HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner? #146 - Memorial Day Edition [old]

  • 339
  • Share

It's the long Memorial Day holiday weekend. Hopefully you and yours will be enjoying a cookout, the pool, parades, concerts, baseball or soccer games, what have you...

Please don't forget to take a moment to remember, honor, and thank all of those who have served our country, past and present. That's what this long weekend is all about.

But also remember to eat well! So who's firing up the grill?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. As for me, I'll be burgering it tonight. Will pick up some 80/2 or 85/15 (non-pink-slime) ground beef (don't yet have the wherewithall to grind my own from a chuck roast) at Hannaford's and will patty it together with various herbs/spices....I'm not sure yet with what. It'll be an "open the spice cabinet and see what looks interesting" - perhaps some dried minced onion and Aleppo pepper.

    It will be grilled on the grill pan, topped with a slice of American cheese. It's probably not Chowish to use a cellophane-wrapped piece of cheese, but hey - it's what I like, 'kay? ;-) Served on a toasted English muffin, it's bound to have juices running down my arm. And I'm good with that. :-)

    I *always* have potato chips on top of my burgers now - started this awhile back and I love the crunch they give. (Chips go on the cheese side; ketchup goes on the bottom bun/roll/English muffin half, so as not to make the chips soggy). Only Ruffles or other good ridged chip will do.

    In addition, I picked up a 2 lb. bag of baby red, yellow and orange bell peppers at BJ's Wholesale Club last weekend. Wanted to make a "salad" with them, and went searching - this Orzo, Corn and Roasted Bell Pepper Salad caught my fancy. I'll be using TJ's roasted corn in place of the grilled corn and will just broil a few slices of sweet Vidalia onion instead of buying a red onion. (I'm not really sure of the difference other than color...anyone? I know the Vidalias are sweeter...but otherwise?)

    http://www.myrecipes.com/recipe/orzo-...

    28 Replies
    1. re: LindaWhit

      No grilling till Monday. Sunday is "picnic at home" to make elderly parents feel like part of the festivities. Eating on screened in porch includes brined and buttermilk fried chicken with spicy onion rings (might as well put all of the oil needed for the chicken to good use). Salad of watermelon, onion, mint, baby greens and feta and dessert of berries with sabayon.

      Monday is soft taco bar day. Fillings offered are roasted poblanos and sauteed onions, pickled red onions, guacamole with tomatillos, marinated and grilled flank steak, really good chorizo from Publican's Quality Meats, several good melty cheeses, grilled pork tenderloin with a forgotten frozen stash of Mole Negro, refried beans, Mexican beans, sour cream, pico de gallo and a few varieties of salsa. No idea about dessert but hopefully I will get inspired when I finish the endless shopping.

      1. re: KateBChi

        Fried chicken, onion rings, and a watermelon-feta salad. Heavenly!

        1. re: LindaWhit

          OOOO Yeah!!!! Fried Chicken....what do you put on them?

        2. re: KateBChi

          Kate, that sounds like a delicious porch picnic with your oldsters!

          and your Monday ain't too shabby either. enjoy!

          1. re: mariacarmen

            It worked out really well. I did the Thomas Keller Ad Hoc brine instead of my normal spicy buttermilk marinade for the chicken since I had the time. Wow! I like them both a lot but my father couldn't stop talking about how the chicken was flavorful and delicious all the way to the bone. This lemon brine is now a necessity. I drained the chicken from the brine and dried them with paper towels then let sit in some buttermilk flavored with Tabasco sauce for a half hour or so then dipped into a spicy flour mixture (cayenne, garlic powder, onion powder, paprika and kosher salt). Timing was a bit of a challenge because I normally cook fried chicken just for my SO as it has never been a "family" tradition and I was now cooking for ten. Ended up cooking in batches and holding in a warm oven and then did the onion rings. I used the same combination of flour seasonings and marinated the mandoline sliced onions in buttermilk before frying in the strained chicken cooking oil. My sisters were helping me bread them and I was convinced that disaster was at hand. They got all "gloppy" almost like battered rings which I don't do. I just fried them as best I could in small batches certain that they would become a soggy mess after warming in the oven with the chicken. I stirred them in the oil as best I could and scooped out and drained on paper towels. These were the crispest, lightest most flavorful onion rings I have ever made. I don't know what I did right or what mistake, to me, my sister flour dippers didn't do but the things reheated in the oven the next day crispy and tasty. It would never have occurred to me to save old onion rings but I will figure this out!

            I loved the watermelon feta and mint salad. the sabayon mousseline sauce with berries was a huge hit. My mom wants to put it on everything. Thank you Jeremiah Towers for that chilled sabayon recipe!

            Monday was great but it was made amazing by a Bayless mole negro making experience over the last holidays. The sauce was 6 frozen months old but absolutely amazing. One of the battering (meaning sibs who helped flour the chicken and onion rings) sisters took it upon herself to buy all the ingredients for mole last year for the holidays (a job in itself) and said "let's make great mole for the holidays". I agreed thinking bonding time and shared pain in the a** tedious work. Instead I was given al of the ingredients and told to make it happen because she was gonna be working. evertytime I make a complicated mole I grouse and swear "never again". Then I taste it and watch my family taste it and go yumalicious and I guess mole is in my future but always in large batches.

            Great weekend but hard to see loved ones aging poorly but I know that they loved my food and that makes me feel like I have a wee bit of control

            1. re: KateBChi

              onion rings and fried chicken? Southern heaven!

              1. re: KateBChi

                Your brine and buttermilk technique is the same one I use. The Thomas Keller chicken is indeed moist, but I can't help but feel that maybe it's missing a bit of barely perceptible somethin'or'other without the buttermilk. Plus I'm a double dipper, so the buttermilk is definitely a necessity there.

                Please deduce what you did for those onion rings! They may be my favorite side dish, but I can never achieve anything better than slop and mush.

                1. re: JungMann

                  All sounds great Kate! Do you our JM - do you have a link you can share to that Thomas Keller brine?
                  Sabayon also sounds great, and the watermelon salad.

                  Love that aging family while you can, and gather the memories of food and time shared together:)

                  1. re: gingershelley

                    Here's the brine ingredients:
                    1 gallon cold water
                    1 cup plus 2 teaspoons kosher salt
                    1/4 cup plus 2 tablespoons honey
                    12 bay leaves
                    1 head of garlic, smashed but not peeled
                    2 tablespoons black peppercorns
                    3 large rosemary sprigs
                    1 small bunch of thyme
                    1 small bunch of parsley
                    Finely grated zest and juice of 2 lemons
                    Two 3-pound chickens ( I used 3 lbs drum sticks and 3 lbs of cut up breast and thighs)

                    In a very large pot (I used 12 quart stock pot) add one third of the water and one cup salt plus herbs, honey and spices. Turn on the heat and stir to dissolve the salt. Then add lemon zest & juice. Let cool completely and add remaining water. Put chicken in pot and make sure it is completely submerged and chill over night. I chilled for closer to 20 hours then drained and dried the chicken picking off any herbs and spices. I then covered the chicken for another hour in buttermilk and some Tabasco sauce. When ready to fry dip in seasoned flour and fry in batches maintaining a temperature of 330 F.

                    I can't tell you how nice it was to my now aphasic father (recent stroke) pronounce the chicken "good to the bone"

                  2. re: JungMann

                    I agree that more than the brine is necessary and the buttermilk short brine before dipping in the seasoned flour works for me. I have done the double dip a few times I.e. dip in buttermilk then in flour, dip again in buttermilk, then again in flour and let rest on a rack for a bit. Sometimes the coating works too well. It seals the skin so much that you end up with fatty uncooked skin even though the crust is crisp and flavorful. Has this happened to you? I actually adjusted this to making skinless fried chicken to solve the problem for those of my friends that think truly fried chicken can be slightly more healthy.

                    As to the onion rings. I have a system that works for two people but not for cooking for 10. For two my system works great but I needed help for 10 people. One of my sisters is a great cook but she rarely fries or deep fries anything and my other sister will follow directions to the letter but it never occurred to me to tell her how to properly bread onion rings. When I saw that things were getting gloopy I was hardly Ina position to tell her that she was NOT helping. Besides she is an absolute dear and the only one who lives within 100 miles of my parents and she has earned a place in heaven for the care she has provided. I am not likely to say a thing that would tick this darling off. So I said everything was great even while laying a mattress for myself by saying "we might have done too many at once".

                    Basically she put a handful of onion rings into a bowl of buttermilk, drained slightly and dipped into a bowl of flour seasoned with the same spices as the chicken then placed them onto a platter. I started frying the initial batch which fried up perfectly, got placed on paper towels and placed in the oven to keep warm. My sibs were battering faster than I could fry them and the battered rings piled up on the platter and getting really "gloppy". I put less and less into the fry pan and after a short fry started breaking them up with a Chinese skimmer and cooked for longer than normal. I removed using the skimmer, put on another paper towel lined platter and salted lightly. Then into the oven to keep warm. Even though the onions were stuck together ( at first) because there were so few in the pan ( as per my usual technique) they just got super crispy and for some reason never lost it. They were crispy the next day from the fridge! Heated up on a baking sheet in the oven they tasted terrific the next day. Serendipity I guess.

                    1. re: KateBChi

                      I hope that's not just serendipity, because I want to recreate those results! I haven't made onion rings in years because they always seem a waste of money and effort once I tuck into them, but next time I have buttermilk...

                      I haven't undercooked chicken skin as far as I can recall. I fry at 350 until dark (I like extra crispy skin), so maybe the longer time at a higher temp is working in my favor?

                  3. re: KateBChi

                    all sounds amazing, glad you had help from the batter sisters!

                    and yes, it's terrible watching your oldsters grow old and infirm.... all we can do is give them as much enjoyment - with food and company - as we can. sounds like you're doing it all.

                    1. re: KateBChi

                      Sounds like amazing deliciousness! I will echo mariacarmen that it is so tough to see the loved ones aging poorly but now it is all about creating happy memories which you did in spades with your feast and sisterly cookfest this weekend!

                  4. re: KateBChi

                    Can I come to your Sunday or Monday party, KateBchi?

                  5. re: LindaWhit

                    I buy those baby peppers alot. Stuff with a mixture of Italian sausage, garlic, and grated parm or any Italian grated cheese. Toss with olive oil and roast or put on the grill. Really good.

                    1. re: Floridagirl

                      Sounds like a possible for Monday...

                      1. re: Floridagirl

                        that's a great idea, i've never thought of stuffing the babies...

                        1. re: mariacarmen

                          They are great for stuffing. I cut an H like cut in the side which acts like door to allow easy stuffing and yet stays closed when cooking

                        2. re: Floridagirl

                          OK, now stuffing them sounds absolutely perfect! But I don't have a grill - would they broil properly? Would require a lot of attention cooking them that way, I'm sure....

                          1. re: LindaWhit

                            You can broil or roll around a hot pan

                        3. re: LindaWhit

                          Mmmm, I WANT that burger too Linda!! Love the idea of ruffles atop the meat and I'm all about ketchup (and chopped red onion) on the bottom...bun toasted pls!

                          As for your onion question, I'd say colour and sweetness would be the only main difference as you point out. The only other thing I can think of is that I tend to find Vidalia's to be a softer onion than most ...perhaps they have a higher water content? Nonetheless, given the choice, I'd go with Vidalia all the way. They're so delicious and would be wonderful broiled.

                          1. re: Breadcrumbs

                            I've never seen Vidalia onions here (damnit) and supposed they didn't travel well. Maybe because of the maybe higher water content and softness?

                            1. re: MaryContrary

                              Mary, I see you're in Texas. The Texas 1015 sweet onions are another sweet onion that is like Vidalias - I regularly see the Vidalias, Texas 1015 Sweets, and Walla Walla Sweet onions in my marketplaces in New England, so I'm not sure why you can't get the Vidalias in your area. Maybe it doesn't make sense to bring in Vidalias when you have the 1015s?

                              1. re: LindaWhit

                                Maybe so, Linda, because we don't see the Walla Walla's either. We buy the 1015's (so called, I'm told because they need to be planted on October 15) when they're available and they are much sweeter than any of the others we find.

                          2. re: LindaWhit

                            Thanks for that link, I'll make that to go with pork chops tomorrow, and leftovers with some roasted squash for lunch on Mon (along with a dollop of the chipotle mustard mayo I have fallen in love with lately!) I'd say the sweeter vidalias might actually be an improvement over the red onions?

                            1. re: LindaWhit

                              LW, LOVE the TJ's roasted corn; that subs into a LOT of recipes calling for corn off the cob now. Many a friend thanks me for that product turn-on (meant in the most reasonable sense:)///

                              Sounds great! Burger and salad!

                              1. re: gingershelley

                                Both their sweet corn *and* the roasted corn are in my freezer.

                              2. re: LindaWhit

                                woops, see below!

                              3. The grill is out for the weekend. For tonight, I came across this recipe for Huli Huli Chicken and thought we'd give it a try
                                http://family.go.com/food/pkg-family-...

                                To go with that, some corn on the cob and a baby red potato salad I saw on the FN's Sanwich King that I thought looked good since I have a bunch of baby reds on hand anyway. Nice change from my usual potato salad with all the eggs, etc.
                                http://www.foodnetwork.com/recipes/je...

                                Hope everyone has a safe and happy weekend. And my personal thanks to all who have or are still serving our country as well.

                                9 Replies
                                1. re: boyzoma

                                  boyzoma - you can't go wrong with that huli marinade! Sounds great - please review it here after trying it.

                                  1. re: LindaWhit

                                    Will do. I'm excited to try it. I'll try and remember photos too!

                                    1. re: boyzoma

                                      Can't wait to hear your review of this!! If it's good, I wanna make it too!

                                      1. re: GulaSocordia

                                        ditto! the milk sure is unusual...

                                      2. re: boyzoma

                                        As promised, here is my review: I used crushed pineapple in the blender to make the "pineapple puree". Did everything by the book and when tasted, ended up adding some extra pineapple and a tad more brown sugar. End result - Fantastic. DH says two thumbs up and a winner. The corn was nice and sweet. Did it this time in foil with butter pats inside. Potato salad was good, but needed a little more salt after sitting in the fridge for a while. Overall success and would definitely make this again. I included a photo that I remembered to take.

                                        And yes, CM, the milk did seem unusual, but I went with it. In retrospect, you could do without it. But it was still good.

                                        I keep trying to post with a picture, but it won't post. So I'll try to do the photo separately.

                                        1. re: boyzoma

                                          I'll try this for a photo. Nothing else is working so I tried to reduce the pixel size.

                                          Well, that worked. Sorry for the pixel size but that was the only thing that worked.

                                           
                                          1. re: boyzoma

                                            That is a great beginning of the summer meal, boyzoma!

                                            1. re: boyzoma

                                              Gorgeous!!!

                                      3. re: boyzoma

                                        that does sound wonderful, BZ.

