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What's for dinner #159 [old]

Around here it's hot.

I made 2 steaks while on our vacation on the BBQ and had much leftover so froze it.

Tonight since it's 109F* today, it's going to be a big kitchen sink salad with thin sliced porterhouse steak, artichokes, avocado, tomatoes, mixed nuts, craisins, sliced red onion, quartered mushrooms, hard boiled egg, croutons.

Dessert is a lemon sorbet float.

How about anyone else, what's cooking on your stove/oven/BBQ tonight?

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  1. As for my dinner, recreating what I wrote from the other thread shouldn't be hard - a CSA salad - lettuce, carrots, and cukes from the CSA, and I'll augment it with sliced chicken, goat cheese, dried cranberries, and croutons. The dressing will most likely be a honey-ginger vinaigrette using that great honey-ginger white balsamic vinegar from Boston Olive Oil Co.

    1. Alton Brown's recipe for ants climbing a tree, but with chicken, and sesame-braised baby bok choy. And then it's back outside for a meander and a popsicle, as the weather this provincial holiday is glorious.

      1. Finally got some groceries. Tonight will be chicken enchiladas and an ear of corn. Red wine to celebrate the end of the work day.

        1. Italian spices rubbed on chicken breasts to be cooked (baked, grilled, sauteed?) on the side: sliced tomatoes with chives and gorgonzola, baked spuds, local corn on-the-cob and just churned peppermint mini chocolate chip ice cream.

          The British version of Top Gear on the telly.

          1 Reply
          1. re: twodales

            Your ice cream is inspired.
            Top Gear (BBC America) is brilliant.

          2. I've been away for so long! It was 104 here today, so a romaine salad with tomato, black bean, red onion, avocado, grilled corn, mango/habanero dressing topped with grilled shrimp. And a glass of Chardonnay.

            1 Reply
            1. re: Barbara76137

              That salad sounds fantastic.

              I'll skip the chardonnay though as I'm an ABC wine drinker: Anything But Chardonnay. ;-)

            2. Tonight the weather has descended into the sublime, very short perfect NW summer range - 82 degrees, which makes for an easy night on the patio...

              Thank goodness the 8 doors to the outside at Shangrila really saved the day on comfort level the last couple days. Cross breeze is the AC of the PNW for sure!

              A marinated tuna steak (OO, lemon, fresh garlic and oregano from the garden) will be on the grill - cooked rare - shortly, then left to get to room temp. Served after a starter of the wonderful baba ganoush n some pita made yesterday; perfectly smokey, slightly garlicky, with undertones of tahini, lemon, parsley.

              A side (or perhaps under!) salad of spinach, black heirloom tomato, feta, olives, red onion, orange slivers in a very simple strong spanish OO/red wine vinegar vinaigrette.

              Simple, cool, and for me - no starch required. I am often a protein and veg person. Oh, well, there is the wine for carbs - oops! Tonight, choice of Torontes mineral-driven white, which I am about to have a glass of. I may switch to Rosenblum zinfandel later when I get around to eating the fish and salad... we shall see if I think the finished salad is too citrusy for red wine.

              For 'afters', later on, (after dark when the breeze really starts back up, there is roasted peach sorbet, which did not benefit from the roasting. A bit caramel-y tasting for my 'buds' for a sorbet. Really, kind of my first frozen 'fail!" so far on the ice cream trail... Might be rehabilitated by some fresh raspberries over top to brighten things up.

              4 Replies
              1. re: gingershelley

                Your dinner sounds absolutely wonderful. Reminds me of summer dinners when I was going to school just across the border in Victoria. Beautiful this time of year. Enjoy the breeze and the tuna!

                1. re: gingershelley

                  "Summertime . . . and the livin' is easy"
                  That meal sounds fab.

                  1. It's a beautiful summer evening here as well. We're grilling a couple of boneless rib eyes for dinner. Sides are stovetop "baked" beans with bacon and mustard, carrot-broccoli slaw, green chile cheese bread and a couple bottles of chilled rose, all to be enjoyed on the porch.

                    3 Replies
                      1. re: BananaBirkLarsen

                        Sounds great BBL!
                        noticing the green chile cheese bread - are you finding green chilies everywhere there as I have heard? Have you guys delved into the local 'green chili' scene, as in bowls of the pork/green chili stew so famous from there? Curious...

                        1. re: gingershelley

                          There truly are green chiles everywhere here. This bread was bought from Trader Joe's (not sure if they have this bread at other branches, but it did have a big "baked daily in Santa Fe" sign on the display), but every restaurant, even chain restaurants, seem to have a green chile option. We haven't had the money to eat out nearly as much as we'd like yet, but I did make a big pot of chicken green chile stew based on a recipe from the Santa Fe School of Cooking website. Delicious, although so spicy it felt like it was burning out the insides of our stomachs! Next time I make it, I'll use a 50/50 combo of medium and hot green chiles. We like it hot, but this was a little extreme.

                      2. 106 degrees today. :( I'd love to cook outside but matters more important than my desire for comfort are forcing turning on the........ broiler. The dog's tumor is growing so fast it's visibly larger every couple of days and she can hardly bark at this point. She's still in good spirits but the man isn't, they've been together almost 14 years.

                        So.... the lobster tails have been pulled from the freezer and will be paired with pimento cheese mashed potatoes (major comfort food for him,) and a big salad. Tons of clarified butter for dipping and drizzling. There is one Reese's Klondike bar left in the freezer but I'm thinking it might be a good night for Ciao Bella blood orange sorbet (another fave of his.)

                        6 Replies
                        1. re: weezieduzzit

                          I'm so sorry about your dog -- that's so sad. Hopefully the dinner will help lift everyone's spirits a bit.

                          1. re: weezieduzzit

                            Oh weezie, so sorry to hear about the poor dear doggie. That sounds like one heck of a comfort food/comforting meal. Best wishes to the dog, the man and you. :(....

                            1. re: weezieduzzit

                              Aww, poor doggums. And poor doggums' guy. :-(

                              1. re: weezieduzzit

                                weezie, so sorry to hear about the pup - they're always pups to me, no matter how old. sorry for her daddy too... poor guy,

                                1. re: weezieduzzit

                                  How sad for all of you. My husband had a cat (who thought he was a dog) and when Kitty developed a tumor in his throat things went really fast. We still have a wind chime for the cat that is often rung at cocktail hour..

                                  1. re: weezieduzzit

                                    Weezie - SO sad about the doggie tumor... and master's sadness:( I don't know what I shall do when faced with such a moment.

                                    Hope the dinner offered some comfort. That Ciao Bella Sorbet does do the trick. Love that stuff!

                                  2. Thanks, both of you. We know this time will come when we bring the fuzzy footed ones home but its still so sad. :( The dog is getting comfort food, too. In addition to all gushy food at this point tonight's dinner will have cooked chicken guts blended in. Her favorite!

                                    2 Replies
                                    1. re: weezieduzzit

                                      so sorry to hear! awful watching a long-time companion's health deteriorate, when all we want is for them to be healthy forever. ugh. sounds like you are really making her final days as good as they can be....

                                      1. re: weezieduzzit

                                        Oh, very sorry for you all. Sounds like you have comfort covered, weezie.

                                      2. out again for dinner tonight (actual bday dinner, with sis and oldster) - was good but not the best - dad having issues with chewing, etc. but the bday celebrations continue this week, so not to worry!

                                        tomorrow night, though, i'm home with the Boy. i'm wondering if my leftover bagna cauda will have held up - can't imagine it wouldn't - all those salt-packed anchovies, right? still have tons of veggies. that's all i've got so far. we have some longaniza sausages in the fridge, maybe just those grill-panned and sliced up.... feels about right for the gorgeous weather we've been having here too...

                                        5 Replies
                                          1. re: PHREDDY

                                            we live in an apt. with no patio, nothing, no Q!

                                          2. re: mariacarmen

                                            What style of longaniza do you use? Dominican? Filipino?

                                            1. re: JungMann

                                              i'm not sure... have to go home and look at the package. it was deliciously sweet, not overly garlicky (i've had some - Filipino, that time - that you repeat for days). i'm going to buy some more.

                                          3. Well, there's a definite autumn feel to things in north west England. It's wet (but that's nothing new for this summer) and none too warm - and plants that normally flower in September are in full bloom now.

                                            So, something with an autumn feel to dinner. I'll be mixing harissa and yogurt together and slathering it on chicken breasts as a marinade. More harissa is mixed with olive oil and is slathered on wedges of squash and chunks of red onion.

                                            The veg get a 10 minute roast and the chicken is added to the roasting tin. It gets another 20 - 25 minutes. There'll be rice as a carb and, probably, a big dollop of yogurt on the plate, by way of a sauce.

                                            3 Replies
                                              1. re: Harters

                                                It is really too bad that I don't live near enough to turn up on your doorstep for dinner frequently. I fear that I would be shameless about it were I to live remotely nearby. :)

                                              2. spicy apricot/garlic sausages with oven dome fries corn on the cob and mocha shave ice.

                                                1. Last night was a mishmash of carbs--more of the leftover chicken liver spread on toasts; red beans and brown rice, and part of a (delicious) zucchini-onion pie (kind of a crustless quiche) that my neighbor brought us (grabbing the neighbors' mail for them has its rewards!). Glad for the zucchini and onion component since I never got around to making the salad I planned.

                                                  Dinner reservation tonight if DH makes it home in time; if not, leftovers.

                                                  9 Replies
                                                  1. re: nomadchowwoman

                                                    oh, it's your fault, ncw, for some reason, I have had chicken livers on the brain the last few days and I bet it was drooling over your mentions of it. :) I was thinking maybe sauteed and then put on a salad with buttermilk dressing or possibly on toast next to said salad and sprinkled with big flakes of Maldon sea salt and chopped parsley....

                                                    1. re: GretchenS

                                                      Mmmm. Chicken livers . . ." w/big flakes of Maldon sea salt and chopped parsley"--you will thank me, Gretchen ; )

                                                      1. re: nomadchowwoman

                                                        OK, ncw, you were absolutely right. I hereby thank you!!! I did use what I *thought* was an obscene amount of butter, John, but I should have used more. Nonetheless, these were very, very good. I think you can see the caramelized shallots underneath. AND chicken livers are one of the few remaining food bargains. $1.64 bought me enough for 4 meals. Of course, I can't say what the corresponding cholesterol damage will be. ;) Served with crunchy salad (romaine hearts, celery, radish, Pink Lady apple) with buttermilk dressing. Salad was great, dressing was a mistake, would have preferred a simple lemon and EVOO. Live and learn.

                                                         
                                                        1. re: GretchenS

                                                          That looks scrumptious.

                                                          And, as my mother used to tell me all the time: liver is good for you; it's full of iron. ; )

                                                          1. re: nomadchowwoman

                                                            Yes, I did remind myself about the iron. :)

                                                            I forgot to say, I deglazed the pan with sherry vinegar, which I simmered for a minute in the butter before ladling over the livers. That was really nice, but I also have an extremely nice blackberry balsamic and I was wondering how the fruit would play.

                                                            1. re: GretchenS

                                                              Sherry vinegar--perfect. I also think blackberry balsamic would be delicious--fruit plays very well with chicken livers, imo. I had some of our CL spread tonight with pickled cherries and--wow--it was great, even though I'd been focusing on chopped onion and lemon (zest and chopped preserved rind) and arugula the past few day.

                                                          2. re: GretchenS

                                                            chicken livers are the bomb. love the idea of the sweet apple with them.

                                                            1. re: mariacarmen

                                                              Apple (and pear) are also great w/them. Man, they go with so many things.

                                                        2. re: GretchenS

                                                          I'm surprised that there's even consideration being given to something other than livers on toast! You'd need to make sure you've used obscene amounts of butter to cook them so that it soaks into the toast

                                                      2. I'm home early from work on a lovely day (cheers) because I had bad guts all day (jeers), so I don't want to tempt fate too much by cooking as I'd like to -- methinks leftover country beans and cornbread, because neither includes that much pork fat for some insane righteous-diet reason.

                                                        Not all that auspicious, but I mostly posted to curse you people who live in climes where a sub-90 degree day isn't something to be treasured like a rare jewel. You can take the girl out of the north, but you can't seemingly take the north out of the girl with even a decade of southern Ontario summers.. :)

                                                        1. Last night was my own version of "Chicken Scarpariello" - using locally made "Red Wine & Garlic Chicken Sausages" & spicy with hot pickled cherry peppers. Served over egg noodles with crusty bread & a green salad on the side.

