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What's for Dinner? #126 (Super Bowl Edition) [old]

Time to move on. 300+ excellent posts and photos need to move over a bit and allow for more deliciousness and maybe some football food.

Tonight's meal will be cheeseburgers made from house-ground chuck topped by Land O' Lakes white American cheese. Martin's potato rolls will be the delivery mechanism. There will be cole slaw on the side and cold beer on the counter. Deb insists that NCIS be on the plasma but I'm switching back to ESPN the second she goes to sleep.

We're still evolving the Super Bowl menu. Suffice to say it will be populated by lots of finger foods. I'll keep you posted.

Linda Whit needs to step up and present betting terms for the game because I'm a Giants fan and she's not.

The ball is in your court, Linda :-)

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    1. re: ChristinaMason

      Oh yeah. Grinding the meat at home is the single best way to insure juicy, flavorful goodness. Toppings are always subjective but you have to start with a solid platform.

    2. Once a year, I make this. Can't seem to get away with anything else for the Superbowl. It's the best chili and worth the trouble once a year. I do a "loaded" garlic cheese bread with it. Thank goodness it's only once a year....

      Tex-Mex Chili

      1 tbs cumin seeds
      1 1/2 tsp coriander seeds
      1 tbs dried oregano
      3 tbs vegetable oil
      3 lb beef chuck, cut into 1/2 inch cubes
      1 medium yellow onion, chopped
      8 cloves garlic, chopped
      5 fresh jalapenos (preferably red), stemmed, seeded and chopped
      3 tbs masa harina
      2 tbs ground pasilla chile powder
      2 lbs tomatoes (fresh or canned), seeded and chopped
      1 dried chipotle
      1 dried new mexico chile
      1 bottle (12 oz.) dark beer,
      1 oz. unsweetened chocolate
      4 cups water or homemade or low-salt canned chicken broth

      Toast the cumin and coriander in a small skillet over low heat and grind in a spice grinder. In a large, heavy Dutch oven or stockpot, heat the oil until very hot. Brown the meat in the oil in batches (add more oil as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. To the same skillet, add the onion, garlic, jalapenos, masa harina, pasilla powder, the toasted ground cumin and coriander and dried oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate and water or stock. Simmer on very low heat until the meat is fork-tender, about 2 hours. Remove the whole chiles before serving,

      6 Replies
        1. re: Terrie H.

          Wow. Talk to me about the "loaded" garlic cheese bread, please? Lucky guests at your house!

          1. re: GretchenS

            It is very evil stuff. Think garlic bread with the toppings found on loaded potato skins. I make twice as much as I think I should and it is all gone. Softened butter, some mayo, puréed garlic and grated cheddar, spread on that soft kind of Italian bread, then sprinkled with bacon and green onion. Bake until bubbly. I modify it sometimes for Italian food using diced pepperoni, mozzarella, and black olives. Obviously not something for every day!

            1. re: Terrie H.

              Oh lordy! My man's making chili, so maybe I should make those loaded breads.... yumboski!

              1. re: Terrie H.

                Oh that sounds wonderful -- I mean evil -- I mean evil in the most wonderful way....

                1. re: Terrie H.

                  oho that sounds good! Might send the boy over to his friends' house with some of that (no darling, you can't watch football til 4.30am at our house...)

            2. Tonight, with unseasonably warm weather, and a final dinner to send off our much-loved house guest we will start with a Greek salad, and for the main have grilled red snapper stuffed with thyme and lemon, boiled parsley potatoes, and broccoli sautéed with garlic and olive oil.

              1 Reply
              1. Last night's dinner wasn't as great as I had hoped. The mussels from Radically Simple just didn't live up to what I was hoping they would be, but fortunately the homemade caesar salad courtesy of the BF somewhat made up for it. Tonight, the boy was out and it was a snowy walk home, so I decided soup would be in order. I tried the pork dumpling soup from Mighty Spice. The broth was amazing, but the pork meatballs just didn't quite do it for me. Hopefully tomorrow will be a bit better!

                1. LOL Steve! Funny how you didn't mention the OTHER team in your challenge bet! How about a New England Cookbook from me if your team wins, and a New York Cookbook from you if the Patriots whup your team's collective butts? ;-)

                  This is the definitive New England cookbook by Brooke Dojny: http://www.amazon.com/New-England-Coo...

                  And this seems to get good reviews for recipes from those meager NYC restaurants. ;-) http://www.amazon.com/New-York-Cookbo...

                  Your mission, should you choose to accept it, Steve, is quite simply to accept the challenge from the thrown gauntlet that is now at your feet. :-)

                  Now - as for MY dinner tonight? I made a pork panino with leftover pork tenderloin from a few nights ago, caramelized onion, roasted red peppers, and garlic-herb cheese. I cut a large hunk of Italian bread and squarshed it down with my grill press on the grill pan. It's messy, but it's really good! Potato chips and a tall glass of milk alongside, and Glee! on the tube for me...it's Michael Jackson tribute! (Yes, I'm a Gleek - so sue me!)

                  20 Replies
                  1. re: LindaWhit

                    Done.
                    I'm assuming you're a hardcover girl.
                    Glee? Milk?? Michael Jackson???
                    ...mercy. My lawyer will be contacting you directly (my best Marcellus Wallace voice).

                    1. re: steve h.

                      Hardcover or paperback, it makes no never mind to me. (The Dojny book *is* softcover, so that's what you'd get *if*...).

                      And yes. Glee. (I like musicals.) Milk. (It's good for you and it's a school night.) And Michael Jackson. (He was an incredible artist when he was artiste'ing.)

                      And I think I'll not discuss what happened to Marcellus. :::Ahem:::: Oh - your lawyers can contact me directly via EMail. (I don't need no stinkin' lawyers!) :-)

                      Oh - a P.S. Dojny's cookbook has SEVERAL versions of New England clam chowder. Obviously the better version of our two locale chowders. :-P

                      1. re: LindaWhit

                        Very cool.
                        There are chowders and there are chowders. A pan roast in the style of the Grand Central Oyster Bar, however, is a thing of beauty.
                        Best of luck on your wager.

                        1. re: steve h.

                          I shall need chowder advice in the coming weeks, prior to heading your way, so I can diffentiate between "this" chowder and "that" chowder and know which was right or wrong. Or does that risk the start of World War 3?

                          1. re: Harters

                            Luckily, Harters, you'll be up in the New England area, so you'll get the ONLY proper chowder served. ;-)

                            1. re: LindaWhit

                              But, on the flip side, no decent BBQ.

                              (No cooking tonight - off into the city to one of the glitzy "all style, no substance" Italian restaurants)

                            2. re: Harters

                              If you go to Rhode Island, the smallest state in New England, you may find this more obscure clear style but possibly the best chowder in New England.
                              http://leitesculinaria.com/1342/recip...
                              My family spent summers on Narragansett Bay, and on weekends if it was low tide my father would go clamming for quohags ( a hard shell clam) and little necks (a tiny version eaten raw) and my mother would make this chowder. Of course being the brats we were my brother and I wouldn't touch the stuff. Stupid kids.

                              1. re: Berheenia

                                A Rhode Island chowder is also in Dojny's book that steveh will be getting. ;-)

                                1. re: LindaWhit

                                  I like that "will be getting" part.

                                  1. re: steve h.

                                    ;-) Positive thinking, baybeeeee!

                                    1. re: LindaWhit

                                      Two good teams. Vegas says Pats are three-point favorites. Belichick and Brady have three Super Bowl rings, Eli has one. Formidable opponents. I like our chances. The Super Bowl menu is a work in progress.

                                      1. re: steve h.

                                        It will be a great game, no doubt of that.

                              2. re: Harters

                                Hi Harters,

                                There are many, many types of chowder but three versions of clam chowder get the most press: New England Clam (Quahog) Chowder; Manhattan Clam Chowder; and Rhode Island Clam Chowder.

                                According to Jasper White, a New England seafood legend, the New England version has a creamy broth, clams, potatoes, onion, celery and salt pork or bacon. The Rhode Island style features clams, bacon, potatoes, onions, celery and herbs in a clear broth. It's served with a pitcher of warm milk on the side if you care to use it. The Manhattan Red Clam Chowder has a spicy red briny clam broth, chunks of green peppers, carrots, tomatoes (naturally), celery, onions, potatoes and clams.

                                I 'm not a chowder bigot, I love them all.

                                Jasper White has a string of restaurants called Summer Shack. I know there are outposts in Boston and Cambridge. Maybe do a Google search to see if there is one near your hotel.

                                Go Giants!

                                Edited to add: If you make your way to Manhattan, a pan roast at the Oyster Bar in Grand Central Terminal is pretty good. I go for the oyster/clam combo while sitting at the bar (no table!). I wouldn't bother eating anything else there.

                                1. re: steve h.

                                  Love Jasper but he's from New Jersey, not Rhode Island. Go Pats!

                                  1. re: Berheenia

                                    I know. Pity he's been absorbed by the Borg.

                                    Still, he knows his stuff.

                              3. re: steve h.

                                Well, I'm totally heartsick that the game slipped through the Pats' fingers. But your team won, steve h. Email me and give me your address. You have a cookbook coming to you.

                                :::::Big big BIG sigh::::::

                                1. re: LindaWhit

                                  Howdy Linda,
                                  It was one hell of a game. Brady and the Pats were tough as nails. Eli and company were just a tad better today.Belichick and Coughlin are two of the best coaches in football.
                                  Instead of a book, maybe donate a few bucks to your local animal shelter in my name. I'll do the same down here in your name.

                                  1. re: steve h.

                                    You sure? You won the bet fair and square! (And it is a good cookbook!)

                                    1. re: LindaWhit

                                      Yep.
                                      Pitchers and catchers report February 20. There will be more wagers this year.
                                      Best regards,
                                      --steve

                                      1. re: steve h.

                                        OK. You're a good man, Charlie Brown. :-) I'll even say "donated in steve h's and his winning Giants' team names...as much as it pains me to say that!"

                                        And yes - GO RED SOX! :-P

                        2. I worked this afternoon, and taught violin lessons this evening, so earlier, I went to the store, got the fixin's for spaghetti (whole grain pasta, bread). My husband needed a simple, comfort food that he could throw together after work.
                          I browned the hamburger, added dried onion flakes, fennel, Italian seasoning, paprika, red chili flakes, garlic powder. (yes, I've made other sauces before, using mirepoix, etc, but husband hates that type of sauce). Then put in a small can of tomato paste, mixed it with the ground burger, browned it a bit. Then, put it in the slowcooker with a can (yep) of 4 cheese spaghetti sauce, on sale for .90. Then add a cube of gelled Knorr beef stock. Put it on low.
                          Of course, when tasting it before I left for my lessons, I burned the crap out of the roof of my mouth.

                          3 Replies
                            1. re: wyogal

                              If ever you're in the NYC area, I would pay you for a lesson on my rusty violin, not to mention a from scratch spaghetti sauce. I was never very good at either.

                              1. re: JungMann

                                lol! practice! ha! I like making spaghetti sauce lots of different ways, but the family hates the variety. ha! So, this one is just an easy compromise, giving it depth of flavor with the browning of the tomato paste with the ground beef, and the addition of beef stock. I also pay homage to fattier Italian sausage by the addition of fennel, other seasonings and red pepper flakes.
                                I just came from physical therapy, hurt my right shoulder. Still doing some playing, but not too much for a couple of weeks. Going to go to an Irish session tonight.

                            2. Tex Mex Sloppy Joes from the Homesick Texan blog. They were served on torta rolls with cojita cheese and sliced avocados. I made sweet potato oven "fries" on the side.

                              2 Replies
                              1. re: suburban_mom

                                Sounds mighty tasty. I'm going to crib this recipe, including the sweet potato oven fries.

                              2. I made an Asian inspired chicken stir fry with sliced boneless breasts, carrots, broccoli slaw blend, red onion, celery and a sauce with chicken broth, cornstarch & a salt free 16 spice herb blend. To accompany, there was spicy shrimp fried rice with scallions & snow peas and a garden salad.

                                8 Replies
                                1. re: Cherylptw

                                  Tonight Tether-Free and group raised Chiapetti Veal chops with white wine, sage and a tad of butter, 2 veg and some sauteed spuds. 0% Fage yogurt and fresh berries. Oh and a nice dry Riesling from New Zealand. Not a white wine fan but this one is good.

                                  1. re: twodales

                                    Could you give more detail on that wine? Who makes it, and what vintage?

                                    1. re: ChristinaMason

                                      Last winter Costco had a dry reisling from New Zealand that was very good and under 8 bucks. It was a Kim Crawford but I can't remember the year.

                                      1. re: Berheenia

                                        Are you sure it wasn't Pewsey Vale, Eden Valley dry riesling? I am not a fan of white wine...def no Chardonnay but this dry riesling is rather nice.

