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What's For Dinner? Part XXXVI

Whether you're thinking about trying out that new recipe or whipping up an old favorite, share your delicious ideas here at our virtual dinner table. We want to read all about your mouthwatering meals...so, what's for dinner?

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  1. I've some country ham soaking so tonight it'll get pan fried & topped with a fried egg and asparagus. Since I don't like hollandaise, I''m thinking a roasted onion sauce over the top.
    More strawberries for dessert

    1. A couple of my Thai basil plants have already turned purple and stopped growing so I picked a bunch of leaves to encourage new, bushy growth. Accordingly dinner will probably be a modified basil stir fry along the lines of gai pad krapow and a nasturtium blossom salad with crispy fried quail eggs and bacon black vinaigrette.

      10 Replies
      1. re: JungMann

        OK, that sounds delicious and inspiring (as your meals always do), especially that salad. What goes into that bacon black vinaigrette?

        1. re: mebby

          At it's simplest, it's just a seasoned emulsification of bacon grease and chinkiang black vinegar, which is similar to balsamic, but with fruitier and smokier notes. You can also add garlic, red pepper flakes, onions and a bit of fresh herbs to make something a little more complex.

          1. re: JungMann

            Thanks -- I've never used black vinegar, but keep hearing great things about it and the thought of that salad is definitely going to make me seek out a bottle!

            1. re: mebby

              It's dirt cheap at least in NY, about a buck fifty for ? 750 ml. I use it a lot too, it tastes really quite wonderful.

              1. re: mebby

                Once you get the bottle, you must try your hand at real kung pao chicken. Fuchia Dunlop's recipe is terrific.

                1. re: JungMann

                  I actually just put 3 Fuschia Dunlop books in my Amazon cart yesterday (Land of Plenty, Rev Chinese and her memoir) -- just a little indulgent but I convinced myself it would make for a thematic bit of summer reading/cooking. As I have confessed in other threads, I have tended to think of Chinese as muddy and gloppy in flavor -- but I think that's because I haven't had the good stuff and it's time to rehabilitate myself. Plus, I've been drooling over reports of that coriander salad of Dunlop's.

                  On black vinegar, do you think brand makes a big difference? Ruth Reichl advocates quite distinctly for Gold Plum in Gourmet Today.

                  Thanks to both of you for inspiration!

                  1. re: mebby

                    I buy Gold Plum (it's from the PRC), it's the one that's 1.50. I would like to have access to Taiwan brands but they don't seem to be imported into this area (Kimlan white rice vinegar is but no black vinegars). JungMann, you're here, right? have you seen any TW brands? Re Dunlop: those books are brilliant, recipes are simple and produce really "zhen wei" (the real taste) taste. I loved the memoir too. I hope she has another book in the works as seemed to be indicated in the memoir - one on a delicate and sophisticated cuisine that's little known in the US, Huaiyang food, from the Yangzhou area. Roll on Ms Dunlop!

                      1. re: mebby

                        All in the service of Chinese food! I'm looking forward to hearing how you like the books and what you cook from them.

                      2. re: buttertart

                        I just went into the cabinet and it turns out that I have Kong Yen, a Taiwanese brand. I don't remember what prompted me to choose this bottle when I first got started on black vinegar, but this is the only brand I ever get. Buttertart, if you're looking to get a bottle, I probably got this at either Asia Market or Hong Kong Supermarket.

          2. It's going to be a half a pork tenderloin. Still not sure *how* I'm going to cook it, however. I'm thinking of slicing it, flattening each slices with the heel of my hand, dredging them in egg, flour, and a key lime pepper blend mixed in with some Panko crumbs and doing a quick pan-fry on them. White wine/chicken stock reduction in the pan for a sauce. Maybe no sauce.

            Sides will be steamed asparagus and either roasted potatoes or rice pilaf. Or no starch. :-)

            I guess I'm saying I'll figure it out when I get home. But now that I've written out the key lime pepper blend, I think even if I don't pan-fry the slices, I'll at least use that as a rub and roast it in the convection oven. So that's been decided. :-)

            1 Reply
            1. re: LindaWhit

              What a surprise - I changed my mind driving home from work. I'm going to dip the (flattened) pork pieces in a mix of ginger-mustard and honey, then dip them in Panko crumbs, and then pan-fry in a bit of olive oil.

              Yes on the asparagus (steamed), and no on the rice. :-)

            2. I'm making an Asian Nicoise (blasphemy, I know . . .) with garlic/sesame/soy stir-fried green beans over oil-packed tuna, boiled new potatoes, and mixed greens.

              http://operagirlcooks.com

              1 Reply
              1. Tonight is vegan stir fry. I just have to have some noodles. A few julienned veggies that need to be used and have some yakisoba noodles that need to be used. Just simple and quick.

                1. pasta tonight. chicbreast, tomatoes, pasta, garlic cloves from the garden, spicy bread crumbs. how can this be bad?

                  baking a lemon cake for the wknd

                  1 Reply
                  1. re: jeniyo

                    pasta tonight. chicbreast, tomatoes, pasta, garlic cloves from the garden, spicy bread crumbs. how can this be bad?

                    It's not. :-)

                  2. I had dental work done today and am still numb 6 hours after the procedure.

                    Also, it's the end of the week and I have a lot of odds and ends in the fridge.

                    Therefore, dinner will be northern Chinese style noodles cooked slightly softer than normal, added to a stir fry of napa cabbage, green onions, carrots, green peas, and sliced pork in just a little chicken stock.

                    1 Reply
                    1. re: Pei

                      Condolences on the dental work -- I had a root canal a few weeks ago that made it tough to eat for a week (and I've had a lot of dental work, so don't usually worry about this stuff). Best wishes on a quick recovery!

                    2. Had some things to use up and thought ravioli would be nice. Stuffed them with a mixture of ham, cremini, kale, goat cheese, and eggs. Sauced with just butter and heavy cream. Set a sprig of rosemary in the pan while the butter melted.

                      11 Replies
                      1. re: eight_inch_pestle

                        That sounds particularly delicious. I've had similar versions with swiss chard subbing for the kale, but your combo really appeals to me. I haven't made ravioli in some time, I'm going to give this a go. I assume you chopped and sauteed the kale and cremini first, then added the ham and goat cheese. How did you incorporate the eggs, raw into the filling?

                        1. re: bushwickgirl

                          Yup, that's pretty much how it went. Ground about half the mushrooms in the food processor, and left the other half in larger chunks. Sauteed the ham (a nice bone-in slice) in a schmear of butter to develop a little color before chopping it up and pulsing a few times in the food processor and putting it in a mixing bowl. Sauteed the mushrooms in the hammy fat and added them to the mixing bowl. Roughly chopped the kale (mincing the stems) and sauteed that as well, adding just a little bit of water and covering at the end to help it tenderize. Squeezed out the excess water and, since the food processor was already out and dirty, actually gave the kale just a couple pulses as well. Added the kale to the ham and mushrooms along with a bunch of crumbled goat cheese, a couple lightly beaten eggs, and plenty of salt. I was in the mood for uncomplicated flavors, but the thought crossed my mind that a touch of cinnamon or cloves or white pepper would not be out of place. Also, a touch of weak acid like fresh lemon may or may not have been welcome in the sauce. A little chopped parsley or chive garnish added some needed contrast against the creamy colored pasta and sauce.

                          Lemme know if you want precise proportions and I can think it through----I should do it for the cooking journal anyway.

                          1. re: eight_inch_pestle

                            Ok, thanks so much for posting the instructions, I'm definitely going to give this a go. I might do a herbacious butter sauce with a touch of heavy cream and lemon in it for the topper, just to really ramp up the richness.

                            1. re: bushwickgirl

                              No worries. Yeah, I melted a half stick of butter with the rosemary before adding a few generous splashes of heavy cream and letting the mixture thicken.. The herbs and lemon sound like a great addition. Report back!

                            2. re: eight_inch_pestle

                              Pretty nice dinner on the fly, I'd love to try this. Think I can figure the ratios out, but kudos for this. I need to remember to use those ham slices more often, no need to buy a whole ham sometimes, They're a good buy and can be used in many different ways.

                              1. re: chef chicklet

                                Seriously. We're fortunate enough to get slices of these at the corner store, too:

                                http://www.snakeriverfarms.com/SnakeR...

                          2. re: eight_inch_pestle

                            yes, sounds DEE-VINE!! and also curious about the eggs - were they hard boiled and chopped?

