That’s right! I am open to requests! Seriously! If you’ve had a hankering for something specific, if there’s a dish you’ve never tried but have always been curious about (whether its a classic, or something totally obscure like Skoudekharis from Djibouti), if you have this idea of ingredients you’d like to see together in a meal and want to see it in action (bring on the challenge!), or if you simply want me to have a good laugh by requesting something totally ridiculous (yes, I’m allowed to make that judgement call!), leave a comment here describing your request.
I keep a running list of requests and who knows, YOUR dish request may be the next one to appear on The Daring Gourmet!
Edla says
I’d love to see your take on the Northern Finnish reindeer stew, the kind cooked with beer.
I’m a Finn myself and have eaten this dish around the country, it can be wonderfully full of flavor despite the lack of spices (except now rosemary, black pepper and sea salt) – but the recipes I have found online seem to lack something, and are much milder in flavor. I have seen deer and even beef versions as reindeer tends to be quiiiiiite expensive these days.
We Southies don’t know how to cook this dish sadly!
The Daring Gourmet says
Hi Edla! That sounds intriguing indeed and I would love to tackle something Finnish! You know, reindeer meat was readily available in Germany, but I’ve never seen it for sale here in the U.S.. It appears that in order to achieve the special flavor of this stew, reindeer meat and a generous amount of reindeer lard are required. Any substitutes (beef, pork lard, etc.) wouldn’t taste anything like it’s meant to taste and substituting with beef, for example, would simply result in a more or less typical beef stew that you can find anywhere. If I ever visit Finland, which I would love to do, I’ll definitely look this dish up!
Amit says
Please make an EGGLESS Cake and Cookies which will be as Superb as they are with eggs.
Here I have to make EGGLESS for religious reasons.
Thanks a ton!
Cheers!
The Daring Gourmet says
As good as they are with eggs? Oh, that’s a challenge! I must admit, that one really isn’t up my alley. I just did a Google search for “eggless cake recipes” and a ton of them showed up. Amit, I think for this one these Google search results will be your best bet – and you’ll have a large variety to choose from. Still, thank you and I’m happy you’re on board here!
Amit says
:(
Yeah without eggs is tough.
Can you tell me How can I get rid of the Smell of the eggs from Cakes and cookies.
I tried many methods read on internet but they hardly work.
Do you have any idea for getting rid of Egg smell?
The Daring Gourmet says
Amit, honestly I’ve never noticed an egg smell. But everyone’s sensitivity to the smell of certain things is different. I’m assuming you’re using fresh eggs and so I doubt there’s really anything you can do about the smell. Sorry! :(
Kelly says
Chicken in Satay Sauce. As much as I try I cannot seem to replicate the smooth and somewhat spicy sauce and the perfectly cooked chicken that I have tasted in one of my local chinese restaurants. A lot of recipes seem to add the sauce after cooking the chicken but I can’t tell if that is how the dish I like is cooked.
The Daring Gourmet says
Hi Kelly! I adore Chicken Satay! Thank you so much for the request!
Donna says
I recently had the most fabulous fish tacos at Sloppy Joe’s in Key West. They were made with Mahi Mahi but the white sauce made the entire meal! It was creamy with a slightly spicy cilantro taste. I would love to recreate it. Feeling daring?
The Daring Gourmet says
Feeling daring?? ALWAYS! :) Hi Donna! My husband would be equally happy if I made these. Thank you for the request!
Donna says
Thanks Kimberly for responding back to quickly. I cannot wait ti try your version. I know it with be equally FAB!
jesusan says
I love it!!
jesusan says
One of the very few times when blackmail is a good thing?…
The Daring Gourmet says
But of course. And that’s coming from a licensed marriage counselor, haha! ;)
jesusan says
Thank you for giving me a laugh-out-loud moment! If Santa doesn’t honor a request like yours, then he’s really a mess, and not who we think he is…
The Daring Gourmet says
Just when you think a “Dear Santa” letter can’t get any more perfect….yes, THAT line will go in fine print at the very bottom with a “*” next to it as follows:
* If you don’t honor a request like this, then you’re really a mess, and not who I think you are…
Perfect. I think it’s finally complete. A little sugar and spice mingled with a touch of grit and blackmail. Thanks, Susan.