                                      4. Went out for breakfast now off to a farmers market for inspiration. Tonight is a no cooking night- we are going to a musical and a bar in that order. Maybe tomorrow we will defy the condo board and fire up the grill- I think they're out of town. Want to try a grilled caesar salad and there are several steaks in the freezer. And need to stock up on any booze needed for Monday as the Blue Laws in Mass do not allow liquor/beer sales on Memorial Day. I've been to several 'interesting' cookouts on this holiday.

                                        7 Replies
                                        1. re: Berheenia

                                          Yes, our lovely blue laws. Hey - at *least* they now have Sunday sales, right? Although I now live close enough to New Hampster that I could make a run for the border if they didn't have Sunday sales in MA. Enjoy the musical (which one?) and bar (which one? LOL)

                                          1. re: LindaWhit

                                            I feel for you guys. We can buy beer/wine, but the liquor store is closed (they are still separate from grocery stores here). That said, DH is picking up some Jameson's today and I'm making him a big batch of homemade Bailey's Irish Cream. It is so much better than the store bought stuff! Slides down so creamy!

                                            1. re: LindaWhit

                                              Xanadu and somewhere in the trendy South End- maybe Coda. Back in the day of no Sunday sales I would visit my friend in Newburyport on Sunday because they were a border town and the package stores were exempted and they also have some terrific bars and restaurants
                                              not to mention farm stands everywhere.. we did a lot of good home cooking and drinking up there!

                                              1. re: Berheenia

                                                Oh, both Xanadu and Coda sound perfect for today - enjoy! (Isn't Xanadu a roller-skating musical?)

                                                And yes - when they had the 15 mile exemption for border towns, I would often make a trip up to North Reading (I lived in Woburn, so it was easy) to pick up a couple of bottles of wine as well. :-) (Newburyport is a great town for bars and restaurants, I agree!)

                                                Have fun tonight!

                                            2. re: Berheenia

                                              You go for it.....BAR-B-CUE!!!!!! It's Memorial Day!!!

                                              1. re: Berheenia

                                                Go Beerheenia! I think I am with the subversive group here, that thinks you should be able to GRILL AT WILL! I don't think we mean to get you in trouble, just free you and your fellow condo'nians (a word?) for what summer is all about:)

                                                Hope those overlords of yours ARE out of town...

                                                1. re: Berheenia

                                                  We have had this restrictive system in WA for EVER, ends June 1! Finally, instead of going to state liquor stores for a (bad selection) of booze, finally, grocery, Costco, etc. within certain restrictions can finally sell hard booze. I can't wait to find Elderflower, Chinzano, Aperol, etc. finally where I shop allready. Feel for you BH, we also have had a restrictive 'only a few stores are open Sunday n holidays', and none are near me. Can't wait to get out from under having to plan ahead...

                                                2. Well, over here in Germany, we don't celebrate Memorial Day weekend.

                                                  It is, however, Whitsunday weekend / Pentecost, which the thrifty Germans have extended by making Monday a holiday and by extension "Whitmonday" (http://en.wikipedia.org/wiki/Whit_Monday).

                                                  Having no personal attachments to whatever is supposed to have happened on Pentecost (some holy ghost extravaganza, IIRC), we will celebrate a friend's birthday tomorrow with a picknick / bbq in the park, for which we've bought some merguez at the market today.

                                                  The fish dude is sick, which is why he was AWOL at both markets today and yesterday, so I had to have Thai dumplings (see photo) and wonton soup instead. Wah.

                                                  Tonight, a couple (mom & daughter) from the US is planning on getting together with us for dinner, followed hopefully by one of the best mint juleps in town... it's their first time in Berlin, and we may have a chance to show them around town a bit on Monday,.

                                                   
                                                  7 Replies
                                                  1. re: linguafood

                                                    Bummah on the fish dude being sick, lingua! But enjoy your cookout tomorrow - *and* playing tour guide to the family from the U.S. Always good to have someone "in the know" show you all the good spots for touristing. :-)

                                                    1. re: linguafood

                                                      We went to Paris on Pentecost weekend in 2004 and everything was closed - especially the good museums and one woman on our tour was going to kill her travel agent when she got home. I heard that the city fathers were rethinking how much tourist money they were losing ...

                                                      1. re: linguafood

                                                        you poor things, suffering through Thai dumplings....

                                                        have a great long weekend - hah! all your weekends are long ones now, ain't they? enjoy!

                                                        1. re: linguafood

                                                          Lingua, Hope that Mint Julep brings on the HOLY GHOST, and gives you all kinds of reasons to raise your hands in praise:)

                                                          Isn't if funny when you look at different weekend of celebration in different countries? That we have 'memorial day' on the same day as Whitsunday weekend in the US? I swear, nearly every 'cultural' or "National" holiday, co-insides with what was once a religious one. Interisante... I should write a book about this phenomena...

                                                          Enjoy the cocktail, and the visitors!

                                                          1. re: gingershelley

                                                            Alas, no mint juleps for us -- the mom & daughter were exhausted from traveling, so we all went home after a very lovely dinner (I had the asparagus menu: asparagus risotto with pan-fried sea bass; rack of veal in porcini jus w/sautéed asparagus and baked polenta; woodruff parfait with strawberries -- yumboski!!).

                                                            Pentecost is actually not on the same weekend every year, kinda like Easter (?), so I don't think it's always on Memorial Day weekend. But yeah, considering how secular a country Germany is, it's amazing how many religious holidays are 'observed'....as in -- hey, a DAY OFF!!!

                                                            What's not to love :-)

                                                            1. re: linguafood

                                                              Oh WOW! Your dinner sounds absolutely heavenly - and VERY filling!

                                                              1. re: linguafood

                                                                Nice! I had to google woodruff parfait--then I realized it was Waldmeister! Bet that was tasty.

                                                                http://www.inmagine.com/fdc_single59/...

                                                          2. I'm attending a couple of BBQ's one Sunday and one on Monday. Everyone is joining in with a dish, so there's no telling what may show up. It's for sure pulled pork with homemade coleslaw, and chicken kabob's. Burgers and Dogs undoubtedly will be available. I'm doing my classic potato salad and Individual Red, White and Blue Trifles.

                                                            I also want to extend my gratitude to all who have served, past and present. Thank you all !!!

                                                            11 Replies
                                                            1. re: othervoice

                                                              Welcome to the WFD threads, othervoice! And you can't just drop that "Red White and Blue Trifles" without giving us a hint as to how it's made! I'm thinking strawberries, blueberries, whipped cream, and some kind of ladyfingers are involved? :-)

                                                              1. re: LindaWhit

                                                                I have noticed ......Hot dogs are supposedly not the best thing for you nutritionally....but after doing some investigation....with the exception of maybe too much salt...Hot dog in a bun, some mustard and a little coleslaw or saurkrat they are pretty good for you!!!!!! SO EVERYONE EAT A HOT DOG THIS WEEKEND!!! (just don't overdo it!)

                                                                1. re: PHREDDY

                                                                  Oh, hot dogs are DEFINITELY on deck at least once this long weekend!!!!

                                                                  1. re: boyzoma

                                                                    I love a hot dog with a cold corona..the dog must be on a bun, coleslaw and whole grain mustard....to me this is Memorial Day....What is your version of this?

                                                                  2. re: PHREDDY

                                                                    Phreddy, after reading Rhulmans Charcuterie, I am convinced only crappy hot dogs are not good for you; originally, all sausage was just awesome spare meat, seasoned, put in tube form after whole-hog or beef slaugher. For those squeamish here, sorry to bring in the word 'slaughter", but - well, keeping it real!

                                                                    Tube steak ", is a fine form of preserving choice bits! I am going to join you, and eat a HOT DOG this weekend, in a good bun, with sourkraut and great mustard, and hopefully, at the party I am going to tomorrow, caramelized onions and home made bratwurst...... YUM:)!

                                                                  3. re: LindaWhit

                                                                    Doin' RIB steaks this weekend...Local Italian Sausage, Local Black Sausage, Kosher Hot dogs, and...give me some suggestions...

                                                                    1. re: PHREDDY

                                                                      MMM, the many delights from the noble pig. Cold beet salad? Vinegar slaw? Corn on the cob, curried bean salad..panzanella..7 layer salad..corn pudding, quinoa and black bean salad, deviled eggs...I could go on but I wouldn't want to show off! Hope that helped!

                                                                      1. re: shecrab

                                                                        Definitely vinegar slaw...bean salad with curry or other spices....all on the same page

                                                                        1. re: shecrab

                                                                          Nice Ideas SheCrab... for a young one, you are on point :)

                                                                        2. re: PHREDDY

                                                                          Grilled blanched Kale with garlic?

                                                                          Grilled steamed potato slices made into salad w/ strong mustard viniagrette with spring salad onions and hard boiled eggs. YUM.

                                                                          Roasted peppers with sherry vinegar and roasted garlic.

                                                                          Roasted peaches with bourbon and honey:)

                                                                        3. re: LindaWhit

                                                                          +1, pleae dish (welcome) on the RWB Trifles; curious minds want to know!

                                                                      2. It's hot here so cooking inside today. Chicken and dumplings which I guess is winter food. Going to a barbecue tomorrow and Monday I'm smoking some ribs and scalloped potatoes and corn will be the sides. I have leftover mashed potatoes so I have some potato bread rising and I think that will be one loaf of bread and some brown and serve rolls for the freezer. And I have some bananas, don't know why I bought them. They will become cookie bars from a recipe I found online.

                                                                        4 Replies
                                                                        1. re: Floridagirl

                                                                          Be careful when you smoke ribs....(could be harmful to your health)...Banannas....freeze them...make smoothies out of them with yogurt, tsp of vanilla , a dash of sugar and some rum if you are so inclined....I promise everyone will love them!!! the rest sounds great....and yes in May Fla is hot!

                                                                          1. re: PHREDDY

                                                                            ok, I won't smoke the ribs. I'll put them on the smoker instead.

                                                                            1. re: Floridagirl

                                                                              Ribs...are always great...if they do not like them send to me ....I will pay the freight

                                                                            2. re: PHREDDY

                                                                              BANANA FROZEN. GO phreddy:)

                                                                          2. Sunburned and frizzy haired me has a boatload of red drum to deal with so into the smoker went all I could cram in, freezer gets the rest. Marble sized potatoes were robbed from their snug dirt beds, they'll get roasted with rosemary, parsley and my beloved Plugra. I made a watercress remoulade for the fish, that stuff is coming in by the bucket. A platter of tomatoes, cukes, and onions on the side, and SmittenKitchen's fantastic rosemary flatbread. The incomparable Edna Lewis' sweet bread with stewed rhubarb & strawberries for dessert. I need a second shower now, the sand is particularly intrusive today, I'm making a pearl as I type this, then a tall glass of Firefly with some of the riotous mint that's taking over. Eat til it ouches and kiss a vet ya'll!

                                                                            5 Replies
                                                                            1. re: shecrab

                                                                              You're dinin' fine, shecrab! Enjoy!

                                                                              1. re: shecrab

                                                                                Bow down to the Edna (Ms. Lewis, may you live on forever in your books and writing, and colaborations...), and the pernicious sand that asks for another shower,.

                                                                                I say, this weekend, here' is to the SOUTH, and a young, creative cook finding her way into our midst. Inspriation, and a Firefly cocktail; I salute you, SheCrab!

                                                                                1. re: shecrab

                                                                                  damn, shecrab, i wanna come stay with you!

                                                                                  and i love "I'm making a pearl as I type this" - hahahaha!

                                                                                  1. re: mariacarmen

                                                                                    +1 - I love your post!!!!

                                                                                  2. re: shecrab

                                                                                    Y'all eat mighty fine Chez Crab Family!!

                                                                                  3. Tonight's dinner will reap the benefits of my farmers market extravaganza today: heirloom tomato and kirby cuke salad w/ French feta and red wine vinegar, plus some oregano from our balcony garden. Grilled filet mingnon with a basil-garlic chive pesto, grilled Swiss chard (which we neglected to make last meal), and maybe some corn on the cob. If anyone wants, peaches for dessert.

                                                                                    4 Replies
                                                                                    1. re: ChristinaMason

                                                                                      I 'm there!...delish peaches with some vanilla ice cream.

                                                                                      1. re: ChristinaMason

                                                                                        chard was a flop (too old and woody), but everything else was great. we forgot to make the intended pesto. dessert was a tikki cocktail over crushed ice w/ aged rum, pineapple juice, fresh lime and OJ, Jamaican bitters, a cocktail cheery, and little real grenadine.

                                                                                        1. re: ChristinaMason

                                                                                          cherry, not cheery. I always make that mistake :)

                                                                                          1. re: ChristinaMason

                                                                                            Well, hope it was cheery, too. (And I spelled this cherry at first.)

                                                                                      2. My long weekend was last weekend, but I'm in between beach-sittin' and a friend's kid sister's birthday party, so I'm half-drunk and had to think quickly. < not ideal

                                                                                        I sauteed 1/4 diced red onion and a minced garlic clove in melted butter, wilted down a few oz. baby spinach therein, then added a pre-whisked 2 egg-and-almond milk mixture. Cooked, stirring often on low heat, until the eggs were mostly scrambled/set, then added S&P and dried oregano. Threw in a palmful of crumbled feta and left on the element until combined, then tumbled over a slice of toast. A few drops of Frank's and voila, dinner. Someone told me they got this from the internet, but I don't know where.

                                                                                        3 Replies
                                                                                        1. re: megjp

                                                                                          I am laughing...how was it?

                                                                                          1. re: megjp

                                                                                            that sounds like the PERFECT meal to wolf down when half drunk.

                                                                                            1. re: mariacarmen

                                                                                              Twas perfect, thanks guys!

                                                                                              It remains to be seen if I can get off my duff today to cook, or whether dialed-in something or other is WFD.

                                                                                          2. Tonight I'm celebrating my recipe books having arrived (woop!) and the rest of my kitchen stuff (double woop!) by cooking Rainbow trout with chile cream, a recipe from Tommy Miers' Mexican book. I could live on mexican-inspired food all summer long.

                                                                                            Edit: this was delicious, though not at all how I usually picture mexican food. Onions, jalapenos and garlic are gently sauteed then mixed with charred green peppers. thyme and creme fraiche and served over rainbow trout. Turns out my creme fraiche had a yellow fluffy crust - a bit older than I thought! - but I scraped it off and the underneath tasted fine so fingers crossed we're still here tomorrow...

                                                                                            1 Reply
                                                                                            1. re: gembellina

                                                                                              YAY on your kitchen stuff Gembellina! It must be like Christmas in May!

                                                                                            2. Pork butt smoking on the WSM for BBQ tomorrow-tonight's dinner was simple- stir fried chicken, broccoli, onion, garlic w/ soy, chili sauce, fish sauce, rice, cukes w/ rice vinegar...also baking cookies w/ all the leftover fundraiser cookie dough, hope everyone has a great weekend & remembers those that serve....

                                                                                              1 Reply
                                                                                              1. re: thistle5

                                                                                                welcome thistle!

