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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.



            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.


              1 Reply
              1. re: ArizonaDave

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

              2. Last night: Ma po tofu, plus fried rice with zucchini and corn (made from rice leftover from earlier in the week).

                Tonight: Some kind of asparagus-fennel tart with some kind of cheese. (Any ideas?) I have some tart dough I should use up, leftover from the other night's fabulous zucchini-lemon-ricotta galettes, plus a little bit of leftover chopped blanched asparagus and chopped raw fennel. I'll also make collard greens with pancetta.

                1. The salad idea of last night was nixed, mrbushy wanted "something hot" so it was penne with sausage, broccoli, onion, lots of garlic, basil, red pepper flakes, olive oil and pecorino.
                  Strawberry shortcake for dessert.

                  Tonight, roast beef subs with carmelized onions, cheddar and bbq sauce mixed greens (torn, not cut ;-) on the side. Ice cream with leftover macerated strawberries.

                  Have a wonderful weekend, all.

                  1. Looks like I'll be going out for BBQ ribs, tater salad, pinto banes and Fanta Strawberry before heading out to the sprint car races. Once at the track, I'll grab a cold Bud and fire up a Cuesta Rey 1884 maduro.

                    4 Replies
                    1. re: Perilagu Khan

                      Fire away, and have a good time. I have not seen Strawberry Fanta in a dog's age.

                      1. re: bushwickgirl

                        I normally don't drink the stuff, but it does have an affinity for barbecue. It's common incidentally, for black folks to drink sweet stuff with their que (which also tends to be a bit sweet), and I think they're on to something.

                        1. re: Perilagu Khan

                          yes, I've heard about using sodas, aside from Coca-cola in BBQ sauce and as part of the brining/marinade.

                          I prefer beer with my que, like the brand you're drinking tonight.

                          1. re: bushwickgirl

                            Absolutely can't go wrong with beer and que. The place I went to last night, however, didn't have a liquor license. Still, the ribs were very good and that strawberry soda worked just fine.

                            Excellent night of racing, too!

                    2. Roasted cauliflower barley risotto and sauteed chicken breasts with some kind of lemon/mushroom sauce.

                      1 Reply
                      1. re: jencounter

                        I love cauliflower roasted, I can't stop eating them, like potato chips!

                      2. Our daughter and grandsons are coming for the weekend so Opa and I are going to take them all out for dinner. The boys favorite place is our local Mongolian Grill. They get to pick out each item they want to eat and then watch it get cooked . They love it and they actually get some really healthy stuff!

                        10 Replies
                        1. re: boyzoma

                          May I ask where you are that has a Mongolian Grill? Have been looking for this forever in the States because of fond memories of the Aristocrat Barbecue in Taipei.

                          1. re: buttertart

                            Mongolian grills are popular down here in Texas. In fact, there's a regional chain called Genghis Grill, although I've never patronized it.

                            1. re: Perilagu Khan

                              The Genghis Grill is also in Reno/Sparks, Nv. It was very good the one time the kids took me there.

                              1. re: Perilagu Khan

                                You should fit in well at one, oh mighty Khan.

                                1. re: buttertart

                                  I have a feeling it would bring back atavistic recollections of wrack, ruin and pillage on the steppes alright! :)

                                  1. re: Perilagu Khan

                                    There's a not-so-great one in Bethesda, MD, too. And one I remember being tasty during a childhood visit in Williamsburg, VA.

                              2. re: buttertart

                                We're in Oregon. There are a number of locations in the Pacific NW. Its very popular and they are always packed. Our local chain is called Changs Mongolian Grill.


                                1. re: boyzoma

                                  It's one of the holy grails of NY dining, as elusive as Cambodian food. Not sure why, but it doesn't "go" here. (The place in Taipei was great - owned by a very big and tall man we used to call - between ourselves - Charlie [for Mingus] - and the cooks were perpetually drenched with sweat and in the dirtiest undershirts and shorts you can imagine. Lot of character. The food was delicious.)

                                2. re: buttertart

                                  There's one in Fountain Valley, CA (Orange County - not too far from Huntington Beach, if that means anything to anyone) - Genghis Khan Mongolian BBQ. Has been there for about 30 years. I haven't been in about 20, but I remember loving it.

                                  1. re: mariacarmen

                                    Yes, we have them in LA county as well.

                              3. Tortilla, salad, baguette.


                                1. I have some leftover rice and bok choy from last night's Sichuan festivities, and I bought some extra bok choy to add. The rice will be fried, the bok choi stir-fried, and the protein of the evening is my last wild-caught Alaskan salmon filet from the freezer. Schmecksville.

                                  4 Replies
                                  1. re: linguafood

                                    Bacon and Tomato pie. Made the crust and cooked and crumbled the bacon earlier, so all I have to do is throw it together and bake for 25 minutes, cool about another 20 minutes and voila! I'm serving it with a spinach salad w/ balsamic vinaigrette, also made earlier. Nice with either a Cab or Shiraz (or Pepsi) and milk for the little one. Also melon for dessert for the little one and leftover chocolate covered matzo for me on the sly.

                                    1. re: linguafood

                                      Yah, ummm, about that fish.... I think it may have spent a little too much time in the freezer. It didn't smell horrible, but the texture seemed kinda off, and I'm not willing to take that risk.


                                      So I guess I have to stick to my original plan of serving the veggie & fried rice with tofu. Bummer.

                                      1. re: linguafood

                                        Hahaha. DH and I will look at each other and say "Schmeck!" whenever we like something. Our German friends are confused.

                                        1. re: ChristinaMason

                                          My man has coined the DEnglish term "schmecki", as an adjective for tasty. You won't believe how well it caught on amongst our circle of both German and American friends.

                                      2. "Thai spaghetti" inspired by another thread. Basically the little bit of linguine I had tossed with shrimp, tofu, bean sprouts and garlic in dark soy, fish sauce, sugar and chilies. Finished with cilantro stems and basil.

                                        4 Replies
                                        1. re: JungMann

                                          I was just reading today about the extra flavor in cilantro stems. Do you get/use the roots?

                                          1. re: bushwickgirl

                                            There is a bit of a sharper flavor with the stems, but I really like them for the extra texture they bring. In all honesty, though, the only reason I used stems this time around is because I had already used up all the leaves from this particular batch.

                                            Roots have an even more pronounced bitter flavor. I sometimes use them when working off a recipe, but usually my cilantro has been dressed before I get it. I only find cilantro with the root attached when I go to the Asian store.

                                            1. re: JungMann

                                              Yes, I've only seen the roots attached in Asian stores as well. Supermarkets seem to only carry the root-less ones.

                                              The stems do provide a nice little extra crunch.

                                              1. re: bushwickgirl

                                                Check out the farmers markets as well. I just remembered I used to get huge bunches of cilantro with the roots attached at USQ.

                                        2. Pan fried chicken breasts over garlic-goat-cheese-creme-fraiche mashed potatoes and an arugula salad with a lemon vinaigrette.

                                          1. Chicken parmesan, penne with tomato sauce, garden salad with mandarin oranges, mandarin vinaigrette and toasted french bread. Sweet potato cheesecake with a pecan oatmeal crust...

                                            1. Chicken scallopine with asparagus and brown rice.
                                              Unfortunately I ate 4 pieces of crab sushi at 6pm and now can't imagine cooking dinner.
                                              I'm sure I'll get good and hungry around 9pm though. Bummer.

                                              1 Reply
                                              1. re: rabaja

                                                My dinner morphed into a simple pounded chicken breast sauteed and accompanied by bulghur with cilantro, green onion and sambal oelek. The aparagus on the side cooked in the same pan as the chicken was lovely and the whole thing took me 10 minutes.
                                                Maybe it was the Edward Norton movie, maybe it was the delicious food and white wine spritzer (that's right, a wine SPRITZER! Everytime I say it I hear that Lily Allen song) but it turned into a great evening. And the kitten was pleasantly passsed out on the sofa.

                                              2. Used up the rest of the lamb in a leftover lamb-barley stew last night. A combination of chopped onions, carrots and a celery stalk were sauteed in some oil, then the lamb trimmed of fat and cut into cubes was tossed into the stockpot to quickly brown. Added about 3-1/2 to 4 cups of homemade chicken stock, 2/3 cup pearl barley, and a half stem of rosemary and a few stems of fresh thyme in an herb bag. Oh - also added about 3/4 of a cup of the leftover lamb gravy.

                                                Let that come to a boil and then simmered for about an hour with the lid tipped to let steam escape, stirring occasionally to make sure it didn't stick to the bottom. Added some peeled and cubed Yukon Gold potatoes after an hour and when those were almost done cooking (this is when it really needs to be stirred more frequently, as the barley really thickens it into a one-pot stew) I added a cup of frozen peas and a half cup of TJ's roasted corn. Let them cook for another five minutes, and then served it in a soup bowl with some garlic bread alongside.

                                                I guess you could call this a very, very thick soup as well, depending on how much chicken stock you use, but I just think of it as a one-pot stew. Most of it will go into the freezer for quick meals later.

                                                2 Replies
                                                1. re: LindaWhit

                                                  "Most of it will go into the freezer for quick meals later"

                                                  Ahha. I see you're converted to the brown gloop from the freezer concept. The word is spreading. Today, old & New England. Tomorrow, the world.

