HOME > Chowhound > Home Cooking >


What's For Dinner? Part XXXVII

We are at the 200 mark again, so I have opened a new thread. Come share your dinner ideas with us. We all would love to find something new by learning through others. Come one, come all. Enjoy!

  1. Click to Upload a photo (10 MB limit)
  1. Tonight is going to be a simple taco salad in a tortilla bowl since the weather is so hot (finally - but it's not supposed to last). I will make a little salsa and some guacamole for the top.

    1. Tonight will be leftover Schezwan Minced Chicken which was also dinner last night. It's from a restaurant here in SF that I frequent when I can't face cooking. I am on Day Two of back to back catering, so this will be nice to come home to this evening. This also means dinner will probably be at 10pm, but such is life.

      2 Replies
      1. re: rabaja

        which restaurant, please, if you don't mind?

        1. re: mariacarmen

          Tai Chi on Polk at Broadway.
          good and quick. I do order from a list of favorites though.
          And the brown rice available is a plus for me.

      2. After catching up on everyone's dinners in WFDXXXVI, my mouth is watering. Still not sure what will be on tonight's table, but I've certainly gotten lots of inspiration!
        Dinners of late have involved trying to make the most of the abundant produce currently available at the Farmers Market but also, absurdly, heating up the kitchen in a most un-seasonal way.
        Sunday: inspired by Phurstluv, we had a FM dinner. Accompanying grilled salmon was grilled new potato salad w/bacon and blue cheese vinaigrette, fresh corn sauteed w/Vidalia onions and fresh thyme, and tomato-avocado salad with garlicky vinaigrette. Fresh peaches and blueberries for dessert. So far, so good.
        Monday: Lots of slow-cooking and baking as the temperature soared outdoors, but I was cooking stuff that could be stashed and reheated, for friends who'd had a death in the family. I made enough so we'd have dinner, too, albeit an incredibly starchy one: Chicken and duck gumbo w/brown rice, crusty (Lahey basic) loaf, fresh green beans cooked with onion, speck, and new potatoes, fresh tomatoes drizzled w/olive oil and balsamic.
        Tuesday: Vidalia onion pie (more baking!), grilled green onion sausage, spinach-avocado-red onion-bacon salad w/garlicky vinaigrette, sliced tomatoes w/chives and blue cheese vinaigrette, crusty bread and butter. Fresh blueberries w/a dab of vanilla ice cream for dessert.
        Wednesday: leftover eggplant parmesan, grilled Italian sausage (that had accidentally but fortuitously gotten removed from the freezer w/Tuesday's GO sausage), spinach sauteed w/garlic and OO, ciabatta.

        6 Replies
        1. re: nomadchowwoman

          ncw, your slow-cooking Monday dinner sounds wonderful! I'm sure your friends very much appreciated it!

          1. re: LindaWhit

            +1 - you have some VERY lucky friends. To cook so much in that heat, I hope you have AC! Sometimes, in the summer, I will set the crock pot outside on the table to do some tasty dish so even that does not heat up the house.

            1. re: boyzoma

              TY-to you and LW. I'm the lucky one; my friends have always been there when the tables have been turned. Plus, I'm like most of you all: I don't really consider cooking a chore. (Working out to stave off effects of said cooking, yes; actual cooking, no.) But, yes, we do have AC--not that that matters much when it's 100 outside and 100 in the kitchen! If you and Linda could only know how many times I read your posts with references to the cool weather and get envious. (I read Cheryl's and commiserate though I'd brave her hot kitchen any day.) And, of course, DH's favorite foods--and my favorite to cook, for that matter--are comfort foods of the type not necessarily suited to our mild climate. Truth be told, local cooks don't seem to shy away from the stove--or from slow cooking--even in these stifling summer months. There are those, however, who might say I should have my head examined for baking bread this time of year.

          2. re: nomadchowwoman

            You're so kind....hope you liked bayou cook's potato salad, i enjoyed again at the beach on Tuesday!!

            1. re: Phurstluv

              I did--DH was nuts about it, told me I should make that the next time we have steak (which he hoped will be soon--may have been his way of nudging me away from salmon, a sentiment with which I know you'll concur.)

              1. re: nomadchowwoman

                Oh yes, it goes super well with nice rib eyes from the grill.

          3. Just took a peek in the fridge, and remembered that I bought a block of my favorite super firm tofu the other day. Going to dredge it in cornstarch and pan saute the slices for an extra crispy crust, then top with spicy almond butter sauce and serve with green salad and a wheat berry and rice pilaf.


            2 Replies
            1. re: operagirl

              What else goes into your almond butter sauce?

              1. re: JungMann

                It's just like my spicy peanut sauce, except with almond butter. Here's the recipe for the peanut sauce:


            2. Change of plans. It's actually a bit chilly here today, so I've put the black beans back on the shelf. So, along with the garlic bread with cheese, I'm doing a simple pasta. A mix of spinach pesto, sundried tomatoes, salt and pepper, and parmesan will make up the sauce. And, of course, there will be butter in there, somewhere. Everywhere, actually.

              1. Tonight was chicken satay, crimini mushroom skewers (marinated in soy, garlic, ginger, hot chile, etc), and rice noodles pad-thai style.

                1. Salad days in 90+° Brooklyn, the cats have been sleeping on the cool tiled bathroom floor all day.

                  So tonight, a sort of BLT salad, mixed greens, bacon, cherry tomatoes, hard boiled egg wedges, scallions and the nice spicy herb buttermilk/mayo dressing, from the other day.

                  Lemonade/iced tea and the rest of the watermelon for after.

                  3 Replies
                  1. re: bushwickgirl

                    That sounds perfect. Wish I had one right now!

                    1. re: bushwickgirl

                      I couldn't even bring myself to boil an egg for my salad so instead I used pork rinds for a protein and fashioned a salad out of chopped red lettuce, tomatoes, bell peppers, onions and cilantro and dressed everything with yogurt, tamarind chutney, chaat masala and Sriracha (I didn't have cilantro for that sour bite). It was pretty good considering I had basically made a salad with pork rind croutons, but I was still hungry so I supplemented dinner with yogurt and mango pickle and coconut cream lassi.

                      The yogurt I made this morning was far too ripe for lassi -- I didn't account for the heat when I put the culture away, but its fierceness held its own with the spicy and salty pickles. I am almost inclined to keep an extra tart pint of yogurt on hand thru the summer to make this a regular snack.

                      1. re: JungMann

                        Pork rinds on the salad! Brilliant! I gotta remember that one.

                    2. Last night was southeast asian bbq'ed pork chops. I take the thin ones and marinate them all day in garlic, honey, ginger, soy sauce, worcestershire, & sesame oil, then broil them at high heat. Serve chopped up with fried rice and butter-steamed Brussels sprouts.

                      Tonight I'm roasting a 6 lb. whole chicken with lemon, thyme and roasted garlic spices. Chile oven fries to go with. Will make a jus with the drippings, and serving over baby spinach, yellow heirloom tomatoes & a splash of balsamic vinegar. Made a batch of crostini with parmesan, and some olivada spread to munch on while waiting for the bird. And I made a pressed sandwich out of the last third of the baguette I cut, for a chimichurri spread, fresh bufala mozz, proscuitto, genoa salami & arugula for either tomorrow or Saturday at the beach. Will top it with fresh tomatoes when I pack it, already watered up for it now!

                      1. Simple butter roasted salmon for us tonight. Serving it over warm couscous that's been cooked in chicken stock tossed with tomatoes, green onion, edamame, corn and sweetened rice vinegar.

                        Thinking of trying my hand at a coconut cake this weekend...

                        1. (oops, just realized i posted this on the last thread.) 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!

                          1. Last nite was simple, simple, simple....ended up being alone for dinner & had to run to the grocery store after the gym so I just picked up one of those salad kit things (Salsa flavor I believe it was called) and tweaked it when I got home with pepper rings, chicken, veggies and black beans.

                            1. Well, I didn't even make it to salad last night. So hot and tired, I told DH to fend for himself while I munched on a few cranberry-nut crackers I found in the pantry and some nice runny cheese. We never do that, usually look forward to dinner. DH looked a bit bewildered, but fixed himself a sandwich . . . .

                              About 10, I found myself starving so I ate the last of the eggplant parm, cold. DH came in and finished off the ice cream in the freezer, eating straight from the carton. It was sad, fellow hounds, downright sad.