                                                                                              2. Well, tonight is solo BBQ on a beautiful night here in the NW; after a day at the Edmonds Jazz fest w/ Dad - man that guy remembers when he was a HOT saxaphonist in SoCal, running his car club and his dance band from San Diego to Carpinteria, in his late teens. Gotta love it.

                                                                                                He and the Mrs. went home for BBQ with their friends, and I came home to my lovely Shangrila home...

                                                                                                Simple rib steak marinated in rub of garlic, smoked paprika, dash of worstechire and Aleppo n olive oil. Will grill over charcoal with a side of Baked potato (smoked) with spring onions and Mexi Crema and coarse salt, grilled local asparagus... that's about it tonight!

                                                                                                There may be an apearance of frozen Mango Ice with home-made vanilla ice cream later... Hope to keep that in check. Summer is here, and my jeans are still OUT carousing with MC, etc... sigh.

                                                                                                While prepping that, reddying for tomorrow's group feast, at a friends Microsoft Mini McMansion out in the country... will bring that interesting potato salad with golden sweet potatoes cut by 1/2 blue new potatoes; dressing of Major Grey chutney, yogurt, mayo, lime peel, raisins, diced apple, red onion + some spices and seasonings.... SO good, and different, and pretty.....

                                                                                                There will be a spread there with garden tomatoes, arugula salad, grilled lamb, sausages from someone's (yet to meet) gourmet friend who makes their own, and I hear - a China -roasted marinated goat on offer... more words on the BBQ tomorrow!

                                                                                                Here is to GRILL-axin' on the Sat. of the long weekend:)

                                                                                                6 Replies
                                                                                                1. re: gingershelley

                                                                                                  Car Club?!!????

                                                                                                  I've never heard of chutney in a potato salad- very interesting. I'm always looking for more things to use it for, I absolutely love it and will eat it out of the jar with a spoon if I can't find anything to make with it.

                                                                                                  1. re: gingershelley

                                                                                                    could you please share more deets on the sweet potato salad?

                                                                                                    1. re: ChristinaMason

                                                                                                      CM, Below is a link that comes close. I don't know where I got the recipe from anymore... I first made it to take to a bbq potluck over 10 years ago; just wing it now as I make it at least a couple of times each year and have this crazy ability to remember recipes in my head.

                                                                                                      http://www.cdkitchen.com/recipes/reci...

                                                                                                      So make this, but do 1/2 sweet potatoes/ 1/2 yukons, or more fun, blue potatoes.

                                                                                                      Also, add the microplane zest of 1 lime. 1 diced tart apple like granny smith. Add a couple of minced green onions. You can also add some dried cranberries - optional.

                                                                                                      I like this topped with toasted salted pepita's (from TJ's) better than pecans. This salad has always been well recieved... several friends request it at group functions. And it looks great!

                                                                                                      1. re: gingershelley

                                                                                                        thanks so much, gs!

                                                                                                    2. re: gingershelley

                                                                                                      your dad musta been a cooooool cat.

                                                                                                      yer steak just made me hungry again.

                                                                                                      and that goat! wow.... want a full report on that. enjoy your big get together tomorrow, gs!

                                                                                                      1. re: gingershelley

                                                                                                        That potato salad sounds crazy enough to work. I need to know more as well please

                                                                                                      2. tonight was super simple -- grilled burgers topped with pepperjack and spicy guacamole, Niman Ranch franks, corn on the cob, grilled pineapple, steamed green beans and warm chocolate chip cookies for dessert.

                                                                                                        I've got some good ribeyes tomorrow that I may sear in cast iron and top with blue cheese butter. might serve with some lacinato kale and salad made with fresh pearl mozzarella and grape kumato tomatoes with herbs and good olive oil.

                                                                                                        2 Replies
                                                                                                        1. re: MAH

                                                                                                          dinner just made my mouth water--both of them!

                                                                                                          1. re: MAH

                                                                                                            for brunch - banana oatmeal pancakes (with a sprinkle of chocolate chips), made with the toddler, plus crispy bacon baked in the oven (no mess!), strawberries and raspberries alongside.

                                                                                                            the sun is out for now, so soon we are heading out for a bike ride. pomegranate margaritas are chilling in the fridge for later.

                                                                                                          2. Left the oldster's house in the late-ish evening and so i was rushed to make the dinner i'd planned (inspired by Inaplasticcup.) The BF had already helped with some prep: minced garlic, ginger and sliced scallions. He also made a pot of jasmine rice. when i got home, I took half of a 3.25 lb. pork shoulder and cut it into thin slices. mixed that with the minced veggies, 2 tbs. brown sugar, 1 tb curry powder, 1 tsp. toasted hot chili flakes, granulated garlic, salt, about an eighth of a cup of rice wine vinegar, and then a little balsamic when i ran out of the rice wine, a little oil, threw in some sliced mushrooms that needed to be eaten, and let that marinate for 20 minutes, tops. Made a slaw of sliced endive, sultanas, scallions and toasted pine nuts in a dijon vinaigrette that probably shouldn't have worked with the curried meat, but did. must have been the sweet sultanas that tied them together. i then quick-seared the meat in a little more canola oil until browned. I am amazed that i only learned last year that you can quick-cook pork shoulder if it's sliced thin (as opposed to the long, slow braising or roasting i always did) and get super tender, juicy, fatty pork. This dish hit the spot! even that short marinating time totally permeated the meat with rich flavor.

                                                                                                            tomorrow i'm back at the oldster's and we'll grill something - have some pre-marinated pork spare ribs in the fridge, maybe make some burgers for him, deviled eggs, etc. . . . although when we asked him what he wanted, he piped up with "Plato Paceño!" - a very typical dish from his native La Paz, consisting of fresh fava beans, boiled potatos, fried cheese, and corn on the cob, all held together with llajwa, Bolivia's salsa. Not at all a typical Memorial Day bbq meal! But that's what he wants, so i'll try to find favas tomorrow. truth be told, it's one of my favorite dishes and worth all the time it takes shelling the favas.

                                                                                                            The other half of the pork shoulder is marinating in a paste of 8-10 minced garlic cloves, white vinegar, oregano and salt - Pernil Monday!

                                                                                                            I cannot tell you how good it feels to be back in the kitchen pain free. i LOVE my boot!

                                                                                                            Happy Weekend, all!

                                                                                                             
                                                                                                            10 Replies
                                                                                                            1. re: mariacarmen

                                                                                                              VERY happy to read that you're pain free by using the boot - not to get that foot healed so you don't have to wear it, mc!

                                                                                                              And glad to hear the oldster is piping up with meals he wants - that's a good thing! Hope you find the fresh favas for his Plato Paceño.

                                                                                                              1. re: LindaWhit

                                                                                                                One of our local grocery stores (Safeway) carries them pre-shelled and frozen, MC. Might be worth a shot if you can't find the fresh ones.

                                                                                                                1. re: ChristinaMason

                                                                                                                  that's a good idea.... thanks!

                                                                                                                2. re: LindaWhit

                                                                                                                  thanks LW!

                                                                                                                3. re: mariacarmen

                                                                                                                  Great to hear you're pain free. And also good to know about the pork shoulder. I never would have thunk.

                                                                                                                  1. re: mariacarmen

                                                                                                                    SO glad MC that the dang boot really helps with the pain. That must have sucked to go so long with all that hurtin'!

                                                                                                                    Pork in all it's forms you have going sounds great. Happy holiday weekend, and pass those deviled eggs:)

                                                                                                                    1. re: gingershelley

                                                                                                                      thanks ladies! i know, MC, right? it's an amazing discovery!

                                                                                                                    2. re: mariacarmen

                                                                                                                      mc, SO HAPPY to hear the boot is taking the horrible pain away -- YAY!!! Now, the burning question: how thin must one slice it? And hot oil over high heat? This could change my life...

                                                                                                                      1. re: GretchenS

                                                                                                                        i would say thin as if you were slicing meat for a stir-fry - i'm so bad with measurements - maybe an 1/8 of an inch? and just quick saute, turning often over med-high heat, hot oil.

                                                                                                                        and thanks, G!

                                                                                                                        1. re: mariacarmen

                                                                                                                          I can hardly wait!!! Thanks, mc!

                                                                                                                    3. We don't have a Memorial Day, as such, in the UK - our Remembrance Day is 11 November but it isn't a holiday. However, next weeked is our "Late Spring" weekend with Monday being a holiday. This year, the Tuesday will also be aholiday for the Queen's Jubilee (a day off is possibly the only benefit I see from the monarchy - and, even then, I'm retired so it doesnt matter).

                                                                                                                      Tonight's dinner - a classic roast pork meal. With roast spuds, spring greens, carrots, apple sauce. Asparagus to start - we've missed out on three weeks eating of it with our trip to New England, so lots of catching up to be done.

                                                                                                                      (And, for folks who expressed an interest in reading about our trip meals, all the reviews are now posted on the three New England boards. Too many to post links to, but you'll find them easy enough. Hope you enjoy reading as much as I enjoyed writing (and I'll leave you with the challenge of finding the review in which I heap mucho thanks towards a WFD contributor. LOL)

                                                                                                                      23 Replies
                                                                                                                      1. re: Harters

                                                                                                                        What, no Whitsunday in England this weekend? Colo(u)r me surprised!

                                                                                                                        1. re: linguafood

                                                                                                                          Whit Sunday remains a Christian celebration today and the Monday holiday used to be called Whit Monday but it changed to the more PC "Spring Bank Holiday" in 1973. As a piece of useless trivia, we call public holidays "bank" holidays, cos it's when the banks were shut.

                                                                                                                          Whit used to be a big thing in Britain with towns holding "Whit Walks" - basically the congregations of churches walking through the area in a procession. I think it may just have been a mainly northern thing. It was also a time for kids, to get new clothes, and I have a photo of my mum, wearing her "Whit Walk" dress - she looks around 11 or 12 (so late 1920s, then)
                                                                                                                          . Photo of one local procession from that time - http://www.manchester.gov.uk/gallerie...

                                                                                                                          By the by, we made the mistake of visiting Barcelona on Whit weekend. it is, apparently, one of the very few places in Spain that celebrates it as a holiday. So the city's food markets were all shut. Was I pissed off about that? Damn right I was.

                                                                                                                          1. re: Harters

                                                                                                                            I believe the designation as 'bank' holiday is given to many a US American holiday as well... MLK comes to mind, or Washington's birthday (!) -- both days we got off when I still worked for a binational government agency :-)

                                                                                                                            We got the best of both worlds -- all German holidays PLUS all American holidays off.

                                                                                                                            I hear you on the food market disappointment. Religion should never, EVER get in the way of good eats. Or anything, for that matter, but that's well OT.

                                                                                                                            PS: Way to go on the NE board, Harters! That's some meticulous reporting :-)

                                                                                                                        2. re: Harters

                                                                                                                          I just burned my croissant reading about your visit! It was whats for breakfast, but there is a bakery near by. Welcome back!

                                                                                                                          1. re: Harters

                                                                                                                            GREAT individual reviews on each of the New England boards, Harters! Glad you liked the desserts at Durgin Park - as you said - touristy, but it's what you were when you were here! And I'm thrilled that No. 9 Park was all I had cracked it up to be (having *never* been there but wanting to go and having heard about it from friends). Thanks for the shoutout. :-)

                                                                                                                            Everyone can do a search for Harters' name on the Boston Board, Northern New England, and Southern New England boards:

                                                                                                                            http://chowhound.chow.com/boards/12
                                                                                                                            http://chowhound.chow.com/boards/84
                                                                                                                            http://chowhound.chow.com/boards/83

                                                                                                                            ETA: I just finished reading all of the reviews. Lordy, my man - you ate REALLY well on your trip! I do hope it was what you had hoped it would be, and that you enjoyed the sights as well as the food. Sorry our weather had to be so English-like for most of your visit though.

                                                                                                                            1. re: LindaWhit

                                                                                                                              thanks for letting us know they're up, Linda - must catch up with the goings on of our man Harters!

                                                                                                                              1. re: LindaWhit

                                                                                                                                Today the in-laws descended like the flying monkeys from the Wizard of Oz (I can tell ya'll stuff like this...shhh) so many of them. At least I figured out that if you grit your teeth just right, it looks like a smile! Since we're all formal and fancy n shit today, I brought out the big guns. It was my only defense.Mint juleps and cheese straws, smoked pecans, spicy pistachios, bruschetta, garlic rosemary skrumps and a pepper-cheese terrine for starters Main events: a low country boil(Frogmore stew, same thing)pepper crusted venison tenderloin(with store bought rolls, suck it) butterbeans with bacon and tomatoes grilled asparagus w/balsamic, raspberry-tomato aspic w/ shrimp salad and plum galette and peach cinnamon pecan ice cream. Tomorrow, God as my witness, I WILL have hotdogs and KFC coleslaw!!!

                                                                                                                                1. re: shecrab

                                                                                                                                  Lordy SheCrab, what a spread! Keep gritting, er, grinning. Think hot dog. You can do this.

                                                                                                                                  1. re: shecrab

                                                                                                                                    THE MONKEYS are here! Shecrab, I too had perfected that particular facial expression when I was married:).... The spread sounds good enough to keep their mouths full for sure so you don't have to have too much inane conversation. Especially love the ice cream, and that intriuging aspic. Can you share a recipe?

                                                                                                                                    1. re: gingershelley

                                                                                                                                      That is the truth! Small talk and pleasantries are one thing but....anyway~ This aspic recipe came from a 50s Jello cookbook I'm pretty sure, back when congealed salads of every scary color were all the rage. As children, we wouldn't touch it for love or money, but for a no cook meal when the temp and humidity are way up there, it's good and easy.I've seen it served in punch cups but I always do a ring mold and have the salad in the middle.In a large saucepan simmer 1and2/3 c tomato juice or v8,2T each sugar,red wine vinegar&lemon juice,1bay leaf and a little rosemary for about 5 minutes then strain. sprinkle 1 envelope unflavored gelatin over 1/2c water til it softens,then stir it into the tomato juice.Add a prepared 3 ounce box of raspberry jello(don't chill it, just fix it then stir it in). Garnish with lemon slices and mint sprigs.

                                                                                                                                      1. re: shecrab

                                                                                                                                        Shecrab; being a dater of a Frenchman, belief in all things aspic is still alive:)....

                                                                                                                                        Thanks for sharing! That sounds really good. Decently complex with the rosemary and wine vinegar, the raspberry jello just adds a sweetness and brightness. I have a collection of vintage cookbooks (mostly bridal 'household hints', thru 60's classics) that have all KINDS of thinks with gelatin. When dealt with right, I think it has gotten short-shrift (dare I use that vintage term? - smile) as far as a proud ring of wiggling glory stuffed with a salad or myriad garnishes, well, something actually happpens with people; they get all EXCITED to try it... I am not talkin' Jello molds, but crafted Gelatin-based molds. It's a good thing, that deserves a resergance in polite dinner circles.

                                                                                                                                        I will see you a bloody mary mold with crab filling, if you face off with tart lemon/asparagus sparkling crown, with cilantro shrimp draped down the sides, and a tomato ring surround.

                                                                                                                                        Bring on the vintage aprons, and a box if gelatin!

