One time my father's wife made us Mexican spaghetti. It was basically noodles with a jar of prego and then she dumped in some mild store brand salsa. I was absolutely stunned when people started grabbing scoops.
What’s your go to show stopper dish for company?
- Thread starter Tenacious E_rivals41982
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One time my father's wife made us Mexican spaghetti. It was basically noodles with a jar of prego and then she dumped in some mild store brand salsa. I was absolutely stunned when people started grabbing scoops.
It's probably not really Mexican Spaghetti. I just call it that because my friend is Mexican. ...as the story goes, her Grandpa was dirt poor. He grew all the ingredients himself and when he made it, they could eat off it for a week. I do make it in a large 20qt pot and there's a lot of leftovers. ...been cooking it in the same pot and stiring with the same wooden spoon for 28 years. I'm a sucker for tradition.
prob my fav one to make is garlic ginger soy noodles served under sliced grilled ribeye. Veggie side is one of the following: grilled zucchini or asparagus/grilled romaine drizzled with Caesar dressing.
usually cook a bunch of steak and pre slice it for presentation and more leftovers for me to snack on after everyone leaves
usually cook a bunch of steak and pre slice it for presentation and more leftovers for me to snack on after everyone leaves
We do 95% of our hosting during the summer at the pool. A few things our friends always ask me to make are my fajitas and my chicken thighs. I make my own rub for the thighs and people go crazy over them.
The 5% at home is 30 day dry aged filet or ribeyes.
The 5% at home is 30 day dry aged filet or ribeyes.
Oh baby. A colonial virginia classic, and easy as anything. Goes great as a pre-meal appetizer, and even better with cold turkey sandwiches:
Chop 2 carrots and 1 yellow onion.
Boil them until soft in 1 qt chicken stock.
Puree it.
Transfer the puree back to pot, add 1 cup peanut butter, and 1 cup heavy cream, and warm over low heat.
Garnish with crushed peanut and tabasco.
We have a family recipe for homemade spaghetti sauce. It’s awesome
lots of people ask for recipe. Great way to feed a lot of people.
lots of people ask for recipe. Great way to feed a lot of people.
My meeting has a collaboration with a Hispanic church called El Buen Pastor. We have a community garden at our building and share with their food bank. They come over periodically and feed us. Their ladies make a guac that would make the angels sing. I can't replicate it even after watching them make it multiple times. They're doing something secret they can't or won't share. They just laugh. If yours is their equal, hats off.
We have a decent pizza oven and for informal gatherings, if I'm not smoking ribs or grilling burgers, I like to have a bunch of different toppings and so people can build their own pie. It's a lot of fun.
Sometimes I go deep dish, sometimes wood fired.
This is what I rock with:
Beef Wellington for the whites, tandoori chicken and mutton biryani for the browns.
Too soon bro. Too soon
Nice! If I'm doing non-deep dish, I make them on the stone in the oven in the winter, and in the wood-fired that my kids got me last christmas in the summer.
On the stone, another thing I like to do is let the dough inflate from the air bubbles like a UFO, until it is cooked enough to hold its shape. Then...
-Cut the top off
-Add one layer of cheese and salami
-Fill the rest of the UFO body with arugula
-Add in roasted red pepper, olives, or other items
-Drizzle with olive oil and balsamic, and ground pepper
-Put the top back on
Slice and serve. I suspect there's a name for this, but i don't really have one.
This is what counts as authentic ethnic food for a lot of midwest whites. Hopefully they used mild salsa.
I love to cook and I'm pretty good at it. Probably the best dish I make is a penne pasta in a spicy cream sauce. It's best with tasso included, but if I can't find that I'll substitute smoked sausage, andouille, or kielbasa.
If using sausage, cut into bite-sized pieces & pan-fry to cook out some of the grease; set aside. Cook pasta to al dente.
While the pasta is cooking, make the sauce:
1 pint heavy cream
1/2 teaspoon each salt, black pepper, white pepper, cayenne pepper
1/2 T apiece basil & thyme
bring the cream to a low boil & reduce heat to simmer; stir in the seasoning and some of the sausage to add flavor to the sauce. Cook, stirring regularly, until sauce is reduced by about half. Drain pasta, dump into the sauce along with the rest of the sausage, toss while continuing to cook over low heat.
I'll also sometimes add in boiled shrimp, but it isn't necessary.
If using sausage, cut into bite-sized pieces & pan-fry to cook out some of the grease; set aside. Cook pasta to al dente.
While the pasta is cooking, make the sauce:
1 pint heavy cream
1/2 teaspoon each salt, black pepper, white pepper, cayenne pepper
1/2 T apiece basil & thyme
bring the cream to a low boil & reduce heat to simmer; stir in the seasoning and some of the sausage to add flavor to the sauce. Cook, stirring regularly, until sauce is reduced by about half. Drain pasta, dump into the sauce along with the rest of the sausage, toss while continuing to cook over low heat.
I'll also sometimes add in boiled shrimp, but it isn't necessary.
Let me know how it goes. Also…pairs very well with Riesling or gewurtztraminer.
separately, just too beautiful an evening here in the Shenandoah not to end it with this.
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