                              Tonight, I think it will be linguini w/uncooked tomato sauce (ripe tomatoes, garlic, onion, OO, and lots of basil) and parmesan, grilled shrimp w/fresh herbs, and a tossed green salad w/avocado and orange vinaigrette.

                              1 Reply
                              1. re: nomadchowwoman

                                Awwww, I think tonight's dinner will MORE than make up for last night's lack of good food from the ncw kitchen! Seriously sounds wonderful - enjoy!

                              2. Pasta w/ whatever leftover veggies and meat I can find in the frig. To be 111 degrees today and I won't be running to the store but I'm tired of sandwiches.

                                1. Since it is nice weather, DH wants to grill some hot dogs. I'm thinking maybe some brauts, though. Or maybe both - he can have his, I can have mine! I've still got some kraut in the fridge so I guess a little bit of that as well.

                                  1. I roasted chicken quarters earlier to make chicken salad for this weekend so I ended up munching on a piece of chicken since the skin was so crispy and I cooked a beef heart for my best girl. It's been so hot the last few days, I'm drained. Fresh blueberries with a dab of mango sorbet later; picked up some beautiful berries at the store today on sale (blueberries, raspberries & blackberries) & a cantaloupe so plenty of goodies for the next few days.

                                    1. Eating down the fridge before the last big move on Monday morning. Tonight we made spaghetti tossed with roasted cauliflower, pan-seared shrimp with garlic, olive oil, hot pepper, veg. broth, lemon juice, saffron, parsley, and a little grating of Parmesan. Tasty and quick.

                                      My chocolate buttermilk cake for dessert. I managed to sub. yogurt successfully for the buttermilk.

                                      2 Replies
                                      1. re: ChristinaMason

                                        Oh man. I want a "RECOMMEND!" button here on CH so I can just do that to say "WOW! That sounds good!" LOL

                                        1. re: LindaWhit

                                          Hehe. Thanks. Lots of good eats coming out of your kitchen, too.

                                          Reading Chowhound always makes me so hungry.

                                      2. Last night was the creative night. We had just picked a lot of sugar snaps out of the garden so I prepped about a lb of those, and tossed 3/4 lb of large shrimp in evoo, thyme, s&p. Then I cooked some ww penne; roasted the shrimp in a 400 oven for 8 minutes, and gave the peas 2 minutes in the pasta water then cold water. When the shrimp came out I put everything back into the pan with a little more olive oil and a bit of the water, and tossed on some parm reg. It was just enough that all the flavors came through. We added as always, a big salad with all the different stuff from the garden.

                                        Tonight ??????????

                                        1. I had picked both some large and baby zucchini from my little garden Wednesday, and I looooove zucchini. SO I made this wonderful brown rice medley with black barley and daikon radish seed, onion, garlic, zucchini, and scallion. Topped with grilled chicken, chives, basil, and cherry tomatoes (all from the garden). The brown rice medly from Trader Joes, was really good, and I used chicken broth for the liquid. it turned out terrific. Wonder why I'd not seen this there before.

                                          1. Soft scrambled eggs....hot buttered biscuits....Williams Roll Sausage....Sliced d'mater from the garden....Steen's Cane Syrup....Pear preserves ~~~ Chocolate ice cream later for D-Zert!

                                            1 Reply
                                            1. re: Uncle Bob

                                              But no bourbon. I guess it's not *quite* right for breakfast-for-dinner, huh? ;-)

                                            2. It's MUCH more comfortable than it was these past few days, but the apt. is rather warm, so I turned on the A/C to take the heat out of the house and to help while I cook dinner.

                                              As for dinner? Well, I picked up some b/s chicken breasts on the way home - I'll keep it simple - season a breast (cut in half lengthwise) with salt and pepper and do a quick pan-sear. White wine will be added to the pan to reduce, and then a bit of Olde Cape Cod Sweet & Hot Honey Mustard will be added at the end for a sauce.

                                              Sides will be some leftover TJ's Harvest Grains Blend and steamed broccoli. Dessert will be cut up cantaloupe, strawberries, raspberries, and blackberries, tossed with Minted-Honey grapes.

                                              2 Replies
                                              1. re: LindaWhit

                                                I have a little bit of difficulty getting that TJ Harvest Grains Blend to cook evenly. By the time some of the harder/denser stuff is done, the rest a little mushy. Do you have a secret?

                                                1. re: ChristinaMason

                                                  I pretty much just did what the package said - I get some "crunchies" with the quinoa (I think that's pretty standard?), but the garbanzo beans, while having a bit of a "bite", aren't crunchy - just that bit of a bite.

                                                  I usually make a half bag with 1-3/4 cup of water or chicken broth (that's what I did the last time) and it seemed to come out OK.

                                              2. Lobsters were on sale so I bought a couple for now and later. Luckily I also came across split top hot dog buns so I steamed my purchase and made lobster rolls from the knuckles and the body. For a slight twist, I added chopped tarragon from the garden for a fresh anise scent.

                                                3 Replies
                                                1. re: JungMann

                                                  The lobster tarragon-connection is lovely. Lobster on sale? I've seen them for $6.99, was that your price?

                                                  1. re: bushwickgirl

                                                    $4.99 at the Village Citarella today. The ones I got yesterday were a little torpid so I would ask the fishmonger to demonstrate the lobster before he bags it.

                                                  2. Tonight it is Yukejon (spicy beef and vegetable soup) and T-Bone steak with steamed white rice and fresh garden greens.
                                                    All the vegetables are either fresh picked from our garden or were fresh foraged within the week.

                                                    The Yukejon was made with Baby Korean cabbage, coral mushroom, green onions, fern sprouts, baby white onions, and some nice fatty beef in a homemade beef broth seasoned with home dried and ground red chili pepper, a bit of salt and just ground black pepper.

                                                    The steak was seasoned with Montreal steak seasoning and grill/baked. eaten Ssam style with a dab of rice, spicy korean pickles, and ssamjang wrapped in fresh picked red leaf lettuce.

                                                    1. Great photos, hannaone, looks like it was a great meal. I saw your recipe for ssamjang posted here on chow. I don't know much about it and might be inclined to buy it first before attempting it.
                                                      We had cooler and more agreeable weather here Friday so some actual cooking was in order. I lightly toasted slivered almonds in sweet butter and good olive oil, removed them from the pan, then briefly sauteed thin planks of local zucchini and summer squash, cut to mimic the pasta shape, with crushed garlic, added ragged pasta (I made egg pasta dough, hand rolled and cut "pappardelle") tossed the vegetables with fresh basil and thyme, and topped the dish with toasted fresh breadcrumbs and the almond slivers. On the side, we had a simple green salad with a mustard seed viniagrette and called it a night.

                                                      3 Replies
                                                        1. re: roxlet

                                                          Oh, thanks, it was pretty tasty, and I love summer squashes.

                                                          Mrbushy asked where the meat was. Hmm.

                                                          1. re: bushwickgirl

                                                            Yes, Mr. Roxlet would consider that a side dish!

                                                      1. At long last, the weather took a break from being infernal. So dinner wound up being a quarter of a Totino's cheese party pizza, with Cholula. That admission probably gets me banned from this site, but it was nice to be, like, twelve again.

                                                        1. Pork fillet escalopes (organic - bought from the farm in Wales yesterday). Grain mustard sauce. New potatoes. Asparagus. Red cabbage (been lurking in the freezer since November - I overestimated the amount we'd need for Christmas).

                                                          Apple pie (bought) & creme fraiche for afters.

                                                          I confess to also buying a ready-to-cook starter from the supermarket. There's some chunks of smoked bacon and black pudding. There's scallops. There's even flavoured butter to fry everything in. Promise you'll still speak to me in spite of this Chow-transgression.

                                                          2 Replies
                                                          1. re: Harters

                                                            You've been missed while you've been on holiday, Harters, so of course you're forgiven. :-)

                                                            And my mother heads over to your island this evening to visit with my youngest stepbrother and his family (near Bushy and Richmond Parks), and is very much looking forward to the visit. I'm jealous of her. :-)

                                                            1. re: LindaWhit

                                                              Too kind, Linda, too kind :-)

                                                              I tend to stay in or near Richmond on my trips to our National Archives. Nice town - and the park is great for a good walk.

                                                              See if your mother can get lunch organised here. No personal experience but it has high accolades. And it's one of the wackiest places one could hope to find a highish level meal - http://www.petershamnurseries.com/caf...

