Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 2, 2010 11:50 AM

What's on the menu for the long weekend?

Hoping for good weather for the last long weekend of the summer and looking for some inspiration as I plan my menus.

So, what's on your menu?

  1. Click to Upload a photo (10 MB limit)
  1. Grilled pizza.
    My boyfriend has been wanting to make this for a long time, so I'm going to make the dough and toppings in the morning, then he'll grill in the evening (when it's dropped a little below 90, hopefully). I was planning on topping one with mozzarella and basil, the other with fontina, eggplant, and sausage. Should go well with a greek salad and some iced tea.
    Hope you have a great Labor Day!

    2 Replies
    1. re: KimberlySH

      Enjoy! One of my good friends made me grilled pizza last summer and it was wonderful!

      1. re: KimberlySH

        Hi Kimberly, the pizza sounds dee-lish! If you read this, pls let me know how your crust turned out. We did one on the bbq earlier this year and it stuck to the grill (charcoal). In the past I've only grilled on gas so I wasn't sure if this was an issue w the crust which was a new recipe. We prefer thin crust pizza so this was a first attempt.

      2. The original comment has been removed
        1. It feels like fall here, in fact some leaves are already turning so I making a pot of chili. I am really craving things like applesauce cake, cider glazed pork loin, roasted butternut squash and sweet potatoes.

          3 Replies
          1. re: vafarmwife

            Farmwife, have you ever tried roasted squash with kale and olive oil and garlic? It's such a good savory take and now you're making me want some too.

              1. re: vafarmwife

                Me too!! I'm loving the cooler weather and looking forward to cooking some fall food this week.. I definitely want to bake something with apples, and sirloin and top and bottom rounds are on sale for $1.99 a pound,. so I may do a beef stew later in the week. Just got the fall issue of Fine Cooking and there are some great looking pumpkin recipes in there, as well.

              2. So far pumpkin chocolate chip cream cheese cake squares. It is 65° today and I am taking advantage of it. Plus the house smells AMAZING now. Rest of the weekend? Smoking pork shoulder and some chicken wings. Also picked up fresh tomatillos and tortillas, some chipotles and chihuahua cheese... yes you see where this is headed don't ya?

                Looking forward to braising weather coming up!

                8 Replies
                1. re: BodaciousGirl

                  Making fresh veg soup to frezze so it's there when it gets cold. Frogmore stew out on the picknic table Sunday afternoon. Porterhouse on the grill for monday and maybe Mark Bitmann's (NYT) softshell crab pasta. Rum beverage all the way around sounds even better since I'm here at work on OT missing sat night.!


                  1. re: BodaciousGirl

                    Yumm!! May I introduce myself so I can come for dinner? :-)

                    1. re: Chefalicious

                      LOl Sure! I hope you like heat because we seem to cook with a lot of it.

                    2. re: BodaciousGirl

                      I would love that recipe for the pumpkin squares!!

                      1. re: PumpkinHead

                        They turned out so good and lasted not long enough. Will share the recipe this coming week. That's a promise.

                      2. re: BodaciousGirl

                        Hello Bo-girl, thanks for the inspiration. I found some tomatilos at my local mkt today (rare here in Ontario Canada) and would love to know what you did with yours. Sounded like a salsa may have been in the works!

                        1. re: Breadcrumbs

                          I spent 9 years in Arizona where tomatillos were prolific (in both the grocery stores and my garden) - now that I am back in the midwest I need to go to the international markets to get high quality fresh ones (at less they are half the price as well!) So I feel your pain.

                          And our plans for smoking the pork shoulder have changed and now we are going with carnitas! (YAY!) So my advanced purchase of the tomatillos was genius if I do say so myself. ;-) So yea a salsa was definitely in the works... here is my go to recipe.

                          Roasted tomatillo salsa verde

                          1 # husked, washed and halved tomatillos
                          1 white onion, quatered
                          3 cloves garlic
                          2 serrano peppers, halved and seeded*
                          2 jalapeno peppers, halved and seeded*
                          1/2 t fresh ground cumin
                          1/2 c fresh cilantro
                          1/2+ T salt
                          squeeze of lime

                          In a baking pan place tomatillos (cut side down), quartered onion, garlic and peppers. drizzle lightly with oil (I spray with oil.)

                          Roast in a 450° oven for about 20 minutes or until everything is lightly charred. Remove from oven and place in a food processor with any juices and the cumin, cilantro, salt and lime juice.

                          Pulse to process into a rough puree. Taste, adjust salt accordingly. Serve.

                          *I sometimes use red serranos and jalapenos - sure it takes away from the "verde" of the salsa but it looks rather awesome.

                          1. re: BodaciousGirl

                            Thanks so much Bo-Girl,

                            I first tasted tomatillos during a visit to Tucson and I've been craving them ever since!

                            Hubby decided to do pulled pork today so I will definitely be making your salsa, amazing timing!!! I have red Serranos btw so looks like I'll have the colourful version!! Thanks so much for getting back to me and sharing your recipe....can't wait to try it, love the fact that its roasted.

                      3. The original comment has been removed