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What's for dinner? Part 97 [old]

linguafood Jul 11, 2011 10:26 AM

Well, off onto the next colorful, zippy thread about what we're making and chowing down.

For me tonight, it's tagliatelle primavera con gamberi- yellow & red peppers, one chopped up chili, shallot, garlic, sliced zukedd, and shrimp. All sautéed in olive oil & tossed together with fresh basil.

Side salad of mixed leaf lettuces, yellow & red peppers, cuke, turmaturs in a balsamic/oo/sour cream/mustard dressing.

Off to eat.

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  1. mokafeinomane RE: linguafood Jul 11, 2011 10:44 AM

    Yesterday night was herbed turkey leg with potatoes, carrots, swede and caramelized onions all roasted in the same pan, with a white wine, garlic and cream sauce. Dessert was strawberry mousse with blueberries and a small scoop of pistashio ice cream, so colorful.

    Tonigh we'll use the leftovers to make a creamed turkey soup; puréeing the veggies in the turkey stock made with the bones, some heavy cream and then adding the leftover diced meat back. Add a freshly baked rosemary bread on the side and mmm mmm.

    Not sure yet what I'm gonna do for dessert, maybe french toast and strawberries ? Sounds good. Or just berries and greek yogurt.

    1. mamachef RE: linguafood Jul 11, 2011 11:01 AM

      Proportions on the dressing, please? Whole meal sounds really, really nice, lingua.

      1 Reply
      1. re: mamachef
        linguafood RE: mamachef Jul 11, 2011 11:14 AM

        Hmmm. Basic vinaigrette I guess - 3:1 oo:bv, add some s&p, mustard, assorted herbs, and sour cream. Whip. EAT.


      2. c
        ChiliDude RE: linguafood Jul 11, 2011 11:05 AM

        Texas Hash

        1. cowboyardee RE: linguafood Jul 11, 2011 11:34 AM

          How bout 'what's for lunch?'

          As a part of my continued efforts to learn to cook Korean food, I made bibimbap. Because of local availability & attempting to make the best use out of what I have & my uncultured ways & ADHD, I made a handful of modifications to a traditional bibimbap.

          Medium grain white arborio rice
          Julienned red bell pepper
          Sliced carrot
          Sauteed peas, fresh from the garden
          Seared, slightly blackened onion
          Sauted, then steamed kale (with a few drops of soy sauce)
          Seared, caramelized corn kernels
          Green onion
          Hot sausage (mildly seasoned), crumbled then marinaded and cooked in a galbi-style marinade
          Over easy egg
          Green onion
          Sesame seeds
          Gochujang mixed with a bit of sugar, rice vinegar, sesame oil, and water

          It was delicious. The sausage worked better than I had really hoped - it was a natural in there, and the galbi-like marinade played along with and added to the rather mild seasoning of the sausage (just a basic hot italian sausage minus the fennel seed).

          I have a trio of pictures - first is fully assembled with lots of colors, second is once the egg is broken, third is once the bibimbap has been mixed (and more gochujang has been added).

          Any advice or comments from people who know Korean food better than I do is welcome.

          6 Replies
          1. re: cowboyardee
            L.Nightshade RE: cowboyardee Jul 11, 2011 11:53 AM

            Don't know Korean food, so no advice or comments, but wow, just beautiful! Love the mix of colors. Really wish I could taste it!

            1. re: L.Nightshade
              cowboyardee RE: L.Nightshade Jul 11, 2011 12:38 PM

              Thanks. This is the first time I've made bibimbap, but something about all those colors fighting for attention or maybe just mixing em all up right before eating (almost as much fun as cracking the hardened sugar on a creme brulee) - it really is more than the sum of its parts.

            2. re: cowboyardee
              inaplasticcup RE: cowboyardee Jul 11, 2011 03:11 PM

              Nicely done, cowboy!

              You're gonna think me odd, but I'm going to suggest that the next time you eat bibim bahp, you try using a spoon instead. I can't verbalize the difference, but there is one, and I think you might enjoy it even better that way.

              I love how creative you were with the ingredients, and that's the beauty of this dish. Bibim bahp literally means "mixed rice", and though there is a somewhat standard restaurant preparation, at home we put all kinds of good crap in it. :)

              1. re: inaplasticcup
                cowboyardee RE: inaplasticcup Jul 11, 2011 07:51 PM

                Thanks. I'll take your spoon suggestion next time I make it.

                And I will certainly make bibimbap again. I took your suggestion from another thread and bought some gochujang - mail ordered from the internet without paying too much attention to quantity - and wound up with a 6 lb tub of the stuff.

                1. re: cowboyardee
                  inaplasticcup RE: cowboyardee Jul 11, 2011 08:01 PM

                  OMG. You just made me cackle out loud. Looks like a gochoojahng block partay in your future!

                  There was a recently started thread about the stuff, and I tried to find it for you but I suck at CH search. At any rate, it'll keep for a loooooong time in or out of the fridge, but I find that it darkens and concentrates faster out.

              2. re: cowboyardee
                ChristinaMason RE: cowboyardee Jul 12, 2011 06:20 AM

                Yum! By the way, there's a lunch thread, too: http://chowhound.chow.com/topics/707996

              3. Popkin RE: linguafood Jul 11, 2011 12:18 PM

                It's soup and sandwiches here tonight, I'm making some tomato soup with spinach, and sandwiches with cheddar cheese on 12 grain bread which will be toasted on the stove (^_^)

                The tomato soup is a really simple bit with canned tomatoes, chicken broth, a pinch of sugar, garlic, and some rosemary/thyme/oregano pureed together with spinach added last [not pureed] and simmered.

                1. Katrina_R RE: linguafood Jul 11, 2011 02:18 PM

                  Last night we had baozi for dinner, after pigging out on out tea cake dessert. I made a few too many baozi, so we ate them for breakfast and lunch too. The Husband has requested his favorite comfort food for dinner, sweet grilled cheese. I’d never heard of making grilled cheese this way until I met him, but he assures me it’s quite common.

                  I use Texas toast and smear the outside of the sandwich with a mixture of brown sugar and butter. They have one slice of plain American cheese inside. When the sandwich hits the skillet, the sugar creates a crispy, caramelized coating on the bread. I wish I had some tomato soup on hand to go with mine, but since the Husband dislikes tomato soup, it’s a special occasion thing for me.

                  I’ll snap pictures of the grilled cheese and have them up later, but for now, here’s last night’s baozi.

                  6 Replies
                  1. re: Katrina_R
                    haiku. RE: Katrina_R Jul 12, 2011 07:40 AM

                    How does the sweet grilled cheese taste? I know sweet and salty can go together quite well, but I'm struggling with this one as it just seems like turning a good grilled cheese into a dessert :)

                    1. re: haiku.
                      Katrina_R RE: haiku. Jul 12, 2011 01:58 PM

                      It's actually very good and I feel like I'm missing out if I eat them any other way now. There's just a light sweetness to the outer layer of the bread that complements the rest of it very well, IMO.

                      Honestly, you just have to try it for yourself, and I encourage you to do so. I laughed at my Husband when he suggested it to me. I couldn't imagine eating a sugary grilled cheese. But I tried it, and I loved it.

                      I'm sure they're not something everyone would love, but I've made them this way for several of our guests when we're in a time crunch and they all like them too.

                      He snagged my "pretty" sandwich right away, but I snapped a quick picture of my own. Looks like a grilled cheese :)

                      Hmm... My picture rotated, not sure how to fix it, I'm still new to posting pictures at CH.

                      1. re: Katrina_R
                        inaplasticcup RE: Katrina_R Jul 12, 2011 04:25 PM

                        I think I might love that too...

                        1. re: Katrina_R
                          haiku. RE: Katrina_R Jul 13, 2011 05:47 AM

                          I'm always up for trying new things, so I think I will!
                          How much sugar is used per slice, would you say?
                          And we don't really get American cheese here... But there is something called Melrose Sweetmilk Cheese Slices that is probably close to it, from what I've read of American Cheese. Or would you use another cheese in place of the American cheese?

                          1. re: haiku.
                            ChristinaMason RE: haiku. Jul 13, 2011 06:34 AM

                            Whatever highly processed, easily melting cheese you use in "cheese toasties" should work well, I think?

                            1. re: haiku.
                              Katrina_R RE: haiku. Jul 16, 2011 11:59 AM

                              I'm sorry it took me so long to reply, my life got swept up by a family reunion for a couple days. I mix 3 tbsp. of butter with 2 tbsp. of brown sugar and that covers four slices.

                              I'm sure any cheese would do, I'd suggest just using your favorite.

                      2. boyzoma RE: linguafood Jul 11, 2011 02:58 PM

                        I've been off for a while - but joining back into the mix. Missed you all so much.

                        Last night was Pizza on the grill. Picked up some dough from our local papa murphys. Divided it in half and DH and I each made up our own. Mine was stretched with evoo and then placed on the grill. After side one was done, pulled off the grill and added tomato sauce, italian seasoning, pepperoni, canadian bacon, fresh mushrooms, salami and olives. Topped with Mozzerella. Oh yum. Leftovers are for tonight. DH was close in his toppings (but he didn't keep as close an eye on his dough). Next time he want's me to do his too!

                        1. steve h. RE: linguafood Jul 11, 2011 04:26 PM

                          Porterhouse for two, corn on the cob because it's a lot cooler than spinach this time of year, baked potato. Strawberries, whipped cream over a house-made biscuit (again) for dessert. Wine will be a 2006 Charles Krug cabernet, maybe a porto afterwards.

                          Simple, tasty, won't heat the house much. Leftovers should be good. Maybe the Allman Brothers on the box.

                          5 Replies
                          1. re: steve h.
                            Popkin RE: steve h. Jul 11, 2011 04:50 PM

                            Mmmm, sounds like a very tasty dinner to me!

                            1. re: steve h.
                              inaplasticcup RE: steve h. Jul 11, 2011 05:57 PM

                              Cheers to tasty leftovers. :)

                              1. re: steve h.
                                LindaWhit RE: steve h. Jul 11, 2011 07:28 PM

                                Good as an original meal, good as leftovers as well! Slices of steak, corn off the cob, and spinach all mixed together with rice in a wrap, maybe? ;-)

                                1. re: LindaWhit
                                  steve h. RE: LindaWhit Jul 11, 2011 07:44 PM

                                  that caught me off guard. rice? you're forcing me to think.

                                  1. re: steve h.
                                    LindaWhit RE: steve h. Jul 12, 2011 05:10 AM

                                    Almost like a steak burrito? Maybe mix the corn and rice together and layer the spinach leaves and thin slices of steak on top, drizzled with a steak sauce (or whatever you'd like).

                              2. t
                                tzanghi RE: linguafood Jul 11, 2011 04:29 PM

                                Lamburgers tonight. I also posted this in the Lamburger topic, so sorry for the double post, but I was a bit too pleased with myself not to share! Minced up some fresh garlic and red onion, added some salt, pepper, cumin, cilantro, oregano, a little onion powder, and a little bit of cinnamon. Mixed all of it in with the lamb and made two patties out of it. Grilled them up, well done with a little char; served on whole wheat slider buns toasted with some garlic and herb goat cheese spread on top. These were excellent. As far as all the spices went, I kind of just eyeballed them to my liking. Had I had feta cheese crumbles, they would have made these burgers a home run.

                                As a side, sauteed mustard, turnip, and collared greens with a little fresh onion and garlic as well as garlic powder and crushed red pepper.

                                1. f
                                  Floridagirl RE: linguafood Jul 11, 2011 04:38 PM

                                  I had leftover braised country style ribs that had wine, chicken stock, diced carrots and leftover mini peppers stuffed with Italian sausage so i chopped up all the meat, sauteed more onions and garlic, added the meats, more chicken stock because it was already thawed, some tomato paste and a can of tomatoes, adjusted the seasonings, and it's simmering now. I will add a bag of frozen peas because I love peas and then eat with some short pasta, probably rotelle, and lots of parm. I'm about to get on the phone to see who else is hungry.

                                  1. inaplasticcup RE: linguafood Jul 11, 2011 05:51 PM

                                    Super simple leftover tacos for us tonight. Took the scraps and ends from Saturday's smoked pork butt and simmered in some pork stock to re-tenderize, shredded it, stuffed it in a corn tortilla and topped it with the mango pico de gallo from yesterday's fried tilapia lunch.

                                    Watermelon to finish, and waiting for Bourdain's adventures in Cuba to air.

                                    1. m
                                      Matahari22 RE: linguafood Jul 11, 2011 06:02 PM

                                      I've not been doing much cooking, because I have been ill, but I forced myself to cook vegetables for health's sake.  I now have a double ear infection, and have figured out how to turn the close caption on for the tv.   :-/    My dinner was worth the effort, and I have lots of yummy salad to use up.   I had an antibiotic appetizer, followed by Seared Scallops & Orzo and then a yummy salad made from:

                                      Roasted red and green bell peppers I did this afternoon. 
                                      Black olives and Spanish olives. 
                                      Cooked artichoke hearts. 
                                      Smoked sundried tomatoes (spied them in Weis today when I went to get milk. 
                                      EVOO and Balsamic. 
                                      Purée of garlic, parsley, oregano, & basil. 

                                      I seared the scallops, then took the Orzo I cooked in chicken stock that I had frozen, then tossed it in all the scallop browns that were in the pan.  

                                      Tonight's dish:


                                      My salad, close up:


                                      2 Replies
                                      1. re: Matahari22
                                        LindaWhit RE: Matahari22 Jul 11, 2011 07:30 PM

                                        So sorry you've been sick - hope your antibiotics work quickly on the double ear infection. And seared scallops and orzo for dinner? Way to make a cooking comeback. :-)

                                        1. re: LindaWhit
                                          Matahari22 RE: LindaWhit Jul 11, 2011 07:56 PM

                                          Thank you, Linda. Second kind of antibiotic. Started as one ear ache. Now in both, and you don't want to know what my chest is like. *cough wheeze hack*

                                          I needed a pick me up and scallops always seem like a special dinner to me. :)

                                      2. s
                                        suburban_mom RE: linguafood Jul 11, 2011 07:13 PM

                                        Kabobs - jumbo shrimp, smoked chorizo, red onion, cherry tomatoes, zuchini - with smoked paprika glaze. Find it on epicurious. I served them with canned white beans (drained and rinsed)cooked with bacon, onions, garlic, beet greens and a bit of sherry vinegar. 3 out of 5 of us ate everything. The younger 2 didn't like the zucchini or beans. Their loss.

                                        1 Reply
                                        1. re: suburban_mom
                                          Phurstluv RE: suburban_mom Jul 16, 2011 12:37 PM


                                        2. Barbara76137 RE: linguafood Jul 11, 2011 07:13 PM

                                          Tonight I did a three mushroom pasta sauce with enoki, crimini and white mushrooms combined with evoo, garlic, fresh basil & oregano, red pepper, a little unsalted butter, and S&P. I tossed it with a blend of parm, romano & mozarella. It was unbelievably rich and tasty and I didn't even have a recipe, I just winged it. My coworker called as I was eating it and reminded me I need to bring the leftovers to work tomorrow. If I don't fall asleep, I'd love to make a fresh, light salad to go with it for tomorrow's lunch.

                                          2 Replies
                                          1. re: Barbara76137
                                            LindaWhit RE: Barbara76137 Jul 11, 2011 07:32 PM

                                            Oh my! Thank you for a great idea! There's an "exotic mushroom" farm at my local farmers market and they should be ready to sell a few different types in a few weeks. This sounds like a great dinner to make.

                                            1. re: LindaWhit
                                              Barbara76137 RE: LindaWhit Jul 13, 2011 07:52 PM

                                              My coworker loved it! Good thing I started the week oot on a positive note, since my dinners since then have been pretty boring. Yesterday was just a big salad (it is too hot to really even be hungry) and tonight was a quesadilla since I didn't get home until late.

                                          2. c
                                            callmijane RE: linguafood Jul 11, 2011 07:55 PM

                                            Pasta with goat cheese and broccoli. Tomorrow, stir fry of some sort.

                                            1. L.Nightshade RE: linguafood Jul 11, 2011 10:16 PM

                                              Several little dishes, all quickies.
                                              Salad with lettuce, scallions, and leftover salmon, with a black bean garlic dressing.
                                              Sugar snap peas cooked in demi-glace with soy sauce and horseradish.
                                              Bok choy in sweetened oyster sauce and rice wine.
                                              And spiced tofu with ginger and red chiles.
                                              These last two dishes loosely based on the Donna Hay "short order" section of "Off the Shelf" (thanks for the rec, Breadcrumbs!).
                                              And throughout the meal, little sips of ina pc's famous kimchi soup!

                                              8 Replies
                                              1. re: L.Nightshade
                                                inaplasticcup RE: L.Nightshade Jul 12, 2011 07:20 AM

                                                Love the running and varied Asian theme with the bamboo mat, Nightshade! It all looks healthful and delicious.

                                                1. re: inaplasticcup
                                                  L.Nightshade RE: inaplasticcup Jul 12, 2011 03:39 PM

                                                  Thanks, ina pc! It was definitely pan-/semi-Asian, a mish mash. But I made a dent in the CSA box. Have a new one coming tomorrow. Hoping for no more peas!

                                                  1. re: L.Nightshade
                                                    inaplasticcup RE: L.Nightshade Jul 12, 2011 06:24 PM

                                                    I always think of those CSA baskets like a box of Chopped ingredients... :P

                                                    1. re: inaplasticcup
                                                      L.Nightshade RE: inaplasticcup Jul 13, 2011 11:03 AM

                                                      So funny, we think of them the same way. Of course you have to throw in some fruit loops and a pickled duck brain to make it a real challenge.

                                                      1. re: L.Nightshade
                                                        Phurstluv RE: L.Nightshade Jul 16, 2011 12:38 PM

                                                        me too, too much stress!!

                                                2. re: L.Nightshade
                                                  chef chicklet RE: L.Nightshade Jul 13, 2011 02:54 AM

                                                  I was just looking at this book today and was inspired. I've used her recipes for sometime as stepping stones, and I'm always happy. The bok choy, is outstanding and it started me eating more bok choy as a side dish where before, I would include it in dishes.
                                                  Love her books!

                                                  1. re: L.Nightshade
                                                    Breadcrumbs RE: L.Nightshade Jul 13, 2011 04:45 PM

                                                    Stunning meal LN! Glad you've rec'd OTS. What's your impression of it?

                                                    1. re: Breadcrumbs
                                                      L.Nightshade RE: Breadcrumbs Jul 14, 2011 10:32 AM

                                                      Thank you Breadcrumbs, so nice to hear.
                                                      I haven't delved too deeply into OTS yet, came up with the two recipes I used for inspiration by searching EYB, and was pleased to be able to trial a couple dishes right after receiving the book. On a quick look, well, for one thing, the photographs are truly great, the food just pops off the pages. I like the bits and tips she offers, I feel like I can learn things just by dipping in and reading a paragraph here and there. I also really like that there seem to be a lot of things that can be done at the end of a long workday. I love doing those complicated time consuming meals on a day off, but it's great to have recipes that work for busy days also.
                                                      So, I'm sure you'll be hearing more from me when I have a chance to try some more dishes!

                                                  2. m
                                                    MAH RE: linguafood Jul 12, 2011 07:55 AM

                                                    Last night was swordfish steaks marinated in dijon mustard, evoo, copious amounts of fresh ginger and garlic. Before baking at 425, season with salt, pepper and fresh lemon juice. Baked for 18 mins for thick steaks. Searved with curried couscous, mango salsa and a simple salad.

                                                    Tonight it will be NY strip steaks seasoned simply and seared in cast iron, along with mashed cauliflower and roasted brussel sprouts with pancetta.

                                                    1. ChristinaMason RE: linguafood Jul 12, 2011 02:07 PM

                                                      We're going to do some kind of riff on köfte tonight using ground lamb and beef. Will probably use this recipe as a starter: http://www.foodnetwork.com/recipes/fo...

                                                      I'll also make a cucumber-mint-yogurt sauce, an arugula salad with yellow grape tomatoes, and likely a little cous cous or another veggie on the side.

                                                      7 Replies
                                                      1. re: ChristinaMason
                                                        ChristinaMason RE: ChristinaMason Jul 12, 2011 07:35 PM

                                                        This dinner didn't happen. I got caught up with some things after work, and DH cooked instead. He made fantastic medium-rare lamb chops in a red-wine reduction with roasted garlic scapes, roasted baby potatoes, sauteed garlic spinach, and an iceberg wedge salad with horseradish green goddess dressing. Brewer's Art Resurrection Ale to drink (a local Baltimore brew).