                                                          5 Replies
                                                          1. re: Bacardi1

                                                            OK, I'm going to have to look up that Chicken Scarpariello recipe.

                                                            1. re: nomadchowwoman

                                                              Well here's my version, if you want to give it a whirl!

                                                              Bacardi1 Chicken Scarpariello

                                                              1 or 2 (or even 3!) pickled hot cherry peppers, seeded & diced
                                                              Extra-virgin olive oil
                                                              1 red bell pepper, julienned
                                                              3-4 cloves garlic, peeled & chopped
                                                              1 pkge. bone-in skin-on chicken thighs
                                                              1 lb hot (or sweet or your choice) turkey or chicken sausage links
                                                              1 onion, chopped
                                                              Approx. 2 tablespoons or so chopped fresh rosemary leaves
                                                              1 cup chicken broth
                                                              1/2 cup dry white wine (like Pinot Grigio or Chablis)
                                                              1 tablespoon cornstarch
                                                              Juice from half a lemon
                                                              2 medium waxy potatoes, large-diced
                                                              8 ounces fresh white button or cremini mushrooms, sliced
                                                              1 can artichoke hearts or quarters, drained – or – one jar of marinated artichoke hearts, undrained

                                                              In a large skillet with a cover, heat a few dollops of olive oil. Add chicken and sausage in batches; brown on all sides. Remove pieces to a plate as they brown, & slice browned sausages into bite-size pieces. To hot drippings in pan add mushrooms, peppers, onion, potatoes, & garlic; saute until all but potatoes are just tender. Return chicken, sausage, & artichoke hearts to skillet. Add the rosemary, the broth, and wine. Bring to a boil; lower heat and simmer, covered, until chicken & potatoes are tender, about 20-25 minutes.
                                                              Remove chicken and sausage from skillet. In a small bowl, mix cornstarch with 2 tablespoons water until blended. Stir into liquid in skillet. Bring to boiling, stirring constantly until mixture thickens a bit. Add chicken & sausage back into pan, or serve with sauce poured over.

                                                              (Cornstarch sauce thickening isn't necessary, & I don't always use it. And I usually serve this on a bed of cooked egg noodles.)

                                                              1. re: Bacardi1

                                                                Thank you! This sounds absolutly delicious. I'll definitely be making it--love all these ingredients (although I'm not exactly sure what hot cherry peppers are, but I'll look those up).

                                                                1. re: nomadchowwoman

                                                                  "Hot Pickled Cherry Peppers" are small round (about the size of a ping-pong or golf ball) red or green pickled hot chili peppers. They come in both sweet & hot varieties, but for some bizarre reason the hot ones have been difficult to come across lately. If you can only find the sweet ones, you can use them & spice the dish up with crushed red pepper flakes, or you can use pickled Jalapeno peppers to taste instead.

                                                                2. re: Bacardi1

                                                                  Oh - just noticed there's no indication as to when to add the lemon juice!! Add it along with the rosemary, broth, & wine. Sorry about that.

                                                            2. Lasagna - with grilled egg plant in place of noodles, pork sausage, roast red pepper, a fresh tomato sauce infused with an infused EVOO & white truffle oil, ricotta and freshly grated mozzarella, parmigiano and romano. Pics when it comes out of the oven.

                                                              4 Replies
                                                              1. re: mike9

                                                                Sounds fantastic, can't wait to see the pics!

                                                                1. re: mike9

                                                                  Well we finished putting my granddaughter's new play set together (day 2) and just tore into the lasagna so no pics tonight. It was good though I'll say that. I love the texture of the egg plant when it's grilled.

                                                                  1. re: mike9

                                                                    wow, the addition of truffle oil sounds amazing - were you able to detect it? i love the stuff, and i don't care what people say about it!

                                                                    1. re: mariacarmen

                                                                      Yes you could - it's a powerful flavor so I use sparingly. Also great in risotto.

                                                                  2. Inspired by Linda and Nomadchowoman I had to try a maple syrup brine. So simple and easy or so I thouhgt at 9 this am over coffee. But I found out I was out of gin so it was off to the liquor store- love standing out side a packie waiting for it to open at 10am and of course they were out of nips of gin so I was in for the smallest bottle which was a 1/2 pint of Tanqueray. G&T this weekend! So I spent my last ten bucks and by then I was running out of time too so I threw it together, skimping on everything but the water- I used a 2 cups measure instead of a one and got it boiling and cooled off in time to toss in the chops and race to work. I had to go with powdered ginger and garlic but there is maple syrup and gin as well as the usual suspects in a brine. So WFD is brined pork chops served with yellow rice (a mix) and some broccoli.

                                                                    3 Replies
                                                                    1. re: Berheenia

                                                                      G&T! Oh, man, I haven't had a G&T in forever (Mr. Chihuahua Stomach got sick on gin one time and now can't drink it). That sounds wonderful for an August weekend. The chops sound pretty wonderful, too.

                                                                      1. re: Berheenia

                                                                        hah - G&Ts are my drinks of choice!

                                                                        that brine sounds really good...

                                                                        1. re: mariacarmen

                                                                          It worked wonders on 2 boring boneless pork chops bought on sale - I panfried them and they stayed juicy and delicious. I wish I cooked in larger quantities to do justice to some of the recipes I try out on the two of us.

                                                                      2. I took out a couple of chicken thighs from the deep freeze last night. Tonight they went into a marinade of that honey-ginger white balsamic vinegar, mixed with olive oil, salt, pepper, minced ginger, and some Dijon mustard. They'll be pan-seared to crisp the skin, and then into the convection oven to finish cooking, spooning some of the marinade over top as they cook. Sides will be steamed green beans with toasted slivered almonds and basmati rice.

                                                                        3 Replies
                                                                        1. re: LindaWhit

                                                                          I love the toasted almonds, really nice touch!

                                                                          1. re: GretchenS

                                                                            Gretchen, that was always my Mom's standard "dressing up the holiday green beans" - toasting almonds and sprinkling them on top of the bowl of beans. Of course, the toasted almonds always fell to the bottom of the bowl, so we kids would always go digging for them...prompting Mom to say "pass the bowl to the next person" - so we wouldn't get many of the toasted almonds anyway! LOL

                                                                          2. re: LindaWhit

                                                                            My favorite part of the chicken. Your marinade sounds excellent

                                                                          3. Attempting fish cakes made from bluefish served with a green salad and roasted potatoes.

                                                                            1. tonight we will be enjoying a Rick Bayless recipe! Red Chile Enchiladas, Street Style. Pretty annoyed that husband will be working late tonight - would very much like to make them and eat them NOW.

                                                                              1. Some Wine...
                                                                                Some Crawfish Etouffee//Rice
                                                                                Some Salad......
                                                                                Some French Bread........
                                                                                Some Warm Banana Nut Bread......

                                                                                2 Replies
                                                                                1. re: Uncle Bob

                                                                                  I changed my mind, I'm going to Uncle Bob's tonight! I LOVE crawfish etouffee, I've never attempted to make it though... hmmm, might have to soon!

                                                                                  1. Patagonian toothfish is on the menu. Grilled veggies on the side, orzo will be the starch. Deb is doing the heavy lifting (sauce?). Wine TBD. Simple, summer stuff. Yanks will be on the plasma.

                                                                                    2 Replies
                                                                                    1. re: steve h.

                                                                                      That is one ugly fish Steve but taste great no matter what name it goes by

                                                                                      1. re: scubadoo97

                                                                                        'tis a thing of beauty when it's on my plate.

                                                                                    2. Last night the guys returned from a tournament and from stopping off to meet a college coach, so I wanted to have something good for them when they arrived. Since the weather was a bit cooler, I decided to make Lidia's chicken and rice dish, which comes out being like a risotto with chicken. It's a funny thing about this dish: every time I make it, compliments abound. They love it, it was just what they were wanting but didn't know it, etc. However, every time I say that I am going to make that chicken and rice dish, neither my husband nor my son can recall what it is. Apparent, it is delicious, but eminently forgetable.

                                                                                      Tonight, it is just my son and me for dinner, but my husband will eat later. That's usually my excuse to make pasta, and I decided on another putanesca variation. In addition to the usual olives, capers, anchovies and hot pepper flakes, I added a can of Italian tuna to boost the protein level of the meal. It really is good, and it's definitely extra spicy.

                                                                                      Yesterday I also made a blueberry pie, but though I wanted to make some peach ice cream to go with it, I ran out of time. I made the peach ice cream today. I was surprised that Jeni's book didn't have a recipe for peach ice cream, so I winged it using the roasted strawberry and buttermilk ice cream recipe. Since I had quite a bit of the pureed peach mixture left, I decided to swirl it through the ice cream as an extra burst of flavor. We'll be trying it after dinner.

                                                                                      4 Replies
                                                                                      1. re: roxlet

                                                                                        Roxlet, It is funny that Jeni's book has NO stone fruit ice creams; peach, apricot, plum...

                                                                                        The roasted strawberry buttermilk was what got me on my apricot, and I think I remember rightly that that is the starting point for other's on here as well. The swirl of puree is what makes it!

                                                                                        1. re: gingershelley

                                                                                          I roasted the peaches, and I don't think I would do it again. The roasted peaches were very watery, and I drained them and wound up adding an uncooked peach. I didn't process it smooth since I decided I wanted a bit more texture. My son just had some and it is really delicious.

                                                                                        2. re: roxlet

                                                                                          Yes, I also based my roasted peach puree on her other roasted fruit recipes. And I've roasted some cherries to make her goat cheese and cherry ice cream in the next few days. My experience so far is you can flavor that base with most anything.

                                                                                          (ETA: I wonder if it's the type of peach, but mine didn't end up watery. She says she roasts fruit to evaporate the water, which she says is the enemy in making ice cream. In the past, when I've made peach ice cream with the fresh fruit, I would end up with rock-hard pellets in the ice cream.)

                                                                                          The tuna puttanesca sounds really good; I love tuna with those ingredients.

                                                                                          And, roxlet, if I had a dime for every time my husband thought he was eating something for the first time . . ..

                                                                                          1. re: nomadchowwoman

                                                                                            "And, roxlet, if I had a dime for every time my husband thought he was eating something for the first time . . .."
                                                                                            lol

                                                                                          1. so earlier i vaguely posted about bagna cauda and longaniza sausage, and boy did that not excite me. leave it to the BF to make one of his usual Something out of Nothing dinners from (some really old) leftovers. He took the smoked turkey neck pasta (which I would have thrown out by now) and made it into a cheesy baked casserole (delicious), heated up my bday party bagna cauda, served it with leftover sliced veggies i had, some toasted bread, and cooked up a couple a longaniza sausages and served them over raw red and yellow peppers and cherry toms as a light yet robustly flavored salad. also some olives and (rather questionable) dolma, and sauteed kale I didn't know we had with a little balsamic. a really light and varied dinner.

                                                                                             
                                                                                            1 Reply
                                                                                            1. re: mariacarmen

                                                                                              Very creative, and a nice combo of dishes, MC! Nice to have a resourceful man about:)

                                                                                            2. Tonight we tackled the second half of a batch of no-knead dough that's been percolating in the fridge since last week. Thin-crust pizzas with herbed marinara, 5-cheese blend, crispy bacon, sauteed mushrooms, shallots, and spinach, cooked fast and hot. The dough was very flavorful after its long rest, with great texture.

                                                                                              Sliced kirby cucumbers in red wine Italian vinaigrette on the side.

                                                                                              1. For a while now I have been struggling with what to make for dinner. Maybe it's been the heat this Summer. Could not make up my mind tonight either. Then I thought about Chinese and I also thought about lamb. I wondered why there aren't many Chinese recipes that use lamb. I started searching around and found one on an Australian web site. "Chinese Lamb with Ginger Sauce " was the result. I used thin chops but next time I will use strips of lamb or beef. The sauce was lovely, just what I wanted tonight.

                                                                                                9 Replies
                                                                                                1. re: twodales

                                                                                                  that sounds really wonderful. i wonder if the ginger would make the lamb palatable to the BF.... although.... he doesn't love when i use too much ginger. grr.

                                                                                                  So, does Mongolian lamb not count as a Chinese dish, at this point? excuse my ignorance...I mean, i know the dish originated in Mongolia .... but i love mongolian lamb in chinese restaurants.

