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What's for dinner? Part 97 [old]

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

      1 Reply
      1. re: mamachef

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

        :-D

        1. 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.

          Components:
          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

            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

              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

              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

                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

                  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. 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. 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

                    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.

                      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

                          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.

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

                            1. re: haiku.

                              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.

                      1. 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. 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.

                            Mmmm, sounds like a very tasty dinner to me!

                              1. re: steve h.

                                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

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

                                  1. re: steve h.

                                    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. 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. 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. 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. 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:

                                      http://photos-f.ak.fbcdn.net/hphotos-...

                                      My salad, close up:

                                      http://photos-h.ak.fbcdn.net/hphotos-...

                                      2 Replies
                                      1. re: Matahari22

                                        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

                                          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. 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. 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

                                            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

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

                                            1. 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

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

                                                1. re: inaplasticcup

                                                  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

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

                                                    1. re: inaplasticcup

                                                      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.

                                                2. re: L.Nightshade

                                                  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

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

                                                    1. re: Breadcrumbs

                                                      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. 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. 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

                                                        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

                                                          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

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

                                                              1. re: ChristinaMason

                                                                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

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

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

                                                             
                                                            1. 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

                                                                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

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

                                                                  1. re: inaplasticcup

                                                                    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.

                                                                2. 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

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

                                                                    1. re: sedimental

                                                                      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. :)

                                                                  2. 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

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

                                                                      1. re: ChristinaMason

                                                                        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. 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

                                                                        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

                                                                          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. 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

                                                                          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

                                                                            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

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

                                                                              1. re: inaplasticcup

                                                                                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. 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

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

                                                                            1. re: JungMann

                                                                              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

                                                                                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

                                                                                  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. 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

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

                                                                              1. re: mariacarmen

                                                                                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. 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

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

                                                                                1. re: L.Nightshade

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

                                                                                2. re: onceadaylily

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

                                                                                  1. re: inaplasticcup

                                                                                    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. 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.

                                                                                    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: steve h.

                                                                                      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

                                                                                        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.

                                                                                    2. 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.

                                                                                      http://photos-h.ak.fbcdn.net/hphotos-...

                                                                                      1. 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. 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

                                                                                            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

                                                                                              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

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

                                                                                                  1. re: sedimental

                                                                                                    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.

                                                                                                1. re: JungMann

                                                                                                  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

                                                                                                    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

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

                                                                                                2. 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

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

                                                                                                    1. re: inaplasticcup

                                                                                                      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).

                                                                                                  2. 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

                                                                                                      Homemade ricotta. That sounds a little bit wonderful.

                                                                                                    2. 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: 

                                                                                                      http://allrecipes.com/Recipe/german-s...

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                                                                                                      9 Replies
                                                                                                        1. re: Matahari22

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

                                                                                                          1. re: inaplasticcup

                                                                                                            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

                                                                                                              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

                                                                                                                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

                                                                                                                  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

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

                                                                                                                    1. re: Barbara76137

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

                                                                                                                      1. re: chef chicklet

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

                                                                                                                2 Replies
                                                                                                                  1. re: master815k

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

                                                                                                                  2. 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. 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. 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. 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.

                                                                                                                          http://photos-e.ak.fbcdn.net/hphotos-...

                                                                                                                          1. 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. Ribs, corn, tater salad and cupcakes.

                                                                                                                               
                                                                                                                               
                                                                                                                               
                                                                                                                               
                                                                                                                              12 Replies
                                                                                                                              1. re: inaplasticcup

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

                                                                                                                                1. re: Breadcrumbs

                                                                                                                                  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

                                                                                                                                    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

                                                                                                                                      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

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

                                                                                                                                2. re: inaplasticcup

                                                                                                                                  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

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

                                                                                                                                  2. re: inaplasticcup

                                                                                                                                    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

                                                                                                                                      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

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

                                                                                                                                    2. re: inaplasticcup

                                                                                                                                      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

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

                                                                                                                                    3. 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

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

                                                                                                                                        1. re: inaplasticcup

                                                                                                                                          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.

                                                                                                                                        2. re: Breadcrumbs

                                                                                                                                          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

                                                                                                                                            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

                                                                                                                                              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.

                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                              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. 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

                                                                                                                                                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

                                                                                                                                                  Yes, could you share the recipe, L987?

                                                                                                                                                2. 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. 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

                                                                                                                                                      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

                                                                                                                                                        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

                                                                                                                                                          Everybody loves a little pretty on their food. :)

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

                                                                                                                                                        1. 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

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

                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                              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

                                                                                                                                                                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

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

                                                                                                                                                              3. 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

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

                                                                                                                                                                2. 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.

