# What's your 'signature' dish? **URL:** \ **Category:** Cafe Society\ **Created:** [October 7, 2012, 5:17am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970 "2012-10-07T05:17:34Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Princhester](https://avatars.discourse-cdn.com/v4/letter/p/3e96dc/32.png) [@Princhester](https://boards.straightdope.com/u/Princhester)\ **Post date:** [October 8, 2012, 6:56am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/41 "2012-10-08T06:56:55Z")
> [@Seanette](#): > > I think I might have noticed that you were writing in British :), but thanks for making sure that was clear. 🙂 Crikey **Kam** , some Yank just called you a bloody Pom! ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [October 8, 2012, 12:14pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/42 "2012-10-08T12:14:42Z")
It’s not as if they will whine if I make something else (specially if the something else is also a roast), but my brothers make an enormous show of complaining any time I make pork steak roast. Complaining that there may not be enough for leftovers, that is. I’ve made it a few times for guests and all of them have left happily clutching the extremely complicated recipe (I think it’s in the Mumper’s Recipes blog). One time Littlebro thanked me “from the bottom of my very-full stomach” because I’d cooked for both of us and I’d made penne in plain tomato sauce. Ever since Mom discovered pasta bolognese, she has stopped making plain sauce… Penne in plain sauce is also the dish which brought my grandmother to a mouthgasm once: “oooOOooOH MY god oooOOOH! It’s just like my godmother’s!” Grandma’s godmother, her great-aunt, was Italian, so I most definitely took it as a compliment. Grandma said that the al dente cooking gene has evidently been hidden both in herself and her daughters but had resurfaced in me. ---
**Author:** ![minionkat](https://avatars.discourse-cdn.com/v4/letter/m/f05b48/32.png) [@minionkat](https://boards.straightdope.com/u/minionkat)\ **Post date:** [October 8, 2012, 3:23pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/43 "2012-10-08T15:23:47Z")
I am always asked to take a chocolate cheesecake to family events. A friend of mine asks me to make pad thai for her about once a year. She eats it at a local restaurant once in a while to stave off the craving, but at least once a year she calls me for "the good stuff’. I make amazing fried chicken. My mom begs me to make it. I only do a couple of times a year. But it is really good. Also, chocolate fudge. The family is convinced I got my grandfather’s knack for it. I am a really good cook, but so is everyone in the family. I don’t know how I got the reputation for making the most drool worthy things. ---
**Author:** ![Sahirrnee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sahirrnee/32/13937_2.png) [@Sahirrnee](https://boards.straightdope.com/u/Sahirrnee)\ **Post date:** [October 8, 2012, 6:35pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/44 "2012-10-08T18:35:52Z")
Not really dishes but deviled eggs (no recipe) and chocolate chip cookies. My mother makes the absolutely best potato salad. I really need to learn how, no recipe of course, all by sight and taste. ---
**Author:** ![Chef\_Troy](https://avatars.discourse-cdn.com/v4/letter/c/85f322/32.png) [@Chef\_Troy](https://boards.straightdope.com/u/Chef_Troy)\ **Post date:** [October 8, 2012, 7:52pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/45 "2012-10-08T19:52:33Z")
My signature dish is Shrimp Creole. I have a standing offer from my father that whenever I get in the mood to make it, he’ll buy the shrimp if I invite him over to eat it with me. > [@](#): > > Shrimp Creole > Serves 4 > > 1 tablespoon thyme > ¼ teaspoon cayenne pepper (or more to taste) > ½ teaspoon white pepper > 1 teaspoon black pepper > 1 tablespoon paprika > ½ teaspoon salt > 3 bay leaves > > 3 cups chicken broth (divided use) > 2 cups V-8 juice > 3 tablespoons Worcestershire sauce > 1 teaspoon Chipotle Tabasco sauce > 1 tsp sugar (or 1 packet Splenda) > > Cooking spray > 3 cups chopped onion > 1½ cups chopped celery > 1½ cups chopped green bell pepper > 4 cups very ripe tomatoes, seeded and chopped > 1 lb. shrimp, peeled and deveined > 4 cups cooked rice > > Spice mixture: combine first seven ingredients in a bowl and set aside. > > Combine 2½ cups of chicken broth, V-8, Worcestershire sauce, Chipotle Tabasco, and sugar (or Splenda if using) in a bowl and set aside. > > Spray a large pot with cooking spray and sauté onions over medium-high heat until they begin to caramelize, about 5-10 minutes, stirring frequently. Add bell peppers, celery and spice mixture; stir to combine and sauté (adding more cooking spray if necessary) until vegetables begin to soften. Add remaining ½ cup of chicken broth and stir, scraping browned bits off the bottom of the pan, then cover and steam for 2-3 minutes. > > Reduce heat to medium-low; add tomatoes and chicken broth/V-8 mixture, stirring to combine. Simmer for at least 30 minutes or until tomatoes cook down. The longer this is allowed to simmer, the better it will be. > > Just before serving, increase heat to medium-high and heat sauce until it bubbles. Add the shrimp and stir to distribute them throughout the sauce. Immediately remove the pan from the heat; cover and let it sit for five minutes (the remaining heat in the sauce will cook the shrimp perfectly). > > To serve, mound one cup of cooked rice in the center of each of four heated plates; divide shrimp Creole among plates and serve hot. ---