                                                                                                  1. re: mariacarmen

                                                                                                    MC of course a Mongolian dish would qualify as Chinese. Chinese is a pretty generic term in and of itself. I never see lamb on any Chinese restaurants around where I live. Sea critters of all kind but never lamb. It could have something to do with the immigration patterns here in the Chicago area. I guess you are more likely to have lamb if you come from Northern/Nothwestern China. I'm certainly no expert here, just learning as I go along.

                                                                                                    In the end, it opened up a new taste experience for us and even my non-lamb loving husband enjoyed the meal. I will definitely make it again. Next time I will try beef or lamb strips dusted in cornstarch to make them a bit crispy and maybe add some veg making it more like what I now consider a Mongolian lamb-type dish.

                                                                                                    1. re: twodales

                                                                                                      ooh - non-lamb-loving husband enjoying it makes me want to try - can you give a few more details on the sauce, please?

                                                                                                      1. re: mariacarmen

                                                                                                        Here you go. I used black peppercorns, sherry and malt vinegar according to the suggestions near the bottom. Instead of chilis I used a little cayenne as it's easier to control the heat. I also let the sauce thicken a little. No reason not to add a litle cornstarch if you wanted to as well.

                                                                                                        The other nice quality about this is that surprisingly, it's a quick fix.

                                                                                                        I hope you like it.

                                                                                                        http://www.taste.com.au/recipes/27710...

                                                                                                        1. re: twodales

                                                                                                          those look absolutely marvelous - thanks td!!

                                                                                                          1. re: twodales

                                                                                                            This looks absolutely delicious 2d! Thanks for sharing:)

                                                                                                            1. re: gingershelley

                                                                                                              Just be sure to add the 1/2 cup of water to the sauce. For some reason it is listed in the instructions but not in the ingredients.

                                                                                                              1. re: twodales

                                                                                                                Gotcha! Noted!

                                                                                                                I hate that when recipes do that. Sometimes editor's assume water is a given, and not a 'real' ingredient. NOT so, IMO of recipe rules:)

                                                                                                    2. re: twodales

                                                                                                      Cumin lamb is another popular option. I was just in a Szechuan restaurant last night serving the beef variation, and it smelled wonderful!

                                                                                                    3. We went out on a date, a real one. with dinner and drinks.
                                                                                                      We started by dropping off a poundcake for a friend who is giving me plums from her trees next week, then on to 5 Guys. It's new, never been to one. O.K., now I've been to one. Yes, the burgers have a quality and taste to them that is somewhat nostalgic: burgers fried on a cast iron griddle. Wasn't fond of the fries, they weren't crisp, I like my fries crisp. But I like the size of the little burger. it was fun, saw people we knew and hadn't seen in awhile...
                                                                                                      Then on to the downtown farmer's market, which had a variety of vegetables plus lots of other stuff. I picked up some red potatoes and leeks. Our son was the featured entertainment, doing a one-man-band thing. We stayed there for awhile. Then on to a friend of the husband's, a 60th birthday party where we (mostly me) drank good local beer on a beautiful night with little Christmas lights between the trees and Tibetan prayer flags waving in the breeze.. we played in a jam session/concert for the birthday "boy" and guests. Fiddles, mandolin, guitars, upright bass... lovely evening.

                                                                                                      3 Replies
                                                                                                      1. re: wyogal

                                                                                                        Sounds like a great day/evening, wyogal!

                                                                                                        1. re: wyogal

                                                                                                          I love the small cheeseburger at 5 guys and have never considered ordering anything else there. It does have a nostalgic taste now that you mention it.

                                                                                                          1. re: wyogal

                                                                                                            wow, on a Tuesday night, too! sounds great.

                                                                                                          2. Today I... picked up ice cream, strawberries, and wine on the way home from work/the gym, threw chicken on the grill, put together an arugula salad (with lemon, balsamic vinegar, pine nuts, and parmesan--I'm kind of boring), spread out a blanket on the lawn, and asked the boyfriend to join me.

                                                                                                            Our lovely housemates came home in time for dessert.

                                                                                                            La vita è bella. <3

                                                                                                            2 Replies
                                                                                                            1. re: Stelmaria

                                                                                                              that salad sounds anything but boring to me!

                                                                                                              1. re: Stelmaria

                                                                                                                That's my favorite way to eat arugula.

                                                                                                              2. Pork & lemon meatballs - pretty much as this Nigel Slater recipe:
                                                                                                                http://www.guardian.co.uk/lifeandstyl...

                                                                                                                Got some lemon sorbet in the freezer that might come out if we need a sweet.

                                                                                                                4 Replies
                                                                                                                1. re: Harters

                                                                                                                  These would make nice appetizers too Mssr. Harters.

                                                                                                                  1. re: Harters

                                                                                                                    how were they? they sound vundebah!

                                                                                                                      1. re: Harters

                                                                                                                        Made them a few times before and I have to say they were pretty damn good. They're not a very solid texture so you need to be careful in the frying otherwise they break up a bit.

                                                                                                                        And we had a strawberry ice cream for "afters" (bought).

                                                                                                                        And it was warm and dry enough to eat dinner on the patio. Felt just like being in northern Italy not northern England.

                                                                                                                      2. Last night was our good old standby - ground turkey tacos.

                                                                                                                        1. Tonight... pork shoulder in the crock pot again. It's taking up too much space in the freezer. Will let husband decide how he wants it, I'm done thinking for the day. ;) I'm sure he'll want it on the rolls we have with fresh mozzarella and giardinara.

                                                                                                                          1. Tonight since it's a bit cooler here: Salade Caprese, SpagBol, as my dh calls it, with meatballs of course. Nice vegetable laden salad, garlic toast, a nice Italian red or a California Zin.

                                                                                                                            Making chocolate ice cream today and there is still some mint chocolate chip for afters or raspberries and blackberries instead as a healthier and just as tasty alternative.

                                                                                                                            1. On the way home stopped at one of Asian markets, Fat Chung.....they had some great Cod fish, and some Atlantic salmon, which was made into a carpaccio on some old fashioned squares of pumpernickle, and a dash of lemon aioli..for starters....The Cod recieved Evoo, S&P, Minced garlic, lemon zest, paprika, and some fresh lemon juice....roasted in the @ 400 for 35 minutes....Used some chopped fresh tomatoes, sliced garlic, fresh basil and sliced green zucchini...saute for 15 minutes in a little evoo , and a dash of chicken stock....sliced avacado with red onion marmalade....a glass of Chardonay for me, Pinot Grigio for Mrs.PH....desert will be some store bought chocolate cake with a dash of some fresh strawberries...OHHHH...life is good!...

                                                                                                                              3 Replies
                                                                                                                              1. re: PHREDDY

                                                                                                                                You fishy dinner sounds good PHreddy; Your Fat Chung is probably a buddy of Hung Long's!

                                                                                                                                1. re: gingershelley

                                                                                                                                  Just think if they merged it could be called "Hung Long's Fat Chung". The Thai sounds right up my alley.

                                                                                                                              2. Tonight is going to be super simple. It has gotten strangely cool here with thin cloud cover, so something hot is on the menu for a change...

                                                                                                                                Making a bowl of Tom kha Gai soup with my cheater may ploy paste base, with a dash of extra tamarind concentrate and light coconut milk, leftover shredded chicken, spinach chiffonade, mushrooms and cilantro.

                                                                                                                                A few shrimp Gyoza from TJ's with a soy/ginger dipping sauce to go along with it.

                                                                                                                                Simple, tasty and easy!

                                                                                                                                3 Replies
                                                                                                                                1. re: gingershelley

                                                                                                                                  Sounds great. I espec love that on snowy nights or when I have the sniffles

                                                                                                                                  1. re: gingershelley

                                                                                                                                    That mae ploy base is pretty tasty, not to mention potent. I always keep a jar in the fridge to ward off colds.

                                                                                                                                    1. re: JungMann

                                                                                                                                      Glad I am not the only one who uses the base! It is great for colds, or sometimes, it's just WFD!

                                                                                                                                  2. Tonight we enjoyed a couple of lobsters. Unfortunately they were soft-shells, but lobsters nonetheless. Meat - what there was of it - was firm & sweet, & no shell crackers were necessary, we could rip apart the soft shells with our bare hands. Two nice bottles of sparkling Prosecco & some melted lemon-butter accompanied.

                                                                                                                                    1 Reply
                                                                                                                                    1. Dinner - easy. Heated up some pulled pork, adding some additional Bullseye BBQ sauce to make it saucier. Make a quick coleslaw with some CSA red cabbage, mayo, lemon juice, salt, pepper, sugar, grated orange peel. The pulled pork went onto part of a lightly toasted French bread baguette, topped it with some of the coleslaw, and then the top goes on. Potato chips and a glass of wine alongside. Happy tummy.

                                                                                                                                      3 Replies
                                                                                                                                      1. re: LindaWhit

                                                                                                                                        yum. love the idea of the grated orange peel in your slaw.

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            It needed more - I had about a 2 tsp. dried grated orange peel (not the store bought kind - peel I had grated and dried myself, so it was light and fluffy, and probably amounted to a 1/2 tsp. when crushed down). I had more oranges, or could have added store-bought dried, but the pulled pork was heated and the baguette was ready, so I went with what I had already put into the slaw.

                                                                                                                                        1. Its just too flipping hot. Southwestern chicken thighs from Fresh and Easy will be cooked on the Forman grill and served on top of a salad.

                                                                                                                                          I'm here to eat vicariously through those of you not suffering through 108 heat.

                                                                                                                                          1. It's been a rare whirlwind of dining round these parts, particularly considering I'm not on vacation. Monday night was a 30-minut dish of berbere chicken with an "aged" ratatouille on the side. Tuesday I was lucky enough to play sous chef to a very kind friend who wanted to wow me with something exotic. Of course as the guy who keeps 3 different soy sauces, xanthan gum and two kinds of fenugreek in the cupboard, exotic to me was his linguine with grilled chicken and a creamy lemon and wine sauce. Dairy for dinner? Oh my! My contribution was a simple salad of purslane with rosewater, yogurt and Aleppo pepper...and Rieslings from two regions of Germany.

                                                                                                                                            Last night I felt the need for a spicy soup to ward off a cold that seems to be settling in. I have a tendency to become purslane obsessive as the season closes, so I knew I wanted to do something with that, but did not want the typical salsa verde accompaniment. On an experimental whim I went in the direction of salsa roja by pureeing toasted guajillos and anchos in pork broth seasoned with cumin, cinnamon and cloves. In goes some diced pork, a handful of purslane, a squeeze lime and a bit of diced avocado and there you go: red pork stew with purslane and avocados. Hopefully I can also say adios to this cold.

                                                                                                                                            3 Replies
                                                                                                                                            1. re: JungMann

                                                                                                                                              Wow, that red pork stew you experimented with sounds amazing, JM.

                                                                                                                                              1. re: JungMann

                                                                                                                                                that sounds awesome, and very curative!

                                                                                                                                                1. re: JungMann

                                                                                                                                                  Wow, JM, nice creative cooking; your salad, and then that pork stew!

                                                                                                                                                  I JUST got turned on to purslane - seems I have been ripping it out from between my front patio paver's as a weed for years... my (very good cook) step-mom recently served up a salad with purslane in it, and after dinner walked me down the block to where she foraged it from in front of a neighbors house. So many healthy benefits of that stuff, and a nice flavor. Who new?
                                                                                                                                                  Learn something new all the time.....

                                                                                                                                                2. Lamb's liver (flash fried), new potatoes, onion gravy, peas.

                                                                                                                                                  Cheshire cheese for afters. Along with herself's homemade oatcakes (which I'm happy to tell you are rather fab).

                                                                                                                                                  (And my new Skoda arrived in the UK some days back and may reach north Cheshire by the middle of next week. Which may mean I'll be able to get rid of my Toyota without it having to have the annual inspection required by law).

                                                                                                                                                  14 Replies
                                                                                                                                                  1. re: Harters

                                                                                                                                                    John, I have never had lamb's liver. Any special prep? ' cause I love liver in so many different ways

                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                      No special prep. Just give it the usual liver check-out to make sure there's no sinew or tubes left in. Then thinly slice and quickly fry. Lamb is the most common liver here. This is probably as classic a recipe as you'd come across:

                                                                                                                                                      http://www.bbc.co.uk/food/recipes/liv...

                                                                                                                                                      1. re: Harters

                                                                                                                                                        John..similar to what I normally do with Calf's liver...

