
I don't have one but my old lady does. She gets a block of Velveeta ( not that generic crap. The real deal.) She then adds a can rotel to it in the crockpot. The neighbors line up around the trailer park for a taste of Tina's signature dish. She calls it Fun Tina Cheese.
>>7215468
>"Hey, I know what will work, a massive sprig of dill. Just what this needs"
Probably chile verde. I used to date a girl from New Mexico who turned me on to it. I usually don't eat it in taco form like I did the time I took this though. It's one of my go-tos when I want to impress people I'm not actively trying to bang, especially if it's a whole bunch of people.
Also I'm known for omelets among my drinking buddies. I cook a lot of drunken omelets. It's the reason I have a cheese grater scar.
I dig my eggs benedict. Its my father's recipe.
>>7215727
Haha yeah its a bit excessive but it was mostly for presentation. Pic was taken when I ran it as a special.
>>7215756
Drunk omelets are the best. I whipped some up for a group of girls at a party around 3 am and it got me laid by 3 of them for years after.
>>7215468
your sauce looks oily and split
>>7215845
I'd hate to see the restaurant where that flies as a special.
>>7215845
This is a joke right?
My own buttered garlic chicken with light tomatoes, light onion, cilantro on top surrounded my a corn-veggie mix with even more butter; enough cholesterol to give my grandmother a succulent heart attack.
>>7215468
Got to be honest. That looks very good. Enjoy some positive affirmation.
>>7217588
The first one looks like water, but the second is more than thick enough.
>>7215468
At home? Tossup between a few. Brined roast goose (standard Christmas dinner now), hedgehog mushroom and chanterelle soup, corn soup, or braised pork cheek tacos. At work? I like to think all the dishes I do are as good as I can make them but I got a lot of recognition from the exec (and some pretty great compliments from some guests) over a dish I did last spring. Pan roast halibut, pistachio beurre blanc, fiddleheads, charred meyer lemon, 24 hour sous vide Humboldt squid, and shaved radish. I was super happy with the beurre blanc, it was really out there for me at the time and I was glad it worked out. Hoping for a promotion soon so I can do more in the way of menu/dish creation, I've got a whole notebook crammed with bits and bobs of ideas for dishes I want to try.
>>7215468
literally fedora on a plate
>>7217682
You don't do much fine dining, I gather.
>>7217698
Not him, but I eat plenty of fine dining and I think op's picture looks like an abortion on a plate.
Honestly are you sceak or something? I remember when he used to shitpost here and he would put literal vomit on a square white plate and dust it with parsley and that was "fine dining" to him.
>>7217623
sounds delicious
>>7217623
do you think a chestnut-based white sauce would go well on whitefish?
>>7217623
So what kind of restaurant do you work in?
>>7217699
cu/ck/old fag detected.
Duck breast à l'orange. Blue Moon reduction in the sauce
Couscous salad with red bell peppers, onions, avocados, fresh mint and parsley.
i love making vodka sauce pizza with foccacia on cozy weekends for brunch, with whatever toppings are available. it's a simple, hearty satisfying meal. as much as i love fancy meals i'm much more into cooking something simple and family oriented
>>7215468
>prawn reduction
Then where was prawn?
>>7217805
Looks amazing anon, but that massive broccoli floret is just off putting somehow.
>>7217715
Thanks
>>7217717
Could do, if you picked a fish that could stand up to it and balanced the rest of the dish well. Chestnuts can be a pain to make sauces with because of their texture, it's easy to wind up with a sauce that feels floury or gummy if you're not careful. If you want to incorporate chestnuts it might be easier to use them in a different way, make chestnut gnocchi or something maybe.
>>7217718
Fine dining modern American restaurant in California. Not going to say exactly where or which one.
>>7217995
Thanks bruh. It's actually a few small florets stacked together but I see what you mean.
It's not the most inventive thing I've ever made, but the thing people ask for when they ask me to "cater" their shindigs is a Chicken Kiev/Cordon Bleu hybrid (I call it Cordon Rouge... because I'm inventive...). Usually it's got a small smattering of a tart Grand Marnier/Triple Sec reduction gastrique thing (I'm sure there's a term for a gastrique using a liqueur reduction for sweetness, but I can't think of it), and parisienne potatoes roasted with a bit of the chicken butter, on a shredded beet salad with a lemon-horseradish dressing.
>>7217996
Would the chestnut flavour come through if you crushed them, simmered or sauteed them, and strained the solids out?
Pasta di ritardo:
cooked pasta (I prefer penne)
roma tomatoes, coarsely chopped
garlic, minced
olive oil
dry red, rose or white wine
dried chillies
capers
sun dried olives, minced
fresh basil, torn up a little
the tomatoes are lightly cooked with garlic and chilies in a generous quantity of olive oil. The wine is added to the tomatoes, reduced and a sort of oil-tomato emulsion forms. Then, the pasta is added and tossed around for a bit. The olives, capers and basil are added just before serving. Sometimes, I cook a little bit of fresh rosemary up with the tomatoes and garlic. I use different wine for different results, and will often omit the capers and olives. Sometimes, I will use a more demi-sec wine than a dry one, to give a little sweetness to the dish. It is very important the tomatoes are not overcooked. I like to top the dish with some sort of hard, grated cheese like peccorino romano or parmagiano. This dish goes well with pussy and white wine.
>>7218078
Maybe flash fry much smaller cuts and place them on the protien
>>7215468
too much reduction on plate, just use spoon and make one fast thin line all over(or maybe put it in some small thing).
I see this is amateur but its OK , for what it is.
This reduction looks like it need to be reduced more, at least a bit.
Pro chef here.
Dont take this as attack(or criticism, its good and all), im saying purely what would my ex-teacher would told me if I showed him this.
Guess mine is gumbo since I make it so often.
In fact I just made a pot today.
>>7218078
Would still devour 10 x over
>>7217822
That looks delicious. Is anything in that cooked other than the couscous?
