What's For Dinner? Part LIX

[boyzoma]

Here we go again. Thanksgiving is only a little over a week away. Many of you have some tried and true recipes that you make every year. Some may be trying out new ones. Please share with us not only your holiday meal plans, but your every day menu's to help us improve or inspire us to try new things.

[buttertart]

Tonight is the Shanghai pork chop etc night, last night was the scallops (with arugula but with fried-up leftover Portuguese potatoes, not saffron rice) night. Things are still a bit topsy-turvy around here.

[The Chowhound Team]

Folks, we know these "What's For Dinner" threads aren't super-focused on sharing tips and tricks and useful information, and we give them more latitude than we do other threads. But lately we see tangents that are dozens of posts long about pets and other topics that really aren't at all food-related. We've removed one of those sub-threads from this topic, and we'd ask that everyone try to rein in the chat a little, and help keep these topics focused on what you're preparing for dinner.

[LindaWhit]

I have some apple cider that's beginning to go, so I'll use a bit of it in tonight's dinner (and probably the rest with ribs tomorrow). Having apples and sweet potatoes in the house makes it an easy decision for dinner. IIRC, the last time I made this, the sweet potatoes and apples ended up mushy (cut too thinly) so I'm going to quarter the apples and leave the sweets in 1" thickness (vs. slices and 1/2" slices, respectively). I think peas alongside.

* Exported from MasterCook *

Baked Chicken With Sweet Potatoes & Apples

Recipe By :Linda
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small boned and skinned chicken breast halves
1 tsp ground ginger
1/4 teaspoon ground nutmeg
1/2 tsp freshly ground black pepper
1 large sweet potato -- peeled, par-cooked, and then cut into 1 inch slices
1 large apple -- peeled and quartered
2 tsp grated orange peel
1/2 cup apple cider

Mix together ginger, nutmeg and pepper; sprinkle on all sides of chicken.

In shallow 2-quart baking dish, arrange chicken in single layer. Place sliced sweet potatoes and apple quarters around chicken. Sprinkle with orange peel and pour apple cider over all. Bake in 400°F. oven about 1 hour or until fork can be inserted in chicken with ease, basting with liquid in dish several times.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 276 Calories; 2g Fat (7.0% calories from fat); 29g Protein; 35g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol; 88mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Fruit; 0 Fat.

NOTES : Adapted from a recipe at http://www.eatchicken.com

[Cherylptw]

Had a embarrasingly huge lunch at the local Chinese buffet so no cooking for me tonight. I found a good price on a beef heart so I bought & cooked it for the Yoki. I snacked on a couple of eggrolls brought home from lunch.

Speaking of the beef heart, does anyone here cook it and if so how? I always buy it for my dog but I would like to try it in a recipe in which it will come out nice and tender so I can give it a go. For her, I cover with water & it goes into the oven for a couple of hours. Any suggestions?

[bushwickgirl]

Didn't we have a thead about beef heart earlier this year? Maybe with you, I'll see if I can find it.

Here it is:

http://chowhound.chow.com/topics/7019...

[Cherylptw]

Thanks; I had not been back on that thread since I posted...I'm going to give it a go the next time I pick one up.

New thread starts here: http://chowhound.chow.com/topics/748318

[boyzoma]

Not that it matters one way or another, but I thought we were shooting for around the 250 reply mark? Just curious.

[Cherylptw]

There were 253 posts before the mods removed all the animal conversation

[mariacarmen]

I saw that! Wow, that shows us how far off we veered, eh? ah well.

[boyzoma]

Wow - I didn't think we had gotten that far off, either. Guess that shows us, huh. Guess we need to use those cute little critters as our avatars like you when if we want to show them off.

[mariacarmen]

i second the suggestion for peruvian anticuchos. they are extremely delectable. here's another recipe for them:
http://southamericanfood.about.com/od...

[bushwickgirl]

Leftover Cincinnati chili for mrbushy, fresh egg salad on wheat for me. Call it a night.

[ChristinaMason]

love love LOVE Cincy chili.

[JungMann]

We seem to be in sync today. I had an egg and herring salad sandwich for lunch. For dinner I made your Cincinnati chili. The chipotles really did it for me, a nice sweet and smoky note in the background. My palate wanted a bay leaf to round out the flavors, but otherwise I didn't need to change a thing. On the side, an act of Midwestern largesse, I fixed a bechamel that was the base for a huge pot of creamed spinach. Between the nutmeg in the spinach and the caravan load in the chili, it was quite the flavorful dinner. Now onto my buttermilk pie.

[mariacarmen]

<YAWN> more defrosting for my dad's dinner - milanesas. will make rice, serve with a fried egg on top, a little salad of shallots, avocado, tomatoes, lemon vinaigrette. me, i'm going to try to not nibble on the milanesas (they'e quite tasty) and save myself for a 10:00 p.m. happy hour at a local newish eatery that's sadly closing down already.

[rabaja]

RL's LdeEva? Have fun, I wish I'd had a chance to go.

[mariacarmen]

Yep. it was fantastic. Really bummed it's closing.

[nomadchowwoman]

Tonight it will be, as Harters would say, simples: Cheeseburgers (w/roasted hatch chiles that I just pulled from the freezer); for dessert, satsumas (as my neighbor just brought over another huge bag from his very prolific tree). And b/c it's been a long and trying day (and that's as good excuse as any), DH has promised to make me a very cold and dry martini. And, yes, martinis go just fine with hamburgers, thank you very much.

[bushwickgirl]

I hear ya.

[Cherylptw]

I adore hatch chiles but can't get them where I live so the daughter, who lives in AZ, was to pick me up some today and ship them to me post haste!! My mouth is watering over your burger; I can't wait until those chiles get here...I see tamales, green chile pork stew, etc. in my future....

[nomadchowwoman]

It was good--the hatch chiles are wonderful. Great that you have a source! We have a small window when they're available here, Cherylptw, so I always try to roast some; I wish now I'd done more.

[Cherylptw]

I told my daughter that I needed enough to eat now & some for the freezer

[Breadcrumbs]

Tonight its Linguine with Littleneck Clams, Sweet Italian Sausage in a Spicy Tomato Sauce from Emeril's new "Farm To Fork" cookbook along with a crusty loaf of Pan Gallego bread...oh, and some lovely red wine of course!! I haven't tried this recipe before but I'm sure the wine will add to our enjoyment!

[linguafood]

Have a gig later tonight, so dinner will be simple - have some leftover mozza slices that I will top with sautéed cherry tomatoes and fresh basil; main will be bucatini w/tomato sauce & fresh grated parm. Might add some crème freeeeeeeesh to the sauce (after that South Park episode I couldn't help myself and bought some, and I will probably pronounce it that way for the rest of my life).

[weezycom]

Ready for a lazy Friday night.

Ham steak heated up in skillet, griddled onions with escarole, topped with a mustard & wine pan sauce;
Rye bread from Bread House. Leftover turnip gratin.
I think i've got some sort of German-style beer in the fridge.

