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What's for Dinner? #163 [old]

we're moving along at quite a clip here, despite people being out of town and suffering through heat and maybe not cooking as much.... but i know we'll all be back at it soon. so what are you serving up tonight?

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  1. i'm ashamed to admit it, but i missed out on International Bacon Day, yesterday (Horrors!), but then again, I figure that EVERYDAY is bacon day, n'est-ce pas?

    Or some sort of pork product. At the oldster's today, and my sister is slow roasting via her rotisserie a big fat hunk of pork shoulder with a nice fat cap. it'll be WFD tonight here, and i'll take some home for our dinner tomorrow night too.... That's all i've got so far - THERE WILL BE PORK.

    5 Replies
    1. re: mariacarmen

      Hi mc,
      It sounds porkolicious. It looks like you've been driving the WFD bus this entire holiday. Well done!

        1. re: mariacarmen

          Kept it on the straight and narrow, mc - you get a gold star on your forehead for the weekend driving!

          1. re: mariacarmen

            Thanks for being a pork minded storekeeper! :)

        2. re: mariacarmen

          I'm glad to find out that I subconsciously kept the Bacon Holiday going with it being sprinkled on my dinner for Sunday night!

        3. Eating at a friend's holiday cook-out tonight, so the only cooking going on around here this evening will be devising and applying a rub for this beautiful pork shoulder and settling on a cooking technique for tomorrow. Thinking maybe rosemary, garlic, brown sugar, and cayenne (which I think I stole/modified from Bittman years ago), with a nice IPA for the liquid. And while I usually cook shoulder to where it can still be sliced, I just might go ahead and give Will Owen's technique a try. Enjoy the holiday, all.

          8 Replies
            1. re: eight_inch_pestle

              Wow, now that's some fine fat cap on that shoulder! Lot's of possibilities there! Jealousy, get thee behind me!

              1. re: gingershelley

                Hopefully I do it justice. Just entered hour two, in the aforementioned rub and on a bed of whole garlic cloves and rosemary sprigs with most of a bottle of Mirror Pond IPA, a cinnamon stick, and a bay leaf. Hunting around for some fennel seeds, but the spice cabinet is a disaster at the moment. Thinking I'll roast some garden carrots and beets in the juices near the end.

                PS - Rainshadow Meats in Capitol Hill provided the shoulder---if you're interested, gingershelley.

                1. re: eight_inch_pestle

                  Love Rainshadow, 8IPestle! I am sure that is going to be one fine shoulder! Some of those cooked garlic cloves shmeared on bread, and maybe some horsey sauce on the side for serving (good with the beets too!), sounds like a fine holiday meal...

                  1. re: gingershelley

                    Didn't think of horseradish, but that is a fine idea for the leftovers. Thanks!

                    This turned out wonderfully. I know I am far from the first or the last to be indebted to Will Owen for sharing the technique. Tweaked it a little as we all do: Wet roasted just over three pounds about seven hours at 225, two more hours at 195, then flashed it under the broiler for a second. Thanks again, Will!

                    1. re: eight_inch_pestle

                      that is GORGEOUS and making me drool all over my desk.

                        1. re: scubadoo97

                          Thanks, guys. Came on the heels of a couple uninspiring nights in the kitchen, so was extra glad the work and time paid off.

            2. We're back from the concours/car show at the race track at Lime Rock Park here in Connecticut both sunburned and sated. I hate to admit it but after Car Week in Monterey and the Pebble Beach Concours, I'm getting a little jaded.

              Supper this evening will be hanger steak grilled on the stovetop and a riff on Thomas Keller's Summer Vegetable Gratin (Ad Hoc Cookbook). There will be crusty bread to soak up the veggie juices. Deb is doing the heavy lifting. I'll pull a California red from the wine jail.

              Monday's brunch will be bitter-sweet. Time for a new season.

              1. Last night was salmon glazed with a little melted butter that had some brown sugar, ginger, soy and dijon added. We were both really pleased with the results and this will be added into a semi regular rotation (because it was so incredibly easy.)

                Tonight some neighbors who's house I kept and eye on while they were away brought us some bread and cookies from a bakery several hours north of here that we only get to about once a year, sometimes not even that. Its the only bread that does not make me sick. So... tonight is grilled/pressed bacon and cheese sandwiches on this beautiful loaf of sheepherders bread. Leftover gorgonzola butter on the outside of the bread. I'm thinking big spinach salad on the side (its too hot for soup.)

                4 Replies
                1. re: weezieduzzit

                  wow - nice treat for you - you get your bread fix! sounds delicious.

                  1. re: weezieduzzit

                    LOVE the salmon glaze, weezie! Hope you enjoyed your grilled bacon and cheese sandwiches!

                    1. re: weezieduzzit

                      It must be so nice Wheezie, to get to eat some bread without worry for a change. enjoy your bacon and cheese sandwiches, and good for you for celebrating Bacon Day!

                      1. re: gingershelley

                        It was a very nice treat. The butter brickle cookies were too! I'm being good and only eating a small amount... not pushing my luck but enjoying every bite. :) Its a great little place. I forbid myself from ordering mail order because I'd do it all the time.

                    2. Playing catch-up since I've been gone since Friday (and didn't have time to post on Thursday night).

                      Thursday - out with friends at my favorite tapas restaurant - beef tenderloin on toast with roasted red pepper, saffron-battered fried prawns with mojo sauce, mushroom-filled artichokes, and something else I cannot recall. Sangria and mango martinis for libations. A very good start to my 6 day weekend. :-)

                      Friday I headed up to Maine to visit with my sister and BIL at their cabin, which is coming along quite nicely! Every time I go up, they've got yet more done on it - scaffolding is now down and railings going up for the loft sleeping area, and the main guest bedroom now has carpeting and curtains. :-) Dinner was grilled chicken with BBQ sauce, I made a coleslaw with some of the CSA cabbage, and we grilled up some slices of yellow squash, zucchini, red bell pepper, and mushrooms in a grill basket. Vodka mango-lemonade for Sis and me.

                      Saturday was out and about antiquing...I bought a few tchotckes for the house, and didn't spend a lot - a whopping $34.00 in total. Sis found a 4-foot two-handed cross-cut lumber saw that she'll hang over the sliding doors to the deck. Her husband always says she doesn't buy anything when she goes antiquing. So we come home with the lumber saw. He just looked at it and shook his head. :-)

                      Saturday's dinner were cheeseburgers for me and BIL, and a chicken chipotle hot dog with peach salsa for Sis. She made a tomato-cucumber salad that she tossed with a blend of olive oil, balsamic, garlic powder, salt, pepper and Italian seasonings. Potato chips alongside. But UNSALTED potato chips. My BIL and looked at each other and said "WHO buys unsalted potato chips?" Umm...yeah. My sister does.

                      I drove home on Sunday after stopping at just *one* more antique store on the way out of their neck of the woods. Kittehs happy to see me; dinner was easy - chopped and sauteed red bell pepper, carrot slices, chunks of onions, halved sugar snap peas, and quartered bella mushrooms tossed with bow-tie pasta and a garlic-herb cream sauce, sprinkled with crunchy bacon bits.

                      Various errand-running and furniture ordering are in store for today, I think.

                      2 Replies
                      1. re: LindaWhit

                        I love the crack about UNSALTED potato chips. I imagined a three-panel Calvin and Hobbes comic (sister played the role of Mom).

                        I'm still chuckling.

                        1. re: LindaWhit

                          Sounds like a good time up at the cabin..... good company, grilling out.

                          Who DOES want unsalted potato chips? That is precisely the reason to eat potato chips - a salt-delivery vehicle, IMHO:)

                          Have a good Monday LW

                        2. Hey all! Chicago Jazz festival this weekend. Art show in Lake Forest today. Took a recent page out of steve h's book and had Lou Malnati's deep-dish last night with a salad and a Kronenbourg 1664. Too late to take in the Bourne flick,

                          Tonight it's BBQ with the neighbors. Will contribute some duck sausage as well as some boar sausage from an old-fashioned butcher shop in the city called Paulina Meat Market. So I'll see what else I can contribute to the fray. Always happy to fill the gaps with whatever is needed. Have a good one folks.

                          5 Replies
                          1. re: twodales

                            Jazz, beer and deep-dish pizza. Can't do much better than that.

