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What's For Dinner? Part XLI

Wow - 200 again. So let's start a new thread. What's going on your table for dinner? Please share what you are making and give the rest of us ideas for future meals.

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  1. Spaghetti with meat sauce, green salad, and rolls.

    Also cooking a swiss steak in the crock pot to serve over buttered egg noodles for later in the week.

    3 Replies
    1. re: vafarmwife

      Change of plans.... hubby is going to be in the field and doesn't want supper so I am having bacon and tomato sandwich.

      1. re: vafarmwife

        Spaghetti and meat balls. salad, bread and jello. If I have time may make blueberries shortcake and ice cream. Made the meatballs from ground turkey instead of beef.

      2. Broiled porterhouse with a composed butter containing lemon, shallot and Italian parsley. Some sort of green bean dish on the side, and perhaps a bottle of zinfandel.

        1. Last night was our first dinner in the new place. Dad came over and hooked me up with a Brinkmann so we are grilling here until the first frost for sure.
          We christened the grill with a few veal porterhouses (my first ever) and some filet for a friend who wont do veal, no matter where it's from.
          On the side was fresh corn on the cob, string beans with garlic and sun golds and probably a few too many cocktails. Hey, it was a celebration!
          Love, love, love my new home Not sure who's happier, me or the kitten. We love the country and I think we are here to stay.
          Here's to all the great, fun cooking ahead!

          5 Replies
          1. re: rabaja

            That is a VERY fine way to christen the new abode, rabaja! I hope you and the kitten enjoy exploring your new neighborhood. :-)

            1. re: LindaWhit

              Thank you LW! I took your advice and packed a Most Important box with the coffee fixings, the kitchen radio and all the other neccesities that make up a good first morning in a new place. Really priceless advice.

              1. re: rabaja

                :::very big grin::: Glad to hear it worked for you! When you're doing a house move in one fell swoop and can't make little trips back and forth with a few things here and there, the "Most Important Box" that gets tucked into your car is a lifesaver. Helps to make the new home yours. :-)

            2. re: rabaja

              congrats rabaja! looking forward to all your new food adventures!

              1. re: rabaja

                Congrats on your new home! Veal porterhouses on a pristine new grill - watching them cook up while sippin' on a few cocktails all while you host at your new home? Boy is that ever sweet living!

              2. I'm going to pull out a couple of home made turkey dinners out of the freezer (they have all the fixings - Sliced turkey, mashed taters, corn, dressing and gravy). When I cook a turkey and there is just the two of us, I love making these up for future use. Just pop in the microwave, no heating up the kitchen and a umm, umm good dinner.

                1. I'm thinking fresh Alaskan coho steaks while they're still on ridiculous sale, maybe on top of a "hash" of roasted carrots and beets and purple potatoes with ribbons of rainbow chard sauteed with bacon or pancetta. Or maybe on a bed of curly endive with bacon and a poached egg and some chives from the yard...

                  1. early bday present from my sister was a bit of foie gras! sauteed it up, and served it with a raspberry sauce i made. Foie at home - so decadent! Paired with a much more plebian but good and earthy fava puree, and a frisee salad with dijon/shallot vinaigrette.

                    1. There's a small fillet of cod and one of haddock defrosting. They're getting poached. There'll be a very simple sauce of some white wine, creme fraiche and mustard. Green beans and some boiled spuds.

                      Sounds lovely? Not. More the sort of the food my Mum used to make if someone was recovering from an illness, circa 1962.

                      6 Replies
                      1. re: Harters

                        Wine in the sauce in 1962? Would never have happened in our house.

                        1. re: buttertart

                          We were sort of posh-ish, though (not now, of course - a long story of how Dad and his brothers managed to spend their father's rather substantial (and, I believe, very ill-gotten) hoard of cash.

                          I well recall there were always two wines in the house. Liebfraumilch and a red called Bull's Blood which, IIRC, was east European (as you can see, we weren't that posh :-0 ). They may not have ended up in the cooking. That said, Dad was a beer man and Mum's tipple was sweet sherry. Although they could both down vast quantities of gin and tonic.

                          1. re: Harters

                            Liebfraumilch was my gateway wine too!

                            1. re: Harters

                              Egri Bikaver from Hungary, the University of Toronto student's fallback when the Mommesin ran out. The attitude in my part of the world was that wine was for winos (and made food taste "foreign". Hard stuff (rye for the men and gin/vodka for the "girls") and beer (thought of as a bit downmarket) flowed like water though. I could never understand why my dad could have as many beers as he wanted and I only one "pop".

                              1. re: buttertart

                                << I could never understand why my dad could have as many beers as he wanted and I only one "pop".>>

                                Pretty sure that fell under, "Because I said so."

                                1. re: ChristinaMason

                                  ROFL! :::Ding!:::: Christina wins the award today for best response. ;-)

                        2. I was going to make a turkey stroganoff, but after opening up the package of leftover turkey, there's really not enough. So I'll make a panino - sliced turkey, roasted red pepper, Taleggio cheese, and bacon on sourdough bread. I think I have enough turkey to make another sandwich for tomorrow's lunch. Potato chips alongside.

                          1. Today I marinated some boneless, skinless chicken breasts in pineapple juice, some teriyaki sauce, garlic and onion powder and crushed pineapple. I also simmered a bbq glaze of pineapple, lemon, brown sugar, mustard and cloves. To go with, some cubed new red potatoes, seasoned with some BBQ seasoning blend and added smoked paprika, sweet pepper flakes, red chili flakes and a dash of chili powder, with some sliced red onions. They will be in the tin on the grill. Add some green beans and a side salad and I think we are done!

                            1. Baby lamb chops that I didn't cook a few days ago because of a change of plans; this evening, I marinated them in oo, chopped garlic, basil, oregano, thyme & a bit of rosemary then roasted them and they were perfect! I cut up some potatoes, simmered as for mashed then drained; mashed with butter, milk, s & p and added some frozen spinach to the mix while mashing which cooked in the residual heat. Had a couple of ears of leftover corn on the cob which went along with. Pretty decent meal....

                              1 Reply
                              1. It is hot out, but CI's Tikka Masala with some basmati rice pilaf (also CI) sounded good, so that is what we had. I just love this dish!

                                1. The second "go" of the keftedes from Saveur last night, with my bread (which I'm having a lot of trouble getting right in the new kitchen, whether different water or oven, not sure), the leftover tzatziki, a horiatiki salad.
                                  And to start something we really liked a lot, a brainwave: put Sunday night's sliced tomatoes with basil and sherry vinegar/olive oil in the FP thinking I'd use it as the salad dressing. Tasted it, too tomato-y for that, decided to serve it as a simple cold tomato soup. Wanted it really cold, banged the soup cups in the freezer where they froze a bit past slushy in a half an hour (hearing my mother say approvingly, "it's a good cold freezer" in my ear) (unlike the old one). DELICIOUS stirred up and slurped up in the slushy state! Will try this with the rest of the horiatiki.

                                  7 Replies
                                  1. re: buttertart

                                    I'm going to have to lure you away from standard Greek cooking and into the delights of Cypriot food. Similar, of course, but with more Turkish and Middle Eastern influences, as well as its own distinct foods. The border between the occupied northern part of the island and the rest is now open and I'm hoping to make a first visit across next month. I'll be back from the island inspired. FWIW, it's where Mrs H started school and where her younger brother was born.

                                    1. re: Harters

                                      I'd love to get more into it, those flavors are some of my favorites. We have some Cypriot restaurants here - one has a salad with pickled caper vines in it - fun to eat something with (non-prickly) spines on it. Cyprus is fascinating, especially with Commonwealth ties and/or an interest in 20thC history. Exciting to be going across to the TR side, wonder how different the food is.

                                    2. re: buttertart

                                      I would like this exact meal for dinner this coming weekend. Waiting for me after work, alfresco style preferred...
                                      Must go dig out that issue of Saveur now, it's here SOMEwhere.

                                      1. re: rabaja

                                        Really good - want to make more from the magazine. The orange cake's got my name on it.