                                                          2. Shopping today - we ended up buying a grill which we haven't had since moving here....so spent the day (frustratingly) putting it together....

                                                            Decided tonite was going to be fresh-grilled chorizo-sausage (my first with this!) and queso-dip......I declare it delicious!! Love the chorizo!

                                                            Also boiled some potatoes on the side-burner part for a pesto-potato salad for tomorrow...

                                                            1. BBQ shrimp tonight, inspired by nomadchowwoman, and although the shrimp were head off and not from the Gulf, the crisis there is heavily on my mind. Thank you for sharing this, ncw!

                                                              Here's the recipe link, and the adaped Paul Prudhomme recipe is pretty much what I did, used fresh herbs, cooked the U-12 shrimp in a hot cast iron pan, made a little shrimp stock from the shells for the sauce, added a little more cayenne, twice as much butter and garlic and about 1/4 cup beer. Stirred in some chopped parsley at the end, just for color. I sent mrbushy on a mission to another neighborhood with better bakeries for a good French baguette for dipping. Shrimp, a simple salad, a few beers and I'm a happy camper, um, eater:


                                                              Have a wonderful weekend, everyone!

                                                              2 Replies
                                                              1. re: bushwickgirl

                                                                BBQ shrimp is one of my favorite dishes! I ate it at Pascales Manale (Inventor of BBQ shrimp) 20 years ago and it blew my socks off. I love Paul Prudhomme's recipes and use them all the time. However his BBQ shrimp is not as good as Pascales. Getting a REAL recipe though is very difficult. I found one months ago and it turned out very good but I can't find it on my computer now. When I do find it I will post. I will say that in addition to butter, garlic, beer, cayenne, parsley, onions, celery, Worcestershire, the key ingredient is rosemary. If you find a recipe without rosemary, it's not authentic.

                                                                I have read your posts and I admire your skills and knowledge, so this is not a knock, just a guy who had the real thing and would like to recreate it. If anyone has the real recipe please post it.

                                                                Anyway tonight is Chilli with skirt steak and beans using ancho and guajillo chiles.

                                                                1. re: cajundave

                                                                  Thanks, cajundave, for the compliment; I totally agree with you about including fresh rosemary. If you find the Pascale recipe, please post it, or maybe another poster has it and will.

                                                              2. Boyfriend is working late, so dinner will be quick, late, and laden with leftovers and pantry stapes. I have a bit of chorizo, and am going to make hoagies using the sausage, refried black beans, with a bit of sour cream stirred in, topped with a sharp cheddar, and baked until the cheese melts, and likely topped with hot sauce. Sides will be salmon patties with a dipping sauce of some sort, and a big bowl of boiled and salted edamame (which is, really, all I want for dinner). Corn would be better with this meal, but I'm a bit tired of corn at the moment.

                                                                1. It's warm here in sunny SoCal so made Creole Grilled Shrimp Rolls from Food and Wine

                                                                  Seriously seriously good. The only modification I made was to marinate for 2 hours instead of 10 mins. I've made 197 new recipes since Jan 1 and this recipe is only 1 of 11 to make it into my "Outstanding" folder. Quick, easy delicious, can't get any better than that.

                                                                  1. Tonight will be stuffed veal cutlet rolls, stuffed with panko crumbs, parsley, a bit of chimichurri, capers, provolone & balsamic splash. Sauteed mushrooms & thyme, steamed fresh corn on the cob, and some lemony orzo. Serving the rolls on some dressed arugula & baby spinach w/ lemon, roasted red romas, and green grapes, with some toasted pinenuts.

                                                                    Dessert is a triple berry crisp, served with vanilla fro yo or butter pecan i/c with whipped cream, with a bounty of strawberries, blackberries and raspberries it just seemed like the right dessert to do. With the DH going out of town for business, nice that I won't have to cook for a few days, and rest on my homemade crisp laurels......

                                                                    1 Reply
                                                                    1. re: Phurstluv

                                                                      A lovely meal, I must say. I'm impatiently waiting for corn season to begin here.

                                                                    2. I have a package of chicken tenders to use up, so I will probabl pound them out and saute them in a picatta-like dish.
                                                                      I also have nettles, and am thinking of making the Flexitarian brown rice with greens dish. I alwas like that one.
                                                                      so that's it, more than likel...quick and eas.
                                                                      *I reall need to replace m Y ke. so hard to get one to tpe!

                                                                      1 Reply
                                                                      1. re: rabaja

                                                                        After wasting/relaxing the early evening away, I am thinking chicken quesadillas are more in line...nettles might make an appearance, or not...
                                                                        I need to find someone to cook me dinner once in a while ;).

                                                                      2. I whipped up some chicken salad wraps with roasted tomatoes, arugula & thinly sliced vidalia onion this evening...baked sweet potato fries sprinkled with cajun seasoning & cumin and icy cantaloupe for dessert.

                                                                        1. Papaya Gazpacho, coconut shrimp and Toasted Head Chard. I have left over papaya so I will tweak the recipe and bring it to a barbecue tomorrow it's going to be 101 degrees. The host also loves Rose wines, so I'll pick up a Tavel.


                                                                          1. BF made a meatloaf the size of Sugarloaf. i liked it, he didn't. maybe a tad too much oregano for me, but the texture was good - moist is my word de jour (ABFAB, anyone??) which to me is important in meatloaf. he used sausage and ground beef. dried herbs, not sure of all of them. the other usual suspects - worcestshire, s&p, little basil, i forget what all else. give me a break, it's almost 3 a.m.

                                                                            the best is always his fried potatoes, which tonight were basically almost dry-fried = i think he may have used a Pam-like spray, but the kicker is planed garlic, and they are always TO DIE FOR. also some balsamic sauteed spinach, and a salad.

                                                                            2 Replies
                                                                            1. re: mariacarmen

                                                                              Oregano flavor has mellowed, looking forward to cold meatloaf sandwiches!!

                                                                              1. re: mariacarmen

                                                                                One of the BEST reasons to make a meatloaf is the sandwiches after! LOL

                                                                            2. Very hot here today, Fishing tournaments so days are long, so I have think of something on the grill and tasty (of course)

                                                                              Thinking fresh Bermuda Corn, lemon rosemay grilled chicken breast (bone in) and tomato basil salad (both fresh from my garden)

                                                                              1. Marinated prawn salad ( a Delia Smith recipe from 1985 that we've not done since WFD, Part XXV). Excellent way of using a bag of cheap frozen prawns.

                                                                                The weather is having one of its rare days that are broadly similar to summer (temps in the mid 20s), so we'll be eating it on the patio. That'll be post footie, of course - when we'll either be celebrating the victory over Germany or consoling each other with our all-to-early departure from the competition.

                                                                                3 Replies
                                                                                1. re: Harters

                                                                                  Consoling, then.

                                                                                  Although not "all-too-early". What a pathetic performance from the national side. I'm off to cheer myself up with a coffee and a couple of Welsh cakes.

                                                                                  1. re: Harters

                                                                                    And I hope my mother is enjoying your English summertime weather! Although they're probably about ready to head to bed within a few hours or so.

                                                                                    1. re: LindaWhit

                                                                                      It's been a lovely day. Apart from the football (your mother can expect to see many sad faces). The jet lag really is a killer from you to us. Takes me days to settle down when I get home.

                                                                                2. Oven porcupines and a wedge salad with blue cheese dressing.

                                                                                  3 Replies
                                                                                    1. re: bermudagourmetgoddess

                                                                                      I thiink they're meatballs mixed with rice and baked or braised. Anyway, that's what I've always understood them to be. I don't think they're real porcupines, just sort of resemble like them.

                                                                                    2. re: Perilagu Khan

                                                                                      By porcupines, I'm guessing you mean meatballs? If so, my mom made those often when I was growing up...

                                                                                    3. A Pork Chop...
                                                                                      Butter Peas......
                                                                                      Yellow Squash with Vidalia Onions...
                                                                                      Very Simple Sweet Potato Casserole......
                                                                                      Slices of D'maters, Onion, and Cayenne Peppers for munching...
                                                                                      B&B Pickles ~~ Vintage 2009
                                                                                      Warm Fresh Peach Cobbler with Nilla Ice Cream.........

                                                                                      Will need very little if anything for supper....

                                                                                      Right now....It's nap time!

                                                                                      2 Replies
                                                                                      1. re: Uncle Bob

                                                                                        Every time I ready your menus, Uncle Bob, my mouth waters...I'm going to be in your area next spring for a few days..do you think it's too early to start begging for a dinner invite?