                                                  1. re: Harters

                                                    Oh, dear Harters, I've been a brown gloop person for practically my whole adult life! So you've already conquered old and New England. Carry on with the brown gloop domination of the rest of the world, please. ;-)

                                                2. Steak, saute spuds, green beans. Big dollop of Bordeaux mustard.

                                                  Red Leicester for "afters"

                                                  1. Yet another sunny day (a bit on the chillier side) in HV, so another 'q is planned: we be grilling 4 fat fresh rainbow trout, a bunch of marinated shrimp, zukes, asparagus, and peppers. A yogurty, minty & dilly cuke salad on the side, Alphonso mangoes for dessert, and whatever else the gang brings along. Hopefully followed by a game of cards to be won by yours truly '-P

                                                    3 Replies
                                                    1. re: linguafood

                                                      Hey again,
                                                      Sounds good. The outdoor grub.
                                                      Good luck with the card action.

                                                      1. re: Alan N

                                                        I killed 'em '-)

                                                        Not with the food, even though the side of salmon one of our friends brought got a bit of a flame treatment. Not our best culinary endeavour, but the trouts came out fine, the shrimp were decent, and the veggies pretty awesome.

                                                    2. Tonight I will be in Sonoma and the plan is steaks and a ginormous salad.
                                                      Starting to cloud up considerably, so probably no grilling for us, and I'm still stuck on a side, or salad addition to make the meal complete.
                                                      Maybe fresh garbanzos with lime juice and chiles?
                                                      Hoping to start things off with a friendly martini.

                                                      1 Reply
                                                      1. re: rabaja

                                                        I love a friendly martini.......... and I love Sonoma - have a great time up in that beautiful wine country!!

                                                      2. I started out day before yesterday roasting poblano chiles to make Diana Kennedy's Pechugas De Pollo Con Rajas, Chicken Breast with Poblano Chiles and Cream (served over rice). Like I said, I was all set, roasted and peeled the chiles the day before, and I also roasted 3 serano chiles, peeled them to give a little more heat.
                                                        I kept thinking about the dish, and normally I would of been fine with it, but after cutting the chiles into strips I knew my dh would have a problem with texture... So I came up with plan B.
                                                        I made enchiladas with chicken, grilled red onions and fresh garlic, poblano chiles, and cheese. I have to say that I now have a favorite enchilada. The poblanos with the addition of the serrano chiles were hot, but not too hot. Everyone loved them. Served them with a fresh guacamole, and sour cream, and made a red enchilada sauce with chicken broth/ Then a light dusting of queso over all. Sooo good! Green salad, cilantro and really good tomatoes, red onions. I will make these enchilada again, the poblano chiles would make a great vegetarian enchilada dish, there was so much flavor.

                                                        Even though I didn't use DK's recipe and went another direction, I do intend to make her recipe another time.

                                                        2 Replies
                                                        1. re: chef chicklet

                                                          That sounds delicious, chef. So instead of rajas, you put them in your chicken enchiladas? I love roasted poblanos. Do you sauce with the red or green sauce? I can't make the real creamy enchiladas, but yours sound so good, with out sour cream, right?

                                                          1. re: Phurstluv

                                                            Yes,red sauce, and it changes but basically the same. You know ingredients, the heat and flavor of the dried chiles. Sometimes I'll have more of the ancho and a few guajillo, so of course that affects the flavor, it's all good. On the day I was going to make DK's recipe, the cream with the chiles just didn't sound good to me. So instead just added them to enchiladas. I use a lot of creamy melty Mexican cheese in the enchiladas, that's how I get the creaminess. These were so delicious, because the roasted chiles really melt into the whole cheesey thing rather well. I also had onions that were nicely caramelized, and that didn't hurt. The sour cream was a topper,like a dollop, but it was a nice addition, but can be left out. I probably will never make plain chicken and cheese enchiladas again, I thought it that good.

                                                        2. Pan fried steak with compound butter. Butter has parmesan cheese, sun dried tomatoes, garlic and spicy oregano. Served with mashed potatoes and a green salad.

                                                          1. Leftover chix parm & salad from last night; tomorrow, something new...

                                                            1. Spicy burrito. Red Stripe.

                                                              1. Was out and about all day with my sister, and had a late visit to the local supermarket. Picked up a sirloin strip steak as one of my purchases, and I did a quick marinade before pan-grilling. The marinade was a combo of dry red wine, shoyu sauce, honey, spicy brown mustard, balsamic vinegar, mince garlic, a Fine Herbes mix, and pepper.

                                                                Sides were leftover basmati rice and some steamed asparagus.

                                                                1. Chicken peanut soup. Chicken stock i made yesterday, added peanut butter, poached chicken breast, sweet potato, carrots, kale, toasted pepper flakes, leeks, oregano, cilantro and cauliflower. Sopped up with toasted Acme ciabatta. Froze three 2-person servings' worth of soup for future dinners.

                                                                  2 Replies
                                                                    1. re: Cherylptw

                                                                      it really was. ( : the more peanut butter you add, the better.

                                                                  1. A massive muffaletta and some sort of green salad composed by the Khantessa. May crack open a bottle of vino too, but I'm not sure about that.

                                                                    3 Replies
                                                                    1. re: Perilagu Khan

                                                                      Why do you always have what I want, and don't get, for dinner?

                                                                      1. re: bushwickgirl

                                                                        Heh heh. Perhaps I should move to the Large Winesap and open a resto. You might keep me in bidniss.

                                                                        But seriously, my simple rule of thumb is NO DULL FOOD. And for me that means vittles that are heavily spiced or intrinsically richly flavored, and often heavily dosed with chiles of one sort or another. That's certainly not for everybody, but it sure works for me. That said, you seem to do pretty dam' good for yourself in the kitchen and at the table. Your culinary life strikes me as pretty lively as is. ;)

                                                                        1. re: Perilagu Khan

                                                                          We do try to keep things full of flavah, that's for sure.


                                                                    2. Piggin' out today..literally (lol)...I put some pigs feet in the crockpot this morning that's happily cooking away; planning to serve with barbecue potatoes topped with shredded smoked gouda and braised collard greens. Hot sauce & vinegar to douse the feet at the table. Mango sorbet with fresh blackberries for dessert.

                                                                      11 Replies
                                                                      1. re: Cherylptw

                                                                        That sounds like heaven, to me, cherylptw! YUM!

                                                                        1. re: Phurstluv

                                                                          They were so good...I have a little leftover which will find it's way in part of a dinner this week

                                                                          1. re: Cherylptw

                                                                            Do you mind sharing your barbecue potatoes recipe?

                                                                            1. re: Phurstluv

                                                                              I'm not sure how Cherylptw does hers, but this is the recipe I use and have made many many times and we just love it.


                                                                              1. re: boyzoma

                                                                                well those certainly look delicious! Potatoes with attitude, these would go well with grilled steaks I'll bet. Nice change than the usual baked potato.

                                                                              2. re: Phurstluv

                                                                                Sure; I actually make them two ways. This is the one I made yesterday

                                                                                BBQ Potatoes
                                                                                1 tablespoon oil (you can use olive, canola, or veg)
                                                                                1 cup red onion, diced
                                                                                ¼ cup celery, diced (I use the leaves if I have them, much more flavor)
                                                                                2 cloves garlic, minced (or more if you like it)
                                                                                4-6 Yukon gold potatoes, quartered or cut into chunks depending on size
                                                                                2 1/2 cups water
                                                                                ¼ cup balsamic vinegar
                                                                                2 teaspoons brown sugar
                                                                                2 teaspoons Worcestershire sauce
                                                                                1 ½ teaspoons bbq seasoning blend
                                                                                1 teaspoon kosher salt or to taste
                                                                                Pinch red pepper flakes (you can use black pepper)
                                                                                1 cup smoked gouda cheese, shredded

                                                                                Add the oil to a large saucepan or dutch oven; heat to medium low and sautee the onions & celery for a couple of minutes. Stir in the garlic; continue to saute for another two minutes then stir in the potatoes. Add the water, vinegar, brown sugar, Worcestershire, bbq seasoning blend, salt and pepper flakes or black pepper. Bring pot to a simmer and cook until potatoes are fork tender, stir occasionally. Re-season as necessary. Top with smoked gouda while still in the pot, cover with a lid and allow to sit for five minutes. Makes 4-6 servings.

                                                                                1. re: Cherylptw

                                                                                  That sounds absolutely delish. I am definitely going to try your recipe!

                                                                                  1. re: boyzoma

                                                                                    Thank you to both of you, I appreciate it. Will let you know when I try them, possibly this weekend.

                                                                                      1. re: asdfasdf

                                                                                        No not yet, friend, I've had company in my house since 3/31, so I haven't really had time, but looks like a good one to try this weekend.

                                                                                  2. re: Cherylptw

                                                                                    4 to 6 yukon gold? I only find the smaller ones I haven't seen larger ones. I love the Yukon Gold, so delicious and creamy. Your gouda topping sounds interesting, how did you come about that?

                                                                                    This almost looks like a warm potato salad, then it morphs into something altogether different. I like the ingredient list, I'm trying both of the recipes.

                                                                          2. Roasting a chicken tonight with a half a lemon and a couple of sprigs of rosemary and thyme in the cavity, and some herbed butter tucked underneath the skin. Mashed Yukon Golds and peas alongside.

