[abefroman]

What is your specialty?

[Suzanne]

Transforming leftovers into completely new dishes.

[RPMcMurphy]

I haven't been cooking long enough to have a "real" specialty, but I've got a pretty good handle on Braised short ribs

turkey chili too.

[deltadoc]

My widely known specialty is that I'm a "not-so-lean, mean, eating machine"! But usually, egocetnrically, only my own cooking! (just joking )

doc

[Mezzaluna]

Transforming leftovers into completely new dishes.

Suzanne, we used to kid that our mom could make fruit salad out of leftover chicken! She really was an inventive cook- still is when she gets a yen to cook again.

I'd have to say chicken: roast, sauteed, braised, rendered fat (schmaltz), soup.

[ED BUCHANAN]

Originally Posted by abefroman

What is your specialty?

Keeping customers, staff and employer happy, at same time good food cost.

[foodpump]

Artisan chocolates, pastries, and confections....

[MaryB]

BBQ but thats kind of obvious

[boar_d_laze]

Saw the light. New answer below.

BDL

[teamfat]

My best work is basically cooking a decent dinner for my wife and I. Nothing that I cook I can really claim as a signature dish, my wife's favorites are chicken parm, enchiladas of various types and soups based on homemade stock [ Roast Garlic Tomato Soup ] A number of folks are impressed with my chicken habanero chili and my seafood quiche.

I don't mean to sound like an arrogant bragger, but I did get a nice little ego boost at a party a few months ago. I sauntered in with a warm, fragrant seafood quiche in a 9 x 13 pan, made room for it on the main table. The host and I went into the kitchen to get a serving utensil ( which I usually bring myself, but forgot) and the first glass of wine for myself. We were in the kitchen maybe 4 - 5 minutes yakking about stuff, pouring wine, came out with suitable utensils, the quiche was already 80% gone. The only thing that disappeared faster was this one fellow's flan - incredibly rich, creamy, sweet - good stuff!

mjb.

[boar_d_laze]

teamfat showed me the Tao of cooking. I'm changing my answer and going along with his. "[C]ooking a decent dinner
for my ... incredibly rich, creamy, sweet" wife.

BDL

[MikeLM]

I became well-known (well, a few houses up and down our street) for my Greek rolled pork loin roast. We were given the recipe by the lady in a mom-and-pop taverna on the island of Corfu quite a few years aqgo.

You pierce the roast and insert spears of garlic all over (as many as you have the patience for - it can't be overdone.) Then rub all over with a thick slurry of garlic, EVOO and Kefalotiri (or Kasseri) cheese. I grind these together in a Mini-Prep.
Wrap in plastic, overnight in fridge, then cook on rotisserie until up to temp and nice golden crust. Rest and slice, not too thin.

f you happen to have dried grapevine for smoke, it's authentic. Otherwise, I like mesquite.

Greek sides and Rodytis (if you have the stomach for it.)

Mike

[phatch]

Eating

(Software says that answer is too short....)

Phil

[bughut]

Work-wise there is our whole Indian range. At famiy do's it's the same. ( I had a good teacher, and total kudos to her)

I also make genuine hangover soup Doesnt matter what kind. Maybe I'm just magic???

Seriously, it's Thai green curry. Apart from Pakoras and Samosas it's my most requested

[LaurieH]

Cookies.

I'm a baker and pretty good all-around cook, but cookies are the first thing I learned to cook when I was a kid, they're still what I love to make, and definitely what I do best.