your signature dish - Toronto Golf Nuts

focal · Jul 20, 2009, 11:47 AM

what's your signature dish that you cook that all your friends and relatives rave about? what's something that shows up on the menu time in and time out and proven to be unique and yours alone?

I've moved over the years from different dishes, but my current signature dish is;

Spicy Lichee glazed slow cooked ribs.. about 5 hours of cooking time in the oven

I had to develop a new one since my last one...chicken wings with a special marinade, got revealed and I was served the dish at a friends house.

QA10 · Jul 20, 2009, 11:49 AM

White Man's Chili Chicken...served over rice.

Don't ask for the recipe...it has never been written down...and even a Chinese torture chamber could not get it out of me!

Faemow · Jul 20, 2009, 12:02 PM

Vegetarian Lasagna, I despise making it b/c there's so much prep involved, plus nobody helps to do my dishes

Bwadd · Jul 20, 2009, 12:25 PM

I make my South African Ribs..... people go nuts! My family and friends have had ribs everywhere and they still say mine is the best!

We went to the Mississauga Rib Fest last year and we tried the Award winning Ribs, which had won all over Canada and the US and they still claimed mine was better...

Back Ribs only, boiled at least 1 hr, special dry rub (imported South African seasonings) , slow basting on the grill with my special sauce (South African chutney bbq sauce).

Always a winner.. I also make a killer Double Bacon Burger with my special sauce, a little red onion and spiced Havarti cheese!

fresh · Jul 20, 2009, 12:28 PM

Quote:

Originally Posted by Bwadd

I make my South African Ribs..... people go nuts! My family and friends have had ribs everywhere and they still say mine is the best!

We went to the Mississauga Rib Fest last year and we tried the Award winning Ribs, which had won all over Canada and the US and they still claimed mine was better...

Back Ribs only, boiled at least 1 hr, special dry rub (imported South African seasonings) , slow basting on the grill with my special sauce (South African chutney bbq sauce).

Always a winner.. I also make a killer Double Bacon Burger with my special sauce, a little red onion and spiced Havarti cheese!

MMM ribs...I'd love to try those bud, but I dont dig on Swine. You couldnt rock some Beef ribs for me?? hehe

corchard · Jul 20, 2009, 12:31 PM

Hot dogs poached in a white wine sage tea, then lightly grilled over mesquite coals til the outer flesh becomes golden then served in a chiabata bun lightly seasoned with toasted garlic chips and garnished with chicory sauerkraut, and a dollop of mustard seed aioli.

Section ThirtyOne · Jul 20, 2009, 12:40 PM

Quote:

Originally Posted by Bwadd

I make my South African Ribs..... people go nuts! My family and friends have had ribs everywhere and they still say mine is the best!

We went to the Mississauga Rib Fest last year and we tried the Award winning Ribs, which had won all over Canada and the US and they still claimed mine was better...

Back Ribs only, boiled at least 1 hr, special dry rub (imported South African seasonings) , slow basting on the grill with my special sauce (South African chutney bbq sauce).

Always a winner.. I also make a killer Double Bacon Burger with my special sauce, a little red onion and spiced Havarti cheese!

Is the seasoning anything like what is used for biltong? Yum!

Section ThirtyOne · Jul 20, 2009, 12:41 PM

And Jambalaya is one of my specialties.

Bellyhungry · Jul 20, 2009, 12:46 PM

Reading this, I just realized I am not good in making anything worthy of being called my signature dish.

If I have to pick one, it would be grilled venison tenderloin.

I do make a mean milk shake!!!

Jeffc · Jul 20, 2009, 12:54 PM

Pork Tenderloin with peppercorn, Soy and Ranch marinade on the BBQ. Griled Asparagus with olive oil and fresh parmesan on top.

Bwadd · Jul 20, 2009, 01:00 PM

Quote:

Originally Posted by Section ThirtyOne

Is the seasoning anything like what is used for biltong? Yum!

HAHAHAHHAHA Biltong! Nice!

Its actually a Brai seasoning my unclse sends from Cape Town... Pretty similar!

Bwadd · Jul 20, 2009, 01:01 PM

Quote:

Originally Posted by fresh

MMM ribs...I'd love to try those bud, but I dont dig on Swine. You couldnt rock some Beef ribs for me?? hehe

I have done Beef ribs before, just have to make sure you get them from a good butcher with little to no fat... Can actually slow cook them in the sauce and then Grill them at the last minute!

caddishack · Jul 20, 2009, 01:03 PM

Chicken Curry is my specialty. Takes me 3 hours to complete but everyone cant stop eating it. My sons friends come over on Curry night!!!!

setter02 · Jul 20, 2009, 01:07 PM

As boring as it sounds, meatloaf. Wife loves it, even got the mother in law to admit mine was better then her own

On a side note, happy 1000th post to me!