                                                                            1. Last night was TJ's frozen sea scallops in Niloufer King's (My Bombay Kitchen) Simple Seafood Stew - a nice use of decent if uninspiring scallops (a brothy curry, sliced garlic, slit hot green chilis, cumin seed, curry leaves, a thinly sliced onion, 1 tomato, some water, salt, stewed together for 10 mins, add the scallops, cook covered about 6 mins. With it nuked pappadoms and leftover rice. Tonight is to be gratin of crepes with the rest of last week's duck, in a sauce made with broth from the carcass, and a sharp green salad. Better go make the crepes...also have bread dough to get panned and baked ahead of me.

                                                                              1. snacked all day on toasted, buttered Acme baguette and goat cheese/garlic mashed potatoes (makes an awesome carby spread!) then went to the gym so am now starving again. Leftover chicken from stock will be turned into chicken tacos. and the rest of mashed potatoes got put into a skillet and toasted up in the oven. A little kewpie mayo and sriracha on top . . . .

                                                                                1. It was so nice, so warm today. I had a bit of the Islands beckoning me. Winter bid me finish off the last of my cabbage with bacon grease, chilies, thyme and rice vinegar --- a re-creation of a terrific Jamaican side I love. For mains, it was penne in a bully beef sauce with Sriracha subbing for Scotch bonnets in our Asian household.

                                                                                  1. Sunday night supper was simple, cream of tomato soup, adaped from Ina Garten, grilled multi-cheese sandwiches on multi-grain bread, assorted pickles; sweet mixed, half sours, pickled hot cherry peppers, the end of last fall's pickling. This meal was more of a pickle fest than anything else.

                                                                                    After that, a little Iron Chef and off to dreamland.

                                                                                    5 Replies
                                                                                    1. re: bushwickgirl

                                                                                      I noticed that you post at all hours of the night so was wondering if you have insomnia? I have it and am sometimes online at all hours of the night; it's when I research for my recipe contesting...anyway, I wish I loved pickles. I use pickles in potato salad, ham salad, etc. but to eat one is a once a year thing. Yet I have about 15 jars of various pickles which I was "gifted" with that I need to use in one way or another. Sort of like an Iron Chef challenge, if you will. Any ideas?

                                                                                      Tonight, dinner will be a chef salad but I'll be using oven crisped prosciutto instead of regular ham and it'll be garnished with homemade cornbread croutons. Fresh berries with frozen yogurt for dessert.

                                                                                      1. re: Cherylptw

                                                                                        I wish I didn't love pickles. I buy them very rarely because if they're in the fridge, I need to detour every time I come into the general vicinity of the kitchen (by general vicinity, I mean the ground floor of a 2-story house, so, very often). I could easily eat a whole jar of pickles in a 24-hour period. I really love Idiot Pickles (with hot sauce and sugar) but they're supposed to sit for 3 days and I've usually eaten them all by that time so I've given up on even that.

                                                                                        1. re: ErnieD

                                                                                          My daughter can eat pickles like that; I never really could get into them with the exception of the once a year taste for a dill spear with a good pastrami sandwich. Now if I could feel that way about chocolate....

                                                                                        2. re: Cherylptw

                                                                                          Yes, I do, it's been an ongoing problem for the past few years. Thank God I'm retired now and don't have to be anywhere in the morning. Plus I'm not alone at night, my cats are up all night as well. Mrbushy sleeps through it all.

                                                                                          Oh, pickles, I love em straight up. Cooked? Well, my mom made Rouladen, a German rolled and stuffed beef dish with bacon and dill pickles, served with a rich gravy (she pressured cooked the beef rolls) and Spätzle, yum, one of the her dishes
                                                                                          I loved as a kid.

                                                                                          Other than that, I can't think of pickles in anything else, other than in salads and right out of the jar. I love half sours and make them as least a few times every year, when pickling cukes are on the market.

                                                                                          1. re: bushwickgirl

                                                                                            Glad you have company during the night, me not so much...and Yoki will snore away, paws up in the air as I'm flipping the remote channels. If I'm online, she'll lay at my feet or on the couch in the living room as my computer is next door in the guest room but she'll be sleeping away and won't go to bed unless I do.

                                                                                            I'm thinking I might experiment & make some kind of hollandaise like sauce with some of the dills and add some dried from last years garden for salmon. I say "hollandise like" because I don't like regular but like the consistency of it so I'll have to play with it a bit to see what happens.

                                                                                      2. Tonight its bacon-studded meatballs cooked in a red wine sauce and then ladled over egg noodles. A simple head of steamed broccoli on the side.

                                                                                        1. I have had this whitefish in my freezer and needed to use it. I made some huge wonderful scallops, lightly dusted in rice flour, cooked perfectly and did the same to the fish. I added a little garlic powder to the seaoning flower after I dusted the scallops. I must say pretty good. I made braised Asian vegetables with bok choy, ginger, garlic, mushrooms, onions, and omg with soy, sesame oil, chicken broth, and a light slurry. I could of eaten all of it. Jasmine rice was perfect with the dinner. Trying to get dh to eat more fish if its the last thing I do! He loved it. I gave him lemon wedges for his scallops and fish, which is what he prefers. Photos later.

                                                                                          1 Reply
                                                                                          1. re: chef chicklet

                                                                                            Sounds great, chef, I know what you mean re: trying to get them to eat more fish.....we also did sole and last night swordfish. It would help if we liked salmon, but alas, we don't. ((sigh))

                                                                                          2. Well, it's been two weeks since Easter, but we've been eating very well.

                                                                                            Saturday was my MIL's 72nd birthday, and I made a lovely layered Cobb salad with fresh large chicken breasts, thick sliced bacon, Maytag blue cheese, h-b eggs from Easter, natch, an avocado and a half, fresh grape tomatoes, ripe black olives. And just dressed the romaine and iceberg lightly with evoo and white balsamic. Eating the leftovers today!

                                                                                            That evening we didn't make dinner since we went to a themed cafe (for the kids and my biggest kid, my husband) and then a nice sunset cruise out of Newport Beach Harbor.

                                                                                            Yesterday, we went out for a lovely Sunday brunch in the LA Marina, then I made my famous grilled swordfish dinner with the greek salsa, mache salad over couscous with toasted pinenuts. We had a German Chocolate cake for a birthday cake dessert.

                                                                                            Tonight, will probably be some leftovers.

                                                                                            1. A simple pie for dinner at Chateau Harters. A sort of loose variation on a traditional Shropshire fidget pie

                                                                                              I've skinned half a dozen free-range pork sausages and mixed the meat with an equal quantity of chestnut puree that was lurking in the freezer since Christmas. It's seasoned withb pepper & nutmeg. A pie dish is going to get lined with puff pastry and the mix will go in. I'll top this with some thinly sliced apple (Granny Smits are nicely tart and hold their shape). Pie lid will go on and it'll get baked for about 45 minutes or so. Frozen or tinned veg of some sort will accompany.

                                                                                              I've made this before, but not with the chestnut addition, but it should add another dimension. Leftovers are pretty good cold for lunch (or late night indigestion-making snack)

                                                                                              6 Replies
                                                                                              1. re: Harters

                                                                                                Damn that sounds good. I wanted to put some little cubes of chestnuts in my duck crepes last night but had run out of my usual stock of the Chinese precooked ones in foil packs. Crepes were tasty nonetheless.

                                                                                                1. re: buttertart

                                                                                                  It IS good. Fancy dinners are fine but, from time to time, a man just needs a pie for dinner.

                                                                                                  I'm going to settle down and eat it while watching a bluegrass DVD that my Kentucky lawyer friend just sent me. Pie, music, comfy sofa - what more could I need.

                                                                                                  1. re: Harters

                                                                                                    Maybe a nice strong cup of tea after?

                                                                                                    1. re: buttertart

                                                                                                      Can't abide tea. Folk in Boston had the right idea - throw it in the sea.

                                                                                                  2. re: buttertart

                                                                                                    The crepes were even better heated and browned in a frying pan the second time around - the cheese I gratinéed them with browned into a lovely crust.

                                                                                                2. i have some left-over paneer in the fridge, so am considering making mutter paneer. And probably some Indian-flavored chicken dish. I also have 4 wonderful Alphonso mangoes sitting around waiting to be eaten. Mmmmmmmm.

                                                                                                  1. Its time to clean out the fridge again. So its leftovers for us. Have some chicken, smoked sausage, german potato salad, pasta salad and some caesar salad.

                                                                                                    1. I'm doing leftovers, but it was a pretty good meal and I don't think the resting time will hurt it any. Cubed pork, seared in a Dutch oven. Then braised with onion, garlic, a can of tomatoes, a little homemade chicken stock, and biryani masala seasoning (got this at the local Indian market-I'm usually pretty suspicious of seasoning blends and prefer to make my own, but this is very tasty. Flavorful but not hot, so you can add heat or not depending on the meal or your mood). Added frozen green beans that really needed to be used up for the last 20 minutes or so, and served over brown rice with chopped cilantro and greek yogurt mixed with garlic and lemon juice.