                                                                                                                                                      2. re: PHREDDY

                                                                                                                                                        I've only had lamb's liver at a Middle Eastern restaurant. This is a vague approximation of what I thought was a very tasty and surprisingly mild tasting dish.

                                                                                                                                                        http://mimicooks.com/2011/05/tasty-li...

                                                                                                                                                        1. re: JungMann

                                                                                                                                                          I'm never sure about liver braises - being a bit fearful of overcooking it. But anything with pomegranate molasses has to be worth a try.

                                                                                                                                                          Got me thinking........I wonder if it'd work with chicken livers - sort of like the Iranian dish, fesanjan?

                                                                                                                                                          1. re: Harters

                                                                                                                                                            I have to admit that I don't care for fesanjan -- in fact I don't really care for pomegranate at all in large doses. But if it is used judiciously (in far less a quantity than the recipe I posted), I like the hint of flavor it gives.

                                                                                                                                                          2. re: JungMann

                                                                                                                                                            Again , not a huge departure....but I have never had Lamb's liver ....will have to try it .......

                                                                                                                                                          3. re: PHREDDY

                                                                                                                                                            Never see lamb's liver here either. Pork is available at asian grocery, beef in most markets, but never have I seen lamb. That would be good I bet!

                                                                                                                                                            1. re: gingershelley

                                                                                                                                                              Have had pork, calf's, beef, duck, chicken, goose, etc, but never lamb......We have to try it...you first....

                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                I am with you Phreddy, will ask around at my 'butcher' connections and see if I can find some. Perhaps we can do a 'recipe face-off' on what to make with it? :)

                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                  Place to find it must surely be a local butcher who sells lamb regularly.

                                                                                                                                                                  I'm aware that lamb is not very commonly eaten in America so it may be that you need an "ethnic" butcher who is selling to the Middle Eastern and South Asian communities (assuming such communities exist near where you are).

                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    I grew up eating kidneys (lamb) on toast but haven't seen them in years. All the local butchers buy their lamb broken down into roasts and chops so the lamb's heads the old Italians used to have for Easter and my father's kidneys are no longer available.

                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                      My butcher does not carry them but I go to an ethnic produce market. They seem to carry a lot of Greek and Bulgarian products. They have a small fish market and a butcher where they have goat, whole lambs, lamb kidneys, pigs trotters etc. Things you just don't find in a regular grocery store these days.

                                                                                                                                                                      I buy lamb kidneys for my MIL's wonderful steak and kidney pie. It sparingly uses the lamb kidneys but she insisted it was necessary for a rich gravy.

                                                                                                                                                                      1. re: twodales

                                                                                                                                                                        MiL is spot-on with her judgement. To my taste, there is a world of difference between steak & kidney pie and just plain old steak pie. Doesnt want to be overdone but you do need nuggets of the kidney in there.

                                                                                                                                                                        One of my favourite fairly casual places that I visit in London has a starter of kidneys in a devilled sauce, which sit on a baked field mushroom. Delicious - but not as delicious as their previous version which sat fried kidney and fried mushroom on toast, with a mustard sauce. Now,*that* was a killer starter!

                                                                                                                                                          4. Someone gave me a bag of jalapenos so last night I decided to riff on the “popper” for an appetizer: halved the peppers lengthwise, removed seeds and veins, put little chunks of peach inside each half, stuffed them with goat cheese, stuck a little piece of bacon on top and then broiled those babies until the bacon was crisp. We loved them, and I’ll probably make another batch tonight. Dinner was a grilled a bone-in rib-eye. (Despite the fact that we rarely want sauce with our steak, I made the steak sauce currently featured on Smitten Kitchen. And, yes, it was good, but the steak was delicious on its own—so the sauce will probably go into the freezer, and I’ll think of something else to do with it.) Sides were pan-roasted asparagus and a salad of spinach, arugula, red onion, and a lemony dressing.

                                                                                                                                                            5 Replies
                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                              lordy. i want all of that. i'm going out for happy hour birthday shenanigans (yes, still going on!) but i want that instead!

                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                OMG!!!!! if you don't stop the b-day celebrations you are going to catch up to me!!!! but, hey...why the F--k not?

                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                  ahahahahahaha! i think they're keeping me young (she said through her hangover.)

                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                  Seriously lady, your making PEACH and goat cheese stuffed hot japs? Awesome... very creative and I bet, delish! Nice move. The rest sounds good too!

                                                                                                                                                                2. as i said, out tonight (happy hour burmese food and mucho vino) but i have cut up b/s chicken thighs marinating in garlic chili sauce, soy, a ton of scallions and cilantro (sorry LW), a bunch of minced garlic, sesame oil, black sesame seeds, dried basil (i was at the oldster's making this, and there was no fresh!), rice wine vinegar, and turmeric (most of the other items at my sister's, next door). i added a bit of sugar when i got it home, and i'll put them under the broiler tomorrow night for dinner. not sure what else yet... i think i'd like to do something korean pancake-ish.....

                                                                                                                                                                  7 Replies
                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                    LOL No apologies necessary. I know there are some of you who enjoy that soapy taste. ;-)

                                                                                                                                                                    As for my dinner, I just went with cream cheese-scrambled eggs and an English muffin. Easy. Tomorrow I go OUT. Very much looking forward to it.

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      My dad used to have that soap thing for cilantro going on when I was growing up... I know it is something about your taste bud receptors; nothing you do, just what is.

                                                                                                                                                                      He grew out of it. Probably then, he was in his '30's when I was a pre-teen and noticed it. Now, he eats it all the time. I never had that taste to it. I understand it is genetic, and still kind of a mystery as to why you get 'soap' or cilantro taste... Sorry LW, I am sure you would like it if you did!

                                                                                                                                                                      I had scrambled eggs for dinner last night, with some great whole wheat bread and homemade (last of) last year's blackberry jam. Sometimes, simples is best:)

                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                        Oh my. Homemade blackberry jam - how lovely! And yes, the cilantro soapy taste is genetic. I've never asked my brother or sister if they have the same issue. Either way - easy enough for me to avoid, as I can also smell it a mile away. We got some cilantro in an early CSA box and I could smell it before the box was opened. I gave it in its entirety right to the guy I share the CSA with! My hands had to be washed as the smell was on them as well.

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          I know someone who has the same reaction, LW. Just one of those things. OTOH, the first time I had it, I fell in love. But dill and tarragon--for some reason, I can tolerate very, very little.

                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                            I'm also not a fan of dill, but tarragon I like, in very small quantities. I mean, I can have things with dill in it, but not *too* much. Often dips with dill are just "too dilly" for me. :-)

                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                      Lol, mc: I was reassessing your oldster as a closet foodie, with a well-stocked pantry, until your note about your sister.
                                                                                                                                                                      Glad you celebrated your birthday *week* in style, mc. And not to worry as it draws to an end; I'm sure there will probably be a few decent meals between here and the next one!

                                                                                                                                                                    3. Sausage... Will see what variety as soon as I unwrap it. Forgot to label it, ha! Pierogi and sauerkraut to go along with mystery German sausage.

                                                                                                                                                                      1. So, here it is long on 8 pm, and I still am not motivated to make dinner; was going to have a chicken Cesar salad with my nice moist leftover grilled chix breast from the other night with usual romaine, good croutons, and a 1/2 home-made dressing of bottled Girard's run through the mini processor with a couple of anchovy fillets, more lemon, garlic and strong olive oil. I am just not so hungry... perhaps it is that state of singleton-ness. I don't care about dinner for me right now.

                                                                                                                                                                        Perhaps will just eat a couple of lovely fragrant (RIPE!) nectarines from the farmers market and call it good. Sometimes, juice over the hand, smell in the nose, over the sink is just right. There will be days in the soon future to cook!

                                                                                                                                                                        Did mix up a batch of bread dough a couple minutes ago, Jim Lahey version of Bin5, with rye and vital wheat gluten mixed in to proof up and gas out and generally ferment for big dinner SAT. night....

                                                                                                                                                                        Dad's 76'th Bday, just dad, his lovely wife he married a couple years ago, and moi on my back patio. They are well- travelled and appreciative guests, who will notice what I do, so I am kind of over-working in my mind tonight. I hate that!

                                                                                                                                                                        So far, having a bit of a cooking crisis of what to make, but SURE is a very, very good ratatouille. Backed by the lovely peppers purple, red, pale green, white and tiny purple eggplants, several squash varieties; yellow pattypan with green collar, tiny yellow fingers, med. size green zuchinni, + pale green 3' long squash the Mexican farmer could not tell me the name of.... Gorgeous Yellow and brown/green/red tomatoes.... fresh oregano from the garden.

                                                                                                                                                                        Planning on making this with individual marinade(only on a couple items), or salt and dry for eggplant and squash. Roast on the grill (not too much grilleage.. just some smoke-kiss and marks). Each item treated individually, then combined.

                                                                                                                                                                        Thinking, a loaf of the rustic pate rescued from the freezer, with bread. What's left of baba ganoush also (is that too weird a combo for starts?). Dry Rose.

                                                                                                                                                                        Entree - I think - is a nice piece of Olive-oil poached fish fillet (marjoram/ whole garlic cloves unpeeled and poached in OO too) to go with the RAT assemblage of veggies.... the bread, and perhaps, a purslane/ baby arugula salad with currants, chickpeas and toasted pine nuts. Simple sherry vinegar dressing?

                                                                                                                                                                        Any suggestions would be appreciated. I would really like to wow Dad, , and any ideas or links to improve said menu would be welcome.

                                                                                                                                                                        Dessert is going to be grilled nectarines with maple syrup glaze, and nectarine sorbet. Tiny cookies.

                                                                                                                                                                        I love my dad, and so glad he is so living life fully, going to the gym every day, travelling, writing books, consulting still. Just making memories while I can:)

                                                                                                                                                                        19 Replies
                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                          I think you might work some dairy in there but that is just me. Maybe a piece of blue with the apps or some feta in the salad? Or a small runny bit for afters? Having just had a terrific Afghan eggplant and tomato dish garnished with greek yoghurt I am thinking of changing up my ratatouille and serving it with a dollop of greek yoghurt. MIght be an insult to the French palate though.
                                                                                                                                                                          Lucky duck to have such an active healthy elder in the family.

                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                            I haven't had borani banjan in so many years I can't even remember how to make it! Is it eaten hot or cold? Do you roast your eggplant or fry it? I think this is definitely going to have to go on the menu for next week.

                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                              My DIL and her mom served it right from the pan so it was still warm but room temp would have been fine. We had to get on the highway so it was a hurry up meal. They salted the eggplant and dried it before frying in a black fry pan in oil. I have their recipe if you would like it. I plan to make it myself this weekend as eggplants are in the farm stands in Boston.

                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                Definitely would love your recipe. Thanks.

                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                  verbatim with a comment from me

                                                                                                                                                                                  think they used 2 small eggplants and know it was greek yogurt.

                                                                                                                                                                                  Bouranee Baunjan

                                                                                                                                                                                  Eggplant: Cut eggplants into slices 1/2-inch thick. Spread on a tray and sprinkle salt. Leave for 30 minutes, then dry well with paper towels.
                                                                                                                                                                                  Pour enough oil into a deep frying pan and fry eggplant until lightly browned on each side.
                                                                                                                                                                                  Tomato sauce: Put the oil in a large, nonstick frying pan, add in 1 minced onion and stir-fry till the onion pcs begin to brown. Put in 1 very finely minced garlic cloves, black pepper, and salt. Then put in 1 canned plum tomatoes finely minced plus 1/4 c. of the can liquid tomatoes. Additionally, you can put 1 tsp cumin, 1/2 tsp grnd corriander & fennel , 1/4 tsp aleppo pepper & ground turmeric if you have them. Stir to mix. Cover, turn the heat to low, and cook gently for 10 min. Set aside in a hot place.
                                                                                                                                                                                  Yogurt sauce: Put the yogurt in a small bowl mix with very finely minced garlic, pinch of salt and beat lightly with a fork.
                                                                                                                                                                                  To serve: Put yogurt on the plate, arrange the eggplant slices in a single layer. Top them with the tomato sauce and then with more of the yogurt souce. Garnish with the parsley flake (fresh or dry)
                                                                                                                                                                                  Correction: Two MEDIUM eggplant)

                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                    That sounds wonderful. I must try this. This was served warm, right?

                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                        that does sound great - copied. thanks B!

                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                          looks fab, thank you (as others already said) for sharing! i luuuuuuuuuuurve eggplant.

