Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 12, 2010 04:41 AM

What's For Dinner? Part LXIII / Part 63

We've hit 250 on the previous thread, so time to start a new one. As we get closer to the Christmas holiday, are you cleaning out fridge and freezer to make room for whatever holiday meal you're going to be making? Baking up a storm for Santa and his reindeer? Or just cooking as usual?

  1. Click to Upload a photo (10 MB limit)
  1. As for my dinner tonight - all I know right now is that I'll be pulling out several bone-in/skin-on Frankenchicken breasts from the downstairs freezer to defrost.

    I'm thinking a simple roasting with a paste seasoning of salt, pepper, lemon zest, lemon juice, olive oil and finely minced garlic will work. Roasted brussel sprouts and basmati rice alongside. B&J's Vanilla Heath Bar Crunch ice cream should I want it for afters. :-)

    32 Replies
    1. re: LindaWhit

      Mm, brussel sprouts - another thing the husband doesn't like. Maybe next weekend while he's at work I'll make some for myself! I have Coffee Heath Bar in the freezer - I can't wait until after dinner :)

      1. re: krisrishere

        I never *used* to like Brussels sprouts, but then had them roasted at a restaurant - and fell in love with them! (I wish I could remember how to spell it too - will have to try and remember that it's "Brussels" like the city in Belgium!) I have some pancetta that I think I'm going to fry up and sprinkle over the caramelized roasted sprouts.

        And enjoy your Coffee Heath Bar as much as I know I'll enjoy my Vanilla Heath Bar ice cream. ;-)

        1. re: LindaWhit

          Well, I have to admit, I've never had Brussels sprouts. But, I've read so much about them on this board that I bought some to make later on this week. I figure I will roast them as well. I've been inspired. DH said he is game.

          1. re: LindaWhit

            well, "I' have to admit that i had no idea of the real spelling of Brussels sprouts!

            1. re: LindaWhit

              Forgive me for asking - and, of course, I've no wish to embarass anyone so will understand if my question is ignored - but how did folk think "Brussels sprouts" was spelled?

              FWIW, my own alternative spelling of them is "Vile tasting farty things"

              1. re: Harters

                LOL on the "vile tasting farty things", Harters. ;-D

                I thought it was spelled brussel sprouts - without the "s" on the Brussels part. ;-)

                1. re: LindaWhit

                  I've been sitting here, whispering, "brusselS sprouts, brusselS sprouts" for the last few minutes. It was awkward at first, but I think I'm getting the hang of it.

                  1. re: onceadaylily

                    I think we're all sitting here practicing and sounding like Gollum - "ssssss" "sssss"...

                    1. re: mamachef

                      ROFL!!! And OADL, it's hard to say it "BrusselS sprouts", isn't it? Easier to write vs. pronounce.

                      1. re: LindaWhit

                        We could all just start referring to them as sprouts de Bruge. ; )

                        1. re: mamachef

                          Cor blimey. We're getting all multilingual now. And isnt Google brilliant when your Dutch isnt up to much. Apparently in that part of Belgium, they'll be "spruitjes", so you can see where the English camne from. The French apparently is "Choux de Bruxelles"

                      2. re: mamachef

                        Except me. I'm sat here whispering "Brussel sprout, brussel sprout, brussel sprout". I've been spotted once and was given a funny look.

                        Over here, we actually never really use the Brussel/s bit, they're just sprouts.

                        1. re: Harters

                          I thought it was one word when I was little (and already skilled in sprout avoidance) - brusselsprouts...only when I learned there was a city named Brussels did the penny drop.

                          1. re: Harters

                            But when American say "sprouts" (or at least those Americans *I* know), we're referring to alfafa sprouts.

                            Sprouts de Bruge. I'm likin' it. ;-)

                            1. re: LindaWhit

                              Damn! I wouldnt want to confuse the two. I might think I was ordering a nice bowl of salady stuff and then the farty things appear.

                              There's a fatal flaw in the "sprouts de Bruge" idea.

                              Bruges/Brugge ain't Bruxelles/Brussel. Nice town (although I know Zeebrugge - "Bruges on Sea" - much better.)

                              1. re: LindaWhit

                                Aaack! Berkeley 1970's flashback! Alfalfa sprouts on everything...

                                1. re: buttertart

                                  It took until the 1980s for them to make their way to the East Coast. Either way - I'd rather have a shroom flashback than a sprout flashback. ;-)

                                  And whoever thought of alfafa sprouts on a hamburger ought to be taken out back and horsewhipped. Gack.

                                  1. re: LindaWhit

                                    Me too...any other kind would be better.
                                    Once again the Left Coast was on the cutting edge. Somebody must have made some serious dough selling those abominations.

                                    1. re: buttertart

                                      There's a place near me that sells lots of sprouts - alfalfa, radish, mung and lots of others.

                                      Almost needless to say, the place is run as a vegetarian co-operative.

                                      Now, don't get me wrong. I've nothing against vegetarians but I doubt I'd be able to eat whole one.

