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Whats For Dinner? Part XXXIV

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I went to post and realized we are already over our 200 limit again. So here is our new thread. Come one, come all and share your meals.

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  1. The egg salad I had made for a work lunch was put aside as it was decided to be a Company Lunch day - had a wonderful salad with grilled sirloin tips and Parmesan-Peppercorn salad dressing for lunch.

    So either leftover chicken from a few nights ago, or egg salad sandwiches and some chips. We'll see what I feel like when I open the fridge. :-)

    1. Boyzoma, again you are on the ball with ordering the new thread, excellent job!

      Tonight, split chicken halves, marinated with lemon, garlic, cumin, coriander, smoky paprika, a little cayenne, a pinch of cinnamon and olive oil and cooked in cast iron under my special brick, which I found in my backyard, a basic rice pilaf with almonds and steamed green beans with butter and thyme; trying to make up for a almost meal-less week.

      Recipe inspiration thanks to Tyler Florence.

      1 Reply
      1. re: bushwickgirl

        Doesn't everyone have their own personal back-yard brick? Sounds great bushwickgirl! And since we are also having green beans, I think I will add a little thyme as well. I also have some little pearl onions I think I'll throw in.

      2. Nice lunch, LW! Love when it's on the company dime!!

        Special brick, Amiga?? Like, as in, foil covered one! hahahaha - they work great!!

        Tonight is a little bit of a mishmash, again. Two bone in breasts are dry brining right now and will be roasted with some parmesan, parsley & garlic stuffed under the skin, very tasty, the boys really like them. Then I have two b-s breasts, also dry brining on a rack, and can't decide if I'll do a fajita toss with them or a stirfry. Either way, I just got back from a Costco run, so lots of fruits & veggies to use up. Either fajitas with a mango - pineapple salsa or an orange chicken stirfry over brown rice. Prolly go with my fave, the fajitas since I have ripe avocados, let the boys eat the roasted breasts, and use leftover muy caliente salsa from my fave taco place lunch on my fajitas. It's sad, I can eat them everyday!!

        2 Replies
        1. re: Phurstluv

          This is a nice brick with the company name imprinted on it and no chips or cracks or mortar bits attached, and yes, foil covered, of course! It's a part of kitchen equipment often overlooked, but everyone should have one, either for cooking or door stop use.

          1. re: bushwickgirl

            Cool. I have one of those too. In fact, my whole kitchen and den are floored with original LABCO (Los Angeles Brick Company) distressed bricks, all the way out to the patio. I know, I know, don't even get me started, they are the BAIN of my existence, and it won;t be until we hit Lotto that we will ever be replacing them!!!

        2. Day 2 on the burger express; today: lamb mixed with mint, garlic, onion power, chopped dried apricots & crumbled feta. Oven roasted off some chopped onion & tomato; mixed with oregano, cumin, chopped kalamata olives & some crushed red pepper flakes for the topping along with more feta & shredded romaine. Veggie fried rice for a side.

          1. Day two of penance for six month excess. I opted out of an invite to a restaurant owned friend of boyfriend. He's drinking martinis and eating ostrich burgers, while I try to enliven a veggie bowl. Red peppers, sliced romas, lightly steamed green beans, with a judicous (okay, spiteful) amount of balsamic vinagrette mixed with roasted garlic. My treat will be two hard-boiled eggs, quartered, and dipped in soy. And, apparently, a beer. But it's a paler ale (Samuel Adams, Summer), and I'm barely enjoying it.

            1. Sing praises! We have sunshine and not a cloud in the sky (but supposed to rain again tomorrow). But for today at least, we are going to grill. Grilled baked potato, bone-in rib-eye cooked almost medium rare, mushrooms in the grill basket and a small salad on the side. Dessert is just a simple creamsicle ice cream. This really is a day to celebrate. I thought I was going to have to get out the row boat after this last week!

              16 Replies
              1. re: boyzoma

                I'm very happy for you, seriously! I have a friend from Florida who just bought a summer house in the Northwest, for some odd reason, and she's been endlessly complaining about the weather.

                We have 88°+ and high humidity today, which has sapped my appetite. So enjoy your wonderful sounding meal and I will eat vicariously.

                1. re: bushwickgirl

                  A summer house out in here in the PNW is a great idea, but your friend is here too early for reliable weather. West of the Cascades our summers are sort of pushed back a month compared to the rest of the country, but from July 1 to the end of September you can get week after week of mid-seventies without spotting a cloud.

                2. re: boyzoma

                  Three words caught my eye in your post:

                  creamsicle ice cream

                  Oh my. Homemade or store-bought? (Please say the latter and please I hope I can find it locally to me?) LOL

                  Enjoy your grilling - I do believe I'm having a very similar dinner to you, which I'll post in a little bit. :-)

                  1. re: LindaWhit

                    Alas - it is store bought. I believe it is the Safeway brand. But it is always so good and refreshing. Reminds me of having "dixie cups" when I was young. Can't wait to hear what you are having. Great minds think alike!

                    1. re: boyzoma

                      Your "Alas" is a GOOD thing, being that it's store-bought, but alas for me, Safeway isn't in my shopping territory. So I will have to enjoy vicariously through you. :-)

                      As for my dinner - if I had thought to do so this morning before I headed to western MA to visit an old friend of my mother's, I would have marinated the sirloin steak I had defrosted. I didn't do so, so it's sitting with some Montreal Steak Seasoning on it right now (I've *never* used this, as I was thinking it's saltier than I would prefer, especially since I usually make my own rubs.) But I was tired after driving out there and back with Mom and sister in tow, so no marinade, even short-term. The seasoning rub will have to do. Hopefully. :-)

                      Sides will be a ginormous baked potato (tucked into the convection oven using convection-bake so it'll get crispy baked on the outside and fluffy-baked on the inside) with sour cream, chopped chives, and butter and salt/pepper, of course. A salad of romaine lettuce dressed very simply with a champagne vinaigrette. Perhaps a sprinkle of goat cheese and dried cranberries on top. No other veggies to add to the salad...or at least no other inclination to prep anything. :-)

                      Some So-Co Creamery Dirty Chocolate Ice Cream for dessert, should I want it...but lunch at my Mom's friend's retirement home included a very good Turkey Club sandwich with some great chocolate ice cream for dessert - so perhaps I've had my allotment of chocolate ice cream for the day. :-)

                      1. re: LindaWhit

                        I have to admit, I always keep some Montreal Steak Seasoning on hand just in case. It's not - by far - home made rub, but it does do in a pinch. I think you will be ok with it.

                        Sorry about the ice cream. You will just have to keep a look-out for it. Sometimes, if you ask your local grocer, they will get some in stock for you. But if it makes you feel any better, I absolutely love chocolate as well (my other favorite since childhood is Neapolitan - which now makes me want a banana split!).

                        1. re: boyzoma

                          The Steak Seasoning often gets mentioned here. As far as I know it's not readily available here in the UK - is it a generic product or something from one supplier?. Can't recall if I've asked this before - but could someone please post the major ingredients so I can see if it's sold under another name

                          1. re: Harters

                            Harters, it's made by McCormick, a spice/herb company that pretty much has a chokehold on supermarkets:

                            http://www.mccormick.com/Products/Gri...

                            Here is a recipe for it that sounds (and looks, according to the picture) pretty close, although I'm not sure on the dill and coriander (seeds):

                            http://www.chow.com/recipes/10590-mon...

                            1. re: LindaWhit

                              Thanks Linda

                              McCormick sounds pretty much like Schwarz here with a hold on the supermarkets. They do a "steakhouse pepper" which seems to be mainly salt, pepper, garlic, chillies, paprika which is probably as close a representation as I'm going to get this side of the next trip to the States to taste the original.

                              BTW, is there something specific about how Montreal folk season their steaks?

                              John

                              1. re: Harters

                                BTW, is there something specific about how Montreal folk season their steaks?
                                ~~~~~~~~~~
                                Unfortunately, I have no idea. :-)

                                1. re: LindaWhit

                                  LOL.

                                  1. re: Harters

                                    Nor do I Linda, somehow I don't think it has anything to do with Montreal, more with McCormick marketing. Far as I know, dill seed is an integral part of McCormick's formula. Odd to think of dill on steak, but apparently it's very good, as sales for this stuff are huge.