                            1. re: mariacarmen

                              Thanks, mc. Nah, as mentioned above, these were added raw to the filling.

                              1. re: eight_inch_pestle

                                so the egg is a binder, correct? sorry of that's stating the obvious . . .

                                1. re: mariacarmen

                                  No worries at all! Yup, it's in there for binding, although it also adds a certain richness to the mouthfeel, even if most of us couldn't place it.

                          3. Recuperating this morning from a blowout feast of Pernil, which I "marinated" for 3 days, and roasted low and slow for 3 1/2 hours, arroz con gandules, tostones con mojo and an avocado (the big watery green Caribbean version, for authenticity) tomato and onion salad, big plate, three beers, and in bed and lights out by nine.

                            Now we'll have various styles of roast pork to eat for the rest of the weekend, but mrbushy is fine with that.

                            12 Replies
                            1. re: bushwickgirl

                              Whoa. Sounds delightful. Must add "pernil" to the to-do list.

                              1. re: eight_inch_pestle

                                Yes, especially when pork shoulder is .89 a lb. I bought a 6 lb roast and we'll still be eating it on Monday, I fear.

                                1. re: bushwickgirl

                                  Is it freezable in smaller quantities so you have it to pull out at a later time? Ahhh, I see it's a sliced roast - can it be used in a stir-fry or refashioned into something else?

                                  1. re: LindaWhit

                                    Yes, I've frozen cooked roasted pork before. Made carnitas with it when I thawed it a few months later. Was good.

                                  2. re: bushwickgirl

                                    .89/lb? Good grief. That's why this is the summer we're finally buying a freezer chest.

                                2. re: bushwickgirl

                                  How did your crackling turn out? I find when whenever I use a wet marinade I can't get the crackling right on my pernil.

                                  1. re: JungMann

                                    Yes, I think a wet marinade would be an issue for crackling. I've cut back substantially on the recommended amount of sofrito I used to use, but getting that really crunchy, cracking skin is seemingly not so easy. Do you tent your pork while roasting? At what temp do your cook it?

                                    I turned up the heat to 400° on my roast for fifteen or so at the end of cooking to crisp it, and it was "pretty" good, not the really hard and crackly skin of authentic restaurant pernil, but I don't eat the cueritos anyway, as it's scary, teeth breaking hard to me. A friend of mine turns it over a medium-high heat bbq grill at the end of cooking, and that works very well, but that technique is not an option for me.

                                    I use a two-fold marinating technique now, which involves garlic slivers in the meat and a sour orange (lime and orange juices) marinade for day one, then a little sofrito, a little mojo and a good amount of adobo rub for the next few days. The result is a nice flavor combo of Cuban and Puerto Rican style roast pork with a moderately cracking skin.

                                    1. re: bushwickgirl

                                      I don't tent the pork. I usually roast 350 - 375 and then turn the heat up to 425 for the crackling. Marinating in mojo leads to those teeth-shattering pieces that are terrible, but a dry rub doesn't seem to have enough flavor. I have thought that it might be useful to get a pan large enough to submerge only the meat in mojo, leaving the skin dry, but that seems like such a pain.

                                      Is there any difference you detect by adding your sofrito to the marinade later in the process?

                                      1. re: JungMann

                                        Not really flavor wise, but it certainly adds to the color of the pernil when finished, as the sofrito caramelizes while roasting. As I wrote, I don't use as much sofrito as I used to. More mojo and adobo is the best bet for flavor. I generally roast the pork low and slow, 300°, but I've been thinking that maybe a higher oven temp might be the better route for the cracking. Most recipes recommend 350° or higher for roasting, then turning up the oven at the end to facilitate crisping.

                                        There is a Latin butcher shop in my old BK neighborhood that carried $$$ seasoned pork shoulders for Pernil, huge shoulders, seemingly just coated with sofrito and sazon, but they had great flavor when roasted; my feeling was that the pork was marinaded for at least a week.

                                    2. re: bushwickgirl

                                      ahhhh love the pernil leftovers! they make great tacos. we love it so much that, believe me, a 6 lb roast may only last a night or two, what with all the late night sneaks at it! Linda Whit below says something about it being sliced? is that the way you do it, bwg? i just do the roast and lop off chunks of it when it's fall off the bone tender. mmmm, may have to do that this weekend.

                                      1. re: mariacarmen

                                        I just lop off chunks as well, as it is very tender. Yes, tacos, pulled pork, and I want to do something Asian-Latin fusion with the rapidly diminishing leftovers.

                                    3. From my favorite local cue joint: a jalapeno sausage wrap with BBQ sauce and a pork loin wrap with a searing hot salsa. Then to the track for sprint car races, cold domestic beer and a lucious Dominican cigar.

                                      1 Reply
                                      1. re: Perilagu Khan

                                        That entire menu is so up my DH's alley - he's a porkaholic who loves anything spicy, beer & cigars.

                                      2. I'm not sure what possessed me last night to get a hankering for a pizza for tonight's dinner, knowing full well that it would be close to 90 degrees when I leave work. But pizza it is...once I get the A/C on the apt. and let it cool down to a reasonable level before turning on the oven. :-)

                                        I'm going to make an adaptation of this recipe from Epicurious: http://www.epicurious.com/recipes/foo... using a half ball of TJ's herbed pizza dough. Quickly sauteed asparagus tips, mushrooms and caramelized onions with a roasted red pepper sauce (jarred roasted red peppers that I'll whir in the food processor with a bit of half and half), topped with the goat cheese.

                                        6 Replies
                                        1. re: LindaWhit

                                          That's funny, LindaW, I'm making pizza tonight too, with the SAME DOUGH!! See below!

                                          1. re: LindaWhit

                                            Linda,
                                            How is that herbed pizza dough from TJ's? I made a fresh tomato and mozzarella pizza over a layer of pesto. I used TJ's regular pizza crust, but that herbed one looked amazing.

                                            Here's my picture, although my tomatoes appear to be pepperoni to me, they aren't!

                                             
                                            1. re: mcel215

                                              mcel, I *like* the herbed/garlic pizza dough - it's not garlicky at ALL (in fact, slivers of sauteed garlic would have been a great add to the pizza last night!). The herb flavor is subtle, but not at all overwhelming. The tomato and mozz pizza on pesto would be GREAT on the herbed dough, IMO!

                                              I figure you pay what - $2.49 for a lb. of pizza dough? If it isn't everything you wanted, it cost you less than a gallon of gas. :-)

                                              1. re: LindaWhit

                                                Well the regular pizza dough is .99 cents, not sure if it was a lb., but I think so.

                                                What I was wondering is, is it worth the extra money? The pesto (Costco), is spooned over the dough, then add sliced mozzarella and tomatoes. Add parm cheese and pop in the oven. The pesto has a very strong flavor, I am not sure I need to spend the extra money for the herb crusted one. Just a thought, that's why I asked.

                                                Thanks Linda.

                                                1. re: mcel215

                                                  Then the herb-garlic one can't be more than the regular - maybe 20 cents more? (I guessed at the price; can't recall how much it is). I like it. if you're going to make a pizza that isn't pesto-sauced, perhaps the herb-garlic dough would be the way to go.

                                                  1. re: LindaWhit

                                                    I will definately try it soon, thanks. :)

                                          2. Oh it was so delicious. We brought some decent dried spatzle back from Germany last weekend. Magically, there is a decent supermarket in the basement of Frankfurt airport. So, as it is cold and rainy in London, and my husband and i have been working round the clock this week it was time for comfort food. Red wine poached eggs from Art of French Cooking on top of this spatzle. I also added some mushrooms and parsley to the mix. So delicious. I've been looking for a vegetarian substitute for beef bourguignon so long and now think I've found it. Next time, I'll make the spatzle from scratch and will use far more mushrooms.

                                            2 Replies
                                            1. re: relizabeth

                                              Oh, MY that sounds wonderful! Although the visual of red-wine poached eggs seems ... I don't know - odd...I'm assuming they turn slightly burgundy colored? Are the eggs poached IN the wine, as they are in these recipes:

                                              http://www.nytimes.com/2006/10/04/din... and http://www.nytimes.com/2006/10/04/din...

                                              or is it like this recipe with a sauce?

                                              http://myfrenchkitchen.wordpress.com/...

