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Aug 25, 2012 11:04 PM

What's for Dinner? #162 - OLD

Moving on, some of you are still baking in summer swelter, while here in San Francisco we're wearing wooly caps and lighting fireplaces. Should make for an interesting array of dinners across the country. What's going on in your cocina tonight?

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  1. and reposting my dinner from #161, cuz i liked it:

    The 2-day dry-brined chicken, with a duck fat compound of paprika, aleppo, fresh thyme & cumin that went under the skin, thanks to the suggestions here from gingershelley and weezie, was very good. The only problem was that since i'd already trussed the bird, i had a difficult time getting the spicing mixture under all of the skin, so i ended up slathering some of it on top of the skin too. 450 degrees for about an hour fifteen...excellent crispiness! Alongside was pearl couscous toasted in oil and butter, mixed with sauteed minced shallots and fennel. sultanas went into the broth with the couscous, and later, toasted pumpkin seeds, green olives, a ton of chopped cilantro, and a bit of dried dill. The best, though, were these beautiful carrots i found, sauteed whole in Plugra butter, dry vermouth, a bit of my preserved lemon rind (!!), fresh thyme, and pomegranate molasses. i love my preserved lemons! i was a bit shy with it this first time, as i wasn't sure how strong the taste would be, but i loved it. I also sauteed the carrot greens with some garlic and salt - i've never used carrot greens before, and liked the slightly bitter flavor they gave, but i'd oversalted them a tad. Pretty good moroccan-like dinner, tho.

    11 Replies
    1. re: mariacarmen

      That looks and sounds absolutely amazing, MC! Which recipe for chicken was it? Also, did you buy the preserved lemon or make it? I've been dying to try it, but can not find it anywhere, so I may end up making my own.

      1. re: BabsW

        i made my own preserved lemon, first time! started it 2 months ago. was supposed to leave it another month but i couldn't resist. no recipe, just the good suggestions from here, and a couple ideas of my own... thanks Babs!

        1. re: mariacarmen

          Ok, that's it. I'm going to try it too!

      2. re: mariacarmen

        As I said on #161, this looks sublime, mc!

        1. re: mariacarmen

          Nice job girl! I am impressed you truss your chicken... I never bother anymore, just keep it coralled in the v-rack. Lovey couscous and carrots too - glad you are diggin' on the preserved lemons. They are a revelation.

          Have never cooked carrot greens - thanks for the new idea! Wonderful dinner MC!
          (Reposted from old #161:)

            1. re: mariacarmen

              Looks and sounds wonderful, mariacarmen! Nice job! I love dry brining my chicken!

              1. re: mariacarmen

                Gorgeous, mc, love the whole carrots, really nice touch!

                1. re: mariacarmen

                  Chicken looks lovely as well as those carrots

                2. Last night's dinner was a take on a BLT pizza. I made my usual garlic pizza that uses an herb and garlic infused olive oil instead of tomato sauce, and topped with bacon and diced speck and slices of heirloom tomatoes and used my usual blend of cheeses (mostly mozz, followed by some seriously sharp cheddar and av little bit of fontina, asiago, provolone and a dusting of fresh romano and parm).

                  Then I baked it and topped it with fresh arugula and a little bi of shredded grana padano.

                  12 Replies
                  1. re: BabsW

                    This is main meal lunch in Puglia, Italy 14.30 hours or 2.30pm. We eat very lite during the evening, meze or antipasti or tapas.

                    Puglia Cassola Shellfish Stew and Angel Hair ...
                    Italian Rocket ( arugula ) & Radicchio salad
                    crusty warm bread for dipping
                    Prosecco D.O. sparkling white wine
                    Zabligone with Marsala

                    Younger daughter´s birthday belated with us ...

                    1. re: foodeditormargaux

                      Oh MY, foodeditor - that looks amazing! A very happy birthday to your younger daughter!

                            1. re: foodeditormargaux

                              foodeditor, looks and sounds wonderful, wish I was there.
                              hubbies dinner:
                              roasted pork tenderloin with house seasoning rub and Saigon roasted cinnamon
                              fresh corn sliced off the cob
                              last nights chix pilaf
                              green salad with blue cheese crumbles dressing
                              bread machine sour dough bread, butter
                              applesauce with cinnamon sugar
                              Colorado Bulldog
                              sauteed 1/2 chicken breast
                              corn sliced off cob
                              fresh steamed spinach
                              herbal iced tea

                                1. re: BabsW

                                  I'd like a slice of that right about now, Babs!

                                  1. re: nomadchowwoman

                                    I just ate the last slices for breakfast! lol

                                    1. re: mariacarmen

                                      Thanks! It was a nice combo of flavors. :)

                                  2. I'm going to an End of Summer Pool Party (although I don't do bathing suits - I'm just going for the company and the food!) Our hosts are going to grill shrimp and chicken, I'm making Thai pasta salad, and other accompaniments being brought are fruit salad, potato salad, and cole slaw. There will be cookies, brownies, and other desserts, I'm sure. As well as Sunday libations. :-)

                                    5 Replies
                                    1. re: LindaWhit

                                      Remember MuMu's! We need to bring them back! I'm ready.

                                      1. re: Berheenia

                                        That would have worked! Or a sundress that hid most everything. But my capris and light top worked for the occasion. Lots of good food and drink. Something called a "Painkiller" - only had one, otherwise, it would have been a Paincauser. :-)

                                        1. re: Berheenia

                                          Here we go ladies... the MuMu and Caftan all together... on a 20 something! Too funny...

                                          Cheers to an end of summer pool party, or?

                                          1. re: gingershelley

                                            stupid 20-somethings can make anything look good - pah!

                                          2. re: Berheenia

                                            Bring them back? They still sell them!

                                        2. Pasta tonight... either pomodoro with prosciutto or carbonara. I'll let my husband decide.

                                          2 Replies
                                          1. re: Njchicaa

                                            He went for carbonara. Of course he did. It has bacon in it!

                                          2. Herself and I are taking the foody nephew out for dinner to the area's best (IMO) Indian restaurant.