Weirfan · Jul 20, 2009, 01:15 PM

I could never narrow it down to one dish or item.

my mom was a gourmet chef in France for many years so I watched and helped her growing up....started experimenting with fine cuisine after graduating University.

Have a pretty broad repetoire of items that go over very well and that get requests

did some grilled Cajun rubbed beef tenerloin, ( topped with melted blue cheese for those with real taste) and marinated jumbo shrimps for the boys up north saturday night ...served with 1/2 dozen bottles of Liberty School Cabernet........was a hit !!

last month or so been on big grilling/BBQ binge .....have made some amazing chicken dishes ...kids fav is when i is marinated in maple syrup, o oil, lemon, thyme , bay leaves , oregano and S and P.

marinated grilled asparagus and mushrooms marinated in red wine and a few special other things .....mmmmmm

some other things that go over really well are:

deep fried, beer batter sliced veal brains.....unbelievable really ...you just can't tell people what it is b4......have not found anybody that hasn't raved about how good it is.

have to make about half a dozen of my special tortierre's at Christmas time now for folks wanting them for parties.

some of my mom's best recipes that are amazing favs of mine and others include:
Mediterranean Ratatouille
Poulp Nicoise ( an amazing octopus dish)
have about 10 different recipes for muscles that I love to make served with home fries ( the fries have to be seved with a dipping sauce of 1/2 mayo ( home made of course and kethup) ....that mix was from my dad who lived in Brussels for 8 yrs

mmmm getting hungry

Petedv · Jul 20, 2009, 01:28 PM

Quote:

Originally Posted by corchard

Hot dogs poached in a white wine sage tea, then lightly grilled over mesquite coals til the outer flesh becomes golden then served in a chiabata bun lightly seasoned with toasted garlic chips and garnished with chicory sauerkraut, and a dollop of mustard seed aioli.

Zing !!! ... who knew "street meat" could be so refined !!!!

Bravo!

Bellyhungry · Jul 20, 2009, 01:29 PM

Since we are talking about food....

Just a reminder that today is Tuesday and KFC has Toonie Tuesday where you can get two pieces of dark meat + fries for $2.70 or something.

westbeach · Jul 20, 2009, 01:30 PM

Sounds like a huge TGN potluck coming up.

Weirfan · Jul 20, 2009, 01:32 PM

Quote:

Originally Posted by Bellyhungry

Since we are talking about food....

Just a reminder that today is Tuesday and KFC has Toonie Tuesday where you can get two pieces of dark meat + fries for $2.70 or something.

come on man you just killed this thread with that Dirty Bird post

laxgolf · Jul 20, 2009, 01:40 PM

Quote:

Originally Posted by Weirfan

have to make about half a dozen of my special tortierre's at Christmas time now for folks wanting them for parties.

My mom has to send down a load of tortierre to my place every holiday season, and all my friends and wife's side of the family ask me to bring them one. I thought it was only a Quebec thing!!

focal · Jul 20, 2009, 01:42 PM

it's TUESDAY?

Quote:

Originally Posted by Bellyhungry

Since we are talking about food....

Just a reminder that today is Tuesday and KFC has Toonie Tuesday where you can get two pieces of dark meat + fries for $2.70 or something.

Section ThirtyOne · Jul 20, 2009, 01:44 PM

Quote:

Originally Posted by Bwadd

HAHAHAHHAHA Biltong! Nice!

Its actually a Brai seasoning my unclse sends from Cape Town... Pretty similar!

I would kill to have a local source of biltong. Sooooooooooooo much better than jerky!

A good friend of mine, his dad used to have a biltong box and would make it at home.

Samick · Jul 20, 2009, 01:49 PM

Well, I'm probably not as 'refined' as the rest of you with your gourmet food. I'm pretty rustic when it comes to cooking. Nothing of specialty really, but when we used to make lunch for the office (people split in teams of four) I had 4 large roasts of Moose shipped to me. I had a little seasoning put on, with a few pieces of fatback pork layed on top and into the roasting pan they went for 3 hours in the oven at work! Veggies (cabbage, carrots, turnip, parsnip ) were all boiled in a pot for an hour that had Salt Beef on boiling for 3 hours as well. 1/2 an hour before the Veggies and Moose are ready, the potatoes go in the pot with the veggies and salt beef, and a pastry is layed on top of the moose roast in the oven. 30 minutes later, everthing is on a platter cut up and the gravey poured over everything. I must say...the four huge roasts and all the fixins were devoured...along with the desert, death by chocolate.

travis · Jul 20, 2009, 02:15 PM

Quote:

Originally Posted by Bwadd

I make my South African Ribs..... people go nuts! My family and friends have had ribs everywhere and they still say mine is the best!

