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What's for Dinner? Part 99! [old]

We're one away from our 100th WTF thread! How shall we celebrate? In the meantime, tho, let's post those delicious dinners and share our tables with each other.

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  1. I've got nothing to add at the moment, as I believe the BF will be cooking up something for tonight. last night was a local taqueria that now serves chilean cabernet (!!), and tomorrow i'll be doing something with beef shanks....

    4 Replies
    1. re: mariacarmen

      "Let's share--I got nothing" gave me my first good laugh of the day. You are adorable. And you walked me through a beautiful beef shank dinner last summer, so I'm looking forward to drooling over your upcoming dinner plans.

      1. re: onceadaylily

        i know, do as i say, not as i do!

        wow, what a memory on you, OADL! i'll have to look back at that.

        1. re: mariacarmen

          My memory occasionally gets past the effects of the gin. ;) I think it was a dish your boyfriend made for you, beef shanks braised with red wine and tomatoes, and lots of herbs.

          1. re: onceadaylily

            ah yes, the gin. had a couple of tanq and tonics last night, as a matter of fact. you've got the advantage of youth on me, however.

            i do remember that shank. i was going to do something quite similar.... nothing new under the sun here!

    2. Pork Spiedies (rec from this month's saveur)
      Cowboy potatoes with cumin
      corn
      Green salad w/nectarines & goat cheese

      4 Replies
        1. re: inaplasticcup

          they are skewered grilled pork cubes in an herb-y vinegar marinade - they were delish!

          1. re: debvil

            Thanks! I do love me some pig with vinegar... :)

        2. last night was a white gazpacho with fennel topped with some apple crab salad. It was okay, as i don't usually have cold soup. I think the asian in me do not think it's food, it's rather fancy baby food...

          I am thinking for some crab cakes or something this dinner. i got some leftover crab meat in the fridge i need to finish... no one is complaining though.

          1 Reply
          1. re: jeniyo

            fancy baby food - that's a good one.

          2. Last night was appies and red, red wine et al. with friends whilst watching "Project Runway". We mostly dined on laughter.

            1 Reply
            1. re: twodales

              Ahh, thanks for the reminder, twodales! Will have to see if the premiere to this season is On Demand for viewing tonight. :-)

            2. Tonight was spicy pork tacos with avocado, cheese, green onion and tomato. We're saving the rest for the morning: tortilla, cheese, pork, two fried eggs. Hot sauce optional.

              1 Reply
              1. I sliced open some brats, slathered them with a good glop of Dejon, then stuffed them with pitted Medjol Dates. They went on the grill with some Yukon potatoes that I quartered up, drizzled with O.O. then sprinkled generously with salt and pepper. I had some left over cucumber salad and grilled
                zuchinni from last night. We enjoyed it all as we listened to the distant thunder. I think I may have to have some sausage for breakfast with a couple of taters.

                2 Replies
                1. re: JEN10

                  brats and dates!? interesting combination. were they good?

                  1. re: ChristinaMason

                    I make them all the time, Bratwurst that is. Not the local Brat next door whinning all the time. The mixture of soft oozzzzzing sweet dates, the pork, and Dijon are scrumptious.

                2. I made crêpes stuffed with spinach, caramelized mushrooms and onion, minced ham, queso blanco cheese, topped with a béchamel and baked until bubbly. I seasoned the béchamel with a creole spice mix with a nice base of smokey paprika. Pretty good.

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

                  4 Replies
                  1. re: Matahari22

                    Your picture is makingmy mouth water.

                    1. re: Matahari22

                      I have a thing for crepes and also afternoon tea...love little tea sandwiches. Should have lived in a different era perhaps.

                      1. re: twodales

                        Me too. I love tea, and I have it almost every day. Little cakes or a biscuit or cucumber sandwich. I used to have an 'Around the World Tea Party' twice a year for friends, but I haven't been able to the last few years. They are nagging me. Maybe I will do one again.

                    2. Two fried eggs served atop a pile of cream cheese-mashed potatoes. A salad made from pea shoots and baby bok choy on the side.

                      I need to go grocery shopping and this is about all I have in the fridge right now.

                      1 Reply
                      1. re: BananaBirkLarsen

                        How'd you dress the bok choy and pea shoots?

                      2. Organic Chicken Feta Sausages on toasted buns with chooped cucumber, scallion, bell pepper and thinly sliced tomatoes with feta sprinkles and a greek feta salad dressing. Served with minted peas.

                        1. I am still full from my lunch of leftovers from Thai House but others are hungry so I am still making dinner. We are visting family in AZ & every time I come back I have to go to the Chinese/Asian Cultural Center/grocery on 44th Street. So tonight's dinner will include flat rice noodles in a peanut sauce with chicken, tofu, snow peas & broccoli, a salad of romaine with fresh raw veggies & an Asian dressing (depends on what's in my mother-in-law's cupboards), chicken/veggie & pork/veggie potstickers with scallions & a soy ginger reduction.

                          1. The BF made mexi-stuffed bell peppers with refried black beans and salad on the side. yum.

                            1. Made some Momofuku-esque (to the extent that I used a slow-cooked bone-in pork shoulder) ssahm with a 3 lb. bone-in shoulder, some bohkboonjah (raspberry) mahkgulli (Korean rice wine) that we were gifted for a house warming, soy sauce, fish sauce, brown sugar, onions, ginger, garlic, and served it with some steamed rice, the rest of the red lettuce in the fridge and the seasoned gochoojahng made last week for bibim bahp. A very kid-friendly dish, as it turns out.

                              Spicy dwenjahng soup with onions, potato, and zucchini on the side. Couldn't bring myself to do jjigae on top of the seasoned meat and gochoojahng - can't handle all the salt of a proper Korean meal anymore...

                               
                               
                               
                              2 Replies
                              1. re: inaplasticcup

                                That's a lovely meal. I agree about the salt.

                                1. re: steve h.

                                  I'm glad I'm not alone in this! Makes me feel like a bad half Korean, but some days, just thinking about all the salt in a Korean meal makes me bloat. It's taken years for my palate to re-frame and like Korean food with less salt in it because it just didn't taste right to me for the longest, but I think I'm better off for it.

                                  I'm not surprised that there are studies that have found a higher rate of hypertension in elderly Koreans than their white counterparts. (My dad's one of 'em... :( )

                              2. Sandwiches under a brick.

                                I guess it's pork night on WFD. Not really a cuban, not really a panino. Leftover roast pork, a slice of ham, a slice of cheese, a green mixture of parsley, cilantro, garlic, and pickled jalapeno. All on a french roll, cooked in a grill pan, smooshed under a brick. Served a Batali bean salad alongside.

                                I am not ordinarily a sandwich for dinner kind of girl, but this one hit the spot. Mr. Nightshade insisted I repeat this dish some time. So I got out my little notebook and wrote down what I put in the green puree. I no longer rely on my memory to re-create a dish, but, instead, have a notebook in the kitchen, thanks to ina pc's suggestion.

                                 
                                9 Replies
                                    1. re: L.Nightshade

                                      AHA! So *that's* how you cook a sandwich.

                                      1. re: L.Nightshade

                                        Looks VERY good - and yes, it *is* a panino! :-)

                                        1. re: LindaWhit

                                          Thanks, Linda. And I guess you are right, it is a panino, in the sandwich sense of the word. I always think a panino should have more authentic Italian ingredients, especially prosciutto (not Black Forest ham!).
                                          I was just about to scroll down and ask about your rhubarb jam....

                                          1. re: L.Nightshade

                                            Ahh - I always think of panino in the pressed and grilled sandwich sense, especially since they can have so many ingredients.

                                            I'll have to find the jam printout from downstairs, L.Night and link it later. It's got ginger in it - it can't be bad! LOL

                                        2. re: L.Nightshade

                                          that is one delicious-sounding sandwich. I like your chimichurri-esque relish.

                                        3. Feeling super lazy but also broke tonight so I made do with what's on hand and made a pasta salad with chickpea, cucumber, penne pasta, ground pepper and home made preserved meyer lemon. omg preserved lemons make everything awesome, seriously! If I were to make this again, I think I'd choose a smaller pasta shape, add some fresh parsley, red bell pepper, prawns or salmon. Dessert was the last scoop of home made mango sorbet.

                                          1. My neighbor just informed me that it's supposed to be ninety degrees or higher today, which makes my kitchen plans for the day perhaps not as enjoyable as I had anticipated, but I'm going ahead.

                                            I've been craving the guajillo sauce that pambazo is dipped in, but thought I'd try to go a bit healthier than fatty (and damn delicious) potato and chorizo sandwiches, and use the sauce to dress up burritos instead. Refried black beans (blended with a few pasilla chiles, onions, and toasted garlic), layered with Spanish cilantro rice, and roasted poblanos in large flour tortillas, topped with the guajillo sauce, and baked. I have lettuce, tomato, cheese, and sour cream (avocados at my market were not in good condition--boo) to go under/over/in. The meal isn't a complicated one, just requires a bit more of standing over an open flame than seems wise with today's forecast. I might skip baking the baking step, and just toast the tortillas as needed, and drizzle the sauce inside as I fold and serve.

                                            I've also decided to enroll myself in the kimchi for dummies course that Ina set up. ;) I picked up a head of napa cabbage yesterday, and will proceed in making my first ever, very simple, kimchi. Thanks for the recipe, Ina. This will be the most relaxing part of my day, dreamily brining cabbage without breaking a sweat.

                                            13 Replies
                                            1. re: onceadaylily

                                              And I don't *think* I'm breaking any rules by linking to Ina's blog, since this is the recipe I'm using.

                                              http://ridiculoushungry.blogspot.com/

                                              1. re: onceadaylily

                                                Haha. Thanks, lily! A friend just made her first batch with that recipe and packed it apparently very tightly in a mason jar, and seeing as how I didn't warn her of the creeping ferment, she got some kimchi juice on her cupboard shelf.