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

                                                                                                                                                                  2. 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. 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

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

                                                                                                                                                                      2. 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: inaplasticcup

                                                                                                                                                                            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

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

                                                                                                                                                                        1. 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. 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

                                                                                                                                                                              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

                                                                                                                                                                                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. 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,

                                                                                                                                                                              s

                                                                                                                                                                              1. 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. 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. 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

                                                                                                                                                                                      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

                                                                                                                                                                                        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

                                                                                                                                                                                          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

                                                                                                                                                                                            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. 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

                                                                                                                                                                                          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

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

                                                                                                                                                                                            And that shroom filling does sound specially delightful...

                                                                                                                                                                                          2. re: L.Nightshade

                                                                                                                                                                                            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

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

                                                                                                                                                                                              1. re: Phurstluv

                                                                                                                                                                                                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

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

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

                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                1. re: master815k

                                                                                                                                                                                                  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

                                                                                                                                                                                                    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

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

                                                                                                                                                                                                    1. re: master815k

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

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        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.

                                                                                                                                                                                                        http://www.closetcooking.com/2008/12/...

                                                                                                                                                                                                    2. 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. 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. 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. 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

                                                                                                                                                                                                              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. 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

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

                                                                                                                                                                                                              2. 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.

                                                                                                                                                                                                                  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

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

                                                                                                                                                                                                                    1. re: steve h.

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

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

                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                        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.

                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                        1. re: inaplasticcup

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

                                                                                                                                                                                                                    2. 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

                                                                                                                                                                                                                        What's that squash on the left, Jen?

                                                                                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                                                                                          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

                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                            1. re: L.Nightshade

                                                                                                                                                                                                                              That's a ridiculously great squash photo.

                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                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. 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. 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

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

                                                                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                                                                  my husband loves platanos, too

                                                                                                                                                                                                                                  and I love pickled red onions!

                                                                                                                                                                                                                                  1. re: Phurstluv

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

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

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                  1. re: Phurstluv

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

                                                                                                                                                                                                                                    1. re: Phurstluv

                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                      2. re: Phurstluv

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

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

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: yesmanandy

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

                                                                                                                                                                                                                                                      2. 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. Leftovers.

                                                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                                                            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: steve h.

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

                                                                                                                                                                                                                                                            2. 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

                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                  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.

                                                                                                                                                                                                                                                                  MARINADE

                                                                                                                                                                                                                                                                  - 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. :)

                                                                                                                                                                                                                                                              2. 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

                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                        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. 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. 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

                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                        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

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

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

                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                        1. re: haiku.

                                                                                                                                                                                                                                                                          What goes into the Portuguese sauce, haiku?

                                                                                                                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                                                                                                                            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.

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

                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                            1. re: bagofwater

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

                                                                                                                                                                                                                                                                              1. re: bagofwater

                                                                                                                                                                                                                                                                                i hope you ate every bite yourself! ( :

                                                                                                                                                                                                                                                                                1. re: bagofwater

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

                                                                                                                                                                                                                                                                                  1. re: bagofwater

                                                                                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                                                                                  2. 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.

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                                                                                                                                                                                                                                                                                    1. re: suburban_mom

                                                                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                                                                        1. 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.

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                                                                                                                                                                                                                                                                                          1. re: Katrina_R

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

                                                                                                                                                                                                                                                                                            1. re: Phurstluv

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

                                                                                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                                                                                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. 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

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

                                                                                                                                                                                                                                                                                              1. re: Phurstluv

                                                                                                                                                                                                                                                                                                Oh man. First lily, now you. :(

                                                                                                                                                                                                                                                                                                Glad your power's back, Pl.

                                                                                                                                                                                                                                                                                              2. 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. :)

                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
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                                                                                                                                                                                                                                                                                                1. re: inaplasticcup

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

                                                                                                                                                                                                                                                                                                  1. re: inaplasticcup

                                                                                                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                                                                                                    2. re: inaplasticcup

                                                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                                                                      2. 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: inaplasticcup

                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                              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. 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. 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. Poached lobster tail, steamed rice, leftover roasted asparagus.

                                                                                                                                                                                                                                                                                                                  1. Leftovers.
                                                                                                                                                                                                                                                                                                                    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.

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

                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                        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.

                                                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                                                            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.

                                                                                                                                                                                                                                                                                                                              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) :-)

                                                                                                                                                                                                                                                                                                                    2. 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...

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                                                                                                                                                                                                                                                                                                                      1. re: Katrina_R

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

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                                                                                                                      2. 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

                                                                                                                                                                                                                                                                                                                          That mac and cheese sounds soooo yums.

                                                                                                                                                                                                                                                                                                                          1. re: sedimental

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

                                                                                                                                                                                                                                                                                                                          2. 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

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

                                                                                                                                                                                                                                                                                                                            2. 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. 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.

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                                                                                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                                                                      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. 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