                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                      My grandmother did her banjan fried with slices of potato

                                                                                                                                                                                    2. re: Berheenia

                                                                                                                                                                                      Berheenia, Good suggestion!

                                                                                                                                                                                      Dessert is now Earl Gray tea granita, roasted apricot buttermilk ice cream, and the grilled nectarine on top.

                                                                                                                                                                                      I will put some goat cheese in the salad as well.:)

                                                                                                                                                                                    3. re: gingershelley

                                                                                                                                                                                      Your dad's 76th birthday dinner sounds like just the thing to get out of a cooking rut! And gingershel, it's ***OK*** to not want to cook for yourself and just have some fresh fruit. You don't *have* to cook every night if you don't want to!

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        Thanks for the encouragement LW, and the nectarine dinner last night was FINE. A dollop of greek yogurt with them was all I needed:)

                                                                                                                                                                                      2. re: gingershelley

                                                                                                                                                                                        Oh, I like your approach to ratatouille, gs--so often I don't really care for it, when it seems like just a jumble of unevenly cooked veggies or eslse watery mush.

                                                                                                                                                                                        Your menu sounds nice. And what's really nice is that you have a great dad and stepmom (and they're pretty lucky to have you)--and that you all enjoy/appreciate good food. Have a wonderful time.

                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                          NMC, the Frenchman's cousin showed me how she did it a couple of summers ago; basically, she sauteed separately each squash, then fennel, and the onion. Then, after blackening peppers and eggplants on her gas range, she baked the blistered eggplant after salting and drying, baked also tomato (sliced pole to pole, salted, and dried with paper towels. A little garlic, thyme and oregano went on the tomato, as well as into the onions.
                                                                                                                                                                                          After all were cooked, she gently stirred them together in a large casserole, and lightly warmed them before serving. Best ratatouille I ever ate. Might have been the place and the company, but I think of that meal often.

                                                                                                                                                                                          She served that with a large fillet of olive oil oven poached white fish (never found out what kind, but surely some med. fish I can't get anyway), with whole garlic cloves in the oil. I am going to try to make this too.

                                                                                                                                                                                          We had it with gnocchi cooked with cream that JF and I had picked up that morning in Parma, before our drive over the mountains to their farm, but I am making little gnarly new potatoes (variety unknown) steamed, then roasted with coarse salt, butter and marjoram.

                                                                                                                                                                                        2. re: gingershelley

                                                                                                                                                                                          gs - sounds like a fantastic meal you're planning for your daddy and his wife! you're providing all of you with delicious memories. have a ball!

                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                            Sounds like a wonderful meal that will make wonderful memories. And it is so great that you have such an active, engaged oldster with a lovely wife and that they live near enough to spend time with.

                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                              It's so funny, I never think of him as an 'oldster" - he is so vital, and busy doing his 'thing' which is vision of, and helping create peop[e coming together to invent collaboration about non-profit's working together to make their money go farther...

                                                                                                                                                                                              I guess if you are in inspired, and want to keep helping with such things, then hopefully, the time at the gym and the idea's that keep you going keep you young. Here's a prayer to that. Happy he is so on it so far....

                                                                                                                                                                                          2. A use-up of bits and bobs in the freezer:

                                                                                                                                                                                            Me - pork chop

                                                                                                                                                                                            Her - sirloin steak

                                                                                                                                                                                            Both - fried new potatoes & onions, peas, dollop of mustard.

                                                                                                                                                                                            Cherries (British - hurrah) for afters.

                                                                                                                                                                                            Followed by a break from cooking for a day or so. See you folks again Monday or Tuesday evening. Have a great weekend.

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              Have a wonderful travel weekend, Harters!

                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                Thanks. Unfortunately we'll not be travelling in the new car - although it now has arrived in the sunny north west. There's the usual fiddling about with getting the licence for the number plate, insurance and so on. Wednesday is rumoured to be the Big Day.

                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                  Have a nice weekend Harters! Happy travels!

                                                                                                                                                                                                2. Market had nice fresh catfish filets on sale ($3.99/lb. - woo hoo!!), so I bought a couple, sprinkled them liberally with Lemon Pepper, & baked them in the lemon-butter left over from Wednesday night's lobster dinner. Served with green beans & hominy tossed with melted butter, salt, & pepper, along with a green salad.

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: Bacardi1

                                                                                                                                                                                                    That sounds good! Country cookin'. :)

                                                                                                                                                                                                  2. A little fridge/freezer cleanout last night. More "peach poppers" (we're officially addicted, and I highly recommend these if you have a peach and some jalapenos hanging around.).

                                                                                                                                                                                                    And as I've got to use up the aging peaches I've bought too many of as the season ends here, I made a (red) quinoa salad with peaches, spinach, red onion, feta, toasted almonds and a tart-sweetish vinaigrette. I also grilled some jumbo shrimp from the freezer--just OO, lemon, S & P, parsley--and some asparagus.

                                                                                                                                                                                                     
                                                                                                                                                                                                     
                                                                                                                                                                                                     
                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                      Beautiful. Too bad my wife is allergic to stone fruits or I'd be doing those poppers tonight. Nectarines have been very sweet

                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                        Oh,to be allergic to stone fruits--bummer!

                                                                                                                                                                                                      2. re: nomadchowwoman

                                                                                                                                                                                                        oh that shrimp! it all looks delicious, but oh that shrimp!

                                                                                                                                                                                                      3. Last night I made lamb chops on the grill with a caprese salad and baked potatos

                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                                          The way to my heart. :-) scuba, what's the marinade/rub on the lambie choppers?

                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            Thanks Linda. Didn't get a chance to post the chops off the grill but they looked purdy.
                                                                                                                                                                                                            #1 son was home from school. Doesn't like basil or most things green so left some off one end.

                                                                                                                                                                                                            The rub was Red Eye Express by Dizzy Pig. Goes really well with steaks and chops
                                                                                                                                                                                                            http://www.dizzypigbbq.com/HTMLrubs/r...

                                                                                                                                                                                                          2. re: scubadoo97

                                                                                                                                                                                                            a couple of my favorites there scubadoo, laaaaaamb and caprese!

                                                                                                                                                                                                          3. It's been sort of a lazy last three days when it comes to dinners. Three nights ago, we went out for more of the so-so banh mi from the restaurant just down the hill from our house.

                                                                                                                                                                                                            Two days ago we hit a local chain for a very late lunch of green chile cheeseburgers and weren't really hungry for dinner. Bought the ingredients for large, chef's-type salads, but ended up eating bagels and cream cheese late, while watching the Olympics. Got some scary/exciting news about a friend back home finally going in for transplant surgery, and I just didn't feel like cooking.

                                                                                                                                                                                                            Last night, it was hot. Too hot to walk to the store to replenish the ham we'd bought for the salad and then eaten for lunch. So we ordered in some pizza.

                                                                                                                                                                                                            Tonight I'm planning on finally making that salad. Fairly simple, kinda retro: lettuce, tomato, avocado, grated carrots, chopped ham, sharp cheddar cubes, sliced, hard boiled eggs, homemade thousand island dressing. Maybe some bread on the side, maybe not. We'll see.

                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                                                                              Jealous of those green chili cheeseburgers that are all over the place down there - yum!

                                                                                                                                                                                                              And that salad is always good. A big ol' chef salad really hits the spot when it's hot out. Enjoy.

                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                I know it's the wrong board, BBL--but DH and I may possibly spend a couple days in Santa Fe next week--what's your sense of the best place for a green chile burger? Any other rec welcome. It's been 8-10 years since I've been in SF, and while we ate well, the details have faded.

                                                                                                                                                                                                                Sending good vibes for your friend.

                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                  We went to a Blake's Lotaburger, which seems to be the New Mexico equivalent of an In N Out. Fairly standard fast food, but done decently (although the restaurant smelled a little too strongly of grease). They've got the hottest green chiles I've ever had at a burger chain. I'm sure there are better places in town though. We haven't eaten out nearly as much as we want to so we haven't found them yet!

                                                                                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                                                                                    Last year, in Santa Fe for four days, we ate at Blakes. Good. We also ate at Bobcat Bites. Excellent. Seriously excellent. [And now NM people will enter and smack the living daylights out of me. This is a controversial subject!]

                                                                                                                                                                                                                2. re: BananaBirkLarsen

                                                                                                                                                                                                                  hope it all works out for your friend...
                                                                                                                                                                                                                  love the retro salad.

                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    It sounds like she's doing really well, all things considered. She's been very sick for a very long time (almost as long as I've known her, and I've been best friends with her sister since kindergarten...) so it's a relief that she's finally gotten the transplant, even though it's really risky.

                                                                                                                                                                                                                    But now I'm off to the store to replenish the ham and eggs for the salad!

                                                                                                                                                                                                                  2. Never thought I'd use the words super simple nor super delicious but the Oven baked Chinese cinnamon spare ribs I made last night warrented the term! Was looking for a min. prep recipe* for a pound of St. Louis style spare ribs that were about to expire and voila, a google search turned up this recipe...
                                                                                                                                                                                                                    http://www.cookingforengineers.com/re...

                                                                                                                                                                                                                    I used one fourth of the recipe for one pound & cooked it for a little over two hours. Creates a nice little sauce to pour over rice & and with a side of greens, a quick & tasty dinner! Everyone in the family loved it.

                                                                                                                                                                                                                    *This is only the second time I've made spare ribs and didn't have any ingredients for a dry rub nor any barbeque sauce on hand.

                                                                                                                                                                                                                    1. We're doing a mishmash tonight, including grilled maple-brined pork tenderloin with a sweet and spicy pepper glaze; potato blinis with sour cream and chives; steamed green beans with chipotle butter and fresh cucumbers simply dressed with apple cider vinegar, salt and pepper.

                                                                                                                                                                                                                      1. No cooking for me tonight. A friend and I are headed out for mango martinis (her) and sangria (moi!). Assorted tapas for our dining pleasure. There might be a tornado watch in the southern MA/northern CT/RI area until later tonight, but it'll be sunny inside you-know-where.

                                                                                                                                                                                                                        1. Harissa rubbed sardines pan roasted with preserved lemon on a bed of wilted zucchini tossed with rosemary cured olives and feta. I thought it'd be a quick meal but it turned out the fish monger had not gutted or scaled the things, so I'm an half hour into prep and taking a quick CH break.

                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                            wow JM, that sounds fantastic! so many great, bold flavors.

                                                                                                                                                                                                                            i can't wait for my preserved lemons to be ready!!! i think it's been about a month now...

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              I'm going to make something with preserved lemons just to taunt you. :) Happy belated. I missed the thread where it was your BDay. Hope it was a good one.

                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                It was great, but this is the last time I cook fish in humid weather. I drove out all the roommates and quite honestly I might drive myself out if my deodorizer doesn't start working.

                                                                                                                                                                                                                                This was my first time with preserved lemons, partially inspired by your project. They were a lot milder than I expected, but enormously delicious. I might try them in a warm salad next.

                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                  Boiling some water with white vinegar will get rid of the fish smell and the smell of vinegar dissipates quickly when you turn it off. I know that probably doesn't sound attractive in humid weather but it really does help.

                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                    That was the "deodorizer" I was talking about. Usually I add cut up citrus, cinnamon, cloves and herbs to scent the vinegar, but the apartment still smells like fish and vinegar two days later.

                                                                                                                                                                                                                              2. re: JungMann

                                                                                                                                                                                                                                Uhg, unexpected labor. Menu sounds wonderful

                                                                                                                                                                                                                              3. Pork chops simmering in green chili, brown basmati simmering (with a spoon of taco seasoning), and corn.

                                                                                                                                                                                                                                1. Its still super duper hot here so we're cooking outside again. Chicken thighs that have been marinading in a orange/lemon/chili/cilantro mixture will be grilled and I think there is still a bunch of asparagus in the crisper that could also be grilled. Cukes, tomatoes and red peppers will make a nice salad.

                                                                                                                                                                                                                                  Chicken livers have been cooked and blended. They will be mixed with cooked rice for the dog, the cats don't eat grains.

                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                    i read "marinading" as "marauding" and thought - wow, those are some aggro thighs!

                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      Too much chili power may cause them to do that.

                                                                                                                                                                                                                                    2. It's been a hot week out West also. We've been doing easy dinners with the flank steak , potatoes & Thai curry leftovers. But now it's time to clean out a little and prep for the weekend. So it's bacon cheeseburgers tonight, waiting for hubby to get home & start the grill. Some grilled planks of idahos with some ranch dressing and bacon bits. Chocolate chip cookie sandwiches for dessert.

