HOME > Chowhound > Home Cooking >

What's For Dinner? Part XXVII

Cherylptw Apr 17, 2010 04:43 PM

I took the liberty of continuing the thread since we've hit the 200+ mark. Welcome to anyone who has recently joined our "family" table. What's on your plate this evening?

  1. Click to Upload a photo (10 MB limit)
  1. h
    Harters RE: Cherylptw Apr 18, 2010 03:53 AM

    Well, I've just breakfasted on a couple of bacon & mushroom sandwiches (cheap "plastic" white supermarket bread, of course); read the heavyweight Sunday papers (which noted that the asparagus season is delayed due to the bad winter and won't start until 1 May) and am just now considering the delights that will be dinner.

    Some pork fillet has defrosted. I think I'll split it along the middle to open like a book and then stuff it with something (prunes and garlic - or chopped herbs - are usually a good bet). Tied up and then roasted (looks pretty when sliced). Some new potatoes and some steamed purple sprouting broccoli sounds good. Maybe cider or white wine based gravy; maybe apple sauce.

    4 Replies
    1. re: Harters
      classylady RE: Harters Apr 18, 2010 04:00 AM

      Cooked yesterday so today will be honey curried chicken, sweet potatoes and some asparagus from my garden.Maybe strawberries for dessert.

      1. re: Harters
        LindaWhit RE: Harters Apr 18, 2010 10:13 AM

        Oh my, that entire dinner sounds wonderful, Harters! I like the idea of a cider-based gravy with with herby-garlicky pork. Enjoy!

        Didn't post last night's dinner, as I went out with a friend to a favorite Italian restaurant we hadn't been to in about a year. http://lacampania.com/ A wonderful Nebbiolo (2005 La Spinetta Bionzo) went well with both of our meals - I chose two gorgeous large diver sea scallops, pan seared to absolute perfection and served with a cauliflower-caprino puree with a saffron vinaigrette for an appetizer, and their the Duck Leg Confit and Pan-Seared Duck Breast with sweet potato mash (I don't want to know how much butter and cream were in them, but they were superb!) and sauteed broccoli rabe with raisins. Let's just say it was absolute heaven, from beginning to end! Oh - the end for me was a Meyer Lemon Panna Cotta with macerated strawberries - a perfect finish to the meal.

        My dinner tonight will be home-cooked - as this is the Home Cooking board. :-) It will be the last of the beef short ribs I had in the freezer - it's been cold and damp this entire weekend, and I'm not a fan of short ribs in the summertime, so it's the perfect time to make these braised ribs.

        They'll be seasoned, browned and removed from the pan temporarily. I'll then toss in some cipollini onions, chunks of carrots, and several garlic cloves into the braising dish to brown a bit. Some Australian Shiraz and homemade beef stock will then deglaze the pan. A couple of Tbsp. of tomato paste will be stirred in, adding the ribs back into the pan along with several sprigs of thyme, a large sprig of rosemary, and a large bay leaf tucked into a bouquet garni bag.

        Into the oven to braise away, turning the ribs once or twice, until they're super-tender. I'll reduce the cooking liquid for a sauce. Alongside will be buttered and parslied egg noodles and green beans with garlic.

        I have some pear and ginger sorbet if I'm of a mood to have dessert later.

        1. re: LindaWhit
          rabaja RE: LindaWhit Apr 18, 2010 10:22 AM

          Your post is reminding me I have a small package of Wagyu Boneless Beef Ribeye ribs in the freezer I need to use up before the weather turns warm for the summer.
          We are supposed to get a nice storm next week, should be a perfect opportunity to use them up.
          Thanks for your detailed method, I just may copy it!

          edit to add: has anyone used these ribs before? They were gifted to me, and I am assuming I can use them like regular shortribs, but they are boneless.
          Would hate to mess up a nice package of meat.

          1. re: rabaja
            LindaWhit RE: rabaja Apr 18, 2010 11:00 AM

            If they're Waygu, and they're boneless, I'd say cooking time would be drastically shortened, but I could be wrong. Aren't Waygu already ultra-tender? Braising, with its long, slow cooking method, might not bet he way to go. But again - I could be wrong. Hopefully someone else can chime in!

      2. TheHuntress RE: Cherylptw Apr 18, 2010 04:06 AM

        I'm just in the middle of cooking a chunky chorizo, chicken and vegetable soup. It comes out so thick you can stand your spoon up in it. So, so good.

        1 Reply
        1. re: TheHuntress
          Harters RE: TheHuntress Apr 18, 2010 05:48 AM

          Chicken & chorizo just work so well together. We do something more along the lines of a stew - including a tin of chickpeas along with the other veg.

        2. Perilagu Khan RE: Cherylptw Apr 18, 2010 09:43 AM

          For lunch, chili is simmering. It features cascabels, peri peri, chipotle powder, sesame oil and allspice.

          Tonight it's new potatoes cooked Indian style in a poppy seed and almond sauce. The Khantessa will prepare an Indian bread. Perhaps pooris, perhaps parathas.

          1. Phurstluv RE: Cherylptw Apr 18, 2010 04:21 PM

            While sipping our Cava with raspberries, tonight will be Veal Piccata, since I found some beautiful scaloppine at my Costco, if you can believe it, and it's my MiL's last weekend here, so we're making it a bit celebratory.

            So veal piccata, with capers, even though my JOC recipe does NOT list them as a garnish, we love them. Some linguine alla checca, which is a simple recipe of linguine with evoo, fresh oregano & fresh basil and lots of diced fresh tomatoes on top, and I have two gorgeous beauties to use for it, don't know where I got them, not the FM, but they taste wonderful. Some roasted extra large button mushrooms, and some steamed broccoli with garlic breadcrumbs on top. Dessert will be Klondike Heath ice cream bars for the boys, more Cava for Granny & I.

            1. boyzoma RE: Cherylptw Apr 18, 2010 04:35 PM

              Well, since we were at the coast this last weekend, and just came home today, my son went down to the docks in Charleston this morning and got us 4 lbs. of FRESH cooked shrimp all packed in an ice chest for DH and I. Mmmm, mmmm - nothing like it. So we are starting out with an appetizer of a very large Shrimp cocktail each, then having a large shrimp salad with Texas Cheese Toast. Don't really feel like cooking after a long drive so this is just perfect.

              5 Replies
              1. re: boyzoma
                Phurstluv RE: boyzoma Apr 18, 2010 05:01 PM

                What a nice son!! How wonderful! Hope mine grow up to be that thoughtful!! Enjoy your shrimp!

                1. re: Phurstluv
                  foodsnob14 RE: Phurstluv Apr 18, 2010 05:12 PM

                  It has been cold and rainy in the North East all weekend so today I made a pot of homemade gream of tomato soup with fresh basil. We will have asiago grilled cheese to go with the soup.

                  1. re: foodsnob14
                    Phurstluv RE: foodsnob14 Apr 18, 2010 05:22 PM

                    Nice, sounds perfect for a cold and rainy night in my ol' stomping grounds.

                  2. re: Phurstluv
                    boyzoma RE: Phurstluv Apr 18, 2010 07:11 PM

                    Phurstluv - my son and his wife is the best! They made us a fantastic pork loin with a really great salsa topping in a large cast iron dutch oven, Shrimp coleslaw, baked beans and garlic bread. Fresh strawberry shortcake for dessert. My son promised next time he would do his London Broil which is fantastic. He does it outside on his home-made grill made out of an old oil drum and uses cherry wood to cook it. He does it much better than me!

                    1. re: boyzoma
                      Phurstluv RE: boyzoma Apr 18, 2010 08:04 PM

                      Sounds wonderful, BZ! You are so lucky, friend, I'm so thrilled for you, and can only hope that my MiL talks that way about us to her friends!!

                      You are blessed to have a thoughtful son & DiL, and he loves to cook as well!! I just love it, brings tears to my eyes. Enjoy your blessed family!!

                2. Perilagu Khan RE: Cherylptw Apr 19, 2010 07:06 AM

                  Swedish meatballs and mashed taters.

                  1. JEN10 RE: Cherylptw Apr 19, 2010 08:07 AM

                    I have some ground chicken and I thought I would make tacos. But now I am thinking meatballs with a nice mushroon ragu. I have some broccoli so I will make a raw salad of it with tomatoes and lemon dressing.

                    1. JungMann RE: Cherylptw Apr 19, 2010 08:34 AM

                      Sauteed mirepoix, thyme, smoked paprika and curry powder in olive oil and a bit of bacon fat. Mixed in yellow split peas, pork trotters and water. Simmered for 40 minutes. Soup was very comforting and filling.

                      Mains were chicken biryani with raita and palak paneer. Reducing the seasonings for a Western palate has not gone well for me yet. I can't be certain if they actually enjoy this stuff because I certainly don't. The biryani was too warm: too much cinnamon and clove, not enough cumin, coriander or heat. Palak paneer was just okay.

                      Dessert was basmati rice pudding with cardamom, rose water and cinnamon, which was ok as far as low-fat puddings go.

                      7 Replies
                      1. re: JungMann
                        JEN10 RE: JungMann Apr 19, 2010 11:48 AM

                        You can cook to your hearts content for me. I would love to have someone cook up spicy meals like that!!!

                        1. re: JungMann
                          Phurstluv RE: JungMann Apr 20, 2010 03:15 PM

                          Except for all the spices, sounds like my great grandmere's recipe for french-canadian yellow pea soup.

                          1. re: Phurstluv
                            JungMann RE: Phurstluv Apr 21, 2010 12:12 PM

                            Actually soupe aux pois jaunes was the inspiration for this soup! I was afraid it would be a little bland since I was trying to reduce the amount of salt (hence no bouillon and trotters instead of salt pork), which is why I added the spices.

                            1. re: JungMann
                              Phurstluv RE: JungMann Apr 21, 2010 04:01 PM

                              Sounds wonderful, JungMann, if not authentic!! ;))

                          2. re: JungMann
                            chef chicklet RE: JungMann Apr 20, 2010 05:40 PM

                            I want to learn to cook Indian food so badly. I do some, but not near what most of you do. I really would love to make the spicy stew like things, omg. They smell incredible.
                            I'll keep reading your posts for recipes. Just in case I haven't told you, you're one of the ones that I love to read. Your food always looks so delicous and full of different tastes and flavors....Are your recipes for these dishes posted somewhere? Thanks, sharon

                            1. re: chef chicklet
                              mebby RE: chef chicklet Apr 20, 2010 05:45 PM

                              I second that!

                              1. re: chef chicklet
                                JungMann RE: chef chicklet Apr 21, 2010 12:27 PM

                                Thanks for the compliments; if ever you want a recipe, just ask. It seems to me like I so very rarely cook South Asian. Lately I've been on a Thai kick, but I always thought I eat mostly Filipino, Chinese or an Ibero-Levantine hybrid. Perhaps I've been tipping my spice jars across the globe.

                                I've posted a few recipes here and there, though I don't think too many are South Asian since I am still having to adjust seasonings for folks who don't like too much scent in their food or who detest a flourish of cilantro on their curry.

                            2. bushwickgirl RE: Cherylptw Apr 19, 2010 02:19 PM

                              Meatball subs on garlic bread, "gravy" (what it's called in Brooklyn, it's your basic marinara) and provolone.
                              Simple salad.
                              Warm apple pie, leftover from Sunday. Should be even better today.

                              Seems like it's a meatball kind of night, according to other posts.

                              1 Reply
                              1. re: bushwickgirl
                                Phurstluv RE: bushwickgirl Apr 20, 2010 03:15 PM

                                LOVE gravy. You're so lucky to live in the city with AWESOME Italian food, I grew up on it and miss it terribly here on the West Coast.

                              2. Cherylptw RE: Cherylptw Apr 19, 2010 02:50 PM

                                General Tso's chicken, white rice, sauteed broccoli & baby carrots; butter pecan ice cream later...

                                1. w
                                  wineos RE: Cherylptw Apr 19, 2010 06:04 PM

                                  Stuffed peppers and cheddar, green chile corn muffins

                                  1. Perilagu Khan RE: Cherylptw Apr 20, 2010 07:17 AM

                                    Probably smoked salmon on melba toast with a bit of dill and sour cream. Not sure about a side. Perhaps some of those frozen Chinese dumplings.

                                    1. krisrishere RE: Cherylptw Apr 20, 2010 08:05 AM

                                      Last night I made (winged it actually) slow cooked shredded pork in an ancho-type sauce. I'm still unsure of what to call it :)

                                      I roasted a small tomato, onion, garlic and jalapeno then I pureed it with 2 reconstituted anchos and 1 guajillo pepper along with some chicken stock. I served the shredded pork with charred tortillas, cilantro, sour cream and sliced avocado. It was delicious.

                                      I have a bunch leftover, just not sure what I'm going to do with it yet.