                                      2. re: buttertart

                                        I made an all-too-healthy peanut and sesame salad with chicken breast and vegetables for dinner earlier this week so I thought I'd earned enough calories to make keftedes. Unfortunately I have a terrible cold and cannot taste anything, which is driving me up a wall. I couldn't even taste the Szechuan peppercorns in my salad, just feel them.

                                        So keftedes will have to wait. Instead, I am going to try to jolt my tastebuds awake with kheema matar. Peas are fresh and still in-shell. Mint will be picked fresh from my garden. And, as the ultimate weapon, I am using a habanero pepper to knock my tastebuds (and sinuses) into submission.

                                        1. re: JungMann

                                          Save some for me, I love kheema. With everything fresh and the habanero it should be...dynamite?

                                        2. We've got some "Sicilian sausages" from the supermarket - one of its premium range. Nicely flavoured with fennel.

                                          They're going in a roasting tray, along with some wedges of red onion and some big chunks of red pepper. They'll get eaten along with some lentils, flavoured with garlic and lots of parsley.

                                          Some bought tomato soup as a starter (looks lovely - made with yellow cherry tomatoes).

                                          Cheese for "afters".

                                          1. I am attempting meat loaf in the crock pot for the first time, hopefully it will not be mush. I'm serving it with sauteed summer squash.

                                            1. It's warm and humid out, but I have a craving for an old favorite - one of the first meals I made for myself when I moved out on my own...Hamburger Stroganoff from one of those old General Mills recipe cards from the 1970s (which I've adapted a bit).

                                              Sauté chopped onions and mushrooms in butter, add ground beef and some minced garlic, and brown. When it's all browned, add a couple Tbsp. of flour or so to the meat/veggie mix, depending on how much ground beef you're cooking (up to 1/4 cup flour), and continue "browning" a bit. Then add a can of condensed cream of mushroom soup (yeah, I *know*! Don't hate me! I actually use about a half can now :::grin::: ) and some wine (red wine makes it kind of light purply-pinkish - but it's just me eating it so I don't care), and some ground pepper and salt (if needed, which it always is). Someone on another thread awhile back suggested using sherry and Worcestershire sauce in place of the red wine, which I think I'm going to try tonight.

                                              Towards the end (about 10-15 minutes?) add a cup or less of sour cream after removing from the heat. Serve over egg noodles with peas on top and a sprinkle of paprika.

                                              5 Replies
                                              1. re: LindaWhit

                                                My mom used to make the low-rent version of this, just browned ground beef, the smallest onion she could find, minced (she hated onion but my dadloved it, so she bought little ones so she could say: " I put a whole onion in it, Alf!" when queried on the subject), and a can of good ol' cream of mushroom soup. We inhaled it by the bucketload. i can taste it now! Your version sounds scrummy.

                                                1. re: buttertart

                                                  I'm making a high-rent version of Hamburger Stroganoff? Well now, aren't *I* posh-noshing tonight! :-D

                                                  1. re: LindaWhit


                                                    don't know yet. something with quinoa, i think....

                                                    1. re: LindaWhit

                                                      Enjoy it! It's cena non grata in our house, himself doesn't like it.

                                                      1. re: buttertart

                                                        there was no quinoa. there was sushi. mmmmm...

                                                2. Some sort of Asian steak salad. I have filet leftover from the weekend, and I'm craving a cabbage salad with Thai seasoning, probably with brown rice too.
                                                  As long as I'm firing up the grill I will be cooking a Jerk chicken breast too. I have some seriously potent habernero salsa from a Mexican joint up here and I'm going to add it as the chile in the Sunset jerk chicken recipe. Ridiculously easy, and I have all the other ingredients, so why not?
                                                  Hopefully it will stay warm enough to eat outside. Thought I was working all night and sooo glad I'm not!

                                                  1. Sausage, cheddar and red bell pepper meatballs accompanied by a romaine salad.

                                                    1. Salad from the garden as always (finally tomatoes, lots of arugula, etc.) green beans (what you pick is what you cook), and oven braised turkey thighs (it is hot out but we both love them and we get sick of hot weather food, and with a/c what the heck). Plus some sort of starch.

                                                      1. Our post lady surprised us with a giant slab of king salmon. We were supposed to have grilled marinated tritip, but that will have to sit around the fridge for another day. I honestly do not know what I want to do with it. We are having swiss chard from the yard.

                                                        Oh for crying out loud.. Godda go. Deer is eating my garden again!

                                                        1 Reply
                                                        1. We had shrimp and grits (actually polenta) with fresh from the garden tomatoes and cukes, cherries and watermelon too.

                                                          1 Reply
                                                          1. re: John E.

                                                            Nice, simple, and summery. Sounds fantastic.

                                                          2. Swordfish, tomato salad sourced from the garden, Oregon pinot noir.
                                                            I bought the fish and the 2007 pinot this morning. Deb did her magic and gave a serious nod to letting the fish speak for itself.

                                                            1. Tonight the hubs and I cooked a birthday dinner for family. We sorta went for a subtle Latin theme, with the emphasis on summery ingredients.

                                                              To start, whet our appetites with rum cocktails: mango-pineapple juice, a squeeze of clementine and lime juices, golden rum, and a splash of grenadine. Pretty, and pretty sweet.

                                                              Then on to Thai-spiced blue-corn shrimp nachos (DH's invention). Pan-seared shrimp, Monterey jack cheese, scallions, grape tomatoes, and chopped cilantro, topped off with a drizzle of Greek yogurt whisked with Thai red curry paste, fish sauce, and lime juice. Very tasty. He did a trial run of the recipe earlier in the week to work out the kinks.

                                                              For the main, grilled T-bone steaks seasoned with kosher salt, pepper, garlic and onion powder. Emeril's chimichurri sauce, subbing cilantro for the oregano. Mashed skin-on spuds with cottage cheese and Parmesan. Grilled corn salad with fresh cilantro and basil, grape tomatoes, red bell pepper, scallions, and a sweetish lime-chipotle dressing. Some Parker rolls from frozen.

                                                              Dessert: puff pastry shells filled with a chocolate-mousse-like concoction originally intended to be ice cream. Topped off with fresh raspberries, whipped cream, and chocolate shavings.

                                                              Overall, a success. A few quibbles: corn was very starchy, not sweet (damn crappy grocery store!). I question DH's use of mesquite chips with the steaks, but oh well. And Pepperidge Farm frozen pastry shells leave MUCH to be desired. Weren't they formerly made with butter?

                                                              Oh, and I think I love chimichurri.

                                                              1 Reply
                                                              1. re: ChristinaMason

                                                                "Thai-spiced blue-corn shrimp nachos"??? BRAVO, DH!

                                                              2. Asparagus bundles wrapped in prosciutto and topped with mozzarella and a dusting of smoked paprika. Not sure of the side dish.

                                                                1. for dinner today I'm gonna make "jazz clubs" i guess its some kind of bbq chicken, they where on sale and looked good so hopefully they taste good too..

                                                                  and then i bought 3 lbs ground organic beef so i have to do something with that too.. I probably gonna do meatballs or meatsauce and I think im gonna try to make bobotie, have someone eaten that before? is it good?

                                                                  1. So we have three Egyptian house guests and they told us yesterday that they would not be home for dinner, but my son told me that his friend would be. My husband was at Fairway and bought 4 good sized lobsters that were on sale. Lobster was on my list of things I wanted to eat when we got home from Egypt. Later that afternoon, two of our house guests said that they will be home for dinner after all, my son invites another friend, and the parents of the first friend show up before we eat dinner, and so we invite them too. Loaves and fishes -- how to turn 4 lobsters into dinner for 9? Raid the freezer, of course! My husband quickly thawed out some chicken breasts, did a spice rub and threw them on the grill along with some chorizo sausage. All the corn was broken in half, and we had a fair amount of cole slaw and potato salad left over from a BBQ we gave on Sunday. All the lobsters were spilt into pieces and everyone had some as well as chicken and chorizo. It turned into a really fun impromptu dinner party despite the fact that I never did get much lobster!