                                                So, just incase you've packed your kimchi very tightly into a little jar, you may want to skim a little off the top to release some of that gas. :P

                                                PS - There's also a double batch recipe posted right after the first one, and I like it even better. :)

                                                1. re: inaplasticcup

                                                  Oooh, I just looked into that site which shall not be named, so happy to find your instructions! Tried to post a comment/question there, but apparently one needs an ID or an account or something. I'm enrolling in kimchi for dummies too, but probably won't do my class project until the cabbages show up in my box or at the farmers' market. Unless... can I make it with bok choy?
                                                  What a wonderful resource you are!

                                                  1. re: L.Nightshade

                                                    Thanks, Nightshade! :)

                                                    You could totally make it with bok choy, but I would add a little more water to the brine. And the bok choy will have a much stronger cruciferous flavor. I personally would wait for Napa for my first batch, but that's just me. :)

                                                    And I'm so glad you told me about the comment permissions! I never realized my settings were such that people had to register to comment. Who wants to deal with that crap???

                                                    1. re: inaplasticcup

                                                      I checked out this post as well. Will definitely be making some kimchi soon, next time I find some nice Napa cabbage. I even have my pickle jar all picked out! Lovely blog, btw.

                                                      1. re: rabaja

                                                        Thanks, rabaja! Hope it turns out yummy for ya. :)

                                                      2. re: inaplasticcup

                                                        Well, don't take my word for it. I do *everything* on computers, *except* blogs and social media. It's possible I just don't know the tricks. Never been able to make a comment on FB either.
                                                        So I just content myself with reading your recipes and looking at your narrative photos. Beautiful and helpful! Try to imagine positive, witty, bon mots from L.Nightshade in the comment section, please!
                                                        I used to go to Korean town in LA with a Korean friend, no English on the menu, she selected the dishes, I never knew what to order when I returned on my own. But whew, I loved it all!

                                                        Are you ih Los Angeles or Sand Diego?

                                                        1. re: L.Nightshade

                                                          You were totally correct! That might have been a default setting, but it was indeed set so that you couldn't comment if you didn't have a blogger account or something like that. (All these companies trying to take over the world one user at a time - AAARGH!)

                                                          But I've changed it now. Should work. Please feel free to comment if you'd like (or don't). I'm just grateful that you read! I'm happy to get your bon mots here. :)

                                                          I'm in San Diego. If you're ever down here, we should grab a bite and a drink!

                                                          1. re: inaplasticcup

                                                            Thanks, ina pc! Rest assured, even if I don't comment, I am reading you.

                                                            And the same goes if you are ever up here in the Pacific Northwest!

                                                    2. re: inaplasticcup

                                                      No, thank you! I know, and I was so glad you posted that, and glad that I had procrastinated, as my napa was on the larger side. I wound up doing it yesterday evening, in one of those marathon 'making ingredients' days (where after four hours, you realize you haven't even started on dinner yet, and you start seriously contemplating take-out).

                                                      My jar was a little on the larger side (a sauerkraut jar--how appropriate), so I just made certain to pack it down as tightly as possible, and there's a decent amount of headroom in the jar. I'll ferment for a full two days, but I did have a question. After I stick it in the fridge, is it better to let it hang out in there for another day or two? I know it can be eaten in its 'fresh' state, but what's your inclination?

                                                      1. re: onceadaylily

                                                        As far as I know, we don't really have any rules as to when to eat it raw- we eat it through all stages of fermentation. I personally like to eat it by itself when it's freshly made, and then I like to eat it from early fermentation (after the first day) and after with rice, noodles and whatever else. So as long as you like how it tastes, eat it whenever. I know Koreans who hate it when it's fully fermented, and those who won't touch it unless it's fully fermented, and in-betweeners like me.

                                                        However, when we do cooked kimchi preparations like jjigae (stew), bokkeum (stir fry), or something like fried rice, we usually wait until it's at least about as sour as a kosher dill. I hope that's helpful. :)

                                                  2. re: onceadaylily

                                                    I hardly ever hear anyone else raving about pambazos.... a total total favorite since discovering them in Jalapa one summer. Found one local place that makes them near me... I was sooo thrilled.

                                                    1. re: twilight goddess

                                                      Oh, I know, they're delicious! But the one that I had most recently was a vegetarian version, and it just wasn't the same without the chorizo (not enough texture). But it did get me to thinking that I could still use one of my favorite components: the sauce. I decided I could partially fulfill my craving, and make it a bit healthier, by just adding the sauce to bean and pepper burritos. I used this recipe: http://www.mexicanrecipes.me/pambazo.htm

                                                      But one of these days I want to try my hand at making the rolls, and subbing in soyrizo for the meat. But I'm thrilled to at least have the sauce in my repertoire now. Guajillo rice, or drizzled on nachos, or a marinade for fish tacos. And the peppers are ridiculously cheap.

                                                  3. Topolo margaritas for a mid-day snack. Lobster rolls and corn on the cob for a light, stand-up supper. Plenty of beer, plenty of white wine. True Romance will be on the panel.

                                                    1. Last night was out to my favorite tapas restaurant with a couple of friends, one of whom hadn't yet been there. He was enthralled (and impressed with all of the kisses I was getting from the staff! LOL)

                                                      Our tapas were (his choice) grilled chorizo and scallops in saffron cream sauce. Then I ordered a seafood paella, filled with mussels, shrimp, clams, squid, scallops, and the wonderful saffron rice and peas. LOTS of sangria to wash it all down (including the pitcher ordered for us by the owner), and then *the* dessert that is a must have when it's available - Fresones...giant strawberries dipped in a sherry batter and fried, and served with creme catalan sauce and raspberry sauce swirled together with a scoop of locally made vanilla ice cream. And Licor 43 as our after-dinner drink. Pure, unadulterated heaven.

                                                      Tonight is shopping from the freezer (especially appropriate since the $29.99 car inspection is turning into an $835 replacement of the car's water pump and timing belt. Ouch.) I've taken two bone in/skin on chicken breasts from the deep freeze, and they'll be rubbed with olive oil and a piri-piri spice mixture a former coworker brought back from Spain. They'll be roasted in the oven. Sides will be basmati rice and some fresh green beans from my CEO's garden. I have rhubarb from him as well; planning on making a rhubarb and ginger jam tomorrow and maybe some muffins for work on Monday. We'll see how ambitious I get, since I also have painting to do.

                                                      9 Replies
                                                      1. re: LindaWhit

                                                        Your tapas meal sounds great (as does your dinner for tonight). You are so lucky to have a place with food like that. I've never heard of anything like that strawberry dish. It sounds amazing. We had one tapas joint in town, it recently went out of business.

                                                        So, about that rhubarb jam. It sounds lovely. Do you use fresh or candied ginger?

                                                        1. re: L.Nightshade

                                                          Here's the link for the jam - it uses crystallized ginger. I've never made it before - I've never made ANYTHING with rhubarb before! LOL My grandma always used to just stew it and serve it like applesauce. Wonder what she would think of all the recipes out there now? :-)

                                                          http://www.epicurious.com/recipes/foo...

                                                          P.S. I printed it out with a couple of the reviews noting to use less sugar, as the crystallized ginger will also have sugar coating it. Also like the idea of adding some ginger ale to compensate for the liquid when using fresh rhubarb instead of frozen.

                                                          I especially like the idea of freezing it, the same way I do Plum Ketchup for use in the wintertime.

                                                          1. re: LindaWhit

                                                            I used to get that bowl of applesauce-like rhubarb when I was a kid! I thought that was the only way to serve it, and I liked it quite a bit.
                                                            Thanks so much for the link, it looks good (translated to fresh rhubarb, of course), and I've added it to my "recipe box." Let me know how your batch turns out!

                                                        2. re: LindaWhit

                                                          yummmm, 43 and cream - tastes just like a cream sicle! Best after dinner drink ever

                                                          1. re: nvcook

                                                            Yes, when my bartender friends introduced me to that a LONG time ago, they laughed when my eyes widened as I tasted it - JUST like a Creamsicle.

                                                            And I read on another message board that Fresca and Captain Morgan also tastes like a Creamsicle. Haven't tried that one yet. :-)

                                                          2. re: LindaWhit

                                                            I hate those kinds of inspections.

                                                            You keep teasing with repeated mentions of them deep fried strawberries wiff ice cream, and I get intrigueder with every mention.

                                                            1. re: inaplasticcup

                                                              intrigueder. :D

                                                              The restaurant doesn't have a pic on their website, but I Googled and found them - http://tinyurl.com/3eyzaj4 (I think one has already been eaten in this photo! LOL)

                                                              1. re: LindaWhit

                                                                Deep fried berries sounds so odd to me on one hand and yet every time you talk about these, I think I want to eat them. I'm gonna see if there's a recipe out there. (But alas, the strawberries are getting crappier by the week here... I'll just have to wait for next season.)

                                                                1. re: inaplasticcup

                                                                  I agree - it sounds odd, but it is really SO good. The sherry batter is very light, and dropped into the oil to quickly fry - I'd have to ask one of the bartenders, but I can't believe they're in there for more than 30 seconds or so. The strawberries aren't hot inside; just lightly warmed by being fried. And with the creme catalan and berry sauces and vanilla ice cream, they're a perfect and light end to a tapas meal.

                                                          3. One lb. rib-eye that is currently hanging around the counter sprinkled generously with sea salt, later to be rubbed with olive oil, rosemary, and cracked pepper before it is thrown on the grill.

                                                            Corn on the cob nuked on the side, and a mixed salad with mustard-yogurt-dressing.

                                                            Maybe some ayran on the side -- just made a fresh batch with chopped mint.

                                                            6 Replies
                                                              1. re: inaplasticcup

                                                                Ayran's a salted yogurt drink that's popular in Turkey. Very tasty. To me, it's like drinking thinned-out sour cream.

                                                                  1. re: linguafood

                                                                    Admittedly, salted + yogurt sounds like drinking cheese to me. Could be delicious. Who knows???

                                                                    1. re: inaplasticcup

                                                                      Ayran can sometimes taste a little cheesy, depending on the ratio of yogurt to water. Personally I like it on the thinner side with very sour yogurt, mint and a light foam head. When made with seltzer water, it's called doogh and is even more refreshing.

