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Jun 27, 2011 11:57 AM

What's For Dinner, Part 95 [old]

We're at well over 300 unwieldy posts, so I thought i'd start a new thread. No cooking for me, unfortunately - summer cold - but I can drool along with all your delicious summer concoctions .... Whatcha got doin'?

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  1. Thanks for the re-start MC. The other thread was so long I'd forget where I was by the time I scrolled down.

    I have a nice piece of leg of lamb that we grilled off Saturday night. It is wonderfully rare still and I am thinking of making a lamb sandwich with lavash and tzatziki, but am looking for other inspiration as well...over a Thai salad maybe, or simply sliced and served with roasted turnips. -I found some lovely ones at the FM last week and have been wanting to slice them on the mandoline and roast them under parchment with thyme. It's not too hot today, so the oven is deployable.

    We are supposed to get rain and maybe thunderstorms tomorrow, so I pulled out some lamb ragu from February. Got to make room for the oven-roasted tomatoes and Hatch chiles!

    Lamb two nights in a row is not a bad thing in my world.

    8 Replies
    1. re: rabaja

      You are the lamb goddess, in my world, Rabaja - and I agree, could definitely eat lamb on multiple nights. But i might offer a maybe pedantic thought - lamb tacos? I adore a little rare lamb minced or thinly sliced in with some fluffy scrambled eggs in a nicely charred corn tortilla, with a sploosh of your favorite hot sauce. maybe even a little jack cheese, or taleggio if you have it on hand (just making this up as i go along, thinking of things i would actually be able to TASTE, with this dratted cold!) mmmmm... whatever you come up with i'm sure will be delish.

      edit: i think i meant teleme cheese - taleggio might be too strong, compete too much with the lamb.... or what do you think?

      1. re: mariacarmen

        Take care of that cold mc, bummer! You've reminded me that I have some taleggio in the fridge that must be almost at its due date so I'll have to do an EYB search and see what I might make this week w that. I do have a LOT of wild mushrooms too....

      2. re: rabaja

        What a lovely sounding sandwich for a warm evening rabaja. What about some caramelized onions on there as well? I've got onions on the brain as I just bought 10 lbs of Texas Sweets! :)

        1. re: rabaja

          Yum, I just did grilled leg of lamb for Father's Day, w homemade grilled flatbreads, and then we had lamb tacos the next night. Smeared bread w lemony hummus, topped w the lamb, some black olive relish and the tzatziki I made - didn't even need to heat it up, just let it sit out a bit to take the chill off, delicious. Here's the pic :

          1. re: Phurstluv

            I must be channeling all of you ladies because I stopped off at a local taqueria in town today that I haven't visited in ages and picked up some of their delicious, spicy green salsa. Then I came home and started a batch of caramelised onion marmalade.
            Lamb tacos with oniony green salsa and more caramelised onions are in my future. Thanks ladies!

            1. re: Phurstluv

              Phurst does that ever look yummy! If you have a moment, can you share what goes into your black olive relish, it sounds great!!

              1. re: Breadcrumbs

                Thank you, BC and you bet. I've adapted a Martha Stewart recipe from an old Annual recipes book of hers.

                Mince a large shallot, and let it soak in about a tablespoon and a half of Sherry vinegar for at least 15 minutes. Add a cup of pitted & roughly chopped black olives (she used oil cured, I like Kalamatas), about 4 sprigs of fresh thyme leaves, chopped, a 1/2 cup of fresh flat leaf parsley, chopped, and 1/4 cup of extra virgin olive oil. Season with freshly ground black pepper. Mix together and let stand at room temp before serving.

                I actually get cravings for this, and bought the JUMBO sized jar of pitted Kalamatas at Costco recently, with this recipe specifically in mind! The Sherry vinegar really makes it special. Let me know how you like it if you try it!

                1. re: Phurstluv

                  Mmm this sounds great Phurstluv, thanks for sharing and most definitely, I'll be back to report when I try it!

          2. You need chicken soup, maria, for that toad id your node!

            1 Reply
            1. re: LindaWhit

              The BF whipped me up some last night, LW! so I'm well cared for, thanks!! Think i'll go spoon me up some right now, come to think of it.

            2. Summer Rolls- I think I have lettuce, carrot, rice noodles, mango, basil, cucumber.

              2 Replies
              1. re: callmijane

                Sounds great callmijane. What sauce or dip do you serve w those?