                                  2. re: Cherylptw

                                    How did the spice blend work? I am so used to making spice blends for individual Middle Eastern and Indian dishes, that I don't know how to use the pre-made blends I occasionally find on Penzey's. They seem like quite an easy fix, though, if they're any good.

                                    1. re: JungMann

                                      I used Lawry's salt free 17 seasoning (I thought it was 16) blend....according to the lable, it contains: black pepper, basil, dill weed, celery seed, oregano, sage, bay leaves, onion powder, onion flakes, garlic, carrots, red bell pepper, tumeric, orange peel, toasted sesame seed, lemon peel, parsley. It's pretty good but one of my favorite brands is Mrs. Dash. I use their garlic & herb, onion & herb and southwestern blends alot. They're all salt free, which I like. Other times, I'll mix up my own blends according to the type of dishes I'm making.

                                      I got this from a food supplier; I don't know that I've ever seen it on store shelves although it might be a a Sam's or Costco. Do you have a good recipe for curry seasoning? I may have to order some ingredients as I live in a small southern town with NO spice or Asian shop. It's times like these that I miss NY....

                                      1. re: Cherylptw

                                        I rarely use Western style curry powder, so I've never bothered to come up with a recipe. But I do often use a somewhat related Arab seven spice. The simplest version I could give would be 1 heaping tsp. allspice, 1 scant tsp. cinnamon, 1/4 scant tsp. nutmeg, 1/4 tsp. coriander, 1/4 tsp. cumin, 1/4 tsp. white pepper and a pinch of ground ginger. These are rough estimates, I usually mix spices with a demitasse spoon and rely on intuition to measure, but this gives you the broad outline of a basic baharat mix to give roasted meat, pilafs and stews a Middle Eastern twist.

                                          1. re: twyst

                                            that's my kind of meal. whatcha got going on there? lemon zest, parsley...

                                            1. re: twyst

                                              wow, those scallops look delicious (and massive!)

                                            2. When my Persian doctor told me I had to stop eating mint, tomatoes, vinegar and chilies, the first response that came to mind was "Whatchu talkin' 'bout Willis," though her name had several more syllables and a guttural punch that really got the point across. Surely a Persian could understand how difficult it would be for someone from my ethnic background to give up mint, vinegar and spice. What do I look like, an Iowan?! But, overall, I've tried to stick to the rules, though not without much frustration. Now, however, the restrictions on my diet are a little more onerous and so I'm faced with the dilemma of making a bland tofu main. But if everything in my cupboards and fridge is going to upset my stomach, I say to hell with it. So I made mapo tofu using my ghost pepper chili oil, red peppers and leeks for some vegetable and nodded towards my dietary restrictions with miso-glazed bok choy. Though full of spice and flavor, sweetness and sharpness, this incredibly spicy meal did not make me feel sick. It just made my tongue tingle with the buzz of peppercorns and made me crave so much more. Take that medical science!

                                              A bit later when I still felt a bit peckish, I tucked into my 5-day old mat kimchi, the motherlode in my refrigerator, a precious homage to the delicious miracles that can happen when you DIY. And now, now friends, I take it all back. Listen to your doctor, because while ghost peppers might not have done the job, a couple bites of kimchi have made me feel mighty Kim Jung Ill. I can only hope his son doesn't discover the horrible biological weapon that is currently obliterating this poor American. But if you asked me... I would deliciously do it again.

                                              Dessert is rye and spiced ginger with orange bitters in the hopes of smoothing things over.

                                              7 Replies
                                              1. re: JungMann

                                                The things we do for taste.

                                                Hope you feel better soon, and get your spice back!

                                                1. re: JungMann

                                                  I hope you feel better soon, JM, and can get back into your wonderful sounding spice cabinet. It is very difficult to have give things up, isn't it? Hopefully, your deprivation will be temporary, once you're on the mend.

                                                  1. re: onceadaylily

                                                    Oh I'm fine. Acid reflux is a small price to pay for something delicious every now and again.

                                                    1. re: JungMann

                                                      Acid reflux is horrible! My husband has a prescription that works - omeprazole - and I have 'borrowed" a capsule when I think I'm pushing it. Did the Persian give you a scrip or just a lecture?

                                                      1. re: Berheenia

                                                        I did the PPIs and now I'm trying H2 receptor blockers, currently seeing a gastroenterologist. There's only so long a man can eat dry toast and yogurt for dinner before he's finally willing to go to the doctor.

                                                      2. re: JungMann

                                                        That is a tragic diagnosis for a spice man! I'm impressed that you braved the ghost chile anyway. But be careful!

                                                    2. re: JungMann

                                                      ohhh JM. such a sad tale you tell. you were brave to brave the ghost peppers - are you sure those weren't the devils that sent your tummy over the edge? I love "Kim Jung Ill"!!

                                                      i have to recount my blessings to not have (yet - knock on wood!) - any food issues.

                                                      and yes, carry on! after all, it is the age of better living through pharmaceuticals.

                                                    3. Monday I made my usual boring meatloaf but used half ground pork instead of all chuck and my husband is still raving about it! Last night I did a chicken stir fry and it was not so good. I have to get my wok groove back on but I have a bad cold and am not feeling inspired. I was all fired up about superbowl cooking before I caught this cold from the (an inconsiderate fellow worker) office.Maybe another day in bed watching the Food channels will cure me.

                                                      2 Replies
                                                      1. re: Berheenia

                                                        Amazing what a little pork will do! Take care of yourself and get well, Berheenia.

                                                        1. re: Berheenia

                                                          Ground pork adds SO much flavor to meatloaf. I've found a local market that sells the "meatloaf mix" - 1/3 each of ground beef, pork and veal, but I prefer just the ground beef and pork.

                                                          Feel better soon! I'm the mother hen in my office and if anyone is starting on what seems like a cold, they get Emer-Gen-C and my stern admonishment "You'd best not make me sick!" It works. They stay home the next day if they're still snuffly. ;-)

                                                        2. Last night I cooked a COTM recipe, Pepin's chicken w/cognac sauce (pieces roasted in a hot oven, then doused w/sauce), and served it w/egg noodles, brussels sprouts sauteed in duck fat (yes!) and tossed w/a caper vinaigrette, and a salad of lettuces, golden beets, and bits of blue cheese.

                                                           
                                                          6 Replies
                                                          1. re: nomadchowwoman

                                                            yes-yes-yes-yes-yes to your whole meal!

                                                              1. re: nomadchowwoman

                                                                O.M.G. That sounds absolutely heavenly. I have to make those sprouts & caper vinaigrette... is that from the Pepin cookbook?

                                                                1. re: linguafood

                                                                  I was just trying to copy some sprouts I've only read about (served at Barbacco--in SF, I think). I knew only the ingredients reported but totally guessed at the amts. I steamed the sprouts lightly first. Just before serving I sauteed them in very hot duck fat. (I'm sure you could stop there and they'd be delicious), but I made a vinaigrette by mashing an anchovy into a mix of 2 tsp. red wine vinegar and 1 tsp. balsamic vinegar. I then added chopped capers and tossed it all in w/the sprouts (and their fat) and grated black pepperover it. I have no idea whether they tasted anything like the restaurant version, but they were damned good. My husband pronounced them the best he'd ever had--this from the man who onced hated sprouts and still hates anchovies and capers. (I didn't mention those ingredients since I was pretty sure he wouldn't detect them.)

                                                                  1. re: nomadchowwoman

                                                                    This sounds amazing!!! I must try this!

                                                                2. re: nomadchowwoman

                                                                  joining the chorus here, each and every one of those items sounds like something i want to dig into.

                                                                3. Last night I made spicy cashew chicken in lettuce wraps. No idea about tonight yet ...

                                                                  2 Replies
                                                                  1. re: Chocolatechipkt

                                                                    Love those lettuce wrap fowls. One of my favorites used to be a Hunan dish of minced duck in lettuce wraps. Did you work from a recipe or just wing it?

                                                                    1. re: L.Nightshade

                                                                      I made it up as I went along lol. Turned out pretty well, though, and I've been asked to make it again. :)

                                                                  2. Last night I used some leftover mixed veggies and leftover diced chicken and turned them into a chicken a la king over rice for dinner. Good way to clean out the fridge. Probably do more fridge cleaning tonight. I'll have to see what is lurking in there.

                                                                    1. Two dishes planned for today's kitchen session. The first is the already mentioned tart-ish dish that will use up some of the leftover ricotta and asparagus soup: I've decided to add mushrooms, in addition to the feta and sun dried tomatoes. The soup is so creamy, I'm going to have to be careful with both binding it correctly and cooking it enough without burning the pastry. I'm thinking three eggs (they're not overly large), and a 350 degree oven, in a 9x13. Maybe, baby. Most tart recipe out there are so light on liquid that this might be a bit tricky for the, um, more whimsical type of cook to correct for the excess. And if I add more than three eggs, I think I'll call this dish quiche in crust.

                                                                      The other dish is my second white bean soup of the season. This one will be onion, white beans, carrots, roasted cauliflower, and garlic, seasoned with saffron and turmeric, and garnished with roasted green onions and smoked swiss. I know the swiss seems out of place here, but it is very smoky, and really doesn't have much of a tang, and really will work well with this soup. There will also be spinach salad, as usual.

                                                                      And I just remembered that I, for some reason, bought zucchini during my last market trip. Why? I don't know. But I bought six, and failed to include whatever dish it was meant for in my menu--or in my brain, apparently. I might have to sneak a little into the soup, but that still leaves quite a bit. *irritation with self rising rapidly* So, there will be roasted zucchini in the leftover bank as well then.

                                                                      Who buys six zucchini in January?

                                                                      5 Replies
                                                                      1. re: onceadaylily

                                                                        I want your zucchini! I keep running across recipes for zucchini fritters, but the ones in the market seem either mushy or grainy.
                                                                        I think your soup sounds delicious!

                                                                        1. re: onceadaylily

                                                                          I was pretty lucky with a couple of recent zukes I bought. They starred in my mint-cream pasta along with shrimp, and were lovely. Crunchy & zuke-y.

                                                                          1. re: onceadaylily

                                                                            Maybe make some zucchini bread. Sounds good to go with your soup. Just recently purchased some zucchini myself for minestrone soup! Now I wish I would have purchased more.

                                                                            1. re: boyzoma

                                                                              Thanks for the zucchini encouragement, guys. And, Boyzoma, we just finished off a loaf of Zucchini bread that my SIL baked for us, which is probably what awoke the craving..

                                                                              I've decided to heed my apprehension, and use a bit of the asparagus soup in a frittata instead, along with everything else that was destined for the tart-ish, and I'll save the phyllo for Greek zucchini pie.

                                                                            2. Last night we had Portuguese cabbage from my CSA (apparently a kind of kale, new to me), and took the farmer's suggestion of serving with liguica sausage and roasted red onions soaked all day in olive oil and sherry vinegar. Yum. Super easy, and adaptable for other greens/sausage combinations.

                                                                              Tuesday was comfort food: beans 'n greens (cannellini beans, Savoy cabbage, and kale) with fried chicken thighs.

                                                                              1 Reply
                                                                              1. re: Abby0105

                                                                                That sounds good. Check out recipes for caldo verde, too---sounds like you have all the makings, and it's delicious!

                                                                              2. Last night I made another recipe from inaplasticup's blog, Miso Glazed Salmon. Loved the combination of nutty, salty miso with brown sugar. Mr. NS stir fried broccoli with garlic and fermented black beans.

                                                                                Tonight, I think we'll pull out the pasta machine again, it's been a while.

                                                                                1 Reply
                                                                                1. re: L.Nightshade

                                                                                  Brown sugar's great with baked salmon. I add cayenne, paprika, and a bit of balsamic sometimes, gives it a nice sweet-spicy glaze.

                                                                                2. Hit post instead of attach photo. So here it is, the miso glazed salmon:

                                                                                   
                                                                                  4 Replies
                                                                                  1. re: L.Nightshade

                                                                                    damn it looks good. i can't wait to try it. MAYBE tomorrow. or Friday. have to figure out something else for the boy to eat, tho. dumb boy.

                                                                                    1. re: L.Nightshade

                                                                                      What kind of miso is that, LN? I'm getting ready to dip my toe into the Japanese pond, but I'm clueless when I start looking at the various kinds of miso.

                                                                                      1. re: nomadchowwoman

                                                                                        I used white miso, that's what Mr. NS brought home from the store. I think it is a bit milder than the others. Now that I have a full tub of it, I looked it up on EYB. It says that I have about 200 recipes that call for miso, and my Japanese cookbooks aren't even indexed! Most recipes seem to specify which type of miso to use.

                                                                                        1. re: L.Nightshade

                                                                                          TY--I have talked my husband into an excursion across the river to visit the big Asian market with the lure of lunch at a wonderful nearby Vietnamese rest, and I'm planning to stock up on a few Japanese items as well as some Korean pastes I need to make Bo Ssam this wekkend. That's my plan; who knows what all else will be in our haul?

                                                                                          I've also been wanting to do a miso-glazed fish.