                                                                                                      1. Well, we are finally back at home after a grueling week of cleaning out my MIL's home and putting it on the market. It was so hard to sort through 65 years of memories, esp. for my husband. So, I am doing a childhood favorite/comfort food of his - classic fondue with Gruyere and Emmental. May also make a cheddar and stout one since his dad is joining us. I usually serve with toasted bread cubes, boiled potatoes, cut sausages, slightly steamed broccoli and carrots, apple slices and honeydew. Any other ideas for dipping?

                                                                                                        1. Tonight it's mochiko chicken, somen salad with char siu, cucumber matchsticks, thin ribbons of bok choy, kamaboko, and shrimp, green salad with toasted almonds, multi colored grape tomatoes and red grapes (halved) dressed with papaya seed dressing, macaroni salad, and probably a pot of rice. Sounds heavy on the carbs - sort of an upscale plate lunch. Dessert will be a choice between strawberry rhubarb pie or Chantilly cake (or both). I made the pie and my guests just told me they were bringing the cake.

                                                                                                          1 Reply
                                                                                                          1. re: KailuaGirl

                                                                                                            What is mochiko chicken?

                                                                                                            Do you cook the kamaboko before adding it to salad? I have some that didn't make it into oden over the winter and would love to have some lighter spring/summer uses for it.

                                                                                                          2. Steak fajitas. No sides tonight because I'm saving up room for dessert. Maybe Tillamook ice cream over a gluten free brownie, however, I'm thinking I need a banana split. Haven't had one of those in about 6 years or more!

                                                                                                            1. Nachos! Carne asada, black beans, fried cut-up corn tortillas, sliced avocado, pickled canned serrano chilis, Jack cheese melted over all, creme fraiche on top (didn't want to buy sour cream or crema since i had this in the fridge), sliced leeks, chopped cilantro, and Tapatio on every bite! Excellent. And a nice healthy salad of arugula, romaine and cauliflower to cut all the fat.

                                                                                                              1. After a busy weekend and no cooking, last night, we had veal piccata w/sage pappardelle w/butter and pecorino romano; also roasted brussels sprouts and a salad of lettuce, tomato, bacon, blue cheese, and balsamic dressing.

                                                                                                                Tonight, it was baby back ribs, rubbed w/various spices and ground coffee and a BBQ sauce I made using brewed coffee, ginger jam, molasses, ketchup, roasted garlic, and sauteed onion. Sides were twice-baked potatoes and more brussels sprouts, roasted and then tossed w/apple slices, reduced balsamic, and chopped roasted pistachios (thanks to a link posted a few months ago by Jung Mann).

                                                                                                                8 Replies
                                                                                                                1. re: nomadchowwoman

                                                                                                                  That BBQ sauce sounds very interesting, nomadchowwoman! It's got ginger in it - that's what caught my eye. :-)

                                                                                                                  1. re: LindaWhit

                                                                                                                    I am on a quest to liberate the various jams and marmalades, chutneys, and spreads that have been languishing in my pantry and fridge perhaps a tad too long and turn them into various versions of BBQ sauce as well as marinades in the coming months. The giant jar of ginger jam, brought home from London many moons ago, had barely been touched. The BBQ sauce was quite tasty.

                                                                                                                    1. re: nomadchowwoman

                                                                                                                      LOL Ahh, yes, the languishing gourmet goodies - I know them well. ;-)

                                                                                                                      And the BBQ sauce is definitely on my list to try and make - do you have any ingredient proportions or did you just wing it? I'm thinking it would be good for baked chicken as well, and something I think I'll want to try later this week.

                                                                                                                      1. re: LindaWhit

                                                                                                                        Hi Linda--
                                                                                                                        I started by roasting a head of garlic in olive oil and chopping (to mush, really) an onion in food processor. I then dumped the onion into a sauce pan w/ olive oil and squeezed the roasted garlic cloves into that and cooked on low until the the mixture was almost "melted." I then added (appoximately) equal parts ginger jam, brewed coffee, ketchup and half-parts molasses and sherry vinegar and boiled vigorously for a 5 or so minutes, then simmered another hour or so. Near the end of the cooking, I added a splash of worcestershire and a spoonful of chili-garlic paste and dumped in the contents of a very nearly empty carton of orange juice.

                                                                                                                        So, yes, I was winging it! Just tasting and adding. But it tasted really good, and I'm looking forward to devising concoctions from all those jars I've accumulated and never seem to get around to using. Cranberry-thyme chutney, three citrus marmalade, pear-thyme preserves, mango "salsa-style" preserves (?), several riffs on peach . . . I'm sure many Hounds can relate.

                                                                                                                        1. re: nomadchowwoman

                                                                                                                          Thanks ncw! Definitely not something I can do after work (not without eating REALLY late!). But I've copied your post into another Email (the first went home yesterday with the ingredient list - and I'm liking the added Worcestershire and chili-garlic paste and OJ!), so perhaps this weekend I'll be making BBQ'd chicken. :-)

                                                                                                                      2. re: nomadchowwoman

                                                                                                                        What a smart idea! I may have to steal that one as well!!

                                                                                                                    2. re: nomadchowwoman

                                                                                                                      That veal sounds delicious, ncw, and I like the side of papperdelle. I jsut picked up some more veal cutlets, and my MIL is requesting I make them before she leaves. Since we just had marsala, I'm thinking, piccata, my other favorite veal prep!! Thanks for the inspiration.

                                                                                                                      1. re: Phurstluv

                                                                                                                        Also one of DH's faves. The pappardelle was great, but most credit goes to the guy at the Farmers' Market who sells it: it's fresh w/lots of sage in the dough. It went so well w/the picatta. (Another favorite is saltimbocca (sp?); love the combo of veal and sage.)

                                                                                                                    3. Last week concluded my eating down the fridge, freezer, and pantry Iron Chef challenge. The Friday before we flew out, DH and I had fpan-fried pike-perch piccatta style, wild rice, steamed green beans with leftover pesto, and chocolate cake. We managed to go a week buying little to no groceries, which was pretty exciting. And most importantly, the fridge was empty (save for some carrots, celery, and yogurt cups) and the freezer almost so when we left. Great feeling!

                                                                                                                      This week we're traveling through Belgium and France, so I'll be posting meals on the international boards as restaurant recs. Have had a few middling meals and a few good ones, expecting a wonderful one at a brasserie called Fin de Siecle tonight.

                                                                                                                      2 Replies
                                                                                                                      1. re: ChristinaMason

                                                                                                                        Fin de Siecle!! I am soooooo jealous!! Enjoy yourself, you lucky dog!! Please let us know about your inspirations from this trip when you return!! Safe travels, friend!!

                                                                                                                        1. re: ChristinaMason

                                                                                                                          Waiting with bated breath for your French and Belgian scoops.

                                                                                                                        2. Miso with aburaage to tide us over until everyone's home for a proper dinner of my first pad thai since a spectacularly failed experiment in college. On the side, perhaps a cucumber salad and for dessert, basmati rice pudding.

                                                                                                                          3 Replies
                                                                                                                          1. re: JungMann

                                                                                                                            Lesson from tonight's dinner: pad thai sauce does not taste like pad thai. I used Chez Pim's vague outline. Without real measurements I felt a bit lost trying to get my sauce to taste like pad thai, but then her description spoke to me: " lead with a salty flavor, follow by a mild sourness, then just a gentle sweetness and a soft caress from the chilli at the... very end." In the end, you don't need measurements. Once you can taste a base note of fish sauce, followed by a mild tartness tempered by sugar and then chili, in that order, you're ready to make pad thai.

                                                                                                                            1. re: JungMann

                                                                                                                              Good show, JungMann! Good to go with the instincts!! Now if only I could make a pad thai!! Trouble is, with young kids that are not that adventurous yet, and a huge Thai population in LA, I tend to leave it to the experts!!

                                                                                                                              Would love to have your recipe in my files, though, for inspiration and for posterity!!

                                                                                                                              1. re: Phurstluv

                                                                                                                                Pad thai was one of our favorite foods as kids! Sweet, sour and spicy! I still love it!

                                                                                                                                I don't have much of a recipe, as with Pim's. Basically a couple teaspoons of tamarind concentrate diluted with hot water plus an equal amount of fish sauce and sugar with a bit of chili powder and Sriracha. Heat, stir, taste until as described. Stir fry proteins (tofu and pork in our case), garlic, then eggs, then add noodles and sauce. Add bean sprouts (and shrimp if desired). Cook. Add garlic chives. Adjust with fish sauce, lime, sugar and chili powder as desired. Garnish with cilantro and crushed peanuts. It is a pretty easy 30-minute experiment if you're willing to try and after tonight, I know I will never have to settle for bad Thai take away ever again!

                                                                                                                          2. BLT's & caesar salad. Have some bacon left from my german potato salad and so will use that up tonight.

                                                                                                                            1. Upcoming......Mrs H doing a smoked haddock & leek risotto. And please don't diss us for a lack of authenticity - but it's done in the oven without all that stock adding and stirring.

                                                                                                                              The leek gets sweated in butter till soft, then the rice gets added for a couple of minutes. Stock and milk go in (and, knowing Mrs H, she'll cut down the quantities so she can add a very big slug of white wine. This simmers for a few minutes then chunks of the smoked haddock go in. Into the oven with a lid on for getting on for 20 minutes. A big splodge of creme fraiche is added along with a big handful of spinach. Lid goes back for a couple of minutes while the spinach wilts, etc.