We went to the Mississauga Rib Fest last year and we tried the Award winning Ribs, which had won all over Canada and the US and they still claimed mine was better...

Back Ribs only, boiled at least 1 hr, special dry rub (imported South African seasonings) , slow basting on the grill with my special sauce (South African chutney bbq sauce).

Always a winner.. I also make a killer Double Bacon Burger with my special sauce, a little red onion and spiced Havarti cheese!

Alright fine, I'll pay your green fees sometime if you cook me some food!

luv2golow · Jul 20, 2009, 05:54 PM

Jerk Chicken. Had it tonight. Ring of fire. 'Nuff said.

Jul 20, 2009, 11:47 AM	#1
focal Tour Pro Join Date: Apr 18, 2005 Location: Toronto Posts: 6,613	your signature dish what's your signature dish that you cook that all your friends and relatives rave about? what's something that shows up on the menu time in and time out and proven to be unique and yours alone? I've moved over the years from different dishes, but my current signature dish is; Spicy Lichee glazed slow cooked ribs.. about 5 hours of cooking time in the oven I had to develop a new one since my last one...chicken wings with a special marinade, got revealed and I was served the dish at a friends house. Last edited by focal; Jul 20, 2009 at 12:38 PM.

Jul 20, 2009, 11:49 AM	#2
QA10 Low Handicapper Join Date: May 22, 2009 Location: Bowmanville Posts: 236	Re: your signature dish White Man's Chili Chicken...served over rice. Don't ask for the recipe...it has never been written down...and even a Chinese torture chamber could not get it out of me! __________________ In The Bag: R9 460 9.5° TM Burner 15° TM Burner Hybrid 20° TM Burner Plus 4i - AW Wishon CX Micro 52°, 56°, 60° Black Series TD #9

Jul 20, 2009, 12:02 PM	#3
Faemow Tour Pro Join Date: Jan 5, 2005 Location: Markham Posts: 1,104	Re: your signature dish Vegetarian Lasagna, I despise making it b/c there's so much prep involved, plus nobody helps to do my dishes

Jul 20, 2009, 12:25 PM	#4
Bwadd Tour Pro Join Date: Jun 24, 2005 Location: Burlington, Ontario Posts: 6,823	Re: your signature dish I make my South African Ribs..... people go nuts! My family and friends have had ribs everywhere and they still say mine is the best! We went to the Mississauga Rib Fest last year and we tried the Award winning Ribs, which had won all over Canada and the US and they still claimed mine was better... Back Ribs only, boiled at least 1 hr, special dry rub (imported South African seasonings) , slow basting on the grill with my special sauce (South African chutney bbq sauce). Always a winner.. I also make a killer Double Bacon Burger with my special sauce, a little red onion and spiced Havarti cheese! __________________ F11 10.5/Ozik SS 2.5 14/Vista Pro Speedline Classic 20/V2 Super Hybrid 24/Attas T2 CB2 6-GW/KBS Vokey SM4 54, 58/Spinners A011067

Jul 20, 2009, 12:31 PM	#6
corchard Toronto Ryder Cup Member Join Date: Dec 30, 2005 Location: Ponds, rough, bunkers, Posts: 3,524	Re: your signature dish Hot dogs poached in a white wine sage tea, then lightly grilled over mesquite coals til the outer flesh becomes golden then served in a chiabata bun lightly seasoned with toasted garlic chips and garnished with chicory sauerkraut, and a dollop of mustard seed aioli.

Jul 20, 2009, 12:41 PM	#8
Section ThirtyOne Tour Pro Join Date: Sep 6, 2005 Location: Waterloo, ON Posts: 5,397	Re: your signature dish And Jambalaya is one of my specialties. __________________ 10.5 degree Ping Anser / RIP Phenom 50 19 degree Callaway X-Hot / Project X Velocity 21 degree Nike T60 / Fuji Ignite 4-PW Callaway X-Hot Pro / Project X 95 50, 55, 60 degree Cleveland 588 RTX / Dynamic Gold Odyssey Sabertooth 2 GBC

Jul 20, 2009, 12:46 PM	#9
Bellyhungry Tour Pro Join Date: May 25, 2005 Location: Christ Church Posts: 19,720	Re: your signature dish Reading this, I just realized I am not good in making anything worthy of being called my signature dish. If I have to pick one, it would be grilled venison tenderloin. I do make a mean milk shake!!!

Jul 20, 2009, 12:54 PM	#10
Jeffc Tour Pro Join Date: Aug 16, 2005 Location: Ottawa Posts: 5,649	Re: your signature dish Pork Tenderloin with peppercorn, Soy and Ranch marinade on the BBQ. Griled Asparagus with olive oil and fresh parmesan on top.