                1. re: Breadcrumbs

                  Spicy peanut sauce! I just kind of throw it together, but chunky pb, sweet chili sauce, some sort of vinegar, a little soy maybe?

              2. Despite having taken a stew-like substance out of the freezer this morning, I couldn't resist the urge to grill since its absolutely beautiful out tonight. I picked up some chicken which will be given a quick marinade in lemon juice, oregano, thyme (both from the garden) and EVOO before skewering for the grill. I'll whip up some tzatziki and take a peek in Seductions of Rice as I think there might be a salad in there I'd flagged that would go w this meal.

                Yesterday was the perfect day for al fresco dining!! On the menu was a “mostly grilled” meal.

                Grilled Sardines on Arugula Salad w Gribiche Sauce to start, followed by three dishes compliments of Mario Batali:

                Il Galletto Al Mattone (Chicken Cooked Under a Brick)
                Waxy Potatoes in Pinot Noir Vinegar
                Asparagus Wrapped in Pancetta with Citronette

                For dessert, mixed berries with a cardamom infused Devon custard

                We were sooooo very full, I'm surprised we're even hungry today! Gotta love grilling season!

                18 Replies
                1. re: Breadcrumbs

                  Gorgeous pictures, BC, I'm drooling as I'm reading this!

                  1. re: Breadcrumbs

                    Yes, droolworthy, and I don't even like sardines!! Your asparagus looks awesome, too, what is garnishing it?

                    1. re: Breadcrumbs

                      What a gorgeous meal. I can't believe my lucky stars to have found a group that doesn't find it odd to begin thinking about the next meal the second one meal is consumed! ((((( kindred spirits ))))

                      1. re: shecrab

                        'I can't believe my lucky stars to have found a group that doesn't find it odd to begin thinking about the next meal the second one meal is consumed! ' Hey, shecrab, I'm really surprised I haven't run into my old ex here since we would always be planning the next meal while enjoying the current one. Rick Riccio, Rick Riccio, where are you? LOL

                        1. re: Barbara76137

                          exactly! At bed time I have to make room for my hubby since I always have cookbooks or cooking mags on the bed for my usual nighttime reading material!

                        2. re: shecrab

                          It's so nice to find like-minded (as in crazy!) people, isn't it!! Yes, sometimes, my food plans keep me up at night, literally!! My husband already knows I'm whacked!!

                          1. re: Phurstluv

                            I've always said that family trips involve eating from one end of the trip to the other, planning the next meal as we eat the current one. We're going away for the week next week, and I scoped out the restaurant menus in the area. I applied for a job somewhere else and looked at the dining options available. I fall asleep and wake up planning my next concoction of food.

                          1. re: Breadcrumbs

                            Really great pics, Bc. They just keep getting better.

                            Those potatoes look soooo yums.

                            1. re: inaplasticcup

                              Thanks so much everyone and I agree wholeheartedly agree that it's such a treat to have a place to share our passion for food and cooking, the sense of community here is unprecedented in my experience.

                              Purstluv you asked about the asparagus, the garnish is a mixture of lemon and orange zest and the drizzle is the "Citronette" which is essentially a citrus vinaigrette which, in my case was made w a mixture of lemon and orange juice, Dijon, EVOO, sea salt and a little fresh thyme.

                            2. re: Breadcrumbs

                              Amazing pictures, as always BC. This is making me want the Batali books badly.

                              1. re: GretchenS

                                Thanks Gretchen, the books are great, it's going to be a great COTM. Any chance you can get them from your library? Fingers crossed for you! FYI, EYB has started adding links to the recipes from the books that also appear online. . . when I last checked, it seemed like there were quite a few online.

                              2. re: Breadcrumbs

                                Great looking food! What is the dressing on the red potatoes? Was all done on your grill?

                                1. re: chef chicklet

                                  Thanks so much cc! Yes, all those dishes were done on the grill. The potatoes were really yummy and are drizzled w a Pinot Noir Vinaigrette which was based on a dish from Mario Batali's Italian Grill cookbook. His recipe calls for Chianti vinegar however I didn't have any so I went w my Pinot Noir vinegar which worked really well since we were serving Pinot Noir anyway.

                                  If you're interested in the dish, I found the recipe online so I'll paste the link below. FYI, Since I have an abundance of chives this year, I used those in place of the scallions MB calls for and, going w the Italian theme of the meal, I used fennel seed in place of the celery seed he calls for.

