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What's for Dinner? #127 [old]

OK. folks. What's cooking in your homes now that the Big Game is over? It'll be crow in my house for awhile. ;-)

No, actually, it'll be leftovers from the weekend - hopefully some cooking tomorrow or Wednesday. But I do want to hear/see/read about all the great meals you all will be cooking!

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  1. After the excesses of this weekend (ribs, wings, poppers) it's time to get back to some more reasonable eating. When my husband smoked the ribs this weekend, he also smoked a lovely piece of salmon. I will make an aglio olio with salmon for dinner tonight with a lovely green salad.

    1. Pulled pork sandwiches, coleslaw, corn on the cob.

      Yeah, I know. Not the sort of thing that's common at Harters Hall - although it is, IMO, *the* iconic American food. So, the supermarket had this lump of free-range pork shoulder discounted as it was near the sell-by date. About half a kilo, rubbed with a spice mix and with a little sachet of a BBQ to mix in later. Could I resist? Could I not.

      Now the only issue is how long to cook it for. Last time I tried this, I searched CH and found a "definitive" pulled pork at home thread. So I followed that slavishly - double checking I had correctly converted the Fahrenheit oven temp to our Celsius temp. And still it didn't "pull". Tasty, but pulled pork it just wasn't.

      Oh, and as this is dinner at Harters Hall, there will be a Brit contribution in the style of the bread for the sandwich - Lancashire oven bottom muffins. A bit like a burger bun but a lot more solid in texture.

      19 Replies
      1. re: Harters

        low low low and slow slow slow, Harters. somewhere between 110 and 116 celsius, and 5-6 hours should do it for you.Good luck with your Americana din-din!

        1. re: mariacarmen

          and if it doesn't pull, keep cooking. if it's not falling apart, it's underdone, not overdone.

        2. re: Harters

          Thank you both. It pulled perfectly.

          What I particularly liked is that there was a sachet of sauce included. Now, BBQ sauce is not something we do well in the UK - it's usually tomato based and overly sweet. Whereas, this was heavily into mustard similar to my favourite (or favorite, perchance) South Carolina style - it just needed a drizzle of the liquid smoke I bought on LindaWhitt's recc. some months back.

          And, in keeping with the transatlantic them of the evening, I've just started to read a book about New England clam shacks which arrived in the post this morning. Oh, I am going to return from that trip as a really fat, short middle aged man. Fried clam sandwich! Hot lobster roll, slathered in melted butter! Oh, yes, indeed - very fat.

          1. re: Harters

            Wrong thread for this, Harters, but don't miss Clam Box, Ipswich, MA.

            1. re: nomadchowwoman

              Thanks, ncw. Clam Box is one of the mentions in the book.

              1. re: Harters

                I say Wooodmans for clams. Just saying. Actually, do both, please. Please.

                Also, lobster rolls rule. You will eat **so** well. I am envious of the eating opportunities that will be available to you.

                sigh. [do I miss New England? Yes. I do. Just not the winters.]

                1. re: nikkihwood

                  We've been to both several times--both excellent, but I personally would give the fried clams at CB the slightest edge. I had something I'd never had at Woodman's--fried lobster. I had to try it, and it was also delicious (though I think I still prefer them steamed or boiled or in rolls.) I think we may have had steamers at Woodman's too, but can't quite remember. I love all of it. One can hardly go wrong when it comes to clams/lobster in that part of the country.

                    1. re: nomadchowwoman

                      I still remember the lobster salad sandwich I had at someplace in Georgetown (Washington, DC) during the blizzard of 1996!

              2. re: Harters

                :-D Happy to hear the liquid smoke did its magic! And yes, fried clams (but NOT in a sandwich!) and lobster rolls are absolute musts. :-) (And what ncw said - Clam Box, Ipswich, IF you're up in this area. If only down on the Cape, many good places for both down there.)

                1. re: LindaWhit

                  I'm a compulsive planner, particularly for trips. I hold to the view that it's never too early to start looking for good eats (trip's not till May). So, there's a couple of posts already on the New England boards. And I may even end up contributing to WFD as we're renting a cottage on the Cape for a few days at the end of the holiday and may be completely sick of restaurant food by then.