                                                                                                                                        I can see this with a shrimp/basil shred/lemon light mayo dressing in the center. Or, what would be my fave, a pile of Dungeness sweet crab salad in the middle.

                                                                                                                                        Appreciate your sharing, and when I get a warm day, this with a riff on seafood salad in the center will be a first course. Let the Frenchman weigh in!

                                                                                                                                    2. re: shecrab

                                                                                                                                      I am so glad you are back on WFD, woman. And that meal sounds perfect.

                                                                                                                                      1. re: onceadaylily

                                                                                                                                        You are a hoot! And thank you:)

                                                                                                                                      2. re: shecrab

                                                                                                                                        LOLing at the "formal and fancy n shit" comment. :-D And I LOLed even louder at the flying monkeys reference (my most FAVORITE movie!)

                                                                                                                                        I hope you survived. I say stick with the Mint Juleps all day. ;-)

                                                                                                                                        1. re: shecrab

                                                                                                                                          Holy Crap.....I am having the same problem right now....except that WF , four sisters and inlaws all showed up.....this happens all the time, should we even suggest we are cooking....they want something different from us......given the short notice we are going simple.....you are talking about 10 people plus our 19 year old son (and us) on the spur of the moment....I truly love to feed them...but at teh last minute it is tough!

                                                                                                                                          Whipping up Pasta salad with , Mustard, mayo, red wine vinegar, olive oil, red pepper flakes , chopped garlic, red onion, peas and sweet red peppers....

                                                                                                                                          Red beans with ham hocks from the freezer, skirt steak, grilled lemon chciken breast, some white rice. Simple greens with buttermilk blue cheese dressing,

                                                                                                                                          They are now on their second 1 1/2 litre bottle of Pinot Grigio...

                                                                                                                                          Shecrab...i feel for you.....but with my monkeys ...I am still looking for their tails!!!!!!

                                                                                                                                          1. re: shecrab

                                                                                                                                            good goddamn SC, i want to be a flying monkey at your house!!

                                                                                                                                            both dinners sound scrumptious.

                                                                                                                                            1. re: shecrab

                                                                                                                                              Forgot to say, if you feed 'em like that, won't they just keep coming back?

                                                                                                                                              1. re: shecrab

                                                                                                                                                Dangerous, shecrab, it's like feeding skunks, ya know. (But holy moley that food sounds fabulous.)

                                                                                                                                              2. re: LindaWhit

                                                                                                                                                i just read all the reviews too, Harters! sounds like you had a fab time, and i can't tell you how tickled i was thinking of you and the missus traipsing around so close - yet so far. you'll have to advise if you make it out to the West Coast - San Francisco in particular.

                                                                                                                                              3. re: Harters

                                                                                                                                                what, you mean your Remembrance Day isn't a Big Sale Holiday?? it seems that most of our holidays here get turned into mass consumerism events.

                                                                                                                                                will be searching out your posts, so glad to have you back!

                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  You might want to buy a car tomorrow...read an article that said it was the best day to do that.....of course it was released by the Automobile Dealers Association of the US!
                                                                                                                                                  Yes sales is what it is all about!

                                                                                                                                                2. re: Harters

                                                                                                                                                  I live in the only commonwealth country to celebrate Victoria's birthday, but we don't get an extra day off for QEII's jubilee! I'm not retired, thus I'm outraged.

                                                                                                                                                  Your dinner sounds great though. :)

                                                                                                                                                  1. re: megjp

                                                                                                                                                    LOL. Those savages, to not give up an extra day. The nerve!!

                                                                                                                                                3. Grilled ribeye steak, striped bass steamed with dill and lemon, potato salad, and steamed green beans for dinner here tonight. I've never made potato salad before so we shall see on that one.

                                                                                                                                                  Also smoking chicken wings and meatballs wrapped in bacon to being to the family beach bash tomorrow.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                    really nice, Njchicaa. smoked chicken wings are about one of my favorite things, ever.

                                                                                                                                                  2. Tonight, fish sticks (the really gosh-awful frozen ones) . . . because I want them and because I can . . . but I'll fix some tartar sauce, real mac 'n cheese to go with and some asparagus and a salad.

                                                                                                                                                    Tomorrow traditional grilled pork spareribs, potato salad, baked beans, fresh (gifted) corn on the cob, and I believe deviled eggs were mentioned. Of course. Certainly not inspired, but oh, so delicious. If it is "good for you" it will not appear on the table tomorrow. Some things are traditional for a reason.

                                                                                                                                                    Thank every veteran you know and keep in memory those you can't.

                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: MaryContrary

                                                                                                                                                      What brand? Mrs. Paul's?

                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                        No, Phreddy, not that classy.

                                                                                                                                                      2. re: MaryContrary

                                                                                                                                                        *because I want them and because I can.* I can think of no better reason in the world to indulge oneself!! I mean, sometimes I want a grilled tuna steak with citrus aioli, whereas sometimes the only thing that will do is a basic canned tuna sandwich, made with mayo and celery and salt and pepper
                                                                                                                                                        Both meals sound lovely, especially the one starring spare ribs. 'What a delicious-sounding, classic menu you've got planned!

                                                                                                                                                        1. re: mamachef

                                                                                                                                                          I too agree with the reasoning. Motion carries!

                                                                                                                                                          I'm not a fan of fish, but I think you're in the spirit. My my look at that, it then appears your tomorrow's meal IS literally inspired. I could go for a devilled egg!

                                                                                                                                                          1. re: mamachef

                                                                                                                                                            Thanks, guys. You're rigtht, mc. Sometimes only canned tuna and mayo will do. And, megip, not to worry. I'm not really sure there was any fish in the little guys. But they were a great vehicle for the tartar sauce.

                                                                                                                                                        2. Forewarned - this is a whopper of a post. I started prep for today's "typical" Memorial Day weekend dinner on Thursday! LOL

                                                                                                                                                          I picked up the smallest pork shoulder I could find at BJ's Wholesale Club last weekend. Thursday night, I made a dry rub of:

                                                                                                                                                          2-1/2 Tbsp. paprika
                                                                                                                                                          2 Tbsp. brown sugar
                                                                                                                                                          1 Tbsp. garlic powder
                                                                                                                                                          1 tsp. kosher salt
                                                                                                                                                          3/4 tsp. freshly ground pepper (I use a 5-peppercorn mix - black, white, pink, green, and Jamaican allspice berries)
                                                                                                                                                          1/4 tsp. cayenne pepper

                                                                                                                                                          Rubbed it all over the pork shoulder - that much paprika turns your hands slightly red, ya know. I tucked it into a roasting pan and put it in the garage fridge. The smell permeated the garage - when I left and came home from work on Friday, the garage smelled of paprika and garlic instead of smelling like a garage. Works for me!

                                                                                                                                                          On Saturday morning, I pulled out the large crockpot to start on this recipe: http://www.food.com/recipe/pulled-por... I had done some searching for pulled pork recipes, and this one intrigued. Why? Oh....because instead of ginger ale, I used half a bottle of Jamaican ginger beer. :-) I only used 1 large onion, and had to cut the pork shoulder into 4 pieces so it would fit into the crockpot.

                                                                                                                                                          Tried to make it so the fat cap was always up in the crockpot, but that didn't always work. I was hoping the pork wouldn't be tough. I shouldn't have worried too much. The amount of liquid it produced (in addition to the ginger beer) insured it would be very moist.

                                                                                                                                                          Saturday night, around 9:30pm I figured it was time to see how the "pulling" would go. Removed a couple of pieces of the pork shoulder using tongs, it was falling apart tender. Pulled off the fat caps and any of the fatty pieces and tossed them. Shredded the rest, into some containers, and into the fridge until today. OH! And I got 3 cups of "pork stock" (after I let it firm up in a few jars in the fridge and skimmed off the solidified fat). I'll use that for pork recipes that call for chicken stock.

                                                                                                                                                          Early this afternoon, I pulled out the two containers of pulled pork, and put them both back into the crockpot along with a 1/2 cup of pork stock. I mixed in 3 heaping tsp. of grated ginger into about 2/3 of a large 40 oz. bottle of Bullseye BBQ sauce - the only one that BJ's sells *without* HFCS. (Sadly, Sweet Baby Ray's has HFCS as the 2nd or 3rd ingredient.) Any dry sherry that came with the grated ginger also went into the mix. Poured that all over the pulled pork and turned the crockpot back on for a few hours, based on what the recipe says.

                                                                                                                                                          To go along with the pulled pork (which will be piled on a soft Kaiser roll), I pulled out some Maple Baked Beans from the freezer, and to go on top of the pulled pork (as I understand that's the way it's supposed to be eaten?), I made a coleslaw of shredded green and red cabbage, grated carrots, and a whisked dressing of:

                                                                                                                                                          1/3 cup canola oil
                                                                                                                                                          1/4 cup cider vinegar
                                                                                                                                                          1 Tbsp. sugar
                                                                                                                                                          1 tsp. Dijon mustard
                                                                                                                                                          1/2 tsp. salt
                                                                                                                                                          1/4 tsp. ground pepper
                                                                                                                                                          1/4 tsp. celery seed

                                                                                                                                                          I usually do a mayo-based dressing for coleslaw, but thought the vinegar-based one would be better for the pulled pork.

                                                                                                                                                          This is only the 2nd time I've made pulled pork. So far, from what I've tasted as it's heating in the crockpot, THIS is going to be a good batch (I wasn't thrilled with the one I made about 5 years ago, which is why I haven't made it again). We'll see how this dinner all comes together in about 4 hours.

                                                                                                                                                          OH! And more Vodka and Lemonade as the libation. And chocolate pudding for dessert. I loves me some chocolate pudding. :-)

                                                                                                                                                          28 Replies
                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            Actually I make pulled pork in the oven......I have it marinade for one day....10 hours @ 225 F ...the marinade differs if it is from my grandma, (actually my step grandma) or the WF....none the less if a good pork shoulder is properly marinaded and cooked slow....how bad could it be....

                                                                                                                                                            Kudos to your tenacity....

                                                                                                                                                            Keep up your libations....you will not need desert and thus save some calories....

                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                              1. It was 85+ degrees yesterday and I had to turn on the A/C. No way I was turning on the oven.

                                                                                                                                                              2. Libations are at the ready and libationing has begun.

                                                                                                                                                              3. Dessert will be eaten, even if at 9:30 or 10pm tonight. Calories be damned.

                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                In NYC it is the same delicious weather...".Libation" should be a new thread...Just let me know how your pork turned out.....

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  libationing has begun - love it! i'm going to go pop the cork on a bottle of cava and start libanating myself.

                                                                                                                                                                  calories be EFFED! enjoy, LW!

                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                    ENJOY your libationing, mc - you deserve it after your long day!

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      "Libationing". A new term for the group!

                                                                                                                                                                      1. re: MaryContrary

                                                                                                                                                                        MaryC, "libationing'.... hhmmm. Sounds dirty:) hehehee

                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                          We can use it as we see fit.

                                                                                                                                                                        2. re: MaryContrary

                                                                                                                                                                          Love it!

                                                                                                                                                                2. re: LindaWhit

                                                                                                                                                                  Sounds great, Linda! A labor of love, for sure.

                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    Pretty easy, roxlet, using the crockpot. Other than blending the rub, rubbing it on, and cutting up the pork shoulder to fit into the crockpot (and then shredding it), there's *very* little work involved for lots of porky goodness!

                                                                                                                                                                    Mom will get several 1 cup containers of the pulled pork, and most of it will go into other 1 cup containers for my "Dammit, I didn't take anything out for dinner tonight!' work night dinners.

                                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                                    Has anyone experienced sticker shock with an ear of corn? $4.99 for 5 ears?...WTF? is it ethanol?

                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                      Perhaps because it's still a bit too early for any local corn, so it's being shipped in from elsewhere?

                                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                                        phreddy, corn here is running 5-6 ears for $2, on special for the holiday.....coming from CA, I believe.

                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                          Phreddy, we stocked up the freezer yesterday. 7 beautiful ears for $1. Of course the corn we were gifted by our friends was cheaper and better. But we now have enough in the freezer for a dinner a week for almost a year. Yea!

                                                                                                                                                                          1. re: MaryContrary

                                                                                                                                                                            Is corn usually this early in America?

                                                                                                                                                                            In the UK, it's an autumn crop that we're unlikely to see before September.

                                                                                                                                                                            1. re: Harters

                                                                                                                                                                              Harters, I have to say that in Texas, at least, if it's not in by now, it's drying on the stalk. I think in at least Iowa, a much touted corn producing region, it's a couple of months later.

                                                                                                                                                                              1. re: MaryContrary

                                                                                                                                                                                Here in OK I got my corn 5 for $1. And it was yummy. Sorry to brag. :)

                                                                                                                                                                                1. re: bblonde

                                                                                                                                                                                  same price here in DC!

                                                                                                                                                                              2. re: Harters

                                                                                                                                                                                Harters, it depends on where in the country you live as to when local sweet corn is available. Sometimes on Independence Day, *Sometimes* we'll see early local corn in early July, but more often than not, it's brought in from slightly south of us. We mostly see the locally grown corn towards the middle/end of July through September.

                                                                                                                                                                            2. re: PHREDDY

                                                                                                                                                                              We have been getting it for about three weeks here in South Carolina...3 for 1.00

                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                Big sale at Safeway in my area - 20 cents per ear for card holders. We ate corn all weekend - steamed, fritters, black bean salad, etc.

                                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                                  10 for 2$ here. Silver queen

                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                    This week Food Lion has corn 10 ears for $2.00; last week I bought some from Walmart for .26 an ear...cant wait until my corn comes up in the garden.

                                                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                                                    jeez louise, LW! that pork sounds heavenly!! as does your cocktail. enjoy!

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      I just finished eating dinner about a half hour ago - it was seriously good, mc! I don't get the putting it on a soft Kaiser roll, as the bottom roll gets all soggy by the time you're done eating the whole thing. Makes more sense to use smaller slider rolls, as it takes less time to eat them. The coleslaw on top really does make it as well. Love the tangy-crunchy with the BBQ-y taste of the pulled pork. This is definitely a keeper in my book.

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        You're making my mouth water! I love making pulled pork in the crock pot. I make mine very similar, but I use root beer. Still seriously good. And I prefer sliders like you mentioned. Or just open faced as I tend to not eat that much bread. So glad you enjoyed. Hope the libations were enjoyed as well.

                                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                                      I've got a pork shoulder in the crock right now, in preparation for pulled pork bbq sandwiches next Sunday. I usually shred it, mix with a little sauce, reheat in the oven to crisp it a bit, then serve with extra sauce. Can't wait. Your coleslaw sounds great and I think I will add that to my plan for Sunday.

                                                                                                                                                                                    3. Last night's dinner was T-bone steaks and corn salad made from the left over corn from our lobster fest the night before. The only bad part was that when I went to slice a serrano in half, the knife slipped and I cut off part of the tip of my left hand ring finger. It hurts like a dog.

