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.
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 :)
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:
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.