                                                                                    2. I have some cheddar threatening to become a science project so it's time to trim the mold and make mac&cheese. Though it's a favorite, I don't know that I've EVER made it other than to use up old cheese. Green salad with some kidney beans over top. Dessert was invented last night:
                                                                                      I do not know what recipe I had in mind when I bought heavy cream two weeks ago and now it needed using. The sugar-free lemon jello mix must have been grabbed when reaching for another flavor. Then there was about 2-3 ounces left in a jar of lemon curd squatting in the fridge.
                                                                                      Followed the boiling water directions of the package, pouring some of the stirred mixture into the curd to dissolve it, then back into the pyrex cup. After it sat on the counter till tepid, I added enough cream to reach the 16oz mark, stirred, and chilled in portions. It's as delicious as it is hypocritical. Panna hypocriticotta?

                                                                                      6 Replies
                                                                                      1. re: greygarious

                                                                                        Panna hyocriticotta - LOVE IT! what an inventive use of odds, ends, and mistaken picks.

                                                                                        when i was a kid my mom used to make some dessert with jello and evaporated milk, but i can't remember how/what..... it was good, tho.

                                                                                        1. re: mariacarmen

                                                                                          mc - here is a link that might help:
                                                                                          http://community.tasteofhome.com/comm...

                                                                                          My mom used to make a layered dessert with one layer regular jello and one layer a whipped jello and I think she used heavy cream or evaporated milk (it was usually strawberry or something like that).

                                                                                          1. re: boyzoma

                                                                                            Thanks, BZ! haven't had any jello in YEARS, may have to try it out again.

                                                                                        2. re: greygarious

                                                                                          <cheddar threatening to become a science project>

                                                                                          good one :)

                                                                                          1. re: greygarious

                                                                                            That is funny--but glad it was good. Lemon, cream--had to be good.

                                                                                            1. re: greygarious

                                                                                              Amazing re-purposing/alchemy skills on display there!

                                                                                            2. Tonight will be red curry turkey soup with cauliflower, red pepper, Thai eggplant and rice.

                                                                                              1. I've been slammed the past few days, so tonight it's Hazan's bolognese from the freezer served over tri-color whole wheat rotini. A few leaves of romaine with homemade blue cheese dressing (leftover, shhh...) on the side. And I think I need a stiff bourbon.

                                                                                                3 Replies
                                                                                                1. re: ChristinaMason

                                                                                                  +1 on the bourbon. The rest of the meal sounds really good, too.

                                                                                                  1. re: ChristinaMason

                                                                                                    Bourbon, bolognese, blue cheese . . . Plan B would work for me. Relax and enjoy.

                                                                                                    1. re: nomadchowwoman

                                                                                                      teehee, just got your pun/joke. it's been a damn long week!

                                                                                                  2. An Ice Cold Beer in a Frosty Mug........
                                                                                                    Bobby Q Shicken.........
                                                                                                    Tator Salat.......
                                                                                                    Grain Bains.......
                                                                                                    Pistolette......
                                                                                                    Chock Late Ice Cream......

                                                                                                    :))

                                                                                                    5 Replies
                                                                                                    1. re: Uncle Bob

                                                                                                      And WHY am I hearing this in Paula Deen's exaggerated drawn-out accent? ;-)

                                                                                                      1. re: LindaWhit

                                                                                                        Paaahhhhhleeeeese!!! DO NOT put me in the same Category of that...that............person! :))

                                                                                                        1. re: Uncle Bob

                                                                                                          LOL! Sorry! But that's what I *heard* in my mind's ear, so to speak! :-)

                                                                                                          1. re: LindaWhit

                                                                                                            I am so sorry that I "pained" your "mind's ear" with those thoughts.... I do hope you will be able to fall asleep tonight....If not...May I suggest a stiff shot of Bourbon!!....or two :))

                                                                                                            1. re: Uncle Bob

                                                                                                              LOL! I'm hoping that Pee Wee Herman on Top Chef tonight will get ride of PD's voice. Wait. Is that trading one devil for another? I think so. ;-)

                                                                                                    2. I just put my son's beloved coach on a plane bound for Cairo, so tonight, without any Muslims to worry about, it's Marcella's pasta with sausage, tomato and cream. We'll have a salad too, and for once, be done with dinner before 10:45PM!

                                                                                                      1. I was going to cook up some chicken for salads at work, but just didn't feel like prepping the rest of the ingredients. So the chicken was seasoned with salt, pepper, and Herbs de Provence, and pan-seared in some butter and olive oil after sautéing some shallots. Some lemon juice and white wine were poured into the pan, it was covered, and they're simmering away. A Tbsp. of heavy cream will be whisked into whatever is left when the chicken is done. Jasmine rice and steamed asparagus will be the sides.

                                                                                                        My *biggest* concern is that everything I've eaten today seems to leave me with an "off taste" in my mouth. Kashi cereal, a French Bread pizza, tasting the rice, the sauce for dinner, and sips of white wine. And I just had a handful of pine nuts waiting for dinner to be done. It's the same taste, which I can't describe. Slightly acrid is all I can call it. I don't smell it; just taste it. I have a dentist's appt. on the 21st of the month; but I'm not sure it's tooth-related, however. Has anyone else ever had an issue like this?

                                                                                                        12 Replies
                                                                                                        1. re: LindaWhit

                                                                                                          Oh LW....did you have a handful of pinenuts yesterday as well, or maybe the day before?
                                                                                                          If so, you may have the dreaded pine nut mouth!
                                                                                                          I've had it, it's awful. A bitter after taste with every little thing that you eat. Even water. It does go away, but it can take five days or so, depending.
                                                                                                          I think it comes from stale/turned pinenuts from China, which are what is largely sold. A thread or two on this site, check it out.
                                                                                                          Go throw out your stash, and search out some fresh, Italian ones.
                                                                                                          This sucks, I'm sorry. Maybe I'm wrong?

                                                                                                          1. re: rabaja

                                                                                                            OMG, I *did* have some on Tuesday night as well! And they were toasted and used on my dinner on Sunday I think - so only Monday did I go without tasting any of them. DAMN - these were Trader Joe's pine nuts! I just went and looked at the bag - while they say "Pignola nuts" the back shows them as a product of Korea, Russia, and Vietnam. Into the trashbin they went. THANK YOU, rabaja! I hate that I'll probably have an ick-mouth for several days, but at least I know it *will* go away!

                                                                                                            1. re: LindaWhit

                                                                                                              That is such a lousy thing to happen to a chowhound! A friend of mine had it - also from TJ's pine nuts - and it lasted a couple of weeks. Supposedly TJ's have eliminated the nuts that cause the problem, but if you bought them recently, it doesn't sound like it. I don't think it's from stale nuts. From what I've read it's from Asian exporters using a type of pine nut that is not actually edible, mixing them in to create a lower cost product.

                                                                                                              1. re: L.Nightshade

                                                                                                                These were bought about a month ago, I think? So no, they've not eliminated the issue. I'll be sure to check the origin of the product when I next buy them. Hopefully Whole Foods has some that are not Asian/Russian-originated.

                                                                                                          2. re: LindaWhit

                                                                                                            What kind of chicken did you use, LindaWhit? Breasts or thighs? Bone-in skin-on? So coincidental -- you'll see below that I also made chicken with herbes de Provence and lemon tonight.

                                                                                                            1. re: peppermint_sky

                                                                                                              I used boneless/skinless chicken breasts. Easy to sauté. :-)

                                                                                                            2. re: LindaWhit

                                                                                                              Yes, LW. Mine lasted about two weeks, drove me crazy during that time (but didn't stop me from eating).
                                                                                                              Don't risk it again w/the Chinese pine nuts, mostly what's sold here (as others have noted). Even WF's bulk pn were from China, I found when I nagged the dept. mgr to go and find out. But I noticed that my WF recently started carrying clearly marked Mediterranean pine nuts in bulk. Pricey, though, so now we eat them sparingly.

                                                                                                              1. re: nomadchowwoman

                                                                                                                Those little buggers at WF ARE pricey! I got a tiny palmful for something like $5. ugh.

                                                                                                                1. re: ChristinaMason

                                                                                                                  I don't think there's anywhere to get them at a better price. I've looked online, but not found anything. So I gulp hard when I buy them--and don't eat them nearly as much as I used to. Ugh indeed.

                                                                                                                2. re: nomadchowwoman

                                                                                                                  Thanks for the info, ncw. I was out at lunch with Mom today (a decent chicken salad on a toasted and buttered top-split roll and fries) and *still* had the tinny taste. But it seems a LOT less than earlier this week. I'll check my WF the next time I need/want them and make sure they're Mediterranean or Italian.

                                                                                                                  1. re: LindaWhit

                                                                                                                    you poor thing. pine mouth sucks! check the produce section of Stop & Shop - believe it or not i scored some Spanish ones at mine.

                                                                                                                    1. re: goodhealthgourmet

                                                                                                                      Thanks ghg! I have a S&S near my workplace, so I'll check there. I *thought* it had gone away, but with this morning's breakfast, I still had the taste of metal mouth. :-/

                                                                                                              2. Still have leftovers from last night, but I don't feel like having them for dinner. So instead we turn to the cupboard and the freezer to make a chicken and yogurt soup with chickpeas. Mint and oregano to season. Garlic brown butter with Aleppo pepper drizzled atop with a sprinkle of sumac for good measure.

                                                                                                                1. Tonight I made dinner for two friends. Chicken breasts roasted in a hot oven (450) on a bed of fennel, sliced garlic, grape tomatoes, and sweet onion. I seasoned the chicken (under the skin) with a wet rub of olive oil, lemon juice, herbes de Provence, salt, pepper, and minced garlic. The chicken was done in about 45 minutes -- I used my new toy, a meat thermometer, and what a thrill. No more stabbing, guessing, wondering if it is totally cooked through. 165 degrees -- done! The chicken skin was golden and crispy, and the meat moist and tender. The veggies emitted a mild yet flavorful broth, perfect with a generous scoop of buttered orzo. YUM!

                                                                                                                  Sometimes I do this with olives or chunks of mushroom or even lemons in chunks.

                                                                                                                  2 Replies
                                                                                                                  1. re: peppermint_sky

                                                                                                                    An instant read thermometer should be given to everyone starting out in their own kitchen, along with a simple chart of doneness for various meats. :-)

                                                                                                                    1. re: LindaWhit

                                                                                                                      Yes... I am not just starting out -- that's the funny thing! I finally thought, hey, time to invest the $6 in the meat thermometer! I do a lot of braising, so then I'm always sure that the meat is done, but sometimes with the roasting I'm not absolutely sure and now I can be! :)

                                                                                                                  2. Visiting daughter's favorite, Honey Nut-less Prawns, Steamed Asparagus, and Steamed Brown Rice.

                                                                                                                     
                                                                                                                     
                                                                                                                    1. Quiche (bought) & salad. Eaten very early (about 5.30 - late afternoon in my view)) as I'm off out this evening to give a talk to a group of military history buffs about 50 miles away. I'll be calling at the nearest available chippy right afterwards for a calorie top-up.

                                                                                                                      1. For last nite's dinner I felt like spaghetti so made some brown rice spaghetti with a sauce made of frizzled garlic-stuffed-green olives and sliced pepper salami I had in the fridge. I sauteed both in oil then added a can of tomato sauce & simmered till thick. Husband made vegetarian grilled cheeses on club rolls.

                                                                                                                        Tonite I'm thinking of Pad Kee Mao as I have a package of ground chicken to cook and may use the leftover spaghetti instead of making wide rice noodles.

                                                                                                                        Still have no clue what to make for the Game this weekend....

                                                                                                                        1. Tonight will be some Polska Kielbasa and mamachef's German Potato Salad. My mouth is watering just at the thought. Maybe a small tossed salad to go with. I can't wait for dinner!

                                                                                                                          1. Tonight: turkey verde enchiladas with honey-cumin pinto beans and rice.

                                                                                                                            2 Replies
                                                                                                                              1. re: peppermint_sky

                                                                                                                                For the enchiladas, I'm using sauce I've had in the freezer for months, but I'm pretty sure I got the recipe from the Mexico the Beautiful Cookbook (adapted here: http://www.eatingoutloud.com/2009/04/...

                                                                                                                                )

                                                                                                                                So... I fried corn tortillas in some oil until slightly crispy, then dunked them in the sauce until nicely coated. Filled with turkey (chopped and cooked in turkey stock until soft and stringy, with salt and pepper, and preferably with onions, although not tonight) and mixed white melting cheeses from the cheese drawer. Rolled the tortillas and lined them up in a gratin pan. Covered with more sauce and more cheese and baked in a 350F oven until the stuffing cheese is melty, the top cheese is golden and the edges of the tortillas are starting to turn brown.

                                                                                                                                I think I detailed the beans in the last WTF thread (or the one before?) but they are basically just pinto beans cooked with honey, cumin, salt and pepper to taste (I improvise this one, so I don't have any measurements). Possible add-ins: stock, garlic, onion, bay leaf, dried chili... really anything that sounds good.