                                      10 Replies
                                      1. re: krisrishere
                                        Perilagu Khan RE: krisrishere Apr 20, 2010 08:09 AM

                                        Send it straight to The Khan's Kastle, next day air. I'll provide the address if you like.

                                        1. re: Perilagu Khan
                                          boyzoma RE: Perilagu Khan Apr 20, 2010 11:33 AM

                                          +1 - You can send some my way as well. Sounds fantastic!

                                        2. re: krisrishere
                                          chef chicklet RE: krisrishere Apr 20, 2010 05:44 PM

                                          That sounds like something I'd make, I love pork in this kind of sauce, I do the same use what I have and keep tasting. I love to use the guajillo ( the dark raisony one right?) it really gives another depth the sauce. This is my kind of food. I make burritos with it, I've made flautas with it, and served it alone in a bowl with flour tortillas. Nice..

                                          1. re: chef chicklet
                                            krisrishere RE: chef chicklet Apr 21, 2010 08:50 AM

                                            It was very good. And honestly, I completely winged it. I was high on too much caffeine and decided to start cooking at 9:45 PM for the next days dinner! All I did was make the sauce and then put it in the crockpot with the pork the next morning. The guajilla chile is long, narrow and smooth when dried. Maybe you're thinking of the ancho? That's raisin-y.

                                            1. re: krisrishere
                                              Perilagu Khan RE: krisrishere Apr 21, 2010 09:16 AM

                                              The pasilla, which in Cali is often called an ancho, I believe, is known for a raisiny flavor.

                                              1. re: krisrishere
                                                chef chicklet RE: krisrishere Apr 21, 2010 12:28 PM

                                                ah you're both right, I just looked at my bags of chiles, I thought I knew them better... oops. But I do like to incorporate the ancho with my sauces at least two to every 5 of a mix of ancho and guajillo. I'm glad we're talking I just looked at my bags of chiles, and I didn't grab what I thought was the ancho. I grabbed chile negro, black chile (black and fairly wrinkled) looks like it will be good too. I don't think I've used that before. I need to go shopping.

                                                1. re: chef chicklet
                                                  Phurstluv RE: chef chicklet Apr 21, 2010 04:03 PM

                                                  LOVE the flavor of guajillos. I think chile negro is the pasilla, chef, IIRC from the little carniceria I was at last week.

                                                  1. re: Phurstluv
                                                    chef chicklet RE: Phurstluv Apr 22, 2010 08:14 PM

                                                    ah ha, I learn something new on here everyday. Don't you just love it?!
                                                    I learned how to make red sauce from a Mexican friend, she had come over to my home one Satureday to teach me how to make tamales, both red and green. It was though her instruction that i learned the blending of chiles, I wouldn't of known, no way. What she taught me, these were her family recipes passed down.

                                                    I have since learned that the combination and blending of these chiles is like making wine. I may forget the names, but I sure recogize the chiles when I see them, dang if that chile negro didn't fool me though! It looks very close to the ancho, and now I must cook it to find out what its all about.

                                                    1. re: chef chicklet
                                                      Phurstluv RE: chef chicklet Apr 23, 2010 09:45 AM

                                                      Lucky you! How nice. Yes, they are all very complex aren't they? Well, let us know what you determine it is, I know many look alike, and some are interchanged in some recipes.

                                            2. re: krisrishere
                                              mebby RE: krisrishere Apr 20, 2010 05:46 PM

                                              Oooh aaah!

                                            3. boyzoma RE: Cherylptw Apr 20, 2010 08:07 AM

                                              Since we were gone last weekend and I have not had time to go to the grocery store yet, I think it will be breakfast for dinner. I have some sausage, eggs and potato's so that should work.

                                              1. kattyeyes RE: Cherylptw Apr 20, 2010 11:20 AM

                                                I've been making potsticker salad quite a bit recently. So, while it's not actually for dinner tonight, you are welcome to see what it looks like at:

                                                Here's the dressing--I've been really stuck on it lately.

                                                ORANGE SESAME DRESSING

                                                1/4 of an orange, squeezed
                                                2 tablespoons rice vinegar
                                                1/2 teaspoon sesame oil
                                                1/4 teaspoon sriracha (or hot sauce of your choice


                                                As to the potstickers, steam or pan-fry your favorites and arrange them atop your sexy salad bed. Pretty much any mix of salad fixin's will do. Choose your favorites and dinner is served. This salad could give Elaine from Seinfeld a run for her money on THE BIG SALAD. :)

                                                1 Reply
                                                1. re: kattyeyes
                                                  Phurstluv RE: kattyeyes Apr 20, 2010 03:16 PM

                                                  Loved that episode, kat! Also love your salad dressing.

                                                2. bushwickgirl RE: Cherylptw Apr 20, 2010 11:58 AM

                                                  Mm, mm, love potstickers. That dressing sounds very good, katty. I might do something like that tomorrow night.

                                                  Something light and, er, healthy tonight, asparagus stir fry with red peppers, mushrooms, scallions, a handful of edamame, lots of ginger and garlic, and a splash of oyster sauce and sesame oil, all tossed together with whole wheat noodles.
                                                  Grilled pineapple slices for after.

                                                  3 Replies
                                                  1. re: bushwickgirl
                                                    kattyeyes RE: bushwickgirl Apr 20, 2010 12:07 PM

                                                    Yummy! Did you pick up native asparagus? I saw it yesterday, but didn't drive back early enough to pick some up...luckily, my mom was on their call list and has a supply to share with me. And, yes, do you understand the level of dedication it takes to be on a small farm stand's call list for native asparagus? Too funny. :) Go, Ma!

                                                    1. re: kattyeyes
                                                      bushwickgirl RE: kattyeyes Apr 20, 2010 12:25 PM

                                                      Yes, native, but not Brooklyn native, I hope! Probably NJ, but the asparagus looks good, they're the skinny ones I like and I've already had a few raw ones. Funny about your Mom and very nice that a small local farm stand would even have a call list setup. Very CT.

                                                      My sister in MA is picking hers, as is my nephew up there too. Lucky them for having gardens, right?

                                                      1. re: kattyeyes
                                                        Phurstluv RE: kattyeyes Apr 20, 2010 03:22 PM

                                                        SO JEALOUS of your Mom!! That's awesome!

                                                    2. rabaja RE: Cherylptw Apr 20, 2010 12:28 PM

                                                      I have ground turkey to use up and I'm thinking about making larb with it.
                                                      Haven't made larb with turkey before, but it should work, right?
                                                      I have notes somewhere for larb tips a la Sam, copied them down probably four years ago and I still like to consult them when I make this dish.

                                                      24 Replies
                                                      1. re: rabaja
                                                        kattyeyes RE: rabaja Apr 20, 2010 12:32 PM

                                                        EXCELLENT! Why not? Let us know how you do. That's very cool!

                                                        1. re: kattyeyes
                                                          rabaja RE: kattyeyes Apr 21, 2010 10:37 AM

                                                          Came out pretty good! Nice and spicy, had it with bulgur, cucumber and cabbage.
                                                          So quick too.

                                                        2. re: rabaja
                                                          chef chicklet RE: rabaja Apr 22, 2010 08:20 PM

                                                          I make what I call Thai in lettuce wraps, and it is pretty close, except I don't boil the meat,and I don't grind rice up to mix with the meat. I use turkey all the time, it works beautifully with these wraps. It is truly a family favorite, and I began using turkey and they didn't know the difference. It is lighter and really takes all the flavors in nicely.

                                                          1. re: chef chicklet
                                                            boyzoma RE: chef chicklet Apr 23, 2010 06:59 AM

                                                            I just bought lettuce yesterday to make some lettuce wraps! Love them. I hadn't thought about using turkey, though. I usually use chicken. But I'll have to give the turkey a try. Thanks for the idea!

                                                            1. re: chef chicklet
                                                              Phurstluv RE: chef chicklet Apr 23, 2010 09:47 AM

                                                              Is that what larb is, a lettuce wrap? Love those. What do you mix in with the ground turkey to flavor it right? I'm such a novice to asian cooking, this may be a new use for ground turkey for me, I love lettuce wraps but don't make them.

                                                              1. re: Phurstluv
                                                                boyzoma RE: Phurstluv Apr 23, 2010 09:57 AM

                                                                PL: I was (and still am) very novice at asian cooking, but am getting better. The first thing for me was investing in many of the items needed (sesame oil, chili garlic paste, red wine vinegar, rice wine vinegar, etc.) which many of the recipes call for at one time or another (some things like soy sauce and peanut oil are standard). But once you have much of that, I'm finding it is becoming easier and easier. I even learned on CH about freezing the ginger root, so that is one more thing going forward.

                                                                1. re: boyzoma
                                                                  bushwickgirl RE: boyzoma Apr 23, 2010 03:34 PM

                                                                  I've always been a ginger freezer but never thought it was the best method.
                                                                  I got a ATK test notes email today that tested various methods of storing ginger; wrapped and frozen, wrapped and stored in the frig, stored out on the counter, or just placed in the frig, unwrapped. Surprisingly, the ginger placed unwrapped in the frig held up the best. The other methods resulted in various issues like mold, dried up ginger, or spongy, fibrous ginger, as in the case of the frozen batch, so now I'm on a mission to test at home.

                                                                  I'll let you know how my test results work out.

                                                                  1. re: bushwickgirl
                                                                    LindaWhit RE: bushwickgirl Apr 23, 2010 03:51 PM

                                                                    I just grate it when it's fresh and freeze it that way, tightly packed into small 1/2 cup Rubbermaid storage containers. Take one of those out, let it defrost, and store it in a jar in the fridge in some dry sherry.

                                                                    1. re: LindaWhit
                                                                      bushwickgirl RE: LindaWhit Apr 23, 2010 04:01 PM

                                                                      Well, that's certainly a good method, but I don't always necessarily want it grated or in sherry. I guess you could do double ginger duty with the frozen grated and the fresh chunk just sitting on the refrigerator shelf; all the bases will be covered.

                                                                      1. re: bushwickgirl
                                                                        LindaWhit RE: bushwickgirl Apr 23, 2010 04:06 PM

                                                                        I usually squish out the sherry as much as I can for use in recipes. It's worked for me.

                                                                        But I've also double-wrapped a knob in Saran and then foil and then frozen that as well. But you definitely get more ginger liquid after defrosting, even in the slices.

                                                                      2. re: LindaWhit
                                                                        Phurstluv RE: LindaWhit Apr 23, 2010 06:37 PM

                                                                        Dry sherry, great idea, Linda. You're so full of it....GREAT IDEAS I mean!! LOL!

                                                                      3. re: bushwickgirl
                                                                        Phurstluv RE: bushwickgirl Apr 23, 2010 06:37 PM

                                                                        Really? Good to know bushy, I always just wrap it up in paper towels, then ziploc then fridge. And yes, it does get moldy, eventually, say a few weeks.

                                                                        I also have a jar of minced in my fridge, since I am a bad mincer. BAD MINCER!! I don't have the patience, and find my little slap chopper thingy doesn't work well with ginger or fresh herbs......but I can mince parsley...go figure.....

                                                                        1. re: Phurstluv
                                                                          bushwickgirl RE: Phurstluv Apr 23, 2010 06:44 PM

                                                                          Mm, Vince of Slap Chop fame never mentioned that in his late night ads.

                                                                          I don't have much patience for mincing anymore, either, just herbs.

                                                                          I use a microplane or a box grater, depending on how fine I want the ginger. I used to have a dedicated porcelain ginger grater that was very nice as well, with a hole for hanging. Lost it in a move, <sob> but the microplane has taken it's place.

                                                                          1. re: bushwickgirl
                                                                            boyzoma RE: bushwickgirl Apr 23, 2010 08:50 PM

                                                                            So, if I may ask your advice - I got a fairly large root of ginger, so can I break a larger chunk off and and vacuum seal it and then finely grate the rest?

                                                                            1. re: boyzoma
                                                                              bushwickgirl RE: boyzoma Apr 24, 2010 03:46 AM

                                                                              Sure, grate as LindaWhit suggested and freeze. I'm curious about the vacuum seal technique reslts, are you sealing and refrigerating? I don't have a vacuum sealer to try that out so please be my tester. ATK did not try that method; they limited the testing to the seemingly most common methods used for storage. Let us know how that works out.

                                                                        2. re: bushwickgirl
                                                                          buttertart RE: bushwickgirl Apr 24, 2010 07:47 AM

                                                                          I keep fresh ginger, shallots, and garlic in the butter keeper in my fridge. All that ever happens to the ginger is that it dries out eventually (can still simmer it in things). (The butter lives upstairs in the freezer.)

                                                                      4. re: Phurstluv
                                                                        chef chicklet RE: Phurstluv Apr 23, 2010 10:40 AM

                                                                        Larb is the meat mixture, if you search there are several people that have given authentic or should I say the traditional recipes.

