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what's for dinner

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  • hungry Aug 12, 2005 11:07 AM
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tonight?

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  1. Cioppino.

    Looking for a great recipe. Tried Trader Joe's Cioppino Simmering sauce and, while it's not bad, I'm looking for something better. Thanks.

    5 Replies
    1. re: kc girl

      Cioppino
      4 tblsp. olive oil
      1 large fennel (anise) bulb, chopped
      1 large green bell pepper, coarsely chopped
      1 large onion, thinly sliced
      4 large cloves garlic, minced
      4 tsps. fennel seed
      1 14-1/2 oz. cans Italian-style stewed tomatoes
      2 8-oz. bottles clam juice
      8 oz. uncooked medium/large shrimp
      1 lb. crab legs
      8 oz. firm fish fillet, cut into 2" pieces
      8 mussels
      8 clams

      Heat olive oil in heavy large saucepan over medium-high heat. Add fennel, green pepper, onion, garlic and fennel seeds. Cover pan & cook until tender, stirring occasionally, about 5-7 minutes. Add stewed tomatoes & clam juice. Boil until mixture is slightly thickened, stirring occasionally. (Can be prepared 1 day ahead. cover & refrigerate. Bring stew to simmer before continuing.)Add seafood to stew. Simmer until seafood is just cooked through & clams & mussels open (about 5 min. Serves 4

      1. re: MzMaggie

        MzMaggie - this looks like a great recipe. If someone's allergic to shrimp (but not other shellfish), do you think scallops could take their place? Or just leave 'em out and fuggedaboudit?

        1. re: Deenso

          I think you could do either. I just use whatever seafood looks best. I've been making this recipe for years & everyone loves it!

          1. re: MzMaggie

            Thanks! I think I'll give it a try over the Labor Day holiday weekend, when we'll have company. Will report back.

      2. re: kc girl

        Here's my recent report on my first cioppino w/ a link to the Saveur recipe I used. I also got a few responses w/ other recipes that look good.

        Link: http://www.chowhound.com/topics/show/...

      3. Skate wing sauteed in brown butter

        1. Chilled Mango Soup and Grilled Cheese Sarnies

          1. Too hot to cook. Too humid to breath. Feel like I'm existing in a very hot bowl of pea soup. I'm going out for dinner.

            4 Replies
            1. re: krissywats

              jeez...I am starting to feel really guilty sitting here on my couch with the view of the fog rolling in over Twin Peaks to cover up Sutro Tower and bringing the temp down to about 60F after reading all these posts about the heat :-)

              I bought some really nice scallops at the market today and was just browsing for new recipes for tonight's dinner when I got distracted by this thread....any suggestions?

              1. re: susancinsf

                I know what you mean; I feel very lucky that it's been another sunny but mild day in Santa Cruz. The cool fog is just starting to drift in...

                The picture below is of dinner a few nights ago. Pork schnitzel w/ a side of roasted rosemary potatoes and greens in a mustardy vinaigrette. A very fall dish actually. I roasted the potatoes on 400F for about 45 min., which sounds like it would be murder in other parts of the country right now. Even though I'm enjoying all these fresh summer fruits and veggies lately, I gotta say, there is something so satisfying about roasted spuds. Makes me less sad for fall...

                Anyway, about your scallops. It really depends on what else you have in the house. If the scallops are really fresh, I usually just like to season w/ S&P and do a high-heat sear w/ EVOO and a little butter. Then I'll serve it w/ a salad or on top of angel hair pasta lightly-coated in EVOO, lemon zest, black pepper, and parmesan (yep, breaking the "rules"). For pasta, I usually deglaze the pan I fried the scallops in w/ a little white wine and use those drippings in the sauce. Finish w/ chiffonade of fresh herbs like basil or parsley.

                Image: http://i2.photobucket.com/albums/y45/...

                1. re: Carb Lover

                  Carb lover, I sure hope you are coming to the picnic in September: your pictures always make your cooking look incredible, almost to the point of intimidation!

                  I often like to take advantage of the cool summers here to cook autumny dishes as well: I figure there is plenty of time for summer fare when our warm weather hits in October. Last week I was thrilled to come home after a hard day to find hubby had made Shepard's pie...

                  your scallops suggestion is very similar to what I ended up doing, though no parmesan (hubby is a traditionalist about such things). I seared them thoroughly (getting inspiration from another picture of yours on a previous post about scallops), and also added a little garlic and well, in my case it was more than a little butter in the sauce. :-) I served them over linguini since that is what I had, but I think angel hair would have been a better choice: the linguini was just a bit too wide for the thin sauce, I think...

