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What's For Dinner? Part XLV

Looks like we are over 200 again. So, what is going to be on your plate/dish this evening? Please share your treasures with us.

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  1. I'll spatchcock a chicken I've been brining and coat it liberally with jerk spice rub. Onto the grill, maybe with some mesquite chips. We'll grill up some thin asparagus that's been tossed with olive oil, finish it off with a squirt of lemon. Probably white rice on the side. And grilled peaches, I hope, for dessert.

    3 Replies
    1. re: ChristinaMason

      Tabouleh instead of rice. Nice and lemony. And some delicious dark 'n stormies with aged Haitian rum.

      1. re: ChristinaMason

        Do you have a recipe for jerk spice rub or do you use a commercial version?

        1. re: JungMann

          I used a bottled dry rub from Whole Foods. I prefer the commercial paste from Walkerswood, though.

      2. It's going to be eggs. Local eggs. Can't wait to see the dark orange yolks. :-) Not quite sure *how* I'm preparing them, but since I'm donating blood after I leave work and will be home a bit later than usual, I might just make it easy and make over easy fried eggs and put them on top of English muffins.

        OR maybe I'll make cream cheese-scrambled eggs. Hmmm....

        7 Replies
        1. re: LindaWhit

          Nice. I never seem to have eggs for dinner (outside of tortilla). A Brit working-class staple is egg & chips (that's Brit chips, not Yank chips) - or for those of you who remember the film Shirley Valentine "chips & egg". I loves 'em, I do.

          1. re: Harters

            Oooh! Eggs and home fries! And BACON!!!! This is getting better and better! :-)

            1. re: LindaWhit

              Thank you, thank you, thank you.

              I knew there would come a thread when I could share with everyone this supremely excellent food blog. Friends - I invite you to "egg, bacon, chips and beans". Please enjoy responsibly: http://russelldavies.typepad.com/eggb.... You'll see reference to Antonio's Cafe - which is at the main railway station in our main metro area city - it is the greasy spoon to top all greasy spoons or, as we might say in the north west "a complete shithole".

              1. re: Harters

                Great blog! One of the best things about our new town is the "full Irish" breakfast at the bar 5 mins walk away. All the usual plus black and white pud and chipolatas. Beans on the side. Available all day.

                1. re: buttertart

                  See if they can import Clonakilty black & white pud.

                  Now, I'd have to say that the black isnt a patch on what we make in north west England but the white is very fab. One of my local specialist food shops stocks it - I cut it into breakfast portion sozed chunks and freeze it.

                  1. re: Harters

                    Probably not, meat imports from your side are difficult. The bacon they use tastes as if it comes from Canada, the cure tastes like home.

          2. Harters - We love breakfast for dinner! Eggs any way (even an omelett) sausage or bacon, hash brown's and english muffins (Cherylptw's sweet potato hash browns are perfect for dinner). You have to try it. Even corned beef hash. (This should have been a reply to Harters, but obviously, I failed! - hangs head in shame and slinks into the corner).

            3 Replies
            1. re: boyzoma

              Me too, b.

              Gotta to be fried eggs, bacon, sausage, mushrooms, tomato, potato cakes.

              1. re: boyzoma

                One of my favs, kind of fancy, too, is corned beef hash adorned with green pepper rings into which I carefully place poached eggs. Melt shredded cheddar on top and serve as a casserole.

                1. re: JudyK480

                  Oh, yum. That sounds really good! I'll have to try that.

              2. Just lit the grill - felt since it was the last day of August, I should be grilling for dinner, with the weather being so beautiful.

                Thawed out some thin strip steaks, thought they were thicker, but I guess I was thinking of stir fries when I bought them, but oh well, they will take all of about 4 minutes on the grill.

                The rest of the summer green bean salad, which was super tasty, and just sauteed some red onions with balsamic, and some mushrooms with thyme. A caesar salad, since I have about 4 heads of romaine, the last piece of corn on the cob, and some macaroni & cheese for the boys.

                1. Going back and forth all day with the thought to have Dover Dore or just what?
                  So looking in the little garden I found a couple of smaller zucchini and some gorgeous ripe roma tomatoes. Patted the fish down, a dap of olive oil, added some vermouth, salt and pepper along with some dried red pepper flakes. Into the oven while I took all the tomatoes and zucchini (sliced and cut up now) added onion and garlic to a pan with olive oil. Sauteed the veggies and added the vermouth.
                  Fresh parsley and salt and pepper. Topped the fish with the veggies, and now its all happily cooking away in the oven. The house smells so darn good and my hubby who turned the fish dish down, is lurking by the oven door with a very hungry look in his eyes.
                  Shoo!

                  1 Reply
                  1. re: chef chicklet

                    That's sounds nice, chef chickie!! What is Dover Dore? Is it a sole or like a John Dory fish? I am confused!!