                            Chicago is synonymous with sausage. Good call.

                            1. re: twodales

                              Making me homesick there, twodales. Used to live walking distance to Paulina Meat Market, and never missed the jazz fest.

                              Quick tip for Lou's, especially on a weekend, if I may: ask for it well done.

                              1. re: eight_inch_pestle

                                What do you get with a well-done pizza? Crisper crust?

                                1. re: JungMann

                                  The crust is better, but the main thing is the sauce tightens up. When Malnati's is on top of its game, the sauce is deep red and thick. But sometimes---especially on a weekend when there's a packed house and delivery orders out the wazoo---they pull it too early, leaving bright red tomatoes and watery sauce. It's just nowhere near the same pizza.

                                  1. re: eight_inch_pestle

                                    I know what you mean, especially about the watery sauce. Even worse if you have veggies on the pizza.

                            2. I want to join in on this "threat" and add my pork shoulder for dinner tonight to the rest. This one is in the pit after being rubbed with jerk, garlic and s&p. I made the pasta salad yesterday and don't really care if not another thing gets on the table. Well, maybe a couple of ears of corn.

                              Enjoy, all.

                              11 Replies
                              1. re: MaryContrary

                                I caught the "threat" typo, too. It was no mistake.

                                1. re: MaryContrary

                                  i'm glad everyone is taking my threat seriously.

                                  COOK AND POST, DAMMIT! OR ELSE.

                                  1. re: mariacarmen

                                    Trust us. With you holding down the fort/kitchen while everyone else is off to a barbeque party or cooking, we're taking your threat very seriously. You've just scared me into adding baked beans to our WFD, just to keep you mollified, mc.

                                        1. re: LindaWhit

                                          She is, isn't she? Has to have everything, including our dinners posted, her way.

                                            1. re: mariacarmen

                                              Veruca? You'd best be careful. You'll end up as a bad egg and go down the bad goose egg chute to the incinerator!

                                              1. re: LindaWhit

                                                ahahahah I LOVE YOU! i always wanted to be Veruca!!

                                                1. re: mariacarmen

                                                  shakes head slowly...gotta be a chick thing.

                                    1. London broil and bacon-wrapped shrimp (marinated in balsamic and fresh rosemary) on the grill, corn on the cob, and stuffed zucchini here. Ghetto surf and turf.

                                      7 Replies
                                      1. re: Njchicaa

                                        Perfect labor day grub Njchicaa.

                                        AND MC: You could just cook for us?

                                        1. re: twodales

                                          Come on down, twodales, there's plenty. And it'll be good. But if you mean mc, there'll be even better pickin's at her place, I'm sure.

                                            1. re: mariacarmen

                                              See? She has to have the last word, even on a compliment to her culinary skills

                                              1. re: MaryContrary

                                                AHAHAHAHA! and there i go again.

                                                why don't we just rename the thread, "mariacarmen's What's for Dinner?"

                                        2. re: Njchicaa

                                          Hahaha, ghetto surf & turf, I like that one!

                                          1. re: Njchicaa

                                            um yum let me live in YOUR ghetto!

                                          2. We had a lovely grilled swordfish meal for our lunch yesterday, as we had a big Mexican lunch the day before, and no one was interested in very much for dinner after that. So I was glad the swordfish was marinating in the cold fridge with evoo and a Greek seasoning blend that includes dried garlic & lemon peel. We took our firstborn & family out to a Japanese restaurant to celebrate the birthday last night.

                                            After a huge breakfast of pancakes and bacon, lunch is just some snacks. Then an early dinner of bacon cheeseburgers & hotdogs on the grill. Cheddar for the kids, blue cheese or smoked Gouda on the adults'. Will probably add in some baked beans to the mix, haven't made them from scratch all summer. A strawberry shortcake birthday cake for dessert, since we got home so late & full to even cut it last night.

                                            1. Tonight's dinner will be easy-peasy - grilled sirloin tips in a garlic, olive oil and Parm cheese marinade, a baked potato with sour cream and chopped chives, and sauteed broccoli florets, onions, red bell pepper, and daikon radish.

                                              And I'm glad I have a couple more days off from work. It'll be nice to have a 2-day work week this week. :-)

                                              1 Reply
                                              1. re: LindaWhit

                                                ahhh yes, enjoy linda! love being at home when everyone else is working.

                                              2. Yesterday was just leftover - yum!- cold salmon with homemade herb mayo, and corn on the cob by myself in the evening after getting a sunburn out with friends on their boat, where we ate lot's of snacky food and cheap canned beer. At least there were deviled eggs:)

                                                Tonight, of to the parents for a bbq - steak and kale salad reported to be on offer, with DAD (?) having made blackberry cobbler after picking berries saturday. Who knew that was in his wheelhouse.... Kind of cool, actually.

                                                I am bringing some simple homemade babba ganoush from grilling a couple eggplants earlier, and just mashing with the usuals (garlic, tahini, lemon, OO). One of my fave spreads, and so easy. Homemade pita chips alongside.

                                                And then, well I am not even thinking about fall yet, as we are supposed to have a perfect week of high-70's/low 80's weather. Keep on grilling! Woot woot!

                                                4 Replies
                                                1. re: gingershelley

                                                  very cool! enjoy the steak and cobbler. yum.

                                                  1. re: gingershelley

                                                    That sounds like some good eats, gs, especially the homemade herb mayo as a cold salmon topping.

                                                    Your pops has the right idea, too: seems like there are free blackberries in most every park right now.

                                                    1. re: eight_inch_pestle

                                                      I need to find myself a blackberry patch that's NOT picked over... so far, around my neighborhood, all are picked over, or too close to a main road (polluted) to want to pick.

                                                      After that cobbler, I am motivated!

                                                      Oh, and the steak and grilled veg we had were superb! Skirt steak sliced and rolled with blue cheese, arugula, and red pepper puree, spiraled and tied. Super! I am borrowing this; perfect mix of flavors. Looked like the bad pinwheels you can buy at the 'butcher' counter in our grocery store, but nicely done and way better flavors. Nice job stepmom ( she is a great cook)!

                                                      1. re: gingershelley

                                                        Oh, that steak does sound delightful. I stuff chicken and pork chops and tenderloins, but somehow never think about steaks.

                                                        It is getting late on the blackberries now that you mention it, but Discovery Park might prove profitable yet.

                                                  2. i had every intention of participating in the meatball thread by making banh mi meatballs tonight, but after one drink too many last night, and a day spent cleaning and doing laundry and such, i was pooped. the BF took over, using my ground pork to make dumplings, and used the leftover pork roast from my sister's house to make his version of "twice cooked" pork over pho noodles. he broiled the pork with hoisin sauce - delicious! he also made a salad of what i'm calling "carpaccio'd cukes", quick pickled some cabbage with already pickled radishes, and served it all up with lettuce for wraps and some kimchi on the side. Look how nice his dumplings turned out!

                                                    14 Replies
                                                        1. re: mariacarmen

                                                          What a nice bf, and what a nice job!

                                                          1. re: mariacarmen

                                                            Impressive! I'd say you sure got the best end of that meal - all the eating with none of the cookin' - and some fine cooking it looks to be! I love dumplings, and twice cooked pork too. Your a lucky lady:)

                                                            1. re: mariacarmen

                                                              That's a fine-looking feast. It's clear the man has taste and talent.

                                                                1. re: gembellina

                                                                  aren't they tho? i could never do that. thx!

                                                                    1. re: eight_inch_pestle

                                                                      Maybe. Perhaps a few more tests are needed. :-)

                                                                    2. Popping in from vacation on the Oregon coast to report a fabulous and fairly simple meal last night: fresh caught local halibut (I think this might be a whole different fish from what we get in New England, does anyone know? Thick, buttery fillets of pure white fish) high-heat roasted with a sauce of creme fraiche, Dijon mustard, whole grain mustard, shallots and capers (google Ina Garten mustard-roasted fish), roasted corn with manchego, lime and jalapeño (epicurious recipe), and little tender haricots verts. Super good and super easy. By rights there should be lots of leftovers of everything (there were only 3 of us) but all there is left is a little bit of fish. We had been wine tasting in Yamhill Valley yesterday and poured a lovely rose of pinot noir from Archery Summit to go with dinner, a very nice pairing.

                                                                      3 Replies
                                                                      1. re: GretchenS

                                                                        you're on our coast! Hi GS!!! have a lovely time here....