                                                                                                                                I actually ended up doing more of a chipotle-cocoa thing with the beans tonight, because I appear to have misplaced my cumin. I don't want to accuse anyone of anything, but I think my boyfriend may have thrown it out when he was cleaning the kitchen last week.

                                                                                                                            1. Since it's my birthday, baked salmon, stuffed baked potato and asparagus, preceded by a shrimp (huge) cocktail. Prepared by me since I want it to taste wonderful and Mr. C isn't at his best with seafood. The shrimp is boiled and chilling. I thiink I hear one calling me now..

                                                                                                                              9 Replies
                                                                                                                              1. re: MaryContrary

                                                                                                                                Happy Birthday! Sounds like lovely meal.

                                                                                                                                1. re: MaryContrary

                                                                                                                                  Happy Birthday! Sounds like a terrific birthday dinner!

                                                                                                                                  1. re: MaryContrary

                                                                                                                                    HB, MC (I think you're MC3, lol)--and I know what you mean about making your cake, so to speak.

                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                      haha let's call her MCIII! Yes, welcome and happy bday!

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        Thanks, ya'll. You can call me MC3 or III; just be aware I'm not in the same league as MC and MC2 when it comes to cooking skills.

                                                                                                                                        1. re: MaryContrary

                                                                                                                                          i'm not in MC's league at all! you and i are probably neck-and-neck, MCIII!

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Well, when you're 2 and III you have to reach a little higher. However, I know you cook with ingredients I can't even identify.

                                                                                                                                            Grilled pork chops, pork flavored ramen noodles (yeah, off the grocery store shelf -- hey, I like 'em) and some of Uncle Bob's grain bains tonight.

                                                                                                                                            1. re: MaryContrary

                                                                                                                                              hey i made a doctored up ramen dinner a couple months ago - loved it!

                                                                                                                                    2. re: MaryContrary

                                                                                                                                      Happy belated birthday - great birthday dinner!

                                                                                                                                    3. George Dickel
                                                                                                                                      Raw & Fried Oysters....
                                                                                                                                      Musgoes......
                                                                                                                                      Chocolate Ice Cream......

                                                                                                                                      4 Replies
                                                                                                                                          1. re: goodhealthgourmet

                                                                                                                                            Ahh. What I call "C.O.R.N." - Clean Out the Refrigerator Night. :-)

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              what we call making something out of nothing!

                                                                                                                                      1. Last night was chicken thighs with shallots over buttered egg noodles and a salad. Tonight is leftovers - last night's chicken and Tuesday night's Tex Mex sloppy joes.

                                                                                                                                        1. I've got a pot of minestrone simmering. It started as a CI recipe, but you know me: I can't leave well enough alone. And I've doubled the recipe, because leftovers are half the point of soup. A glass of cab. sav. is in order.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: ChristinaMason

                                                                                                                                            I hear you there. I've still got some in the fridge and think that might be lunch later today. Thank heavens for leftover soups!

                                                                                                                                          2. I'm having leftovers tonight, as well. Did some simple garlic and herb roasted chicken legs last night, cooked over the lazy person's Zuni bread salad -- thick slices of leftover bread. :))

                                                                                                                                            Picked up the makings for an Indian veggie meal for tomorrow and the yogurt is currently draining. Should have something more interesting to tell tomorrow.

                                                                                                                                            1. Meatloaf tonight, made a sauce to top with caramelized onions, grated carrot, tomato sauce and a couple drops of hickory smoke. Mac & cheese and green beans to go with. Sweet potato layer cake for dessert

                                                                                                                                              5 Replies
                                                                                                                                              1. re: Cherylptw

                                                                                                                                                yum! especially that cake. details, please :)

                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                  very similar to a carrot cake, it has cinnamon, allspice, nutmeg, finely grated fresh ginger (you can use ground), brown sugar, vanilla. About a 1 1/4 cups mashed sweet potato (a bit more can be added for moisture. Today I used canned but normally I make this when I have leftover candied yams because the cake really benefits from the addition of leftover syrup. Beause I didn't have any, I brushed the layers with pineapple simple syrup before frosting with cream cheese buttercream then dusted the top with cinnamon. I'll be happy to share the recipe if interested.

                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                        That sounds heavenly. Does it have that beautiful orange color, too?

                                                                                                                                                  1. Last night we had brown glop lasagne. Thawed some beef ragout left over from an earlier dinner, made fresh pasta sheets, added three cheeses, sauteed some mushrooms with thyme and sherry, and layered the whole thing up. I make round lasagne for the time being, due to some shattered pyrex and a leaky loaf pan. Made a side salad of artichoke hearts and fennel. Kind of disappointing. Both salad and lasagne tasted "off" to me, or at least not quite on. And I haven't had any pine nuts, so I've only myself to blame.

                                                                                                                                                    Mr. NS is off to the store, so I expect he'll return with the makings for a manly meal. Something quick and meaty. Hamburgers? Sausage sandwiches? Those are my bets.

                                                                                                                                                     
                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                      Burgers it was. Mr. NS's burgers with bacon and blue cheese. And I think I'm due for a fast. Nothing but fruit and vegetables. Clear broth. Please.

                                                                                                                                                       
                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                        sooooo tasty looking. Mr. NS obviously knows his way around a woman's stomach and heart.

                                                                                                                                                        and Linda, wine is fruit. don't ever forget that.

                                                                                                                                                    2. Avocado halves with balsamic vinaigrette to start, Butterflied, wine and herb marinated leg of lamb, tiny bolied spuds, baby zucchini/courgettes with pine nuts and shaved parmesan. Cotes du Rhone. Leftover lamb will be made into curry.

                                                                                                                                                      8 Replies
                                                                                                                                                      1. re: twodales

                                                                                                                                                        Wow! Just a normal Thursday dinner? Sounds fantastic!

                                                                                                                                                        1. re: twodales

                                                                                                                                                          Yum yum, sounds delish, can't wait til lamb season and new potato starts here soon.

                                                                                                                                                          1. re: twodales

                                                                                                                                                            it's been YEARS since i made a leg of lamb... the BF's off lamb for awhile, i over-lambed him recently... but soon, my pet, soon.

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              Over-lambed???

                                                                                                                                                              Surely an impossibility.

                                                                                                                                                              1. re: Harters

                                                                                                                                                                I'm with Harters, over-lambing is an impossibility.

                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                  this is the same BF that doesn't like fish, so perfect he ain't.

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    i know, it's wrong, i know. but what am i gonna do? he's so CUTE!

                                                                                                                                                            2. Tonight = leftovers from last night's lemony/ herbes de Provence roast chicken breast with fennel, sweet onion, grape tomatoes. I am adding some olives, and again I will serve over orzo. I may mix a little bit of soft local cheese into the orzo too or crumble on top, just to change it up a bit.

                                                                                                                                                              1. Taking full advantage of the bounty of fresh asparagus on sale. Asparagus & Smoked Salmon Fettuccine w/ a Lemon Cream Sauce. Picture follows.

                                                                                                                                                                  1. re: letsindulge

                                                                                                                                                                    is that spinach fettucine? i love spinach noodles.

                                                                                                                                                                  2. the BF treated me to a lovely leftovers dinner, mostly. chicken meatballs served over leftover vermicelli, with some kimchi, lettuce, and pickled daikon/carrots from our grilled pork dinner, and the delicious sauce from our fried tofu dinner last week. Delightful. and healthy.

                                                                                                                                                                    then, as a counterpoint, for our late night, after-cocktail snack, he made a version of Mission Bacon Dogs on white bread with more kimchi and kewpie mayo. so bad. so good.

                                                                                                                                                                    4 Replies
                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      I had a very healthy tofu dinner last night. However after a few too many cocktails (gin, creme yvette, ginger syrup, lime, Angostura bitters, soda to top), I got a hankering for post-cocktail White Castle kimchi sliders with Sriracha mayo. #dietfail

                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                        too bad about the diet, but that cocktail sounds great!

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          I've been learning that I have too heavy a hand with creme yvette (and St. Germain for that matter). When it's used in small amounts (1 oz. gin to 1/4 oz. creme yvette), it is subtle and intriguing. It's great in a similar cocktail made with pisco and orange bitters.

                                                                                                                                                                        2. re: JungMann

                                                                                                                                                                          no such thing as #dietfail! it's always #newday!

                                                                                                                                                                      2. Home-made chicken stock was doctored up with ginger and lemongrass and dried cloud ear mushrooms, with some chicken and broccoli thrown in. Sesame oil, soy sauce and sririacha on top. Just the thing after a cold, miserable day at work.

                                                                                                                                                                        Then the boy comes home, tastes his soup, finds it not punchy enough for his palate, and throws in double cream and stilton. wtf?

                                                                                                                                                                        2 Replies
                                                                                                                                                                          1. Dinner at Casa Harters has a lotta alliteration - pea pesto & prawn pasta.

                                                                                                                                                                            Peas, garlic & herb soft cheese (like Boursin), lemon zest & juice and garlic is blitzed in the processor. Spaghetti is cooked. Pea gloop is stirred in, along with some cooked prawns, to warm through.

                                                                                                                                                                            One of those recipes that got put in the "to cook" file and, when we looked again, thought why the effing heck have we picked that. But, once it's in the file, the rules say it has to be cooked and tried. Even if you don't really fancy it and all you really want is a bowl of Heinz cream of tomato soup and some pappy white supermarket bread.

                                                                                                                                                                            11 Replies
                                                                                                                                                                            1. re: Harters

                                                                                                                                                                              I think that might be pretty tasty, actually.

                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                Herself reminds me that we also have dessert. A fairly rare occurance at the Casa. It's the first of the Yorkshire forced rhubarb (grown in darkness in big sheds). It's getting a roast in the oven and we'll eat it still a bit warm with a dollop of creme fraiche.

                                                                                                                                                                                And then I'm going to flop on the sofa and catch up on the TV we've missed over the last couple of days.

                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                  I am very curious how that pea pasta recipe turns out, so please do tell. And that dessert? Yum!

                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                    In truth, it didnt turn out too bad. Much better than we thought it would. Sweetness from the peas, a little hit from the lemon, some cheesy richness. The prawns really added nothing to the dish and it would have been just as good as a vegetarian one.

                                                                                                                                                                                    TV was good!

                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                      I was thinking the same: I bet that would be good without the prawns! Glad it worked out. I might try. How do you think it would be with the peas left whole?

                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                        I think some peas left whole would be good, but most need to go in the processor. I processed it so that they were still in bits rather than to a puree. You need some texture.

                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                          Sounds good. I think I found the recipe online (http://www.bbcgoodfood.com/recipes/16... ), so I'll be trying it soon.

                                                                                                                                                                                2. re: Harters

                                                                                                                                                                                  I want to hear you say that 5x fast, Harters. :-)

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    Ah, the best 5x fast is this one, Linda

                                                                                                                                                                                    I'm not a pheasant plucker, I'm a pheasant plucker's son.
                                                                                                                                                                                    I'm only plucking pheasants 'till the pheasant plucker comes.

                                                                                                                                                                                    ;-0

                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                      ROFL! OK, yup. I said "it" trying to pronounce that. I don't think I'd do any better with more coffee in me either. ;-)

                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                        Ey up. My Derbyshire lad knows that poem too John. ;-)

                                                                                                                                                                                  2. I'd originally planned to make shrimp fra diavolo with some peeled and deveined shrimp in the freezer. However, the shrimp seem to have vanished (or we ate them and forgot) ... so I ended up making meatballs fra diavolo? I had some mini meatballs in the freezer, set aside from last week's meatloaf and intended for a batch of Italian wedding soup, so I defrosted those and used them in the sauce instead of shrimp. Served on top of linguine and next to some yummy rainbow chard.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: Chocolatechipkt

                                                                                                                                                                                      Mmm, I'll bet they were great! Meatballs in spicy sauce, why not?

                                                                                                                                                                                      1. re: Chocolatechipkt

                                                                                                                                                                                        +1 on the shrimp diavolo for last nights dinner; tho mine was a fresh bag from TJ's....

                                                                                                                                                                                        Served over fettucine with a lemon cream sauce with sauteed garlic spinach on the side.

                                                                                                                                                                                        Had a friend over for dinner, so made crepes with orange juice/grand marnier reduction for a sauce for dessert. Yum.

                                                                                                                                                                                        Tho I think we had a little too much butter in the meal between the sauteed shrimp, the fettucine sauce, and the crepes (plus the baguette with Kerry Gold butter!).

                                                                                                                                                                                        Need to go all veg today, Saturday to prepare for the onslaught of Super Bowl Sunday's upcoming wings, onion dip and chips, and Han's Delicatessen's homemade brawtwursts with caramelized onions.

                                                                                                                                                                                        Viva la carrot juice smoothy for my morning treat today while cleaning house.....