                                                        Feeling very well-fed and content right now!

                                                        1. re: ChristinaMason
                                                          linguafood RE: ChristinaMason Jul 13, 2011 02:56 AM

                                                          OK, I'm having dinner at your place when I get back to the States :-D.

                                                          Of course, you could also send the DH over and have him cook for us!

                                                          1. re: linguafood
                                                            ChristinaMason RE: linguafood Jul 13, 2011 06:35 AM

                                                            Yeah, it was pretty freaking delicious. I don't know where he comes up with this stuff sometimes :)

                                                            1. re: ChristinaMason
                                                              linguafood RE: ChristinaMason Jul 13, 2011 08:29 AM

                                                              Who cares, as long as he does.

                                                              1. re: ChristinaMason
                                                                cowboyardee RE: ChristinaMason Jul 13, 2011 10:55 AM

                                                                I love my wife dearly for lots of reasons, but posts like yours really make me jealous of couples where both take an interest in delicious food and cooking.

                                                                1. re: cowboyardee
                                                                  ChristinaMason RE: cowboyardee Jul 13, 2011 11:21 AM

                                                                  I try not to think about whether his cooking is better ;)

                                                                  1. re: ChristinaMason
                                                                    somervilleoldtimer RE: ChristinaMason Jul 20, 2011 08:49 PM

                                                                    I'll marry either of you!

                                                        2. Katrina_R RE: linguafood Jul 12, 2011 05:03 PM

                                                          Tonight we had meatball sandwiches on toasted garlic bread for dinner and I'll be making dessert crepes later. Here's a picture of my meatball sandwich. :)

                                                          1. Katrina_R RE: linguafood Jul 12, 2011 05:03 PM

                                                            Oops, made my post without the picture. Here we are...

                                                            1. JungMann RE: linguafood Jul 12, 2011 06:14 PM

                                                              Before I left for the weekend, I marinated chicken kebabs for shish taouk so I could have salads and sandwiches when I got back to the heat. Unfortunately now that I'd returned, I had a hankering for cold sesame noodles instead. Rather than choose one over the other, I thought that if I'd dress a sandwich with tahini and lemon juice anyway, dressing shish taouk with tahini and rice vinegar (among other things) wouldn't be too much of a stretch.

                                                              I didn't expect the combination of shish taouk, julienned cucumber, purslane, scallions and an ostensibly Chinese sauce to mesh as well as it did. The warmth of clove and cinnamon in the shish taouk eased right into the sauce and suggested the flavor of chili oil. The lemony purslane leaves popped against the citrusy flavor of Szechuan peppercorns, so well, in fact, that I might start adding a bit to future dressings. And although salad might have been equally cooling, the bracing ginger and rice vinegar combined with the highly seasoned kebab and spicy sambal were exactly what this hot day called for.

                                                              4 Replies
                                                              1. re: JungMann
                                                                inaplasticcup RE: JungMann Jul 13, 2011 07:23 PM

                                                                I could google, but I always like dialoguing with y'all better, so I hope you don't mind my asking, JM:

                                                                What is shish taouk?

                                                                1. re: inaplasticcup
                                                                  roxlet RE: inaplasticcup Jul 14, 2011 04:46 AM

                                                                  Like a shish kabob but with marinated chicken. It's common all over the middle east.

                                                                  1. re: inaplasticcup
                                                                    JungMann RE: inaplasticcup Jul 14, 2011 06:04 AM

                                                                    Roxlet hit the nail on the head. It's popular across the Middle East with regional variations involving garlic, some sort of souring agent and spices. My marinade utilizes olive oil and lemon juice along with baharat, smoked paprika, sambal and grated garlic and onion to tenderize the meat.

                                                                    1. re: JungMann
                                                                      inaplasticcup RE: JungMann Jul 14, 2011 07:26 AM

                                                                      Thanks, guys.

                                                                2. inaplasticcup RE: linguafood Jul 12, 2011 06:16 PM

                                                                  Tonight I roasted a yellow chicken Korean style (tohng dahk). Salted and peppered it and roasted for 25 mins at 450 then another 20 or so at 350. The skin crisped up beautifully, and the meat was incredibly flavorful.

                                                                  Some quick pickled daikon radish on the side as traditionally served with the chicken with a little added oomph of sambal (which is also commonly served on the side with tohng dahk these days) to add a little sweet tang, crunch and spice to bites of chicken.

                                                                  Yakisoba on the side. This probably sounds weird but that Worcestershire based yakisoba seasoning with Tabasco is one of my favorite flavor combinations ever.

                                                                  This would have been a great beer meal if we'd had any. Threw that last pic in there just to show how beautifully the yellow chicken skin browned and crisped. Gawd I love the Mexican market...

                                                                  3 Replies
                                                                  1. re: inaplasticcup
                                                                    sedimental RE: inaplasticcup Jul 12, 2011 09:25 PM

                                                                    What is this worcestershire based sauce? I love yakisoba and I have to know! :)

                                                                    1. re: sedimental
                                                                      inaplasticcup RE: sedimental Jul 12, 2011 10:06 PM

                                                                      LOL. Well, I used the packaged (I think it was) Maruchan yakisoba - the kind you panfry, not the kind you reconstitute with hot water - with the seasoning packets that have a distinctly Worcestershire flavor, as does the Bulldog Yakisoba sauce I've bought on occasion.

                                                                      There are lots of yakisoba recipes out there with Worcestershire as a primary ingredient. It's really quite and oddly delicious. :)

                                                                      1. re: inaplasticcup
                                                                        sedimental RE: inaplasticcup Jul 13, 2011 07:15 PM

                                                                        Well then. I am on a mission! LOL.

                                                                  2. maplesugar RE: linguafood Jul 12, 2011 08:55 PM

                                                                    Chilly and wet here so dinner tonight was chicken pot pie baked sans crust and topped with cheesy mashed potatoes served with a side of fresh peas. Kiddos and DH inhaled it. I had roasted some rhubarb earlier on so while the pie was in the oven and despite the weather I made strawberry and roasted rhubarb ice cream. Ice cream this easy and this good it ought to be illegal.

                                                                    2 Replies
                                                                    1. re: maplesugar
                                                                      ChristinaMason RE: maplesugar Jul 13, 2011 06:36 AM

                                                                      That ice cream sounds fantastic. Did you follow a recipe or wing it?

                                                                      1. re: ChristinaMason
                                                                        maplesugar RE: ChristinaMason Jul 13, 2011 09:56 PM

                                                                        Kinda winged it, using basic parameters from a few recipes. I chopped a stalk of rhubarb into 1cm pieces(they were huge), tossed them in a few tablespoons of sugar and roasted them on parchment lined cookie sheets at 400F for about 15 min. Peeled the now soft and sticky bits off the parchment and cooled them in the fridge while I assembled the rest of dinner.

                                                                        Then stirred together 1c. whipping cream, 1c. half & half and 1/3 c. of sugar, added the roasted rhubarb, and about 1c. chopped strawberries. Poured the whole mixture into my ice cream maker and let it go for 30 minutes. The result still had that rhubarb tang but it was tamed by the cream, sugar, and the strawberries. Eaten straight away it yielded to a spoon without being slushy. After a stay in the freezer overnight it was quite hard and needed about 15 min on the counter (it's about 70F in the house) to soften before I could scoop it. DH and I polished off the last of it tonight with some ginger cookies.

                                                                        I have a whole pile of rhubarb to use up so I'm tempted to make another batch but also want to make a rhubarb chutney and some jam.

                                                                    2. s
                                                                      sedimental RE: linguafood Jul 12, 2011 09:20 PM

                                                                      Tonight I made a perfect summer supper open faced sandwich. Not too heavy- just right. I sliced the chicken breast thinly in half and grilled it. Then slathered a ciabatta half with pesto, sliced tomato and fresh buffalo mozzarella. Placed the bread and veg under the broiler until the cheese was all melty- then topped with the grilled chicken breast.
                                                                      Wow! A nice pasta salad on the side and some Chianti was perfect. I think I might do it again next week :)

                                                                      2 Replies
                                                                      1. re: sedimental
                                                                        rabaja RE: sedimental Jul 12, 2011 09:42 PM

                                                                        That does sound like a perfect mid-week summer meal. I'll have to remember this next time I'm thinking about a turkey sandwich or a boca burger.
                                                                        You sliced one breast in half horizontally?

                                                                        1. re: rabaja
                                                                          sedimental RE: rabaja Jul 12, 2011 09:52 PM

                                                                          Yes, making it very thin and quick to grill up....so 1/2 a chicken breast and 1/2 a bread made for a figure friendlier meal. I over did it quite a bit this last weekend :(

                                                                      2. chef chicklet RE: linguafood Jul 13, 2011 02:44 AM

                                                                        Had a beautiful plump chicken from TJ's and decided to go a little Asian with it.
                                                                        Took the spine out and placed it flat, made a marinade of lemon, vermouth, garlic, ginger, scallion, Chinese 5 spice, soy sauce, a little hoisin and mirin. Let it marinate for a couple hours, then pat dry, into the oven at 400 for about 45 mins. Crisped the skin at the end. omg. what can I say? Served it over beautiful jasmine rice, with a little of the sauce, soy sauce,sriracha and a sprinkle of cilantro. On the side edamame. Just the perfect dinner. The little one loved (no sriracha for him) ate a large portion. This was an easy dinner for me, seems my taste buds are finally coming back.

                                                                        Thinking about pork chops and what to do with them tomorrow. I'm feeling tonkatsu...and maybe summer rolls.

                                                                        4 Replies
                                                                        1. re: chef chicklet
                                                                          inaplasticcup RE: chef chicklet Jul 13, 2011 03:12 AM

                                                                          That sounds delicious, chicklet. I like the idea of the vermouth in that marinade.

                                                                          Glad to hear you're getting your palate back. :)

                                                                          1. re: inaplasticcup
                                                                            chef chicklet RE: inaplasticcup Jul 13, 2011 09:29 AM

                                                                            I have used vermouth in place of dry white wines for some time now, especially Italian sauces. For this dish I'd normally grab the dry sherry. I didn't use that much so I don't know how much it had to do with anything. I was looking at some notes from a Chinese cooking class and Mrs. Yu, listed dry white wine, sherry, or sake for some of her marinades, so I figured what the heck? But honestly, the chicken was the real star so plump and juicy. Having the chicken cook at high heat does wonders to the skin, and keeps the flesh moist, The chicken has to be on the lowest rack though, then lowered the temp the last 15 minuets. mmmmm I think I'll buy my chickens from TJs from now on.

                                                                            1. re: chef chicklet
                                                                              inaplasticcup RE: chef chicklet Jul 13, 2011 07:25 PM

                                                                              I also got a surprisingly delicious chicken this week, but mine came from the Mexican market.

                                                                              1. re: inaplasticcup
                                                                                chef chicklet RE: inaplasticcup Jul 14, 2011 11:01 AM

                                                                                That's a good idea! The Mexican market(s) here really turn their meats quickly, people buy daily. Not like me and others who buy for several meals and then freeze it. Thanks for reminding me! It's the only place I can get chicken feet, and I do love their fresh shrimp. Head on and all, pretty good too, well next to Chinatown where its the best, but that's a little further drive.

                                                                        2. mariacarmen RE: linguafood Jul 13, 2011 09:03 AM

                                                                          ugh, missing out on all the fun. half a cold milanesa from the fridge, while standing in FRONT of the fridge, last night at midnight at the oldster's house. dealing with housing issues, taxes, loans, etc. hating every single minute of it. back soon, hopefully! the milanesa wasn't bad, considering i actually fried them for my dad on Saturday.

                                                                          4 Replies
                                                                          1. re: mariacarmen
                                                                            JungMann RE: mariacarmen Jul 13, 2011 10:50 AM

                                                                            Do you serve milanesa with any particular sides or sauces or as is?

                                                                            1. re: JungMann
                                                                              mariacarmen RE: JungMann Jul 13, 2011 09:31 PM

                                                                              milanesa for my dad usually means a fried egg on top, rice, lemon, that's it. i love the combo of the egg over the meat, tho i like to smother it with llajwa. that's pretty much the way it's served in Bolivia (and add fried potatoes, too.)

                                                                              1. re: mariacarmen
                                                                                JungMann RE: mariacarmen Jul 14, 2011 06:08 AM

                                                                                So basically it's schnitzel à la Holstein. I can get behind that, but I am more intrigued by llajwa. Do you make it yourself or is it commercially available? I love trying new hot sauces, particularly ones I don't know how to pronounce!

                                                                                1. re: JungMann
                                                                                  mariacarmen RE: JungMann Jul 14, 2011 09:39 PM

                                                                                  lyah-hwah. i found out on my recent trip to bolivia that it is even simpler than i thought. it's tomatoes, cilantro (because we don't have quirquina here, which is similar to cilantro), salt, and a hot pepper - they use loroco, i would use maybe half as much habanero. in a blender. that's IT. i used to make it with onion, all pureed together, which is VERY tasty too, but without the onion it's the real deal. it's more red than green so don't use a ton of cilantro.

                                                                                  milanesa - schnitzel, yes, exactly - schnitzel, chicken fried steak, milanesa, sillpancho - all pretty much the same thing, except it's pounded very thin before it's fried. i have never gotten the hang of pounding it when it's already breaded (my crumbs fall off), so i pound it thin first, then egg bath, then seasoned breadcrumbs. if you have any latino markets where you are, they're sure to have meat cut thinly for milanesa, or even already breaded and ready to fry - i've seen that here in San Francisco and Bolivia. in Bolivia i also saw a lot of chicken milanesa.

                                                                          2. Pata_Negra RE: linguafood Jul 13, 2011 09:14 AM

                                                                            woohoo, last dindin, and then 15hrs in the plane, and.... 3 weeks of Taiwanese food: Argentinian steaks, the rest of asparagus (white asparagus to you), and potatoes from Opperdoes. all to be washed down with a Malbec, or Carmenere.

                                                                            2 Replies
                                                                            1. re: Pata_Negra
                                                                              mariacarmen RE: Pata_Negra Jul 13, 2011 09:40 AM

                                                                              wow, enjoy your trip! and that Argentinian steak. leettle bit jealous of both....

                                                                              1. re: mariacarmen
                                                                                Pata_Negra RE: mariacarmen Jul 19, 2011 09:39 PM

                                                                                thanks. loving Taiwan! whenever i see/smell something good it's time to eat lol.... me thinks just about a few steps there's something to eat. smell of food fills the air wherever you go. what did i ever see in Thailand many years ago, and twice?!!!

                                                                            2. onceadaylily RE: linguafood Jul 13, 2011 11:49 AM

                                                                              Cleaning out the fridge and freezer after a power outage is a special kind of heartbreak. The man, however, insists that the fish in the freezer is still fine. The naan was soft, the berries were mush, and my ice bucket sloshed when I lifted it. But he insists, so fish tacos with a side of foolishly living on the edge is WFD for him, with the usual cilantro and cabbage slaw to tuck in with the fish.

                                                                              But another thread reminded me that I haven't made a tomato pie in the longest time, so I'll be doing that for myself. A mixture of spinach, shallots, eggs, nutmeg, sour cream, and cream in a pie shell, and topped with tomatoes, basil, and cheese, and baked. Once, I get to the store this afternoon to buy everything except the surviving cabbage, tortillas and danger fish, of course.

                                                                              How could someone who worked in a restaurant forgotten to do a temperature check of the frozen foods the minute the power came on? I danced around, turning on lights and music, kissed my PC, laptop, ipod, and TV. I checked my email. I called my friends. And then noticed that the fridge wasn't running (the outlet tripped when the power came on), and I'd lost an additional two hours. Cross your fingers for this beautiful but stubborn man, please. He just loves fish tacos so much.

                                                                              4 Replies
                                                                              1. re: onceadaylily
                                                                                L.Nightshade RE: onceadaylily Jul 13, 2011 12:40 PM

                                                                                I'm just going to assume you live in a magic house (as described by Sam Fujisaka), so no worries!

                                                                                1. re: L.Nightshade
                                                                                  onceadaylily RE: L.Nightshade Jul 13, 2011 01:36 PM

                                                                                  I think I have to hand in my magic house key. I'm afraid of my tofu. :)

                                                                                2. re: onceadaylily
                                                                                  inaplasticcup RE: onceadaylily Jul 13, 2011 07:25 PM

                                                                                  Sad for you, lily. I hate when that happens. :(

                                                                                  1. re: inaplasticcup
                                                                                    onceadaylily RE: inaplasticcup Jul 14, 2011 11:45 AM

                                                                                    I can't make myself throw away my muenster. I'm clinging to a three buck cheese after throwing away a hundred bucks worth of food. I've made worse decisions lately, though. ;)

                                                                                3. steve h. RE: linguafood Jul 13, 2011 02:02 PM

                                                                                  Pizza. It's hot and humid so what's the harm of a 500 degree oven?

                                                                                  I have some dough in the coolerator that I'll let proof on the counter later today. I'll run a can of Cento brand San Marzano tomatoes through the food mill and add some ground pepper, dried basil, dried oregano, garlic powder, red wine vinegar, sea salt. This is Peter Reinhart's standard tomato sauce recipe.

                                                                                  No baseball tonight but the U.S. women picked up the sports slack by crushing France 3-1 in the FIFA semis. Abby Wambach and Hope Solo are pretty cool. Replay is set for 6 p.m. on ESPN2. I'll be watching. Finals are Sunday against Japan. I may have to help orchestrate some kind of theme dining.

                                                                                  House wine (Sangiovese) and beer to accompany the pizza tonight. Basil is from the garden.

                                                                                  4 Replies
                                                                                  1. re: steve h.
                                                                                    roxlet RE: steve h. Jul 13, 2011 03:12 PM

                                                                                    We're doing pizza too, but we're doing it outside on the grill despite the fact that it's not that hot today. One will be with Marguerita, and the other will be with ricotta and mushrooms. A salad af will finish us off.

                                                                                    1. re: roxlet
                                                                                      steve h. RE: roxlet Jul 13, 2011 03:15 PM


                                                                                    2. re: steve h.
                                                                                      mebby RE: steve h. Jul 13, 2011 08:39 PM

                                                                                      OK, totally OT (and I haven't posted on here in months and now it's not about food -- aargh), but how great are those women?! You named my two favorites. Wish I could theme up a menu, but unfortunately I'm going to be on a plane on Sunday afternoon -- almost worth switching my flight, but not quite.

                                                                                      Pizza sounds lovely as well and I always love that you pair your wines and your media! Cheers.

                                                                                      1. re: mebby
                                                                                        steve h. RE: mebby Jul 14, 2011 01:08 PM

                                                                                        No reason the pilot can't keep you posted. As an aside,I can't begin to count the number of sporting events I've seen in airline lounges. Get some wine/beer/sake, make some friends, cheer yourself hoarse.

                                                                                        Enjoy your trip.

                                                                                    3. m
                                                                                      Matahari22 RE: linguafood Jul 13, 2011 03:14 PM

                                                                                      Made flat bread chips again, Seared Oregano Rubbed Lamb Chops, and my left over salad from the other night when I made the scallops. I have christened the salad Mediterranean Salad. The chops could not have come out more perfect.


                                                                                      1. k
                                                                                        Krislady RE: linguafood Jul 13, 2011 03:42 PM

                                                                                        We just finished some grilled fish - mahi mahi - with a ginger-lime vinaigrette type sauce (from Cook's Illustrated several years ago), along with plain rice and fresh steamed green beans that I'd just picked - the first ones from the garden this year. (I've got a tomato starting to turn, too - yay!)

                                                                                        In a little bit, we'll probably have either some vanilla ice cream or sour cherry sorbet - or maybe we'll get crazy and have a bit of each. :)

                                                                                        1. inaplasticcup RE: linguafood Jul 13, 2011 06:29 PM

                                                                                          Spicy Thai basil fried rice with chicken and a generally Southeast Asian-esque coconut mung bean dessert with fried sweet plantains on top. Used a habanero in the chicken seasoning and loved the gradual and lasting heat it provides.

                                                                                          8 Replies
                                                                                          1. re: inaplasticcup
                                                                                            JungMann RE: inaplasticcup Jul 13, 2011 06:38 PM

                                                                                            I have been checking this thread for low-heat ideas for dinner, but everyone seems to either have central cooling or love food enough to put up with the heat. You fried rice would have been the perfect solution for me if only I had seen it a few hours earlier. As it is, I used my Thai basil to make a gin cocktail instead. Dinner was open faced sandwiches with sambal mayo, cucumbers, dill, spicy papaya pickles and grilled longaniza sausages.