                                  Here's the recipe:

                                  1. re: Breadcrumbs

                                    oops links missing... But I can find it, I love a good Pinot Noir, and I love potatoes. They sound delicious did you partially cook the potatoes, or just skewered them raw? I want to make these now!

                                    1. re: chef chicklet

                                      So sorry cc, here's the link:


                                      Yes, the potatoes get partially cooked and then finished on the grill. They were outrageously good! We're having them again this weekend!

                                2. re: Breadcrumbs

                                  Beautiful! I'm a big cardamom fan too.

                                  1. re: twodales

                                    Thanks twodales, the custard was a real treat! I served some ginger wafers alongside which worked well.

                                3. I'm so hot that I barely want to eat, and certainly do not want to cook anything. So it will be left over potatoes from last night's dinner with eggs.

                                  On another site I'm on a woman made something that she called Chicken Murphy. Since I cannot have pepperoncini, wine, or vinegar, I made my own version jumping off her recipe.

                                   A mix a little new potatoes, onions, peppers, black olives, fresh chopped sage, parsley, oregano, and rosemary, and all tossed in EVOO.  Baked at 425 for ten minutes.  

                                  Meanwhile, I seasoned two tsp of flour with a tiny bit of Goya Adobo, just a bit because it's salty. Then a pinch of poultry seasoning.   Coated a chicken thigh in the flour and browned that.  Tossed in the pan with the potatoes and bake until chicken is done. I also through a little stock in there towards the end to deglaze the roasting pan and make a sauce.

                                  I will post a link for pictures. Can anyone tell me how to put the pictures in my post? Maybe I cannot because I'm using an iPhone?

                                  Share this album with anyone by sending them this public link:

                                  10 Replies
                                  1. re: Matahari22

                                    Hi Matahari22! I love to roast potatoes and olives alongside, so yummy!

                                    When you type out your initial post, there is a link right at the bottom of the post that says attach photo. With your iPhone, you need to send the pics from your phone to your PC with the white cord that came with your phone plugged into your USB port on the PC. You need to have iTunes open, so it will recognize your phone. Have a folder open and ready on your hard drive where you want the pics to go when you copy them over. Then click on a My Computer (i'm assuming you have windows?) to see the iPhone, and your hard drive. Open your iPhone file, it should show you all the pics. Then scroll down to the ones you want to copy, highlight them and drag them over to the open folder on your hard drive where you keep your photos.

                                    Hope that helps, and is understandable!!

                                    1. re: Phurstluv

                                      Thank you, phurstluv. I was afraid you were going to say that, I'm on my iPhone because I dont have Internet at home. :) I suppose a link will have to do. Thank you for the explanation.

                                      1. re: Matahari22

                                        But you don't need internet to do it, just a pc w iTunes on it.

                                        1. re: Phurstluv

                                          Hmmm, maybe I am missing something, because while I make posts to these threads from my iPhone, there is no link right at the bottom to post a picture. The only thing down there is a red oval with 'Post my reply' in it.

                                          1. re: Matahari22

                                            Yea, I don't have the app on my iPhone, so I don't know how it's set up, but on a pc you get a gray box while you're posting that says "attach photo" and another one that says "manage links". Seems there's a glitch in the matrix tonight, tho, so check back on your app tomorrow, maybe it is there. Right now, there's no link as I type this, but normally there is, and there is other little screwy things going on. Good luck!

                                            1. re: Phurstluv

                                              Phurstluv, I've never seen any of that stuff with my iPhone. Will check tomorrow tho. Thank you.

                                    2. re: Matahari22

                                      That Goya Adobo is handy stuff, huh?

                                      It's not just you right now. The picture upload is disabled for me as well, and I'm on my laptop. But the link to your fb album works just fine, and your food looks delicious. :)

                                      1. re: inaplasticcup

                                        Inaplasticcup, thank you. I had never used the Adobo before. I had a friend that also loves to cook and she gave me a recipe that called for it quite some time ago. I bought it, but never opened it or used it. I figured I finally needed to crack it open and try it out.

                                        1. re: Matahari22

                                          I agree. A lot of the Goya seasonings are on the salty side when used in their prescribed quantities. But they're great cheat ingredients in a pinch.

                                      2. re: Matahari22

                                        Matahari, what an inspiring meal! Your potato roast sounds divine and, the colours are stunning! I have to admit I have a bit of an addiction to Adobo, that chicken sounds great!!