What's for Dinner? #162 - OLD

[mariacarmen]

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?

[mariacarmen]

new threat here, folks: http://chowhound.chow.com/topics/866395

[roxlet]

OK, ok we'll post! We'll post!!

You don't have to threaten!! lol!

[LindaWhit]

ROFL! I didn't even *notice* the typo, roxlet!

[mariacarmen]

ahahahaha! me either!! good eye, roxlet!

[gingershelley]

Funny! I feel threatened!

[gingershelley]

After a couple of days of eating out or eating leftovers, yesterday I finally did a bit of real cooking.

Cooked off some wonderful fresh shell beans I got at the farmer's market, cooked in some homemade chicken stock, thyme, garlic and lot's of bay leaf. Did that Friday. Yesterday for lunch, I made a simple salad with some of those tossed with a finely chopped shallot, sherry vinegar, OO, a chopped ripe tomato. Served over a bed of arugula with some shaved pecorino up top, this was a fine lunch salad while I putzed around the house.

Dinner last night for myself and a friend was very nice thick slab of king salmon, slathered with a rub of dill, beet powder, lemon zest& onion powder. Grilled that on a cedar peel.

Grilled some wonderful Ozette yellow potatoes from the FM as well, that had been just steamed prior. Served with Maldon sea salt and butter, the potatoes were swoon-worthy. Zuchini ribbons were grilled as well.

Dessert was grilled peaches with maple syrup, and another batch of that wonderful Earl Grey sorbet. Tiny almond cookies on the side. A nice summer holiday meal!

[mariacarmen]

isn't it great how something so simple can be swoon-worthy? nothing better than potatoes and butter.

your salmon sounds great too - beet powder - is it mostly for color or does it add sweetness too?

[gingershelley]

Yes, I am getting more of those potatoes this week at farmers market. Some variety that was found on the Makah Indian reservation less than 100 years ago that they had been growing for '100's of years. Apparently a mystery as to how they got potatoes in the first place....

I like the beet powder for the sweet and earthy flavor it adds, and it is just a stunning color when it comes to the table. It is really best on a fish like grilled halibut, for the contrast with the white flesh. Beet powder and dill is a winner.

[mariacarmen]

Chicken Provençale: spatchcocked a chicken, made a composed duck fat rub of herbes de Provence, extra fennel seed, minced garlic, salt & pepper, rubbed all over the bird, then made a similar marinade for quartered sweet-as-hell early girl tomatoes, pearl onions, and more herbes de Provence and fennel seed, sliced garlic with olive oil, s&p, and granulated garlic, and piled the tomato mixture all around the chicken. scattered pitted black oil cured olives over the whole thing and into a 425 degree oven for an hour-fifteen it went. alongside i made a very plain couscous (the better to sop up the marvelous juices), and a salad of green and red lettuces with thinly sliced shallots, baked black figs stuffed with honeyed goat cheese, and a dijon/sherry vinegar dressing with fresh thyme. MAN those tomatoes and pearl onions were a delicious candied mush! glad i waited til i found good tomatoes this summer before making this dish. a glass of champers to wash it all down.

[twodales]

mc absolutely gorgeous! You had me at duck fat. I love couscous but the Brit, not-so-much...so I make him rice and couscous for myself. I can almost taste those juices soaking in to that lovely grain.
Yummmmmmmie!

[gingershelley]

Looks and sounds super delish, MC! Love roasted cooked-down tomatoes.

And that salad sounds divine. Must borrow that idea....

[mariacarmen]

thanks, ladies!

twodales - my BF also does not love couscous, but he will eat it. he prefers israeli couscous, but i love the soaking properties of the regular stuff.

[LindaWhit]

Oh MY - the figs look great! I have some in my fridge that I was going to use with some chicken tomorrow night, but with some CSA lettuce, perhaps a salad is in order for tonight!

[Bacardi1]

Market had jumbo (16-20's) wild-caught U.S. Gulf shrimp on sale today. And did they look FABULOUS. Couldn't resist buying 1-1/2 pounds & turning them into an impromptu garlicy "scampi" that I folded into some orzo pasta. Served with a nice big green salad & local "artisinal" bread made daily at a local shop.

[twodales]

Yep everyone is out of town. I got my hair done in downtown Chicago today and there were maybe 4 people in the salon besides us. It was weird. Highway was wide open on the way home.

Last night made the swordfish with a lemon zest, parsley, mixed peppercorn, garlic, butter topping. Very nice.

Tonight sherry as an aperitif, marcona almonds, pan fried, panko-crumbed goat cheese. Spanish tortilla and chicken piri-piri. Sangria. Very yummy. And no promised rain from a fizzled out Isaac.

[mariacarmen]

td, your dinner tonight has me drooling... and i just ate. yums.

[Dirtywextraolives]

After about a week of not being able to cook, or do anything much else, for that matter, felt good to go to the store & make plans for the next few nights.

Tonight will be grilled swordfish, with a salsa verde & Greek salsa that my husband craves, just chopped tomatoes, olives, basil & feta. Some couscous for a starch, I love how it cooks so fast without heating up the kitchen. And a shaved fennel salad, lightly dressed with lemon and some steamed haricots verts.

[chefathome]

Simple. Pinto bean soup over rice with aged Cheddar and salsa fresca.

[mariacarmen]

hellooooooooooooo.... where is everybody?

really? no one's posted anything they've cooked since me, 19 hours ago?? this must be some kind of record...

i feel like everyone left without telling me where they were going... helloooooo.....

[kubasd]

My mom refers to that as the tidal wave syndrome... When she is driving on a long road and nobody is driving in the same direction as her, she gets a momentary panicky feeling like... OMG there is a tidal wave coming towards me and everyone knows but me!

[mariacarmen]

phew! at least you're here!

[mariacarmen]

i love that, about your mom....

[tracylee]

It's you and I!

Today I made a large calzone with pesto, multiple cheeses including Cambozola, and oven-roasted tomatoes. I'd have seconds now, but my old cat is insisting on occupying my lap.

[mariacarmen]

thanks for joining me for dinner! that cat knows where it's at!

[weezieduzzit]

Lots of people gone for the holiday weekend?

[mariacarmen]

i guess so!

[gingershelley]

Hellooooooooooo!

I didn't cook anything good Thurs. or Friday, and too busy to more than glance and comment. So I guess I left without telling anyone. But, I'M BACK:).

[LindaWhit]

I was in the wilds of central Maine without Internet connectivity. But I'm back! LOL

[mariacarmen]

Made my merguez dinner, just for me - as i've said before, the boy can't really abide lamb, and since he had a choice, he had take-out pizza instead. the fool!

i sauteed the sausages, threw a little diced preserved lemon in at the end, fried the eggs in all that lamby oily goodness, and that with a few lettuce leaves and some sweet grape tomatoes made for a lusciously simple dinner.

[kubasd]

The fool, indeed!! I'd take your dinner over pizza ANY day.... and I love pizza, so that's saying a lot! lol

[mariacarmen]

thx, k!

[gingershelley]

MC, I 'd happily come eat that merguez w/ you! Sounds great!

[mariacarmen]

BT, i don't think we'll be replicating that meal anytime soon, but your turkey salad looks really good and refreshing.

[buttertart]

Last night's chow: By no matter of means was it Jai Yun (in any way shape or form, that was the best dinner so far this year), but it was tasty -- "strange-flavor" Chinese turkey salad with cukes and cilantro, and cheater's green onion pancakes (pairs of flour tortillas with sliced green onions, an egg as glue, salt and sesame oil between them, lightly oiled on the outsides, and toasted in my dear Scanpan...

[roxlet]

Clever with the pancakes! Love those things!

[steve h.]

Leftovers.
Deb will enjoy the veal parm and the pesto spaghetti. I'll resuscitate the tagliatelle bolognese.
I love leftovers in this house.

[weezieduzzit]

Leftovers like that would be welcome anytime. Sounds great.

[kubasd]

I finished my first week of my first full semester back in college today, and the ignorance and idiocy of my fellow students is exhausting... trying to muster up some creativity... I am thinking eggs, tomatoes, and cheese... not so creative, eh? lol

[steve h.]

If they were knowledgable, then your colleagues would not require further education.

A student, by definition, is someone who wants to learn.

Eggs, tomatoes and cheese is not so creative.

[mariacarmen]

congrats, k, and don't worry, you'll find some like-minded, kindred spirits.
and eggs, tomatoes and cheese are GOOD which is all that counts!

[Dirtywextraolives]

HAHAHA!! That one gave me a good laugh, thanks, I needed that!

[chefathome]

Though I've cooked lamb many, many times, tonight is the first time I am cooking lamb ribs. They will be slow roasted first then brushed with a tamarind glaze and broiled. Duck fat fries will work well with the ribs. On the side roasted cauliflower with fish sauce and scallions. And some of my dill pickles. If I get the gumption I'll make Pavlova.

[mariacarmen]

CAH, have you ever tried lamb riblets? rabaja, here, turned me on to those awhile back - they are melt-in-your-mouth-to-die-for.

[chefathome]

No, but the ribs tonight were sort of long ribs with tiny riblets. Weird. They were very good but the lamb itself was fairly strong, due to the internal fat I could not reach. The bark was delicious.

Is there a specific riblet recipe?

[mariacarmen]

no, i just took the meat off the bones and made it into a little ragout in a tomato sauce ... i may have added olives and raisins, and served it over wide egg noodles. or maybe i served it over lightly sauteed zucchini ribbons, to offset the rich lamb taste. i still dream of that dish. the BF doesn't love lamb (as i state below, again and again and again!) so i rarely get it.

