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What's for Dinner XXVI

Since we have hit 200 again on the previous set, I thought I would start a new one. Enjoy.

All old and new posters welcome. What a great way to get ideas for your next meal.

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  1. We are having smoked sausage, sauerkraut and german potato salad tonight. My biggest dilemma is which salad recipe to use. I got some great ideas from other CH's in another post.

    1. Thanks, Harters, for the pointer to the new thread. :-)

      Still a bit warm, but I have the lamb from Easter to use up. I'll be making a lamb-barley stew tomorrow night from the rest, but tonight I *think* I'll use some of it sliced for a sandwich on a small baguette. Not sure what else will go on it - perhaps the rest of the brie, a few pieces of roasted red pepper, lettuce and some kind of spread - maybe a mild mustard? Not sure yet.

      But let's just say a grilled lamb sandwich and potato chips will be dinner. :-)

      10 Replies
      1. re: LindaWhit

        Harters is the lamb sandwich king - I bet he'll come up with some suggestions for you!

        1. re: buttertart

          Good point buttertart! OK, Harters, let's see if I can remember what's in my fridge at home so you can tell me what to have for dinner. :-) Here we go:

          For cheese, I have some English sharp cheddar, the brie, and goat cheese to use. I'm not liking the idea of cheddar and lamb together tho.

          For spreads, lordy, this could get dangerous - I have some fig-balsamic jam (I'm thinking "not"), lots of different mustards, various marmalades (tangerine and I think a lemon-pear), a roasted tapenade (unless I finally threw it out), some cranberry-pomegranate-ginger relish (I think - unless I finally threw it out :::grin:::), and probably one or two other things that are shoved WAY to the back of the 2nd shelf of the fridge, which, of course, doesn't help Harters much.

          1. re: LindaWhit

            Friends, friends ......you are too kind. I am unworthy....(blushes).

            OK. The last thing you want to do is put cheese anywhere near a lamb sandwich. Full stop or period (depending on which side of the pond this is being read).

            The lettuce and red pepper is going to work whatever else you do. If there's something middle eastern in the fridge that would be great - hummus, baba ghanoush - that sort of thing. However, I like something sweet (and often use a redcurrant jelly with cold lamb) - so unless it's been thrown out, I'd go with the cranberry/pom/ginger relish which sounds absolutely fab. Make sure you give the meat a really good trimming of fat and other non-prime bits - and then slice very thinly ( we tend to go for quite thick slices of sandwich meat in the UK - this is one time I don't)

            Oh, and get a large baguette. Have half with the lamb and have the cheeses with the other half. Great dinner - one to have slobbed out in front of the TV with a large glass of your favourite wet stuff.

            HTH

            John

            1. re: Harters

              What... not even feta, manchego, or pecorino? I'd think that might be a nice combo with the lamb....

              1. re: Harters

                OK, no cheese. Got both the "full stop" and "period" remark. :-) I *will* have the rest of the brie as a nibbly beforehand tho.

                And yes - I do believe I've got hummus - roasted red pepper hummus.

                If I don't have the rest of the cran/pom/ginger relish, I *know* I have some lingonberry preserves I got from IKEA - I'm not wild about it by itself, as it's not as sweet as I had expected, but perhaps if I add some grated fresh ginger into a heaping spoonful of it, it'll jazz it up a bit. I might try that and see if I like the combo as a spread.

                The baguette I have is a mini baguette from Whole Foods - about 6-7". So yes - half for dinner tonight, half for work lunch tomorrow.

                Thanks, Harters!

                1. re: LindaWhit

                  The lingonberry should work fine. I know the IKEA product and have used it in sauces (although it's much better on the breakfast toast).

                  As an aside my sandwich recipe book (published 1984) suggests the best is just lettuce so as not to upset the delicate flavour of the lamb. But then it suggests soaking some thinly sliced cucumber in vinaigrette for a while, draining and adding this to the lamb (havnt tried that but think it would work very well)

                  1. re: Harters

                    The lamb had a mixed herb (rosemary, thyme, basil, and a bit of dried mint) and garlic mixture rubbed on the outside, but most of the slices I'll be using won't have much of that on it, especially since the bit of fat cap that was left on it for roasting will be trimmed.

                    I think I'll stick with the lamb, lettuce, roasted red peppers, and whatever spread I choose.

                    1. re: LindaWhit

                      Harters, just so you know, I went with a sweet & hot honey mustard as the spread for my lamb sandwich - slightly warmed the baguette in the toaster oven, gave it a good schmear of the honey mustard, layered it with thinly sliced lamb, then the roasted red peppers, then lettuce, then the top of the baguette and gave it a good squash so I could get my mouth around it all. :-) It was very good!

                        1. re: Harters

                          I love hot mango chutney with lamb, although the regular chutney works well , too.

        2. Soup & sandwich night; hot Italian sub with mortadella and rotola with lettuce, tomato, onion, spicy mustard & italian dressing served with some of yesterday's great northern bean soup.

          I picked up fresh blackberries & strawberries on sale today so I'll serve those tossed with mint & blood orange juice, garnished with a scoop of frozen vanilla yogurt

          1. More salad-y meals, as the weather is still very warm here. Roast beef, alas, just from the deli but freshly roasted by them, carmelized onions, shredded sharp cheddar, on a mix of greens and veggies and the rest of CM's goat cheese-buttermilk dressing, for the double cheese effect.

            Decent strawberries are very cheap here right now, got 2 lbs for $2. What nice dessert to do with them...maybe beginning of the season shortcake.

            1. Last night had Grilled Citrus Sambal Oelek Shrimp with a nice green salad with homemade Balsamic Lime Dressing.

              The shrimp was inspired by the recipe in the 04/2010 Food & Wine.
              I made a number of changes including adding way more SO than called for (I like it hot), left out the orange juice and used it as both a marinade and dressing for the shrimp instead of just a dressing.
              Came out really darn good.

              For info on what I did, I posted it to my FB: http://tinyurl.com/ycgk3r8
              (you do NOT need to be signed up for Facebook to see, I have to open to all

              )

              If you like spicy shrimp - I recommend trying it.

              AzD

               
              1 Reply
              1. re: ArizonaDave

                Looks delicious! Nice job! May have to try that for a nice ladies' luncheon! Thanks!