                                                                                            1. re: JungMann
                                                                                              inaplasticcup RE: JungMann Jul 13, 2011 07:21 PM

                                                                                              You know, JM, I never really thought of stir fry as a low heat operation, but now that you mention it, despite the high heat it takes to do it properly, it really is a quick in and out type deal. And the fried rice does take a lot of basil - a lot more than you would think!

                                                                                              But that basil cocktail minus the gin part is sounding really good about now...

                                                                                              1. re: inaplasticcup
                                                                                                sedimental RE: inaplasticcup Jul 13, 2011 07:26 PM

                                                                                                A basil mojito is quite fine in this weather as well... just sayin'.....

                                                                                                1. re: sedimental
                                                                                                  inaplasticcup RE: sedimental Jul 13, 2011 07:45 PM

                                                                                                  Rum I can do!!! :)))

                                                                                                  1. re: sedimental
                                                                                                    JungMann RE: sedimental Jul 14, 2011 06:10 AM

                                                                                                    I think rum would definitely have been better. There was too much going on in the gin for the basil to really assert itself. I'll have to try your version the next time the plant needs clipping.

                                                                                                2. re: JungMann
                                                                                                  mariacarmen RE: JungMann Jul 13, 2011 09:34 PM

                                                                                                  cold and drizzly here in San Francisco - summer, dontcha know.... the BF made some pesto pasta with chicken meatballs and sauteed mushrooms. mmmm.

                                                                                                  1. re: JungMann
                                                                                                    somervilleoldtimer RE: JungMann Jul 20, 2011 08:53 PM

                                                                                                    Yeah, I'm with you. It's too hot to cook. Tonight we had leftover Thai food from last night's dinner, with salad and good bread, and cherries for dessert. Tomorrow -- cocktail food from an event I'm going to, and then a swim. Here in the great northeast we don't do heat so well! But we cook like crazy when we've got 80 inches of snow in a few weeks, which we had in January/February but seems kind of unreal right now.

                                                                                                    1. re: somervilleoldtimer
                                                                                                      LindaWhit RE: somervilleoldtimer Jul 21, 2011 03:26 PM

                                                                                                      It's because we can't get out of the house, oldtimer. There's nothing else to DO but cook. ;-)

                                                                                                3. chef chicklet RE: linguafood Jul 14, 2011 11:04 AM

                                                                                                  I didn't make the pork chops, for some reason we were all tired so it was a quick mac and cheese and hot dogs (and more edamame)

                                                                                                  I want to make something but not sure... torn between seafood and pork chops and just what to do with them... do you ever get like this?

                                                                                                  3 Replies
                                                                                                  1. re: chef chicklet
                                                                                                    inaplasticcup RE: chef chicklet Jul 14, 2011 11:13 AM

                                                                                                    Once a month, every month, for 4 or 5 days straight. :)

                                                                                                    1. re: inaplasticcup
                                                                                                      onceadaylily RE: inaplasticcup Jul 14, 2011 11:42 AM

                                                                                                      Ditto. That's when I start poking around in my cookbooks and online for inspiration. Which I then find too much of, and it seems more likely that no matter what I choose, I will remain unsatisfied as I am unable to name my craving (or simply don't have one at the moment).

                                                                                                      1. re: onceadaylily
                                                                                                        inaplasticcup RE: onceadaylily Jul 14, 2011 11:48 AM


                                                                                                  2. onceadaylily RE: linguafood Jul 14, 2011 11:50 AM

                                                                                                    Pizza. For one, it's an easy dinner to throw together on what looks like the last cool night before the coming heatwave, and, for another, now I can't stop thinking of a ricotta pizza, as mentioned up-thread. My basil is asserting itself, and there is simply no way around a margherita pizza. The second will be ricotta, basil and mushrooms, I think, with a little crushed red pepper. I haven't made ricotta in a while, and I find it oddly relaxing.

                                                                                                    1 Reply
                                                                                                    1. re: onceadaylily
                                                                                                      inaplasticcup RE: onceadaylily Jul 14, 2011 06:58 PM

                                                                                                      Homemade ricotta. That sounds a little bit wonderful.

                                                                                                    2. m
                                                                                                      Matahari22 RE: linguafood Jul 14, 2011 05:17 PM

                                                                                                      This dish came out of having to use up these ingredients in the fridge.

                                                                                                      Pork & Apples over Spaetzle  

                                                                                                      Pork shoulder
                                                                                                      1 apple 
                                                                                                      1 carrot 
                                                                                                      1 onion
                                                                                                      5 tiny new potatoes 
                                                                                                      Some shredded Cole Slaw mix that I wanted to use up
                                                                                                      Cup of apple juice
                                                                                                      Dijon mustard
                                                                                                      Low salt chicken stock (I'm outta home made)

                                                                                                      Flour thats seasoned with poultry seasoning to coat pork.  Browned pork in hot oil.  Sautéed onions and apples, and everything went into crock pot. 

                                                                                                      Served over spaetzle when done: 






                                                                                                      9 Replies
                                                                                                      1. re: Matahari22
                                                                                                        steve h. RE: Matahari22 Jul 14, 2011 05:26 PM

                                                                                                        That's one fine looking meal.

                                                                                                        1. re: Matahari22
                                                                                                          inaplasticcup RE: Matahari22 Jul 14, 2011 07:01 PM

                                                                                                          Don't you love it when the components of a fridge cleanout dinner make that much sense together? Nice work, Mata. :)

                                                                                                          1. re: inaplasticcup
                                                                                                            Matahari22 RE: inaplasticcup Jul 15, 2011 10:08 AM

                                                                                                            Thank you, Steve.

                                                                                                            Ina, yes, I do! I saw that one apple, the 1/2 bag of slaw and 5 potatoes and thought WTH am I going to do with that? Then I remembered the pork in the freezer. :)

                                                                                                            1. re: inaplasticcup
                                                                                                              chef chicklet RE: inaplasticcup Jul 15, 2011 01:57 PM

                                                                                                              May I but in? I do too! I'm like the mad scientist and I sometimes create the most wonderful dishes with what I have left. What's maddening is I don't take notes, or write the amounts down, and then it's maddening to try to recreate it! I need a tape recorder. Oh wait I have one!

                                                                                                              1. re: chef chicklet
                                                                                                                Matahari22 RE: chef chicklet Jul 15, 2011 02:08 PM

                                                                                                                I am terrible at following recipes, and I never measure. Which would probably explain why I don't really like to bake, and don't do it often. My new life style has forced me to have to pay more attention to food prep and what I eat, so I have also been trying to make myself write down all these happy accidents so that I can recreate them, since I can eat them. While I am better about taking notes, I am still not good with measuring. One step at a time, I suppose. Lol

                                                                                                                1. re: chef chicklet
                                                                                                                  inaplasticcup RE: chef chicklet Jul 15, 2011 02:16 PM

                                                                                                                  The more, the merrier! :)

                                                                                                                  You know, chicklet, I went for decades without ever writing stuff down. This past year, I decided I would do it if only to make sure the amounts I was spouting off the top of my head for those who asked for recipes actually produced the desired result, and it is one of the best things I've ever done for myself as a cook.

                                                                                                                  I still tweak things now and again, but now I have a baseline for many dishes, and the time I save tasting and tweaking to get to that baseline makes things so much more efficient. Record, lady! RECORD!!! :)

                                                                                                                  1. re: chef chicklet
                                                                                                                    Barbara76137 RE: chef chicklet Jul 17, 2011 04:50 PM

                                                                                                                    I've started writing down my "experiments". It really helps.

                                                                                                                    1. re: Barbara76137
                                                                                                                      chef chicklet RE: Barbara76137 Jul 20, 2011 02:00 PM

                                                                                                                      matahari22, inaplasticup, and barbara76137,
                                                                                                                      thank you, I'll try to be much better about my documentations!

                                                                                                                      1. re: chef chicklet
                                                                                                                        Barbara76137 RE: chef chicklet Jul 20, 2011 05:39 PM

                                                                                                                        Tonight was another "experiment" that needs documentation. LAST night I grilled yellow squash, crimini & button mushrooms, baby bell peppers, red onion, garlic with fresh oregano, lots of lemon zest, s&p. I had that in warm flour tortillas and crumbled feta. Sort of a "Greek taco".

                                                                                                                        I could only fit half of the veggies on the grill, so tonight I combined the other veggies that had been sitting in the fridge with some crumbled hot Italian chicken sausage in a pan on the stove. I tossed that with some orzo and more fresh lemon zest and grated asiago.

                                                                                                                        I'm taking the leftovers to work tomorrow!

                                                                                                              2. m
                                                                                                                master815k RE: linguafood Jul 14, 2011 05:41 PM

                                                                                                                Cooking Light's Coconut Curry soup and homemade garlic bread by my 11 year old. So yummy!

                                                                                                                2 Replies
                                                                                                                1. re: master815k
                                                                                                                  Phurstluv RE: master815k Jul 16, 2011 12:46 PM

                                                                                                                  good for your 11 y.o.!

                                                                                                                  1. re: master815k
                                                                                                                    twilight goddess RE: master815k Jul 16, 2011 08:02 PM

                                                                                                                    +1 cheering on your 11 year old! Precocious! Fun and delicious for you, too, I imagine!

                                                                                                                  2. inaplasticcup RE: linguafood Jul 14, 2011 06:57 PM

                                                                                                                    Fettuccine with pan fried tilapia in sauteed romas, zucchini, arugula and garlic.

                                                                                                                    Now chomping on watermelon, watching Chopped and not looking forward to this silly Extreme Chef show to follow...

                                                                                                                    2 Replies
                                                                                                                    1. re: inaplasticcup
                                                                                                                      steve h. RE: inaplasticcup Jul 14, 2011 07:19 PM

                                                                                                                      Those are some fine photos.

                                                                                                                      1. re: steve h.
                                                                                                                        inaplasticcup RE: steve h. Jul 14, 2011 09:46 PM

                                                                                                                        Thanks, steve! :)

                                                                                                                    2. mariacarmen RE: linguafood Jul 14, 2011 09:49 PM

                                                                                                                      Yucky day filled with not good news (not dire, just not good), but came home to a lovely meal, courtesy of the BF, of moroccan-ish ground beef patties (looked like little footballs, couscous and lentis with a red onion saute, and some brussels sprouts in aji amarillo. And a glass of my favorite Portuguese rosé. So then I made him, for his dinner tomorrow night, corn silk soup (came out yummy - silky, creamy, bacony, sweet, yum) when i go off to the oldster's to cook some flavorless dreck or other.....

                                                                                                                      Happy Bastille Day!

                                                                                                                      1. ChristinaMason RE: linguafood Jul 15, 2011 06:53 AM

                                                                                                                        DH made lamb burgers with chopped oregano, mint, garlic, shallot, sumac, nutmeg, and other good things. Those were grilled, plopped on ww buns, and topped with spiced pickled onions (mamachef's recipe), some cucumber-mint tzatziki I made, tomato slices, and Boston lettuce. I made a tabouleh with lots of lemon, parsley, and a little mint to go along with.

                                                                                                                        1. m
                                                                                                                          Matahari22 RE: linguafood Jul 15, 2011 04:34 PM

                                                                                                                          Super easy supper tonight because I am la-zeeeee tonight. It's good though. Couscous and Seared Scallops with the Mediterranean Salad from a few days ago, that I need to use up. I'm pretty sure it's going to be a staple for me from now on, since it's easy, tastes good and keeps well.


                                                                                                                          1. s
                                                                                                                            sedimental RE: linguafood Jul 15, 2011 07:36 PM

                                                                                                                            It's Friday night and I am exhausted! So...that means only one thing........

                                                                                                                            A quick pile of chili cheese Nacho's with sour cream and guac - a big vat of homemade Sangria with floating frozen orange and lemon slices- vintage t.v. trays in the rec room in front of the big screen....watching mindless shows (preferably funny & happy ones). Shoes off, big slippers on, my spouse beside me, not answering the door or phone, a colleague is on call for the weekend...ahhhhh.

                                                                                                                            1 Reply
                                                                                                                            1. re: sedimental
                                                                                                                              Phurstluv RE: sedimental Jul 16, 2011 12:47 PM

                                                                                                                              i love it!

                                                                                                                            2. inaplasticcup RE: linguafood Jul 15, 2011 07:52 PM

                                                                                                                              Ribs, corn, tater salad and cupcakes.

                                                                                                                              12 Replies
                                                                                                                              1. re: inaplasticcup
                                                                                                                                Breadcrumbs RE: inaplasticcup Jul 16, 2011 05:23 AM

                                                                                                                                That looks yummy ina. What type of sauce did you use on your ribs?

                                                                                                                                1. re: Breadcrumbs
                                                                                                                                  inaplasticcup RE: Breadcrumbs Jul 16, 2011 06:59 AM

                                                                                                                                  Yikes! I was in such a hurry to go for our evening walk, I didn't give proper credit! Those are Man-made ribs down to the sauce! I think he sweated onions and garlic, then added tomato puree, brown sugar, honey, salt, pepper, apple cider vinegar, some fish sauce, paprika, maybe some ancho chili powder and possibly some other stuff. (???) I'll have to ask him exactly what when he gets up, but it was quite delicious.

                                                                                                                                  1. re: inaplasticcup
                                                                                                                                    Breadcrumbs RE: inaplasticcup Jul 16, 2011 07:07 AM

                                                                                                                                    Oh do ask him ina, they look so delicious! I'd wondered whether there might be some sriracha in there as well. I love cider vinegar in my bbq sauce, one of those ingredients that makes so much sense for pork.

                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                      inaplasticcup RE: Breadcrumbs Jul 16, 2011 09:14 AM

                                                                                                                                      Here's his very precise recipe:

                                                                                                                                      - sweat 1 minced medium onions and 4 cloves minced garlic in about 3 tablespoons oil
                                                                                                                                      - then add 2 cups tomato puree and the rest to taste: salt, pepper, paprika, brown sugar, honey, Worcestershire, brown mustard, Tabasco, fish sauce, apple cider vinegar
                                                                                                                                      - simmer for about 20 minutes

                                                                                                                                      He kept it on the mild side for benefit of monsters so no sriracha and not even ancho chili powder as I originally thought.


                                                                                                                                      1. re: inaplasticcup
                                                                                                                                        Breadcrumbs RE: inaplasticcup Jul 16, 2011 09:18 AM

                                                                                                                                        Thanks so much ina, that sounds delicious. Sometimes less is best and this sure looks and sounds like a winning dish!

                                                                                                                                2. re: inaplasticcup
                                                                                                                                  L.Nightshade RE: inaplasticcup Jul 16, 2011 11:31 AM

                                                                                                                                  I woke up this morning to find Mr. Nightshade on my computer, gazing longingly (I might even say lustingly) at your photos. Nice job! Love the look of that potato salad.

                                                                                                                                  1. re: L.Nightshade
                                                                                                                                    inaplasticcup RE: L.Nightshade Jul 16, 2011 12:11 PM

                                                                                                                                    Thanks, Nightshade! Ribs and tater salad are man food for sure. :)))

                                                                                                                                  2. re: inaplasticcup
                                                                                                                                    LindaWhit RE: inaplasticcup Jul 16, 2011 12:18 PM

                                                                                                                                    That is GORGEOUS! And I think I need a "what's in there?" for the potato salad, please. :-) I think I'm seeing carrots, corn, green or red onion? Such a lovely golden color - were there egg yolks in the dressing?

                                                                                                                                    1. re: LindaWhit
                                                                                                                                      inaplasticcup RE: LindaWhit Jul 16, 2011 12:26 PM

                                                                                                                                      Hey, good lookin'! ;)

                                                                                                                                      It's red onion, sweet pickles, and then carrots and celery quick pickled (about 20 mins) in the sweet pickle brine. You definitely see egg yolks, but they were medium boiled and mixed into the salad along with some Best Foods (Hellmans) & salt and peppah. :)

                                                                                                                                      1. re: inaplasticcup
                                                                                                                                        LindaWhit RE: inaplasticcup Jul 16, 2011 12:29 PM

                                                                                                                                        Ahhh, pickles and celery are the mostly green bits. :-) Thanks!

                                                                                                                                    2. re: inaplasticcup
                                                                                                                                      chef chicklet RE: inaplasticcup Jul 20, 2011 02:03 PM

                                                                                                                                      Well that all looks delicious! The potato salad is very similar to my Japanese friends recipe for macaroni or potato salad. I feel so lucky she brought me over Kewpie Mayonnaise! It really makes the salad soooo wonderful!

                                                                                                                                      1. re: chef chicklet
                                                                                                                                        inaplasticcup RE: chef chicklet Jul 20, 2011 02:41 PM

                                                                                                                                        And it's really good for making funky sushi, too. :)

                                                                                                                                    3. Breadcrumbs RE: linguafood Jul 16, 2011 05:38 AM

                                                                                                                                      To my delight, my favourite farmer's market vendor had put a bundle of zucchini flowers aside for me yesterday. This is one of the special treats we look forward to every year. It's a true signal that summer is underway. We first tasted, and fell in love w Fiori di Zucca Fritti in Tuscany. I learned to make them there from the chef that prepared them that afternoon.

                                                                                                                                      I served them last night, along w a quick Fava spread I made by pureeing the cooked beans w lemon juice and zest, parmesan and a little olive oil. We dined al fresco and imagined we were in Tuscany!!

                                                                                                                                      Later on, we had Penne all' Arrabbiata, a COTM dish that was a bit too "angry" for our tastes!

                                                                                                                                      It's another beautiful sunny, hot day today so a grilled meal is top of mind. Off to the butchers to see what he has in store for us!

                                                                                                                                      Happy cooking everyone!

                                                                                                                                      8 Replies
                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                        inaplasticcup RE: Breadcrumbs Jul 16, 2011 09:16 AM

                                                                                                                                        I love the idea of that fava hummus. What went into the zucchini blossoms?

                                                                                                                                        1. re: inaplasticcup
                                                                                                                                          Breadcrumbs RE: inaplasticcup Jul 16, 2011 09:21 AM

                                                                                                                                          The zucchini blossoms weren't stuffed ina. Just cleaned and dipped in a simple batter of egg, flour and water then fried 'til crisp and then immediately spritzed w lemon juice and sprinkled w sea salt. I know a lot of folks like them w ricotta and or other fillings but we love them straight up like this where the flavour of the blossom itself prevails.

                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                            inaplasticcup RE: Breadcrumbs Jul 16, 2011 12:06 PM

                                                                                                                                            I like them simple like that too!

                                                                                                                                        2. re: Breadcrumbs
                                                                                                                                          L.Nightshade RE: Breadcrumbs Jul 16, 2011 10:13 AM

                                                                                                                                          Those squash blossoms look great. I love them, and they are another item that I haven't seen around here. I see zucchini, so there must be blossoms somewhere!
                                                                                                                                          I also have a belief in the curative power of squash blossoms, based only upon anecdotal evidence. I got very sick when I was in Mexico City many years ago, and the hotel would send up crepes filled with squash blossoms in a cream sauce. The only thing I could eat, and they restored me!

                                                                                                                                          1. re: L.Nightshade
                                                                                                                                            Breadcrumbs RE: L.Nightshade Jul 16, 2011 10:24 AM

                                                                                                                                            Thanks LN and your account of their healing powers is compelling. It reminded me of a woman I met at a farmers market in Tuscany, she was buying a basketful and when I asked her what she was going to do with them she had countless ideas to share. She said they were very good for your eyes.

                                                                                                                                            1. re: L.Nightshade
                                                                                                                                              JungMann RE: L.Nightshade Jul 16, 2011 05:57 PM

                                                                                                                                              Mexican preparations of squash blossoms are a new experience for me, but I have been relishing the squash blossom quesadillas I can purchase on the street in Spanish Harlem. They sing summer topped with chopped cilantro and dill.

                                                                                                                                              1. re: JungMann
                                                                                                                                                L.Nightshade RE: JungMann Jul 16, 2011 06:29 PM

                                                                                                                                                Oh wow, those sound heavenly!

                                                                                                                                            2. re: Breadcrumbs
                                                                                                                                              somervilleoldtimer RE: Breadcrumbs Jul 20, 2011 08:57 PM

                                                                                                                                              I had a very funny conversation with the very old italian man across the street, when I asked why some of the zucchini blossoms were falling off and others were staying on. He launched into a "birds and bees" discussion but clearly was unhappy about having it with me! He's shy.