                  1. re: susancinsf

                    A friend sent an idea from the San Francisco Chronicle for "Basil and Garlic-Stuffed Sea Scallops", winner of the 2005 Gilroy Garlic Festival Cook-Off. The garlic is roasted & wrapped in a fresh basil leaf. Cut a pocket in the scallop, stuff w/ garlic/basil and wrap w/ prosciutto. Sear and deglaze w/ lemon-Chardonnay & cream.

                    Obviously, this is an abbreviated version of the winning recipe but it sounds good enough to try.

            2. resos at our favorite small local bistro after the movies! I agree that it is too damn hot to cook!

              4 Replies
              1. re: foodiex2

                But the bigger question still remains- do you eat at the bar, or at a table? :}

                1. re: macca

                  Ah, grasshopper that question is not so easily answered!! There are many things to consider....

                  1. re: foodiex2

                    LOL!! have fun- and just to keep is chowish, I am going to a local pub to have some blueberry beer ( delicious) and maybe snack on some coconut shrimp. Agrred, it is way too hot too cook.

                    1. re: macca

                      Love coconut shrimp!! Have a good time. ;)

              2. Ribs, cooking slow, fresh corn from the farmer's market and 'mates w/ basil, the first from our garden!

                1. Tomatoes, basil, goat cheese, red onions, bread.

                  1. My son (4 and 1/2) is really into cooking now so I will let him decide, but I will bet either fried chicken or maybe chicken curry.

                    Then we will make some popcorn on the stovetop and watch a few old Looney Toons cartoons on the Tivo.

                    2 Replies
                    1. re: Tugboat

                      That sounds fun! Can I come? :)

                      1. re: neighbor

                        The kitchen is small (and my son can get bossy around the stove) but you are welcome to stop by.

                        Just don't try to grab his little silicone spatula.

                        It is blue.

                        And he loves it.

                    2. Grilled tri-tip that's been marinating overnight in a dry rub
                      Homemade pico de gallo or salsa cruda
                      Pinto beans (maybe homemade but spruced up from a can if I'm lazy)
                      Slaw of cabbage, radishes, carrots
                      Corn tortillas (store bought but locally made)
                      Watermelon margaritas if I can procure the alcohol

                      Oh, now I'm looking forward to dinner...

                      1. Grilled jerk pork tenderloin
                        black beans & rice
                        mango slices with passion fruit pulp
                        rum & (Mexican) Coke

                        1. Grilled asian marinated rib eye, salad , some good hot french bread and a coupla Pilsner Erchels. Will be chowin' on the deck overlooking Penobscot Bay in Maine by sunset. TGIF!!!!!

                          1. What a great idea for a post on a Friday! We're having-- radicchio stuffed w proscuitto & mozzarella drizzled with a reduced balsamic vinegar sauce and couscous with lots of fresh grilled vegies from the garden, herbs and a lemon dressing. Not a heavy meal, but boy it's really hot and humid here in the midwest today.

                            4 Replies
                            1. re: jackie

                              Where are you? I am in Bloomongton, IN. It was 90 in the shade on my porch this afternoon. Thank goodness for central air. I am longing for some of the rain that supposedly been in the area but we have seen none of and cooler weather.

                              Since I could get skate wings yesterday, not always easy to come by, I am doing them using the recipe in Bourdain's Les Halles book and some ripe tomatoes with a crisp green salad tonight.

                              I have a cotes du rhone rose chilling to go along. That should taste wonderful on this hot night.

                              1. re: Candy

                                Boy the skate sounds good, not an easy thing to get here in the midwest tho----the cotes du rhone sounds great too, it's one of my favs(red) but I've never had a cotes rose, I'll have to look for one and try it.
                                We are about 50 miles south and west of Chicago, but I was raised in Indiana and my family is still there and I go back every 2 weeks or so.
                                It's been crazy hot and dry here as well. Hopefully, we will have a wonderful fall.

                                1. re: jackie

                                  I'll bet that Sams in Chicago would have it. Up off of North.

                                  1. re: jackie

                                    We're 100 mi. West of Chicago, off I-88. We had roast chicken I picked up from Sam's in the QC.

                              2. I don't know and I'm jealous of all the responses! Going on vacation Sunday and so have avoided loading up the fridge - but it is too d**n hot to go out scavenging, or even out to eat. I just hope my husband has the A/C on full blast in the car when he picks me up from work shortly!

                                That chilled rose someone's having sounds really good though - maybe worth a stop!

                                1. heh...just got home but this is such a quick and delicious way to make fresh cod...Miso Glazed Cod from EPI...link below...not doing the mashed potatoes...too hot (what does that have to do with anything?)..well, anyway...if you love miso and fish, try this...only bad thing is that it smokes up the house but well worth it.

                                  Link: http://www.epicurious.com/recipes/rec...