TGIF

[rabaja]

After a quick trip into the city for work I stopped by Turtle Tower on Geary and got my chicken pho fix. Drove it back up to the country and had it in front of the fire. Really hit the spot.
Tonight who knows. I'd like to clean out some things from the freezer and I've been meaning to make a curry fish stew for a while, so that's a pretty good possibility.
Have salmon, scallops and kaffir limes to use up, and it would be nice to have leftovers for what is turning into a busy weekend.
It's supposed to really storm up here, starting tonight, which really makes me crave more chicken soup.
Wait, didn't I tell myself yesterday I'd get a fresh Dungeness crab, a loaf of locally made bread and a bottle of white for tonight? What am I thinking, that curry can wait!
And as long as we're posting photos of our animals...

[bermudagourmetgoddess]

Didn't mean to start anything...sorry! And they are all so darn cute, now people can see why we go to great lengths to make all their food ....yes ...Home Made!!!

[mariacarmen]

love those claws!
and your pho lunch.
now get out there and get your crab on!

[jayjaymom]

Last night had spaghetti squash (steamed and shredded) sauteed with onions, lemon juice, salt, lemon pepper, and finish with grated romano. Great and simple way to make a relatively bland squash bright and tasty. Though doesn't everything taste better with lemon juice, salt, and grated cheese?!

[alliegator]

Indeed it does. Sounds wonderful and unfussy!

[boyzoma]

To me, spaghetti squash is just fantastic with just a little butter and S&P.

[tavegyl]

A Pakistani meal tonight: a simple masoor daal, okra, and a pulao with peas, all tried and true favourites from my mother's recipes. Since there's a friend joining us for dinner tonight, I've added a cheese tray of Caerphilly, Beenleigh Blue and a Milleens, followed by lemon panna cotta to use up my last few unwaxed lemons. The panna cotta is highly experimental: I usually make David Lebovitz's vanilla, and am a little nervous that adding lemon juice will prevent it from setting.

[buttertart]

Would just use the grated rind in the panna cotta to avoid issues with the gelatin, myself. That dinner soulds fantastic.

[tavegyl]

You're right; you inspired me to go have a taste as the zest steeps in the cream, and it tastes lovely. I'll top it with some passion fruit for sharpness and it'll be good to go. Thanks for the tip/ inspiration!

[buttertart]

You're very welcome! Save some of that dinner for me.
Lemon rind boosts lemoniness a lot, I learned that while baking professionally for a very brief time. You can't add too much acid without breaking the cornstarch thickening in lemon meringue pie for example, but it tastes better with lots of grated rind.

[JungMann]

I like doing a cardamom panna cotta with South Asian food... it matches the flavor profiles very well. You can also cut some of the richness by serving caramelized grapefruit on the side.

[Harters]

Good cheese selection, tavegyl. I'm often envious of London-based eaters - as far as I can tell, Beenleigh is only available in London or the south west. Are you buying from Neals Yard?

(Correction: Ahha! I see it's stocked by the wonderful Cheese Shop in Chester. I feel another pre-Xmas foody excursion coming on. Walk round the Roman walls, lunch at 1539 at the racecourse, foody shopping)

[tavegyl]

Indeed, I live very close to one of the Neals Yard shops, and their staff must take credit for the selection. I must say, the Milleens is superb this time. Incredibly complex. I highly recommend it if you come across it.

[Harters]

I hadnt heard of Milleens until your post but will look out for it - we're having a couple of days "dahn sarf" next month and are staying near Neals main shop near Covent Garden

We had a week in Kinsale a year or so back and ate several of the Cork cheeses - there was a small deli in the village which majored on them as well as a weekly farmers market at which a couple of producers sold. Good stuff.

[onceadaylily]

I'm planning a simple chicken noodle soup tonight, if the sound of workmen banging on the pipes above my head doesn't escalate into a water shut-off. Doesn't my phrasing there seem very patient and matter-of-fact, as if I'm not glaring at the ceiling? This soup is the boyfriends favorite, and he likes it as straightforward as possible, so I'll likely scoot my portion into another pan at the end, and add some lemon and egg.

[mariacarmen]

mmmm is that avgolemono?

[onceadaylily]

Of the sort that is very light on the eggs: I'll use one egg for a small saucepan, and probably only toss in a quarter cup of lemon juice.

[alliegator]

I'll be making a pad thai tonight. Not my favorite to make as it's a bit tricky to actually get it to turn out right and in my opinion it's a bit of a boring Thai dish. But it's my man's request, and he's going out of town for a few days tomorrow, so then my menu can be all about me, me, ME!!! ;)

[Harters]

We’ve been on one of our foody excursions. This time to the town of Bury which is on the other side of the metro area to where we live.

Bury’s famous for two things. Firstly its market. Over 350 stalls – most outdoors, others in a traditional market hall. It’s the sort of market where a fruit and veg stall stands next to one selling lookalike designer clothes, which is next to the one selling selling second hand CDs, which is next to the one selling the sort of underwear that your great-granny would have bought. You get the picture. It’s great – a bit too far to be a regular shopping place but worth a trip a couple of times a year.

The other thing the town is famous for is black puddings. Now the French may have their boudin noir and the Spanish their morcilla but you havnt really appreciated blood pudding until you’ve tasted a Bury black pud. The market has two main stalls selling their own puds. There’s the one that gets all the publicity and there’s the one where all the locals buy from. Well, of course, we had to get one from each to eat as a second (and third) breakfast to see which we wanted to buy a few of. Usually I buy from the locals place but today, it was the famous one that had the better texture and a bit more fat and bit more pepper. These will make their WFD appearance on Sunday (and the rest are in the freezer for future breakfasts).

We also stocked up on some fish for the freezer (plaice & whiting) and some local lamb – a shoulder and a couple of Barnsley chops. And some shin beef for stew. Oh, and some Lancashire & Wensleydale cheese – nothing particularly farmhouse here but damn tasty.

Then it was on to lunch. Fish & chips at the north west regional finalist in the country’s chip shop of the year competition. Great fish, chips & mushy peas.

And , finally, another mile down the road to what I’m pretty sure is the only Italian deli in the metro area (not much of an Italian influence on food in the UK). A post lunch espresso and a cannoli in the cafe, then on to shopping. Some coppa, sausages, provelone piccante.

Oh, and dinner tonight? Even we are not very hungry after all that. So, pasta puttanesca.

[buttertart]

Do you need any household help? An overage au pair girl, maybe? That sounds like a really grand day out.

[onceadaylily]

I love markets like that. In Maryland, there was a fantastic one, similar to what you describe, but run by the Amish. Linens, fruit, dresses, furniture, cakes and pies, candles, eggs, cured meats, quilts, jams, all just sharing the space. And animals; you could buy an animal along with a couple pounds of fresh butter and your new rocking chair.

And I love black pudding. What a nice outing you've had.

[Harters]

Oh, I know a great one exactly like that, OADL, in Mallorca. It's part touristy but part locals place to buy food. But the great bit is the animals - both pet-type animals and food-type ones like goats and chickens.

[ChristinaMason]

Is that the one in Germantown?

[LindaWhit]

Oh, that marketplace sounds WONDERFUL, Harters!