                                                                                      2. Last night's dinner was OUT at my fave tapas restaurant. Lots of good eats (grilled chorizo, bacon-wrapped grilled shrimp, scallops in saffron cream sauce, beef tenderloin on toast with roasted red peppers, and grilled baby lamb chops in a peach sauce), and lots of good sangria. :-)

                                                                                        Tonight's dinner is going to be chicken that's currently marinating in 1 cup of orange juice, about 2 Tbsp. of lavender honey (maybe a smidge more), 1/4 cup of shoyu sauce, and 1 Tbsp. of grated fresh ginger. I'll "grill" it on the ridged grill pan for the lines and finish baking it in the convection oven, boiling the marinade for a bit of sauce if I want it. Sides will be fresh corn on the cob and basmati rice.

                                                                                        Dessert will be a fruit salad (cantaloupe, honeydew, mango, strawberries, blackberries, and raspberries) topped with minted grapes. Or maybe I'll forgo the minted grapes and just drizzle some aged balsamic vinegar over the fruit. Not sure.

                                                                                        Some of the chicken will be set aside for a chicken salad for sandwich wraps for the early part of the work week lunches - I'll combine chopped chicken, some corn cut off the cob, diced red bell pepper, diced celery and maybe some chopped sugar snap peas, mixed with mayo and a bit of the reduced orange-ginger sauce.

                                                                                        2 Replies
                                                                                        1. re: LindaWhit

                                                                                          Chicken marinade sounds good - a bit of fusion going on there.

                                                                                          I know you're a big tapas fan, Linda. Me too. We make at home from time to time (although I tend to lurch eastwards and call it mezze). I'm not sure if you get Gordon Ramsey's F Word programme there - but his last series was all about finding the "best" local restaurants from different cuisines. Perhaps a bit of a con (the winner of the Chinese was from our area and it just doesnt have more than a mediocre reputation). Anyway, back to tapas. The winner of the Spanish one was from a village about 45 minutes drive away. Thought you might like a look (havnt yet been - but it's on the list). http://www.elgatonegrotapas.co.uk/

                                                                                          1. re: Harters

                                                                                            LOVE the name and logo! And OH! What a menu! Jamon Iberico. Lucky you! The entire tapas menu sounds wonderful - and I like this sentiment on the "Influences" page - exactly what I love about tapas restaurants: "No-one hovers to move you on through courses: there is no first course, second course – although our puddings are a worthy end to a rambling meal. You can just begin at the beginning, go on to the end, and then stop. The best way to spend an evening." :-)

                                                                                            But it looks to be a 4 hour trip from my stepbrother's in the Richmond Park area. Would have to make it an overnight trip. :-)

                                                                                        2. We had guests last night, and as we're all fans of Indian food, I decided to try my hand at biryani. We started w/some mixed nuts and a plate of hummus (from nearby restaurant), which I doctored w/some chopped jalapenos, olive oil, lemon juice, & aleppo pepper, and pita wedges. Then we had lamb biryani, eggplant "in the pickling style" (Madhur Jaffrey recipe), and tomato/avocado/onion salad. Dessert was peaches and blueberries tossed in ginger syrup and cardamom ice cream.
                                                                                          While the biryani was good, the recipe was pretty involved, and I'm not sure it was *that* good. But I'll probably be able to judge better from the leftovers, of which there are a lot.
                                                                                          Loved the flavor of the cardamom ice cream and will try that again, but I tried a cornstarch and no-egg method, and I wasn't wholly pleased with the result: something, presumably the cornstarch, interfered with the creamy taste and mouthfeel (despite a lot of cream in the recipe) I was expecting.
                                                                                          Tonight: leftovers.

                                                                                          1. First weekend using the new grill - have to get used to it....seems to run a bit hot.....tonite was steak cooked on the grill which my husband was afraid he overcooked, but it was fine.....Served along with grilled asparagus, grilled corn and the pesto-potato salad.

                                                                                            Fresh-squeezed juice magaritas for me and if I feel like it, a mango-lime granita for dessert.

                                                                                            1. Dover sole a la meuniere, asparagus, brown and wild rice pilaf, tossed salad, watermelon and strawberries.

                                                                                              1. Last night's dinner was out for a friend's 60th Birthday. Great fun. Had Chicken, beef, garlic mashed potato's, steamed broccoli, salad, strawberry/cherry/apple cobbler. Great music and dancing.

                                                                                                So tonight, I have been marinating a London Broil which will be cooked on the grill to a nice medium/medium rare. In a basket, will be grilled red/green/orange peppers, mushrooms, onion, zucchini and summer squashes, and towards the end, add pineapple chunks and cherry tomato's. Also on the grill will be BBQ red potato's with seasoned with some McCormick's BBQ seasoning, smoked paprika, sweet chili peppers and a little cayenne, with some onion wedges in a disposable tin. A small arugula salad on the side.

                                                                                                2 Replies
                                                                                                1. re: boyzoma

                                                                                                  I have to say, my DH loves my food, but tonight he RAVED. Veggies had just the right crunch, spice and sweet/acidic to pull it off. Although I have never had him rave as much as before. Potatoes - even better than before with the extra diced red bell peppers. He did the London Broil and it was perfect. I felt fantastic. Had a little shiraz to go with it. Perfect meal.

                                                                                                  1. re: boyzoma

                                                                                                    Love it when it all comes together like that!

                                                                                                2. Clean out the frig day, items eaten too numerous to mention. It was a crazy quilt salad buffet. Now the frig is empty and ready for another shopping trip.

                                                                                                  More hot weather this week here, so I'm going forward with my dinner salads theme, at least for a few more days.

                                                                                                  1. My third day eating chicken...pan seared with fresh green & yellow wax beans (the last from my garden until the new crop comes up) & garlic sauce....braised cabbage with bacon left from a few days ago & a green salad of arugula, leaf lettuce & cukes. Dessert was a delicious lime tart with blueberries, raspberries & blackberries from this month's issue of Bon Appetit (originally just blueberries & blackberries but since I had raspberries on hand, I added them)

                                                                                                    Pic of the tart below: EDIT: somehow, part of the pic got cut off while uploading, don't know how that happened

                                                                                                    5 Replies
                                                                                                    1. re: Cherylptw

                                                                                                      The tart looks lovely and very refreshing. I'm sure you need a cool dessert like that in the heat you've been having. I can't believe your bean first crop is over, it's just starting here.

                                                                                                      1. re: bushwickgirl

                                                                                                        The heat is just overbearing...everything is dry here and the grass is brown... I have to water my garden every couple of days so I don't lose everything. I planted my first batch of beans in April & they've run their course already. As the song goes, Oh I wish it would rain.....!!..

                                                                                                        On top of that, I don't do well when it's extremely hot; it brings on my migraines....

                                                                                                        1. re: Cherylptw

                                                                                                          "it brings on my migraines"

                                                                                                          Oo, I'm sorry, they're just awful. My mom suffered with migraines.

                                                                                                          Are you in a drought down there or is that over from a few years past? It's been dry here also. I know you said you have A/C but you have to go out in the heat at some point...just eat cool food, all you can do. Or spicy food helps to cool you off as well, I know you like spicy.

                                                                                                      2. re: Cherylptw

                                                                                                        Beautiful tart, Cherylptw! What'sthe filling? And is that a crumb crust?

                                                                                                        As to the heat: feeling your pain, but we have been having rain, at least, so I don't have to go out (into the heat!) to water. Hope you get a reprieve soon. But that tart looks like a lovely antidote.

                                                                                                        1. re: nomadchowwoman

                                                                                                          Thank you; the filling is lime curd with a butter crust which is so good, I could eat it without any filling...

                                                                                                      3. Wheat spaghetti (so good!) with bolognese, Caesar salad, ciabatta bread, and plenty of iced tea, because it's soooo hot.

                                                                                                        1. This evening, we're going for a guided stroll round a designated nature conservation area in the village. So, something quick for when we get back.

                                                                                                          Some veggie soup from the freezer; followed by a selection of Welsh cheeses, celery, chutney, crusty bread; some strawberries to pick at for "afters" (the supermarket had something other than the entirely pointless Elsanta today)

                                                                                                          1. Last night when it had cooled to a mere ohhhhh 101F or so, dh put the ribeyes on the grill. They were perfectly cooked medium rare. I love hot sauce with my rib eyes so I made a little bowl of dipping sauce with Pico Pica HOT sauce because I wasn't hot enough and actually it cooled me or did I imagine that?