                                                                                                                                                                                                                                      Depending on whether I get to the farmers market or not , but deciding on making some shrimp & roast chicken over the weekend. And perhaps a pie, if we're lucky.

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                        I've been craving cc cookies for days and even bought some fancy pre-made dough (we're out of white sugar and I refuse to buy more before we move). After reading about your meal, I might just have to bake some tonight!

                                                                                                                                                                                                                                      2. Leftover skirt steak, grilled veggies were on the menu. Beer for me, Italian wine for Deb. Yanks are kicking Toronto, Tiger is tied for the PGA lead, Giants look ok in a worthless pre-season game.
                                                                                                                                                                                                                                        Cleaning out the coolerator.

                                                                                                                                                                                                                                        1. My summer has been so busy that I've hardly been here and hardly cooked anything chow-worthy. We got take out pizza tonight.

                                                                                                                                                                                                                                          Last night we had grilled thin bone in pork chops that were marinated in soy, honey and garlic. On the side we used lots of stuff from our CSA box. Grilled corn on the cob was one side. I grilled eggplant, onions, and red peppers. Tossed them with balsamic and chopped oregano (from the box).

                                                                                                                                                                                                                                          1. i ended up working late so the BF cooked the chicken that was marinating, and also made the korean pancakes i was planningt. he also took a bunch of the veggies we had still leftover from last saturday's bagna cauda and sauteed them with soy, rice wine vinegar, ginger and a bit of hoisin. i found the pancake a bit bland - even though you dip it in sauce - but every recipe i saw was pretty much the same - no salt or flavoring of any kind save the veggies you choose to put in it. but the texture was good, and nice with the sauce (minced garlic, rice vinegar and soy). he got good caramelization on the chicken.

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            10 Replies
                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                They look beautiful, mc.
                                                                                                                                                                                                                                                The one time I tried making korean pancakes, I failed. Even bland, yours looks lovely! What were the veggies in the pancakes?

                                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                                  Thank you, NCW - and it was just scallions!

                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                  note to self: more Korean food in the diet.

                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                        steve h. - do it - just soooo many bold flavors! our own Ina's blog has very accessible and delicious Korean/Vietnamese (she's both, you know) recipes - www.ridiculoushungry.blogspot.com/sea...

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          Amen to all that.
                                                                                                                                                                                                                                                          I lived in Seoul for three years, Deb was there with me for two of those years and gave birth to our son, Chris, there. We go back on occasion but it's been awhile now and I'm starting to get the itch again.
                                                                                                                                                                                                                                                          CM: more Korean food at home will be a good start. Thanks.
                                                                                                                                                                                                                                                          mc: Ina's the best.

                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                            wow - how exciting to have lived there, and visiting again - you have a leg up for sure!

                                                                                                                                                                                                                                                    1. Last night was fresh Buitoni "4-Cheese Ravioli" with a commercial "4-Cheese" pasta sauce ("Mario's", from a "Mario's" restaurant in upstate NY) & sides of artisinal house-made hot Italian chicken sausages & a green salad.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: Bacardi1

                                                                                                                                                                                                                                                        Sounds delish. Buitoni is great when you are too pooped to go to a lot of trouble. I like their marinara sauce - the refrigerator one.

                                                                                                                                                                                                                                                      2. It isn't the heat, it's the humidity! So true in the Boston area even after a downpour last night it is so oppressive.We finally broke down and got out the monster AC for the dog days.

                                                                                                                                                                                                                                                        Today we went to a terrific farmstand and just being in the sun at 11 am was enough to send us into the barely AC building and forget a number of items. Got the Romano beans though and some nice eggplants among other things. Plus we hit Penzey's on the way home for some Afghan inspired spices. There will be an eggplant dish tomorow.
                                                                                                                                                                                                                                                        Tonight l'm making a Romano bean and creamer potato salad and all my intentions for making an interesting cole slaw were shot down in the heat - got a bag of ready to go mix and some of the ever present Kraft Cole slaw dressing that hubby loves. WF has these chicken skewers on sale for 4 bucks and they were really good earlier this summer so bought a couple and we're sneaking them on the barbie and finishing with some pricy barbeque sauce from Williams Sonoma outlet store. G & T night!

                                                                                                                                                                                                                                                        1. Marinating a whole cut up chicken in a Yakitori/Korean marinade of Yakitori sauce, sliced shallots, ginger, soy, mirin, a splash of rice vinegar, and about a 1/4 cup of goochujang paste. Will bake them off after they've marinated for a few more hours. Just steamed some rice to make a kimchi fried rice to go with.

                                                                                                                                                                                                                                                          I also bought a pound of shrimp on sale, so thinking of marinating half of them in some butter, honey & sriracha, then grill with some pineapple pieces. The other half I'm going to poach with some bay leaves & lemon and chill for summer rolls & salads for tomorrow.

                                                                                                                                                                                                                                                          A simple butter salad with sesame ginger dressing. Peach pie bought for dessert.

                                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                                            1. re: Dirtywextraolives

                                                                                                                                                                                                                                                              we had a very similar dinner tonight, from leftovers (except for your wonderful sounding shrimp). my leftover marinated chicken of last night, and the BF made some fried rice with chinese sausage sliced into it, ate it all with kimchi, and a cuke salad on the side.

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                I've been meaning to pick up some of that Chinese sausage, just never know what I'm buying since I can't read the label ;)

                                                                                                                                                                                                                                                                1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                  they're nice and sweet and delicious in rice.

                                                                                                                                                                                                                                                              2. re: Dirtywextraolives

                                                                                                                                                                                                                                                                That all sounds VERY delicious DwO. I should take a cue from you and poach some shrimp for such dishes.... good nudge!

                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                  Thanks. We are having our heat wave this past week, so they just sounded so good. Plus had to take advantage of that sale ;)

                                                                                                                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                    Heatwave coming here (well, a SEA heat wave - 90°s mid week!), so cold shrimp sound great - summer rolls, cold with lemon and cocktail sauce, etc.

                                                                                                                                                                                                                                                              3. Last night's tapas were superb, as was the company. Mango martini for one friend, sangria for me and my other friend. Tapas were Beef Tenderloin on Toast with Roasted Red Peppers, Saffron-battered fried Prawns with Mojo Sauce, Baked Goat Cheese w/Tomato & Basil , and Roast Duckling w/Berry Sauce. Cuarenta y Tres as an after-dinner drink for me, a port for one friend, the rest of her mango martini (her third!) for my other friend. :-)

                                                                                                                                                                                                                                                                Tonight? It's a pork chop, seasoned with salt, pepper, and some Harry & David Vegetable spice rub I found in my pie safe. Part of a gift basket, I believe. It's a combo of basil, marjoram, parsley, rosemary, garlic celery seed, flaked red chile, and lemon peel. Pan-seared in some olive oil, then removed it to a baking pan. Into the sauté pan went a half cup of chicken stock and a 1/4 cup of white wine to reduce by about half. Poured that over the pork chop and into a 350°F. convection oven to finish baking.

                                                                                                                                                                                                                                                                Sides will be Lemon-Parm orzo with a sprinkling of freshly chopped parsley, and a veggie combo - 2 small patty pan squash that have been cubed, some onion, and TJ's roasted corn. I'll sauté the onion until it just barely begins to get soft, add the patty pan squash and corn, and continue to sauté with some more of the vegetable "spice rub" sprinkled on top until the squash is just barely crisp-tender.

                                                                                                                                                                                                                                                                I do believe some Blue Bunny Bunny Tracks ice cream is in order for dessert.

                                                                                                                                                                                                                                                                1. I did a skirt steak on the grill for the first time ever, inspired by this recent thread. http://chowhound.chow.com/topics/862311 Just sprinkled with kosher salt prior to grilling, hit it with lime juice, minced garlic, olive oil and maras peppers when it came off the grill and then covered with foil for 10 minutes to rest and absorb all that yumminess before slicing. Wow, really good, will definitely make skirt steak again! And thanks to MelMM for the detailed slicing instructions in the linked thread. Served with a very simple cherry tomato-avocado-scallion salad. First pic is steak after resting, second is dinner. Lots of yummy leftover steak for salads and sandwiches this week.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                      That sounds excellent! Tantalizing photos. Wish skirt steak weren't so pricey in these parts.

                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                        very luscious looking GS, i love a good skirt steak!

                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                          My wife's favorite steak

                                                                                                                                                                                                                                                                          Yours looks fantastic

                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                            Gret....yesterday at the butcher bought some short ribs, pork chops and skirt steak...the skirt is for tacos on Tuesday, but after your photos , I can taste the steak right now, so I think that is what's for diner tonight!

                                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                                              Love skirt steak! Looks great, thanks for link.

                                                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                                                Yum, I love skirt steak, so flavorful! Looks great!

                                                                                                                                                                                                                                                                                1. Tonight was buffalo chicken sandwiches: pounded two chicken breasts thin and marinated them with Texas Pete's, Tapatio, garlic powder, seasoned salt, and Monterey Steak seasoning. DH pan-fried them (unbreaded) and basted them with more Pete's and melted butter. Served those up on buttery toasted potato rolls with sliced tomatoes, lettuce, and blue cheese dressing.

                                                                                                                                                                                                                                                                                  My man's Belgian triple for tipple.

                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                                      Thanks. Leftovers made a great breakfast today, lol.

                                                                                                                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                                                                                                                      We just tried Texas Pete's this week, pretty good! Sammies sound good!

                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                        Buffalo chicken and blue cheese dressing: yum indeed.

                                                                                                                                                                                                                                                                                      2. Recently:
                                                                                                                                                                                                                                                                                        - Bell pepper, onion, cashew stir-fry on soba
                                                                                                                                                                                                                                                                                        - Leftover maritata soup
                                                                                                                                                                                                                                                                                        - Moosewood spicy potatoes & spinach
                                                                                                                                                                                                                                                                                        - Moosewood quinoa pilaf (or salad) with tahini-soy dressing (recipe link in Quinoa Salad thread)

                                                                                                                                                                                                                                                                                        1. Well, happy to report the Dad's b-day dinner was a success! Perfect evening out, and everything turned out well!

                                                                                                                                                                                                                                                                                          The ratatouille was the best I have ever made. It took a while, as I cooked the veg in several batches, some lightly grilled, after salting and drying, then cut up and sauteed to finish cooking. Just the right hint of smoke, but with all the veg flavors coming together and singing through.

                                                                                                                                                                                                                                                                                          Served a loaf of my country pate I had made a month ago (mini loaf out of the freezer), and they really enjoyed that starter, with cornichons, grainy mustart, and a fresh loaf of Bin5 with rye flour added on hand - mom LOVES that bread. The pate was actually better now than freshly made; I guess I'll call it freezer-aging:).
                                                                                                                                                                                                                                                                                          Olive oil poached the fish on a bed of orange slices, thyme sprigs and smashed garlic cloves, though it didn't pick up as much flavor as I'd hoped. Finished with some good french maldon salt before serving.

                                                                                                                                                                                                                                                                                          The highlight truly was dessert - grilled very ripe nectarines in the morning, basted with lemon, maple syrup and butter, then I put the grilled 1/2's to soak in the syrup mix all day at room temp.
                                                                                                                                                                                                                                                                                          Served in a martini glass with the Earl Grey tea sorbet, and a small scoop of roasted apricot/buttermilk ice cream - the combo was superb!
                                                                                                                                                                                                                                                                                          We decided that the dairy kind of got in the way, and everyone had seconds of the tea sorbet and just nectarines - SO good! I will be making that again, for sure.

                                                                                                                                                                                                                                                                                          A lovely evening. Grateful for another year of having such a great, inspiring healthy dad!

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          12 Replies
                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                            How wonderful! Your menu sounds perfect! I love the sound of that sorbet! Might have to try that....how much tea did you steep to get enough flavor?

                                                                                                                                                                                                                                                                                            I also believe ratatouille is best made in stages, it does take a while, but it's worth it! I've been meaning to make some before the summer gets away from me..... : )

                                                                                                                                                                                                                                                                                            1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                              DwO, It really was a delightful summer meal.

                                                                                                                                                                                                                                                                                              For the Earl Grey sorbet (used specifically to get that haunting Bergamot flavor into the sorbet).
                                                                                                                                                                                                                                                                                              I brought 2 + cups water to a boil (to account for evap.), added 3/4 cup sugar, a couple tbsp. corn syrup for help in keeping out ice crystals. Just after sugar dissolved and off boil , I added 3 very basic TJ's Earl Grey tea bags and left to steep for 5 minutes for strong tea flavor. Allowed to cool, then added juice of about 3/4 a lemon, tasting for balance. Chilled overnight in the fridge, then processed in my ice cream maker.