                                                                        1. re: GretchenS

                                                                          Gretchen - sounds wonderful! Curious about the halibut difference, having only had West coast Halibut... That prep sounds delicious.

                                                                          Hope your enjoying the OR coast! One of my favorite places on earth (esp. Cannon Beach). Have a great time, and tell us more about your vacation!

                                                                          1. re: GretchenS

                                                                            Oh! Your halibut meal sounds wonderful, Gretchen! Enjoy the rest of your vacay!

                                                                          2. Spanish Spinach & Shallot Omelette ( frittata )

                                                                            3 Replies
                                                                            1. re: foodeditormargaux

                                                                              wow - that's very green! what else went in it, any cheese? nice!

                                                                              1. re: foodeditormargaux

                                                                                That looks like 'superfood' it is so green FEmargaux - care to share more of how you got it so green?

                                                                                1. re: foodeditormargaux

                                                                                  Very green but bet it taste great. A must for St. Patty's day

                                                                                2. Tonight will be black bean and chipotle soup from a jar, doctored up with some toppings including crushed tortilla chips, sour cream, salsa etc. Peach cobbler for dessert - peaches from a roadside stand on the way back from Niagara, cobbler recipe from a funny old American recipe book I got from an antique store on the drive too. The book seems so old-fashioned but was only published in 1992! Some rather delicious creme brulee ice cream to go with.

                                                                                  Tomorrow I want to cook the duck sausages I have in the freezer, but I'm uninspired as to what to do with them. They're fresh - as in, not smoked or salami-like. Any ideas??

                                                                                  1. The new job has been keeping me busy and I have been too tired to really cook much. While I'm getting used to my new hours, my boyfriend has taken over most of the cooking, which generally means simple, but good, homemade meals with frozen pizzas sprinkled between. I've finally got a couple days off, however, so tonight I'm having some fun in the kitchen. Dinner will be b/s chicken breasts, butterflied and pounded thin and spread with fig jam and caramelized onions, then rolled up and wrapped in bacon and baked until the bacon is crispy and delicious. Sides will be a warm salad of roasted beets and wilted garlicky kale tossed with goat cheese and a balsamic-mustard vinaigrette. White rice on the side to soak up all the juices. Vinho verde before dinner, a Spanish red with. Homemade lemon-ginger ice cream topped with sliced red pears for dessert.

                                                                                    Tomorrow, we're going out to a movie, so dinner will be a simple Thai red curry with more of the b/s chicken breasts (it was a family pack), sliced Mexican squash and red bell pepper. Perhaps some kale as well, if there's any left.

                                                                                    5 Replies
                                                                                    1. re: BananaBirkLarsen

                                                                                      wow, BBL, that chicken sounds great. have to remember that one.

                                                                                      1. re: BananaBirkLarsen

                                                                                        DOUBLE wow BBL! That chicken dish sounds amazing!

                                                                                        1. re: BananaBirkLarsen

                                                                                          Awesome-sounding meal! Love the figs + onions.

                                                                                          1. re: BananaBirkLarsen

                                                                                            Yum BBL, that is sure making up for having been out of the kitchen, sounds fabulous!

                                                                                            1. re: BananaBirkLarsen

                                                                                              OMG the bacon wrapped chicken stuffed with fig jam and caramelized onions sounds amazing.

                                                                                            2. Our "mariacarmen's WFD" will be roasted chicken thighs, noodles with some chicken boullion mixed in and buttered spinach. Not much, but she knows how threatened I am.

                                                                                              1 Reply
                                                                                              1. Super steamy in Chicago so it's a must grill night. Souvlaki is marinating, grilled halloumi as a starter, heating up some spanakopita by indirect heat, Greek salad, rice with dill and lemon, pudding cake with berries.

                                                                                                Opaa!!!! Watching Covert Affairs later on. Early to bed since the dog got me up with newly developed storm jitters at 3 a m-6 a m. Oh joy!

                                                                                                3 Replies
                                                                                                1. re: twodales

                                                                                                  How do you keep your spanakopita from burning on the grill? Is it on an upper rack?

                                                                                                  1. re: Dirtywextraolives

                                                                                                    Heat one side and not the other and close the top.

                                                                                                    1. re: twodales

                                                                                                      I assume it's a gas grill, right? So, you're actually cooking it there, and not flipping it? Sorry, just a tad confused but intrigued....

                                                                                                2. Pulled pork sammies from yesterday's roast. We fancy the coleslaw topping approach, and thought I might make a beet slaw for a change since they need harvesting. A spoonful of pan juices on top, a schmear of horseradish and soft garlic cloves underneath, and a side of grilled corn. And a cold beer or two.

                                                                                                  1. My "mariacarmen's WFD" dinner will also be chicken - braised chicken thighs with figs. I picked up a basket of lovely fresh black figs from Trader Joe's, and today is the day to use some of them. It's gotten a bit humid, so on went the A/C until the weather breaks in a few days.

                                                                                                    This is the recipe I'll be using: http://tinyurl.com/Braised-Chicken-Wi...

                                                                                                    Alongside, I'll be making Israeli couscous, which will be good for soaking up the pan juices from the chicken, and steamed carrots and broccoli florets.

                                                                                                    3 Replies
                                                                                                    1. re: LindaWhit

                                                                                                      that chicken sounds divine. another one i'm going to have to do very soon...

                                                                                                      1. re: LindaWhit

                                                                                                        Thanks for posting the recipe. I've been thinking of ways to use up a bunch of black mission figs besides popping them in my mouth

                                                                                                        1. re: scubadoo97

                                                                                                          It was a good dish. I used champagne vinegar instead of white wine vinegar, but I don't think that made a difference. The figs and onions were a nice counterpoint to each other - neither overpowering the other, and the reduced white wine/homemade chicken stock drizzled with honey and the vinegar was nice drizzled over the chicken.

                                                                                                          I love figs. I need to get some goat cheese to broil some sliced figs up with honey and aged balsamic vinegar.

                                                                                                      2. Been away since Friday. Hanging at the beach with family and friends. Weather was beautiful and the Gulf was around 84*, not like a bathtub yet still warm enough to stay in it for an hour or more.

                                                                                                        Prior to leaving I smoked a 10+ # brisket, making burnt ends from the point and pulling the rest to take with me.
                                                                                                        Picked up a couple of sides of salmon and made Nova lox out of the center of one and cut the other for later. Hot smoked the bellies and tossed them in the fridge before leaving.

                                                                                                        Made a batch of hummus to take as well.

                                                                                                        Also picked up a 2 # hunk of yellowfin tuna and took that along as well. Also took a bunch of salad material, olives, some cooked green beans, hard boiled eggs and boiled mini multicolored potatoes. Made a nicoise dressing to tote along with me

                                                                                                        Friday night we had seared tuna nicoise with half of the tuna

                                                                                                        Each morning we had a spread of bagels, lox and whitefish to start the day

                                                                                                        Saturday we went to families and had BBQ smoked chicken and brisket from a local restaurant.

                                                                                                        Sunday we started with a bowl of diced raw tuna to which I added a fine brunoise of mini multicolored peppers and dressed it with some evoo, balsamic, a touch of the nicoise dressing along with some hot sauce. Had to improvise with what was at hand as this was an off the cuff dish.....followed that with reheated brisket, burnt ends and salad. Finished with desserts which were brought by my wife and others.

                                                                                                        Monday morning trying to finish up I diced a few left over slices of lox and topped a few hard boiled egg half's with it.

                                                                                                        All too soon the long weekend was over and it was back to the real world. Got back home late and whip up a fish salad with the left over salmon bellies

                                                                                                        Not sure what I'm doing tonight but it will probably revolve around some left over smoked brisket.

                                                                                                        4 Replies
                                                                                                        1. re: scubadoo97

                                                                                                          yum - your weekend eats sound fantastic.

                                                                                                          1. re: mariacarmen

                                                                                                            Ditto that. What an amazing weekend spread, scubadoo. Just. AMAZING.

                                                                                                          2. re: scubadoo97

                                                                                                            Yum is right. That is some legit chowhoundery right there.

                                                                                                            1. re: scubadoo97

                                                                                                              The Gulf? Nice.
                                                                                                              Brisket...think I might have to make a trip to Smoque today to pick up their melt-in-the-mouth brisket for dinner tonight. Worth the trip and I don't know to make my own at this point in time. Not sure I could make it better than their version anyway.