                                                                                                                                            3. l
                                                                                                                                              L987 RE: linguafood Jul 16, 2011 10:14 AM

                                                                                                                                              today I made chicken korma for the first time and it turned out really, really good! Ive only eaten it at restaurants or the sauce from a jar (and homemade is 1000 times better then the jar sauce)

                                                                                                                                              3 Replies
                                                                                                                                              1. re: L987
                                                                                                                                                Phurstluv RE: L987 Jul 16, 2011 01:05 PM

                                                                                                                                                we love that and order it often too! How did you make your sauce? I've been thinking of making some indian when my folks come to visit.

                                                                                                                                                1. re: L987
                                                                                                                                                  twilight goddess RE: L987 Jul 20, 2011 09:49 AM

                                                                                                                                                  Yes, could you share the recipe, L987?

                                                                                                                                                  1. re: twilight goddess
                                                                                                                                                    somervilleoldtimer RE: twilight goddess Jul 20, 2011 08:57 PM

                                                                                                                                                    Yes, please!!!

                                                                                                                                                2. L.Nightshade RE: linguafood Jul 16, 2011 10:25 AM

                                                                                                                                                  Last night we tried a Mario Batali grilled steak from the COTM, very successful. To start dinner I sliced a deeply red heirloom tomato, topped it with some shaved parmesan and a little basil. The herby grilled steak was accompanied by rainbow chard with lemon, and torchiette with fresh peas and pesto. Pics below.

                                                                                                                                                  Tonight we are going to experiment, and hope that our company is either pleased or forgiving. Since we've got the pasta machine out and active, we've decided to try our hands at ravioli. Mr. Nightshade will be cranking, and I'll be making stuffings, and we'll both try our hands at assembly. We are considering trying a couple different fillings, a small scale ravioli tasting. Will report back later.

                                                                                                                                                  1. Katrina_R RE: linguafood Jul 16, 2011 12:02 PM

                                                                                                                                                    Uhhg, after days of family reunion, I've been living off of delivery pizza and Danish donuts. I'm back to cooking today and I plan on making a lemon chicken stir fry for dinner with leftover cream cheese pound cake for dessert. For lunch, I'll be making beef noodle bowls.

                                                                                                                                                    Here's a picture of the cake, taken Thursday.

                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: Katrina_R
                                                                                                                                                      L.Nightshade RE: Katrina_R Jul 16, 2011 12:49 PM

                                                                                                                                                      Lemon chicken stir fry sounds good, like the perfect antidote to pizza and donuts. Pretty cake! I like the snowy looking top.

                                                                                                                                                      1. re: L.Nightshade
                                                                                                                                                        Katrina_R RE: L.Nightshade Jul 16, 2011 01:04 PM

                                                                                                                                                        That's what I was thinking about the stir fry, I'm looking forward to it tonight, so much so that I almost made it for lunch. But, the Husband was very set on a noodle bowl for lunch, he loves them. They're tasty, just beef Ramen with added seasonings, thinly sliced beef and some green onions.

                                                                                                                                                        I was pleased with the cakes, I made two for the family reunion and everyone loved them. I swear, the snowy top sold people before they even tried the cake. Amazing what a bit of powdered sugar will do. :)

                                                                                                                                                        1. re: Katrina_R
                                                                                                                                                          inaplasticcup RE: Katrina_R Jul 16, 2011 02:54 PM

                                                                                                                                                          Everybody loves a little pretty on their food. :)

                                                                                                                                                    2. LindaWhit RE: linguafood Jul 16, 2011 12:24 PM

                                                                                                                                                      There's been little to no cooking for me during the week. Went out last night to a big gathering of friends from a blog, so in addition to the wine :::grin::: I ended up with a bacon cheeseburger and fries. That helped stem the tide of the wine. And the late evening Chocolate Cake shot. ;-)

                                                                                                                                                      Today, the fishmonger at my local farmer's market didn't have a whole lot, but I went with a couple of swordfish steaks. I'm going to make a "Key Lime Swordfish" I've made in the past, and will serve it with an Israeli couscous recipe I'm adapting from a bulgur recipe in Good Housekeeping magazine a few months back. A few stalks of roasted asparagus, and it's dinner.

                                                                                                                                                      1 lb swordfish steaks
                                                                                                                                                      1/4 cup key lime juice
                                                                                                                                                      1 tsp lime zest
                                                                                                                                                      2 Tbsp honey
                                                                                                                                                      1 tsp minced garlic
                                                                                                                                                      1 tsp grated ginger root
                                                                                                                                                      1 Tbsp olive oil

                                                                                                                                                      Preheat oven to 400°. In a small jar, mix together lime juice, lime zest, honey, garlic, grated ginger root, and olive oil. Shake together to blend well. Pour over swordfish steaks in a shallow dish, turning to coat.

                                                                                                                                                      Bake in oven for 20-25 minutes, or until fish flakes easily. Serve over basmati rice and alongside steamed asparagus.

                                                                                                                                                      I'll be grilling the swordfish on my grill pan for "marks" and then finish it in the oven.

                                                                                                                                                      The couscous recipe is within this one for Pom-Glazed Salmon: http://www.goodhousekeeping.com/recip... I'll be substituting Israeli couscous for the bulgur, but still using the mix of green onion, radishes, and dried apricots as what gets mixed in.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        Phurstluv RE: LindaWhit Jul 16, 2011 01:07 PM

                                                                                                                                                        sounds wonderful, LW

                                                                                                                                                      2. t
                                                                                                                                                        tzurriz RE: linguafood Jul 16, 2011 01:06 PM

                                                                                                                                                        taking the super easy route tonight: Italian beef sandwiches with gardinara, and french fries. :P You know you're jealous!

                                                                                                                                                        1. Phurstluv RE: linguafood Jul 16, 2011 01:13 PM

                                                                                                                                                          It's been a busy few weeks. We were scared into stocking up for the "carmageddon" experience due to the freeway closure. My little area of LA is strangely quiet and actually lovely right now. So last night was a bbq pork roast, that I rubbed with a memphis type rub and roasted on low for three hours. Should have let it sit overnight, but felt I needed to cook it. Made decent sandwiches for what it was.

                                                                                                                                                          Tonight, instead of going out to our local Mexican, I'm making carnitas and turkey tacos with beans and rice, chips, guacamole and a mango salsa. Peach and dulce de leche sundaes for dessert.

                                                                                                                                                          4 Replies
                                                                                                                                                          1. re: Phurstluv
                                                                                                                                                            L.Nightshade RE: Phurstluv Jul 16, 2011 02:58 PM

                                                                                                                                                            What a great photo! So bright and looks so flavorful, really mouth-watering.

                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                              inaplasticcup RE: Phurstluv Jul 16, 2011 03:07 PM

                                                                                                                                                              Hey Pl, I want that Carmageddon dinner...

                                                                                                                                                              How do you prepare the turkey for tacos? (Or do you mean the ground kind?)

                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                Phurstluv RE: inaplasticcup Jul 16, 2011 05:11 PM

                                                                                                                                                                Yes, my little one insists it is as close to taco bell as possible...sad but true. I use either the Jenny-O brand that is preseasoned if I can find it, or the same brand as reg. ground then doctor it up with a packet of taco seasoning. Garnished with shredded mex cheeses, iceberg, avocados and black olives.

                                                                                                                                                              2. re: Phurstluv
                                                                                                                                                                chef chicklet RE: Phurstluv Jul 20, 2011 02:05 PM

                                                                                                                                                                That looks so incredibly delicious, and I'm so hungry!

                                                                                                                                                              3. mariacarmen RE: linguafood Jul 16, 2011 04:43 PM

                                                                                                                                                                Inspired by the one pot meals thread, i've got 4 well browned chicken thighs pressure cooking away (to insure mush-ability) in chicken broth with onions, carrots, leek, aji amarillo, aji panko, s&p, oregano and a couple of bay leafs. Ok, not totally one pot - got some quinoa with smashed garlic cloves going in another pot. Will add peas to the chicken at the end. Sort of an aji de pollo...

                                                                                                                                                                ETA: the BF had THREE helpings. Score!

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                  inaplasticcup RE: mariacarmen Jul 16, 2011 08:00 PM

                                                                                                                                                                  That sounds really delicious. Maybe a little more delicious eaten with a fork than drunk through a straw, but delicious nonetheless! :)))

                                                                                                                                                                2. steve h. RE: linguafood Jul 16, 2011 04:55 PM

                                                                                                                                                                  Fusilli with roasted tomatoes, Puglia's gift to mankind. The recipe is courtesy of Lidia Bastianich (Lidia's Italy). Fusilli is Rustichella d'Abruzzo. Deb will do all the heavy lifting. House red in the glasses, Aretha Franklin on the box.
                                                                                                                                                                  Clean and simple.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                    inaplasticcup RE: steve h. Jul 16, 2011 08:01 PM

                                                                                                                                                                    Re-re-re-re-re-re-re-re-respect for Lidia's recipes. I love her.

                                                                                                                                                                  2. JungMann RE: linguafood Jul 16, 2011 06:00 PM

                                                                                                                                                                    My hands are still on fire from stuffing cucumbers to make kimchi. Next time I wear gloves. But spicehound that I am, the fire on my hands put me in the mood for fire in my belly. So dinner is mapo tofu. For greenery I added some of the garlic chives I had leftover from the kimchi. All in all a successful Saturday.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                      inaplasticcup RE: JungMann Jul 16, 2011 08:01 PM

                                                                                                                                                                      Ohhhhhh... sobaegi. Share. :)

                                                                                                                                                                    2. inaplasticcup RE: linguafood Jul 16, 2011 07:49 PM

                                                                                                                                                                      Kids' menu at our place tonight - grilled cheese with cheddar, tomato soup and buttered broccoli. Simple is really good sometimes. :)

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                                        L.Nightshade RE: inaplasticcup Jul 17, 2011 01:48 PM

                                                                                                                                                                        Love that close up of the toasted cheese! After over-indulging in our rich dinner last night, this definitely has appeal.

                                                                                                                                                                      2. t
                                                                                                                                                                        twilight goddess RE: linguafood Jul 16, 2011 08:06 PM

                                                                                                                                                                        Arugula from the farmers' market this morning, dressed with a new recipe (new to me) for honey vinaigrette! Added a mango, gorgonzola, and some walnuts and the salad was just so picturesque. The dressing is a keeper -- intriguing flavors, really complemented the arugula. Overall a crisp and light and satisfying meal, enjoyed with the soft summer evening air billowing around us.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: twilight goddess
                                                                                                                                                                          inaplasticcup RE: twilight goddess Jul 17, 2011 08:30 AM

                                                                                                                                                                          What's in the vinaigrette, tg?

                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                            twilight goddess RE: inaplasticcup Jul 17, 2011 09:11 AM

                                                                                                                                                                            4 tsp honey, 4 Tbsp champagne vinegar, 2 tsp Worcestershire, 2 large cloves garlic smashed into a paste with some sea salt, 2 tsp Dijon. Whisk. Add salt and pepper. Then, stirring constantly, whisk in 1/2 cup olive oil.

                                                                                                                                                                            Lately I have been using the Trader Joe's extra virgin olive oil, cold pressed. Liking it, especially for the price, and it comes with that cute pouring spout too.

                                                                                                                                                                            This makes a big batch of dressing... All set to go with salads for the week... now I have no excuses for skimping on the salads!

                                                                                                                                                                            1. re: twilight goddess
                                                                                                                                                                              inaplasticcup RE: twilight goddess Jul 17, 2011 02:23 PM

                                                                                                                                                                              Sounds zippy! Gonna have to try some with the arugula this week. Thanks, tg. :)

                                                                                                                                                                        2. biondanonima RE: linguafood Jul 16, 2011 08:35 PM

                                                                                                                                                                          Spaghettini all'Amatriciana and no-knead bread with homemade chocolate ice cream. Carb overload - I'll be eating nothing but lean protein and vegetables tomorrow - but it was worth it!

                                                                                                                                                                          1. m
                                                                                                                                                                            Matahari22 RE: linguafood Jul 16, 2011 10:16 PM

                                                                                                                                                                            I made a lamb burger tonight. I think this is the first time I have ever made one. I seasoned it with a spice blend I mixed up today, and added some eggs, breadcrumbs, and some minced onion to the ground lamb and made up my patties. Served it on some flat bread with a pile of tatziki, couscous and salad on the side.

                                                                                                                                                                            Lamb Spice Blend
                                                                                                                                                                            2 tbs cumin
                                                                                                                                                                            1 tbs smoked paprika
                                                                                                                                                                            1 tbs ground coriander
                                                                                                                                                                            1 tbs garlic powder
                                                                                                                                                                            1 tbs onion powder
                                                                                                                                                                            1 tsp cinnamon
                                                                                                                                                                            1 tsp allspice
                                                                                                                                                                            1/4 tsp cloves

                                                                                                                                                                            For desert, I had fresh figs and marscarpone and some Mexican Hot Chocolate. I still feel full. :)

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: Matahari22
                                                                                                                                                                              mariacarmen RE: Matahari22 Jul 16, 2011 10:54 PM

                                                                                                                                                                              looooove a good lamb burger. your whole meal sounds delish. try it with oregano sometime too, and lemon zest. and feta! mmmmmm. also that combo of figs and mascarpone is something i'm going to try very soon.

                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                Matahari22 RE: mariacarmen Jul 16, 2011 11:43 PM

                                                                                                                                                                                Oregano and lemon zest sounds good, thanks. I am going to turn into a big fig just about any minute now. I've been eating them at every meal. :) And marscarpone, I could just eat that stuff with a spoon, just as it is. I am always adding it to everything.

                                                                                                                                                                            2. free sample addict aka Tracy L RE: linguafood Jul 17, 2011 12:44 AM

                                                                                                                                                                              Late dinner for me. I wanted pizza, but didn't want do a yeast dough. Having quick cooking (not instant) grits and regular polenta I did a search for cornmeal pizza crust recipes. I ended up using the grits and and reduced the baking powder by half (because I wanted a thinner crust) in following recipe: http://www.yumsugar.com/52-Weeks-Baki... With the exception of adding more salt I ended up with a crunchy yet tender crust I liked a lot. I think this will be my go to pizza dough when I want a quick yet tasty pizza. I enjoyed it with a personal pitcher of mango daiquiris,


                                                                                                                                                                              1. v
                                                                                                                                                                                vafarmwife RE: linguafood Jul 17, 2011 03:53 AM

                                                                                                                                                                                Don't know what meat we'll have, but I do know the sides. Half runners with new potatoes, corn on the cob, tomatoes and fresh peach cobbler.

                                                                                                                                                                                1. LindaWhit RE: linguafood Jul 17, 2011 06:47 AM

                                                                                                                                                                                  I'm going out to brunch with some of the people I met up with on Friday night (Cafe Polonia in Salem, MA), but dinner still needs to be made as I've defrosted the chicken breasts. Plus it'll give me some work lunches. ;-)

                                                                                                                                                                                  Tonight will be lemon and herb roasted chicken breasts (bone in/skin on, and probably a combo of thyme, parsley, and a bit of rosemary for the herbs), roasted fingerling potatoes (simply tossed with olive oil, salt and pepper) and sauteed fresh corn kernels with chopped garlic scapes and a bit of freshly minced thyme.

                                                                                                                                                                                  1. s
                                                                                                                                                                                    suburban_mom RE: linguafood Jul 17, 2011 08:22 AM

                                                                                                                                                                                    Last night I made pasta from a Giada recipe on Food Network. Fusilli, hot Italian sausage, sundried tomatoes and artichoke hearts. Quite tasty.

                                                                                                                                                                                    Tonight it is just me and the kids. I'm planning on chicken wings with balsamic soy glaze, coconut rice, and sugar snap peas.

                                                                                                                                                                                    4 Replies
                                                                                                                                                                                    1. re: suburban_mom
                                                                                                                                                                                      Breadcrumbs RE: suburban_mom Jul 17, 2011 08:26 AM

                                                                                                                                                                                      Lucky kids suburban_mom, dinner sounds great!

                                                                                                                                                                                      I'm a big fan of Giada's recipes, I have all her books and she very rarely disappoints.

                                                                                                                                                                                      1. re: suburban_mom
                                                                                                                                                                                        mariacarmen RE: suburban_mom Jul 17, 2011 09:32 AM

                                                                                                                                                                                        yes, that coconut rice sounds yummy. do you just use coconut milk in place of the water, or do you add unsweetened flakes, as well?

                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                          suburban_mom RE: mariacarmen Jul 17, 2011 03:38 PM

                                                                                                                                                                                          I just toss in a can of coconut milk with the rice in my rice cooker and use water to make up the rest of the needed liquid. It just has a nice, not sweet coconut flavor.

                                                                                                                                                                                          1. re: suburban_mom
                                                                                                                                                                                            mariacarmen RE: suburban_mom Jul 17, 2011 08:22 PM

                                                                                                                                                                                            yeah, that's the way i've done it it in the past too, i was just checking to see if i'd missed some other way to do it. thanks!

                                                                                                                                                                                      2. L.Nightshade RE: linguafood Jul 17, 2011 09:41 AM

                                                                                                                                                                                        Last night we put that pasta maker to good use for a ravioli tasting menu! Our first attempt at ravioli, and we winged all the fillings.

                                                                                                                                                                                        We started with Mario Batali's salad of Arugula and Tomato Raisins, then moved on the the ravioli.

                                                                                                                                                                                        The first dish consisted of ravioli stuffed with a mixture of sauteed shrimp, garlic, and scallions. I cut these into squares. These were tossed in a little butter and lemon zest, and topped with a relish of corn, capers, scallions, basil, and more lemon zest.

                                                                                                                                                                                        Next, mushroom ravioli, a mix of fresh and dried mushrooms (king oysters, blue oysters, cremini, porcini, lobsters, morels, black trumpets), cooked with shallots. Added a spoonful of ricotta to bind. These were cut into rounds and sealed with fork tines on the edges. Topping was a sauce of butter, sherry, sage, cream, and sliced baby cremini.

                                                                                                                                                                                        And, finally, sausage ravioli, with locally made Italian sausage mixed with chard, a little parmesan, and an egg to bind. I cut the sausage ravioli into partial circles (three quarter moons?) These were topped with a mix of heirloom and cherry tomato, just tossed with a little olive oil and basil, and quickly heated.

                                                                                                                                                                                        Finished up with chocolate gelato and biscotti.

                                                                                                                                                                                        This was a fun, successful dinner (that left the kitchen somewhat of a disaster!). Company brought a nice bottle of Chianti. We sat around and ate and drank while the house was rocked with thunder, and rain poured down. Ah, summer in the Pacific Northwest!

                                                                                                                                                                                        8 Replies
                                                                                                                                                                                        1. re: L.Nightshade
                                                                                                                                                                                          Matahari22 RE: L.Nightshade Jul 17, 2011 10:30 AM

                                                                                                                                                                                          LN, that sounds wonderful! I prefer regular dried pasta to fresh pastas, but to stuff the pasta and fill it..ahh....Magic! Your mushroom filling sounds divine. I think that would be my favorite kind of filling. One time, when I was married to my dairy farmer ex, I made fresh ricotta like cheese to stuff the pasta and it was amazing.
                                                                                                                                                                                          You inspired me!
                                                                                                                                                                                          I think I need to bust out the pasta maker next week.

                                                                                                                                                                                          1. re: Matahari22
                                                                                                                                                                                            inaplasticcup RE: Matahari22 Jul 17, 2011 02:25 PM

                                                                                                                                                                                            Nightshade is our resident fresh pasta evangelist, don'tcha know... ;)

                                                                                                                                                                                            And that shroom filling does sound specially delightful...

                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                              L.Nightshade RE: inaplasticcup Jul 17, 2011 02:49 PM

                                                                                                                                                                                              Cool. Love my new job description.

                                                                                                                                                                                          2. re: L.Nightshade
                                                                                                                                                                                            LindaWhit RE: L.Nightshade Jul 17, 2011 01:12 PM

                                                                                                                                                                                            Very nice, L.N.! The mushroom ravioli sound especially nice. I have a small bunch of oyster mushrooms that I might use in a pasta dish in the upcoming few days - I like the sauce you made! I didn't get any morel mushrooms at the farmers market, but now I wish I had. :-)

                                                                                                                                                                                            1. re: L.Nightshade
                                                                                                                                                                                              Phurstluv RE: L.Nightshade Jul 17, 2011 01:28 PM

                                                                                                                                                                                              yum, love the fresh pasta, yes sounds like a nice summer family project....thanks!!