                                                                      1. re: JungMann

                                                                        doogh - yes! i was confusing doogh with masto khiar, which has cucumber in it and isn't really a drink - more like tzatziki. i worked in a persian restaurant years and years ago and remember doogh made with the seltzer water.

                                                            1. Spinach, Ham, Fontina & Mozzarella Pizza
                                                              http://photos-a.ak.fbcdn.net/hphotos-...

                                                              Peachy Carrot Cake for dessert later, posted on the current -what are you baking?- thread.

                                                              9 Replies
                                                              1. re: Matahari22

                                                                That is a beautiful pizza, I hadn't thought of spinach before. Don't know why? I have some sorrel growing in the yard and was thinking of using some of that on a pizza, just not sure what to add to it yet.

                                                                1. re: JEN10

                                                                  Thank you. I always do 'white pizzas'. The spinach and béchamel were left over from last night's crêpes. I've never had sorrel, is it mild, like spinach? I was going to sauté some mushrooms, but I got too lazy and too hungry.

                                                                  1. re: Matahari22

                                                                    Sorrel has an effervescent "fizz" to it - a bit of a sharp taste. And after Googling it, I guess it has oxalic acid in it, which is a poison that is completely harmless in small quantities. It would be very good with a few leaves sprinkled on a pizza such as yours.

                                                                    1. re: LindaWhit

                                                                      Hmmm. Effervescent fizz, sharp and poision. That doesn't sell it for me. Lmbo. I've never seen it around here, but I can't say I'd be in a rush to try it if I did. :)

                                                                      1. re: Matahari22

                                                                        A few leaves in a salad is the way to try it. That's the way I first tried it at a cooking demo at the old Kitchen Etc. by Jody Adams, chef/owner of Rialto in Boston. Again, I wouldn't use it all on a pizza, such as you did with the spinach, but I like it for the sharpness you get in a salad. I've had it that way several times, and I'm not daid yet. ;-)

                                                                        1. re: LindaWhit

                                                                          I like to throw it together in a salad with arugala, they compliment eachother nicely. It has a nice lemony taste, it is easy to grow. I am thinking the arugala and sorrel with some prociutto might make a nice combination with some sundried tomatoes and goat cheese.

                                                                          1. re: JEN10

                                                                            Nice mix, JEN10. "Lemony" - maybe that's what I mean by the "effervescence" of sorrel.

                                                                            And now I want pizza with arugula, sorrel, roasted red peppers, goat cheese and prosciutto or bacon. :-)

                                                                            1. re: LindaWhit

                                                                              Let's see who gets to it first. It needs to cool down here, I don't want to heat up the kitchen in 95 degree weather.

                                                                              1. re: JEN10

                                                                                Yowza. We actually had a gorgeous day here in New England - easy painting weather (although I would have preferred being outside!)

                                                              2. risotto with spicy sausage and baby spinach.

                                                                1. It is almost too hot to eat, but not quite. Tonight will be a shrimp louie. Mixed greens, med shrimp (poached in a little crab boil), tomatoes, asparagus, cucumbers, radishes, green onions, alfalfa sprouts and some sliced hard boiled egg. Will make a simple 1000 island to be served on the side. Lots and lots of iced tea. Grilled peach halves with a scoop of vanilla ice cream for dessert (later tonight).

                                                                  1 Reply
                                                                  1. re: nvcook

                                                                    I love louies. Think I'm going to put that on the menu for week after next! (Next week's grocery's already bought this AM.)

                                                                  2. Cumin and brown sugar rubbed chicken thighs, which I did last month and loved. In case anyone's interested:
                                                                    http://asweetandsavorylife.com/grille...
                                                                    To go with I am making fresh corn cakes with chives and oregano. A woman I work with has been serving these at dinners I've worked with her, so I finally want to have some off the clock. They call for a little flour, some fine cornmeal, buttermilk or cream and yogurt. The batter gets thinned with sparkling water and they are pan fried. PAN FRIED! I can't wait.
                                                                    A salad of early girls, arugula and some lemon cucumbers from my neighbors garden should round it all out nicely.
                                                                    I have all the fixing for a vanilla frozen yogurt sundae should I have room, with homemade almond macarons crushed into the bottom of the bowl and an excessive amount of Hershey's syrup (ssshh, I know, I know) drizzled on top.
                                                                    It's a celebration. One year ago today I moved up North into a dream home in a lovely neighborhood, and doubled the cats happiness. Mine too. Truly a great decision.
                                                                    Gonna go pour a little tequila now and watch the sunset. Happy weekend everybody.

                                                                    8 Replies
                                                                    1. re: rabaja

                                                                      happy anniversary Rabaja! your dinner sound delicious. i'm going to check out that chicken.

                                                                      1. re: rabaja

                                                                        A very happy anniversary, rabaja! I'm glad to hear we're both very happy in our new homes. :-) I will have to remember to have a celebratory dinner 9 months from now - to the day you posted YOUR celebratory dinner. :-)

                                                                        1. re: rabaja

                                                                          Happy anniversary, rabaja! I know how great it feels to finally live somewhere you truly feel at home. Glad you're enjoying it. (And kitty too!)

                                                                          1. re: rabaja

                                                                            I would *love* that corn cake recipe, if you don't mind sharing. I have about 15 ears of freshly picked corn hanging out in my fridge :)

                                                                            1. re: ChristinaMason

                                                                              I totally winged it, but I will try to describe what I did.

                                                                              Took about 1 cup of AP flour, added a smidge (maybe 1/4 t? slightly more?) baking powder, some salt and pepper and some sifted cornmeal, say a 1/4 c..

                                                                              My liquid ingredients were: 0% fage, maybe 1/3 c, 1/2 cup milk and one egg. Whisk this together and stir into dry, using the well method. Don't overmix.

                                                                              I took the kernels and milk off one ear of corn and added this along with some chopped oregano and snipped chives to the batter. It was pretty thick, so I thinned it with some sparkling water, until it's like a thinnish pancake batter.

                                                                              Next, beat two or three egg whites to med-peak and fold in last.

                                                                              Fry in a cast-iron skillet over med-high heat in olive oil or clarified butter. They brown quickly.

                                                                              It really is a forgiving recipe. A little tweak here, something else there. They were fabulous. Had some left over batter which I fried up tonight and found they had an unpleasant bitterness to them. Maybe the baking soda sitting overnight caused this? Anyway, fry up all the batter the first night, they re-heat well. Hell, they're good cold. This yielded probably 18 cakes, the corn ratio could easily be higher though.

                                                                              A quick saute of the corn in butter before adding them to the batter wouldn't hurt one bit.

                                                                              eta: the yogurt could be sour cream, and the milk could be cream or half n half. Just depends on how decadent you want to get.

                                                                            2. re: rabaja

                                                                              Thanks for the chicken link. I made it last night and it was wonderful! DH asked when I'll be making it again before we even finished dinner. We had home grown cucumber salad and black prince tomatoes from the garden along with garden fresh zucchini also done on the grill to round it out. It was a nice fresh dinner with nothing cooked in the house on a hot summer night. Perfect!

                                                                              and happy houseaversary!

                                                                              1. re: weezieduzzit

                                                                                I'm so glad you liked it!
                                                                                So simple, but a good rub and I love it on the grill. -Had it baked this last time, not quite as good, but I still enjoyed the leftovers.
                                                                                Sounds like the perfect sides for a summer meal.

                                                                                Happy Houseaversary! I love it, thank you.

                                                                            3. We had a few friends over today and brewed Belgian pale ale. Dinner of kebabs - spicy chicken boolgohgi and fish and veg for our one pescavegetarian (sp???) guest - and some soy slaw.

                                                                              I am so fried... 8|

                                                                               
                                                                               
                                                                               
                                                                               
                                                                              2 Replies
                                                                              1. re: inaplasticcup

                                                                                ::::Sigh::::: It looks wonderful! I so wish I could have a gas grill. Still debating on buying an electric one (don't want to deal with the fuss of a charcoal grill since it has to be dealt with in the driveway downstairs).

                                                                                1. re: LindaWhit

                                                                                  Thanks, Linda!

                                                                                  Sometimes Asian markets have the most interesting small grill-type contraptions. Admittedly charcoal fueled, but very compact. Maybe you might find one to your liking! (?)

                                                                              2. There will be a crowd of hungry mouths at Chez Shecrab today, and I bet half of them will be on my last nerve by 6 p.m. Whatcha gonna do, got to feed 'em. Mint juleps (mint grows so crazy wild and there's only so much you can do with it), West Indies salad, shrimp paste and Swiss chard bruschetta, potted stuffed squab, pan fried chicken,Smithfield ham,greens and cornmeal dumplings, roasted beets, green beans and new potatoes cooked in pork stock,green peas in cream, baked tomatoes with crusty bread, red rice, yeast rolls, corn muffins,chocolate pie, fried peach pies, fig pudding and a couple of mutant gigantor watermelons, iced and sliced. Come one come all!

                                                                                6 Replies
                                                                                1. re: shecrab

                                                                                  Holy SMOKES that's a feast! Enjoy, enjoy! And make sure you have enough of those mint juleps in the kitchen during prep - you're gonna need 'em! LOL

                                                                                    1. re: shecrab

                                                                                      Yowza! Do you have help with all of that? hecrab? kiddiecrabs? Anyone?

                                                                                      1. re: roxlet

                                                                                        Oh hell yes! I have the need to feed but I'm not killing myself trying to do it. I put up flyers at the country club and the kids who wait tables and bartend there are always willing to come make some extra $ doing parties.Cooking, messing up everything in the kitchen, then walking away from it all...Well, it's just the best feeling ever.

                                                                                      2. re: shecrab

                                                                                        All your meals always sound fabulous but this one takes it to another level. I missed part of a conference call entirely yesterday reading about this and then found myself thinking about it in the car last night. (Clearly I need to get a life.) But your friends and family are lucky people!

                                                                                        1. re: GretchenS

                                                                                          Thank you so much! That was a party meal, maybe a twice a year kind of thing, definitely NOT typical. I'm all about the quick, easy, minimal cleanup~ All of the veggie dishes were very simple, few ingredients and the only thing that needed attention was the chicken.

