What is your signature Dish?

My signature dish is the followings, I don't know why they like it so much but I guess it's the seafood and salad and we all feel very healthy eating it. I will include the recipe here: FRIED TIGER SHRIMP AND SALMON SALAD (Serves 4) Ingredients 3 Tiger Shrimps 500g salmon 200g lettuce or other vegetables you prefer for salad 1 avocado 5 tablespoons lime juice 2 tablespoons garlic, fine chopped 1 tablespoon soy sauce 1 teaspoon dried perilla, chopped pinch of black pepper 3 tablespoons olive oil Dressing 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon garlic, minced 3 tablespoons vinegar 1 teaspoon ginger, minced Steps 1. Slice avocado, mix with lettuce and place on plate. 2. Wash, drain and devein shrimps; wash and drain salmon. Marinate them with lime juice, garlic, soy sauce, perilla and black pepper for 15 minutes. 3. Heat up olive oil in a frying pan. Fry each side of shrimps and salmon for 1 minute with medium heat. Place salmon on salad and place shrimps on top of the salmon. 4. Mix the dressing well, sprinkle on the salad, shrimp and salmon and serve. (sources: http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=37)

I was the Deviled Eggs lady. No matter what the ocassion I am asked to bring the deviled eggs. It all started when my family was invited to a big backyard BBQ on the 4th of July and I brought 120 deviled eggs. They were gone before the BBQ got ready to eat. Then 3 years later everyone wanted the eggs and my baked beans. So now I'm the bean and eggs lady.

this will have to be a baked macaroni. my family loves the way i prepare the sauce and how the cheese melts on it. it is so creamy especially when served hot. they like it that when they feel like eating one, they'd buy the ingredients and let me cook. there was even a time when we had to eat baked mac every other day for a week :)

It would have to be one of two dishes I do for BBQ's. The first is marinaded ribs. Get the biggest rack of ribs you can find and seperate them, if big ehough, chop them in half so they are about a fingers length. Then marinade them overnight in a mixture of olive oil, oregano, basil, sweet chilli sauce, a little honey and a drop or two (maybe half a bottle) of tabasco sauce for those who like the heat. Stick them on the BBQ for a few minutes for some great sticky, chilli ribs, truly delicious. The second would be Creten potatoes. Cut them up into small pieces and parboil. While still warm mix in Olive oil, basil, oregano, rosemary and a little ouzo. Roast them until brown and serve warm. Both these dishes are always the talking point at any BBQ's we throw and our friends keep asking for more.

They always ask me to make my stuffing, even if it isn't Thanksgiving. I use regular bread instead of cornbread. I guess it's a Yankee thing. It is very good, though.