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What's for Dinner, Part XLIII

Well, here we are again. A new thread.

So, as August lurches towards September, what are you eating tonight?

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  1. It'll be leftover spaghetti & meat sauce and garlic bread, as I'll be prepping a fruit salad with minted grapes and a Thai Pasta Salad for a Housewarming/Open House party I'm going to tomorrow afternoon. So the easy dinner is the way to go.

    1. Tonight will be pork chops, which I am not yet sure how I will cook, but probably on the grill somehow. Ideas, anyone? It has been a very, very long time since I have had pork chops between being in Cairo and then having Egyptian house guests, pork has pretty much been off the menu (I know that is fine with you Lulu'sMom!) I am going to brine them since I have heard so many positive posts on this board about the results of brining pork chops. I will visit the farmer's markets later for some inspiring go-withs. This will be the last meal that I will be solely responsible for since my DH will arrive tomorrow night and he is the undisputed grill-meister. But tomorrow night we are going to the North Fork Table and Inn for our belated anniversary dinner (it was in May, but I was still in Cairo) and I am so looking forward to it as well as an inspiring Claudia Flemming dessert!

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        1. Last night was chicken livers sauteed in onions & garlic, baked potato & sauteed green beans with tomatoes. Bought the livers for my pooch but decided to snag a few for myself (lol)..

          I've got mushrooms that need using up so tonight for a starter will be sausage stuffed mushrooms with a white wine butter drizzle over the top. I've got a T-Bone that I'll marinate in caribbean spices & olive oil then pan sear and finish in the oven. Garden salad & warm rolls with fresh ginger butter to go with.

          6 Replies
          1. re: Cherylptw

            Stealing from the actual hound, Cheryl? Really! ; )

            I looove sausage-stuffed mushrooms. And ginger butter sounds great--easy to make?

            1. re: nomadchowwoman

              I'm guilty! She always make them look so good as she scarfs them down, I thought I'd have a few myself (the works for me, plain for her)...she didn't seem to mind, although once she finished hers she sat at my feet while I ate mine, looking up at me with those big brown eyes...(lol)!

              The ginger butter is super easy; finely grated ginger, softened butter and parsley. Great on warm bread, poultry, seafood, veggies, etc. whatever you want to put it on. I love to saute broccoli in it and sprinkle with grated lime zest. Yum!

              1. re: Cherylptw

                Thanks, Cheryl--am adding fresh ginger to the grocery list. I'm assuming ginger butter would be very useful to have on hand and would enable me to me to put a new spin on so many things that get boring--broccoli, as you suggest, green beans, asparagus. I think it would be good on almost anything grilled. Great tip.

                1. re: nomadchowwoman

                  You're welcome...I saw yesterday on an episode of Everday Exotic where Roger Mooking grated ginger in with his boiled potatoes...I may have to give that a try.

                  1. re: Cherylptw

                    I made some yesterday and stirred a little into the brown rice we had w/our etouffe--added a subtle but wonderful layer to the flavors. Thanks again.

                    1. re: nomadchowwoman

                      Glad you liked it; don't forget, you can make it as strong or subtle as you want.

          2. Last night, we had a grilled grass fed sirloin I bought at the farmer's market. Even cooked rare to medium-rare, it was pretty tough, not nearly as good as the grass-fed beef available at WF (which costs a small fortune). Disappointing, b/c I really want to support this farmer. I sauteed mushrooms w/garlic, scallions, and parsley in butter to have w/the meat. Roasted the few remaining brussels sprouts in my fridge and made twice-baked potatoes (w/butter, scallions, blue and cheddar cheese, a bit of creme fraiche).

            Tonight we're going to friends' for dinner. I bought a cooked lobster (for half price!) and so am making a lobster spread (chopped meat, sour cream & mayo, lemon juice and zest, minced scallion, chopped chives and parsley) to take with crackers.

            3 Replies
            1. re: nomadchowwoman

              The toughness may be due to how long the meat was hung to mature. I've found that farmers market meat isnt necessarily the best prepared - the farmer may know about raising good cattle but know nothing about good butchery skills. Perhaps ask next time you're at the market? Don't give up on the farm just yet.

              1. re: Harters

                Good point; you're probablt right, Harters--the steak did actually seem strangely cut. This is a very friendly farmer, from whom I've been buying eggs and cheese for a while, who has recently started selling grass-fed beef, so I will talk to him about this.

              2. re: nomadchowwoman

                Now, that lobster spread is something that I'd be all over if I were at your friend's for dinner...I'm going to check into getting some lobster....