                                                                                      3. Nothing exciting here- just burgers on the grill with roasted ranch potatoes.

                                                                                        Making meatballs with tomato sauce for the week to serve with either pasta or on sub rolls. Needed to use up some tomatoes so making my sauce from those with basil out of the herb garden.

                                                                                        1. Well, suburban_dad is out of the country, suburban_daughter is still at camp, suburban_boy 1 and 2 came home from camp yesterday. Boy2 asked for tacos last night so that is what we had with canned refried black beans. Quick and easy.

                                                                                          The camp the boys went to has a regular cafeteria, a fajita shack (chicken fajitas, nachos etc) and a burger shack so they didn't feel too deprived eating camp food all week. They could also buy pizza at the canteen. I'm not sure what we will have for dinner tonight. I need to bug them about what they want to have.

                                                                                          1. Bought a boneless, skinless frankenchicken breast with the intent to make the fried korean/japanese chicken touted so deliciously on the previous thread, but ran out of time, so i took a page from Linda Whit's kitchen and pounded one half of the breast flat, seared on either side, removed it from the pan, then sauteed shallots and mushrooms and made a vermouth cream sauce with red bell strips, white zucchini, and scallions, then returned the now-sliced chicken to the pan and let it finish cooking. i don't know if Linda actually ever posted this exact preparation - i just felt like i was channeling her, and with good results!

                                                                                            i have the other half-breast left over so I am going to attempt the japanese fried chicken tonight. beef shanks are on hold, temporarily....

                                                                                            1 Reply
                                                                                            1. re: mariacarmen

                                                                                              OMGoodness, that sounds wonderful - and no, I don't recall making something like that, but the shallot/mushroom/vermouth cream sauce sounds perfect! I'm honored I was channeled. Besides, pounding the bejeezus out of chicken can sometimes be satisfying. ;-)

                                                                                            2. UMMMMM, it was just pointed out to me that there's a typo in my original posting of this thread.... yes, while at times we may actually "feel" like shouting "WTF??" to the heavens, it was supposed to read "... 100th "WFD" thread!"

                                                                                              Thanks BT! made me laugh at me-self.

                                                                                              3 Replies
                                                                                                  1. re: mariacarmen

                                                                                                    Brilliant. I never even saw it. But apropos, I think, depending on how quickly dinner needs to get on the table. ;-)

                                                                                                  2. I wanted pork, but I didn't want pork chops. I had a small 2 lb. pork shoulder roast in the freezer, so I took that out to defrost while I painted. I've got half the living room down with the new main color I *like*; the rest will be done next weekend after I move all of the boxes piled against those walls!

                                                                                                    The roast will be rubbed with kosher salt, freshly cracked 5-peppercorn pepper, minced garlic and Herbes de Provence, and roasted on high heat for about 20 minutes to (hopefully!) get the skin crackly and crisp, and then finished at 350. Sides will be fork mashed Yukon Gold potatoes and a combination of peas and frozen fresh corn, as I've been too lazy/busy to go food shopping or to the farmers market. Oh - and I'll take out some applesauce. :-)

                                                                                                    7 Replies
                                                                                                    1. re: LindaWhit

                                                                                                      steve is chuckling to himself. Renovation is so ...exhilarating (the garage is close to completion).

                                                                                                      Lobster bisque this evening. Primo will be a mozzarella/tomato/evoo/sea salt thing. There will be an Italian red on the table (IL Poggio), Van Morrison on the box. Blackberries on a biscuit topped by whipped cream.

                                                                                                      1. re: steve h.

                                                                                                        Exhilarating my behind. YOUR dinner, however, sounds beyond heavenly! I want. :-)

                                                                                                        1. re: LindaWhit

                                                                                                          sooo much work left. family room is next on the stack.
                                                                                                          it never ends.

                                                                                                          1. re: steve h.

                                                                                                            "it never ends" - yes, that's what I was told when I was buying the place. I just didn't believe 'em. :-/ I'm *kinda* hoping that painting, once done, will end the "gotta be done NOW" chores around the house (other than a few sliding basket thingie installations under cabinets). We'll see how it goes when the time comes.

                                                                                                            1. re: LindaWhit

                                                                                                              Once you are done, you can then have a seat for a momment or two. Then start the whole process over again. You are right, "it never ends", ain't home moaner ship great?!

                                                                                                                1. re: steve h.

                                                                                                                  But I'm not getting any flirt back. Story of my life. :-/

                                                                                                      2. Tonights feast was Baby Back RIbs with Homemade BBQ sauce, I rubbed them and let them sit all day in Penzys Bicenntenial rub. Swiss Chard picked from the garden, with Bacon and Onions. Roasted Corn on the Cob, slathered with BUTTERRRRRRR!!!!! A Pear and Oatmeal Cobbler awaits for desert. Those that can will probably add Ice Cream to theirs.

                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                        3 Replies
                                                                                                        1. re: JEN10

                                                                                                          Your chard w/ bacon & onions looks really good, JEN10.

                                                                                                          1. re: Phurstluv

                                                                                                            The left overs are getting a can of Northern Beans added to them and served up for another meal.

                                                                                                        2. After a lovely afternoon of sailing we are having watercress soup, marinated chicken breasts, baked spuds and a nice salad. Probably berries for dessert because they need to be used up.

                                                                                                          1. Leftover cold mushroom quiche. Really excellent when it's almost too hot to be outside.

                                                                                                            1. Question - Is the WTF thread or WFD thread? I may have mis-posted altho I could certainly post items on either.

                                                                                                              4 Replies
                                                                                                              1. re: JerryMe

                                                                                                                It's the 'WTF's gonna be WFD?' thread.
                                                                                                                MC realized her typo a few posts up.
                                                                                                                I for one, would love a WTF thread as well. General Topics maybe?

                                                                                                                1. re: rabaja

                                                                                                                  You guys are crackin' me up tonight!

                                                                                                                    1. re: rabaja

                                                                                                                      Agree, yes many nights, it's a WTF?? is for dinner-night.......

                                                                                                                  1. Ended up duplicating the same meal we had 2 weeks ago today at the request of my boys. Soy-balsamic glazed chicken wings, coconut rice, sauteed sugar snap peas.

                                                                                                                    1. Today was one of those days where you just work and plod along your day until you finally look up and realize it's 5 minutes after you were supposed to have dinner ready, and you're at the mercy of whatever is handiest in the fridge.

                                                                                                                      Pork neck bones intended for soup braised in some leftover strawberry chipotle BBQ sauce mixed with some other ketchup based, Man-made BBQ sauce experiment, and four red potatoes boiled with a few garlic cloves and mashed with some milk, butter and Colby Jack cheese.

                                                                                                                      Takes a resourceful eater to eat neck bones this way, but the whole fam actually seemed to enjoy them. (Though we all felt a little canine at the end of the meal...)

                                                                                                                       
                                                                                                                       
                                                                                                                      1. I made three, count 'em, THREE, dinners today. For tonight's, took a tip from Chef Chicklet and marinated the remaining 1/2 chicken breast in mirin, garlic, ginger, green onions and jalapenos. cut the breast into tenders, cleaned them of marinade, then dredged them in seasoned rice flour, fried them up, tossing sliced jalapenos and red dried chilis at the end, then tossed with sliced green onions at the table. ABSOLUTELY DELICIOUS. the boyfriend said i could make that anytime. i'd been afraid the end result would not be chewable for mr. dentally challenged, but they were incredibly tender, which i credit to the marinating. Served with a little sriracha, hoisin, and lemon wedges. on the side was sauteed eggplant in a ginger onion garlic jalapeno cilantro soy sauce, white rice with sesame seeds,shichimi togarishi and granulated garlic, and a salad of rice wine vinegar & brown sugar marinated mango, cuke & shallot slices and cilantro.

                                                                                                                        For dinner number two, beef shanks were seared and then put in pressure cooker with some cab sauv, beef broth (Better Than Bouillon - i never make my own beef broth, only chicken), can of diced tomatoes, whole garlic cloves, sauteed onions, a good amount of thyme, and a little bit of diced bell pepper. Looks and smells great. That's tomorrow's meal and i can't wait! (I already ate the marrow out of the shanks - like i said, i could not wait.)

                                                                                                                        Tuesday's dinner shall be the small pork butt i slow roasted with (mamachef-inspired, tho she was talking about korean fried chicken) gremolata - mortar-and-pestled sea salt, garlic, lemon juice and zest, and chopped parsley. inserted the mixture into slits i made in the pork, then rubbed the rest all over. Covered tightly with foil, into the oven at 300 degrees for 4.5 hours, then 15 minutes at 450 to crisp up the skin. Smells heavenly.

                                                                                                                        House didn't get cleaned, but we shall be fed!

                                                                                                                        2 Replies
                                                                                                                        1. re: mariacarmen

                                                                                                                          That is a lot of cooking, and it all sounds so delicious. How will you be serving Tuesday's pork?

                                                                                                                        2. 1 dish dinner no dessert tonight. Spartan provisions are penance for overindulgence, Country Captain and rice. My head hurts.Have a wonderful Monday ma belles.

                                                                                                                          1. Last night we were both busy with other things, so dinner was quick and relatively painless: slow-baked country-style boneless bbq pork ribs and a salad of romaine lettuce, sweet sweeeeet grape tomatoes, corn off the cob, fresh basil, and a lemon-thyme vinaigrette. The corn was handpicked Saturday morning by me, which of course, makes it all the sweeter ;)

                                                                                                                            1 Reply
                                                                                                                            1. I gave myself a slight case of heatstroke last night. Stupidly, I had the oven on for two hours, and the burners going steadily, on a day that was already hot enough on its own. And I drank wine instead of water. I was just asking for it.

                                                                                                                              I think today's gazpacho is a wise choice for dinner. I like mine a little spicy, and with a good amount of cilantro, a little lemon, and I actually cook the minced onion for just a moment or two. Raw onion and I just can't be friends. I've sent a pleading text to the boyfriend, asking him to stop at a local bakery for a loaf of Popeye bread (a heartier loaf with spinach and red bell pepper that is fabulous buttered and dipped in things). Ice water will also be served.

