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NFT: Your best meal you cook to optimize the impression your guest will get.
So, what is it? If you really had to `bring it,` to impress. What would you bring to the table (cook?)
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I gots a bunch of'em.
A SICK Crab Rangoon (i make'em for the Super Bowl every year & i ALWAYS get laid). Chicken Parmesan, with a great sauce...olive oil, red wine, garlic...Mmmm, pasta al dente of course. Fried whole catfish, with slaw & some sort of tater...that always hits the spot. Carne Asada tacos, very simple...chopped steak, onion, cilantro, a squeeze of lime juice, on a steamed corn shell...oh yeah. Thats just a sample. |
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I've got a Tunisian dish that was the Bon Appetit entree of the year a few years back. It takes all day, and it's got all sorts of spices and fruits around a base of pork. It's pretty amazing.
(Clarification: it's not my creation. I just make it from Bon Appetit's recipe.) |
Big fat Ribeyes! Grilled Corn on the Cob (30 minutes). Baked Potatoe on the Grill (1 hour with slabs of butter and lots of oinion in the center of each potater).
Yummy. |
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As it should be! |
4 split chick. breast bone in skin on
one 10 oz. jar O apricot preserves 1/2 cup O onion 1/2 cup O dry sherry 1/2 cup O soy sauce Dash O black pepper Mix everything together in mixing bowl. Pour over chicken. Bake 30 minute at 350 reduce to 250 for 1.5 hrs. Serve with plain white rice and green beens accompany this nicely. |
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Fake crab meat, 1 package. Chopped fresh ginger, a must...but try to go easy, 'bout a TBSP. A few dashes of soy sauce. Sesame oil, cant make'em without it...but again, go easy, the stuff is strong. Cream cheese (soft), about 2 small tubs. Tiny pinch of minced garlic. Minced green onion. You want a fairly firm mix, pouch it up in spring roll shells & fry 'til golden brown. Dip in a sweet & sour sauce. Glad to see some of ya got the Charlie Sheen on SNL reference. |
PAPA A LA HUANCAINA :drool:
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Beef flavored ramen noodles, or possibly Tuna Helper.
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I'm best known for my egg rolls, so I'd go with those.
But I do a beef fillet with a great pan sauce and side of stuffed mushrooms that is out of this world. It's our standard fare for family celebrations. I've got another dozen or more dishes that are better than 99% of resturaunt fare. |
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Okay C.D. Cox, Write this one down, it's a keeper.
I doubled it to ensure it will be enough. 2 cups of hellmanns real mayo. not lite. 1/2 cup of apricot preserves 2 TBS. soy-sauce 2 TBS. Grey Poupon 4 individual cloves O garlic (fresh) 1 teas. of grated ginger Combine in cuisinart agitate for several minutes. It is incredible. |
Depends.
If I'm not trying to get laid, it's a lasagna. But it's really heavy and better than any lasagna I've ever had. If I'm trying to get laid, I'd go with something lighter... not sure. My go-to for guests (since I'm married and NOT trying to get laid by one of the guests) is the lasagna. |
Sauerbraten, red cabbage, and homemade German potato salad with beer dressing is my best dinner.
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sausage with a side of cream sauce
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Wow. I have no idea. I generally make what I want, I guess. I very rarely bomb. I guess I'd probably make a poblano crawfish cream sauce over filet with grilled scallops on the side.
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Your liver, with some fava beans and a nice chianti.
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I make the worlds finest lasagna. It's the best around. Though there won't be anything happening after. It will clog your arteries and put you in a coma for the rest of the evening.
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I've always been the omelet man.
I've perfected the art of eggs. Every family function if there's a breakfast... I'm the designated egg guru. Used to be my favorite food until my chloresterol got too high. Now I'm stuck with egg beaters. Close but not the same. |
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Baked ziti and garlic bread. Really easy and who doesnt like pasta, meat, and melted cheese.
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1 Digorno
BUT Adds extra mushrooms and black olives with some extra mozz. cheese on top (add cheese halfway through the cook) Sprinkle some rosemary on top. it never fails |
Dollar menu at mickey d's...
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BBQ bologna on white bread.
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...but never understimate the power of a home cooked meal for your babe... |
It's perhaps the easiest thing on Earth to make, but it is my specialty. I get requests for it all the time. Chicken Fettucine Alfredo, and the Alfredo sauce is made from scratch of course. I can't say the same for the pasta.
