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WHAT'S FOR DINNER # 160 [OLD]

For to many years I have invited many of my friends in the summer to my home for a nice evening of some food and drink....the day after it is always...WHAT IS FOR DINNER TONIGHT?..What do you normally do for dinner the next night?

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  1. Phreddy - perhaps you can fix your subject line to read "What's for Dinner" instead of Diner - it'll help with future searches on Chowhound. (CH gives you about an hour to make corrections.)

    1 Reply
    1. re: LindaWhit

      thanks LW....ju got it! sorry..didn't realize it....at home working and should be in the office....shame on me...but then again I am the boss....

    2. Well, dinner or diner, I think I've got a plan for tonight. We're going to take another stab at the BBQ, assuming there is no rain (and with this beautiful, clear day, I have no reason to think that we'll fail). Once again, chicken leg quarters have been limed and S&Ped, this time with a dash of cayenne sauce. I'm thinking that a chili-lime macaroni salad will go nicely on the side, and some grilled strips of zucchini. Probably either more cantaloupe, cherries or some of each for dessert.

      1. I am at home today...just could not go to the office and see all the people...even though i am the boss...they have to understand that even the boss gets sick...have pork ribs in the oven for tomorrow....am par cooking them at 200 degrees for 3 hours and then will finish them off on the grill tomorrow ....what kind of sauce? Vinegar or sugar based? Please give me some advice. I think i will make baked potato skins, garlic mashed and brocolli to accompany the main.
        PS...tonight is meat balls, with sausage with penne rigati, a dash of heavy cream, fresh basil and grated parmigiano regiano, some garlic toast, a salad of some greens, roasted red peppers, black olives, garden tomatoes, dressed with an anchovies/mustard vinegarte, and a glass of some red to wash it all down....

        12 Replies
        1. re: PHREDDY

          I usually like a molasses or maple syrup and ketchup base BBQ sauce. It gets tang from vinegar added to the BBQ sauce, but also a hint of sweetness from the molasses/maple syrup. Ginger is a good addition as well.

          1. re: LindaWhit

            Well there is a vinegar based sauce that has no sugar that I have used....ketchup, paprika, salt, cumin, allepo, a dash of schircca, some powered garlic, some onion powder and white pepper.....cooked down with some white wine.....until it is semi thick.....pour half on the ribs...save the rest for latter...i am not too sure this will work with this crowd...some younger people involved...do you think I should add some honey or brown sugar?

            1. re: PHREDDY

              Can you split the recipe - make some with brown sugar and some ribs with your vinegar-based only sauce, sans sweetener?

              1. re: LindaWhit

                You know I have that sweet sauce,,,,,but it is totally different flavor ...more of a barbecue sauce,,,I think my sauce above is a bit more sophisticated...listen you are from the NE...we are "dumb" when it comes to barbecue...not like those real barbecue persons...not that I can make barbecue like them..so I hope they will say ..wow this is great!!!!

                1. re: PHREDDY

                  The mop you use is a matter of taste. For ribs, I'd prefer a BBQ sauce-like mop. But I also say go with what you know and like, and hopefully they'll like it as much as you do.

                  1. re: LindaWhit

                    I took your suggestion ;; made my vinegar based sauce and took some and added some brown sugar and honey. Really not too bad. They loved both, the young ones too!

              2. re: PHREDDY

                We love this Pig Pickin' Barbeque sauce....the recipe dresses an entire pig though ;)

                http://whatscookingamerica.net/Pork/P...

                I recommend that you refrain from sticking your nose over the pot to inhale the aroma...you'll get a snootful of vinegar. But it's divine on ribs. Your dinner tonight sounds wonderful. Enjoy your day off!

                1. re: gourmanda

                  I will try to interpolate and reduce the the amount of sauce...this is similar to one I make...but I am always looking for something new...thanks...

              3. re: LindaWhit

                Any preference between fresh grated or dried ginger in this application?

            2. at one of our local meximarts i found 2 pounds of wild arugula, already washed, for $1.99! the BF said what are we going to do with all that arugula?? i said pesto, fritattas, salad, etc. I'll take a pound of it to my sister's tonight and get started on something.

              9 Replies
              1. re: mariacarmen

                What you don't know is that BF is one of us... a real foodie..si or no? I say...arugla, chopped mushrooms,chopped red peppers,chopped red onion, chopped celery, chopped wallnuts and a nice dijon mustard vinegarette!...then if you have some nice thin chuletta de carne...frito con panko on top of the salad.., some good sour dough baguette, a glass of white chard...que mas?

                1. re: PHREDDY

                  ay, si! i've always known that! he can and does outdo me in the kitchen often.

                  i'm thinking, for tomorrow night at least, skirt steak, rubbed with garlic, quick seared in the grill pan, butter and lemon over the top when done, hot steak atop the arugula, which will be dressed with good olive oil, lemon, shavings of parm reg, like the chopped walnuts idea, toasted, and then some potato something on the side - papas fritas. all the juices from the steak on everything!

                  but sorry Phreddy, no glass of chard, no how! I'm a sauv b gal.

                  1. re: mariacarmen

                    Sounds great MC, and I am with you on the sauv b too (just say NO to oaky chard)!

                    1. re: gingershelley

                      right, gs, because i WILL drink a french unoaked chard anyday!

                      1. re: mariacarmen

                        A woman of taste and discernment for sure ;) ...

                2. re: mariacarmen

                  I'm having all this trouble finding plain old verdolagas at my meximart and here you're getting wild arugula. Color me jealous.

                  1. re: JungMann

                    it surprised the hell out of me, JM.

                  2. re: mariacarmen

                    On vacation I had terrific scrambled eggs with arugula, portobellos and smoked cheddar. Don't know if it was "wild" or not.

                  3. After two weeks away, followed by two weeks of cooking at a new job for a family in the city , I am once again back at my own stove.
                    it felt good to be back and last night I made a largish batch of ratatouille with all of the vegetables from our very own garden. This was pretty gratifying, and the eggplants were particularly beautiful. I guess being away for a month was all the garden needed to start producing. Hard to believe we'll be pulling it all out in a month or two to make way for winter vegetables. In the mean time, it is everything squash, eggplant, tomatoes, peppers and basil. I think I may even be able to harvest my first coriander seeds this week too, which makes me happy.
                    To go with, I dug out the brown sugar-cumin rub I fell in love with last summer and gave some bone-in chicken thighs a good massage. Corn on the cob was our starch.
                    Cooking for some gluten-free, no garlic, no onion, no egg folks has opened my mind up to many new recipes this month, and am I ever glad we don't have such dietary restrictions here at home, but I did discover some great new recipes.
                    Tonight, it looks like mussels and sea bass are the ingredients on-hand, but darn it, I am craving an old-fashioned beef burger.