Leg of Lamb - I prepare it according to Julia Child's instructions (her cookbooks are great, if you follow her detailed instructions you can't go wrong) and then season it with olive oil, garlic and dill weed. If you bone it and trim off all of the fat, a leg of lamb tastes much better. I usually serve it with saffron risotto.
Caldo Gallego Close second: Lasagna Paella Octopus with paprika potatoes. Squid in it's ink. Tuna salad. Virginia Lentils. Veal stew. Leg of Lamb Lechon Signature desert: Flan close second Fried Milk
I think you can put olive oil, garlic and dill weed on anything and it will taste good. Boning a lamb? Where do you think you are, Scotland?
A mexican dish called mole. My great grandmother taught me how to make it when I was twelve. It's not made with that store bought crap. She taught me how to make it from scratch like her grandmother taught her. For those of you who don't know mole is a pre-columbian Aztec dish made with chocolate and a whole mess of spices. It's usually made with chicken or pork.
This thread is making me hungry. Tonight, I'm going to cook: Salmon, wrapped in foil, on the BBQ. Put a patty of butter on either side of the fish and garnish with some herbs, such as dill. Cook for 10-12 minutes per side on a modest flame. Melts in your mouth. Veg will be stir-fry mix of yellow squash, zucchini and red peppers. First heat the olive oil with a few crushed cloves of garlic, and stir for about 10 minutes. Side dish will be rice pilaf. My wife will prefer washing down the meal with a glass of chardonnay. However, I'll stick with Heineken. No dessert (also part of my signature meal.)
Mine is a steroid enhanced variation on mac-n-cheese, that I call Cheese Ring. I am enough of a traditionalist that I mostly use elbow macaroni, but rotini works really well too. It was born one summer during college when I was dead broke and just discovering the wonders of garlic. I start by grating a whole lot of good cheese (I usually use extra sharp cheddar, but things like Asiago work well too) onto a dinner plate in a circle. Then sprinkle some garlic powder (all right, a lot of garlic powder) and oregano on the cheese. Put the pasta into the middle of the ring, add tobasco and mix it all up. It's tasty and cheap, and if a culinarily challenged person like me can make it, it's got to be easy!
Good god all these dishes sound mighty. Excuse me while I go throw my day old Domino's in the microwave. Is paella hard to make? I love the stuff and always thought about giving it a shot.
Once you get the hang of it, paella's not that hard to make. Prep time can be long, depending on the quantity of ingredients you're putting in the dish. But the reward's well worth the time and effort - seeing your guests wide-eyed and the 'oohs' and the 'aahs' when they smell & taste the paella. Makes for great conversation too; people ask what's in the dish and how you make it.
Aha. I'll have to impress some friends from outta town that are gonna be here end of the week. Well, hopefully impress. Thanks for the tips.
I make a mean Chile Verde. Takes a lot of chopping and I have to simmer it for a few hours, but the taste is worth it.