                                                                        My favorite lettuce is the butter lettuce that comes in the container. Usually a little more expensive, but it wraps well. Romaine has great crunch, and I've been served iceberg at Thai restaurants. I have no idea which one is the one that is traditional. You must make them, they are sooo good, you're welcome to try my version if you like. And I've used ground chicken before too, it tends to be a little more dry than turkey, but still good.

                                                                        1. re: chef chicklet
                                                                          Perilagu Khan RE: chef chicklet Apr 23, 2010 11:04 AM

                                                                          With a name like Larb, it has to be good.

                                                                          1. re: Perilagu Khan
                                                                            Phurstluv RE: Perilagu Khan Apr 23, 2010 06:41 PM

                                                                            Hahahaha, are you here all week, Khan??!

                                                                            Thanks, chef, I always love your advice. Wish we lived closer, we'd have a lot of fun comparing recipes. I will have to pick your brain at some point re: the asian cooking thing, trying to branch out a little as the boys get older.....
                                                                            And I LOVE BUTTER lettuce, so does my DH, so I def. picture making this in the near future. What is your version, did you post it above and I'm just lazy? It's okay if you say yes...;))

                                                                        2. re: Phurstluv
                                                                          chef chicklet RE: Phurstluv Apr 24, 2010 11:06 AM

                                                                          I tend to use up ginger root weekly. I don't know why this happens to me, but the ginger root after its frozen tends to turn the texture mushy and watery.
                                                                          I just love cutting off or peeling a few inches of fresh ginger root, that smell is intoxicating. Unless you need to buy a pound at a time, I don't understand the need to freeze it?

                                                                          1. re: chef chicklet
                                                                            LindaWhit RE: chef chicklet Apr 24, 2010 03:06 PM

                                                                            I'm single, only cooking for myself, and I don't use ginger in everything I cook. I like to have it available for when I *might* want it when I'm doing an "open the fridge and pantry doors and make something that I didn't plan for" recipe, so I buy a decent knob of it and grate it and freeze it.

                                                                            1. re: LindaWhit
                                                                              chef chicklet RE: LindaWhit Apr 25, 2010 10:26 PM

                                                                              is the texture and taste really okay for you?
                                                                              I must be wrapping it wrong.

                                                                              1. re: chef chicklet
                                                                                LindaWhit RE: chef chicklet Apr 26, 2010 08:41 AM

                                                                                It works for me - but again, I usually only use grated ginger, so the texture, even after squeezing out the sherry it's been stored it (after defrosting, I just pour sherry over it in a jar), and it's been fine for me. It might have a bit of a sherry taste, but for what I'm using it for, it hasn't affected the flavor of the dish for me.

                                                                                I've found wrapping it in Sarah Wrap and THEN in foil sometimes helps the consistency if you're freezing a finger of ginger. Also, while I haven't tried it, I wonder if the Ziploc Vacuum Sealer would be helpful in consistency and taste?

                                                                                1. re: LindaWhit
                                                                                  bushwickgirl RE: LindaWhit Apr 26, 2010 10:27 AM

                                                                                  Hopefully boyzoma will try out that (Ziploc Vacuum Sealer) method and let us know.

                                                                    2. r
                                                                      relizabeth RE: Cherylptw Apr 20, 2010 01:06 PM

                                                                      I made buckwheat crepe batter last night but ignored it and instead made a vat of hot, garlic-y artichoke dip. So tonight, to make up for our pale food sins, we had blood orange and fennel salad, buckwheat crepes stuffed with spring greens, egg, pumpkin seed and cheese, and then buckwheat crepes with salty walnuts, greek yogurt and orange blossom honey. Delicious!

                                                                      1 Reply
                                                                      1. re: relizabeth
                                                                        mebby RE: relizabeth Apr 20, 2010 05:48 PM

                                                                        Yum! Every bit of it sounds delicious.

                                                                      2. Cherylptw RE: Cherylptw Apr 20, 2010 03:20 PM

                                                                        Oven braised smoked turkey legs (yum!) and mixed greens simmered with bacon (gotta have the pork). I had some leftover penne in the fridge so I added it to a skillet with some of the turkey braising liquid, brought up to a simmer and tossed in some broccoli, red bell pepper, mushrooms, snow pea pods, onions & garlic; served as another side.

                                                                        1. Phurstluv RE: Cherylptw Apr 20, 2010 03:21 PM

                                                                          Last night, I reheated the c-s pork ribs for the boys, and Granny & I had medianoches (cubano pressed sandwiches) with the leftover pork tenderloin, some ham, swiss, dill pickles & copious amounts of yellow mustard on sourdough. I can never get sick of those.

                                                                          Tonight, it's rainy but I really wanted to make cheeseburgers, but afraid it will just be too wet to grill, and I really like them best grilled. Oh well, I guess I'll broil them instead. Must be served with pickles, lettuce & tomatoes, the hot house ones at my local store were really delish last week, hope they still have them. Avocado always go on mine, and I'll probably make some tater tots for the boys, sweet potato frites for us.

                                                                          12 Replies
                                                                          1. re: Phurstluv
                                                                            kattyeyes RE: Phurstluv Apr 20, 2010 05:21 PM

                                                                            Yum, thank you for explaining, I don't know medianoches, but do know cubanos! ;)

                                                                            Next time it rains, try a steamed cheeseburger. I love grilled burgers, too, but now that I have mastered the make-at-home steamer, I am happy to have one whenever my heart desires. I have been practicing and taking pictures and doing timings so I can share tips.

                                                                            1. re: kattyeyes
                                                                              Phurstluv RE: kattyeyes Apr 20, 2010 05:26 PM

                                                                              I remember those being big in New Haven, don't think I ever had one, and have only recently tried "White Castle" since my 8 y.o. loves them as snacks. I know, where have I been hiding, under a rock?? Anyway, how do you steam them katty? If you don't have it yet on your blog, let me know when you do, thanks! ;)

                                                                              1. re: Phurstluv
                                                                                kattyeyes RE: Phurstluv Apr 20, 2010 05:44 PM

                                                                                I did post about it back in December, but I now realize I made IMMENSE burgers...so am trying to scale back to a normal size instead of something that approaches 1/2 a pound of meat! That is probably what these were:

                                                                                I used 1/3 of a pound of meat most recently and steamed 'em for about 12 minutes. They were VERY rare (which is fine with me, but maybe not for everyone). So I will keep perfecting and report back when my experimentation is complete. I steam them in a bamboo basket. Last ones I made I topped with wholegrain mustard before cooking...that was REALLY good. Stay tuned, steamed cheeseburgirl is all over this assignment! :)

                                                                                1. re: kattyeyes
                                                                                  Phurstluv RE: kattyeyes Apr 20, 2010 06:10 PM

                                                                                  Great - how funny, HUGE burgers, that's a riot!! Not that I would mind, but there are limits, and the boys can only eat so much, at this point in time!!

                                                                                  How do you clean your steamer if you use it for raw meat as well?? Just curious, no judgments here, maybe you have two?? That's just something I'm paranoid about with all the stories re: e coli, et al. And I too love 'em rare, but cook them to m-r now, and medium to well done for my boys. And I will stay tuned friend, like I need another excuse to eat more burgers!! Hahaha!

                                                                                  1. re: Phurstluv
                                                                                    kattyeyes RE: Phurstluv Apr 20, 2010 06:17 PM

                                                                                    Oh, no worries on steamer cleaning...the raw meat stays in the ramekins (the heart shaped one and the smaller ones for creme brulee). All the meat and juices/fat is self-contained within the ramekin, so no worries about contamination. None of it hits the steamer basket. :) Yeah, you and me both...it's not easy being a one-person test kitchen, but SOMEONE's gotta do it! HA HA HA!

                                                                                    1. re: kattyeyes
                                                                                      Phurstluv RE: kattyeyes Apr 21, 2010 04:04 PM

                                                                                      AAaaah, now I get it, you place the meat in ramekins first, so clever!!

                                                                                    2. re: Phurstluv
                                                                                      MandalayVA RE: Phurstluv Apr 21, 2010 10:07 AM

                                                                                      In the past I've successfully used tuna fish cans (well cleaned, of course) in my steamer for steamed cheeseburgers.

                                                                                  2. re: Phurstluv
                                                                                    Cherylptw RE: Phurstluv Apr 20, 2010 08:12 PM

                                                                                    Ah, White Castles..I grew up on those in NY and whenever I'm back visiting, I have to have my fix, they are not the same anymore. The one's in the frozen food section doesn't come close to the real thing but they will take the edge off a craving :)

                                                                                    1. re: Cherylptw
                                                                                      Phurstluv RE: Cherylptw Apr 21, 2010 04:05 PM

                                                                                      I bet, but since my 8 y.o. doesn't know any better, he's happy with them. Gald to know they can take the edge off, tho!!

                                                                                      1. re: Cherylptw
                                                                                        boyzoma RE: Cherylptw Apr 22, 2010 07:10 AM

                                                                                        When I am in NY, I have to have Pop Burgers. Those little sliders are wonderful.

                                                                                  3. re: Phurstluv
                                                                                    chef chicklet RE: Phurstluv Apr 20, 2010 05:48 PM

                                                                                    I've made pressed sandwiches on my cast iron grill, using large pans with cans as weight. But I also have a panini press. I love the bread the cast iron grills it so beautifully. You have a cast iron pan don't you? Butter the bread lightly, well you know. Then press with another pan weighted. You'll be happy with the results. Your sandwiches sound very tasty!

                                                                                    1. re: chef chicklet
                                                                                      Phurstluv RE: chef chicklet Apr 20, 2010 06:07 PM

                                                                                      Oh, yes, your c.i. grill would be perfect. I have both and used the pannini pan for it, since it was a gift from my MiL, so I kinda feel like I should whip it out when she's here, even tho it's a bitch to clean. Can't wait for it to be seasoned.

                                                                                      And I usually don't use butter anymore, I know, heresy, and it doesn't come out as nice with just the hot peanut oil brushed on it, but the butter tends to bother my *ahem* condition a bit, so the oil works in a pinch.

                                                                                  4. m
                                                                                    milkyway4679 RE: Cherylptw Apr 20, 2010 08:47 PM

                                                                                    Dinner tonight was chicken taco salad. Some lettuce, chicken, onion, cheddar cheese, and salsa and sour cream made for a delicious dinner!

                                                                                    1. mariacarmen RE: Cherylptw Apr 20, 2010 08:52 PM

                                                                                      pork tenderloin with a smoked paprika, toasted dried chili flake rub, candied walnuts, dried golden raisins, alongside sauteed potatoes, carrots, sweet potatoes and kale. salad.

                                                                                      1. h
                                                                                        Hassley RE: Cherylptw Apr 20, 2010 10:12 PM

                                                                                        Tilapia with Balsamic browned butter sauce and whole wheat spaghetti with caramelized shallots, parsley and garlic.

                                                                                        Inspired by Rachel Ray recipes ;) Delish.

                                                                                        1. BiscuitBoy RE: Cherylptw Apr 21, 2010 06:10 AM

                                                                                          A few days ago:My version of the Cubano...a few slices of imported ham, leftover pernil from the other night, provolone, pickles, a little mustard on a grinder roll. A touch of butter in the nonstick skillet, and my cast iron pan on top to form my "hillbilly panini press." Tea kettle adds a bit more weight. A few minutes on each side, careful not to burn, and slice into a really tasty sandwich. A little bit of Havana (who knows?) in Connecticut. Forgot to get a shot of the mojitos

                                                                                          7 Replies
                                                                                          1. re: BiscuitBoy
                                                                                            rabaja RE: BiscuitBoy Apr 21, 2010 10:31 AM

                                                                                            that looks amazing! I never think to make something like that, but damn, you nailed it!

                                                                                            1. re: BiscuitBoy
                                                                                              kattyeyes RE: BiscuitBoy Apr 21, 2010 01:00 PM

                                                                                              Applause, applause. Let's hear it for the Land of Steady Habits--go, neighbor! :)

                                                                                              1. re: BiscuitBoy
                                                                                                mariacarmen RE: BiscuitBoy Apr 21, 2010 01:55 PM

                                                                                                you inspired me, just had this for lunch. leftover thinly sliced pork tenderloin with a spicy rub, regular boiled ham, a really soft french baguette, butter, emanteler cheese, and mustard... and was out of pickles so i used sliced up pepperoncinis - oh, and couldn't help adding a little italian fontina - used the grill pan, and my cast iron pan for weight. DELICIOUS!

                                                                                                1. re: BiscuitBoy
                                                                                                  Phurstluv RE: BiscuitBoy Apr 21, 2010 04:06 PM

                                                                                                  GOD, I love cubanos.............I use swiss, never thought about provolone.

                                                                                                  1. re: Phurstluv
                                                                                                    chef chicklet RE: Phurstluv Apr 24, 2010 11:13 AM

                                                                                                    fresh or the pickled? Are they about 2 inch yellow peppers?