                                                                                                                                                                                      2. Impromptu dinner guests so we grilled a big grassfed sirloin (DH is big on grassfed these days), topped it with wild mushroom-garlic-parsley sauce and sliced it up. Served it with potatoes roasted in duck fat and sprinkled w/lots of chives and kale sauteed w/pancetta, garlic, and shallots and then splashed w/cream and topped w/toasted almonds. (Running out of kale ideas, and we still have a boatload. That stuff never seems to go bad!) For dessert, dry cake I'd made the day before (it came out that way) w/strawberries as an attempt to camouflage dryness. Didn't work.

                                                                                                                                                                                        14 Replies
                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                          DAMN WOMAN! every day with you! so delicious!

                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                            Next time--if there is one--try making pumpkin bread pudding (Smitten Kitchen's, for example) with the dry cake. It actually becomes palatable!

                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                              Picked up some kale with plans to make this: http://eclecticrecipes.com/zuppa-toscana. Is apparently even better than the real deal!

                                                                                                                                                                                              1. re: milkyway4679

                                                                                                                                                                                                Thank you! I'm going to plan on making a batch of this on Monday b/c I still have loads of it. I had no idea it was so hardy! (And what a bargain: I bought a "bunch"--almost a whole paper bag full--for $3 at the FM, and I've lost count of how many times we've had kale.)

                                                                                                                                                                                              2. re: nomadchowwoman

                                                                                                                                                                                                WHAT mc said! That sounds fabulous! THAT is an impromptu dinner? Whew.

                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                  I know! "Oh this? I just threw it together from what I found in the fridge". Sounds great :)

                                                                                                                                                                                                  1. re: gembellina

                                                                                                                                                                                                    Well it's what we were already having for dinner that night, just hadn't planned on guests until they stopped by briefly and we said "stay for dinner." We stretched the steak by adding lots of mushrooms, and it was easy enough to double up on the potatoes. The kale, as I've bemoaned here (but you should here DH on that subject), is in endless supply. So kale-lovers, please drop by.

                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                      nmcw: I've heard good things about this kale recipe from an acclaimed DC chef, but haven't tried it myself.

                                                                                                                                                                                                      http://projects.washingtonpost.com/re...

                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                        Have you tried the roasted/ crispy kale chips yet? Loaded with garlic and snappy spicy seasonings, they are a hit at my house (tho BF frenchman still bemoans anything spicy..) well, the neighborhood kids like it! Tasty. Has that come across your bow yet NomadCM?

                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                          kale chips are on my list; i'm really trying with kale as I know it's good for me but sometimes it makes me gag a bit! do you think kale chips are as healthy as, say, steamed/sauteed/boiled kale?

                                                                                                                                                                                                          1. re: gembellina

                                                                                                                                                                                                            Kale, white beans, garlic, Italian or other flavorful sausage, chicken stock... makes a great soup. My husband eats kale this way, and he's a picky eater that wouldn't eat a pile of greens on a plate.

                                                                                                                                                                                                            1. re: wyogal

                                                                                                                                                                                                              Yep that's how I like it. I use the recipe from the Leon cookbook. I tried doing it with bacon fat and a bit of stock but ugh. I think part of the problem is that I can only get bags of pre-shredded stuff, which looks a bit dull and dusty and is probably long past its best.

                                                                                                                                                                                                          2. re: gingershelley

                                                                                                                                                                                                            Thanks to all of you. I will be tackling the surplus of kale tonight. There will be soup as we've gotten a bit of chill to interrupt our Jan/Feb summer. And I think I'll try the kale chips, too.

                                                                                                                                                                                                  2. Tonight I'm throwing together that Greek zucchini pie, with feta, ricotta, sundried tomatoes, and dill on phyllo. Well, half of a zucchini pie. The boy requested half to be kalamata olives instead of the zukes. It's terribly easy to make him happy. I might add wilted spinach into the ricotta for both halves, given that it's verging on wilting all by its own self in the fridge, and is no longer really suitable for salad.

                                                                                                                                                                                                    And if I have time, then I might try those chickpeas patties that Gretchen S posted in the last thread. I keep meaning to try making my own veggie burgers, as the offerings here are scarce, and a bit expensive (ten bucks for the best one I've found, and seven for the worst of the lot). If I do, I'm fairly certain that I'm adding a bit of aleppo pepper. Because my jar is newly replenished, and *so *full. I can't have that, can I.

                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                      Aleppo pepper sounds like a great addition! The chickpea patties are really fast -- pulse up some bread in the FP, dump out the crumbs, put everything else in the FP, pulse, dump and mix with crumbs. I do not make myself crazy with careful measuring. :)

                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                        I keep meaning to get some Aleppo pepper. It gets a lot of love on CH!

                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                          Thanks, Gretchen. Measuring isn't my thing either. Takes the suspense out of it.

                                                                                                                                                                                                          CM, LindaWhit is a big fan, and it made me curious. And my curiosity was rewarded. I love the stuff. It's especially good with beans, potatoes, and eggs.

                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                            i had it on a fried egg this morning. it's yum. take the plunge, CM!

                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                              Seriously. WONDERFUL. stuff that Aleppo pepper. :-)

                                                                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                                                                              Oops, I will get it in the mail this week, Christina. It's good stuff.

                                                                                                                                                                                                          2. Last night was salmon cakes (a good batch if I do say so) and braised cabbage with mustard. Tonight will be kielbasa with faux-bigos (sauerkraut, onion, juniper berries, either in bacon or duck fat) and cauliflower puree using my new FP, which I love. Had been using an ultra-cheap one for 25 years which finally broke, thank goodness. What a difference a brand new Cuisinart makes!

                                                                                                                                                                                                            Super Bowl party at a friend's instead of hosting it myself as I have for the past 10 years. I've always enjoyed hosting it but am feeling a surprising sense of relief not to be this year. I will take Nueske's brats and their fixings and the hot bean dip their son loves (layer of refried beans, layer of salsa, layer of shredded jack cheese, heated till cheese melts). I have to make one for him and one for the rest of us. His will be gone in minutes. :) I showed him how to make it but mine is "better". Gotta love that kid.

                                                                                                                                                                                                            Happy Super Sunday everyone! GO PATS!!!!!

                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                              Would you share your salmon cake recipe? Do you use canned fish? It's something I kind of want to make, but only if I can be sure the recipe is decent to begin with---too many randoms online.

                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                I basically use the Epicurious Deviled Salmon Cakes recipe without the corn, with a bit less mayo, with some lemon zest and with more Tabasco. But I make them prettier by partially freezing the cakes till they are firm, then doing the flour, egg, panko routine. They freeze beautifully and cook well from frozen. Salmon cakes is one of the things that I set out to learn to make really well because I love them so and for me, that recipe with my tweaks ended that particular quest. Good with canned red (NOT pink) salmon, great with fresh. I nearly always do canned though, they really are very good. I see that I reviewed the recipe in 2007, did not realize I had been making them that long!

                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                  Perfect---thanks! And thank you for sharing your tips about tweaks and types of salmon to use.

                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                      Just one question---do you do the dip in cracker crumbs mentioned in step 4? Or do you skip that, since you'll be coating in panko after they firm up?

                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                        Sorry, just saw this. I normally skip the cracker crumbs and do the flour, egg, panko thing on "naked" salmon cakes. But if you're in a big hurry, just do the cracker crumbs or subsitute panko and skip the flour, egg part, which only works if you have partially frozen the cakes to firm them up. And if you freeze them solid, give them 10 minutes on the counter so the egg deosn't freeze on contact.

                                                                                                                                                                                                            2. Tonight: pork schnitzel over a lemon and cheese risotto-esque dish with long grain rice (basically a lemon risotto with an extra helping of parmigian and ~1.5 tbsp of this tomato basil feta spread I have in place of some of the butter), served with sauerkraut sauteed with cooking wine, gin, cointreau, black pepper and a splash of lemon juice.

                                                                                                                                                                                                              For the Superbowl, I'm going to put together a buffalo chili in my slow cooker and bring it down to work with me and have it go throughout the day. I work in a cigar shop, and we'll have the game on, so I figure it will be a crowd pleaser, although I'm sure I'll catch some flak because I insist on including beans. A little on the cheap, but it's still tasty. Recipe:

                                                                                                                                                                                                              3 lbs. buffalo flank steak, 1/2 in 1/4 in. cubes, the rest in 1/2 in. cubes
                                                                                                                                                                                                              1.5 large onions, chopped
                                                                                                                                                                                                              6-7 cloves of garlic, chopped
                                                                                                                                                                                                              3 bell peppers, chopped and seeded
                                                                                                                                                                                                              4 jalapenos, chopped and seeded
                                                                                                                                                                                                              3 habaneros, chopped and seeded
                                                                                                                                                                                                              1/3-1/2 pineapple, diced
                                                                                                                                                                                                              1 14.5 oz. can black beans, drained
                                                                                                                                                                                                              1 14.5 oz can garbanzo beans, drained
                                                                                                                                                                                                              2 14.5 oz can diced tomato, drained
                                                                                                                                                                                                              1.5 tbsp ground cumin
                                                                                                                                                                                                              2 tbsp smoked sea salt flakes
                                                                                                                                                                                                              1 tbsp ground black pepper
                                                                                                                                                                                                              1 tsp ground coriander
                                                                                                                                                                                                              ~ 1 tbsp lemon juice
                                                                                                                                                                                                              2 tbsp jerk seasoning (mish mash of various salts & ground peppers)
                                                                                                                                                                                                              1 tbsp oil

                                                                                                                                                                                                              Brown the meat, saute the veggies momentarily to take a little liquid out of them, then pretty much toss everything in the crock, stir well, and leave on low 8 hours. I figure I'll just serve it over tortilla chips- keep it feeling like a snack so everyone can have some (thinking about making tortilla chips with some lime and pepper, too). Get some shredded cheddar & sour cream on the side for whosoever wants it, and I'll be set.

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: OckhamsFolly

                                                                                                                                                                                                                anyone who snubbed that chili would have to be crazy. sounds delish! do you have easy access to buffalo? we only have ground around these parts, which I haven't been too crazy about.

                                                                                                                                                                                                              2. Nostalgia's gotten the better of me tonight (maybe I've read too many of those "odd family recipe" threads), so I'm going to make a dish my grandmother made that I loved as a kid: ramen noodle salad.

                                                                                                                                                                                                                Yep, that'll be uncooked "oriental" ramen noodles, snow peas, mung bean sprouts, scallions, shredded cabbage and carrot, and toasted sesame seeds tossed in a dressing made from toasted sesame oil, soy sauce, rice wine vinegar, ginger, and, and, and....sigh...ramen seasoning packet.

                                                                                                                                                                                                                I've got some thin steaks marinating in gochujang, ponzu sauce, ginger, and low-sodium soy sauce. They were a little freezerburned, so there'll be a taste test before they make it onto the plate.

                                                                                                                                                                                                                All served up with a side of yuppie guilt.

                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                    It was, except for the steaks. They definitely tasted freezer-burned and had to be tossed. I can't believe I forgot about them; they were buried under other frozen goodies. We had fried eggs on the side instead (lol).

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      That freezer-burned taste is just plain nasty.

                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                        I'm very sensitive to it, and it was plain awful.

                                                                                                                                                                                                                1. Last night I stepped on my husband's Devious Plan to Surprise Me of getting oysters to go with the NYT bo ssam leftovers for tonight's dinner by getting my nails done (Forever Young red, color and Dylan associations pleasing) and needed something that would take minimal prep to get on the table, so bo ssam it was and very good too.

                                                                                                                                                                                                                  Tonight, steak frites et salade with the steaks being venison. Oh boy.

                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                    oh boy oh boy you had me at Forever Young Red, Bo SSam and Steak Frites.

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      Livin' large in Bergen County even though not a housewife, baby!

                                                                                                                                                                                                                    2. My big-azz pork shoulder (it's a little under 10 lbs., which I hope will feed 12 people) is currently getting the spa treatment of a salt & sugar rub and chilling out in the fridge; the ginger-scallion-sauce and the ssam sauce are made, so everything's ready for tomorrow's Korean extravaganza aka bo ssam (thank you, NYT & David Chang)!

                                                                                                                                                                                                                      Couldn't find any bIbb lettuce that didn't look like some old ho's leathery skin, so I'll try my luck again tomorrow.

                                                                                                                                                                                                                      One of the guests is bringing Korean scallion pancakes. Yowzah.

                                                                                                                                                                                                                      Tonight it's just take-out sushi at a buddy's place to accompany a communal viewing of J-Horror movies. Should be fun :-D

                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                        Can't wait to hear about tomorrow's dinner. Sounds scrumptious!

                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                          I cut out that article from the Times and gave to an adventurous young cook friend who is a big David Chang fan. I hope she makes it and brings leftovers to the office!

                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                            Wow, can't wait to hear how it turns out... I have the Momfuku cookbook on lend from the library, and have read it cover to cover in the last couple weeks. Have not yet cooked anything, as I need to get to the awesome (and awesomely named) Hung Long store for supplies.