                                                                                                                              A Welsh Italian meal if you will. Quite a sizeable Italian community in Wales (although mainly in the south). We're off for a day out in the north tomorrow. Gotta be a pub lunch involving lamb then. At which point I may try my most useful bit of Welsh - Bydd y dynes hon yn talu am popeth.

                                                                                                                              8 Replies
                                                                                                                              1. re: Harters

                                                                                                                                Not a keeper. Just wasnt the sum of it's parts.

                                                                                                                                Keeping with the Welsh theme, you'll know of the current fashion for naming babies after where they were conceived? Well, it's a good job it wasnt popular in 1950. Otherwise, it'd be:


                                                                                                                                Llanfairfechan Harters

                                                                                                                                1. re: Harters

                                                                                                                                  So sorry it didn't turn out, sure sounded wonderful!! My DH's grandmother on one side was 100% Welsh, and she was quite the character. Beautiful country too, I remember visiting an old cathedral ruin (what else, I know!!) Have fun!

                                                                                                                                  1. re: Phurstluv


                                                                                                                                    Granny Hartley was Welsh (just - she came from a village just across the border from our English county). And my wife's Grandad was also from North Wales. We're going to buy some plants for the garden, have lunch, walk along the beach, pay my respects at a cemetery of Canadian soldiers from the Great War who died at a nearby training camp - should be a nice day.

                                                                                                                                    And to keep on topic - a quick dinner when we get back - pizza (supermarket - Pizza Express branded) & salad.

                                                                                                                                  2. re: Harters

                                                                                                                                    I don't know, that looks beautiful in print, much more interesting than London or Paris or Chicago! And it surely trips off the tongue much more poetically.

                                                                                                                                    My memories of visiting Wales (15 years ago) are wonderful--and we were always lucky with our pub grub (though we had good guidance from our English friend, a true pub hound).

                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                      "And it surely trips off the tongue much more poetically"

                                                                                                                                      Regrettably not! I'm not sure I can describe the Welsh "double L" phonetically but it is akin to clearing your throat.

                                                                                                                                      And it's a horrible little coastal village (then something of a "resort"), that the parents went to for their honeymoon and the next couple of years. Maybe a bad experience - they never went back after I was born......and they never had more kids. LOL.

                                                                                                                                      Pub lunch was bloody awful as well. It's a small chain of pubs that normally do great food. I've emailed their Head Office to comment on it. I'd just love to be their "mystery diner". Or anyone's "mystery diner" for that matter.

                                                                                                                                      Stopped at the main resort town along the coast for a walk along the beach and went to a cafe for coffee (which was horribly bitter). And had a slice of lemon meringue pie which was just like my mother used to make (so, another disappointment there!).

                                                                                                                                      Time to get the pizza in the oven. What the chain calls its "American Hot" - pepperoni and chopped green chillis. I'll add black olives, thinly sliced onion and mushroom to add my own touch - the "American Hot Harters" if you will. :-)

                                                                                                                                      1. re: Harters

                                                                                                                                        Well, one person's Welsh is another's poetry.
                                                                                                                                        Seriously, I always found those unpronounceable names so beautiful--to look at at least.

                                                                                                                                        Funny post, esp. re: your mother's pie. (Here, mom + [apple] pie = patriotism, or something.)

                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                          Mum was an OK cook for her generation - allowing for the fact that she learned what skill she had in the days of postwar rationing. That said, she was not as bad as the MiL who is truly vile - that woman could overcook breakfast cereals.

                                                                                                                                          1. re: Harters

                                                                                                                                            Hahahahaha! That one made me laugh!! Hey, just like there's no accounting for taste, not every one has the cooking gene. Some less so than others!!

                                                                                                                                            My Big Sis used to talk about how her ex MiL was such a bad cook, lasagne at her house was basically, lasagne soup.

                                                                                                                                2. Roasted beef marrow bones served with blood orange onion jam & toasted french bread crostini to start then finishing off the great northern bean soup from last week. Macerated strawberries & blackberries over yogurt for dessert.

                                                                                                                                  5 Replies
                                                                                                                                  1. re: Cherylptw

                                                                                                                                    "Roasted beef marrow bones served with blood orange onion jam & toasted french bread crostini " - i'm drooling and I haven't even had breakfast yet!

                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                        +1 - Agreed - that sounds wonderful! WOW is a good word for it :-)

                                                                                                                                        1. re: Cherylptw

                                                                                                                                          OMG - that's straight outta my fave french bistro here in LA!! Well, he wasn't as inspired last April when I was there to put blood orange onion jam on it, but Wow!! Sounds awesome!!

                                                                                                                                        2. Well, a rather pedestrian event at the Phurstluv's house tonight. Mamma & Granny had a late lunch at the local fish shack and filled themselves up with a bottle of Cakebread, fried whole belly clams and mahi mahi sandwiches, so the kiddies will be getting a rather simple spaghetti and meat sauce. I just sauteed less than a pound of ground sirloin with onion & garlic, added some peeled San Marzano tomatoes that I broke up, let simmered. Then seasoned with salt, pepper & a splash of balsamic vinegar. I have two huge Costco size bottles that I want to use up, and I tend to use it wherever I want a splash of sweetness to. The sauce actually tastes like it's been simmering for hours. Garlic bread, and a sweet baby butter lettuce salad w/ tomatoes, carrots & black olives for their salad. German chocolate birthday cake for dessert. More wine for Granny & me!

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Phurstluv

                                                                                                                                            I'd happily have been that pedestrian! We were in another city yesterday and went back to a middle eastern place we hadn't been to in several years, a place we once loved, but it just wasn't the same. At all.

                                                                                                                                            DH has requested, of all things, chicken paprikash for tonight. I'm still deciding, as it's pretty warm out.

                                                                                                                                          2. Baked potato gnocchi with "no porcini, no prob, tomato sauce" (a Chow recipe suggestion).
                                                                                                                                            I used creminis and a large sliced portobello, braised with garlic, onion and a can of good quality crushed tomatoes, a little red wine, a little butter, a little thyme, a season and a simmer.

                                                                                                                                            Tomorrow, stuffed potato skins...

                                                                                                                                            4 Replies
                                                                                                                                            1. re: bushwickgirl

                                                                                                                                              Make your own gnocchi?

                                                                                                                                              Tonight it's breakfast burritos for dinner: flour torts from Albuquerque Tortilla Factory; diced potatoes sauteed in bacon fat, black pepper, guajillo powder, Mexican oregano and cumin; diced ham; grated extra sharp cheddar, and chile de arbol salsa.

                                                                                                                                              A green salad on the side.

                                                                                                                                              1. re: Perilagu Khan

                                                                                                                                                That sounds good! Anything Mexican inspired and I'm in...I have some homemade roasted poblano & tomatillo sauce that needs to be used up so I'm sauteeing up some shrimp with onions, garlic & fresh tomatoes & tossing with the sauce. I'm going to brush some flour tortillas with oil and a sprinkle of cumin & kosher salt; cut into strips & bake up some chips. For the side, rice with oregano & adobo seasoning and a salad of lettuce & cucumber.

                                                                                                                                                1. re: Cherylptw

                                                                                                                                                  Change of dinner menu plan for tonight...I got side tracked earlier so dinner was shrimp stir fry with broccoli, mushrooms, snow peas & red bell pepper with teriyaki sauce...apples shared with my pooch and a few peanut butter cups for myself.

                                                                                                                                                2. re: Perilagu Khan

                                                                                                                                                  Sure, ain't no biggie, says bushwickgirl. I worked at a resto where I made them, so I have much more experience with gnocchi than with regular pasta dough.

                                                                                                                                                  The thing about gnocchi is, even though they are light (hopefully) I find them to be very filling.

                                                                                                                                                  So... tonight, baked stuffed potato skins. I think we're going Mexican; seems to happily be the theme of the day. Mm, chorizo, rojas, roasted red onions with ancho powder, cheddar and jack. Would Mexican crema and a few slices of avocado be too much?
                                                                                                                                                  I think not.

                                                                                                                                                  There's a large mexican population in my neighborhood, so it's pretty easy to get poblanos, crema, tomatillos, some dried chilies, Mexican cheeses, it's a nice thing.

                                                                                                                                                  Salad on the side.

                                                                                                                                              2. It continues to be sunny, so we'll throw a rainbow trout and a bronzini on the grill. Served with Greek salad, grilled pita bread, and taramasalata & tzatziki for dippin'.

                                                                                                                                                1. I'm using up the roasted chicken and made some chicken salad for tonight and tomorrow's work lunch: chopped chicken and celery, dried cranberries, toasted pine nuts, mayo, Aleppo pepper and a healthy pinch of salt. Not sure if I'll serve it as a sandwich or just spooned onto some lettuce leaves. Slices of mango alongside.

                                                                                                                                                  1. Tonight I'll be making an Indian Hot and Sour Chicken soup featuring a combo of bhut jolokia and fatalli sauces, scallions, Thai peppers, carrots and Savoy cabbage.

                                                                                                                                                    The Khantessa will whomp up some methi parathas and paneer spiced with cayenne, cilantro and red onion.

