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What's For Dinner? Part LV

Welcome to thread No. 55; we're speeding right along. What kind of goodies are on your plate this evening?

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  1. Coho salmon roasted in olive oil. Chopped cucumber, onion, and tomato in OO and balsamic. And brussels sprouts (roasted in OO, squirted w/lemon juice, tossed with toasted walnuts, grated parmigiano ands & p)--and they were terrific: a poster on another thread (Thanksgiving sides) linked the recipe, and it's a keeper, easy-peasy.

    http://nymag.com/listings/recipe/roas...

    13 Replies
    1. re: nomadchowwoman

      I saw that and it looked great, bur 10 minutes in the oven on the walnuts seemed like a bit much. How long did you do? I love your speedy uptake on that recipe -- you win the CH to plate record (or at least by my humble estimation -- wasn't that just posted a couple hours ago?!).

      1. re: mebby

        Glad you caught that, mebby. You're right. I too thought 10 minutes would be too long so I did 5, which was perfect. BTW, my BS were smallish. They were browned much more quickly (a little over 10 minutes) than the recipe suggests, but that will obviously vary with size.
        I happened to see that post just before I started dinner. BS were already in the plan; I was thrilled to find a new (and easy) twist on an old subject. (I get into a BS rut this time of year just as I do w/asparagus in the spring).

        1. re: nomadchowwoman

          Thanks, NCW, I love BS and this sounds great I appreciate the tips,

      2. re: nomadchowwoman

        yum those sprouts sound good. i'm going to make those for Thxgiving too.

        1. re: nomadchowwoman

          That entire meal sounds great! Will have to search out that Thanksgiving sides thread. I've been remiss in checking out HC for other threads other than the WFD one. :-)

          1. re: nomadchowwoman

            Sounds as if it was a tasty meal. However, certain words should NEVER be used concerning eating/ food etc... Squirted is number 1 of them, along with goodness, creamy, moist.... Simply disgusting words; even worse when used describing food.

            1. re: getoile8

              Huh? You squirt liquids on things (oysters and lemon juice come to mind), a good custard is nothing if not creamy, a good cake is moist...goodness is more waffle-wordy but all of the others are certainly neither disgusting nor not to be used in conjunction with food.

              1. re: getoile8

                I review most of my restaurant meals for another board. I reckon "tasty" is my most over-used word mainly when I can't think of anything more precise.

                1. re: getoile8

                  I love it when people attempt to impose their arbitrary food/vocab rules on others. Why so squeamish?

                  1. re: ChristinaMason

                    Sounds less like a food issue to me '-P

                  2. re: getoile8

                    So you don't squirt ketchup on your hamburger? You don't squirt lemon on your shrimp or oysters? Pudding isn't creamy? Cake isn't moist?

                    Simply ridiculous to say otherwise. The words are perfectly fine - especially when used in context with food. Perhaps *you* think they are disgusting for other reasons, but to the majority of the food-loving community, they are absolutely appropriate.

                2. Finally healthy again, clean MRI/MRA and all, I celebrated by making...a really simple dinner so I could hang out on the couch with the gf of 10+ years.

                  Picked up a 1-lb. pork tenderloin and some baby spinach. While the tenderloin came up to room temperature, sauteed a sliced vidalia and a peeled, cored, and sliced comice pear in some olive oil with a couple thyme sprigs, a clove, and sea salt. Had the remnants of an indeterminate but delicious toasted Indian spice blend I had put together from some cookbook awhile back. ("Label, Shmabel!" I smulgy declared to the gf those many months ago. Oops.) Rubbed the tenderloin with plenty of salt and spice and browned it off in a second pan before finishing in the oven. Sauteed a little shallot and wilted the spinach in the scarce pan juices while the meat rested. Thinly sliced the pork on the bias and served it on top of the spinach and underneath the onions and pear. Ate on the couch and caught up on a few episodes of Modern Family. Wine and ice cream with a peace of mind.

                  7 Replies
                  1. re: eight_inch_pestle

                    Congratulations on the clean bill of health, and the lovely dinner. A simple celebration is a luxury, when you've just discovered that life *isn't* going to get more complicated. I'm glad you're okay.

                    And I have a jar of stuff that I was sniffing and peering into yesterday, muttering to myself. Of the eight or so herbs and spices in that jar, I can recall two.

                    1. re: onceadaylily

                      And I have a jar of stuff that I was sniffing and peering into yesterday, muttering to myself.
                      ~~~~~~~~
                      Masking tape does me well in these instances. Quick and easy to write on, slap it on the jar, and at least I know it's baharat or whatever taco or grilling seasoning I've created. :-)

                      1. re: onceadaylily

                        "And I have a jar of stuff that I was sniffing and peering into yesterday, muttering to myself. Of the eight or so herbs and spices in that jar, I can recall two."

                        I have about seven of those! Mostly Indian or SE Asian, a couple Middle Eastern.

                        Thanks for the good thoughts.

                      2. re: eight_inch_pestle

                        Yes, glad you're finally better, and it sounds like a really nice evening. did you let the pear become compote or just sauteed until slightly soft, and still whole? (and p.s., re your question about mashed potatoes on the last thread, i responded there.)

                        1. re: mariacarmen

                          Cooked the onion fairly slowly, and only added the pear after the onion was already golden and sticky. That left the pear just soft and mostly whole. For some reason that sounded better than compote or chutney last night.