                                                                                                                                                                                      Tonight's dinner will be a hot smoked salmon dressed with green goddess, and a really delicious salad of haricotes verts, thinly sliced red onion and arugula dressed with this fantastic mustardy-capery-lemony dressing from April Bloomfeld that I found on Food52:
                                                                                                                                                                                      http://www.food52.com/blog/3186_april...
                                                                                                                                                                                      It would be delicious on almost anything, I think, so if you're a fan of strong flavors, try this one out. I may also toast some pignoli and sprinkle those on top before serving.

                                                                                                                                                                                      15 Replies
                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                        I have never had "tip of left ring finger"....are you ok?

                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                          Yes, thanks! I meant to say the tip of the nail of the left ring finger. It hurts a lot as soon as I touch anything with it, but I'm trying to be very careful!

                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                            Better.

                                                                                                                                                                                            1. re: MaryContrary

                                                                                                                                                                                              Much better today, thanks. As soon as I finish what I am doing in the kitchen, I'm going to take the bandage off and have a look. Ick.

                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                Have him take a look. I have a theory that it hurts more if you look at it.

                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                  I physically shuddered reading that. Gute Besserung!

                                                                                                                                                                                          2. re: roxlet

                                                                                                                                                                                            Owww! So we have the 2011 Thanksgiving Knife Incident for me (losing a half-inch of my left forefinger nailbed), and the 2012 Memorial Day Weekend Knife Incident for you! Yeah, that *does* hurt!

                                                                                                                                                                                            It'll probably hurt for awhile - I ended up getting a soft aluminum and foam splint for my forefinger that helped protect it - I used Neosporin every morning on the nailbed, wrapped it with nonstick gauze, and then put the splint over it. Hope it heals quickly!

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              I can top that: we have the New Year's Day Open House Party incident, at Chex Roxlet. My husband, who only has very sharp knives, was slicing a lemon when someone said something to him. He looked up, and put the knife almost all the way through his hand. As he went off t the emergency room, I was told to not tell anyone, and if anyone asked where he was, to tell them that he had gone out for ice. Hours passed. Everyone asked where he was, and I kept on saying he had gone for ice. Finally, I gave up and told the truth, and he finally got stitched up and told to "see someone about that hand," and by the end of the party appeared -- without ice, lol! The next day he saw a hand doctor at the Hospital for Special Surgery in NY, and immediately had micro-surgery to reattach the nerve that he had severed. Now THAT'S an accident. Mine hurts, but is not so dramatic!

                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                OUCH!!! Yeah, Mr. roxlet wins. :-)

                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                  Yeah, bad contest to win!

                                                                                                                                                                                                2. re: roxlet

                                                                                                                                                                                                  oh man, poor hubs! luckily they were able to reattach! did that person who said something to him know what was going on?

                                                                                                                                                                                              2. re: roxlet

                                                                                                                                                                                                OUCH! roxlet. Hate slicing off the tip of my finger... thanks for the dressing link. Sounds like my kind of flavor profile:)

                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                  It's really delicious! Enjoy!

                                                                                                                                                                                                2. re: roxlet

                                                                                                                                                                                                  ack, poor finger! sorry to hear.... heal quick!!

                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    I'm sans the fingerprint of my right pinkie, courtesy a mandoline and my inability to follow directions (ie., use the hand guard).

                                                                                                                                                                                                    I've noted that salad recipe too. Seems all I've been eating are chicken, potato, pasta, corn, bean salads..

                                                                                                                                                                                                  2. On Monday, certainly grills will be fahrd up!! Will it really be Memorial Day otherwise?
                                                                                                                                                                                                    I have two pork loin roasts currently being "drugged" in the fridge. - sharp knife inserted all the way lengthwise and twisted, and then a large dowel used to push through a mixture of spinach/basil pesto, a dash of balsamic vinegar, raisins and crushed pine nuts. A fast platter of roasted veg- I've settled on tomatoes, red peppers, and thick onion slices with fennel salt. #2 son's #1 girlfriend is bringing one of my favorites that she makes; Fettucine con Pomodoro. What I love about this dish is the combination of steaming pasta with cold, fresh tomato sauce. It's super-refreshing, goooooood stuff. #2 son's personal contribution, from his freshly-built pizza oven, is a white clam and oregano pizza. Doesn't travel well at all, so I reckon it's a good thing the shindig's at his house this time! Friends are bringing a few different wines, and also an appetizer or two - I know positively that one will be oil-and-herb marinated baby bocconcini, to go with some crusty warm bread. And dessert, courtesy of yet another family friend, is those tricolor almond cookies dipped in semisweet chocolate glaze. Hers are the best I've ever tasted. Those, with some cannoli and purchased gelato, and MD dinner's ON. Can't hardly wait!!
                                                                                                                                                                                                    Tonight's a little more pedestrian, but still a big favorite around here: good old crispy-skinned roast chicken, stuffed with halved lemons to squeeze over when the bird's done, with pan-roasted new potatoes w/ garlic dipping sauce. Swiss chard, just basically given a turn in the wok with a ladleful of the chickeny lemon juices to finish. The last of the peach crisp, and dinner, my friends, is done again.
                                                                                                                                                                                                    Have a safe holiday, y'all. Enjoy whatever you do.

                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                                                      Sounds heavenly, mc2 - both tonight's and tomorrow's MD meals!

                                                                                                                                                                                                      1. re: mamachef

                                                                                                                                                                                                        wow mamachef, sounds wonderful, especially that pork! have a fab evening and day!

                                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                                          Just yum, mc.

                                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                                            You menu sounds loverly. I can just envision dining al fresco with the whole family on that one.

                                                                                                                                                                                                          2. oy vay. at the oldster's, been prepping stuff all day. made deviled eggs (relish, green onions, paprika, and plain), burger patties, marinated chicken pieces in my sister's garden's rosemary, thyme, and marjoram, olive oil, s&p, and lemon juice, and baked the pre-marinated pork spare ribs to grill later. i found favas (yay!) for my dad's Plato Paceño, just finished un-podding and boiling them, boiled potatoes, and buttered and salted the fresh corn, wrapped in foil, ready to grill, have the salty mexican cheese ready to fry, and made the llajwa (yellow chile, onion, tomato, cilantro & salt, blended). i'm pooped. i want a glass of wine but the corkscrew isn't working properly and i'm too tired to go 20 feet to my sister's. also have some cava chilling, which i'm the most excited about. A friend of my sister's is here, so with she and my sister's GF, there are 5 of us, and at least 4 of us will eat ourselves silly in about an hour. then i'll go home, pass out in a food coma, then go out with the BF and play a couple of rounds of pool. thank GOTT IN HIMMEL tomorrow is the holiday. i'm planning on sitting all day.

                                                                                                                                                                                                            ETA: THE PROPANE TANK ON THE GRILL IS EMPTY! ARGGGGGGGHHHHHHHHH!!!!!

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              UGH! on the propane tank! I hope someone local has another tank you can borrow - or has a charcoal grill! Enjoy that cava when you get to it.

                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                Argggg is right! You most definitely don't deserve that!

                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                  everything went into the oven instead, save the burgers, which we'll save for next weekend, after refilling the tank) and we had a lovely dinner anyway. even the marinating chicken turned out great using the mamachef/gwyneth thighs method!

                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    And the day was saved. That is exasperating -- but at least you found the beans for your dad.

                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                  Food sounds delish MC (again, please pass me a deviled egg:).

                                                                                                                                                                                                                  I HATE that when I find the propane tank empty, AARRGH is right. That happens too often here as I use it alot on my outdoor patio heater as well. Thank God I have a backup grill that is piped to the house natural gas, tho it is a crappy grill. I use it for convenience too often over my much bette Webber. Sometimes, ease rules.

                                                                                                                                                                                                                3. change of plans. The steaks i had planned sounded like too much after our late dim sum lunch. So tonight is just a quick thin whole wheat crust pizza with baby spinach, chicken sauage, smoked mozzarella, a bit of reg shredded mozz and asiago. no sauce, just a bit of olive oil on the crust, smoked sea salt and oregano.

                                                                                                                                                                                                                  1. I'm making Sticky Balsamic ribs out of gourmet mag. http://www.epicurious.com/recipes/foo... With that will be creamy cole slaw, grilled corn, salad and grilled pineapple.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: docfood

                                                                                                                                                                                                                      those are my FAVORITE ribs of ALL TIME! hope you enjoy them as much as we always do!

                                                                                                                                                                                                                    2. Last nights menu: Avocado pesto hummus and pita chips for app (a concoction I came up with off the top of my head), panzanella from Joanne Wier's from Tapa's to Meze,and chicken alla diavola from America's Test kitchen. For dessert hazelnut tart from epicurious. We had a nice Pinot Nior from Williamette Valley. My guest was in heaven. I was pleased because all of the flavors worked together well.

                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                      1. I learned how to grill this weekend! My dad and I made grilled chicken together -- it was marinated in a mixture of soy sauce, vinegar, canola oil, and some herbs and spices. It's an old family favorite. I'm about 80% sure that I can use a gas grill without starting a fire now. #progress

                                                                                                                                                                                                                        I also made this pie: http://southamericanfood.about.com/od.... It tasted great but fell apart a little -- I think I should have used egg yolks only. Luckily I somehow bought 2x the ingredients, so I can try again!

                                                                                                                                                                                                                        Also, I joined a gym, because I really like pie and want to be able to eat more of it.

                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                        1. re: discombobulated

                                                                                                                                                                                                                          awesome, discombobulated, on both learning the grill and joining the gym! good multitasking!

                                                                                                                                                                                                                          1. re: discombobulated

                                                                                                                                                                                                                            It's all about balance, not deprivation. You have it figured out. I would rather spend 15 extra minutes on that torturous bastid of a stairmaster every day than give up one spoonful of food.

                                                                                                                                                                                                                            1. re: shecrab

                                                                                                                                                                                                                              +1 to both shecrab and MC, re: disco(sorry for the shortening, but could not resist!).

                                                                                                                                                                                                                              Congrats on joining the 'I will not burn the hair of my arm", and - looky! I grilled yummy food!".

                                                                                                                                                                                                                              Vote for another row on the lake, run where you will, or a gymn time vs. not enjoying food. That is nuts; Life is meant to be a thoughtful, wonderful banquet of experiences; not a plan to deprive yourself. Enjoy food, exercise, relationship, conversation, work you love, and the world around you! In what ever order that works for you, plus more.

                                                                                                                                                                                                                          2. "Cooking the books" has resumed at Casa Harters and tonight's dinner comes from "Curry Easy", Madhur Jaffrey, 2010. It's a very straightforward meal of minced lamb (keema) and potatoes.

                                                                                                                                                                                                                            Onion is fried along with cinnamon, ginger and garlic for a little while. Then the lamb goes in, along with a couple of big dollops of yoghurt (remainder will be used with my breakfast muesli over coming days), same of passata, cumin, coriander, cayenne and turmeric. Then the spuds and 250ml water. It simmers away, slowly thickening for 30 minutes or so.

                                                                                                                                                                                                                            There''ll be basmati rice. And a dahl (over which I confess to liking a "microwave in the bag" one from the Asian supermarket). And my 2010 vintage apple & mint chutney.

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                              This sounds very good, Harters! I keep meaning to get some ground lamb at the stupidmarket to make lamb meatballs, but never remember to write it down on my shopping list. Have just done so for the next shopping trip. :-)

                                                                                                                                                                                                                            2. So many wonderful meals going on here! I can't even comment on them all except for a collective "wow!"

                                                                                                                                                                                                                              Yesterday's plans for wine on the patio with friends turned into an impromptu cookout. We had purchased mixed olives, assorted nuts, baby carrots and dip, grilled Hebrew Nationals (which won James Norton's taste test) on potato buns, grilled corn, and skewers of zucchini, Vidalia onion, and red and yellow bell peppers, brushed with a pesto I made from garlic chives, o.o., and fresh parsley. Dark chocolate and my friend's "chocolate lace" for dessert. All the regular dog fixin's, plus kimchi and some of my homemade pickled jalapenos and carrots. NOM! My stomach was not thanking me today for the abuse.

                                                                                                                                                                                                                              14 Replies
                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                CM - that sounds wonderful and very fun! Love those impromptu get togethers!

                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  Ah, screw your stomach. A little culinary abuse has never hurt anyone '-)

                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                    "LIKE"

                                                                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                                                                    I love that you pickle your own jalapeños,

                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                      thanks, R! they were super good! i don't think i'll be buying commercial again---these were way too easy, and much better.

                                                                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                                                                      hot dogs and kimchi - YUMMO.

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        it really is a good combo. i need to find a spicier brand though. screw my stomach, indeed!

                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                          If you're already pickling your own peppers, why not pickle your own kimchi? The brand of gochugaru I buy is plenty hot, although I could always throw a ghost chili in there if I wanted to.

                                                                                                                                                                                                                                          How do you pickle your peppers, by the way? I just lacto-fermented a couple batches using a wet brine method and the dry brine I use for kimchi. Both tasted pretty straightforward given the paucity of additives, though the wet brine was a lot simpler -- mainly because the other pickled peppers exploded from a build up of gas pressure. Let me tell you, habanero explosions are the last thing you want to come home to on a Sunday afternoon.

                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                            JM, my jalapenos were just refrigerator pickles I made to rescue a bunch of jalapenos that needed to be used while they were still good. I loosely followed this recipe: http://www.foodnetwork.com/recipes/gu...

                                                                                                                                                                                                                                            I omitted the onion for lack of room and added 2 cloves of garlic, some black peppercorns, and a couple bay leaves. I also reduced the sugar and substituted agave syrup for most of it.

                                                                                                                                                                                                                                            Fermentation slightly scares me...

                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                              Fermentation also unnerved me for years, but now that I'm getting into the swing of things, exploding peppers notwithstanding, I'm quite surprised how easy it is. The wet brined peppers required nothing more than a couple weeks in a salt bath in a sterile jar before they were deliciously tart.

                                                                                                                                                                                                                                      2. re: ChristinaMason

                                                                                                                                                                                                                                        in love with this!!!!! I love "impromtu"

                                                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                                                          i am not good about not making a big fuss when entertaining, but it's nice to be able to more or less throw something together and have the company be the focus. well, the company AND the wine ;)

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            Perhaps we have to start A new thread WFL.....What's For Libations?....

                                                                                                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                                                                                                              :-) There is a spirits board I frequent occasionally. I think cocktails count as dessert ;)

                                                                                                                                                                                                                                      3. Last night was a pepper crusted pork tenderloin, done to perfection. Turned out really moist and juicy and just enough drippings to make into a nice gravy. To go with it were some garlic mashed potatoes and glazed baby carrots. We both had seconds (and I hardly ever do that).

                                                                                                                                                                                                                                        This afternoon, we are going to grill up some hot dogs and some cheese burgers for some sliders. To go with, will be some baked beans with lots of bacon and bbq sauce mixed in (after all, what doesn't taste better with bacon?). I'll also make a tri-color pasta salad with cheddar, monterey jack and swiss cheese cubes and grape tomatoes in Italian dressing.