                                                                                                                                                    1. At Casita Harters, we call this one "lime peppered chicken" - it's posh chicken kebabs.

                                                                                                                                                      Chunks of chicken breasts get marinated in a little chilli, coarse ground peppercorns, zest & juice of a lime, garlic & honey. They go on skewers with some chunks of courgette and then go under the grill until cooked. A dipping sauce is also made, whizzing in ablender mango chutney, garlic, ginger, sugar, white wine vinegar, soy, Tabasco and sunflower oil.

                                                                                                                                                      With rice.

                                                                                                                                                      11 Replies
                                                                                                                                                      1. re: Harters

                                                                                                                                                        Is your grill in your home, like a salamander? I just noticed your phrase of "under the grill" and thought that may be why.... our grill is outside and it's a charcoal Weber, so we always put our food "on" the grill.

                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                          Phurstluv, I'm sure Harters can confirm this, but after visits to my stepbrother and his family living in England, I think it's like what we call a broiler in the U.S.

                                                                                                                                                          1. re: Phurstluv


                                                                                                                                                            British grill = professional kitchen salamander. Mine doubles as a second oven as well.

                                                                                                                                                            What Americans have outside and call a grill is what we (and the Australians) call a barbecue (same word for equipment, event and style of cooking - I might invite you to eat on Sunday - "We're having a BBQ - I'm going to BBQ some steaks on the BBQ"). MIne is a cheap one (charcoal and firelighters) that lives in the garage and waits for weather fine enough to cook outside (it's not seen the light of day in 2 years)

                                                                                                                                                            Somewhere there's a lengthy thread detailing British/American food translations.

                                                                                                                                                            1. re: Harters

                                                                                                                                                              Of course, I should have known. Thanks for the clarification. Just thought maybe you had a salamander in your home ( a good friend of mine does, she caters) and I was prepared to be endlessly jealous, because they work so well.

                                                                                                                                                              1. re: Harters

                                                                                                                                                                Somewhere there's a lengthy thread detailing British/American food translations.

                                                                                                                                                                I *love* this thread: http://chowhound.chow.com/topics/615004

                                                                                                                                                                And does a British grill actually = professional/commercial kitchen salamander? My understand of commercial salamanders is that the heat gets *very* hot/high on them?

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  Yep. That's the thread I had in mind. Thought it was great - and very surprising just how many differences there are. Pity it never reallt found any Australians/New Zealanders/South Africans/Etc to contribute. I know that Australian English is much closer to English English than Canadian English - but still some differences.

                                                                                                                                                                  And, no, a grill doesnt get as hot as a professional salamander. At least I dont think it does - I've never worked a professional kitchen, only had one as part of wider management responsibilities. I think you're right that Americans call a broiler/broiling what we call grill/grilling

                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    I've used the pro models and the Brit style overhead salamander on a home model, in England, and the home model gets about as hot as a bottom broiler in an American stove.

                                                                                                                                                                    1. re: bushwickgirl

                                                                                                                                                                      Bushwickg - am I reading your post correctly? An American broiler has the heat from the bottom (whereas our grill has it from the top) ?


                                                                                                                                                                      1. re: Harters

                                                                                                                                                                        No, the broiler in most types of gas stoves in the US is located beneath the oven, as a separate unit. The flame/heat souce for the broiler is above the broiler pan, same as your grill is. This same heat source heats the oven as well. It's a salamander style, flame above, rack below.

                                                                                                                                                                        Electric stoves, at least the older models that I'm familiar with, have a heat element at the top and bottom of the oven itself. When the broil function is activated, the top element heats up and the food is placed under it on the oven rack to cook.

                                                                                                                                                                        The broiler pan in a gas stove can get quite hot, enough to sear and finish a steak or fish fillet. Because of the location of the broiler, near the floor, they can be a bit of a bear to use and clean properly. I prefer your overhead grill model, up there in your face, or at least at eye level.

                                                                                                                                                                        The salamander/grill/broiler all work the same, heat source overhead, food under. Not many pro kitchens actually broil food in a salamander; their function is usually limited to top browning, melting cheese, toasting bread or rolls, caramelizing sugar for creme brulee, those sorts of things. Lots of food gets burned in them, as the BTU output is pretty high, although the flame is adjustable, and line cooks tend to get distracted. One minute it's perfect toast, the next, it's carbon for the compost.

                                                                                                                                                                        1. re: bushwickgirl

                                                                                                                                                                          Ah, thanks for that - thought I was misunderstanding.

                                                                                                                                                                          Must admit I like the grill/broiler - it's what I use to cook steaks, chops, bacon, sausages and so on. Mrs H is more a fan of the ridged frying pan on the cooker hob for that. I think she gets better results but it generates so more smoke that I can't stay in the room as it affects my chest too much (damn all those years of cigarettes!)

                                                                                                                                                                          1. re: Harters

                                                                                                                                                                            "cooker hob" I like that expression. Here it's just stovetop, how boring.

                                                                                                                                                          2. I put a chicken in the oven to roast this afternoon while I cut grass; by the time I finished, I didn't feel like making any sides so I toasted some french bread and made a sammich with roasted chix, lettuce tomato & mayo. It was tasty...

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                              Fresh chicken makes the best sandwiches. I love a chicken sandwich.

                                                                                                                                                            2. Dinner is good news and bad news tonight. We are picking up my grandson at the airport as he just attended the D.C. Youth Leadership Conference - he's only 13 - (the good news), so we will be eating "airport" food for dinner (the bad news). Don't know what that will be yet, but maybe we can find a little pub while we wait.

                                                                                                                                                              1. Leg of lamb is marinating an a ton of garlic, rosemary, oregano, thyme, and coarse mustard. Will roast 'til pink. Sides will be steamed chilled asparagus with chopped hard boiled egg and a lemon-shallot vinaigrette, boiled red potatoes served with aioli.

                                                                                                                                                                7 Replies
                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  aioli broke. so infuriating! i couldn't fix it. finally threw in some kewpi mayo and put it in the fridge. it tastes ok, just looks icky. grrr.

                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                    I read that all you have to do for a broken aioli is to add hot water to it, drop by drop. Have you tried it? I haven't.

                                                                                                                                                                    1. re: Phurstluv

                                                                                                                                                                      Beat the broken sauce very slowly into a fresh egg yolk, in a clean bowl. That should do it.
                                                                                                                                                                      I've never tried the hot water treatment either.

                                                                                                                                                                      1. re: bushwickgirl

                                                                                                                                                                        yes, hot water works, as Phurst said, a drop at the time. But I think it might be too late since she added the mayo.

                                                                                                                                                                        1. re: bushwickgirl

                                                                                                                                                                          tried the fresh egg yolk. no go. too late to try the hot water, i threw the whole thing away after dinner. but thanks for the tips, will try hot water next time.

                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            Hopefully your aioli will work from the get go the next time and you won't have the breaking problem.

                                                                                                                                                                            The egg yolk technique with the mayo addition on the aioli would not have worked. I was thinking about it for the next time. But if you get into a bind with this sauce again, try it (or the hot water.)

                                                                                                                                                                  2. Well, once again my MIL & I went out for a delicious Oaxacan lunch of mole, so dinner will be relatively simple.

                                                                                                                                                                    I think I will roast a pork tenderloin with some onions, rainbow carrots, quartered large mushrooms, and some yukon golds. Will brush it with some hoisin sauce toward the end of cooking to give it some color & flavor. Lots of fresh thyme will go in , too. My MIL made a roasted artichoke salad with a really nice basil vinaigrette, so that'll go along with the rest of the vegetables. She's planning on baking some cookies for the kids when they get home from school, so that' ll be dessert, with some fresh whipped cream and strawberries.

                                                                                                                                                                    1. Didn't take anything out to defrost, so a small container of meat sauce is now on the flame tamer doing a quick defrost and reheat. Spaghetti, the sauce, and some garlic bread. I hope I'll be more inspired tomorrow. :-)

                                                                                                                                                                      1. Pork tenderloin roasted with a nice what's-in-the-pantry dry rub (cinnamon, cayenne, nutmeg, brown sugar, white pepper, cardamom, paprika, dry mustard) served on red potatoes that were peeled, quartered, and roasted with lots of smashed garlic and dried thai chiles and finished with a bunch of chopped baby bok choy and some minced garlic. Getting hungry...

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                                                          That sounds good, 8". I have never thought to use cardamom on my pork, may have to try that next time.

                                                                                                                                                                          1. re: eight_inch_pestle

                                                                                                                                                                            Was that a store-bought dry rub or a make-your-own? Sounds wonderful!

                                                                                                                                                                          2. BBQ chicken, my mom's recipe potato salad and a spicy Texas Caviar, sans hominy.

                                                                                                                                                                            Beer for me, water for mrbushy.

                                                                                                                                                                            1. I am once again making lexpatties Chicken with Marjoram and I am so excited about it.
                                                                                                                                                                              Super easy, super delicious and I can go run errands at 7:30pm and still be eating in an hour.
                                                                                                                                                                              Love it!

                                                                                                                                                                              1. Last Night was Lemon Thyme Chicken on the grill (Slow Grilled)
                                                                                                                                                                                Served with a side of roasted Brussle Sprouts with a hint of garlic and bacon

                                                                                                                                                                                Tonight is Classic Fish and Chips with my special tarter sauce, I mix in grated onion and finely chopped dill pickles & capers.