                                              1. re: LindaWhit

                                                The eggs poached in red wine were not the prettiest. I would even say I added a lot of chopped parsley to cloak their flaws in green. This was also my, um, first time poaching eggs. Nor were these eggs the very very fresh delicious ones I usually get. Next time, I will do this:
                                                POT 1: 1C red wine, 1 C veggie stock. (I use that swiss garden powder). Parsley, garlic, thyme, bay leaf. Reduce to 1c. Remove flotsam. Add kneaded butter/flour. Whisk in. Bring back to boil. Use warm sauce to reheat (if needed) eggs.
                                                POT 2: Poach eggs in water. Reserve water and set eggs aside. Use water to cook starch.
                                                Frying Pan 1: Cook veggies. Toss with cooked starch and a bit of cooking water.

                                                Also, I might start adding some rehydrated dried mushrooms to the sauce before it starts cooking.

                                            2. Tonight is some Sweet Sesame Chicken over a bed of fluffy rice with diced carrots, celery, red peppers, green onions and snow peas. Adding a little pineapple juice, honey, ginger, a little soy and some toasted sesame seeds on top.

                                              1. It's Italian night at the Phurstluv's!! So, I'm making grilled margherita pizza with TJ's garlic & herb dough. Even though the instructions on the package say to use the whole pound of dough for one 12" pie, I always find it turns out really heavy, not light & crisp. So, I'm splitting the dough in quarters and grilling 4 small pies, with a no cook tomato sauce and fresh mozzarella on top. Also on the menu will be eggplant parmigiana, using the frozen premade ones from TJ's (love that store) and using my own marinara that I froze from the beginning of June. And lots of cheese. And some linguine alla checca, which is basically just linguine, ev olive oil, garlic, chopped fresh Romas and slivered fresh basil. And lots of chilled Pinot Grigio!! Tastes like summer to me!

                                                1. I'm trying a cedar shingle on the grill with some haddock, might use some cajun seasoning - we'll see. Anyone have good luck with these shingles? How would lamb chops do? Thinking of picking up some lamb chops, marinating and taking up to Dad on Sunday/Mon? Don't have too much experience with the cedar thing but willing to try - they have been soaking most of the day!

                                                  7 Replies
                                                  1. re: lexpatti

                                                    wowsa, came out awesome!!! see pic

                                                     
                                                    1. re: lexpatti

                                                      Beautiful. Good luck with further experiments...

                                                      1. re: lexpatti

                                                        that is gorgeous! taste as good as it looked?

                                                        1. re: mariacarmen

                                                          was awesome!!! I drizzles lil flavored olive oil on them, then cajun seasoning, a few herbs from my garden (rosemary, chives, cilantro) and those lemon slices. Can't wait to try pork chops tonight, been marinating in a maple bbq

                                                        2. re: lexpatti

                                                          You mean the cedar planks, right, the ones designed for cooking on, not roof shingles!! ;)

                                                          1. re: Phurstluv

                                                            yes, kingston charcoal puts out a pack of maybe 6.

                                                        3. Slow roasted beef shanks....I know it's kinda heavy for this time of year but they were looking at me from the meat case this morning so I had to bring em' home to cook. Baked potatoes & the remains of the collards cooked earlier in the week as sides. I also picked up more peaches on sale and am debating making a rustic tart for later.....

                                                          1. I want to get rid of my kimchi so that I have room to buy some terrific stuff I tasted at the farmer's market. So it was grilled tofu with kimchi, more nasturtium blossoms and chives from the garden and crispy quail eggs. The nasturtiums were perfect with kimchi; I wonder if I could put up a kimchi of my own devising using the leaves and blossoms. Dessert was the whey left over from the latest batch of yogurt... made into a pina colada... Or 3.

                                                            3 Replies
                                                            1. re: JungMann

                                                              I think the leaves would make for a very intriguing kimchi.

                                                              1. re: JungMann

                                                                How do you make crispy quail eggs?

                                                                1. re: Phurstluv

                                                                  The easiest way is to deep fry in a wok, but you can make them as you would normally in a saute pan provided you increase the heat and oil. The very high heat will cook the eggs quicker than normal so you don't want to leave them too long otherwise the yolks will cook through and the best part about crispy eggs is the interplay between creamy yolks and crunchy bottoms.

                                                              2. It was wraps tonight. Whole wheat wraps filled with lettuce, tomato, cucumber, sprouts and turkey. The sauce is made with sriracha, rice vinegar and a bit of mayo. My dh has to have all the deli meats, and the above add ons. I was going to have the rest of the crazy coconut pie for dinner (there was half left) but I came around the corner to see my hubby sitting on the sofa with the entire dish in his lap eating the rest. He loves that stuff. Oh well. Easy enough to make more.

                                                                11 Replies
                                                                  1. re: ChristinaMason

                                                                    Trying to post a photo.. just so you can see the size of the pie...

                                                                    http://www.flickr.com/photos/7220939@...

                                                                    1. re: chef chicklet

                                                                      I looked up thread for a recipe for that pie, but didn't see it. Are you willing to share it? I haven't made a coconut pie since my cream pie craze in 2007. Cold pie makes the best summer breakfast.

                                                                      1. re: onceadaylily

                                                                        Me too, I'm curious!

                                                                        p.s. onceadaylily, your "cream pie craze of 2007" cracked me up :)

                                                                        1. re: ChristinaMason

                                                                          The last one in a very long series was the boyfriend's favorite, a pineapple and cayenne cream. I thought I had went too far, but he *loved* it. The boy has a thing for the sweet and heat combination.

                                                                        2. re: onceadaylily

                                                                          oh it couldn't be easier, I'm always willing to share with others! I've been debating all morning if I should make another since the last one disappeared so quickly.. There's no crust, but I think its delcious. We serve it with whipped cream, or not. And it's also good with blueberries or any berry you cook down to sauce. I really like it because its not too sweet.

                                                                          Now that you mention it, It probably is the same recipe you used to have I've used it for quite sometime now. I found it in one of my Thai cookbooks.
                                                                          Do Enjoy!

                                                                          Butter a ceramic deep pie dish well (the recipe says to flour it, I never have. Preheat oven to 350F

                                                                          Put all ingredients into a blender:
                                                                          3/4 stick of softened butter
                                                                          4 eggs
                                                                          2 cups milk
                                                                          1/2 cup flour
                                                                          3/4 cup sugar
                                                                          1 1/2 tsp vanilla
                                                                          1 cup of coconut
                                                                          All into t he blender & blend well
                                                                          Then pour into a 9 inch pie plate and bake at 350 for 45 mins
                                                                          (when knife comes out clean it's done) That is the instruction, I prefer the jiggle technique. Sometimes I toast the coconut, sometimes not.
                                                                          There is soft crust or I should say a layer of custard forms on the bottom and the coconut stays to the top. When you remove from the oven it give it shake, if it has a little jiggle, I remove it and let it finish cooking out of the oven for a perfect custard. Super Easy and Excellent..

                                                                          1. re: chef chicklet

                                                                            bless you! I even have some coconut to use up.

                                                                            1. re: chef chicklet

                                                                              Coconuty custardy bounty with no crust? No making of the crust, or furtively pulling pre-made pie dough out of the fridge while whispering, "I'm a fraud, a damn fraud." No pre-baking with beans, and fingers crossed? No second bake with the dastardly ring of foil that never wants to smooth on the edges just right without falling off the minute you put the pie in the oven?

                                                                              Thank you. I feel a crustless custard pie craze coming on.

                                                                              1. re: onceadaylily

                                                                                Do make it, I think you'll really like it. I have toasted the coconut before too. It's good either way.

                                                                          2. re: chef chicklet

                                                                            Hey chick,
                                                                            .
                                                                            If you right click on a photo and when the box comes up to save, click on desktop.
                                                                            When you post here and want to add a photo, click on attach a photo and you will see a 'browse' box (four actually), click browse. When the box pops up, click on desktop and find your photo and double click on it. It will open here. Just thought I would share the info, since you seem a little frustrated about posting a picture here.
                                                                            I love the photo!

                                                                      2. Last night we had eggplant parmesan, which I made w/some of the beautiful white-skinned eggplants I got at the Farmers Market, accompanied by grilled Italian sausage and a spinach-avocado-red onion-bacon salad. Took me half the day to make the eggplant parm. and it seems hot for such a dish, but eggplants are good, plentiful, and cheap right now, so, inevitably, they get cooked a lot this time of year. In the end, once the kitchen cooled off, it was all ok: the parm came out especially well.

                                                                        3 Replies
                                                                        1. re: nomadchowwoman

                                                                          Any flavor or texture difference with the white, as compared to the purple? The big white ones are not so readily available here.

