Hmm, have we uncovered a plot? :dubious:
Precisely. I have a killer recipe for Tang, but I’ll be damned if I share it.
And I make a pretty damned good potato soup.
I didn’t want to assume that we were to post the recipe as well, since it wasn’t specified in the OP. More than happy to share, since I did not, in fact, invent it:
Chop up and steam a whole head of cauliflower until tender/firm
Heat 3 Tsp veg. oil in a sauce pan, add 4 Tsp whole wheat flour 1 Tsp at a time until it makes a paste. Heat, stirring constantly until it bubbles and begins to smell nutty. Add two cups hot water and stir until thickened. Add 2 Tsp tahini and 1 1/2 Tsp soy sauce, and freshly ground black pepper. This is the bechamel sauce, and it is crack.
Combine cauliflower and sauce, and over top sprinkle 1 cup bread crumbs and 1/2 cup shredded parmesean cheese that have been stirred together. Bake covered at 350 for 20 minutes, remove cover and bake for another 10.
Mexican sushi.
I’m afraid to ask.
Greek style grilled boneless leg of lamb, marinated overnight in lemon juice, olive oil, garlic and lots of rosemary, served on a pita with my home made tatziki-cucumber sauce and freshly roasted sweet red peppers.
any pasta dish with bacon:me::major seventh chord:jazz musician.
Probably my Sloppy Joes. I would post a recipe, but I don’t have one, either. I need a fully-stocked kitchen to figure it out myself. But I can say that the secret ingredient is green tomato relish.
The other option is my family’s recipe for Dandelion Salad, but that’s seasonal (early spring-- it’s our Easter tradition), and while my gramma is still alive (for a long time yet, knock wood), I can’t really call it my signature. Basically, it’s greens, boiled eggs and potatoes, and onion, in a bacon and cider vinegar dressing.
Cold cereal.
The secret is you substitute orange juice for water when you’re mixing it.
It’s not that I’m unwilling to share my recipe, it’s that it is apparently impossible to document properly. A former roommate took detailed notes once, then tried repeatedly to duplicate the process, but never succeeded.
I can tell you that the baste incorporates salt, fresh-ground Tellicherry peppercorns, garlic, red pepper, savory, and sage in an olive oil base. The exact proportions are largely a matter of intuition. The baste is applied roughly every 15 minutes thoughout the cooking process. The turkey is smoked slowly over small mesquite chunks, about a third of which have been soaked in water overnight. I use a spray bottle of water to keep flame-ups in check.
If you want to try it, I wish you the best of luck.
I’ll happily share.
Kick-Off Chicken Nuggets:
Ingredients:
1 lb fried chicken nuggets (battered, breaded, whatever - I just coat them in flour and fry them)
2 tsp corn starch
1/3 cup water
1/3 cup ketchup
1/2 cup corn syrup
2 tbsp soy sauce
1 onion, chopped
2-3 (depending on size) cloves of garlic, minced
1/4 tsp crushed red pepper flakes
Mix corn starch with water until smooth. Then blend in ketchup, soy sauce and corn syrup. Stir until smooth, allow to sit for about an hour
Fry onion, garlic, and red pepper until onions are golden. Pour in water/corn starch/et al mixture, simmer on low heat until thick and bubbling. Put in nuggets, mix until well-coated with sauce, leave on low heat for about a minute.
You’ll be licking the pan afterward, I guarantee.
Nope, Clamato.
Dammit! I caved!
Pulled pork. I start with a 7lb boneless pork butt, coat in secret dry rub overnight, then smoke at 225° for 12-14 hours. Shred with a fork, pile on a large split kaiser roll and top with homemade coleslaw. Bet you can’t eat just one.
You have that recipe, too? They told me it was secret!
Gee, I was expecting some kind of dish with mutton
Well, reading about all these delicious dishes was making me hungry.
The thought of Tang & Clamato solved that problem.
Pound a pork chop to near paper thinness. (the nice center cut ones from the backstrap or loin)
Dredge in flour, and brown in butter. Remove.
2Tbs maple syrup (the real stuff, preferably NH made, though VT makes some passible stuff 
), 2Tbs good spicy mustard, 1c chicken stock, reduce.
Return cutlets to pan. Add a goodly handful of fresh chopped sage.
Serve with a few fresh whole sage leaves as garnish with a nice rice pilaf, and veg of your choice.
Seared tuna steak done simply with a little S&P and left rare on the inside, served with a simple salad of oranges, kalamata olives and thinly sliced red onion dressed with good-quality olive oil.
It’s just good ingredients, simple preparation, and less than 20 minutes prep from start to finish. Gotta love it.
If I have to pick one, it would be my Seafood Gumbo
Seafood Gumbo
Pre-work
Peel 1 lb shrimp (put shrimp in bowl, sprinkle with cayenne pepper and place back in frig) and place shells in about 4 cups of water and heat to slow boil in a sauce pan, reduce heat and simmer while preparing the following:
Make the Roux
1/2 cup flour
1/2 cup of veg oil
Heat oil in cast iron skillet, add flour. Stir constantly over medium low heat for about 20 minutes or until mixture turns chocolate color. Note: Do not stop stirring (not fast, just a constant stir) Remove from heat and transfer roux into heat proof container. Set aside.
In same skillet add the following:
2 medium onions - chopped
4 stalks celery - chopped
1 bell pepper - chopped
Sauté over medium heat until tender
Add 2 cloves crushed garlic
Sauté a few more minutes, stirring occasionally.
Transfer to heavy dutch oven or stock pot over low heat
Add 1 lb Sliced Andouille Sausage to the skillet and sauté over medium heat for a few minutes.
Add Sausage to vegetables
Add the following to the mixture:
2 15 oz cans of Chicken Stock
1 15 oz can diced tomatoes
2 tbsp Worcestershire sauce
liberal amount of hot sauce
2 tbsp creole seasoning
3 bay leaves
1/2 lb okra - sliced
1 tsp black pepper
2 cups of shrimp stock (from above) Strained to remove shells
1/2 lb gumbo crabs
Add Roux (Note: if a little oil has formed on top of roux, pour off prior to adding)
Stir until Roux is well blended (add more shrimp stock if needed to achieve proper consistency)
Increase temp until it starts to boil, then cover and reduce heat to simmer for 2 hours.
Prepare rice
As soon as rice starts to cook, add the following to gumbo:
1 lb peeled shrimp - cut into bite size pieces
1 lb crawfish meat
By the time rice is cooked (20 minutes) gumbo will be ready.
Serve Gumbo over rice along with crusty french bread
Note: remove bay leaves prior to serving
Also, chopping vegetables and andouille the night before and storing in the frig makes everything much easier.