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Jul 25, 2012 11:19 AM

What's for Dinner? #157 [old]

Well, time to move along to a new thread! We've had a break in our uber-hot spell here in New England, but I've heard that humidity is returning for the weekend. Sounds like a cold salad type of "cooking". But we'll see.

What's cooking in your area?

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  1. As for me? Well, I had some of last night's hamburger stroganoff for lunch today, so I won't need anything heavy. But a tuna melt is actually sounding pretty darn good right now, so that might be WFD.

    Oh - and how could I forget? There will be a lovingly prepared side dish of ...... POTATO CHIPS.

    You know - that extremely time-consuming side dish. They will be artfully arranged on the plate. Perhaps in a heart pattern surrounding the tuna melt.

    3 Replies
    1. re: LindaWhit

      After all that paper-thin slicing, deep-frying, draining, and salting, LW--absolutley no need for the fancy presentation.

      1. re: nomadchowwoman

        Well, I changed my mind. I got some more arugula and beets from my CSA, so I thought Roasted Beet and Arugula Salad. I had beets left from last week, so I'm using those that are already pre-roasted.

        I did a quick sauté on some chicken tenders and sliced them up. Also sliced up an Ataulfo mango. Layered all on the washed and dried arugula, added some crumbled goat cheese, a few candied pecans, lightly dressed it with a sherry vinaigrette, and it is dinner.

        1. re: LindaWhit

          Love beet and arugula salads. Your dinner sounds delicious

    2. Last night, it was a poorly executed dish from COTM--sauteed barramundi w/orange-soy vinaigrette (fish ended up w/soggy "crust," not enough vinaigrette)--that should be terrific when the cook's on her game. Also managed to screw up the blistered green beans by trying to crowd too many into the pan, rookie mistake. (DH described them as "chewy," not what one wants in a green bean!). Leftover Vietnamese garlic noodles got a thumbs up.

      Tonight should be better. A massive bone-in ribeye (DH came back with two of these a few days ago, claiming they were a "steal"--and sending a not-so-subtle message about all the fish and seafood we've been eating) that has been "dry-aging" in the fridge for a few days will be grilled. Sides will be sauteed wild mushrooms, pan-roasted asparagus, sliced tomatoes, and arugula salad. Dessert will be peach cobbler and salted caramel ice cream.

      1. I made an assortment of dishes tonight so that kids and grown ups could pick whatever they like to eat. The main dish was marinated skirt steak on BBQ that everyone loves and on the side was a salad made with farm-fresh cherry tomatoes, cucumber, sprouts, onion and lettuce all tossed with home made lemon-honey dressing; plain brown rice and yellow beets by themselves; brown rice and quinoa salad; and cubed roasted sweet potatoes.

        5 Replies
        1. re: herby

          What's in your marinade? Always up for a new skirt steak approach. So fast!

          1. re: eight_inch_pestle

            I've tried different marinades but it is never better than what we buy at a NJ store callet Market Basket. I do not know how they make it but even kids can't have enough!

              1. re: eight_inch_pestle

                EIP, I've recently been marinating steak in a miso/gochujang mixture with minced garlic, and sometimes ginger... very tasty...

        2. Leftovers.
          I'll steam some corned beef in a lidded sauce pan and reheat the peas and the white potatoes in a ceramic dish covered with aluminum foil. There will be brown mustard on the side. I'll wash it all down with some beer from Holland. Yanks won their day game in Seattle so I guess baseball is no longer an option. I'll figure something out.

          1. Tonight I made fish tacos. Picked up 3/4 lb of Mahi. Cubed it up and marinaded it in tequila and dried ancho and guajillos. Made a tomato and tomatillo salsa, shredded white and red cabbage and sliced red radishs. Sauteed the fish cubes while heating fresh corn tortillas on the comal.