                                                                          Eggplant parm is a labor of love...

                                                                          1. re: bushwickgirl

                                                                            It sure is, that's why I usually pick up the premade frozen cutlets at Trader Joe's, they make it sooo much easier.

                                                                            1. re: bushwickgirl

                                                                              I don't notice any difference at all although they are touted as being less bitter. (I generally find if eggplant is pretty fresh, it's not bitter; I stopped bothering with salting years ago.) Now, my sister, and DH, too, generally dislike the skin on the purple eggplant, but they don't even notice the skin on the paler ones.

                                                                              But yes it's a labor-intensive dish, which is why I make a very large dish and then freeze some smaller portions. And thus it's what's for dinner tonight, with a small side salad, in a few minutes, just before we go out to hear a friend play music.

                                                                          2. Veal parmesan with the last of my fresh green peas and salad of mixed lettuces, cukes & fresh peach slices...maybe some home made herb focaccia.

                                                                            2 Replies
                                                                            1. re: Cherylptw

                                                                              Mmmmm, that sure sounds good, Cheryl. I have some beautiful cutlets that I don't want to freeze, but hate just making them for myself & kids during the week, and we already have our menu planned out for tonight & Father's Day. Still, I just love a good parm.....

                                                                              1. re: Phurstluv

                                                                                Freeze them...they'll be okay until you thaw them out. My menu idea for tonight has changed...I'm postponing the parmesan until Monday because I did go with the focaccia idea but decided to turn it into a Spanish style pizza. I have 1/2 can of diced tomatoes with green chiles, lime and cilantro AND some tomato paste to use up so will turn that into a sauce for the pizza. I'll layer on some thinly sliced ham & zucchini and finish with queso fresco & basil when out of the oven. Making that tart that I didn't make with the peaches yesterday.

                                                                                Parmesan for Monday...I'm going out for dinner tomorrow.

                                                                            2. It's a surf-and-turf weekend - jumbo shrimp for tonight, a tri-tip for tomorrow night. :-)

                                                                              The shrimp was decided on when I looked into the case at Whole Foods - beautiful large Gulf shrimp (pre-explosion). I'm going to make a favorite recipe - "Grilled Molasses Glazed Shrimp" - from a now defunct website, tavolo.com. These will be easy to cook on the grill pan, too. Just did a search for the recipe online to see if I had posted it on CH (I have, several times) but also found it at Grandma's Molasses' website, so perhaps that's where Tavolo got it from: http://www.grandmasmolasses.com/brand... Scroll down about halfway...

                                                                              I'll serve it with Trader Joe's Harvest Grain blend (Israeli couscous, orzo, baby garbanzo beans, and red quinoa) and peas. Blackberry cobbler for dessert...if I have any room. :-)

                                                                              1. Two large, angry lobsters boiled according to the precise schedule of Jasper White (Lobster at Home). Fresh corn as a side

                                                                                Leftovers will go towards lobster newberg (newburg?), my father's day treat on Sunday afternoon. I suspect there will be some oranges that will be pummeled into submission and some sparkling wine to improve my usually negative attitude. In the background will be the U.S. Open at Pebble Beach (greatest golf course in the world?) on the box. Gilding the lilly would be a Yankees win over the Mets earlier in the day.

                                                                                6 Replies
                                                                                1. re: steve h.

                                                                                  Wow, very nice, except the Yankees win over the Mets part.

                                                                                  1. re: bushwickgirl

                                                                                    lol. Mets are this year's stealth team. I wish them luck down the road and maybe we'll see them in the fall. Until then, I'm a die-hard Yankee fan. Phil Hughes looked pretty good today.

                                                                                    1. re: steve h.

                                                                                      We're keeping our fingers crossed for the fall as well. it's been a few years for those Mets. Tomorrow's game should be quite interesting. Enjoy your Father's Day!

                                                                                        1. re: steve h.

                                                                                          And of course, you were correct in your prediction. <sigh> How was the Newburg?

                                                                                          1. re: bushwickgirl

                                                                                            Really good. It's an old-school dish but really satisfying. Much more rewarding than Tiger Woods' golf play right now..

                                                                                            There's still a good chance for a subway series. Keep the faith.

                                                                                2. DH is gone for the evening so it's just me and my dog. I think I'll have some breakfast for dinner. Have some maple sausage patties to use, so will make some shredded hash browns and a couple of eggs sunny side up. Unfortunately the dog is on a special diet so he has a special dog food that I mix with some cooked rice and a little chicken stock, slightly warmed in the microwave.

                                                                                  1. Tonight is Foxy Fairy's grilled Balsamic marinated chicken thighs, Bayou cook's grilled red potato salad with bacon & bleu cheese vinaigrette, fresh sweet corn on the cob, and an heirloom tomato salad. Dessert will be grilled fresh peaches over vanilla fro yo with blueberries. Can't wait, I'm hungry, I usually don't work on the weekends, but since the kids are out of school, I have to take every opportunity when I get it!!

                                                                                    2 Replies
                                                                                    1. re: Phurstluv

                                                                                      I call that Farmers Market Delight--and inspiration for dinner tomorrow night as I bought red potatoes, corn, tomatoes, peaches, and blueberries at my FM this morning.

                                                                                      1. re: nomadchowwoman

                                                                                        Yep. That's the perfect description, a farmer's market delight!!

                                                                                    2. Frozen chicken strips and whole wheat rotelle with butter and olive oil.. It was just one of those kind of nights.
                                                                                      The chicken was Applegate Farms, so at least it was organic, but I am in serious sodium-overload.
                                                                                      Spent last night and most of today cooking for my co-workers baby shower, so easy was in order, I feel like I've been up for two days! I must be getting old...
                                                                                      The 2005 Green & Red zinfandel is definitely helping.

                                                                                      1. Filipino Chicken Adobo, white rice, salad of romaine, scallions, radish, gorgonzola and sliced fresh strawberries, in a raspberry vinegar-guava jelly dressing. Adobo was just ok. maybe i just don't like Adobo.

                                                                                        11 Replies
                                                                                        1. re: mariacarmen

                                                                                          What's your recipe/technique for the chicken?

                                                                                          1. re: bushwickgirl

                                                                                            followed a recipe from here on chowhound, i believe. really simple.
                                                                                            chicken thighs, white vinegar, soy sauce, bay leaf, peppercorns. marinate for couple hours. boil all, then simmer covered for 30 mins., then uncovered for 20.... flavor was just not that exciting.

                                                                                            1. re: mariacarmen

                                                                                              I think I followed the same recipe a while ago and had the same blah results. Mine were even "blah-er" because I removed the chicken skin.

                                                                                              Maybe it's not us...it's the recipe?

                                                                                              1. re: ChristinaMason

                                                                                                "Maybe it's not us...it's the recipe?"

                                                                                                I would say that's really it. I want to make this this week, and mrbushy is, as usual, no help. He grew up on Filipino style Chicken Adobo, as his adopted father was Filipino, but he can't tell me zip about it. I'll do a little reseach and post my results.

                                                                                                Addendum: I just perused this lengthy and very engaging chicken adobo thread, and feel like I might have a fighting chance making this and having it be my own "family" dish:

                                                                                                http://chowhound.chow.com/topics/6196...

                                                                                                1. re: ChristinaMason

                                                                                                  CM: "Maybe it's not us...it's the recipe?" - i think so! or maybe it's something that is beloved by Filipino's since childhood, but as it is not a taste i grew up with . . .

                                                                                                  BWG: After reading your research, i still think it's something i just won't love. i can't see how adding an onion here, or some honey there, would make the dish that much more intriguing ... but maybe i'm wrong. i know sometimes adding one ingredient makes all the difference in the world.

                                                                                                2. re: mariacarmen

                                                                                                  To make a really nice flavorful chicken adobo, without the curse of flabby skin. You have to brown the chicken first with some onions and garlic. Just to a golden color is all. Then start the braise. I promise you'll see such a huge difference in looks and taste. I love dark vinegar, and a little dark soy too, it really is wonderful.

                                                                                                  1. re: chef chicklet

                                                                                                    CC - the texture didn't bother me, it was just the taste, and i did use garlic, but i didn't brown it first. but I will try it again with the onion - and check into finding the dark vinegar and dark soy - pretty sure i can find most of that here in the Mission at Duc Loi. Thanks!