                                                                                                            To even the food temps out I made a really fresh broccoli salad with red grapes, dried cranberries, sunflower seeds and red onion. I used a jar of Marie's cole slaw and poppyseed dressing because frankly I like it and easy was on the agenda.
                                                                                                            The salad turned out to be a good choice for us because we now have munchie food for the next few days and with this heat, it really is difficult to put a pot or pan on the stove.

                                                                                                            Then again, chile rellenos sound kinda good...

                                                                                                            1 Reply
                                                                                                            1. This is the last dinner that I will have cooked in this horrible Cairo kitchen -- the next two nights will be take out. I had a lovely little rack of Australian lamb in the freezer, and since it is too hot to light the oven, I cut them into chops and grilled them on the grill pan. I boiled some string beans until crisp tender, then a quick saute with some olive oil, garlic, red pepper flakes and salt. I baked two little potatoes in the countertop oven. What I will miss about Cairo is the produce -- you can't always get what you want, but what you do get is very fresh. Both the string beans and the potatoes were delicious and the lamb wasn't too shabby either. Let's just see if this holds my son for the night. I'm betting no.

                                                                                                              5 Replies
                                                                                                              1. re: roxlet

                                                                                                                Well, I was right -- about an hour and a half later he looked at me and said, "I'm hungry!" Dessert became a Mega ice cream bar -- one of the few decent ice creams here which all seem to have a very sticky consistency. Yucky.

                                                                                                                1. re: roxlet

                                                                                                                  I had similar sticky ice cream in Istanbul. Really not my thing. The guide book raved though.

                                                                                                                  1. re: ChristinaMason

                                                                                                                    What is it about the ice cream that makes it sticky? Well, it must be the ingredients list, but I'm having a hard time imagining what it could be that causes stickiness.

                                                                                                                    1. re: bushwickgirl

                                                                                                                      I'm really not sure -- some kind of mastic? Something to prevent it from melting too quickly. No idea, but if it starts to soften, and you pull your spoon away, it will sort of form a thread. Needless to say, we haven't eaten much ice cream here, though we did see that a Hagen Daaz is coming to the CIty Stars Mall in Nasr City. All the Egyptians who have been to the US are obsessed with Hagan Daaz, so I think that they will be very successful here. A bagel shop, with real bagels, would also do well...

                                                                                                                      1. re: roxlet

                                                                                                                        In Turkish ice cream it's something called salep which is derived from the roots of orchid plants. It's not imported into the States to the best of my knowledge. Turks love their ice cream, I'm forever hearing from TR colleagues how wonderful it (and every other known TR foodstuff) is. I've never been to Turkey or had it - the closest to stretchy or chewy ice cream I've had was the coffee ice cream at Bassetts in the Reading Tml Market in Philadelphia - that quality rather surprised me in the ice cream although it was very tasty.

                                                                                                              2. red and black beans with sausage and onion, steamed rice.

                                                                                                                last night was polenta with goat cheese and king crab chunks tossed in butter. side of homegrown tomatoes.

                                                                                                                1. Tonight we started with crudites and green goddess dip, then had some chicken enchiladas. The enchiladas were embarassingly easy -- I just shredded up a rotisserie chicken, rolled it into steamed corn tortillas with some pepper jack cheese, and covered the whole mess in a jar of Trader Joe's no salt added salsa.

                                                                                                                  1. Last night, dinner turned out to be better than I expected. We had spinach with garlic and olive oil wrapped in flour tortillas, sweet potato fries on the side.

                                                                                                                    Tonight, it was chocolate chip pancakes with a berry medley on top.

                                                                                                                    1. Chef salad: leaf & iceberg lettuces, tomato, cukes, boiled egg, country ham & chicken..buttermilk ranch. Dessert was more of last night's lime tart.

                                                                                                                      1 Reply
                                                                                                                      1. At 97° in NYC today, it was simply too hot to eat. I couldn't even think about food. We had "liquid" dinner, iced tea and water. I had a peanut butter sandwich and a hard boiled egg later. Funny how very hot weather is such an appetite suck.

                                                                                                                        I'm thinking about chef chicklet's dinner post and the 101° where she is, and still grilling ribeyes; she's a tougher chef than me.

                                                                                                                        3 Replies
                                                                                                                        1. re: bushwickgirl

                                                                                                                          As the back of our boat says .... "Sometimes You Just Got To Get Tough"

                                                                                                                          1. re: bushwickgirl

                                                                                                                            Appetite and energy both!
                                                                                                                            I am not tough at all! MY hubby grilled the steaks, believe me, there's no way I'd do that in this kind of heat. oh heck no.
                                                                                                                            Your liquid diet sounds great to me bushwickgirl!

                                                                                                                            1. re: chef chicklet

                                                                                                                              Ha ha, in this heat i just want out of the kitchen and i will try to cook everything on the grill, in between turning the food i will take dips in the pool to cool off!

                                                                                                                              My husband asked for fresh homemade bread the other day ... I laughed ...there is no way in the this heat, so went to the bakery and bought him a loaf of Portuguese sweet bread!

                                                                                                                          2. Organic Welsh lamb chops. Tabbouleh (inc. lottsa home grown mint). Assorted salady and other picky bits from fridge & cupboard.

                                                                                                                            To be eaten on the patio, pretending we're in Cyprus or some other eastern Med. venue.

                                                                                                                            1. Tonight will be really simple. On Sunday, I grilled extra veggies and potatoes so tonight we are grilling some hamburger patties and eating the rest of Sunday's dinner.

                                                                                                                              1. Lobster tacos with vanilla sauce, my take on camarones xanath. I added pimenton to the sauce to try to recreate the complexity of the salsa I am envisioning, but vision is not turning to reality.

                                                                                                                                1 Reply
                                                                                                                                1. re: JungMann

                                                                                                                                  Lobster tacos with vanilla sauce
                                                                                                                                  So, what time can I come over? :D

                                                                                                                                2. `Although we haven't been having the hot & sticky weather that seems to be plaguing everyone else, it's mainly been salads at the Phurstluv's. Fresh butter lettuce, spinach, corn shucked from the cob, romas & sugar grape tomatoes, radishes, mixed with the roast chicken & brussels sprouts and bacon from the last few nights. Even mixed in with some popcorn shrimp & grated cheddar last night.

                                                                                                                                  Tonight is another quick but tasty stir fry some cut up pork chops, scallions, green beans and rice fried together with some sticky and some hot sauce on mine. There's still some crisp and brownies left over for dessert.

                                                                                                                                  1. For dinner tonight I made:
                                                                                                                                    -Broiled top sirloin steaks, marinated with soy sauce, chopped ginger and garlic, and a squeeze of honey
                                                                                                                                    -Quinoa with olive oil, rosemary, and shredded parmesan
                                                                                                                                    -Baked sweet potatoes
                                                                                                                                    -Green salad with balsamic vinaigrette

                                                                                                                                    1. Yesterday's dinner was ham & cabbage with sweet white corn on cob, dressed simply with a roll in the butter.

                                                                                                                                      Today, we're having a cold spell (highs about 89F.) and we're getting the rain I wanted to save my garden so to celebrate, dinner today will be gazpacho with pan seared shrimp, seasoned with cajun seasoning, cumin and lime zest to start. Fried trout fillets and a pan of yellow squash, zucchini & vidalia onions cooked up to follow....maybe some fried potatoes also to go with. Fresh berries for dessert with a drizzle of homemade caramel if I get the notion.

                                                                                                                                      4 Replies
                                                                                                                                      1. re: Cherylptw

                                                                                                                                        The cooler weather and the rain is a blessing, I'm sure. It's much cooler here today also.

                                                                                                                                        Last night, kitchen sink pasta salad, medium conchiglie, tuna, green beans, roasted peppers, chunks of plum tomatoes, white beans, roasted garlic, cured black olives, grilled red onion slices and parsley & basil, dressed with olive oil and red wine vinegar and seasoned well. Easy enough, cooked the pasta, blanched the green beans in the pasta water, grilled the onion slices, "roasted" a head of garlic in the MW, sliced everything up, pitted the olives and tossed everything together. Whew, it was all the energy I had.

                                                                                                                                        1. re: bushwickgirl

                                                                                                                                          BushWick - You can roast garlic in the microwave?? For real?? Details please!