                                                                                                            2. Lots of good eatin' all weekend (NYC), but none of it home-cooked.

                                                                                                              Tonight I'm using up some pastry scraps from the freezer in a broccoli-cheese-tomato quiche. The man made a side of roasted corn, beets, and watercress with toasted sliced almonds. (Homebrewed) Belgian triple for tipple.

                                                                                                              1 Reply
                                                                                                              1. At my Mom's house for about a week and a half. Tonight made enchiladas suizas for my younger brother, who liked the version that the local Mexican place made. He declared my version very good, and said he would eat them again, so success.

                                                                                                                1. The 18 year old sister in law and I just figured out how to make her favorite Starbucks drink at home so she doesn't spend all of her college student part time job budget there. So... we are currently cracked out on sugar and caffeine from all of the "testing." White chocolate mochas with cinnamon dolce syrup..... I swear even my eyeballs are buzzing. I am soooooo not used to having sugar.

                                                                                                                  We're having chicken marinated in a chili lime cilantro kinda marinade on the grill with some zucchini diced up with a knob of butter and some garlic in foil packets on the cooler side of the bbq. We can't wait for the man to get home but we will save him some.

                                                                                                                  1 Reply
                                                                                                                  1. re: weezieduzzit

                                                                                                                    ::::laughing:::::: I hope you got some sleep last night, weezie!

                                                                                                                  2. Roasted ras el hanout-rubbed rack of local lamb, imam bayildi made with home-grown eggplant, tomatoes, onions and cilantro, and rice pilaf.

                                                                                                                    1 Reply
                                                                                                                    1. Leftover ANYTHING except Barbeque. I love it, but not quite ready to venture there again. Probably tomorrow. For tonight I'm thinking there's a serving of meatloaf for me and one of Salisbury steak (which he'll prefer). Both should go with masdhed potatoes and steamed, buttered carrots. Grape tomatoes and cukes.

                                                                                                                      1. I have some leftover beef that I ground the other night for burgers. Looks rainy so it's going to be spaghetti and meatballs tonight.

                                                                                                                        1 Reply
                                                                                                                        1. re: mike9

                                                                                                                          Sounds like I'd like yours better, mike9. Something I rarely get since Mr. doesn't like spaghetti even as well as he does meatloaf. Have a meatball and slurp a few strands of spaghetti for me.

                                                                                                                        2. So kind of a strange, leftover night over here. With school started & back to the busy routines during the week, and I'm still finding a hard time to get inspired! Anyway, we had some leftover fried rice & veggies from our Japanese dinner, so I thought I'd reheat that, adding some fresh scallions & hoisin sauce to it. Took some frozen country style BBQ ribs out of the freezer from some long ago meal. But when I opened the takeout containers, realized I didn't really have as much leftover fried rice as I thought I did. So, popped some Idahos in the oven to bake, next to the reheating ribs. Hope that will be enough food for two hungry kids who spent a full day at school. Still polishing off the strawberry shortcake birthday cake for dessert.

                                                                                                                          1. Crisper cleanout! Massaman curry with potatoes, corn cut from the cob, baby carrots, a sickly looking zucchini, cubed tofu, and coconut milk. Served over rice vermicelli with garlicky yu choy (seasoned with sweet soy and a drizzle of bottled "pad thai sauce") on the side.

                                                                                                                            2 Replies
                                                                                                                            1. re: ChristinaMason

                                                                                                                              That sounds wonderful. Love the flavor combinations

                                                                                                                              1. re: scubadoo97

                                                                                                                                Thanks! Curry is my go-to way to use up an assortment of veggies :)

                                                                                                                                Those canned Maesri pastes are such a lifesaver: http://importfood.com/cpma0407.html

                                                                                                                            2. We made macaroni and cheese pizza. Sounds crazy, but don't knock it until you try it!

                                                                                                                              3 Replies
                                                                                                                              1. re: CheeseEnvy

                                                                                                                                soooooo not knocking that! i had mac&cheese pancakes at Shopsin's in NYC a few years ago - runny egg on top, bacon on the side, drizzle of syrup - YUM!!!

                                                                                                                                1. re: CheeseEnvy

                                                                                                                                  Comfort food gone wild. I bet it was delicious

                                                                                                                                2. Well, I have been having the best time cooking out here on the Oregon coast, with amazing local fish and incredible organic produce from nearby Barking Dog Farm. Plus my hosts have the kitchen of my dreams, complete with Wolf stove, and have been kind enough to allow me to commandeer it for the duration. Two nights ago I roasted a whole small salmon, which I served with pasta shells and beet greens with lemon garlic cream sauce. Blanched off the beet greens so that they only turned the sauce a mild pink instead of shocking pink. Enough leftover salmon to leave my hosts a good supply of salmon fishcakes in the freezer. Last night was a pork roast with incredible yellow and red fingerling potatoes, very small parsnips and shallots. I threw together a sauce of much-reduced white wine, chicken stock, apple cider vinegar, dab of Dijon, cream and a whole lot of teeny tiny very sweet champagne grapes that came out even better than I had hoped. Salad of very small different lettuce leaves and sungold cherry tomatoes. Somehow the three of us get through two bottles of wine every night. :)

                                                                                                                                  3 Replies
                                                                                                                                  1. re: GretchenS

                                                                                                                                    Darn, you'll have to stand on your head to see the pork roast, why does that happen?

                                                                                                                                    1. re: GretchenS

                                                                                                                                      i hate when that happens!
                                                                                                                                      but it looks great anyway. i love that little storefront! how fun for you to have a great kitchen to cook in.

                                                                                                                                    2. re: GretchenS

                                                                                                                                      Looks and sounds great Gretchen! Glad your enjoying the bounty of the NW:)! Our gardens are in the heights of production right now so farmer's markets are overflowing with everything....

                                                                                                                                    3. We ate well during my short CH vacation. Hosted a big 'cue on Labor Day w/end with good friends & good eats, and more grillin' & chillin' on the patio the following days.

                                                                                                                                      My man purchased a large, rectangular pizza stone, as I had instructed him to "go and learn how to make Alsatian tarte flambée aka Flammkuchen". He tried his hand at it last night and it turned out pretty well. We think he may have used the wrong dough, and I thought it needed more crème fraîche (how could one not, he he).

                                                                                                                                      Pretty damn good for a newb, tho.

                                                                                                                                      6 Replies
                                                                                                                                      1. re: linguafood

                                                                                                                                        we just purchased our first pizza stone but it's round - is there any reason besides authenticity and aesthetics we couldn't use that for a tarte flambee? i love the idea of those...

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          nah, the tarte doesn't have to be rectangular (it's also actually more oblong shaped). we just wanted a bigger stone in general, so we can make several foccacie, for example, or some lahmaçun (which should be the next experiment... although i also have a seriously good-looking pizza dough recipe from babs!).

                                                                                                                                            1. re: mariacarmen


                                                                                                                                              Basic Pizza Dough


                                                                                                                                              • 3 cups bread flour
                                                                                                                                              • 2 tablespoons vital wheat gluten
                                                                                                                                              • 1 T Yeast
                                                                                                                                              • 3/4 teaspoon salt
                                                                                                                                              • 1 teaspoon Italian seasoning
                                                                                                                                              • 1 teaspoon granulated garlic
                                                                                                                                              • ½ teaspoon onion powder

                                                                                                                                              • 1 cup hot water (between 120-130 F)
                                                                                                                                              • 2 T olive oil


                                                                                                                                              1. Preheat the oven to 450. You want the kitchen to be good and warm.

                                                                                                                                              2. Put 2 cups of the flour in a large bowl along with the yeast granules, salt and Italian seasoning, granulated garlic and onion powder.

                                                                                                                                              3. Mix very well with a whisk, breaking up any clumps.

                                                                                                                                              4. Test the temperature of the water. When it is about 120 F, add 2 tablespoons of olive oil. Add this to the dry ingredients and mix well with a wooden spoon until all of the water is incorporated.

                                                                                                                                              5. On a well-floured surface (I just use a clean counter) dump out the dough. At this point it is a wet, scary-looking, shaggy mess. Don't worry. You still have 1 cup of flour nearby.