                                                                    6 Replies
                                                                    1. re: roxlet

                                                                      Yum! Just call it a "mixed grill" and pretend it was intentional. Nice story.

                                                                        1. re: roxlet

                                                                          a little rice and it woulda been a deconstructed paella!

                                                                          1. re: mariacarmen

                                                                            Ha, ha! My husband thought about the paella, but with 2 Muslims in the fray, there was no way we could use the sausage in a communal dish. It's getting tedious having to cook around pork! I'd like nothing better than some grilled sausages or a nice chop, but we're never sure when they are joining us for dinner. They're 19 years old and ready for anything at a moment's notice. Anything but pork, that is!

                                                                            1. re: roxlet

                                                                              Sad! Pork is a slice of heaven on earth!

                                                                              1. re: mariacarmen

                                                                                I know. It's funny, although alcohol is also proscribed, I find many Muslims more open to that than pork. Our guest are underage, so we're not serving them anyway! I guess I will have to get turkey bacon. In Egypt, they serve this nauseating thing called beef bacon. It bears no resemblance whatsoever. One of our guests, whose father is an airline pilot, spoke rapturously about the turkey bacon her father brought from the US.

                                                                        2. Tonight will be a simple stir fry of sliced beef, broccoli, julienned peppers and carrots in a nice beef/soy sauce over some jasmine rice.

                                                                          1. Have a porterhouse that I seasoned this morning before work, made the blueberry sauce in this thread http://chowhound.chow.com/topics/3090... to try with it, and steamed broccoli.

                                                                            1. Cheeseburgers! On toasted white bread. Home-grown tomatoes, Connecticut corn, too.
                                                                              Grinding the chuck just before pan-frying makes a difference.
                                                                              A little sparkly wine from California.
                                                                              Happy birthday time.

                                                                              9 Replies
                                                                              1. re: steve h.

                                                                                Happy (belated?) birthday, steve h!

                                                                                1. re: steve h.

                                                                                  me too! happy day to you! no cooking for me tho, Sonoma wedding and Veuve Cliquot chilling!

                                                                                    1. re: roxlet

                                                                                      Happy birthday, mariacarmen! Enjoy the wedding!

                                                                                    2. re: steve h.

                                                                                      A very happy belated birthday to you, Steve! Cheeseburgers. One of the world's most perfect things to eat. :-)

                                                                                    3. Baked bone-in (skinless) chicken breasts with Caribbean rub, leftover mashed potatoes, sauteed spinach with garlic and shallots, and and cuke-tomato salad with chimichurri vinaigrette. We were starving waiting for the chicken, so DH fried up some tortilla chips.

                                                                                      Leftover chocolate mousse for dessert.

                                                                                      1. Crockpot pulled pork, oven baked beans, deviled eggs, potato salad, rippled potato chips, frozen key lime pie, all confected by my dea r87-yr-old mother-in-law for her darling sonny boy and me. And five other family members. Love her to bits.

                                                                                        3 Replies
                                                                                        1. re: buttertart

                                                                                          One can only hope that we're all cookin' along at age 87 (in the kitchen and otherwise!) as well as your dear MIL!

                                                                                            1. re: buttertart

                                                                                              Tonight: shrimp jambalaya, French bread, fruit salad, and the banana cake with the best-ever frosting which is very nice and very malleable. My second-most anxiety-inducing thing in baking (after pie crust) is frosting cakes. This one doesn't look as if a three-year-old had at it at least.

                                                                                        2. I can't remember the last day I actually cooked. I had made Italian sausage and peppers and marinara for sandwiches sometime at the start of the week, but that seems like so long ago. The week is passing by in a blur.

                                                                                          Tonight, a specific dish has been 'requested': Moroccan million dollar chicken. I made it on a lark last winter (such a strange list of ingredients), and now the boyfriend can't get enough of this thing. I'm trying to use more of what I have on hand lately, so I'm subbing cranberries for the currants, and pistachios for the almonds. I am tripling the sauce, knowing how quickly it disappears into the boyfriend's bowl over his rice (just steamed white, with a little butter mixed in).

                                                                                          3 Replies
                                                                                          1. re: onceadaylily

                                                                                            Is there a recipe posted somewhere? I'm intrigued.
                                                                                            I just came across a recipe for Tijuana chicken I got from my mother ages ago and it is on my list of things to make soon. Basically a tomato sauce based braised chicken with golden raisins and other good stuff I can't remember.

                                                                                            1. re: rabaja

                                                                                              There is, right here on Chow. Sorry, I can't link it (something odd going on with the PC; we've just resolved to buy a new system), but if you google 'Moroccan million dollar chicken chow', you'll get not only a chow article and the recipe, but the thread in which chow's discuss it (always invaluable).

                                                                                              I just used beer for the first time tonight, instead of water . . . and I would not advise using pistachios (I've used cashews and peanuts as a sub for the almonds, and those were fine), but I think the pistachios were giving up a liquid component in the oil. It was as if I had added very thin milk. I always make 3-4 times the amount of sauce it calls for.

                                                                                          2. Hmmmm, Friday night dinner. Sure does feel like the weekend around here, I love it.
                                                                                            Would love to fire up the grill and keep it simple. Definitely marinating jerk chicken for tomorrow or Sunday but tonight, I've no idea.
                                                                                            Just got back from my new favorite wine shop with a few roses to enjoy now that I'm in a sunny weather locale. And this morning I hit up the Friday farmers market to get a feel for what's out there up here right now. Lettuces, peppers, eggplant, onions and Early Girls apparently! All were pretty and reasonably priced, without that Ferry Building surcharge you get in SF.
                                                                                            Filet and ratatouille perhaps? The filet is the oldest thing in my freezer, so I should probably use it up. Can't complain there. Happy Weekend!

                                                                                            1. I've been dealing with a sick kitty since last night. She's holding her own after a visit to the vet today, and hopefully she'll continue to improve through the weekend. I'll probably need to put her on a special diet - she's already on organic-only canned food along with chicken/turkey scraps from my stock making. Right now, she's completely uninterested in any food. That's not the foodie kitty I know and love. :-(

                                                                                              I'm not overly hungry, but I had taken out a pork chop from the freezer to defrost. Gotta make it. The *easiest* thing would have been to use the grill pan, but I chose to go an odd way - a pork chop parmigiana-type meal.

                                                                                              Dipped the chop in beaten egg, then in seasoned Panko crumbs. Did a quick pan-fry to brown it, then into the oven. I'll pour some roasted red pepper sauce over top when it's almost done, and top it with a slice of provolone to melt (I thought about using the last bit of Taleggio, but thought that might not work).

                                                                                              Leftover rice pilaf and freshly steamed green beans alongside.

                                                                                              9 Replies
                                                                                              1. re: LindaWhit

                                                                                                Well done. The Taleggio would have worked, too.

                                                                                                1. re: LindaWhit

                                                                                                  Your dinner sounds delicious, Linda. I might try that soon, especially the red pepper sauce (I always just do southern-style cream gravy in the pan, but yours seems more fitting for summer). And, oh, I hope your kitty mends quickly. A sick or injured pet can be damned nerve-wracking.

                                                                                                  1. re: onceadaylily

                                                                                                    Unfortunately, I lost her last night. Heart failure and fluid buildup in the chest cavity. She was in too much pain and stress, so I had the emergency vet hospital put her to sleep. Scooter was a good egg, and I'm going to miss her a lot.

                                                                                                      1. re: LindaWhit

                                                                                                        Oh no. I'm so sorry to hear that. My heartfelt condolences to you.

                                                                                                        1. re: LindaWhit

                                                                                                          My heart goes out to you Linda! So sorry for your loss.
                                                                                                          I'm sure Scooter had the best life with you, try to focus on the good times.

                                                                                                            1. re: LindaWhit

                                                                                                              Poor thing. Warm thoughts comin' at you from D.C. Hang in there and cherish the good memories!

