I'm ready coach. Ready to take it to the next level. I need your most amazing recipes. Difficulty doesn't matter. I'm ready to become an absolute unit of a home-cook.
Give me your best. I dare you.
Posted Oct 26, 2022, 11:51 PM UTC
Beef Wellington would be a great show off dish
Salmon en croute is an acceptable alternative and the variety of glavours you can play with makes it very tasty. Gordon Ramsey does a delicious spiced butter version but I've also seen it done with sundried tomato pesto.
I had escargot en croute today and it was... Interesting to say the least. I'm sure salmon would be much better.
This is my go-to when I think that the puff pastry has been there too long. Or trout.
100X this. It's so effing delicious and sort of fun to make and presents beautifully at the table.
Great suggestion. Anything-in-pastry is sure to impress.
Lamb shank en croute is my contribution to this idea.
beep boop! the linked website is: https://imgur.com/gallery/B3Poxv5
Title: Lamb Shanks en Croute
Page is safe to access (Google Safe Browsing)
Came here to say beef Wellington
I made Julia Child's Boeuf Bourguignon recipe recently and I was impressed with how good it turned out. There are also a variety of cooking techniques applied which would make it good for someone learning to try some new things
I made boeuf bourguignon for dinner today. One of my family's favorites.
Came here to say this. Or her Coq au Vin, which is actually similar in a lot of ways.
It is just amazing. Like her.
I do this with beef cheek. And I use an immersion blender to blend some of the veggies to help thicken the sauce.
Link to recipe?
Babish has a great video on it too
A dude named "Anti-Chef" is currently working himself through Julia Child's "Mastering the Art or French Cooking" on Youtube, Boeuf Bourguignon is done. He's quite nice to watch, because he is not more of a chef than any of us and he goes into it mostly unprepared.
I made the one through NYT cooking and good lord was it a hit. Serve over garlicky mashed potatoes.
https://cooking.nytimes.com/recipes/1018528-beef-bourguignon
I made it this weekend, or possibly a variation of it. It was incredible.
Yes, or the Italian version Barolo beef with polenta are meals that wow.
i was gonna suggest this as well!
My dad and stepmother would make this recipe every super rainy or snowy day. Great comfort meal.
Is there an alternative to using Bacon Lardon? I'm new to this dish, but cannot eat pig. Yes, I know it won't be authentic, but I would still like to try.
My local butcher sells duck bacon. If you're able to find it it would do the trick.
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I don’t bother with the lardons when I make it. I do caramelise baby onions or shallots and add them for the last half hour of cooking. It adds a bit of sweetness.
My all-time favorite show stopper recipe is baked salmon with coconut milk jasmine rice served with succotash and bearnaise sauce:
Salmon
1. Preheat oven to 350 F, 175 C
2. Rinse off slice of salmon and pat dry with paper towel
3. Place on greased baking sheet and rub with olive oil, sprinkle on spices (lemon pepper) and sea salt
4. Bake in preheated oven for 17 minutes.
5. For last 2-3 minutes, broil to lightly brown the top
Coconut Jasmine Rice
2 cup jasmine rice 2 tsp sugar 5 oz coconut milk Add water to 2.5 cups total Dash of salt
1. Add all ingredients to pan and bring to boil
2. Turn to low and cook for 20 minutes
3. Remove from heat and let stand 5 minutes
4. Fluff with fork and serve
5. Or ultra pot 14 min on low, or 3 min on high
Black bean succotash
1 can of black beans, rinsed 1 red bell pepper, diced 1/2 cup sweet corn 1/2 onion, diced 3 tbsp diced cilantro 1/4 lime, squeezed
1. Saute red pepper and onion until tender.
2. Combine all vegetables in large sauce pan and heat through
3. Add lime juice and cilantro, salt, mix well and serve.
Bearnaise Sauce
1/4 cup white wine (or apple cider vinegar) 1/4 cup white vinegar 1/2 tsp tarragon 2 tbsp diced shallots (or onions) 3 tbsp butter 3 egg yolks
1. Heat vinegar, wine, tarragon and shallots over low heat until slightly reduced
2. Add butter and stir well
3. Turn off heat and remove from burner
4. If desired, filter out onions and tarragon
5. Add liquid to double burner
6. While whisking rapidly, add egg yolks until sauce turns slightly opaque. Don't overcook them!
7. Serve over the veggies and salmon
This sounds really good - thanks!
Thanks!
