618427 Fri May 08 16:17:24 -0700 2009 199 31 Home Cooking 0 4667332 One of the contributers from the original thread mentioned that it does take a while for the thread to open as it has gotten so long, 331 messages so far. She suggested that we start a new thread on the subject. So welcome to part II. Now I'm off to grill seafood. Enjoy and let's hear what everyone is eating. Fri May 08 16:17:24 -0700 2009 259263 bigfellow 1 4668440 The seafood party was great. I hardly had to cook at all. It felt like a restaurant line, with everyone making up and taking stations over. Today for lunch I'ver started a veg bake with dubliner cheese to give a little sharpness. Tonight, after last night stuffing, will be grilled cheese night. Sat May 09 08:07:45 -0700 2009 4667332 259263 bigfellow 2 4669351 I cancelled supper. I'm still too full! Sat May 09 15:32:10 -0700 2009 4668440 259263 bigfellow 1 4668471 One of my comfort meals from when I was a kid. And I don't know if it's just an East Coast thing, because there is no Asian flavors to be found in it's name. American Chop Suey. Brown 1/2lb. ground sirloin, 1 chopped red pepper, 1 chopped onion, saute together til nearly cooked. Add a small can of diced tomatoes, salt, pepper, crushed red pepper, let simmer. Cook 1/2 lb elbowish type pasta, and toss together. Sprinkle with grated cheese. A quick blast from my childhood days. Yum. Sat May 09 08:22:57 -0700 2009 4667332 15691 mcel215 2 4668903 My husband made this every Saturday for lunch when our son was little. It's definitely a New England thing. He skipped the pepper and often used tomato sauce instead of canned. . Sat May 09 11:36:50 -0700 2009 4668471 66281 ginnyhw 3 4673009 That was "the dish my dad makes best". Always a winner in my book :) Mon May 11 08:17:58 -0700 2009 4668903 220914 krisrishere 1 4668548 Thanks for starting this over, bigfellow. Glad your party was a success--sounded fun! I'm hoping to hit up a Greek festival for dinner, but will be back to chat with you guys when I'm in the kitchen again. mcel215, that was a childhood favorite of mine, too--and is still good today with all its various regional names (slumgullion, goulash, etc.). Sat May 09 09:00:49 -0700 2009 4667332 249664 kattyeyes 2 4670307 We drove 45 minutes to the Greek festival, stalked a prime parking place and left within five minutes because the food line extended all the way to the back of the tent. It had to be about a 45-minute wait (or more!) just to get to the food and it was already late when we got there. :( So we picked up a bottle of Red Truck and headed to my favorite place for calzone (gotta love BYO). I was so starving, I ate THE WHOLE THING plus two pieces of bread while I was waiting. Sun May 10 05:06:57 -0700 2009 4668548 249664 kattyeyes 1 4669888 Making some recipes from the Cookbook of the Month "Cradle of Flavor" (including cocktails!) http://chowhound.chow.com/topics/616583 Singapore Slings (p. 357). Javanese Grilled Chicken (p. 289). Sweet Soy and Lime Dipping Sauce (p.125). Javanese Fried Frice (p.183). Stir-Fried Asian Greens with Garlic and Chiles (p.205). Sat May 09 19:48:35 -0700 2009 4667332 10271 Rubee 2 4677171 Hooray for Cookbook of the Month! My recent experiments, from the same book, include lemongrass-scented coconut rice, sweet soy and lime dipping sauce (same as Rubee's sauce, above) and chicken satay. My SO calls this chicken-on-a-stick. The winner: that dipping sauce! The sweet soy sauce is a delightful new ingredient in my pantry. Tue May 12 11:47:52 -0700 2009 4669888 56490 foxy fairy 3 4677923 Heading out to dinner tonight with new friends (we met at a recent food and wine event called Notorious P.I.G at a resto called Digestif - one pig, five chefs!) for homemade pasta at a chow-favorite Italian spot called Marcellino's. First visit for the four of us, looking forward to it. For COF, on the menu for tomorrow is Asiah's eggplant curry. For the rest of the week and weekend, will be making either the chicken or shrimp satay, twice-cooked tofu with coriander, south-indian style eggplant pickle, another sambal, Nyona-style spiced fried chicken, and both the fried plantains, and the coconut and plantain dessert. Hope it's all good! Tue May 12 15:39:42 -0700 2009 4677171 10271 Rubee 1 4670310 Made some pizzas last night (one wholemeal with roasted peppers, onions, garlic, tomatoes, asparagus, mushrooms and mozzarella and one white with chorizo, tomatoes, mushrooms, onions, peppers and cheddar). Tonight, I'm making mackerel fishcakes with a barley risotto to use up bits and bobs I've got in the freezer/pantry. Sun May 10 05:09:29 -0700 2009 4667332 240789 Paula76 1 4671100 Being Sunday night, I'm staying in and catching up on some work. I was out today and grabbed some Greek fast food, a piece of spanakopita and a gyro, Tonight I'm making some bratwurst. As a side I'm making red cabbage, apples and pork. As wellas some rösti. I'm in a dessert mood tonight, so I'm going to have a bit of good vanilla ice cream with some Van Der Mint poured over. I hope that everyone had an enjoyable weekend and Mother's Day! Sun May 10 12:48:10 -0700 2009 4667332 259263 bigfellow 2 4671774 bigfellow, Vandermint is a blast from my past--when I was underage and had an older beau, I never got carded when I ordered it--I used to love that stuff. Never tried it over ice cream. Will need to add that to the home bar! Had a day of wonderful chow with my mom--shared an almond macaroon dipped in chocolate and a strawberry cheese croissant from a killer local bakery. Down to the shore for a lobster roll (mom) and a dog for me. Attempted to rollerblade away some of those calories (joke), then added a few back with a shared hot fudge and caramel sundae at DQ. My mom is 73 and can still skate with me. How cool is that?! Made up for lost Greek food with 2 gyros at a local joint. And now, well, let's just say this kat'll be eating Kix cereal for breakfast for the rest of the week in an attempt to undo my weekend of glorious eating! :) Val, looking forward to hearing how your jerk marinade came out. I love jerk! Sun May 10 18:08:11 -0700 2009 4671100 249664 kattyeyes 3 4673605 If you can't find it locally, the Van Der Mint that is (In Canada I have only ever found it in the province of Quebec), please let me know and I will get you a bottle. Mon May 11 10:54:34 -0700 2009 4671774 259263 bigfellow 4 4673712 Thank you kindly--I can get that locally and will do so very soon! Do you make your own ice cream, by chance? I am overdue to make a new batch and was thinking of making orange sherbet, but now I'm leaning toward vanilla so I have an even better excuse to pick up the Vandermint! I have never been a coffee ice cream person, but bet it would be pretty intense over that...like Dutch coffee. Mmmm, so many tasty possibilities! Mon May 11 11:21:09 -0700 2009 4673605 249664 kattyeyes 5 4674042 Yes, I do make my own ice cream. It is so simple and easy. Plus I like the quality. I do buy retail also. Mon May 11 12:56:37 -0700 2009 4673712 259263 bigfellow 1 4671122 That Greek festival conversation has me wanting Greek food...drat you Kattyeyes!! BUT, another post from this morning about Cuban/Puerto Rican chicken and rice made me want some too...I almost went with a lovely-looking recipe provided by Janniecooks in that thread but then found this one on Epicurious (which is not an overall fabulous site for ethnic foods but what the heck, the reviews were pretty good)--I'm deleting the chorizo...chicken is marinating right now...so I 'll come back and review it...but the marinade reminds me a little of jerk marinade with the lime juice and allspice so we'll see: http://www.epicurious.com/recipes/food/views/Cuban-Spiced-Chicken-Thighs-with-Chorizo-and-Rice-236875 Sun May 10 12:59:38 -0700 2009 4667332 11983 Val 2 4671813 Okay, it came out nothing like Jamaican jerk...which is good, it was supposed to be Cuban Spiced Chicken with Rice...it was very good! The chicken picked up a nice tangy flavor from the lime juice marinade even in the 4 hours of time I had to marinate it...the dish came together very nicely even without the chorizo as some of the other Epicurious reviewers said...you really don't need the chorizo. I did not use 10 thighs since it's only my son and me..I used 3 large thighs and 3/4 cup of rice. I would recommend that recipe ... very good! Sun May 10 18:27:34 -0700 2009 4671122 11983 Val 1 4671140 Well what was planned got canceled, plans with Dad got cancelled, kayaking got canceled (ill friend) so all plans off. Creative night I guess, have leftover shrimp, fish, scallops, chicken, pork, asparagus, some pasta, some rice, misc items ... Improvisation is tonights menu. I envy those who know that day what is going on ... with me things change hour by hour. It is 4 and just found out all plans off. My never ending changing lifes' plans. I'll post my creation later after dinner sometime. Sun May 10 13:11:17 -0700 2009 4667332 232829 kchurchill5 2 4671164 I look forward to hearing what you had! Sun May 10 13:19:39 -0700 2009 4671140 259263 bigfellow 3 4671176 Should be interesting! Me and a good friend who is stopping by. We used to work together, his wife is working nurse so I promised him dinner one night. They had mommy's day breakfast with their son which was cool at the hospital so I offered to pitch in for dinner. Long time friends Sun May 10 13:23:43 -0700 2009 4671164 232829 kchurchill5 1 4671201 Poached copper river salmon with fresh local morrels, new potatoes and steamed asparagusi Sun May 10 13:29:16 -0700 2009 4667332 148886 duck833 1 4671239 Well, the decision is sort of a chipolini of sorts. I have fresh tomatoes, fennel, onions, garlic, scallops shrimp, I just went to publix around the corner and picked up some mussels and clams just a few and then a few slices of proscuitto and had some risotto and rice so we will see. I intend on a misc chippolinno with chicken and seafood, tomatoes and served with a white rice with added, some peppers, scallions etc and then some veggies and some kind of salad. I want to make proscuitto wrapped blanched asparagus over a bed of arugula and bibb lettuce with a honey basalmic vinaigrette with scallions and fresh heirloom tomatoes. Pretty simple but really good with the rich stew. Bread, I pillsbry french bread roll, But I will cook with a large slit they is filled with pesto and parm. Makes for a simple quick bread and quite tasty when last minute plans are what you have to work with. Put in on a pan, slice open, stuff with pesto, and bake 30 minutes. Warm hot bread. Thats