HOME > Chowhound > Home Cooking >

Discussion

WHAT'S FOR DINNER PART LXIV / PART 64

Something sure does smell good, coming outta your kitchen... tell us all about it!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. That's fried chicken being made by the DH. Plus squash casserole and rice and gravy. Sure can't wait until dinner is ready!

    2 Replies
    1. re: roxlet

      i knew i smelled something yummy! enjoy....

      1. reposting here.

        i lied. Am cooking even though going to the persian party (after all, that's at like 11:00 p.m. tonight, a girl still needs dinner!) Spatchcocked chicken is air drying in the fridge. Under the skin is fresh thyme and rosemary, black pepper, sea salt, granulated onion and granulated garlic, and toasted hot chili flakes. Over the skin is kosher salt, more granulated garlic, aleppo pepper and sumac. Sitting underneath it is a bed of rosemary and thyme stalks, and purple and rose peruvian fingerling potatoes. Will roast at 450 for about 50 minutes, serve with a salad of some sort. i should probably take a nap at some point...

        6 Replies
        1. re: mariacarmen

          ...Just made note of your seasonings - this sounds as good as, if not better than, anything Zuni ever made. Have a great time at the par-tay! Take a cab!

          1. re: mamachef

            I'm pretty sure those spices were inspired by passadumkeg, at one point or another.
            thanks, and i'm not driving!

          2. re: mariacarmen

            That chicken sounds FABULOUS! Enjoy the overnight party tonight!

            1. re: LindaWhit

              it was really good. i thought maybe i'd oversalted it, but nope. crispy salty skin (which my dumb BF made a pile of on his plate - at which point it had wilted - and was going to toss! i of course snagged it in an outrage and gobbled it all up. Love him, but sheesh....

              1. re: mariacarmen

                I love the sound of your chicken; an aromatic improvement over my typical rosemary-less roast. The skin must have been especially flavorful!

                1. re: JungMann

                  it really was, which is why i suffered outrage at seeing the BF about to toss it!

          3. BBQ pulled pork, fried potatoes & onions, green beans simmered with bacon....

            1 Reply
            1. re: Cherylptw

              yum. fried potatoes made my mouth water.

            2. Ahh, you caught me. Tonight I made "cheater peroshkis", carrots and sugar snap peas.

              Cheater peroshkis are ridiculously easy, and surprisingly tasty. My father-in-law thinks they are the best thing ever, and asks me to make them whenever he is here.

              2 containers refrigerated crescent roll dough (yes, I know, it's horrible ghastly stuff for a foodie, but oh so good for this!)
              1/2 lb ground beef
              1/2 an onion, diced
              3 cloves garlic, minced
              4 slices of your favorite cheese, tonight I used Dubliner. cut each in half

              Brown up the ground beef with the onions and garlic, drain. Open up the cans of dough. Separate them into rectangles, leaving two of the pre-cut triangles together for each. You should have 8 rectangles. Spoon a bit of the meat onto one side of each rectangle and top with a 1/2 slice of cheese. Fold over and crimp the dough, making it into a pocket. Bake according to the directions on the package. In my case it was 375F for 14 minutes.

              Meanwhile make up a very simple marinara sauce according to your own taste, and thicken it with one beaten egg.

              Serve each peroshki with the sauce spooned over the top. Yum. Leftovers make great lunches by the way, without the sauce.

              4 Replies
              1. re: tzurriz

                i don't care how "unfoodie" that is, i'm going to try this!

                1. re: mariacarmen

                  Please, let me know what you think. It's a favorite in our house.

                2. re: tzurriz

                  I've done similar things with poultry.

                  I *love* buying a couple of tubes of crescent dough and 're-purposing' it. It's buttery, flaky, and doesn't require a damp towel and quick hands. It's tricky to use as a crust, as it requires a bit of pre-baking at a low temp (it burns rather quickly), but, really, it's just dough. Dough in a tube. it used to be a really cheap fix, but the price has gone up in the last few years. Phyllo is now cheaper (I have mixed feelings about this).

                  1. re: tzurriz

                    That sounds great. You could do this with keema curry too. I'd like one right now.

                  2. From Raghavan Iyer's 660 curries

                     
                     
                    3 Replies
                      1. re: sushigirlie

                        I have that book. WHich recipes are these?

                        1. re: roxlet

                          Wok-seared chicken with mustard greens and spicy soy sauce. I made this in a big skillet. I made my own five-spice powder. This recipe came out great first time, no difficulties. Definitely recommended.

                          Perfumed basmati rice with black cardamom pods. Very easy.

                          Green and red chiles with cracked mustard. (I used only green chiles.)