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spaghetti O's
(the big can) |
Well, if I gotta choose one meal....
Fried chicken Mashed taters Gravy It is amazing how impressed folks are by such a simple meal. And yes, good fried chicken can get you laid........no egg joke intended. |
Pizza and beer.
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Being in the land of tree hugging, pot smoking, hippies, this is another favorite. People love watching my fat, corn fed, midwestern ass cook them up some fried cheekin with all the fixins. |
I'm not really a cook, as I don't have the time to practice nor do I have the space or hardware in my apartment to do very much. When I DO cook though, I make a big deal out of it and try to make some great stuff.
The one "date" that I've cooked for ended up being a decent meal. A couple of very nice Ribeyes with some fried rice and garlic mashed potatos. I really dug the mashed potatos, so I made them again the next night just for myself. She was impressed. Not enough to take her clothes off though... I hardly ever get that recipie right. Some other things that I LOVE to make for games are Chili: (with a V8 and refried beans base that's amazing and a ton of beef and sausage ground up and thrown in). Nachos: (Very simple, Velveta, rotel, spices, ground beef and sour cream on the side so people can put however much they want in their bowl or plate) When served, a REALLY nice trick is to throw some nacho cheeze INTO the chili with some Fritos. :drool: |
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Ok, try that again....
I'm curious about the refrieds in the chili. Explain yourself sir. |
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Instead of a big bunch of tomatos or tomato sauce making your base (I don't like the texture of chunks of tomatos and the tomato sauce takes too many spices to make palatable) I use whatever grade of V8 that strikes my fancy. Much of the time (if I'm cooking for a crowd) I'll use the regular V8 in the big bottles to make a pot of chili. Sometimes I'll go with the "spicy" V8. The problem with the V8 is that it is too thin, unless you want your chili soupy... So, to thicken up that stuff it is the first thing to go in the pot. I get it REALLY hot and put in a whole can (the big cans on the bottom shelf) of refried beans. The V8 by now is hot enough that it absorbs the refried quite nicely (with some stirring) and almost turns it into thick GRAVY. Make sure it isn't globbing up at the bottom and it completely absorbs. Then whatever else you want to put in there. |
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Sounds like Priest Holmes has a new crush. |
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It don't mater if you're cooking hot dogs when it's on a VIKING
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Prey tell Phobes, what makes it "not-chili?" |
smoked lobster tails
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It sure as hell ain't chili. |
Chioppino (sp). San Francisco seafood stew. It takes a while and is rather expensive, but it presents well and simply kicks ass.
basically the ingredients are as follows, but there are variations. Here is mine. 2 large cans diced tomatoes 1 small can tomato puree 1 large diced onion 4 cloves minced garlic 2 cups white wine capers 1 cup green olives minced 1 lb king crab legs cut in 2 inch pieces (shell on) 1/2 lb large shrimp (shells on) 1/2 lb scallops 1/2 lb fish cubed in 2 inch cubes (walleye, snapper, cod, or other ) 2 lobster tails cut length wise (shell still on) olive oil clam juice linguini noodles fresh basil sourdough bread bowls Place seafood in pot with wine, onion, capers, garlic and olive oil. Bring to a boil and cover. Let simmer for about 20 minutes. In another pot, add tomatoes and puree geen olives salt, pepper, and fresh chopped basil and linguini noodles. After noodles are soft, add all the seafood and liquid from pot one to pot two . Serve in a sourdough bread bowl. Serves 4 to 6. |
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http://www.chilicookoff.com/Event/Event_Rules.asp |
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Fettucine Alfredo and sometimes this same recipe altered more like a Carbonara hybrid with proscuitto* and peas.
*or bacon and sometimes I use shrimp instead other additions can be prima vera for the straight fettucine recipe. This has to be made with fresh organic cream for the right taste though. Not that chemical supermarket stuff. |
Two others I make are a filet mignon in red wine sauce and prime rib ( usually Xmas meal) with giant homemade popovers, roasted mixed veggies and sour cream mashed potatoes with fresh chives. Served with a field green salad with mandarin orange slices and Japanese dressing.
Thanks for the crab rangoon recipe SF. |
I also make a mean pasta carbonara.
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I put my dick in a box
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