the plan Sun May 10 13:47:47 -0700 2009 4667332 232829 kchurchill5 2 4671390 Cipollini = small, flat onions Cioppino = seafood soup/stew Sun May 10 15:14:27 -0700 2009 4671239 159317 greygarious 3 4671629 Sorry, doing 3 things at once. I was writing a skewer recipe to my friend with cipollini and writing this. I caught I as I sent, but didn't have time to open back up and fix. Apologies. Cioppino is what I am making. I was trying to post a recipe for skewered marinated cipollini onions with criminis with skirt steak but it wouldn't post. It was all garbled. I wish they would get the recipe posting fixed too. Yep, I guess 3 hrs sleep caught up with me. Shouldn't try to do too much at once, huh? Sun May 10 17:07:50 -0700 2009 4671390 232829 kchurchill5 1 4671864 Ended up with a chioppino type dish. Mostly traditional, but I did have some grilled chicken pieces and pork on the side, some shrimp scallops, veggies, tomato, the broth basically traditional, but added some extra stuff. I ended up with 8 people, not 2. No idea until they just showed up, so I did the seafood with a basic chippino type dish, but added grilled chicken and pork, then the one girl is veggie so I wrapped my asparagus in yes pillsbury crescent rolls spread with herbed cheese and flattened and then wrapped around the asparagus and then baked. Actually very very good. I separated the meat so the veggie could get hers without any. No rice just the stew, but some of the asparagus had proscuitto and the veggie had the bread. Otherwise I made the premade bread basically stuffed with some cheese and pesto. Very easy and simple flavor. I topped every thing with a great salad. Very simple, good balsamic vinaigrette, fresh lettuce, crisp onions, roasted tomatoes and nice mushrooms and herbs. Not too much. WINE WINE and WINE. 3 bottles. And a simple desert. Nothing like going from 2 - 8 actually 9 by the end. Glad I had stuff in the fridge. Overall, a success and lots of fun and the guys cleaned the kitchen for me ... even better. They are sweethearts. I was still in the shower when they came over. I walked out, 6 people in my kitchen and I was expected 2. Well. as I said my life is one improvisation after another. It was all fun and good times. And food food thanks greygarious for the correction ... yes just too tired and doing too much at once ... the cioppino was great if you can call it that. Sun May 10 18:48:44 -0700 2009 4667332 232829 kchurchill5 1 4673723 Tonight, my mom and I are going out for fried sea scallops. We had the best ones ever a few weeks ago, and since we'll be in that neighborhood, we are making the trip worthwhile. Mind you, I live in the land of plenty as far as fried seafood is concerned (30 minutes to the CT shore), but I NEVER had fried scallops as good as these, so I am looking forward to dinner. Mon May 11 11:24:14 -0700 2009 4667332 249664 kattyeyes 1 4674047 Tonight is going to be liver, onions and bacon with champ and mixed carrots/turnip. Mon May 11 12:58:26 -0700 2009 4667332 259263 bigfellow 2 4674154 Hey bigfellow I was wondering if you have been to cuisine szechuan and Tapioca the...which do you prefer? Sorry I diidn`t see a way to contact you directly...... Mon May 11 13:29:18 -0700 2009 4674047 281065 humbert 3 4674490 I haven't been to either, sorry. Mon May 11 15:06:54 -0700 2009 4674154 259263 bigfellow 4 4675042 And you live in montreal??!!??!!!? For shame..... Mon May 11 18:14:50 -0700 2009 4674490 281065 humbert 5 4676893 I've only moved back here over the Christmas holidays. I've been living elsewhere for 35 years. Tue May 12 10:25:45 -0700 2009 4675042 259263 bigfellow 1 4674168 A simply pork loin stuffed with fresh spinach, sun-dried tomatoes and Monterey Jack cheese with peppers. Seasoned, wrapped in bacon and baked. Soooo good. With baby new potatoes and fresh green beans from a farmer by the side of the road - how I love this time of year, and those farmers! Mon May 11 13:33:43 -0700 2009 4667332 253735 bayoucook 2 4674894 Yummy!! Mon May 11 17:19:41 -0700 2009 4674168 232829 kchurchill5 1 4674321 stuffed whole grain empanadas with squash, olives, slice of duck eggs, pepper and onion. Had it with a heap of chopped sauteed brocolini and hot red peppers. I shouda made the empanada skin less healthy, they vaguely resemble a crispy whole wheat cookie pocket... err. but interesting nonetheless. Mon May 11 14:10:08 -0700 2009 4667332 133265 jeniyo 1 4674340 Stir-fried Chinese fresh egg noodles with shrimp and Asian greens from "Cradle of Flavor", with homemade sambal from the same book: Mon May 11 14:16:06 -0700 2009 4667332 10271 Rubee 1 4674589 I made some chickpea and kidney bean burgers with guacamole and curried bulgur wheat with roasted eggplant, red peppers, onions, garlic and mushrooms. Mon May 11 15:37:34 -0700 2009 4667332 240789 Paula76 1 4674929 Again, change of plans, ended up to a quick marinade of lime, chilis, cumin and grilled the shrimp, Served it with roasted asparagus and my microwave mashed potatoes. A pretty simple dinner, Nothing fancy. Mon May 11 17:35:37 -0700 2009 4667332 232829 kchurchill5 1 4676733 quinoa pasta with caramelized onion, sugar pea, ricotta and lemon oil. lancino kale salad lightly sauteed. we're kinda on a diet from the weekend. Tue May 12 09:42:51 -0700 2009 4667332 133265 jeniyo 2 4677525 jeniyo--I, too, am with you in "kinda on a diet from the weekend" mode. We're supposed to be having sausage and peppers tonight. I also picked up some Florida corn (it looked really good and had good reports from people in the store who had it already). There is nothing like native corn, of course, but this is the next best thing. And I fully intend to have a salad first in an attempt to redeem my recent overindulgence. MOO. I really wanted to make orange sherbet, but we have too much meat in the freezer, so there's no room for the ice cream bowl. Message from the universe? Maybe so. ;) Tue May 12 13:30:09 -0700 2009 4676733 249664 kattyeyes 1 4676758 Tonight it's wholewheat fusilli with spinach pesto and bacon. Tue May 12 09:49:33 -0700 2009 4667332 240789 Paula76 1 4676901 Tonight it's rice and Senegalese beef and peanut stew. Fresh soda bread and butter to go with it. Tue May 12 10:27:02 -0700 2009 4667332 259263 bigfellow 2 4677533 Are there both sweet and savory soda breads, or is it just a matter of what you serve it with? My favorite local diner makes a mean soda bread and serves it with fresh raspberry jam...they also make French toast out of it. I have been known to stop in and just get soda bread for a snack. Tue May 12 13:32:15 -0700 2009 4676901 249664 kattyeyes 3 4677852 I mean Irish soda bread when I say soda bread. There is brown, white and Bram Brac. Bram Brac is a soda bread with dried fruit in it. It could be called sweet. Tue May 12 15:17:20 -0700 2009 4677533 259263 bigfellow 4 4677866 Oh, the Irish part is understood. ;) The one Brian makes is white. I guess I just think of it as sweet b/c of the French toast and my desire to spread jam on it. In any case, your dinner sounds yummy as usual! Tue May 12 15:21:26 -0700 2009 4677852 249664 kattyeyes 5 4677879 To make the brown, you add Guinness or Murphy's stout. The white & brown are both very good with jam! Tue May 12 15:25:40 -0700 2009 4677866 259263 bigfellow 1 4677160 2 dinners tonight. Mine and the lady I cook for. Her, slow roasted pork, slow cooked in the crock pot, maple syrup, oj, garlic, sweet potatoes, pearl onions and a crimini mushrooms , served with a fresh spinach salad, grilled pancetta, blue cheese and pears (her favorite dinner). Mine ... a friend is dropping off a large fresh chunk of tuna caught 80 miles offshore yesterday. Brushed with honey and sesame oil, then sesame seeds pan seared rare to medium rare. Fingerling potatoes in a foil pouch on the grill with fresh rosemary and roasted red peppers. Brussel sprouts cut in half and pan seared with butter, garlic and red pepper flakes. And a couple of fresh tomato slices from a good heirloom I picked up at the market. Having a friend over for dinner who I owe just more than just one dinner. A dear friend who has helped me over the last 4 years. Good friends are the best. Tue May 12 11:45:31 -0700 2009 4667332 232829 kchurchill5 1 4677198 Is a beer or 2 acceptable for dinner? Maybe with some crackers? I've been in a living nightmare for the past 2 days and I don't believe cooking (or eating for that matter) will pull me out of it! Unless someone has an easy, medicinal-like recipe to soothe both the mind and body, I might be open to it. Apologize for the mini-vent :-/ Tue May 12 11:57:42 -0700 2009 4667332 220914 krisrishere 2 4677338 Kristin, beer is acceptable. Guinness is even more acceptable. That way you can eat your dinner still! Can I send you down something nice? Tue May 12 12:38:26 -0700 2009 4677198 259263 bigfellow 3 4677544 As I like to say, "Guinness--the beer that drinks like a meal!" Slainte, Kris, and may the sun shine again for you soon. Tue May 12 13:34:38 -0700 2009 4677338 249664 kattyeyes 2 4677555 Been there, beer has nutritional value is far as I am concerned. Bourbon I sure has something too. We all vent. Feel better and relax tonight. Tue May 12 13:37:05 -0700 2009 4677198 232829 kchurchill5 2 4679371 Thanks :) I ended up having a Sam Adams Summer Ale and I picked at some french fries my husband brought home. Then, around 9, I indulged in some amazing English Toffee I had set aside for a rainy day. I feel much better today, however I'm sure I'll feel like this again sometime soon. Nightmare involves courts, lawsuits..ya know, that fun stuff. It's like I'm Bill Murray in Groundhog Day! Tonight I'm going to make baked ziti because I need to use up some ricotta. Trying to "act" as normal as possible! Wed May 13 06:59:02 -0700 2009 4677198 220914 krisrishere 3 4679444 Remember, when all else fails. There is always ice cream! And Ice cream is your friend! Ditto for chocolate. Wed May 13 07:26:39 -0700 2009 4679371 259263 bigfellow 4 4679541 Definitely!! I was thinking about mixing the English Toffee into some vanilla ice cream I had, but I stopped myself..maybe tonight? :) Wed May 13 07:53:19 -0700 2009 4679444 220914 krisrishere 1 4679898 Well, planned on one thing, but for the lady I take care of she just called and asked if I could make something with some fresh spinach pasta she called it macaroni noodles, but I am quessing penne that a friend brought her. So tonight will be something new. She will be my guinea pig. Let me know if you have any ideas but she likes chicken and cream sauces, NO asian or