What is your specialty? What is your signature dish?

Answer 1

Spicy Kheema

Kheema is a spicy North Indian (Punjabi) dish with distinct Moghul origins and influences. The Moghuls invaded India in the early 15th century and were thought to have originated from Persia (modern day Iran).

Kheema is a rich aromatic dish made with ground meat and bold spices. It is traditionally made with ground lamb, but I prefer to use ground turkey or ground chicken. But feel free to use your favorite type of ground meat, I am sure it will taste equally delicious. Kheema has always been a family favorite in my house; I hope it will also be a favorite in yours.

TURKEY KHEEMA

Ingredients:

1 lb ground turkey (or chicken)
1 large onion, finely diced
3 large garlic cloves, finely minced
1.5 inch piece of fresh ginger, peeled and finely minced
2 medium size tomatoes, finely chopped
2-3 small green thai chilies, split in half lengthwise
1 large tsp garam masala
2 large tsp ground cumin powder
1 tsp ground coriander powder
1 large tsp turmeric
1 tsp red chili powder (to taste)
salt and pepper to taste
2-3 large tbsp of good quality tomato paste
½ cup of water
1 cup of green peas (frozen are fine, but just thaw them)
3-4 tbsp of oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium high heat, add the oil. Then add the onions and sauté for a few minutes until slightly browned. Next add the ginger, garlic and chilies. Fry for a few minutes and add in the spices (garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt and pepper). Stir well to combine and sauté for 2-3 minutes. Then add in the ground meat and mix well. Keep stirring until the meat is thoroughly broken up and fully cooked through. It should be aromatic and nicely browned. Add the tomato paste and the water. Then reduce the heat to low, cover and simmer for 5-6 minutes. Lastly, add the thawed green peas and mix well to combine. Garnish with freshly chopped cilantro leaves and serve with fresh chapathis and fragrant Basmati rice.

VARIATIONS:
Feel free to add your favorite vegetable or combination of vegetables to this dish. Such as corn kernels, baby corn, any color of bell peppers, spinach, zucchini, carrots…

Answer 2

Wow... depends on who and how many I am cooking for and the occasion....
I love to cook and have several "specialties" - but what I cook for family, friends and a special someone is set by my mood and the atmosphere I want to create.
Most often:
Family - Glazed roast (carrots, potatoes, mushroom, etc.)
Friends - A special chicken dish with marinated Cornish game hens stuffed with wild rice or halibut in a cream sauce
Some one special- garlic rosemary shrimp, or fondue...

Answer 3

I have some dishes like that...but love baking best of all. Ricotta Cheesecake 1 lb. Ricotta Cheese 1 lb. cream cheese 1 1/2 c. Sugar 4 eggs 1 tsp. flavoring (vanilla, lemon, etc.) 3 T. flour 3 T. cornstarch 1 stick butter, melted (no substitutes) 2 c. dairy sour cream Cream both cheeses and sugar well. Add eggs and flavoring, beat well. Stir flour and cornstarch in by hand. Add butter and sour cream; blend well. Grease 10" springform pan and dust with flour. Bake at 350F. for 1 hr. Turn off oven. Leave cake in oven for another hour at least, until oven has completely cooled down. Do NOT open the oven before it is cold. Refrigerate cake for several hours or overnight. Remove from pan, top as desired. Chocolate-Orange Cheesecake 8 oz. cream cheese 1 can Eagle Brand sweetened condensed milk 1 c. evaporated milk 3 oz. semisweet chocolate, melted, cooled 6 oz. can frozen orange juice concentrate, thawed Prepared graham cracker pie crust Cream softened cheese. Slowly add Eagle milk and cooled chocolate. Add evaporated milk. Blend in orange juice concentrate and beat for one minute. Pour into prepared piecrust. Freeze for at last 2 hr. before serving.

Answer 4

Poblano Chowder
Mexican Tinga
Salsa Fresca

Answer 5

Spicy Beef Caldereta (Filipino stew)
Seafood Spaghetti
Lasagne
Roast Beef with herbed potatoes and gravy
Oven-fried chicken with cheese and garlic bisuits

My signature dish has to be the roast beef since my dad requests it from me every now and then (and he is VERY particular with roasts).

Answer 6

Lobster with Ginger and Scallion,
Buttermilk fried chicken w/ potato salad
Oysters on a half shell with Asian-glaze,
The list goes on and on...

Answer 7

Charcoal broiled rib steak

Answer 8

Crawfish etouffe

Answer 9

aglio olio, only i put basil a little chicken stock and a dash of cumin.

Answer 10

for tonite its gonna be cold noodle roni w. garlic dressing