                                                                                                                                            1. re: roxlet

                                                                                                                                              Well, you can't really call it "roasted, " hence the quotes, and it didn't have the same rich flavor as oven roasted, but there was no way the oven was going to be turned on yesterday. I usually make a few heads and keep them in the frig, but I had none and wanted to try this method for the longest. I cut off the tip of the garlic heads, placed them into a MW safe dish (no plastic) drizzled them with olive oil and a little wine, maybe 2 tablespoons, covered the dish, and cooked them at 100% for 6 minutes (I had 2 small heads) and let them rest for 10. Was the garlic good? Compared to oven roasting, nah, but it was quick, tender and edible, more like poached garlic than roasted. What I should have done, since I had my grill pan hot, was just wrap the heads in foil and put them right onto the grill pan but that method would have taken some time. Or I could have broken up the heads into cloves and slowly roasted them stovetop in a saute pan in oil. But I didn't.

                                                                                                                                              So, if you want the real roasted garlic flavor, crank up the oven or the grill or do it in a pan on the stove top. If you want it quickly, with a milder flavor and don't feel like peeling and poaching, stick it in the MW.

                                                                                                                                      2. last night was tuna salad (tunaguys canned) with celery and vidalia onions and sliced tomatoes (our own) and blue cheese stuffed olives.

                                                                                                                                        1. Tonight will be some Escalloped Chicken & Noodle Casserole (have some chicken from a roasted chicken in the freezer that I want to use up). Also have a butternut squash! Yum.

                                                                                                                                          1. Wow, it's been a while since I posted!! Tonight I'm grilling off some rib eye steaks and corn along with some rice pilaf. Dessert will be a sundae with coffee ice cream, hot fudge and walnuts because I can and I've been a good girl :)

                                                                                                                                            1 Reply
                                                                                                                                            1. re: krisrishere

                                                                                                                                              "Dessert will be a sundae with coffee ice cream, hot fudge and walnuts because I can and I've been a good girl :)"

                                                                                                                                              Atta girl. :-) And your dinner sounds good as well!

                                                                                                                                              My dinner will be easy-peasy - some meat sauce that's defrosting in the fridge over spaghets, grated Parm-Reg on top, with some garlic bread alongside. I had a ginormous salad for lunch today, so that's my veggies.

                                                                                                                                              And now that you've mentioned it, I do believe I shall stop on the way home for some ice cream. :-)

                                                                                                                                            2. Last night I was on my own out in the country, so I fired up the grill and marinated a lamb steak with lots of pounded fresh thyme, garlic, chiles, olive oil and salt and pepper.
                                                                                                                                              Along side I grilled a couple poblanos for a corn, tomato, cilantro, red onion and avocado salad and one summer squash for additional veg. It felt like summer.
                                                                                                                                              My parents have been doing a lot of shopping at a new butcher shop along the peninsula, so I've been fortunate to be gifted with some cuts I wouldn't normally see a lot of. The lamb steak was huge, with a small bone in the middle, it was delicious grilled over some hot mesquite.
                                                                                                                                              Last time they came home with veal kidney chops which I foolishly refused. Next time, I'm saying yes.

                                                                                                                                              1. Been on a grilled pizza kick, the kids really love how it tastes, and it gives them something to do. So I cooked off some pancetta, red onions in balsamic, some thinly sliced fennel, and will combine on some dough rounds with some roasted romas, basil and fresh mozzarella balls sliced. Throwing together another romaine salad and tossing some sherry roasted sweet peppers and almonds. Grilled nectarines over vanilla fro yo is my dessert.

                                                                                                                                                1. Haven't been home at night enough lately to cook too much, but pulled a pork tenderloin out of the freezer last night (full disclosure: it was only in there because I defiled it about six months ago in a failed butterfly), gave it a heavy rub of Hungarian paprika, freshly ground coriander, cayenne (and who knows what else), and used it in a salad tonight with frisee, poached egg, a dijon-cider vinaigrette, pink Hawaiian salt, garlic scapes, and some shaved parmesan. Plate shown is a little full for my tastes, but isn't my plate---I get yelled at for skimping on the meat or cheese, as I suppose I should.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. Upcoming - something new with haddock. My homage to Mrs H's forthcoming Mallorca trip. "Bon profit" - as they say on the island.

                                                                                                                                                    Some thinnishly sliced new potatoes and chunked chorizo are getting fried in a little olive oil. Then a couple of very big splashes of dry sherry go in. Lid on and it simmers until the spuds are just about done. Some halved cherry tomatoes go in and a load of parsley, then the haddock goes on top. Lid back on for 5 minutes more or so. Into a serving dish , scattering of parsley, drizzle of oil. As an accompaniement, some courgettes - probably just cut into ribbons using a Y peeler and steamed.

                                                                                                                                                    The last of the Welsh cheese to finish off, with celery of course.

                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: Harters

                                                                                                                                                      That sounds delightful. I really must start cooking more fish.

                                                                                                                                                      1. re: buttertart

                                                                                                                                                        As a nation, we're lousy at eating fish. Small island - nobody living more than 75 miles from the sea - and yet what most of our trawlers catch goes straight off to France and Spain. Fishmongers used to be very common - one in most even small communities - but are comparitively rare now. We have one in the next village and he actually also comes round in a van selling direct. My sister in law (the one married to the Mallorcan) is a regular visitor to anothe one in the city - she's now such a good customer that he phones her to tell her when he has something unusual in stock. I remember when they came to live in the UK their son was about 6. My wife would would take him to the supermarket and tell him he could have any food he liked as a treat - expecting him to pick chocolate or similar. Never did - always straight to the fish counter and asked for whitebait. Which, because he was a kid, he ate with tomato ketchup.

                                                                                                                                                      2. re: Harters

                                                                                                                                                        Sounds fantastic -- all flavors I love. I just picked up some lovely chorizo at our local-ish Spanish supply (on the pretense to the children that it was "on the way to the beach"), so may have to echo Chez Harters.

                                                                                                                                                      3. awk! i seem to be having trouble posting the meal of the day. last night was the first of the farmers'-market sweet corn. and okra and romaine hearts with buttermilk ranch to dip.

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: appycamper

                                                                                                                                                          Fried the okra? Fresh?

                                                                                                                                                          When I was a kid we always had a big garden and would had just corn for supper when it first came into season. I would eat 5-6 ears on my own. I can still do that.

                                                                                                                                                          1. re: bushwickgirl

                                                                                                                                                            fresh small pods, but i do love fried. i got corn enough for 2 ears each but could probably match your 5 -6 count no problem.

                                                                                                                                                        2. I'm home alone tonight so I'm going to make some grilled pizza. I have some fresh mozzarella, basil and tomatoes leftover from caprese salad so that will go on my pizza! On another note, my figs are about the size of grapes on my tree...some fresh figs and prosciutto on a grilled pizza would be fantastic!

                                                                                                                                                          1. This is definately not gourmet...but I am making the first meal I ever made for my husband when we were dating.

                                                                                                                                                            Tuna Noodle Casserole....egg noodles, pimentos, potato chip topping...

                                                                                                                                                            I made him the casserole and sent one home with him...

                                                                                                                                                            We have been married 9 months...

                                                                                                                                                            It worked!!!!

                                                                                                                                                            8 Replies
                                                                                                                                                            1. re: christy1122

                                                                                                                                                              christy, comfort food can be just as enticing as gourmet food! And congratulations on your marriage!

                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                Thank you Linda....I am a comfort food specialist....

                                                                                                                                                                If I could only master his favorite (his Grandmother makes the Best)....

                                                                                                                                                                "Sausage Gravy"...

                                                                                                                                                                1. re: christy1122

                                                                                                                                                                  Time to sit down with his grandmother and get her recipe. Ask her to make it WITH you! You don't want to lose a family recipe that everyone loves!

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    I did watch her during Easter...then tried it myself....I added red pepper...tried to make it my own...

                                                                                                                                                                    The key was Sage Sausage...

                                                                                                                                                                    But I think Joel will always love his Grandmas!! :)

                                                                                                                                                                    1. re: christy1122

                                                                                                                                                                      A man who loves his Grandmas will love his wife!

                                                                                                                                                              2. re: christy1122

                                                                                                                                                                "We have been married 9 months"

                                                                                                                                                                The first 37 years are the worst. After that, you should find it easy.

