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What is your signature dish?

#culinary arts

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Sikawayi’s Answer

Hello Gina,
My signature dish is buttermilk porkchops, I start off with four large porkchop's, I season them with McCormick chicken seasoning. Then I put two in a large freeze bag with buttermilk and let them marinate over night. Then I remove them from the bag and put them in seasoned flour, fry in large pot at 400 degrees for eight minutes remove from pot and let porkchop rest for ten minutes.
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Kavyashree’s Answer

My signature dish is a simple one that can be found at most Indian houses. :)
Scrambled egg with green chilies, methi leaves (fenugreek leaves), lime, onions, tomatoes, salt, pepper and chili powder :)
i can eat this anytime with bread, rice or along side morning/Evening Tea :)
Thank you comment icon What do the methi leaves taste like? Gina
Thank you comment icon It's slightly bitter when eaten raw. When cooked, the bitterness is less and blends well with other ingredients. Very nutritious and keeps the body warm. Kavyashree A
Thank you comment icon Seems like a tasty dish!! Gina
Thank you comment icon yes, it is :) What's your signature dish? Kavyashree A
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Bruce’s Answer

As a private chef my signature dish is always the clients favorite from childhood or travels. Yet, most requested that became client favorites has been: Roasted Acorn Squash Soup - hints of curry, pepper, and brown sugar. Secundo Course - Brasato al Vino Rosso (red wine braised beef over a mushroom or asparagus risotto).

The key to a “signature” dish is my passion for the art of cooking, the flavor and layers, and most important, I love serving this food to family, friends and clients. Every chef I know has a “signature” style, not just one dish. The ingredients we love to work with, the flavors and textures we seek. “Signature” is the chef. Not the dish.

If you are only looking for recipes, there are plenty of resources. Maybe, you could find your own “signature”.

Bruce recommends the following next steps:

For ‘not hard’ risotto, look up slow cooker methods. Not as authentic as stove top, yet flavors and texture will surprise you.
Thank you comment icon I am a career preparation advisor at Job Corps and I am discussing career questions with my students. I appreciate the advice so very much!! Gina
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Bill’s Answer

Hi Gina!

I season the lamb shoulder blade chops with salt, pepper, basil, sage, garlic, and (most importantly) Worcestershire Sauce. I then pan sear the lamb for about 2 mins on each side and pop it in the oven for 4-5 mins. Makes it a nice medium rare (leaning slightly medium). I serve it with a wild mushroom risotto (currently a prepackaged one, but making that from scratch is on my to-do list) and some cauliflower or asparagus. My girlfriends loves it and we consider it my signature dish.
Thank you comment icon That sounds delicious! I love lamb chops. I have never put them in the oven after pan searing, so that is a good tip for me! Thanks Gina
Thank you comment icon Also, I have had trouble making risotto that isn't hard, lol. My husband is definitely the better cook at our house. He puts love into his cooking. I prefer to bake!! I think my husband appreciates that too, lol!! Gina
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