spice for her. So a creamy white wine and parm sauce maybe a little ricotta to give it a little body with the pasta. Grilled chicken cut into chunks, some fresh asparagus, also blanched cut and added, some fresh grape tomatoes or possibly just the mushrooms. I have crimini and button or white right now. Maybe fresh red peppers or just peas to make it all green which would be pretty. The spinach pasta of course, some onion and maybe some fresh arugula or spinach mixed in right at the end to the warm pasta and sauce to give a rich green color a little bit of a bite. Maybe the tomatoes could be diced and topped as a garnish which would be pretty and fresh with all the fresh green veggies in the dish. SO GUY ... ANY COMMENTS BEFORE I MAKE A MESS ON SOMETHING NEVER TRIED? Wed May 13 09:31:57 -0700 2009 4667332 232829 kchurchill5 2 4680788 I mix a bream sauce with some pesto, chicken, peas and love. But I really like your idea! Wed May 13 13:14:27 -0700 2009 4679898 259263 bigfellow 3 4681018 This was new. Made it at 5. She eats early when I can. All done. Peas, asparagus, arugula, spinach penne, roasted red is what I used, chicken and mushrooms. a creamy white wine and parm sauce. But I didn't add tomatoes. I made a nice tomato salad with fresh bread crumbs cucumber and fennel and very light. A nice combo to the pasta. I served it with a nice sliced baguette with just garlic. Wed May 13 14:13:30 -0700 2009 4680788 232829 kchurchill5 3 4681025 It's always fun to try something you have no idea how it will turn out. I'm glad my friend is a good guinea pig Wed May 13 14:14:15 -0700 2009 4680788 232829 kchurchill5 1 4681796 Was still stuffed from the Rainbow Roll I ate at lunch (the Bolthouse Farms' Perfectly Protein Mocha Cappuccino might have something to do with that too) so I made a quick stir-fry of thinly sliced fennel, diced red pepper, leeks, capers, black olives and arugula and (horrors!) nuked a potato as an accompaniment. I think I'm starting to feel hungry now though! Wed May 13 18:19:57 -0700 2009 4667332 193015 always_eating 2 4681850 I do them quite often in the micro, not bad. Just baked is not a fave in the micro I finish in the oven, but sliced or semi smashed can be ok in the micro. Wed May 13 18:36:41 -0700 2009 4681796 232829 kchurchill5 1 4682742 Last night's dinner: a lovely deep aromatic chicken stew based on Batali's chicken cacciatore. I use all bone-in, skin-on thighs here. Made a rub with fresh rosemary, garlic, olive oil, and massaged that into the meat. Let it marinate for about 3 hours. Meanwhile, I made a batch of Mario's basic tomato sauce: a red onion, garlic, grated carrot, thyme, plum tomatoes (canned this time). To make the stew: first brown the meat in two batches and pull it out of the pan. Then sautee 2 chopped onions, 5 stalks celery chopped, 5 oz chopped up pancetta. Then a cup of stock, a cup of pomegranate juice, 1 Tbsp balsamic, a pinch sugar, 2 cups of the tomato sauce above, a pinch Aleppo chile. Bring to boil. Throw meat back in. Cook 20 minutes more covered, then 20 minutes uncovered. Pull all of the meat off the bone and toss it back into the bold deep mysterious luscious sauce. Top with black olives and parmesan cheese. My SO will not tolerate mushrooms, but I adore them, so I sauteed a bunch with garlic, rosemary, and a little more pomegranate/balsamic to add into my part of the stew. I used the pomegranate (Whole Foods 365 pomegranate juice) plus balsamic as a red wine substitute as I do not cook with alcohol. I often use unsweetened white grape juice, but this is the first time with the pomegranate. The pomegranate is exciting, with a more brazen flavor. The pancetta is also wonderful here -- the next day you can really pick up the smokiness in the background. Thu May 14 06:19:13 -0700 2009 4667332 56490 foxy fairy 2 4683790 Sounds delicious!! Thu May 14 11:35:36 -0700 2009 4682742 10271 Rubee 3 4683917 Thanks, Rubee. Yes, it is delicious. I make this recipe about once a month and it is soooo great. I started pulling the meat off the bones when I brought it to a holiday potluck in December. This is definitely one of my top-five finds from Cookbook of the Month :) Sometimes I top mine with sour cream. I have feta, and I thought I might try a little of that sprinkled on top... Thu May 14 12:07:40 -0700 2009 4683790 56490 foxy fairy 1 4682784 Here's a funny story about yesterday's dinner. I was taking my cousin back to the train station so he can fly back to Switzerland. He's been over there about 10 years, but comes back home periodically and we spent our first 30 years in the same hometown. As we were driving, he mentioned a store about 30 minutes away where they sell fresh pasta and how he found it odd that in our hometown (a sister city to Melilli, Sicily), none of our mom & pop Italian shops are in on this homemade pasta, which, quoting Al is "bar none." I only live here and had no idea there was fresh pasta to be had in Deep River, CT--and I've been going there frequently of late (fabulous Patisserie du Glace continues to call my name). So I headed toward the shore late yesterday afternoon and was all set to choose the pasta of the day: a lemon-parsley egg pasta. Doesn't that sound divine? In my head I was already thinking I wanted to make some sort of lemon ricotta sauce with ham (kind of a different twist on penne alla vodka). I get back to the store and find out they don't have the pasta du jour after all, so I bought egg fettucine. I sauteed a shallot (would have been better with garlic, too, but I was cooking at a friend's house), added thinly sliced ribbons of prosciutto to the pan. In a bowl, I squeezed half a lemon, a 1/2 cup or so of ricotta and 1/4 cup of pecorino. I combined all of that along with about a 1/4 cup of the pasta water, then tossed it with the fettucine. We ended up throwing some grape tomatoes onto our plates, too--very complementary. Oh, and we had a bottle of Oyster Bay Sauvignon Blanc, which paired nicely. Yes it's a screw-top bottle and yes, it's very tasty! I think it was about $13. Next time I make this, I will add lemon zest (no zesting tool chez mon ami) and definitely fresh garlic, too. Peas would be a nice addition as well. But pretty versatile and oh so good--especially b/c I had the fresh pasta AND locally made, full-fat/whole milk ricotta. I could just eat the stuff with a spoon (and I did just that before dinner!). Edited to fix measurements--I had written myself a note ('cause I liked it and it will be easy to replicate/modify now) and rechecked after I posted. Thu May 14 06:37:02 -0700 2009 4667332 249664 kattyeyes 2 4693815 This sounds seriously GOOD, kattyeyes! Copying your recipe to an Email to make very soon! Mon May 18 09:09:59 -0700 2009 4682784 10532 LindaWhit 3 4694330 So glad to hear! Hope you enjoy it! If you have more ricotta to use after the recipe above, try this variation for your next round: lemon, garlic, shallot, ricotta, peas and pecorino I made a pound of pasta the second time and added more lemon overall. Hard to decide which was tastier--I liked both! Mon May 18 11:21:29 -0700 2009 4693815 249664 kattyeyes 1 4683482 Tonight will be a bavette à l'échalote. I have a nice St-Émilion to go with it. Thu May 14 10:16:02 -0700 2009 4667332 259263 bigfellow 2 4683616 Ok, I can't browse right now, sorry, explain what is all that? Thu May 14 10:50:46 -0700 2009 4683482 232829 kchurchill5 3 4683888 A bavette is flap meat. I grill the bavette steak and make a carmelized onion/red wine sauce. http://en.wikipedia.org/wiki/Flank_steak Thu May 14 12:01:48 -0700 2009 4683616 259263 bigfellow 4 4684613 thanks just never ever heard of it. Something new. Thu May 14 15:06:54 -0700 2009 4683888 232829 kchurchill5 5 4684627 It is popular among the French and here in Montreal. Very flavourful cut of meat. I marinate it in a good olive oil with some herbs and spices. I also prefer to grill it. Thu May 14 15:12:35 -0700 2009 4684613 259263 bigfellow 6 4684636 I could look it up but I'll just ask what type of cut ... similar to maybe out flank, or skirt? Thu May 14 15:14:39 -0700 2009 4684627 232829 kchurchill5 7 4684657 Very similar to skirt steak. Most US butchers ( as opposed to meat cutters) will know what it is. I normally buy the whole flap and cut across the grain for my steaks. Thu May 14 15:18:35 -0700 2009 4684636 259263 bigfellow 8 4684685 Thanks, I love skirt, very flavorful and a good in expensive steak, but wonderful flavor and easy to make. My butcher at the local grocery store had his own meat packing company and shop in MI so he is great. I trust him all the time and has never steered me wrong. Yes it helps to have someone knowledgeable. Thanks for the info. Thu May 14 15:25:12 -0700 2009 4684657 232829 kchurchill5 1 4687135 Good for you, bigfellow. Take it easy! Just finished a really late lunch and a good one--chicken sausage patties on hard rolls with lettuce, Heirloom tomato and chipotle/BBQ mayo (Penzey's seasonings in the mayo) with Honey BBQ Utz potato chips on the side. It will be interesting to see what time we eat dinner now! Tonight I'll make the fresh lemon parsley egg pasta they were out of the other day (SCORE!). This time I'll try it with lemon, garlic, shallot, ricotta, peas and pecorino. I did buy pancetta, too, but am on the fence as to whether I will use it tonight or save it to make a broccoli cheddar strata tomorrow (leaning toward saving for strata). I picked up a pear frangipane tartlet and an almond macaroon for dessert. Happy weekend, everybody! Fri May 15 11:40:00 -0700 2009 4667332 249664 kattyeyes 2 4687179 I would save the pancetta for the strata, seems to go perfect. I'm making a quiche tonight for my Dad, so I decided to make two, same work. A simple mix of actually bisquick, gruyere, bacon, florida sweet onions and roasted red peppers. A simple no brainer quiche like dish. Easy and just baked for 30 minutes. I'll make a small salad. My dad loves it and what I don't eat tonight, I will just freeze in a couple of baggies. It reheats well. You can use mushrooms too which is good or broccoli, any favorites work. It is easy and quick which is what I like. Fri May 15 11:52:11 -0700 2009 4687135 232829 kchurchill5 3 4687205 Thanks, it's official--will save the pancetta for tomorrow's strata. :) I bought 'shrooms for it, too. I will be scaling down a recipe that serves 12 to either 6 or 4 portions. I can share tomorrow if anyone is interested in specifics. Your quiche sounds yummy. Smart to do two at once, too. Fri May 15 12:00:48 -0700 2009 4687179 249664 kattyeyes 3 