[Harters]

Until recent years, most northern working class towns had active markets but they've been largely killed off by the "out of town" supemarkets and shopping malls. The borough where I live, Stockport, has a market dating back 750 years and the market hall is Victorian but it's a shadow of its former self and not really worth the drive into town just for the market. Good fishmonger though, who also sells game.

[tzurriz]

New recipe tonight. I'm not sure what to call it. It was kinda a cross between a cassoulet, a cholent, and something Italian. You tell me what you think. http://k2p2.net/blog2/2010/11/18/saus... All I know is that it was DELICIOUS!!!!

[onceadaylily]

It does sound good. It made me think of paella, but with beans in the place of seafood, and no saffron. I'll give this a try sometime.

[whitneybee]

Corn and Fingerling Potato Chowder with Applewood Smoked Bacon from a 2007 issue of Cooking Light. I subbed in small red new potatoes for the fingerlings, because that's what my supermarket had, and used frozen corn, because it's November. Regardless, it was delicious!

[Cherylptw]

That chowder sounds delicous...tonight was soft herb cheese stuffed turkey burgers (turned out moist & juicy). On the side, I cut up potato wedges, tossed them in olive oil then sprinkled with Mrs. Dash Southwestern seasoning blend and baked; to go with, some lettuce/cuke mix which I didn't eat so will do something with it tomorrow.

[nomadchowwoman]

Well, yesterday I got it into my head to make a local but rarely encountered dish, Gumbo Z'Herbes (green gumbo supposedly was once a popular Lenten dish although I have never ever had a version that was truly meatless). I had gone berserk at both the FM and WF and bought all these different greens, and as DH isn't particularly fond of greens, well, I had a fridge full of greens.

Thinking duck stock would be a good base, I started w/that. I made a tiny bit of roux, added onion and garlic, lots of seasoning, and also included a ham shank and some diced prosciutto. And then there were the greens, which I sauteed briefly in a little duck fat: kale, spinach, arugula, green onion tops, and beet greens. I did not bargain for the bleeding beet greens, which turned the whole concoction a deep pink. So I threw up my hands. We ordered a pizza.

This morning, I decided to try to fix it as I had a gallon of the stuff. Leftover coffee corrected the color. I added some brown sugar and some red pepper flakes, more salt. I ate a big bowl for lunch. It tasted not like any Gumbo Z'Herbes I've ever had but like stewed greens with a whole, whole lot of potlicker, which to me is very good. But DH won't like this anymore tonight than he would have last, so he'll probably be eating leftover pizza and whatever else can be foraged from the fridge. And I'll be eating more greens . . . for a while. But at least I've got some fresh-baked ciabatta to go with it.

[LindaWhit]

My hamburger stroganoff gets a bit purple when I add a few spoonfuls of red wine to the mix. Red wine + sour cream = purplish hamburger stroganoff. Still tastes good. :-)

[bushwickgirl]

Oh, wow, I've only made that once, used ham stock. It's some work and a lot of greens. Your saved outcome sounds great. Plus the stuff is healthy for you!

[roxlet]

I have some marinara simmering on the stove and some chicken breast defrosting. I'll marinate them with olive oil, garlic, and oregano and them throw them on the grill pan to serve with some pasta. That and a salad will do it. My current Egyptian house guess is mad for my salads and is very disappointed when dinner doesn't include one.

[boyzoma]

OK - for some reason, you gave me my 2nd best laugh of the day. My dyslexic brain started to read your post which I thought said:

"I have some marijuana simmering on the stove"

I had to re-read and thank god for the chuckle. Thanks again without even knowing it!

[roxlet]

I always simmer my marijuana and serve it with chicken. Oh, yes. We have a very happy household!

[Breadcrumbs]

Perhaps that's how Chicken "Pot" Pie originated!!

[roxlet]

Ha, ha! Good one, Breadcrumbs!

[boyzoma]

+1 - OK, now I really am ROFLMAO!

[Krislady]

The Husband is in charge of dinner tonight - he's been grumbling a little about all the kale and squash and lentils I've been inflicting on him (they're so good! and so cheap!), and I'm probably going to be late tonight, so he's roasting a leg -o- lamb, and I have no idea what he's doing to it, though I'm sure it will involve garlic and rosemary, and maybe marjoram if he thinks of it..

Except another trial run of soft dinner rolls for T-giving - those are out rising. Other than that, I'm trying very hard to be as hands-off as I can tonight.

[Krislady]

Except I think maybe I'll stop at the liquor store for a bottle of nouveau just because I can.

[smilingal]

Off to the supermarket - can't keep sitting here reading about everyone else's ventures! - tonight will be baked dijon salmon, mashed yellow turnips with crispy shallots and braised lentils with spinach. better get movin'.

[boyzoma]

Tonight will be chicken stir fry and since I have some rice wraps, saifun noodles and cabbage, I'll use some of that with some bean sprouts, mushrooms, carrots and scallions and make some summer rolls and a sweet chili dipping sauce.

[MandalayVA]

I'm doing a ribeye roast for T-day--bought an eight-pounder at Costco, hacked off a hunk for the roast and cut up the rest into steaks. One of them was pretty small and since the husband (who does not cook but always praises my cooking, and buys me flowers and Kindles for Xmas) isn't home I'll pan-fry it and eat it with my latest guilty pleasure--Steamables broccoli/cauliflower/carrot mix with cheese sauce.

[buttertart]

Tonight thinking about Shanghai pork chops (browned, onions browned in same pan, sauce of Kimlan regular soy, booze, black vinegar, brown sugar poured over, simmered until done and sauce reduced), rice, and tiger salad (cilantro, green onions slivered, and hot pepper ditto, all cut in 3" lengths and tossed with rice vinegar, a shake of sugar, and sesame oil), to cheer up the Beast.
Speaking of sesame oil, if you see it, get Evergreen brand from Taiwan - very reasonable and delicious. The scent takes me right back to Taipei.

[bushwickgirl]

Thanks for the sesame oil brand tip, I'm in the market.

[buttertart]

I just saw it recently, it's very very nice. Cheaper than the Japanese ones too.

[bushwickgirl]

In Flushing or the city?

[buttertart]

Both, got it at the HK Supermarket on Hester in Manh.

[bushwickgirl]

Goody, thanks!

[buttertart]

This got sidelined - maybe this weekend - in favor of the leftover Dorie Greenspan pork tenderloin with oranges heated up and perked up with some lemon filets, corn muffins a la Cooks's Country frozen this summer, lotus root steeped in orange-tangerine juice (from last week), and baby arugula salad. His idea, filled a hole.

[onceadaylily]

I've decided to make spanakopita tonight, but haven't yet decided if it will be in a large pie or in triangles. I'll make either a pan of roasted carrots to go with, or do something with the bag of peas I have in the freezer. The boyfriend has already claimed the rights to anything leftover from last night. He claimed them while he was eating his second bowl, in fact.