                                                                                                    One hispanic woman was telling me she just fries them in a fry pan with oil (leaves the seeds in) and salt and pepper after cooking, she didn't call them an appetizer but just serves them to her family as part of dinner. And then I had these one time at a little hole in the wall Mexican market/cucina (best tacos every), and they were out on the counter for customers to help themselves. Heavily peppered, and they had a nice sheen of oil and were they ever delicious, seeds and all.

                                                                                                    1. re: chef chicklet
                                                                                                      Phurstluv RE: chef chicklet Apr 24, 2010 12:09 PM

                                                                                                      Sorry, Chef, I'm referring to the medianoches sandwiches, not the cubano peppers!

                                                                                                      1. re: Phurstluv
                                                                                                        chef chicklet RE: Phurstluv Apr 24, 2010 01:07 PM

                                                                                                        what the heck is a medianoches sandwhich? What am I missing out on?
                                                                                                        I know you asked for the Thai lettuce wraps recipe, as soon as I can find where you asked for it, I'm more than happy to post it!

                                                                                                2. a
                                                                                                  appycamper RE: Cherylptw Apr 21, 2010 06:55 AM

                                                                                                  late in posting. ate out yesterday. lovely dozen oysters on the halfshell and a salad.

                                                                                                  1. Perilagu Khan RE: Cherylptw Apr 21, 2010 07:03 AM

                                                                                                    Indian chicken stir fry with rice.

                                                                                                    1. MandalayVA RE: Cherylptw Apr 21, 2010 10:13 AM

                                                                                                      Last night I sauteed two garlic cloves shredded on my microplaner in a tablespoon of pastured butter, then sauteed two small lamb steaks in the mixture until rare. On the side, sliced hothouse tomatoes with French garden dressing. I cut the steaks from a big boneless leg I got at Costco--it came from Australia so it's grass-fed, but it has a very mild lamb flavor. Need to go get another one.

                                                                                                      Tonight, probably grilled kielbasa with cauliflower mash.

                                                                                                      4 Replies
                                                                                                      1. re: MandalayVA
                                                                                                        Phurstluv RE: MandalayVA Apr 21, 2010 04:08 PM

                                                                                                        What's a lamb steak? Is it like a ribeye or strip loin cut?? Or is it like a boneless shoulder chop?? Never saw those in the store.

                                                                                                        1. re: Phurstluv
                                                                                                          LindaWhit RE: Phurstluv Apr 21, 2010 06:42 PM


                                                                                                          A center cut from the back leg will have a single round bone...when cut from the top of the back leg, no bone. Lean and quick cooking, either pan-frying or grilling.

                                                                                                          1. re: LindaWhit
                                                                                                            Harters RE: LindaWhit Apr 22, 2010 04:23 AM

                                                                                                            Think I just about prefer lamb steaks to chops for quick cooking (although you miss the bone gnawing, of course)

                                                                                                            1. re: LindaWhit
                                                                                                              Phurstluv RE: LindaWhit Apr 22, 2010 08:32 AM

                                                                                                              Interesting, thanks LindaWhit. Wonder why it is from the leg, as opposed to the midsection......

                                                                                                        2. bushwickgirl RE: Cherylptw Apr 21, 2010 10:35 AM

                                                                                                          Made a pineapple tarte tatin this morning, with leftover pineapple, from The Modern Baker, easy to do, easier than apple tarte tatin, and I'm trying not to have a slice before dinner.

                                                                                                          For dinner, asparagus, mushroom and red pepper frittatas, with a little goat cheese on top and some whole wheat toast.

                                                                                                          2 Replies
                                                                                                          1. re: bushwickgirl
                                                                                                            Phurstluv RE: bushwickgirl Apr 21, 2010 04:09 PM

                                                                                                            Why do you consider it easier than an apple tarte tatin, bwg? Just wonderin' since I recently tried to make an apple tarte tatin, and failed miserably by burning it.....Only I can burn such things, baking is NOT my forte.....

                                                                                                            1. re: Phurstluv
                                                                                                              bushwickgirl RE: Phurstluv Apr 22, 2010 03:33 AM

                                                                                                              Easier to peel and cut pineapple than peeling and coring apples, imo. So it was the prep that was easier, the rest of it was the same technique basically. The extra step was "baking" the pineapple slices for a time, to dry them slightly.

                                                                                                              Turned out very well, though, just a tad too sweet. A less-ripe pineapple would have been perfect. We happily ate it anyway.

                                                                                                          2. JungMann RE: Cherylptw Apr 21, 2010 12:30 PM

                                                                                                            Dinner last night was Swedish meatballs, courtesy of Ikea. Dessert was bourbon and water and peanuts sprinkled with chaat masala, chili powder and bhel puri chutney.

                                                                                                            3 Replies
                                                                                                            1. re: JungMann
                                                                                                              bushwickgirl RE: JungMann Apr 21, 2010 12:59 PM

                                                                                                              Mm, Swedish meatballs and chaat masala peanuts with bhel puri chutney, how'd that go together?

                                                                                                              1. re: bushwickgirl
                                                                                                                JungMann RE: bushwickgirl Apr 21, 2010 06:54 PM

                                                                                                                The bourbon kinda strung things together. :)

                                                                                                                1. re: JungMann
                                                                                                                  bushwickgirl RE: JungMann Apr 22, 2010 03:29 AM

                                                                                                                  Ok, I can see that. Bourbon as a segue way, works for me.

                                                                                                            2. chef chicklet RE: Cherylptw Apr 21, 2010 12:36 PM

                                                                                                              hmmm. thought I posted it.
                                                                                                              Barbecue shrimp New Orleans style, and whte rice and of course French bread baquette!
                                                                                                              Came out very tasty!

                                                                                                              13 Replies
                                                                                                              1. re: chef chicklet
                                                                                                                krisrishere RE: chef chicklet Apr 21, 2010 01:57 PM

                                                                                                                I just made some bbq shrimp this weekend that were wonderful! How did you make yours?

                                                                                                                1. re: krisrishere
                                                                                                                  chef chicklet RE: krisrishere Apr 21, 2010 09:25 PM

                                                                                                                  I'm embarrassed to say. But here goes.

                                                                                                                  A tad of olive oil into the pan, then I sliced off about 4 1 inch pats of butter from the first stick. Added dried thyme about 1 T, yes fresh would of been better however I forgot it when I was at the store. 1tsp oregano, and then add about 2 tsp of garlic powder, not salted. 1 white onion sliced small, 4 garlic cloves smashed and minced tiny.

                                                                                                                  Let's see, then the juice of 2 really large juicey lemons, and 1/2 cup Lea Perrins, and quite a few shakes, 5 or 6, of Tabasco sauce.I added about a cup of dry vermouth, and maybe 1/2 cup of water, let it all come to simmer, then I added more butter. I opened the next stick of butter. Added about another 1/2 cup of dry vermouth, and simmered some more. Salt and white pepper. I tasted the sauce and I used about 3/4 of the second stick of butter.
                                                                                                                  I added more thyme, and more Lea Perrins. Tasted it again, and once i got the taste I was looking for,
                                                                                                                  I use 1 lb of medium shrimp. I placed the cleaned and peeled shrimp on top of the simmering brothy sauce. Don't stir it, after a couple of minutes I turned each shrimp and laid 3 thin slices of lemon on top.
                                                                                                                  How's that for a recipe. I've tried to follow several different recipes over the years, and they never have enough flavor or broth for me.
                                                                                                                  Actually this photo looks sort of reddish, and the broth is definitely brown.
                                                                                                                  I've made this on top of the stove and in the oven. The oven seems to dry the dish out. I serve it with a scoop of long grain white rice, fresh parsley over all, and warmed french baquettes (of course no butter is needed for the bread!)
                                                                                                                  It was soooo good. But it is so rich, I only make this about once a year.
                                                                                                                  Unless you know someone from the New Orleans, its a very hard dish to pin point. I ate this dish at several different restaurants during trips there prior to Katrina. I really memorized the flavor in my head, and I don't think any one cook in New Orleans gives up their recipe. Because, I've tried so many recipes for this dish, one from a guy from NO and I was promisted it was his momma's recipe. Nope, it was not the same and the proportions were off. There was not enough sauce. In fact the recipes I've seen, never have enough sauce, the whole point is to dip the bread into the shrimpy buttery broth. Well it is for me anyway!

                                                                                                                  I prefer dry vermouth in most dishes like this over wine.

                                                                                                                  1. re: chef chicklet
                                                                                                                    nomadchowwoman RE: chef chicklet Apr 22, 2010 09:39 AM

                                                                                                                    CC--as someone from NO, i can tell you that both you and krisishere are doing perfectly valid takes on New Orleans-style "BBQ" Shrimp. All (or most) use butter, garlic, worcestershire, pepper (black and/or red) or pepper sauce, bay leaves. Many use a good bit of lemon. Some recipes may add olive oil to the butter, some use wine or beer (or vermouth).
                                                                                                                    The secret to more sauce? Shrimp stock. I always use it in addition to the other ingredients. (It also imparts a seafoody flavor, which is especially important if you can't get shrimp with heads still on.)

                                                                                                                    I really like Paul Prudhomme's recipe (though I modify it), which uses both dark beer and stock, but I made it recently at someone else's home, winging it--used both butter and some olive oil, loads of garlic, bay leaves, shrimp stock, pepper, and vermouth. While I prefer to use head-on shrimp, it was unavailable. I "boiled" the sauce a bit to meld flavors before adding the shrimp because, without heads, I knew they would cook quickly. Watched them very carefully and removed them from the heat just as the shell began to separate from the flesh. They were delicious, with lots of suace for dipping.

                                                                                                                    1. re: nomadchowwoman
                                                                                                                      Phurstluv RE: nomadchowwoman Apr 22, 2010 10:02 AM

                                                                                                                      Hey friends, I have looked at Mark Bittman's recipe, and pondered making it, (but probably won't since DH doesn't like shrimp). Anyway, wondering what y'all think of it, how it compares.

                                                                                                                      It's from his Quick & Easy Recipes from the NYT book.

                                                                                                                      1. re: Phurstluv
                                                                                                                        chef chicklet RE: Phurstluv Apr 24, 2010 11:52 AM

                                                                                                                        I just checked out the Best Recipe in the World and when I saw your post I hoped it would be in there too. It's not, can you quickly paraphrase just the ingredient list and does he put it in the over or top of the stove?

                                                                                                                        1. re: chef chicklet
                                                                                                                          Phurstluv RE: chef chicklet Apr 24, 2010 04:54 PM

                                                                                                                          Sure, Chef. He calls it Shrimp with "Barbecue" Sauce. He does in on the stove at high heat. He uses:

                                                                                                                          1/2 stick of butter
                                                                                                                          1 1/2 -2 lbs. shrimp, peeled - does not specify a size
                                                                                                                          2 tbsp Worcestershire or soy sauce
                                                                                                                          juice of one lemon, s&p.

                                                                                                                          An interesting thing he notes is that if at any point the sauce looks like it will dry out, add a tablespoon or two of water. I never knew that a 1/2 stick of butter cooks down that much and was thinking this wasn't a very saucy version, but I guess you add the lemon juice at the end, it doesn't get cooked.

                                                                                                                          Hope that helps.

                                                                                                                          1. re: Phurstluv
                                                                                                                            chef chicklet RE: Phurstluv Apr 25, 2010 10:37 PM

                                                                                                                            Ok so he uses all that shrimp, and gets sauce with 1/2 stick of butter?
                                                                                                                            That's a miracle. Anyway you said look at the recipe, this is not really realistic, no way. Either he made a mistake or someone else did. The dishes I had while in New Orleans all had broth in the dish, enough to dunk a lot of French bread into.

                                                                                                                            Over the years there were a couple recipes I tried and they didn't have enough sauce, it was all dried up, and I wasted the shrimp. Maddening.

                                                                                                                            Not any bay leaves or thyme either, but that doesn't bother me near as much as his lack of liquids.

                                                                                                                            1. re: chef chicklet
                                                                                                                              Phurstluv RE: chef chicklet Apr 26, 2010 08:56 AM

                                                                                                                              Right, I thought it looked a bit dry, he even warns that!! Glad I didn't try it, my DH wouldn't eat it anyway, and like you said what a waste of shrimp!! We should ask him next time he's on Chow!!

                                                                                                                      2. re: nomadchowwoman
                                                                                                                        krisrishere RE: nomadchowwoman Apr 22, 2010 11:03 AM

                                                                                                                        I was actually worried about the amount of sauce that I had. Fortunately, the shrimp seemed to let off a lot of moisture, but this is a good tip for next time.

                                                                                                                        1. re: nomadchowwoman
                                                                                                                          chef chicklet RE: nomadchowwoman Apr 24, 2010 11:47 AM

                                                                                                                          Thanks, I appreciate you commenting. When I make BBQ shrimp, I go strictly from memory and I use recipes to sort of guide me through the decision
                                                                                                                          I do the same, I let the sauce really simmer, and then add the shrimp last. Its not very oftent hat I can find really flavorful shrimp, I save my shells though!
                                                                                                                          I'd love to check out PP's recipe, which book is it in?