                                                                                                                                                                                                                                        15 Replies
                                                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                                                          pasta salad sounds REALLY good right now. i'm going with the whole "you can eat whatever you want as long as it's not horribly carb-riffic" plan at the moment. i'm enjoying eating cheese and heavier meats, dips, and dressings with abandon, but I do miss the pasta.

                                                                                                                                                                                                                                          i'll enjoy yours vicariously :)

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            "You can eat whatever you want as long as it's not horribly carb-riffic"

                                                                                                                                                                                                                                            My motto. Maybe we should co-author the dieters' guide to this summer!

                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                              It's on!

                                                                                                                                                                                                                                              I'm slightly worried I'll regain the pudge I lost by severely cutting calories (which, admittedly, involved reducing carbs a ton) and working out a lot, but that was not a sustainable way of eating for me. I enjoy cooking and eating way too much for sustained self-deprivation.

                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                Interesting. I don't ever look at calories anymore but watch my carbs, and continue to lose. Despite that massive pizza at Due Forni... I mean, you saw the pic :-)

                                                                                                                                                                                                                                                Just not pizza every day, all day. Or cheese by the pound (even if it's really, really low-carb :-)).

                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                  I lost 80 lbs. watching my carbs religiously. For the past 3 years I have watched my carbs from afar, often with binoculars on the weekends, and have held at a steady weight. The dramatic 30 lbs. loss my "frenemy" brags of due to his rigorous calorie counting makes me think I ought to pay more attention to nutrition on the micro-level if I want to lose these last 10 lbs. though I think this surge of male competition may peter out the moment I feel deprived... particularly during peak gin season.

                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                    When exactly is peak gin season, JM, always a bit unclear on that....

                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                      i'd say right around 5:00 p.m., anywhere.

                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                        nice.

                                                                                                                                                                                                                                                    2. re: JungMann

                                                                                                                                                                                                                                                      grrrrr - this is making me grouchy. i've gained weight since injuring my foot as i've not worked out since Feb. i concomittently gave myself license to eat anything. now i know i have to get back on the wagon - any wagon - low carbs, no carbs, WW (which has worked for me before) - but back at the homestead the BF LOVES carbs - a dinner is not a dinner to him without a meat, a carb, and a salad. tho he's always supportively on board whatever wagon i'm climbing onto, i just hate starting up again. but, i think the path of least resistance is less carbs. more bacon!

                                                                                                                                                                                                                                                      sorry, done bitching. continue cooking! and ginning.

                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                        I've yet to feel deprived of anything, but since I'm basically very happy with my weight as it is now, I am also much less worried if I have an entire freaking pizza to myself here, or whether breakfast consists of two toasts (which are, incidentally, about half the size each of an average American toast slice) and a soft-boiled egg.

                                                                                                                                                                                                                                                        Or tonight, where dinner will likely be Italian = pasta.

                                                                                                                                                                                                                                                        Most days, I am perfectly happy with two vegetable sides plus meat/fish.

                                                                                                                                                                                                                                                        Why, just last night I had an appetizer of veal tartare with wild herb salad and a lovely piece of eggplant, followed by croustillant of pork with.... uh-oh -- a cube of potatoes au gratin. The reasonable portion sizes in Europe are obviously part of the deal, too.

                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                          Lingua, I agree that maintance of weight can be had pretty easily if you stick to veggies and protien mostly, and don't stress on the occasional pizza, pasta, what have you; for me that works - as long as I exercise.

                                                                                                                                                                                                                                                          Unfortunately, been a bit off my exercise game for a couple months (rowing for me is main activity), since a knee injury. Back at it soon!

                                                                                                                                                                                                                                                          Man, in France, I don't find portions small, unless we are eating tasting menus...

                                                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                                                          Be careful not to strain yourself by taking on too much at once. I put on bit of weight after my recent surgery and some winter colds and started running as soon as I could. And promptly tore something in my knee leaving me basically immobile for another month. (Cue: 5 more lbs. added on). So many here are watching their weight with an even keel that allows them to enjoy life and food while slowly shedding the pounds; we ought to take comfort in their inspiration and follow them down their merry road. Though I will still rumble and grumble when it is pointed out to me that I don't look like I did when I was 23.

                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                            definitely good advice. as lazy as i am, i am also still chomping at the bit to go running again. and yes, with extra weight put back on, that would not be good. besides, that urge will probably end as soon as i am able!

                                                                                                                                                                                                                                                            and i do agree that less carbs can be nothing but helpful, lingua and gs.

                                                                                                                                                                                                                                                            everyone and their injuries! all you youngsters on this thread - listen to these cautionary whales - er, tales! (i couldn't resist, it's my sister's joke.)

                                                                                                                                                                                                                                                        3. re: JungMann

                                                                                                                                                                                                                                                          Well, JM, I don't count a 'frenemy's" comments the same as my friends.. just a goad to mess with my true, actual plan I know makes sense for me. Screw that person - they can take their bragging, and have a less happy life than you.

                                                                                                                                                                                                                                                          Have the gin, and a happy life, and ignore that person:)

                                                                                                                                                                                                                                                2. re: boyzoma

                                                                                                                                                                                                                                                  That is perfection.

                                                                                                                                                                                                                                                3. Well, home now a little bleary-eyed from the McMansion goat roast soiree! Several of us spent the night on various couches and guest rooms, as of course - we were out in the middle of bum****, down windy country roads - and MUCH libationing occured.

                                                                                                                                                                                                                                                  The spread was fabulous, the company sparkling.

                                                                                                                                                                                                                                                  As to the food; starters included new potatoes with sour cream and caviar stuffing, cold smoked salmon canapes on dark bread, one of the guests home made soft goat cheese rolled in snipped chives. A huge punchbowl with ginger syrup, dark rum, lot's of lime, sparkling water and ice was the drink du jour. As the groaning buffet filled as guests kept arriving ended up with several interesting salads; including a wild rice one with a creamy garlic dressing, fava's, roasted peppers and snipped dried apricots; my wierd sweet potato salad; the ol' fav 10 layer salad (I LOVE that stuff!), a nearly pitch-perfect classic potato salad, but with poppy seeds in it, which was pretty awesome, texture-wise. There were several kinds of housemade sausages - a nice white bockwurst with sweet spices that POPPED when you bit it, a lamb murguez with smoked paprika, and an italian 'dog' I had no room to taste. All kinds of condiments from caramelized onions to 5 mustards, a bunch of pickly things.
                                                                                                                                                                                                                                                  Then there was the roasted goat! I do love me some cabrio! This guy had been mopped with some kind of mojo, stuffed with garlic, herbs and cut oranges and roast-grilled in one of those caj a china boxes. They were off on a side area that was pretty much man-land all afternoon, so I didn't catch much of the actual process. It was fun to see 5 1/2 drunk guys parade that thing to the buffet though, up on their shoulders and a couple kids following them banging on drums. Fun! There were roasted peppers and potatoes that cooked with it, and piles of tortillas and several salsa's and some awesome beans as well.

                                                                                                                                                                                                                                                  Piles of berries, pound cake, and drunken watermelon rounded things out. Along with coolers of beer, sangria and wine.

                                                                                                                                                                                                                                                  Around 9, when it was finally dark (around here, evenings stay light until nearly 9 now - one of the best perks of the NW!), people were either dancing or headed in shifts to the hot tub.

                                                                                                                                                                                                                                                  Great party, ended this morning with loads of coffee and pans of cinnamon rolls, and lot's of hangovers.

                                                                                                                                                                                                                                                  I am going to relax with a book for part of the day, then try to get interested in grilling again here at home tonight. When I recover more, I will think about tonight's menu!

                                                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                    OMG, gingershel, that sounds like an absolutely *fabulous* day all around - lots of great friends, an AMAZING spread of great food, and just an all around fun time. Lucky you!

                                                                                                                                                                                                                                                    As for today after that repast? I've have scrambled eggs. Wouldn't have the brain power to think of anything else. :-)

                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                      Well, I thank my groovy hosts, and their festive friends with such great palates. May be able to finally get a gourmet club out of this bunch going.

                                                                                                                                                                                                                                                    2. re: gingershelley

                                                                                                                                                                                                                                                      I'm with Linda. that sounds wonderful! Here in the Portland area it was pouring down rain about the time you guys were hitting the hot tub! So you must have been very lucky! Glad you enjoyed.

                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                        We were lucky boyzoma, it cleared up around 4pm, and the sun came out. Still not very warm, but a nice evening. Today is turning out sunny as well! Love it when the weatherman is wrong in our favor. Unusual for us to have good weather and you bad - usally other way around:).

                                                                                                                                                                                                                                                        The SUN is the only reason I can even think of cooking again seriously today... but not JUST YET....

                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                          That's what I was thinking as well :). Lucky you. It's gloomy again here today. No rain, but no sun, either. So if this holds, we will still grill. I am jealous.

                                                                                                                                                                                                                                                      2. re: gingershelley

                                                                                                                                                                                                                                                        What a great party!

                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                          what a fantastic party!! been way too long since i went to anything near that wonderful!

                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                            Well, ladies, it had clearly been a while since I was at anything that festive too - and am feeling it today!

                                                                                                                                                                                                                                                            Seemed I was fine when I got up, but by the time I drove the hour plus home, did a few things around the house and cleaned the kitchen, my bod was screaming "sit the f---- down!". Finished reading "The Sorcerer's Aprentices, about stagiers at El Bulli (recommend), and now either need a double espresso or a nap to deal with the growing headache. NOT so young anymore I can do THAT party every night. Think I shouldn't have tried so many different beverages....

                                                                                                                                                                                                                                                          2. re: gingershelley

                                                                                                                                                                                                                                                            my kind of party! esp. the rum punch.

                                                                                                                                                                                                                                                          3. After watching the Red Sox blow another lead yesterday we decided to break out the booze and cook in - the temp dropped to the 60's. Grilled a Porterhouse using cast iron pan and oven per a recent recipe in Saveur - fabulous with a lemony butter. Made a hasty potato salad with baby reds and vinagraitte - heavy on the grey poupon- caesar salad with store bought croutons and caesar dressing- actually a nice one in the refrigerator section of the veggie dept- " Marghetti Simply Dressed". Dessert was on the menu but got bumped due to excessive drinking and eating. Love those vodka or gin and tonics.
                                                                                                                                                                                                                                                            We slept in and hubby made scrambled eggs and now we're off to the cemetery to say Hi to his folks and take a few pictures. Mt Auburn Cemetery is drop dead gorgeous - ha ha.
                                                                                                                                                                                                                                                            Dinner will feature wine, beer and a casserole accompanied by another salad and dessert tonight. Brigham's peppermint ice cream and hot fudge sauce- the jar says best enjoyed by the end of May 2012 so jeans be damned. I see an elastic waist in my future.

                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                              muu-muus are making a come-back, i hear....

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                I wore one home from the hospital after I had kid number two ...
                                                                                                                                                                                                                                                                :)

                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                  I have a very sexy vintage mumu around here somewhere I use for a bathing suit coverup. Love it!

                                                                                                                                                                                                                                                            2. Tried this night before last and it was terrific. I adjusted the tabasco to 1/2 tsp and made a few other changes but over all thought it was really good and it seemed pretty low fat to me as well.

                                                                                                                                                                                                                                                              http://gritandglimmer.com/this-is-you...

                                                                                                                                                                                                                                                              Last night was the obligatory unispired BBQ.. Brats, burgers, fruit etc. At least that was what was left by the time I got there. Dh was racing on a friends sailboat and I saw "Timon of Athens" at the Chicago Shakespeare Theatre. Very timely play and wonderfully done, as always. The CST is a highlight of our city

                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                              1. re: twodales

                                                                                                                                                                                                                                                                that salad sounds fantastic. love the idea of the dressing, too.

                                                                                                                                                                                                                                                                1. re: twodales

                                                                                                                                                                                                                                                                  My (very cool SoCal) aunt has made that Island Pork Tenderloin Salad for parties for a long time, it's a definite keeper!

                                                                                                                                                                                                                                                                2. So many terrific meals this weekend! Like so many of you I had the hankering for creamy cole slaw and spareribs, but I wish I had gotten the memo for the deviled eggs! Today, however, it's way too hot for that leftover cole slaw and what's barbecue without the appropriate sides, so instead I'm using the first peas of the season to embellish turkey picadillo that I'm serving with a Thai-inspired slaw with lime juice and habaneros. For dessert homemade turron de Jijona ice cream.

                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                    Hot here ...hell yes.....We are eating indoors...89 here in NYC....doing dogs, burgers ,slaw , roasted red pots, grilled veggies....but eating all indoors....spent a lovely day at fleet week and have two Marines...(friends of one of my kid cousins) comming for dinner...God Bless America....
                                                                                                                                                                                                                                                                    I hope my neice can control herself and not overdoing it with the Marines!

                                                                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                                                                      Wow, Phreddy, that is HOT out - see why your having the party indoors!

                                                                                                                                                                                                                                                                      Keep an eye on that niecey....

                                                                                                                                                                                                                                                                    2. re: JungMann

                                                                                                                                                                                                                                                                      picadillo and thai-inspired slaw just struck me as a perfect combo, JM. wow.

                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        Well I *was* channeling you at the store! All those fresh veggies made kheema seem boring in comparison.

                                                                                                                                                                                                                                                                    3. apt. smells heavenly from the garlicky pernil in the oven. steamed some cauliflower and am looking to do something with chipotle with it... the goal is to not leave the apt. today, as i think i overdid it on the foot in the boot this weekend (you know, pain stops and you feel invincible!) so i'll have to make do with what we have in the fridge. have some jack cheese too, so maybe some sort of gratin... and salad of some sort to go with....

                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        ::::shaking my virtual finger at mc::::: You just SLOW DOWN, missy!

                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          Oh, MC - watch that foot! I sense you are a woman who can just ignore the pain if it's 'inconvenient' - until it's so bad it can't be ignored.

                                                                                                                                                                                                                                                                          A gratin of chipotle cream, cauliflower and cheese sounds delish, and I think I can smell that Pernil from here:)

                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                            i know, i know, and i've have had the foot up almost all day, ladies, thanks!

                                                                                                                                                                                                                                                                            the cauliflower turned into a salady thing, with 4 chopped up chipotles and their liquid, olive oil, capers, s&p, crumbled queso fresco, scallions, and cilantro. i think it'll go well with the pork, which is still braising in some beer i added 1/2 hour ago...

                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              Yum, MC, a 'salady thing' sounds great...

                                                                                                                                                                                                                                                                              Glad your takin' it easy today:)

                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                you should be taking it easy, after the day/night you've had! but, methinks you're still young enough to recover sufficiently quickly, and i'm glad the hair of the dog helped.

                                                                                                                                                                                                                                                                        2. So had to resort to 'hair of the dog', and just made a vodka tonic; in less than 5 minutes my headache went away. Kind of scary, but I shall ignore the ominous thoughts about my drinking habits for now and plan dinner.