                                                                                                              1. re: ChristinaMason

                                                                                                                Linda so sorry for your loss! My heart goes out to you....

                                                                                                        2. Grilled tuna dressed in a little soy, fresh ginger, garlic and lime juice. Served with sauteed spinach ( in a teaspoon of rendered duck fat) and topped with a squeeze of lime and a couple of spoons of roasted hatch chili goat cheese. Side of couscous with a little tomato, onion, and mushroom.

                                                                                                          1. Grilled porterhouse steaks, baked potatoes, half runners, and sliced tomatoes with plum buckle for dessert.

                                                                                                            1 Reply
                                                                                                            1. Upcoming......steak salade.

                                                                                                              Sirloin steak - Dexter beef bought at the farmers market. Dollop of Bordeaux mustard .Watercress and other mixed leaf. Vinaigrette. Pain rustique.


                                                                                                              1. Tonight's dinner will be marinated butterflied lamb on the grill served with the Ottolenghi green cous cous and a hash of artichoke hearts. Dessert will be coconut creme brulee tart and a blueberry crumble pie. We're not sure if we are having 7 or 10 to dinner, our house guests being somewhat unsure as to when they will return from the wilds of Woodbury Commons mall. Originally we were going to make duck, but this is more expandable. We will make two lambs. For cocktails I will use our garden tomatoes and basil and buy some fresh mozzarella.

                                                                                                                1. Tonight, since we have not had it in a while, Cajun Chicken Fettuccine, side salad and some fresh garlic bread. Simple but delicious.

                                                                                                                  3 Replies
                                                                                                                  1. re: boyzoma

                                                                                                                    That sounds good. I have not had a chicken pasta in years (sauteed chicken breasts in marinara, served over fettuccine was the first thing I learned to 'cook', and promptly made it every three days, until I was politely asked to "Stop with the damn chicken already").

                                                                                                                    Are you adding Cajun seasoning to the sauce, or the chicken?

                                                                                                                    1. re: onceadaylily

                                                                                                                      Its rubbed on the chicken then grilled (or broiled - depending on time of year). It really spices up a plain pasta dish and is delish. I love chicken but I am always looking for new uses. I never thought about adding it to the sauce. I usually just make a basic alfredo sauce but I gotta have my white pepper on it and it goes well with the cajun spices.

                                                                                                                  2. Finally got the chicken in the jerk seasoning last night, so it's definitely what's for dinner. What to have with it is the big question I am facing.
                                                                                                                    What goes well with jerk chicken?
                                                                                                                    If it's just me I'll probably make a simple summer squash salad, maybe some cornbread on the side.
                                                                                                                    What goes well traditionally? There's a chance I will have guests, and I'm guessing a rice dish would be nice...searched on this board a bit and found the cornbread idea and roasted sweet potatoes-would like to keep it summery.
                                                                                                                    I really want to make caponata this weekend, is that so wrong with Jerk chicken? Yeah, I think it might be better to have that tomorrow.
                                                                                                                    The great thing about figuring out dinner is that it comes up almost every day.

                                                                                                                    1. Chilaca rellenos with an aji panca sauce. Mexican corn relish on the side.

                                                                                                                      1. Went out to brunch with some friends, and am still full. God, I love my little neighborhood diner.

                                                                                                                        Tonight, we are keeping it simple. One of my friends gifted me with some produce from her parent's garden, so we are having BLT's. Well, I'm having a BLT. The boyfriend cannot stand raw tomatoes, so I put an avocado aside for him, so that he can have a BLA. I may warm a few tomato slices in a skillet, so that he can at least have a T option (and, perhaps, share some of that avocado). There will be fried corn to go with, and I might do something with those cucumbers now in my possession . . . or maybe I'll make a small batch of those bread and butter pickles on Smitten Kitchen. Hmm, the boy is pretty particular about his pickles though. Maybe just some cukes marinated in some type of vinegar (that way I won't have to *call* it a pickle, and his mind becomes a wee bit more open).

                                                                                                                        Today, I will have had bacon for two out of three meals.

                                                                                                                        3 Replies
                                                                                                                        1. re: onceadaylily

                                                                                                                          Sounds good! Love BLT's. I'm waiting as I found a bunch of tomatos on my plants, so it shouldn't be too long now before I have some fresh ones. On the cucumbers, I love pickles (as long as they are not sweet), hate them by themselves, but absolutely love tzatziki.

                                                                                                                          1. re: boyzoma

                                                                                                                            We didn't have enough sun in our backyard to do any gardening, but the landlord just had the trees 'trimmed' beyond any definition of the word 'trimmed'. When I got over moaning the loss of my shaded haven, I started planning next year's garden. Tomatoes right from the vine have a special place on my plate.

                                                                                                                            I discovered I was out of white vinegar, so I just sliced the cukes and have them marinating in garlic rice vinegar, sesame seed oil, a dash of soy, and a bit of sugar and salt. I tasted a bit of it, and hope my will power lasts until dinner.

                                                                                                                            1. re: onceadaylily

                                                                                                                              We don't have any sun in our yard either. But I sure have learned container gardening on our deck! One of my tomato plants is at least 6' high in a pot! I've got 2 "railing" planters with herbs, two pots with red and green peppers, and 3 large pots with different tomato plants. The railing pots (link to the type below) are filled with rosemary, cilantro, basil, green onion, parsley and thyme. One of my favorite things is when using the green onions, I just slice the bottom off and replant it. Voila - new onions grow! Good luck for next year!


                                                                                                                        2. It's been a long, sad day. The nap I took this afternoon was probably way too long, as I'm very groggy now. After my travels today, I stopped at Whole Foods and picked up a lamb steak. It's been marinating in a bit of olive oil, salt, pepper, minced garlic and rosemary, and freshly squoze lemon. It'll be grilled on the ridged grill pan.

                                                                                                                          Sides will be roasted fingerling potatoes and steamed green beans. Some ginger frozen yogurt if I want it for dessert.

                                                                                                                          1 Reply
                                                                                                                          1. re: LindaWhit

                                                                                                                            just catching up - so very sorry to hear about your loss. lost two of them myself this year. it's always hard. i hope you are feeling better soon.

                                                                                                                          2. Making a huge batch of spaghetti sauce with Habanero peppers and wild garlic, crisp green salad and garlic bread au gratin.

                                                                                                                            1 Reply
                                                                                                                            1. re: rockability

                                                                                                                              Habanero spag, eh? I'm intrigued.

                                                                                                                              Tonight it's Chicken Makhani and gingered green beans.

                                                                                                                            2. Stir-fried chicken, broccoli, and bell pepper with gluten-free pasta. I made this because I had some GF teriyaki sauce that I need to use up.

                                                                                                                              1. Topolo Margaritas (Rick Bayless' recipe) while watching the Yankees and CC Sabathia destroy the Boston Red Sox. Later, we had cold roast beef sandwiches: gorgonzola dolce spread on a split baguette topped with sliced roast beef (deli style), horseradish sauce and fresh watercress. Beer for me, wine for Deb.

                                                                                                                                1. We had friends over for an Iron Chef "what's in the fridge"-style dinner. Rubbed and grilled bbq chicken leg quarters, blackbean/corn/tomato salsa and chips, grilled bbq tofu for the vegetarian, squash/zuke/red onion kebabs for all. Wild rice-a-roni on the side. Sparkling limeade to drink.

                                                                                                                                  Dessert was the highlight: grilled peaches with an awesome, syrupy fig balsamic

                                                                                                                                  1. There'll be a simple roast chicken (chopped soft herbs slipped up the breast skin and a lemon chucked up its bum). With sage & onion stuffing. And gravy. And broad beans and butternut squash.

                                                                                                                                    And summer pudding for afters, With cream

                                                                                                                                    2 Replies
                                                                                                                                    1. re: Harters

                                                                                                                                      Love summer pudding - you may be interested to know it's penetrated into this neck of the woods - the lady who came to give my mother-in-law communion yesterday was telling her about making it - as if it were a totally new thing.