                                                                                                                          1. re: chef chicklet
                                                                                                                            nomadchowwoman RE: chef chicklet Apr 24, 2010 01:50 PM

                                                                                                                            It's in his first, Louisiana Kitchen. If you don't have it, the recipe is online.


                                                                                                                            Note: the recipe doesn't suffer from cutting the butter. I use about half of what he calls for.

                                                                                                                    2. re: chef chicklet
                                                                                                                      chef chicklet RE: chef chicklet Apr 21, 2010 09:51 PM

                                                                                                                      How do you make your bbq shrimp? have you tried many recipes too?

                                                                                                                      1. re: chef chicklet
                                                                                                                        krisrishere RE: chef chicklet Apr 22, 2010 06:54 AM

                                                                                                                        Very nice!

                                                                                                                        I actually just made it for the first time a few days ago and I liked the result I got. I had looked at so many recipes, however all seemed to have too many ingredients. I just cooked mine with a ton of butter, worcestershire sauce, garlic, lemon juice, lemon slices and a touch of Old Bay. I baked everything in the oven and it came out pefect - the shrimp where succulent and there was plenty of sauce.

                                                                                                                        There's a picture in the link:


                                                                                                                    3. Phurstluv RE: Cherylptw Apr 21, 2010 04:17 PM

                                                                                                                      Tonight is my MiL's last night in town, so we will be roasting a tri-tip roast that I seasoned before freezing. So I will be taking it out of the wrap a little early to dry up a bit and come to room temp before roasting at 425 for about 45 minutes. Comes out about medium rare every time. Mashed red Idahos with roasted garlic & caramelized onions, and a simple red and green leaf lettuce salad with a yummy basil vinaigrette that we got from an Ina Garten column in an old issue of House Beautiful. And a bottle of St. Francis Cabernet Sauvignon.

                                                                                                                      1. jeniyo RE: Cherylptw Apr 21, 2010 04:28 PM

                                                                                                                        in the process of making a wedding cake. We will be having a frozen pizza and a big bag of salad. I can't wait to cook dinner again.

                                                                                                                        1. Cherylptw RE: Cherylptw Apr 21, 2010 04:42 PM

                                                                                                                          Fried trout, leftover pasta w/veggies from last night and leftover black eyed pea salad from the weekend which is better today since it had the chance to meld flavors.

                                                                                                                          1. JungMann RE: Cherylptw Apr 21, 2010 06:57 PM

                                                                                                                            Stressful day, no appetite left. At times such as these, I might then have a comforting breakfast for dinner, but it was too late for bacon and eggs, so instead I had a favorite lunch for dinner instead. Toast, Gloucester cheese, sliced cucumbers, turkey ham and Branston pickle with a little chili powder on top. I should eat light dinners like this more often.

                                                                                                                            1. l
                                                                                                                              LEsherick2007 RE: Cherylptw Apr 21, 2010 07:17 PM

                                                                                                                              I kinda just threw this together but it was so good. I made a cream/egg sauce with half and half, 2 egg yolks, fresh basil and chives from my window garden. I also tossed in some Parmesan cheese and about a dozen halved campari tomatoes that I just roasted in the oven with s&p oil and balsamic vinegar and raw sugar. All the sauce ingredients were whizzed in the food processor. I cooked up some mini shells and sauteed onions and chicken breast tenders. Then I also tossed in some frozen peas that I nuked in water to warm up.

                                                                                                                              1. mariacarmen RE: Cherylptw Apr 21, 2010 08:06 PM

                                                                                                                                Ground chicken/beef/bacon meatloaf with creme fraiche mashed potatoes - studded with a really pretty and pungent red leek-looking thing i found at our nearest Rapeway (sorry - it's what we call the overpriced, gentrified store near the house - tho they often have very good things!), and broiled fava beans in their shells, which i read about on www.locallemons.com. fantastic! you can actually eat the outer shells. and a simple green salad with tops of the red-leek-thing, golden raisins, and a sliced tomato on the side with a little balsamic and herbed sea salt.

                                                                                                                                3 Replies
                                                                                                                                1. re: mariacarmen
                                                                                                                                  Phurstluv RE: mariacarmen Apr 22, 2010 08:36 AM

                                                                                                                                  Good to know, I LOVE favas, but they are a labor of love......

                                                                                                                                  1. re: Phurstluv
                                                                                                                                    mariacarmen RE: Phurstluv Apr 22, 2010 04:47 PM

                                                                                                                                    that recipe takes the labor out of the equation completely!

                                                                                                                                    1. re: mariacarmen
                                                                                                                                      Phurstluv RE: mariacarmen Apr 22, 2010 04:53 PM

                                                                                                                                      I know, and that's why I appreciate it sooooo much!!! Will def. try it next time I pick up the favas. Thanks for the link, MC!

                                                                                                                                2. amatuerfoodie RE: Cherylptw Apr 21, 2010 08:12 PM

                                                                                                                                  Something quick and easy (I made the dough ahead of time)

                                                                                                                                  100% Whole wheat 3 cheese (ricotta, mozz, and reggiano), fresh vegetable (spinach, broccoli, mushroom, and red onions) and chicken & pork sausage calzone.
                                                                                                                                  With ceasar salad

                                                                                                                                  1. chef chicklet RE: Cherylptw Apr 21, 2010 09:55 PM

                                                                                                                                    I cooked for a friend that's recovering from surgery. I love cooking for other people but for some reason, I really get stumped on what to make them.
                                                                                                                                    I made center cut pork chops that were about 1 1/2 inch thick, browned them and then made Israeli couscous with broth, folded in zuchinni, onions, scallions, red peppers, green peppers, and fresh garlic. Artichokes cooked with lemon, olive oil, and garlic.
                                                                                                                                    with just a mayo dip. and then put the chops over the couscous vegetable mix, and baked them for 20 minutes. Dessert was strawberry milkshakes with fresh strawberries.
                                                                                                                                    This was totally fun doing this.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: chef chicklet
                                                                                                                                      krisrishere RE: chef chicklet Apr 22, 2010 06:55 AM

                                                                                                                                      Mmm. Milkshakes.

                                                                                                                                    2. krisrishere RE: Cherylptw Apr 22, 2010 06:57 AM

                                                                                                                                      Easy supper tonight. I'm roasting off some split breast chicken with a little Penzeys Old World Seasoning. I also have some corn muffins that have seen better days, so I was thinking of making a quick stuffing as a side dish. I also have some cauliflower that I'd like to use. Any different ideas for cauliflower?

                                                                                                                                      6 Replies
                                                                                                                                      1. re: krisrishere
                                                                                                                                        LindaWhit RE: krisrishere Apr 22, 2010 07:05 AM

                                                                                                                                        What about a gratin using some toasted crumbled corn muffin as a topping?


                                                                                                                                        1. re: LindaWhit
                                                                                                                                          krisrishere RE: LindaWhit Apr 22, 2010 07:13 AM

                                                                                                                                          Oh yum! My mouth started to water when I clicked on the second link.

                                                                                                                                          1. re: krisrishere
                                                                                                                                            LindaWhit RE: krisrishere Apr 22, 2010 07:21 AM

                                                                                                                                            I'm not a fan of cauliflower, but the pictures in *both* links had me thinking "OK, well maybe I could try this recipe and I just might like it!" LOL

                                                                                                                                        2. re: krisrishere
                                                                                                                                          Phurstluv RE: krisrishere Apr 22, 2010 08:37 AM

                                                                                                                                          I can eat roasted cauliflower like potato chips.....

                                                                                                                                          1. re: Phurstluv
                                                                                                                                            krisrishere RE: Phurstluv Apr 22, 2010 11:05 AM

                                                                                                                                            I love it too, but it seems that's what I always do :) I'm usually somewhat a creature of habit, but lately I've thrown all of that out the window. ...Trying to spice things up a bit!

                                                                                                                                            1. re: krisrishere
                                                                                                                                              Phurstluv RE: krisrishere Apr 22, 2010 12:05 PM

                                                                                                                                              Good for you - let me know what you come up with ;)

                                                                                                                                        3. Perilagu Khan RE: Cherylptw Apr 22, 2010 07:20 AM

                                                                                                                                          Arroz con cilantro y poblano rajas. Tamales with roasted tomato and onion salsa.

                                                                                                                                          12 Replies
                                                                                                                                          1. re: Perilagu Khan
                                                                                                                                            bushwickgirl RE: Perilagu Khan Apr 22, 2010 07:39 AM

                                                                                                                                            Making the tamales?

                                                                                                                                            1. re: bushwickgirl
                                                                                                                                              Perilagu Khan RE: bushwickgirl Apr 22, 2010 09:44 AM

                                                                                                                                              **colors from toe-tips to scalp**


                                                                                                                                              Nor the salsa.

                                                                                                                                              **slinks back into hole and sobs himself to sleep**

                                                                                                                                              1. re: Perilagu Khan
                                                                                                                                                nomadchowwoman RE: Perilagu Khan Apr 22, 2010 10:01 AM

                                                                                                                                                How about the rice? That counts!

                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                  Perilagu Khan RE: nomadchowwoman Apr 22, 2010 10:27 AM

                                                                                                                                                  Oh yeah. Even roasting and peeling my own poblano, I am! ;)

                                                                                                                                                  **puffs up chest and assumes Barney Fife smug face**

                                                                                                                                                  1. re: Perilagu Khan
                                                                                                                                                    Phurstluv RE: Perilagu Khan Apr 22, 2010 12:05 PM

                                                                                                                                                    Hahahaha!! You two are too funny!!

                                                                                                                                                    1. re: Perilagu Khan
                                                                                                                                                      LindaWhit RE: Perilagu Khan Apr 22, 2010 12:25 PM

                                                                                                                                                      Tee hee! I have no idea what you look like, but I DO know that Barney Fife smug face!

                                                                                                                                                      And hey - no need to slink back to your rabbit hole for not making the tamales OR salsa. Sometimes you just go with prepared foods "just because". :-)

                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        Phurstluv RE: LindaWhit Apr 22, 2010 12:29 PM

                                                                                                                                                        Absolutely, LindaWhit!! And let me tell ya, tamales are VERY time consuming to make, so no guilt when you go with a professional, any abuelita will do for me!!

                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                          Perilagu Khan RE: Phurstluv Apr 22, 2010 02:16 PM

                                                                                                                                                          Frankly, I'm just too damn lazy to make tamales from scratch, and particularly on a week night. Moreover, there's no guarantee they would turn out very good. And down here in my neck of the woods (in addition to the traveling abuelitas with their coolers full of home cooked tamales) we have a brand of tamales called Pedro's, which are quite good when well steamed.

                                                                                                                                                          And I ususally make my own salsa, but just happen to have a jar of pretty good already opened store bought stuff on hand.

                                                                                                                                                          That's my story and I'm sticking to it. ;)

                                                                                                                                                          1. re: Perilagu Khan
                                                                                                                                                            bushwickgirl RE: Perilagu Khan Apr 22, 2010 02:41 PM

                                                                                                                                                            I figured you had some pretty good sources for tamales down there...I would have been a bit surprised if you were making your own, actually.

                                                                                                                                                            1. re: Perilagu Khan
                                                                                                                                                              Phurstluv RE: Perilagu Khan Apr 22, 2010 04:23 PM

                                                                                                                                                              Hey, no excuses needed here, friend!! And same here, there are just SOOOO many places I can get them, homemade and authentic, that my efforts will never duplicate. Made them once after taking a class. Have the recipe, yes I know how to do it, but my time seems to be worth more to me now.

                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                Perilagu Khan RE: Phurstluv Apr 23, 2010 07:13 AM

                                                                                                                                                                Pretty sure that if I went through the kitchen hell of whomping up a big load o' tamales I would experience sensory overload and have no desire to eat them when they were done. Freezing however, would be a good option inasmuch as tamales do freeze well.

                                                                                                                                                                1. re: Perilagu Khan
                                                                                                                                                                  Phurstluv RE: Perilagu Khan Apr 23, 2010 09:48 AM

                                                                                                                                                                  Yes, yes I do know what you mean. And yes, freezing is an excellent option when one is sick and tired of the process.

                                                                                                                                              2. nomadchowwoman RE: Cherylptw Apr 22, 2010 09:57 AM

                                                                                                                                                Monday, we had grilled pizzas--one, DH's standard favorite, with pizza sauce, red onion, fresh mozzarella, and Italian sausage; another with red onion, fresh mozz, prosciutto, and arugula; a third with fontina, onion, wild mushrooms, and a duck egg (and also topped w/arugula just before serving). They were all pretty tasty

                                                                                                                                                Tuesday, we celebrated a birthday, and although it was grilling weather, we acquiesced to the honoree's wishes, and I made a Spanish-style lamb stew with white beans. Starters were roasted shrimp w/remoulade sauce and two runny cheese with cranberry-hazelnut crackers. Side: grilled fat asparagus w/orange vinaigrette. Dessert: orange-almond-olive oil cake w/lemon curd, whipped cream, and fresh strawberries. Wine (too much).