4688867 I used to make all of those bisquick quiches back in the 70's! Glad to know they are still popular. Sat May 16 05:03:38 -0700 2009 4687179 15691 mcel215 4 4688886 You know I can't say they are popular, but I have two of them I still like. I got this book from a friend who went up north on vacation and was looking through it one night. Well nothing for dinner planned but saw that. And I had all the ingredients so why not. I still love it. It doesn't look like the typical taco bakes which I am not fond of. But yep, still not bad. And why not, good way to use all the 1/3 of tomatoes, onions, squash, 2 mushrooms, lol. Glad I'm not the only one. Sat May 16 05:20:49 -0700 2009 4688867 232829 kchurchill5 5 4689371 I use to make the zuchini, onion, parm cheese bisquick one and cut them up into small squares for apps. They were pretty popular back then. And I couldn't make a pie crust to save my lifeback then, so it worked well for me, lol! Sat May 16 09:51:27 -0700 2009 4688886 15691 mcel215 6 4689420 Lunch was a wild mushroom risotto. Just something simple and quick. For dinner, I am making a roast chicken with lemon and onions. I'm serving that with smoked wild rice and fiddleheads. For dessert, there will be a couple of local raw cheeses and a small glass of nice port. Sat May 16 10:08:30 -0700 2009 4689371 259263 bigfellow 7 4689469 You beat me, Lunch was on the go doing errands. I was out at 6 4 or 5 places to go including the farmers market, beach and my bike ride, home, swim, laundry, then off to Dads 30 minute drive, got home, checked email, off to Home depot, and lunch at Taco Bell, home to plant 3 more herbs and 3 more tomatoes. Off to work and home at 9. Dinner will be pasta I have with artichokes, fresh tomatoes, mushrooms, olives, fennel and parm for a simple sauce. Anything from the market I will just throw together. No need for meat. Maybe some left over chicken I have one breast left I could cut up. Why not. Angle hair and 5 minutes and dinner. Desert I haven't made desert for myself in probably 15 years. For friends and entertaining yes, but never for me. Several glasses of wine tonight after a very busy day. Sat May 16 10:36:44 -0700 2009 4689420 232829 kchurchill5 8 4689533 Oh, I wish I had time to go to the farmer's market! Lots of great fresh produce now in the AZ area. OT today at my regular job, and also finishing up a restaurant article for a local wine magazine, so at least a 12-hour work day and dinner after 9:00 pm too. Taking a break from Indonesian tonight. For us - ribeye steaks on the grill with one of the jarred homemade rubs (maybe three-peppercorn, or spicy chipotle/mole), potatoes in the oven, probably with lemon, fresh bay, and olive oil, and clean-out-the fridge grilled vegs (asparagus, squash, red pepper) with a quick herb vinaigrette; lots in the garden right now - fresh basil, thyme, oregano, parsley, sage, tarragon, rosemary, mint, chives. Your idea of several glasses of wine sounds good already (and not even noon yet here!) so a bottle of Oriel Bordeaux has been added to the plan. Lunch at my desk, either the rest of the chicken salad - grilled chicken with Penzey's Fox Point seasoning, tossed with scallions, celery, shallot salt and pepper, and a little mango chutney - or jasmine rice with leftover eggplant curry http://chowhound.chow.com/topics/616569#4685688 I want to take a break to watch the Preakness later, so now back to work. No more time for Chowhound today ; ) Hope everyone has a great weekend! Sat May 16 11:10:59 -0700 2009 4689469 10271 Rubee 9 4689637 Ditto I am taking care of the elderly later Also Ruby, sweet 90, she eats like a horse but can't get around due to hip injuries but sweet. I cook here everything. I take care of her a few days a week from 4-9 or so. Easy, great lady appreciates everything. I cook and run errands is all, help her when needed and have to set her VCR, yes VCR. Steaks are perfect any time for me, clean out fridge veggies the best. I just made a zuchinni and misc pasta, great with a little fresh herbs and very simple light white wine sauce. Not thick. Pretty good for a Name what is in there dish :). Horse race will be on on course, and laptop is always with me. I'm actually finishing part of my cook book and finishing data from my normal job this week. I did make two quiches one for Dad that I dropped off early and have one to cook, but I may save it for tomorrow. I want to veg tomorrow so a no cooking day sounds good to me. I have a lunch BBQ and honestly the people can not cook AT all I've been to their BBQ's before, wet solid mayo potato salad, no veggies in it, some wierd macaroni salad, BBQ beans from a can and the cheap ones, chicken cooked 2 hrs on the grill, lol. Well you get the pic and frozen fries under cooked and raw and soggy heated on the grill. Well I love them, but this is why when I do BBQ's I usually cook for them, but sis is down so they wanted to show off. Apparently Sis loves their cooking. YIKES! But still fun, I just drink beer, eat a little, be polite and they cook when I get home, lol. We've all been there haven't we? I just smile and have fun. Enjoy your night, the race and some great steaks!! Happy Saturday. Sat May 16 12:14:08 -0700 2009 4689533 232829 kchurchill5 7 4698776 I am very very curious about the smoked wild rice. How do you do that? Tue May 19 17:46:37 -0700 2009 4689420 118582 maisonbistro 8 4698907 I buy it that way from a private supplier in the Winnipeg area. It is one of his products. It tastes divinely if I do say so! Tue May 19 18:27:49 -0700 2009 4698776 259263 bigfellow 6 4689460 yep, ever make a potato crust. I love this with the zuchinni and mushrooms. Just grated potato, a little flour s/p and grated onion and I put in in a greased pie plate. Well a few herbs too. Great alternative and easy. The appetizers sound like fun. Don't laugh but we made a cheese, onion and mushroom one with swiss and my dad loved it served on top of this home made tomato soup. To me it got soggy but he loved it I had my soup on the side. They did go well but not all in one bowl. It was the 70's and early 80's, YUCK! but isn't that when spinach dip was around. I could eat a whole bread stuffed with that stuff. Sat May 16 10:30:53 -0700 2009 4689371 232829 kchurchill5 1 4691760 For lunch, I had a roast beef on sourdough with mustard, dubliner cheese and bermuda onion slices. I am going out to Fino's to try them for dinner. Sun May 17 12:58:03 -0700 2009 4667332 259263 bigfellow 2 4691791 What a wierd day, nothing went right, I was north, south, east, west, on, off the computer, a few conference calls, this and that. Welll. My fresh fish I was expecting will be here tomorrow. I was planning on doing nothing but now my best friend is coming down from St. Pete and we usually do sushi, but just did that so I'm cooking. Lunch, never ate, rarely do, either breakfast or lunch but not both. So ever go the store and come with something you didn't buy. Well down in Venice I stopped at a store and picked up some stuff. I came home with chicken breasts scalloppini (thin ones) which I never buy. I was good and called but like a good store $4.00 was not worth driving 40 minutes and returning and then said just keep it. So that is dinner. So ... Chopping some mango fine, some sweet/hot fl peppers, some bread soaked in milk as a binder, some scallions and then spread on the chicken breast with some cilantro, s/p. Rolled and then breaded in egg and then a mix of dried bread crumbs and ground macadamian nuts. Pan seared and then put over a nice bed of couscous with some fresh arugula, some extra peppers and then served with a reduction sauce of white wine, mango, onion and garlic. I sauteed the onion and garlic, added the mango and cooked until soft added the wine and reduced by half. Add some white cheddar and then drizzled the sauce over the chicken and couscous. A fresh baguette toasted with a roasted tomato marinated in some balsamic for a side dish. Perfect dinner. Well it will be. Got to get cooking. That is the plan. Oh yeah, good Sam Adams summer ale I think that is it and definitely some good wine. Sun May 17 13:12:22 -0700 2009 4691760 232829 kchurchill5 1 4693311 I was feeling nostalgic for some proper, Italian homemade pasta like we have in Argentina so I made spinach and ricotta gnocchi with a tomato, basil and mushroom sauce served with grated pecorino romano. It was a resounding success and probably one of the best meals I've ever turned out. Mon May 18 06:21:20 -0700 2009 4667332 240789 Paula76 1 4693616 a pseudo risotto with israeli couscous, leeks, asparagus, and peas cooked slow with plenty o pecorino romano - served with seared scallops - but now i have to clear the pantry again and am buried knee-deep in cans of tuna! any ideas on how to use em would be appreciated! Mon May 18 08:14:33 -0700 2009 4667332 207355 jmullen1251 2 4693654 Just checked and we have all ingredients necessary for one of my favorites...Red Thai Chicken Curry served over jasmine rice with thai basil we're growing outside. Mon May 18 08:23:57 -0700 2009 4693616 248640 care11 3 4694335 I love Thai curries--what recipe (or cookbook) do you use? I cheat at Thai and use Taste of Thai seasoning to make Tom Ka...but love that, too! How nice you have your own Thai basil supply! Mon May 18 11:24:12 -0700 2009 4693654 249664 kattyeyes 4 4694686 We used to live in NYC and would frequent this thai place on the Upper East Side. (For the life of me I can not remember the name, but my husband will.) Anyway, my sister and I loved the Thai Chicken Curry so much it was the only thing we ever ordered! After a few glasses of chardonnay she decided she was going to ask the waiter for the recipe. Low and behold he came out with a piece of paper that simply read: 2 cans unsweetened coconut milk 1/2 can water (sometimes I use chicken stock) 1 T. thai curry paste (I use more and prefer red) 1 1/2 T. sugar (I use brown) 2 T. thai fish sauce 1 lb + chicken or shrimp Onion, Red pepper, green pepper strips Thai Basil Jasmine Rice Simple right...but we think they left something out, so whenever I make it, I play around with it a little. For example we add red thai chilies at the end mostly for presentation (growing those in a pot too but still no peppers), plus lime wedges on the side and top with scallion strips too. That's the gist of it and there's a ton of similar recipes on all the websites as I know you already know. To your cheating point...I found already prepared jarred thai curries at my local grocery (it might be Taste of Thai