Share the best dish your wife/gf makes!

Reservations....

Other than that she makes a mean Brazilian Baccalà.

 

That's codfish, right? If so, share the recipe, man, I love fish.

Everything my wife makes is great. Which explains why I need to lose 15 pounds. But if I had to pick one, it'd be her marinara sauce that she makes with our homegrown tomatoes in the summer. Ambrosia.

 

I couldn't BEGIN to start here. Best cook in the world!

 

It is...

I'll ask her later.

 

It involves whipped cream! Any guesses?

 

Not necessarily a dish per se, but she is the best at making a good dish bad by virtue of her company...

 

Strong words......are you sure you didn't mean it the other way around?

 

Stated as intended

 

My wife (coming up on 10 years in July) is a GREAT cook. She doesn't get to cook as much as she used to before we had kids, but she still makes some great dishes.

Once in a while on Sunday she will start a big pot of pasta fajjioli soup and let it simmer all day. We will get some italian coldcuts and eat a "sangwich" along with a bowl of soup for lunch, then have some more with garlic bread for dinner. Yum.

She also makes some great Japanese dishes. We have a large griddle and we make teppan-yaki at the dining room table, or shabu-shabu. My daughter loves it because she gets to "cook" her own food and there is always a couple of different dipping sauces to enjoy, one sweet and one spicy.

My favorite though is probably the meal she made for me on our last anniversary. Pan seared filets finished in the oven with a red wine reduction sauce, spinach salad with fried goat cheese and shaved parmigiano reggiano. For dessert we had homemade creme brule with vanilla bean and fresh berries.

These days between my daugher's softball, soccer, gymnastics, seeing friends, etc we just dont have that much time to cook.

 

She has gotten good at using the local delivery service. She tried to make chicken and dumplings which were more like concrete with chicken.

 

Beef wellington

 

Newgentry

Recipe for Brazilian Bacalhau

Select a piece of dried fish slightly less than the width of the your Ferrari's rear tire and 2 1/2 - 3 1/2 feet long. Generously pepper the tire, place fish lengthwise just behind it and begin tenderization process by driving back and forth over the fish 8-10 times. This will break down the fiber. Replace tires as necessary. Then cut the dried fish into 3" pieces using a press brake or table saw. Reserve half of the pieces of fish for skeet shooting, hockey pucks or throwing at neighbor's annoying kids. Soak remaining pieces in large tub of fresh water (washing machine will work) for 2 days to desalinize, remove after spin cycle has finished.

With pressure cooker prepare small batches of bacalhau pieces in muriatic acid for 1 1/2 hours on high setting until the edges of the bacalhau just begin to soften. When each batch has cooled, remove as much shredded fish from the edges of the squares as is possible by hand. Return pieces to pressure cooker as necessary.

Roll cooled, shredded fish into balls approximately 1" diameter, dip first in mastic and then roll in machine shop floor sweepings. Deep fry for 2 1/2 hours at lowest setting. Fish is done when all cooking oil has been totally absorbed.

Carefully plate each bacalhau ball (may require two persons to lift). Serve covered with Brazilian hot sauce and provide each diner a crab shell cracker. If you have guests who have not eaten bacalhau before, be sure to educate them on the Brazilian tradition of yelling "Filha da Mae!" each time someone bites their balls.

Good Eating!

 

Pink tacos and Beared Clam.

 

DAMN! I forgot all about this... Sorry NewG... but I did remember to post the Carne Asada recipe...

This one sounds good to.

 

Here are the family favorites: http://www.firecooked.com/Food.html