                                                                                                                                                Last night, another glorious one weather-wise; the symphony played its annual spring concert in City Park. We joined friends and brought a picnic: ciabatta loaves w/rare roast beef, red onion, arugula, and garlic mayo; stuffed eggs; steamed edamame; DH's favorite Kettle potato chips; cannoli from Brocato's (local generations-old, family-run, Italian dessert and gelato parlor). Champagne and white wine. The whole experience was heavenly.

                                                                                                                                                10 Replies
                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                  Phurstluv RE: nomadchowwoman Apr 22, 2010 10:05 AM

                                                                                                                                                  What a delicious sounding picnic, ncw! So jealous you can get good cannoli, but not that I need it!!! How nice to hear a symphony and eat delicious food outside with nature.

                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                    boyzoma RE: Phurstluv Apr 22, 2010 10:17 AM

                                                                                                                                                    I'm jealous as well. Years ago, we used to have symphonies in the park where we took our own picnic basket and wine. Now, they still have the symphony series, but you can't bring any food or alcohol. If you want to eat or drink you have to buy it there. How sad. My DH and I used to really enjoy a good picnic dinner and I always had fun prepping all the food for it.

                                                                                                                                                    1. re: boyzoma
                                                                                                                                                      Phurstluv RE: boyzoma Apr 22, 2010 12:06 PM

                                                                                                                                                      What a bummer, boyZ! They always figure out a way to wreck a good thing, right?? And I'm sure what they sell is overpriced crap....

                                                                                                                                                      1. re: boyzoma
                                                                                                                                                        nomadchowwoman RE: boyzoma Apr 22, 2010 12:22 PM

                                                                                                                                                        Well, I definitely think the crowd would revolt--or at least the donations they collect for the orchestra would decrease. Food and alcohol are sold--and lots of people do buy it--but the majority of the crowd sets up picnics. I'm always one to focus more on the food and just spread out a blanket, but am envious of the people who set up their spots with low tables, tablecloths, cloth napkins, candleabra, even fresh flowers in vases!
                                                                                                                                                        It's a great event though.

                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                          Phurstluv RE: nomadchowwoman Apr 22, 2010 12:31 PM

                                                                                                                                                          I know those types!!! Always makes me secretly jealous, but then I figure they probably have help at home, and are desperately unhappy & controlling!!! Makes me feel better, anyway!!

                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                            nomadchowwoman RE: Phurstluv Apr 22, 2010 12:43 PM

                                                                                                                                                            Yes, they must be truly miserable and bored and their food's probably awful and their legions of servants--possibly even their children and pets--hate them ;)

                                                                                                                                                            And as DH says, state dinners should always be held indoors (read: don't even think about asking me to haul furniture to a picnic).

                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                              Phurstluv RE: nomadchowwoman Apr 22, 2010 04:27 PM


                                                                                                                                                              And no doubt, mr. ncw is absolutely right!!! Reminds me of the 1st time, being a new Angeleno, we had tickets to the Hollywood Bowl, and I broke out the beautiful wicker picnic "suitcase" we got for a wedding present. I packed it full of champagne, fried chicken, deviled eggs, potato salad, fruit and cheese, porcelain plates, the whole shebang. Think my DH appreciated it??? No, all he did was bitch and moan about carrying the 50 lb. thing up all the hills to get to our seats!! How should I know the f'in' place was in a canyon?? Classic!! Now, we just go out to eat beforehand....not as romantic, but definitely less work!!

                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                boyzoma RE: Phurstluv Apr 23, 2010 01:17 PM

                                                                                                                                                                We even used to take our backgammon game with us and lay on the blanket - drink wine/campaign, eat chicken or sandwiches, salads, etc. - NO furniture, but would definitely bring linen napkins and silverware. Sometimes paper plates, sometimes good ole' Pyrex! But we had fun and the food was always great. Just because it was DH and me (and the music). People watching was just a side benefit :-)

                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                  Phurstluv RE: boyzoma Apr 23, 2010 06:45 PM

                                                                                                                                                                  Who do you campaign for? Hahahaha, I know champagne, but you must've had politics on the brain....How fun to take backgammon, the Bowl gets pretty crowded here, esp. if it's a popular group or artist, never thought to break out games....we just get so nervous to make sure we get our seats, they're reserved but, ya never know....

                                                                                                                                                                  So proud of your hubby. "See dear, HE didn't complain about bringing all the accoutrements".... he'll never learn....LOL!!

                                                                                                                                                    2. re: nomadchowwoman
                                                                                                                                                      LindaWhit RE: nomadchowwoman Apr 22, 2010 12:27 PM

                                                                                                                                                      OK, I'm drooling over both the birthday dinner AND the picnic meal! Two fabulous meals in a row!

                                                                                                                                                    3. boyzoma RE: Cherylptw Apr 22, 2010 10:21 AM

                                                                                                                                                      We are having Cajun Chicken Fettuccine. I always add some sauteed sliced mushrooms in the sauce as well. The spice of the chicken and creamy sauce is fantastic. Top with some freshly grated parmesan cheese. I always use white pepper on this as well.

                                                                                                                                                      7 Replies
                                                                                                                                                      1. re: boyzoma
                                                                                                                                                        JungMann RE: boyzoma Apr 22, 2010 11:40 AM

                                                                                                                                                        That sounds terrific. Is it as simple as grilling chicken with cajun spice and doing a fettucine sauce with added cajun seasonings?

                                                                                                                                                        1. re: boyzoma
                                                                                                                                                          Phurstluv RE: boyzoma Apr 22, 2010 12:08 PM

                                                                                                                                                          Oh man, I gotta have that one, my DH is an absolute HOUND for anything Cajun, and anything FETTUCINE!

                                                                                                                                                          Do you make an alfredo sauce for it? Thanks, friend.

                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                            boyzoma RE: Phurstluv Apr 22, 2010 12:59 PM

                                                                                                                                                            I just use some Cajun spices (I keep a batch mixed up in a plastic container. I like to score the outsides of the chicken a little (I use boneless, skinless chicken breasts). Then pour some Worcestershire sauce over the chicken and rub with spice and let marinate for about 30 minutes. Then broil (or bbq if you prefer). When chicken is cooked, slice thin for the top of the sauce. As for the sauce, I saute sliced mushrooms in a small amount of olive oil with minced garlic. Add some heavy cream and some white pepper then bring to a simmer. Add some freshly grated Parmesan and stir until thick. Then add some shredded Mozzarella and stir constantly until smooth. Salt/Pepper to taste (you can also add xtra Cajun spices to this if you like. Pour over cooked pasta and add chicken on top, along with some more grated Parmesan.

                                                                                                                                                            The Cajun chicken also works well with a roasted red pepper fettuccine sauce.

                                                                                                                                                            1. re: boyzoma
                                                                                                                                                              Phurstluv RE: boyzoma Apr 22, 2010 04:30 PM

                                                                                                                                                              Oh, that's sounds wonderful, thanks for the explanation.

                                                                                                                                                              Do you mind if I ask, what do you use for your Cajun spice mix? I'm sure I can find a blend at the store, but prefer to make my own, so much fresher and you get to use up your dried spices that get stale anyway, and buy more!! Thanks, BoyZ.

                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                boyzoma RE: Phurstluv Apr 22, 2010 04:57 PM

                                                                                                                                                                I found this a while back.

                                                                                                                                                                2 1/2 tablespoons smoked paprika
                                                                                                                                                                2 tablespoons garlic powder
                                                                                                                                                                1 tablespoon black pepper
                                                                                                                                                                1 tablespoon crushed red pepper flakes
                                                                                                                                                                1 tablespoon dried thyme
                                                                                                                                                                1 tablespoon dried oregano
                                                                                                                                                                1 tablespoon onion powder
                                                                                                                                                                1 tablespoon ground white pepper
                                                                                                                                                                1 teaspoon mustard powder

                                                                                                                                                                Mix and store in an airtight container.

                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                  Phurstluv RE: boyzoma Apr 22, 2010 05:50 PM

                                                                                                                                                                  Awesome, thanks friend, appreciate your time to type it out. I've copied it to my hard drive. Trust me, my DH will thank you!!

                                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                                    boyzoma RE: Phurstluv Apr 23, 2010 07:00 AM

                                                                                                                                                                    You're very welcome. We ate ours last night and DH was on cloud nine. Added a little side salad and some Texas toast and we were good.

                                                                                                                                                        2. nomadchowwoman RE: Cherylptw Apr 22, 2010 12:30 PM

                                                                                                                                                          Just dug out some veal cutlets from the freezer. So tonight, I'm going to pound them and make saltimbocca and serve it with some of the wonderful sage pappardelle that the pasta guy at our Thursday Farmers' Market sells. I'll toss the pappardelle with butter, grated parmigiana, and lemon zest. On the side, we'll have steamed asparagus and favas (they are a pain, but I can't resist them when they're calling to me from a FM stall) and some kumato wedges with some really precious Spanish EVOO someone gave me.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                            Phurstluv RE: nomadchowwoman Apr 22, 2010 04:38 PM

                                                                                                                                                            Oh, man, I may have to break out the pasta maker, just to make some of that pappardelle you keep talking about!! I've never seen it flavored like that, just egg. Sounds so delish.

                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                              nomadchowwoman RE: Phurstluv Apr 24, 2010 07:20 AM

                                                                                                                                                              You know, I was skeptical the first time I bought it, as it looks like regular pasta speckled throughout with ash, so i feared it would be barely flavored with powdery dry sage. But the sage really sings, and this pasta would be great with just butter, but I usually add some lemon zest and always some fresh grated cheese, sometimes chopped parsley. Easy peasy. The guy who makes it told me he dries his own sage and then grinds it and mixes it into the dough. It is heavenly, and DH loves it. Problem is, he now asks for the same meal--that pasta and veal--every time I go to market.

                                                                                                                                                          2. bushwickgirl RE: Cherylptw Apr 22, 2010 12:32 PM

                                                                                                                                                            Taking the night off from cooking because it was home improvement here today and all did not go very well.
                                                                                                                                                            So...maybe just a salad, a banana and a couple of beers to soothe my wounded home fixer-upper soul.

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: bushwickgirl
                                                                                                                                                              Perilagu Khan RE: bushwickgirl Apr 22, 2010 02:19 PM

                                                                                                                                                              Sorry to hear that, bushwickgirl. Home repair can be a cast-iron bitch, can't it?

                                                                                                                                                              1. re: Perilagu Khan
                                                                                                                                                                bushwickgirl RE: Perilagu Khan Apr 22, 2010 02:46 PM

                                                                                                                                                                Oh, thanks. An explanation would not only be off-topic, but is not dinner table conversation-worthy, either. Suffice it to say, it was a project long in need of completing and one small issue (necessary screw down sink drain) prevented that from happening.

                                                                                                                                                                Ah well, after my salad and my banana, I'll just drink my troubles away.

                                                                                                                                                                1. re: bushwickgirl
                                                                                                                                                                  Phurstluv RE: bushwickgirl Apr 22, 2010 04:31 PM

                                                                                                                                                                  Oh man, home improvement is such a bitch, isn't it?? Best of luck, wish I lived closer, we could've met for a Puerto Rican chowhound dinner at my place!!!

                                                                                                                                                            2. Cherylptw RE: Cherylptw Apr 22, 2010 12:51 PM

                                                                                                                                                              Veal scallopini & spaghetti; garden salad with ranch & toasted rolls with garlic butter to round out the meal

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: Cherylptw
                                                                                                                                                                Phurstluv RE: Cherylptw Apr 22, 2010 04:32 PM

                                                                                                                                                                I just love veal. I think it is my most favorite meat, ever.

                                                                                                                                                              2. JungMann RE: Cherylptw Apr 22, 2010 01:56 PM

                                                                                                                                                                Tonight will be a crisper dinner to keep last weekend's purchases from going to waste, so we're sauteeing bittermelon with a sofrito (onions, garlic and tomato), garlic chives and scrambled eggs. I may add a little bit of shrimp paste if I can pry the jar open, but since I haven't successfully opened the container since last year, I may just add some jumbo shrimp for extra protein.

                                                                                                                                                                Dessert will be a rich brie and a glass of sauvignon blanc.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: JungMann
                                                                                                                                                                  Phurstluv RE: JungMann Apr 22, 2010 04:33 PM

                                                                                                                                                                  Love that kind of dessert. Even though I'm not supposed to do the brie, sometimes I'll throw caution to the wind and have it anyway. So awesome.

