Lasagna bolognese with a bechamel sauce.

Pork chili Verde or Fido's gumbo... Or Fido's cheese enchiladas...

WES2006AG said:

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Bruce Almighty said:

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fried scalloped potatoes get requested a lot.

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You have a recipe?

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Its a two day process and kind of a pain in the ass, but here it goes:

Heat up a cup of heavy cream in a pot with five whole cloves of garlic and a few sprigs of thyme.
While that's going, peel some russet potatoes and use a mandolin to slice thin (about 1/16 in).
Grease a meatloaf pan and stack two layers of potatoes, season with salt and pepper.
Stack two more layers, season with salt and pepper, spoon some of the cream and top with shredded gruyere.
Repeat this process until you get to about a 1/2 inch from the top.
Make sure the top has no cream or cheese, and put some pats of butter on the potatoes.
Cover with foil and cook in a 350 degree oven for 1 hour and 45 minutes.
Let the potatoes cool. place plastic wrap over and weigh down with heavy cans. Place in fridge overnight.
When ready to serve, heat up 1/2 inch vegetable oil in a cast iron over med high.
Slice potatoes about an inch thick (they'll look like meatloaf slices) and fry on both sides until golden brown, 30 seconds to 1 minute per side)
If done right, the potatoes will be fried on the outside, but just cooked through on the inside that the cheese isn't oozing though.
Keep warm in oven while cooking the rest of the potatoes.

Chicken pot pie

MizooAg94 said:

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Rosemary garlic venison tenderloin with black cherry sauce.

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Recipe, Please.

Paella. The answer is Paella. Nothing I cook combines so many different subtle flavors into a single dish that work so well as a collective. Second to that would be my pork spare ribs, smoked pork loin, or brisket.

Guacamole.

Unless that's not considered "cooking", in which case, something else.

Paella

1/4 cup olive oil
1 onion, diced
1 bell pepper, diced
4 cloves of garlic
3 Roma tomatoes
Bay leaf
1 teaspoon paprika
1 pinch saffron threads
Salt and Pepper
1/4 cup white wine
4 skinless chicken thighs or breasts
2 cups bomba rice
5 cups chicken broth
1/2 lb of jumbo shrimp
1/2 on of mussels

Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.

Add chicken pieces and rice to the pot. Cook for 1 minute.

Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).

Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.

Cook for about 15-18 minutes (uncovered), then nestle the shrimp and mussels into the mixture. Continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add cup more water or broth and continue cooking).

Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

Garnish lemon slices. Serve.

Edit: I also like to add a little chorizo. Not exactly Spanish or Valencian, but I like it. If doing so, cook a link before sauteing vegetables. Set it aside and add back with chicken.

My wife's signature dish: extra crispy shake n bake pork chops and Velveeta shells and cheese.