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What's For Dinner? #141 [OLD]

Here we are, brand new thread, so soon! Spring is definitely springing - are there nettles and ramps and asparagus and pea shoots and green garlic abounding in your area, and making it onto your tables? Let's hear about it!

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  1. the crock-potted corned beef suffered none from having been cooked on low for about 16 hours. I really want to make some hash with it tonight, using both sweet and regular potatoes, crisply fried, maybe some red bell pepper, with something green garlicky or rampy if i can get to the FM after work, and serve with poached eggs atop. we'll see if the BF goes for it.

    in the meantime, lunch is a sandwich of the CB with my homemade mayo (she says every so smugly.)

    2 Replies
    1. re: mariacarmen

      the hash sounds great. mayo on the cb sammich? very untraditional.

      1. re: steve h.

        thanks!

        mayo AND french's. on wheat. and shallots and red leaf lettuce. 'twarn't nothing traditional 'bout it.

    2. The original comment has been removed
      1. No local asparagus *yet* but I'm anticipating it might be soon, considering we've had such a warm winter.

        Tonight - will be the last of the lobster cakes, pan-fried, on a bed of greens and leftover rice pilaf with some (non-local) steamed asparagus alongside. I'll make some form of a remoulade to top the lobster cakes - probably chili sauce, mayo, and Aleppo pepper and ground sumac. :-)

        1 Reply
        1. re: LindaWhit

          Changing my mind - don't feel like lobster cakes or making them. I'll just heat up some peas and mix them in with the rice pilaf and call it dinner. About all I can manage tonight.

        2. Cold Beer in a Frosty Mug...
          CS Ribs.....
          Tator 'Salat'
          Green Beans.....
          A Couple of Musgoes........
          Chocolate 'Cream'

          3 Replies
          1. re: Uncle Bob

            Oh yum! Although...what is CS Ribs?

              1. re: bblonde

                In my South, and according to the North American Meat Processors CS (Country Style Ribs) shall be be prepared from the blade end of the pork loin, and shall consist of no less than three, or no more than six ribs...as well as some other technical meat cutting jargon.....Pork Shoulder Butt, sliced and cut into strips (often labeled and sold as Country Style Ribs) are not ribs at all....Around here they are more often labeled as "Western Style Ribs"....to distinguish between the two because in retail packages they can look very similar..............HTH

            1. Crockpot Porchetta! From here: http://www.jerseygirlcooks.com/2008/1...

              Smells delicious! Will serve with mashed potatoes and asparagus.

              1 Reply