                                                                                                    1. re: chef chicklet

                                                                                                      For me the flavor comes from browning after the braise. Not only do you crisp the skin, but the sugars will caramelize, creating a very complex adobo. Well as complex as garlic, vinegar, bay, pepper, sugar and soy sauce can be.

                                                                                                      1. re: JungMann

                                                                                                        oh, AFTER the braise! ok, i get that - i can see how that would markedly alter the flavors of the dish. i will try that! Thanks!

                                                                                                        1. re: mariacarmen

                                                                                                          On the thread I linked above, the late great poster Sam Fujisaka suggested browning the braised chicken in a hot wok.

                                                                                              2. Tonight is the "turf" part of my surf-and-turf eating weekend. :-) Tri-tip will be marinated in the firecracker marinade from this recipe: http://www.countryliving.com/recipefi...

                                                                                                A quick sear on the stovetop, and then into the oven for roasting, since I am sans grill.

                                                                                                Baked potatoes with sour cream and chives and corn on the cob alongside. More of the blackberry cobbler with vanilla ice cream for dessert.

                                                                                                2 Replies
                                                                                                1. re: LindaWhit

                                                                                                  Sounds good, LW. I don't usually even bother to sear it, what temp do you roast it at? It'll usually sear well in the oven @ 425, and as long as the meat is dry on the surface.

                                                                                                  1. re: Phurstluv

                                                                                                    Being marinated, this was definitely NOT dry on the surface. :-) I seared it for about 4-5 minutes on each side on my ridged grill pan, and then roasted at 375 for....oh, damn - brain fart - I can't remember length of time!.....well, until it was about 135 degrees on an instant-read thermometer for medium-rare. Let it sit for about 10-15 minutes, then sliced it on the bias. I also always reduce the marinade for a little drizzling over top of the slices.

                                                                                                2. It's series finale night so dinner's in front of the tv: chips and pico de gallo, a side salad of red lettuce, avocados and (make yet another cameo) nasturtium blossoms with mains of enchiladas de pollo en mole poblano. It turns out that one of us doesn't like mole poblano so the picky one will get a chile ancho y guajillo sauce for his chicken.

                                                                                                  3 Replies
                                                                                                  1. re: JungMann

                                                                                                    Yum! Care to share your mole poblano recipe? I've been poking curiously at the dried peppers at my supermarket lately, but I'm too chicken (npi) to try anything unless I've got a trusty recipe!

                                                                                                    1. re: operagirl

                                                                                                      I have yet to make mole poblano from scratch. Tonight I'm trying a paste I found in the refrigerator of my local Mexican grocer with the hopes that it is better than the Dona Maria concentrate I had been doctoring up until now.

                                                                                                      1. re: JungMann

                                                                                                        Making mole poblano is labor intensive, to say nothing of gathering all the ingredients. Hopefully the paste you found will be superior to Dona Maria.

                                                                                                  2. It's a squillion degrees in Old Virginnie, so I'll probably make peanut noodles: piles of grated ginger and garlic and a couple of finely minced scallions, whisked into sesame oil, soy sauce, a nub of brown sugar, and a splodge of the peanut butter I made yesterday. I might shred a carrot and some cucumber for color and crunch.

                                                                                                    I refuse to turn on the a.c., so if it's too hot to cook the soba noodles (throwing in a handful of shelled edamame at the last minute), I might just say "screw it" and have a bowl of raisin bran instead.

                                                                                                    1. Too hot for anything porkie today, so it's well chilled roasted (last night) shredded chicken breast salad with red grapes, red onion and walnuts, a dressing of whole grain mustard, a little mayo and balsamic, mixed greens, goat cheese on the side, croutons for the cheese and lot's of iced tea.

                                                                                                      1. Some kitchen voodoo with Ethiopian restaurant leftovers tonight. I took roasted some grape tomatoes with olive oil, rosemary, salt, pepper, and a sprinkling of brown sugar, and combined that with some leftover tibs (beef tenderloin sauteed with butter, onion, bell pepper, and rosemary), some melted butter, hot pepper flakes, and a little veggie broth. I swirled in a tsp. of tomato paste to tighten up the sauce, and served it all over hot spaghetti. A grating of goat cheese gouda on top, and it was good to go.

                                                                                                        Just mineral water tonight. Recovering from some strong cocktails last night!

                                                                                                        1. My husband wanted to bbq. OK.
                                                                                                          So we're having London Broil, zucchini, a favorite pasta salad he loves loves loves. Tuna, eggs, etc. small sea shells salad - think macaroni salad old school. I just add tuna and eggs, its his favorite. I also decided to make challah. What a comedy of errors this has been, hopefullly it will turn out ok. I want to make a dessert but can't decide what and I better hurry up. I was thinking of cherry pie, or cheesecake, but it has to all be ready by 6:30....what is up with the stars today. Keep your fingers crossed for the challah bread, I love that stuff, but what a mess I made.

                                                                                                          4 Replies
                                                                                                          1. re: chef chicklet

                                                                                                            I like that tuna pasta salad, too. Reminds me of church picnics and covered-dish dinners.

                                                                                                            1. re: ChristinaMason

                                                                                                              Everything came out really good, I love that salad too and we have plenty for lunches. I was surprised with the London Broil, we timed it perfectly, 7 minutes per side, nice medium rare. Delicious. The zucchini too, just a nice easy dinner.
                                                                                                              All but the bread, man what a gooey sticky mess that was. Long story, thought I'd transfer it to my breadmachine and let it do the work, HAH the dang thing has a brain and wouldn't go for it. So I made it by hand. I didn't knead the dough nearly what it said to, and it was still tender and nice.

                                                                                                              I would love to be able to a 6 braid, but still came out so nice, take a look.
                                                                                                              http://www.flickr.com/photos/7220939@...
                                                                                                              This will be perfect for sandwiches and hearty soups.

                                                                                                                1. re: LindaWhit

                                                                                                                  Thanks LW!!! This recipe had two eggs and 3T butter, and a cup of warmed milk. I was suppose to cut the recipe in half and goofed. Its pretty brioche like, and really good. Not being Jewish, I didn't realize most challah doesn't have egg or milk.

                                                                                                          2. I've been dry-brining some Prime Rib Eyes since Friday. They will be grilled, medium rare for mine, medium for DH & medium well for the boys. (Good thing he mans the grill!) Also taking some extra large Idaho russets, and stuffing them with butter, bacon, sharp cheddar cheese and steamed broccoli flowerets, a la Ultimate Stuffed Potatoes from Tyler Florence. And I made some of my creamy bleu cheese dressing for an iceberg wedge salad. Will be drinking an old vine California Zin.

                                                                                                            For dessert, I made Christina Mason's Key Lime Tart with Raspberries in a pistachio butter cookie crust. Which is a big deal for me, since I really suck at baking!! Hope it turns out as delicious as it looks, my oldest licked the spoon from the tart and said it was 'Yummy". I was just happy to use up some of the bottled Key Lime Juice I've had in my fridge from when my Floridian parents visited and gifted me.

                                                                                                            8 Replies
                                                                                                            1. re: Phurstluv

                                                                                                              Oh, fun! I hope it turns out, too. Let us know :)

                                                                                                              I, too, have mixed results with baking...but that was one recipe that worked out for me. Thank goodness!

                                                                                                              1. re: ChristinaMason

                                                                                                                Yes, the key lime tart was a hit, and some friends on FB want me to pass on the recipe. I was a little confused, as usual, about the fact that you mentioned 1/4 cup of raw sugar for the crust, but not when to add it! ;) So I just added it in when I added the melted butter. Didn't know if it was supposed to go in when processing the nuts & cookies or after!

                                                                                                                So, we ate half of it last night, with the boys getting second pieces! Very tasty, and a keeper for this house. Now if I can only get a regular supply of fresh key lime juice....

                                                                                                                1. re: Phurstluv

                                                                                                                  Sorry about that omission. I corrected it a while back when nomadchowwoman mentioned I'd forgotten to include the step. I think you may have copied the recipe before then though. As long as the sugar makes it into the crust somehow, you're good. :)

                                                                                                                  p.s. it works very well with regular lime juice!

                                                                                                                  1. re: ChristinaMason

                                                                                                                    That's okay, yes I copied it back in March. No worries, it was delicious and I'm now sharing it with friends! Good recipe, thanks!

                                                                                                              2. re: Phurstluv

                                                                                                                How were those rib eyes? I've only brined pork for vino d'hos, and that is awesome.
                                                                                                                But nother else, were they delicious? I was watching something on one of the cooking channels about brining over the weekend, I really must try it.