                                                                                                                                                                1. re: Harters

                                                                                                                                                                  ROFL! Way to go, Harters! Nothing like a little long-married reassurance to make a newlywed think about what she's gotten herself into. ;-)

                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    Thank you....my folks have been married 43 years...my role model...

                                                                                                                                                                    It does not take much to please my husband...he is a meat and potatoes man...

                                                                                                                                                                    Life is about compromise and food is one of them...

                                                                                                                                                                    He can't eat eggs...I love making a breakfast casserole...we have settled for "Pancake" Saturday mornings....

                                                                                                                                                                    I love him with food....but as his belly grows...I have to pull back....

                                                                                                                                                                    For my love for him extends food....but a Tuna Noodle Casserole is a Treat!!!!


                                                                                                                                                                2. My daughter's at camp so I'm just cooking for myself. :-( I got some shishito peppers that I'm going to saute in olive oil and sprinkle with Maldon salt. I'm hoping to recreate a dish I had at the tapas bar around the corner. In the same cast iron pan I'm going to sear a smoked pork chop. With that I'll have a frozen mojito from the current Bon Appetit.

                                                                                                                                                                  1. A rather simple dinner tonight - a boneless center-cut pork chop will be rubbed with oil, salt, pepper and Herbes de Provence and grilled on the grill pan and finished in the convection oven. Sides will be basmati rice and steamed green beans with toasted almonds.

                                                                                                                                                                    1. General Tso's Chicken with steamed rice and a side of sauteed baby carrots, straw mushrooms, snow peas and water chestnuts.

                                                                                                                                                                      1. Once again, the marjoram chicken from Epicurious that lexpatti turned me on to. With bulgur and leftover corn-tomato salad.
                                                                                                                                                                        Spent the afternoon holding/changing/swooning over my new niece, so something simple-to-make and tried and true was in order.

                                                                                                                                                                        1. It's been raining almost constantly so we have cooled off (a bit), and I've found my way back to the stove, even baked a half WW, half white flour crusty loaf that came out pretty well, if a little flat. (Baking bread in this weather is still, well, half-baked...)

                                                                                                                                                                          Wednesday night I cooked pork chops w/herb and onion sauce and fried some new potato slices in duck fat. To (try to) offset the fattiness, we had some roasted asparagus and a butter lettuce salad (w/tomato, cucumber, avocado) w/a tangy buttermilk dressing. DH was especially happy w/the fattier parts of the meal.

                                                                                                                                                                          Last night, w/sister visiting, and to thank her for bringing me a cooler full of Berkshire pork (from a source in Atlanta that charges about half what it costs through my source here), I cooked one of her nostalgic favorites--fried shrimp and fish (drum) w/tartar sauce, fresh baby butter beans (cooked w/onion, garlic, speck & chicken stock) and rice (brown for me, white for everyone else), butter lettuce salad (cucumber, tomato, red, onion, bacon) w/blue cheese-buttermilk dressing. Made a peach cobbler for dessert that was one of the best I've ever made: the peaches were so perfect I almost hated to alter their state in any way, but wow did they translate well.

                                                                                                                                                                          5 Replies
                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                              I'd love one who liked to cook, buttertart!

                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                Send the adoption papers! It'll have to be a long-distance arrangement, but all the same.

                                                                                                                                                                            2. re: nomadchowwoman

                                                                                                                                                                              Wow! Everything you cooked this week sounded wonderful especially the duck fat potatoes & cobbler...

                                                                                                                                                                            3. I'm working all night tonight so I need something that will keep me full. So, I've decided on a baked potato bar! I have huge russet potatoes baking with olive oil, salt and pepper. For toppings I'll set out an assortment of cheeses, scallions, steamed broccoli, bacon, sour cream and butter - everyone can just help themselves :)

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. Tonight, we will start out with a really nice shrimp cocktail. Then on the grill will be baked potatoes and a medium rare bone-in rib-eye steak. The potatoes will be topped with butter, sour cream and chopped fresh chives from my garden. To go along with that, I think we have a bottle of Silver Oak Cabernet just itching to have it's cork popped.

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                  By all means, put that cab out of its misery. The poor thing.

                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                    Hahahaha! Exactly! Love the sound of that simple dinner, bz!

                                                                                                                                                                                2. I'm making beef stew, with beef stock, a nice dark beer instead of the wine, a bit of red wine vinegar to offset the sweetness that comes from my need to put three large onions in everything, peas, carrots, potatoes, and garlic. I'm seasoning it with a tiny bit of cayenne, some thyme, tomato paste, sugar, and worcestershire sauce. I'm making some garlic bread to dip in. Considering that my lunch was a large serving of french fries dipped in sriracha and mayo, I know I can't skip a green side, so it's either spinach or green beans.

                                                                                                                                                                                  Our cool spell broke, and I *know* I am going to regret turning that oven on.

                                                                                                                                                                                  1. We're grilling tonight! Going to have grilled shrimp, marinated in chile powder, paprika, garlic, cumin, oregano, lime juice and olive oil. The shrimp will be accompanied by grilled corn, bell peppers, and green onions. Can't wait.


                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: operagirl

                                                                                                                                                                                      Oh, you are killing me here. Major drool! DH says I do a really great grilled Cajun shrimp (if I do say so myself). So your menu is making me hungry. May have to see if anything is fresh for this weekend! (I also use a little worstershire on them too). Grilled corn? *swoon*. Bell peppers and green onions - again, *swoon*

                                                                                                                                                                                    2. grilling here, too. small chicken leg quarters, lion's mane and shitake mushrooms sauteed in butter with a few bits of zucchini leftover from last night. green salad.

                                                                                                                                                                                      1. Steaks and baked potatoes for Saturday
                                                                                                                                                                                        For Sunday, fried chicken (fried in cast iron skillet), mashed potatoes, fresh half runners, corn on the cob, sliced tomatoes and cucumbers, chicken gravy, biscuits, cherry pie, and pineapple upside down (baked in cast iron pan).
                                                                                                                                                                                        Monday- burgers, hot dogs with homemade chili, deviled potato salad, baked beans, watermelon, and fresh peach cobbler

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: vafarmwife

                                                                                                                                                                                          I'd love to be your guest for the weekend...yum and yum!!

                                                                                                                                                                                          1. re: Cherylptw

                                                                                                                                                                                            I'm cooking such a mess of half runners that I had to cook them in my 12-quart stockpot.

                                                                                                                                                                                        2. I am putting about 8 wild Pacific cod fillets in my grill basket, at a medium to med-low fire in my weber. After grilling down some fennel, roma tomatoes. kalamata olive & zucchini in a bit of chimichurri oil, I will then put the fish in when the fire dies down a bit. They are sitting in some olivada butter, lemon slices and chimichurri oil with some fresh thyme. When the fish is almost cooked, I'll put the vegetables back in the grill basket, and add a bit more oil. Then I will serve them over a bed of baby spinach leaves dressed lightly with lemon & salt.

                                                                                                                                                                                          I've got scalloped potatoes in the oven to go along side. I've promised the boys S'mores for dessert. Looking forward to a fun and festive 4th of July holiday weekend.

                                                                                                                                                                                          4 Replies
                                                                                                                                                                                          1. re: Phurstluv

                                                                                                                                                                                            OK, that sounds pretty flippin fantastic -- I am definitely going to have to emulate -- enjoy!

                                                                                                                                                                                            1. re: mebby

                                                                                                                                                                                              It does sound good, but it didn't translate as well as I thought it would. Mainly still not enough flavor. Maybe I had more fish than flavor, and it ended up a bit bland. Veggies were great though. Oh well, live & learn.

                                                                                                                                                                                            2. re: Phurstluv

                                                                                                                                                                                              that sounds amazing! olivada butter.... like a tapenade butter?

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Yes, it was. Wasn't as pungent as it could have been. Next time I will make a fresh batch of the olivada.

                                                                                                                                                                                            3. Tonight, it's meat & sweets..(lol) Meat in the form of pan cooked hot dogs until the skins are crispy; then I threw in some Vidalia onion to caramelize with a little bacon fat. Onto the bun with a schmear of southwestern grain mustard with peppers in it & topped with onions.

                                                                                                                                                                                              This morning I made a berry crisp for dessert with blackberries, blueberries, raspberries & strawberries: frozen homemade pie dough was crumbled into the bottom of a pan, fruits tossed with brown sugar, lemon zest, cinnamon and a touch of flour..into the pan then topped with a mix of oats, a little flour, butter, cinnamon & brown sugar....delicious!

