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What's your go to dish?

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Basically, you are asking what I would chose for a throw down with Bobby Flay 😀

It would be a comfort food, and I'd want it to be Chicken Cacciatore.
 
I make the best cheesecake you'll ever have (and yes, my cheesecake is a cake 😛 there's no crust/shell)

as far as non-desserts go, I can make a mean pan-fried tuna melt, but nothing really fancy.
 
I make a number of things very well, but my go to dish is one I eat most days for dinner. It's the best tostada/burrito around. It starts with my homemade chorizo, stirfry, has lots of stuff in it. I've perfected this over many years. It's healthy, delicious, satisfies. Lately I also make seeded flatbreads and smoothies on a regular basis. I've had many go to dishes, but the dinner burrito persists.
 
Originally posted by: Proprioceptive
"Taterbasa"

I cook yukon gold potatoes (cubed) and kielbasa together in a skillet at medium heat... add cumin, oregano, salt, peper, basil, and eggs. Throw in red and green onions 2 minutes before you take it off the heat. AMAZING.
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This sounds quite good.
 
Originally posted by: fuzzybabybunny
Blackberries! Used to pick them wild in the backyard as a kid. They're so expensive in the stores 🙁

edit: i can't read. i thought this thread was about comfort food.
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I was in the store yesterday and overheard a woman explaining to her child that they will not buy strawberries because they have blackberries growing in their back yard. I was tempted to ask her about it, but refrained. The bushes are invasive and thorny and often regarded as problematical. I have picked a lot of wild blackberries... in the wild = alongside roads, on my bike. Gone on many picking expeditions in the hills, bringing along lots of plastic bags and twist ties. I take them home and wash them, then process into jam in most cases (just add sugar and cook a while and can). I have processed a lot of quarts of them with somewhat less sugar than jam and made them into pies years later (still have a few quarts). Makes fabulous blackberry pie!
 
Originally posted by: Muse

I was in the store yesterday and overheard a woman explaining to her child that they will not buy strawberries because they have blackberries growing in their back yard. I was tempted to ask her about it, but refrained. The bushes are invasive and thorny and often regarded as problematical. I have picked a lot of wild blackberries... in the wild = alongside roads, on my bike. Gone on many picking expeditions in the hills, bringing along lots of plastic bags and twist ties. I take them home and wash them, then process into jam in most cases (just add sugar and cook a while and can). I have processed a lot of quarts of them with somewhat less sugar than jam and made them into pies years later (still have a few quarts). Makes fabulous blackberry pie!
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I have a few blackberry bushes, and a ton of raspberry bushes. I also have one blueberry bush(the only one that was actually planted there :^D)

Every spring the raspberry vines grow up through the garden, and I look at them and think I should probably get rid of them. I never do because I love raspberries. It's cool having free food pop upon your property.
 
Originally posted by: JulesMaximus
I make a mean Linguine with white Clam Sauce.

Chop about 1/2c of onion, and saute in a couple T of olive oil on medium heat until tender, chop 2 cloves of garlic and add to onion, stir for about 10 seconds and add in 1/2c of clam stock, 1/2c of dry white wine and the juice from 2 cans of chopped clams. Stir in dash of red pepper flakes (add a bit more if like it hotter) and add 3-4 chopped fresh basil leaves. Stir constantly on medium heat until liquid is reduced by about half. Do not let it boil or burn! Cook 8 oz of fresh linguine until al dente. Add clams to liquid and continue to heat for about 30 seconds. Toss with pasta and sprinkle a few T of fresh grated parmegiano reggiano cheese. I like to make this dish with some fresh sourdough/french garlic bread.
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I do something similar except never thought about basil or red pepper in it. I might just add some pepper to it next time, with my recipe it ought to turn out nicely!
 
Fantastic spaghetti using Victoria tomato basil pasta sauce (all tomatoes, no paste or puree) with half jar vodka sauce, chopped onion, chopped tomato, cheddar and havarti cheese, chopped pork dinner sausage, white clam sauce, spoon of red wine, pepper, oregano, garlic salt...mmm. But Victoria is too expensive now so no more.
 
i make something called "Zippy Beef"
Ground Beef
Ketchup
Onions
peppers
Macaroni
Eggs
Milk
Worsteshesteshire sauce

 
I make pretty good ribs and fried chicken. Not too bad for an Italian kid who didn't eat much of that growing up.

Unfortunately, the one thing I want to get right is my grandmother's meatball recipe. No one else has been able to make them the way she does, even if she gives you the ingredients and shows you how to do them. There's just something in the preparation and cooking that gives them a certain texture that makes them the best.

Lately I've been going through a phase where I don't really make the same thing twice, but I've nearly perfected a marinade for chicken thighs that might be pretty hard to beat. I'd do that in a grilling contest.

I just like food and the cooking involved. I can make some "difficult" sauces, including a very good Bearnaise, without having to use a double boiler or anything. I thought that was a pretty cool skill to have.
 
Originally posted by: ElFenix
green chicken enchiladas
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where do you get the green chickens?


Me = lasagna and chocolate cheesecake

all these food threads are making me VERY hungry. any chance of a YAFT category all to itself so that i can avoid these threads until and unless i am full already?
 
ive worked in a deli, an italian restaurant/ pizzeria, as well as a chinese place, cooked in all of them. i can fall back on any number of different things, from manicotti, lasagne, pizza, orange chicken with fried rice all the way to most any mexican food (raised on it).

and an atrocity called tater tot casserole, which is the single most requested dish at school pot lucks. it is very yummy.
 
Originally posted by: shortylickens
Omelet.

Either 2, 3, or 4 eggs.
Square pan.
Butter for non-stickyness. (That spray shit ruins the taste.)
One or two slices of Kraft American cheese.
Ingedients to suit my taster. If its just me, I only use cheese.
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"American cheese"?

Me: I make incredible omelets with fresh picked eggs, (picked out of the nest), and a wide variety of ingredients, including real cheese.

I also make incredible homemade pizza, lasagna, roast chicken dinners, apple pie (using a variety of fresh picked apples, not just one variety of apple in the pie), strawberry cream pie, stuffed cabbage, and most cooked seafoods.
 
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