                                                                                                                                      1. re: buttertart

                                                                                                                                        Excellent. A well made summer pudding (and, by that, I mean one made by my companion in life, not me) is a thing of joy.

                                                                                                                                        We make it with raspberries, strawberries and red or black currants. You need the currants for the sharpness. I think I recall from othe threads that they may not be too easy to get our side of the pond. However, today is your lucky day.

                                                                                                                                        Nigel Slater's column in this morning's Observer has a recipe for a late summer pudding substituting plums for the currants. Here ya go:

                                                                                                                                    2. Red Beans & Rice loaded with Tasso and Andouille
                                                                                                                                      Fruit Tart...(.Blueberries, Raspberries, Strawberries)

                                                                                                                                      1. I cooked so I got to choose what: there was agitation for Shanghai pork chops but it had been ages since I cooked Indian. Madhur Jaffrey's Indian Cooking beef baked with black pepper and yogurt, Bengali fried potatoes with black pepper (lightly peppered for the table, extra cracked pepper for those fond of, sliced cucumbers,local tomatoes, red onion and hot peppers, cilantro chutney, my hard rolls, and my brother-in-law's chole and great spinach raita (both from the same book i think). Brownies and Lagomarcino's hot fudge over Whitey's French vanilla ice cream to finish.

                                                                                                                                        1 Reply
                                                                                                                                        1. I'm just getting ready to make a beer brine with a bottle of dark beer, kosher salt, brown sugar, molasses, and water. To that, I am going to add some thick pork steaks and let brine for about 5 hours. They will be grilled outside later. We will also be having some glazed baby carrots, long grain white rice and a small salad on the side.

                                                                                                                                          1. I am *again* making the refried black beans with rice and fried eggs (diced tomato, sour cream, hot sauce, and cheese for whoever wants it).

                                                                                                                                            Fact: I have never fried lettuce before (there's a ton of iceberg to use up and I sliced it up last night, so wraps are out). I'm thinking it will wilt in a way that is similar to cabbage. I'll use some of my newly rendered bacon fat, and s&p.

                                                                                                                                            I was actually thinking about using the wilted lettuce to make fried rice with egg, and leaving the beans a bit thinner, and serving them together, but I think that's the kind of dish the boyfriend doesn't want sprung on him in the stead of a dish he loves. Maybe I'll make both.

                                                                                                                                              1. The lovely husband is hard at work right now -- his famous fried chicken, rice and gravy, squash casserole, macaroni and cheese and green beans. Since our house guest are muslim, he can't cook the string beans in a pork liquor, so he bought smoked turkey wings and will cook them in that. Yum. Can't wait.

                                                                                                                                                1. After a while of not making anything interesting enough to post, tonite will be a grilled swordfish steak with a tomato salad dressed with lemon "dressing" and a black bean/roasted corn/rice salad.

                                                                                                                                                  Appetizer was cold steamed shrimp with a homemade mango habanero BBQ sauce....

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: jenscats5

                                                                                                                                                    Ok well it's a good thing I like spicy things! While trying to add a touch of heat to my black bean salad with a dash of red pepper flakes, I ended up accidentally pouring in a bunch of it! Scooped out as much as I could, but it was still very spicy!

                                                                                                                                                    And the "new" kitty got the pieces of swordfish with the blood line....

                                                                                                                                                  2. I picked up some lovely fresh apricots at Whole Foods yesterday, so I'll use a few of them in this easy recipe. I don't have chile peppers, so perhaps I'll crush up some dried Aleppo pepper (from Penzey's) for a bit of a bite. Rice pilaf and roasted brussels sprouts alongside.


                                                                                                                                                    4 Replies
                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      Curious about the sprouts, Linda.

                                                                                                                                                      Are they in season with you? Here, it's well into the autumn before we see them, rather than a summer crop. Almost the *required* veggie for a British Christmas Day lunch.

                                                                                                                                                      1. re: Harters

                                                                                                                                                        No, I usually think of them as a usual autumn/winter crop here as well. But IIRC, California's harvest is June to January. But we can also get them from Mexico, who's harvest is December to June. So essentially, they're available year-round...albeit not locally grown.

                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          Thanks for that. Yep, I understand the import thing - I once saw onions from Argentina in the supermarket (needless to say, I went on the full rant - along the lines of "that's not just an import, it's an import from a different freaking continent . And in the UK growing season!). I guess it's just that we must have a limited demand for sprouts outside the "normal" time. Personally, I'd get the United Nations to organise a worldwide ban on that veggie - I hate them. The only good sprout is a sprout on the compost heap!

                                                                                                                                                          1. re: Harters

                                                                                                                                                            LOL! I used to think the same as you, Harters, but roasted sprouts are truly wonderful. :-) I tossed mine with some sliced sweet onions, olive oil, salt, pepper and Herbes de Provence. Quite nice.

                                                                                                                                                    2. Tonight the BF and i collaborated on a meal from The Spice Bible. He already had breaded eggplant rounds so he used those for an eggplant tahini and mint salad. He also made a cumcumber and olive salad with zahtar, but we couldn't find sumac anywhere today (nearby middle eastern store closed on Sundays). i made lamb koftas with homemade garam masala. The meatballs were sooooo tender, and I especially love the cardomom in the spice blend. The cucumber salad was nice and refreshing, but we just don't know how it's really supposed to taste without the sumac. he subbed a bit of lemon juice for it. the eggplant was a bit less succesful, but interesting nonetheless. I'd make anything with the garam masala again, tho i tend to like a hotter sauce.

                                                                                                                                                      1. I bought a duck breast to make some larb as it is back into the 90s, but the green grocer had deeply emerald fingers of okra calling out to be made into a summer gumbo, so I chucked light and Asian out the window and went for hearty and Creole. I seared the duck breast to render out most of the fat, some of which went into the larder for later, the rest going into a rich brown roux. Shellfish was too expensive so I used my last batch of lobster stock from the freezer to add brininess and with just one duck breast and one piece of andouille, I thought it best to add a bit of poached chicken too. Aside from the addition of some Worcestershire sauce and tomato, I proceeded as with my typical summer gumbo. An hour later, the humid air thick with the scent of the trinity, I wiped the perspiration from my brow and sat down next to the air conditioner, an okra-thickened gumbo with seared duck breast and scallions ready with tendrils of heat to lure me back into the kitchen for seconds and more. What a great summer.

                                                                                                                                                        1. fried chicken thighs, garlic smashed red potatoes with scallions, green salad, with sliced tomatoes on the side for me.

                                                                                                                                                          1. Horseradish mashed taters

                                                                                                                                                            Jewish rye bread topped with deviled ham

                                                                                                                                                            Hot baby dill pickels

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: Perilagu Khan

                                                                                                                                                              Conceptually, that's hysterical -- Jewish rye bread topped with deviled ham. A taste of what's to come if you're Jewish and eat ham?

                                                                                                                                                            2. My fabulous neighbor keeps giving me the most fantastic blue crab meat and I've been running out of ideas. So last night I made an unbelievable spicy corn and crab chowder. I had to stop myself from eating it for breakfast this morning :)

                                                                                                                                                              1. Dunno whether these are meatballs, rissoles, patties, burgers or what - but some minced pork is getting mixed with some Parmesan, parsley, garlic, lemon zest and breadcrumbs. It's then being shaped into a rissole/patty/burger/blah shape and fried.

                                                                                                                                                                And there'll be some spuds baked in the oven with olive oil and lemon juice. And something veggie.

                                                                                                                                                                And the other summer pudding that life's companion had the foresight to make yesterday.

                                                                                                                                                                1. The temperature rose today, so I thought, Ooh, *let's* saute and simmer things for hours! And turn the oven on!

                                                                                                                                                                  I'm just finishing a batch of chile con carne . . . except it's not really con carne in that I forgot to get green chiles, and I decided to use a lager instead of broth, and I added cloves and cinnamon to my usual spices (cumin, chile powder, and oregano). I'm making a spicy cornbread on the side (I prefer to crumble a fairly large chunk of the bread into my chile rather than add cornmeal). I have some lovely little tomatoes to dice on top with a judicious spoonful of sour cream.