                                                                                                                                                                                              1. Herself has deserted me for the sunnier climes of Spain for a week. I was up far too early this morning, to take her to the airport, to be at the top of my cooking game.

                                                                                                                                                                                                So, it's a "brown gloop from the freezer" night - some venison stew. And some spuds. And ice cream for "afters". And an early night.

                                                                                                                                                                                                1. I made baby-back ribs last night and saved the stock from pre-steaming them, so tonight I'm going to use the stock to cook fresh string beans with bacon, onion and new potatoes w/ some fresh cubed tomato or pimiento tossed in at the last. A bowl of this would be a meal for me, but my husband doesn't think a meal's complete without significant meat, so I'm also going to grill some burgers that I've mixed w/ some pickled jalapenos, minced, a little minced garlic, and some cotija cheese. Dessert's a "Cheater's Trifle", very trashy and delicious and decadent, and did I mention trashy?

                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                                    Ha ha, I would love to know what's in your trifle that's so trashy you had to say it twice!

                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                      I'm hanging my head in shame, but it's canned cherry pie filling w/ a dash of almond extract, devil's food cake cubes, etc. Much greater than the sum of it's parts, especially if you layer with UNSWEETENED whipped cream.

                                                                                                                                                                                                      1. re: mamachef

                                                                                                                                                                                                        Ooo, that IS trashy! Nothing tastier than devils food with cherry pie filling and whipped cream. So raise that head, you go!

                                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                                          I made something very similar once, based off of a pie that made an appearance at a family gathering. Canned cherries layered with chocolate pudding, whipped cream, and crushed graham crackers.

                                                                                                                                                                                                          I'm really hungry right now. Thank god I don't have any of those things in the house, or there would be trashy trifle in my mouth.

                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                            "trashy trifle in my mouth"

                                                                                                                                                                                                            Which I'm sure would be a very happy thing.

                                                                                                                                                                                                    2. tonight will be turkey burgers with fennel on the grill pan, basil and a slice of fresh bufala mozz, on toasted whole wheat english muffins. something potato-y on the side, and a big salad.

                                                                                                                                                                                                      tomorrow will be the big grill day at the parents'. Gourmet's Sticky Balsamic baby back ribs - to DIE for - couple of ribeyes to share, grilled asparagus, grilled portabellas with stilton crumbled atop, grilled corn with cilantro lime butter, and tomato/garlic/basil bruschettas. All with a portuguese slightly effervescent rose.....

                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        Nice wine choice, I should look for some of that now that you mention it....

                                                                                                                                                                                                        1. re: Phurstluv

                                                                                                                                                                                                          got it at Spanish Kitchen in Berkeley - can't remember name of it, tho, sorry.... i'm sure you can find something very similar.

                                                                                                                                                                                                      2. Spent the morning at Farmer's Market and stocked up on some fresh veggies for the week. So tonight is going to be Beer Can Chicken, Corn on the Cob and Spicy BBQ Potato's with a small caesar salad. Also picked up some fresh strawberries for dessert - maybe over a little ice cream!

                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                          Beer can chicken?

                                                                                                                                                                                                          I suspect I may regret asking - but wassat?

                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                            I have to say I've never done the beer can chicken, living in the city w/o a backyard until two years ago, and no grill, it's just not in the cards. How's the flavor? I like beery anything...

                                                                                                                                                                                                            1. re: bushwickgirl

                                                                                                                                                                                                              Actually, you can use a can of 7up or other soda - it doesn't have to be beer. There is no beer flavor, it's just that it keeps the inside of the chicken so incredibly moist. We use the recipe from Steve Raichlen. It's cooked indirectly and it is so fabulous. Crispy skin on the outside.


                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                Oh, I gotta try this - preferably without pre-warning life's companion what I'm about. She'll think I'm having another of my "funny turns".

                                                                                                                                                                                                                Presumably it'll work in an oven - we don't often get the weather for outside cooking?

                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  I've not tried it in an oven, but I'm sure it would work. If you do try it, let me know how it went. I think you will be really happy with the moisture in the meat.

                                                                                                                                                                                                                2. re: boyzoma

                                                                                                                                                                                                                  I tried that recipe once. I guess I didn't find any appreciable amount to warrant the hassle. Did you do yours on a charcoal grill? How did it came out?

                                                                                                                                                                                                                  I end up just splitting a whole bird and grilling it on direct heat to sear, then indirect to finish. It seems to come out juicy, (dry brined, for a day or two) and I've got a bbq rub on it. I have 6 lbs of chicken on the grill right now. Going to give Hubby a swath of alum foil to make sure it steams a bit for a while.

                                                                                                                                                                                                                  1. re: Phurstluv

                                                                                                                                                                                                                    We've always found it good. And we have a gas grill, but use a wood box inside to smoke. Never had a problem.

                                                                                                                                                                                                            2. Not sure I'm even having an official "dinner".......spent the morning running errands & doing home projects with no breakfast, so meal 1 was a grilled bacon-cheeseburger and meal 2 was a T-BLT......also made some red, white & blue (tho it was more pink, white & light blue) cupcakes for the holiday........relaxing now with cheese, crackers & wine........

                                                                                                                                                                                                              1. So the rest of the bbq chicken feast for tonight is steamed fresh corn, romaine salad with sugar grape tomatoes, homemade baked beans with cheddar cheese & red potato salad with egg, celery, smoked paprika, dill pickle juice & mayo. There are more s'mores for dessert plus vanilla fro yo & grilled nectarines.

                                                                                                                                                                                                                1. After a whirlwind afternoon of car travel I am home and gearing up for a walk around the hood.
                                                                                                                                                                                                                  I defrosted a bone-in chicken breast for dinner, and have been looking on-line for something different to do with it.
                                                                                                                                                                                                                  I want to roast it because I know it will be moist and with little hassle, but I need some new flavor ideas.
                                                                                                                                                                                                                  I do love the tomato, garlic, marjoram combo I've been doing, but I can admit it's time for a switch up.
                                                                                                                                                                                                                  So...Indian flavors perhaps? Or just tomatoes, kalamatas, basil and red onion??? I have some chevre so I could stuff the breast a bit too...
                                                                                                                                                                                                                  Guess I'll figure it out. Sides will be fresh corn and string beans.
                                                                                                                                                                                                                  Tomorrow is a working holiday for me, but I expect I will be sent home with some delicious left-overs, so I'm not complaining too much.
                                                                                                                                                                                                                  Happy 4th everyone! Be safe and eat well!

                                                                                                                                                                                                                  1. Tonight, crispy bacon & egg salad wraps, a green salad with onion vinaigrette and cold watermelon.

                                                                                                                                                                                                                    It's that time again...the new link is here: http://chowhound.chow.com/topics/718228

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                      Looks like we were on the same page. I have asked the mod's to remove my threads! Happy 4th!

                                                                                                                                                                                                                    2. Happy 4th everyone! Today is an all American bbq - burgers, hot dogs, corn and baked beans. Since the corn down here sucks, I'm going to boil it quickly in milk and a little sugar then throw it on the grill. For dessert, we'll have the rest of my "patriotic" fruit tart with vanilla custard (pictured below) :)

                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                      1. re: krisrishere

                                                                                                                                                                                                                        So funny to see this. At our 4th of July dinner, one of my guests mentioned that her ex-husband always cooked corn on the cob with milk in the boiling water. (I always add a little sugar.) As we were all puzzled by the milk thing, she whipped out her cell and called him to ask about it. He said it makes the corn "softer." Is that why you use milk?

                                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                                          I find that the milk plumps up the kernels and makes them sweeter. All it needs is 12 minutes in the boiling liquid and it's perfect. Usually I throw it on the grill for a few minutes after just to char it a little too :)

                                                                                                                                                                                                                          1. re: krisrishere

                                                                                                                                                                                                                            Twelve minutes, kris? I don't think I've ever cooked fresh corn on the cob for more than 5 minutes tops. It's just the way my dad and mom always did it and I've always preferred the bite to the kernels when cooking it for the shorter time.

                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                              I was actually surprised my corn took that long this time. Even at 12 minutes, I still had kernels that were completely undercooked and tough to bite.

                                                                                                                                                                                                                              1. re: krisrishere

                                                                                                                                                                                                                                Wow! I guess the corn down there really does suck! LOL I'm really, REALLY hoping for good local MA corn very soon.