[twodales]

I have a taste for panko coated goat cheese (pan-fried or baked), manchego and serrano,
tapas-y goodies, maybe a little chicken piri-piri and some sangria?

Grilled swordfish is on (the grill) deck too this weekend if Isaac doesn't ruin the party.

[mariacarmen]

first time i've set foot in my very local (across the street from my apt! for shame!) farmers' market this summer and snagged some dry farmed early girl tomatoes http://en.wikipedia.org/wiki/Early_Girl and some merguez sausage from 4505 Meats http://www.4505meats.com/

the tomatoes i'm going to use sometime this weekend, when i'll make this provencal chicken dish: http://www.epicurious.com/recipes/foo...

and the merguez i think tonight will be paired with fried eggs and hopefully i can ask the boyfriend to make me more frites.

still dreaming about that rotisserie roast pork at my sister's, tho, so i'll have to fit that in somewhere....

[GretchenS]

Plan last night was BLAT salad (in fridge clean-out mode for vacation starting tomorrow) but my talented and delightful 17 YO neighbor came running over with one of her homemade bagels hot out of the oven as I walked up my front path, so it was bagel and cream cheese (luckily I had some) with a small avo-tom salad. Tonight will be whatever I can scavenge out of the fridge while I am running around packing, which I have not even started yet due to work being nuts this week. See you all in a week or so -- Happy Labor Day weekend!

[mariacarmen]

fresh hot bagel sounds really good! have a great vaca, GS!

[Bacardi1]

We spent most of the day doing yard work, so dinner last night was both late & simple. Supermarket was having a "buy one, get one free" on "Crab Classics" (fake crab, aka "Surimi"), which I like to have on hand for lots of impromptu stuff. So we had "Krab Salad Sandwiches" - just the "krab" with a little mayo, assorted seasonings, & chopped fresh Italian flat-leaf parsley atop toasted rolls with lettuce & arugula.

[prima]

After a dim sum feast for brunch, I'm having a home-grown Valenica tomato, an Ontario peach and a single loukamade for dinner.

[mariacarmen]

inspired by JM, i thought I would make a BLT salad when i got home, but i ended up working late. so the BF took the idea and ran with it: romaine, bacon, cherry toms, crispy shoestring fries, and soft boiled eggs in a dijon vinaigrette - YUM! but that wasn't all. He'd also turned my leftover chicken of i think last week (??) into curried chicken salad with sultanas and celery, and made us a sandwich to share on mexi-mart croissants with sliced avo. it was a nice, summery dinner, even tho the fog came in and it's now chilly and gray.... still - what a nice thing to come home to.

[kubasd]

OMG MC, that salad looks/sounds absolutely fantastic!! and the sandwiches? that BF is a good one :)

[mariacarmen]

thanks K! it was, they were, he is!

[weezieduzzit]

What a swell guy! He did great. :)

[JungMann]

I don't think I've ever seen shoestring fries in a salad before. I sense a delicious hipster trend coming on...

[mariacarmen]

i usually make my salade lyonnaise with little cubes of fried potatoes (instead of croutons), so this was his take on that. very good, because they were crispier, being so thin.

[PHREDDY]

I absolutely love the idea....shoestring fires....ala Primanti Bros.....but on a salad....me the old dog learned a new trick.....I only wish I was sitting alongside your table after this meal ...

[GretchenS]

mc, that salad looks fantastic, I love the idea of soft-boiled egg on BLT salad, it's inspired! Very nice thing to come home to indeed!

[gingershelley]

Score another one for MC's BF! That man is a joy for you to come home too! Nice cooking... I love a curried chicken salad on croissant, plus the salad and a side of Avo. Your a lucky woman. Sigh.

Starting to get the itch to find me a new one when I hear stories like this....

[suburban_mom]

Tonight I actually cooked. We've been traveling and busy so I've been relying on convenience foods.

We had grilled chicken breasts marinated in cilantro, fish sauce and sesame oil (found it in Pinterest). I made a salad of heirloom tomatoes, red onion, and japanese cucumbers with a dressing of rice wine vinegar, sesame oil, and schichimi togarishi. It was a nice summery and light meal.

[bblonde]

I ended up being too tired to cook last night.

Dinner tonight was Cheese enchiladas with Green Sauce. http://www.epicurious.com/recipes/foo... I made a few changes as per the comments--I doubled the spices, cilantro, green onions, and green chiles in the sauce. To the filling I added 2 shredded chicken breasts, and 1 finely diced green pepper. I had filling left over. It was quite rich, but very yummy.

Served that with some sauteed okra, tomatoes, corn, green onions that I seasoned with Penzey's Galena street rub. Love the fresh okra! And to appease the carb people, a rice-a-roni Mexican flavored. I did not partake.

Tomorrow is finally Friday. I thought it'd never come

[weezieduzzit]

Tonight will be salmon but exactly how is still up in the air. Butter, dill, preserved lemon is one choice, the other is a mango, pineapple, tomato salsa with a touch of heat to it. I'm leaning dill/lemon but if I ask for his opinion it would probably be mango pineapple. I may just oil and season it simply to cook it and then serve both options. I still have time to decide. Dinner isn't for another 4 hours.

[JungMann]

Have you made a dill and preserved lemon sauce before? I have plenty of both in the fridge and am intrigued by the idea.

[weezieduzzit]

I went the compound butter route and let it melt over the top. I drained the lemons well before adding them.

[roxlet]

Tonight it will be a simple roasted chicken with small skinny carrots, cipollini onions and red potatoes roasted in the pan with the chicken. It was quite cool this morning, so I started thinking "roast" for the first time in a long time!

[LindaWhit]

That sounds wonderful, roxlet!

[Terrie H.]

A nice organic chicken was on sale (I'm on a very serious budget) and sprung for it. Half will go in the freezer, but the other pieces are marinating in yogurt and spices for tandoori style cooking. The leftovers will go to make butter chicken. A little basmati pilaf will be on the side, as well as a green bean side dish with a little garlic, cumin, and tomato. Loving Madhur Jaffrey today!

[scubadoo97]

Sounds like a good way to use a chicken. I do similar things. I get satisfaction from repurposing

[dianne0712]

Pork souvlaki, tzatziki, greek rice and Greek salad. I also made a new recipe - fig tart with lemon mascarpone and cornmeal rosemary crust, but we're to stuffed to eat it, so I don't have an opinion yet.
Bizzarely yesterday I ate a Michelinas flatbread quesedilla, a hot dog and grilled figs with goatcheese, walnuts, honey and black pepper.

[twodales]

Wow dianne. That sounds great.

[dianne0712]

Thanks! Family won't eat the tart so I took it to a friend's house tonight an gave it to them. They loved it, but I wouldn't make it again.

[twodales]

I certainly would have eaten that tart. It sounds right up my alley. Once I made panna cotta with figs cooked in red wine for my husband. He poked it with a fork and asked what it was. *rolling eyes here* I told him it would cost him 10 dollars in a high end restaurant. Never made it again although it was really delicious.

[dianne0712]

Doncha' just hate it when the family cramps your style? My unmarried sister has fantasies about the dishes she'd make if she had a family because cooking for one limits her since she won't eat leftovers. I tell her they are just that-fantasies. Coping with everyone's issues is even more limiting (I am not without major blame here)

[JungMann]

Inspired by Babs and Lingua, it's going to be a simple BLT tonight. I haven't had white bread in so many years I have to admit I am terribly excited by the prospect of being able to make a sandwich. I could make a very quick tarragon and lobster bisque, though I should probably have salad on the side instead. We'll see which way the scales direct me. Vinho verde to wash it all down.

[mariacarmen]

lobster bisque and white bread BLT - you have everything covered, and don't be surprised if you hear a knock at your door around dinner time!

[JungMann]

The best part is the white bread is low carb. I always mean to grab a loaf whenever I see the brand in a grocery store since they're not available in NYC.

[mariacarmen]

hmmm... curious about the texture of that.... wonder if it's as puffy as regular.... but i guess if you toast it for your BLT it won't matter. what is the brand name?

[PHREDDY]

MC.... White in NYC is very different from the rest of the USA or for that the world . White is usually crusty, yeasty, fluffy and large round in NYC, so I see JM's sandwhich....itI looks marrrrrvellouzzzzz.....!

[mariacarmen]

really! so we're not talking Wonders, here, are we....

[JungMann]

Healthy Life bread is just as puffy and squishy as the white bread I remember eating back when I was, well, fat. Although a steady of BLTs is probably not the best remedy to keep me from revisiting those days!
http://www.healthylifebread.com/pages...

[PHREDDY]

Not really

[chefathome]

We are grilling local plump Cumberland sausages (the artisan producer comes from Cumberland so he knows what he is doing!) for Bangers and Mash, of course with caramelized onion sauce. The last of our green beans (our season is too short!) will be steamed, probably. And with our apples I'm making a gluten-free crisp.

[Berheenia]

Cumberland sausage keeps popping up on this board! Never met a sausage I didn't love and the rope presentation intrigues me. We are having garden variety Italian sweet sausage tonight. Made locally but no local source for the Cumberland in Boston that I can find. I'm going to Brooklyn later this month- maybe I can score some in Manhattan.

[chefathome]

I, too, adore sausage and Cumberland is my favourite. This stuff our local farmer produces is absolutely amazing and transports me back to England in no time. He raises happy and fat Berkshire pigs that get plenty of land on which to roam.