brand...can't remember) so I quickly scanned the isle (no familiar faces) and snuck it in my cart. It ended up being pretty darn good! I just add more curry paste b/c we like it spicy! Still feels wrong though! Sorry you asked, right! Mon May 18 12:45:17 -0700 2009 4694335 248640 care11 5 4694801 Hey, not sorry I asked at all--that's pretty simple! I think the complication sets in when you try to make your own curry paste (galangal, ginger, etc.). I'm a big fan of keeping it simple. The Taste of Thai soup mix is so good it tastes very similar to my favorite places. No doubt, many of them are buying (not making) curry paste, too, so why mess with what's working? ;) Thank you for sharing. Can't wait to give this a try! Mon May 18 13:11:58 -0700 2009 4694686 249664 kattyeyes 6 4694828 Oh my goodness...I have never made my own curry paste and am sure I never will! That's how I know I am not as advanced as many on this site b/c I hardly knew that was even an option! I guess I just figured someone somewhere smushed thai curry leaves into a jar!!! LOL! (I use Thai Kitchen curry pastes.) Mon May 18 13:19:56 -0700 2009 4694801 248640 care11 7 4694856 I'm sure I saw a recipe like this long ago and decided I would just eat this dish OUT--that's why your recipe above was such a treat to read. I'm more than happy to try Thai Kitchen's curry paste, but for a real stunner, check out this recipe: http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-Paste-109465 I guess the real pros make their own shrimp paste, too (whatever that is)! ;) HA HA! It's like the Thai equivalent of mole with such a long list of ingredients! Mon May 18 13:27:23 -0700 2009 4694828 249664 kattyeyes 8 4694983 Wow, hurts my head to look at but looks pretty awesome!!!!!! 4 forks and raving reviews!! Maybe I'll make it in a few years (when I don't have a 2 yr old and baby!!!!!) Thanks for sharing!!!!!! Mon May 18 13:57:23 -0700 2009 4694856 248640 care11 2 4693986 I love taking canned tuna, olive oil, garlic, onion, lemon and salt & pepper and whirling it up in the food processor for a nice spread. It's kind of comfort food for me and I put it on everything - bread, rice cakes, celery, crackers. Mon May 18 09:54:59 -0700 2009 4693616 193015 always_eating 1 4693836 Lets see making dinner for Dad, still nursing a back injury: Fresh pan sauteed grouper fresh from a friend who caught it yesterday, green beans (he is not a big veggie guy) and a baked potato. But sour cream, bacon, cheese and tomato, his favorite. Cooking for Ruby, the elderly lady I care for: In the crock a pork tenderloin with maple syrup, sweet potatoes, onions and red peppers, remove and then serve with fresh cauliflower, her request she doesn't ask often and sweet potatoes from the pork roast. Nothing fancy. And since we are rained out on the water today I'm home, well somewhat on and off. Cooking for me: Fresh grouper of course. Never can waste that, lemon fresh herbs and just grill. May have to saute or pan grill with the rain, we will see. Oven fingerlings in a pouch since I have them and fresh roasted asparagus with fresh dill, onion slices again in a foil pouch. Easy and quick and so fresh. I will probably slice 1heirloom and drizzle with a little Nakamo basil and oregano rice wine vinegar. My absolute favorite vs salad dressing. Only 1 pan and all fresh, Great summer food. Sort of comfort food, but I love summer because most foods are simple and clean tasting. Love fresh fish, fresh herbs, lighter. I still enjoy sauces but fresh fish and fresh asparagus and baby fingerlings. I couldn't do much to them. Mon May 18 09:18:28 -0700 2009 4667332 232829 kchurchill5 1 4693839 Last night's dinner was a roasted chicken with an herb & lavender rub that consisted of 2 Tbsp. minced fresh rosemary, 2 tsp. of minced fresh thyme, 2 minced garlic cloves, salt, pepper, 1/2 Tbsp. dried lavender (crushed in a mortar), 1 Tbsp. of Greek thyme honey, and about 1/4 cup of olive oil. Mixed all that together and rubbed it inside and outside a Bell & Evans roaster. Sides were garlic & buttermilk mashed potatoes and steamed asparagus. Carcass is in the freezer waiting to be used for stock. Using some of the leftover chicken for sandwiches today for lunch....Tuscan Pane bread, lightly toasted, spread with store-bought ajvar (a relish of sorts), topped with chicken, several slices of provolone on top, lightly melted in the toaster oven, and topped with Boston lettuce. I'm hungry. :-) Mon May 18 09:18:54 -0700 2009 4667332 10532 LindaWhit 2 4693857 Love the chicken rub. Sounds very good. Mon May 18 09:21:25 -0700 2009 4693839 232829 kchurchill5 2 4694353 I have never thought to use lavender as part of a rub for roasated chicken, but I LOVE this idea! What a lovely dinner! P.S. Assuming you're a lavender lover like me, have you ever tried Barely Buzzed cheese? The rind is coated in lavender and ground coffee! http://www.beehivecheese.com/index.php?option=com_content&view=article&id=44&Itemid=54 It would be a fun cheese to serve before you do the herb/lavender-rubbed chicken again. Mon May 18 11:28:38 -0700 2009 4693839 249664 kattyeyes 3 4694395 I've never heard of Barely Buzzed cheese - sounds great! But looks like it's only sold in three places in MA - and two are in western MA. :-( And the rub is just a slight variation on using herbes de Provence as part of the rub. I have the fresh rosemary and fresh thyme, and wanted the floral scent of the lavender in the house. (Cold, gray, gloomy day in the Boston area yesterday, and the lavender scent created while crushing the buds made the kitchen smell so good!) The rub was more rosemary than lavender, but it did impart a nice scent and flavor to the bird. Mon May 18 11:37:46 -0700 2009 4694353 10532 LindaWhit 1 4693943 Cooked off some split breasts last night and made stock and chicken pot pie. I still have a boatload of shredded chicken left and I'm craving enchiladas. I usually do a normal red sauce with a little cheese inside, but I want to try something with a creamy filling. I've searched through this site, but now I'm even more confused! Still undecided at this point as to what I'm going to do... Mon May 18 09:42:42 -0700 2009 4667332 220914 krisrishere 2 4694018 My favorite ... I saute 1/2 cup onion, 1 tablespoon garlic, 1/4 cup sliced olives, 1 4 or 5 oz can of green chiies or you can you chipoltes if you want. I prefer green chilies. Saute until soft, add cream cheese 1 pkg 8 oz, and then diced up chicken about 3 cups. Place on the tortilla and top with 2 1/2 cups monterey jack cheese and some cilantro, optional) I like the cilantro. Roll in place on a 13x9 greased or pam sprayed dish. Pour the green chili enchilda sauce (yes just a store bought but you can make your own) mixed with 1 container of sour cream over the top then top with more cheese and bake at 350 for about 30-40 minutes, depending on your oven. May take up to 45. You can put a little of the sauce on the bottom if you want, but sprayed will keep it from sticking. It is a great simple creamy chicken dish. It is wonderful, creamy, spicy and serve with some diced tomatoes for a garnish it is perfect. Lots of variation, this is my favorite Mon May 18 10:01:48 -0700 2009 4693943 232829 kchurchill5 3 4694070 Sounds great. Does the filling get overly heavy with the cream cheese? I've seen recipes with sour cream inside and on top. I'm not sure what my feelings are on hot sour cream. I've never had it so I shouldn't talk and just make it! Mon May 18 10:13:05 -0700 2009 4694018 220914 krisrishere 3 4694116 I can't reply to yours, CHOW error so I will post here for you. I think with the amount of chicken chilies olives and you can also add some onion and even red pepper which I did once it makes a great sauce. You can cut back on the cream cheese if you want want a drier filling. There is nothing wrong with that. The sour cream mix tastes like a creamy sauce. It doesn't really taste like sour cream it just lightens and gives a tang to the green chilie sauce. There isn't that much sauce between a little on the bottom if you like and the 8-10 enchiladas it really isn't that much. Then the cheese balances it out for me. I've made it several times. I have made my own green chilie sauce but ... I just buy it for this. It really is good. But I do like the extra cheese on top and I love the tomato garnish. It makes a fresh flavor to the enchilada. I agree, but sour cream is in many sauces which we don't realize. But I agree with the idea unless you know. Mon May 18 10:22:15 -0700 2009 4694018 232829 kchurchill5 4 4694201 You're right. It does sound great. I'll give it a try, however I have chipotles at home so I might sub those. I'll let you know how they turn out. Thanks! Mon May 18 10:44:40 -0700 2009 4694116 220914 krisrishere 5 4694364 kris, you're probably already off and running on this, but I've had my eye on that buffalo chicken dip I've seen mentioned here (there's a recipe on the Frank's Red Hot site). I actually picked up 2 for 1 reduced-fat Philly at the store today in hopes I will make this dip someday soon. Just some additional food for thought for you since you already have leftover chicken. Mon May 18 11:31:32 -0700 2009 4694201 249664 kattyeyes 6 4694883 I haven't started dinner yet, but I might be intrigued to hold back on some of the chicken for this :) I know I've seen it around here..do you have a link? Mon May 18 13:34:29 -0700 2009 4694364 220914 krisrishere 7 4694897 http://chowhound.chow.com/topics/364374 Mon May 18 13:36:56 -0700 2009 4694883 10532 LindaWhit 8 4697091 It's been put on my list :) Tue May 19 08:54:25 -0700 2009 4694897 220914 krisrishere 7 4694907 Yup, here ya go: http://www.franksredhot.com/retailrecipeview2.php?rn=RE1242 I haven't made it yet, but like you, I'd prefer to skip the canned chicken and just use my own chicken instead. Mon May 18 13:38:37 -0700 2009 4694883 249664 kattyeyes 3 4697124 Ok, so I kinda made it last night. Turns out I didn't have most of the ingredients, but I winged it and it came out great. I sauteed some garlic and onions, threw in the shredded chicken and then threw in a sudo taco seasoning blend I made up on the spot. Deglazed the pan with a little chicken stock, let that reduce and added in almost a whole package of cream cheese. Put the filling on tortillas with a little monteray jack, rolled them up. I had red enchilada sauce at home (la Palma I think) so I put some of that in the bottom of the dish and mixed the rest with some sour cream, as you stated. Put that on top with some additional cheese. Everything came