Lajoiedu Chant says
Oh, that’s it…. the three of us are getting nothing but a bag of coal…..lol
The Daring Gourmet says
Not such a bad thing as long as there are diamonds in them, right? ;) Not that I’m a big diamond fan, but we could certainly pawn them for a REALLY nice commercial-grade rotisserie!
Lajoiedu Chant says
Dear Kimberly,
I have just stumbled onto this portion of the blog. Yipee!
Ok, my husband is DYING to have a commercial rotisserie grill. Uh, it’s going to take some time for me to afford that. In the mean time, for his birthday in December, I am going to give him a counter top rotisserie oven. He says he loves to watch the chickens spin. lol, I have no idea why. Anyway, we go to a Peruvian place called Sardi’s Pollo a la Brasa. The marinade combined with that charcoal and rotisserie cooking is the most delicious chicken I have ever eaten. I have tried to imitate their marinade without success. While I know that the charcoal is part of the flavor profile, I would still like to have a marinade recipe that would work in a (brace yourself) Ronco Showtime 5500 Stainless Steel Rotisserie. Not only does my challenge include a handicap because I don’t have a “fire” element, I’ll be asking you to use the culinary equivalent of an Easy Bake Oven, for boys.
It would be priceless to give him that with a marinade recipe from you that will knock his socks off!
Say yes! Please!?!
Jen
The Daring Gourmet says
Haha, I LOVE it!! Now, anytime I get requests for a copycat of some restaurant item, I have to say this from the start: Unless I’ve eaten at that same restaurant and have tasted that same dish, I can’t even attempt to duplicate its flavor. All I can do is experiment and make my own version that I think tastes good. That I can do! Pollo a la Brassa is actually on my (very long and running) list of things to get to.
Boy, would I love to have a commercial rotisserie grill, too! I mentioned that to my husband a few months ago and he just gave me the proverbial “uh-huh, honey”, which is another way of saying “we already have more kitchen gadgets and appliances than I can deal with and one more – especially that large – will send me over the edge!!” So yes, this will be an oven-roasted version ;) Thanks for the request, Jen!
Lajoiedu Chant says
Yipee! Ooo, I can’t wait! Anything that will oven roast can only be enhanced by a Ronco Rotisserie. :::koff::: (Do you think those things really do the job? I haven’t had one to know.)
The Daring Gourmet says
I’ve never used one, either. But you’ve got me wanting one all the more! I may just have to add that to my Christmas wish list and write Santa a really nice letter ;)
Lajoiedu Chant says
Dear Santa: I am not sure if you take requests by proxy or not, but I figure I’d give it a go. You see, there is this really nice lady, who has a really nice husband, and some really nice kids who has a modest request for Christmas this year. Her name is Kimberly, and while in the course of doing good for all of us budding home cookery enthusiasts, she has found that she would like to have the Ronco™ Showtime 5500 Stainless Rotisserie (that sells for a mere $199.00 according to the Ronco website.) This model even cooks TWO chickens at once! She would be able to feed her family AND her neighbors in need, right? I have requested that she work out a recipe for me that I want to then give to my husband for Christmas (I changed my mind and don’t want to give this to him on his birthday that is right before Christmas) and she has agreed. It sure would be swell of you to maybe giving this to her. She’s been good, I swear. Just read her blog, you’ll see. Maybe she’ll even make you some super duper tasty peppermint cookies for you for when you visit the kids. Thanks, Santa! You’re the BEST! [ How was that, Kimberly? Think he’ll buy it? :D ]
The Daring Gourmet says
Hahahahahahahaaa!!! That’s pretty dang good!! Thanks for composing that for me! I’ll add one more element at the very end of letter and then it may just do the trick: “P.S. Please keep in mind, dearest Santa, that with the ability to cook TWO whole chickens at once, there will be plenty of that succulently tender, moist, and crispy chicken for YOU to fill your tummy AND for leftovers to take with you to work!” ;)
Lajoiedu Chant says
…lol, and another thing. The marinade is full of spices and herbs. I can tell it’s been brined/marinated. The coating/marinade also seems to stick to the skin even through the roasting process. It is fragrant, too. I would loosely describe this as herbaceous, savory, well spiced (without being overly spicy from capsicum), somewhat salty, and just as juicy as one can imagine. The skin is beautifully crisp, too. Oh, it is traditionally served with a trio of sauces. Green sauce (smartly sporting wonderful jalapeno), a white mild mayonnaise-y sauce, and a yellow eggy flavored sauce. I am so unfamiliar with the Peruvian spice profiles that I just can’t figure out what is going on. They also have a spiced vinaigrette that I wish I could buy by the bottle. Same mysterious mastery going on there, too. lol Have I mentioned the black beans over this Peruvian fried rice? It’s some sumptuous combination of herbs that I cannot vet. I am having problems with this flavor profile like I had with this Afghan spinach dish that included “sabzy” they told me. Never in a million years would I have figured that there would be spinach, onion, dill, and cilantro, and other spices combined to create the flavor that instantly stole my heart. I had zero experience with cilantro, spinach, and dill together. In my head, they simply do NOT go together. Oh, but they do. It is my favorite spinach dish! I can put certain flavors together in my head and know it will be wonderful… but others, I simply can’t do it.