                        2. re: LindaWhit

                          Oh Geez, I use that stuff like water!! I buy it in the costco size, and go through it within about 6 months. But it's not too salty at all, and I'm sensitive to too salty as well. But the DH, well I've threatened to hang a salt lick for him, he never thinks something's too salty!!

                          1. re: Phurstluv

                            LOL! I can just hear it:

                            Neighbor to Phurstluv asks "Umm, dear? Why is your husband out in the middle of winter licking that block of salt?"

                            Phurstluv replies "Have you SEEN the boxes of Morton's Kosher I've been buying recently? I can't keep it in stock!"

                            :-)

                            1. re: LindaWhit

                              ROFLMAO!!! It's so true, he might as well be a Buck!! Thank goodness he has the blood pressure of a 20 y.o.!!

                              His preferred late night snack is Beer (goes without saying in this house), cashews, chips and beef jerky. It's insane, and I'm wicked jealous!! If I ate like that I would blow up like a balloon, in all the wrong places!!

                          2. re: LindaWhit

                            I have a friend who frequently mixes in a bowl a good vanilla ice cream with some orange sherbet for a taste reminiscent of cream sicles

                    2. Back from a few days in London and we want nothing that looks like restaurant food.

                      So, tonight salmon is going under grill. Some new potatoes are being boiled. Some asparagus is being steamed over them. Simples!

                      2 Replies
                      1. re: Harters

                        Welcome home! I know the feeling about eating constantly in restaurants. For me, it is a "special" occasion, not an everyday occurrence. I was on the road for 6 weeks once and had to have all meals "out". Hated restaurants for a while. So after your stress, your dinner sounds fantastic. Enjoy your homemade cooking!

                        1. re: boyzoma

                          Don't get me wrong. We love eating out and we had some great food in the four dinners. And I'll be wanting to eat out again next week. But tonight..........

                      2. Too hot to eat much less cook; it's 90F. degrees outside now (98% humidity) so no grilling burgers today! I've some some veggie fried rice & marinated veggie salad left from a few days ago. I may do a cheese quesadilla to go with and call it a day.

                        1. Tonight I'm having oyster sauce glazed chicken wings for dinner. To go along I'm making some sticky rice with a Thai/Lao roasted tomato chili dipping sauce that my best friend taught me how to make. I have some pea pods that I might steam or saute as well.

                          8 Replies
                          1. re: krisrishere

                            Made a Greek mac and cheese from a Martha Stewart recipe that had feta, tomatoes, and olives...

                            1. re: jenniegirl

                              Oh, yum, that's sounds good. I'll have to look that one up.

                              Well I've succumbed to trying to make a London Broil, for the first time in ages, inspired by another post. So, it was poked liberally with a fork, and has been marinating since noon, in a black peppercorn mix (Grillmates I think) along with some water, vegetable oil, and balsamic vinegar, a little extra to boot. Hope it'll be tender - I know, I know, grill to medium rare, slice thinly against the grain - we'll see. I'm a little skeptical, and if I don't like it, I may have to invoke the store's (Safeway) Tenderness Guarantee! That ought to be interesting!

                              On a more exciting note, I'm making Cherylptw's BBQ potatoes for the side (can't wait to use up that smoked Gouda, lactose intolerance be damned!!) and some steamed corn on the cob, just bought today. Was also thinking of doing a green salad or haricots verts with it, but we had green beans last night, and we all had a very late lunch of cheeseburgers on the grill, so I'll save it for tomorrow night.

                              1. re: Phurstluv

                                I'm lactose intolerant also but you'd never be able to tell by all the dairy I eat (lol). Have you tried Lactaid pills? Do post what you thought of my potatoes..

                                1. re: Cherylptw

                                  Cherylptw - could you point me to the recipe for your BBQ potatoes? I would love to get that recipe! Anything BBQ AND CHEESE has got to be good.

                                  1. re: boyzoma

                                    Here it is friend, and they are delicious!!

                                    Cherylptw’s BBQ Potatoes

                                    1 tablespoon oil (you can use olive, canola, or veg)
                                    1 cup red onion, diced
                                    ¼ cup celery, diced (I use the leaves if I have them, much more flavor)
                                    2 cloves garlic, minced (or more if you like it)
                                    4-6 Yukon gold potatoes, quartered or cut into chunks depending on size
                                    2 1/2 cups water
                                    ¼ cup balsamic vinegar
                                    2 teaspoons brown sugar
                                    2 teaspoons Worcestershire sauce
                                    1 ½ teaspoons bbq seasoning blend
                                    1 teaspoon kosher salt or to taste
                                    Pinch red pepper flakes (you can use black pepper)
                                    1 cup smoked gouda cheese, shredded
                                    Add the oil to a large saucepan or dutch oven; heat to medium low and sautee the onions & celery for a couple of minutes. Stir in the garlic; continue to saute for another two minutes then stir in the potatoes. Add the water, vinegar, brown sugar, Worcestershire, bbq seasoning blend, salt and pepper flakes or black pepper. Bring pot to a simmer and cook until potatoes are fork tender, stir occasionally. Re-season as necessary. Top with smoked gouda while still in the pot, cover with a lid and allow to sit for five minutes. Makes 4-6 servings.

                                    1. re: Phurstluv

                                      PL - thank you so much. I am going to have to try this one. Sounds delish! And the smoked gouda! **sigh**

                                  2. re: Cherylptw

                                    Me too, Cheryl, I've had it since '89 and still refuse to give up cheese!! Yes, I've used those, and still do when I splurge like on pizza, or pate!!

                                    Your potatoes, BTW, ROCKED!! Everyone in the house loved them, they will be on the regular rotation now!! We'll be finishing them off tonight, now I have to keep smoked gouda on hand at all times!!

                                    1. re: Phurstluv

                                      Glad the potatoes went over big...and thanks for posting the recipe for boyzoma.. Oh, you should try the smoked gouda in homemade mac & cheese...YUM!!

                            2. Yesterday was so beautiful and the grill beckoned and had a fantastic dinner. But alas, I think today, I need to start out by building an ARK. The bottom of my driveway is flooded. So, I guess plan B is in order. Plan A was BBQ Chicken, grilled corn on the cob and a lite salad. I'll rework that plan for later in the week if it stops raining (it is actually pouring) and they say Tuesday "might" be dry - the only day of the week, though.

                              Plan B is now Cajun Chicken Fettuccine Alfredo with a side of veggies (cauliflower, broccoli, carrots, squash) and of course, a small salad and some Garlic Texas Toast.

                              1. Pork chops - juicy 2cm thick organic chops from my usual supplier. To be done in the oven. Also going are what are getting to be almost the last of the Jersey Royal spuds. They're now quite large and should roast OK. With cauliflower cheese and sauteed courgettes.

                                1. To avoid the chili/not-chili 'debate', I think I'll just say that I am making a black bean and beef stew. I cooked the meat with worcestershire, salt, pepper, and a little minced garlic in one pot, while the other pot worked to reduce a beautiful mess of onions, green peppers, garlic, jalepeno, and diced green chiles. I added chili powder and cumin to the onion, and cooked the spices up a bit. I tossed some beer into both pans, scraping the bottoms, and then added the onion mixture to the meat, with some beef broth, diced tomatoes, tomato paste, oregano, and thyme. I'm making a cornbread to go with (chopped jalepeno in the batter, with a hot green salsa swirled onto the top before baking. There will be sour cream and a sharp cheddar in abundance, and a promise to eat a salad tomorrow.

                                  I looked at a dozen recipes this morning, and almost every one had a meat-to-bean ratio that seemed a little heavy to me. It's simmering now, and I know I should have gone with my gut. My beans are cooking down faster than I anticipated, so I'll have to throw some more in near the end. I just wish I would learn to make smaller batches of chi--*bean stew*. I see a lot of burritos (and probably a casserole) in this coming week.

                                  3 Replies
                                  1. re: onceadaylily

                                    lily - my biggest problem is I never seem to learn to make a "small" batch. Now that the kids are grown and gone, and have kids of their own, I still cook like they are at home! Don't get me wrong - I like leftovers, but at some point, I either have to freeze (which does not work well for everything) or toss. I'm getting better though and starting to make 1/2 batches. But sometimes, as you noted, when you just have to add something else, the pot grows! Your chi--*bean stew* sounds great!