[twodales]

Don't think we have a source here in Chicago either. Maybe I will have to make my own.

[JungMann]

Twodales, try Spencer's Jolly Posh Foods on Irving Park. Pleasant House Bakery in Bridgeport might also be able to help you out.

[twodales]

Thanks JungMann. We buy Spencer's bangers and Pleasant House Pies. They might know of someone that makes Cumberlands.

[gingershelley]

They sure do Berheenia! I have never seen one in SEA, ever, that I can recall.... will have to check around further. Now I MUST try.

Will have to mail order if nothing turns up. They must be good if y'all keep crowing about them:)!

[Harters]

Traditionally, Cumberland sausage was bought by the length, not the weight. Not nowadays, more's the pity.

[ChristinaMason]

Must resist urge to make crass length/width joke.

[PHREDDY]

Shrimp and beef tacos tonight....with avocado, diced plum tomato, shreaded romaine lettuce, creama blanca, asiago and cheedar cheese, and some crunchy bacon....all of the required items in some locally made soft tacos......

Some vanially scream with some cooked peaches that are still warm in the pot!

Yanks lost....Mets winning...maybe they will hold on and win (4 in a row)...that will be like whipped cream on my desert!

[steve h.]

Nice meal.

[mariacarmen]

duckfat/chinese sausage/kimchi rice was WFLunch today (well, actually bfast, since i couldn't even wait until 10:30 to eat it) - mmm-mmm-good. more of the same for the BF tonight, but me and sis are going out to japanese tapas place in berkeley after we take care of the oldster's dinner. place still has foie gras on the menu, paired with sauteed daikon - DELISH. shhhhh .... don't tell anyone about the foie.....

[steve h.]

Too bad about the foie ban. Goose liver speakeasies apparently are making their way known through word of mouth.

[mariacarmen]

yeah, it turned out that their online menu had just not been changed. it was indeed off the menu. still, a great meal.

before that, however, we had an "appetizer" of ridiculously crispy pork fat at my sister's. she has a rotisserie in her fancy new oven and a brined pork shoulder went in for about 3 hours with nothing but salt and turned out maybe the best, most succulent and flavorful pork shoulder roast i've ever had. it took everything i had to tear myself away to save my hunger for dinner out. no wonder the jeans left home.

i'm going to get another roast this weekend and do it there, bring it on home for the BF and me.

[gingershelley]

Wow, sorry about the Foie, but awesome about slow-roasted rotisserie pork shoulder!

That ought to keep you in chow for the holiday weekend! Cold pork sandwiches, pulled pork buns, etc. What a great new gadget. Haven't seen an oven with a rotisserie in it in a while. What brand oven?

[mariacarmen]

it's some fancy Italian job - a big blue whale - gorgeous - that she got on sale because it was floor model. i can't remember the name.... something with a "b".....

[gingershelley]

Jealous here! Love my fancy oven (also a massively discounted floor model!), but no rotisserie. That's VERY cool. Maybe a Bosch?

[weezieduzzit]

Tonight we are having a large greek-ish salad (olives and feta, tomatoes, marinated onions, cukes, greens) with portobello caps stuffed with a mixture of cheeses and spinach. Apparently, SIL has never had a portobello before (?!!?) but she's willing to try.

[roxlet]

Tonight's dinner is last night's dinner, cooked tonight: Frisee salad with bacon and Roquefort, Steak au poivre, and string beans with almonds. NO snacks before dinner! And the dining room table is still set from last night.

[LindaWhit]

LOL on the NO snacks before dinner - hopefully the guac is all gone at this point. :-)

[roxlet]

It was so delicious, and the leftover guacamole was part of my son's breakfast: an omelet with pepperjack cheese and crumbled bacon, plated then topped with guacamole. He was in heaven with that, and it kept him going practically until dinner!

[LindaWhit]

It was a CORN night, since I'm dining out tomorrow evening as the beginning of my 5-day weekend. So it was lots and lots of vegetables - basmati rice, peas and corn all mixed together, as well as some roasted turnips tossed with olive oil, salt, pepper, and just a smidge of freshly ground nutmeg. Most of the CSA stuff I got today will go up to Maine on Friday morning to contribute to some of the weekend eats.

[roxlet]

That sounds so healthy!

[LindaWhit]

OK so I won't tell you about the few TJ's triple gingersnaps I also had. ;-)

[mariacarmen]

i think ginger(snaps) burns off calories....

[LindaWhit]

Ginger. Fiery. Burns.

You are my heroine, mc. ;-)

[gingershelley]

And clearly I share the ginger sentiment, due to it's use in 'handle' :)

[mariacarmen]

right back atcha!

[steve h.]

Enjoy the long weekend. May there be lobster and sparkling wine in your future.

[LindaWhit]

There will be wine but I don't think lobster. Still no oven/stove at the cabin (still working with a hot plate, although there is a full-sized fridge) so everything is grilled, and none of us are big lobster fans. Some items from the local butchery near my sister and BIL's cabin are probably in order. My sister will probably say "would you make up a marinade from what I have in the fridge?" and I'll take care of that. LOL

[PHREDDY]

LW...enjoy the weather it is supposed to be great...too bad there is only a hot plate, but there is as you say that grill...some beef, poultry....am sure it will be great....some how food that is simply prepared , eaten outdoors , is some of the best food consumed!

[Berheenia]

Tonight due to some late night defrosting and Foodily search we are having baked citrus chicken with basil cream sauce and a fake Calabacitas recipe to use up the corn and yellow squash from the farmstand.

- http://www.food.com/recipe/baked-citr...

[bblonde]

Tonight will be pretty basic as I continue to wade through my freezer. I'm making progress though!

Oven fried fish (from freezer)
fresh okra--may try barbecuing, but probably standard stewed w/ tomatoes
red beans and rice

I'm feeling very cajun-y this week

[JungMann]

After a long visit home, I was reminded of what a pleasure it is to free myself from kitchen toils. My father sent me back loaded with homemade goodies, most prominently little chappli kabab meatballs studded with whole coriander seeds and cilantro stems to tame the bursts of heat which come from his generous hand with the diced green chilies. My uncle, on the other hand, sent me back with fried chicken, which turns out to be the only chick joining this single guy for dinner tonight. On the menu: fried chicken and pimento cheese sandwiches with pickled daikon radish. Maybe some kimchi and dilled cucumber on the side if I'm feeling adventurous.

[LindaWhit]

Have a very nice date with that chick, JM.

[Berheenia]

Now I want fried chicken for dinner and pimento cheese sandwiches for lunch. I have heard that down south in University dining halls pimento cheese replaces peanut butter sandwiches for the picky eaters. I would love that!

[mariacarmen]

wow, your family kinda rocks.

[Dirtywextraolives]

That sammy sounds wonderful! We have a place around here that does a smoked jidori fried chicken sandwich with spicy green pimiento cheese & pickles. It's swoon-worthy.

[tiffeecanoe]

Eggplant parm again! Picked up some gorgeous eggplants from the Farmer's Market.

Last night I made a veggie filled Chicken Thai basil with Japanese eggplant, Chinese Zucchini, peppers, ground chicken, gosh it was so delicious and I devoured the leftovers for breakfast!

[gingershelley]

Tiffee, that Chicken and Thai basil dish sounds really good - do you have a recipe? I have some ground chicken that needs using up, and a trip to Hung Long market for some basil, etc. sounds like just the thing for dinner tonight. Thanks!

[tiffeecanoe]

It's a pretty basic sauce, what you need is a ton of Thai Basil - a cup of leaves at least. The sauce is basically 1/4 c of Soy, 2 T of fish sauce and 2tsp of sugar - all to taste really. Saute garlic in oil for a minute and add all veggies and ground chicken together and cook until chicken is about done, then add sauce and basil and cook for a couple more minutes until Chicken is done. Super easy and delicious!

[linguafood]

My insides were acting up yesterday out of nowhere, so I didn't eat all day, and only had a wonton soup for dinner at a local Thai (sic) place.

We did buy a 1# sirloin steak at the farmer's market yesterday, along with some Juliet and orange cherry tomatoes. So whether I feel up for eating that tonight or not, the sirloin will be marinated to be thrown on the grill later, and eaten along tomato salad & perhaps corn on the cob.

I feel like I've been eating nothing else but grilled meats, tomatoes and COTC lately... but hey -- the season is short enough :-)

[mariacarmen]

sigh... i'm not really digging the skirt steak... maybe it was cut too thin or something, but it lacks the chewy, fattiness i get when i ask for "carne asada" from our meximart. but i think they're used interchangeably, right? or maybe i got flank steak? isn't that the same too? argggh...

anyway, the marinade was tasty, the wraps were good, with the addition of sriracha, sliced scallions and pickled jalapenos.

leftover rice has already been turned into fried rice for tomorrow - rice fried in DUCK FAT, and added chinese sausage, chopped kimchi, garlic, scallions, carrots, frozen peas, sesame oil and soy.

[Dirtywextraolives]

Oh boy, that RICE sounds killer! Flank & skirt aren't the same cut, but usually deal well with the same treatment. See my note above, don't know if that will help you or not....

[mariacarmen]

thanks, saw your comment - this wasn't medium rare at all - cooked all the way through, with some crispy edges, but still.... i'll have to figure out what kind of meat i'm getting. sometimes the meximarts mislabel things, or call them something completely different. for example, and humorously, a place by our house sells very thinly sliced beef called "carne parasar" - it took me a few minutes to figure out it was supposed to be "carne PARA ASAR" - literally, "meat to grill" - which is carne asada!