out great except some of the sour cream kind of curdled..too high of a heat? All in all it was really good. When I go to the store next I'm going to by the green chili enchilada sauce and try it that way. Thanks! :) Tue May 19 09:01:24 -0700 2009 4694018 220914 krisrishere 1 4694159 Went out and for a walk. I stopped at Fairmount Bagels (one of Montreal's original bagel bakeries, still done in their original wood fired oven) for a bagel and cream cheese. Tonight, I will sear some scallops and finish them with some pernod. Some grilled baby bok choy, grilled asparagus and a baked sweet potato on the side. Mon May 18 10:31:09 -0700 2009 4667332 259263 bigfellow 2 4698170 Gosh. I thought I was lucky to have a bagel shop within walking distance until now. Surf Bagel in Lewes, Delaware doesn't have a wood-fired oven. I have to look up "pernod." Tue May 19 14:00:26 -0700 2009 4694159 240293 Lewes17266 3 4698371 Montreal is famous for it's bagels. This is one of the original bagel bakeries. It still has it's woodfired oven from early in the 20th century. http://www.fairmountbagel.com/ Pernod is an anise flavoured liquor from France. Tue May 19 15:09:49 -0700 2009 4698170 259263 bigfellow 1 4695162 Tonight it was baked salmon fillets in a molasses and balsamic glaze with sesame seeds accompnied by roasted asparagus with poached eggs and pecorino shavings and curried cannellini beans with carrots, peas and broccoli. Mon May 18 14:51:15 -0700 2009 4667332 240789 Paula76 1 4695206 I'm not cooking, but we're having jaegerschnitzel with rice and peas...and hopefully I'm having the last portion of the rhubarb custard my mom and I made last night--so yummy--though I suppose I could SHARE, if asked nicely. ;) Mon May 18 15:06:36 -0700 2009 4667332 249664 kattyeyes 1 4695264 Tonkatsu, a cold salad of shredded carrots and slivered scallions in a quick pickle brine of rice wine vinegar, sugar, water, and minced ginger, and the kicker: I ran out of rice but had some packaged spaetzle handy, so... Hey, starch is starch! ...and when you cook for one, nobody can hear you break the rules. ;) And drizzling my quick tonkatsu sauce over it makes it just fine. Mon May 18 15:32:10 -0700 2009 4667332 95137 mcsheridan 2 4695302 Trade you our rice for your spaetzle--it's what we usually have, but I didn't speak up soon enough! Mon May 18 15:48:02 -0700 2009 4695264 249664 kattyeyes 3 4697470 I often make spaetzle with some dill when I have fish. Tue May 19 10:36:30 -0700 2009 4695302 259263 bigfellow 1 4697201 Everyone enjoyed last night's dinner. I made country style steak in the slow cooker. I had round steaks sliced thin and pounded. I salted and peppered the steaks generously and dusted them in plain flour. I browned the steaks in vegetable oil then put them into the slow cooker with vegetable stock, a bay leaf, and two crushed cloves of garlic. I deglazed the frying pan with water and poured it in and adjusted the seasoning, then left it all day to simmer. I cooked white rice, made a salad and warmed some grocery store rolls and it was such a delicious meal. My son had it already again for an early lunch and said it was better today. Tue May 19 09:20:41 -0700 2009 4667332 240293 Lewes17266 2 4698052 Wednesday a request from Dad, I'm making swiss steak, almost identical, I add some onions, thin sliced, some red and green pepper and mushrooms thin sliced and just slow cook with a tomato sauce and beef broth base. Cooks all day. My Dad wanted it. I will take half and him and me the other. Mashed for us cuz he likes them and fresh broccoli, is favorite. Dinner for me probably more fresh fish which I could eat nightly. Nothing better than fresh caught grouper. For me, dinner usually changes 3 times a day according to work with weather if it is canceled, my Dad if his work is canceled and the lady I take care of if she decides she wants something special. Tue May 19 13:28:41 -0700 2009 4697201 232829 kchurchill5 3 4698173 Cooking and caretaking must be your life's calling. I am sure your dad and lady appreciate your food more than you will ever know. Brocolli and mashed potatoes are so good together. Maybe I will make that tomorrow night. Tue May 19 14:00:56 -0700 2009 4698052 240293 Lewes17266 4 4698454 It's funny, Recently, I worked in a marine lab as an office manager, co owned a restaurant until this past year but a silent partner basically just doing all the recipes and menus, but worked as a head chef, bartender, waitress etc. Also worked in a brokerage firm and have my series 7. Wierd background. My Dad and I just lost Mom and Gramps 3 weeks apart. Mom and Gramps both lived with my Dad and all close. Dad is just learning to cook so I have helped making him dinner. The lady I take care of was a fluke ... a Mom of a friend and she needed someone 4x a week or so to cook, and run errands. Funny that I have an advertising degree, management degree and I am working on a boat doing data for collection samples, caretaking and cooking for Dad, lol Life sure takes crazy turns. Dad isn't adventurous at all. My lady, Ruby is so I have fun with her. And I get to cook a lot. And yes, Dad loves it. He is so busy trying to pack, sell, move or get ready for it, he enjoys the dinners. My friend makes an old fashioned broccoli mashed potato casserole with cheddar. He put the mashed with added garlic and scallions in a 13x9. But this is what is cool. He puts a small bread crumb crust on the bottom with fine chopped onions, then he tops with broccoli with roasted red peppers, and mushrooms, all pre cooked. Toped with a cheddar sauce, not just cheddar, probably like a bechemel and toasted bread crumbs, He add some chicken broth so he says and bakes. Never got exact ingredients from him but this is all he gives me. It is great! Amazing dish! I think I will settle for some fresh steamed broccoli and good mashed or smashed potatoes with a little butter and sour cream. I'll let him make HIS dish. Tue May 19 15:33:43 -0700 2009 4698173 232829 kchurchill5 5 4698983 I'm sorry for your loss -- your mom and grampa. How wonderful that you can provide solace for your dad with your cooking right now, and for yourself too. That old fashioned broccoli mashed potato casserole sounds GREAT. Any way you could get a little more precise on the ingredients? I'd like to try it... Tue May 19 18:56:46 -0700 2009 4698454 56490 foxy fairy 6 4699418 Ditto on the old fashioned broccoli mashed potato casserole - sounds delish! So the bread crumb crust is on the bottom, then the mashed potatoes, then the broccoli/red peppers/mushrooms, then covered with the cheddar sauce/toasted bread crumbs? I can think of making many variations to this - if you want a smoother casserole, mash the broccoli with the potatoes and top with the cheddar sauce or fold it in and top with the toasted bread crumbs) or if you don't like red peppers or mushrooms (I know someone who won't touch mushrooms), add different vegetables. Tonight I wasn't that hungry so I just did a combo of potatoes, carrots and shallots that were chopped and tossed with rosemary, olive oil and salt and pepper and roasted in the oven. Tue May 19 22:27:01 -0700 2009 4698983 193015 always_eating 1 4697475 Tonight, I'm having deep fried Lamb chops with a dijon crust. A caesar salad on the side. Tue May 19 10:37:31 -0700 2009 4667332 259263 bigfellow 2 4698467 Change of plan. I was able to get some fantastic lobsters. So tonight is lobster and melted butter with homemade hot cornbread. Tue May 19 15:38:56 -0700 2009 4697475 259263 bigfellow 3 4698483 Time? Sounds fantastic I seriously am jealous. One of my favorite foods next to stone crab which comes first! A little butter and lemon, bread and not much else, maybe a baked potato which is what I do. I love lobster boils with corn, sausage, the normal stuff ... heaven for sure. Enjoy tonight!! Tue May 19 15:44:32 -0700 2009 4698467 232829 kchurchill5 4 4701316 16 minutes as it was a 2 pounder. Wed May 20 13:02:20 -0700 2009 4698483 259263 bigfellow 5 4701363 Rub it in even more :) Great dinner!! Wed May 20 13:16:48 -0700 2009 4701316 232829 kchurchill5 5 4701372 Oh troublemaker. Now I have a craving for lobster (especially having moved from New England to the Southwest)! Hopefully I can find them here in the Arizona area at a reasonable price for this weekend. KChurchill - here's a link to a lobster thread from a few years ago where I posted times for steaming and boiling all sizes of lobsters (boiling 15-16 minutes for a 2 lb is what I do too). The charts come from my favorite lobster cookbook (Jasper White's "Lobster at Home"), and the times are foolproof. Cooking Lobster http://chowhound.chow.com/topics/312970 This weekend, if I can find a couple of lobsters, it will be grilled or My Favorite Baked Stuffed Lobster Recipe http://chowhound.chow.com/topics/401863 Wed May 20 13:19:13 -0700 2009 4701316 10271 Rubee 6 4701936 I've never seen lobster as low in price as right now in Montreal. Wed May 20 16:18:52 -0700 2009 4701372 259263 bigfellow 7 4703686 My 7 year anniversary is this weekend and I just got word that a certain parent is sending us a Lobster Gram. WooHOO! Thu May 21 09:54:29 -0700 2009 4701936 220914 krisrishere 8 4703721 Happy Anniversary! Enjoy your lobsters! Though "Lobster Gram" is giving me visuals of the old SNL "Land Shark" routine. ;) "Flowers!" Thu May 21 10:03:15 -0700 2009 4703686 249664 kattyeyes 9 4703739 Candy Gram! Thanks :) Thu May 21 10:08:47 -0700 2009 4703721 220914 krisrishere 3 4698992 bigfellow, DIG that new avatar--love it! We went out for dinner, so let me tell you about our very chowish lunch instead! I picked lettuce from my living room (seriously, we had a couple of cold nights, so the plants are inside till tomorrow when they can stay out there!) for a salad and made avocado soup (served with Tostitos Scoops for, well, scooping!). We didn't have enough milk for the soup, so 1/2 cup of half-and-half went in instead...and sriracha instead of cayenne pepper. This soup is BEYOND wonderful! Especially since it's warming up, someone else has to try this soup. It's impressive! Tue May 19 18:57:52 -0700 2009 4698467 249664 kattyeyes 1 4698466 Fresh seared sea scallops with a sauce made of cooked pancetta, vermouth, orange juice, butter, then dusted with parmesan cheese. Served with roasted asparagus and baby new potatoes. Tue May 19 15:38:43 -0700 2009 4667332 253735 bayoucook 1 4699007 ---We had dinner at the home of my SO's grandmother: one of those rotisserie chickens, plus baked potatoes. My SO and I decided to add some Heluva Good Dip (buttermilk ranch) on top of our potatoes, and a little even on the chicken. I notice that I am the only one who kept the baked potato in the foil when transferring to my plate. I like the idea of opening it like a present, a la fish in parchment paper, and then I was kind of like Oops! No one else has foil... No big deal, very casual, but I noticed and giggled at myself nonetheless. I guess it was one of those things. I don't remember my mom offering us the potatoes in foil growing up, but maybe she did? I'll ask her. Then we were out and about and because I was starving -- (embarrassing alert!) -- I actually ended up ordering a couple of those McDonalds grilled chicken ranch wraps. Not bad for less than two bucks when you're hungry and on the road. Yes, embarrassing... but I never order take-out unless I physically can't get to my kitchen. Dessert: fruit cocktail with raspberry sherbet, provided by SO's grandmother :) "Refreshing," she said, and she's right. Tue May 19 19:03:02 -0700 2009 4667332 56490 foxy fairy 2 4699012 Hmmm..now I'm craving raspberry sherbet! Haven't had it in years. Will have to pick some up, it'll be perfect for the 100 degree temps we've been having. Dinner tonight is "Mien's Garlic Fried Chicken" (from Cradle of Flavor), steamed jasmine rice, and stir-fried baby bok choy. And starting with an extra-large martini. Only Tuesday, but already a helluva week. Tue May 19 19:05:55 -0700 2009 4699007 10271 Rubee 3 4704137 Yes, Rubee -- the color and the coolness of the sherbet left me besotted. Did you get the sherbet? I just commented that my mouth truly started to water upon viewing the photograph of your Mien's Garlic Fried Chicken! Wow. Another one to try... I have never made fried chicken, but I certainly love eating it and I have no hangups about high-fat, high grease... LOL! Thu May 21 12:06:35 -0700 2009 4699012 56490 foxy fairy 1 4700632 Lunch was corned beef hash, no eggs. Supper will be shepards pie. Dessert will be homemade vanilla ice cream. Can anyone tell that it's a comfort food day? lol Wed May 20 10:06:08 -0700 2009 4667332 259263 bigfellow 2 4700707 Question for you re homemade vanilla ice cream. Do you use vanilla extract, vanilla beans or both? I have used Penzey's Double-Strength Vanilla for years, but usually in cookies and cakes. For lack of a better description, it's got more of an alcohol taste than I'd like when I'm making ice cream, gelato or custard. What say ye? Dinner--gorgeous return to summer weather here. Going down the shore for a lobster roll and a hot dog--these are pretty comforting, too. And maybe a DQ for dessert. I may pack rhubarb syrup and lemon Pellegrino for fizzy lifting drinks! Wed May 20 10:22:58 -0700 2009 4700632 249664 kattyeyes 3 4700725 I like vanilla beans myself. But it is just my personal opinion. Wed May 20 10:27:10 -0700 2009 4700707 259263 bigfellow 3 4701223 You said "down the shore". Let's see - folks from MA usually say "down the Cape" and people from NY/NJ/PA say they're going to the "shore". That must mean you're in CT? LOL Wed May 20 12:40:14 -0700 2009 4700707 10532 LindaWhit 4 4701228 I thought that people from NJ say they are going to the "shore", and Manhattanites say "I'm going to the Hamptons". Ha ha. Wed May 20 12:41:33 -0700 2009 4701223 10985 MMRuth 5 4701302 LOL! Very appropriate separation, MMRuth! :-) Wed May 20 13:00:06 -0700 2009 4701228 10532 LindaWhit 4 4701235 Exactly--and just 30 minutes from said shore here in CT! ;) They are funny little regionalisms, aren't they? And here's another example--I might stop at a package store (or "make a packy run") on the way down! Though when we make a SERIOUS packy run, we head for YOUR state to stock up. Wed May 20 12:44:15 -0700 2009 4701223 249664 kattyeyes 5 4703706 Amen to MA liquor stores! Saved my butt more than a few times! When I was living in southern NH, it was very important to separate the Nawth Shaw from the South Shaw in MA. Thu May 21 09:57:54 -0700 2009 4701235 220914 krisrishere 6 4703952 CT liquor stores are closed on Sundays? Or just less expensive than MA stores? (And our stores are more expensive than NH stores! LOL) Thu May 21 11:14:51 -0700 2009 4703706 10532 LindaWhit 7 4703981 CT stores are closed on Sunday and I found the prices to be cheaper in MA. About twice a year we'd make a trip back up to Salem, NH and fill our carts full of alcohol! Thu May 21 11:23:26 -0700 2009 4703952 220914 krisrishere 8 4704410 Wow - I thought it was only MA in the New England area that (used to be) closed on Sundays! Glad they're not anymore. Thu May 21 13:21:16 -0700 2009 4703981 10532 LindaWhit 9 4704427 Stupid blue laws! And those Puritans were sure lots of fun, too! http://www.wineintro.com/basics/bluelaws.html Thu May 21 13:31:26 -0700 2009 4704410 249664 kattyeyes 10 4704458 Ahhh - you STARTED it in CT! It's all your fault. :-P Thu May 21 13:37:56 -0700 2009 4704427 10532 LindaWhit 1 4700895 moving / painting tonight so need something quick and easy - will be having grilled cheese sandwiches with gruyere, prosciutto and basil. serving with a salad i made last night of new red potatoes, pesto and haricot verts-also have some ice cream sandwiches that i made last night with no bake cookies and vanilla ice cream, not sure how they'll be but will be a sweet treat, nonetheless! Wed May 20 11:13:44 -0700 2009 4667332 207355 jmullen1251 1 4703175 I was tired last night so I made a barley risotto with grilled asparagus and roasted butternut squash. Tonight it'll be chicken fajitas with homemade tortillas and a kidney bean chilli. Thu May 21 07:34:37 -0700 2009 4667332 240789 Paula76 1 4703203 made a simple but fantastic spinach salad that i want to rave about: baby spinach, shallots and apricots (sliced thin) - dressing is what did it for me - olive oil, rice vinegar, dijon, honey and curry pwder (s&p) - next time, in goes the mushrooms, red onions and as a meal could add some nice grilled shrimp or chicken. Thu May 21 07:41:39 -0700 2009 4667332 49588 lexpatti 2 4703264 This is going to sound so silly, but I've never sliced up a shallot in a salad. And I still have some native spinach to finish up, so I'll have to give this a try. I'm a big fan of apricots in a salad, too--as well as tart Michigan cherries. We ate enough of the lettuce on my porch the other day that it needs to replenish, so I might try your version for lunch. Thanks! Thu May 21 07:59:52 -0700 2009 4703203 249664 kattyeyes 3 4704145 katttyeyes -- I also really like minced shallot in the dressing. Let one minced shallot sit with the vinegar or lemon juice with a little salt for fifteen minutes. Then whisk in your oil, herbs, creme fraiche, whatever else you're using. The shallot really adds fantastic flavor to the dressing. Thu May 21 12:08:24 -0700 2009 4703264 56490 foxy fairy 4 4704260 Thank you for the tip--will have to try this tonight! Thu May 21 12:37:16 -0700 2009 4704145 249664 kattyeyes 5 4704510 This is the way I posted it recently (you were on that thread too, kattyeyes, the recipes you make again and again). I got this idea from Deborah Madison's Vegetarian Cooking for Everyone. Here's the creamy herb and shallot dressing I mentioned -- it is so easy. It's a go-to, and I switch it around with various herbs and vinegars, keeping the same ratio. When non-cooks shy away from making their own salad dressing, I start them with this b/c it's so simple and tasty and infinitely better than bottled. You take 2 Tbsp tarragon vinegar or any fancy vinegar, one diced shallot, and 1/4 teaspoon salt and put in a bowl. Leave these for 15 minutes and the shallot will sweeten. Whisk in 1/4 cup extra virgin olive oil or walnut oil, and 2 Tbsp sour cream. Then stir in a couple of Tbsp fresh herbs -- I usually go with parsley and chives, b/c I have these on hand. For a lemon vinaigrette, very similar. Take 2 Tbsp lemon juice. The finely diced shallot sits in the lemon juice with 1/4 tsp salt and one teaspoon lemon zest for 15 minutes. Then add 5 Tbsp Tbsp of olive oil, and some pepper. For a great salad I like-- butter lettuce, dried or fresh fruit, toasted nuts, avocado, maybe thinly sliced red onion, and gorgonzola or feta or shaved Parmesan. Again, I switch this around -- grapefruit in winter, peaches in summer. Sometimes arugula. Thu May 21 13:52:17 -0700 2009 4704260 56490 foxy fairy 6 4704978 Ladies, thank you for your guidance. I incorporated both your suggestions into tonight's spinach salad with apricots, dried cranberries, almonds and chive blossoms (thank you, dfrostnh). I actually couldn't TASTE the chive blossoms, but they added a pretty color to the plate. And the reason I couldn't taste them is because WOW what a great dressing--Patti, I used your list of ingredients and foxy fairy's measurements (that sounds wrong, but you know what I mean!) and method. YUM! Really, really, really good. Will definitely make this again. Very fresh and tasty. And I made myself a rhubarb soda for dessert (rhubarb simple syrup + Pellegrino). Refreshing! It's a little bit like fresh Ting! Thu May 21 17:00:01 -0700 2009 4704510 249664 kattyeyes 7 4705205 Rhubarb soda. OMG. I am such a fan of rhubarb in any way. A couple of years ago someone on another food forum mentioned the rhubarb sodas. I don't drink alcohol, either, so this was an especially refreshing and gorgeous treat. Any chance you took photos? I also made a rhubarb chutney-type-thing, almost like a simple marmalade, and mixed that into chicken salad with my usual sour cream/mayo/shallot/celery mix. WOW yumminess. Thu May 21 18:48:06 -0700 2009 4704978 56490 foxy fairy 8 4705240 You've been over on the rhubarb thread, too, right? It's the leftover simple syrup that was a "by-product" of making rhubarb custard the other day. Here's the link: http://chowhound.chow.com/topics/610465#4692548 1/2 cup sugar is the proper amount. Forgive my sloppiness on that! The added benefit to making the syrup that way is the rhubarb custard itself is also very delicious! ;) If you have parfait glasses, even nicer. No photos today, though. Your rhubarb chutney/marmalade in the chicken salad sounds verrrrrrry tasty. Thu May 21 18:56:43 -0700 2009 4705205 249664 kattyeyes 7 4705840 awesome!! today - I'm taking that dressing and making a quinnoa salad - so far, I have cranraisins, almonds, spinach, celery, shredded carrots and quinnoa. Fri May 22 04:31:31 -0700 2009 4704978 49588 lexpatti 8 4705846 I have a funny question for you--do you wake up the next day still tasting raw shallot?! I did today. Is there a trick to making them "bite" a little less? I was told