                                                                                                                Oh and I never did settle on a dessert, I whimped out.

                                                                                                                1. re: chef chicklet

                                                                                                                  They were delicious, chef. It was a dry brine, so they seared very well, and he took mine off of the grill after only 4 minutes, my suggestion, since he tends to overcook them a bit.

                                                                                                                  I had bought these steaks @ Costco back a few weeks ago, and seasoned them with Montreal steak seasoning, then promptly froze them. Took them out Thursday am to defrost in the refrigerator, then put them on a rack over a sheet pan to finish thawing and drying out a bit on Friday am. Didn't even have to add anything more to them, they turned out really well. It's almost a foolproof method here, I've been doing it for years. I find it easier than a wet brine.

                                                                                                                  1. re: Phurstluv

                                                                                                                    I've always been happy with the rib eye steaks from Costco, never a problem, and a decent price. I love Montreal seasonings too. We do these similarly, I just don't put the seasoning on then freeze, usually the day or day before and let them dry in the fridge. Just the right amount of fat on those steaks.

                                                                                                                    1. re: chef chicklet

                                                                                                                      Yes, I've always gotten nice steaks from our store also. I have read about manual tenderizing techniques at other costcos, and am glad they don't do it at ours.

                                                                                                              3. Tonight was a Thai Chicken Curry with lots of tomatoes, red peppers and spinach served over basmati rice (I'd have preferred jasmine, but basmati was what I had so that's what I used). For dessert I'd made a coffee-almond-fudge ice cream in homage to a Baskin Robbins flavor, Jamoca Almond Fudge, which I don't think I've had in 15 years but still think about. In retrospect, perhaps a coconut ice cream would have been more appropriate... :)

                                                                                                                1 Reply
                                                                                                                1. re: auburnselkie

                                                                                                                  I loved the Jamoca Almond Fudge and haven't had it or thought of it in years! Do they still make it? I might have to make a trip to BR soon.

                                                                                                                2. Tonight will be chicken enchiladas with green chile salsa, spanish rice and a corn, tomato and avocado salad.

                                                                                                                  2 Replies
                                                                                                                  1. re: boyzoma

                                                                                                                    Sounds good, love those enchiladas, and if it wasn't so warm here, I 'd do a pork-red chile sauced version. No oven today, though.

                                                                                                                    Instead, I'm doing a porkie chopped salad, and combining the leftover roast pork with mixed salad greens, cherry tomatoes, red onions rings, grilled sliced jalapeños, corn kernels, sliced scallions, chunks of jack cheese, and an chipotle chile infused garlicky buttermilk/mayo dressing, which I'm refusing to call ranch.

                                                                                                                    1. re: bushwickgirl

                                                                                                                      Oh yum. That sounds fantastic! I love salads like that. And your pork would be just the thing for it. I'm getting excited. I finally noticed some yellow buds on my cherry tomato plants, and buds on my green and red pepper plants. Plus I need to go pick some of my herbs this afternoon. Oh happy day! I see some salads in my future from my "container" garden!!!

                                                                                                                  2. Country ham and fried potatoes with fresh corn, tomatoes, cucumbers, and cornbread.

                                                                                                                    1 Reply
                                                                                                                    1. re: vafarmwife

                                                                                                                      I had a rough day, and I would pay good money for someone to walk into my house with a plate of that right now.

                                                                                                                    2. Old-school lobster rolls basted in butter. Strawberries to finish.

                                                                                                                      Lots of good lobsters out there. Buy a bunch now and cook 'em up. Thank me later.

                                                                                                                      1 Reply
                                                                                                                      1. re: steve h.

                                                                                                                        Wish they were even approaching reasonable here! If they were, they wouldn't sit in the tanks until they're listless, when not even the most lobster-craving are willing to shell out big $ for them. . I was in Atlanta a few weeks ago and noticed they were $6.99 lb. at one store I went into.

                                                                                                                      2. It will proabably be London Broil tacos. I have all the fixings for wonderful steak tacos. I was tossing the idea of splitting the rest of the challah down the middle and toasting it with a cheese. Then placing some avocado spread, onions, greens, steak more greens, tomatoes etc. Eating it open face. Either will be good. I really want to make a dessert though and don't think I've enough limes or lemons for a tart. So would love coconut or chocolate something er other. Saw some delightful little sables on chocolate and zucchini blog.
                                                                                                                        http://chocolateandzucchini.com/archi...

                                                                                                                        1. I'm tired, and I need comfort food. I am resolving *not* to make Alton brown's stove top mac and cheese, and keeping it lighter.

                                                                                                                          I have a loaf of ciabatta, and I'm going to toss on some minced garlic, olive oil, tomatoes, basil, and whatever cheese looks like it needs to be used or tossed and bake it until melty and delicious. I'm roasting the last of the tomatoes I have on hand for soup: a *little* butter, s&p, a bit of stock, and a quick puree before I stir in the cream and sage oil. I have spinach, avocado, and red pepper for salad, with a little balsamic. I don't care that it's hot in here, I need to dip bread into things.

                                                                                                                          1. A late lunch/dinner of pan-grilled cheese burger (medium rare) on multigrain rolls, baked beans, and chili-lemon potato salad. Burgers were good; potato salad was OK but I still prefer traditional or German-style.

                                                                                                                            1. Dinner tonight was leftover pizza from Saturday and peach tart glazed with papaya jam & a dollop of vanilla yogurt

                                                                                                                              2 Replies
                                                                                                                              1. re: Cherylptw

                                                                                                                                Do you make the papaya jam? Don't want to put you on the spot if you don't, but if you do, basic instructions please? Mrbushy is a papaya NUT and, although I'm not that fond of it, a nice jam sounds good.

                                                                                                                                Ok, I just googled it and there about two hundred recipes out there, but pass me yours anyway, if you can. Thanks!

                                                                                                                                1. re: bushwickgirl

                                                                                                                                  I wish i could tell you that I made the jam for the tart but this time, I used good old Goya Papaya Jam that's been in my pantry for a couple of month which I picked up from a sale.

                                                                                                                              2. Aaak, the old scale is not my friend these days, so I am lightening up for a bit. Tonight was cold tofu salad - the easiest, most refreshing and simple salad: Medium firm tofu block, sprinkled with chopped scallions and slivered cucumbers, splashed liberally with a soy/rice vinegar/dash of sesame oil, very thick sprinkling of shichimi togarashi over the top of all, and a crown of steamed broccoli on the side dressed with 1 tsp of evoo and s&p. The tofu salad was really good, filling, light, yummy. Oh, and a store-bought california roll, which probably would have been ok if purchased this morning, for lunch, but the rice was hard as pebbles this evening. couldn't finish it. won't do that again. fresh peach as a snack later on. i feel oh so virtuous! ( :

                                                                                                                                1. It's still a squillion degrees in Old Virginnie, where we're due to crack three digits °F three times this week. So dinner was a batch of hummus made from garbanzo beans I froze in March, buzzed in the ancient Cuisinart with a jalapeño, tahini, a spring onion, a couple of cloves of garlic, and the juice of a lime, because I couldn't be arsed to go out for a lemon.

                                                                                                                                  Accompaniments were an astonishing portion of a head of romaine, plus a few random batons of carrot and cucumber.

                                                                                                                                  My goal is not to turn on the stove all week. Around this time every year I curse those who decided that this part of the world was fit for human habitation. Then I remember the ladies with their corsets and fifty pounds of underwear in the days before air conditioning. I'd have had the vapors, too.

                                                                                                                                  1. Had a reasonably good-eating weekend - dinner guests Saturday and Father's Day Sunday (to honor the father of 2 cats, anyway). Saturday: plum tomatoes cut in eighths salted and marinated in olive oil and garlic, the juice drained off and replaced with sherry vinegar andd a bit more oo, cubed feta and Kalamatas added, fresh basil from my herb windowbox kindly provided by our guest and dear friend; TJ's scallops thawed and drained on paper towels for a good long time, sautéed in clarified butter, deglazed with white wine, sliced garlic and sliced almonds to garnish (made a very dark and tasty pan sauce); saffron rice; fantastic sugar snaps from the friend's garden, steamed 2 mins in the microwave, buttered and salt and peppered. Salted cashews before. Alice Medrich's chocolate meringue tartlets and RLB's bernachon book chocolate parfaits to follow. Too much!!! cava leading to headachy lassitude on Sunday.
                                                                                                                                    Sunday night pan-roasted Cornish hen halves (a husbandly favorite, I'm not crazy about them, to me they seem to have a whiff of something unpleasant about them no matter how fresh), cooked in the fat from some chicken/pheasant broth I made and garlic cloves caramelized with them; "Portuguese" potatoes, russets microwaved, peeled, and tossed in butter with lime juice, rind, and cilantro leaves, roughly based on ones we had in Lisbon years ago; butter lettuce salad with sherry vinaigrette and walnuts; no dessert.

