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Jan 18, 2012 04:51 AM

What's for Dinner #124 [old]

With over 300 posts, time to move the conversation here.

Tonight, for our fish-loving Egyptian house guests, it will be a seafood paella.

With winter settling in for the long haul, what warming dishes do you have on your menu?

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  1. Thank you for moving this, roxlet!!
    Tonight's meal at home is a cheeseburger: ground sirloin blended gently with a tot of saltnpepa, about 1/2" thick; seared in a salted cast-iron pan until medium-rare and crusty on the outside. I'll top it with American cheese and crushed plain 'tater chips, and toast the bun, atop which garnishes will be mayo, ketchup, mustard, lettuce, tomato and bread-and-butter pickles. Maybe a super-thin slice of raw onion, but maybe not. With it, I'll eat more of those chips and some more mung bean slaw with cukes.
    Birfdayday at the frat is tomorrow. I have 3 (count 'em!!) special-request dishes: Keema w/ naan and chutney, lasagna (vegetarian, please) and easily enough, bratwurst sandwiches. I threw together the Keema last night, having purchased the naan and chutney beforehand, and the brats will go in a slow-cooker with lots of onions and kraut AFTER I brown them first. The only really labor-intensive thing, clearly, is lasagna, which I'm gonna do with spinach and mushrooms. Another big salad aside: Greens (redleaf, greenleaf and romaine with some radicchio thrown in for color and bite; whatever veg. I can rustle up, some whatever dressing..) Garlic bread, buns for the hoagies, and DONE. So, that being said, it's "International Weds." there (meaning Cook's Choice, natch) and I am bringing in Zachary's pizza for their delectation tonight. I'll make MORE salad with a few choices of dressing, and they'll be fine.
    Have a good day, everybody.

    10 Replies
      1. re: roxlet

        I'd cater your Birfday in a NY minute "Have knives, will travel.". BTW, the burger agenda for me has changed: it now involves pickled jalapenos and I'm not having b&b pickle chips on it, and because of the chiles, the cheese has changed to pepper Jack, and those will be crushed tortilla chips atop.)
        Cain't hardly wait.

          1. re: mariacarmen

            Hey tomorrow is my birthday too...can i put in a request...Oh wait, I am cooking for a large crowd!

              1. re: roxlet

                Sure is...Then I have a Wine tasting food pairing on saturday...6 courses and a nibble to go with each think on my day off (and birthday) someone would cook for me!

      2. re: mamachef

        So now the brats are in their nest of sauerkraut (which includes diced apples, onion, bacon, sugar, vinegar, salt and pepper, to be served on rolls.) The slow-cooker's in the fridge, because it's too early to pre-cook them and finish them at work, but I'll take care of that. Eventually.) Everything else is basically made, including a suprise strawberry shortcake w/ cream biscuits that I put together yesterday. Yeah, there are people bringing cake in, but I'd like to contribute my own nod to their special day. At buttertart's suggestion, I whipped heavy cream, but only to thicken it to a "pouring cream" consistency. And yes, I put some berries and biscuits and cream aside, for home.
        Speaking of home, dinner here tonight will be simple. I have too many eggs and spinach that I'd like to use, so......spinach omelet time, with some leftover Emmenthaler cheese, and maybe some caramelized onions if I have that kind of ambition. Wheat toast with butter and apricot jam, and a few strips of Nueske's cherrywood bacon, which is the best bacon evers!! Nothing earthshaking, but good food that will get me outta the kitchen fed, without a big huge mess.
        Enjoy your day, all.

        1. re: mamachef

          Wow, could I get more info on the brats? They sound really good

          1. re: ChrisKC

            Just tell me what you want to know, and if I can help you, I'd be glad to!

      3. Quick and easy dinner tonight - slices of the garlic-cheese sirloin tips, spinach leaves, roasted red pepper strips, and goat cheese all layered into some sourdough bread slices, and then grilled on the grill pan for a panino. Potato chips alongside. And Top Chef (with a working remote control!) on the tube. :-)

        5 Replies
        1. re: LindaWhit

          Oh, just delicious Linda. Perfect end to the day. But I'm thinking you need a beer with that divine panino. Or something. It just would't be right otherwise.

          1. re: mamachef

            No wine with the panino. Must be clear-headed for Top Chef, mamac. :-)

            1. re: LindaWhit

              yes! do not distract her from her appointed solemn duty! she can drink up after.

              1. re: mariacarmen

                LOL! Hey, I'll be heading to sleep after I'm done with my appointed solemn duties! :-)

                1. re: LindaWhit

                  well alright, but don't say i didn't offer....

        2. Sausages!

          We bought two sorts from a farm shop - plain pork and cajun spiced. Made from their own pigs.
          We'll do them in the oven along with some roasted onion chunks. There''ll be sweet potato mash on the side, some veg from the freezer and mushroom sauce (discovered lurking in the freezer by herself who has been on an expedition to its far reaches)

          1 Reply
          1. re: Harters

            Mmmm Sassidges!!
            M'man, I hope you know how lucky you are. Oh, to have a farm shop that does that. I'm able to source very high-quality product here, but haven't had a self-sustaining farm's piece of meat in forevah. I used to get beef in Santa Rosa from a similar spot, but when I moved, all was lost. Dinner sounds divine. I don't "DO" the sweet potatoes, but somehow, in this context it sounds really good all of a sudden. Please, you and the good Missus H. enjoy; it sounds as though she'll need a break what with being the Freezer Domestician. :)

          2. Our neighbor friends are coming for dinner tonight. We'll settle down in front of the big screen to watch "Burn After Reading" (quintessential D.C. movie, and hopefully even better upon repeat viewing) and dig into steaming bowls of bronze-cut fusilloni napped with Hazan's bolognese. Grated parm. regg. on the side, a Malbec from Maryland (keepin' with the local theme), and CI's almost-no-knead bread and rosemary-marjoram dipping oil to go along with. They're bringing a salad or something to start.

            Dessert will be simple: strawberries, chocolate, chocolate-dipped butter biscuits, and maybe some leftover CI's zucchini bread.

            3 Replies
            1. re: ChristinaMason

              <Mouth watering.......Dang, Ms. Mason. I'd love to be at your table this evening and will be thinking wistfully of you. Very nice.

              1. re: mamachef

                Thank you :)

                I just chopped the herbs to get the oil infusion going, and must note that eating grapes from a rosemary-scented hand is a very confusing olfactory experience.

                1. re: ChristinaMason

                  Our friends brought pan-roasted brussel sprouts (nice and charred), roasted shrimp (plain and bacon-wrapped), a delicious Sangiovese (Shoestring 2006), and some aged rum. It was quite the blowout!

            2. I am thinking that tonight it's going to be Fuchsia Dunlop's Dry- Fried Chicken with some Bok Choy on the side. Super easy to make and really tasty.

              1 Reply