                                                                                                                                              6. Knead the dough and work in the extra flour one small handful at a time. It takes a good 4-6 minutes to get the right amount of flour in. Because there is oil in it, the dough will still be slightly tacky, though not sticky. If it's sticky, keep adding flour. You will use as little as 1/2 cup of flour and maybe even the entire cup. You'd be surprised what a different the humidity of the air can make.

                                                                                                                                              How I like to knead: I fold over half the dough and press it in, then I turn the whole ball of dough a quarter turn, and keep on folding and pressing, adding more flour to the counter and to the dough as it absorbs.

                                                                                                                                              7. Once the dough is slightly silky, shape it into a ball, re-flour a bit of the counter, set the ball on it and dust it with more loose flour then cover it with a cloth. Let it sit for at least 30 minutes, longer is better, I sometimes let it sit as long as an hour, until doubled in size.

                                                                                                                                              8. When you are ready to shape it, remove the cloth, and punch it down and divide it into pieces. It makes 2 12-inch pizzas or 4 smaller personal pizzas. or, if you are careful and patient, 3 10-inch pizzas with cracker-thin crusts.

                                                                                                                                              9. Oil a pan with olive oil (or cooking spray).

                                                                                                                                              10. Place the ball of dough in the center, and starting in the middle of the ball, flatten it gently. DO NOT PULL or STRETCH THE DOUGH That will just rip holes in it. With your fingertips, press down, gently flattening the dough. It is elastic and will stretch out if you are patient. I turn the pan as I do it to keep it even. If you find that the dough is a little bit resistant and springs back into a smaller shape, put it aside near the oven and let it sit for 5 minutes. The heat will help relax the dough until it's ready to be patted out to a large circle.

                                                                                                                                              11. Optional- let it sit in a warm spot and rise 10 minutes... OR

                                                                                                                                              12. Top it immediately with sauce and toppings.

                                                                                                                                              13. Bake in a wicked hot oven (450 F) for 9-12 minutes. It really depends on the thickness of your crust, the accuracy of your oven, how may toppings you have. At about 9 minutes in, check on it.

                                                                                                                                              14. Let sit for a good 5 minutes before slicing.

                                                                                                                                          1. re: linguafood

                                                                                                                                            Very fun and tasty no doubt! I still need to get a pizza stone..... like the 'other uses' of Flammkuchen!

                                                                                                                                          2. Panéed veal and fettucini is on tonight's menu.

                                                                                                                                            This is a riff on Paul Prudhomme's recipe (http://www.kpauls.com/site.php?pageID...).

                                                                                                                                            Fettucini, in a rich cream sauce, requires a quality veal that's been pounded thin, breaded, coated and seasoned before pan frying over high heat. Lemon quarters for squeezing on the veal, fresh-cracked pepper for the pasta. A bottle of red from the wine jail to wash things down.

                                                                                                                                            Yankee baseball on the plasma.

                                                                                                                                            2 Replies
                                                                                                                                            1. re: steve h.

                                                                                                                                              Butter? Cream? Fresh Parmigiano? Sauteed veal and some red?

                                                                                                                                              Sounds much better than what I am having....maybe tomorrow?

                                                                                                                                              1. re: twodales

                                                                                                                                                Aged Parmigiano-Reggiano, freshly grated.
                                                                                                                                                Lots o' heart stopping goodness. Red was a 2010 canavese rosso (good pedigree, not pricey).

                                                                                                                                            2. A while back someone asked for my pear-gorgonzola-vinaigrette so here it is, more or less. A mini processor works well with this recipe. Don't be afraid to play around with the amounts...I do.

                                                                                                                                              1/2 of a shallot
                                                                                                                                              1/2 smaller garlic clove
                                                                                                                                              1 1/2 t dijon
                                                                                                                                              1 T sugar
                                                                                                                                              1/8-1/4 c champagne vinegar
                                                                                                                                              3/4 c lighter flavored oil of choice (walnut, canola whatever or a mixture)
                                                                                                                                              salt and pepper to taste
                                                                                                                                              4 canned pear halves or fresh ripe pears or pear nectar
                                                                                                                                              blue cheese of choice

                                                                                                                                              4 Replies
                                                                                                                                              1. re: twodales

                                                                                                                                                oh man that sounds good! i didn't ask for it but glad someone did.

                                                                                                                                                1. re: twodales

                                                                                                                                                  Thanks 2dales.... I asked for it, and just got my first ripe pears - what timing you have!

                                                                                                                                                    1. we will have, from tonight through i think Sunday, a french friend of a french friend staying chez nous. just having that accent in my house will be worth any trouble having her sleep in our living room might be! tonight we're out for dinner, but in the fridge i have a trussed chicken with a combo of minced fresh (wilting) basil, parsley, & cilantro, some fresh thyme, aleppo & sumac, cumin, s&p, granulated garlic, all blended into 3 heaping tbs. of duck fat, stuffed under the bird's skin, and rubbed all over the top, and inside the cavity. liberally salted all over, with a cut lemon in the cavity too. The bird is now sitting in the fridge uncovered until tomorrow night, drying out some to ensure a crisp skin. i don't know what to call this - the BF said, "some kind of Medi-thing?" not sure. i'm hoping we'll be calling it good!

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        Can't wait to hear what your French guest thinks of your non-traditional flavoring of the roast bird. Hope she has a more open mind than my frenchman..... I would LOVE to eat your roast chicken!

                                                                                                                                                      2. Grilled NY strip with sides of sliced crimini mushrooms in a green pepper corn cream sauce and sautéed broccoli with sliced jalapeños and garlic

                                                                                                                                                        1. Well, it has been getting hotter by the day here this week, so tonight is going to be a grillin' and chillin' evening... FM day here, so grilling up some sliced salted zucchini, eggplant, mild long peppers (don't know what kind - the mexican farmer couldn't say, but they are med. green with white streaks, shorter than an anaheim, but not as big or fat as a poblano). And a skewer of marinated mushrooms too.

                                                                                                                                                          Steak again, but I had one in the fridge from a few days ago I forgot to freeze, so need to cook. Will top with some crumbled blue after I flip it, so the melty cheese and the grilled mushrooms will be the main, with the other veggies on the side. Some nice WA meritage on the side.

                                                                                                                                                          Gotta enjoy all this fine patio dining weather as long as it lasts!

                                                                                                                                                          1. We are two weeks and counting from moving, so it's hard-core clean-out-the-fridge (and pantry) mode. Last night's players were: a few Tbsp. sour cream, 1 lb. lean ground beef, 1/2 box of risotto rice, 1 can golden mushroom soup (don't ask; we never buy this shit), parsley, onion, garlic, beef Better Than Bullion, Worcestershire sauce, and fresh herbs from the balcony. It actually turned out really well, leftovers were great for lunch, and we used up lots of things that need to disappear.

                                                                                                                                                            8 Replies
                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                  Things will only get weirder as the weeks progress!

                                                                                                                                                                2. re: ChristinaMason

                                                                                                                                                                  Where are you moving to, Christina?

                                                                                                                                                                  And sounds like a good way to use up some of the stuff you don't want to pack and move!

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    Staying within the city, just moving out of our pricey "luxury" building. I swear, everything is luxury these days.

                                                                                                                                                                    I keep it classy with Campbell's, baby,

                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                    Gourmet cooking in the 70's baby! I bet it was good.

                                                                                                                                                                  3. CSA lettuce, torn, washed and spun dry.
                                                                                                                                                                    CSA carrots, peeled and shaved.
                                                                                                                                                                    CSA tomatoes, quartered.
                                                                                                                                                                    Leftover grilled sirloin tips. thinly sliced.
                                                                                                                                                                    Crumbled goat cheese. Umm....crumbled.
                                                                                                                                                                    Fresh black figs, quartered.
                                                                                                                                                                    Croutons. On top.

                                                                                                                                                                    Ginger vinaigrette made of olive oil, ginger shrub, a smidge of mustard, salt, pepper, and some champagne vinegar......drizzled.

                                                                                                                                                                    Steak salad. Eaten.
                                                                                                                                                                    Wine. Drunk.

                                                                                                                                                                    Tummy. Happy.

                                                                                                                                                                    1. Pasta is on the menu.

                                                                                                                                                                      Penne dressed with extra virgin olive oil, little cubes of fresh mozzarella, sliced cherry tomatoes from the garden, basil from the garden, thinly sliced garlic, Malden sea salt and some cracked pepper.