                                                                                                                                                                                                                                                                                              Voila! A lovely, smooth tea sorbet.

                                                                                                                                                                                                                                                                                              Do make the ratatouille, DwO, it is SO delicious, balanced. You can taste the roasted peppers, the squashes, onion, garlic and herbs in nice balance. Well worth making, and is WFL or dinner for a couple of days here. At room temp., just sublime.

                                                                                                                                                                                                                                                                                              I had some for brunch today with scrambled eggs with fennel tops mixed in, great.

                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                Thanks so much for the tea sorbet recipe, I will definitely be trying that this week! Yes, ratatouille..... It will give me inspiration to make the next farmers market :)

                                                                                                                                                                                                                                                                                            2. re: gingershelley

                                                                                                                                                                                                                                                                                              Sounds great, and a lovely setting for the dinner!

                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                Wow, that dinner sounds just divine, glad you had such a lovely evening. (Oh, and I too have found that freezer-aging the pate does improve it -- up to about 2 months, then it heads in the other direction.)

                                                                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                                                                  Glad I am not alone in freezer-aging. Good to know I should use up the other 2 in a month or six weeks!

                                                                                                                                                                                                                                                                                                2. re: gingershelley

                                                                                                                                                                                                                                                                                                  damn that dessert sounds amazing gs. wow.

                                                                                                                                                                                                                                                                                                  actually, on looking at the pics, all of it looks sinfully delicious, even the fish. i love olive oil poached fish. and i have to say, i've never cared much about ratatouille, but yours looks wonderful.

                                                                                                                                                                                                                                                                                                  bet your dad had a great time.

                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                    Your ratatouille sounds quite good. Sadly living in NYC, a grill is one of those niceties I must go without, much like grass, affordable rent and sanity. I tried to bump my ratatouille up a bit with some smoked paprika, but it just isn't the same!

                                                                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                                                                      A grill is nice to have, but certainly not a necessity in making ratatouille. I don't believe I grilled anything for mine last time I made it. Grilling here takes a lot of effort since we use charcoal only. But a grill pan could certainly be used, and there are indoor smoking techniques also.

                                                                                                                                                                                                                                                                                                    2. re: gingershelley

                                                                                                                                                                                                                                                                                                      That all looks fabulous, gs! What a nice evening you all must have had.

                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                        Great looking meal , and the desert! You dad must have been glowing inside, from all the love and attention! I am sure he had a great b-day!

                                                                                                                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                                                                                                                          Thanks all! It was super. The technique for the ratatouille and the tea sorbet are keepers:)

                                                                                                                                                                                                                                                                                                      2. Went out for lunch yesterday at a fine local establishment not too far from our house and stuffed ourselves with red and green chili, posole, beans, tamales and tortillas. Walked it off for the next 5 hours gallery hopping downtown (our new favourite free activity) and came home tired and hungry. So mac and cheese it was, with chopped ham, hardboiled eggs and smoked paprika mixed in. Cooked on the stove then finished in the oven with melty cheese on top. Crisp salad on the side.

                                                                                                                                                                                                                                                                                                        1. We dined out last night for our 23rd wedding anniversary. Here's the review I posted on Yelp:

                                                                                                                                                                                                                                                                                                          Iron Bridge Wine Company - Warrenton, VA

                                                                                                                                                                                                                                                                                                          We had yet to visit this spot before – mostly due to the 50/50 yay/nay Yelp reviews, but I did sign up for their e-mails, since they’re close by. When they sent me an e-mail coupon for a FREE “Champagne Toast & Dessert” to celebrate our anniversary, I figured “what the heck”. So, as yesterday was our anniversary, I had made reservations for two earlier in the week, specifying that it was for an anniversary meal.

                                                                                                                                                                                                                                                                                                          We arrived promptly at 7 p.m., & were seated immediately at a table for two in a lovely little alcove on the 2nd floor (this is a multi-level restaurant & the friendly & polite person who took my reservation kindly asked if that was okay, or if we needed a ground-floor spot. Nice touch.) The interior is lovely – deep brown is the dominating color along with walls lined with wines. And on our level they had wine dispensing machines filled with different types/vintages. Apparently you get a card that they “load” for you ($20, $40, etc., etc.), & then you can just insert your card & enjoy different wines by the glass instead of having to buy an entire bottle. You can choose from different-size “pours” – 1 oz., 4 oz. etc., etc., depending on whether you just want a taste or two, or a glass. Anyway, I digress.

                                                                                                                                                                                                                                                                                                          On our table was an Iron Bridge “Anniversary Card” signed by alI of the staff. It was cute, & another nice touch. Handed our extremely competent, warm, friendly waiter “Tyler” our e-mail coupon & the fun began. Water was poured from wine bottles that were kept stashed in a large copper ice bucket. Restaurant was full, & the atmosphere was convivial without being overly noisy. Everyone seemed to be having a good time.

                                                                                                                                                                                                                                                                                                          We started off with Tanqueray & Tonics ($7ea.), which were served in lovely tall narrow glasses - & they weren’t at all stingy with the gin. Appetizers of Calamari ($12) & Fried Oysters ($13) followed. Oysters consisted of 4 medium perfectly-cooked greaseless morsels served in Chinese-style plastic soup spoons with a dollop of salmon roe/caviar topping each (although a dipping sauce that was supposed to accompany them never materialized). Calamari (decent portion), also crisp, greaseless, & tender, was served with a wonderfully spicy Aioli for dipping – like a Remoulade with a touch of cayenne.

                                                                                                                                                                                                                                                                                                          Entrée for hubby was the “Seared Scallops” ($26). Four large ones topped with what appeared to be shredded artichokes on a tomatoey-sauce bed. They were perfectly cooked & melt-in-your-mouth. My entrée was the “Grilled Bistro Steak and Frites” ($22). A lovely cut of beef cooked exactly med. rare as I ordered, & almost covered by a huge pile of fabulous fries – blonde, piping hot, outside crisp/inside tender. Unfortunately I really didn’t find any of the “truffleness” that was supposed to infuse them. Around 6 perfectly crisp-tender pencil asparagus spears rounded out the plate. We both enjoyed wine with our entrees – hubby a dry white ($7); I a Merlot ($9). Hubby’s pour filled ¼ of the glass; mine about 1/3. Wine glasses were appropriate for each.

                                                                                                                                                                                                                                                                                                          Service continued to be beyond wonderful throughout our meal. We were checked on, water glasses refilled, etc., etc., but unobtrusively – which is as it should be.

                                                                                                                                                                                                                                                                                                          Dessert time. I reminded Tyler about our “special”, & he said that we could order anything off of the dessert menu, which was a big surprise – normally coupon things like this have you simply given whatever dessert they’ve designated. So hubby ordered the “Frozen Grasshopper Bar” ($9), which was two large slices of mint ice cream in a chocolate crust, while I had the Crème Brulee ($9), which was everything a Crème Brulee should be and more!! Best Crème Brulee I’ve ever had in my life. The wonderful chocolate ganache on the bottom of the large ramekin was gilding the lily (if deliciously), but the perfectly-made vanilla-scented custard & the perfectly thin crunchy sugar crust made this unforgettable. A lovely ripe strawberry fan made a perfect garnish. Both desserts were served with tall flutes of Prosecco (which just happens to be my husband’s favorite sparkler).

                                                                                                                                                                                                                                                                                                          The bill was where things went a little pear-shaped, which I didn’t realize until we’d reached home. Keep in mind that my e-mail coupon (a copy of which I still have) clearly states “Enjoy a Champagne Toast and Dessert ON US”. Now “On Us” to me means free. What they did was charge us full-price for the Prosecco & desserts ($34 total), & on the receipt they deducted $25 noted as “Anniversary Coupon”. Uh, folks – this ain’t free. It’s a discount & bit of fraudulence if you ask me (& I’ll be sending them an e-mail about it). The food & service were excellent, & we’ll be back, but I’ll be a lot more diligent in the future if they send me any more offers.

                                                                                                                                                                                                                                                                                                          Bill after tax & tip came to around $165 or so. My advice? Visit this spot, but examine your bill closely if you’re there via a promotion.

                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                          1. re: Bacardi1

                                                                                                                                                                                                                                                                                                            Happy anniversary Bacardi1! And the dinner (and the establishment!) sounds great, even if you have to get back to them for the appropriate 'free' treatment. You should get a gift certificate for the difference in price on dessert and bubbly, IMO:)

                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                              Thanks!

                                                                                                                                                                                                                                                                                                              And you know, I don't even want/need a refund or anything; frankly I just want them to re-do/re-think the promotions they send out. Either make it truly FREE, or just make it $25 off of the total check. Has to be one or the other.

                                                                                                                                                                                                                                                                                                          2. Steak, it's what's for dinner. Too darn humid to grill it will be the Saveur recipe for a Porterhouse. Corn and salad from the farmstand- Italian mixed greens and their homemade caesar. Crusty bread. Chocolate ice cream hubby found- highly recommended. Frigid Sauvignon blanc and La Batts.

                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                            1. Been cleaning out the coolerator.

                                                                                                                                                                                                                                                                                                              Last night was crab cakes, salad and tomatoes from the garden. Sunday brunch was scrambled eggs topped by fresh chives and a bottle of "J" to wash it all down. USA men's basketball team beat Spain in a mighty physical matchup to win the gold. Well done!

                                                                                                                                                                                                                                                                                                              Supper this evening will be spaghetti and meatballs. The home-made meatballs were plucked from the freezer and should punch up Deb's sauce that's simmering on the stovetop. There will be Italian bread on the side, parmigiano reggiano at the ready to be grated over the pasta. House red, a Sangiovese, to wash it all down.

                                                                                                                                                                                                                                                                                                              I cued up The Talented Mr. Ripley last night on the plasma. It's an excellent movie but it's quite dark and disturbing. Lighter fare, maybe a Cary Grant movie or something from Pixar, will be the feature on tonight's movie marquee.

                                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                                home made fire roasted salsa with farmers market goods
                                                                                                                                                                                                                                                                                                                Rick Bayless's liquid gold
                                                                                                                                                                                                                                                                                                                fresh avocado
                                                                                                                                                                                                                                                                                                                cabbage slaw
                                                                                                                                                                                                                                                                                                                lime crema
                                                                                                                                                                                                                                                                                                                tilapia with rich bayless's liquid gold (yum!)
                                                                                                                                                                                                                                                                                                                tortillas

                                                                                                                                                                                                                                                                                                                so fish tacos :)

                                                                                                                                                                                                                                                                                                                1. re: cookfood

                                                                                                                                                                                                                                                                                                                  i luuuuurve fish tacos so much. have to look up that liquid gold stuff.

                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                    its a lot of garlic (pre-peeled is a great way to do this!)-it says 4 heads, so i just dumped a container in the pan
                                                                                                                                                                                                                                                                                                                    salt the garlic
                                                                                                                                                                                                                                                                                                                    2 cups of EVOO (something fruity)-enough to cover to the garlic
                                                                                                                                                                                                                                                                                                                    cook at 325 for 50 minutes or so-golden and bubbly
                                                                                                                                                                                                                                                                                                                    take it out mash and add lime juice and zest of 2-3 limes with a good helping of red pepper flakes-
                                                                                                                                                                                                                                                                                                                    cook again all mashed together for about 30 more minutes...
                                                                                                                                                                                                                                                                                                                    it will be golden and bubbly and sweet and spicy.

                                                                                                                                                                                                                                                                                                                    it will keep in the fridge for about 3 months if the garlic is covered with oil.
                                                                                                                                                                                                                                                                                                                    ive already eaten enough with crusty bread....i need to put it away. like 2 hours ago.
                                                                                                                                                                                                                                                                                                                    enjoy!

                                                                                                                                                                                                                                                                                                                    1. re: cookfood

                                                                                                                                                                                                                                                                                                                      oh lordy, i just saw this - fabulous! thanks cookfood - i was JUST going through our garlic/onion bowl thinking "i'd better do something with all this garlic!"

                                                                                                                                                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                                                                                                                                                  Mr. Ripley: I loved the scenery in Italy but yes it is a disturbing film. Cary is always a treat. Such a classy and charming guy.

