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Feb 2, 2011 06:55 AM

What's for dinner? PART 71 [old]

Time to do the split again.

What's on your dinner table tonight?
Going out to dinner?
What will you be preparing for your family or friends tonight?
Post your meal and it's ingredients please.
Let us sneak into your kitchen.

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  1. Tonight, I'm doing ribeye steaks on the grill with my steak seasoning, done medium rare.
    Brussels sprouts steamed then wrapped in bacon and quick deep fried to crisp bacon.
    Thin sliced potatoes in butter and thyme.
    Garlic bread.
    Perfect yellow cake from scratch recipe from
    as it's gotten some really nice comments

    2 Replies
    1. re: iL Divo

      had to hop over to the TorontoJo thread for cooked frosting.
      it's cooling now getting ready to frost the cake.
      my additive was to add 2 T Dutch cocoa to make it a light chocolate frosting.
      I didn't want a "scream at your face" chocolate frosting as husband doesn't like that, so we'll see how he likes's............................

      1. re: iL Divo

        Your whole dinner sounds wonderful, iL Divo! I love yellow cake with a light cocoa frosting too!

    2. We're having mushroom bourguignon , kale salad with black olives and sherry vinaigrette and yesterday's gingerbread.

      2 Replies
      1. re: magiesmom

        your cuisine sound like a special culture.
        what country is this type meal from, I'm all over it :)
        when I get home from work, after a short day next week, I'll be making this.
        thanks for helping me realize there is no need for meat, the broth/sauce does or says it all.

        1. re: magiesmom

          mmmmm....gingerbread! I've made that only once this winter, and will have to remember to make it again:)

        2. Last night was Korean ribs with a spicy, sweet with ginger root, chili garlic sauce, fresh-garlic dark, soy & ponzu, brown sugar,marinade. Jasmine rice and a fresh spinach side with lemon, soy and sesame seed oil- toasted sesame seeds. The ribs I had special cut yesterday morning. Still too cold to bbq, I grilled them inside on my cast iron grill leaving them with terrific grill marks. Using the highest setting on two burners, a little messy but what the heck! I love this cut of ribs, they can be left long in one piece or cut into small sections. They turned out perfect, medium rare, with the perfect amount of sauce. Gave me some inspiration for summer get togethers.

          Still craving Asian style food ( I get like that) tonight I'm making appetizers. Egg rolls with porks, shrimp cabbage, scalllions/ The some Thai lettuce wraps - nice and spicy topped with fresh scallions, cilantro and peanuts-not to forget two dipping sauces. There's ribs left so- tonight I'll cut them into small pieces and gently reheat them. Then if I can figure it out, there are these Japanese fritter things. I don't know their name but they sound really good. There a batter of flour, mixed in is corn, carrots, or sweet potatoes, ham and not sure what else. Hope I figure this one out, they sound delicious.

          7 Replies
          1. re: chef chicklet

            CC - two minds with but a thought. I'm doing Korean tonight. Baby backs, Korean style potatoes, wakame, long rice, won bok kim chee, and rice. I'm not sure if I have any daikon kim chee left, but if so we'll have that, too. Dessert will be leftover birthday cake from my brother's dinner last night.

            1. re: KailuaGirl

              ah yes your dinner sounds good too! I was going to use pork baby backs last night, but then I saw these beef short ribs and it reminded me of these small beef ribs we just had at a Sushi place here. Flanken ribs are not short ribs obviously, so the butcher checked for that cut of beef. He didn't have ready so the butcher knew what I meant and cut me some flanken style.
              My hero!
              So..... I'm interested in pork ribs, how did you prepare them and what kind of marinade?
              Also, what are the Korean style potatoes you made? I love potatoes so I have to know/ and I looked up a few pictures on

              My, I didn't realize that there are so many different stles of Korean potatoes! Okay we have, croquettes with a dipping sauce, cubed with soy and sesame seeds, fried potato noodles (clear noodles) and shredded potato salad. That was just a few!!! Korean food might just need its own thread! Oh excuse me, and then there was this!

              1. re: KailuaGirl

                yes, i want to know what are korean style potates too. are they those wonderful little fried slightly sweet things you sometimes get as part of the panchan with korean bbq?

              2. re: chef chicklet

                you ribs sound fantastic, and remind me of some i made a few months ago. when the BF gets back, that'll be the first thing i make him, as he loves korean bbq.

                1. re: mariacarmen

                  Thanks! you know around here I never see this cut. They should have it out more, it's a terrific cut, very flavorful and tender (they're thin).

                2. re: chef chicklet

                  Sounds amazing, chef chicklet! Especially the appetizers! Yum! I've been making pot stickers quite a bit lately, and with some hot and sour soup, they are often the meal for me! I usually do a stir fry or something else with them for others, but both my daughter and I are often happy to jsut eat the apps:)

                  1. re: sunflwrsdh

                    Strangely enough, I forgot it's Chinese New Years starting tomorrow! I can't believe I forgot!no wonder I'm craving these foods! No unfortunately not Asian, but love anything Asian.
                    Thanks, I love appetizers for dinner and we too eat them often. I need to learn more though, and making my own sushi is on my "learn to do this year!" list, enough talking about it, time to fish or cut bait! Hopefully my new little gal that's watching my little one, will teach me Aaaaalllll about it. I already have the list of good asian markets from her!

                3. It's "Home Alone" night at Harters Hall. Herself is out on the razz with her cronies. I dont much fancy anything that involves elaborate cooking . So, a quick generic curry sauce - onion, garlic, tin of tomatoes, cayenne, garam masala, coriander, cumin - simmered for 15 minutes of so. Into that, leftover Christmas turkey that, for once, I remembered to freeze in batches before it went "off". A good dollop of yoghurt into it just before serving. And a heavy scattering of chopped coriander. Basmati rice as an accompaniment. A couple of pappads for greed. Homemade plum chutney (2008 vintage).

                  5 Replies
                  1. re: Harters

                    A staple in my house too, but an Indian friend forbade me from calling it curry or claiming any sort of Indian heritage! I think of it as English curry.

                    1. re: gembellina

                      I like to think of it as a sort of "high street curry house" curry sauce. And better than I can get from the six "Indian" restaurants or takeaways we have in the village.

                      But certainly nowt authentic. :-0

                      1. re: Harters

                        How I love the high street curry! And I can say it here in safety, unlike on the UK board...

                    2. re: Harters

                      And tonight for me is a cleaning-out-the-fridge omelette, which I think would have much the same effect on any French friend who happened to stop by. Mushrooms, bacon, leftover roast chicken, odds and ends of cheese, wilting herbs, and eggs that were on special offer presumably because of the size variation of 27g between the largest and the smallest! Yes I weighed them. I was baking, it's important, ok?!

                      1. re: gembellina

                        gembellina****winking at you ****

                    3. I feel horrible. While everyone North and West of me are getting hammered with snow and ice, it's 70 and fairly sunny here (even though tomorrow is going to be 35).

                      To celebrate the warm weather it's a London Broil on the grill. I've been marinating it overnight with a mixture of red wine vinegar, ketchup, soy sauce, oil, and garlic and onion powder. To go along with it, my husbands famous roasted sweet potatoes (cooked in the hot coals) and steamed broccoli.

                      1 Reply
                      1. re: krisrishere

                        I'm actually enjoying being inside and baking in my nice cozy kitchen with my sweet granddaughter on this snow day. My office was closed, we all got the day off with pay, so don't feel too sorry for me:) Your London Broil dinner sounds yummy though, and I look forward to grilling weather here as well:)