[Dirtywextraolives]

Right, I know exactly what you mean! I don't think they are trying to confuse us on purpose, but even we have many names for the same cuts! I would venture to say it was mostly likely the cut, or even the way they cut it, and most def not the marinade or cooking method!

[mariacarmen]

aw, thanks, DWEO....

[GretchenS]

It sure LOOKS yummy, how sad it didn't taste as good. And that fried rice does sound killer, it really does!

[mariacarmen]

GS, i couldn't wait for lunch, i had the cold fried rice for breakfast, with sriracha, and it was delish!

[roxlet]

What's the Chinese sausage like? My husband bought some, and it's been sitting in the refrigerator since I'm not sure what to do with it...

[mariacarmen]

it's slightly sweet, roxlet - yummy in scrambled eggs too! slice thinly.

[roxlet]

Hmm. Sweet? That doesn't go over too well in this house!

[gingershelley]

Wow, sure looks good even if it didn't taste 'just right'. Skirt steak and flank are very different. The picture doesn't quite look like either.

That fried rice sounds good. I need to make some duck again soon so I have duck fat for frying. SO good.

[mariacarmen]

thanks! ok, i need to get my meats straight!

[prima]

Tonight's dinner was lime/cumin/cilantro chicken, Greek-style green beans with tomato, wheatberries and blackberry cobbler.

[ChristinaMason]

With many nights of hard work behind me, I am finally back in the kitchen. Last night was Julius' fennel-sausage pasta (http://culinspiration.wordpress.com/2...) with sweet Italian sausage, caramelized fennel, onions, shallots, and garlic, fresh sage, white wine, and diced tomato. Fancy handmade (by someone else) egg fettuccine as a base and finely grated Pecorino Romano and aged gouda over top.

The night before was Japanese curry with lightly breaded tofu and the contents of our crisper, over cous cous with peas (call it fusion).

Tonight, I was craving roasted chicken. I picked up a 6# bird and got to work eating down the fridge/pantry in the process: kalamata and green Italian olives were tossed with a half a lone preserved lemon, several cloves of garlic, half a box of grape tomatoes, parsley, bay leaves, and dried oregano in the roasting pan. A lemon was squeezed over the bird, fresh oregano tucked under the skin, the lemon hulls and some leftover fennel stalks stuffed in the cavity, and it went into the oven until juicy and crispy.

Sides were a French lentil and wild-rice pilaf, steamed green beans tossed with browned butter, balsamic, and a touch of soy sauce, sprinkled with some dukkah I made ages ago, the roasted pan veggies, and a green salad with lemony vinaigrette. Roasting juices drizzled over the chicken. Leftover Torrontes in our glasses. Dark, dark chocolate for dessert.

It's good to be cooking again!

[gingershelley]

A lovely, nuanced meal CM, glad you could cook it and appreciate it. The smells alone must have been intoxicating!

I love a roasted chicken, and the memories around the table when it is served. The rice and lentil side sounds earthy and delicious. Kuddos to you and yours.

[mariacarmen]

that chicken sounds absolutely marvelous.

[Dirtywextraolives]

Wow, that pasta dish sounds wonderful! & I adore Japanese curry, with have to try it over couscous next time, since my kids love couscous. And your chicken sounds great. Funny how we can come up with so many variations of a simple roasted bird, and they all sound delectable!

[ChristinaMason]

thanks gs, mc, and dweo!

i am looking forward to leftovers for lunch tomorrow.

Tonight was pulled pork my DH made in the crock pot. I'm thinking about some leftover green beans as my "something green."

[roxlet]

With my son just returned from the left coast, the plan was for a lovely dinner tonight: a frisee salad with Roquefort and bacon, french green beans with almonds, and my favorite, steak au poivre. My son was starving, and asked me to make some guacamole. So we had guacamole with cocktails (Coke for him!), and the first thing was that my husband said that we didn't need the frisee salad. And then we decided, we'd just gril the steaks -- we really didn't need the sauce, ANd then, we realized, that none of us was hungry at all. Dinner turned out to be guacamole! Guess what's for dinner tomorrow night, but no guacamole first!

[mariacarmen]

guacamole will totally do that to you! she's a sneaky she-devil.

[gingershelley]

Nice report. Sometimes, you just need each other and the gathering, rather than all the food.:)

[Dirtywextraolives]

HAHAHA!! I love stories like that! Hey, there's always tomorrow for that awesome-sounding frisée salad & steak dinner.

[GretchenS]

BTDT, too funny!

[gingershelley]

Tonight is old school tacos, made with ground beef and taco seasoning, shredded iceberg, grated cheddar, avo chunks, tomato chunks, mexican crema and pico de gallo. Just like mom used to make, and sometimes, that sounds really good! Canned refried beans on the side, but with some chopped hatch chilies added.

Just got a new case of them from the grocery store roasting event last Saturday. Good to have all those gallon ziplock freezer bags stocked up again.

I know I still owe DWxtraO's my chili verde recipe... if I could just find my notes. Hate to wing it from memory only and be way off on cumin amounts. Will go searching again after dinner, I promise!

[Dirtywextraolives]

My little guy would be drooling right now. Old School tacos are his absolute favorite thing in the world!

LOL, and you don't worry, whenever you can lay your hands on it, its fine, I promise I'll cut, paste & save right away, before it disappears again! It will be awhile before I make it anyway, just too dang hot here for a stewed dish!

[gingershelley]

Thanks for the slack Dirty W/ extra O's.... Friends dropped by to help with my over-grown yard tonight, so still no research on where in my (over complicated) system of cookbooks, files of on-line ideas and great chefs, and well, good ol' mom's terrific "file cabinet" which is covered in orange swirly shelf-paper, and has tabs in it, with all the critical areas of food, like horses deuveres, soups, casseroles, grilling things. She passed away in '83, but I keep filing things in it, from magazines, prints from websites, and also finding things she stuck in there like in, '72! Great creative cooking, and lot's of fun.

Will get you the stewed dish - learned about hatch chilies from mom on a trip to Santa Fe in '78. Time and taste bring up all great things:)

[Dirtywextraolives]

Oh dear, honestly, no worries here! Your Mom's system sounds familiar, and priceless, at the same time! So you get to it whenever you can, I'm not going anywhere!!

[gingershelley]

:)

[weezieduzzit]

That's EXACTLY how tacos are supposed to taste. Yum!

[gingershelley]

I do love these when I need them. But sometimes, tacos should taste like 'off the truck in the 'hood', like lengua, in tiny strongly-corny tortillas, with nothing but lime and radish. Those are the BEST tacos these days, that are not made of memories.

But BOTH are best, as we all know our memories to bring on the flavors of time, and our experiences. That is what taste is made of.

[weezieduzzit]

If I don't have to drive 100 miles each way in rush hour traffic to rescue the 18 year old SIL who went to see a concert with her new boyfriend but just got in a car accident (thank goodness she wasn't driving this time, she's caused plenty already,) on her first night staying with us... we'll be having southwestern chicken thighs with blistered green beans and a big green salad full of ripe campari tomatoes.

If I do have to do the drive someone is buying me dinner.....

[steve h.]

I'm hoisting a glass to the weezie.

[LindaWhit]

I hope your SIL is OK! And yuk on the potential 200 mile round trip. :-o

[Dirtywextraolives]

Oh dear, hope all are okay! And not only would they have to buy you dinner, but lots of drinks as well!

[weezieduzzit]

I'll take ya up on that drink, Steve!

It sounds like they're fine and the AAA guy pulled the bumper out and replaced the tire so they can drive. They were ready to rush home but I told them not to- SH** happens in life. They got hit so no one is "in trouble." No reason not to go grab dinner, enjoy the concert and make the best out of a bad situation.

I swear, never a dull moment around here. I'd love a few dull moments to enjoy a nice dinner with my honey before she gets back here tonight. He's actually getting offf work on time tonight. :)

[steve h.]

Stress is so ...exhilarating.

[Dirtywextraolives]

Glad to read it all worked out okay, weezie, ;-))

[mariacarmen]

ack! good that everyone's ok... and now you get your southwestern thighs, right?

[weezieduzzit]

Yes, and they were very good. :) They're one of my go-to items right now.

[gingershelley]

And you deserve a bought dinner if you had to go that distance!

Hope you are allright and home, and did not have to go that space to help out the SIL!

Here is to never a dull moment, and getting to have the dinner you want:)

[Dirtywextraolives]

Another hot one here, with little motivation to heat up the house, also doesn't help when you have a bad leg, been hobbling around for a few days.

So, took the rest of the Yakitori chicken legs out to pop under the broiler, and made some bacon fried rice with leftover steamed for kid #2. Made tuna fish sandwich for Kid #1 and made a couple of tuna melts for me. With some sliced, ripe avocado, mini heirloom tomatoes & horseradish cheddar. And instead of using my usual whole wheat, double fiber English muffins, I'm using some thinly sliced Asiago bread instead. There's Jello, sherbet or ice pops for dessert.

[twodales]

Having a very Midwestern meal tonight. Walleye pike, broccoli salad, corn and boiled spuds, couple of brews, followed by a Pear tart from T J's

[steve h.]

Pasta bolognese will be on the menu tonight.
Deb simmered the sauce on Sunday and made the kitchen smell great. Aged Parmigiano-Reggiano will be at the ready. The blood of Jove will wash things down.

