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Aug 1, 2012 06:26 AM

What's for dinner #158? [old]

As some of our contributors bask in the summer heat, others get our woolly jumpers out to keep away the cold.

It should be an interesting thread. So what's for dinner where you are?

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  1. It's pork fillet night at Casa Harters.

    It's been split almost open (like a book), chopped marjoram, grated lemon zest and sliced garlic added. Tied up again, it's been marinating in lemon juice and bay leaves since last night. In due course, it'll go in the oven for around 30 minutes.

    Alongside, some runner beans. I'm cooking them to a recipe in our cookbook of the week which is one of our souvenir books from past holidays. In this case, "Pennsylvania Dutch Cooking" reminds us of a trip to Lancaster County where, like all the other tourists, we gawped, a bit awkwardly, at Amish people. Anyway, these beans are called "schnitzel beans", presumably cos they get served with schnitzel.

    So, you fry a little bacon till crisp. And you fry some onion till soft. And you chop your beans into smallish lengths and you fry them a bit with the onions and bacon. Then you add chopped tomatoes, seasoning and a little water. They cook slowly until the beans are done and the liquid reduced to only a drizzle. There'll be spuds of some form or another.

    2 Replies
    1. re: Harters

      I've driven around in that area a few times, Harters, and especially loved stopping at some of the shops. Once my husband and I had a a delicious meal at a restaurant in the area though it wasn't Amish, per se. The food was mostly German-esque, as in linguafood's veal with mushrooms, and there were many kinds of potato dishes from which to choose, and a lovely fire going. And beautiful pies.

      Your pork sounds excellent. Curious to hear what you think of your beans.

      1. re: nomadchowwoman

        Beans were OK. Nothing thrilling.

        We're finding this to be an issue with several of the touristy cookbooks we have. The recipes just don't delight. Of course, it's because we've bought them as souvenir but this one, like some of the others is on its way to the charity shop. The book cull is definitely working - all the books have now found space on the shelves instead of being heaped on the floor.

    2. Inspired by your trip to market, I had a Mediterranean dinner myself last night. A moulded salad of purslane, scallions, dill and mint bound with very thick yogurt, which I had sprinkled with Urfa pepper, sumac, rose water and salt. On the side I had escabeche de verduras for a little textural complexity. Pita bread would have been welcome, but the loaves were so far back in the freezer it was too much of a bother to free them.

      Tonight we're trying our hands at a Chinese recipe for dressed poached chicken known by the rather descriptive moniker "Mouth Watering Chicken." From experience, it's an accurate appellation... at least when I get it at the restaurant. Haven't decided yet whether I'm going with the Mission Chinese recipe or something more traditional.

      3 Replies
      1. re: JungMann

        Mission Chinese - as in here in San Francisco? Did the NY branch already open?

        1. re: mariacarmen

          The same! It's only been open for 3 months in NYC, but it's already an impossible to get into sh*tsow, so I may have to satisfy my craving at home.

          1. re: JungMann

            it has very mixed reviews here.... people love it, people hate it. people complaint about authenticity, others say shut up. my problem is it's been hit and miss, sometimes too greasy, never spicy enough, but some things were good.

      2. Bangers. Beans (on toast for the Mr.) A couple of Woodchuck ciders & Covert Affairs.

        Tonight, hubby is in Phillie on Biz so I prob won't cook. *yeahhhhh*

        3 Replies
        1. re: twodales

          You just need some fried mushrooms, 2D, and you've got my favourite Sunday breakfast.

          Not the ciders of course (although I always get confused about American cider as there's some that are alcoholic and some that aren't)

          1. re: Harters

            Brown mushrooms with some worcestershire. Yum. Maybe a grilled tomato and a bit of (back) bacon? Yum. BTW, these were like your ciders and I is confusing.

            1. re: twodales

              Ah yes, the grilled tomato is a must. And pass the HP. Spanish cider for me, though.

        2. I'm in major overload in life today, so I doubt I'll be doing much of anything for dinner tonight except perhaps scrambled eggs, bacon and toast.

          The CSA blog says we'll get potatoes, onions, cucumbers, zucchini, carrots, eggplant (which I don't eat) instead of the original daikon radish, fresh parsley, and mixed baby lettuces (in the bag). So perhaps I'll make some home fries with the potatoes, if I'm so inclined. I suspect cereal would do me just fine tonight.