                                                                                                                              They say it's supposed to cool down by Wednesday. But sometimes they lie. I have the cold soup thread on stand-by.

                                                                                                                              4 Replies
                                                                                                                              1. re: onceadaylily

                                                                                                                                Keep cool and hydrated there, lady Lily!!

                                                                                                                                1. re: onceadaylily

                                                                                                                                  We hit 96 today, I am ready for a cool down. First thing I am going to make when the tomatoes are ready is gazpacho. The cucumbers are coming along great, and so are the peppers, I just need the tomatoes to ripen.

                                                                                                                                  1. re: JEN10

                                                                                                                                    Thanks, Phurst. As I began to get ill, I kept telling myself, "I'll just finish dinner, that's all, twenty more minutes." But dinner finished me. ;)

                                                                                                                                    Jealous of that garden, Jen. My landlord promised I could have a garden in the backyard, but then he and his wife moved into the flat and decided to keep the whole yard for themselves. Quite the bummer, especially since they haven't planted but two plants. I bought roma, cherry and grape tomatoes, and left them in a paper bag in the sun to help them along.

                                                                                                                                    The low-to-mid nineties have been predicted for today, with a nasty storm coming in. The boyfriend is going out of town, so it might just be chips and salsa for me as I hide in the air-conditioned bedroom with the cat and the laptop.

                                                                                                                                    1. re: onceadaylily

                                                                                                                                      Hope you feel better soon, a nice cool glass of lemonade might help a bit.

                                                                                                                                2. I made a chicken salad yesterday with toasted almonds, celery, minced shallot, grilled chicken and dressing that was a little mayo (yes, usually I use some sour cream or Greek yogurt, but didn't have any) combined with some of my new favorite honey dressing, and a lot of black pepper.

                                                                                                                                  Then I went out with a bunch of people and ate a bacon burger :)

                                                                                                                                  1 Reply
                                                                                                                                  1. re: twilight goddess

                                                                                                                                    I grinned at this post thinking "That chicken salad sounds good!" and then said "Ooh, a bacon burger sounds even better!" LOL

                                                                                                                                  2. Well, it's not dinner, but today I whipped up a batch of Russian tea cakes. The husband was craving them and I realized that I need a blog post but we're going out with the Mother in Law. What a perfect pair of excuses to make dessert instead of lunch! They're so tasty and buttery and yummy. :)

                                                                                                                                    I'll be making a simple antipasto salad for dinner in a couple hours.

                                                                                                                                     
                                                                                                                                    1. Well, after a week of visitors and lots of cooking (and hence, leftovers) & eating out, I am having a WTF is for dinner tonight anyway moment.

                                                                                                                                      I've thawed out a pork loin roast that has been waiting patiently for me to do something inspired with it while chipping away at all the leftovers around it. So I suppose I'll roast or braise that, though it's quite warm here today, one of the warmer days so far this summer.

                                                                                                                                      If braising it, I'll clean and slice some leeks for the bed, they turn all caramel-ly and silky, they're just delish. Or if roasting, I will glaze it with some maple syrup and mustard. And throw the last of those baby heirloom potatoes in the pan at the end, they don't take 10-15 mins to roast. Been wanting to make some ratatouille lately, but didn't pick up any eggplant, so that will have to wait. Possibly a spinach salad to go with, with some fruit, nuts and cheese in it. And maybe we'll make some quick pops with mango-lemonade juice, they only take about 7-9 minutes to freeze with the new gadget my Mom brought for the kids.

                                                                                                                                      2 Replies
                                                                                                                                      1. re: Phurstluv

                                                                                                                                        I'm with you on braised leeks - heavenly... :)))

                                                                                                                                        I must now hide your post before my son reads it and asks for an insta-popsicle machine. Bye!

                                                                                                                                        1. re: inaplasticcup

                                                                                                                                          Sorry ina!! Yeah, I was debating putting up pics of it, but will refrain, for the sake of all parents!! LOL!

                                                                                                                                      2. Grilled swordfish steaks that are currently marinating in oo, lemon juice, s&p, oregano & fresh mint.

                                                                                                                                        Greek-ish salad on the side.

                                                                                                                                        4 Replies
                                                                                                                                        1. re: linguafood

                                                                                                                                          Can I come over?? I want that instead of pork roast. ;p))

                                                                                                                                          1. re: Phurstluv

                                                                                                                                            Sure. Just hope the steaks won't drown - it decided to thunderstorm just as we were putting them on. Grrrr.

                                                                                                                                            1. re: linguafood

                                                                                                                                              Oh No!!! Darned weather! Sure they will be delicious anyway!

                                                                                                                                              1. re: Phurstluv

                                                                                                                                                Maybe it was your good wishes, or maybe the humidity kept them moist.... but they turned out rather well -- very juicy. Swordfish is awful when it's overcooked and dried out.

                                                                                                                                        2. Skirt steak (spicy), corn on the cob, black bean salad. Pretty much standard summer fare but tasty nonetheless. Deb is charged with the heavy lifting, dishes/cleanup are on me. Beer for me, maybe a Sicilian wine for Deb. Yanks/Chicago on the panel. We'll be standing at the kitchen counter for this meal.

                                                                                                                                          4 Replies
                                                                                                                                          1. re: steve h.

                                                                                                                                            You guys sure do stand up a lot for your meals!

                                                                                                                                            1. re: rabaja

                                                                                                                                              Yeah. Last night was supper in the dining room. After Van Morrison, I put the Mama's and the Papa's on the box. We slow danced.

                                                                                                                                              1. re: steve h.

                                                                                                                                                Aww. You guys are adorable.
                                                                                                                                                Seriously, do you have a younger brother?

                                                                                                                                            2. I am simmering up a pot of, Chicken, Chorizo, onions, summer squash, tomatoes, garlic, peas, serrano pepper, parsley, and rice cooked with chicken broth and saffron. One pot meal, simple and tasty.

                                                                                                                                              1. The Thai basil needed pruning, so tonight was a rerun from last week: chicken and basil stir fry. On the side I made lip-tingling fish fragrant eggplant. I don't typically fry eggplant so I forgot how to keep the slices from soaking up all the cooking oil, but I suppose all that oil is probably what makes Sichuanese dishes like this so delicious.

                                                                                                                                                1 Reply
                                                                                                                                                1. re: JungMann

                                                                                                                                                  I love sauteed eggplant, but am always horrified at the amount of oil I wind up adding. But then I taste it, and it's so silky and creamy that I stop minding.

                                                                                                                                                2. Summer rolls, which are on heavy rotation in our house because we get to roll up our meat, starch and veg into a roll. Just pork, lettuce, mint and cilantro for the kids. Plus sprouts, cukes, green onions and fresh jalapenos for the grownups. Lazy cook's dipping sauce of hoisin, sambal oelek, lime juice and a pinch of sugar.

                                                                                                                                                  Capped off with vanilla bean ice cream topped with the raspberry plum jam I made last week.

                                                                                                                                                  Now watching Best Thing I Ever Ate with the kiddies and wondering why sliders are called sliders...

                                                                                                                                                   
                                                                                                                                                   
                                                                                                                                                   
                                                                                                                                                   
                                                                                                                                                  13 Replies
                                                                                                                                                  1. re: inaplasticcup

                                                                                                                                                    stunning. still waiting for that restaurant.

                                                                                                                                                    1. re: steve h.

                                                                                                                                                      You know, steve, I thought I'd sworn off the restaurant business for good when I stopped helping my parents in theirs, but you have this way of making me momentarily forget the 16 hour days and huge potential for varicose veins...

                                                                                                                                                      Thanks always for the kind words, btw. :)))

                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                        How about a cute little food truck? One with short hours. Drives up the coast, stopping in towns from Southern California to the Northern Washington? Mmm. I'd be there.

                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                          Damn, woman! You make it sound like fun!!!!

                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                            I'd help you with that, if I only 1) could cook Asian like you, and 2) had kids that were a lot older!!

                                                                                                                                                            But she does make it sound like fun, doesn't she??!! ;p))

                                                                                                                                                            1. re: Phurstluv

                                                                                                                                                              Wouldn't that be a hoot! Up and back down the coast. We'd need a designated driver tho... :P

                                                                                                                                                    2. re: inaplasticcup

                                                                                                                                                      There it is!! Beautiful plates, by a beautiful girl! 8^))

                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                        I am going to give these a try any helpful hints?

                                                                                                                                                        1. re: JEN10

                                                                                                                                                          Hey Jen! Please see my reply below Gretchen's comment. :)

                                                                                                                                                        2. re: inaplasticcup

                                                                                                                                                          Gorgeous! I'm with JEN10, would like to try this but need helpful hints. Should we be going to "that other place"?

                                                                                                                                                          1. re: GretchenS

                                                                                                                                                            You're too funny, Gretchen. Perhaps later on in the day (evening) you might want to go to that place... :P

                                                                                                                                                            But in the meantime, here's a link to an album with sequential pics that might help:

                                                                                                                                                            http://www.facebook.com/media/set/?se...

                                                                                                                                                            :)

                                                                                                                                                            1. re: inaplasticcup

                                                                                                                                                              Thanks Ina, will get my girl friend over here and give them a try.

                                                                                                                                                        3. A perfect light salad: Arugula with grilled shrimp, grilled pattypan squash, crumbled feta, and toasted almonds -- dressed lightly in my tangy honey vinaigrette. Refreshing and truly satisfying.

                                                                                                                                                          1. Seared salmon over shitakes blanched in soy and rice vinegar, with some steamed spinach and brown rice. Very healthy, very satisfying.

                                                                                                                                                            1. Last night was grilled lamb chops basted in a ramp, mint, and rosemary pesto. On the side were long, thin slices of grilled graffiti squash (not sure it's called that, but that's the name I'm giving it) tossed with olive oil and fancy salt and a pearled barley salad with grape tomatoes, herbed chevre, parsley, olive oil, lemon juice, honey, and coarse mustard.