                                    1. re: boyzoma

                                      Thanks, as always, I appreciate having company in my excesses. I think my basic problem (besides never being able to freeze a food, besides breadcrumbs and nuts, properly) is math. Two pounds of meat, multiplied by my need for extra onions-tomatoes-beans-and-whatever, divided by two people equals two people who are gaining in mass.

                                      1. re: onceadaylily

                                        I hear you. Hence (except weekends), DH and I are trying to cut back. Eat more salads, whole wheat breads, etc. And - and this is the hardest part - portion control!!! This is killing me! I am now relegated to butterflying a chicken breast to share, sharing a steak or a baked potato, etc. So far, DH has lost weight and me - zero! Darn!

                                  2. If the power doesn't go out, as some major thunder/lightning/rainstorms are moving through the area, I'm going to make Cashew Chicken. Will give me leftovers for work lunches.

                                    http://suebeehoney.com/recipes/show/9866

                                    3 Replies
                                    1. re: LindaWhit

                                      Oh, that sounds delicious! I absolutely love stir fry of any kind. But on the rainstorm front, are you sure you are not in the NW? We're building Ark's out here! Had to go out in the rain and drill more holes in my planters since they couldn't keep up with the rain! (and I can't let my tomato's rot) ;-)

                                      1. re: boyzoma

                                        Believe me, with some of the heavy-duty rains we've had over the last 4 months, I was wondering if coastal weather had switched! You were having some gorgeous weather when we were getting dumped on in the early Spring. :-)

                                        Annnnnd the sun's back out again. I *think* the rain that went through about an hour ago is it for the day/evening.

                                        1. re: LindaWhit

                                          We've now got your rain, LW.

                                          Last week it was summer. Now it's spring again.

                                    2. I braised chicken quarters in adobo last Thursday and have left the whole thing sitting in the back of the fridge to age into something miraculous. Today I browned a thigh along with some garlic and served with reduced adobo sauce. Heavenly. On the side I had a tomato salad dressed with a shrimp paste (bagoong alamang) vinaigrette. For dessert, a bowl of thick homemade yogurt with a dollop of store-bought preserves.

                                      1. This morning I picked the first snow peas from my garden so I made a stir fry for dinner including chicken, onion, yellow squash from my neighbor's garden and (believe it or not) blood orange segments. Rice was the side.

                                        1. Last night was supposed to be baked chicken only my gas oven decided that it didn't want to preheat past 154 degrees. GREAT! Instead I made a shrimp and vegetable fried rice with onion, garlic, broccoli, pea pods, red peppers and water chesnuts.

                                          I planned my menu for the week because starting today I have a house full of family and friends staying with me. ...Guess I'll have to rethink my menus. :(

                                          1. Broad bean & pancetta risotto (idea broadly taken from the River Cafe Easy cookbook)

                                            1. After a few days of not eating much at all due to the heat, the weather has changed and I can put the oven on. So on tonight's menu is roasted chicken breast enchiladas with green tomatillo salsa, inspired by chef chicklet, side of rice, Mexican crema, chopped cilantro, chopped onion and crumbled cojita.

                                              Watermelon with lime and a sprinkle of salt, for afters, first time this season.

                                              1. Help me decide! These are our choices:

                                                Grilled Chicken Sandwich with Bacon and Lettuce with either mashed potatoes or potato salad
                                                White Rigatoni Bolognese (from NYT)
                                                General Tso's with sugar snap peas with brown rice
                                                Greektown Turkey Meatballs with salad

                                                I

                                                5 Replies
                                                1. re: melpy

                                                  Chicken sandwich!

                                                  One of my favourite casual dinners when Mrs H is away - chicken gets cut into finger sized pieces and fiercely fried. A few sliced mushrooms go in. Then a dollop of mayo. Then some leaf (rocket, watercress, mache - anything like that) just for a few seconds. It gets piled onto soft white rolls which have been "buttered" with Dijon mustard. A dinner to eat whilst slobbed out on the sofa.

                                                  1. re: melpy

                                                    They all sound yummy, my problem is I can never decide and want just a taste of each!!

                                                    Ok, ok, I'd go with the Rigatoni Bolognese, but if it's hot & sticky where you are, then maybe the Sandwich, then the Greek meatballs.

                                                    1. re: Phurstluv

                                                      Yeah, one of each was my first thought! I like the chicken sandwich & bacon idea, load it up with some good tomatoes and avocado, with potato salad on the side.

                                                    2. re: melpy

                                                      Chicken sandwich, absolutely!

                                                      1. re: melpy

                                                        We had the chicken sandwich! No potatoes because it was so late (so I added some grapes as my side).

                                                        Tonight it's Light General Tso's.

                                                      2. Well, believe it or not, we got some sunshine (for now). Sorry Harters! Must have sent it your way! Tonight is Enchilada Suiza's with spanish rice and refried beans. Let's just hope the weather holds. I would rather be BBQing.

                                                        1. So, Saturday night's London Broil was also a hit, along with Cherylptw's BBQ potatoes (see above). Absolutely all of it got devoured! With the kids requesting more of everything!! So, I guess a marinated LB will also get on the regular rotation, as long as DH is around to grill it.

                                                          Last night was marinated skirt steak / carne asada. Chili beans baked with cheese, ricearoni fajita rice, plate of avocados, grape tomatoes, grated cheese, romaine & black olives, tortillas, and a bit of leftover fajita veggies from Thursday night's dinner. Yes, seems like a lot of salt, now that I look back at it, but it was good & tasty!! And my DH wouldn't hear of any low sodium meals, anyway.......Well, at least my shorts still fit me today....

                                                          Tonight will be leftovers from the above, some bbq potatoes & roast chicken for me, the steak for the boys. No dessert for me, they can have ice cream, I can't.

                                                          1. Still no oven so we're doing kabobs. I've had sirloin marinating all day in my favorite Greek dressing that hails from Massachusetts - Christie's. I'll skewer those up with some mixed vegetables and grill them. On the side is rice pilaf.

                                                            1. It's a bit cool here today, and I'm craving a curry dish. Onions, garlic, ginger, green lentils, potatoes and peas simmered in coconut milk and chicken stock, seasoned with cumin or tumeric (or both). I really wish I had some cauliflower for this, but I'm still looking forward to it. I might fry a bit of bacon, use the fat to cook the onions and garlic, and then, maybe, crumble a little bacon on top.

                                                              1. Yesterday's post got derailed; I got over excited from locating a a childhood friend that I had not talked to in 28 years and we spent three hours on the phone. So dinner was late but nontheless, I continued on my burger journey which got put off by a couple days due to intense heat conditions that made it unbearable to light the grill.

                                                                Yesterday was an east Indian inspired chicken burger with a toasted coconut & tomato chutney; with it a green salad which included iceberg lettuce, green leaf lettuce from my garden, cukes, and green peas, fresh & the first from my garden.

                                                                Tonight will be orange roasted chicken & rice and fresh green & yellow waxed beans I picked last evening (I love it when it's time to harvest the garden!) that'll be sauteed with olive oil & garlic

                                                                3 Replies
                                                                1. re: Cherylptw

                                                                  I love green beans and especially the yellow waxed beans, which I don't think people grow so much anymore. I don't see them very often at the supermarket, just the farmer's markets here. It's so nice that you're picking your own.

                                                                  1. re: bushwickgirl

                                                                    I've NEVER seen fresh yellow wax beans in the stores or any farmer's market but they were displayed when I was picking out my seeds so I thought I'd try growing them which turned out to be as easy as green beans.

                                                                    1. re: Cherylptw

                                                                      Yes, they're just not popular to grow anymore for general fresh consumtion, I guess it's just a backyard garden veggie. I like them for pickled bean salads, as well as for other things.

                                                                2. Upcoming......a summery-ish lamb casserole. A pack of stewing meat has defrosted. It'll get cooked with some carrot, celery, onion, garlic, stock, probably some booze, rosemary. When it's nearly done, some peas will go in and a tin of cannellini beans. Right at the end, lots of fresh herbs - the marjoram, chives, garlic chives and mint. If it needs it, bread to mop up the juices.