                                                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                                                L.Nightshade RE: Phurstluv Jul 17, 2011 03:00 PM

                                                                                                                                                                                                Thanks, all of you, for your nice comments. I really enjoyed ravioli making, can't wait to do it again. I liked all three of them for different reasons, but the mushroom was the favorite at table.

                                                                                                                                                                                              2. re: L.Nightshade
                                                                                                                                                                                                ChristinaMason RE: L.Nightshade Jul 17, 2011 04:24 PM

                                                                                                                                                                                                I'm liking the flavor combinations. How fun. Looks like they turned out very well. Lucky company!

                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                  L.Nightshade RE: ChristinaMason Jul 17, 2011 04:59 PM

                                                                                                                                                                                                  Thank you Christina! It was indeed fun.

                                                                                                                                                                                              3. m
                                                                                                                                                                                                master815k RE: linguafood Jul 17, 2011 02:29 PM

                                                                                                                                                                                                Tacos al Pastor are currently in the oven! The smell is amazing.

                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                1. re: master815k
                                                                                                                                                                                                  L.Nightshade RE: master815k Jul 17, 2011 02:42 PM

                                                                                                                                                                                                  Sounds good. Looking over some posts upthread: Phurstlov's carnitas, JungMann's mention of squash blossom quesadillas, ina pc's smoked pork tacos, onceadaylily's fish tacos, and your mention of tacos al pastor.
                                                                                                                                                                                                  They've all got me craving something from south of the border. Don't think I've cooked Mexican since May 5! Must do something about that soon.

                                                                                                                                                                                                  1. re: L.Nightshade
                                                                                                                                                                                                    master815k RE: L.Nightshade Jul 17, 2011 03:26 PM

                                                                                                                                                                                                    I know! I have never made these tacos, but the smell is so good, I can't wait to taste them. I live in Southern California so Mexican is everywhere. Some things are hard to replicate at home.

                                                                                                                                                                                                  2. re: master815k
                                                                                                                                                                                                    suburban_mom RE: master815k Jul 17, 2011 03:39 PM

                                                                                                                                                                                                    We have Tacos al Pastor on the menu for this week. I hope to grill my meat. Enjoy yours!

                                                                                                                                                                                                    1. re: master815k
                                                                                                                                                                                                      mariacarmen RE: master815k Jul 17, 2011 08:23 PM

                                                                                                                                                                                                      oooh, do you have a good recipe to share for al Pastor? Please?

                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                        master815k RE: mariacarmen Jul 18, 2011 10:12 AM

                                                                                                                                                                                                        This recipe was pretty good. Be careful not to marinate more than an hour or the pineapple will break downthe meat and make it mushy.


                                                                                                                                                                                                        1. re: master815k
                                                                                                                                                                                                          mariacarmen RE: master815k Jul 18, 2011 01:57 PM


                                                                                                                                                                                                    2. m
                                                                                                                                                                                                      Matahari22 RE: linguafood Jul 17, 2011 04:03 PM

                                                                                                                                                                                                      Marinated a boneless chicken thigh in OO, fresh oregano, dill and oregano. A quick jump in a hot pan and I eating it on top of crispy flat bread, with the tzatziki sauce, and the last of my left overs of my salad and couscous. I suppose I will actually need to cook something tomorrow. A tiramisu for desert which I stole from my step mom today. She is the baking and desert person of the family. .

                                                                                                                                                                                                      1. ChristinaMason RE: linguafood Jul 17, 2011 04:22 PM

                                                                                                                                                                                                        We spent the afternoon biking around Capitol Hill followed by cocktails at a newly opened New Orleans-themed restaurant. It took all my willpower not to order the gumbo, but I was determined we'd eat dinner at home...eventually.

                                                                                                                                                                                                        Once home, we made a quick stir fry of ground pork, eggplant, carrots, onion, green pepper, ginger, garlic, and szechuan peppercorn. That was topped with a ready-made sauce and spooned over steamed white rice (sauce: http://www.ajinomotofoods.com/Product...


                                                                                                                                                                                                        Next time, I'll try my hand at making the sauce myself. But for now, this was a quick and relatively light meal after a hard day of exercising and drinking. :)

                                                                                                                                                                                                        1. rabaja RE: linguafood Jul 17, 2011 04:29 PM

                                                                                                                                                                                                          Aged ribeye, done on the grill, with Goin's soubise and a shaved summer squash, arugula and chervil salad.
                                                                                                                                                                                                          A little Herradura silver to start things off, with lime. Not until my housework is done for the day though!

                                                                                                                                                                                                          1. Barbara76137 RE: linguafood Jul 17, 2011 04:41 PM

                                                                                                                                                                                                            I was inspired by another post here about doing stuffed peppers on the grill, so tonight I made a simple tomato salad with red onion, gorgonzola and balsamic followed by this:

                                                                                                                                                                                                            I had an entire bag of baby sweet peppers I bought at Costco last week. Today I bought some bulk hot Italian chicken sausage at Sprouts. I decided to experiment and cut the stems & what little seeds out of eight of the peppers. I then stuffed them with the sausage and put them on my grill, covered, turning once. Since the peppers are small, the chicken sausage filling was cooked by the time the peppers had nice, brown, bubbles on the skin.

                                                                                                                                                                                                            I just sliced and ate them, but since the slices stay together so well, I'd love to do these over pasta with probably a simple tomato/basil sauce. As they were tonight, they'd make a great appetizer.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: Barbara76137
                                                                                                                                                                                                              biondanonima RE: Barbara76137 Jul 18, 2011 10:32 AM

                                                                                                                                                                                                              I love those baby peppers for stuffing - so cute, they make the best appetizers! The last time I did them I did a braised shredded beef and sweet plantain stuffing with mole sauce and a poblano crema - delicious!

                                                                                                                                                                                                            2. s
                                                                                                                                                                                                              sedimental RE: linguafood Jul 17, 2011 04:53 PM

                                                                                                                                                                                                              Tonight it was a free flowing hodge podge of food styles from Filipino to Mediterranean style food to Hispanic: Pork (tenderloin) and onions-with Mang Tomas sauce, brown sugar and white vinegar - over white calrose rice, Santa Claus melon with a honey/lime/chili drizzle, roasted broccoli with saffron salt and lemon oil. Believe it or not- they all went together perfectly for a taste bomb on the plate.

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: sedimental
                                                                                                                                                                                                                JungMann RE: sedimental Jul 18, 2011 08:32 AM

                                                                                                                                                                                                                Mang Tomas and roast pork are a match made in heaven. Dinner sounds fantastic.

                                                                                                                                                                                                              2. steve h. RE: linguafood Jul 17, 2011 04:56 PM

                                                                                                                                                                                                                Skirt steak - maybe my favorite cut of beef, corn on the cob, black bean salad. Raspberry cake for a sweet finish. Deb is doing all the heavy lifting.
                                                                                                                                                                                                                Yanks won, U.S. women lost to a fabulous Japanese team and Darren Clarke is champion for a year. My take is that the NFL owners/players conflict is soon to end. All-in-all, a good day in sports.
                                                                                                                                                                                                                Porto to go with dessert. Maybe some TV re-runs (Burn Notice?) later as we stand at the kitchen island.

                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                  Breadcrumbs RE: steve h. Jul 17, 2011 05:04 PM

                                                                                                                                                                                                                  Hey Steve, that's two great sounding meals in a row and . . . dare I say two nights w poor Deb doing the heavy lifting!! What gives?!!! ; - )

                                                                                                                                                                                                                  Believe it or not, skirt steak isn't a common cut in my neck of the woods. Flank yes, though I hear skirt is superior in terms of flavour.

                                                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                                                    steve h. RE: Breadcrumbs Jul 17, 2011 05:09 PM

                                                                                                                                                                                                                    Deb is the best. A Nero d' Avola to wash things down.
                                                                                                                                                                                                                    For my penance, I'll wash dishes.

                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                      Breadcrumbs RE: steve h. Jul 17, 2011 05:15 PM

                                                                                                                                                                                                                      Ahh, your wine always makes me so envious! A lovely match for your steak.

                                                                                                                                                                                                                      . . . don't forget to wear gloves!! ; - )

                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                        steve h. RE: steve h. Jul 17, 2011 06:11 PM

                                                                                                                                                                                                                        A skirt steak is a marvelous cut of beef. It has texture and flavor (dare I say character?) not found in a strip steak or a porterhouse. It's in its own category. Rubbed with spices (cumin is a mandatory component) and grilled to a rare-medium rare it becomes a thing of beauty. Flank steak? It doesn't come close. Difference to me is night and day. Others may differ.

                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                          suburban_mom RE: steve h. Jul 17, 2011 06:40 PM

                                                                                                                                                                                                                          Skirt steak is wonderful. It is hard to come by in Minnesota too. I have done it with an asian marinade: lemongrass, ginger, garlic, soy... Absolutely delicious. You can't beat it for fajitas either. I should go hunt some down and make it later this week.

                                                                                                                                                                                                                      2. re: Breadcrumbs
                                                                                                                                                                                                                        inaplasticcup RE: Breadcrumbs Jul 17, 2011 05:43 PM

                                                                                                                                                                                                                        Yeah. Deb gets foot rubs with her glass of vino. :)

                                                                                                                                                                                                                        1. re: inaplasticcup
                                                                                                                                                                                                                          steve h. RE: inaplasticcup Jul 17, 2011 05:57 PM

                                                                                                                                                                                                                          Ah, foot massage. I've got my technique down and everything.

                                                                                                                                                                                                                    2. JEN10 RE: linguafood Jul 17, 2011 05:13 PM

                                                                                                                                                                                                                      The squash from the garden are ready, so I roasted those with some bell pepper, onions, garlic, and pinenuts, tossed in some tomatoes towards the end. Cooked up some pasta and tossed it all together with fresh basil, lemon zest, olive oil, chili flakes, and parmesean riggiano. Delicious fresh from the garden taste. Oatmeal, cranberry, white chocolate bars for dessert.

                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                      1. re: JEN10
                                                                                                                                                                                                                        inaplasticcup RE: JEN10 Jul 17, 2011 06:49 PM

                                                                                                                                                                                                                        What's that squash on the left, Jen?

                                                                                                                                                                                                                        1. re: inaplasticcup
                                                                                                                                                                                                                          JEN10 RE: inaplasticcup Jul 17, 2011 07:41 PM

                                                                                                                                                                                                                          That one is under construction, it is believed to be a Lakota squash that I picked too early. The others will be left on the vine to see if they will go from yellow, to the green you see, then onto orange. There are a few mystery squash in my garden, I believe Acorn is making an apperance as well as some Delacata. The summer squash are devine, tasting like a summer squash should.

                                                                                                                                                                                                                        2. re: JEN10
                                                                                                                                                                                                                          L.Nightshade RE: JEN10 Jul 17, 2011 06:55 PM

                                                                                                                                                                                                                          I was going to ask about that squash also. We bought a slightly similar, but rounder, squash while on vacation that they called an 8-ball squash. Hadn't heard of that one before.

                                                                                                                                                                                                                          1. re: L.Nightshade
                                                                                                                                                                                                                            inaplasticcup RE: L.Nightshade Jul 17, 2011 07:05 PM

                                                                                                                                                                                                                            I LOVE that thing!!! What are you gonna/did you do with it?

                                                                                                                                                                                                                            1. re: L.Nightshade
                                                                                                                                                                                                                              steve h. RE: L.Nightshade Jul 17, 2011 07:06 PM

                                                                                                                                                                                                                              That's a ridiculously great squash photo.

                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                L.Nightshade RE: steve h. Jul 17, 2011 07:12 PM

                                                                                                                                                                                                                                Thanks, steve and ina. I just had to snap a photo before we sliced it up and put it on the grill with steak and walla walla onions!

                                                                                                                                                                                                                          2. Katrina_R RE: linguafood Jul 17, 2011 06:11 PM

                                                                                                                                                                                                                            Tonight we has spaghetti with spicy breaded chicken breast strips over to top. Very quick, very simple dinner that allows me time to catch up on work and cleaning around here.

                                                                                                                                                                                                                            Here's a snapshot of dinner minus the chicken, I needed a picture for my blog. We tossed the chicken on top afterwards.

                                                                                                                                                                                                                            1. inaplasticcup RE: linguafood Jul 17, 2011 06:36 PM

                                                                                                                                                                                                                              Our neighbor gifted us with some x-spicy salsa from the farmers market so I stewed some of that 10 pound pork butt in it, fried some platanos maduros to tame the heat and quick pickled some red onions in key lime juice for a little tang and crunch.

                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                                                L.Nightshade RE: inaplasticcup Jul 17, 2011 06:59 PM

                                                                                                                                                                                                                                Your menus and photos are so delicious, they make me want some even when I'm not hungry!

                                                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                                                  Phurstluv RE: inaplasticcup Jul 17, 2011 08:10 PM

                                                                                                                                                                                                                                  my husband loves platanos, too

                                                                                                                                                                                                                                  and I love pickled red onions!

                                                                                                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                                                                                                    inaplasticcup RE: Phurstluv Jul 17, 2011 08:48 PM

                                                                                                                                                                                                                                    Good thing they all go so well with the pig that he loves!!! :)))

                                                                                                                                                                                                                                2. Phurstluv RE: linguafood Jul 17, 2011 08:08 PM

                                                                                                                                                                                                                                  Bacon-wrapped filets, grilled asparagus, crispy smashed potatoes, salsa verde & blue cheese dressing, spinach & cherry tomatoes, stuffed mushrooms

                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                  1. re: Phurstluv
                                                                                                                                                                                                                                    JEN10 RE: Phurstluv Jul 17, 2011 08:12 PM

                                                                                                                                                                                                                                    A beautiful bounty of color, textures, and tastes, BRAVO!

                                                                                                                                                                                                                                    1. re: Phurstluv
                                                                                                                                                                                                                                      L.Nightshade RE: Phurstluv Jul 17, 2011 08:19 PM

                                                                                                                                                                                                                                      What a colorful, tasty-looking plate. I've never tried that bacon wrapped steak thing, must do one day. Gosh, this group sure eats well!

                                                                                                                                                                                                                                      1. re: L.Nightshade
                                                                                                                                                                                                                                        Phurstluv RE: L.Nightshade Jul 17, 2011 08:28 PM

                                                                                                                                                                                                                                        Thank you both, my friends, yes we do eat well, aren't we blessed!!

                                                                                                                                                                                                                                      2. re: Phurstluv
                                                                                                                                                                                                                                        inaplasticcup RE: Phurstluv Jul 17, 2011 08:49 PM

                                                                                                                                                                                                                                        Ohhhhh... pig wrapped around cow... YUMS.

                                                                                                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                                                                                                          mariacarmen RE: Phurstluv Jul 17, 2011 09:47 PM

                                                                                                                                                                                                                                          Fantastic dinner, FL!

                                                                                                                                                                                                                                        2. mariacarmen RE: linguafood Jul 17, 2011 08:32 PM

                                                                                                                                                                                                                                          Today i made another, non-spicy version of the aji de pollo, this time for the oldster, my sister & her gf. Garlicky rice and romaine & tomato salad on the side. Also made pork pernil for my dad's dinner on another night, only this time i let it cook for 6.5 hours at 225 degrees in a covered le creuset, and it came out the most meltingly tender it ever has. Crisped it up in the broiler for about 15 minutes.

                                                                                                                                                                                                                                          At the homestead the BF is making some type of chicken mushroom pesto pasta thing. All i've eaten today is a slice of pizza, and after a day of house hunting (blechh - but not for me - for the oldster and my sister), i'm HUNGRY.

                                                                                                                                                                                                                                          1. m
                                                                                                                                                                                                                                            MAH RE: linguafood Jul 17, 2011 10:19 PM

                                                                                                                                                                                                                                            tonight was super quick after an early evening swim and before the toddler's bedtime -- grilled organic chicken sausages, skewers of onions and peppers, grilled corn, steamed green beans.

                                                                                                                                                                                                                                            tomorrow night will be green chili sour cream chicken and spinach/kale enchiladas to use up some leftover rotisserie chicken. not sure but might add black beans to round out the filling before assembly. not quite sure about the volume of leftover chicken.

                                                                                                                                                                                                                                            1. h
                                                                                                                                                                                                                                              haiku. RE: linguafood Jul 18, 2011 08:48 AM

                                                                                                                                                                                                                                              Last night was slow roasted lamb with roasted vegetables, and Russischer Zupfkuchen for dessert. Leftovers tonight.
                                                                                                                                                                                                                                              I was paid the ultimate compliment on the lamb - the other half said it was perfect and I should always make it that way (not a big lamb eater myself, but I've been experimenting since he loves it so), and even admitted that it was better than the lamb his dad makes!

                                                                                                                                                                                                                                              1. ChristinaMason RE: linguafood Jul 18, 2011 10:44 AM

                                                                                                                                                                                                                                                Keeping it simple tonight, I think. Grilled veal chops with zucchini and tomato skewers, and probably some leftover baked macaroni and cheese on the side.

                                                                                                                                                                                                                                                1. shecrab RE: linguafood Jul 18, 2011 11:09 AM

                                                                                                                                                                                                                                                  Pintos with ham topped with the end of the garden chowchow from last fall, cornbread, fried okra and a platter of onions, cukes and tomatoes. I feel lately I spend more time preserving food than cooking it.

                                                                                                                                                                                                                                                  1. LorenM RE: linguafood Jul 18, 2011 12:15 PM

                                                                                                                                                                                                                                                    Ham, Swiss cheese and mushroom "Wellingtons" on rice with Mornay sauce on top. Actually eating the leftovers from last night for lunch now. Kind of my own fancy Hot Pocket but immensely better.

                                                                                                                                                                                                                                                    1. y
                                                                                                                                                                                                                                                      yesmanandy RE: linguafood Jul 18, 2011 03:26 PM

                                                                                                                                                                                                                                                      a tall glass of samuel smith india ale. it's too hot to coooooooooook

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: yesmanandy
                                                                                                                                                                                                                                                        inaplasticcup RE: yesmanandy Jul 18, 2011 08:54 PM

                                                                                                                                                                                                                                                        I hear ya. It was almost too sticky for me to cook tonight!

                                                                                                                                                                                                                                                      2. JungMann RE: linguafood Jul 18, 2011 06:54 PM

                                                                                                                                                                                                                                                        I bought a rotisserie chicken at Costco yesterday knowing that I couldn't be bothered to turn on the stove with the mercury rising, so this week will be an exercise in repurposing. Today dinner was a simple wrap. I brushed some of the drippings on a whole wheat tortilla before microwaving to add an extra dimension of flavor before covering it with a layer of softened feta. Next came the chicken, a sprinkling of sumac and Aleppo pepper, an onion salad dressed with tarragon, dill and lemon juice and sliced radishes for texture. Folded. Enjoyed. Tunisian olives and homemade dill pickles on the side. Dessert: a Bicyclette with plenty of ice.

                                                                                                                                                                                                                                                        1. steve h. RE: linguafood Jul 18, 2011 07:01 PM


                                                                                                                                                                                                                                                          Same old skirt steak, same old bean salad, new corn on the cob, leftover Nero d'Avolo to wash it all down. The raspberry cake with whipped cream was mighty tasty. So, too the last of the tawny port.

                                                                                                                                                                                                                                                          I did the modest reheating as well as the dishes. I love leftovers.

                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                            ChristinaMason RE: steve h. Jul 18, 2011 07:59 PM

                                                                                                                                                                                                                                                            I love leftovers for lunch but not for dinner. Somehow they seem more luxurious/tasty/healthy than takeout options for lunch, but dinner is my opportunity to make something new. Funny. Not that I'm above eating them for dinner (see tonight's post), it's just not my preference.

                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                              steve h. RE: ChristinaMason Jul 18, 2011 08:02 PM

                                                                                                                                                                                                                                                              It's all good.

                                                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                                                              inaplasticcup RE: steve h. Jul 18, 2011 08:53 PM

                                                                                                                                                                                                                                                              I heart leftovers too. Raspberry cake with whipped cream sounds loverly...

                                                                                                                                                                                                                                                            3. inaplasticcup RE: linguafood Jul 18, 2011 08:51 PM

                                                                                                                                                                                                                                                              Late dinner tonight due to general sloth brought on by humidity.

                                                                                                                                                                                                                                                              Bun (Vietnamese cold vermicelli salad) with pork. I really need to change to incandescent bulbs in the kitchen...