                                                                                                                                                                  2 Replies
                                                                                                                                                                    1. re: Perilagu Khan

                                                                                                                                                                      That's a less controversial name for it . . . but we shouldn't call it chili, either. How about Skokie bean pot?

                                                                                                                                                                  1. Ribeye steak, sauteed mushrooms, garden tomatoes and basil, spinach.
                                                                                                                                                                    Wine is a 2006 Charles Krug Cab.

                                                                                                                                                                    1. Sole goujons (frozen, ready breaded); peas (frozen); chips (home made); tartare sauce (jar).

                                                                                                                                                                      Raspberries & ice cream to finish.

                                                                                                                                                                      'Tis one of those "we don't care about dinner" nights at Chateau Harters due to lunch being "out". We went to the city's "Curry Mile" to do some hunter/gathering for a Moroccan/Middle east spread I'm planning on cooking next Monday. Stocked up on incredibly cheap olives; lavash bread; torshi and the like. Had big lunch at favourite kebab shop on the "Mile". http://en.wikipedia.org/wiki/Curry_Mile

                                                                                                                                                                      1. Tonight will be pork chops with a mushroom cream wine sauce, garlic mashed potatoes and fresh corn off the cob. Think I'll make some muffins and a small salad to go with it.

                                                                                                                                                                        1. Ricotto-stuffed shells in spicy marinara sauce. More of a late lunch than dinner though.

                                                                                                                                                                          By the way, San Giorgio shells suck. About 1/4 of them fell apart, and no, I did not overcook them.

                                                                                                                                                                          1. I'm trying to choose between a taco salad and red beans and rice with a cajun grilled chicken. It looks like it might rain, so maybe the decision is being made for me. Tomorrow starts Ramadan and I know my guest will be up at about 4AM trying to eat as much as possible, so I made a very large pasta salad that they can eat when they get up. They are also addicted to bagels with tuna, so I got a supply of that this morning.

                                                                                                                                                                            1. Fried red snapper with an olive oil, garlic and lime sauce. Baked sweet pertata fries on the side, and I'll probably snag a bottle o' white vino after work.

                                                                                                                                                                              1. I have been in 'Exam Mode' for most of August so my meals consist of either;

                                                                                                                                                                                a. Hot peppers + Onions sauteed with Shrimp and spices (indian masalas). Add the mix to salad greens, olives and some cheese. Then I create a sauce/soup of sorts by adding broth to the pan in which I sauteed the peppers, onions and shrimp.

                                                                                                                                                                                b. The same prep as above except I use bone-in chicken breasts instead of shrimp (depends on whether it's on sale)

                                                                                                                                                                                A fairly pedestrian dish, but it's quick and delicious (to me)

                                                                                                                                                                                1. It's been a week since I've been on the site; looks like everyone is still eating good :) Last night it was spaghetti & meatballs...garlic bread....

                                                                                                                                                                                  Tonight, a huge caesar salad with pan seared croutons and I've got some pizza dough that I'm turning into stromboli with ground beef, roasted green peppers, cherry tomatoes and mozzarella. I've got a load of fresh fruit so dessert will be cantaloupe with cinnamon yogurt.

                                                                                                                                                                                  Also, I've got a block of firm tofu; I don't do tofu but can anyone give me a mouthwatering dea of what to make with it that would convince me to try it? Thanks

                                                                                                                                                                                  7 Replies
                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                    "can anyone give me a mouthwatering dea of what to make with it that would convince me to try it?"

                                                                                                                                                                                    Not me. I have a well established prejudice against it - tried it once & thought it vile. Not as vile as tripe or lungs, of course, but pretty vile.

                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                      LOL! I've never eaten it (to my knowledge) but others make it sound so good and I was given the tofu, I'd hate not to use it but whatever I make out of it would have to be so delicious that I can't tell there's tofu in it!

                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                        Harters, honestly, you'd eat mine. Here's one recipe I make a lot: Slice it into appx 1/2 inch thick slabs, about 4x3 inches or whatever you can make form your slab. Put it on a paper towel lined baking sheet, cover w more paper towels and another baking sheet, weight it down w some cans or a heavy pot. Allow to stand say 1/2 hr. In the meantime mix up 1/2 c chicken stock (I use a half Maggi or Knorr cube or a tsp of"chicken powder"), 1 tb Scotch or dry wine of whatever sort you have, 1 tsp sesame oil, a dash of salt and a good bit of black pepper. Mince up 2-3 green onions and a 1/2 inch piece of fresh ginger. Have these ready at one side. Beat 2 eggs w some salt and pepper in a shallow bowl, put 1 c flour on a flat dish or pc of waxed paper. Get a large frying pan pref nonstick nice and hot, add 2 tb oil. Dredge the tofu pieces in the flour and then the egg, and put them in the hot oil in the pan. Let them cook to golden brown on the bottom, strew over the green onions and ginger, and turn the pieces over to brown on the other side and cook the topping. Drizzle in a bit more oil. Pour the chicken broth over, prick the pieces with a fork, and allow to simmer dry. Serve on a bed of shredded lettuce or topped with lots of fresh cilantro. This is an oldfashioned Beijing-style dish and is mighty tasty, has converted many a tofu-hater into a happy tofu eater. (And if you want it super good, use rendered chicken fat or lard to fry it in.)

                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            Hmmm. Have to say I remain unconvinced - although anything fried in lard has to be worth a shot.

                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                              That sounds great. I've saved the recipe and am going to try it one night soon.

                                                                                                                                                                                      2. I have a poached chicken breast, a red bell pepper, some celery, cilantro and parsley as well as a whole pantry of goods but for some reason I cannot come up with anything appealing. I may shred the chicken, chop the pepper and make a rotini salad with olive oil, lime, cilantro and a little Aleppo pepper, though that sounds so meh.

                                                                                                                                                                                        1. Both my husband and I have had a terrible day and bad days equal comfort food. I'm making a BBQ Meatloaf with ground chuck, minced carrots, celery, onion, bell pepper and garlic. Of course I've added homemade BBQ sauce, liquid smoke and some Worcestershire sauce to the mix. To go along with it, I'm making creamy mashed potatoes and some sauteed fresh green beans. I'm looking forward to it :)

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: krisrishere

                                                                                                                                                                                            Sounds like perfect comfort food to remedy bad days! Hope you enjoyed!

                                                                                                                                                                                          2. Craving gyros, I thought about how I could achieve that wonderful sandwich without actually making that huge lump of meat on a spear. Opted for boneless chicken breasts, I went to work . Roast chicken on wheat tortillas (no pitas) lots of crispy chopped lettuce, garden tomatoes, thin slices of cucumbers, red onions, fresh chives and a homemade tzatziki sauce. The sauce made of grated japanese cukes, dill, garlic, yogurt, sour cream, tiny bit of milk, and salt and pepper. A slather of the sauce, then carefully placed, pieces of lettuce,tomato, roast chicken, more lettuce, cukes, a tiny bit of chopped fresh mint, and a dollop of tzatziki sauce. This was the best and most refreshing dinner we've had in awhile. I honestly forgot how lovely the yogurt sauce is with chicken. We both had two and were not too full. I had made enough so there was enough for lunch the next day. This is a meal I need to keep in rotation. It's healthy, refreshing and tastes so good. Probably some people would prefer this made on pitas or a flatbread, but the wheat tortillas are low fat and low calories made it guilt free.

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: chef chicklet

                                                                                                                                                                                              that does sound good! had you done anything to the chicken that made it more greek-ish?

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                No other than I added mexican oregano ( the kind you grind in your palms not ground powdered oregano) a little s&p, and garlic. I relied on the tzatziki sauce for most of the flavor. I can eat that by the spoonfuls. For me in a craving pinch, this did the trick for a quick gyro.

                                                                                                                                                                                                ps.I think it makes a huge difference to use at least a better than average yogurt. Trader Joe's or better, Drain it well beforehand, mix it with the rest of your goodies, and then sit back and enjoy that rich, decadent, creamy goodness. Delicious.

