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What's For Dinner - Part 94 [old]

We keep filling up the previous threads pretty quickly with gorgeous photos of food and LOTS of great recipes - so, here we are with a new thread....what's cookin', good lookin'? :-)

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  1. Why - THANK YOU for calling me good lookin'! ;-)

    As for me, it's gray, rainy, dreary, and just plain "blah" out in my neck of the woods. I want something "warming" that won't take long.

    I've got some frozen meatballs in the freezer at home, as well as some French bread. I think a Meatball Sub will be WFD tonight...I'll caramelize some onions for topping along with a roasted red pepper sauce, and heat it under the broiler with some grated mozzarella cheese on top.

    2 Replies
    1. re: LindaWhit

      LOL. Good mornin', good lookin'!

      That sounds hearty and delicious. It's going to be hot as Hades in my neck of the woods, and I've no idea as to dinner yet.

      1. re: LindaWhit

        Sounds like the carmelized onions are going to bring your meatball sub over the top!

      2. Gosh, Linda, are you in the Southern Hemisphere, lucky girl? We're going to have yet another 104+ degree day here and I'm thinking of maybe defrosting some shark we've got in the freezer with some garlic, evoo, butter, white wine and lemon juice - maybe sauteed, maybe broiled. (Sad Shanagain, it's the last of the fish from a recent offshore fishing trip, and I'd just about kill for more red snapper.)

        4 Replies
        1. re: shanagain

          No, I'm most definitely NOT in an Aussie or Kiwi winter, shanagain. :-) But looking outside my office window at the fog and dreary misty rain, I *could* be in England. New England, that is. :-)

          I've got a friend in northern TX and she's been decrying the heat as well. I hope it somehow RAINS there for you!

          Enjoy your shark ... haven't had that in several years. Can't go wrong with butter, garlic, white wine and lemon juice. :-)

          1. re: LindaWhit

            I'm in N. TX and although we got rain the past week we still are in drought conditions. You know it is bad when I finished my 3 mile run right before noon today and I thought to myself, 'well, that wasn't too bad'!!! I think I must be nuts!

          2. re: shanagain

            Oh, how I'd LOVE some shark. Used to buy it at Henry's (Sprouts) in S. CA for $5.99/lb. and would cook it so many ways! Very inexpensive and tasty!

            1. re: Barbara76137

              I love it too - so firm and juicy and now I am so, so sad that it's all gone! (I really need to win the lottery - or play it, for that matter - so that I can devote all of my time to stocking a dedicated fish freezer.)

              ETA: Good lord, I didn't even go outside more than three times today, much less DO anything! (I'm about 3 hours west of DFW.)

          3. Tuesday night's dinner was centered on bounty from the farmers market: a beautiful salmon steak, which I did on the grill, the first "English" peas I have seen this year (yum, is there anything better?) and some wonderful feisty peppery arugula (so different from the supermarket stuff) which I dressed with two Campari tomatoes which were well-charred on the grill, finely chopped and mixed with some lovely aromatic California olive oil and some capers. Tasty improvised dressing but could have used a few more capers. Last night I did a carbonara to use up some prosciutto that needed using up, with yummy fresh peas from the farmstand. Extremely tasty! Thinking fish again tonight.....

            4 Replies
              1. re: BombayUpWithaTwist

                Me too! :) I was reading your blog but had to stop because it made me too hungry. I was particularly interested in the entry about Asian pickles (all of which I want to eat right this minute!!!). Where would I buy one of those containers that squishes the salted veggies down? Any Asian market or would a Japanese market be a better bet?

                1. re: GretchenS

                  Hi Gretchen, thanks for reading my blog :o)

                  I'm not sure if you can buy the pickle press at all Asian markets, but definitely at a Japanese one. You can even buy it through Amazon, they have different sizes too.

                  http://www.amazon.com/Japanese-Pickle...

                  1. re: BombayUpWithaTwist

                    My grandmother always just used a really clean stone or two, that would fit in the mouth of the jar of course, to press her kimchi.

            1. Thanks! I was going to type I had to walk around looking like Buckwheat from The Little Rascals but wasn't sure if that's ok or offensive.The squash tart is super easy. I bake 1 frozen puff pastry sheet, sprinkle on some feta,mozzarella,and chopped onion, mix together about 1/4 cup of whatever mixed fresh herbs are around with some garlic, sprinkle that over the cheeses then top with squash slices, drizzle with olive oil, then pop it in a 400 degree oven for 15 minutes. BAM! It's also great with tomatoes instead of squash.

              4 Replies
              1. re: shecrab

                Thanks, shecrab, for getting back to me. So you par bake the crust first then put raw ingredients on it, correct?

                And I don't find that visual offensive at all, but then again, I have never been accused of being PC.

                1. re: Phurstluv

                  Yes, I bake it first. I also forgot a detail.I cut about a 1 inch strip from the edges and use these to build a border or edge around the sides because once that pastry goes in the oven it does not stay flat! The corn and jalapeno fritters I make with leftover grits, but you can use leftover Italian grits (polenta), about 2 cups. I add 1tsp baking powder, salt, 2 eggs, about half minced red bell pepper, a couple of finely chopped green onions 1 or 2 tsp minced jalapeno ( I seed them ) some fresh basil, about a cup of fresh corn kernels (2 ears) and 1/4 cup flour. 1 Tbsp of olive oil in the skillet, about 1 Tbsp of batter for each fritter, cook just like pancakes.

                  1. re: shecrab

                    I've heard that if you poke a lot of holes in the middle of the p pastry with a fork before you bake it, the middle won't puff up so much...

                    1. re: DPGood

                      That does keep pie pastry from shrinking when you're baking it blind, but if I'm paying for puff pastry, I'm not going to de-puff it by forking it up. LOL. I just try to keep the goodies contained.

              2. I made pesto the other night, it was only my 2nd attempt at making it. The recipe that I found was unusual because you added yogurt & ricotta cheese to it and then served it with pototoes & green beans. The rest was the usual suspects of pesto...basil, pine nuts etc...

                 
                 
                 
                 
                 
                3 Replies
                1. re: BombayUpWithaTwist

                  Interesting, yogurt and ricotta...did you like it?
                  Checked out your blog Bombay, and bookmarked, wow, what a pro!

                  1. re: BombayUpWithaTwist

                    Never heard of pesto w yogurt or ricotta in it, bet it made it more mellow. Served w potatoes and green beans sounds like a Ligurian recipe to me. But I'm not Italian!

                    1. re: Phurstluv

                      Phurst, you got it right on! They do call it Ligurian Lasagne! I saw the original recipe on Tyler's Ultimate show, but I changed it to spaghetti.

                      http://www.foodnetwork.com/tylers-ult...