                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                                                                                ChristinaMason RE: inaplasticcup Jul 19, 2011 07:53 AM

                                                                                                                                                                                                                                                                Is there a recipe you recommend? I like bun but haven't really given it a go, aside from adapting a recipe by Nigella: http://www.foodnetwork.com/recipes/ni...

                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                  inaplasticcup RE: ChristinaMason Jul 19, 2011 08:30 AM

                                                                                                                                                                                                                                                                  Funny. Seems like CH keeps truncating all the links, and I can't access anyone's links anymore...

                                                                                                                                                                                                                                                                  My recipe for bun uses the meat marinade (which you can use on pork, chicken, beef or shrimp) as a base for the dressing, so you basically slice your meat thin (about 1 pound for two people, which is more than enough), marinate it with a little less than half the marinade, then water down the rest of the marinade and add some acid (lime juice is best) to make your dressing.


                                                                                                                                                                                                                                                                  - 1/4 cup fish sauce (I used Tiparos or Three Crabs)
                                                                                                                                                                                                                                                                  - 1/4 cup + 2 Tablespoons packed brown sugar
                                                                                                                                                                                                                                                                  - 1 Tablespoon minced garlic
                                                                                                                                                                                                                                                                  - 1 green onion, finely chopped
                                                                                                                                                                                                                                                                  - 1 teaspoon lime zest, finely chopped
                                                                                                                                                                                                                                                                  - 1/2 teaspoon black pepper
                                                                                                                                                                                                                                                                  - 2 tablespoons fresh lime juice
                                                                                                                                                                                                                                                                  - 1+1/2 Tablespoons water (Water dilutes and rounds out the saltiness/mild bitterness of the fish sauce.)
                                                                                                                                                                                                                                                                  - 2 tablespoons oil (something neutral like canola or vegetable)

                                                                                                                                                                                                                                                                  Stir or whisk together until the brown sugar is completely dissolved.

                                                                                                                                                                                                                                                                  SALAD COMPONENTS

                                                                                                                                                                                                                                                                  - bun (rice noodles prepared as per package instructions - or, if they're not handy, I find that al dente angel hair works in a pinch)
                                                                                                                                                                                                                                                                  - shredded or torn lettuce, doesn't matter what kind
                                                                                                                                                                                                                                                                  - fresh mung bean sprouts
                                                                                                                                                                                                                                                                  - cucumber sliced in matchsticks
                                                                                                                                                                                                                                                                  - fresh mint and cilantro to taste
                                                                                                                                                                                                                                                                  - quick pickled matchstick carrots and/or daikon (for about 2/3 cup of veg - 2 tablespoons white vinegar, 2 teaspoons sugar, 1/4 teaspoon salt and let pickle for at least 15 minutes)

                                                                                                                                                                                                                                                                  1) For 2 people, marinate 1 to 1.5 pound of protein with about half of the marinade and let it marinate for at least 20 minutes while you prep everything else.

                                                                                                                                                                                                                                                                  2) Dilute the remainder of the marinade with about 1/3 cup (or more if needed) of water and 2 tablespoons of lime juice. The dressing for bun is more liquid than viscous - practically as thin as water.

                                                                                                                                                                                                                                                                  2) Pickle the carrots and/or daikon.

                                                                                                                                                                                                                                                                  3) Boil the noodles and prep the noodles and veg in large noodle bowls. You'll want everything ready to eat as soon as the meat's done cooking. The salad tastes best when the meat's still warm, imo.

                                                                                                                                                                                                                                                                  4) Grill or stir fry/sautee the meat in small batches to desired doneness, throw atop salad and dress to taste.

                                                                                                                                                                                                                                                                  Hope the recipe's helpful. :)

                                                                                                                                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                                                                                                                                    ChristinaMason RE: inaplasticcup Jul 19, 2011 02:01 PM


                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                      inaplasticcup RE: ChristinaMason Jul 19, 2011 07:10 PM

                                                                                                                                                                                                                                                                      Sure thang. :)

                                                                                                                                                                                                                                                              2. mariacarmen RE: linguafood Jul 18, 2011 10:33 PM

                                                                                                                                                                                                                                                                Talk on this thread of lamb burgers had me placing my order with the BF - which he filled nicely. Lamb patties with lemon zest, oregano, cumin, a little cinnamon, a little sumac, and roasted garlic, with thin cut fries and store-bought hummus, and salad with a lemony dressing. Lamb was uber-juicy. And i got most of the fries because he can't chew them - what a doll to make them anyway! It's cold and misty here (yeah, yeah, San Francisco summer...) so it was kind of a perfect mid-range meal. (i have a pic but it does no justice to the food at all. especially with all these pro snappers here lately! my little cellphone camera just does not cut the mustard.)

                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                  LindaWhit RE: mariacarmen Jul 19, 2011 05:27 AM

                                                                                                                                                                                                                                                                  Those lamb burgers sound heavenly, mc! And ::::boo! :-(:::: on the BF not being able to even chew french fries! Is this ever going to end for him?

                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                    mariacarmen RE: LindaWhit Jul 19, 2011 07:27 AM

                                                                                                                                                                                                                                                                    we're working on it, Linda, we're working on it. but i think it'll still be another couple months or so. can you imagine? thanks for booing for him, I'm right there with you!

                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                      LindaWhit RE: mariacarmen Jul 19, 2011 03:08 PM

                                                                                                                                                                                                                                                                      I can't imagine, mc. I still think I would have squished the fries with my tongue against the roof of my mouth to be able to enjoy them. :-)

                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                        mariacarmen RE: LindaWhit Jul 19, 2011 07:06 PM

                                                                                                                                                                                                                                                                        he did do a little of that. but he'd made them extra crispy by accident. slathering them in a bit of the hummus helped to soften them up, too.

                                                                                                                                                                                                                                                                2. Katrina_R RE: linguafood Jul 18, 2011 10:41 PM

                                                                                                                                                                                                                                                                  Tonight I made chocolate chip brownies for dessert and a lemon chicken stir fry for dinner. I also prepared tomorrow's breakfast of make-ahead baked French toast. No pictures of the food this evening, it was a rather lazy night here.

                                                                                                                                                                                                                                                                  1. shecrab RE: linguafood Jul 19, 2011 04:28 AM

                                                                                                                                                                                                                                                                    Grilled snapper with orange-almond sauce, couscous with sweet peas and feta, charred tomato salad ,corn on the cob with jalapeno lime butter and a fudge pie with some Ben & Jerry's Karmel Sutra on top. Om nom nom

                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                    1. re: shecrab
                                                                                                                                                                                                                                                                      mariacarmen RE: shecrab Jul 19, 2011 07:30 AM

                                                                                                                                                                                                                                                                      is there anything else on that couscous, Shecrab, like a dressing or anything? sounds kinda like a salady-type dish. not that it needs it - i'm for sure going to steal that idea.

                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                        shecrab RE: mariacarmen Jul 19, 2011 10:17 AM

                                                                                                                                                                                                                                                                        Very simple one: olive oil, lemon juice,lemon zest, a bit of red onion,handful of chopped mint and some toasted pine nuts. It's a great cool side dish with plenty of personality and it's very forgiving and versatile.

                                                                                                                                                                                                                                                                        1. re: shecrab
                                                                                                                                                                                                                                                                          mariacarmen RE: shecrab Jul 19, 2011 07:10 PM

                                                                                                                                                                                                                                                                          thank you!

                                                                                                                                                                                                                                                                          1. re: shecrab
                                                                                                                                                                                                                                                                            sedimental RE: shecrab Jul 19, 2011 07:38 PM

                                                                                                                                                                                                                                                                            That pea and feta cous cous sounds really good! I shall have it tomorrow! Thanks much.

                                                                                                                                                                                                                                                                      2. h
                                                                                                                                                                                                                                                                        haiku. RE: linguafood Jul 19, 2011 08:19 AM

                                                                                                                                                                                                                                                                        Tonight will be chicken breasts in a Portuguese sauce, creamed spinach and zucchini fritters.

                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                        1. re: haiku.
                                                                                                                                                                                                                                                                          inaplasticcup RE: haiku. Jul 19, 2011 07:10 PM

                                                                                                                                                                                                                                                                          What goes into the Portuguese sauce, haiku?

                                                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                                                            haiku. RE: inaplasticcup Jul 20, 2011 02:35 AM

                                                                                                                                                                                                                                                                            No idea - something my sister had made and left for me when she was last here :)
                                                                                                                                                                                                                                                                            Seemed like a thick tomato-based sauce with some onions and spices. Stuck to the chicken fillets nicely.

                                                                                                                                                                                                                                                                            1. re: haiku.
                                                                                                                                                                                                                                                                              inaplasticcup RE: haiku. Jul 20, 2011 07:37 AM

                                                                                                                                                                                                                                                                              :) Thanks!

                                                                                                                                                                                                                                                                        2. JEN10 RE: linguafood Jul 19, 2011 11:14 AM

                                                                                                                                                                                                                                                                          Chicken meatball sandwhiches with mozzarella and a garden salad from the things growing in the yard. A little romaine, and butter lettuces with some sorrell, first picked lemon cucumber, some bush beans, and basil, top it with some store bought tomatoes as mine are not ripe yet

                                                                                                                                                                                                                                                                          1. b
                                                                                                                                                                                                                                                                            bagofwater RE: linguafood Jul 19, 2011 11:50 AM

                                                                                                                                                                                                                                                                            A 16 oz. NY Strip steak, and grilled romaine topped with crumbled feta.

                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                            1. re: bagofwater
                                                                                                                                                                                                                                                                              ChristinaMason RE: bagofwater Jul 19, 2011 02:01 PM

                                                                                                                                                                                                                                                                              Droolworthy. I hope you shared with someone---that's a massive steak!

                                                                                                                                                                                                                                                                              1. re: bagofwater
                                                                                                                                                                                                                                                                                mariacarmen RE: bagofwater Jul 19, 2011 07:08 PM

                                                                                                                                                                                                                                                                                i hope you ate every bite yourself! ( :

                                                                                                                                                                                                                                                                                1. re: bagofwater
                                                                                                                                                                                                                                                                                  inaplasticcup RE: bagofwater Jul 19, 2011 07:11 PM

                                                                                                                                                                                                                                                                                  That's a pretty grill picture... S&P on the steak or something else?

                                                                                                                                                                                                                                                                                  1. re: bagofwater
                                                                                                                                                                                                                                                                                    sedimental RE: bagofwater Jul 19, 2011 07:47 PM

                                                                                                                                                                                                                                                                                    That looks wonderful- Nice grill marks!
                                                                                                                                                                                                                                                                                    I did a steak tonight too. I drizzled mine with a black truffle oil and black pepper (for a change of pace) and served creamed spinach on the side. It was really great flavor. I haven't done a creamed spinach in years. Very old school!

                                                                                                                                                                                                                                                                                    1. re: sedimental
                                                                                                                                                                                                                                                                                      bagofwater RE: sedimental Jul 20, 2011 02:17 PM

                                                                                                                                                                                                                                                                                      sedimental - pics or it didn't happen. Please share your food porn with the rest of the class!

                                                                                                                                                                                                                                                                                  2. s
                                                                                                                                                                                                                                                                                    suburban_mom RE: linguafood Jul 19, 2011 05:46 PM

                                                                                                                                                                                                                                                                                    I'm just going to copy the response to a post on hot weather meals. We had a heat index today of 120 degrees with an actual temperature of 98. I wasn't going to do a lot of cooking.

                                                                                                                                                                                                                                                                                    Tonight I made peanut/sesame noodles. I used japanese noodles (3 minutes in boiling water and they are done). I added the meat from a Costco rotisserie chicken, shredded carrots, julienned cucumbers, julienned red peppers, sliced green onions, and chopped cilantro. Tossed it all with a homemade peanut sauce.

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: suburban_mom
                                                                                                                                                                                                                                                                                      L.Nightshade RE: suburban_mom Jul 19, 2011 05:55 PM

                                                                                                                                                                                                                                                                                      Sounds like a lovely solution! I don't know how people cook at all in heat like that, I'd be eating popsicles for dinner. Well done, hope you get a break from your heat!

                                                                                                                                                                                                                                                                                      1. re: suburban_mom
                                                                                                                                                                                                                                                                                        LindaWhit RE: suburban_mom Jul 19, 2011 06:26 PM

                                                                                                                                                                                                                                                                                        A cold peanut (soba?) noodle/chicken/veggie dish with a peanut sauce SO works. :-)

                                                                                                                                                                                                                                                                                        1. re: suburban_mom
                                                                                                                                                                                                                                                                                          inaplasticcup RE: suburban_mom Jul 19, 2011 07:16 PM

                                                                                                                                                                                                                                                                                          Perfect death weather meal, s_m... :)

                                                                                                                                                                                                                                                                                        2. Katrina_R RE: linguafood Jul 19, 2011 06:23 PM

                                                                                                                                                                                                                                                                                          Tonight we're having Singapore rice noodles and fried rice. I'm craving shrimp, so I'm tossing a big handful into each of my dishes. My camera's battery is charging tonight, so no pictures, but that's probably a good thing. We're both starving and I don't think we have the patience for photography tonight.

                                                                                                                                                                                                                                                                                          Starting today, I've made a decision to drink black, green or white tea with every meal. Tonight's tea is a Red, White and Blueberry fusion from Stash Tea.

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: Katrina_R
                                                                                                                                                                                                                                                                                            Phurstluv RE: Katrina_R Jul 19, 2011 06:26 PM

                                                                                                                                                                                                                                                                                            I'm also addicted to green, white and red tea with strawberries, just so yummy!

                                                                                                                                                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                                                                                                                                                              sedimental RE: Phurstluv Jul 19, 2011 07:54 PM

                                                                                                                                                                                                                                                                                              Phurstluv- what do you mean with strawberries? You mean with desert?

                                                                                                                                                                                                                                                                                              1. re: sedimental
                                                                                                                                                                                                                                                                                                Phurstluv RE: sedimental Jul 20, 2011 02:35 PM

                                                                                                                                                                                                                                                                                                no there's a Lipton variety with red tea and Harvest Strawberry & Passion Fruit flavor that is terrific and cures my sweet tooth occasionally!

                                                                                                                                                                                                                                                                                          2. Phurstluv RE: linguafood Jul 19, 2011 06:33 PM

                                                                                                                                                                                                                                                                                            After a grueling ten hours with no power yesterday, today was quite refreshing. The power went out in my neighborhood for the day just before lunch, and not returning before lights out for the Phurstluv boys, about 9:30 one of them rejoiced "Power's on!!" We obviously ate lunch & dinner out.

                                                                                                                                                                                                                                                                                            So today began with the task of cleaning out two refrigerators. Thankfully the freezers were never opened and appear to be in safe order, but I threw away a lot of leftovers/ meats, eggs, juice and milks. Better safe than sorry. We took a trip to Costco but have not begun to replace what was tossed. A Trader Joe's trip is in order for tomorrow. Anyway I hobbled together a tossed ziti with garlic, red wine vinegar, cherry tomatoes, parsley, basil, toasted pine nuts, golden raisins and parmesan. The remainder of my Thai steak salad was also eaten, and one boy opted for vegetable beef soup & crackers. Tomorrow's another day.

                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                                                                                                                                                              L.Nightshade RE: Phurstluv Jul 19, 2011 06:40 PM

                                                                                                                                                                                                                                                                                              Pretty tasty sounding hobbling, Phurstluv. I'll be hobbling leftovers tonight also, but yours sounds much more appealing!

                                                                                                                                                                                                                                                                                              1. re: Phurstluv
                                                                                                                                                                                                                                                                                                inaplasticcup RE: Phurstluv Jul 19, 2011 07:13 PM

                                                                                                                                                                                                                                                                                                Oh man. First lily, now you. :(

                                                                                                                                                                                                                                                                                                Glad your power's back, Pl.

                                                                                                                                                                                                                                                                                              2. inaplasticcup RE: linguafood Jul 19, 2011 07:06 PM

                                                                                                                                                                                                                                                                                                Our favorite meatless meal... Bibim Bahp.

                                                                                                                                                                                                                                                                                                Nahmool made of arugula (one whole bag of baby arugula yielded one fistful of nahmool :|), spinach, carrots, and zucchini, fresh cucumbers and green onion, all over steamed rice and topped with a fried egg. Mixed with seasoned gochoojahng (with sugar, garlic, soy sauce, water and toasted sesame oil) for spice and added flavor.

                                                                                                                                                                                                                                                                                                My mom's radish kimchi on the side. So good. :)

                                                                                                                                                                                                                                                                                                11 Replies
                                                                                                                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                  haiku. RE: inaplasticcup Jul 20, 2011 02:37 AM

                                                                                                                                                                                                                                                                                                  Your photos always make me hungry. Guess I should stop looking at this thread just before lunchtime :P

                                                                                                                                                                                                                                                                                                  1. re: haiku.
                                                                                                                                                                                                                                                                                                    inaplasticcup RE: haiku. Jul 20, 2011 07:02 PM

                                                                                                                                                                                                                                                                                                    Thanks! :)

                                                                                                                                                                                                                                                                                                  2. re: inaplasticcup
                                                                                                                                                                                                                                                                                                    JungMann RE: inaplasticcup Jul 20, 2011 06:02 AM

                                                                                                                                                                                                                                                                                                    Do you also blanch the carrots and zucchini for namul, or do those go in raw? I might make this for dinner myself.

                                                                                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                                                                                      inaplasticcup RE: JungMann Jul 20, 2011 07:41 AM

                                                                                                                                                                                                                                                                                                      I did blanch the carrots and zucchini - just til the color deepened.

                                                                                                                                                                                                                                                                                                    2. re: inaplasticcup
                                                                                                                                                                                                                                                                                                      L.Nightshade RE: inaplasticcup Jul 21, 2011 12:49 AM

                                                                                                                                                                                                                                                                                                      Beautiful, once again. I've got to learn how to make this! I've got one recipe in a Culinary Institute book (oddly, none in my Korean books). Not familiar with gochoojahng, and don't know if I can get it around here. We'll see. The recipe also calls specifically for Korean soy sauce. Can you say how it would differ from Chinese or Japanese soy sauce?

                                                                                                                                                                                                                                                                                                      1. re: L.Nightshade
                                                                                                                                                                                                                                                                                                        inaplasticcup RE: L.Nightshade Jul 21, 2011 06:57 AM

                                                                                                                                                                                                                                                                                                        Morning, Nightshade!

                                                                                                                                                                                                                                                                                                        There are 2 kinds of soy sauce used in Korean cooking. A lighter one called goohk gahnjahng (literally *soup soy sauce*), and dark soy sauce, which is the kind we commonly see here in the States - Kikkoman, Kim Lan, Lee Kum Kee, or Sempio (a Korean brand).

                                                                                                                                                                                                                                                                                                        I just keep a bottle of dark soy sauce on hand at all times (if Kikkoman, I use the Lite sodium), and if I need to sub for the soup soy sauce, I either water down the dark or mix dark and fish sauce, but I really don't think you're going to have a very noticeable difference in result using plain dark soy. Does the recipe call for soy when seasoning all the veg?

                                                                                                                                                                                                                                                                                                        As for gochoojahng, you really can't have a proper bibim bahp without it, and I'm hard pressed to come up with a sub - sriracha or sambal just won't have the same flavor. You could do what cowboyardee did and order a tub online. The stuff lasts forever and is widely used in Korean cuisine, so if you find that you want to explore the cuisine a bit more, you'll find lots of applications.

                                                                                                                                                                                                                                                                                                        1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                          mariacarmen RE: inaplasticcup Jul 21, 2011 07:43 AM

                                                                                                                                                                                                                                                                                                          i'm confused, i have a bottle of "dark" soy sauce that is super dark, and thick and syrupy, and my "regular" soy sauce is the common Kikkoman.

                                                                                                                                                                                                                                                                                                          oh wait, you said Korean cooking... never mind!

                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                            inaplasticcup RE: mariacarmen Jul 21, 2011 07:46 AM

                                                                                                                                                                                                                                                                                                            I'm glad you made that point, mc, because you're right.