                                                                                                                                                                                                                            I feel bad, as the book is overdue at the library, but I can't bring myself to return it until I make the Bo Ssam pork and have a party.

                                                                                                                                                                                                                            Guess I am paying the fines... and going to buy the cookbook!

                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                              It's slowly starting to smell porky in here....

                                                                                                                                                                                                                              I just got the recipe from the NYT magazine, so you might be able to give that book back :-)

                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                There are small differences in the recipe... so I do have the NY times on my saved faves, but might need to scan the Momofuku one to keep in the file to compare..

                                                                                                                                                                                                                                Will be curiuos how your crispy skin turns out, or not if you are putting the brown sugar glaze on, and how that cooks up for you all. Cheers to your February Fake weather day fun!

                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                  Question re your ginger-scallion sauce: did you make it exactly as directed in NYT article?

                                                                                                                                                                                                                                  I'm doing the Bo Ssam tomorrow for small Super Bowl party (and apparently others have similar idea; the butcher told me they's sold several 8-10 # bone-in pork butts yesterday and today).

                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                    I did. I made it yesterday, as I read somewhere on the boards that it was better made ahead to mellow out the scallions. It's in the fridge now, but I'll likely take it out to bring it to room temperature before serving.

                                                                                                                                                                                                                                    I also agreed with others on the bo ssam thread (on HC) that the ssamjang sauce is *way* too vinegary.... I added another couple of tbsps each of the kochujang and the other paste. I'm a chile head, and so far not impressed with the heat of the sauce. But that can certainly be improved :-)

                                                                                                                                                                                                                                    And god do I hope the skin crisps up!!!! Fingers crossed.

                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                      I have never heard of Bo Ssam until a couple of days ago. Now everyone is doing it. Must investigate!

                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                  ROFL! I *love* the description of the bibb lettuce you found, lingua. ;-)

                                                                                                                                                                                                                                3. Veal scaloppine with lemon and fennel. It's a Batali recipe. There will be a potato pancake thing on the side because we had some leftover mashed potatoes in the coolerator. House red to wash it all down. Deb will do the heavy lifting, I'll do the cleanup.

                                                                                                                                                                                                                                  Pulp Fiction will be on the plasma.

                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                    I was intrigued by the Batali recipe and looked it up (http://www.cookingchanneltv.com/recip... ). What did you think? Was there enough going on to keep interest? I'd be so tempted to add garlic or something.

                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      Hi CM,
                                                                                                                                                                                                                                      I like it a lot. The fennel gets my vote for best supporting actor.

                                                                                                                                                                                                                                  2. Groundnut stew tonight: chicken, yams, spinach, garbanzos, tomatoes, onions, apple juice, peanut butter, ginger, garlic, raisins, and several spices. I sightly adapted my recipe to use in the slow cooker, and it worked out great. Served it over couscous. Salad of cucumbers, red onion, tomatoes, sardines, peanuts, lime, chiles, coriander, berbere, and cilantro. Interesting flavor combinations, the entire dinner worked well together.

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                                                                                      could you be persuaded to share the groundnut stew recipe and your adaptations for slow cooking?

                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                        OK Christina, here you go:

                                                                                                                                                                                                                                        Groundnut Stew
                                                                                                                                                                                                                                        This is the stovetop recipe (it makes a lot, maybe 8 servings? I freeze a couple of large containers after dinner). Spice amounts are approximate, as I don't really measure.

                                                                                                                                                                                                                                        Olive or peanut oil for browning meat and sautéing
                                                                                                                                                                                                                                        About 2 lbs boneless meat cut into chunks about 2"
                                                                                                                                                                                                                                        2 cups chopped onion
                                                                                                                                                                                                                                        2 T grated fresh ginger
                                                                                                                                                                                                                                        1-2 T minced mixed fresh chili peppers (I used serrano, yellow chiles, jalapeno, and peppadew), to taste
                                                                                                                                                                                                                                        1-2 t berbere, to taste (maybe some chile powder blend if you don't have berbere?)
                                                                                                                                                                                                                                        1 t dried red pepper flakes
                                                                                                                                                                                                                                        1 t ground cumin
                                                                                                                                                                                                                                        1/2 t ground cinnamon
                                                                                                                                                                                                                                        1/2 t ground allspice
                                                                                                                                                                                                                                        4 cloves garlic, minced
                                                                                                                                                                                                                                        3/4 cup apple juice
                                                                                                                                                                                                                                        3 medium yams or sweet potato, peeled, in 1” cubes
                                                                                                                                                                                                                                        1 cup chicken broth
                                                                                                                                                                                                                                        28 oz can diced tomatoes (preferably fire-roasted)
                                                                                                                                                                                                                                        15 1/2 oz can garbanzos, rinsed, drained
                                                                                                                                                                                                                                        3/4 -1 cup natural, chunky peanut butter, or to taste (or the equivalent in roasted unsalted peanuts, some coarsely ground and some ground to a paste)
                                                                                                                                                                                                                                        1/2 cup golden raisins
                                                                                                                                                                                                                                        8 oz baby spinach

                                                                                                                                                                                                                                        For the meat, I used chicken last night. I used boneless breasts and thighs because I like white meat, but thighs actually work better. Pork works great also.
                                                                                                                                                                                                                                        Brown and lightly cook the meat in oil, and set aside.
                                                                                                                                                                                                                                        Sauté onions, ginger, peppers, spices and garlic in heated oil. for about 5 minutes or until onion is tender. Stir in apple juice, and scrape up brown bits. Add potato, sauté for 5 minutes. Stir in broth, tomatoes and chickpeas, bring to boil. Return meat to pot. Cover, reduce heat and simmer 20 minutes or until potato is tender and meat is cooked through, stirring occasionally.
                                                                                                                                                                                                                                        Stir in raisins and spinach. Ladle out some of the broth and stir in peanut butter or ground peanuts. Return peanut butter mixture to pot. Simmer, uncovered, 10 minutes or until mixture thickens slightly. Serve over couscous or rice.

                                                                                                                                                                                                                                        For the slow cooker, I only briefly browned the chicken, then threw it into the pot on top of all the ingredients except the broth, raisins, spinach, and peanut butter. The only liquid I used at first was the apple juice and the juice from the tomatoes. About halfway through cooking I added about 1/4 cup stock. There's no evaporation, so far less liquid is needed. In the last half hour I mixed the peanut butter with some of the broth, and added that in along with the raisins and spinach. Total cooking time was 5 hours on low. If I had sautéed the onions first, it could have been 4 hours. To make it a dump and wait, I think it could easily be done without browning the meat first.

                                                                                                                                                                                                                                        Sheesh, when I write it out, it sounds like so much work, but it's really not!

                                                                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                                                                          OK, sounds very good. I should be able to get my hands on some berbere...big Ethiopian community here. Thanks for writing it all up!

                                                                                                                                                                                                                                        2. re: L.Nightshade

                                                                                                                                                                                                                                          That sounds so delish... must have your recipe for the ground nut stew, and a salad-balanced-flavors guide as well?

                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                            gingershelley - The stew recipe is posted above. I'm not sure if you are asking for the salad recipe, but I'll assume you are. On my way out the door at the moment, but I'll write it up later today!

                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                Back again, and here it is.
                                                                                                                                                                                                                                                This salad is a Marcus Samuelsson recipe, with a few minor changes:

                                                                                                                                                                                                                                                1 seedless cucumber, sliced (couldn't find one this time so used a regular cuke)
                                                                                                                                                                                                                                                1/2 red onion, quartered and thinly sliced
                                                                                                                                                                                                                                                1 garlic clove, minced
                                                                                                                                                                                                                                                1 t kosher salt
                                                                                                                                                                                                                                                1 T peanut oil
                                                                                                                                                                                                                                                2 T minced mixed chiles, seeds removed (serrano, jalapeno, habanero, etc)
                                                                                                                                                                                                                                                1/4 - 1/3 cup peanuts coarsely chopped
                                                                                                                                                                                                                                                1 t coriander seeds
                                                                                                                                                                                                                                                1/2 t berbere
                                                                                                                                                                                                                                                2 - 3 ripe tomatoes, chopped
                                                                                                                                                                                                                                                2 canned sardines, filleted and chopped
                                                                                                                                                                                                                                                Juice of 1 -2 limes (I had a big juicy one, only used one)
                                                                                                                                                                                                                                                Handful of chopped cilantro

                                                                                                                                                                                                                                                Toss the cucumbers, red onion, and garlic with the salt and let rest for at least 20 minutes, then drain.
                                                                                                                                                                                                                                                Heat the peanut oil and sauté the chiles, peanuts, coriander seeds, and berbere for a few minutes.
                                                                                                                                                                                                                                                Toss the peanut mixture with the cucumbers and onions, stir in the sardines, chopped tomatoes, lime juice, and cilantro.

                                                                                                                                                                                                                                                As I said, I made a few changes from the original recipe, if you want to do it by the book, these are the changes:
                                                                                                                                                                                                                                                He calls for mincing the onion, I quartered and sliced it. He calls for chile powder and Thai bird chiles, I used berbere, and a mix of available chiles (I've never found Thai bird chiles here). In his recipe the tomatoes are sautéed with the peanut mixture, I left them raw. He calls for 2 sardine fillets, I used two whole, big, plump, sardines, filleted. And he calls for one teaspoon of chopped cilantro (what?), I used a handful.

                                                                                                                                                                                                                                                If you like the ingredients in this salad, it's a total knockout. Mr. NS is still talking about it today. And it is the perfect accompaniment for the groundnut stew.

                                                                                                                                                                                                                                                1. re: L.Nightshade

                                                                                                                                                                                                                                                  Sounds wonderful! Will make this week! Thanks for sharing.

                                                                                                                                                                                                                                          2. Our current "cooking the books" is Madhur Jaffrey's "Ultimate Curry Bible" (2003) which, IMO, is one of her best ever books incorporated recipes from across the world (well, those parts of the world where you find curry).

                                                                                                                                                                                                                                            The main course is Kerala style Bhuna lamb. We're using shoulder meat (which is a bugger to bone but is more flavoursome for this style of cooking than leg) and it's cooked with what you might think are the "usual" Indian spices. We'll have that with a tomato and coriander chutney that she attributes to Pakistan, a dal makhani (bought - just needs nuking in the microwave) and basmati rice.

                                                                                                                                                                                                                                            Before that, as a starter, I've got some onion bhajis (bought) and pappads (also bought) and homemade mango chutney.

                                                                                                                                                                                                                                            I tell you, in all truth, there's eight hours till dinner and just typing this post has got my tastebuds on fire.

                                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                              Madhur Jaffrey was popular because I cooked my favorites from her little "Indian Cooking" (apparently a companion cookbook to a 1982 BBC cooking show). I did Lake Palace Hotel's eggplant cooked in the pickling style (which is my favorite eggplant dish ever), Gujerati-style green beans, sour chickpeas (might be my favorite chickpea dish ever), rice and a cucumber raita.

                                                                                                                                                                                                                                              I used every pan in the house!! But it was worth it and I have enough leftover for 2 more delicious meals.

                                                                                                                                                                                                                                              1. re: Terrie H.

                                                                                                                                                                                                                                                Indian here tonight -- wonder if one of her US books is the same as Harters'. The newest one has fantastic recipes too. Terrie H, I've used and loved that BBC book since 1982! The eggplant and chickpeas are favorites here too.

                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                  I didn't get mine until 1992 when I first started to explore Indian cooking. A friend from the UK recommended it to me as a newbie. I have several other of her books, but don't know the one Harters refers to. But, when I woke up this morning, the house smelled like "curry" and it's going to be difficult to stay out of the leftovers until dinner!!

                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                    I suspect the book will be available on the western side of the pond, as a number of the recipes are styled as being from the USA (i.e. her own recipes devised since she started to live there). Seem to be the case that books often have different titles on the different sides of the pond.

                                                                                                                                                                                                                                                    Her latest, over here, is "Curry Easy" which has simplified recipes which hit the essence of the dish. I havnt cooked from it yet - and it's place on the shelves suggests it'll be another 6 months till I get to it.

                                                                                                                                                                                                                                                  2. re: Terrie H.

                                                                                                                                                                                                                                                    I'm in total agreement about that eggplant. I could eat it every day. I'm a huge fan of Madhut Jaffrey in general, but I've never seen the UCB, to which Harters refers. Like BT, I wonder if it was published under another title here.

                                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                                      It's on Amazon's US site with the "Curry Bible" title:

                                                                                                                                                                                                                                                      http://www.amazon.com/Madhur-Jaffreys...

                                                                                                                                                                                                                                                      Really recommended.

                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                        Thanks, Harters.
                                                                                                                                                                                                                                                        Funny, with all the cookbook shopping and browsing I do, I had never seen it, but it looks like another must-have.