**Author:** ![eenerms](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@eenerms](https://boards.straightdope.com/u/eenerms)\ **Post date:** [October 8, 2012, 8:01pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/46 "2012-10-08T20:01:00Z")
I make great fruit pies . And strudels, our neighbor gave us bags and bags of apples this year. They get the rewards of apple pie or strudel. ---
**Author:** ![kayT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayt/32/3633_2.png) [@kayT](https://boards.straightdope.com/u/kayT)\ **Post date:** [October 8, 2012, 8:17pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/47 "2012-10-08T20:17:38Z")
Especially appropriate as the US Thanksgiving is coming up, you all should try my most requested dish: [Bourbon Cranberry Sauce](http://www.epicurious.com/recipes/food/views/Bourbon-Cranberry-Sauce-2715). Extremely easy, delicious and can be made in advance. ---
**Author:** ![Chef\_Troy](https://avatars.discourse-cdn.com/v4/letter/c/85f322/32.png) [@Chef\_Troy](https://boards.straightdope.com/u/Chef_Troy)\ **Post date:** [October 8, 2012, 8:22pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/48 "2012-10-08T20:22:01Z")
Oh, and specifically for Thanksgiving, I’m expected to contribute my wild mushroom and cornbread stuffing to any gathering I attend. ---
**Author:** ![Rachellelogram](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rachellelogram/32/8689_2.png) [@Rachellelogram](https://boards.straightdope.com/u/Rachellelogram)\ **Post date:** [October 8, 2012, 8:32pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/49 "2012-10-08T20:32:15Z")
I’m not a kitchen marvel. But my sister makes the \*world’s best \*eggy in the basket. I always request it for breakfast on Christmas morning. She humors me! 😃 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 8, 2012, 8:33pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/50 "2012-10-08T20:33:14Z")
> [@Chef\_Troy](#): > > My signature dish is Shrimp Creole. I have a standing offer from my father that whenever I get in the mood to make it, he’ll buy the shrimp if I invite him over to eat it with me. I have to say that I’ve never seen Creole made without first making a roux. ---
**Author:** ![Proudest\_Monkey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/proudest_monkey/32/13257_2.png) [@Proudest\_Monkey](https://boards.straightdope.com/u/Proudest_Monkey)\ **Post date:** [October 8, 2012, 9:38pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/51 "2012-10-08T21:38:33Z")
\*\*Turkey gravy \*\*for those big holiday dinners. My husband tells me I should sell it. **Potato salad**. My grown and married daughter is a skilled home cook, but will occasionally drop off a bag of potatoes, some eggs and mayo and ask me to make a big potato salad for her. Not from laziness, but she wants her Mama’s version and can’t replicate it (though she has the recipe). But mostly, **Needhams**. A New England version of a homemade Mounds Bar. I make them every year for Christmas; there are friends and family members who get seriously pissed if they don’t receive their annual fix. ---
**Author:** ![MissTake](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/misstake/32/3189_2.png) [@MissTake](https://boards.straightdope.com/u/MissTake)\ **Post date:** [October 8, 2012, 9:43pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/52 "2012-10-08T21:43:13Z")
According to my mom, I make pieroghi like her mom did (which is a huge compliment). Now that TheKid is in pastry school, I know my spot as the baker in the family will be usurped; however, I will still remain The Cheesecake baker and The Bundt Cake Queen. She hates cheesecake and doesn’t grasp the Minnesotan-ness of bundt cakes. She claims I make the perfect scrambled eggs, so that’s something, I guess. ---
**Author:** ![MissTake](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/misstake/32/3189_2.png) [@MissTake](https://boards.straightdope.com/u/MissTake)\ **Post date:** [October 8, 2012, 9:46pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/53 "2012-10-08T21:46:39Z")
> [@Proudest\_Monkey](#): > > **Potato salad**. My grown and married daughter is a skilled home cook, but will occasionally drop off a bag of potatoes, some eggs and mayo and ask me to make a big potato salad for her. Not from laziness, but she wants her Mama’s version and can’t replicate it (though she has the recipe). I understand this. My mom’s potato salad is The Best. I don’t particularly care for mustard-less potato salad and she despises mustard greatly. Logic would say I wouldn’t like it. But I can nom that stuff forever and a day. ---