Jul 20, 2009, 01:03 PM	#13
caddishack Tour Pro Join Date: Jan 9, 2007 Location: richmond hill Posts: 1,829	Re: your signature dish Chicken Curry is my specialty. Takes me 3 hours to complete but everyone cant stop eating it. My sons friends come over on Curry night!!!!

Jul 20, 2009, 01:07 PM	#14
setter02 Tour Pro Join Date: Jan 14, 2007 Posts: 3,932	Re: your signature dish As boring as it sounds, meatloaf. Wife loves it, even got the mother in law to admit mine was better then her own On a side note, happy 1000th post to me! __________________

Jul 20, 2009, 01:15 PM	#15
Weirfan Tour Pro Join Date: Dec 9, 2005 Posts: 7,664	Re: your signature dish I could never narrow it down to one dish or item. my mom was a gourmet chef in France for many years so I watched and helped her growing up....started experimenting with fine cuisine after graduating University. Have a pretty broad repetoire of items that go over very well and that get requests did some grilled Cajun rubbed beef tenerloin, ( topped with melted blue cheese for those with real taste) and marinated jumbo shrimps for the boys up north saturday night ...served with 1/2 dozen bottles of Liberty School Cabernet........was a hit !! last month or so been on big grilling/BBQ binge .....have made some amazing chicken dishes ...kids fav is when i is marinated in maple syrup, o oil, lemon, thyme , bay leaves , oregano and S and P. marinated grilled asparagus and mushrooms marinated in red wine and a few special other things .....mmmmmm some other things that go over really well are: deep fried, beer batter sliced veal brains.....unbelievable really ...you just can't tell people what it is b4......have not found anybody that hasn't raved about how good it is. have to make about half a dozen of my special tortierre's at Christmas time now for folks wanting them for parties. some of my mom's best recipes that are amazing favs of mine and others include: Mediterranean Ratatouille Poulp Nicoise ( an amazing octopus dish) have about 10 different recipes for muscles that I love to make served with home fries ( the fries have to be seved with a dipping sauce of 1/2 mayo ( home made of course and kethup) ....that mix was from my dad who lived in Brussels for 8 yrs mmmm getting hungry

Jul 20, 2009, 01:29 PM	#17
Bellyhungry Tour Pro Join Date: May 25, 2005 Location: Christ Church Posts: 19,720	Re: your signature dish Since we are talking about food.... Just a reminder that today is Tuesday and KFC has Toonie Tuesday where you can get two pieces of dark meat + fries for $2.70 or something.

Jul 20, 2009, 01:30 PM	#18
westbeach Tour Pro Join Date: Aug 3, 2005 Location: Toronto Posts: 2,833	Re: your signature dish Sounds like a huge TGN potluck coming up.

Jul 20, 2009, 01:49 PM	#23
Samick Tour Pro Join Date: Nov 24, 2005 Location: Fergus Posts: 6,260	Re: your signature dish Well, I'm probably not as 'refined' as the rest of you with your gourmet food. I'm pretty rustic when it comes to cooking. Nothing of specialty really, but when we used to make lunch for the office (people split in teams of four) I had 4 large roasts of Moose shipped to me. I had a little seasoning put on, with a few pieces of fatback pork layed on top and into the roasting pan they went for 3 hours in the oven at work! Veggies (cabbage, carrots, turnip, parsnip ) were all boiled in a pot for an hour that had Salt Beef on boiling for 3 hours as well. 1/2 an hour before the Veggies and Moose are ready, the potatoes go in the pot with the veggies and salt beef, and a pastry is layed on top of the moose roast in the oven. 30 minutes later, everthing is on a platter cut up and the gravey poured over everything. I must say...the four huge roasts and all the fixins were devoured...along with the desert, death by chocolate. __________________ "The more I know about people, the more I like my dog." - Mark Twain

Jul 20, 2009, 05:54 PM	#25
luv2golow Toronto Ryder Cup Member Join Date: Mar 7, 2007 Location: Somewhere lickin' toads..... Posts: 4,531	Re: your signature dish Jerk Chicken. Had it tonight. Ring of fire. 'Nuff said. __________________ MEMBER OF THE 07,08,09,11,12 RYDER CUP 2011 CHAMPS! In the SLIGO OGIO Adams 9064LD w/ Oban Kiyoshi 75X Adams F11 Ti Tour Issue w/ GD DJ 8X Adams A12 proto Hb's w/ XH 105 M4 Adams MB2 Black PVD's w/ PX Satin 6.0's Adams Pug Blacks 52,56,64 w/ TT Spinners Putters.... 13 Betti tours and counting Current Gamer: "Hexxed Out" Dass 3 step JAM prototype Black Ox Member Century Club...Osprey Valley May 20, 2010