[LindaWhit]

High praise, indeed! :-)

[gembellina]

My laziness was a virtue last night, for once, as I couldn't be bothered to walk to the cashpoint and the takeaway so I ate the vegetables! Dinner out tonight - probably the longed-for Indian - as the bf and I won't see each other for a week. I'm going away for a few days and he's going away before I get back. I had planned to have the fridge stocked with things he likes for when I'm away, but as he had the bloody cheek to complain about the amount I spend on groceries, he can just eat mouldy cheese from the back of the fridge. Ha.

[LindaWhit]

Oooh, never diss the cook, gembellina's BF! She won't leave any goodies for you while she's gone! It's cereal for you, buddy! ;-)

[gembellina]

and the worst part is, he probably wouldn't mind eating cereal for two days!

[Harters]

Dinner sort of straggles the 9 miles between Morocco and Spain.

Couscous gets rehydrated in hot stock for a few minutes. Meanwhile, some sliced chorizo gets fried. It comes out of the pan and onion goes in to fry in the chorizo oil. Then some pimenton goes in and a tin of chickpeas and some more of the stock. Chorizo goes back in just to warm through and it all gets mixed with the couscous.

New recipe and it sounds a bit dry to me. So, there'll be a bowl of yoghurt on the table as well. And some salad leaves. Fruit, including pomegranate, for afters.

[mariacarmen]

that sounds like a savory delight. i'm going to have to copy that soon. i think i'll throw in a bit of France, too, by adding some frisee...

[rabaja]

Quail. A big, fat, juicy one, grilled and then finished in the oven with lots of herbs. Delicious.
I didn't have to cook it either, but rather got to take it home from a catering gig in Calistoga.
I warmed it up and had it with a glass of Shiraz. Very comforting after a police search in my still relatively new nabe.
As of now, the cat and I are safe. And full.

[onceadaylily]

That is unsettling. Think of how much more so it would have been if you were eating cheap ramen noodles, in stead of *quail*.

[mariacarmen]

oh, be safe! that quail makes me hungry.

[mariacarmen]

just finished spatchcocking a chicken (love that word), rubbing it with sumac, toasted dried chili flakes, garlic powder, onion powder, smokey paprika, and a copious amount of kosher salt. It's sitting in the fridge uncovered to dry up a bit, then tomorrow it will be placed on a layer of cut up red bliss potatoes tossed in a little olive oil and the whole thing roasted at 450 for about an hour.

tonight we had leftover beef a la catalane with a simple salad and a side of steamed broccoli. Made my dad a store-purchased pot roast (not sure which store, but he LOVES it, and truth be told, it was pretty tasty), and i made him garlic mashed potatoes and a light saute of shallots, green onions, sliced romaine, and peas with a little chicken broth and a squeeze of lemon. i was sorry to leave that dinner! but looking forward to our chicken.

[onceadaylily]

I asked for kitchen scissors for Christmas, solely to spatchcock a chicken! I've been wanting to try it, but didn't know if it was too difficult to do without having a tutor. Was it difficult?

Your dinner sounds lovely, as does your father's. I love peas with lemon. You came back to the kitchen in style.

[mariacarmen]

My BF broke my nicer scissors cutting some rug (not cutting a rug) (and i couldn't complain, he was building my mom a ramp) and so i purchased some interim cheapo supermarket cooking shears and they worked fine. wasn't difficult at all, and if i can do it, anyone can.

thanks, OADL!

[JungMann]

That chicken sounds great. There is a similar recipe for chicken traditional to the Levant where you would cook the bird over bread so that it absorbs all the fat and drippings and crisps into a delicious accompaniment.

[mariacarmen]

oh yum. i remember in Paris seeing all those outside roasters, and at the bottom they all had chunks of potatoes slowly caramelizing in the chicken fat.

[tzurriz]

Oven fried chicken, mashed organic red potatoes with butter and milk, brussels sprouts roasted with olive oil, salt, and pancetta. Yum.

[Sue in Mt P]

OK I'm on my way over......

[Sue in Mt P]

I have cashmere.

[tzurriz]

it's a date!

[Sue in Mt P]

First I have to buy a coat, since i do not own one! :D

[bushwickgirl]

Cinnicinati chili, sort of three way, beans instead of onions. Not my regular chili recipe with beer, but there's something great about chili seasoned with a hint of cocoa, allspice and cinnamon on spaghetti topped with beans and cheese, it's a whole 'nother ball game.

[JungMann]

Do you have a standard recipe you follow for Cincinnati chili? I am a huge lover.

[bushwickgirl]

Oh, good.

I loosely follow this one, subbing chipotle en adobo to taste for cayenne, increase the chili powder twice, which is ancho for me, and halve the cinnamon and allspice. Cocoa is fine but unsweetened chocolate is better, somehow. I use ground chuck, spaghetti and yellow sharp cheddar, not quite the quantity in the photo. One bay leaf, Goya tomato sauce, 4-5 cloves of garlic, peeled and tossed in, that's it. I sweat the onion in a little veg oil and throw everything in the pot, no browning of the beef. I've been making this for a few years now and I've fine tuned it to my taste.

http://whatscookingamerica.net/Beef/C...

[chef chicklet]

I'm really craving fish, but I know my hubby will cringe when I mention it. I sure wish he'd learn to like it. I miss salmon and ahi, I have some in the freezer and I don't want ot waste it. I wonder what I could do to make it more to his liking. Otherwise... I just don't know. I did see a steamed fish in a ginger soy, garlic and some other ingredients. A light broth to infuse the fish as it steams. Lovely jasmine rice and some spinach, there I go again. Hung up on spinach. If he mentions grilling one more time my head with twist off.
I'm sure I'll come up with something. I'm getting very excited to make ravioli, turkey, veal or crab, With a lovely light tomato sauce. And spinach! They are so tasty, I love the bechamel sauce and a lemony sauce. I'm pulling out my Atlas, it's time to get serious.

Tamales are on the horizon for Christmas, both red and green, pork colorardo and chicken chile verde. I'll need to find a back brace but oh well. Well worth the pain they come out so delicious! Pierogis, I want to make these too, a little brown butter and serve them as an appetizers. I better get my act together. Empenadas, small ones another appetizers. Love tiny small finger food that all wrapped together.

[boyzoma]

Like your hubby, I'm not a big fish person either (but will eat a few select things on occasion). But that said, I do like salmon with maple glaze over it made from pure maple syrup, soy sauce, fresh ginger, garlic and lemon. Maybe he might like that one?

[chef chicklet]

now that's a posibility. I'll run that by him, thank you for your suggestion, I'm all out of ideas~

[boyzoma]

No problem. Let me know if you want my recipe (got it years back from a Canadian caterer).

[onceadaylily]

My pasta maker *still* isn't here, and your talk is making me ansty. Ravioli! I cannot wait to make my own.

Which makes me feel like a speck in the universe, since you are making your own tamales. That is one of those kitchen projects that tests your mettle but good. Impressive.

[chef chicklet]

oh the tamales are easy, getting them just right is the hard part. People like them different and I love them tender, juicy, and with lots of sauce and meat. Now the ravioli. I must tackle this. I made them by hand without the machine once year and they were so thick, just awful. I know how Iike them, I want to make crab ravioli, I have a nice recipe I've wanted to try for so long. I know these are the things that test what we're made of~

[mariacarmen]

CC - have you had Salvadorean tamales? i like them much better than the Mexican ones because they are as you describe - very tender and juicy. i've never made tamales, but a little latino grocery store nearby sells both versions.