**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\ **Post date:** [October 8, 2012, 11:48pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/54 "2012-10-08T23:48:34Z")
I forgot my eggs. Slow-scrambled and over-medium are my specialties. ---
**Author:** ![Chef\_Troy](https://avatars.discourse-cdn.com/v4/letter/c/85f322/32.png) [@Chef\_Troy](https://boards.straightdope.com/u/Chef_Troy)\ **Post date:** [October 8, 2012, 11:54pm UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/55 "2012-10-08T23:54:47Z")
> [@Chefguy](#): > > I have to say that I’ve never seen Creole made without first making a roux. :eek: That… is a horrifying thought. Are you sure you’re thinking of the same thing? Are you maybe thinking of etouffée? Because that starts with a roux, sure (and doesn’t have friggin TOMATOES in it, either). I just looked in every Cajun/Creole cookbook I own, and not one of them calls for a roux in Shrimp Creole. We have GOT to have our wires crossed here. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [October 9, 2012, 12:25am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/56 "2012-10-09T00:25:58Z")
As it happens, my mom threw a party just yesterday (it was a 100th birthday party for her house), and she specifically requested that I make my sloppy joes. Which, come to think of it, is also what I’ve traditionally made for many other potlucks. So I guess that’s it. It’s not really all that hard. Basically, you just brown up some ground beef, then look through your kitchen for anything that seems like it might plausibly go in, and add it all. In this case, that turned out to be ketchup, BBQ sauce, onions, garlic, green tomato relish, salsa, a couple of peppers, cumin, chili powder, and mustard. The only specific tips I have are, if you’re not sure whether you have enough garlic, add more; and add the mustard last, and when you can’t see it any more, you’ve stirred enough. ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [October 9, 2012, 12:27am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/57 "2012-10-09T00:27:03Z")
This is a fun thread; great idea, **kambuckta**. > [@Chef\_Troy](#): > > My signature dish is Shrimp Creole. > [@Chefguy](#): > > I have to say that I’ve never seen Creole made without first making a roux. Ooh! Battle of the Chef Dudes! I have a couple. I made a chorizo chili for a work chili cook-off about a year ago. Two cow-orkers beg me at least monthly to whip up another batch, claiming it’s the best chili they’ve ever et; not sure I can do it because I’ve since turned vegetarian (can’t taste as I go). The other is my signature mac & cheese that is a Christmas expectation from various family members. It’s based on an old Betty Crocker recipe that I have doctored up and refined over the years. I think I might try that Martha Stewart Mac & Cheese this year, though; sounds fantastic. mmm ---
**Author:** ![HMS\_Irruncible](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hms_irruncible/32/7394_2.png) [@HMS\_Irruncible](https://boards.straightdope.com/u/HMS_Irruncible)\ **Post date:** [October 9, 2012, 12:40am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/58 "2012-10-09T00:40:32Z")
For my signature dish, I microwave a scoop of butter pecan ice cream for 45 seconds, then top it with another scoop. ---
**Author:** ![Cub\_Mistress](https://avatars.discourse-cdn.com/v4/letter/c/ea666f/32.png) [@Cub\_Mistress](https://boards.straightdope.com/u/Cub_Mistress)\ **Post date:** [October 9, 2012, 1:41am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/59 "2012-10-09T01:41:12Z")
My most requested food item is my Sour Cream Cheesecake. I am the Queen of Cheesecake in my little world. Even as children, my kids requested cheesecake for their birthday cake. My lasagna is legendary, as is my roast turkey (again, in my own little world.🆒) I make great gravy to go with the turkey, too, using my mom’s recipe and techniques. ---
**Author:** ![dinahmoe](https://avatars.discourse-cdn.com/v4/letter/d/8797f3/32.png) [@dinahmoe](https://boards.straightdope.com/u/dinahmoe)\ **Post date:** [October 9, 2012, 2:11am UTC](https://boards.straightdope.com/t/whats-your-signature-dish/636970/60 "2012-10-09T02:11:45Z")
Cream of broccoli/caramelized onion/cheddar soup with sherry-garlic mushrooms. Dead easy, and addictive, apparently. [Previous page](https://boards.straightdope.com/t/whats-your-signature-dish/636970.md?page=2) [Next page](https://boards.straightdope.com/t/whats-your-signature-dish/636970.md?page=4)