                                                                                                                                    1. Tonight will be Linguine with a roasted red pepper sauce, topped with some fresh parsley from my herb garden, small side salad of iceberg lettuce, tomato's and red onions, and a slice of garlic Texas toast.

                                                                                                                                      1. "Asian chicken salad? Asian chicken salad?" I'm reminded of the Margaret Cho sketch where the airline stewardess walks down the aisle and nervously offers her ---- chicken salad? Her response: "Dis is not de salad of my people! In my homeland, dey use mandarin orange slices...and crispy wonton crunches!"

                                                                                                                                        My version is hopefully less of an international incident. I've got low carb spaghetti, so that's definitely going to be the base. Toss in some shredded chicken, bell pepper, carrots and celery and a dressing of peanut butter and coconut cream or perhaps tahini, curry powder, fish sauce, chili and cilantro and top it all off with Szechuan peppercorns. Save the crispy wonton crunches for later.

                                                                                                                                        1. We're doing a week of salads, due in part to the warm weather we're having, so it's throwback night tonight, baby spinach salad with cubed baked ham, hard boiled eggs, sliced mushrooms, red onions, cherry tomatoes, hothouse cucumbers, skipping the ubiquitous bacon, and a spicy sweet and sour dressing with cider vinegar, celery seed, a touch of honey and cayenne.

                                                                                                                                          Dessert TBD. Probably ice cream. I bought some sugar cones and was thinking about filling them with fudge and chopped nuts, freezing them and topping with ice cream and more nuts, similar to the Drumstick of renown, to bring out the inner child in us.

                                                                                                                                          2 Replies
                                                                                                                                          1. re: bushwickgirl

                                                                                                                                            Yum on the dessert. I have not had a drumstick for years. Sounds like a winner in my book!

                                                                                                                                            1. re: boyzoma

                                                                                                                                              Yes, you know I could buy them, they're in most bodegas in NYC, but I thought I'd just make them for fun, simple enough and probably get a better result.

                                                                                                                                          2. Meatball subs: homemade pork-beef meatballs, grilled peppers and onions, a good jarred arrabiatta sauce, and sliced provolone on a baguette "made with ciabatta dough" (don't ask me). Baked up nice and toasty...delicious with a little extra sauce for dunking.

                                                                                                                                            1. So tonight I'm really making the veal parmesan which was supposed to be had over the weekend but postponed. I've still got green leaf lettuce in my garden (surprise it hadn't bolted yet in this nearly 100F. degree weather) and a salad will be made from the green leaf and some cukes, roasted tomatoes and Vidalias; this meal calls out for the garlic bread I pulled out of my freezer this morning for sauce soaking purposes. Leftover peach tart with a bit of peach frozen yogurt for dessert.

                                                                                                                                              1. Last night was a cold Asian-noodle salad with sweet-hot broccoli and chicken.

                                                                                                                                                Cooked the pasta in the "new" way I found here & it worked perfectly!! Hardly heated up my kitchen at all.

                                                                                                                                                12 Replies
                                                                                                                                                1. re: jenscats5

                                                                                                                                                  Can you repeat the "new way" to cook pasta, jenscats?

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    Sure! I can't recall which thread I found it on, but I stumbled across it yesterday.

                                                                                                                                                    Bring a pot of water to a boil & add pasta. Stir & bring back to a boil. Turn off the stove, cover & allow to sit for the cooking time listed on the package.

                                                                                                                                                    Not sure how it would work for all pastas, but I used a whole box of thin spaghetti and it was perfect. My thermostat only went up 1 degree as opposed to the usual 5+ during cooking.

                                                                                                                                                    1. re: jenscats5

                                                                                                                                                      Interesting - I can definitely see that working for thin pasta; thicker, I'm not sure.

                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            Although I no longer boil pasta, (just a gentle simmer) I never thought about this method, which works for other softer grains, and will try it at next opportunity.

                                                                                                                                                      1. re: jenscats5

                                                                                                                                                        "My thermostat only went up 1 degree as opposed to the usual 5+ during cooking."

                                                                                                                                                        Ha ha, thank *you* for reminding me. I used this method after I learned how differently rice noodles were treated. I only ever used it on angel hair, but I was perfectly fine with that during the summer months. I shied away from trying it on thicker pasta, not wanting to have to return it to a boil again, and then maybe again. I'll be interested in hearing the result if anyone with central AC plays with it.

                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                          I'm going to try it with rice next just to see how it works as I'm loving rice salads right now. Just not worth fighting the central air to cook.

                                                                                                                                                          Can you tell me more about how rice noodles are treated differently? I bought some rice pasta from TJ's recently.

                                                                                                                                                          1. re: jenscats5

                                                                                                                                                            And there aren't directions on the package, right? It's the rice noodle conspiracy.

                                                                                                                                                            It depends what sort of dish you need them for. I was making a cabbage noodle dish, and just soaked the noodles in warm water (anywhere from a half hour to an hour), drained them, and then added them into the hot cabbage.

                                                                                                                                                            If you want to use them in soup, toss them in at the very end, much like you would a bunch of greens.

                                                                                                                                                            If you need rice noodles, but don't have other components to add it to for the cooking, then boil them for just one or two minutes. If the dish is cold, then you'll be able to rinse the noodles with cold water. Those babies can become mush in a minute. You really do have to treat rice noodles with care, they are fragile and without gluten.

                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                              Actually I haven't yet checked the package for directions, but when I saw your post about the different treatment, I became curious so had to ask.

                                                                                                                                                              I was just planning on using them as a replacement for the typical pasta in pasta dishes, pasta salad, etc.

                                                                                                                                                              1. re: jenscats5

                                                                                                                                                                I've only ever use them in hot dishes, but I would go with the latter method. They aren't going to have to boil long, so don't take your eyes off of them, and test for doneness after the first minute, and then every thirty seconds. Drain, and rinse with very cold water.

                                                                                                                                                  2. Something with shrimp. I'm torn between Italian or Asian. I have zucchini, tomatoes, squash, kale, beet greens, lettuces, carrots, celery, potatoes, garlice scapes, cucumber, and various grains. I also have bacon.

                                                                                                                                                    Anyone have ideas?

                                                                                                                                                    1. I sliced up some petite zucchini and yellow squash and put them into a hot skillet of olive oil and garlic. They got a little crispy and tasted delicious - the power of fresh produce from the Farmer's Market. Yum. I added some Maldon sea salt and fresh black pepper and ate them piping hot. With that, I had a slice of warm, crusty ciabatta bread and a glass of white wine.

                                                                                                                                                      Right now I'm waiting for my friend to come over. She's bringing a cheesecake and I'm opening more wine, and we're going to watch trashy reality TV shows and catch up on life.

                                                                                                                                                      Edit: Friend just texted me and told me she's getting individual slices of Lemon Raspberry Cream and Vanilla Bean from the Cheescake Factory. We're sharing both. Score! Thank God I stuck to mostly veggies for dinner.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: Glam Foodie

                                                                                                                                                        That whole evening sounds devine. Hope you enjoyed it!

                                                                                                                                                        1. re: Glam Foodie

                                                                                                                                                          yum! I haven't had good cheesecake in a while.

                                                                                                                                                        2. Dinner last night ended up being a "try & use up some things from the fridge night." So it was the last piece of lemon-oregano baked chicken breast and a few lightly steamed green beans. The pan sauce of meat juices + the lemon were delicious over the beans. Had a few bocconcini left so mixed them with some sliced grape tomatoes and pasta for a quick salad. And white wine of course!

                                                                                                                                                          1. With the heat index, it's already 95F. degrees, knowing last night that it was going to be over 100 today, I baked a small corned beef and braised cabbage with bacon. This morning, I picked some lettuce & arugula from the garden that will later go into a salad with some thinly sliced Vidalias & fresh blueberries....maybe a orange vinaigrette. That's dinner.

                                                                                                                                                            Tomorrow it supposed to be near 107F. with the heat index so it's going to be too hot to do much cooking these next couple of days but strangely, I'm in the mood to make zucchini bread.....