                                  1. I took the easy way out...pups had TJ pizza and I had baby spinach with flash cooked scallops, fresh tomato and TJ shitake ginger vinagerette that I'm addicted to. (Oh yeah and I had to be bad...followed up with a slice of chocolate pecan pie from my oldests birthday request) Quick, easy and I'd love to have had that Rose...too bad Shaebones and Carblover are so far away, I'd be asking to join in....Great Weekend all!

                                    1. I had one lonely zucchini that needed to be used, and half an onion in a plastic tub. Zucchini egg foo yung was the answer. It wasn't a particularly good answer, as it turned out, but we ate it. Better luck tomorrow night....

                                      1. Grilled chicken wings marinated with a wonderful Thai style paste from Hot Sour Salty Sweet made of coriander root (stems in my case today), black pepper and garlic, with a dipping sauce of rice vinegar, sugar, garlic and hot chile flakes. Jasmine rice and a little salad of tomato and cucumber on the side.

                                        I really enjoy this question every once in a while -- gives a snapshot of what is happening for dinner and gives me good ideas! Thanks, Hungry!!

                                        1. It was a delightful rose, almost buttery with a hint of sweetness. It was a 2004 Domaine du Vieux Chene, Cuvee des Capucines Cotes du Rhone. I will be buying more of that. Bought it on a whim a few weeks ago. Lovely stuff.

                                          1 Reply
                                          1. re: Candy

                                            Thanks! I'm going to look for it today. Ended up eating red meat and red wine in an Argentine restaurant with very faulty but noisy air conditioning in 100 degree heat. Could not wait to get home - even our car, parked on the street, was cooler than the restaurant!

                                          2. was planning on takeout but it was soooo hot here in nyc, that i stayed in and made do with what was here.

                                            Ended up tossing some of the Rustichella d'Abruzzo penne with some Cypress Groves goat cheese and farm fresh cherry tomatoes picked up at the greenmarket. Now I really regret the decision to pass on buying the basil.

                                            1. We had a French lentil salad (the lentils not the salad) with chopped parsley, tomatoes - 1 large cherokee purple and one yellow, 1 gypsy pepper, chopped onion and garlic all except lentils from our organic box today.

                                              Served with Chicken Tika-esque. Garam Masala, garlic, s and p and yoghurt marinade. Cooked em on top of stove - too lazy to bbq. And corn.

                                              Peaches from box for dessert.

                                              1. Lasagna Rolls alla Giada, a recipe from Giada De Laurentiis' show, Everyday Italian, on the Food Network. My wife is preparing this one.

                                                3 Replies
                                                1. re: ChiliDude

                                                  Hmmm...interesting...recipe calls for bechamel AND marinara sauces...did the marinara sauce ooze into the bechamel or did the rolls absorb the bechamel? I'm curious about the final outcome, if you don't mind, please. The last lasagna roll up recipe I made used broccoli and chicken for the filling with a velvety chicken sauce over the rolls.

                                                  1. re: Val

                                                    The sauces did blend and the resulting lasagna rolls were very delicious, but the amount of preparation of the dish was not worth the effort. My wife and I enjoyed the result, but it didn't surpass lasagna made with a meat sauce in flavor. My wife is glad that she made the recipe this time just to satisfy her curiosity, but will not go thru the prep process again.

                                                    1. re: Val

                                                      Although I don't know this recipe (the giada recipe) Marcela Hazan has what sounds like a similar recipe in the first classic Italian cooking (so, presumably also in Essentials). You make a bechamel and a marinara and mix them. I think the rolls are called spinach rolls, not lasagna rolls, but it sounds as though it might be a similar preparation to Giada's.

                                                      Although a lot of work, these spinach rolls were a favorite of the family as we were growing up--total special occasion food. The marinara sauce is Marcela's tomatos, butter, onion sauce that is oft-raved about here. I love it.

                                                      Smokey

                                                  2. Panzanella. With grilled bread, not the stale soaked in water version. It was loaded with the best summer tomatoes from the garden and lots of basil, great olive oil and just a touch of red onion.

                                                    1. My sweetie's up in SF until tomorrow morning, and I've spent most of the week cooking cheap comfort food, mostly off of a Costco boneless pork loin (which we fondly refer to as a Donkey D***). Tonight it was leftovers - mashed potatoes made into a cake and fried on the iron griddle, plus the tag-end of a pot of mixed Blue Lake and Romano green beans cooked with onion, bacon and a red pepper pod in the lovely Southern way. Two nice chops, cut from the loin, seasoned and floured and then fried in fat rendered from the excess I trimmed off the loin, went onto the plate with the potato on top, since there wasn't anyone around to call this excessive. A glass of Two-Buck-Chuck Sauvignon Blanc, then ice cream and peaches for dessert...damn, I'll be glad when Tania gets home so I can start eating right!