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My showstopper dish is shrimp and grits. It’s not really a recipe, more of a process, because I make it slightly differently every time. But the keys are really good shrimp, and roasting the shrimp shells and heads in the oven with aromatics and using those to make a quick stock that will be used for the sauce/gravy. Rich, cheesy grits, good salty bacon, and make sure to brighten it up with lemon at the end and plenty of chopped green onions and Tabasco or Texas Pete.
Texas Pete
Which is not made in Texas, and there is a lawsuit over that
(I think we're required to note this now)
Okay, this one made my mouth water.
Do you just roast the shells with some oil and then strain the infused oil?
No, I use the roasted shells to make stock. The roasting beforehand gives the stock a nicer, more rounded flavor in my experience.
Shrimp broth is one of those secret ingredients. Super easy, just roast and boil shells with aromatics and add to almost anything to get a “wow. Why is this so good?”
Yes! I usually don't use all the stock I make for my shrimp and grits, so I freeze it for future use. Anytime I make fish or shellfish I'll bust it out, adds so much flavor.
Chicken and the 40 cloves is a simple but show stopping dish
Thanks!
Here you go- https://www.chefaaronsanchez.com/post/mole-my-way
Yum!
Molé enchiladas with homemade corn tortillas! I'm drooling just thinking about it!
croquembouche
Do you have access to ingredients/foods that possibly may be from other countries?
Probably Yes. Really specific asian ones might be difficult.
Well, I’m from USA so I was wondering if you have any special requests from here😊
Hmmm don't know really. Whats your favorite?
Sooo many favorites😊
I do have a recipe for mushroom chicken that is a fan favorite
Hungarian chicken paprikash with spaetzle
And Bon Appetit's mushroom carbonara. People shamelessly ask for seconds
French onion soup. Mostly relatively affordable ingredients. Most expensive ingredient to purchase IMO is a bottle of decent wine, would cost around $15. I’d recommend white wine.
Just time consuming, and a batch good for sharing requires a whole 5lb bag of onions. 😅
Another great dish is beef Ragu, with the beef and sauce slow-cooked for 6-8 hours.
For dessert, a Crème Brûlée fromage is simple but looks impressive.
More complicated (but beautiful, impressive dessert) is a butter rum cake. I use this recipe: butter rum cake
Try making consumme from scratch now that is a pain in the ass to make.
America’s Test Kitchen chicken stew is amazing.
“WHY THIS RECIPE WORKS: In working to make a chicken stew that could satisfy like its beef brethren, we looked to two different chicken parts: We seared well- exercised wings to provide rich chicken flavor and plenty of thickening gelatin, and then we gently simmered boneless chicken thighs (*you can cut into bite-size pieces if desired) for tender bites throughout the stew. To boost meatiness, we used a combination of bacon, soy sauce, and anchovy paste. Finally we took full advantage of the concentrating effect of reduction by cooking down wine, broth, and aromatics at the start and simmering the stew uncovered during its stay in the oven.”
Here it is. Knock your socks off game changer.
Sauté some onion. Add some puréed tart green apple. Add some ground lamb. Add curry powder. When cooked almost through, add some heavy cream.
Place the mixture into acorn squash halves. Bake in a water bath till softened.
Serve hot in the squash.
You’re welcome.
I can taste it from your description alone. Yum!
One of my favorite recipes is pretty much this with tuna/fish stock in a small baked pumpkin. Tuna stock, lamb, and curry with pumpkin is spectacular in a way that’s hard to sell to the uninitiated, but a genuine delight for those lucky enough to get a bite.
The flavor is unparalleled and the presentation is gorgeous. Do you have a recipe for your version? Would love to try
Honestly, the hard part is the stock because I make it from large skip-jack heads, obscene amounts of ginger, carrot, celery, and maggi umami sauce when I’m in Mexico. Once I have the stock salted, strained, and clarified, I hollow out smallish edible pumpkins add cooked finely ground lamb, curry, and cream; then I fill to the top with stock before restoring the pumpkin tops and baking at 350 for about an hour. I serve with Granny Smith apples and blue cheese. It’s a happy experience with the caveat that my wife hates blue cheese so much she actually yells at it.
Sorry for the terrible recipe. I never wrote it down.
Edit: bake in water!
Sounds amazing. Thank you!
