Is there one dish you really enjoy making and eating, if so what is it?

I wonder if one of our resident chefs has made Corn Bread Pie/Casserole, use to date a gal that made it and it was great! I have tried but not with great results.

She would prepare a box of Jiffy cornbread mix and pour it into a casserole or pie dish, then added spiced up cooked ground hamburger meat with jalapenos, corn, those little red things? cooked diced onions and spread a lot of cheese on top (Sharp cheese I think or a Mexican mix) then pour the other Cornbread mix on top the bake in the oven, dang it was good. I am sure I left a some ingredients out thats why mine never turned out so good.

Any of y'all make anything like this if so please share

Cr�me Brulee.

That sounds like our Mexican Cornbread.

The list is too long. It depends on my mood. This was great.

Yes I accidentally left the Mexican part off, how do y'all make it.

fried oysters

We make a double batch of cornbread with chopped onions, japs and/or Serrano chopped, whole kernel corn and pimento and bacon bits.

Pour half in our biggest skillet, add a thick layer of cheese and more bacon bits. Pour in the rest and hit it again with cheese and bacon bits. 45 to 60 minutes or so in 350� oven. It is thick and dense, let it cook.

You can garnish it prior to cooking to make it pretty, sliced tomatoes and chili�s or whatever, but it won�t matter. It will disappear pretty quickly.

Either a nice rare steak with baked potato or a chicken fried steak with fried okra.....I like too many foods but if I was asked what I wanted for my last meal it most likely be one of those two....

Bacon Wrapped backstrap. Marinaded in Fiesta fajita seasoning.

This is really close to how I make it. I try to duplicate how my mother made it using the same recipe but I can only come close. She was good.

Man I'd have to make a bracket for my self to make that decision, guess Ill just have to do that.

Fresh pot of beans with a fresh skillet of Mexican style cornbread. Flavor the beans with a fe tables of chili seasoning mix, the mix not chili powder.

This looks like a great one for Potato Salad.

I�d eat that for a meal

My favorite we make is Fish Pontchartrain (Usually Specks, Reds or Striper depending on what i have been catching), with dirty rice.



Followed up with a slice of this.

That looks awful darn good....

sounds like what my wife makes and calls it Cowboy Cornbread. I don't have the exact measurements off-hand, but I made it to her recipe a few weeks back and it turned out great. Her recipe said to pour half of the cornbread mix in the bottom, then meat mixture, cheese and the rest of the cornbread mix and more cheese, so it is layered. She told me to follow her recipe but don't put the cornbread mix on the bottom as it tends to burn.

shooting from memory...
1 lb ground beef (we used ground venison)
1 can Ranch Style Beans
1 can Rotel original
1/2 can cream style corn
1/2 large onion chopped
1 package cornbread mix (prepare per package instructions)
1 lb shredded cheddar (we used Mexican blend)
salt & black pepper to taste
optional: chopped pickled jalapeno.

brown ground beef until almost done, add chopped onion and continue to cook until onion is translucent. Add in Rotel, Ranch Style Beans and cream style corn and simmer for 15-20 minutes.

Lightly grease #12 cast iron skillet, pour meat mixture in (or just use the cast iron to do the above) and cover with 1/2 of the cheese. Pour cornbread mix over the top and smooth evenly. add other 1/2 cheese. Place skillet in oven 350 degrees for about 45-50 minutes until cornbread starts to brown.

Lasagna

steak

fresh fried fish, best eaten while still cooking

pork ribs and brisket

Oddly enough peanut butter and jelly, simple cheap and I love the combo.

I like food too much to have 1 favorite I would never try to pick just one.

I love cooking, so way to many to list only one favorite ... but narrowing down, it would likely be something out on my offset smoker, like steaks, brisket, pork chops, ribs, sausage, hamburgers, etc.

I like to cook and eat just about anything. If I had to pin it down to my favorite I'd say apple pie when I am in the mood for it. I make a good pie and enjoy it start to finish. Make a crust, get the apples cut up just right, get the top on it, bake it, cool it on a rack, take a couple days to eat it. A lot of times I'll haul leftovers to work to share but apple pie stays at the house til I'm done.

Number one meal to just eat is mom's fried chicken, mashed potatoes and gravy. I could eat that twice a day for a long time it'd never get old.

For somewhat of a quick cook...

Over coals or gas I�ve done

T-Bone
Stuffed Jalape�os
Cube up several potatoes, lots of butter, Sliced onions, wrap in foil place on grill

That�s a big meal and under 30 min

Here is one of my favorite seafood recipes. I got it from another forum years ago and made a few changes on the recipe. It calls for catfish, but most any fish will work. I've used crappie, speckled trout, redfish as well as catfish and all turned out great.

Catfish Supreme

2 lbs Catfish fillets

Zatarain�s Blackenening seasoning

Mayonnaise

Butter/EV olive oil (equal parts)

1 Cup Sliced fresh Mushrooms

Cup chopped Parsley

1 Cup sliced Green Onions

1 pounds peeled and deveined medium Shrimp or crawfish tails

2 cans Campbell's Cream of Shrimp soup

Cayenne pepper and Louisiana Hot Sauce to taste (optional)

1. Season catfish well on both sides with blackened seasoning then spread a thin layer of mayo on both sides of each fillet. Cover and refrigerate for 1 hour.

2. In a large skillet heat 2 Tbsp butter/olive oil until it starts to sizzle. Sear the fish fillets on both sides (don't cook all the way through) and remove to a large baking dish.

3. In the same skillet add 2 more Tbsp butter and then add the mushrooms, parsley and green onions. When this cooks down some add the shrimp. When the shrimp start turning a little pink reduce the heat to low and add the 2 cans of shrimp soup (the shrimp will finish cooking in the oven). Season to taste with Cayenne pepper & Hot sauce. Stir well to combine and ladle this mixture over the fish fillets.

4. Bake at 375 degrees for 30 minutes.

Serve over brown rice