                                                                                                                                                                                                                                                                          Looks like GF and her sweet boy Sam - who is almost 5, are coming over for early al fresco bbq; We shall keep it simple with hot dogs for Sam - and maybe me too. Corn on the cob for all.

                                                                                                                                                                                                                                                                          The ladies shall have grilled fennel-crusted rare tuna steaks, on a bed of baby spinach with that awesome lemon-caper dressing roxlet posted from Food 52 up-thread. Adding some tomato wedges around the edge of the plates, and if I can get my but to the store, I will also steam a couple artichokes, grill a bit to up the ante, and we will all eat those to start off (more of that dressing on tap). Sam likes to pull the leaves through his teeth. My little gourmand in training!

                                                                                                                                                                                                                                                                          fresh rasberries and vanilla ice cream - bought - for 'afters'. A nice chilled rose for us ladies....

                                                                                                                                                                                                                                                                          As guests will be gone by 7:30 or so, I can relax in front of the tube later and probably to bed early!

                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                            I read that lemon caper dressing is great with artichokes too!

                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                              roxlet - thanks SO much for the dressing. I just want to dip everything in it. So far, just my finger, and a couple spears of raw asparagus.

                                                                                                                                                                                                                                                                              Getting OFF my butt to head to the veggy stand for artichokes; shall report back on that!

                                                                                                                                                                                                                                                                            2. re: gingershelley

                                                                                                                                                                                                                                                                              raspberries and vanilla ice cream strikes me as just perfect for today! sigh.

                                                                                                                                                                                                                                                                            3. I had lots of lobsters Saturday and Sunday, and tonight I made macadamia nut crusted chilean sea bass that was wicked good. Bourdain in Baja starts in 3 minutes...

                                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                                              1. re: Veggo

                                                                                                                                                                                                                                                                                yum. lots of lobsters all to yourself? bastard.

                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  I take it you guys know each other (chuckles softly to himself).

                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                    actually, no.

                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                      If mc knew me she wouldn't speak so kindly about me.

                                                                                                                                                                                                                                                                                      1. re: Veggo

                                                                                                                                                                                                                                                                                        : )
                                                                                                                                                                                                                                                                                        good to see you on here!

                                                                                                                                                                                                                                                                                        1. re: Veggo

                                                                                                                                                                                                                                                                                          yeah. i figured the "bastard" crack was mere flirtation.

                                                                                                                                                                                                                                                                                    2. re: Veggo

                                                                                                                                                                                                                                                                                      Sounds excellent Veggo and what could be had in Baja would be killer. Not enough seafood in that episode

                                                                                                                                                                                                                                                                                    3. Lazy, lazy weekend.

                                                                                                                                                                                                                                                                                      We got up late, shared some "J", ate eggs and hash and kind of moved on, slowly. Burgers one night, pasta Bolognese another.

                                                                                                                                                                                                                                                                                      All the herbs are planted now, tomatoes, too (about time). Netting is in place to keep the critter squeeze down to 10 per-cent or less. We'll see.

                                                                                                                                                                                                                                                                                      A salute to 'keg and all my brothers/sisters on this Memorial Day.

                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                        "joint"?

                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                          haha - it's a sparkling wine, from CA.

                                                                                                                                                                                                                                                                                      2. Tonight was bourbon marinated chicken breasts on the grill, huge tossed salad with avocados, tomatoes, cucumbers, radishes , shredded carrots and vidalia onions mixed with our own butter crunch lettuce and our own spinach, potato salad, really basic, boiled 6 each diced red potatoes with skins on, and eggs, peeled and diced eggs, sprinkled eggs and potatoes with a little white wine vinegar, kosher salt and pepper, and some of our own snipped chives, tossed with about 1/2 cup of homemade greek style yogurt and a smaller dollop of mayo, and also Barefoot Contessa's corn and cheddar chowder. Washed down with some really chilled Moscato. Yum:)

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: sunflwrsdh

                                                                                                                                                                                                                                                                                          That all sounds really excellent. Perfect summer meal!

                                                                                                                                                                                                                                                                                        2. Been away since this thread started and just now sat down and read through it and, my friends, you are all a bunch of culinary geniuses and paragons! I want every single thing I just read about! Wow.

                                                                                                                                                                                                                                                                                          My weekend was memorable mostly for non-food-related things but I have no complaints. My oldster's garage freezer gave up the ghost and one of the few things I salvaged was a lovely veal chop which absolutely had to be eaten tonight, and since he is in a rehab facility recovering from surgery, I volunteered. Chop was grilled, topped with some roasted garlic-parsley compound butter and sided by an arugula, endive and tomato salad with a simple lemon vinaigrette. Libation was a crisp chilled Provencal rose. All very nice but me, I am still too parsimonious to get into a veal chop habit, if splurging prefer lamb chops.

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                                            Gretchen that plate looks amazing! that chop...mmmm. never had one before. and i would kill for a glass of crisp rose right now.

                                                                                                                                                                                                                                                                                            what a pain about the freezer. hope your oldster is faring as well as he can, and you too!

                                                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                                                              Ahh-may-ZING, Gretchen! That looks wonderful!

                                                                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                                                                Nice job on the chop Gretchen. Sorry about the oldster in rehab and the failed fridge. Glad you got something good out of a bad situation. Nice cross-hatch marks!

                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                  I could frame that, put it on my living room wall and happily look at it for the rest of my life. That plate is a work of art.

                                                                                                                                                                                                                                                                                              2. At 3pm spent five minutes in silence watching the flags flutter at the VA hospital nearby. It didn't feel long enough to honor those . . . .

                                                                                                                                                                                                                                                                                                Grill was really sweet corn, soaked and grilled w/ their husks on. Coleslaw (Chowhound recipe and quite good) as a side with Nathan's dinner dogs in bollilo rolls. Condiments of whatever was pulled out of the frig and beans w/ jalapenos.

                                                                                                                                                                                                                                                                                                Watermelon oh, so ripe that yes, the rind split when I put a big knife into it. Am finishing the watermelon now w/ a dash of salt. I'll have to wear a bib next time I eat this!

                                                                                                                                                                                                                                                                                                1. Lots of cooking today, but barely any of it intended for tonight's dinner. I decided to finally make good on my vow to prep a bunch of meals for lunches throughout the week. Eating out is such a wallet drain. So, in the oven were marinated chicken breasts and an eggplant-mushroom parmigiana-type bake. Stovetop saw chicken tortilla soup and meatball soup, both creative uses of leftovers and crisper drawer odds and ends. I also made a broccoli-tomato salad dressed with a mix of sour cream, soy sauce, Tapatio, and diced onion. Based on a friend's recipe, and surprisingly delicious.

                                                                                                                                                                                                                                                                                                  Dinner ended up being some of the meatball soup, which was basically the leftover carbonara meatballs and their sauce combined with sauteed onion, a thinly-sliced bulb of fennel, garlic, beef broth, carrot, celery, bay leaf, and shredded savoy cabbage thrown in at the end. If I had to make it again, I'd skip the cabbage, but it was not bad at all.

                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                    Good for you! It will likely be superior to anything you could buy for lunch.

                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                      You will find it is like having a fat balance in the bank. I am always happy when I cook ahead on the weekend and mad at myself when I can't or don't. Care to tell us more about the broccoli-tomato salad? I, for one, am intrigued....

                                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                                        Sure, glad to. It's somewhere between a warm broccoli side and a room-temperature salad, depending on your preference. The recipe is not an exact science, but these are the proportions my friend suggests:

                                                                                                                                                                                                                                                                                                        1 c. EACH broccoli and cauliflower florets
                                                                                                                                                                                                                                                                                                        1 Tbsp. mayo
                                                                                                                                                                                                                                                                                                        1 Tbsp. sour cream
                                                                                                                                                                                                                                                                                                        1+ tsp. soy sauce (I'm a total salt fiend, so I add plenty)
                                                                                                                                                                                                                                                                                                        1 slice cooked bacon, crumbled
                                                                                                                                                                                                                                                                                                        1/3 c. grated cheddar cheese
                                                                                                                                                                                                                                                                                                        my additions: 1/2 c. seeded, diced tomato (or an equal amount of halved grape tomatoes), several dashes Tapatio hot sauce, 2 Tbsp. minced red onion, lots of black pepper, some seasoned salt

                                                                                                                                                                                                                                                                                                        1. Steam the broccoli/cauliflower to your preferred tenderness (I microwave).

                                                                                                                                                                                                                                                                                                        2. While the broccoli cooks, whisk together the mayo, sour cream, soy sauce, and other seasonings, if using. I sometimes make a little extra dressing, because I like mine saucey.

                                                                                                                                                                                                                                                                                                        3. When the broccoli is done, toss it with the dressing (and onions and tomatoes, if using). Sprinkle with the cheese and toss again. Finally, fold in the bacon crumbles.

                                                                                                                                                                                                                                                                                                        This is one of those recipes that is more than the sum of its parts. I hope you enjoy! Let me know if you try it. I made it tonight without the cheese or bacon and still thought it was great.

                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                          Thanks so much CM, I thought as I read it that I might skip the cheese, glad to know that worked out OK. Other than that, looks exactly my kind of salad, can hardly wait to make it next weekend!

                                                                                                                                                                                                                                                                                                    2. Dinner was standard Memorial Day fare: burgers and dogs with potato salad preceded by some guacamole and chips. With the sudden appearance of hot and humid summer weather, enervation precluded anything more creative. Besides, I got to watch lots of the French Open on TV. That was MY Memorial Day treat!

                                                                                                                                                                                                                                                                                                      1. So many lovely dinners here! I'm especially jealous of all the grilling...

                                                                                                                                                                                                                                                                                                        No Memorial Day here in Amsterdam, but we DID have a long weekend because of Whitsuntide.. the weather was sunny, warm and delicious, and I enjoyed taking my leisurely time preparing dinner after long hours of lying in the park and bike tours along the water.

                                                                                                                                                                                                                                                                                                        made a gado gado type dish one night - a lot of vegetables, served in seperate piles on a big platter - raw radishes and cucumber, blanched carrots and green beans,and some bok choy braised with garlic and ginger. Slices of tempeh, marineated in soy sauce and mirin and chili flakes, pan fried until crisp. Boiled eggs. A huge pile of caramelized red onions. All this is served with hot rice and then drizzled with a peanut-sambal- tamarind-brown sugar dressing (cold) that has just the right balance of nutty, creamy, spicy and sweet.

                                                                                                                                                                                                                                                                                                        The next day I had a cravng for home made pizza.. made 2 kinds, both without tomato sauce. Spread the dough with a smear of ricotta and then topped one with halved cherry tomatoes, strips of roasted red pepper, salted capers, dried mexican oregano. The other with balsamic red onions, slivers of fennel, and anchovies. Both got a drop of olive oil and a dusting of freshly shaved pecorino when they came out of the oven.

                                                                                                                                                                                                                                                                                                        Icy cold cubes of watermelon and strawberries marinated in pomegranate syrup ( my go-to first aid for not so perfect slightly watery strawberries) for dessert on both nights.

                                                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                                                        1. re: Klary

                                                                                                                                                                                                                                                                                                          that sounds heavenly. i've never heard of gado gado---might have to try it, as it seems like just the thing to eat on a hot summer night.

                                                                                                                                                                                                                                                                                                          1. re: Klary

                                                                                                                                                                                                                                                                                                            Do you have proportions for your gado-gado sauce? I've had it homemade before and was put off by the amount of sugar and belachan that went into it, but I think if I had a good outline to work with, I could mould it to my preferences -- and that does sound like quite the perfect balance of vegetables and light proteins for a hot summer lunch.

                                                                                                                                                                                                                                                                                                            1. re: Klary

                                                                                                                                                                                                                                                                                                              Gado-gado is an excellent dish - either as a substantial starter or a veggie main course. And so versatile that, within a wide band, you can use whatever vegetables you like - I always need bean sprouts, green beans, cucumber (and hard boiled egg)

                                                                                                                                                                                                                                                                                                              For the sauce, I start with peanut butter, thin it down with coconut milk to nearly where I want it to be, then add lime juice, sugar and kecap manis tasting as I go till it seems right. I doubt whether it's anywhere near authentic Indonesian but I'm happy with it.

                                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                                yum. definitely trying this.

                                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                                  If I make peanut sauce for serving warm I also add coconut milk, but for the cold dressing I start with peanut butter, thin it with water to the right consistency (I like it rather thin) then add a bit of dark sugar, kecap manis (sweet kecap), sambal (usually sambal badjak which is a fried, not too hot sambal), and for the sour element, lime juice or tamarind paste. And some salt.
                                                                                                                                                                                                                                                                                                                  oh and I agree the boiled egg is essential.. something about boiled egg with spicy peanut sauce.. it's irresistible!

                                                                                                                                                                                                                                                                                                                  1. re: Klary

                                                                                                                                                                                                                                                                                                                    If that's all it takes, I'm definitely making this. Do you think I can add a bit of funk by adding fish sauce to sambal oelek or should I really invest in getting a bottle of sambal badjak? My roommates are no longer buying the excuse that as an Asian cook I really do need to have a fridge full of spice pastes and condiments to properly eat so I'm trying to limit myself to sauces that I would use frequently.

                                                                                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                                                                                      you can definitely try adding fish sauce!
                                                                                                                                                                                                                                                                                                                      although sambal badjak is not funky at all.. its actually a pretty mild, rather sweet sambal because unlike sambal oelek (raw chiles) its fried. It keeps well so my advice would be to get a bottle anyway, but then again, I think you can never have too many condiments ;)

                                                                                                                                                                                                                                                                                                                      1. re: Klary

                                                                                                                                                                                                                                                                                                                        I thought sambal badjak has a little belachan in it, but if it is that mild, it must be rather versatile. Do you have any other uses you'd recommend?

                                                                                                                                                                                                                                                                                                              2. Last night, pupusas: leftover rotisserie chicken, baby spinach, chipotle salsa, avocado.

                                                                                                                                                                                                                                                                                                                1. Hello hounders. I'm just popping on board after a weekend of sun, grilling, and swimming.

                                                                                                                                                                                                                                                                                                                  Friday was a boring, early evening after being way too hungover from starting early on Thursday.

                                                                                                                                                                                                                                                                                                                  Saturday was the big affair. DBF came over to my parents' house while I tried to premake dinner for 15 of my family and friends and parents' friends. Most of the prep was done by 2, allowing me to swim for a couple hours before getting the rest the meal ready before company arrived at 7.
                                                                                                                                                                                                                                                                                                                  Menu:
                                                                                                                                                                                                                                                                                                                  Appetizers
                                                                                                                                                                                                                                                                                                                  red, white, and blue tortilla chips
                                                                                                                                                                                                                                                                                                                  salsa
                                                                                                                                                                                                                                                                                                                  smoked jalapeno poppers (cream cheese, bacon, etc.)
                                                                                                                                                                                                                                                                                                                  hard lemonade
                                                                                                                                                                                                                                                                                                                  hummus with everything flatbread (brought by one of the guests)
                                                                                                                                                                                                                                                                                                                  olives (guest)
                                                                                                                                                                                                                                                                                                                  Main:
                                                                                                                                                                                                                                                                                                                  Raspberry chipotle smoked pork loin
                                                                                                                                                                                                                                                                                                                  fresh corn salad with basil and tomatoes
                                                                                                                                                                                                                                                                                                                  grilled zucchini with lemongrass and basil seasalt (special seasalt I was given)
                                                                                                                                                                                                                                                                                                                  Dessert:
                                                                                                                                                                                                                                                                                                                  homemade vanilla ice cream
                                                                                                                                                                                                                                                                                                                  homemade raspberry sauce
                                                                                                                                                                                                                                                                                                                  homemade fudge sauce
                                                                                                                                                                                                                                                                                                                  homemade sugar cookies
                                                                                                                                                                                                                                                                                                                  coffee

                                                                                                                                                                                                                                                                                                                  Afterwards we watched Hello Dolly on my dad's 16mm projector outdoors. I just love family gatherings!