                                                                                                                                                                2. Phurstluv RE: Cherylptw Apr 22, 2010 04:35 PM

                                                                                                                                                                  Well, the MiL has finally left, can breathe a sigh of relief. Only b/c we love to go out and do lunch, and she insists it has to be a place that serves beer & wine, that after 3 weeks, I seriously need to dry out!! ;))

                                                                                                                                                                  Anyway, the kids had a schoolwide Ellis Island cultural day, and I was helping to man the Polish and Italian booths, and filled up on kielbasa and meatballs at lunch, so I'm skipping dinner, but the boys will get leftover roasted tri tip, mashed potatoes and peas.

                                                                                                                                                                  1. mariacarmen RE: Cherylptw Apr 22, 2010 06:30 PM

                                                                                                                                                                    Oh god, going out to dinner, but roasted some cauliflower that had to eaten, with a coffee/spice rub (didn't make it - courtesy of Fire & Flavor - http://www.fireandflavor.com/ - i know it's cheating but it's GOOD), extra virgin olive oil and a little sea salt - to die for! i have to get out of the house for dinner before i eat the whole head!

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                      Phurstluv RE: mariacarmen Apr 22, 2010 06:42 PM

                                                                                                                                                                      No, it's not cheating friend, and don't let anyone tell you that it is!!

                                                                                                                                                                      We were not all born to be James Beard or Julia Child. That spice sounds wonderful, and now I have a new method to flavor my roasted cauli!! And yes, I will eat the whole head as well!! Have a wonderful dinner out, MC!

                                                                                                                                                                      1. re: Phurstluv
                                                                                                                                                                        mariacarmen RE: Phurstluv Apr 22, 2010 09:05 PM

                                                                                                                                                                        Thank you, did!!

                                                                                                                                                                    2. icey RE: Cherylptw Apr 23, 2010 08:08 AM

                                                                                                                                                                      Last night, steamed broccoli tossed with som evoo, salt, pepper and garlic. Some smoked trout as an app on some Montreal bagels that hubby brought back.

                                                                                                                                                                      Then....Panocchie Cicale (i have no idea how to say it in English), I suppose it is some kind of prawn, that i quickly blanched as per MIL instructions and then roasted briefly in the oven with evoo, parsley, and garlic.

                                                                                                                                                                      Finally, rainbow trout topped with a mixture of panko, evoo, and parsley, and broiled til the fish was just cooked through and the breadcrumbs were golden brown and crunchy.

                                                                                                                                                                      Leftovers for lunch today.

                                                                                                                                                                      1. bermudagourmetgoddess RE: Cherylptw Apr 23, 2010 09:41 AM

                                                                                                                                                                        A couple days ago a friend gave us some huge Paw Paws - so we finally decided to make (after looking at them for 4 days) a Paw Paw Bake

                                                                                                                                                                        We boiled the paw paw for 20 minutes to tenderize, while boiling we sautéed some ground pork and hot sausage and set aside, then we made a cheese sauce using Almond Milk and cheddar, we then added to the cheese sauce, diced jalapenos, diced tomatoes and diced red onions. After the paw paws drained we layered in a casserole dish…Paw Paw, pork mixture then topped it off with the cheese sauce and bread crumbs…baked for 30 at 350….wow what a great dish!

                                                                                                                                                                        Had it for lunch today also!

                                                                                                                                                                        1. Aravisea RE: Cherylptw Apr 23, 2010 11:00 AM

                                                                                                                                                                          Tonight is wing night! Easy for me and the man of the house loves them. We think our wings are better than a lot of restaurants.

                                                                                                                                                                          3 Replies
                                                                                                                                                                          1. re: Aravisea
                                                                                                                                                                            Perilagu Khan RE: Aravisea Apr 23, 2010 11:05 AM

                                                                                                                                                                            Oh yeah? What's your recipe, if you don't mind my asking?

                                                                                                                                                                            1. re: Perilagu Khan
                                                                                                                                                                              Aravisea RE: Perilagu Khan Apr 23, 2010 11:28 AM

                                                                                                                                                                              I actually just posted it on a new thread about bar food - we love bar food and I'm curious about what other chowhounders do when they get cravings for wings, poppers and queso dip.

                                                                                                                                                                              1. re: Aravisea
                                                                                                                                                                                bermudagourmetgoddess RE: Aravisea Apr 26, 2010 11:45 AM

                                                                                                                                                                                Oh hello...Wings, good wings are my weakness! And my new poppers!
                                                                                                                                                                                No one in Bermuda makes good wings so we do the wing thing at home too!

                                                                                                                                                                          2. Cherylptw RE: Cherylptw Apr 23, 2010 01:49 PM

                                                                                                                                                                            Orange sesame chicken, chicken fried rice, sauteed mix of straw mushrooms, baby corn, bell peppers & baby carrots. I've been on a chicken kick this week... Mango sorbet for dessert.

                                                                                                                                                                            5 Replies
                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                              Phurstluv RE: Cherylptw Apr 23, 2010 06:47 PM

                                                                                                                                                                              YUM, Yum and yum. Love it all. LOVE Mango sorbet, one of the FEW desserts I CAN have, and it's my favorite fruit, EVER. Can I come visit??? Promise I'll be your sous, and you won't even know I'm there.....your food always sounds so good, friend!!

                                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                                Cherylptw RE: Phurstluv Apr 23, 2010 07:15 PM

                                                                                                                                                                                I think if I had to restrict dessert, I might not make it; I have an enormous sweet tooth which is a problem on the waistline as you can imagine...you're welcomed anytime at my table if you're ever in my part of the country....

                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                  Phurstluv RE: Cherylptw Apr 23, 2010 08:54 PM

                                                                                                                                                                                  Oh man, I would LOVE to come to the carolinas, one part of the beautiful South I have not had the pleasure to partake in....

                                                                                                                                                                                  and the same goes for here, if you ever find yourself in Southern Cali, I would hope you would give me a shout!!

                                                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                                                    Cherylptw RE: Phurstluv Apr 24, 2010 07:19 AM

                                                                                                                                                                                    You really should come to NC; I live about an hour from the Outer Banks & VA beach..but of course, you're near the beach as well...there is the mountain area near Blue Ridge which is beautiful.. I've never been to CA but hopefully one of my cook-offs or potential recipe contest prizes will take me there in the future!

                                                                                                                                                                                    1. re: Cherylptw
                                                                                                                                                                                      Phurstluv RE: Cherylptw Apr 24, 2010 04:56 PM

                                                                                                                                                                                      Oh, wouldn't that be fun!! Good luck with your contest endeavors, and seriously let me know if it does take you out my way.

                                                                                                                                                                            2. boyzoma RE: Cherylptw Apr 23, 2010 01:54 PM

                                                                                                                                                                              Sorry - no original ideas tonight. DH's aunt passed yesterday, and he is primary caretaker - so we don't know what's up for the next few days.

                                                                                                                                                                              5 Replies
                                                                                                                                                                              1. re: boyzoma
                                                                                                                                                                                LindaWhit RE: boyzoma Apr 23, 2010 03:53 PM

                                                                                                                                                                                I'm sorry to hear this, boyzoma. My sympathies.

                                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                                  Phurstluv RE: boyzoma Apr 23, 2010 06:48 PM

                                                                                                                                                                                  Sorry to hear it, friend. My sympathies to you and yours.

                                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                                    Cherylptw RE: boyzoma Apr 23, 2010 07:08 PM

                                                                                                                                                                                    Prayers go out to your family during this time....

                                                                                                                                                                                    1. re: boyzoma
                                                                                                                                                                                      bushwickgirl RE: boyzoma Apr 24, 2010 03:47 AM

                                                                                                                                                                                      My condolences to your family...

                                                                                                                                                                                      1. re: boyzoma
                                                                                                                                                                                        nomadchowwoman RE: boyzoma Apr 24, 2010 07:22 AM

                                                                                                                                                                                        Condolences from here, too.

                                                                                                                                                                                      2. LindaWhit RE: Cherylptw Apr 23, 2010 03:58 PM

                                                                                                                                                                                        It's been an emotional week - a beloved waiter at my favorite restaurant was killed in an accident last weekend - just found out on Tuesday. And I *thought* one of my kitties was on her way to The Bridge last night, but she did OK through the night. Dropped her off at the vet this morning, and upon picking her up this evening, they told me she feistily told them WHAT-FOR! when they were poking and prodding her, so I guess she still has a few more lives in her. :-) We'll see what test results reveal in a week.

                                                                                                                                                                                        I'm taking it easy for dinner tonight - a few glasses of wine; reheated Caramelized Onion Beef Stew, which I'll serve over leftover basmati rice with some peas on top.

                                                                                                                                                                                        5 Replies
                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                          Phurstluv RE: LindaWhit Apr 23, 2010 06:53 PM

                                                                                                                                                                                          OH MY. How awful,friend. I just HATE to hear stories like that. And, hope Kitty is okay, hate that part of pet ownership. It never gets any easier, no matter how many pets one has.

                                                                                                                                                                                          And a few glasses of wine is probably what you need. I had a similar week a few ago, won't go into details, but corresponded with Sam's passing (sooooo sad, didn't even know him but feel like I did) and a routine operation on MY Kitty, that I took really hard, cuz I'm a sap like that, then a bad diagnosis for a dear friend who is too young and going through enough (separation, eventual divorce), just saps all the energy out of you....

                                                                                                                                                                                          anyway, know that I'm thinking of you, and your stew sounds delish. Please post it, if you haven't already. I would love that one for my files.

                                                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                                                            LindaWhit RE: Phurstluv Apr 24, 2010 04:59 AM

                                                                                                                                                                                            It's a bit of a takeoff on a Caramelized Onion Pot Roast recipe I saw on an AOL cooking board a long time ago. It's mostly caramelizing 1-2 large sweet onions, and then mixing that in with browned stew meat. I also cook it in the oven as I was making an oven-baked stew instead of pot roast. Add more beef broth or red wine as needed to make sure there's enough liquid for the stew meat to braise in.

                                                                                                                                                                                            Here's the pot roast recipe:

                                                                                                                                                                                            Caramelized Onion Pot Roast

                                                                                                                                                                                            2-1/2 pounds beef pot roast
                                                                                                                                                                                            salt and pepper -- to taste
                                                                                                                                                                                            1 Tablespoon oil
                                                                                                                                                                                            4 medium onions --thinly sliced (I use 1-2 large sweet onions, depending on how much you want)
                                                                                                                                                                                            1 cup beef broth
                                                                                                                                                                                            1/2 cup apple juice (I usually use red wine)
                                                                                                                                                                                            1 Tablespoon brown sugar
                                                                                                                                                                                            1 Tablespoon cider vinegar
                                                                                                                                                                                            2 Tablespoons Dijon mustard

                                                                                                                                                                                            Brown the meat, remove from frying pan and add oil. Cook onions until brown. Add remaining ingredients. Put 1/2 of the onion mixture in the crock pot and place the roast on top. Cover with rest of onions. Cook on low for 8 to 9 hours.

                                                                                                                                                                                            - - - - - - - - - - - - - - - - - - -

                                                                                                                                                                                            Suggestion to first put oil in the pan, then brown the meat. Remove the meat and place it in the crock pot, and then brown the onions in a bit more oil. The onions absorb the beef flavor and fond from the bottom of the pot.

                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                              Phurstluv RE: LindaWhit Apr 24, 2010 04:57 PM

                                                                                                                                                                                              Thanks Linda, I appreciate it. This sounds delicious and it's going on the hard drive.

                                                                                                                                                                                          2. re: LindaWhit
                                                                                                                                                                                            nomadchowwoman RE: LindaWhit Apr 24, 2010 07:25 AM

                                                                                                                                                                                            Tough week, Linda.
                                                                                                                                                                                            Your cat sounds like mine--doesn't do vet well, no matter what. Hope she is doing better.
                                                                                                                                                                                            And hope the beef stew and wine renewed your spirits.

                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                              LindaWhit RE: nomadchowwoman Apr 24, 2010 03:08 PM

                                                                                                                                                                                              No, she doesn't do well at the vet (my other cat simply cowers and lets them do practically anything they want to him without a complaint!). She seems to be doing fine and the stew and wine and some reading (and watching the finale of Jamie Oliver's "Food Revolution") did me fine as well. Thanks.

                                                                                                                                                                                          3. JungMann RE: Cherylptw Apr 23, 2010 04:19 PM

                                                                                                                                                                                            Roasted eggplant torta with pimenton. I took the eggplant off the fire just as had become soft and pre-fried the onions and garlic before returning them to the scrambled eggs. I think this might be the key to perfect torta because the eggs on the outside were perfectly set and the eggplant in the center was smoky and creamy as mousse. On the side, the traditional sarsa: Heinz and Sriracha.

                                                                                                                                                                                            5 Replies
                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                              Phurstluv RE: JungMann Apr 23, 2010 06:56 PM

                                                                                                                                                                                              Sounds nicey-nice JM.

                                                                                                                                                                                              What did you do, just sort of scrape the eggplant meat out, like for baba ghanoush(sp?)? Sounds so poetic... "SORT OF SCRAPE THE MEAT OUT..." I know, I've missed my true calling....