                                                                                                                                                                                                                                                                                                                3. Pea & mint soup, and a bacon & tomato sandwich with fresh mayo. Lots of cracked pepper on both.

                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                  1. re: megjp

                                                                                                                                                                                                                                                                                                                    oh lovely and refreshing sounding!

                                                                                                                                                                                                                                                                                                                  2. A cold shrimp salad with herbs, heirloom tomato, avocado & sliced cuke was dressed w a chile jam/lime dressing and was a perfect lunch on a hot day.

                                                                                                                                                                                                                                                                                                                    Dinner will be pan-roasted pork tenderloins, glazed w apricot preserves, hoisin & sriracha. Marsala egg noodles cooked in broth & wine for on the side. Still deciding on vegetables - a cold broccoli salad w grapes, red onion & pecan sounds good right about now. Apricot crumble for dessert.

                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                      I like the glaze for the pork tenderloin - sounds very good!

                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                        me too, on that glaze, and intrigued by the marsala egg noodles - sounds delicious.

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                          Thank you both. On that glaze, I added about a whole lime's worth of juice to it, it needed a little acidity. It was tasty.

                                                                                                                                                                                                                                                                                                                          The egg noodles I just cook in the roasting pan I browned the tenderloins in. Deglazed it with Marsala, then added 6 cups of chicken stock, and let it come to a boil. Stir in the noodles and cook about nine minutes. Swirl in some butter at the end.

                                                                                                                                                                                                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                            Yum. That sounds really good. Nicely flavored noodles!

                                                                                                                                                                                                                                                                                                                    2. Roasted Frankenchicken breast rubbed with olive oil, seasoned with salt, pepper, dried thyme, and ground sumac.

                                                                                                                                                                                                                                                                                                                      Sides will be roasted Yukon Gold potatoes drizzled with olive oil, and seasoned with salt, pepper, garlic powder, dried parsley, dried orange peel, and a smidge of paprika. Steamed asparagus drizzled with a fig-balsamic vinegar upon serving.

                                                                                                                                                                                                                                                                                                                      1. I've realized that farmers markets to me are what alcohol, cigarettes and scratchy lotto tickets are for too many others. I just can't help myself. So this week I am cooking budget meals with all the surplus produce I bought with fancy ideas of farmstyle dinners (in quantities to feed a homestead).

                                                                                                                                                                                                                                                                                                                        Our first experiment started tonight with an appetizer of ricotta and garden herb stuffed squash blossoms. Mains were salmon cakes, that staple of hardscrabble dinners in years past, served atop a bed of purslane with dill sauce and horseradish. This was all washed down with a surprisingly fizzy bottle of vinho verde. Dessert will be peaches... in cocktail form. Budgeting isn't so bad.

                                                                                                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                                                                                                          Pretty fab and imaginative budget meal JM!

                                                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                                                            Your budgeting sounds like a fine meal, JM!

                                                                                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                                                                                              I know what you mean by that overwhelming urge to buy everything in sight! And that imaginary farm to feed in your head, lol! Your meal sounds great!

                                                                                                                                                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                                I'm freaking out because the guy with whom I share my half-share CSA is on vacation this week. So it's ALL MINE. Oy. Haven't gotten notice yet as to what's going to be in it, but I'm waiting to see before I plan any additional meals.

                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                  So? Don't worry...all you have to do is ask us, prepare it and then send it is!

                                                                                                                                                                                                                                                                                                                              2. re: JungMann

                                                                                                                                                                                                                                                                                                                                Wow! I should say not. Lovely meal, JungMann!

                                                                                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                                                                                  I here you JM, my fridge runneth over with farmers market goodies.... spent too much money there!

                                                                                                                                                                                                                                                                                                                                  Must use up greens...

                                                                                                                                                                                                                                                                                                                                2. OK, gang, we need to talk about the virtues of dumping more (uncontaminated) marinade on things after they come off the grill. Gingershelly talked above about doing that with her fabulossimo nectarines, and you may remember that I had a revelation when some grilled artichokes were WAY better the next day after they had sat in a post-grill bath of lemon juice, olive oil and garlic ( http://chowhound.chow.com/topics/8491... ). Tonight I had leftover skirt steak, which I had wrapped up with the lime juice, olive oil, garlic and maras pepper bath I had dumped on it when it came off the grill last night. And the leftovers were better than the steak right off the grill. So there is something going on here.... Steak sandwich on toasted ww sourdough with spicy pickled okra, all I had the strength to make myself after being dragged onto a series of unplanned work calls (sheesh).

                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                    Maras pepper? Pickled okra? You are speaking my language!

                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                      I am with you GretchenS, on post-grilling marinades. And thanks for calling my nectarines babulossimo:).

                                                                                                                                                                                                                                                                                                                                      Back at you with that steak!

                                                                                                                                                                                                                                                                                                                                    2. This weekend is the first in almost a month we haven't been busy or traveling, so enjoyed a nice lazy weekend at home. Last night we grilled perfectly succulent cheeseburgers w/pepperjack on whole wheat challah buns -- accompanied by onion rings, grilled corn and string beans.

                                                                                                                                                                                                                                                                                                                                      tonight, I made some dijon coated chicken fingers w/panko and herbs for the toddler and paella mixta for the adults -- chicken, colossal shrimp, scallops, chorizo and littlenecks. salad with lemon pecorino dressing for all w/leftover grilled corn for the little one.

                                                                                                                                                                                                                                                                                                                                      After weekends of traveling and working, puttering around and chopping the various ingredients and assembling a nice mis en place was so relaxing and theraputic. The paella was another iteration of the recipe I hope to perfect. This was done entirely on the stovetop and got close to a nice soccarat. For stock I used half and half seafood and chicken stock simmered with half an onion and a good 1/2 t or more of the best saffron you can get. i marinated the chicken and shrimp separately in thinly sliced garlic and pimenton and EVOO; the scallops in garlic and evoo. Everything came together nicely and had great flavor.

                                                                                                                                                                                                                                                                                                                                      my toddler tried a bit of the chicken and rice from the paella -- she didn't want more than thant, but as long as she tries a few bites, I'm ok with it. she's a great eater generally and helped me prep her dijon crusted tilapia for tomorrow while I was chopping away for tonight's meal.

                                                                                                                                                                                                                                                                                                                                      Good jazz in the background, while cooking, terrific wine with dinner and quality family time all day. nothing better.

                                                                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: MAH

                                                                                                                                                                                                                                                                                                                                        Sounds like a great day, MAH. I also often find the preparation of a meal to be relaxing.

                                                                                                                                                                                                                                                                                                                                        1. re: MAH

                                                                                                                                                                                                                                                                                                                                          a toddler helping prep her own dijon crusted tilapia is going delicious places!

                                                                                                                                                                                                                                                                                                                                          1. re: MAH

                                                                                                                                                                                                                                                                                                                                            Sounds like a great weekend with great eats!

                                                                                                                                                                                                                                                                                                                                            1. re: MAH

                                                                                                                                                                                                                                                                                                                                              MaH.... Take it all in.! I recall doing the same thing with my little girl and as a matter of fact I made her own little butcher block table so she of work along side with me. At first I gave her scissors to cut herbs , eventually her own knife , we did this Sunday afternoons. She is on her own now (just turned 26) so a few years ago I

                                                                                                                                                                                                                                                                                                                                              made some longer legs for her little table and sent it to her in her first apt. Now she has moved , so when she enters her new home, she has a reminder of the

                                                                                                                                                                                                                                                                                                                                              great times we spent in the kitchen together .

                                                                                                                                                                                                                                                                                                                                              We still make beautiful food together, afterwards we then go outside and have a catch!

                                                                                                                                                                                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                                                Great way to grow a fine young Chowhounder Phreddy. My momma did the same with me, and those are precious memories for me. A life-long legacy she left behind, when she left us too early when I was 20.

                                                                                                                                                                                                                                                                                                                                            2. We were at the beach the last couple of days and did do much cooking.
                                                                                                                                                                                                                                                                                                                                              Came home today and make a burger with home fries.

                                                                                                                                                                                                                                                                                                                                              2 thin 2.5 oz patties cooked in a pan. After the first flip a couple of slices of English cheddar was placed on one burger and the other was stacked on top when done. This went on a Marty seeded bun. This was served with a side of oven home fries.

                                                                                                                                                                                                                                                                                                                                              I had tried two thin stacked burgers a while back and liked it better than a single thicker burger. More surface area for carmelization and flavor development

                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                              1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                                that sounds really good, and great point about the flavor intensification from two patties as opposed to one.

                                                                                                                                                                                                                                                                                                                                              2. It was such a lovely evening yesterday that we simply grilled turkey burgers outdoors with all the usual burger trimmings.

                                                                                                                                                                                                                                                                                                                                                1. Trying to beat the heat here too, so I'm braising a round steak in chile sauce this morning, to be shredded later. I made Pinto beans the other day, and I'm going to mash and re-fry the remainder with some garlic, onion and spices. I'll make the tortilla chips in awhile. So......WFD is Nachos: big 'ol bed of corn tortilla chips topped with shredded beans, beef, Cotija cheese, jalapenos, salsa (homemade), guacamole, crema Mexicana and chopped cilantro. That's pretty much it, except I'll have to top mine off with an extra squeeze of lime because lately, all my food has to be extra-tart. Yum. :) Have a great safe week, y'all.

                                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                                                      Oh, we'll just wait for you! Plenty of wine and extra guacamole to stay occupied with while you make your flight. Weather's warm; casual dress. :)

                                                                                                                                                                                                                                                                                                                                                  1. Last night I had 2 chicken leg quarters dressed in salt, pepper and lime, waiting in the fridge for the charcoal to heat up in the BBQ, when it started to pour rain. An absolute downpour. Put out the charcoal... So I sprinkled on some smoked paprika and rolled the chicken in a bit of cornmeal for some crunch, and broiled them in the oven instead. The BBQ sauce I'd doctored with garlic and lime to use as a glaze was drizzled over top when they came out of the oven. Sides were baked potatoes with sour cream and a saute of zucchini, red and yellow bell peppers, onion, garlic and a couple chamayo chiles from my plant, cooked in butter, with lime squeezed over to finish. Cantaloupe and coffee for dessert.

                                                                                                                                                                                                                                                                                                                                                    1. I can't believe we are here at the thrreshold of a new board...let's go here!!!http://chowhound.chow.com/topics/863075

                                                                                                                                                                                                                                                                                                                                                      1. So, we're back from "down south" where we were celebrating 40 years together. We've celebrated extravagantly:-

                                                                                                                                                                                                                                                                                                                                                        Dinner (Saturday) - Michelin 1 star meal

                                                                                                                                                                                                                                                                                                                                                        Dinner (Sunday - the Big Day) - Michelin 3 star meal (one of four 3* places in the UK).

                                                                                                                                                                                                                                                                                                                                                        Lunch (today) - Michelin 2 star.

                                                                                                                                                                                                                                                                                                                                                        So, dinner needs to be simple and cheap (at least until we start the bank robberies again to pay for the weekend). We picked up a couple of chicken breasts and a bag of stirfry veg on the way back and we'll conjure up a sauce of sorts.

                                                                                                                                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                                                                          A very happy anniversary, Harters! Phreddy posted a new link just above yours if you want to repost...

                                                                                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                                                                                            congratulations to you and Herself, Harters!! are your reviews up?

                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                              Not yet, MC. Keep an eye on the UK/Ireland board later on tomorrow or day after.

                                                                                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                  How lovely! And perfect way to celebrate!

                                                                                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                    Wow Harters. Birthday and anniversary. Hopefully the Missus doesn't try to get away with just one present, unless of course it's a good one *wink*

                                                                                                                                                                                                                                                                                                                                                                    1. re: twodales

                                                                                                                                                                                                                                                                                                                                                                      We cram our celebrations into a couple of weeks - herself's birthday is late July, mine early August. And the anniversary on 12/8 - which as any Brit foody will tell you is the opening of the grouse shooting season here. We've never done anniversary presents (or cards for that matter) ;-)

                                                                                                                                                                                                                                                                                                                                                                    2. re: Harters

                                                                                                                                                                                                                                                                                                                                                                      Happy Anniversary to you and the Missus, good man. And many, many more, celebrated with beautiful meals and each other. :)
                                                                                                                                                                                                                                                                                                                                                                      Best Wishes, John.
                                                                                                                                                                                                                                                                                                                                                                      Marci

                                                                                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                        Very belated anniversary wishes to you and Mrs. H. Sounds like you did it up deliciously!