Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 30, 2011 05:22 AM

What's For Dinner? Part 90 [old]

(Note: There's a new What's For Dinner? thread here: -- The Chowhound Team)

Well, we didn't make it to Part 100 for Memorial Day, but we *did* make it to Part 90! It's a holiday in the U.S. - please thank the soldiers you meet for their service to our country, AND thank their families who support them when they are off in the field, and remember those who went before to keep us safe.

So - what holiday combinations are you all coming up with? Picnic fare to bring to the Memorial Day parade or cookout?

  1. Click to Upload a photo (10 MB limit)
  1. Hot dog chili in the crockpot for hotdogs and chili dogs, corn salad using leftover grilled corn from yesterday, and potato salad

    5 Replies
    1. re: vafarmwife

      chili dogs make me think of my homestate of Ky! Yum

      1. re: vafarmwife

        would you please share the recipe/technique for you corn salad? I also had leftover grilled corn from yesterday, and used it up in sort of a Southwestern inspired pasta and chicken salad. Squeezed a section of lime over the leftover corn, sprinkled just a dash of chili powder on it, let it set while cooking wagon wheel pasta, grilled some chicken marinated in fajita marinade, cut that up into strips, added some drained black beans, choppped scallions, cilantro, pico di gallo, a tomato, some sliced balck olives, and dressed it very lightly with some Newman's own (I think) light lime viniagrette . I was pleased with how it turned out, but would love other ideas for corn salads.

        1. re: sunflwrsdh

          I really don't have a recipe. I just cut the grilled corn off the cob, add some halved cherry tomatoes, chopped sweet onion, and make a lime vinaigrette for it. I don't cook using specific measurements. I'm a "that looks good, let's throw it in the pot" type of cook.

          1. re: vafarmwife

            I cook that way a lot too:) Your salad sounds good

          2. re: sunflwrsdh

            Yellow or orange bell peppers and garbonzo beans also go well with all of the above.

        2. I woke up to 81% humidity, and finally turned on the A/C. If I'm going to *any* work around the house today (like painting or unpacking of pots and pans or installation of sliding garbage can thingies) I want it to be cool in here!

          But I'm definitely going with a dinner that will be Memorial Day-like - a bacon cheeseburger on toasted English muffin with lettuce and extra-sharp cheddar cheese (and BACON!), and a veggie pasta salad, and a fruit salad with minted grapes. I might even make a few deviled eggs, as I haven't had them in a long time.

          The pasta salad will include thawed corn and peas, finely diced red bell pepper, carrots, sweet onion, and celery, and crumbled bacon. And I'll make enough so I can add some tuna to it for work lunches.

          Still not sure of the dressing, although I have one that includes Major Grey's mango chutney, mayo, ground ginger, and lemon juice. I don't think I have any chutney, but I might be able to come up with something similar. Will have to see what I can put my hands on.

          1. We are going to put a few mojo marinated chickens in the smoker, cumin-lime coleslaw and green chili cheddar corn muffins. Blueberry crisp for dessert.

            1. Pulled pork (done in a crock pot) with creamy coleslaw, homemade BBQ sauce and oven-roasted corn on the cob. Watermelon for dessert.

              I have no grill, just a kitchen and a crock pot. :) Still came out great.

              7 Replies
                1. re: LindaWhit

                  Thank you! This was the first time I made it for my kids and I wasn't sure how receptive they'd be. They went back for 2nds and 3rds, so I'll be making it again. lol

                2. re: BabsW

                  Great photo! I've made pulled pork in the crock pot too. I make homemade bbq sauce because now that i know how easy and how good it can be, I'm spoiled. Cooking pulled pork this way is scrumptious! Nicely done! I guess when we make it this way we miss out on the smoke, and maybe crispy edges. I think I'll try cooking it in the crock pot and transport to our small charcoal grill.
                  I'm not huge on smoked meats thats why this way is perfect for me. No complaints from he hubby either.

                  1. re: chef chicklet

                    I make my own bbq sauce too. I used a bit of liquid smoke for a touch of that smoky flavor and a serious spice rub for flavor, plus I use liquid smoke and a knob of dried chipotle in my bbq sauce for some of that smoky flavor.