The Daring Gourmet says
I’ll see what I can do :)
The Daring Gourmet says
REQUEST FULFILLED! Check out Pollo a la Brasa! And here is the recipe for the accompanying Aji Verde Sauce! Thank you for your request, Lajoiedu! I had a lot of fun with this!
michael L says
Hi what a great site! kk requests huh, ice cream, I know how to make basic flavors like vanilla, chocolate, and fruits … what I would like to know is how to make pistachio, and you seem like the one to ask! thanks so much … oh and gelato would be even cooler … no pun intended
The Daring Gourmet says
Ah, pistachio has always been one of my favorite ice cream flavors! And yes, gelato is even better! Thanks for the request – I’ll see what I can do.
jen says
I would love to get a recipe for palak paneer.
The Daring Gourmet says
Hi Jen! The timing of your request is perfect because Kiran from Kay’s House of Treats was just here yesterday and left a comment with the announcement of her newest blog post – homemade Palak Paneer! Her site features authentic Pakistani and Indian cuisine. You can check out her recipe HERE. If you beat me to the punch in trying her recipe, let me know what you think!
kris farrell says
PLEASE CONSIDER DOING A RECIPE FOR LAKSA—EITHER MAYLASIAN OR AUSTRALIAN. THE DISH HAS ALWAYS INTRIGUED ME. YOU COME UP WITH THE BEST RECIPES! THANKS
The Daring Gourmet says
Hi Kris! Thank you!! You bet – laksa is fabulous! Thanks for the request!
jesusan says
I second this request!! Actually, I think I’m thinking of chicken tortilla soup – they might be similar.
Dani says
Hi! I’m a huge fan of your recipes! I’ve been craving corn muffins and I was hoping you had a recipe for healthy ones. thanks!
The Daring Gourmet says
Hi Dani! Healthy corn muffins – you got it! :) Thanks for the request!
The Daring Gourmet says
REQUEST FULFILLED! Check out this fabulous Quinoa Cornbread! Thank you for your request, Dani! Enjoy!
Linda Manning says
I am loving Chicken Cheese Enchilada Soup lately and would like to have a home recipe to make it myself. Any ideas?
The Daring Gourmet says
Hi Linda! Oooooh, that sounds fabulous! It’s pouring rain outside here in WA right now and some cheesy chicken enchilada soup sure sounds mighty good! Thank you for the request – I look forward to fulfilling that one!
The Daring Gourmet says
REQUEST COMPLETED! Check out this Creamy Chicken Tortilla Soup! This may be a little different than what you had in mind, but I think you’ll like it! Thanks so much for your request, Linda!
Jessica says
I love your blog and it definitely inspired me to go check out my asian grocery store–something I would have never done before! I would love to see you try some classic american favorites like chicken fried rice (seriously since this place closed up by my house I haven’t found anything to come CLOSE) or Chicken Tikka Masala.
The Daring Gourmet says
Thanks, Jessica! It’s really fun going to international grocery stores and perusing ingredients you’ve never seen or heard of before. It always inspires me to experiment with new dishes. If you like seafood, I’ve got a ready recipe for chicken & shrimp fried rice that’s excellent. Check out the Nasi Goreng (Indonesian Fried Rice). I LOVE chicken tikka masala as well. I will definitely be posting that – hopefully in the near future!