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What's for Dinner #134 (OLD)

It's late west coast time, but who knows where you might be. I'd love to know what you are cooking up for dinner whatever time it is in your neighborhood. So what's cooking on your stoves, grills or in your ovens tonight?

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  1. Tonight, we needed comfort food. It actually snowed here, which is the first time they recorded snow since early 1940's for this time of year.

    So tonight was cheddar cheese soup with broccoli, cauliflower, carrots, onions and celery. What a great way to clean out my veggie bin. Oh my, it was delish! To go with that, was a nice Cuban sandwich on focaccia. I hope you had something as good!

    The photos are a little off color, but hey - they were taken with my cell phone!

     
     
    3 Replies
    1. re: boyzoma

      Oh, the Cuban sandwiches look WONDERFUL! Great cross-hatch! LOL

      1. re: boyzoma

        Both look very comforting, very delicious, boyzoma.

        1. re: boyzoma

          Hasn't this weather been something? It was finally clear here this weekend, but cold and frosty. Brr. I haven't been able to get warm. You've assembled a perfect meal for this weather!

        2. Got a real craving for digging my teeth into a hunk o' meat for dinner tonight. I hemmed and hawed for a moment at the store between a beautiful looking top sirloin, cut nice and thick, or a package of very lean looking country ribs on the bone. The bone won.

          The ribs got a Memphis rub and sat in the fridge all afternoon. Then I went to work on a dipping sauce. There's a local BBQ place that serves ribs fairly dry, with a bowl of dipping sauce I'd wanted to recreate. Jack Daniel's BBQ sauce tastes close, but is way too thick, and its flavors too concentrated. No problemo. I thinned it out with some water and ketchup, then in a pot over a low flame I added red chile flakes, Frank's Red Hot sauce, sugar, and Steen's Cane Syrup to taste, the last because during the thinning out process, the JD sauce was losing its molasses flavor.

          Then I made a bowl of potato salad, using Best Foods, sweet pickle relish, celery, red onion, fresh parsley, and hard boiled eggs (all chopped), plus a bit of salt and freshly ground pepper, topped with a few shakes of paprika when all was said and done. The eggs were done to absolute perfection, no sign of green at all, with the yolk fully cooked.

          Oven-roasted the ribs, warmed up the dipping sauce a bit, then dug in. Mmm, mmm. It got real messy. The rub was spicier than I thought it would be. (I discovered through all of my Char Siu testing that I've been oven roasting country ribs FAR too long in the past.) Best part, besides sitting down to eat at a more reasonable 9:00 tonight, there's plenty left of everything for an encore at lunch tomorrow.

          N.B. My egg slicer had broken, and I've not replaced it yet. Used a blade-style pastry blender to break up the eggs instead, and you know, I like them better this way. Yey, one less thing to have to store.

          6 Replies
          1. re: RelishPDX

            Every egg/mushroom slicer I've ever bought has broken (strings snapping); thanks for the pastry cutter tip. I have far too many gadgets anyway!

            Ribs and potato salad--one fine meal. Wish I had some now.

            1. re: nomadchowwoman

              My mom always made egg salad with a pastry blender so I always do too. I always thought egg slicers were for when you needed those perfect slices for salads or sandwiches.

            2. re: RelishPDX

              Relish, sounds like a FABULOUS dinner, you continue to inspire.

              Here are the meatball recipres I promised:
              Batali “lactic love bombs”. Here is the recipe: http://www.seriouseats.com/recipes/20... Here is my review of it and some other discussion: http://chowhound.chow.com/topics/5587...
              Molly Stevens giant Polpettone: Here is the recipe: http://bringingtheheat.blogspot.com/2... Here is the COTM discussion which I do not seem to have contributed to, although I think I made them at the time: http://chowhound.chow.com/topics/3301...

              1. re: GretchenS

                Thank you, those look great! Gotta set aside some time one Saturday to do a Zen of Meatballs.

              2. re: RelishPDX

                ribs and potato salad do sound really good right now....