                                                                                                                                                                                              2. re: chef chicklet

                                                                                                                                                                                                That is right up my alley. Have to remember this one.
                                                                                                                                                                                                I also am wondering what you did to the chicken?

                                                                                                                                                                                              3. It's been a particularly cold summer in SF, which has made meal planning difficult: The produce is amazingly plentiful and summery, but we're craving hearty, wintertime meals. Last night, I made a classic roast chicken with garlic and rosemary and served it with a panzanella: leftover sourdough, beautiful heirlooms, mixed greens, fresh mozzarella, and a simple balsamic dressing. It finally hit that sweet spot of hearty and summery!

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: shoop

                                                                                                                                                                                                  i keep bitching about the cold weather here this summer in relation to not-good tomatoes - where did you find your beautiful heirlooms? Every one I've purchased has been mehhhh - not at all sweet.

                                                                                                                                                                                                2. Tonight it is breakfast for dinner. Crispy hashbrowns, sausage patties (and maybe even a little canadian bacon) done in my grill pan (but that's another thread), eggs - basted, and toasted sourdough with raspberry jam.

                                                                                                                                                                                                  1. homemade pasta with meat sauce

                                                                                                                                                                                                    1. A sandwich made from mass-produced white bread, the world's best industrial mayonnaise, and salt-and-peppered slices from a tomato still warm from the sun.

                                                                                                                                                                                                      Contentment, this.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: piglet86

                                                                                                                                                                                                        Yum! again, I'm jealous of everyone's good tomatoes!

                                                                                                                                                                                                      2. Pork fried rice. And the Khantessa is whomping up some sort of stir fried bok choy affair.

                                                                                                                                                                                                        1. Last night, we broke in the new grill with Delmonico steaks and Italian sausages, toasting our success with Flat Tire amber. I received one of the boyfriend's 'meat lectures' along the way (I remain woefully ignorant concerning which cut comes from where), and we both were a bit dismayed to find that our grill's lowest setting was still pretty damned hot. The boy is going to have to practice a bit more before I have a decently rare steak on my plate. We had steamed corn and green beans to go with. Popsicles were dessert.

                                                                                                                                                                                                          For tonight, I have sliced tomatoes marinating in olive oil, garlic, basil, oregano, and a little salt. This will be used on a loaf of bread with some pepper jack, and served with the chipotle corn soup recipe over on Chow (I'll use bacon fat instead of oil, and leave the soup a bit chunkier, and garnish with diced tomatoes), and a simple salad. I'm thinking of wilting the salad, but will wait to see how hot it gets in that kitchen tonight.

                                                                                                                                                                                                          1. Chicken piccata, with risotto and spinach with garlic. Should be delicious, I have high hopes for this meal. Pounding meat very thin is such a fun task

                                                                                                                                                                                                            1. Making dinner tonight for friends who are hosting us for two days. We're doing a Mexican-inspired taco feast. I cut slits in a pork shoulder roast, stuffed those with fresh garlic, seasoned and seared the meat and put it in a crock pot with sliced yellow onions, more garlic, mojo criollo, and a bottle of Latin American beer. When the meat is falling apart, I'll crisp it up carnitas-style and serve it with corn tortillas, chopped white onion, pickled jalapenos, chopped radish and cilantro, and assorted salsas.

                                                                                                                                                                                                              On the side: "Spanish" red rice, Tyler Florence's mango-jicama-cuke salad. Homemade almond flan for dessert. To drink: more beer and some fruit nectar spritzers.

                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                  +1000 on that! What time is dinner and can you set an extra place for me? Even if it is just a virtual one ;-) I'll toast you with a cerveza!

                                                                                                                                                                                                                2. re: ChristinaMason

                                                                                                                                                                                                                  ""Spanish" red rice"

                                                                                                                                                                                                                  Hopefully not a silly question but what's that, please?

                                                                                                                                                                                                                  The red rice I buy in the supermarket comes from the Camargue region of southern France. Same thing?

                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    Rice sauteed with onions, cumin, a little chili powder, and garlic, then boiled with tomato sauce and chicken broth until tender. It's red from the tomato.

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      Ha, I almost posted a reply, but then thought, 'what if Christina did use some sort of red rice that I am not familiar with, even if she did put Spanish in parentheses?' and I butted out. Salsa, fresh or prepared, also makes a decent 'Spanish' rice, as long as you supplement the liquid content. Green chiles and fresh cilantro are also a nice addition.

                                                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                                                    that homemade almond flan is the most intriguing in a delicious sounding menu!

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      That's what I was thinking. I would love the recipe, Christina.

                                                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                                                        The almond didn't really come through, unfortunately. I added about a teaspoon of almond extract, but it was so subtle, it was unnoticeable.

                                                                                                                                                                                                                        This is my go-to flan recipe: https://mail.google.com/mail/?shva=1#...

                                                                                                                                                                                                                        I add 2 extra eggs, 1 tsp. vanilla extract, and cook it in a water bath (which usually means it takes longer to cook because I forget to boil the water first).

                                                                                                                                                                                                                        Our hosts mentioned that their go-to recipe is one with Kahlua and espresso from Williams & Sonoma. Does anyone have a copy, by chance?

                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          Thanks for the link (and your modifications), Christina. The temperature her is supposed to drop next week, and I haven't baked anything in so long. I miss it!

                                                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                                                      Tyler Florence's salad, by the way, is *delicious*!

                                                                                                                                                                                                                    3. Long day at work, and didn't feel much like actual cooking - so I took it easy. Cream cheese scrambled eggs and toast. Super simple, super good.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        That is one of my favorite easy yet comforting meals after a long day.
                                                                                                                                                                                                                        Hope all is looking up LW.

                                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                                          Things are going well, rabaja. I was just brain-dead last night, and it was all I could do not to just pour out the cereal and the milk and be done with it. But I dirtied a bowl for the scrambling and a plate and utensils for the eating. So technically, I "cooked". Then I had some ginger frozen yogurt. :-D

                                                                                                                                                                                                                          Tonight will be chicken of some sort. And a zucchini from my boss's mother's garden that needs to be eaten.

                                                                                                                                                                                                                      2. Wanted something Thai and was too lazy to get cracking with The Complete Asian Cookbook or one of my others. Used the recipe on the Mae Ploy green curry tin (1 tin to 2 c coconut milk), added leftover Cornish hen and some cut-up cauliflower (the green beans had gone west), and topped it with fresh basil. It was eyewateringly, noserunningly, steam out of your ears hot - and I love really hot food. Maybe there was too little meat etc added. Next time, 1/2 tin to that much coconut milk. White rice with. Drank a cheap Rioja with it (already open when I had the Thai inspiration) - didn't go too badly but the spices made it taste a bit chocolaty.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                          I've had that curry, and you're right....it's really hot if you use it at full strength. That seems to be the case with most green curries I've bought, though.

                                                                                                                                                                                                                        2. We've spent most of the day in Huddersfield (a smallish town of about 125K population in the next county). They've had a food festival on - local producers, local restaurants selling their stuff. The town also has a good cookware shop - with restaurant. So, between the festival and the restaurant, that was breakfast and lunch sorted.

                                                                                                                                                                                                                          Dinner will be relatively modest. Burgers (bought from our local farmers markets - made from Dexter cattle. Yum). Colelsaw. Strawberries & ice cream

                                                                                                                                                                                                                          (PS: Bought sausages, Yorkshire curd tart and a couple of Fat Rascals from the festival. New frying pan and tweezers for boning fish from the shop)

                                                                                                                                                                                                                          Off for an afternoon siesta now. Joys of retirement, mes amis

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                            Sounds like a fantastic day. I must admit, I had never heard of Fat Rascals, so I googled it. They look delicious!

                                                                                                                                                                                                                            DH is taking me out for dinner tonight as we have some shopping to do and will find someplace for a nice meal.

                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                              Ahha. I knew the name would intrigue someone. They are delicious - I prefer them to the normal sized fruit scone - but then I am a greedy so-and-so.