                                                                                                                                                              Applejack, lime, and smashed bing cherry cocktail to drink.

                                                                                                                                                              Trying to figure out tonight's meal, but it will center around b/s chicken breasts marinated in the same ramp pesto.

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                That sounds fantastic right down to and including the cocktail. I will be proud to make that barley salad my own.(it's not stealing if you say it all sweet like that). Tonight we'll have old school deviled crab (always so scary to me when I was a little girl, crabs looked like crazy mutant space bugs), green bean salad with feta,my new friend barley salad ( no chevre+green and red pepper, dressing needs no alteration, looks perfect) crispy, vinegary coleslaw and some hot water cornbread. Today I have to hot pack okra, beets and succotash,make fig conserve and some Vidalia onion jelly. Those Vidalias are so strong this year I have to have a box of Kleenex and a fan blowing right in my face when I chop them. Sweet onions my a@@

                                                                                                                                                                1. re: shecrab

                                                                                                                                                                  sounds like you need goggles! I forgot, I added a splash of champagne vinegar for balance in the salad.

                                                                                                                                                              2. last night was lamb loin chops dusted with Tandoori masala, roasted califlower and palak paneer with leftover couscous. tonight....not sure yet. feeling uninspired.

                                                                                                                                                                1. Last night was gravlax with cucumbers and pickled red onions, with a potato salad made with the first potatoes of the season (Red Norlands) from the organic farm -- nothing on earth beats a freshly-dug potato! <channeling steveh> A crisp Provencal rose to drink and the Red Sox on the box. Tonight, farro salad with kale, shitakes and goat cheese accompanied by a devilled egg, with same libation and entertainment. Stay cool everyone!

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                    It really is a scorcher today. :|

                                                                                                                                                                    I've never had a freshly dug potato - I can only imagine their earthy goodness...

                                                                                                                                                                  2. Spaghetti and meatballs. Deb ground the beef and pork (love the Waring Pro). Sauce was based on canned tomatoes (San Marzano), garden herbs, a little evoo and some onions. Meatballs were seared on the stovetop and graduated to the sauce for finishing school. Parmigiano-Reggiano was at the ready. House red was on the kitchen counter, NCIS was on the panel. Yeah, we stood up.

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                      You're the third person to do spag & bawlls this week and I'm getting a serious jonesing for them now. Sadly, the crazysalty pho I had for lunch in Little Saigon today wiped out my palate for anything but this chard I'm drinking.

                                                                                                                                                                      Maybe domani...

                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                        You were drinking Swiss chard? ;-)

                                                                                                                                                                        And now I have a craving for spaghets and sawce.....but I still have leftover roast pork to work my way through. Perhaps a panino tonight if I remember to pick up proper grilling bread.

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          Yes, and now my teeth and tongue are pink, dammit! :P

                                                                                                                                                                          Tonight we drink collard greens. *Coll* fer short...

                                                                                                                                                                    2. Because I had hibiscus simmering for paletas (and because I don't have to work tomorrow!), I had to make a little hibiscus cocktail, with vodka and lime. Refreshing, slightly tart, and oh so summery.
                                                                                                                                                                      Salad of red lettuce, orange and grapefruit supremes (kept singing "stop, in the name of love!"), red cabbage, fennel, and toasted almonds. Dressed in a vinaigrette with zest and a bit of anchovy.
                                                                                                                                                                      Mr. NS grilled salmon which had been relaxing in an arbitrary blend of garden herbs. I made corn with ginger from the COTM for the side dish.
                                                                                                                                                                      So much food! We never made it to the paletas!

                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                      4 Replies
                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                        Wow. The color on the hibiscus cocktail is amazing. And that salad sounds really good right now...

                                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                                          The color is indeed beautiful, but woe be to any garment that comes in contact with it!

                                                                                                                                                                        2. re: L.Nightshade

                                                                                                                                                                          Gorgeous! You're so creative and your dishes are so exotic, I would never think to pair those items, and I've never thought to taste hibiscus! I'm going to go google paletas now.

                                                                                                                                                                          1. re: shecrab

                                                                                                                                                                            Thank you for your kind words.
                                                                                                                                                                            Paletas are ice-pops. The Paletas book is the adjunct Cookbook of the Month for August. Here is the thread if you want to read more:
                                                                                                                                                                            http://chowhound.chow.com/topics/799098

                                                                                                                                                                        3. Chowhound is so educational. I learn things every time I read this! Today is the 7th anniversary of my 29th birthday and I'm not canning jack diddly or even looking out the window that views the garden.My sister asked what kind of cake I wanted and I said chocolate eclairs (easy, right??). She brings me some yellow box cake filled with instant pudding topped with canned icing and had the unmitigated gall to call it Boston cream pie AND SAY IT WAS THE SAME THING AS ECLAIRS! I sank it in the toilet. I'm cooking sage smoked maple quail, hot grilled grits, ratatouille,a hummingbird cake and my own damn eclairs. Have a great day cheries!

                                                                                                                                                                          8 Replies
                                                                                                                                                                          1. re: shecrab

                                                                                                                                                                            A very happy 7th anniversary of your 29th birthday! Enjoy your birthday dinner celebration - sounds amazing!

                                                                                                                                                                            And I agree with you - that was NOT Boston Cream Pie OR an eclair by any means! The pastry chefs at the Parker House would have sunk it in the toilet as well. ;-)

                                                                                                                                                                            1. re: shecrab

                                                                                                                                                                              Happy happy birthdayersary!! (stealing from weezieduzzit above.) sage smoked maple quail sounds like a fabulous way to celebrate. Have a great day, fellow Leo!

                                                                                                                                                                              1. re: shecrab

                                                                                                                                                                                Happy, happy birthday shecrab! That just about defines "unmitigated gall" in my book. :)

                                                                                                                                                                                Your bday dinner sounds fabulous, enjoy both the making and the eating of it, and have a wonderful non-canning day!

                                                                                                                                                                                1. re: shecrab

                                                                                                                                                                                  Happy birthday anniversary!
                                                                                                                                                                                  Your dinner does sound lovely. I had to google hummingbird cake, it looks great. But a pity your sister doesn't quite get it, and you have to bake your own birthday sweets.

                                                                                                                                                                                  1. re: shecrab

                                                                                                                                                                                    Happy Birthday shecrab!
                                                                                                                                                                                    Eclairs are really one of the most perfect sweet treats, aren't they?
                                                                                                                                                                                    That cake, not so much.
                                                                                                                                                                                    I always ask for Vin Santo and biscotti, as I figure most folk can just go out and buy it and it truly is one of my favorite desserts.
                                                                                                                                                                                    Hope it's a fantastic 29th, you look great!

                                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                                      Happy Birthday and I hope you get a perfect custard eclair today.

                                                                                                                                                                                    2. re: shecrab

                                                                                                                                                                                      Happy birthday, shecrab! That menu sounds fantastic, girl. I have to google grilled grits now.

                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                        Thank you thank you kind wonderful souls. I didn't mean to come off as ungrateful but when someone ASKS you, they've committed themselves. If you're not into it, DON"T ASK! If she was a doddering aunt, or one of the children, I would have praised it to the skies, eaten it with gusto, and framed a pic of it on my mantle. This trick is an accomplished (*cough*lazy) experienced (*cough* a@@) baker (*cough*lazya@@). Hot grilled grits are similar to polenta, but most times I add jalapenos ( they bounce off the sweet maple perfectly) and a jar of Cheez Whiz. THAT"S RIGHT! No shame in my game! Don't you just love unlimited amounts of Champagne and plastic tiaras!?! Raise a glass mes bonnes amies! P.S. I'm so glad that dummy didn't back over you and your puppy. People never turn their damn heads! They just look in the rearview (if we pedestrians are lucky) and go! WTH!? Twodales stay home where it's safe, and know most of the world does not know the simple wonder of your rhubarb crisp. I hope this makes sense~

                                                                                                                                                                                    3. One of those days today. The neighbor nearly ran over my dog & me because she backed up her car without looking behind her. Clueless. Then I went to look for zucchini blossoms without luck and stopped at a great butcher shop and bought boar and also duck sausages. Got a parking ticket for my trouble because my meter ran out by minutes. So no zucchini blossoms tonight but I have a pork tenderloin to cook. Might do teriyaki pork with rice and some veg. Rhubarb crisp for pudding. I'm not going out again...kind of an unlucky day today.

                                                                                                                                                                                      8 Replies
                                                                                                                                                                                      1. re: twodales

                                                                                                                                                                                        But LUCKY 'cause you and your dog weren't hurt AND you found duck sausages. I say it's a win-win! :-)

                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                          Sorry I was so negative. Obviously some good stuff happened today and the dog v car thing was scary. I screamed and yanked him quickly out of the way. She missed him by inches. Not a great start to the day. She has kids of her own and also living on both sides of her. I feel like I should say something to her so she is more aware and something tragic doesn't occur.

                                                                                                                                                                                          Change of plans on the dinner last night. Chicken teriyaki last night and Pork kabobs tonight.

                                                                                                                                                                                          1. re: twodales

                                                                                                                                                                                            You should *absolutely* say something to her! Just a "I thought I'd let you know you almost hit me and Sparky yesterday when you pulled out of your driveway - I was *just* able to pull him out of the way" should go a long way with her. I hope.

                                                                                                                                                                                        2. re: twodales

                                                                                                                                                                                          I feel you. We finally get a *gorgeous* day, and there's trouble in the wind. So far, bleach in the eye, and a splinter in my right thumb (my left hand is useless; I've named the splinter Fred, because he's going to be here at least until Friday when the BF comes home). I was going to paint shelves today, but have decided to wait until the joint's less jinxy.

                                                                                                                                                                                          Your meal is far better than mine though! I'm contenting myself with hummus, spicy olives, chopped tomatoes, and toasted bread with a side of trashy tv. I have to get my hands on some rhubarb. Enjoy the meal, and lay low, twodales.

                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                            Onceadaylily: Yeah it's funny how some days things are just out of sync and it's better to keep your head down.