                                                                  Maybe a simple salad to start - watercress, tomatoes and spring onions sit in the fridge.

                                                                  1 Reply
                                                                  1. re: Harters

                                                                    That sounds fabulous. I'm a sucker for stews. :-)

                                                                  2. Here's hoping the rain stays away until at least dinner is over. Hoping to grill, but if not, same menu, just cooked inside! We're having a simple hamburger patty with grilled onions, corn on the cob and a simple side salad with a balsamic vinaigrette, and some whole wheat Texas Garlic Toast.

                                                                    10 Replies
                                                                    1. re: boyzoma

                                                                      boyzoma, I'm sending you a weather care package, as we are having beautiful weather, clear sunny skies and low humidity here in the Northeast, although it's a little cool.

                                                                      Tonight, grilled marinated chicken and steak fajitas; I'm making Rick Bayless' flour tortillas recipe when I'm done posting this, peppers, onions, salsa verde, chipotle crema, avocado, halved cherry tomatoes, shredded cheddar and jack for the chicken, sliced jalapeños, limes, a veritable fajitafest.

                                                                      Beer for me, water for mrbushy, who will need a knife and fork for this meal as well.

                                                                      1. re: bushwickgirl

                                                                        bwg: Thank you so much for the weather care package. I hope it holds!

                                                                        Your dinner sounds fantastic. I so enjoy fajitas. "Beer for me, water for mrbushy" - I love that - for me its wine, for Opa its water (he's still on his diet - but he has lost 10 lbs. so far).

                                                                        1. re: boyzoma

                                                                          bushwickgirl - your care package just arrived! We've got sunshine! Yes, oh yes, oh yes!!!! I think I shall go out and dance on the deck!!!! Thank you so much!

                                                                        2. re: bushwickgirl

                                                                          I am so tempted by the chipotle crema.

                                                                          1. re: bushwickgirl

                                                                            LOL! Sr. Bushy cracks me up!! He won't even eat fajitas with his hands?! What a riot!! Does he slice his fried chicken as well? How about sandwiches and burgers, have to be open faced! ;))

                                                                            PS - I love your fajita fest, sounds great! Let me know how the tortillas come out, my 6 y.o. wanted to know why I don't make my own, lol!!

                                                                            1. re: Phurstluv

                                                                              Burgers and sandwiches, hot dogs, no prob, everything else, a big issue. I just can't figure it out. Fried chicken with the knife and fork, for God's sake (and that's what I say to him when I see him eating fried chicken that way.) What a weirdo.

                                                                              He's very big on napkins, as well.

                                                                              I'll find the tortilla recipe link, they're great and pretty easy to do.

                                                                              1. re: bushwickgirl

                                                                                ROFLMAO!! Thanks - you've just cheered me up today!

                                                                                1. re: bushwickgirl

                                                                                  I reckon Mr B must have strong European genes - we don't really do hands here.

                                                                                  1. re: Harters

                                                                                    I gotta say, that's a bummer... there's nothing like licking juice off your fingers, one by one by....okay, that's enough of the food porn!!

                                                                                  2. re: bushwickgirl

                                                                                    Mine too. Doesn't even really like to eat sandwiches and their ilk because you have to eat them with your hands. Anything knife and forkable is (or chopstickable). I think it may be from a very manners-minded upbringing!

                                                                            2. Even though it's not that hot here today, as the warm weather has progressed it seems that I am getting blasted by late afternoon sun turning my kitchen into a furnace. So, not a lot of inspiration, but I grilled some chicken breasts on a grill pan, rubbing them with a little olive oil and oregano. When done, putting them in a baguette with a slice of jalapeno jack (they call it that, but I think it's really Gouda), and some of Ottolenghi's caponata on the side. In and out of the kitchen asap. Note to the files, cook earlier in the day!!!

                                                                              1 Reply
                                                                              1. re: roxlet

                                                                                I remember my mom cooking very early in the day, although it was only to escape the afternoon summer heat of NJ, nothing like where you are.

                                                                              2. I have an excess of leftovers that need to get gone, so while I should stay out of the kitchen, I thought that, maybe, it wouldn't hurt to make one little thing that can be eaten with either the curry or the chili. So the spinach and muenster quesadillas are going to be called a side dish, *not* a main. Even if I sneak some sauteed red peppers and mushrooms into the spinach. And maybe a little bacon. And make a little dipping sauce.

                                                                                1 Reply
                                                                                1. re: onceadaylily

                                                                                  "a little dipping sauce"

                                                                                  Chipotle crema, there you go!

                                                                                2. Enjoying the bounty of the Farmers Market: tomatoes, peaches, berries, and so much more. Summer gets here early; must enjoy all the great produce while it lasts.

                                                                                  Sunday night we had grilled salmon (basted w/ brown sugar, butter, lemon juice, & white wine. Sides were sauteed asparagus, green lentils cooked w/onion & garlic (Madhur Jaffrey recipe), cherry tomatoes (from my garden) and chopped spring onion in sherry vinaigrette, and Oma's potato salad (German-style topped w/baby arugula). Made a blackberry cobbler for dessert, which we had w/a very small ;) scoop of ice cream.

                                                                                  Last night we had linguini w/clam sauce and a side salad of cherry tomatoes, steamed asparagus lengths, chopped red onion, and baby arugula. Warmed a baguette for dipping into the garlicky clam sauce.

                                                                                  Tonight we will grill the sirloin steak I discovered while doing a freezer inventory. I'll serve that w/chimichurra sauce, smashed new potatoes w/a little sour cream and lots of chives, grilled asparagus, and caesar salad w/ some lovely white anchovies I picked up. Might even make some croutons from the leftover baguette. Dessert will be a fruit salad (blueberries, raspberries, peaches, and cherries which I may toss w/ a bit of ginger syrup and chopped garden mint)--not that we need dessert, but I must use up some of these fruits I went crazy buying a few days ago.

                                                                                  4 Replies
                                                                                  1. re: nomadchowwoman

                                                                                    Lot's of good eatin' going on. Haven't heard from you in awhile or seen your posts, hope everything is ok. With good food like that around you, I suspect so.

                                                                                    1. re: bushwickgirl

                                                                                      Thanks, BWG--was out of town on a couple of work trips with a Memorial Day weekend w/friends squeezed in. Have to admit, I've also been in a bit of a funk, similar to my post-Katrina depression, over this awful Gulf mess. But I decided to snap out of it, get to the Markets, and get back to the stove--and catch up on these boards, which are awfully inspiring. DH is very happy I'm back in the kitchen, said he smiled to himself when he noticed I was back at my laptop, "studying."

                                                                                      1. re: nomadchowwoman

                                                                                        I'm glad you are back on the upswing. We are all thinking and praying for you and everyone down in that area and want you to know that you are on our minds. So here is my virtual bouquet of flowers for your table tonight.

                                                                                         
                                                                                        1. re: boyzoma

                                                                                          Thank you! These will look lovely w/our steak dinner.

                                                                                          And you will be my virtual dinner guest!

                                                                                  2. Fried Chicken
                                                                                    Musgoes
                                                                                    Chocolate Ice Cream........

                                                                                    13 Replies
                                                                                    1. re: Uncle Bob

                                                                                      Musgoes-whatties??

                                                                                      1. re: bushwickgirl

                                                                                        And where's the bourbon? ;-)

                                                                                        1. re: LindaWhit

                                                                                          Exactly!! Uncle Bob!

                                                                                          1. re: LindaWhit

                                                                                            Well, ah, you know, I plain forgot about it....

                                                                                            1. re: Uncle Bob

                                                                                              Well, pour a couple of fingers and have at it! ;-)

                                                                                              1. re: LindaWhit

                                                                                                Ya know Miss Linda...I may do just that! ~~ Think I'll go sit a spell on the "galree" in one of the rocking chairs, sip a little Bourbon and watch the sun set....

                                                                                                1. re: Uncle Bob

                                                                                                  Now THAT is a fine ending to a wonderful meal - enjoy!

                                                                                          2. re: bushwickgirl

                                                                                            Specifically....Pink-Eye Purple Hull Peas, Butter Beans, Braised Cabbage, Boiled Okra, Corn-on-da-cob..Fresh from the Garden Yellow squash cooked with Vidalia onions...Then of course there was sliced D'mators, Sliced Vidalia Onion, A few pods of Cayenne pepper, a jar of Bread & Butter pickles. and toasted Kone Braid..Unsweetened tea...thank you very much :)) I think that's all......Oh, and of course the Star of the Show....Chied Fricken!!!