maybe cut them smaller, but I'm not sure how that would help. Fri May 22 04:35:41 -0700 2009 4705840 249664 kattyeyes 9 4705865 hmmm, I don't recall this being an issue. Mine are sliced thin or chopped fine if I'm adding it to the dressing first. Thhis recipe is awesome too, with a fantastic dressing for the grilled vegie salad: http://www.epicurious.com/recipes/food/views/Grilled-Vegetable-Salad-with-Lemon-Mustard-Vinaigrette-236188 Fri May 22 04:48:28 -0700 2009 4705846 49588 lexpatti 10 4705884 I will have to chop even finer the next time. I suspect I'm just especially sensitive to raw onions/garlic/shallots. But I did really enjoy the flavor of the dressing. And I even forgot to add the honey! Next time I'll remember. The Epicurious sounds great, too. Oh, while I'm chatting--tonight will be burgers on the grill. Happy Memorial Day weekend! Fri May 22 05:00:39 -0700 2009 4705865 249664 kattyeyes 11 4706026 I just made a dressing similar to the one above but this time added srirachi hot sauce - wow, fantastic. I wonder if it would be a great marinade for chicken or shrimp (that sweet/hot/tart is really great). Fri May 22 06:19:47 -0700 2009 4705884 49588 lexpatti 12 4707532 The New York Times had an article this week about that hot sauce. It said restaurants are mixing sriracha and soy sauce as a glaze for lobster. Another one is squirting it on chicken wraps and sandwiches. "A Chili Sauce to Crow About" is the name of the article in the Dining and Wine section. It probably would be a really good marinade for just about anything. My son puts it on almost everything he eats lately. I think I might experiment with it now. Fri May 22 15:00:07 -0700 2009 4706026 240293 Lewes17266 13 4707562 Yep, here's a link to that article over on the Food & Media board, courtesy of Phaedrus: http://chowhound.chow.com/topics/621268 Fri May 22 15:13:52 -0700 2009 4707532 249664 kattyeyes 14 4707659 oh thanks. we have had a bottle in our cabinet for a while and i never paid much attention to it until now. my son has bottles and bottles of hot sauces. Fri May 22 15:51:31 -0700 2009 4707562 240293 Lewes17266 11 4707732 I just had a fun surprise twist to dinner, thanks to the grillmaster! We had sliders on toasted/buttered slider buns so we had an assortment of condiments and toppings. I had one with sriracha tartar sauce and spring mix, one with mayo and homemade roasted peppers with garlic, one with sauteed mushrooms and onions and maple chipotle grill sauce--cole slaw and corn on the cob on the side. What fun! And, better still, I could enjoy the little burgers not cooked to death. I love a rare burger, and though I think that's pretty near to accomplish with minis, mine was definitely closer to med-rare than medium. Yummy! Fri May 22 16:22:08 -0700 2009 4705884 249664 kattyeyes 12 4707816 Ahem.....I don't recall seeing my invitation in Email tonight! ;-) (Lordy, girl - all THREE of those sliders sound GREAT!) Fri May 22 16:55:41 -0700 2009 4707732 10532 LindaWhit 13 4707869 HA HA, well, you are most welcome here should you ever find yourself in CT (perhaps on your way "down the shore")! :) Fri May 22 17:10:27 -0700 2009 4707816 249664 kattyeyes 14 4707874 As a Joisey girl, that would be a VERY far way to go "down the shore". I think I'll stick with down the Cape. Meet me halfway? :-) Fri May 22 17:11:58 -0700 2009 4707869 10532 LindaWhit 15 4707926 Somewhere between "my" shore and "your" Cape...it's a deal. :) Fri May 22 17:32:32 -0700 2009 4707874 249664 kattyeyes 6 4707535 I cut and paste your recipe and printed it out. Thank you. Fri May 22 15:01:57 -0700 2009 4704510 240293 Lewes17266 2 4704016 OK, well, I may save your idea for salad with dinner tonight. It'll be German dinner night with a variety of wursts from Noack's. My faves are the weisswurst (veal) and the half veal/half pork wurst. We eat them with curry ketchup and mustard (not blended together--they're two dipping options), and will have spaetzle, too. Someone was looking for bratwurst on my local board, and it inspired me to have German dinner (again!). Lunch was meat ravioli (Carmela's) with butter and cheese. Kris, am I killing you yet?! ;) I spun up Orange Amaretto Julius Sherbet for dessert. It's yummy! Very creamy and definitely tastes like Orange Julius. Thu May 21 11:31:31 -0700 2009 4703203 249664 kattyeyes 2 4707461 Yay! for summery salads... Questions: lexpatti, did you use the shallot dressing I described or the olive oil/rice vinegar that you mentioned? kattyeyes -- did you let the shallot sit in the vinegar? Maybe if you let it marinate there longer, the bite would fade.... I am a big fan of quinoa! Fri May 22 14:30:55 -0700 2009 4703203 56490 foxy fairy 3 4707554 Re shallot--it sat in the vinegar for 15 or so last night, but I had a bit of it leftover so it's been sitting overnight and all day today in the fridge, so maybe tonight it won't have the same bite. Fri May 22 15:12:11 -0700 2009 4707461 249664 kattyeyes 3 4708552 foxy, I used the olive oil/rice vin. (but added srirachi sauce to the dressing) -yum!! That recipe for grilled vegies says it's important to make the dressing ahead of time (a good 2-3 hrs) that has the shallots in it. Sat May 23 05:20:48 -0700 2009 4707461 49588 lexpatti 1 4703267 Last night was Rex Sole with eggs, one of my favorites. Had fresh corn , asparagus and a couple of freshly dug small potatoes on the side. Couple of glasses of rose and I was pretty happy. Now that I am cooking for one again I seem to get dinner ready in 20 minutes no problem. Not sure what that's all about...it used to take me hours to make simple weekday meals. No pressure anymore I suppose! Thu May 21 08:00:48 -0700 2009 4667332 11225 rabaja 1 4703294 Tonight is a pork loin in the crock pot with , sliced onion, 1 fennel bulb sliced, white and sweet potatoes and a 1/2 beer and 1/2 cup chicken broth, bay leaf, some sage and rosemary, s/p. Just cook. I take about 2 cups of the broth thicken slightly and make a gravy. Serve it with the potatoes and some red braised cabbage I made at 4 am when I couldn't sleep. Simple dinner and left over for a day or two and a container or two in the oven. Thu May 21 08:08:07 -0700 2009 4667332 232829 kchurchill5 1 4703526 eating dinner a 10PM+ last night, creamy polenta with smoked sausages and a fried egg, over easy, sauteed zucchini. tonight will be "clean up day" as we are leaving for the weekend the next day- so we will do something with half a fennel, half an onion, 2 zuchinis, half a cauliflower, some criminis and baked tofu. sounds like pasta or curry? mmm... what do i do? Thu May 21 09:10:46 -0700 2009 4667332 133265 jeniyo 2 4703569 How hot is it where you are? You could make roasted veggie tacos with those ingredients. Maybe pick up a bell pepper for good measure to round it out. What you've got on hand could also translate to some kind of soup. Thu May 21 09:22:12 -0700 2009 4703526 249664 kattyeyes 1 4704212 It is 28 (82) degrees out, the hotest day of the year so far!!!!! I had the scallops I should have eaten a couple of nights ago for lunch. Then I had a FREE iced coffee at Timmies for lunch. Tonight, I am doing calamari. I don't coat the squid in flour or anything. I fry it in clarified butter on the griddle with a shot of cajun spice. I put it between a couple of slices of sourdough with some homemade tartar sauce with a little piri-piri sauce added to give it a bit of a kick! I am also planning to have a nice Steinlager to wash it down. Enjoy the day/night where ever you are. Thu May 21 12:23:59 -0700 2009 4667332 259263 bigfellow 1 4706268 WARNING; to keep this thread easy to open for those people with older / less powerful computers. I intend to start part III of this thread at 200 messages or so. Lunch will be a chef's salad today. As for supper...I haven't gotten that far as of yet. Fri May 22 07:49:35 -0700 2009 4667332 259263 bigfellow 1 4707310 have a hankerin' that i need to indulge so i'm making classic mussels mariniere served with plenty o' crusty bread Fri May 22 13:27:23 -0700 2009 4667332 207355 jmullen1251 1 4707684 Dinner tonight is courtesy of Whole Foods - a chuck shoulder London Broil marinating in a Firecracker marinade (courtesy of Country Living, linked below) that will be grilled on a grill pan and finished in the convection oven. Sides will be leftover basmati rice (drizzled with boiled marinade), and steamed and buttered haricot verts. Strawberry shortcake for dessert. http://www.countryliving.com/recipefinder/sirloin-summer-vegetable-kabobs-firecracker-sauce-3844?click=recipe_sr Fri May 22 15:59:35 -0700 2009 4667332 10532 LindaWhit 2 4707797 Homemade pizza, for me. Well not the crust. Very seldom, but Pillsbury, garnished with garlic, topped with fresh mozz, baby shrimp a light bechemel, parm, spinach, sliced shallot and crimini mushrooms, a little red pepper for spice. Great flavor. Fri May 22 16:46:08 -0700 2009 4707684 232829 kchurchill5 3 4707836 I never do homemade crust - it's just too easy to buy a decent pizza dough in the supermarkets near me. ::::cringing waiting for others to come at me saying "It's so EASY to make your own crust!"::::: Only if you have the room for said kneading, etc., say I.) The 3-S (shrimp, spinach and shallot) and mushroom pizza sounds good. Although I'm not a seafood-on-pizza type of gal. Perhaps that mixture in a pasta toss would work for me. Fri May 22 17:00:15 -0700 2009 4707797 10532 LindaWhit 4 4707901 I either pre made, Pillsbury (I know, but not bad) or my local pizza guy when I am making it for more than just me. I agree with you but I just rarely make it, but have.' I have made the same pizza with spinach, mushrooms, onions, red peppers and no shrimp, but once I used proscuitto. As I'm sure you know. Pizza ... anything goes.' Pasta ... mix anything with pasta for me :) I'm a Carb gal. Atkins I would never survive, lol. Fri May 22 17:21:10 -0700 2009 4707836 232829 kchurchill5 1 4708562 Oven fried zuchinni planks with roasted tomatoes, fresh mangrove snapper lightly pan fried with just s/p pepper and a little dried bread crumbs no heavy coating. Just boiled red potatoes with bill and butter. Nothing fancy, but very fresh. Good fresh veggies from the market and fresh fish just caught by a friend. Fresh from the gulf. Sat May 23 05:32:37 -0700 2009 4667332 232829 kchurchill5 2 4708985 Please turn to Part III Sat May 23 10:09:19 -0700 2009 4708562 259263 bigfellow 3 4709252 Here's the link for the new WFD Part III thread: http://chowhound.chow.com/topics/622066 Sat May 23 12:46:24 -0700 2009 4708985 10532 LindaWhit