[onceadaylily]

Most food is easy, with getting them just right the hard part. Was it you that put a tamale recipe on CH before?

Once the roller arrives arrives (the boyfriend found an Imperia on Ebay for a good price, after a few losing auctions), I'd like that recipe, if you don't mind.

[LindaWhit]

chef chicklet, will he eat shellfish (crab, lobster, shrimp, scallops) or does he not like ALL seafood?

[chef chicklet]

Yes the stinker. Scallops, shrimp, lobster, and crab. Fish no. I've made ahi, he likes it okay but doesn't really get into fish. I feel like its really painful for him when I make it. He'll eat it its just not with the his usual gusto. I get so I want to make it anyway for myself but then I don't want to hear him complain about the smell....and its funny. Scallops and shrimp smell so what gives?

[LindaWhit]

Then I say you make FISH for you and SHELLFISH for him. That way, he can't complain about your fish smell. ;-)

[nvcook]

I had a surplus of salmon at one point and made a fettuchine alfredo with the salmon and it was very good. Not fishy at all.

[boyzoma]

More leftover's tonight. Hot turkey sandwiches. Will probably start freezing some of this tomorrow. Glad we cooked it when we did since our Thanksgiving Day plans tanked. Dad & friend can't make it as he is feeling poorly, DIL just accepted a new job and starts on Monday, so son & family not able to make the 4-hour (1 way) trip. So, we now have a 21 lb. turkey in the freezer that we are not going to cook (and all but the very freshest items to go with it). We will be taking the MIL out for dinner and I'm taking her some pre-made meals for her freezer.

[onceadaylily]

I'm sorry about your plans, BZ. I live a few hours from home (5), and getting there during the holidays is always a little tricky (especially with splitting the time between two families. But it looks like you've gotten the jump on us in enjoying the leftovers from that first turkey.

You should plan a little 'after dinner' date with the husband. Since you'll have some energy left.

[LindaWhit]

Awww, sorry your Turkey Day plans fell through, boyzoma!

[mariacarmen]

oh that's disheartening! I'm glad, too, tho, that you did that practice run. I hope your dinner out is wonderful.

[Breadcrumbs]

Tonight its a Sicilian Meatloaf from my recently acquired "All The Best Fine Foods" cookbook. All The Best Fine Foods is a gourmet shop in Toronto that has a prepared meals section similar to those found at Dean & Deluca. I was so excited that they finally produced a cookbook and even happier to learn it contains a number of their T&T favourites.

Meatloaf smells deeee-lish as it finishes in the oven. Its a rolled loaf stuffed w prosciutto and provolone. I'm serving this w warm crusty bread and a simple side salad of mixed greens topped with roasted mushrooms and peppers.

[Cherylptw]

Not much cooking tonight: fish sandwich with baked breaded fish on a toasted wwheat bun and a drizzle of thousand island dressing. 1/2 of an apple shared with the dog...later, maybe some leftover peach cobbler.

[linguafood]

Tonight, one slice of leftover pizza each. App will be fresh mozza with sautéed cherry tomatoes and basil oil. Side salad of butter lettuce & cukes in a yogurt dill dressing.

Wish I had some tentacles to fry up, tho :-D

[buttertart]

Tentacles are the best part, no? yum.

[nomadchowwoman]

Yep. We've been known to fight over them, in restaurants. While such fighting is better conducted in the privacy of one's home, the tentacles prepared in this home have never been worth even a leisurely pick.

[onceadaylily]

Last night the phone calls from home just wouldn't stop, and we wound up getting take-out. So, tonight is chicken paprikas, and I've decided to just go ahead and try my hand at making spaetzle. I have egg noddles in the wings if the experiment goes awry. I have to go dig up that thread where one of you posted a recipe for it (rabaja, I think).

Just think, this time next week, I'll be knee-deep in Christmas ornaments and stuffing preparations. I've already finished my market lists, and my schedule (though, since I'm not working this year, I expect things to come together more readily). I've decided not to brine the turkey this year (I skipped it last year, and just used a different roasting method, and we were really happy with that bird), so I won't set apart a day to make gallons of veggie stock for the brine.

[nomadchowwoman]

I'm with you on not brining the turkey--entirely too much space/effort/unwieldy containers required. I did it once. It was an ordeal. Just didn't seem worth it.

[onceadaylily]

Last year I used the method where the turkey remains breast-side down for nearly all of the cooking time, flipping it over to brown the breast only at the end, and we were so pleased with the results. And to have a turkey that was browned *all* over was fantastic. Our birds are always so large that I had always been leery of attempting a flip, but last year, I just committed myself to not being a weakling, and it flipped just fine.

[Harters]

Brining food isnt something we do in the UK - but we find with turkey that, since we started buying free-range, there's less of a problem with dryness, particularly as we drape the breast with lots of fatty bacon (which is a cook's perk) and baste quite often.

[onceadaylily]

Do not tempt me to put bacon on that turkey. I'm already making corn pudding and creamed onions, in addition to the stuffing, mashed potatoes, and gravy.

But if one were curious, merely to fill a gap in one's knowledge with no *intention* of using said knowledge in the next, oh seven days or so, just when do you lovingly drape the bacon? The last half hour? Hour? If one were to be cooking breast side down (as so many of us are, nowadays). And then the cook eats the bacon, then? This does not get shared? Interesting, interesting.

[bushwickgirl]

Speaking of a bacon wrapped turkey, Chow had a photo last holiday season of one, that posters started calling turkadillo or armaturkey or something, it looked like some weird Jurassic low tide leftover. It was up on the site for months past the holidays. Somehow I don't think we'll see it this year.

The thought of that photo wouldn't stop me from putting bacon on a turkey, however, even just a few slices.

[onceadaylily]

I do remember the chatter about that phot, and the ste talk please to take it down. I admit, this year's turchetta (sp?) photo startled me. That is an odd photo. is it wearing a toupe?

[bushwickgirl]

I just went to turkey recipes to find turchetta, which looks delicious btw, and I spotted the turkadillo right away, omg, it's back:

[Breadcrumbs]

omg! That's hilarious . . .at first glance before opening your post I thought it was a lobster tail!

[nvcook]

so did I

[onceadaylily]

It looks like something from CSI.

[LindaWhit]

Noooooooooooooooooooooooooooooooooooo!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

It's like a cockroach - you can't kill the damn thing!!!!

Mommy - make it go AWAY!!!!

[Harters]

OADL - bacon goes on right at the beginning and comes off towards the end so the breast skin crisps. And, no, absolutely no sharing of the bacon.

As with most British home cooks of my generation, Delia Smith is the recipe rock goddess. Her Christmas book remains a bible for us for the festive "must eats". Here's her method which we pretty much follow (except that we don't do the stuffing or hher gravy recipe):
http://www.deliaonline.com/recipes/cu...

