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Feb 21, 2012 08:32 AM

What's for Dinner #129 [old]

Here in the northeast it feels more like spring than the bleak midwinter, so we were outside grilling steaks last night on the day before Fat Tuesday. Do you have anything special planned for tonight? Will you feast before the Lenten fast, or is it chowhounding as usual?

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  1. Lenten! Hahahahaha. Sorry about that '-)

    Yesterday was black bean & oyster sauce nuked salmon over a bed of scallions, served with the leftovers of that stupid broc salad I made palatable by adding it to a stir-fry with baby bellas, orange peppers, and linguine fini.

    It was a huge piece of salmon (and two tilapia filets for my man who doesn't like salmon. his loss!) and quite a bit of stir-fry, so wasn't able to finish..... right away. I managed to snack away the leftover salmon during the Downton Abbey finale we had recorded on Sunday.

    I noticed two (!) containers of French feta in the fridge, so tonight will likely be Greek-themed. Grilled pork or lamb chops with a good helping of Greek salad & perhaps CM's eggplant fries if I'm feeling ambitious.....

    3 Replies
    1. re: linguafood

      lingua, i've got salmon fillets, will they work?

      1. re: ChristinaMason

        Oh yeah, absolutely. Mine was a filet, too, but 3/4 of a pound. Yeah, I'm a glutton when it comes to salmon :-)

        It's one of the fastest dinners ever, but I can't remember if I posted the "recipe" before, so here it is, just in case:

        Layer the green parts of scallions on bottom of a wide bowl (well, wide enuff to fit your filets). Put filets on top. Cover in a mix of black bean sauce, oyster sauce, soy sauce, rice vinegar, minced ginger, and chopped scallion whites. Nuke for approx. 4-6 minutes, depending on the desired doneness.

        While nuking the fish, heat up 2 tbsps of neutral oil (I use peanut) in a pan. Pour over salmon -- a method called 'flashing'. Careful when you do it, as it can splash. Ouch.

        Dig in.

        (I used three bunches of scallion yesterday b/c I just LOVE how the scallions come out.)

        1. re: linguafood

          Excellent. I'm definitely going to make this--most likely this week. Thanks!

    2. Credit for last night's dinner goes to Paula Wolfert and Christina Mason. I did Wolfert's chicken stuffed with olives, Serrano ham, onions, garlic, chicken livers, and bread crumbs. Chicken is stuffed, set on a bed of carrots, leeks, and celery, doused with a bit of brandy and sherry vinegar, and roasted in a clay baker.

      The side dish was eggplant fries, following Christina's method. My seasoning of the panko consisted of piment d'espelette, paprika, and oregano. These fries are so crispy on the outside, rich on the inside, I felt like I was eating some overly indulgent fried food. Mmmm.

      ETA: OK, I see that the eggplant "fries" don't look that great in the photo. But, trust me, they were delicious!

      13 Replies
      1. re: L.Nightshade

        So glad they turned out well for you. Did you do the microwaving step? How long did you salt for?

        And Paula Wolfert? Fine company, indeed.

        1. re: ChristinaMason

          Dinner was a rush, they were only salted for 30 minutes! and yes I microwaved, they seemed tender at 3 minutes. And they really came out perfect!
          I didn't know if I should peel them, opted not to, which was fine.

          1. re: L.Nightshade

            I didn't peel them either. Good to know they work well with less salting time, too.

            I'm microwaving eggplant for many recipes now. It really cuts down on the oil absorption!

            1. re: ChristinaMason

              Great tip, which I'm going to try next time I take on Eggplant Parm.

              1. re: nomadchowwoman

                Christina or L.N., do you have the link to Christina's initial post on the eggplant fries? I couldn't seem to find it. Thanks!

        2. re: L.Nightshade

          that chicken looks wonderful. serrano ham.... mmmmm.... i had iberico de bellota for the first time Sun. night and now i want to try more spanish hams. and even the eggplant fries look yum.

          1. re: mariacarmen

            Thanks maria! The amazing thing was how aromatic it was, the entire house smelled like serrano ham and olives. In a good way.

          2. re: L.Nightshade

            It's hard to make eggplant pretty--but those look pretty darned good, LN.

            1. re: nomadchowwoman

              Thanks ncw! Now I'm eager to play with the seasonings in the coating. Next time za'atar!

            2. re: L.Nightshade

              Looks fab, can't wait to try those eggplant fries.

            3. Fasting? Ummm...not me. No way, no how.

              I have leftovers for a few days, and I'm *hoping* to be going out to dinner on Friday with friends, so I'm not cooking again until the weekend. :-)

              1. i want something fast, with chicken, with asian-y flavors (vietnamese, thai, korean), but without a lot of marinating time.... i've been really craving something with sweet thai chili sauce.... maybe s/b chicken breasts pounded out, with just a quick 20 min. marinade of soy, brown sugar, ginger, lemongrass, scallions....quick saute, then paint with chili sauce and under the broiler for charring.... tho as they'd be skinless, there's not much charring to be had, but I'd still get caramelization from the sauce.... jasmine rice, some cabbage salady thing.... dinner is shaping up.

                1. George Dickel ..........
                  Grilled Chicken Salad with the (Original) World Famous Come Back Dressing/Sauce..........
                  Blue Bell Chocolate Ice Cream.........

                  4 Replies
                    1. re: Uncle Bob

                      Uncle Bob, please do tell about this awesome sounding WF Come Back sauce?

                      1. re: gingershelley

                        Come Back Sauce originated at the Rotisserie Restaurant located at Five Points in Jackson Mississippi ~ It was the 'House Dressing'.~ From there it spread to other Greek family owned restaurants in the area...and beyond ~Today it is the "Mother Sauce" of Mississippi. It is often imitated but never really duplicated...Unless you have *The* recipe. ~ It's good on everything but Pecan Pie!! :))

                        1. re: Uncle Bob

                          Uncle Bob, can you share THE recipe?

                          Slow-Cooker roasting a pork shoulder today for dinner tonight, and I think I might need that sauce to go with it!