This is my showstopper birthday cake. It’s crazy: https://www.washingtonpost.com/recipes/bananas-foster-cake/13816/
Okay, you need to try this oatmeal. It's amazing and really easy. https://www.tasteofhome.com/recipes/bananas-foster-oatmeal/
This is one of my favourites - this is a signature entree dish at a famous Melbourne tapas restaurant called Mo Vida, it’s a smoked tomato sorbet served on an anchovy on a thin crouton. Absolutely amazing. I found the sorbet needed a deep freeze to harden - a regular freezer wasn’t cold enough.
It’s a fantastic entree if you have a dinner party.
https://www.sbs.com.au/food/recipes/smoked-tomato-sorbet-anchovy
That sounds stunning
Yeah, it’s salty/sweet/umami/smokey/icy/crunchy… so good!
Osso Buco with Risotto Milanese and Gremolata.
https://www.foodnetwork.com/recipes/food-network-kitchen/osso-buco-with-risotto-milanese-4614213
Well played, sir. With roasted bone marrow to serve.
Issac Toups' gumbo! Perfect fit the weather coming across the US now. https://youtu.be/76JXtB7JFQY
A couple ones I like to impress guests, your palette and the people you're servings palettes matter but these are good for most
Fried Noodles with the Hong Kong topping from the video
Peruvian Chicken for the summer on the charcoal grill
Strange Flavor Chicken (If they can stand a bit of heat - For this one make your own hongyou it really improves it
palette and the people you're servings palettes
Just FYI, you mean palate, it's a homophone so an easy mistake to make. :)
Porchetta is something we have at home once in a blue moon. It takes 2 days of preparation with brining and drying before you can finally cook it. But the final product is sooooo worth it.
Brine: https://rcrazyincrediblelife.com/porchetta-brine/
Porchetta: https://rcrazyincrediblelife.com/porchetta/
One time for Christmas, I switched things up by putting apple stuffing inside. It’s reminiscent of pork chops and applesauce.
Homemade tonkatsu Ramen would be spectacular. If someone made that for me I’d be in love
This is the right answer. Check out r/ramen - the sidebar has all the info you'll need. It's not 1 recipe - it's more like 5 recipes in a trench coat. For extra showmanship make your own noodles.
Well now I have to read it.
You just made all my weekend plans seem way less tempting.... Thanks for the link!
Tonkotsu, not tonkatsu. When spelled with an O, it means pork bone stock. When spelled with an A it means deep fried breaded pork cutlet.
Thank you, I was looking for this comment; that's a small pet peeve of mine!
Many dishes list the star of the show (usually the meat) as part of the name.
That being said, the only Japanese-style ramen I ever ate was Tonkatsu Ramen. As in the breaded fried pork placed on top of a bowl of ramen noodle soup was the star of the show. So some people saying Tonkatsu or Tonkotsu might be correct. No one knows for sure which it is until they describe how their pork is cooked. Maybe some of them meant fried breaded pork with ramen noodle soup.
True, but it seems like the vast majority of the time people mean the bone broth ramen that got famous in the US when Japanese ramen shops started showing the US ramen enthusiasts how it's done. But you're right, there is actually such a thing as tonkatsu ramen as well.
Tbh, for a long time, I didn't know about tonkotsu ramen. My native-born Japanese teacher brought up Tonkatsu ramen as a type of ramen that had battered and fried pork in it, and I thought, "That sounds interesting." She even said her kids loved it. So when I visited SE Asia a few years ago, I ordered it whenever it was listed on the menu. It was delicious!
Recently though, I've seen Tonkotsu ramen on local restaurant menus (and only 1 Tonkatsu ramen place). I think I'll try it. But I'm not sure if it will live up to Tonkatsu ramen, which seems like a wonderful combination of the two.
Edit: Forgot to mention, some people probably do mix those up. Whichever one they order/make will probably taste great either way. Let's just hope they get the spelling right in the future.
IMO Tonkotsu at home is not worth the effort. Takes forever, don't get the same results with a pressure cooker to save time. Plus it's always been a hassle sourcing the right pork bones
As an alternative I LOVE Serious Eat's Chicken Paitan Broth. Super good return on investment for how good it is and how simple it is to make. The broth ends up super rich and creamy, the Tare gives it such a depth of flavor I almost prefer it to a good Tonkotsu from a restaurant.
I did it once from scratch; all except the noodles which was store bought. The soup had an oily texture because I used pig trotters but everything about it (the char siu, broth, tare, etc.) was so satisfying. It was really a labour of love to be able to cook it at home and make it myself.
Use a pressure cooker to make broth. I just save the ends of my carrots, onions, and celery along with the bones from a roasted chicken. It's one of my daughter's favorites.