                                                                                                                                                                      Heart-healthy stuff compared to last night's extravaganza.

                                                                                                                                                                      1. Late night dinner due to oven mishap

                                                                                                                                                                        Braised beef short ribs on a bed of mashed potatoes. Basic as can be but soooo good

                                                                                                                                                                        1. Thin cut boneless pork chops, breaded w panko, rosemary, garlic powder & Romano & parm cheeses, lightly fried. I was really in the mood to make tonkatsu, but we've had leftover rice all week, and I had leftover baked potatoes to use. So I'll call this my Italian version of tonkatsu...... Baked stuffed potatoes with bacon, butter, cheddar & chives. Steamed haricots verts on the side. Polishing off the leftover birthday cake for dessert.

                                                                                                                                                                          1. roast chicken with all dem herbs was good, simple salad and rice aside. very basic, very good. been a long hard day. glad it's over. beware crazy couchsurfers...

                                                                                                                                                                            1. All your Friday dinners sound good, CH feeps!

                                                                                                                                                                              It's very hot here for SEA, and hotter still today - closing 90°! Last night was out with some gal pals, and we were at a local brewpub (with AC!), drinking beer and eating pizza and hot wings like good ol' slummer's can. Excellent chunky blue cheese dressing and extra celery on the side, with a large helping o'gossip made for a fine evening.

                                                                                                                                                                              I have some nice local cherry tomatoes, so before things warm up here, I think I am making roasted cherry tomatoes with OO, garlic and oregano, which I will leave to macerate all day and use as RT pasta sauce with some cubed mozz, parsley, kalamata's, hot pepper flakes, and maybe some salt-cured capers. Perhaps some good oil packed tuna in there, or leftover cubes of steak. Easy non-cooking for a very warm day....

                                                                                                                                                                              Happy weekend, all!

                                                                                                                                                                              1. An amazing dinner after a good day of antiquing. Didn't get a whole lot, but the few things I did made me smile. Added wooden spoon #38 to the collection. (Yes, I know. I have an addiction. It's not like it's drugs, yaknow!)

                                                                                                                                                                                I've been *needing* seafood, and knew I'd be passing by the Lobster Tail a few towns over, so went in on the way home and picked up 6 sea scallops and a few extra-large shrimp.

                                                                                                                                                                                At home, I cut the corn off of 4 cobs of fresh corn I had gotten from a friend's CSA. I also chopped up 2 carrots - peeling, halving, then halving again, and chopping into small pieces. I also cut up a handful of sugar snap peas. That all got sauteed in some hot oil and butter, with salt and dried thyme sprinkled on halfway through. I also added 1/4 cup of dry vermouth and let that simmer out as the veggies finished cooking.

                                                                                                                                                                                Meanwhile, the scallops were pretty dry, but I blotted them with some paper towels, and seasoned with salt and pepper. Into a dry fry pan for searing, and when I turned them over, I added the shrimp. Just before the shrimp and scallops were done cooking, I added 1/2 cup of a slightly spicy mango sauce I had defrosted when I got home...IIRC, it was a combination of pureed Ataulfo mango, balsamic vinegar, and a pinch of Aleppo pepper. Let that sauce heat up, and served the scallops and shrimp over basmati rice, with the sauteed carrots, corn and sugar snap peas alongside. Some wine as well.

                                                                                                                                                                                Ah-MAY-zing dinner. Happy tummy. Again. :-)

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  Linda, that mango sauce sounds absolutely divine!! I must try that! And, I ADORE seared scallops, I could eat them everyday. What a delicious sounding meal!! Now I'm feeling deprived just having stuffed chicken breasts.... ;p))

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    Now that does sound delicious Linda. All of my favorites

                                                                                                                                                                                  2. My husband returned yesterday after a week away, and since it's too rainy to grill here, he is treating us to fried chicken, rice and gravy, and zucchini sautéed in a hot pan with olive oil, and garlic and red pepper flakes added at the end. Dinner is minutes away, and we're starving!!

                                                                                                                                                                                    1. So trying a new recipe, we'll see if we like it : bacon wrapped chicken, cheddar & jalapeño stuffed parcels with fingerling potatoes. All baking together in the oven now. Stuffing actually tasted good, it's long grain rice, sharp cheddar, tomatillo salsa & chopped jalapeños, the jarred ones. You wrap the stuffed, butterflied breasts with thick sliced bacon and place it on half-baked fingerling coins that were seasoned & oiled. Serving it with a icy cool romaine-iceberg lettuce salad, which sounds so good to me in this heat. Cold jello mold for dessert.

                                                                                                                                                                                      1. Well, back to earth with a bang, cooking on my crappy Kenmore electric stove instead of that divine Wolf I had the use of all week. Someday....

                                                                                                                                                                                        Copying part of my report on the meatball thread:

                                                                                                                                                                                        I made the lamb-almond meatballs (Shahi Kofta Curry) from 660 Curries last night and they were delicious. Mix ground lamb, finely chopped red onion, ground almonds, minced mint and cilantro leaves, garlic, garam masala and salt, brown in ghee, remove and deglaze pan with plain tomato sauce, cumin seeds, cardamom and cayenne, add cream and meatballs and simmer. I cut way back on the cayenne as I am a spice wimp and was very glad I did -- they were at the limit of my heat tolerance. The sauce is truly amazing. I served with coarse bulgur (my usual sub for rice) and green beans.

                                                                                                                                                                                        6 Replies
                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                          Greatchen they look amazing! Except for knowing they have cilantro in them, I'd be all over those puppies!

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            Confession: cilantro tastes like soap to me so I just left it out. Very flavorful anyway. Only problem was that although tasty as all get out, not very tender due to lack of breadcrumbs and milk. I think I will add a finely chopped mushroom next time to absorb some moisture. But I will make them again, they were yummy and even better for a quick breakfast this morning -- don't tell! :)

                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                              Hello, sistah! Bet you didn't already know that I detest cilantro for the same reason. I don't think I've mentioned it here. ;-)

                                                                                                                                                                                          2. re: GretchenS

                                                                                                                                                                                            Now that sounds really interesting and delicious

                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                              I have to get going on meatballs - those sound right up my alley Gretchen. Love lamb and Indian flavors. Nice dinner!

                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                I have that book, and I must check these out. They look divine!

                                                                                                                                                                                              2. Breakfast for dinner.

                                                                                                                                                                                                There's to be bacon, sausages, potato cakes, fried eggs, fried tomatoes, fried mushrooms (yep, there's a lotta frying going on at Harters Hall tonight). All with big dollops of ketchup for me, and big dollops of HP Brown Sauce for her.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                  YUM! And welcome back, Harters - you were missed!

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    Thanks, LW.

                                                                                                                                                                                                    Northern Italy was great. Super food. But lousy weather - only three days when it didnt rain at least part of the day. Still, we caught up on our reading of cheap trashy crime novels.

                                                                                                                                                                                                2. Sunday dinner was.......

                                                                                                                                                                                                  Chicken & Dumplings ....Some in the dumplings, some fried.
                                                                                                                                                                                                  Jalapeno Cornbread......
                                                                                                                                                                                                  Greens Beans & Tasso....
                                                                                                                                                                                                  Caramel Cake.........

                                                                                                                                                                                                  Supper will be very light....

                                                                                                                                                                                                  1. ARE YOU READY FOR SOME FOOTBALL??????

                                                                                                                                                                                                    I sure am, especially since the BoSox utterly tanked their season. The Pats are doing very nicely in their first regular season game against Tennessee. Beautiful pre-fall day in New England, so the weather is just right for football (even if they are playing in Tennessee).

                                                                                                                                                                                                    Tonight's dinner will be tiffeecanoe's hoisin burger with sriracha mayo. No avocado for me, however. I'll also mix in the green onions and garlic into the mayo, as I have pre-formed patties. It'll go on a toasted English muffin.


                                                                                                                                                                                                    Sides will be yesterday's sauteed corn, carrots, and sugar snap peas tossed with some leftover Israeli couscous and some olive oil, and a tomato and lettuce salad with basil and drizzled with olive oil and balsamic vinegar.

