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Apr 17, 2010 04:43 PM

What's For Dinner? Part XXVII

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?

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  1. 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

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

      1. re: Harters

        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. 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

          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

            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. 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

          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. 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. 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. 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

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

                1. re: Phurstluv

                  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

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

                  2. re: Phurstluv

                    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

                      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!!