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                              I hope you have AC, Cheryl. It's going to be the three H's today here as well, but nowhere near your temps. 84° right now.

                                                                                                                                                              Tonight, salad again, this time, inspiration taken from the upthread discussion about rice noodles, so grilled chicken breast, currently marinating in some of the dressing I made for the salad, cold rice noodles, carrot shreds, scallions, cucumber, chiffonade of spinach, chopped peanuts, a little fresh basil, and a large sliced shallot. The dressing is soy, rice vinegar, a little fish sauce, garlic, dark brown sugar, lime juice and a few pinches of cayenne.

                                                                                                                                                              Watermelon for after. Last night's ice cream drumsticks were a success and I will make them again, varying filling and ice cream flavor. Last night was closer to the classic, chocolate ganache, a tablespoon of peanut butter, vanilla ice cream and chopped peanuts.

                                                                                                                                                                1. re: bushwickgirl

                                                                                                                                                                  I'd be dead without an A/C especially today, when it's going up to 107F.degrees..I'd be happy to trade your 84 degrees though...

                                                                                                                                                              1. Well I picked up some Vidalia onions the other day and have some tomato's to use so I think I'll make up some Garbage Grinder Sandwiches. They are very filling. Don't really need much of anything else except a good glass of wine!

                                                                                                                                                                http://www.chow.com/recipes/27798-gar...

                                                                                                                                                                 
                                                                                                                                                                1. Yet another stupid meal idea on a rather hot and humid evening, but the A/C has been turned on and since it's all stovetop, hopefully that will alleviate some of the expected warmth in the kitchen.

                                                                                                                                                                  Beef Stroganoff using the rest of the tri-tip thinly sliced and quick-cooked after sautéing some mushrooms and thinly sliced shallots, then adding a bit of cognac, beef broth, and sour cream mixed in at the end. Over egg noodles, with some peas and corn alongside.

                                                                                                                                                                  8 Replies
                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    That sounds perfect. I love a good stroganoff. Even though DH and I have an empty nest I love to cook up a large tri-tip or london broil because there are so many things you can do with the leftovers!

                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                      I know - beef barley vegetable soup is a great way to use up a pot roast or beef roast. I love refashioning one meal into another. Sometimes I win, sometimes I lose. But it's always fun. :-)

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        "refashioning" - I like that. I always called it re-purposing. And since I will have a bunch of hoagie rolls left over after tonight, I think a nice roast this weekend will be a great idea and have some french dips as one of the refashioned items!

                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                          My sister's into fashion, I'm into cooking - so the kitchen is my "fashion show". :-)

                                                                                                                                                                      2. re: boyzoma

                                                                                                                                                                        (Sorry, but i have a non-food quick question, but it keeps popping up in these posts . . . what does "DH" stand for? "Dear Husband"? )

                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                          Usually, yes. But the "D" can also stand for "Damn", depending on what the DH did to deserve the endearment...or non-endearment. :-)

                                                                                                                                                                      3. We went out for an early Chinese dinner where we forgot to order the dumplings we wanted. So about 6 hrs. later, midnight snack: veggie dumplings from the freezer, steamed and served with a soy-vinegar-brown sugar-sriracha-ginger-scallion-sesame oil dipping sauce.

                                                                                                                                                                        1. Last night I stir fried broccoli stems in sesame and vegetable oil with a little garlic until the rawness of the stems abated and the edges charred. I mixed it with Sriracha and pico de gallo for a side to chicken breasts in mole. Even with just 10-15 minutes of cooking, the kitchen was smouldering so tonight's chicken breasts will require some serious consideration. I have everything to make rad na, but in this weather, I might just have to make a turkey burger.

                                                                                                                                                                          1. Nawlins hot sausage po' boys. Not sure what to have with 'em though.

                                                                                                                                                                            5 Replies
                                                                                                                                                                            1. re: Perilagu Khan

                                                                                                                                                                              There was a barbequed potato recipe floating around here (Cheryl's, I think?) that chows loved. A dish of green would be good too.

                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                The barbecued tater sounds good in theory. Without searching for it, do you recall if it requires actual smoking?

                                                                                                                                                                                1. re: Perilagu Khan

                                                                                                                                                                                  Here is Cheryl's recipe.

                                                                                                                                                                                  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: boyzoma

                                                                                                                                                                                    You beat me to it! Well, I meant to save copy and paste that into my own files, but forgot. Maybe that was today's nudge from the universe.

                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                      Thanksamillion. Those sound great. If not tonight, then soon.

                                                                                                                                                                                      PS--I might work in a wee dram o' Liquid Smoke, methinks.

                                                                                                                                                                              2. Since we are over 200, I have started a new thread. Please go to the following:

                                                                                                                                                                                http://chowhound.chow.com/topics/7162...

                                                                                                                                                                                1. Tonight is a dinner that doesn't have a very cohesive identity. I have to clean out my fridge.

                                                                                                                                                                                  I'm in the mood for refried blackbeans, over rice, topped with fried eggs, cheese, sour cream and hot sauce. I have an excess of spinch, so I'll wilt that for a veggie side. I have yet another loaf of bread that needs to be used or tossed, so a cheesy garlic bread will go with. I really should sub the bean dish with a pasta, but I'm just not in the mood for it.

                                                                                                                                                                                  1. Leftover corned beef tonight; I'm making a hash out of what's left with some potatoes I cooked yesterday & the chopped beef. I'm thinking of turning this into breakfast with a fried egg on top & some cheese grits. I have 1/2 loaf of garlic bread that didn't get baked off a couple days ago so that'll get baked off so I can use as a spoon to pick up my grits (LOL).

                                                                                                                                                                                    Being that it's so hot, man nor beast should be walking about, Yoki & I will be having sugar free popsicles later to try & stay cool.

                                                                                                                                                                                    1. It's way to hot out there to cook, so it's leftovers here.

                                                                                                                                                                                      We used to have these dinner when I was a kid growing up and it was extremely hot out. My mother used to cook the chicken late at night, so no heating up the kitchen during the day.
                                                                                                                                                                                      Grilled chicken, sliced tomato, corn on the cob and potato salad. Good old summer comfort food
                                                                                                                                                                                      :)

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: mcel215

                                                                                                                                                                                        I feel for you Mainlanders in this weather. Friends in NJ and Virginia are sweltering while here in Hawaii it's positively balmy.

                                                                                                                                                                                        Tonight I'm making porterhouse steak marinated in garlic, Hawaiian salt, lemon juice, and EVOO. I'll have to start it in my cast iron pan on the stovetop and finish in the oven since I don't have a grill available. For sides I'm steaming some fresh local corn and making a bean salad (garbanzos, black beans, pinto beans, and green beans) with a balsamic, honey, and vinegar dressing and tossed with some toasted almonds (Heidi Swanson's posting yesterday on 101 Cookbooks). For dessert probably just some fruit as I don't have the time today to actually bake something, maybe ice cream if I can get to the store.

                                                                                                                                                                                      2. Bistec de Palomilla (top round, but it's got the Cuban moniker at my local store), marinated in juice of last of the satsumas (they were kinda squishy but still good!), lime juice, minced garlic and jalapeno, garlic powder, whole cumin and cumin powder, dried oregano, s&p. seared that and placed over a crunchy salad of black beans, fresh sweet white corn, sliced cucumber and zucchini, julienned basil, lemon juice, lemon zest, minced jalapeno, droplet of evoo. placed that over hot white rice, so that the dressing flavored it. Tapatio to top it all off. Wasn't really a dish for the weather - cold and dreary June day here . . . i know others are probably jealous but this just means our San Francisco summer has started in all its chilled glory!

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          That sounds great, will give it a go. And yes, speaking as a former Berkeleyan of 13 years' standing, I am jealous - 90's and very high 80's here for the last week or so, MAYBE "relief" in the form of mid-eighties next Wednesday. And it's only June!!!.

                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            Well, this would have been perfect for down here, but can't imagine it was anything but good out on the Bay either. "Chilled glory" sounds pretty great; chilled anything sounds great!

                                                                                                                                                                                          2. I/we are trying to be better about what we put in our mouths - not taste-wise but in terms of health. So, in that vein, a cuban sandwich using some of the pork that I smoked in my marathon session last week and a salad with lettuce, English peas and radishes from our CSA. I can't wait for the growing season to ramp up a bit more here (SLC) so that we are getting a bit more variety in our farm baskets. But that is what happens when you have snow till June!