                    1. re: BabsW

                      sorry I was wanting to say BabsW, isn't homemade bbq sauce just the best! I must try the chipotle, I do love that flavor too.

                    1. re: inaplasticcup

                      Thank you! My kids are already asking me when I'm going to make it again. That's always a good sign. :)

                  2. First meal cooked since surgery. You know how it goes if you've been there, you lean over the counter and take deep breaths, swear, go sit down and then up you go again-repeat until dinner's done. Seriously, it was pretty funny but I made dinner!!!!

                    I made my Japanese friend mom's fried chicken. She uses boneless chicken thighs, I didn't have any so used I used boneless, skinless breasts. The thighs are better since I've had it made that way.
                    You make a marinade of grated ginger root I used a lot probably 2-3 inches. 4 regular sized garlic cloves smooshed beyond recognition. Put that in a bowl, with cooking sake or sake, soy sauce (I used 2 oz of each) and then pepper. The chicken is cut up in bite size pieces and marinate for about an 1hr. I think even 2 hours would be great. Anyway. In a gallon size zip lock I put in quite a bit of cornstarch. I have the Kingsford brand in a plastic container and I used about half. Add 1 tsp salt and more pepper to your taste. Meanwhile have your rice ready, and a little salad of your choice. I made a quick grated carrot and sliced moons of cucumber in a rice wine vinegar dressing with red pepper flakes. Sweetened it with splenda, sugar would be fine too. Refrigerate the salad, keep the rice warm on the stove. Heat your deepest fry pan (cast iron is my choice here) with oil about 1/3 to half up the sides. Temperature should be 350-360 range. I could of used my wok, but it is waaaaay in the back of my cupboard and I don't like to ask for help. But it would of been the best.

                    Take the chicken out of the marinade it absorbs quite a bit. Blot gently with paper towels and drop in the bag with seasoned cornstarch, and shake.Cover the chicken well. I used 2 large (4 halfs) breasts. I cut them horizontally and then into bite size pieces. Keep the heat hot. I was told I could cook these twice, first at a medium heat then at a hotter heat. But chicken breast -well I thought that they might just make them tough and dry. So I went with full hot heat. I fit them in, not touching and let them get golden then turned, less time on this side/ drained first on a rack, then on a towel on the serving dish. Don't cover. These little things really hold their heat.
                    Trick is if you've made everything else, set the table, have the dipping sauces ready, all you need to do is put the platter of beautiful chicken pieces and hot rice down. Goodness, this and those fritters are the best things I've eaten in quite sometime. (The mom made these for our family while I was in the hospital and I heard alllll about how good these were). My little one things these are the best chicken strips ever!

                    I'm told traditionally (in their home) usually a Japanese macaroni or potato salad is made which is delicious too. I don't have Kewpie mayonnaise, but the salad is just incredible (they made that for us previously too!

                    5 Replies
                    1. re: chef chicklet

                      I'm thrilled you got a chance to cook, chef chick! Just don't overdo it, you hear?

                      1. re: LindaWhit

                        thanks LindaW, I think I did over do it, but well worth it. My hubby once again just like the fritters was absolutely in heaven. We didn't eat as much either, I like this smaller portions of meat thing. Because had I fried the chicken like normal, I'd of eaten one, my little one at least half, and my hubby, would probably eat two or clean up the little guys plate. I'll try, hard to not cook when your favorite thing ever is to cook, especially when learning new dishes!!

                      2. re: chef chicklet

                        wow, that is some Comeback Meal! It sounds wonderful CC. I'm glad you're enjoying yourself even though it sounds like quite an endeavor. be careful!

                        1. re: mariacarmen

                          Thanks, I haven't really wanted to get in there but I just had to yesterday! Now I need to get on Dancing with the Stars to lose the weight I've gained while waiting for this surgery stuff!
                          And the anesthesiologist - well she was awesome didn't get sick at all. Last thing I think I remember her saying is "your such a high risk but I'll really try to keep you from getting sick" Crud, that's how I always lose weight after surgery! lol/ ok I did lose 12 lbs but can't tell.