                                                                                                                                                                                                                          2. Just spent a week in Portland Maine dining in some of the great places there (review to come) but now all I want is my home cooking and veggies (it seems I never eat enough veggies and salads when I travel)...

                                                                                                                                                                                                                            Tonight going for a Greek "Style" Grilled Chicken Breast Bone in served with a Chopped Greek Salad- (tomatoes fresh from the garden!) along with Rosemary Grilled Potatoes

                                                                                                                                                                                                                            1. Cooking has been lazy the last couple of days...last night, it was potato salad & cheeseburgers with swiss, roasted green bell peppers, roasted tomato vinaigrette on toasted french bread.

                                                                                                                                                                                                                              Tonight, baked pasta with the remaining roasted green bells, fresh tomatoes from the garden, onion, garlic, grated carrots & zucchini, ground turkey and mozzarella..seasoned with Italian seasoning blend, cumin and fresh basil from the garden. Serving with a garden salad of assorted veggies along with the remaining roasted tomato vinaigrette. Toasted garlic bread to go with. More cantaloupe for dessert later.

                                                                                                                                                                                                                              1. Making an old favorite - Mushroom Chicken Imperial. Chicken breasts sauteed and then baked with a "sauce" of butter, white wine Worcestershire sauce, oregano, garlic, curry powder, dry mustard, paprika, hot pepper sauce and finally, sliced mushrooms.

                                                                                                                                                                                                                                I'll serve it over rice, with sauteed zucchini and green beans alongside.

                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                  That sounds delicious - proportions?

                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                    Here's the recipe I used (adapted for one Frankenchicken breast)...today, instead of the honey I've added to the original recipe, I used a healthy dollop of golden syrup.

                                                                                                                                                                                                                                    * Exported from MasterCook *

                                                                                                                                                                                                                                    Mushroom Chicken Imperial

                                                                                                                                                                                                                                    Recipe By :adapted from 1959 Good Housekeeping recipe
                                                                                                                                                                                                                                    Serving Size : 4 Preparation Time :0:00
                                                                                                                                                                                                                                    Categories : Newspaper/Magazine Recipes Poultry

                                                                                                                                                                                                                                    Amount Measure Ingredient -- Preparation Method
                                                                                                                                                                                                                                    -------- ------------ --------------------------------
                                                                                                                                                                                                                                    3/4 cup dry sherry -- or white wine
                                                                                                                                                                                                                                    3 Tbsp butter or margarine
                                                                                                                                                                                                                                    1 Tbsp white wine Worcestershire sauce
                                                                                                                                                                                                                                    1/2 tsp salt
                                                                                                                                                                                                                                    1 tsp dried oregano
                                                                                                                                                                                                                                    3/4 tsp garlic powder
                                                                                                                                                                                                                                    1/2 tsp curry powder
                                                                                                                                                                                                                                    1/2 tsp dry mustard
                                                                                                                                                                                                                                    1/2 tsp paprika
                                                                                                                                                                                                                                    2 dashes hot pepper sauce
                                                                                                                                                                                                                                    1/2 lb mushrooms -- thinly sliced
                                                                                                                                                                                                                                    4 boned and skinned chicken breast halves
                                                                                                                                                                                                                                    2 Tbsp honey -- up to 3 Tbsp

                                                                                                                                                                                                                                    Preheat oven to 375°F.

                                                                                                                                                                                                                                    In 1-quart saucepan over high heat, heat first 10 ingredients. Add sliced mushrooms and cook for approximately 2 minutes. Arrange chicken breasts in an open roasting pan. Pour liquid mixture over chicken. Bake chicken in 375°F. oven for 1 hour (Linda's notes - I usually cook it for a good bit less time now - probably maximum of 45 minutes?). After first 20
                                                                                                                                                                                                                                    minutes, drizzle honey over chicken and stir into pan juices. Continue cooking for remaining time, basting occasionally.

                                                                                                                                                                                                                                    To serve, arrange chicken pieces on platter. Skim fat from pan juices and pour juices over chicken.

                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                      What's for dinner tonight? Linda's chicken delight! Thanks!

                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                        LOL! (God, I hated those Chicken Delight commercials!) I do hope you like it - I vary the ingredients (usually more curry, mustard and garlic powder).

                                                                                                                                                                                                                                        Oh - and I really liked the slightly different flavor with the golden syrup vs. honey. I might just continue making it that way. (light molasses would work in place of golden syrup)

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          They were awful, weren't they? But since our family almost never ordered in food (or ate out, except on trips) the slogan still has a little glamor for me! Noted re changes.

                                                                                                                                                                                                                                2. Using the leftover garam masala i'd made last weekend, i added some more cayenne to it and made a wet rub with it and some tamarind paste mixed with a little warm water. rubbed that over lamb chops and let them sit for about an hour. then i sliced carrots thickly and tossed them with olive oil, salt, ground cumin, a little honey, and roasted them. when they were done i mixed the roasting juices with a little lime juice and more olive oil and made a dressing. mixed all that with big handfuls of chopped cilantro and mint. Also sliced cucumber into thin ribbons, tossed with toasted sesame seeds, hot chili flakes, salt and lime juice. Seared the lamb chops then stuck them in a hot oven to finish. Cuminy! Oh, almost forgot - also made rice sauteed with ghee, blended with toasted pine nuts, and sprinkled with sumac. quite a melange of flavors!

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                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    Do you have a recipe for the Garam Masala?

                                                                                                                                                                                                                                    And while I'm here, I took the liberty of continuing the thread here: http://chowhound.chow.com/topics/727386

                                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                                      i'll give it to you on the new thread.

                                                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                                                      Yum! Once again, I'm copying your entire menu over to my "to do" list.

                                                                                                                                                                                                                                    3. Cleaning out the fridge meal in anticipation for guests on Monday. Sauteed chicken escallops with ratatouille and saffron fettucinne.
                                                                                                                                                                                                                                      Feels good to move out the old and make way for new.
                                                                                                                                                                                                                                      Especially when new means going to the farmers market this coming week!

                                                                                                                                                                                                                                      1. Today my brother came over for dinner and when it comes to food all he does is complain so I had to make something that i know he would eat.. swedish meatballs with mashed potatoes, lingonberry jam and creamsauce. (Dont know how many times I've made that dish) I also made cauliflower mash for me, just because its my favourite much tastier and helthier than the potatoes

                                                                                                                                                                                                                                        1. In one of the nearby suburbs is a vegetarian grocery, run by a co-operative. Great place to shop for things like muesli, dried apricots, lentils and the like. As you've guessed, it's all a bit "worthy". But they also do a great range of organically and locally grown stuff.

                                                                                                                                                                                                                                          It forms the focus of tonight's dinner.

                                                                                                                                                                                                                                          There was an enormous "beef" tomato - knobbly and yellow. It's going to get chunked, mixed with some oil and basil and plonked on some sourdough toast (bread from the even more fantastic bakery across the road). So, that's tomato on toast to you and me. Or bruschetta if I want to be fancy.

                                                                                                                                                                                                                                          Then a little pasta and pesto (pasta from the bakery; pesto from yesterday's food festival).

                                                                                                                                                                                                                                          Then some braised steak - cooked long and very slow with thinly sliced onion, a little stock and red wine. Alongside some very thinly sliced onion, very slowly fried (as you'd have with fegato alla veneziana). And some courgettes (which I'll call zucchini as we're sorta cooking Italian) - these are also from the "worthy vegetarian" - yellow round ones - they'll get sauteed and tossed with a little marjoram from the garden and some garlic.

                                                                                                                                                                                                                                          A little Welsh cheddar to nibble on. And some Kent cherries to finish.

                                                                                                                                                                                                                                          Mrs H will, no doubt, have a glass or two of the Chilean Merlot that's going into the beef.

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                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/7273... Cherylptw has started a new thread, Harters. (your dinner tonight sounds wonderful!)

                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              Only spotted her post upthread after I'd posted. Mea culpa.