                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                              Hope the eye and thumb are feeling better and "Fred" gets evicted soon! When I have a dinner like that I remind myself to call it tapas or mezze. :)

                                                                                                                                                                                            2. re: twodales

                                                                                                                                                                                              Hope you and the pooch are ok, twodales.

                                                                                                                                                                                              At least you got boar... :)))

                                                                                                                                                                                              1. Now my chives need trimming so tonight it's going to be herbed yogurt soup with chives, dill, mint and tarragon, scented with a splash of rosewater and served with ground walnuts and sumac. If I'm still hungry, I think I'll make a carpaccio of some summer squash seasoned with olive oil, mint, Aleppo pepper and romano cheese. Dessert will be the remainder of my avocado pudding.

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                  Change of plans. I left the office late and it was raining, so I didn't feel like picking herbs. We'll save the scheduled dinner for tomorrow. Tonight I pan roasted some red bell peppers, hazelnuts and scallions and pounded them in my mortar and pestle with anchovy oil, rice vinegar and chiles de arbol. In the pan in which I cooked my peppers, I cooked off some morcilla sausages, red onions, garlic and tossed the lot with spaghetti, the spicy red pepper and hazelnut sauce I made in the mortar and finished it off with romano cheese. On the side: purslane salad dressed with garlic yogurt and dill.

                                                                                                                                                                                                2. Tonight we're having chicken congee. Again! My husband requested it tonight, which is strange, since he doesn't usually crave congee. Makes me happy, not only is it simple to make but it'll be a great way to use up my green onions. I'm not sure what's for dessert yet, maybe I'll whip up some steamed sweet buns.

                                                                                                                                                                                                  1. This might seem kinda odd, but it's good. I made crispy fried chicken thigh. (seasoned flour with poulty seasoning, and creole spice mix). Then in the chicken drippings, I made a pan gravy, adding sautéed mushrooms, onions, and bell pepper, and more creole spice mix. (I wanted to add celery, for the ' trinity' but apparently some one ate my celery. :-/ ) Served over polenta, because I didn't have grits.

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

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: Matahari22

                                                                                                                                                                                                      Nothing odd sounding there. Sounds hearty and delicious!

                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                        ina, I needed fried/comfort food, too!

                                                                                                                                                                                                        1. re: Matahari22

                                                                                                                                                                                                          Everyone can use a lil deep fried comfort from time to time, Mata... ;)

                                                                                                                                                                                                    2. The Man had a rough day at the office, and fried stuff always makes him feel better, so we did

                                                                                                                                                                                                      - catfish fried in flour & polenta,
                                                                                                                                                                                                      - some bacon chips & corn tortilla chips,
                                                                                                                                                                                                      - a combo salsa made of my blended pico de gallo and the Man's pasilla-habanero hot sludge,
                                                                                                                                                                                                      - a salad of mango, tomato, red onion, Persian cukes, and cilantro dressed with a lime vinaigrette, and
                                                                                                                                                                                                      - fresh mango-peach margaritas.

                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                        Now I feel bad that I didn't get to eat this meal; I need recipes to make myself feel better. Let's start with the pasilla-habanero salsa.

                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                          I pried the recipe out of his cold, live hands just for you, JM. ;)

                                                                                                                                                                                                          THE MAN'S PASILLA HABANERO HOT SLUDGE
                                                                                                                                                                                                          Makes about 40 oz., but you can halve the recipe

                                                                                                                                                                                                          2.5 lb pasillas, roasted under the broiler about 8 minutes per side
                                                                                                                                                                                                          1/2 C minced garlic, sauteed
                                                                                                                                                                                                          1 medium-large brown onion, sauteed
                                                                                                                                                                                                          4-5 habaneros
                                                                                                                                                                                                          2 tbsp salt
                                                                                                                                                                                                          1 tsp black pepper
                                                                                                                                                                                                          1 1/2 tsp cumin
                                                                                                                                                                                                          1 tsp sugar
                                                                                                                                                                                                          2 C water
                                                                                                                                                                                                          1/2 C + 2 tbsp white vinegar
                                                                                                                                                                                                          1/2 C cilantro

                                                                                                                                                                                                          - Roast pasillas then cool and peel and core.
                                                                                                                                                                                                          - Saute onions in about 2 tablespoons oil until translucent
                                                                                                                                                                                                          - Add garlic and cook for a few minutes
                                                                                                                                                                                                          - Add all other ingredients and simmer for 10 minutes
                                                                                                                                                                                                          - Cool then put into food processor or blender
                                                                                                                                                                                                          - Keep refrigerated.

                                                                                                                                                                                                          I love this stuff with chips, eggs, on tacos...

                                                                                                                                                                                                          Hope you like!

                                                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                                                            Thanks! I'm about 2 weeks away from my habaneros ripening, so this will be the first recipe I try out with my new harvest.

                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                              You're growing them? How cool! We planted a habanero bush but late into the summer, so they're just now starting to bud (and not too many). Hope you get a nice, fat, and hot harvest!

                                                                                                                                                                                                              Hope you like the sludge. :)))

                                                                                                                                                                                                              1. re: inaplasticcup

                                                                                                                                                                                                                It grows into a bush? I think I may have planted them too close together, then! Like you, I also got them late in the summer, but they managed to begin blooming and fruiting within a week of transplanting. I probably won't get much more than a baker's dozen before the end of the season, but with all the heat they pack, that's enough for plenty of experimentation.

                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                  Haha! Did I mention my botanical terms aren't exactly technical??? I've been corrected by the Man who tells me they're not bushes. He has a friend who aptly goes by the name Chili and grows the most insanely hot habaneros, the plants apparently as tall as the Man (6'4") with stalks as wide as his fist...

                                                                                                                                                                                                                  You may one day be able to take that habanero plant up to the giant's castle... ^-

                                                                                                                                                                                                        2. re: inaplasticcup

                                                                                                                                                                                                          What a beautiful meal! I want that now.

                                                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                                                            Inaplasticcup: Your continuously pretty menus make me laugh at my own menus sometimes. I often plan menus based on what would taste good (and what I have) and upon serving discover that everything is all white or orange-ish. OOPS! I have to laugh at myself and make a conscious effort to plan better. You are, as so many here are...inspirational.

                                                                                                                                                                                                            1. re: twodales

                                                                                                                                                                                                              Wow, twodales. That's a really lovely way to start off the morning, I must say! Thank you so much for your kind words. :)

                                                                                                                                                                                                          2. Currently brining in my fridge, I have Bruce Aidells' bourbon and vanilla brined pork chops. Can't wait to grill them. There will also be a green salad and some garlic stir fried broccolini. Dessert will be grilled peach halves with a scoop of vanilla ice cream.

                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                            1. re: nvcook

                                                                                                                                                                                                              Oh my, those chops sound wonderful - linky-link for a recipe?

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                no link, there were in the recent edition of 'Fine Cooking". To paraphrase:

                                                                                                                                                                                                                Brine
                                                                                                                                                                                                                1/4 c Kosher salt
                                                                                                                                                                                                                1/4 c bourbon
                                                                                                                                                                                                                3 tbls dk brown sugar
                                                                                                                                                                                                                2 tbls unsulfured molasses
                                                                                                                                                                                                                2 tsp pure vanilla extract

                                                                                                                                                                                                                rub
                                                                                                                                                                                                                1 tbls sweet Hungarian paprika
                                                                                                                                                                                                                1 tbls dk brown sugar
                                                                                                                                                                                                                1 tbls groung pepper
                                                                                                                                                                                                                2 tsp ground dried sage
                                                                                                                                                                                                                1 1/2 tsp dry mustard
                                                                                                                                                                                                                1 tsp ground cayenne - I like hot but next time this will be reduced to 1/2 tsp
                                                                                                                                                                                                                1 tsp cumin
                                                                                                                                                                                                                1 tsp ground coriander
                                                                                                                                                                                                                1/4 tsp ground ginger
                                                                                                                                                                                                                1/8 tsp ground cinnamon
                                                                                                                                                                                                                brine 3 to 4 hours depending on thickness of chops
                                                                                                                                                                                                                use some of the rub on both sides of chops and grill. very moist and good flavor but a little too hot. Will definately reduce cayenne next time.

                                                                                                                                                                                                                1. re: nvcook

                                                                                                                                                                                                                  That's a brine I can work with. :-) Thanks!

                                                                                                                                                                                                            2. Yogurt-marinated chicken kebabs with aleppo pepper: http://www.epicurious.com/recipes/foo... , israeli couscous, sauteed green beans.

                                                                                                                                                                                                              The chicken kebabs were AMAZING. I marinated them for close to 24 hours. So unbelievably tasty.

                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                              1. re: suburban_mom

                                                                                                                                                                                                                Holy SMOKES that sounds wonderful, sub_mom! I *love* Aleppo pepper - I'm going to have to try this very soon!

                                                                                                                                                                                                                Unfortunately, the Epicurious website is being ornery for me these past few weeks (a javascript:(void)0; error); I'm unable to save any recipe to my recipe box there.

                                                                                                                                                                                                                http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                I made this Rhubarb-Ginger Jam on Sunday with a few minor changes (fresh rhubarb, added *more* ginger and used *less* sugar), and it's SO good with slices of roast pork!

                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                  That jam sounds good. I think I will save it to my recipe box.

                                                                                                                                                                                                                  What do you use aleppo pepper for? I just bought mine last week because of last night's recipe and don't have other recipes.

                                                                                                                                                                                                                  1. re: suburban_mom

                                                                                                                                                                                                                    It's great in marinades or as part of a rub for chicken breasts; I often sub it for red pepper flakes when I want to tone down the heat a bit.

                                                                                                                                                                                                                    I think it would be great in hummus or dips, and I've used it on pizzas as well, where I made a roasted red pepper sauce with a hefty dash of Aleppo pepper to give it a bit of oomph, and topped it with chopped cooked chicken and broccoli, dotted with some fresh mozzarella (or goat cheese) and a sprinkling of Parm-Reg.