                                                                                                                                                                                                                                                                                                            If you go looking for something that says *dark soy sauce* on the label, you probably will get the thick stuff! In this particular context, when I say *dark* soy sauce, I mean what you mean by *regular*. The soup soy sauce is just lighter in contrast to the regular. :)

                                                                                                                                                                                                                                                                                                          2. re: inaplasticcup
                                                                                                                                                                                                                                                                                                            L.Nightshade RE: inaplasticcup Jul 21, 2011 11:36 AM

                                                                                                                                                                                                                                                                                                            Thanks for your response. In answer to your question (I think), the recipe calls for a mix of Korean soy sauce, sugar, scallions, garlic, ginger, sesame seeds, sesame oil, and pepper to marinate the meat (skirt steak). The vegetables don't seem to get any treatment other than slicing or grating. So rice is topped with the raw vegetables, marinated, cooked meat, shizo, and a fried egg. Gochujang is served alongside. I guess that sounds pretty different from the way you do it. I'd trust your input over the CIA any day!

                                                                                                                                                                                                                                                                                                            1. re: L.Nightshade
                                                                                                                                                                                                                                                                                                              inaplasticcup RE: L.Nightshade Jul 21, 2011 12:24 PM

                                                                                                                                                                                                                                                                                                              That sounds like it could be very delicious. But while I like my bibim bahp with all raw veg from time to time, I think it's accurate to say that that's not typical in a restaurant presentation where most or all of the veg is prepared by blanching and seasoning or stir-frying - what's called nahmool bahnchahn. I just did a write up on both bibim bahp and nahmool, and this is one of those few times where I find the CH policy regarding blogs a tad frustrating.

                                                                                                                                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                                L.Nightshade RE: inaplasticcup Jul 21, 2011 12:31 PM

                                                                                                                                                                                                                                                                                                                I read you loud and clear. Just what I was looking for. What a great write up, thanks so much!

                                                                                                                                                                                                                                                                                                      2. ChristinaMason RE: linguafood Jul 19, 2011 07:13 PM

                                                                                                                                                                                                                                                                                                        We made Thai-Vietnamese fusion banh mi tonight with thinly sliced, pounded beef shoulder that was rubbed with red curry paste and lemongrass, seared, and thinly sliced. Stuffed that into a baguette slathered with Duke's (I stirred in a little Lea & Perrins Thick and Braggs amino acids) and topped with pickled daikon and carrots, sliced cucumber, and cilantro. We dunked those in a quick pho-style broth.

                                                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                          inaplasticcup RE: ChristinaMason Jul 19, 2011 07:18 PM

                                                                                                                                                                                                                                                                                                          Au jus with your banh mi... Brilliant!

                                                                                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                            ChristinaMason RE: inaplasticcup Jul 19, 2011 08:07 PM

                                                                                                                                                                                                                                                                                                            Our local Vietnamese place, Pho14, does that. I have only had them a few places---guess that's not the usual way they're served?

                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                              inaplasticcup RE: ChristinaMason Jul 19, 2011 08:40 PM

                                                                                                                                                                                                                                                                                                              Well, out here in Cali, we have a lot of banh mi joints that only serve cold deli food, so you don't usually get the broth on the side. And I've never ordered banh mi in a proper sit down restaurant, so I guess it's quite possible you would in those places.

                                                                                                                                                                                                                                                                                                              But seeing as how those baguettes can tear up the roof of your mouth, I think the broth as dip is a great idea.

                                                                                                                                                                                                                                                                                                          2. re: ChristinaMason
                                                                                                                                                                                                                                                                                                            sedimental RE: ChristinaMason Jul 19, 2011 07:42 PM

                                                                                                                                                                                                                                                                                                            That sounds like a wonderful sandwich! I love playing fusion with sandwiches. Great idea.
                                                                                                                                                                                                                                                                                                            Edit: .....meaning...I am going to steal it :)

                                                                                                                                                                                                                                                                                                            1. re: sedimental
                                                                                                                                                                                                                                                                                                              ChristinaMason RE: sedimental Jul 19, 2011 08:07 PM

                                                                                                                                                                                                                                                                                                              steal away! :) I am working on some other fun flavors ;) the cool thing is that banh mi themselves are fusion food to begin with.

                                                                                                                                                                                                                                                                                                            2. re: ChristinaMason
                                                                                                                                                                                                                                                                                                              mariacarmen RE: ChristinaMason Jul 19, 2011 11:06 PM

                                                                                                                                                                                                                                                                                                              oh yum. that sounds wonderful CM.

                                                                                                                                                                                                                                                                                                            3. shecrab RE: linguafood Jul 20, 2011 04:24 AM

                                                                                                                                                                                                                                                                                                              Bibb lettuce salad with fried green tomatoes, smoked shrimp tacos with remoulade, avocado and cherry tomato salad (croutons made from leftover cornbread, kind of a southern panzanella) and leftover pintos refried. The RDA of veggies is 5 to 9 servings a day. I believe I'm getting 80% of mine in tomatoes.By Nov. I'm convinced my skin will be orange. Keep cool honeys!

                                                                                                                                                                                                                                                                                                              1. t
                                                                                                                                                                                                                                                                                                                twilight goddess RE: linguafood Jul 20, 2011 09:08 AM

                                                                                                                                                                                                                                                                                                                Last night's dinner -- started out healthy, moved on to indulge in some of the baking triumphs of the last few days:

                                                                                                                                                                                                                                                                                                                Arugula salad again with gorgonzola and toasted almonds, dressed with my new honey vinaigrette

                                                                                                                                                                                                                                                                                                                One midnight crackle cookie

                                                                                                                                                                                                                                                                                                                Two (small -- silly me, I thought at first I would just have one, Lol) pieces of blueberry boy bait

                                                                                                                                                                                                                                                                                                                1. m
                                                                                                                                                                                                                                                                                                                  Matahari22 RE: linguafood Jul 20, 2011 03:09 PM

                                                                                                                                                                                                                                                                                                                  Poached lobster tail, steamed rice, leftover roasted asparagus.

                                                                                                                                                                                                                                                                                                                  1. steve h. RE: linguafood Jul 20, 2011 03:22 PM

                                                                                                                                                                                                                                                                                                                    Girls night out for Deb, last of the leftover skirt steak, bean salad for me. Reprising the raspberry cake, too. Cleaning out the fridge. All beer, open wine is fair game.
                                                                                                                                                                                                                                                                                                                    DC on the weekend. I understand temperatures will be north of entry three figures. Tickets for the O's vs. Angels on Sunday. Should be interesting.

                                                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                      ChristinaMason RE: steve h. Jul 20, 2011 05:44 PM

                                                                                                                                                                                                                                                                                                                      Not to go too OT, but where do you plan on eating while you're here?

                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                        steve h. RE: ChristinaMason Jul 20, 2011 06:25 PM

                                                                                                                                                                                                                                                                                                                        Estadio Saturday night, Boog's BBQ before the game, Watershed for crab cakes/whatever later Sunday night. Monday afternoon is open.

                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                          ChristinaMason RE: steve h. Jul 20, 2011 07:00 PM

                                                                                                                                                                                                                                                                                                                          If you are looking for something casual for Monday lunch, any of the Taylor locations puts together a great hoagie. I especially like the one with homemade sausage, peppers, and onions.

                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                            steve h. RE: ChristinaMason Jul 20, 2011 07:13 PM

                                                                                                                                                                                                                                                                                                                            Always looking for a good casual spot before hitting the Acela back north.
                                                                                                                                                                                                                                                                                                                            Any thoughts on something more unusual (think sea food/shellfish) or so goofy you would only suggest it to your older cousin with deep pockets?

                                                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                                                              ChristinaMason RE: steve h. Jul 21, 2011 06:48 AM

                                                                                                                                                                                                                                                                                                                              Monday afternoon is tough because so many of the better restaurants tend to be closed. For quality seafood that's decently near Union Station, you might check out Johnny's Half Shell, which consistently gets good reviews (2 1/2 stars is actually "very good" according to DC critics): http://www.washingtonpost.com/gog/res...

                                                                                                                                                                                                                                                                                                                              I haven't been myself, but it's said to have excellent crabcakes and oysters, and a favorite food critic recommends their banana coconut cream pie.

                                                                                                                                                                                                                                                                                                                              Be sure to do your penance when you get home with lots of home cooking! (My lame attempt to keep this on topic) :-)

                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                steve h. RE: ChristinaMason Jul 21, 2011 10:15 AM


                                                                                                                                                                                                                                                                                                                    2. Katrina_R RE: linguafood Jul 20, 2011 04:06 PM

                                                                                                                                                                                                                                                                                                                      Uhhg, I triggered an allergic reaction yesterday so my lips and tongue are swollen and I can't taste anything. With that in mind, I'll have ramen noodles and order the Husband something tasty from the local Thai place. I can't cook (anything edible) if I can't taste as I go...

                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                      1. re: Katrina_R
                                                                                                                                                                                                                                                                                                                        mariacarmen RE: Katrina_R Jul 21, 2011 12:55 AM

                                                                                                                                                                                                                                                                                                                        ack! poor thing! hope it subsides soon.... what did you react to?

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                          Katrina_R RE: mariacarmen Jul 21, 2011 02:47 AM

                                                                                                                                                                                                                                                                                                                          I’m recovering alright, should be back to normal tomorrow. I have some strange allergy to a certain type of gum. It’s an odd story, I thought we’d thrown away all of the kind I’m allergic to. The Husband was going through stuff under the bed, found a random piece of gum (in wrapper) and set it on the nightstand. I found it later, not knowing he’d cleaned under the bed, and chewed it. We were both completely oblivious it’s the kind I’m allergic to. And now… Uhhg. Thankfully, it’s the only thing that I’ve ever been allergic to (thus far) and fairly easy to avoid, save for odd circumstances.

                                                                                                                                                                                                                                                                                                                          1. re: Katrina_R
                                                                                                                                                                                                                                                                                                                            mariacarmen RE: Katrina_R Jul 21, 2011 07:40 AM

                                                                                                                                                                                                                                                                                                                            wow, that IS pretty random! but you're right, pretty easy to avoid.

                                                                                                                                                                                                                                                                                                                      2. s
                                                                                                                                                                                                                                                                                                                        sedimental RE: linguafood Jul 20, 2011 06:26 PM

                                                                                                                                                                                                                                                                                                                        Tonight...it is all about small bites ( I call it leftover madness... or leftover remix). Usually on a Wednesday!
                                                                                                                                                                                                                                                                                                                        Char Siu (finished last night) with hot mustard, ketchup and sesame seeds.
                                                                                                                                                                                                                                                                                                                        Bechamel mac and cheese with bacon and spinach-baked with tomato slices on top.
                                                                                                                                                                                                                                                                                                                        Romaine and cherry tomato salad
                                                                                                                                                                                                                                                                                                                        Crostini with goat cheese and homemade sweet and spicy tomato jam.

                                                                                                                                                                                                                                                                                                                        I can only hope that a *certain someone* will come home VERY SOON so I don't get drunk on the wine I have been imbibing on whilst I create these imaginative leftovers! Humf.

                                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                                        1. re: sedimental
                                                                                                                                                                                                                                                                                                                          inaplasticcup RE: sedimental Jul 20, 2011 07:03 PM

                                                                                                                                                                                                                                                                                                                          That mac and cheese sounds soooo yums.

                                                                                                                                                                                                                                                                                                                          1. re: sedimental
                                                                                                                                                                                                                                                                                                                            twilight goddess RE: sedimental Jul 20, 2011 07:26 PM

                                                                                                                                                                                                                                                                                                                            I do an autumn version of that mac and cheese, with butternut squash. Mmmm.

                                                                                                                                                                                                                                                                                                                          2. LindaWhit RE: linguafood Jul 20, 2011 06:29 PM

                                                                                                                                                                                                                                                                                                                            Using the mushroom idea from L.Nightshade a few days ago, I made cavatappi with sauteed chicken and asparagus, with a combination of enoki, porcini (dried and reconstituted in hot water) and cremini mushrooms that were sauteed in butter and olive oil. The liquid added was a 1/4 cup of dry sherry and about 1/2 cup of the mushroom "broth" from the reconstituted porcini. That was simmered with the mushrooms until reduced, then some cream and dried crumbled sage was added in towards the end. Poured that over the pasta, chicken, and asparagus, did a quick toss, and it was dinner.

                                                                                                                                                                                                                                                                                                                            Thanks, L.Nightshade!

                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                              L.Nightshade RE: LindaWhit Jul 21, 2011 12:45 AM

                                                                                                                                                                                                                                                                                                                              Wow, you're so welcome. I'm honored that my post inspired you! Sounds like a great combination of flavors.

                                                                                                                                                                                                                                                                                                                            2. inaplasticcup RE: linguafood Jul 20, 2011 06:56 PM

                                                                                                                                                                                                                                                                                                                              Oxtail tacos with a yogurt & lime dressed cilantro/red cabbage slaw and fried platanos maduros. Watermelon agua fresca to wash it down.

                                                                                                                                                                                                                                                                                                                              I love oxtails so very much...

                                                                                                                                                                                                                                                                                                                              1. JungMann RE: linguafood Jul 20, 2011 06:57 PM

                                                                                                                                                                                                                                                                                                                                I cheated slightly for my week of no cooking since one can't very well microwave pasta. So for dinner: roast chicken au jus, spaghetti with stinging nettle pesto, oi sobaegi and for dessert avocado pudding. 2 days of aging in my closet, followed by two days of aging in the bottom shelf of the fridge made the oi sobaegi nicely tart, though I think I'll have to reduce the fish sauce in my next batch. Subbing chiles de arbol for gochugaru, however, may be a keeper.

                                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                                                                                                                                  inaplasticcup RE: JungMann Jul 21, 2011 07:01 AM

                                                                                                                                                                                                                                                                                                                                  Kimchi with your spaghetti. Love it!

                                                                                                                                                                                                                                                                                                                                  I also use chiles de arbol as a sub for gochoogahroo and find it pretty darn handy that way.

                                                                                                                                                                                                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                                                    JungMann RE: inaplasticcup Jul 21, 2011 08:16 AM

                                                                                                                                                                                                                                                                                                                                    Kimchi goes with anything (plus I needed an extra vegetable)!

                                                                                                                                                                                                                                                                                                                                    I really liked the extra heat of the chiles de arbol and the flavor wasn't too far off from gochugaru. But for authenticity's sake, is there a hotter type of gochugaru I can keep on hand? Most of what I have had has been very mild for my palate.

                                                                                                                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                                                                                                                      inaplasticcup RE: JungMann Jul 21, 2011 08:37 AM

                                                                                                                                                                                                                                                                                                                                      Honestly, but for the odd batch that might, for whatever DNA strands and/or growing conditions, be a little hotter than most, I've not found one (not even among those labeled *hot*) that I consider to be really hot, but I'm a bird chili/Habanero-type hot heatseeker.

                                                                                                                                                                                                                                                                                                                                      That's not to say it's not out there, but in all the years I've eaten or used the stuff (all my life), it seems that certain growing seasons might lend themselves to a hotter product, but the chilies used are simply not that hot. I actually find that grinding the all purpose red chili flakes (the kind you get for pizza and are apparently a blend of several kinds of peppers) with their seeds also produces a flavor very close to gochoogahroo with a higher level of heat.

                                                                                                                                                                                                                                                                                                                                2. s
                                                                                                                                                                                                                                                                                                                                  suburban_mom RE: linguafood Jul 20, 2011 07:10 PM

                                                                                                                                                                                                                                                                                                                                  Tacos al pastor and "unfried" refried beans. Everyone liked it which for my family of 5 is a huge accomplishment. I usually consider a meal a success if I can get 3 people who love it and one who thinks it is ok.

                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: suburban_mom
                                                                                                                                                                                                                                                                                                                                    ChristinaMason RE: suburban_mom Jul 21, 2011 06:52 AM

                                                                                                                                                                                                                                                                                                                                    :-) so....tell us about those unfried beans!

                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                      suburban_mom RE: ChristinaMason Jul 21, 2011 07:43 AM

                                                                                                                                                                                                                                                                                                                                      This recipe was given to me by a friend. The flavor is really good.

                                                                                                                                                                                                                                                                                                                                      Unfried Refried Beans

                                                                                                                                                                                                                                                                                                                                      1 onion, peeled and halved
                                                                                                                                                                                                                                                                                                                                      3 cups dry pinto beans, rinsed
                                                                                                                                                                                                                                                                                                                                      1/2 fresh jalapeno pepper, seeded and chopped
                                                                                                                                                                                                                                                                                                                                      2 tablespoons minced garlic
                                                                                                                                                                                                                                                                                                                                      5 teaspoons salt
                                                                                                                                                                                                                                                                                                                                      1 3/4 teaspoons fresh ground black pepper
                                                                                                                                                                                                                                                                                                                                      1/8 teaspoon ground cumin, optional
                                                                                                                                                                                                                                                                                                                                      9 cups water

                                                                                                                                                                                                                                                                                                                                      Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

                                                                                                                                                                                                                                                                                                                                      Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

                                                                                                                                                                                                                                                                                                                                  2. mamachef RE: linguafood Jul 20, 2011 08:20 PM

                                                                                                                                                                                                                                                                                                                                    One of the weirdest possible meals struck our fancy tonight - not weird per se, but strange choices for us, for this time of year. Altogether, actually. I had to do a fridge exodus to make way for some groceries that need storing for a weekend gig, and on hand were the usuals; eggs, milk, juice, butter, and some ground sirloin. I had read here about Hawaiian macaroni salad, and Christina Mason was kind enough to send a muy autentico recipe, so dinner was...loco moco. Ground sirloin patties, mid-rare, with what we called gravy for purity's sake but was actually a stock reduction with some wine, finished with butter. Macaroni salad, very plain but absolutely right; well-done elbow mac w/ homemade mayo and a brine; nice and sweet, with a little celery seed thrown in because I like the taste and don't mind when they stick in my teeth. That and some white rice which was actually brown rice, made our complete high-starch, high-fat, pure comfort dinner. Tomorrow, bread and water, and no pudding. But tonight, we feasted on Da Kine. Peace, y'all. I'll undoubtedly have finer things to write about when I wrench myself suckingly from the morass of comfort-food phase, which prolly won't last too long.

                                                                                                                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                                                                                                                                                                                      suburban_mom RE: mamachef Jul 20, 2011 09:17 PM

                                                                                                                                                                                                                                                                                                                                      Loco Moco is my 16 yo son's favorite meal in Hawaii. Of course, the one he prefers is Alan Wongs. Did you have the egg in your preferred way on top?

                                                                                                                                                                                                                                                                                                                                      1. re: suburban_mom
                                                                                                                                                                                                                                                                                                                                        mamachef RE: suburban_mom Jul 20, 2011 09:39 PM

                                                                                                                                                                                                                                                                                                                                        Oh yes: perfectly over medium. Completely firm white, nicely thickened yolk. Oh, my it was good. Next time I'm going to do it with kalua pork or short ribs, braised.

                                                                                                                                                                                                                                                                                                                                      2. re: mamachef
                                                                                                                                                                                                                                                                                                                                        mariacarmen RE: mamachef Jul 21, 2011 01:00 AM

                                                                                                                                                                                                                                                                                                                                        don't wrench yourself, mamachef... let yourself glide out little by little, comforting yourself as needed. much love and warm meal thoughts to you... love you.

                                                                                                                                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                                                                                                                                          JungMann RE: mamachef Jul 21, 2011 06:16 AM

                                                                                                                                                                                                                                                                                                                                          What is the difference between Hawaiian macaroni salad and continental macaroni salad? I've had NY-deli and grocery store macaroni salad and can't imagine that is what most people are looking forward to on a picnic.

                                                                                                                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                                                                                                                            mamachef RE: JungMann Jul 21, 2011 10:02 AM

                                                                                                                                                                                                                                                                                                                                            JungMann, the biggest difference seems to me to be the deliberate overcooking of the pasta (elbow, tubes) so that it will better absorb the dressing, which is a sweet/sour blend of mayo, vinegar and brown sugar to which I added celery seed and some really finely minced celery and grated carrot, per the recipe. It's kind of a nostalgia dish, actually, and you're right; when I'm thinking pasta/mac salad it's not generally the type I'm lusting after. But yesterday, I wanted sweet, mayonnaisey classic macaroni salad like I remember eating plate lunch after plate lunch of, in the Islands, it's exactly what fit the bill. I think the difference here, between the mass-produced construction material of which you speak, is homemade mayo, and freshly-tossed salad and ingredients. Try it. I know you make a mean mayo. :)

                                                                                                                                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                                                                                                                                              JungMann RE: mamachef Jul 21, 2011 10:20 AM

                                                                                                                                                                                                                                                                                                                                              I didn't realize there was a purpose to overcooking the pasta. I had always assumed the texture was just preferred. The macaroni salad I grew up with was dressed with Miracle Whip (or mayo), vinegar, minced onions and celery, usually chicken or tuna and accents of pineapple or apple. Grated cheese and pickles are optional. What goes into a proper "American" macaroni salad?