                                                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                                                JungMann RE: Phurstluv Apr 24, 2010 09:52 AM

                                                                                                                                                                                                You just peel off the charred skin and flatten the eggplant before encasing it in egg. The ideal torta will have an ovoid eggplant shape with the stem peeking out the top as in the picture below.

                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                  rabaja RE: JungMann Apr 24, 2010 10:00 AM

                                                                                                                                                                                                  That is amazing looking! Here I thought you were making a typical eggplant torta, but no, it is something special!
                                                                                                                                                                                                  Would you please post a method? I'd love to make some of those this summer.

                                                                                                                                                                                                  eta: I can't figure out how you incorporate the onions/garlic and then the egg... you're not dipping it in egg, then sauteeing...I'm so confused, yet so intrigued...

                                                                                                                                                                                                  1. re: rabaja
                                                                                                                                                                                                    JungMann RE: rabaja Apr 25, 2010 05:43 PM

                                                                                                                                                                                                    That is the typical eggplant torta I grew up with! If you Google tortang talong, you will find many better Filipino cooks than I giving their tried and tested methods. I grill my eggplant over a gas burner. While they cool, I saute the onions and garlic in olive oil before adding them to the beaten eggs. Dip the peeled and flattened eggplants into the eggs and slide them into a hot pan covering with eggs and filling them with ground meat if so desired. You'll need to bring the eggs that slide off over the eggplants with a long handled spoon to keep the shape uniform. After a few minutes, the eggs should be set on the bottom and you can flip to cook the other side. To be honest, I kind of forgot how to make torta because I haven't had it in so long, so a Google search might yield a better method.

                                                                                                                                                                                                  2. re: JungMann
                                                                                                                                                                                                    Phurstluv RE: JungMann Apr 24, 2010 05:01 PM

                                                                                                                                                                                                    Wow, sooo not what I was picturing but very cool. Yes, I would be interested in your methods as well.

                                                                                                                                                                                              2. amatuerfoodie RE: Cherylptw Apr 23, 2010 06:10 PM

                                                                                                                                                                                                Something quick, easy and light tonight.

                                                                                                                                                                                                Chicken and flowering chive lettuce wraps.

                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                1. re: amatuerfoodie
                                                                                                                                                                                                  Phurstluv RE: amatuerfoodie Apr 23, 2010 06:57 PM

                                                                                                                                                                                                  Nice! Welcome to WFD, if you haven't been already.

                                                                                                                                                                                                  Okay, if someone doesn't post their poultry / lettuce wrap / larb recipe, with copious instructions to go with it, I'm gonna have to get UGLY.....LOL!

                                                                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                                                                    amatuerfoodie RE: Phurstluv Apr 23, 2010 07:25 PM

                                                                                                                                                                                                    Thank you =)

                                                                                                                                                                                                    I used this recipe as more of a guide line/inspiration more than anything.

                                                                                                                                                                                                    I made a lot of adjustments for taste and what I had on hand and because I was lazy.
                                                                                                                                                                                                    I used no peppers, instead I added some diced onion . I didn't use the egg white to marinate the chicken, and i used romaine lettuce [which i find was probably better, at least texture wise] because we don't keep ice berg in the house. And i realized while cooking i had no more hoisin sauce in the house so i had to add more seasoning during the cooking then asked for (a little more dark soy sauce,3 cloves of chopped garlic, dash of white pepper, some sugar and some water to deglaze the pan[my final dish was a lot darker than the one documented on the food blog]). Without the added seasoning i found it to be exceptionally bland so i took it upon myself to adjust it.

                                                                                                                                                                                                    While I was eating it I really thought something was missing. Maybe it needed some ginger tossed in at the end to the chicken chive mixture, or some other fresh herb with the lettuce wrap to give it that extra "pop" that i like when i eat lettuce wraps.

                                                                                                                                                                                                    1. re: amatuerfoodie
                                                                                                                                                                                                      Phurstluv RE: amatuerfoodie Apr 23, 2010 08:56 PM

                                                                                                                                                                                                      Or a splash of sriracha?? That always gets me goin'......Good for you girlfriend!!!

                                                                                                                                                                                                      Wow, you are so much more CHOW material than I EVER was at your age....well, I guess the times were different, but take it as a compliment nonetheless!!

                                                                                                                                                                                                      1. re: Phurstluv
                                                                                                                                                                                                        amatuerfoodie RE: Phurstluv Apr 26, 2010 07:54 PM

                                                                                                                                                                                                        I do, thank you =) I've been cooking as soon as I figured out how to turn on the stove really. So maybe 5th grade?

                                                                                                                                                                                                2. bushwickgirl RE: Cherylptw Apr 24, 2010 04:02 AM

                                                                                                                                                                                                  Last night, crispy Panko breaded pork cutlets with a spicy Sriracha-cilantro mayo, and a slaw of napa cabbage, carrots and scallions dressed with a little rice wine vinegar, on crusty French bread.

                                                                                                                                                                                                  Rain Sunday in the Northeast, maybe a good day for soup. I was recently "gifted" with 4 lbs of white beans...have a nice weekend, everyone!

                                                                                                                                                                                                  1. Passadumkeg RE: Cherylptw Apr 24, 2010 04:27 AM

                                                                                                                                                                                                    To finally celebrate Sam and mourn the end of our Spring vacation, we're going to Tracey's in Sullivan, Me. Nothing fancy, but w/ good sized crab rolls (2 for $10) and lobster rolls (2 for $12), a big mess of fried clams, a cheap lobster dinner ($7.95), Jumbo solo lobsters, $5 /lb, and... BYOB, who can complain?
                                                                                                                                                                                                    Summer is coming folks, the dafs are up and the tulips are starting to bud and Tracey's is open again.

                                                                                                                                                                                                    16 Replies
                                                                                                                                                                                                    1. re: Passadumkeg
                                                                                                                                                                                                      bushwickgirl RE: Passadumkeg Apr 24, 2010 04:36 AM

                                                                                                                                                                                                      At those prices, certainly not you. Lobster rolls, when "in season" are upwards of $20 for one here in the unhappy apple, fried clams are, well, where are they? and you gotta love that lobster dinner price.

                                                                                                                                                                                                      I live in the wrong state. <sigh>

                                                                                                                                                                                                      1. re: bushwickgirl
                                                                                                                                                                                                        Passadumkeg RE: bushwickgirl Apr 24, 2010 05:53 AM

                                                                                                                                                                                                        Yes, I understand because I know why New Yorkers are depressed. The light at the end of the tunnel is New Jersey!
                                                                                                                                                                                                        But, on the other hand, there is a real dearth ethnic food up here. I'm like a kid in Disney Land when when I take the 7 train into Queens Chowhounding!

                                                                                                                                                                                                        1. re: bushwickgirl
                                                                                                                                                                                                          Cherylptw RE: bushwickgirl Apr 24, 2010 07:22 AM

                                                                                                                                                                                                          I live in the wrong state too! Those look so good...

                                                                                                                                                                                                        2. re: Passadumkeg
                                                                                                                                                                                                          nomadchowwoman RE: Passadumkeg Apr 24, 2010 07:12 AM

                                                                                                                                                                                                          Well, that hits on so many of my favorite things--clams, lobster, bargains, Maine! Wow.

                                                                                                                                                                                                          1. re: Passadumkeg
                                                                                                                                                                                                            Phurstluv RE: Passadumkeg Apr 24, 2010 05:03 PM

                                                                                                                                                                                                            SOOOO JEALOUS!! looks incredible, I can taste it! Great prices too. Where is Sullivan, I use to frequent Casco Bay and had the Bath Iron Works credit union as my client, so went up as far as Bath.

                                                                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                                                                              Passadumkeg RE: Phurstluv Apr 24, 2010 06:26 PM

                                                                                                                                                                                                              Veni, vidi vici! The crab rolls were 2 for nine dollars, but the lobster roll were 2 for 14. The clams were excellent.

                                                                                                                                                                                                              From Bath, just keep goin' north on Rt 1 for another 4 or 5 hours, dependin' on how much traffic there is at the flea markets and Tracey's is on your right. Wicked good eatin'.
                                                                                                                                                                                                              ps We toasted Sam.

                                                                                                                                                                                                              1. re: Passadumkeg
                                                                                                                                                                                                                Phurstluv RE: Passadumkeg Apr 24, 2010 09:51 PM

                                                                                                                                                                                                                Oh man, that 's WAY Down East, never been that far...... but you know what they say, "Ya cahn't get theyah from heyah....."

                                                                                                                                                                                                                1. re: Phurstluv
                                                                                                                                                                                                                  Passadumkeg RE: Phurstluv Apr 25, 2010 12:11 AM

                                                                                                                                                                                                                  Yes sah, I asked an an old man sitting on a park bench w/ a dog lying on the ground near him , if his dog bit, he said no. I petted the dog and he bit me. I said to the old codger, I thought you said your dog doesn't bite."
                                                                                                                                                                                                                  He replied, "Ain't my dog."
                                                                                                                                                                                                                  Maine Humor
                                                                                                                                                                                                                  ps We spent a week in Feb. in Huntington Beach, nice weather, but too damn many people. Visited The Crab Cooker. They lie. It is not "the world's best chowder". It has some red stuff in it! That's illegal in CT & Me.

                                                                                                                                                                                                                  1. re: Passadumkeg
                                                                                                                                                                                                                    Passadumkeg RE: Passadumkeg Apr 25, 2010 12:20 AM

                                                                                                                                                                                                                    Forgot the picture.

                                                                                                                                                                                                                    1. re: Passadumkeg
                                                                                                                                                                                                                      Phurstluv RE: Passadumkeg Apr 25, 2010 06:14 PM

                                                                                                                                                                                                                      Ahhh - yut, that is so not chowdah! Unfortunately there's a lot of red chowdah in CT with Manhattan & Italians everywhere. But Maine & RI? Nevah!

                                                                                                                                                                                                                      1. re: Phurstluv
                                                                                                                                                                                                                        Passadumkeg RE: Phurstluv Apr 25, 2010 06:26 PM

                                                                                                                                                                                                                        Due to the Portugese in RI, there are 3 chowders, red white and gray (semi-clear, no milk or tomato), I think I am correct that there is a state law in Cy banning red chowder. Real yankees there, just ask Mark Twain.
                                                                                                                                                                                                                        Jon. Thorne has written about it.

                                                                                                                                                                                                                        1. re: Passadumkeg
                                                                                                                                                                                                                          Phurstluv RE: Passadumkeg Apr 25, 2010 08:24 PM

                                                                                                                                                                                                                          Yes, I am very intimate with the RI cleah, or as we ct yankees would joke, "dishwauuutah" chowdah. My Nana perfected her version by adding a secret ingredient that at once gave it body, flavah and color. I have her recipe and have started holding true RI Clambakes in the summer, esp if my parents are visiting. Of course, wouldn't be a true clambake without steamahs and clamcakes. In fact we're about due for one in a few weeks, and lemme tell ya' it's quite a feat to replicate here in LA!!

                                                                                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                                                                                            chef chicklet RE: Phurstluv Apr 25, 2010 10:40 PM

                                                                                                                                                                                                                            now I'm jealous!

                                                                                                                                                                                                                            1. re: chef chicklet
                                                                                                                                                                                                                              Phurstluv RE: chef chicklet Apr 26, 2010 09:03 AM

                                                                                                                                                                                                                              Of what, Chef, the clambakes or the dishwater chowder??

                                                                                                                                                                                                                            2. re: Phurstluv
                                                                                                                                                                                                                              Passadumkeg RE: Phurstluv Apr 25, 2010 11:10 PM

                                                                                                                                                                                                                              Yes, I was reading on the LA board the discussion about some place in LB or Marina Del Rey that had clam rolls and the difficulty finding steamers. I get them for a buck a pound, if I don't feel like digging them, My birthday in June is always a shore dinner. I have to cook my own Mexican food, though.

                                                                                                                                                                                                                              1. re: Passadumkeg
                                                                                                                                                                                                                                Phurstluv RE: Passadumkeg Apr 26, 2010 09:02 AM

                                                                                                                                                                                                                                I know. I know, rub it in!!

                                                                                                                                                                                                                                But yes, we ROCK with Mexican!!

                                                                                                                                                                                                                                I finally found a place less than 6 miles from house that has Ipswich flown in daily, and they fry them up lightly without batter. Pretty darn good and I am sooo psyched. But for steamers, we have to use Manila clams. Their shells aren't as soft, but they are small enough & grow in cold enough water to be sweet. Here's my blog on the whole thing last summer: http://www.foodbuzz.com/blogs/1366848...

                                                                                                                                                                                                            2. Cherylptw RE: Cherylptw Apr 24, 2010 07:42 AM

                                                                                                                                                                                                              It's that time again where we're past the 200 mark so the new thread is continued here: http://chowhound.chow.com/topics/703586

                                                                                                                                                                                                              Show Hidden Posts