                                                                                            1. re: Uncle Bob

                                                                                              Hope them peas ain't contagious..!!

                                                                                              1. re: Phurstluv

                                                                                                Hahahahaha! I don't think so :)

                                                                                            2. re: bushwickgirl

                                                                                              Ok - I'm with bwg - what is a Musgoes?

                                                                                              1. re: boyzoma

                                                                                                Well ya see..on Sunday my Red-Head (Dr. Sara) came for Sunday dinner (noon) When she comes she likes Down Home Southern Cookin...Se we cook up lots of "stuff" Come Tuesday we have a refrigerator full of Musgoes....Leftovers that Must Go!! ~~~ Or be put in one big box, frozen, to await being thrown in a soup pot come first frost!

                                                                                                1. re: Uncle Bob

                                                                                                  A-ha! Now I get it, have a bourbon for me!

                                                                                          3. Chicken thighs in a white wine tomato sauce on top of quinoa with some baby mustard greens chopped up and wilted in it. Excellent reviews from the GF.

                                                                                            1 Reply
                                                                                            1. re: eight_inch_pestle

                                                                                              Sounds nice, simple and deelish!

                                                                                            2. Felt like putting in a little work to make something spicy, so I settled on chicken espagnole. Unfortunately internet wasn't working when I got back from the market and had to hack a recipe from memory. Made a dark roux from bacon grease and schmaltz to which I added the trinity, thyme, white/cayenne/black pepper, Cajun seasoning and fish sauce. Deglazed the pan with red wine and added chicken, stock, tomato sauce and bay leaves. Cooked until chicken was tender and served with spaghetti aglio olio.

                                                                                              I wanted a vegetable for the side but a creamy mirliton dish would've been over the top, so instead I boiled them in a little bit of tom yum broth to be enriched with coconut milk for a hint of richness and topped with crispy chicken cracklings.

                                                                                              1 Reply
                                                                                              1. re: JungMann

                                                                                                Sounds delish, J-Mann. You always enlighten me with your multi-ethnic meals! And gotta love them cracklin's!!

                                                                                              2. Tonight we will have cold broccoli that's been cooked to crisp-tender, and tossed with olive oil into which 4 cloves of garlic were sliced and cooked to light tan with red pepper flakes, lemon juice and salt. With that we will have some grilled veal chops (an experiment -- the first time we're eating veal from here. It's much darker than what we're used to), as well as some sliced tomatoes, which look fabulous. I may also make some potatoes, but it's after 4PM so it may be too late for that as the kitchen is heating up. If not, maybe rice of some variety.

                                                                                                1 Reply
                                                                                                1. re: roxlet

                                                                                                  How was the veal, rox?

                                                                                                2. Tonight is our version of Taco Salad. Corn chips, iceberg lettuce, sliced mushrooms, sliced olives, diced red onion, fresh cilantro and parsley (the first pickings from my herb garden), tomato, spicy ground sirloin and kidney beans. Topped with some fresh salsa, sour cream and fresh guacamole. Think I'll add a Margarita as well!

                                                                                                  1 Reply
                                                                                                  1. re: boyzoma

                                                                                                    Might as well, YUM!

                                                                                                  2. last night was a small pork tenderloin, marinated for a couple hours in apple juice, fresh thyme, garlic, s&p, garlic powder, a little nutmeg. wiped off marinade, seared loin, braised in same liquid plus chicken stock until just pearly pink. then reduced sauce and strained, added a bit of sugar and salt, poured over slices. served with butternut squash/potato mash, salad. not sure about tonight yet . . . thinking some type of chicken soup . . .

                                                                                                    2 Replies
                                                                                                    1. re: mariacarmen

                                                                                                      Nice, m-c.

                                                                                                      1. re: Phurstluv

                                                                                                        thanks! last night ended up being southern Indian cuisine at a restaurant instead of cooking. Dosa! A woman at the table said i never have time to make something like this. and i thought, well maybe not (and not that i'm that adventurous of a cook), but i'm sure this was some type of peasant food at some point, and was maybe not something that took all day to do. but i haven't looked into it yet. anyway, it was super yummy, so maybe something Indian-inspired tonight.

                                                                                                    2. A nice lightish soup using some ham stock - courgette, onion, leek, carrot. Some tinned beans will go in later.

                                                                                                      Followed by a salad using escarole lettuce, thinly sliced Gruyere, thin sliced smoked ham, some chopped walnuts and lots of chives. Dressing made from dijon mustard, lemon juice, red wine vinegar, creme fraiche, olive & walnut oil. A recipe from Rick Stein's "French Odyssey".

                                                                                                      1 Reply
                                                                                                      1. re: Harters

                                                                                                        Mmmm, that salad sounds delish!

                                                                                                      2. mini pork burgers with half chorizo & half ground pork; they'll get topped with soft herbed cheese, roasted poblanos and caramelized onions. Sauteed broccoli and baked potatoes for sides. Fresh peaches for dessert.

                                                                                                        10 Replies
                                                                                                        1. re: Cherylptw

                                                                                                          Num! on the mini pork burgers with cheese and caramelized onions! (Not a big fan of peppers).

                                                                                                          I think I'm going to pick up some mozzarella on the way home for a baked ziti casserole. Have some meat sauce in the freezer, and it's going to be cool and rainy overnight into tomorrow, so I figured rather than just a Prince Spaghetti Day Wednesday, I'll make enough for work leftovers as well.

                                                                                                          Garlic bread and a small salad alongside.

                                                                                                          1. re: LindaWhit

                                                                                                            OMG- I so remember those commercials, filmed in the North End, no doubt......"An - thon - YYYYYYYY! It's Prince spaghetti days! You always give me fond memories of my childhood in New England, LindaW!

                                                                                                            And Loooove baked ziti.

                                                                                                            1. re: LindaWhit

                                                                                                              I'm a NY girl born & raised; I remember that commercial. When I was growing up, we had spaghetti once a week. My mother used either Prince or Ronzoni..I haven't seen Prince here where I live but have seen Ronzoni. Now, I'm thinking of pasta for tomorrow...I picked up some garlic cheese breadsticks yesterday that will be perfect accompaniments...

                                                                                                              1. re: Cherylptw

                                                                                                                Mine too. Prince or Ronzoni, with Ragu. She wasn't Italian, and she worked so we didn't know any better anyway!!

                                                                                                            2. re: Cherylptw

                                                                                                              Chorizo & pork burgers rock!

                                                                                                              1. re: Cherylptw

                                                                                                                Ooo, as usual, Cheryl, you inspire me to try new things!! I might have to steal that idea! Love the idea of the chorizo and the boursin, awesome.

                                                                                                                1. re: Phurstluv

                                                                                                                  Okay...these burgers were SO GOOD! I put them on soft little dinner rolls & added chopped garlic to my onions once they were almost caramelized...

                                                                                                                  Does anyone on this board live near a Pro's Ranch Market, by any chance?

                                                                                                                  1. re: Cherylptw

                                                                                                                    Nice to know, I was wondering what bread type would go best. I will be trying these soon.

                                                                                                                    By chance, do you use mexican beef or pork chorizo? Or is it more like Portuguese linguica? Just wondering, since the mexican variety is very prevalent here in LA, but I do have a source for Portuguese Linguica. TIA!

                                                                                                                    1. re: Phurstluv

                                                                                                                      It was Mexican pork chorizo...I WISH I could get something like Spanish chorizo here but I live in a small town without variety; we have a large Mexican population. I can get the Mexican beef chorizo also.

                                                                                                                      1. re: Cherylptw

                                                                                                                        Thanks, C.

                                                                                                              2. Chilly and rainy today, so before we start another round of hot weather, a little hot food, spaghettini with cherry tomatoes, pancetta, lots of minced garlic, spinach, anchovies and toasted bread crumbs.

                                                                                                                Oh, for Phurstluv, mi amiga, here's Rick Bayless' flour tortilla recipe:

                                                                                                                http://www.rickbayless.com/recipe/vie...