[Breadcrumbs]

Have to agree w/r/t Delia's Christmas book...hands down its my all-time favourite cookbook for the holiday season. The photos are inspiring and I love the traditional recipes. Each year she brings a little bit of England to our Canadian festivities.

[buttertart]

Is your Christmas cake from that, H?

[Harters]

Absolutely. Mrs H wanted to make her a Christmas cake form her "cake bible" but I've insisted that it must be St Delia's. I claim a moral right here as It's me wot eats rich fruit cake and herself doesnt like it.

What is somewhat appalling is that, after many years of claiming that she is never commercially sponsored, she now has a deal with a our premier supermarket chain, Waitrose (as does 3 Michelin starred chef, Heston "Snail Porridge" Blumenthal. And, this week, the supermarket is selling in effect a packet mix for the cake - little portioned out packets to all mix together - even a little sachet of black treacle for freak's sake - at £10. I say, either buy proper ingredients or buy a ready made cake. Rant ends......

[buttertart]

At GBP 10 that's a deal - ingredients here run more than that by far. If I make 3 decent-sized loaves I'm in for around $100.00. Now to procure the Delia Christmas...

[Harters]

It's a deal in itself - bit I'd rather have, say, a tin of treacle that we can use for future recipes rather than a little sachet.

AbeBooks has a number of St Delia's Xmas book on your side of the Pond.

[buttertart]

Of course. Does it make a totie wee cake?

[onceadaylily]

Thanks for the recipe. Delia claims to share her bacon.

[buttertart]

Another swell fella is putting a turkey in to roast today so I just have to rustle up some sides. Haven't decided what yet. We're having pheasant for Thanksgiving and turkeys are cheap right now, so what the heck.

[Harters]

I always like it when birds are going cheep.

[LindaWhit]

:::::groan:::: ;-)

[Harters]

Ah, if you think that's a bad 'un, you should see my post on the Nigella clementine cake thread. :-)

[LindaWhit]

:::Snicker::: I can only imagine what you might say about Nigella's clementines. ;-)

[Harters]

You're making me blush, Ms W.

[buttertart]

I was trying to think how to work birds being cheap into a snappy reply too, but didn't want to impugn your doubtlessly high standards!
This was a Butterball and it got roasted at 300 for about 3 1/2 hrs. Quite good but the breast was a bit odd - the first slices came off nicely but the closer to the bone it got the more it kind of crumbled. I don't normally buy Butterballs (Harters, this is a brand that has a brine/oil mix injected into them) so don't know if it was typical. Came out at 170 deg (this is the lowest I can cook poultry in our house, himself was raised in a if the breast isn't dry the turkey's not done and will kill you home). With: the sempiternal "Portuguese" potatoes with butter, lemon juice and rind, and cilantro leaves, used russets, better with waxy spuds, the russets soak everything up) and nice big artichokes, boiled with garlic, peppercorns, lemon and salt in the water, served with Greek yogurt with garlic, s&p, and a scrap of lemon rind in it as a dipping sauce. The sauce was inspired by an Elle fiches-cuisine of many moons ago, creme fraiche, shallot, and s&p, as a cuisine minceur artichoke dip.

[Harters]

I've a vague recollection of frozen Butterball turkeys being sold in the UK, but havnt seen them in recent years.

[LindaWhit]

Be very thankful.

[buttertart]

It was cheap and we're in frugal mode at the mo. What the hey.

[LindaWhit]

Understandable, buttertart. I used to get them as well a LONG time ago.

But a Butterball cooked to 170 is a crime against taste buds. ;-)

[LindaWhit]

Last night's dinner was brown gloop from the freezer - leftover lamb and barley stew. I had errands to run after work and got home late. It was an easy heat on the flame tamer, and some leftover garlic bread also got reheated in the toaster/convection oven. Dinner was served. And it was good. :-)

Tonight - I'm not sure. I *think* I want a burger - at least I do now. But I'm having a roast beef and swiss sandwich for lunch today, so that might be my beef allocation for the day. So dinner right now is "I don't know." It could end up being cream cheese-scrambled eggs and a toasted English muffin. We shall see.

[gembellina]

well, i'm definitely making roast vegetables with spicy sauce, couscous and feta tonight. the question is whether i eat that for dinner, or take it for lunch tomorrow and get a takeaway curry tonight..... i think i know the answer to that, now that the idea has entered my head!

[Harters]

Upcoming ......cottage pie & steamed kale. Pomegranate seeds and a dollop of yoghurt for afters.

[TropiChef]

What I make for Thanksgiving dinner......
My father is Southern so I suppose my Turkey day is filled with a little Southern tradition. I make a killer cornbread dressing, candied yams with peaches and yes, marshmellows :) We have pumpkin pies, mashed potatoes, mushroom gravy, pole beans cooked with bacon and squash+zuchinni, usually in a casserole form. And of course, a turkey and cranberry sauce. My sister (who doesn't cook) usually supplies bakery rolls.

We are actually celebrating Thxgiving this Sunday bc my sister is a nurse and has to work all Thxgiving weekend. Bummer!

[mariacarmen]

The Beef a la Catalane i made at my dad's was really good! (and i finally got to cook, after two weeks!) an inelegant sort of dish - kinda mushy, with the rice in a soupy beef/tomato-y stew, but very flavorful. Homey. I'd make it again. Of course, i only got to taste it - it was still really hot when i left so i'll pick some up tomorrow for me and the boy.

Got home to the attached picture. BF made do with limited funds and a limited fridge: devilled eggs, mango in a garlic/thai chili pepper/basil prep, kiwis, apples and blue cheese, potato salad with crisp bits of bacon, and, not pictured, cups of his own potato leek soup with toasted lentils atop, and a slaw of cabbage, green onions, shallots, bell peppers (which i am just now discovering, lo these many decades later, that i LIKE), more toasted lentils, sumac, thyme (sort of a zatar theme), red wine vinegar, and a splash of olive oil. He makes it all so pretty. It's LIKE he gave me flowers! ( :

ETA: i forgot, the little bowl has honey-smoked salmon from Costco that i bought a couple weeks ago (how long does that stuff keep??) and that i have been picking at slowly. Since he doesn't like fish, it's all mine. went really well on the potato salad.

[bushwickgirl]

Wow, quite a spread.

[nomadchowwoman]

All these sweet guy stories are making me weepy (not to mention all the great grub).

[ChristinaMason]

That beef dish sounds great. I have a chuck roast thawing in the fridge and we will almost certainly make it this week or weekend.

[mariacarmen]

i had a little taste for lunch today, it was yummy! we're having it for dinner too.

[JerryMe]

Finishing tuna wraps w/ lots of crunchy - lettuce, grated carrots, celery w/ Sun chips. Not my best meal, but I'm hungry and need to eat before I go to bed. Good Lord - T-Day next week . . . Obviously, not Sun chips and tuna, but I'll work on it.

[mariacarmen]

is that like rare tuna, or canned? the crunchiness of it all is very inviting.