[bblonde]

Dinner tonight at DBF. Really nice HOT late summer day, so we'll grill some sirloin, pepper, zucchini kebabs marinated in honey, soy, oil, and vinegar. Rice as a side. I am wiped out today and it's only Tuesday.

[GretchenS]

Last night was a pork chop and corn on the cob, both grilled on my new gas grill, plus a very spicy, yummy vinegar slaw with both green and red FM organic cabbage. The pork was great because I splurged and got a bunch of korobuta pork chops to stock up the freezer. The corn was the far-too-sweet-when-will-I-learn stuff from my local farmstand. FM corn vastly superior even though the nice folks at the farmstand grow their own, it's just some overly-sweet variety. I did not overcook the pork chop. Another pork chop for tonight, will probably marinate in Walkerswood Jerk Marinade, but wishing I had mc-style skirt steak to look forward to instead. :)

[Berheenia]

Gretchen, I know this is a regional question but where do you get your pork? Mr. Berheenia is ready to splurge but doesn't want to pay Julia Child's butcher prices.

[GretchenS]

I actually mail order it from Heritage Berkshire, it is totally amazing, I splurge on it maybe every 18 months or so. We tend to give food gifts in our family which is how I ran across them in the first place.

[Berheenia]

Just ordered some chops and tenderloin from Heritage Berkshire. The shipping is almost as much a the meat but we're in for 3 or 4 great meals. Can't wait to try this pork! This is a rehearsal for the purveyor of this years xmas beast. We were not happy with our pork roast from the pricey butcher shop last year. Eventually Wegmans is coming to Newton too so thanks to you and linguafood for your speedy replies!

[Dirtywextraolives]

You won't regret, Berheenia, if you're a big fan of pork.

[GretchenS]

Yay! Hope you enjoy as much as I do!

[linguafood]

Wegmans has Kurobata/Berlkshire pork. Cheap it is not, but we often get it on special when the sell-by date is nigh.

[Dirtywextraolives]

LOVE that pork! Good for you! Loving the new grill, huh? I'm getting tired of my old charcoal, may have to follow your lead soon!

[GretchenS]

I am loving it, DWexO. :) Pork chop night before last was not overcooked but no good grill marks. Last night the jerked pork chop got excellent grill marks but actually had to go back on because undercooked. Once cooked enough it was very tasty indeed with some yellow rice and some cooling cukes dressed with white vinegar and sour cream. I can't get over how good the pickle cukes from my farmstand are this summer, just outstanding!

[gingershelley]

Oh! I love jerk seasoning - and on a kurobota pork chop, not much could be better. YUM.

Is Walkerswood a paste that you rub on, or what? I have a paste called Busha Brown's, and have always bought this one since a chef at a catering company used to use it and I loved her food style. Hard to find tho, so would be curious about your brand..

[GretchenS]

gs, it is a marinade I used to be able to find in the market but now have to resort to ordering from Amazon: http://www.amazon.com/Walkerswood-Spi... I doctor it with a bunch more allspice and sometimes also add yogurt but I like the flavoring more than any other jerk sauce or marinade I've ever tried. And it is heaven with a korobuta pork chop but also on country-style ribs roasted low and slow in the oven.

[gingershelley]

Interesting! Thanks for the link Gretchen. My brand is a paste, which I usually extend with orange juice, chopped shallots, and a bit of oil - sometimes beer. It is VERY heavy on allspice and scotch bonnets, so really a jerk concentrate. Love the flavors, especially on pork! When I finish the jar I have, I will try your brand to compare.

[mariacarmen]

marinating in the fridge is skirt steak in a pasty combo of gochujang, tons of garlic, fresh ginger, cilantro stems, scallions, shallots, dark soy, fish sauce, black vinegar, brown sugar, and a little bit of the vinegar where we once stored ghost peppers for extra ZA-ZA-ZING. made rice already last night (a combo of jasmine, broken, and "regular" long grain - a little of each of what we had left). have some kimchi still, and after work i'll buy some lettuce, grill pan the steaks, and make some wraps.

[GretchenS]

what time did you say dinner was???? MUST get another skirt steak asap.

[kubasd]

Sooo... I'll be by around 6... :)

[mariacarmen]

hee hee.... wish i had a ton of it, for all-you-all, and a grill!

[gingershelley]

I am in for dinner at your house too! :)

[Dirtywextraolives]

Yum! Sounds fab, see you went to your 99 cent Ranch store, lol! I just love that goochujang paste, don't you? Try your same fab sounding marinade on a whole chicken & roast it, it is delightful!

[mariacarmen]

i do love my gochujang paste! i haven't actually made it to Ranch 99 in awhile, still had some left from last time.... i need to go tho, running low.

my steak wasn't killer! posted below. i mean the flavors were good but something about the texture of the skirt steak....

[Dirtywextraolives]

Even though normally, I like steak on medium rare side, when it's bul gogi or other Asian marinated steak, I like to cook the shit out of it, with burnt crispy pieces. I find the flavor better that way, maybe you can try that if you can deal with over cooked meat. I need to get back to my 99 cent store also, running out of all kinds of Asian condiments, and I hate buying ginger & other things like that in the gringo supermarket, such a rip there!

[mariacarmen]

it was well-done enough... but something wasn't right. i've done it that way too, but using some other cut of meat. even pork!

[Berheenia]

Last night was doggy bag Indian food from our trip and tonight I think it will be an omelet made with eggs we bought at an unattended farmstand in the middle of nowhere. There was an ancient dorm fridge housing the eggs, an honor box for the money, and very elderly horse listening to rock and roll on the radio. We city folks love stuff like this.

[Harters]

I'm unsure whether to say we're having burgers of dinner - or the similarly styled, but entirely British, rissoles. Anyway, half a kilo of minced beef is going to be seasoned, have some grated onion mixed in, along with some horseradish sauce and formed into patties. They'll get cooked under the grill.

To accompany, some oven chips and a tin of some vegetable or other.

For "afters", the last of the Blacksticks Blue cheese .

And that's it for a few days. Ciao.

[LindaWhit]

Enjoy your travels, Harters.

[twodales]

A thin, light pappardelle with blanched zucchini ribbons and snap peas, mixed with slivers of red onion,cooked corn sliced off of the cob, garden fresh tomatoes, chives, basil and mint with a simple dressing of balsamic, sherry vinegar and garlic. Served with a marinated chicken breast. Nice and light.

Instead of tea after work I mixed up orange and pieapple juice, a bit of cocoanut cream and some rum. Yum!

[linguafood]

Perfect summer pasta dish! I need to have pasta again soon, I think.

[roxlet]

I love that, twodales! Both the pasta and the libation sound fantastic!

[Bacardi1]

I had a jar of Stonewall Kitchen's "Blue Cheese Herb Mustard" I wanted to try, so slathered some on two nice Swordfish steaks, topped with freshly ground black pepper & crumbled blue cheese & stuck under the broiler. Served with baked potatoes & sauteed garlic spinach. It was a delicious combination.

[gingershelley]

That sounds super Bacardi - like the idea of the strong cheese with the assertive flavor of swordfish. Will have to borrow this idea, thanks!

[Harters]

Had similar as a pub lunch somewhile back. Was haddock topped with a Stilton rarebit mix. I was convinced that it would overwhelm the fish but it didnt - although it was a close run thing.

[Bacardi1]

The mustard itself was very good, but relatively mild. I'm sure you could use any mustard of your choice & just sprinkle blue cheese on top. I didn't add the crumbled blue cheese until the last minute of broiling so it wouldn't burn.

[Dirtywextraolives]

Agree with gingershelley, great idea! I would never think to put blue on swordfish, but it sure sounds appealing.

[gingershelley]

Dinner is going to be a marinated lemon/garlic/ smoked paprika roasted chix (frankenbreast - courtesy of NMC's lingo:), roasted off early today before it warmed up.

Sliced for some for a sandwich tomorrow, and the heart of the breast cubed up for a salad tonight. Nice sunny day - I can't resist 'non-cooking".

Blue cheese crumbles, slivered marinated red onion, chopped ripe avocado, sieved farm-raised HB egg, icy cubes of persian cukes, tomato cubes from a great farm tomato, bacon crumbles. Oh, wow, that is a Cobb salad!

With house vinaigrette, a good baguette, a glass of red wine... if the ingredients shine from the garden, this dish elevates above the ordinary. Toast's to you all as I eat it!

[prima]

pork souvlaki, tzatziki and zucchini/tomato/rice tian for dinner tonight.

[bblonde]

Hey chowsers. Long time no eats postings!

Things have been so hectic between dbf moving, me starting law school. But hopefully as fall begins to move in, a schedule will set in.

Saturday night I had planned a nice night grilling with friends and parents. And just as I fired up the grill, a big storm started to move in. The food cooked, but wasn't quite as good if I could've regulated the temperature. We had pickled okra and buffalo cheese to snack on with our margaritas, Grill-top shrimp boil, grill sausages, tomato-basil-mozzarella salad, grilled corn. Watched Bernie afterwards. Highly recommend, especially if you're a fan of weird, dark, humor.

Last night had movie night with some other friend's. Movie was "Some Like it Hot"--just a classic! And to go with I did spicy/"Hot" foods. Dinner was New Mexican pork tenderloin with bourbon-ancho sauce (to-die for!), chipotle caesar salad with grilled corn and avocado (wow), baked sweet potatoes with maple-pepper butter, and winter spiced molten chocolate cakes. Did not care for the spice in the chocolate cakes, but otherwise the meal was a HIT.