                                                                                                                                                                                                                                                                                                                  Sunday I enjoyed the Paseo Arts Festival, which is kind of a hippie-ish arts fest. Afterwards we all reconvened at my parents for more swimming, and just some burgers, brats, and chips. I also made an "oreo fluff trifle." I knew it wouldn't be gourmet or anything but it sounded interesting and possibly in the Indy500 spirit. But the reviews are in and I was told it tastes like oreos with coolwhip.
                                                                                                                                                                                                                                                                                                                  The city apparently closes down during Memorial day, which boyfriend and I found out when we tried to get sushi before watching the NBA game on Sunday. Instead boyfriend and I met up with some of his work friends at a pubhouse to watch the game.

                                                                                                                                                                                                                                                                                                                  And yesterday was spent entirely by the pool lounging with DBF's sister. She makes great hamburgers and I'm shocked to confess....I think they are simply mixed with onion soup mix!

                                                                                                                                                                                                                                                                                                                  Now today I'm a bit sunburnt and not looking forward to the week but hooray for 3 day weekends bringing on 4 day weeks!

                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                                                                  1. re: bblonde

                                                                                                                                                                                                                                                                                                                    Great looking food--wow!

                                                                                                                                                                                                                                                                                                                    1. re: bblonde

                                                                                                                                                                                                                                                                                                                      Very nice bblonde.

                                                                                                                                                                                                                                                                                                                      1. re: bblonde

                                                                                                                                                                                                                                                                                                                        Please to send the corn salad and grilled zucchini to Berlin. Thank you :-)

                                                                                                                                                                                                                                                                                                                        Ok, the meat looks nice, too. Wrap it up.

                                                                                                                                                                                                                                                                                                                        1. re: bblonde

                                                                                                                                                                                                                                                                                                                          Droolworthy pics of yummy food!

                                                                                                                                                                                                                                                                                                                          1. re: bblonde

                                                                                                                                                                                                                                                                                                                            Pass me a plate bblonde! That spread looks and sounds wonderful:) Nice weekend. Swimming sounds good too:)

                                                                                                                                                                                                                                                                                                                            1. re: bblonde

                                                                                                                                                                                                                                                                                                                              that loin is a thing of beauty - and i'm also drooling at the sight of the poppers. fantastic, bb!

                                                                                                                                                                                                                                                                                                                            2. "Bubble & squeak" is a classic Monday dish, in the UK, using the leftovers from the Sunday roast. At it's basic (and, perhaps, best), it mashed potato mixed with shredded cabbage which is then fried into a "cake".

                                                                                                                                                                                                                                                                                                                              However, tonight's dinner at Harters Hall is posh "recipe bubble). Jersey Royal spuds will be boiled and crushed. As will a little carrot. Cabbage will be steamed over them. Onion will be softened. Then everything will be mixed, chives stirred in, and the frying. And, cos it;s posh, shredded ham hock (bought) will top the cake, and a poached egg each will top that (or a fried egg if I'm cooking that bit - as I'm useless at poached). And it'll want dollops of ketchup or HP brown sauce .

                                                                                                                                                                                                                                                                                                                              Sort of dinner that you should eat with the plate on your lap in front of whatever crap is on the TV.

                                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                                                Dinner sounds terrific, Harters. Perfect prescription for what's proving out to be a fairly cold and dreary day. It might be tonight and it might be tomorrow night, but one of these nights soon your WFD will be WFD Chez Home.

                                                                                                                                                                                                                                                                                                                                1. re: mamachef

                                                                                                                                                                                                                                                                                                                                  Been a nice sunny day here - temperatures in the low 20s. We ate lunch on the patio but it's going to be a bit chilly for dinner there.

                                                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                                                    Harters, I did end up copycatting your meal for last night's dinner - used the leftover pork from Memorial Day to top the cabbage and mashed red potato patties, which I fried in butter....put a poached egg on top, and grabbed the hot sauce. Thank you!

                                                                                                                                                                                                                                                                                                                                2. re: Harters

                                                                                                                                                                                                                                                                                                                                  Fabulous, a great way to celebrate being back in one's own kitchen!

                                                                                                                                                                                                                                                                                                                                3. I have been suffering through these posts, feeling terribly deprived after reading of all the scrumptious barbecues, wild parties, family dinners--not to mention Harters's New England culinary adventures (lobster, fried clams . . .) or lingua's busting it up in Berlin.

                                                                                                                                                                                                                                                                                                                                  Events and out-of-towners and obligations have converged in such a way that we have been on an extended restaurant binge, not all of it good, but all of it hard as I'm trying to stay on the low-carb wagon for another18 days (but who's counting). I did cheat on Saturday night b/c I had never had sea urchin and it was on the menu--with pasta!--at our favorite Italian restaurant, and I HAD to try it (but at least I went for the small portion). Verdict: me likes me some sea urchin.

                                                                                                                                                                                                                                                                                                                                  Saturday I managed to throw together a quick home-cooked meal: New Orleans-style BBQ shrimp (which, of course, is not BBQ at all), which I had to then shell (!) as DH will not touch them, but these were so jumbo that they called out for the "BBQ" prep. That and a big salad w/nice ripe tomatoes and blue cheese dressing was dinner, with a couple of cobs of corn added for DH. We also had an early app that evening of some foie gras (canned) that our friend brought us from France. I cheated a little there too b/c I just couldn't eat the foie w/out a crouton or two--or a glass of bubbly.

                                                                                                                                                                                                                                                                                                                                  Stopped by a neighbor's MD BBQ yesterday, but didn't eat a thing as we were en route to another dinner, which had nothing apparently to do w/MD (the host is not American, so why should it?), but it was a delicious, healthy meal: tandoori-style boneless chicken, sauteed kale in a bracing vinaigrette, green beans and mushrooms, a large garden salad, pickled turnip slices, and a brown rice-chick pea-almond pilaf. I brought along my now lame-ish fig-goat cheese-prosciutto tart, which I didn't have, feeling guilty as I was for the weekend's other carb indulgences.

                                                                                                                                                                                                                                                                                                                                  Out again tonight, but I will be back in the kitchen shortly as my aunt is visiting from Vancouver, and we must get in some family meals while she's here.

                                                                                                                                                                                                                                                                                                                                  What I really want is some vodka lemonade I've seen referenced more than a few times lately. It is so blasted hot out.

                                                                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                    I have frozen lemon concentrate on my shopping list for tonight. :-)

                                                                                                                                                                                                                                                                                                                                    And can I just say my pulled pork was even better today as lunch (with the coleslaw and the orzo, corn and roasted red pepper salad)? OK, I will say it. The pulled pork was even better today. :-) The grated ginger I added to the BBQ sauce seems to have blended very nicely, giving it a nice mellow heat-bite to it, but not so hot that my mother won't be able to eat it.

                                                                                                                                                                                                                                                                                                                                    A vodka & lemonade would have gone very nicely with lunch.....except I'm at work. :-/

                                                                                                                                                                                                                                                                                                                                    OH! And your fig-goat cheese-prosciutto tart is NOT lame, ncw! You take that back. :-P

                                                                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                      NCW, sea urchin pasta is totally worthwhile cheat. one of my favorite things ever. and foie, please! foie cancels out carbs. it just does. but why would your fig/goat cheese tart be lame? it's sounds wonderful!

                                                                                                                                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                        NMC; sorry you are suffering in the plethora of goodness JUST WhERE You ARE. Don not forget, you live in a 'land of great food tratidtions' that many of us would pine for..

                                                                                                                                                                                                                                                                                                                                        You will get back to Home-cookin' when the time is right. Meanwhile, I am SO glad you had some Sea urchin finally - isn't it remarkable? Usually, love or hate arrives with the plate. I am in the love camp, so happy it was good for you in a pasta. Cooked often leads to hate, so glad it was handled well. Milestone!

                                                                                                                                                                                                                                                                                                                                        So, must confess, I am IN LOVE with Nola bbq shrimp (for me, in the style of Mr. B's?) is this what you refer too? Or do you have another whole plan on making it delish? Would love to hear.

                                                                                                                                                                                                                                                                                                                                        Sure you will put back a couple of those V&Lemonade's to set up for cooking for the auntie, and wear the heat-shield (aka humidity!) like a goddess. Looking forward to hearing what's up next.

                                                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                          Oh, gs, the suffering . . . it is hard ; )

                                                                                                                                                                                                                                                                                                                                          But to the sea urchin, which I have been reading about/seeing on food shows for some time--this was, I think, the first time I've encountered it on a menu; certainly the first time here. I don't know how "cooked" it was--I was instructed to toss it with the hot pasta--but it was delicious in a briny, unctuous, fish liver-y way. I loved it.

                                                                                                                                                                                                                                                                                                                                          And yes, gs, the BBQ shrimp is very like the Mr. B's version, the gold standard in these parts. And so carb friendly--if one can resist the bread-dunking.

                                                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                            NMC; Bet your urchin was raw - usally is. Simply 'warmed' by pasta, etc. if served in a hot presentation. Love the stuff. Suprisingly hard to find here, which is odd, since urchin's live in our waters. Mostly only see at sushi places here.

                                                                                                                                                                                                                                                                                                                                            I had the Mr. B's in NOLA a couple years ago on our first anniversary trip there... since have made a couple times from the recipe on their website. AWESOME!

                                                                                                                                                                                                                                                                                                                                      2. My fortress of solitude is my own again, and after steam cleaning the rugs in the man cave(the only room where guests' high strung, bubble eyed yappy dogs were permitted) I am over the thought of cooking. plus, I need to detox the libations and Boar's Head knockwurst outta my system (27 grams of fat never tasted so delicious). A regular hot dog just seemed so...puny. Oh, and there may have been a clear plastic barrel of snack mix in there somewhere, there's really no way to know for sure.*whistles and looks at the ceiling*. Plus it's really hot and rainy sooo I have everything on hand for a strawberry salad with cinnamon vinaigrette and a West Indies salad and if more is needed, there's leftover guac, chips, macaroni salad etc. Peace and quiet til the 4th of July rolls around!

                                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: shecrab

                                                                                                                                                                                                                                                                                                                                          there's really no way to know for sure.*whistles and looks at the ceiling*.
                                                                                                                                                                                                                                                                                                                                          ~~~~~~~~~~

                                                                                                                                                                                                                                                                                                                                          This comment reminded me of this cartoon. :-)

                                                                                                                                                                                                                                                                                                                                          http://www.youtube.com/watch?v=nlM60N...

                                                                                                                                                                                                                                                                                                                                          1. re: shecrab

                                                                                                                                                                                                                                                                                                                                            you are too funny! salads are indicated chez moi as well....

                                                                                                                                                                                                                                                                                                                                            1. re: shecrab

                                                                                                                                                                                                                                                                                                                                              plus one on the peace and quiet, she crab. I will vacumnn tomorrow.

                                                                                                                                                                                                                                                                                                                                              Sigh, pleasure, and silencio in the house tonight; alone. fooding for only me...

                                                                                                                                                                                                                                                                                                                                              Your inspired food kicks my ass tonight. Tho I would take a plate of leftover macaroni salad.

                                                                                                                                                                                                                                                                                                                                              Viva the time betweens'; rest, and new ideas are awesome. Building the dream after rest!

                                                                                                                                                                                                                                                                                                                                            2. No grilling for us this weekend; way too hot & humid here in NC...I have oven bbq chicken & meatloaf leftover from a few days ago; it's what's for dinner tonight, along with corn on the cob, sweet potato hash and mixed greens (kale, mustards, hanover). Lemon ice cream from the last batch I made for dessert.

                                                                                                                                                                                                                                                                                                                                              1. With over 300 posts, it's time for a new thread! Find it here:

                                                                                                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/8515...

                                                                                                                                                                                                                                                                                                                                                1. I've been cooking only a little, and lurking a lot. All of you make me laugh, and drool, every day. Which sounds as if we're wardmates, but I mean this in good way.

                                                                                                                                                                                                                                                                                                                                                  Our schedules have not been kind lately, but I've made two meals that I've been asked to repeat (they are a bit similar, as we've been unable to get to the market). The first was a baked sandwich: a sauteed mix of *lots* of baby bellas, kalamata olives, sundried tomatoes, peppers, and onions with feta and mozzarella. Stupidly simple, but the boyfriend keeps bringing it up, so I think I'll make them again soon. The other was a just-for-him pasta: tri-colored campanelle with chopped and sauteed summer sausage, olives, artichoke hearts, sundried tomatoes, and a mushroom ragu, with a little parmesan. I sprinkled a little ground fennel and cayenne into the sauce. He really enjoyed it. He proclaimed it to be salty, smoky, and delicious.

                                                                                                                                                                                                                                                                                                                                                  Tonight tests my pantry. I think I've settled a cheesy polenta, with white beans, spinach, sundried tomatoes, garlic . . . and maybe a little fennel-up fake sausage. There's a new-to-me brand I've been playing with, and the texture is *almost* perfect when crumbled in a skillet. There will be bread involved. And tomorrow we'll get to the produce market--the real one, not the damn big-box.

                                                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                                                                                                                                                                                    you should repost on the new thread, oadl, that Roxlet just linked to, above you.

                                                                                                                                                                                                                                                                                                                                                    that pasta sounds terrific.

                                                                                                                                                                                                                                                                                                                                                  2. oops...

                                                                                                                                                                                                                                                                                                                                                    1. 3 flats of berries that aren't getting any fresher are giving me the guilts so it's time to pull out the sugar and jars. Whee. That means sticky everything, sugar coated doorknobs and steamed up windows. Dinner will be all about quick and easy. Fried soft shell craps (typo and it stays) slaw, corn fritters& chocolate velvet pound cake. I may stir up a custard and throw it in the ice cream freezer,we shall see. King Crab has a chronic ice cream obsession.

                                                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: shecrab

                                                                                                                                                                                                                                                                                                                                                        shecrab, if you haven't seen it yet, roxlet posted a new WFD link just a few above your post.

                                                                                                                                                                                                                                                                                                                                                        1. re: shecrab

                                                                                                                                                                                                                                                                                                                                                          shecrap: love your typo. and your dinner.

                                                                                                                                                                                                                                                                                                                                                        2. ooops.