                                                                                                                1 Reply
                                                                                                                1. re: bushwickgirl

                                                                                                                  Muchas gracias, Amiga!! Cuando hago les voy a decir!

                                                                                                                2. It finally hit eighty here (it wasn't even hitting seventy for a few, stormy, days), so the beef I had thawed for a ragu is being used for hamburgers. We had a slight debate over having patty melts instead, and managed to reach a compromise that looks suspiciously like a double cheeseburger (swiss) on toasted rye, and a pan of roasted onions and peppers on the side. There has also been a request for pan-fried corn (sauteed with green salsa, cilantro, and dusted with the Spice House's Fire Salt).

                                                                                                                  I'm also going to use my valentine's day gift for the first time: a mandoline. I intend to make some french fries, but considering that I lost a chunk of skin to my cheese grater only three days ago, I am . . . leery. If you don't hear from me for a while, it means I have, hopefully temporarily, lost the means with which to type.

                                                                                                                  6 Replies
                                                                                                                  1. re: onceadaylily

                                                                                                                    If you don't use the safety guard, (which you should) keep your hand flat with finger tips pointed out, on top of whatever veggies you're slicing. I've seen many a thumb tip go missing on a mandoline. They are nice to have, though. Enjoy!

                                                                                                                    Do you get your spices from www.thespicehouse.com as well? They must be somewhat close to you, where you are.

                                                                                                                    1. re: bushwickgirl

                                                                                                                      There is a finger guard (it's an Oxo V-blade), but I have heard complaints from people about its useage (veggies slipping and whatnot), but, trust me, I'll try it first.

                                                                                                                      I'm lucky, I have a Spice House ten minutes from my house. We always have to agree on a budget before we go in!

                                                                                                                      1. re: onceadaylily

                                                                                                                        Oh, lucky you, I buy from them online. Great products and customer service. Give them my regards when you go.

                                                                                                                    2. re: onceadaylily

                                                                                                                      Quite simply, USE THE SAFETY GUARD with that mandoline. :-)

                                                                                                                      1. re: LindaWhit

                                                                                                                        I probably did need someone to yell at me, as I just mumbled that I'd give it a 'try' to Bushwickgirl. Honestly, I probably would have tossed it aside, if its neccessity weren't the first things insisted upon by two chows.

                                                                                                                        1. re: onceadaylily

                                                                                                                          You just listen to US, young lady, and use that darn finger guard! LOL I'm one of those that took a good slice into a finger when I wasn't using the guard, so I speak from experience - believe me, those damn blades are SHARP.

                                                                                                                    3. My DH decided to pan-sear and roast half a boneless turkey breast for sandwich meat this week. The frying pan was full of herby deliciousness when he was done searing, so we browned some chanterelle mushrooms in the drippings and deglazed with some veggie broth. I roasted some grape tomatoes with rosemary, olive oil, salt and pepper, and then we tossed it all with whole wheat pasta, raw minced garlic, and grated Parmesan. It turned out surprisingly well.

                                                                                                                      On the side, tomato mozzarella salad. The tomatoes are great right now, but the discount-store fresh mozz sucks. Cryin' shame.

                                                                                                                      Dessert was a nibble of dark chocolate with ginger, a nectarine, and a glass of milk.

                                                                                                                      2 Replies
                                                                                                                      1. re: ChristinaMason

                                                                                                                        Jealous jealous easy access to chanterelles.

                                                                                                                        1. re: ChristinaMason

                                                                                                                          You don't have a good fromagerie in Berlin, friend? I would think being Europe and all......search one out, it will probably be worth it.

                                                                                                                        2. Continuing the lazy tired cheap cook jag I'm on these days, browned up some pork neck bones in a little olive oil before adding a bunch of dried black-eyed peas, smashed garlic cloves, chicken stock from the freezer, bay leaf, and smoked Spanish paprika. Pulled out the neckbones when the beans were soft, shredded the meat, and returned to the pot with a bunch of kale. Cooked down the kale and reheated the meat for a few minutes and finished with a bunch of snipped chives from the garden. Ended up with a rich and hearty stew.

                                                                                                                          6 Replies
                                                                                                                          1. re: eight_inch_pestle

                                                                                                                            What? I don't think of that dish as tired or lazy cooking; although it is "cheap," let's substitute the word frugal here, and there's nothing wrong with that.

                                                                                                                            Speaking of frugal, the meat contained on pork neck bones normally sold in supermarkets in NY is very minimal; they're can only be used for flavah more than anything. Nice you got some meat to shred.

                                                                                                                            1. re: bushwickgirl

                                                                                                                              As always you're quite generous. I guess I consider any one-pot dish that I can work on for ten minutes, more or less ignore for an hour or so (except for adding a splash of liquid and adjusting the seasoning now and again), and then work on for ten more minutes to be a pretty lazy endeavor. Especially when I let the cookbooks gather dust not because I was feeling creative, but because the idea of following instructions seemed overwhelming. And, seriously? I used kitchen shears to cut the kale directly into the pot because I didn't feel like washing a cutting board.

                                                                                                                              Anyhow, the neck bones out here in Seattle aren't quite as meaty as the ones I used to get back in Chicago. I'm thinking about seeing if I can special-order some from one of the local "happy pig" folks that frequent the farmers' markets. You might, too, but then I'm afraid we won't be dealing with such a cheap---er, frugal---proposition anymore.

                                                                                                                              1. re: eight_inch_pestle

                                                                                                                                hey, we've all been there before. I'm sick of feeling guilty that I'm not spending hours in the kitchen every night making everything from scratch. It's just not doable anymore, I'd rather spend some time with my kids, my husband, and with you all, of course!!

                                                                                                                                And no doubt the neck bones were meatier in Chicago. That town knows its meat!!

                                                                                                                            2. re: eight_inch_pestle

                                                                                                                              I thought it sounded delicious. I read that, and said, "Pffft . . . pattymelts."

                                                                                                                              1. re: onceadaylily

                                                                                                                                Mmmm, pattymelts.

                                                                                                                              2. re: eight_inch_pestle

                                                                                                                                That sounds like my kind of food...I love meals that are cooked long & slow and where you have to work a little to enjoy it. Mmmm, I'm going to have to pick up some neck bones on my next shopping trip.

                                                                                                                              3. doggone it! i posted my crabcake foray on XXXIII. and don't know if i can move it here. anyone know?

                                                                                                                                2 Replies
                                                                                                                                1. re: appycamper

                                                                                                                                  Copy and paste???? - Then "forgetaboutit"

                                                                                                                                  1. re: boyzoma

                                                                                                                                    ty. that was a first for me on the mac. a quick look at instructions and i can cut, paste and flambe.

                                                                                                                                2. last night was crab cakes. king legs were 12.99/ lb at sam's. roasted some long sweet peppers (unnamed variety but thin walled), scraped the char and cut into 4 pieces each. evoo on the bottom of a pyrex 8 x 8 and laid in the pieces.

                                                                                                                                  lightly sauteed fine chopped celery and vidalia onion and cooled. added fresh breadcrumbs, zest of one lemon and a dollop of mayo. chunked meat from 2 king crab legs and tossed lightly. made 6 small cakes (very loose) patted in bread crumbs. sauteed in butter until golden. placed on the peppers and finished in a 350 oven for 15 - 20 minutes.

                                                                                                                                  1. Well, last night was leftovers of steak and chicken. Tonight, is pork carnitas, with all the usual fixin's. I know, I do mexican to death, but sometimes I never get sick of it. And having a Trader Joe's nearby, with the premade pork shoulder, it's just too easy,even on a weeknight. Got the shredded pork crisping in the convection as we speak, beans are simmering, and I need to slice the avocado and olives. Nuking some frozen corn for my little one and reheating sauteed mushrooms for my older guy. Leftover rice for them, I'll stick to the beans and tortillas ;))

                                                                                                                                    1. Steak is making a very rare appearance tonight (good stuff is so damned expensive here).

                                                                                                                                      Mrs H will be doing it on a ridged griddle pan (I'm totally useless at that sort of grill cooking). There'll be a sort of ratatouille thingy with it. And some bread.