                                                                                                                                                                                1. I had a lunch catering to do earlier so decided to make my main meal lunch with roast chicken from last night and a few couple home made chicken strips, mac & cheese & black eye pea salad from the function. Later, I'll delve into mango sorbet...

                                                                                                                                                                                  1. Tonight's yet another gig night, so a simple dinner is in order.

                                                                                                                                                                                    Bought a half pound of fresh Gulf shrimp, a zuke, and some baby roma tomatoes. Have some leftover mint & chives. All this will go in a pan with some olive oil, garlic, fresh chile slices, and white wine, then tossed with spaghetti or spinach fettucine. Haven't decided yet.

                                                                                                                                                                                    Baby romaine lettuce mix on the side with almond oil and white vine vinegar, though sherry vin might be better.

                                                                                                                                                                                    1. Keeping it simple tonight....a pan-seared boneless pork chop that I'll then finish by simmering in my Mom's BBQ sauce. Rice pilaf and peas alongside.

                                                                                                                                                                                      1. Pulled pork sandwiches topped with coleslaw, potato salad from last night, sliced tomato and cukes, and once a year root beer floats for dessert.

                                                                                                                                                                                        10 Replies
                                                                                                                                                                                        1. re: bushwickgirl

                                                                                                                                                                                          How do you do your p pork? Crock pot or the old fashioned way?

                                                                                                                                                                                          1. re: Perilagu Khan

                                                                                                                                                                                            Old fashioned way, no slow cooker here now. I really don't have space for one either.

                                                                                                                                                                                            Speaking of slow cookers, the gas company left a notice for the landlord last week, he hasn't paid the bill in some time and the gas is about to be shut off. Last summer it was off for three weeks, that's no cooking gas or hot water, folks. My landlord is obviously a peach...I don't get it, I pay my rent.

                                                                                                                                                                                            If that happens, I'll have to borrow a slow cooker from someone. It might actually become a fun adventure.

                                                                                                                                                                                            1. re: bushwickgirl

                                                                                                                                                                                              Wow! seems to me you could sue the landlady and deduct some costs from your rent for inconvenience. When I lived in NY, I had to sue my landlord for restricting the heat. I was freezing and had a toddler in the house.

                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                I called the NYC DOH last August, and he got fined. I suppose he just doesn't care, pays the fine and carries on. We'll see what happens on April 26, shut off date. The heat is already off and it's freezing in here.

                                                                                                                                                                                                Tonight, refrigerator clean-out is in progress is it's leftovers, mubushy is grumbling...

                                                                                                                                                                                                1. re: bushwickgirl

                                                                                                                                                                                                  Ugh, that's just idiotic - he has the money to pay the fine, so obviously he has the money to pay the gas bill! I hate that you have to wait another week for both gas and hot water! It's not so much the cooking, but no hot water for showers? Ugh.

                                                                                                                                                                                                  Borrowing a slow cooker or an electric skillet might be a good idea, bwg.

                                                                                                                                                                                                  1. re: bushwickgirl

                                                                                                                                                                                                    That just don't make any d@mn sense! I can't believe they let people get away with that...do you at least have a space heater? I don't know if it's allowed any more in NY but I'd find one anyway. I bet if you did'nt pay your rent, they'd be trying to put you out...unbelievable...

                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                      " I bet if you didn't pay your rent, they'd be trying to put you out...unbelievable..." This is very true.

                                                                                                                                                                                                      I filed a complaint with the NYC 311 Heat Board on Sunday and he put the heat back on two hours later. Now the boiler is cranking and it's 90 in here. Windows are open. Just can't win.

                                                                                                                                                                                                      We'll see what happens with the gas shut off on the 26th. If it goes down it might be like camping out, you know, cold showers, campfire in the backyard...

                                                                                                                                                                                                      Sunday supper, meatball stew, just like beefstew, but with meatballs!
                                                                                                                                                                                                      Maida's Big Apple Pie, free-form style, from The Modern Baker, excellent and plenty left over for snacking.

                                                                                                                                                                                                      1. re: bushwickgirl

                                                                                                                                                                                                        I'm sure you already thought of making up & freezing some meals so you could heat up with a crockpot, microwave, etc. When we had that last hurricane here I put my grill and cooked on that for almost two weeks; everything from biscuits to cake (my stove was electric).

                                                                                                                                                                                                        I'm glad it's not the middle of winter but it's still not warm enough for cold showers IMO...

                                                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                                                          Yes, I'm starting to fill the freezer with a few things. It was almost empty anyway.

                                                                                                                                                                                                          When the gas was shut off for three weeks last summer, in the middle of a 90+ heat wave, it was still not warm for a cold shower.

                                                                                                                                                                                                  2. re: Cherylptw

                                                                                                                                                                                                    Right?? No Doubt. Let me know if you need a good lawyer, I have a few friends in the city who could rec one for you.

                                                                                                                                                                                            2. Grilling weather so we'll throw strip steaks on and have them w/a side of mushrooms in garlic-parsley butter, a spinach and avocado salad, and (leftover) twiced-baked spuds.
                                                                                                                                                                                              Trying to decide on a cocktail, something w/mint.

                                                                                                                                                                                              20 Replies
                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                "Grilling weather" you lucky woman, it's almost a call for hot soup weather here.

                                                                                                                                                                                                1. re: bushwickgirl

                                                                                                                                                                                                  Indeed it is - and it's kattyeyes' famous Reuben soup for dinner for us tonight!

                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                    The soup was great - my husband, who is a reserved sort not given to hyperbole, said "this is extraordinarily good!". Brava kattyeyes.

                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                      She's awesome, isn't she?! Love her, like one of my virtual best friends! And she loves cats and to cook. Couldn't ask for a better friend!!

                                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                                        I bet! A sweetie. Cooking and cats is one of the best combos. ;-)

                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                          Isn't that the truth!! Love your avatar of your kitty, I remember reading a post of yours that said he thinks he's people. I know soooo many cats like that !! Cute!

                                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                                            Thanks! Does he (Liam) ever. A discerning people-food eater, loves venison and scallops.

                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                              My cat Sulla (a big ginger tabby) is a fried chicken maniac. It's to the point that whenever I buy fried chicken for myself I buy a spare drumstick for Sulla, just so I can eat in relative peace!

                                                                                                                                                                                                              1. re: Perilagu Khan

                                                                                                                                                                                                                I hope you don't mind if I drop in on your cat conversation, I have three.
                                                                                                                                                                                                                I started with 1 a baby girl calico, and I inherited baby b from my son, and they Uncle B (no relation) from a neighbor ( they just happened to have the same name) And also, they are both black and white, just one fatter than the other.
                                                                                                                                                                                                                Anyway, my Isabelle a gorgeous calico, loves avocado of all things, and we kid that she an eating disorder. I don't mean to make light of the subject, but given kitty food she eats it and tosses. But people food she loves. They all love chicken, and Lord help you if open a can of tuna and sardines! Uncle Buddy won't shut up and Baby Buddy will be a pest until you give them some. I always let them clean the cans, it's like letting the kids lick the beaters!

                                                                                                                                                                                                                1. re: chef chicklet

                                                                                                                                                                                                                  I hate to say this but you should read up on avocado, I understand it's very bad for kitties...love cats! They are the best.

                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                    Thanks, fortunately I love them too, she doesn't get all that much. But I will read up on it, I appreciate you letting me know.

                                                                                                                                                                                                                  2. re: chef chicklet

                                                                                                                                                                                                                    We've got four indoor cats, and strangely enough, none of them show the slightest interest whenever I crack open a can o' sards. For this I am grateful.

                                                                                                                                                                                                                    1. re: Perilagu Khan

                                                                                                                                                                                                                      We had a German shepherd who adored the liquid and bones/skin from a can of salmon. Used to chase it around the kitchen with his nose.

                                                                                                                                                                                                                      1. re: Perilagu Khan

                                                                                                                                                                                                                        I have a young girl (cat) that would kill me for my sardine.

                                                                                                                                                                                                                        I was thinking perhaps a "what do you cook for your pet" thread might be interesting, but then I remembered that it was tried once and promptly
                                                                                                                                                                                                                        d e l e t e d.

                                                                                                                                                                                                                      2. re: chef chicklet

                                                                                                                                                                                                                        OMG, I've been giving my kitties the cans to lick for years!! I even make little collars out of old dish towels to rim the can, so they wouldn't cut themselves on the sharp edges!! What we won't do for our pets, huh?!

                                                                                                                                                                                                                      3. re: Perilagu Khan

                                                                                                                                                                                                                        Our dear departed Milan was a maniac for shrimp. He would get up on the counter and lick the shells (when he was well enough to do so). Oh oh feel the mods descending, kitty conversation is largely a nono.

                                                                                                                                                                                                        2. re: nomadchowwoman

                                                                                                                                                                                                          Oh, I know I'm probably too late with this, but how about Mojitos, NCW? I love those.........

                                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                                            I went with bourbon, mint simple syrup (which I'd made a few days ago), and fresh mint, Phurst, but not to worry, the mint's going crazy, and Mojitos are not far away. I love them, too.

                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                              Nice. Good girl, you don't want that nice herb going to waste now.....isn't that a Julep? I don't drink bourbon, so I'm clueless.....