                                        1. re: onceadaylily

                                          "Eat a whole vegetarian?"

                                          I could probably pick at one half-heartedly but couldnt manage a whole one. I mean - they never look too appetising - all pale and sickly and not enough fat on them.

                                    2. re: LindaWhit

                                      No never on a burger or worse yet, pizza which I've seen done too, I have to admit I'm rather fond of all the sprouts. I regularly eat them on salads, and sandwiches. NO one else in the family will touch them, I just think I crave dirt. They sort of taste like that to me, but in a good way.

                                      1. re: chef chicklet

                                        I love sprouts, especially bean sprouts (hard to find here now, after the big recall a few years back). Love, love, love them. I've never equated them to dirt, though. I have never tasted dirt, not that I was aware of. And now I am a bit curious, about how dirt tastes. I'm always fascinated when I read of people craving, and eating, it.

                                        1. re: onceadaylily

                                          OADL, my baby sister has pica and has a friend in GA who sends her red river clay. Deb's also been known to eat a handful of laundry starch, claims not to have done this (yet) but says sometimes she smells really good, loamy topsoil and wants to pull over immedately and munch some. Now, good dirt smells delicious to me, but it never translated into me wanting to eat some. I guess I'll get my dirt-taste-lovin'-palate sated by eating beets, mushrooms, and truffle oil ; )

                                          1. re: mamachef

                                            That would make an interesting addition the the 'foods flown in' thread.

                                        2. re: chef chicklet

                                          I love mung sprouts, but I can't handle alfalfa sprouts. They make me feel as if I'm in the yard mowing the lawn with my mouth.

                                          1. re: mamachef

                                            They have a certain unmentionably hairy quality to them that turns me off. Good old beansprouts, A-OK.

                              2. re: LindaWhit

                                Well, I reckon, in a way, your spelling of Brussel is more accurate than Brussels as that's how the country's Dutch speakers would spell it. I guess that they are "Brussels", rather than "Belgian sprouts" because the city has existed long before the country.

                                No WFD dinner tonight at Chez Harters. I've been into the city today doing Christmas shopping (well, I ask you, herself expects a Christmas present *every* year). Nice lunch at one of the backstreet curry cafes - 3 different ones & rice for under £5. And we're back in the centre tonight - place describes itself as "pan-Portuguese" which seems to mean that they'll stick anything on the menu so long as a Portuguese ship once pulled into port 300 years ago.

                                Back with y'all tomorrow.

                                1. re: LindaWhit

                                  gads me too. and to think all these years....

                                2. re: Harters

                                  Harters - i'm embarrassed enough at myself - i really pride myself on my spelling, so i feel particularly stupid! i just always thought it was Brussel sprouts - not Brussels.

                                  eta: OH gads is right, Chef Chicklet - i just read all the posts above mine - i feel a wee bit better now.

                                  1. re: mariacarmen

                                    LOL Well, it's nice to know I'm in good company. I think we all thought it was spelled without the "s" on the word "Brussels" because it's pretty hard to pronounce the phrase with that added "s"! At least that's my train of thought. :-)

                          2. Another dreary, rainy day. I'm going to pull some round steak out of the freezer and make some Swiss Steak tonight. Picked up some nice peppers yesterday so it sounded good. Will make up some nice mashed potatoes and some green beans to go with. Have a little Neapolitan ice cream in the freezer should we feel like it after (taking a page from LW's post) ;-)

                            1 Reply
                            1. re: boyzoma

                              Same weather for us on opposite sides of country, boyz. Comfort food is always good for days like today. And ice cream for afters is always a good thing. ;-)

                            2. The blizzard is moving in, and I think my cold is trying to become the flu. I'm a little dizzy, my coffee tastes funny, and my skin is a little clammy. Well, I have news for this cold: you will *not* be promoted today. We are having a blizzard, and that takes precedence. I have to make beef stew, and bake cookies, and maybe drink a little whiskey in front of the Christmas tree while I watch a movie.

                              I will not tolerate any viral bullying today. I am in a position to ENJOY this blizzard, and I damn well will. And the beef stew might become the spicier-sounding beef and spinach stew recipe another CH linked to (shoko, I think it's called), if I can find it. Apparently my bookmarks are full, and my computer just *acts* as if it's saving things for me, as if I won't notice that the five recipes I've bookmarked during the last two days aren't there. At any rate, there will either be spinach in it, to be served over rice, or a more standard guinness version, with biscuits. And two kinds of cookies: oatmeal coconut butterscotch for him, and oatmeal walnut chocolate chip for me. I would say that the cookies are for 'afters', but it is likely that they will be 'befores'.

                              4 Replies
                              1. re: onceadaylily

                                OADL, with a 'tude like that, the flu doesn't stand a chance. Especially with the whiskey to burn it out of you. ;-) Feel better soon!

                                1. re: onceadaylily

                                  Lily, you are a stronger woman than I am and I bow; I succumbed but things are on an upswing. Your attitude will keep you healthy. And that stew sounds delicious. Feel better soon.