                  1. re: Harters

                    Where on the Cape? If it is in or near Wellfleet I will be able to point you at some very good food, as dear friends have a place there. Meanwhile I am planning a trip to your shores in April and will be posting on the UK board looking for some help, particularly in Shropshire. I did see your post on the place in Ludlow but very little else.

                    1. re: GretchenS

                      Gretchen - we'll be staying at Hyannis. You won't find much on the UK board outside of London. Unfortunately, CH doesnt attract many Brits so the coverage round the rest of the country (and Ireland) is generally poor.

                      If I miss your tthread, please email me (address on profile) to tell me it's there and I'll see what i can come up with. Shropshire is the county immediately to the south of my county of Cheshire, so I will have some ideas.

                      John

                      (PS: apologies to the moderators for taking off on a tangent. Thank you for your usual tolerance towards the WFD threads)

                      1. re: Harters

                        I have a Home Cooking remark about this so hope I can post it. When we go to our summer rental on the Cape we always stop at Trader Joe's (check out the chains boards for recs thread titled Yays and Nays at Trader Joe's) in Hyannis and stock up for a few breakfast, lunch on the beach and very basic cooking supplies to augment a piece of fish or meat we have picked up locally. Even at home in Boston all our basic breakfast items, muffins, cereal, eggs and butter are purchased at Trader Joe's There are lots of recs for eating out on Cape Cod in the Southern New England Board but it's so nice to make your own breakfast and pack a lunch for a day trip or make a simple salad to go with the lobster you bought already cooked at your local fish store. You will have a rental car I hope?

                        1. re: Berheenia

                          Excellent tip, Berheenia.

                          Exactly the sort of meal prep. that we'd intend - breakfast, picnic lunch and the like. We usually try to have a few days like this on trips to the States, otherwise, three weeks of restaurant eating (anmd, indeed, staying in hotels & inns) can get a bit too much.

                          1. re: Harters

                            Harters, sounds like you will have the perfect combination! Experience some great restaurants but then also have the opportunity to cook some local "food finds" yourself!

                2. re: Harters

                  yay! glad it worked out so nicely for you. pork is pretty delicious, done right.

                  1. re: Harters

                    I SO want to take a trip to New England for fall folliage and seafood shack driving.... We have great seafood here in the Northwest, but man, that 'shack' tradition we have none of. I SO want me fried clam bellies and a lobster roll instead of my leftover Superbowl wings tonight:(

                    1. re: gingershelley

                      New England fall foliage is a crapshoot, gingershelley. All depends on getting the warm days and cool evenings. If that happens, THEN the leaves are gorgeous. But unless it's raining all the time, it's still pretty darn gorgeous. And then, of course, those seafood shacks are beckoning....

                3. Gonna fry up a chicken, and clean out the refrigerator. ~ There's enough "stuff' in there to feed a small army! ~ Including enough banana pudding for D-Zert!

                  1 Reply
                  1. into the crockpot went a jar of kimchi, leftover kimchi juice from another jar, scads of scallions, a little more ginger for good measure, some brown sugar and gojuchang, and some cilantro. atop that are browned up chicken legs that had to be cooked, and their pan juices. still have jasmine rice leftover from last night. throw a salad together with some pickled carrots and daikon we still have, and dinner will be ready when we get home tonight.

                    4 Replies
                    1. re: mariacarmen

                      I never thought to make jjigae in a crockpot! Does the kimchi still hold together after a day in the slow cooker?

                      1. re: JungMann

                        i made jjigae??? well, who knew! it was quite a bit softened but not liquified, if that's what you mean. i would have added more gojuchang for more heat, and some salt - i'd only salted the chicken when i seared it. but it had a great ginger bite and was a warm cozy meal to come home to.

                        1. re: mariacarmen

                          Truth be told, I don't usually use the slow cooker because I don't know how to. I know I can get meat achingly tender, but I like vegetables in my stew to have a little bit more crunch, particularly the stem bits of kimchi. Perhaps I'll try this with just the kimchi juices and wait to add the kimchi during the last bit of cooking.

                    2. A celebratory pan of eggplant parm. Lunch today is left overs. We were too excited to eat it all last night.