                                                                                                                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                ChristinaMason RE: JungMann Jul 21, 2011 11:23 AM

                                                                                                                                                                                                                                                                                                                                                Our family's was similar when I was growing up. Elbow noodles, mayo, vinegar, a touch of sugar, a little dill pickle relish, grated cheddar, and a bit of diced celery and onion. No meat usually, and I'm sure my father would have thought pineapple was "nasty" in macaroni salad. I'm so glad I've outgrown some of the food prejudices I was raised with.

                                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                  JungMann RE: ChristinaMason Jul 21, 2011 01:11 PM

                                                                                                                                                                                                                                                                                                                                                  Actually I used to pick the pineapple out of my salad. Nowadays I add just enough pineapple juice to add a hint of sweetness and tang instead. If there's cheese in the salad, then I substitute diced tart apple.

                                                                                                                                                                                                                                                                                                                                                  Mamachef, we also have plain macaroni salad, but more often than not we would add protein to make it more filling. I've had deli salad with peppers, celery and onion, and it usually has a thin, greasy dressing that tastes slightly of Italian dressing. I'll try to pick up some fresh peas at the market to give your version a try.

                                                                                                                                                                                                                                                                                                                                                2. re: JungMann
                                                                                                                                                                                                                                                                                                                                                  mamachef RE: JungMann Jul 21, 2011 12:15 PM

                                                                                                                                                                                                                                                                                                                                                  Let's see: Off the top, mac and mayo, for the base. Then, any fine dice of onion, bell pepper, celery, pickles, chopped egg....all you mentioned, except in my experience the addition of meat or fish made it a different animal, to the tune of now it's "tuna macaroni salad" instead of just macaroni salad. One version that I love that isn't classic is adding green peas and cubed cheese, but otherwise the main variant from region-to-region seems to be the sweetness of the dressing and the various proportion of vegetables. And there are people here who will surely tell you that the ONLY real American mac salad proper is mac, mayo, salt, and pepper. Only.

                                                                                                                                                                                                                                                                                                                                          2. nomadchowwoman RE: linguafood Jul 20, 2011 08:35 PM

                                                                                                                                                                                                                                                                                                                                            Last night, we had grilled "Mongolian Pork Chops," which we'd had and loved at Mustard's Grill. I found the recipe online, and while the marinade is a definite keeper, the "Chinese mustard sauce" added nothing to the recipe (and was nothing like the delicious drizzle on the restaurant version). We had golden beets glazed w/ginger butter (just ok) and sauteed dandelion greens (also just ok) on the side.

                                                                                                                                                                                                                                                                                                                                            Tonight it was a Thai red curry w/ shrimp served w/jasmine rice and steamed broccoli.

                                                                                                                                                                                                                                                                                                                                            1. mariacarmen RE: linguafood Jul 21, 2011 12:04 AM

                                                                                                                                                                                                                                                                                                                                              On our one, beautiful 70-degree San Francisco summer day, the BF made a hearty, cozy dinner - chuck steak (nice and soft) in a tomato wine gravy, potatoes and a tomato salad.

                                                                                                                                                                                                                                                                                                                                              I had had visions of a sunny, light, veg-centric dinner, having stopped at a Farmers' Market downtown and having picked up some adorable patty-pan squash, and having been inspired by shecrab's couscous salad.... but the dinner was good. So instead, i'm having a couscous, goat cheese, pinenut, shallot and squash salad with a light dijon vinaigrette for lunch for the next few days.

                                                                                                                                                                                                                                                                                                                                              ETA: watermelon & vodka cocktails replaced Negronis FOR A NIGHT. loving the watermelon season.

                                                                                                                                                                                                                                                                                                                                              1. L.Nightshade RE: linguafood Jul 21, 2011 01:03 AM

                                                                                                                                                                                                                                                                                                                                                OK, more fresh pasta. I think this was spaghetti, at any rate, the smallest cut, and our first time using the finer threads. I was amazed it came out round, as we just passed slightly thicker sheets through the cutter, it seemed like it should come out in little square strips. So dinner started with a salad of beets and onions, dressed in oil, vinegar, lemon, and beet juice, and served on mixed lettuces. The main course was pasta with clams from the Batali COTM. That pasta maker is becoming a permanent fixture on the counter. We indulged after dinner with a little square of fudge from the Brigittine Monastery.

                                                                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: L.Nightshade
                                                                                                                                                                                                                                                                                                                                                  inaplasticcup RE: L.Nightshade Jul 21, 2011 07:04 AM

                                                                                                                                                                                                                                                                                                                                                  All gorgeous, but that last pic is to absolutely droolworthy! I've never had monkmade fudge before...

                                                                                                                                                                                                                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                                                                    JungMann RE: inaplasticcup Jul 21, 2011 08:19 AM

                                                                                                                                                                                                                                                                                                                                                    Monastic candy and Trappist beers are indulgences even Martin Luther could get behind!

                                                                                                                                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                      inaplasticcup RE: JungMann Jul 21, 2011 08:38 AM

                                                                                                                                                                                                                                                                                                                                                      Monkmade beer I can vouch for. :)))

                                                                                                                                                                                                                                                                                                                                                    2. re: inaplasticcup
                                                                                                                                                                                                                                                                                                                                                      L.Nightshade RE: inaplasticcup Jul 21, 2011 11:10 AM

                                                                                                                                                                                                                                                                                                                                                      Thanks for the drool, ina pc, we really enjoyed this dinner.

                                                                                                                                                                                                                                                                                                                                                      We visited the Brigittine monastery in Oregon. They are a contemplative order dedicated to a life of prayer, and making fudge and fine truffles!

                                                                                                                                                                                                                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                                                                        nomadchowwoman RE: inaplasticcup Jul 22, 2011 12:00 PM

                                                                                                                                                                                                                                                                                                                                                        Oh, that pasta and clams . . .gorgeous.

                                                                                                                                                                                                                                                                                                                                                    3. shecrab RE: linguafood Jul 21, 2011 04:26 AM

                                                                                                                                                                                                                                                                                                                                                      After assessing the crazy fruit collection in my fridge, I have to go with chicken and fruit salad tonight. Jicama, pineapple, raspberries and strawberries will star. Two (3? maybe?) Cape Cods during the course of the evening produced the dressing, a surprisingly awesome vinaigrette made simply from (brace yourselves, it sounds odd) orange marmalade, raspberry vinegar, a jalapeno, cilantro, and olive oil.See, dancing isn't the only thing we think we are better at after a few! Lemon basil potato salad, warm goat cheese salad , and some crunchy breadsticks will round out this all-salad meal. 98 and 70% humidity and OF COURSE today is the day I have to get my driver's license renewed. My hair will be lookin like Don King's for the next 7 years. Dammit.

                                                                                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: shecrab
                                                                                                                                                                                                                                                                                                                                                        inaplasticcup RE: shecrab Jul 21, 2011 07:05 AM

                                                                                                                                                                                                                                                                                                                                                        That vinaigrette doesn't sound odd at all! I love pairing fruit with heat.

                                                                                                                                                                                                                                                                                                                                                        Sounds like it's a bun or pony day for you... :P

                                                                                                                                                                                                                                                                                                                                                        1. re: shecrab
                                                                                                                                                                                                                                                                                                                                                          mariacarmen RE: shecrab Jul 21, 2011 07:39 AM

                                                                                                                                                                                                                                                                                                                                                          that vinaigrette sounds wonderful, actually.... and so does that lemon basil potato salad. shecrab, you are being quite the inspirer for me, this days!

                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                            shecrab RE: mariacarmen Jul 21, 2011 11:21 AM

                                                                                                                                                                                                                                                                                                                                                            The potato salad was quite bangin, especially after I added a ton of fresh spinach leaves and 10 (that's right) slices of thick cut bacon : ) Thank you all for your kind words!

                                                                                                                                                                                                                                                                                                                                                          2. re: shecrab
                                                                                                                                                                                                                                                                                                                                                            Phurstluv RE: shecrab Jul 21, 2011 08:52 AM

                                                                                                                                                                                                                                                                                                                                                            LOL, riot!! Your dressing sounds divine, btw! I may have to try it, minus the cilantro.

                                                                                                                                                                                                                                                                                                                                                            1. re: shecrab
                                                                                                                                                                                                                                                                                                                                                              GretchenS RE: shecrab Jul 21, 2011 09:32 AM

                                                                                                                                                                                                                                                                                                                                                              Too funny. But Don King can't possibly eat as well as y'all do chez shecrab.

                                                                                                                                                                                                                                                                                                                                                            2. Katrina_R RE: linguafood Jul 21, 2011 05:25 AM

                                                                                                                                                                                                                                                                                                                                                              I'm feeling better than yesterday and will actually be cooking again today. We'll be having noodle bowls for lunch and a red sauce-based chicken pasta dish for dinner.

                                                                                                                                                                                                                                                                                                                                                              Noodle bowls are becoming all too common in this household since the Husband got hooked on them. He loves asking for random ingredients tossed in, just to see how I'll execute it.

                                                                                                                                                                                                                                                                                                                                                              1. h
                                                                                                                                                                                                                                                                                                                                                                haiku. RE: linguafood Jul 21, 2011 07:38 AM

                                                                                                                                                                                                                                                                                                                                                                Last night was a bit ambitious for a quick evening meal. Kingklip with a ginger/garlic/soy/balsamic/honey marinade/glaze, crunchy onion rings, baby potatoes that I'd steamed then sliced into mini wedges and tossed in some salt and herbs and into the oven, and carrot kinpara. All very good.

                                                                                                                                                                                                                                                                                                                                                                Tonight will be pasta in cauliflower sauce. Neither of us are cauliflower fans, so hoping this is something we will like.

                                                                                                                                                                                                                                                                                                                                                                1. mamachef RE: linguafood Jul 21, 2011 01:11 PM

                                                                                                                                                                                                                                                                                                                                                                  As I type, Mr. is in the process of going all Lecter on a small leg of lamb: stab stab stab. He's been having a pretty cool little OCD mood today, so the garlic has already been slivered and the lemon zested into strips, to be inserted into said wounds. Rosemary/other herbs rubbed on, whole thing grilled. I've a few zucchini and some good tomatoes hanging out, and I'll do a very fast saute and then just hold it at room temp and garnish wish some olives and a handful of feta. We've got some spinach, so maybe salad, but we also have romaine so maybe grilled romaine with some anchovy dressing. Either way, I'm happy to be not cooking, and he's grateful to not be left to my loco-moco devices, which had us feeling like manatees this morning. Oh, and I've got the world's fastest plum tart; pre-made piecrust crimped around halved golden and purple plums with a handful of walnuts and a titch of lemon zest and sugar tossed in; baked at 375 for a half-hour or so. Butter pecan ice cream.

                                                                                                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                                                                                                                                                                                                    mariacarmen RE: mamachef Jul 21, 2011 05:00 PM

                                                                                                                                                                                                                                                                                                                                                                    oh yum to all that, MC. YUM. i'm stealing the plum tart thingy, too, because it seems like a non-baker's baking dee-lite.

                                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                      mamachef RE: mariacarmen Jul 21, 2011 05:03 PM

                                                                                                                                                                                                                                                                                                                                                                      Do it.......use any combo of pitted stone fruits, berries, nuts...just toss it all with a good heaping T. ap flour for every four cups or so of fruit. Yum.

                                                                                                                                                                                                                                                                                                                                                                    2. re: mamachef
                                                                                                                                                                                                                                                                                                                                                                      Matahari22 RE: mamachef Jul 21, 2011 08:34 PM

                                                                                                                                                                                                                                                                                                                                                                      Mamachef was your lamb boneless? I am trying to decide how to make a piece of boneless lamb I have and that sounds really good. It can be served medium, no? I only used to stew lamb. Never grilled a leg of lamb.

                                                                                                                                                                                                                                                                                                                                                                      1. re: Matahari22
                                                                                                                                                                                                                                                                                                                                                                        mamachef RE: Matahari22 Jul 21, 2011 09:18 PM

                                                                                                                                                                                                                                                                                                                                                                        It was a boneless leg, yes indeed, butterflied on the grill and done till perfect medium. I encourage you to try it. You might never look back. And if ever you are concerned about any gaminess, no matter how else you season it, give it a rubdown all over with a generous splash of white or wine vinegar and just let sit about an hour, then season as preferred and proceed.

                                                                                                                                                                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                                                                                                                                                                          Matahari22 RE: mamachef Jul 22, 2011 06:09 AM

                                                                                                                                                                                                                                                                                                                                                                          No, I love lamb. No issue on gaminess for me. Thank you!

                                                                                                                                                                                                                                                                                                                                                                    3. m
                                                                                                                                                                                                                                                                                                                                                                      Matahari22 RE: linguafood Jul 21, 2011 05:13 PM

                                                                                                                                                                                                                                                                                                                                                                      I made a Spicy Seared Lamb Chops with a Fig Chutny, Herbed Flat Bread Chips, and Baby Potato Mix. Potatoes were steamed then brown in the lamb drippings. Chutney was onions, ginger, Dijon, balsamic and stock.


                                                                                                                                                                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                                                                                                                                                                      1. re: Matahari22
                                                                                                                                                                                                                                                                                                                                                                        Phurstluv RE: Matahari22 Jul 21, 2011 07:24 PM


                                                                                                                                                                                                                                                                                                                                                                        1. re: Phurstluv
                                                                                                                                                                                                                                                                                                                                                                          Matahari22 RE: Phurstluv Jul 21, 2011 08:38 PM

                                                                                                                                                                                                                                                                                                                                                                          It sure was yum-mo. I am wanting to start making more chutney like stuff from summer fruits. And I am really happy with the spice rub I made for the lamb. Nice for something different. :)

                                                                                                                                                                                                                                                                                                                                                                          1. re: Matahari22
                                                                                                                                                                                                                                                                                                                                                                            Phurstluv RE: Matahari22 Jul 22, 2011 08:30 AM

                                                                                                                                                                                                                                                                                                                                                                            Great idea, to make some chutney with all the stone fruits coming in so quickly!! I have a bunch of ripe plums, since I already made a strawberry pie, these won't last long enough to wait. Chutney sounds like a winner!

                                                                                                                                                                                                                                                                                                                                                                            What did you rub the lamb with? I usually go for the same evoo, dijon, herbs & lemon juice.

                                                                                                                                                                                                                                                                                                                                                                            1. re: Phurstluv
                                                                                                                                                                                                                                                                                                                                                                              Matahari22 RE: Phurstluv Jul 22, 2011 08:55 AM

                                                                                                                                                                                                                                                                                                                                                                              We have a tiny peach tree in the back with some on it. I have a feeling we will be fighting over them. I just want one or two. There's only like ten on it. My step mom's dad has a plum tree. They are tiny and very dark, and oh so flavorful!

                                                                                                                                                                                                                                                                                                                                                                              I had been in a flavor rut with my lamb and cooking. I always did a curry blend with my lamb. I cannot do salt, pepper, or cayenne or anything hot, so I tend to stick with what I know I can eat, but I got so bored. So, I went to the bulk food place, and they have bulk spices. (I am living with my elderly gram at the moment and the spices in there were older than I am, and I'm 43. Had a huge clear out while she was gone last week). At this place, you can buy like just a tbs or two of a spice. Which was perfect for me, because I thought I would try and make new spice blends, and I really cannot afford to go buy 20 new jars of spices that may or may not work for me. I could buy .20 cents worth of a spice. A couple of weeks ago, I tried a tiny bit of Old Bay, and paid dearly. My tongue was killing me the rest of the night. I made three spice blends. Next time I go, I am going to do a Greek Seasoning and Southwest Spice Rub. I tried smoked paprika for the first time, and I like it.

                                                                                                                                                                                                                                                                                                                                                                               Creole Spice Mix:

                                                                                                                                                                                                                                                                                                                                                                               2 1/2 tbs of paprika
                                                                                                                                                                                                                                                                                                                                                                              2 tbs garlic powder
                                                                                                                                                                                                                                                                                                                                                                              1 tbs onion powder
                                                                                                                                                                                                                                                                                                                                                                              1 tbs oregano
                                                                                                                                                                                                                                                                                                                                                                              1 tbs dried thyme leaves

                                                                                                                                                                                                                                                                                                                                                                               Old Bay Style Seasoning

                                                                                                                                                                                                                                                                                                                                                                               1 tbs ground bay leaves
                                                                                                                                                                                                                                                                                                                                                                              2 tsp celery salt
                                                                                                                                                                                                                                                                                                                                                                              1  1/2 tsp dry mustard
                                                                                                                                                                                                                                                                                                                                                                               1 tsp paprika
                                                                                                                                                                                                                                                                                                                                                                               1 tsp celery seed
                                                                                                                                                                                                                                                                                                                                                                               1/2 tsp nutmeg
                                                                                                                                                                                                                                                                                                                                                                               1/8 tsp ground cloves
                                                                                                                                                                                                                                                                                                                                                                               1/8 tsp ground mace
                                                                                                                                                                                                                                                                                                                                                                              1/8 tsp ground cardamom
                                                                                                                                                                                                                                                                                                                                                                              1/8 tsp ground allspice

                                                                                                                                                                                                                                                                                                                                                                               Lamb Rub

                                                                                                                                                                                                                                                                                                                                                                               2 tbs cumin
                                                                                                                                                                                                                                                                                                                                                                               1 tbs smoked paprika
                                                                                                                                                                                                                                                                                                                                                                               1 tbs ground coriander
                                                                                                                                                                                                                                                                                                                                                                               1 tsp cinnamon
                                                                                                                                                                                                                                                                                                                                                                               1 tsp allspice
                                                                                                                                                                                                                                                                                                                                                                               1/4 cloves
                                                                                                                                                                                                                                                                                                                                                                               1 tbs garlic powder
                                                                                                                                                                                                                                                                                                                                                                               1 tbs onion powder

                                                                                                                                                                                                                                                                                                                                                                              1. re: Matahari22
                                                                                                                                                                                                                                                                                                                                                                                Phurstluv RE: Matahari22 Jul 22, 2011 09:45 AM

                                                                                                                                                                                                                                                                                                                                                                                sounds great, matahari! I too just "invested" in some new spice blends, one is a Za'atar,a new Chinese 5 spice, and some aleppo powder. Can't wait to try them!

                                                                                                                                                                                                                                                                                                                                                                                1. re: Phurstluv
                                                                                                                                                                                                                                                                                                                                                                                  Matahari22 RE: Phurstluv Jul 22, 2011 11:18 AM

                                                                                                                                                                                                                                                                                                                                                                                  Za'atar, I know. Aleppo? Is that middle eastern as well? Or Latin, maybe. Idk that one.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: Matahari22
                                                                                                                                                                                                                                                                                                                                                                                    LindaWhit RE: Matahari22 Jul 22, 2011 11:53 AM



                                                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                      Matahari22 RE: LindaWhit Jul 22, 2011 12:38 PM

                                                                                                                                                                                                                                                                                                                                                                                      TY, LW. Never fail to learn something or get inspiration each visit to this board.

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                                                                                                                                                                                                                                                                                                                                                                                      Barbara76137 RE: Matahari22 Jul 22, 2011 05:12 PM

                                                                                                                                                                                                                                                                                                                                                                                      Don't feel bad, I thought I knew every pepper but I recently discovered a recipe using aleppo and was stumped. I made the trek over to Penzy's in Dallas and found it there. Ordering online is convenient, but it is so much more fun going to Penzy's in person! :)

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                                                                                                                                                                                                                                                                                                                                                                                        LindaWhit RE: Barbara76137 Jul 23, 2011 04:54 AM

                                                                                                                                                                                                                                                                                                                                                                                        I love using Aleppo pepper in place of regular black pepper or cayenne pepper. It gives things a slightly different "bite" - and it's great in things like egg salad or in marinades/rubs for chicken or beef.

                                                                                                                                                                                                                                                                                                                                                                                        Some links:


                                                                                                                                                                                                                                                                                                                                                                        2. JEN10 RE: linguafood Jul 21, 2011 06:00 PM

                                                                                                                                                                                                                                                                                                                                                                          I went out to the garden and picked Swiss Chard, Bush Beans, Summer Squash, Carrots & Celery. I made a summer minestrone with all of the vegies, added in some white beans, canned tomatoes, onion, chicken stock and some elbow macaroni. Topped off the bowl with a basil pesto.

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