[TropiChef]

Oooops, didn't realize this post moved so I'm reposting :)

Same thing I usually make....... mostly Latin and Asian food..... sometimes Italian. Tonight was leftover Shredded Pork chops in Chipolte adobe sauce as the filling in homemade tacos
Recipe here at my -just for fun and sharing- blog :)

: http://thetropicalgoumet.blogspot.com/
The closest thing I make to Thanksgiving dinner is meat loaf and mashed potatoes, or a roasted chicken..... yeah, not very close at all! And it's been a while since I've made those dishes. Those are "winter" dishes to me. Meaning, I have to turn on the oven which heats up the house too much in warmer months (I live in Miami!

)

But I love Thanksgiving dinner........which I cook since both my sisters have an aversion to cooking :) I especially love the awesome dressing I make (Corn bread, oatmeal bread, shitaki mushrooms, raisins, dried cranberries, walnuts- my own creation, of course) and pumpkin pie (I make two ) which everyone loves. My sister and I often wonder- why do we only eat it once a year??

[Cherylptw]

Tonight was sliced crispy skinned roasted chicken over veggie rice with melted soft garlic herb cheese and queso fresco; It was topped with cilantro sour cream and a squeeze of lime. To go with, refried beans, flour tortilla chips (which I toasted in the toaster so fat free for the most part) and a salad of pan seared warm tomato salad with the tomato bacon vinaigrette from last night.

[mariacarmen]

oh yum. a lot of good flavors and textures going on there.

[bermudagourmetgoddess]

Home alone...made the next two weeks of my dog's food,didn't feel like cooking atfer that, so I opened a bottle of red and made a grilled cheese with bacon and tomato...that's all she wrote!

[mariacarmen]

i LOVE that making your doggie's food took up all your energy to the point you had a sammie for yourself! but that sandwich sounds really yum. i have to try that combo again, haven't had one in years.

[bermudagourmetgoddess]

My dogs (2 labs) almost died when they had the dog food recall a few years back, theyboth got deathly ill so from that point on we make their food...chicken, brown rice, peas and carrots (or some other green veggie) apples, sometimes eggs, sometimes chicken livers...it is all well balanced and they have never been healthier

I love bacon and tomato sandys so just threw some cheese on it and grilled it up, I also forgot how darn good they are!

[mariacarmen]

oh, cute pups! thanks for the pic.

[Sue in Mt P]

Looks like they love you!

[milkyway4679]

After a long day of classes, and a test to boot, I wasn't in the mood to do much cooking. So leftovers it was. Leftover slow braised pork over rice, with a side of leftover buttered corn. Nothing fancy, but I sure cleaned the plate of every last bit. :)

[bushwickgirl]

Stuffed cabbage in the oven, (savoy cabbage leaves, ground chuck, cooked rice, tomato sauce, seasonings) oatmeal raisin cookies cooling, I'm done, mrbushy better like it, current knee issues made cooking tough today.

[boyzoma]

So sorry to hear about your knee. But I hear you there. Have those occasionally as well. But it's all weather dependent.

Stuffed cabbage. What time is dinner and can I come? Have not had that in years, but I love it.!!!!!

[nomadchowwoman]

Me, too. Used to love when Mom made stuffed cabbage rolls. Also haven't had it in years.

[chef chicklet]

I'm sure he'll love it. I have to make these soon it makes me think of home. I think my mom made the best stuffed cabbage ever, the sauce was perfect, light not to tomatoey. I have a great big cabbage in the fridge too. Sometimes I forget about these meals and they're perfect for the cool weather.

[mariacarmen]

ooh, we have cabbage too....

[bushwickgirl]

Thanks, all, the cabbage was great, and I hadn't made it in some years either. Next time, I'll use hearty green cabbage leaves, the more tender Savoy melted away while baking. I combined tomato sauce and cream and poured it over the rolls. I had a Polish BF who's mom made SC with a can of condensed tomato soup and the cream, she said it tasted like how it was made at home in Poland.

Cookies are fini. Knees are better as well, thanks.

[nomadchowwoman]

The cream sounds like the perfect touch. What spices do you use?

[bushwickgirl]

I used onion and minced garlic in the meat mixure,and basil in the sauce, very simple, along with salt and pepper. I got the stuffed cabbage from my Polish long time ex-boyfriend's mom's kitchen. She was a very simple basic cook but her food was great. I think the part that m,akes a good golumpki is the long slow braise. Cooked rice, ground chuck, roll it up, that's it.

[smilingal]

ok - that's it - I never got out to go to the store for ingredients for a frittata that i had a mind to try - so I am moving to the freezer to take out a container of stuffed cabbage - I was really saving it - not sure for what! - but defrosting in the micro with some mashed potatoes for the gravy will make for a great dinner tonight.

[ChristinaMason]

feel better! those rolls made my mouth water.

[roxlet]

When I was in Egypt, I couldn't help but noticing all of the absolutely enormous cabbages everywhere. They are sort of football shaped and a good 2'X1'. Seriously. Huge. One of the real 'baladi' or peasant dishes is called mashie, and it is cabbage rolls stuffed with a rice and onion mixture. The rolls are very small -- sort of cigar shaped -- and they are packed together in a pot and then they have chicken stock ladled over them and they are cooked on the stove top. I asked my housekeeper, Nasra, if she would make us some, and she set about the task with much enthusiasm. I was surprised to go into the kitchen and to see her on the floor, merrily rolling the mashie. I kept on saying 'sh-woi-a, which means just a little, but she proceeded to make us a huge pot full. They were very tasty, but we wound up giving most of them away. Though stuffed cabbage has never been a big favorite of mine, I enjoyed these.

[smilingal]

thanks for the visuals! interesting story!

[bushwickgirl]

That is a nice story, Roxlet. No meat, just onion and rice? What kind of seasoning?
I ususlly make a big potful, as they improve with age.

[roxlet]

I think that garlic was the only seasoning -- along with salt and pepper -- and the chicken broth had tomatoes in it as well.

[mariacarmen]

those sound so tasty..... so is the rice pre-cooked (and seasoned, presumably with cooked onion, garlic, s&p) or is it cooked in the broth in the rolls?

eta: ok, as i started scrolling down i thought about how ridiculous that question was - stuffing cabbage leaves with uncooked rice and forming them into little footballs - how unwieldy that would be - rice everywhere!

[roxlet]

No, the cabbages were like footballs, and the cabbage rolls were like cigars! And yes, the rice was all cooked up and seasoned before being rolled up in the cabbage.

[mariacarmen]

gotcha.

[bushwickgirl]

Yes, the rice is cooked first. I can't imagine using uncooked rice, and the timing and amount of liquid it would take to make a decent cabbage roll, to say nothing of the difficulty rolling it.;-) I'm sure someone does it that way, just not me.

[nomadchowwoman]

Well, yesterday DH went to the market and brought me back a gift. Some guys bring flowers, but mine brings a duck. Truth be told (and of course he knows this), I much prefer the duck. So despite the fact that we've been eating lots of chicken lately, I've been cooking w/ (too much) duck fat, and next week is another big one for poultry, tonight what's for dinner is . . . duck!