                                                                                                                                                                                                    I'm going to use up the figs with a fig, goat cheese and thyme crostini drizzled with a bit of honey and sprinkled with some Maldon salt for an early appetizer. It's not usual football food. But it will be today in my house. :-)

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      YES! Watching with big grins (as the Sox fans trudge to the game down the street) it just keeps getting better- what a game! Have been wanting to make those burgers for a while but can't set rid of my chihuahua stomach rumblings- I think it may be time to get prescription instead of eating Tums.
                                                                                                                                                                                                      We were going to post to the Meatballs thread and WFD if the Chihuahua would go home.

                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                        Might I suggest some Immodium, Berheenia? You *need* to try these boigahs!

                                                                                                                                                                                                        And yes - looks like a good team for the Pats this year! :-)

                                                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                                                        LW, great-sounding football menu. GO PATS! Nice win.

                                                                                                                                                                                                      3. We have a sizeable portion of crispy duck with basil sauce leftover from takeout on Friday, but for some reason I have meatballs on my brain.

                                                                                                                                                                                                        Gonna head over to that meatball thread and see if something inspires.... might serve 'em with some pasta and turmator sauce on the side, and a mixed greens salad w/simple vinaigrette.

                                                                                                                                                                                                        1. A picnic shoulder has been slowly roasting in the oven for over six hours now. There is pulled pork with all the fixin's in my future.

                                                                                                                                                                                                          BLTs were for lunch. Tomatoes were from the garden. Tomato yield was modest earlier in the season but it's really come on strong lately. We may have to get creative down the road. We washed the sammiches down with a bottle of "J".

                                                                                                                                                                                                          Deb is grinding a chuck and pork mix on the Waring Pro for meatloaf later this week. I love eating in this house. Temps outside are in the low 70's, windows are open. It's a top-ten day.

                                                                                                                                                                                                          Jets are DESTROYING the Bills 34-7 as I type. It's good to have American football back. Golf is now on the plasma.

                                                                                                                                                                                                          1. Cool here today. 70 and partly sunny. Hubby and friends are acting as the "race boat" today. on the big pond. Ironically no racing, they are just bobbing up and down on 4 foot waves today keeping track of the other sailboats.

                                                                                                                                                                                                            I'm sure he will be cold and famished so a scotch and a nice Sunday dinner with roast piggie, mashed spuds, roasted veg etc. will be awaiting "Captain Pugwash". Homemade cheese cake for dessert. Have a nice one all.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                LOL! Steve h. How did you ever know?????

                                                                                                                                                                                                            1. I'm braising some sliced pork shoulder in root beer and porter. Taking the foil off in a few minutes and cranking up the heat to evaporate the liquid and get it frying in its own fat. Yummy!! Paring this with a nice Caesar salad and baked Russets.

                                                                                                                                                                                                              Shucked a bunch of little necks to fill in the gap between brunch and dinner.

                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                              1. Inspired by L. Nightshade's polpette (on the dish of the month thread), I've finally decided to take the meataballa plunge: golfball-sized balls made from ground veal, beef & pork, toasted breadcrumbs, a sploosh of milk, one egg, toasted fennel seeds, pecorino, paprika, oregano, rosemary & a hint of cinnamon will be baked in the oven -- on foil, we were out of parchment paper. Dang.

                                                                                                                                                                                                                A very simple tomato sauce is in the making -- diced onion & one anchovy filet currently sweating away in olive oil, to be combined with tomato paste, cooked briefly on high, then turned down. Can of Marzanos, blended, sploosh of balsamic, and some fresh basil chiffonade for later. Tossed with paccheri, topped with da meataballza.

                                                                                                                                                                                                                Pics to follow. Won't be eating for another couple hours here....

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. Grilled Maui boneless beef short ribs with grilled red onions
                                                                                                                                                                                                                  Bacon & kimchi fried rice
                                                                                                                                                                                                                  Butter lettuce leaves to make wraps with beef & fried rice
                                                                                                                                                                                                                  Stir-fried corn off the cob with butter, salt & lime
                                                                                                                                                                                                                  More cold lemon-lime jello mold for dessert

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                        Yeah, it's pretty killer and has become a staple in my house. We used to have leftovers that were great the next day. Now, with my kids getting bigger & hungrier by the day, we never have any leftover....

                                                                                                                                                                                                                    1. quite a bit of cooking this weekend. yesterday at the oldster's, made him chicken milanesa, which he loooooved. also found out at the doctor's that he's now gained 20 LBS since he was diagnosed! so his appetite is clearly no longer an issue.

                                                                                                                                                                                                                      yesterday morning i bought 2 pork butt roasts at one of our local meximarts to put in the rotisserie at my sister's after brining/marinating. the first went in and half-way through i took a whiff - PEE-U! bad meat!!! smelled the raw one, which i had been about to marinate, korean-style - PEE-U! arrggh.

                                                                                                                                                                                                                      but today, i returned the roasts for a full refund. Then i bought some short ribs and carne asada. have a very busy social week this week, and so i made a couple of dinners for me and the BF to just heat and eat. First up, slow braised short ribs - browned the seasoned & floured short ribs, then in the drippings sauteed chunks of carrots and turnips, onions, 8 whole garlic cloves, rosemary, and celery seed. added canned diced toms, quarter bottle zinfandel, s&p, and covered the whole thing in the oven for a couple hours. at the same time, made the oldster a basic meatloaf for his dinner. Also, used the carne asada to make apanados for us, only with flour instead of breadcrumbs, which i think is more like chicken fried steak?

                                                                                                                                                                                                                      So we've got dinners for at least 2-3 nights.

                                                                                                                                                                                                                      and then i came home to this: chicken tacos, black beans, chips and homemade guac, homemade curtido, sliced tomatoes, and salad. Thanks, baby!

                                                                                                                                                                                                                      (ack - it's doing that weird flip-the-the-pic-on-it's-side. hate that.)

                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        Good to hear his weight has picked up MC. When Mrs H first fell ill some three years back, her weight just dropped - she lost three stone in that many months. It was a real worry until we finally got a diagnosis and started treatment - once she was on the heavy dose of steroids, her appetite picked up.

                                                                                                                                                                                                                        I wonder of no-foody folk would have the same level of interest in that aspect of someone's illness that foodies do?

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          thanks Mr. H.

                                                                                                                                                                                                                          as for foodie interest, well, with my dad is such a non-foodie, i can tell you it's not been interesting to try to entice him with meals! he likes the most bland, boring things imaginable. i remember with my mom it was mostly "um, we're trying to keep you alive here!" but she loved having delicious little tidbits concocted for her. so that was fun.

                                                                                                                                                                                                                          i'm glad the missus is doing well too.

                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                          Glad your dad is doing better

                                                                                                                                                                                                                          The tacos look wonderful

                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                            I *love* reading about the oldster's weight gain! Good, tasty food will do that to you. :-)

                                                                                                                                                                                                                            Sorry about the pork roasts. The short ribs sound heavenly! I've got some in my freezer I'll have to pull out soon.

                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                Nice job on the prep ahead for tasty weeknight meals, and that taco spread rocks!

                                                                                                                                                                                                                                Glad Oldster is doing so well:)

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  So glad your oldster is doing so well, mc! And some very tasty eating at your house this week....

                                                                                                                                                                                                                                  1. There's a been a successful freezer raid, looking for brown gloop. In this case, a smallish portion of a lamb kofta tagine. There's also some khobez bread. And the fridge and cupboards will give up their hoard of mezze thingies. And, for afters, there's a fig each (Turkish) that'll get drizzled with a little yoghurt (supermarket) and honey (Yorkshire). It's not much but we're hardly likely to expire from starvation after the amount of food we ate in Italy.

                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                      I finished up my container of black Mission figs yesterday, and I want more. Will have to see if they're still available.

                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                        We still have lots of figs out here in our farmers markets. I haven't bought any as yet this season, since this years crop seem to be exceedingly small...hoping the later crop will yield bigger & sweeter ones.

                                                                                                                                                                                                                                      2. re: Harters

                                                                                                                                                                                                                                        Welcome back, Harters, can't wait to hear details of your Italian eating tour.

                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                          I'll post to my "Bardolino" thread on the Italy board - but it'll be a couple of days before I've written everything up.

                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                              Thanks, Harters, for letting me 'eat' vicariously with you and the Mrs. on your Bardolino trip! Great descriptions of your meals. Sounds like a lovely area I will have to consider putting on an itinerary in the future.