                1. re: RelishPDX

                  Dinner sounds wonderful. I use my pastry cutter to break up hamburger when cooking for sloppy joes, etc. Breaks it down nicely. Hadn't thought of the eggs. Will have to try that next time. Thanks for the tip!.

                2. Last night was tiny pasta shells, tossed with ricotta, lemon zest, lots of chopped fresh mint and frozen peas (that were only just thawed and warmed through so that they were still snappy and sweet.)
                  Served with cubes of zucchini and chunks of salmon, gently fried in butter, sprinkled with lemon juice. Lots of freshly ground black pepper.
                  Icy cold rosé in the glass.
                  It was a lovely dinner for what was a glorious spring day in Amsterdam.

                  4 Replies
                  1. re: Klary

                    That sounds really nice! Very springy. Welcome to WFD!

                    1. re: Klary

                      Love the sound of the pasta, ricotta and lemon zest and peas. Might have to do that tomorrow evening for dinner, as I'm having a brunch out and that'll be it before I get home...the pasta is quick and easy.

                      1. re: Klary

                        Great diiner, must have been very pretty on the plate too.

                        1. re: Klary

                          oh yummy pasta dish! i make a similar dish with farfalle and feta, lemon zest/juice, mint and parm. love the addition of the peas.

                          and good call on the Rosé!

                        2. Hi, boyzoma! Thanks for starting the new thread!!
                          Decided last night that we weren't really feeling the fruity chops, so instead those med. thick bone-in bad boys got dredged in seasoned flour and fried. I made a pan sauce of some beef stock, mustard, brandy and cream that worked wonderfully with them. On the side, egg noodles mixed with shredded braised cabbage, onions and bacon; applesauce (cranberry applesauce, if you want details : ) and some steamed broccoli. A good time was had by all.
                          I need beef! Not ground, not tenderized, and not braised. I want a hunk of real, juice dripping protein. Therefore: dinner tonight stars.....steak!! New york steak, rubbed with kosher salt, ground pepper, and several different dried salts and variegated granules and allowed to sit. On the side, I'll definitely do something for a sauce - can't waste those pan juices - and maybe do a loaded baked potato casserole: mashed potatoes mixed w/ sour cream, green onions, sharp shredded cheddar, and crumbled bacon. Green salad with some sort of good citrusy vinaigrette atop, and I'll stop by that market again and try to get more flan, because my goodness that was good stuff. The weekend report is sure to be more adventurous. Maybe some baking, maybe something labor-intensive....but time will tell. Everybody please have a good safe weekend!!

                          1 Reply
                          1. re: mamachef

                            your egg noodles sound divine. i have a head of cabbage at home that i may do that to very soon...

                          2. We have three options for dinner tonight, based on whether our intentions can be supported by our busy and tired bodies. The first, if we do not make it to the market today, is a pantry meal. A spicy black bean and sweet potato soup, with onions, garlic, green and red bell peppers, garnished with lime juice and greek yogurt. The sweet potatoes will be cubed, seasoned and roasted before they are added to the soup, so that they hold their shape. I'll make a quick pot of rice with salsa, just in case we're in a beans-and-rice mood. My leftover corn tortillas will be fried, and the last of his flour tortillas will be made into quesadillas.

                            The second option, if we make it to the market and likely won't be back until eight, will just be an omelet, with marinated artichoke hearts, sundried tomatoes, feta, olives, with either basil or dill. Seeded rye to go with. I'll want basil, he'll want dill.

                            The third option is takeout. Which might happen whether or not we go to the market. I'm craving Indian.

                            Firefox wants me to change quesadillas into quadrilles. No, firefox. These are *flour* tortillas. Flour tortillas don't dance. Corn, maybe. But not flour.

                            2 Replies
                            1. re: onceadaylily

                              corn tortillas do a mean salsa. (cue rimshot.) i vote for the omelet, if i have any say in the matter.... the rye with the dilled omelet will go together particularly well, i think.... mmm....

                              1. re: onceadaylily

                                I vote omelet. Sounds divine. The rest of it you have the whole weekend to cook. :)