                                  1. re: onceadaylily

                                    You tell 'em OADL. A good hot toddy would be good for you (however, I can't stand whiskey). And the stew sounds great too. What good comfort food. Stay warm and kick that old virus up the chimney so it goes up in smoke!

                                    1. re: boyzoma

                                      Yeah, I'm real tough guys. I just closed the hall closet, but the weak latch gave way when I walked by, so that the door popped open. I shrieked loud enough to scare myself a second time. I keep looking at the clock wondering if it's toddy time, but it's too early. .:(

                                      I'm glad you're back on your feet, mamachef, and no one would be foolish enough to think you're weak! Oh, could you tell Paulo that I will be needing dinner around seven? Okay. Thanks.

                                  2. Working a lot of closing shifts this time of year (retail..) so I use my trusty crock pot almost every day!!!
                                    Tonight I'm using about 8 boneless skinless thighs (a crock pot's best friend) and I'll toss them with a few splashes of Worcestershire, honey, and liquid smoke, then a dry rub, then toss em in the crock with some sliced onion rings.

                                    I'll be at work but the family will have easy bbq chicken awaiting them!

                                    1. I have some "work work" to do today so although there will be a few things going on in the kitchen today, none will require much of my attention.

                                      A hefty chuck roast made its way into the crock pot along with some garlic, onions, dried wild mushrooms, red wine, veal stock and seasonings. These will simmer away together for the afternoon and will provide a lovely Italian Beef dinner later in the week.

                                      My fishmonger was excited to tell me he'd rec'd a small shipment of conch so I'll be creating a little island vibe and making some Bahamian cracked conch spritzed with a bit of lime to accompany cranberry-lime martinis for a little pre-dinner treat. Mr bc continues his quest to construct the "perfect pizza" later on so that's WFD tonight! I'll be back to let you know how/if it all turns out!!

                                      6 Replies
                                      1. re: Breadcrumbs

                                        Well this was my first off-Island experience w conch and while the lovely flavours were there, in my mind, nothing can compare with eating it within the hour of it being plucked from the ocean. I’ve prepared this dish in the Caribbean on a number of occasions but always after a visit to the fish market and we definitely missed the sweetness of freshly caught conch. Nonetheless, the dish had the right balance of crispiness and tenderness and it was nice to be able to finish the dish w my wonderful pink salt.

                                        Mr bc’s pizza was really tasty. He was working w a dough we picked up in New York from a fave pizza joint. The crust was a strong point but perhaps a bit over-worked as Mr bc felt it was a little tough and, it did shrink back during the baking process. The sauce, yummy good and the toppings to taste.

                                        A wonderful dinner, especially since mr bc did most of the heavy-lifting tonight!!

                                        1. re: Breadcrumbs

                                          i've never had conch, and even though you say this wasn't the best, the pics look VERY good and make me want to try it! the pizza looks yummy too.

                                          we had very regular take-out pizza tonight, but that's what dad wanted.

                                          1. re: mariacarmen

                                            I've never had conch either, but I *do* have pink salt. I looked at those photos and 'oohed'. But I am in the Midwest, and the conch is not in my budget.

                                            But my favorite local place does dough for sale, and that caught my attention. We never take advantage of it, but always mean to try it. Playing with pizza is so much fun . . . when the harder equations are removed, and it's all about taste!

                                            1. re: onceadaylily

                                              Thanks Maria and oadl. When we buy freshly caught conch in the Bahamas we can get 2 and sometimes 3 for $5 so although I begrudgingly paid top dollar for this little treat I tried to rationalize it by averaging the cost out over all my past purchases as well!! I wouldn't make the same investment again though as I think this is one of those things that are best enjoyed on vacation. I do love it though. The flavour reminds me of crab and the texture is more like a scallop, once well pounded of course.

                                              As for mr bc's pizza, I don't think he'll ever be satisfied unless he gets a wood oven as that's his favourite kind. I downloaded some instructions for him to build his own outdoors (and far away from the house) but so far all he's done is glance at the plans!! He does make a great sauce now but after several attempts at his own crust, he prefers to purchase the dough from pizza spots that he loves. Much, much less mess as well!!! ; - )

                                          2. re: Breadcrumbs

                                            I have a funny picture of my husband with a conch sex organ hanging from his mouth* after he cracked his first conch. *There was tequila involved and the local ladies were egging him on.

                                            Anyway, did not get around to getting to eat them until well past pitch dark. Best conch we ever had. Your conch looks so crunchity delicious. Mr. BC's pizza may have been a little tough, but isn't it pretty. Mr. Vanilla does not do black olives on pizza. I put double on my half.

                                            1. re: Sal Vanilla

                                              That's hilarious Sal, I know exactly what you're talking about. Every time we go to buy our conch on the islands the fishermen take great fun in promoting that "thing" as an aphrodisiac! That' great that you captured the moment!!