And tonight I put my leftover shrimp and sausages to good use in gumbo.

[Bean Counter]

Where did you find the tenderloin recipe?

[bblonde]

It's a Bobby Flay recipe. Positively fabulous
http://www.foodnetwork.com/recipes/bo...

Spice rub great, sauce great. The sauce does take some time, though. I did make a couple changes: I could not find some of the chile peppers so I used 3 Tbs. New Mexican chili powder instead of 2 Tbsp of the ancho chile powder and 1 Tbsp of the pasilla chile powder. For the other missing Tbsp of pasilla I used the same amount of chipotle chile powder (this I had). And I read chile de arbol is like cayenne so I used that.

In the sauce the dbf got orange juice concentrate, not apple juice, but I proceeded and it was great. In fact, I may not do apple next time. And there will be a next time

[roxlet]

Tonight will be a simple frisee salad dressed with a mustard vinaigrette, served with asparagus and a fried egg. If we're still hungry, there are left over smoked Italian sausages that can be nuked.

[chefathome]

Sauteeing duck breast, reserving fat (obviously) and using some for a red wine vinaigrette, toasted pine nuts, lightly breaded and sauteed goat cheese rounds all served on wilted greens. And the rest of the plum chutney I made last week.

[LindaWhit]

Oh my! That duck and the rest of the salad sounds wonderful - enjoy!

[chefathome]

I have a feeling we will. Duck is one of my favourite things ever.

[scubadoo97]

Sounds absolutely delicious

[gingershelley]

O delish, Chefathome! That sounds great. A rare duck breast, some (perhaps)bitter greens, and some vinegar are the stuff late summer dinners are/should be made of:)

[chefathome]

What could be better than rare duck breast? I mean, seriously.

[linguafood]

Inspired by Ms. Nightshade over on that other site, I'm grilling skewers with shrimp wrapped in serrano ham & and basil leaves. She flambéed with Pernod, but as I have no licorice liquor in the house, I may have to forego that step. Side will be grilled zukes & yellow squash as well as the house-fave: Greek salad. Hope the thunderstorm'll hold off for another couple hours or so, or be done by the time I want to cook.

Cali orexi.

[roxlet]

Does the serrano han get crispy like bacon?

[linguafood]

It got very crispy, which makes me think I shoulda just gone with prosciutto -- I generally prefer serrano over prosciutto because I find prosciutto to be on the slimier side; serrano's drier by far.

We forewent the Greek salad, as my man brought home an enormous zuke & two yellow squash. It would've been too much, and we still have 3 shrimpees and some grilled squash leftover.

ginger -- I'd likely go with ouzo or something less sweet/sticky than sambuca... if it's just for the licorice flavor, the kind of spirit shouldn't matter, right?

[roxlet]

Slimy? Prosciutto? Blasphemy!

[twodales]

I agree with you linguafood in regards to prosciutto. Sometimes it's stringy and chewy. La Quercia has one that is nice and silky. Have you ever tried speck? I tend to buy speck and/or serrano. Tasty and more dependable. (less slimy/chewy/stringy).
Sorry Roxlet.

[prima]

linguafood is a German ex-pat Chowhound, so I'd bet she has tried Speck at least once or twice. ;-)

[linguafood]

Jawohl, Fräulein Prima :-)

Speck is the basis/starter for many a deutsche treat.

[twodales]

I always think of speck as being "Alpine" Italian. I suppose because I was introduced to it in Northern Italy. In and around the Alto Adige. So, it must be from the general area then? It's not that easy to find but definitely worth the search.

[prima]

The type of Speck you're talking about is found throughout the Alps, but Speck is also the word for bacon in Germany, Austria and German-speaking parts of Switzerland.
My local Costco sells Cdn made Alpine-style Speck.

[roxlet]

Ah, but if it's "stringy and chewy," it's not prosciutto di Parma, il piú delizioso prosciutto nel'mundo!

[linguafood]

I'll take Serrano over Parma ham any old day :-)

Wanna wrestle?

[mariacarmen]

nice!

[gingershelley]

Wow, those look super Lingua! I have not tried marinating with ouzo, but am sure it would work. For some reason, the sweetness didn't linger on the shrimp in sambuca, just the flavor. I think the sugar did help with caramelizing them. It's true I didn't have much else to do with that bottle except make shrimps again....

I will have to to try ouzo myself!

[linguafood]

Maybe if I can get one of those miniature bottles of sambuca, I'll do a taste comparison between that and ouzo. I think those shrimp might be on the menu again soon :-)

[gingershelley]

I want to hear what you think of the differences. Those shrimp are sounding awfully good to me now too:)

[roxlet]

As I recall. Sambuca is sweeter than ouzo.

[linguafood]

Yes, which is why I'd likely prefer the ouzo over the sambuca :-)

[gingershelley]

Some other day, Lingua, try marinating your large shrimps in sambuca, wrap in prosciutto and grill. Divine. You could go basil, or perhaps add to the licorice tone with strong rosemary.

Great with a slice of orange at the end squeezed over. Just sayin'. From a mediterranean hors d'ouvres class I taught a few years ago.. the licorice and the sweetness of the shrimp is great. Would be good with the grilled squash and greek salad.

Hope the thunderstorm leaves you dry enough:)

[ChristinaMason]

gingershelly,

I have a bottle each of pastis and raki that I think could try in this application. Could you give a little more detail on your recipe, please :)?

[gingershelley]

CM, here is the recipe from my class on Mediterranean HD's... served along a lemony quick sauté calamari salad, mussels with an herb and tomato vinaigrette piled on top of the mussels on the half-shell, the sambuca/proscuitto prawns off the grill, and a pile of grilled bread rubbed with garlic and rosemary. And a white bean garlicky dip to go along side, a parsley salad with preserved lemon and a hint of basil.

GAMBERI DE SAMBUCA

½ cup Sambuca or other Anise Liqueur
¼ cup extra virgin olive oil
1/4 cup chopped fresh rosemary.
Fresh pepper, to taste
1 lb. large shrimp (21-25 to a lb.), shelled, deveined, tails left on.
8 paper thin slices of prosciutto, about 3 ½ oz.
24 long skewers, soaked in water for 1 hour.

Marinate the shrimp: Mix the Sambuca, oil and 2 tbsp. of the rosemary in a shallow dish. Add shrimp and toss to coat. Set aside for 15 minutes to absorb flavors

Prepare for the grill: Cut the prosciutto slices each lengthwise in 3 strips.

Remove each shrimp from the marinade, sprinkling it with some of the rosemary and wrapping it tightly around the middle with one of the prosciutto strips. Thread each shrimp onto a skewer, passing it through the tail end and the large end.

Grill over hot coals or a gas grill for about 1 ½ minutes per side, or until opaque in the center. Serve warm.

[gingershelley]

I am so interested in what others would find from making this recipe with other licorice-scented bottles of flavor from other traditions. I had not thought about it alot when I created this recipe. It was a riff on a 'traditional' recipe I found while researching for the class I taught.

Now, a few years down the road, it seems exceedingly interesting to find out what other flavors would be teased out by using another licorice-flavored base for the marinade.

Would appreciate all your comments! I got the idea from a pretty obscure local blog written by a greek woman, whose link I can't find anymore for the sambuca prawns.... It sounded good, and it WAS good. Curious about other licorice comestibles and how they go with shrimp/prawns. IMHO, the sweet briny taste goes great together with the flavor agent.

Do Tell to me, what your experience is!

[ChristinaMason]

Thank you!!

[linguafood]

Too bad it's too late to nominate it for DOTM.... though it might be a little too focused on a particular dish prep.

[scubadoo97]

Have been in and out of town a lot so having posted much. Just got in from St. Augustine last night and it was a clean out the fridge dinner while watching tropical strome Issac move further away from me.

Pulled out a couple fillets of sock eye salmon from the freezer as well as a few medium Fla. shrimp.
The salmon was given a little dry rub and a thin smear of mayo before pan searing.

We had a drawer full of limes that were looking sad so I made a lime, garlic butter sauce, sliced a few mini colored peppers and a stalk of clery and one leave of basil that hadn't turned was used for flavor and color.

[GretchenS]

Gorgeous!

[gingershelley]

Salmon is good, and the storm moving away is even better scubadoo. Glad you are well fed and safe!

[gingershelley]

Yesterday, went from a nice sunny morning to practically needing a wooly cap by evening. Clouded up and windy. But, I was determined to eat my big juicy blue-cheese stuffed burger, so I grilled anyway!
Usual stuff on it; avocado, sliced tom, iceberg, lot's of mayo and dijon. Side of grilled corn hit the spot.
Another batch of roasted apricot/ginger ice cream with apricot swirl got made. Perfecting the recipe as I am entering it in food52's ice cream contest. Anyone who wants to go over there and vote for me, please do. Same handle as here! I will post recipe a bit later this morning and link:)

[linguafood]

That ice cream sounds amazing!!

You haven't entered the recipe on the site, yet, no? I can't seem to find it....

[gingershelley]

I got busy with work today, but will post tonight. When I do, will give you all the link. Thanks for looking! didn't mean to jump the plank (er, tub if ice cream...:)!

[GretchenS]

Blue chesse-stuffed burger with avocado, be still my heart!

[scubadoo97]

Agreed.

[gingershelley]

It was good. Big, juicy, and fine.... I like a stuffed burger more than one with cheese melted on. Just my preference. It's sometimes, WFD:)

Thanks for encouragement, GretchenS and scoobadoo...

[GretchenS]

Last night was lamb kebabs marinated in yogurt, tomato paste, garlic, lemon juice, loads of Maras pepper and olive oil, then sprinkled with kosher salt and half-sharp paprika before grilling on my brand-new gas grill. (Recipe from COTM and reported on in more detail on that thread: http://chowhound.chow.com/topics/8612...). These were fabulous even though I over-cooked them -- that gas grill is WAY hotter than my now packed-away charcoal one, will take some getting used to. Served with slow-braised Turkish-style green and wax beans and Greek yogurt. Tonight will be a pork chop which I will hover over anxiously, lest I turn it to shoe leather.

[gingershelley]

Nice job on the new grill! Love some lamb kebabs, even if a little overcooked.

Do you have 3 burners on your grill, so you can turn off the center one and cook over indirect heat if wanted?

[GretchenS]

Yes, I do, maybe should have turned off middle one once the grill was heated up.

[gingershelley]

You'll learn over time, Gretchen, that alot of foods - tho kabobs wouldn't tend to be one I would worry about, unless chunks were large - cook best over indirect heat.

If you have the three burners, then turning all on high, then either center or rear burner off while cooking food over this indirect heat, with perhaps a final sear over direct will give you less flare-ups and more even cooking.

Cheers to all the fun grilling!

[scubadoo97]

Great color on the lamb. Looks fantastic

[Harters]

We've got a ring of Cumberland sausage that'll roast in the oven, alongside some new potatoes. Simple steamed cabbage as an accompaniment. Obscene amounts of Colman's mustard.

[mariacarmen]

today i cooked: eggs and shallots and grape tomatoes in scrambled in duck fat, bacon and tortillas for me and the boy, then for lunch, an italian spicy sausage for the boy, wrapped in a pita (that's all we had), smothered in caramelized shallots (the only onion we had) and red bell pepper strips, mustard, and cilantro. Then at the oldster's i made "revuelto" which basically means "scrambled" but is actually ground beef sauteed with onions, fried potatoes, peas/carrots, a bay leaf, oregano, some aji panko (the non-spicy stuff, tho he told me it was spicy, but he ate it at least) and a scrambled egg, all over rice. something my mom used to make for him all the time.

and then i went out and feasted on mexican food with friends at a new, upscale Berkeley place that touted "an emphasis on the southern state of Oaxaca" - not sure if we got that, but there were some mighty fine mole enchiladas, a fantastic fish taco - the best i've had in a non-street-taco stand atmosphere - and other really tasty dee-lites.

[AlkieGourmand]

Enchiladas verdes stuffed with guacamole
Sauteed nopales with jalapenos and epazote
Mexican rice

[Jeri L]

Eating Well's Grits and Greens Casserole, deftly making room in my fridge by using up the braising greens, collards and chard that have been in the last two CSA boxes AND making leftovers for two work lunches.

[mike9]

I made grilled shark tacos topped with eel sauce and a slaw with lime/sesame dressing. I steamed some fresh sweet corn and put some petite red potatoes on the grill as well. Just wonderful tacos - the shark is perfect for this application.

[gingershelley]

Mike9, do tell about eel sauce?

[Dirtywextraolives]

Inspired by the last thread, making jambalaya tonight, even though it's still summery warm here, but cravings know no seasons, right?

Just browned up the last of the linguica sausage ( hard to find here & I'm bummed, since I cannot for the life of me recall where I found it!). Then in the fatty drippings browned up some boneless skinless chicken thighs. I used to make it all from scratch, my mom showed me how, and we always enjoyed chicken & shrimp jambalaya. But since my family does not appreciate shrimp as much, I make it with chicken & sausage.

When they get back from my husband's office, I'll finish it with the Zatarain's mix and use chicken stock & some Mexican tomato sauce for the liquid. Some fresh baked (from frozen) rosemary olive oil bread, and an iceberg wedge salad with blue cheese, bacon & mini heirloom tomatoes for the side. There's some sherbet for the kids' dessert.

[gingershelley]

That sounds really good DwextraO's. I could go for a bowl of jambalaya. May have to borrow your suggestion, and the wedge salad!

[prima]

Lemon rosemary chicken, okra, flat beans, and new potatoes. Either tzatziki or a cucumber salad. Just-picked blackberries for dessert.

Trying to climb back onto the healthy-eating-at-home-wagon after a week of biscuits, chowders, lobster rolls, fish & chips, pies and sticky puddings.

Anyone have any ideas on how to tackle mature, possibly slightly woody okra and slightly mature flat beans? Both the okra and beans were picked today, but picked a few days later than I'd usually pick them.

[Dirtywextraolives]

I love any kind of lemon chicken....

Wish I had some advice for you, but I don't. But I did just read how you can brine your beans, but I've never tried it myself. Maybe soak overnight, then make a Tuscan bean & tomato stew in the crockpot all day, so they're super tender? I've always wanted to make that.......

[prima]

Thanks for the suggestion. ;-)

The flat beans I'm describing are more closely related to a fresh green bean than the type of dried bean usually used in a Tuscan stew. I ended up making a Greek-style flat bean and okra ragout with tomato sauce, onions, garlic, Cretan olive oil, pepper and fresh dill.

[GretchenS]

That ragout sounds fabulous, prima! That is exactly what I was thinking when you asked the question -- did it work for the okra as well as I know it did for the beans?

[prima]

I combined the okra (sliced into 1/2 inch slices, but I might keep the okra whole next time) and the flat beans (chopped into 1 inch pieces), and it worked out fine. Forgot to mention that I also added a couple tbsp of fresh lemon juice and a tablespoon of white balsamic vinegar. Enjoyed the leftovers today. ;-)

[GretchenS]

yum...

[prima]

Might try this recipe with the rest of my not-yet-cooked okra, but will probably still add some fresh dill or other herbs, and cut down the amount of olive oil. I'm usually happy with the results when I use a few tablespoons of olive oil instead of a full cup.

http://www.cookingwithmarialoi.com/re...

[GretchenS]

prima, that recipe looks great! I rarely see okra around here and have never cooked it but I do like it a lot. Will have to put some effort into looking for it and if I find it, this will be how I cook it.

[gingershelley]

That ragout sounds terrific Prima! very nice use of slightly mature veggies. I am sure that's why people ever took to stewing them in the first place:) Delish!

[prima]

thanks ;-)

[steve h.]

Deb's been a demon in the kitchen today.

First up was a brunch of scrambled eggs topped with house chives and Smithfield bacon. My contribution was fresh, white peach bellini. I cleaned up.

Batting from the second hole was a Bolognese sauce. Tomatoes from the garden, house herbs, freshly ground chuck, wine, milk and the usual veggies were the key supporting players. The house smelled great. We'll reserve this for another day. I cleaned up.

Next up was a red sauce to go with tonight's veal parm and pasta. Again, the house smelled great. A pesto sauce (basil from the garden) was next. More cleanup.

Supper will be in the dining room. Maybe some vintage blues on the box. House red will wash things down. A fruit tart for dessert.

[Dirtywextraolives]

Oh I bet that Bolognese will be Killer! With home grown tomatoes? Oh my.... Let us know how it turns out! And veal parm and a fruit tart?? A man after my own heart....

[gingershelley]

Wow, busy cooking day at casa Steve! All sounds great. Nice you have such a bounty from the garden. Those memories will linger when the cold comes on.

[dianne0712]

Why couldn't I have married you? My husband says if I make a mess I should have to clean it. He hasn't lifted a finger in 10 years.

[linguafood]

It's never too late.

[LindaWhit]

Well, along that thought pattern, dianne, if your husband didn't cook dinner, he doesn't get to eat dinner either.

[nomadchowwoman]

Oh to need a wooly cap!

Last night I stuffed the delectable garlic chevre from one of my favorite FM vendors into another's jalapenos, which were then prosciutto-wrapped and broiled. Then we had lamb ribs from the chevre maker, but, drat, this guy's meat is never well-butchered. I marinated them in OO, garlic, rosemary and DH grilled them, but they were difficult to eat. (Maybe next time I should separate them and try slow roasting the individual ribs.) The asparagus bundles (wrapped in yet more prosciutto, topped with tomato compote and grated parmesan) turned out better, and I grated some carrot into the leftover wild rice. In this case, parts were better than the whole.

A little on edge about Isaac so tonight DH says we should just go out, but I'm thinking all the more reason to cook something from the freezer. We'll see. One thing that will be on the menu is a drink.

[steve h.]

Best of luck, ncw.

edited to add: keep us in the loop.

[Dirtywextraolives]

Okay, I must know more about this garlic chèvre....

[Berheenia]

Isn't the name of the most popular drink in NO a Hurricane?
I vaguely remember having one there .... should have stuck with wine

Fingers crossed for all of you down in the path of Isaac

[gingershelley]

For the tourists, Berheenia, that's who drinks those....I had a couple of those the first time in NOLA, many years ago, doing the 'tourist' troll down the main drag listening to bad jazz... last time, ate the food instead. Remember all of that trip (2010).

There is so much to that lovely city. Am with you in praying all stays good and in place with Isaac!

[Berheenia]

Not just a tourist but a business meeting escapee on the town at midnight! Took our hungover selves out to Brennan's for dinner the next day and still dream about that meal - we had a martini.