                                                                                                                                      1. Pasta tonight, inspired by a post from yesterday. I'm using spaghetti & it'll get tossed in a little olive oil with garlic, fresh peas & tomatoes and a little roasted chicken from Sunday; finished with parmesan. On the side, a salad of arugula, green leaf, cukes, fresh sliced peaches & Vidalia onion vinaigrette. Garlic cheese breadstix. Haven't had pasta in a couple of months so am looking forward to dinner.

                                                                                                                                        3 Replies
                                                                                                                                        1. re: Cherylptw

                                                                                                                                          How are the peaches down by you? Can't wait for the Jersey midsummer ones.

                                                                                                                                          1. re: buttertart

                                                                                                                                            They're imported but ripe & on sale so I picked up a few. Too early here for local peaches

                                                                                                                                            1. re: Cherylptw

                                                                                                                                              Oh, I'm so envious. It is really difficult to ever get properly ripe peaches and nectarines in the UK. And apricots, And plums. And.......

                                                                                                                                        2. I have a busy day of work and errands today, so dinner is the crockpot. I've had a pork shoulder cooking away all day in there. Yesterday I rubbed it with my homemade pork rub spice mixture and let it sit overnight. I'll pull it when I get home and serve it with fresh coleslaw and maybe some baked beans.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: krisrishere

                                                                                                                                            Nice, that'll be good, kris.

                                                                                                                                          2. Tonight will be Thanksgiving at our abode. I have some turkey, stuffing and mashed potatoes from November that I had vacuum sealed in individual meals. So, I am defrosting them and will pop in the microwave. To that I will add some peas and a side salad with a honey mustard vinaigrette.

                                                                                                                                            5 Replies
                                                                                                                                            1. re: boyzoma

                                                                                                                                              Yum, I had an ex who's mom would do that, make a T-day dinner, at different times of the year. She did it to get back at her MIL, who insisted they visit her in Maine and celebrate there NO MATTER WHAT.

                                                                                                                                              I like your idea of the Food saver. My husband wants one. I am resisting, since I have no more room for another gadget. Do you use yours often?

                                                                                                                                              1. re: Phurstluv

                                                                                                                                                I use it all the time! I love it. Also it really is a "space saver" as well. It sits flat against the wall in the kitchen and is only about 6" deep by 11" high. So it is not really taking up that much space. I use it for meats (we like to buy in bulk when possible and it is on sale - there was a fantastic sale on Bone-in Rib-eye last week, but you had to buy 4 at a time) - and if I do the meat right away, it is still looks as fresh as the day I bought it - not brown and a "few days old" looking even after months, freeze complete dinners (I have some of those divided plastic plates that fit exactly inside the larger bags which is great for doing things like mashed potatoes, stuffing and turkey - meatloaf, veggie, potatoes - pot roast, whole fingerlings, veggie - etc. - you get the idea). DH makes a huge batch of spaghetti sauce at a time and we then break it down into about 12 individual meals for 2 - then heat and put on fresh pasta. We also buy hamburger in bulk and break it down to 1 lb. packages. I'll make up a huge batch of tetrazzini and divide it into 3 meals and cook 1 and freeze the other 2. Veggies in season are fantastic (we're on our last package of corn on the cob from last season). Oh - and I sealed my daughter's wedding dress 14 years ago and it is still sealed! And at the cost of having it done professionally, it paid for the saver! It will never yellow! This is my 2nd food saver. Hope that helps!

                                                                                                                                                 
                                                                                                                                                1. re: Phurstluv

                                                                                                                                                  absolutely love mine. i'd get rid of many appliances before letting go of the food saver. super for prepping stuff for the freezer in amounts that actually work for you. great if you find a special on a large amount of something, any meat (no freezer burn. and for bulk stuff from the farmers market: i process and freeze a bushel of field peas, a case of greens, corn, berries, peaches...

                                                                                                                                                  also handy for stuff that goes in the fridge not the freezer. chunks of cheese. or prepped onions and peppers. gives you extra shelf life.

                                                                                                                                                  1. re: appycamper

                                                                                                                                                    I agree on the cheeses. I just make sure I give extra bag room since I know I will open and reseal. But on the fresh onions/peppers - mine don't last long enough for a food saver - LOL - :-) But then, I don't own a food processor either. I can manage with my blender and food saver (limited counter space) and someday will have the processor (and a kitchen aid mixer as well once I win the lottery).

                                                                                                                                                    1. re: boyzoma

                                                                                                                                                      bz, ditto the blender and food saver. no processor here either. coffee maker, toaster, yogurt maker and 2 crock pots, oh and a hand mixer.

                                                                                                                                                      food processor is in the works as pay off of a major "i told you so." mr appy was so sheepish that he asked me what i'd like and that was my first choice.

                                                                                                                                                      edit: dinner tonight is wings and potato salad and ranier cherries for after.

                                                                                                                                              2. Filling a catering order tonight so it'll be bites of embutido and whatever Vienna sausage doesn't make it into the filling. I thought about throwing in some baked goods so I may use up the yogurt whey I have in the fridge to make a lemon lavender cake.

                                                                                                                                                1. I was hot and cranky, so DH made dinner tonight and I did nothing but put on a pot of brown rice to steam. Bliss. He made a bok choy, shitake mushroom, and tofu stir fry with Thai basil and a sort of soy-lime sauce. Tasty. Even more delicious because I didn't have to lift a finger. I added Sriracha to mine.

                                                                                                                                                  Ginger beer and a Saigon beer to cool things off.

                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    Nice, some of the, um, best meals are the ones others cook for you. Although if it was mrbushy cookng for me, I'd be afraid, very afraid.

                                                                                                                                                    1. re: bushwickgirl

                                                                                                                                                      Some of the best meals are the ones others cook for you. Yes, it always seems to taste better when you are served. Totally agree, Amiga.

                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                      Sounds delish. And you're lucky: 90% of the time the gf says she'll cook she finds a way out of it.

                                                                                                                                                      1. re: eight_inch_pestle

                                                                                                                                                        He's promised to make a lasagna-ish dish with some leftover pastitsio sauce later this week; I'll do my best to stay out of the kitchen and let him go at it. He is a good cook, but I do hate doing the washing up! Fair's fair though.

                                                                                                                                                    3. Steamed manila clams with white wine, mint, bird chiles, and bacon. From Jerry Traunfeld's "The Herbal Kitchen." (A winner of a book, by the way, especially if you grow or want to grow herbs.) Might try it with a dry hard cider sometime, or with a great ginger cider we picked up out on the peninsula a few weeks ago.

                                                                                                                                                      4 Replies
                                                                                                                                                      1. re: eight_inch_pestle

                                                                                                                                                        I assume you just brown the bacon, saute the chilies in the fat, add wine, add clams, steam and then top with mint? It sounds like a very intriguing combination but sounds too easy to be true!

                                                                                                                                                        1. re: JungMann

                                                                                                                                                          Yeah, it's totally straightforward. Saute four ounces of chopped bacon in a couple teaspoons of olive oil until crisp (I actually baked it, and you could nuke it if that's your thing). Set aside the bacon and add all but a film of the oil to your tasty-fat jar. Add three minced cloves of garlic, six bird chiles, and a half-cup of white wine or vermouth to the pan. Let the wine simmer and then add the clams and cover. Cook until the clams open, and then about a minute longer. Yank out the clams and put them in warm shallow bowls, if you have them. Reduce the liquid for a couple of minutes, until it seems saucy but still wet enough for dipping some nice crusty bread. Stir in the bacon and a half-cup or more of roughly chopped mint and pour the sauce over the clams before digging in.

                                                                                                                                                          Notes: It strikes me as pretty stupid to go through the trouble of snagging bird chiles and then leaving them whole and unpronounced. Next time I'll mince or at least split three. Also, as hinted at above somewhere, I think your favorite local beer or cider will be better vermouth or the ubiquitous "dry white wine." And if you're boyzoma and afraid of mint, I think tarragon or basil would work wonderfully.

                                                                                                                                                        2. re: eight_inch_pestle

                                                                                                                                                          Love clams. We use manila here in LA too. Sounds good, 8".

                                                                                                                                                          1. re: eight_inch_pestle

                                                                                                                                                            Ya had me up until the mint. It's one of the least favorite things on my "to eat" list.

                                                                                                                                                          2. Tonight, already consumed, chicken fried steak, fresh green beans with garlic and thyme, and carrots with butter and honey.

