re: What's your signature dish?

I can’t say that I cook any one dish just superbly, but there are certain dishes that certain members of my family especially enjoy.

My son loves my homemade spaghetti. It is homemade but at least two of the ingredients would get me downvoted to culinary hell (but it’s my Mawmaw’s recipe and I wouldn’t care anyway)

My little girl loves my chicken and sausage gumbo. Again, nothing special, just a solid gumbo

My wife likes my brisket. Probably my weakest point of the collective favorite meals

I like white beans and sausage. I’d probably eat it every other week if I had a say-so.

IMO, none of those are earth shattering, but all solid dishes that I wouldn’t be ashamed to serve to anyone.

You gonna serve those ribs on a fricking log just to rub it in are you? Looks fricking phenomenal

Mahogany duck gets a lot of requests.

My personal favorite is a homemade Reuben, I bake the rye bread, cure the brisket, pickle the sauerkraut, make the dressing, however, I buy the swiss cheese.

A dish I haven't made for a while is stuffed oysters. I make a shell out of crabmeat & crumbs, bake in a ramekin, then ladle it full of poached oysters in a beurre blanc.

Care to share the Scampi recipe.

I make an excellent egg-in-a-nest. I would put mine up against anyone's.

Smothered pork chops and gravy over rice
Jambalaya (chicken and sausage)
Gumbo (turkey or chicken and sausage)

Chicken and sausage gumbo
Chicken and mushroom risotto
Chicken and dumplings

Shrimp & Egg Stew

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Care to share the Scampi recipe.

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Shrimp Scampi
Ingredients
* 4 tbsp Butter
* 2 tbsp Olive oil
* 6 Garlic cloves, minced (2 tbsp)
* 3/4 cup Pinot Grigio wine
* 1/2 tsp Salt
* 1/2 tsp Crushed red pepper flakes
* 1 1/2 lbs Large or extra-large shrimp, shelled and deveined
* 1/4 cup Fresh parsley, chopped
* 2 tbsp Freshly squeezed lemon juice
Instructions
1. In a large skillet melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. Add in wine and bring to a simmer. Allow wine to reduce by half, about 6 minutes. Add in salt, red pepper flakes and plenty of black pepper.
3. Add in shrimp and sauté until shrimp is just pink, about 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve with crusty bread.
4. If serving over pasta reserve ¼ cup of the pasta cooking liquid. Stir the reserved liquid into the butter sauce before tossing with pasta.

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Shrimp Roban

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:nowthat’sanameIhaven’theardinaverylongtime: