re: What is your signature dish, the thing you do better than anyone else?

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I make guacamole better than an old Mexican woman

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My abuela says,

Not that I care, but is it the cool thing to just down vote everything in here?

Naked fried chicken and Hamburger.

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Marchand du vin

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Nice! That’s a great sauce and almost nobody makes it anymore. I worked at a Steak House when I went to Culinary School and this was a signature sauce for us. We did a version of Steak Dianne and used this instead of Demi.


I get props on my Jambalaya, but it’s a pretty stock Gonzales Style. I placed with it at the Big Boy Cook off in Thibodaux.

I feel like my white beans, Sauce Piquante and fried fish are all way above average.

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But today I made a very nice salmon terrine and a chicken liver pate.

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Share your recipe/process?

Sauesage rice and gravy

After my recent experiments, I'm beginning to think it's hard-boiled eggs.

ETA: I just peeled one dozen hard-boiled eggs in under 2 minutes 15 seconds.

If you don’t want to try a shell stock just use chicken stock. It is a neutral stock and works well and is used a lot. I use it when I don’t feel like making seafood stock.

Mary Berry Salmon Terrine

Jacque Pepin chicken liver pate

For those above requesting. Both are easy and inexpensive.