I'm doing it according to "The Amazing Five-Hour Roast Duck" recipe (lots of slits in the skin; garlic & thyme in the cavity; 300 degree oven, finished at 350). I'm also going to take this opportunity to try the recipe for Fatty 'Cue's brussels sprouts (bacon, garlic, maple syrup, chile). I'll probably make a basic risotto as DH will be wanting his starch, and since my arugula is still nice, I'll make another very simple salad of it dressed w/lemon-OO.

[linguafood]

I made that duck once. I can't say that I was amazed. Make sure you don't slice the meat by accident (it only happened in one or two spots, but it happens easily). I'll be curious to see how it comes out. Hopefully, yours will live up to its title :-D

At casa lingua, we're having a pescetarian over for dinner, so appetizer will be fried calamari (that recent post by BobB about tubes or tentacles somehow got stuck in my head) - simply tossed with some corn starch, s&p and fried in vegetable oil. Dipping sauces: ketchup/horseradish cocktail sauce type o'dip and sriracha mayonnaise; plus lots of lemon wedges to squeeze.

Main course pizza with green & red peppers, red onions, and 'shrooms. Simple green salad with toasted pumpkin seeds, cherry tomatoes, dressed with oo & rvv.

Drinks: Spaten Pilsener followed by white wine. LOTS of wine, as my tolerance for Nyquil really has gone up in the last few days and I could use a good night of sleep.

[mariacarmen]

god i love fried calamari. another thing i've never made.

[mamachef]

Oh, honey: 'til you've made it at home, you haven't tasted GREAT calamari. If you need a recipe, ring me!

[nomadchowwoman]

Hi linguafood--I've made this recipe many times, and what I like about it is the crispy skin it yields and the fact that the recipe is pretty easy, no pre-drying required. But the success of the recipe, I think, depends upon how plump the duck is, and mostly here, we don't get fabulous ducks. The last time I did it, my duck was really scrawny and the meat was somewhat dry for my liking (I got so spoiled by the ducks available to the average shopper in Europe . . . sigh.)
But after one meal of roast duck, what I really look forward to is making stock and cannelloni or enchiladas from the leftovers.

Now, calamari is one thing I've never been able to master. Mine are either tough or greasy or both. Tried grilling after marinating, also tough. You use only corn starch, s & p? Is that the secret? How was it? Sauces sound great.

[linguafood]

mariac & ncw - you wouldn't believe how incredibly easy the calamari are. in fact, they came out so awesomely that i will put them in regular rotation. 1 lb. is $8.99 at wegmans which comes to a *very* generous appetizer portion for 3 people and is probably enough (with sides) as a main dish for two.

it really couldn't be any simpler: cut the tubes in 1 inch strips. cut off the one or sometimes two really long tentacles of the tentacle pieces. in a bowl, mix cornstarch (lots of it) with s&p. don't be shy about the salt or pepper here.

now, i fried them in a pot, but next time - and, oh, will there be many next times '-) i may well use the deep fryer so i can make a larger batch. the deep fryer will give you the appropriate temperature, but i find that if the oil starts bubbling along a wooden spoon, the temp is just right.

toss the tentacles and tube rings in the cornstarch mixture. don't worry if you don't get all the insides of the tubes. shake of excess. throw in the hot oil (in batches, obviously).

fry for 1-2 minutes at the MOST. take out and let drain quickly on a paper towel.

put in bowl. grab as many as you can before the others do, squeeze some lemon juice, dip in your choice of sauce - the sriracha mayonnaise was my fave, didn't even bother with the cocktail sauce. my man loved them just with lemon.

the key is to absolutely not overcook, really, a minute and a half will do the trick - and you can't really let them sit long. we have a counter in the kitchen so i just threw new batches in the bowl for us to eat right away.

it was absolutely fantastic, if i dare say so. can't wait to make it again.

[buttertart]

I've never made this either. I thought I saw somewhere they were very spitty to fry (Bittman maybe) and not worth it. Must try. "grab as amany as you can before the others do" - kitchen wisdom.

[JungMann]

Does frying calamari "pollute" the oil the way frying other seafood might? As I have a deep fryer, this seems like a great idea for a cocktail party given the short cooking time, but I'd like to segregate it from everything else if it will impart a fishy flavor to the food.

[linguafood]

Hmm. Hard to say. Haven't tasted the oil (shudder) afterwards... it does leave a lot of cornstarchy crud in there, so you may want to fry those little suckers last.

[Cherylptw]

It does...I worked on many a restaurant line and used to fry cook a ton of calamari as apps..keep in mind that we fried probably more than you will but it does impart a fishy taste to the oil.

[mariacarmen]

just copied this down. thanks much, LF, sounds great!.

[mamachef]

Barkeep, gimmee a glass o' that there NyQuil. Onna Rocksh, pleesh.

[boyzoma]

Well, first off, gotta say something about the flowers. I met DH in Aug. 1984. Married exactly one year to the day later. DH has brought me flowers on the exact day of the month - every month since we met for over 26 years now (and sometimes I have been in other countries - he delivers)! So, don't underestimate the power of flowers! But - that being said, he is so willing to let me try other dinners and ingredients at will. Lucky me! I may have to now go for the duck!

[mariacarmen]

WOW = THAT is impressive! my wonderful BF is not that way. i have received TWO red roses (you'll notice i didn't say bunches) in the 8+ years we've been together. he's just not that way, but i'm totally ok with it. Still, VERY impressive.

[nomadchowwoman]

Wow, boyzoma--that is sooo romantic; sounds like you have yourself a wonderful, thoughtful guy. For all his sterling qualities, my husband has trouble remembering our exact anniversary date once a YEAR (in fairness, there are a couple of other family b-days and anniversaries in a four-day period; he really is the classic absent-minded professor!) And don't get me wrong, I do love flowers and will accept them gladly on the rare occasions they appear--but if it's a choice between a favorite food or flowers, I'm going to go for the food every time. : )

[LindaWhit]

Seriously WOW on the flowers, boyzoma - but I've got to say I love that ncw's guy brings her a duck! I'd be in love either way! :-D

[onceadaylily]

I was happy that the boyfriend brought me creme brulee scented candles and four boxes of Triscuits when he got in the other night, and then this one starts talking about her duck, and that one about her flowers. Geez.

[LindaWhit]

OADL, candles that smell like food? AND some Triscuits? You've also got a keeper. ;-)

[mariacarmen]

NCW = i'm gonna confess - never made duck before. although i have used purchased duck fat, from the butcher. did you really start the 5 hour duck at 3 in the afternoon? did you eat at like 9? your dinner sounds divine.

[nomadchowwoman]

I started it at exactly 3, and we ate at 8:30, which is pretty typical around here. The recipe is pretty easy. Everything was good, but the BS (which I realize did not fit into the menu); they were pretty much inedible (my fault, not recipe; I'm going to try it again.)

[boyzoma]

Tonight will be simple. We will be having some braut"s DH got from the local stupid market as well as some sauerkraut to go with. Some slaw on the side. Still have a lot of Turkey leftovers, but last night I made up some freezer meals for the MIL to deliver to her next week. A couple of different turkey dinners, some lasagna, enchiladas and enchiladas suiza's as well. Tomorrow I will be making turkey stock for the day!!!!!