                        2. re: eight_inch_pestle

                          Wonderful dinner - a good celebratory one for your clean MRI/MRA! Very glad to hear it!

                        3. We're having a freezer use-up at present (oh goody, lottsa brown gloop meals on the way).

                          But no gloop tonight.

                          I'm having tuna - asian style marinade for a few minutes - mirin, soy, ginger that sort of thing - and then a quick blast under the grill. With noodles, finished with a splash of sesame oil. And some thinly sliced cucumber with bottled kecap manis.

                          Jan, who takes the view that tuna is fit only for catfood, is also having fish. A couple of fillets of plaice, pan fried, with new potatoes and, probably, frozen peas. Or, as I will tell her at the right moment (ie just before she starts to eat), it's a meal fit only for an invalid.

                          4 Replies
                            1. re: Harters

                              Had to look up "plaice" - a flat fish, it seems to be - like flounder?

                              And I think I would have gone with your tuna, Harters. :-)

                              1. re: LindaWhit

                                Very common fish here (possibly the third most common after cod & haddock). Small, flat and a mild tasting white fish . And, yes, similar to flounder which we do see here but not too often.

                                You even see it in fish & chip shops (although to a northerner like me, anything other than cod or haddock is a travesty of the genre). Truth be told, I quite like plaice now and again - preferably with a lemon & butter sauce to perk it up. http://www.channel4.com/food/recipes/...

                                And, to get very much ahead of myself, Saturday night looks like being pizza or takeaway. We're off to a food festival in Wales during the day but have decided to go tomorrow so we can get an early start. Come across a French bistro for dinner - should be good, the moules come from about 10 miles away (and the boudin noir comes from the other side of our own metro area - where we call it black pudding). Oh, and of course, that's two eating out pub lunches to be tackled.

                                1. re: Harters

                                  I dig plaice, too. First had it in Germany.

                            2. I'm going OUT for dinner tonight (nothing fancy-schmancy - a local decent chain called Not Your Average Joe's). If their online "specials" menu is to be believed, I do think that the mozzarella and ricotta fritters might be my app (my friend detests cheese of most sorts, so I won't have to share :::grin:::). Rosemary skewered scallops might work as the main. We shall see when I get there. :-)

                              13 Replies
                              1. re: LindaWhit

                                Go for the scallops! I've had them skewered and it lends just an intriguing hint of a flavour to the shellfish.

                                1. re: Harters

                                  Thanks for the rec! The menu says they're "drizzled with an orange-chipotle chili glaze, served over a succotash of Israeli couscous, roasted butternut squash, spinach and bacon."

                                  I'm thinking I'll ask them to skip the chili glaze and just go plain for the skewered scallops.

                                  1. re: LindaWhit

                                    IMO, chilli glaze will completely bugger up the delicate taste.

                                    Have you tried them with cauliflower puree - almost impossible to avoid at the minute in UK restaurants - I think Gordon Ramsay claims the idea (he should have patented it)

                                    1. re: Harters

                                      They're quite nice with cauliflower, the bf had them in a restaurant the other day with a lovely silky cauli puree and some little roasted florets. But it's not a very exciting combination, I preferred when they always came with black pud.

                                      1. re: gembellina

                                        Yeah, me too. But then I'm from black pud land up here in the north west.

                                        1. re: Harters

                                          Question, Harters: I've read a lot (although not recently) about oysters on the half shell being served with hot chipolata sausages. That's something I would love to try. Ever seen it on a menu? (I'd rather not be the oyster shucker.)

                                          1. re: buttertart

                                            ooh that sounds good - i bet they would be good with spanish chorizo too...

                                            1. re: mariacarmen

                                              The sausages are supposed to be super-hot and the oysters super-cold.

                                              1. re: buttertart

                                                i think that's a very French thing, actually, though I couldn't tell you why I think that - it just struck a distant memory bell.....
                                                Oh i know, we have a wine merchant in Berkeley called Kermit Lynch who specializes in French wines that were unknown to the U.S. years ago and he spends a lot of time in Provence. Every year the store has in its parking lot a grilled sausage and oyster gala.

                                                1. re: mariacarmen

                                                  Too bad we left in 1987...Kermit Lynch was just getting going in a big way then.

                                            2. re: buttertart

                                              Nope. Never seen or heard of that. Is it supposed to be a European thing?

                                              1. re: Harters

                                                May be French. If so, I've never seen it on any menus here, in Canada, or there.

                                        2. re: Harters

                                          I agree re: the chili glaze overwhelming the taste. I asked for and got the scallops plainly grilled on the rosemary skewer. It was PERFECT with the Israeli couscous, roasted squash, spinach and bacon. And no - I haven't had scallops with cauliflower puree yet, Harters.

                                          And the fritters were excellent as well (and my friend did have two of them - she said with a 6yo child, you learn to eat cheese - and she *is* OK with mozzarella. :::grin:::)

                                  2. Going to be another late night I'm afraid, in which case I'll have a bowl of my Mother's chicken noodle soup.
                                    I bartered with my sister for it and it really hits the spot. A little levain toast with melted Petit Basque will round out the meal. Oh, and a glass or two of wine to reward myself for working so hard.
                                    Can't wait for this weekend to actually cook something at home for a change. I just checked the calender and I have a bit of time before my next gig next week. It's just shameless really, what ever will I do with myself? If only those unpacked boxes weren't still staring at me from the corners of the bedroom...