                                                                                                                                                                                                                    Oh - I know - it *used* to be an ingredient in Penzey's "Tuscan Sunset" herb blend. But it was discovered that because Aleppo pepper is processed with salt and the herb blend is supposed to be salt-free, they removed it and just add dried minced red bell pepper bits. So when I buy more of the Tuscan Sunset, I just add my own Aleppo pepper to it.

                                                                                                                                                                                                              2. What I read here daily is totally starting to influence what we eat. How cool is that? Powers of suggestion and such. Couldn't keep reading about all the delicious pig ( I'm looking at you, LindaWhit, Phurstluv, and nvcook) without having it, so tonight I have 6 eight ounce rib chops that will get treated with sweet paprika, caramelized onions and some smoked Gouda, lemon linguine, panzanella, and a pile of bite sized herbed blue cheese biscuits.Coffee-kahlua granita for dessert (5 ingredients, one 9 inch square pan! So easy!) Chins up honeys, it's almost sweet sweet Friday!

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: shecrab

                                                                                                                                                                                                                  GRANITA!!! That's the word I've been searching for for the past week but didn't feel like googling. Don't you hate when chunks of your vocabulary get lodged in the deep recesses of your mind?

                                                                                                                                                                                                                  Thanks for the reminder, sc. At any rate, the mangoes and peaches that were going to go into a granita went into my margies. :)

                                                                                                                                                                                                                  Them pork chops sound loverly, btw...

                                                                                                                                                                                                                2. Last night we had several dishes from the COTM alongside the Uzbek Tandoori Chicken from Planet Barbecue. The chicken cooked on a beer can in the grill. So Mr. NS was required to purchase and consume IPA from a *can*. Mercy.

                                                                                                                                                                                                                  The dishes I made to accompany the chicken included:
                                                                                                                                                                                                                  Carrots and kohlrabi with garam masala, fenugreek, asafetida, cumin, chiles, and amchoor
                                                                                                                                                                                                                  Pancakes with onion and tomato, and
                                                                                                                                                                                                                  Red onion and sumac salad
                                                                                                                                                                                                                  Cooled off at the end with a few licks of a hibiscus/mixed berry paleta.
                                                                                                                                                                                                                  Not bad for a weeknight!

                                                                                                                                                                                                                  Tonight, don't know yet. Feel like something light that uses our garden herbs. We'll see…

                                                                                                                                                                                                                   
                                                                                                                                                                                                                   
                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: L.Nightshade

                                                                                                                                                                                                                    Awww. He drank beer from a can for you??? That's love.. :)

                                                                                                                                                                                                                    That paleta looks awesome.

                                                                                                                                                                                                                  2. Well, the boy is coming in tonight--late, but he's always hungry. He is, in fact, the hungriest person I have ever met.

                                                                                                                                                                                                                    He's fallen in love with the baked and barbecued tofu, but I'm taking advantage of his absence to change it up a little, and marinate the pressed cubes in soy, sesame oil, minced ginger and garlic, and a little rice vinegar, sprinkle them with sesame seeds, and bake until chewy. I have my eye on an ancho pasilla sauce from Epicurious to use as a dipping sauce (ancho powder, toasted pasillas, garlic, olive oil salt, and orange juice, blended together. I'll make his favorite green beans to go with, even if it means the whole shebang is a little one-note. He's on a kick with those green beans. There are worse obsessions for one's boyfriend to have, though.

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                                      The Man is always hungry too. But I can't get him to love tofu...

                                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                                        I was always the one was meh on tofu, until I started baking it. It was nice to be able to share his tofu love with him. He was lonely in it. ;)

                                                                                                                                                                                                                        I have plans for that kimchi Saturday, by the way. The boyfriend left town, and I wanted to wait until he was back. It'll have had a fridge resting time of nearly four days at that point. I'm thinking some kind of ramen dish, likely with egg. After that, I hope to have enough left to make pancakes.

                                                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                                                          You should definitely have enough! A little tip if you're a sour kimchi eater like my kids but don't want to leave it out to ferment (and waft) longer - a touch of distilled white vinegar gives it the sour of longer fermentation but without the stink or the sog. :)

                                                                                                                                                                                                                    2. Last night was a hastily thrown-together meal of sauteed chicken breasts, which were marinated in ramp-rosemary-mint pesto, lemon steamed green beans, and goat cheese and sundried tomato ravioli with jarred vodja sauce. Not great, but it worked in a pinch.

                                                                                                                                                                                                                      Tonight, I'm gunning for leek, bacon, and aged cheddar (white) pizza. These leeks seriously need some love. Probably spicy marinara on the side for dipping. We've both been busy and tired lately, so we'll see what actually makes it to the table.

                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                        I don't know why I never think to serve marinara on the side when we make pizzas. I prefer it without, and he likes it either way. I'll keep that in mind for next time. Your pizza sounds delicious.

                                                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                                                          Thanks! I'm a condiment junkie, so I'm all about sauces on the side :)

                                                                                                                                                                                                                        2. re: ChristinaMason

                                                                                                                                                                                                                          That pesto sounds delicious, Christina. Hard to get ramps around here, but they're so good!

                                                                                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                                                                                            shoot, you know what? I've been calling them "ramps" for days, and they're not ramps. Instead, they're scapes. Hard to find ramps this late in summer.

                                                                                                                                                                                                                        3. Again with the heat (next person that says, "at least it's a dry heat", may get punched in the nose). Something very simple, chipotle shrimp tacos. In a gal size plastic bag, marinate 12 large shelled and deveined shrimp with a little veg oil and a teaspoon or so of chipotle chile powder. Either grill on your barbeque or a heavy grill pan. I use 3 shrimp per taco. I use the small corn tortilla and soften a in small bit of hot oil. Top the shrimp with shredded cabbage mixed with some sour cream, thin sliced green onions and radises, cilantro and fresh lime juice. Currently not partaking of alcohol so lots of iced tea (boy, does a margarita sound good though!).

                                                                                                                                                                                                                          1. I'm craving another steak torta, and I just happen to have some tenderloin in the fridge, so I'll be satisfying that craving tonight.

                                                                                                                                                                                                                            Roasted pasillas, avocado, queso fresco and red onion will get layered into a bolillo roll (finally tried these rolls at the Mexican market down the road from me, it's going to be an exercise in self-restraint not to have one a week) and thinly sliced beef will go over the top. I will toast it up, weighted, in my cast iron and put in some romaine after it comes out of the pan.

                                                                                                                                                                                                                            I have marinated shallots from last night and some good tomatoes and basil needing to be used, so that with a cucumber should be my first course, although it doesn't really go. That's fine, it's just me and I think I can get behind it.
                                                                                                                                                                                                                            This is one of those meals I think of the poster exercisetoeat, which is what I am doing today.

                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                                                                Ditto on that, that torta sounds absolutely mouth-watering!

                                                                                                                                                                                                                                1. re: L.Nightshade

                                                                                                                                                                                                                                  It was so good! I don't want to know what's in those rolls that make them so crackly-crunchy delicious.
                                                                                                                                                                                                                                  All through my class I kept chanting, "steak torta, steak torta, steak torta!". It kept my knees up. ;)

                                                                                                                                                                                                                              2. Pizza plans got tossed in favor of a Turkish "sultan's" rice pilaf with miniature meatballs. I used this recipe as a starting point: http://www.turkishcookbook.com/2006/0...

                                                                                                                                                                                                                                Added some garlic, onion, hot pepper flake, and sumac to the meatballs, left the skin on the eggplant, and seasoned the dusting flour for both the meat and eggplant. Also subbed brown rice for white, as that's what was on hand. Also, we more or less doubled the recipe.

                                                                                                                                                                                                                                This was a really delicious, different dish that we felt was worth all the prep steps. It had that umamni-rich "can't stop eating this" quality to it---maybe from all the fry oil? In any case: yum.

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  leftovers for lunch---so good! definitely making this again.

                                                                                                                                                                                                                                2. Today, I went to wash all my blankets and beddings and discovered that they have washing machines that wash EIGHT whole loads of laundry at once. Will wonders never cease...

                                                                                                                                                                                                                                  Came home starving, though, so it was a quick spicy Thai basil & mint chicken made with fish sauce, ketchup, sugar, lime juice and chili flakes over jasmine rice.

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                  1. re: inaplasticcup

                                                                                                                                                                                                                                    Beautiful, as always. Love the colors, wish I was tasting the flavors!

                                                                                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                                                                                      I'll have to try adding ketchup, lime juice and mint to my mix. I usually use sambal for the acid and heat and red peppers for a little bit of sweetness.

                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                        I prefer red bells too! But alas, I was out...

                                                                                                                                                                                                                                    2. The dear Mr. NS volunteered to bring home a pizza after my bad day at work. But I was determined to shift gears, and have a little fun in the kitchen.

                                                                                                                                                                                                                                      Salmon and corn cakes, with mango/lemon zest/red pepper/yogurt sauce.
                                                                                                                                                                                                                                      Roulade with red and green tomatoes and fresh herbs.
                                                                                                                                                                                                                                      Refreshing and summery, followed by more hibiscus/berry paletas.

                                                                                                                                                                                                                                      And now, a corny British mystery and a good night's sleep.

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                                        Do you put anything other than fruice juice and/or pulp and sugar in your paletas?

                                                                                                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                                                                                                          I'm just starting to experiment with paletas, as the book is an adjunct COTM. These just had raspberries, blueberries, steeped hibiscus, and a bit of sugar (much less than the recipe called for). There are some other, more unusual and interesting, pops in the book however, such as: avocado and lime, mezcal and orange with chiles, sour cream with cherries and tequila, eggnog with brandy, and rice pudding pops.

                                                                                                                                                                                                                                      2. Last night was soy strips and sweet potato chips with a peri-naise. Not too ambitious, but it did take me forever (and a slightly bruised hand) to cut up those chips.
                                                                                                                                                                                                                                        Tonight was meant to be kingklip and baked potato with salad... But I forgot to get the kingklip out of the freezer this morning. So I'm thinking of making pizza instead (just have to get home early enough to make the dough and let it rise - in the oven, of course) - many little ones with different toppings.

                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            It's the 100th WTF For Dinner??? thread, mariacarmen!!!!! :P