Signature Dish... ? - Salt of the Earth Cooking Company Blog at - 332068

Salt of the Earth Cooking Company

Signature Dish... ? 
Aug. 25, 2014 10:47 pm 
Updated: Sep. 2, 2014 3:48 pm

Last week at a dinner party I had a conversation with someone while sipping expensive white wine and looking down at me through the bottom of her tri-focal glasses with a nasal tone only her plastic sergeant could endure say, "Oh, you're a home cook, how nice for you, so what is your “Signature Dish”? (Thank you Food Network for a new Pop Culture word, “Signature Dish”) And then I realized I didn’t have one, and needed one right away. After all, any self-respecting “Foodie”... (Hey! There’s another one! “Foodie”) should have a Signature Dish right? So here it is… Still needs work, the Pork is over cooked in this photo but I do feel better about myself since I am now in the process of perfecting my "Signature Dish. It is Pork Tenderloin rubbed with Smokey Paprika and Cardamom then Braised to perfection and finished with my Ginger Honey Sauce. Oh by the way, also on the plate is Portabella Mushrooms braised in butter and the pan juices from the tenderloin and then stuffed with my newest discovery, mashed Parsnips and Horseradish… and fresh sliced heirloom tomatoes. OMG so good!
And so the question remains... (in the most nasalie of all nasal tones you can imagine as you read.) What is your "Signature Dish"? Do share, won't you? Please do share.<


Aug. 26, 2014 5:34 am
I think your pork dish looks yummy, really yummy! As far as that signature dish goes, I can't say I have one, feels kinda limiting to throw that mantle on one dish and leave the 50 others I think worthy enough to make on special occasions languishing. But your pork dish looks yummy, I will say that! Thanks for the interesting question.
Aug. 26, 2014 6:23 am
That pork tender meal looks fabulous! If I have one, it would be our Christmas sauerbraten meal. It’s sauerbraten (marinates for 5 days) and gravy, homemade egg noodles sauteed in butter, potato balls which will float to the top of the water if made correctly (if not, they will disintegrate right before your eyes), sweet-sour red cabbage, and freshly-cooked apples. My MIL taught me how to make the sauerbraten and the potato balls, but I’ve added my own tweaks over the years. There are no recipes, it’s mostly a matter of just tasting and feeling right. Unfortunately, there’s nobody else in our family who has ever tried making it. Everybody loves to come and eat it, but nobody is serious enough to learn how to make it, and I must admit it is a meal that’s a little intimidating. So I suspect one day when I’m gone, this traditional family meal will be gone with me which makes me just a little sad and would make my MIL sad, too.
Aug. 26, 2014 7:37 am
great blog-- i can see that stuffy ole bag-lol- i do not have a signature dish- but if someone asks me- i will borrow yours--lol- looks wonderful!!
Aug. 26, 2014 7:38 am
Nice looking Pork Loin - The dish I am known for more than any other is Alligator Chili though I like to think my Crawfish Pie or Southwestern Turkey Soup fit the "signature dish" description a little bit better.
Aug. 28, 2014 6:40 pm
For me, my family would say it is my green chili enchiladas.
Sep. 2, 2014 3:46 pm
An eggplant lasagna with Regu Alla Bolonese and 3 cheeses.
Sep. 2, 2014 3:48 pm
P.S. Looks good may have to try it. Thanks for the post.
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Terry E.

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About Me
At the end of my grade school experience at a performing arts elementary school my family moved. The closest thing to performing arts at this High School was a very good choir which I joined immediately. My list as well was French, Gym, and Algebra. Algebra...F "We need to start you with the basics Mr. Edwards." - Math. Gym...F "Coach, I'm suppose to throw it to who, and is it suppose to be shaped like this?" - Health class all 4 years. French...Incomplete "I don't want to fail you dear, so please get out of this class now!" - Home Economics is where I landed, and started this whole crazy fervor for food. From High School I wrote a letter to a local chef who was well known in our area. He took me on as his apprentice at 17 years old and I stayed with him for 5 years and then return to him when he opened his own restaurant in Cincinnati, Chef Faulkner's Supper Club. Got married, moved to Chicago 30 years ago now, many jobs in Marketing and now Real Estate,but food is still my passion.
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