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Oct 2, 2010 12:07 PM

What's for Dinner? Part LI

I just happened to be adding to the previous Part 50 and noticed we were over 200, so I thought I'd start Part 51......

So - what's going onto your dinner table tonight?

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  1. And as for me - it's a pork tenderloin that will be oiled, and rubbed with a combo of salt, pepper, minced garlic and freshly minced rosemary. I'll roast it and brush it with a blood orange-balsamic marinade I just bought from that going-out-of-business sale.

    Sides will be roasted baby red potatoes and roasted brussels sprouts. Getting a theme here? ;-)

    5 Replies
    1. re: LindaWhit

      That blood orange balsamic marinade sounds post how your tenderloin comes out....

      1. re: Cherylptw

        That's what I got. Their suggestions are: "Create a tantalizing salad of mixed greens, segmented blood oranges, toasted pecans and shaved parmesan. Drizzle over dark chocolate souffle, French vanilla ice cream or citrus sorbet. Brush on grilled or roasted chicken or roast. Pairs well with hard cheeses such as Manchego or Castellano. Drizzle over proscuitto wrapped, grilled peaches."

        Using it for a dressing sounds like it might be good, but the prosciutto-wrapped grilled peaches drizzled with this stuff sounds like heaven! LOL I'll be sure to report back.

        1. re: LindaWhit

          This ended up being much thinner than I thought it would be and didn't brush on to glaze the pork tenderloin as well as I had hoped. I think it would be better as a marinade with additional items added to it. Still - pretty good...just not as "glaze-y" as I had hoped.

          1. re: LindaWhit

            I had a P.S. to add to my comments on the culinary "sauce" - I think if I poured it all into a saucepan and reduced it to one-third the amount, it would be better as a "glaze" - and it would also concentrate the flavors a bit more. So that's my plan for its next use. :-)

            1. re: LindaWhit

              Yes, it sounds like it would work concentrated but still sounds delish...I'm going to have to seek out that combination or try & make my own...

    2. I've a bag of blue corn tortilla chips that need using up so tonight will be nachos with turkey taco meat, seasoned pinto beans, onions, tomatoes, lettuce and cheese sauce made with smoked gouda..pickled jalapeno slices & a dollop of sour cream to top. Chai spice iced tea to quench the fire and I'm debating on making some blondies....

      1 Reply
      1. re: Cherylptw

        mmm nachos...... with smoked gouda - love that idea.

      2. Well i was going to make an olive/garlic braised chicken, but somehow the BF and I got sidetracked, and we're going Bolivian all the way. I found at our local latino grocery store a package of chuño - freeze dried Andean potatoes - and with them we're going to make a soup very typical of the La Paz region - chairo. it's beef based, with potatoes, peas, cilantro (since we don't have quirquiña) and barley or some other type of grain, and the aforementioned "rotten" potatoes (they're black and look moldy, but they're not), which have been soaking all night. Had it a lot growing up, but it's been years. we're missing one other ingredient - something called chalona, which is like a lamb jerkey, but one recipe we looked at just subs in lamb (no one specifies the cuts on any of the meats - one simply says "meat of a cow"!) BF is going to make these little bready/cheesy type things called pucacapas, as an accompaniment. Wish us luck!

        5 Replies
        1. re: mariacarmen

          I just had to go Google chuño - it sounds fascinating! Also Googled pucacapas - cheese empanadas - yum! Good luck with everything!

          1. re: LindaWhit

            You know what's really fascinating about them, is that back in the day (or who knows, probably still in some parts), chuno is made by cholas (the Andean peasant women) trampling them with their bare feet! They squeeze every last bit of moisture out of them with their toes between freeze dryings. As my BF and I smelled the soaking chunos this morning, i said "smells like chola feet!"

            1. re: mariacarmen

              I had read that - and I just laughed at "smells like chola feet!" :-)

              1. re: LindaWhit

                I lived in Bolivia 20 years ago. I had a lot of authentic (homemade) chuno. Kinda tastes like chola feet too. It is somewhat palatable when the soup, or pile of chuno, has some aji pepper sauce in it. Aji is a type of habanero, crazy hot. A really authentic soup will use every part of the chicken, and I mean every part. On several occassions I pulled out a whole chicken foot!

                1. re: kimberlyandjim

                  mine was not authentic, but i followed a recipe from a Bolivian cookbook - and it called for beef and lamb, which is how i remember it as a child. i would not like pulling out a chicken foot!

        2. I have a nice London Broil thawing that will be grilled outside along with a nice big Idaho potato what will be grilled as well. In addition, we will have a nice big shrimp salad and some rolls on the side. There should be plenty of meat left for later in the week for beef fajitas! Probably need to have a good Cabernet to marry with the meat too.

          1. It was cool today, and I felt like it was a stew day. I saw some nice veal stew in the market, and, after consulting for recipes in my library, I was torn between a Marcella Hazan one with peas, and a Rao's one with prosciutto. Rao's won tonight. Basically, you saute veal in a Dutch oven adding diced prosciutto when the veal is browned. Next goes some onion, previously sauteed chopped mushrooms, garlic, grated carrot and a small amount of chopped celery. A tablespoon or so of flour is sprinkled over and once it's incorporated, white wine, chicken broth and canned Italian tomatoes are added and it is left to simmer for two hours or so. I was going to make papardelle, but I ran out of gas after making a gingerbread. I will serve the stew with noodles anyway.

            6 Replies
            1. re: roxlet

              Oh MY that sounds heavenly! (I would have gone with the Rao's as well :::grin:::).

              1. re: LindaWhit

                It's almost done, and it tastes pretty darn good! I'm sorry I didn't get around to the papardelle!

                1. re: roxlet

                  Yum, sounds fantastic. How did it turn out? I wonder if it will be even better tomorrow.

                  1. re: ChristinaMason

                    It was really, really delicious. My husband and son scarfed it down with lots of appreciative comments all the while. I served it with noodles, and I have a little bit left that I an eyeing for lunch today -- maybe over a little pasta. I'm sure it will still be delicious!

                    1. re: roxlet

                      I love veal stew. It's very good done with red peppers cut in inch squares and cooked in it for the last hour or so. Also with sliced lemon-stuffed green olives stirred in at the end.

              2. re: roxlet

                I had to google eatyourbooks and signed up in a heartbeat! Do you love it? I'm thinking this is the next best thing since sliced bread...