                                                                                                                                                                                                        3. I grilled a beautiful dish tonight. I've been craving fish in general, and bought some beautiful salmon. I grilled it on my cast iron grill/griddle inside. It was a large piece of salmon, and actually looked like one side of a large fish, there was enough for 4 big eaters.. First I marinated the fish for about 20 minutes in a mix of soy sauce, hoisin, fresh garlic, ginger root, onion, sesame seed oil and rice wine vinegar. I placed it on a ghot grill, and I flipped it once. Meanwhile I made a salad of mesculin greens and finely shredded cabbage, a chopped gala apple pieces, and mandarin oranges. I tossed the whole salad with a soy and ginger vinagrette right before plating only adding white pepper. Placed the semi hot salmon on top of the greens . I served the rice in a seperate little bowl.

                                                                                                                                                                                                          This salmon dish looks beautiful, the char on the outside of the fish from the marinade is tasty and is a nice texture and visual contrast. A medium rare temperature is perfect and it takes only a few minutes to achieve. To boot its super easy. I made brown rice with scallions and a little butter. I think this is my new favorite salmon dish, and will make it again and again.

                                                                                                                                                                                                          1. Last night was beautiful veal loin chops browned on top of the stove and cooked to medium in the oven, with bulgur cooked with minced shallot and butter in chicken stock (from "chicken powder"), and a gorgeous salad of ripe pale coral pink AZ grapefruit with thinly-sliced shallot and small Cretan black olives. The grapefruit were sent me by a very nice person and are sensational.

                                                                                                                                                                                                            1. Upcoming.....

                                                                                                                                                                                                              A starter of "hot smoked" salmon, salad leaves, horseradish mayo.

                                                                                                                                                                                                              Main of lamb cobbler.......chunks of lamb neck fillet get browned. As does some chopped smoked streaky bacon, shallots, carrots, mushrooms. Everything goes in a casserole with some thyme, red wine, stock and a good splash of Worcestershire sauce. Cooks in the oven, covered, for about 90 minutes. Cobbler topping is made - self-raising flour, herbs (I have thyme, parsley & chives) butter and lemon juice. Maybe a drop of water if needed. Topping goes on, brushed with egg and it cooks for another 45 minutes.

                                                                                                                                                                                                              Dessert of lemon cheesecake (supermarket)

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                that sounds amazing . . . i have remains of leg of lamb - still very rare - if i used that instead of lamb neck, would i need bacon? the lamb i have is pretty fatty... and as my lamb is already cooked, i imagine it only needs to go in for a short amount of time, to cook veggies, before adding cobbler?

                                                                                                                                                                                                              2. Tonight's yet another gig, so a simple pizza will have to do. Wegmans premade cheese pizza with our choice of toppings -- most likely shrooms, red onion, green pepper, and fresh chile for the heat. Off into the oven & done in 10. Nice.

                                                                                                                                                                                                                1. homemade vegetarian banh mi with smoked tofu, homemade mayo and pickled radish and carrot. Also made a batch of fig and oatmeal bars from the most recent sainsburys magazine, substituted maple syrup for treacle. Alarmingly, my husband and I have managed to eat 2/5th of them already.

                                                                                                                                                                                                                  1. Brining a capon now, so will either roast it in th eoven or remove the backbone and lay flat and slow roast on the BBQ grill since the weather is so nice here today

                                                                                                                                                                                                                    Grilled veggie salad topped with goat cheese

                                                                                                                                                                                                                    A dry, dirty Martini

                                                                                                                                                                                                                    1. Tonight is a very herby Georgian soup made with beef, rice, basil, thyme and cilantro, among other ingredients.

                                                                                                                                                                                                                      Greenbeans with walnuts and bacon on the side.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          Here ya' go:


                                                                                                                                                                                                                          1 lb round steak, diced to 1 inch
                                                                                                                                                                                                                          1 carrot, peeled and chopped coarsely
                                                                                                                                                                                                                          2 sprigs Italian parsley
                                                                                                                                                                                                                          1 t Salt
                                                                                                                                                                                                                          1/2 cup long grain rice
                                                                                                                                                                                                                          1 medium yellow onion, minced
                                                                                                                                                                                                                          1/2 t dried thyme
                                                                                                                                                                                                                          1/2 t dried basil
                                                                                                                                                                                                                          1/4 t black pepper
                                                                                                                                                                                                                          2 T tomato paste
                                                                                                                                                                                                                          1/2 t hot paprika
                                                                                                                                                                                                                          3 cloves garlic, crushed
                                                                                                                                                                                                                          2 T lemon or lime juice
                                                                                                                                                                                                                          1/4 cup minced fresh cilantro
                                                                                                                                                                                                                          1/4 cup minced fresh basil

                                                                                                                                                                                                                          1. In stock pot combine meat, carrot, parsley, 1 t salt and 6 cups cold water. Bring to boil. Reduce to simmer and cook covered 1 hour, occasionally skimming foam from surface.

                                                                                                                                                                                                                          2. Remove and discard carrot and parsley.

                                                                                                                                                                                                                          3. Stir in rice, onion, thyme, dried basil, and black pepper. Simmer covered for another 15 minutes.

                                                                                                                                                                                                                          4. Meanwhile, stir together tomato paste, paprika and garlic in a small bowl. After the 15-minute simmer, add this mixture to the soup and simmer an additional 15-20 minutes.

                                                                                                                                                                                                                          5. Stir in lemon/lime juice and simmer covered 1 minute.

                                                                                                                                                                                                                          6. Sprinkle with fresh cilantro and basil and serve.

                                                                                                                                                                                                                      1. Tonight will be barbecued country style pork ribs that have been dry brining with a bbq rub on them since noon. They'll get braised in some Coke & apple juice on low in the oven for a couple of hours. Then I have DH put them on the charcoal grill to crisp up and slather on some bottled bbq sauce, usually Cattlemen's Original, his favorite.

                                                                                                                                                                                                                        Alongside, I'm still deciding: braised rainbow swiss chard, chili or black beans, roasted corn, or leftover roasted potatoes & carrots from the other night. Maybe a little of each. And either some corn bread or cheese & garlic buttermilk biscuits. Rocky road ice cream and homemade choc chip cookies for the kids for dessert.

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                                                                                          That all sounds fantastic.
                                                                                                                                                                                                                          What's in your dry rub?
                                                                                                                                                                                                                          Your menu is so summery, I love it.

                                                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                                                            Thanks friend, you're too kind. I put together about a cup of brown sugar, 3 or so Tbsp of montreal steak seasoning (it was really just to empty the container, since I just bought a fresh one, and these are the costco size ones, since I go through them in about 6-9 months.), dried parsley, dried thyme, garlic powder, ground cumin, chili powder and smoked paprika. The last few spices I didn't measure, just shook in since I'm using an old mayo container to store it all in for the next time, so I just sort of wing it when it comes to the amounts. Oh, and more coarse sea salt, even tho there's salt in the montreal steak seasoning, I always add a little more since it's a brine. Unfortunately, I don't think they turned out very well, and I should have gone with my instincts, to make them on Sunday, they didn't get enough time to brine, so were not as tender as I usually make them. Family was happy & devoured them, but they really need to sit a whole day, not a half day. Anyway, braised them in coke & apple juice for 2 1/2 hours, but like I said, not tender enough for me.

                                                                                                                                                                                                                        2. Change of plans. Gig is postponed an hour, so instead of pizza, it's london broil, sautéed tomato-spinach, rice pilav, and sautéed oyster mushrooms. Champagne mangoes for dessert, if we're not stuffed...

                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                            Hey Lingua, I just read this & realized we had those mangoes too. Are they the small, yellowish ones?? My kids swore they were pumpkin, and when I tasted a piece, I thought, well, the little shits are right, they do taste squashy, with hints of mango as an aftertaste. But I couldn't remember what they were called to tell my MiL, and we bought them at a Mexican market, so I can't recall what the tag said.

                                                                                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                                                                                              Yeah, they're known as Alphonso or Champagne mangoes, and they are the epitome of what a mango should be: the texture is so creamy, it's almost avocado-ish, and the flavor is out of this world.

                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                Thank you for the right name, I knew it began with an A, but couldn't remember it for the life of me.

                                                                                                                                                                                                                                The texture is very creamy. Somehow, tho, I guess b/c that's what they're used to, my boys prefer the regular kind which are a little more acidic and citrusy.

                                                                                                                                                                                                                                1. re: Phurstluv

                                                                                                                                                                                                                                  The acidity is more prominent in the not totally ripe and soft ones. They still have that typical mango flavor of sweet and tart... and that strange kind of soapy aftertaste. In a good way, tho '-D

                                                                                                                                                                                                                          2. tonight was a huge salad of mixed lettuces, cucumbers and thinly sliced red onions with roasted tomatoes & carrots topped with some leftover roasted chicken and a creamy garlic dressing. Fresh blackberries for dessert.

                                                                                                                                                                                                                            Since we hit the 200 mark, I'll start the next thread here: http://chowhound.chow.com/topics/702129

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                              That sounds nice and summery, friend. Yum. Like the addition of the roasted tomatoes.

                                                                                                                                                                                                                            2. Last night was veal Francese and a ceasar salad. Wish that I could get Marsala, but that would be too much to ask in Cairo. I feel lucky I had wine to make the sauce...