                                                                                                                                                                                                                                                  3. Since it's kind of warm and there's no wind, the smoker is getting lit today, and dinner will be ribs. The smoker is large, so we solicit orders from the neighbors, who are requesting ribs, salmon and chickens. We'll be having ribs with my husband's fabulous BBQ sauce (many requests to bottle it!), and slaw on the side. We haven't had ribs since the summer, so I'm really looking forward to them -- as are the neighbors!!

                                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                      Sounds fun!! Can you share your husband's sauce recipe?

                                                                                                                                                                                                                                                      1. re: Terrie H.

                                                                                                                                                                                                                                                        Well, there isn't really a recipe, which is the problem with bottling it. It is not sweet at all -- more on the sharp side. I know he starts with sautéed onions and some garlic, ketchup and cider vinegar a little something sweet, jalapeños and he tastes and adjusts, cooks, and tastes and adjusts again.

                                                                                                                                                                                                                                                      2. re: roxlet

                                                                                                                                                                                                                                                        Super impressive you let the neighbors place orders... wish I was your neighbor, I would buy a side of salmon for you to smoke up:) Give you a bowl of my sweet potato salad with apples and chutney dressing as a gift for the task - great with BBQ anything!

                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                          Not only do we take orders from the neighbors, but my husband buys everything for them too. They just have to reimburse him, and he throws in a jar of his BBQ sauce!

                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                              I do too! I bet the roxlet family has increased property values in the neighborhood!

                                                                                                                                                                                                                                                            2. re: roxlet

                                                                                                                                                                                                                                                              What a neighborhood--or I should say, what a husband!

                                                                                                                                                                                                                                                        2. Sunday's lineup is all about small plates and finger food. In no special order:

                                                                                                                                                                                                                                                          • Home-made pot stickers
                                                                                                                                                                                                                                                          • Deviled eggs
                                                                                                                                                                                                                                                          • BBQ shrimp
                                                                                                                                                                                                                                                          • Clam spread
                                                                                                                                                                                                                                                          • Salumi
                                                                                                                                                                                                                                                          • Arancini
                                                                                                                                                                                                                                                          • Baked clams
                                                                                                                                                                                                                                                          • Cashews and pistachios
                                                                                                                                                                                                                                                          • Marinated olives
                                                                                                                                                                                                                                                          • Assorted beers and wines

                                                                                                                                                                                                                                                          Sunday brunch will be open faced egg sandwiches and sparkling wine.

                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                            Very nice spread: I especially like the double appearance of clams.

                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                              That sounds like a great spread. I'd love to hear how you do your stuffed clams and your clam spread - two of my favorites.

                                                                                                                                                                                                                                                              1. re: Terrie H.

                                                                                                                                                                                                                                                                Hi Terrie,
                                                                                                                                                                                                                                                                Our house clam dip is pedestrian stuff: coarsely chopped clams, worcestershire (sp?) sauce, mayo, tabasco, parsly, salt, pepper, cayenne. Philadelphia Brand Cream Cheese, of course.

                                                                                                                                                                                                                                                                The stuffed clams came from a local fish monger who has a huge commercial business as well as a very successful retail outlet. I like these guys a lot. I'm known for my house-made baked clams but I've been impressed by these guys and thought I'd buy me some time. New Wave Seafood is a good shop. I'll save my house-made baked, stuffed clams (very labor intensive and based on the Scotto family restaurant recipe) for the Christmas holidays.

                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                  It all sounds delicious. I'm a big clam fan, and my sister does a clam dip that sounds similar to yours. I am addicted to "clams casino" and was curious how those stuffed clams were done. Have a great time!

                                                                                                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                                                                                                  Wow! I'll be there around 4pm or so with my Patriots sweatshirt on! ;-)

                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    Come early. Deb's open faced egg sandwich (Sunday brunch) is really special. Brunch in our shop is pretty good. I have it on good authority that the wines are decent, too.

                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      a Jersey girl rooting for the Pats? traitor.

                                                                                                                                                                                                                                                                      1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                        Damn straight, Skippy. I've been here 21 years. Never *did* like the Giants (used to kinda-sorta like the Jets, but grew out of that fast). But I've always liked the Pats, even when I wasn't a big football fan.

                                                                                                                                                                                                                                                                        These Jersey Girls are definitely Patriots fans. :-) (I bought a print of this from the photographer in Vermont!)

                                                                                                                                                                                                                                                                        http://www.johndavidgeery.com/proddet...

                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          Pawing the ground, champing at the bit. Let's get this game going.

                                                                                                                                                                                                                                                                          Go Giants!

                                                                                                                                                                                                                                                                  2. I partially froze a couple of pork tenderloins and sliced them on the diagonal to about 1/4 in thick. They are marinating in soy sauce, chili garlic sauce, brown sugar, sesame oil and lots of minced garlic and ginger. I plan on grilling them. Vegetable is broccoli - not sure what I'm doing with it yet. Plus I think I might make some peanut butter noodles.

                                                                                                                                                                                                                                                                    1. For Super Bowl Sunday, since it's just going to be the two of us as DH is still recovering from back surgery, I'm making a big pot of chili with plans for other uses throughout the week. I'll also make some corn bread with honey butter. Will have some spicy cheese dip with some good ole' fritos for DH and some celery stuffed with cheese for me.

                                                                                                                                                                                                                                                                      Tonight is a creamy cajun chicken pasta with some sun dried tomatoes and grated Parmesan in the sauce tossed with linguini, and some garlic bread and a tossed salad on the side. Desert is a chocolate mousse cake. Probably enough leftover dessert for tomorrow too!

                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                        Sounds like you are keeping the patient well-nourished. Best wishes for his speedy recovery. Don't let him get too exercised about the game tomorrow.

                                                                                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                                                                                          I'll try not to. It's been since thanksgiving that he has been down and had surgery in January. Now it is just getting him back on the mend! Would you believe he ruptured a disk raking leaves????

                                                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                                                              Wow, that's harsh! poor guy. hope he feels back to his normal self soon.... back pain is the worst.

                                                                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                                                                My sympathies--wow, he must feel like no good deed goes unpunished. But I know you're keeping him well-fed.

                                                                                                                                                                                                                                                                                (So I'm assuming the surgery worked? I only ask b/c my little sister has been having back/disk issues and just got a diagnosis and a rec ior surgery, but, she's leery about it. OTOH, she can't take pain meds all the time).

                                                                                                                                                                                                                                                                          1. Last evening I roasted a duck that had been in the freezer since the holidays, mostly b/c I needed the freezer space. Thent we tried to channel Peking Duck by stuffing some of the meat and crispy skin and scallions into flour tortillas smeared with hoisin sauce--not exactly the same, but it hit the spot for a late dinner.

                                                                                                                                                                                                                                                                            Today, I've been doing some of the prep for tomorrow, when I'll take my crack at the Bo Ssam so many Hounds have been raving about. I'm also making duck stock. In a few minutes, I'm going to do something quick for dinner--probably toss some of the duck with mushrooms and parmesan and a splash of cream and serve it over pasta. And do something with the rest of the brussels sprouts lingering in the fridge.

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                                                                              You had me all the way to the brussels sprouts. :)

                                                                                                                                                                                                                                                                            2. After two weeks of sourdough bread-baking, we were feeling a little carbed out last night, so we went with New York strip steaks (browned in the skillet and finished in the oven, with a smoked paprika spice rub), broccoli (steamed with a bit of butter and lemon), salad (romaine, apple, red pepper, avocado, olives and a red wine vinaigrette) and a couple bottles of cheap Merlot (better than its price tag would indicate, and quite a bit stronger than expected).

                                                                                                                                                                                                                                                                              Due to the after-effects of the wine, today has been a lazy day. I'll probably make lazy rice bowls later out of the remaining steak (for some reason there were 3 in the pack) and broccoli and whatever other vegetables I can dig out of the crisper. I'm thinking a ginger-honey-soy sauce. Mineral water with meyer lemon to drink.

                                                                                                                                                                                                                                                                              1. Today was spent at Mom's - stocked her freezer with homemade mac & ham & cheese, meat sauce for spaghetti, beef-barley-vegetable soup, and chicken-corn chowder. Also worked on her old computer to prep it for data transfer to the new workstation she'll be getting in a week or so. We went out to lunch - I got a chicken salad on a buttered and toasted top-split roll (like for a proper lobster roll) - VERY good!

                                                                                                                                                                                                                                                                                Since I hadn't taken anything out for dinner, I made a quick stop for broccoli and red bell peppers, and roasted some of them with carrots. Made a quick creamy mushroom-wine sauce after sauteed the mushrooms with some thyme, poured it over pasta and veggies, had some garlic bread alongside, and it. was. dinner.

                                                                                                                                                                                                                                                                                Will be popping War Horse into the DVD player (coworker knows someone who knows someone who somehow finds quality copies online and gave me a copy). We'll see how good the quality is upon watching it. :-)

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  Well, had to watch the movie on my laptop, as it wouldn't play on my DVD player. But regardless - VERY good movie - and a beautiful horse.

                                                                                                                                                                                                                                                                                2. Supper was home-made mac and cheese, braised pork butt (porkette!), and spinach. House red to wash it all down
                                                                                                                                                                                                                                                                                  My Fair Lady is on the panel - a wonderful movie. A few years back, Deb and I were privileged to see the New York Philharmonic revival with Kelsey Grammar (surprisingly good) and an all-star cast. We had fancy box seats. It was special, maybe the best musical I've ever attended. The New York Times, the Post and the Daily News all gushed. The Philharmonic's music, of course, was superb. No theater could come close.

                                                                                                                                                                                                                                                                                  1. Last night was Indian from 660 Curries - one of my favorite cookbooks lately. We had chicken thighs with a yogurt peanut coconut sauce, cardamom scented basmati rice, and cucumber and cabbage slaw. Mai tai cocktails to wash it down. For dessert, some local honeywine with blackcurrants and just a hint of chocolate. Tonight, we're having some people over to watch the game. I was leaning towards chili, but got distracted by the idea of Tex-Mex sloppy joes from the Homesick Texan blog. There will be a Boston Cream Pie and NY style bagels as well as whatever delicious things the guests bring by.

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                      1. re: TxnInMtl

                                                                                                                                                                                                                                                                                        nice meal!

                                                                                                                                                                                                                                                                                        and I wish I had someone to bring me Boston Cream Pie.

                                                                                                                                                                                                                                                                                        1. Into a baking tray goes a couple of chicken breasts, lots of garlic, and chunks of red onion, potato and parsnip. And it, erm, bakes. It's going to need something of a sauce - a raid on the freezer "brown gloop" drawer is called for. Bound to be something or other in there, or my name's not Aloysius Harters

                                                                                                                                                                                                                                                                                          There's some cavolo nero that'll be steamed to accompany.

                                                                                                                                                                                                                                                                                          A bit of the forced rhubarb is left if something is needed for "afters". It may go quite well with the lemon sorbet that lurks in the freezer. Or the two together may be a bit too sharp even for my taste.

                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                            Horror of horrors!

                                                                                                                                                                                                                                                                                            No sauce!

                                                                                                                                                                                                                                                                                            But there was a lump of Claudia Roden's stuffing for Persian chicken (in New Book of Middle Eastern food - fiddled about with by me). It's nice and fruity so should be OK.

                                                                                                                                                                                                                                                                                          2. My brother is testing various roasts from an online steak company (Chicago), so am cooking a chateaubriand today for the game.

                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                              1. re: MaryContrary

                                                                                                                                                                                                                                                                                                It's a shame, isn't it?

                                                                                                                                                                                                                                                                                                @wyogal--how is all that online meat? Does that purveyor deserve a shout-out?

                                                                                                                                                                                                                                                                                            1. We've been restauranting quite a bit, sigh, but last night I made a tremendous sweet potato, spinach, and chorizo soup -I put my new immersion blender to the test (blending sausage along with the cooked vegetables for a truly amazing texture) and it came through admirably.

                                                                                                                                                                                                                                                                                              That will likely be WFD tonight too, along with some guac and tortillas for the 'bowl. I am thawing some pizza dough just in case, however..

                                                                                                                                                                                                                                                                                              1. Our NBC affiliate and our cable company are at odds over monetary matters so we won't be watching the Suoer Bowl this evening. Lifetime is running a Nora Roberts marathon, so I'm okay. Mr. C not too excited about that.
                                                                                                                                                                                                                                                                                                Probably leftover pot roast since there are plenty of potatoes and carrots left also.
                                                                                                                                                                                                                                                                                                I am going to do some mushroom, onion and sour cream turnoovers for snacking. Recipe calls for a butter, cream cheese and flour crust that is really good. However, it's a lazy, rainy day here, finally, so I'm thinking to use a frozen puff pastry and make pinwheels out of the filling instead.

                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                1. re: MaryContrary

                                                                                                                                                                                                                                                                                                  Cable or Satellite? Our conflict here is with the satellite company, not the cable. Conflict happened during playoffs, with no warning, and folks here were MAD. We have cable, so no problem.
                                                                                                                                                                                                                                                                                                  Your snack sounds good!