[gingershelley]

On my last visit, best meals were at John Besh's August - a wonderful tasting menu at lunch, and the barbecues shrimp at Mr. B's! I may have looked stupid in that bib, but those things were SO good!

[roxlet]

The husband's got the smoker going, but it's mostly for other people this time though I'm sure we'll get a few ribs for us. He was on Arthur Avenue yesterday, and picked up some wonderful sausage from Biancardi's. and he will smoke that. We'll have the sausages with some sautéed peppers and onions. When our friends come to pick up their ribs and chicken, I will have a platter of fresh mozzarella (also from Arthur Avenue), with local tomatos and our basil to have as a snack.

[steve h.]

My kind of meal.
How was Eataly?

[roxlet]

Eataly was very disappointing. Or rather, the meal at Manzo was disappointing. As for Eataly itself, I'm sure it's great, but since my car wouldn't start, I wound up on public transportation and was too late to reconnoiter. For that, I'd go back....

[gingershelley]

Too bad, Roxlet. What was wrong with the meal? Curious...

[roxlet]

Here was my write up on the Manhattan board. I suppose that I was expecting flavors to be consistent with Babbo's, and they just weren't. I had previously had a very mediocre meal at Del Posto, so I'm a little bit over Batali at this moment, though as I've said, I have adored Babbo every time I've eaten there. I had one drink, my two companions each had two, and it came to about $85 each including tip. It just seemed like a lot for what it was...

http://chowhound.chow.com/topics/8446...

[gingershelley]

Ouch, Roxlet, that does sound like a disappointing meal with most notes of craftsman execution out of whack for sure. Deeply disappointing your waiter did not clue in, and help elevate the meal. For shame.

I find often my frustration in a resto meal that I have high hopes for, is concentrated if the server is not atuned to the tone of the table. How can they not GET unhappiness with the dishes, and interact/deal with/ change out items accordingly?

Glad your home experience with products from them are better, and I wish for you in the future a better meal. Also wish, more chef's checked out Chowhound reviews for reasonable, honest speaking of what we encounter. After all, there is a history of the person posting they can check out to see if the palate is valid.

Yours is. Better meal next time. And, in the mean time, you cook to good 'taste' at home!

[roxlet]

I still want to go back with a pocket o'cashola. From the little I could see, it looked like there were some awesome things for sale. But I will definitely go in the AM to avoid the inevitable crowds. Essentially, it's Disneyland for Italian food.

[nomadchowwoman]

Yes. I'm also curious about roxlet's thoughts about Eataly. (I loved the place, but I'm a wide-eyed out-of-towner any time I'm in NYC--ever-stunned by the array of culinary possibilities.)

[nomadchowwoman]

The neighborhood smokemeister is at it again! Your friends and neighbors have it pretty darned good.

[Dirtywextraolives]

Smoked mozz? Oh yum..... I miss my smoker.....wished I hadn't left it with the ex on the other coast...

[linguafood]

Leftovers from last night's bounty. Unfortunately, I already finished off the (very small) bowl of leftover BLT salad >sigh< so none of that tonight.

BUT -- we got 3 ears of corn, an avocado and garden tomatoes which will go in a simple salad, likely just dressed with a bit of olive oil. Also leftover are one whole brat, a third of a brat (ahem, don't look at me now, I had nothing to do with that, I swear), and two thirds of one of the hot sausages, but thankfully, we have another whole hot sausage left. I'll fry that one up with green pepper & mushrooms currently lounging in the frig while reheating the picked-over meat plate :-)

[mariacarmen]

oops, i realized i said in my title post "across the country", when, of course, i meant, across the globe! Not wanting to exclude our foreign correspondents!!

[gingershelley]

Last night I was out at a birthday party for a friend, at a nice house with a deck overlooking Puget Sound - a perfect summer evening at 76°! It was an hors d'oeuvres potluck, and I brought an old-school cheese torta made with a goat cheese/butter blend, layered in a cheesecloth lined bowl with arugula pesto, and another one layered with crumbled blue cheese and toasted pecans. I also brought 1/2 dried tomato boats (roma tomato's cooked low for hours with olive oil, garlic and oregano sprinkled over) filled with a lentil salad vinaigrette with a bit of chopped baby arugula mixed in. Meant to take pictures to post, but I was running late...

Other yummy bites on offer were gorgonzola dolce stuffed figs (my favorite!), mini crab quiches, a big pile of poached shrimp with a nice zesty homemade cocktail sauce and cilantro-lime dipping sauce, some really nice savory cocktail shortbread with black pepper and almonds, and some sort of puff pastry pinwheel with prosciutto in it. Also there was a nice veggie tray with both roasted and garden-fresh items, including tiny steamed potatoes served with a romesco sauce (my recipe, thanks to my girlfriend for using it!).

Vats of both red and white sangria flowed....Piles of chocolate cupcakes with a brown sugar and bourbon icing, and homemade peach ice cream with butterscotch sauce to put up top.

Good friends, good food = good times!

[nomadchowwoman]

I love the idea of an hors d'oeuvres potluck--an assortment of hds is my favorite thing to eat. Sounds like it was lovely, gs.

[Dirtywextraolives]

Me too, I could graze & pick on h-ds all night long!

[gingershelley]

Agreed, ladies. It was pretty yummy;)

[Bacardi1]

Since I had a half pound of Rossi's "Asian Noodle Linguini" to use up, made an old favorite of ours last night; my own version of "Spicy Peanut Noodles with Chicken & Vegetables". Almost if not quite a "one pot" dish, & delicious if you're a fan of Asian peanut sauce concoctions.

[sunangelmb]

Would love to know how you make it. . .

[Bacardi1]

Here you go - hope you enjoy it!

Bacardi1 Spicy Peanut Noodles with Chicken & Vegetables
(adapted from “Eating Well” magazine)

Makes between 2-4 servings depending on portion size. We usually end up with 2 dinner servings & a portion leftover for a lunch. This can be served either warm or chilled.

1 pound boneless, skinless chicken breasts or tenders
Approx. ½ cup smooth peanut butter
Approx. 2 tablespoons soy sauce
Approx. 2 tablespoons (or to taste) chili-garlic sauce (the Huy Fong “rooster” brand is the best)
2-3 cloves garlic, peeled & minced or grated
Approx. 1”-2” piece of fresh ginger, peeled & minced or grated
½ pound linguini (I use Rossi brand Asian-flavored linguini http://www.rossipasta.com/Asian-Noodl... , but regular linguini works just as well
)Approx. 2 handfuls broccoli florets
1-2 carrots, peeled & cut into batons
Approx. 2 handfuls snow peas

Fill pasta pot approx. 1/3 full of water & heat to a simmer. Add chicken breasts & poach for approx. 10 minutes. Add carrot batons & continue cooking for 5 minutes; add in broccoli florets & cook for another 3 minutes; add in snow peas & cook for 2 more minutes. Turn off heat & - reserving about a cup of the cooking liquid – drain in a colander & transfer chicken & vegetables to a plate or bowl. (Sometimes I save all of the cooking liquid to add to my dogs’ dinners. ) When cool enough to handle, shred chicken by hand into bite-size pieces.

With no need to wash first, refill same pasta pot & cook pasta. When at the al dente stage, drain in colander.

Meanwhile, in a bowl, using a metal whisk or a fork, thoroughly blend peanut butter, soy sauce, chili-garlic sauce, garlic, & ginger. If mixture seems too thick, stir in a little reserved chicken-vegetable cooking liquid to reach desired consistency.

Transfer peanut sauce to empty pasta pot & fold in pasta, followed by chicken & vegetables. Continue gentle folding until ingredients are evenly coated with sauce. Serve.

[Dirtywextraolives]

Looks like a keeper!

[Uncle Bob]

Oh the weather outside is frightful (HOT) but the A/C is so delightful (COOL) and as long as she loves me so (The little brown-eyed girl) let it Red Beans & Rice, let it Red Beans & Rice... let it Red Beans & Rice.

[gingershelley]

Nice singing Uncle Bob!

[Uncle Bob]

Catchy tune huh???

[Harters]

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

http://www.dilli.co.uk/

[Njchicaa]

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

[Njchicaa]

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

[steve h.]

Sounds like a good call to me.

[LindaWhit]

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. :-)

[Berheenia]

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

[LindaWhit]

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. :-)

[gingershelley]

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

http://modaoperandi.com/pas-pour-toi/...
Cheers to an end of summer pool party, or?

[mariacarmen]

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

[roxlet]

Bring them back? They still sell them!

[BabsW]

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.

[foodeditormargaux]

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 ...

[LindaWhit]

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

[twodales]

Lovely meal Margaux.

[nomadchowwoman]

Lovely!

[steve h.]

Stunning meal, stunning photo.

[iL Divo]

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
_______
mine:
sauteed 1/2 chicken breast
corn sliced off cob
fresh steamed spinach
herbal iced tea

[BabsW]

That sounds delicious. :)

[scubadoo97]

Yumm

[nomadchowwoman]

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

[BabsW]

I just ate the last slices for breakfast! lol

[mariacarmen]

oh man that looks good....

[BabsW]

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

[mariacarmen]

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.

[BabsW]

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.

[mariacarmen]

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!

[BabsW]

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

[LindaWhit]

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

[gingershelley]

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:)

[steve h.]

Crazy good stuff.

[mariacarmen]

thanks, all!

[Dirtywextraolives]

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

[mariacarmen]

thanks!

[GretchenS]

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

[scubadoo97]

Chicken looks lovely as well as those carrots