                                                                                                                                                            Dessert tonight is just a fantasy, as I didn't have the oomph to bake today.

                                                                                                                                                            1. Boyfriend is working late and has requested 'the eggs'. That's what he calls the poached egg recipe from Michael Roberts 'Parisian Home Cooking' . . . 'the eggs'.

                                                                                                                                                              Minced carrot, celery and onion (the recipe calls for shallots instead of onions--don't have any), sauteed, and then cooked down a bit in white wine and white wine vinegar (the recipe wouldn't have me do the initial sautee, but I like a thoroughly softened vegetable with this). Add some cream, bring it up to temperature, drop in the eggs. When the eggs are finished (3 minutes for me, a little over the four-minute mark for him), they are ladled on top of garlic toast in a bowl. Reduce the cream, add the tarragon, and spoon the mixture over the eggs. He likes to add a lot of salt and pepper, but I like the recipe damn close to as-written. I always cut the amount of eggs, but leave the cream mixture the same.

                                                                                                                                                              It's a fantastic meal to eat on the couch, at opposite ends, facing each other with toes touching, after we haven't seen each other for sixteen hours.

                                                                                                                                                              I serve extra garlic toast on the side for dipping (the recipe just calls for 'bread rounds' toasted), but the garlic bread has made it a keeper for us. Sometimes we leave out the tarragon, and do a spiced version, which is really good when it's ninety-five degree saturday night, accompanied by a 'last-call' served at home.

                                                                                                                                                              4 Replies
                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                sounds luscious (and romantic)!

                                                                                                                                                                1. re: appycamper

                                                                                                                                                                  Especially with the 'leftover' wine. And after last night's hockey drama (I don't watch hockey, but, apparently, there was drama, involving Chicago, which left me to my own devices for the night), I have high hopes for 'the eggs' and the wine. ;)

                                                                                                                                                                  Second emoticon ever.

                                                                                                                                                                2. re: onceadaylily

                                                                                                                                                                  I have to try this. Thanks for posting.

                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                    It's a fantastic meal to eat on the couch, at opposite ends, facing each other with toes touching, after we haven't seen each other for sixteen hours.
                                                                                                                                                                    ~~~~~~
                                                                                                                                                                    That made me smile. A BIG smile. :-) Enjoy "the eggs". And the toe-touching. :-)

                                                                                                                                                                  2. Tonight will be a whole roasted red snapper that I'll rub with a mixture of ginger, garlic, jalapeno, sesame oil, fish sauce and cilantro. I'm still not sure about the side dishes..any suggestions?

                                                                                                                                                                    1. On 35, could the caption be "What's For Dinner? Part XXXV"? The lack of an apstrophe is troubling my delicate sensibilities.

                                                                                                                                                                      15 Replies
                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                        Or maybe "Watz 4 Dnr?" ;-)

                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                          me too, buttertart, lol. unless of course we're serving "whats." whats, they're not just for breakfast anymore.

                                                                                                                                                                          1. re: appycamper

                                                                                                                                                                            Whats never was, were they?

                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                              whats in a crystal bowl with a drizzle of honey are heavenly. but only fresh whats. frozen whats never were.

                                                                                                                                                                          2. re: buttertart

                                                                                                                                                                            My sincere apologies. I didn't even catch it. I'll let you post the next thread.

                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                              Ahhh, we're just having a little fun and busting your chops, boyzoma. (note the food reference?) :-) You're always right on top of the ball in changing it over to a new thread.

                                                                                                                                                                              I've never had a problem with threads that go longer than 200 EXCEPT the "What Do Chowhounds Do?" thread that is now at 880 posts. I stopped being able to access that one around 870 or 875 or so...the browser just gives me a CHOW error so I can't read the last few posts.

                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                No no, I was thinking it had been this way since inception - it wasn't aimed at you, dear b. I look back at my posts and see all kinds of letter inversions and things I had no idea were there when I posted. Whats/what's is all yours!

                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                  bz, please continue to keep us to the 200 standard. we're just being bratty, but we love that you take the initiative.

                                                                                                                                                                                  ("bratty" is an oblique reference to bratwurst.)

                                                                                                                                                                                2. re: buttertart

                                                                                                                                                                                  As someone who isn't too good with spelling and punctuation (and useless at typing), I'm not much fussed about the odd missing apostrophe. But if Ms Whit continues with text-speak, even in jest, I'm not coming out to play anymore. ;-)

                                                                                                                                                                                  (PS: No cooking tonight - off out for a major curry fest at a place a few miles away. They cook according to Ayurvedic principles. No, me neither)

                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                    But if Ms Whit continues with text-speak, even in jest, I'm not coming out to play anymore. ;-)
                                                                                                                                                                                    ~~~~~~
                                                                                                                                                                                    Tee hee! Hey, I finally got a phone that will text easily with a full QWERTY keyboard, so I'm still a-learning. I'm a very fast typist, having done this as part of my job for the last 30 years, so having to stop and think about cutting out letters just doesn't work for my organized brain. So I promise - no text-speak from me here. :-)

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      Text speak? U 1/2 2 B kidding! No 1 does that do they? - OK - my grandson text's me and I now begin to worry that he won't be able to spell when he gets older! And like you LindaWhit, now that I have the full QWERTY keyboard, I will spell out things that most people abbreviate!

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        Thx

                                                                                                                                                                                        ;-)

                                                                                                                                                                                    2. re: buttertart

                                                                                                                                                                                      Oh dear, are we OCD? JK ;-P))

                                                                                                                                                                                      No I do agree, grammatical errors jump out at me like a rabid chihuahua!!

                                                                                                                                                                                      1. re: Phurstluv

                                                                                                                                                                                        Who, me? Excuse me while I go check my stove to make sure it's off...

                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                          ROFLMAO!! No, no, not us. Wait a sec, while I go wash my hands......

                                                                                                                                                                                    3. Last night: grilled pork tendeloin, roasted brussels sprouts (one last time 'til fall), green lentils cooked w/garlic & onion, avocado & tomato salad. (Local tomatoes are here, and they have been fabulous so far.)

                                                                                                                                                                                      Am cooking a farewell meal for friends leaving town and another couple: starter will be shrimp paste (a SC low country specialty) brought by a guest, who also just informed me she's bringing lots of champagne (woohoo!); dinner will be roast duck w/several cold sides (it is unbearably hot here)--more green lentils, but I'll splash them w/some sherry vinegar to shake things up a bit; asparagus marinated in orange vinaigrette; cold eggplant (Madhur Jaffrey's recipe--fried eggplant simmered w/tomato, ginger, and spices) sprinkled w/chopped cilantro; crusty olive loaf. Dessert will be fresh peach cobbler w/vanilla ice cream. Everything is done but duck & dessert. May get a little reading time in this afternoon!

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                        That dinner sounds delightful, love the cold sides with the roast. Great idea!

                                                                                                                                                                                      2. Tonight is turkey meatloaf, mashed potatoes, glazed carrots and a wedge of iceberg lettuce with italian dressing.

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                          Hey, BZ we're along the same lines. Tonight will be turkey burgers for us, homemade with a pack of extra lean that I got on sale, BOGO Free!! And I noticed a difference with the last batch I made, which was not the ground breast, but just the regular, lean, which means, dark meat, and possibly skin. It's wierd, when I roast a turkey, I am all over the (crisped) skin and dark thigh meat, and could care less about the breast, until I want a sandwich. But with the turkey burgers, I almost want NO turkey taste. Go figure. Maybe I'M the one with OCD!! (reference above!!)

                                                                                                                                                                                          Just waiting for the little one to get home from a birthday party, and I'm firing up the grill. But I'm putting on socks first. It's cold in my little canyon this evening!! Probably not making any sides with it, just big turkey burgers with fixings.

                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                            Gotta love those BOGO's. That's why I love my food saver!!

                                                                                                                                                                                        2. Since we are almost at the limit again - and we always go over the 200 mark anyway (and taking into consideration my fellow CH's wishes, you can find the new thread here:
                                                                                                                                                                                          http://chowhound.chow.com/topics/7137...

                                                                                                                                                                                          Enjoy!

                                                                                                                                                                                          1. Shrimp & okra gumbo and a green salad of mixed lettuces with cukes and fresh basil creamy vinaigrette.