                                                                                                                                                                                                                                                                                                  1. re: MaryContrary

                                                                                                                                                                                                                                                                                                    Wow! Surprised the big game isn't being shown....weird! Turnovers sound great!

                                                                                                                                                                                                                                                                                                    1. re: jenscats5

                                                                                                                                                                                                                                                                                                      Cable here. They're all greedy. I'm embarassed how much we pay for so little.

                                                                                                                                                                                                                                                                                                      Pinwheels are ready to go in the oven.

                                                                                                                                                                                                                                                                                                    2. re: MaryContrary

                                                                                                                                                                                                                                                                                                      OMG, MC (3)--my mister would have left town.
                                                                                                                                                                                                                                                                                                      And, OMG, those turnovers sound great; I'd miss the SB for those.

                                                                                                                                                                                                                                                                                                    3. Big game day here & the first weekend of my new "cooking club." I like to cook & step-daughter likes to eat, so plan is to cook on the weekend & send her home with some of the food I make so I don't get stuck with a ton of leftovers.

                                                                                                                                                                                                                                                                                                      Made a Creole-style crockpot chicken yesterday with peppers, onions, garlic & olives. Today I'm making sloppy joes at her request - simmering now. Also making pulled BBQ chicken & coleslaw potato skins & mashed potatoes. Will send her home with some of the mashed & I'll use some of the mashed mixed with some cheese for the jalapeno poppers. Will also do some poppers with cheese & wrap with bacon.

                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                      1. re: jenscats5

                                                                                                                                                                                                                                                                                                        that's one lucky daughter! :) and i like the idea of mashed potatoes in the poppers.

                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                          Well she ended up not wanting any of the chicken, so I simmered the sauce from the crockpot until thick & put some of the shredded chicken in & froze 1 container, 1 container in the fridge for this week.

                                                                                                                                                                                                                                                                                                          The bacon wrapped jalapenos turned out well!

                                                                                                                                                                                                                                                                                                      2. So... about that bo ssam (knowing everyone's waiting with baited breath)....it turned out really well. People went at it with gusto, and ate a LOT. Thankfully, we still have leftovers.

                                                                                                                                                                                                                                                                                                        Some things I would do differently next time around:

                                                                                                                                                                                                                                                                                                        - make about 3 times as much of the ginger-scaliion-sauce, cuz people were sucking it down like it was going outta style, and I almost ran out before our final couple showed up

                                                                                                                                                                                                                                                                                                        - brush off a LOT more of the salt brine before putting it in the oven... perhaps I was the only unlucky one who got quite a mouthful of salty (if crispy) skin, b/c nobody else complained and assured me that it was "perfect"......but I don't generally believe guests to be completely honest. So there. *Way* too much salt.

                                                                                                                                                                                                                                                                                                        - the surplus of salt & sugar both from the original & final rub also made me take out the shoulder before the brown sugar could properly caramelize -- it started burning on the bottom of the pan, which made for an incredibly smoky kitchen. I'd like to avoid that in the future.

                                                                                                                                                                                                                                                                                                        - I was underwhelmed with the ssam sauce, and, like many others, about doubled the kochujang & ssamjang paste in order to make it taste less vinegary. I'm also tickled that the ssamjang is supposed to be a "hot" chile paste. That's got to be a joke.

                                                                                                                                                                                                                                                                                                        - I'd like to find bibb lettuce that is larger than a toddler's shrunken head, doesn't cost 2 bucks a pop, and is green instead of brown. Green leaf lettuce doesn't quite work as well, isn't as delicate, and a bit of a bitch to roll up.

                                                                                                                                                                                                                                                                                                        Finally, I'd like to experiment with different rubs -- no, it won't be bo ssam then (according to our Korean friends, it isn't anyway), but the overall deliciousness of pork shoulder meat would also be great, I think, with rosemary, anchovies, and mustard. Or go the South American way. Who knows. Maybe Korean (which I've tried a few times) just ain't my food nirvana. Too two-dimensional in its flavors -- salty and "spicy"... but not really spicy. Eh.

                                                                                                                                                                                                                                                                                                        As for today -- why, it'th thuperbowl time @casa lingua, of course (yawn). My man's invited a bunch of manly men to watch the GIANTS WIN, and is currently cooking up a batch of very interesting sounding chili. I'm lounging & shall survive the evening by drinking myself into a coma. j/k

                                                                                                                                                                                                                                                                                                        GO GIANTS!

                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                                          This looks amazing. I have to have some!

                                                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                                                            We're likely having the leftovers tomorrow. No way the thuperbowl attendees are getting any :-)

                                                                                                                                                                                                                                                                                                            (plus I need to make more of that ginger & scallion sauce....)

                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                              Is the sauce from Momofuko, or the NYTimes? Or both?

                                                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                                                NYTimes. Maybe both - I haven't read the Momofuko book.

                                                                                                                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                                                                                                                            Thanks for the report! I went to the Hung Long Asian store today and procurred aformentioned kochujang & ssamjang pastes, easily found in the Korean isle of the store... but, no Pork shoulder going on today for SuperB day.

                                                                                                                                                                                                                                                                                                            I may make a ssamjang sauce as an extra dipping sauce for my mighty wings later on, just for fun!
                                                                                                                                                                                                                                                                                                            Seriously, this looks like an amazing spread; wish I had set that up as my main for the peeps today. But we will do well with the wings, pate, chicago pizza set up, and more....

                                                                                                                                                                                                                                                                                                            Go Patriots! We have your crab cakes and homemade lemon mayo here... and expect a win!

                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                              If you like your wings spicy (and you haven't already taken care of that by a rub or other sauce), the ssamjang will be disappointing. It needs doctored up, as the folks in Pennsyltucky like to say.

                                                                                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                                                                                              well it looks great. i'm having a love affair with all asiatic flavors lately (well, mostly vietnamese, korean and japanese) and i'm going to have to do this very soon. and will heed yours and others' tips.

                                                                                                                                                                                                                                                                                                            3. Hoping my bo ssam "miracle" delivers--but from the looks of it, it will.

                                                                                                                                                                                                                                                                                                              We're having a very eclectic SP spread this evening--said bo ssam with NYT accompaniment recs (ssam sauce, ginger-scallion sauce, kimchi, which prob. isn't quite ready, bibb lettuce), Korean scallion pancakes. Oyster patties. A guest is bringing potato salad. Aspargus w/sesame dipping sauce. Edamame. Desserts will be bittersweet chocolate-espresso cookies and strawberry shortcakes (Smitten Kitchen recipe).

                                                                                                                                                                                                                                                                                                              Our loyalties lean toward our homeboy, Eli, BUT my neighbor's BIL (from Boston) is a rabid Pats fan. So we hope the food will keep the peace. somehow.

                                                                                                                                                                                                                                                                                                              Had to laugh as my SIL and her Boston-born BIL are attending an all-Giants fans SB party in Michigan; they're bringing a roasted Boston butt ("emphasis on butt" one of their friends declared) to their gathering.

                                                                                                                                                                                                                                                                                                              May the best team win and everyone eat well.

                                                                                                                                                                                                                                                                                                              1. Well, my plans for being at a friend's house to watch the game fell through (and I'm having the inkling of a slight sore throat, dammitall!), so I'll dive into the deep freeze and pull out a tub of chili and serve it on elbow noodles with grated English cheddar and sour cream on top. Will make a box of Jiffy cornbread as well. Not nearly as exciting as others' football food, but it'll have to do.

                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                  Sounds good to me!! MMMMM And get thee some Airborne....

                                                                                                                                                                                                                                                                                                                  1. re: jenscats5

                                                                                                                                                                                                                                                                                                                    I have drunk some Emer-Gen-C twice today. :-)

                                                                                                                                                                                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    Feel better Linda! And always know... some days, a box of Jiffy cornbread is THE THING (esp with a bit of added cheddar and some roasted Hatch chilies! Get well, and you root root root for your fav' team.

                                                                                                                                                                                                                                                                                                                  3. I had some odds and ends in the fridge to use up, and when I googled the items for a recipe, this turned up: http://www.wholefoodsmarket.com/recip...

                                                                                                                                                                                                                                                                                                                    I liked the idea but thought the recipe needed some tweaking to take advantage of the layers of flavor possible. So I seared thin, seasoned chicken cutlets until cooked through and removed to a warm platter in the oven, then browned the pear slices in the same pan, removed those, added 1 minced shallot and scraped up the brown bits on the pan, then deglazed with dry white vermouth, reduced, added chicken broth, reduced. Adjusted the seasoning slightly with a touch of sherry vinegar, dijon mustard, and fig jam, reduced until it was almost syrupy, and strained. I laid the chicken over spinach that had been wilted with some sauteed red onion, then drizzled with the sauce, laid the pears over top, then the blue cheese crumbles and some chopped parsley for garnish. We served that with warm almost no-knead bread from the oven.

                                                                                                                                                                                                                                                                                                                    DH's honey-bourbon American barleywine to drink. An excellent brew, this one.

                                                                                                                                                                                                                                                                                                                    Overall, a success! I can't imagine having this with boiled pears and thin sauce, though.

                                                                                                                                                                                                                                                                                                                    1. don't flame me but the only bowl on at my house is Puppy Bowl. i kid you not.

                                                                                                                                                                                                                                                                                                                      after an amazing weekend of complete and utterly decadent food and wine debauchery (friends took me to Napa), and an assured gain back in just a few hours of pounds lost in the last few weeks, i am finally going to be cooking tonight. feels like forever. still full from the room service pork belly eggs benedict this morning, but this hangover's gonna want some more protein in a few hours. So i'm marinating a humongous rib-eye in organic miso paste, a bit of Anjou wine i had, mirin, brown sugar and minced garlic. will do "something" with the little thai eggplants i've had in the fridge all week, and we have leftover jasmine rice too. the other rib-eye-saurus we'll either save for another night or cook au natural (naked steak, not us) as the boy is usually a purist when it comes to steak. the thought of marinating it in anything is painful to him, so i'm hoping it turns out well. it's an adaptation of a recipe shared by Ina, but using salmon, which I have yet to attempt. but i shall, one day soon.

                                                                                                                                                                                                                                                                                                                      ughhhh.... i think i may be getting too old for that kinda ultra food/wine overindulgence... but it was fun while it was happening!

                                                                                                                                                                                                                                                                                                                      1. Here's the chateaubriand. Made a helluva sandwich.

                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                            Thanks, I took it out at about 130F. I didn't want it too rare for sandwiches. The texture was great, very flavorful.
                                                                                                                                                                                                                                                                                                                            Not sure I personally would spend that amount of $$ on it, though. But, my brother likes to send stuff like that to family members for Christmas. I'm testing a variety of meat. The last was a dry aged prime rib roast. It was O.K., not as good as this.

                                                                                                                                                                                                                                                                                                                            1. re: wyogal

                                                                                                                                                                                                                                                                                                                              Hey - if bro wants to pay, there's no reason not to accept. :-)

                                                                                                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                              yum..... now, that's what I WISH we had for the super Sunday.... the wings were good, the blue cheese dip amazing, the deep dish pizza - meh - fine. but I could sure go for a pink roast beef sammy with some horsey sauce!

                                                                                                                                                                                                                                                                                                                            3. re: wyogal

                                                                                                                                                                                                                                                                                                                              and my brother was pleased with the taste tests; we are all getting chateaubriand for Christmas.

                                                                                                                                                                                                                                                                                                                            4. miso marinated steak turned out bee-u-tee-fully. the miso/mirin flavor was very delicate, and as i hadn't known if the miso would add salt to the steak, i hadn't salted it ahead of time. so when we served it we individually sprinkled it with kosher salt. i wiped off as much of the marinade i could, patted it dry, and then put the steak in a smoking hot unoiled cast iron pan, seared for two minutes on one side, then flipped it over. because of the sugar in the marinade it did stick a bit to the pan, and there was quite a bit of charring in parts, but no matter. i then immediately put the pan into a pre-heated 450 degree oven and cooked it to 220 degrees internal temp - about 5-6 mins - then let it rest tented for about 8 mins. we split it into thirds and (tho the 2nd pic is blurry) it was perfectly rare/medium rare and super tender. served it with garlic/ginger jasmine rice and eggplants that i sauteed in Pam, then added water and covered in so they would soften. then added some mirin to sort of mimic the steak flavor, minced basil and a little minced habanero, and some oyster sauce. very nice. but that steak was to die for. the other monster is in the fridge dry aging.

                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                              18 Replies
                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                that looks really good! i see you're enjoying that scallion shredder :)

                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                  you mean my wonderfully cheap and sharp Kiwi knives? yep, love them!

                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                    impressive! i got some of those, too. i also got one of the scallion-shredding tools from the same company, but i think i may have misplaced it.

                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                      Wait. There's a scallion shredding tool? I've been cramping up my poor arthritic fingers shredding scallions, and there's a TOOL?

                                                                                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                          Cool, thanks for the link! Is that the type all you scalli