          18 Replies
          1. re: LindaWhit

            Geez. Feels like we got gypped on the CSA today as compared to earlier weeks' boxes - I guess things didn't grow as fast as they had expected. It only seemed about half-filled. No potatoes, only 1 onion (I got that while my coworker got the 2 round eggplant), 1 zucchini (he took). But at least we got a decent number of carrots. Big bag of mixed lettuces as well.

            Oh well. I'll stick with eggs tonight for dinner. Or maybe a tuna melt with bacon. And POTATO CHIPS. Let's just overdose on sodium tonight. I'll quench my thirst with a vodka and lemonade. :-)

            1. re: LindaWhit

              Let's review:

              • Tuna melt with bacon (paprika, too?)
              • Potato chips
              • Vodka and lemonade

              Very cool.

              1. re: steve h.

                Hmmm...paprika. Used in which way, steverino? I'm intrigued.

                1. re: LindaWhit

                  A little Hungarian (hot) paprika dusted on top of the tuna before it goes under the broiler adds a minor element that contributes to a satisfying whole. It's not uncommon.

                  Washing it all down with a vodka lemonade just seems to work.

                  How about that Bobby Valentine?

                  1. re: steve h.

           hot paprika; just sweet. But I like the idea of it - might have to try it. And yeah, the vod/lem is much needed today.

                    Not sure what's up with Valentine - did he say something (again)? Just wish Cherrington had been able to get rid of Beckett.

                    1. re: LindaWhit

                      Go with it. Be generous.
                      Be sure to kick back, relax and be happy that Jerry Jones doesn't own the Patriots.

                      1. re: steve h.

                        Oh, I'm always generous with the vodka and lemonade, Steve. :-)

                        The tuna melts were good, especially with bacon, the chips were appropriate salty, and the V&L's were just the right addition.

                2. re: steve h.

                  Love tuna melts. V & L can't be bad either.

                  1. re: twodales

                    A tuna melt will send you home on Chopped if Scott Conant is there. Seafood and cheese oh my. A tuna melt is wonderful. Not bad unmelted as well

                    1. re: scubadoo97

                      House-made chips at the bar at Scarpetta (Manhattan and Miami) are excellent.

                      A well-made tuna melt is a thing of beauty.

                      1. re: scubadoo97

                        Scott Conant can bite me. When a craving hits, I don't care what "goes with" or not, according to the experts. If it tastes good, it tastes good. As you and steve h. said - it's just *right* when it needs to be.

                        1. re: LindaWhit

                          Yeah, he can be a bit pretentious on TV.
                          New England's own (by way of New Jersey) Jasper White has a killer recipe for Lobster Thermidor that pairs seafood and cheese in one of the most luxurious meals ever. Conant should give it a shot. He might change his mind.

                          1. re: LindaWhit

                            "***#**" Scott Conant, really! With you now, seester. Damn the foody torpedoes, and on with WFD!

                            (Give that Scott C guy some raw red onions already!)

                      1. re: LindaWhit

                        Tuna melt with bacon(!!) and potato chips sounds like a much easier result of the happy tummy feeling I am after tonight... sadly, I did not think of that. See below.

                        But, tomorrow WFL will be tuna mix ala moi, on a toasted english muffin schmeer of cream cheese, sprinkle of dill cover of the tuna salad, thin pickle slices, round of tomato, mostly crisp bacon, topped with cheddar and broiled. OH yum. Seriously, you are taking me off my grill-poached salmon and spinach!

                        On the side, the last of the most recent 'lettuce/greens soup, and well no vodka/lemonade - as is daytime, some iced tea. But the muffin tuna toast is On! for tomorrow.

                        1. re: gingershelley

                          The muffin tuna toast sounds like a keeper, gingershel! Enjoy. Sometimes the simplest meals just work.

                        2. re: LindaWhit

                          That sounds great! I haven't had a tuna melt in ages.

                          1. re: LindaWhit

                            remember to add a splash of cran to that vodka lemonade Linda...

                        3. Took out a container of meatballs and marinara that I froze a couple of weeks ago. We'll have that over pasta and a salad with the red leaf lettuce, carrots, celery, tomatoes, and onions we're getting in the organic produce co-op delivery today.