                                                                                                                                                                                                                                              Reading those was like a little armchair trip:)

                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                Wow, wonderful reports and mostly fabulous food -- glad I read these after lunch! And the entire office heard my groan at Donkey Hotey....

                                                                                                                                                                                                                                        2. Tonight is kalua pork with a sort of potato casserole with onions, broccoli, mushrooms and pepper, sprinkled with summer savory and topped with grated Parmesan.

                                                                                                                                                                                                                                          1. Tonight is leftover chicken tikka masala which was made Saturday night using chicken tenders and Tiger Tiger jar of sauce. Need to pick up some garlic nan.

                                                                                                                                                                                                                                            1. Sat night I made a pot of lentils. Nothing special just fine diced, onions, carrots and celery sauteed before adding the lentils and cooking as usual. Always comes out really tasty. Served with a long with a pan seared fillet of salmon.

                                                                                                                                                                                                                                              Sunday took the left over lentils and mixed with raw basmati rice, diced preserved lemon and dill made dolmas with some jarred grape leaves that had been in the cabinet way too long. The grape leaves didn't have good texture so used some mulberry leaves I had in the freezer to make a big pot of vegetarian dolmas/yebrat

                                                                                                                                                                                                                                              1. I was going to get on the meatball band wagon yesterday for DOTM thread, but alas my local favorite grocery for meat didn't have ground lamb OR pork for either of the recipes I wanted to make. Have to try again today.

                                                                                                                                                                                                                                                Ended up getting involved in a home-repair project, and lost the urge to cook anything extensive. Ended up making a big fat burrito with leftover chopped green chili verde, a schmear of refried leftover beans, and some sharp cheddar in a flour tortilla. Baked that in some Chili Verde base sauce, and served over shredded lettuce, avocado with some purchased pico de gallo on the side. Hit the spot!

                                                                                                                                                                                                                                                More later on meatball progress!

                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                  Hey gingershelley, that reminds me I wanted to ask you a question. Since I opened a bottle of tomatillo salsa for the stuffing for the chicken, I was wondering if I could use it up as a base for a quick & dirty version of a chili verde? I just haven't eaten it enough to now if that would work or not, thanks!

                                                                                                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                                                                                                    DWExO, I have added tomatillo salsa to chili verde if for some reason I couldn't get to the mexi-mart for fresh tomatillos. You just have to watch the salt in this case, as this takes the place of fresh uncooked tomatillos, which of course have no salt.

                                                                                                                                                                                                                                                    Brown off some pork shoulder cubes, add and sweat an onion and a couple cloves of garlic; when that is soft, saute in a couple tsp. of cumin, 1 of coriander, add in a couple cans diced green chilies or - MUCH better, 1/2 lb roasted cleaned hatch chilies chopped up. Next, add a couple cups of chicken broth and the salsa. Check for salt. Simmer away for an hour or so until pork is tender. U can use chicken thighs here for chicken chili verde if you prefer.
                                                                                                                                                                                                                                                    Unorthodox, but I like it - I add a chunked up carrot to the onion, and when I put it to simmer, a couple of diced yukon gold potatoes. The potatoes really soak up the flavor of the stew, and I really like biting into these nuggets.
                                                                                                                                                                                                                                                    When the stew seems cooked to you, add a good handful of chopped cilantro and let that wilt in for a few minutes. Sometimes, I add a jalapeno at the start, or a roasted poblano (if I had to use canned chilies, to add some smokey depth). Really, the big difference between my traditional and this ad-hoc recipe I give, is for traditional, I would put in chopped fresh tomatillos, about a lb. for a stew that took maybe a lb. of pork shoulder.

                                                                                                                                                                                                                                                    Depending on how much pork you start with for each lb of pork shoulder, my ratio is one onion, 2 garlic cloves, lb. of tomatillos, 8 oz. canned chilies or of hatch (frozen, roasted, cleaned). Green chilies can be upped to your taste by about 1/3 if you like. The cumin, coriander, s &p follow as above for each lb. of pork, then 2-3 cups chicken stock (or just to cover) for each lb. of starter meat. Sometimes I add a pinch of sugar near the end to balance if the tomatillo's were very tart....

                                                                                                                                                                                                                                                    Hope that helps with the whole Chili Verde thing. I really don't use a recipe per-se, mostly following this and tweeking it as I go. Lot's of chilies, tomatillo, and cumin are the key.

                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                      Thank you very much for this, I appreciate it and will let you know if I try it.

                                                                                                                                                                                                                                                2. Pulled pork is on the menu.
                                                                                                                                                                                                                                                  It will be layered on a Martin's potato sandwich roll and topped with cole slaw. Maybe some chips on the side. Beer to wash it down. Top Gear (BBC America) will be on the plasma.

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. butternut squash risotto, salad, apple crisp for dessert! an unassuming but pleasant Medoc!

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                        Chateau Le Breuil Renaissance, 2009

                                                                                                                                                                                                                                                      2. re: lifeasbinge

                                                                                                                                                                                                                                                        Lifeasbinge - now that sounds like a nice fall-ish meal! I bought a squash at the FM last week, but waiting for cooler weather to cook.

                                                                                                                                                                                                                                                        Apples and squash are here!

                                                                                                                                                                                                                                                      3. I saw some gorgeous thin-sliced pork at the market labelled thin-cut pork chops but it was very well-marbled so I am thinking it was probably shoulder. Even better, it was on sale and 2 meals worth set me back the big $1.48. So tonight it was pork piccata and sauteed spinach. Extremely tasty and on the table in 10 minutes -- good thing too as I was home late and starving. I have more ambitious plans for tomorrow but we'll see what time I get home.

                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                          Oops, pic. Why can't you add them through the edit function?

                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                            Very nice Gretchen... that's a dinner dear to my heart. Fast and tasty with nice piquant flavors. Yum.

                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                              i know, i hate that.

                                                                                                                                                                                                                                                              pork piccata sounds delish!

                                                                                                                                                                                                                                                          2. With the husband back out of town, the dinner is on me for the next few nights. Tonight, I made this halal cart chicken and rice dish. My son's response was, "Could you make it a lot?" I made half the recipe, but I could have made it all. My son is a teenager: no further discussion is required.


                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                              oh man roxlet, i am so going to make that! thanks for the link!

                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                I've got two approaching...no, no discussion needed whatsoever. Will have to try that dish, thanks.

                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                  I am on that bandwagon too! Never heard of this dish, but it sure sounds great - and that funky white sauce topping & salad on the plate. Unique!

                                                                                                                                                                                                                                                                2. I've been hoarding green tomatoes from the family garden to fry up, but after having to let out a suit, I no longer feel I ought to allow myself such a luxury. Bereft of ideas, I decided to experiment with what I had on hand and set on making a chicken and green tomato etouffee.

                                                                                                                                                                                                                                                                  The whole thing was a mad experiment from the beginning. While I started with the traditional medium roux and trinity, nothing after that made sense. Rather than Cajun seasoning, I used a teaspoon of berbere, supplemented by thyme and a trio of peppers. After the lingering aroma told me my spices were properly toasted, I added shellfish stock and a chopped chicken breast followed by three quartered green tomatoes which cooked until the tomatoes just barely yielded to a spoon. I feared the tartness of the green tomatoes might overpower the stew, but nope, I still needed a bit of hot sauce to get things right. And once they were right, how right they were. I may never fry green tomatoes again.

                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                    Wow. Now will you write that down somewhere or permalink your post so you can make it again or will you remember? (And I know how you feel about the suit. I gave myself a stern talking-to today about carbs.)

                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                      That's why I wrote the recipe down here! I find it easier to search CH for old recipes than any other method I've tried in the past.

                                                                                                                                                                                                                                                                    2. re: JungMann

                                                                                                                                                                                                                                                                      Interesting mix of ingredients... but I see how that would come together. Nice improvise JM.

                                                                                                                                                                                                                                                                    3. With the sister in law here 4 days/ nights a week now we don't have leftovers, which is what I used to send with the man for lunch every day. So..... I'm making a bunch of different stuff in individual containers that he can grab out of the freezer on his way our the door in the morning.

                                                                                                                                                                                                                                                                      Adobo chicken and Rogan Josh are both on the stove right now (the house smells really wierd,) cheese ravioli in red sauce has already been made and portioned. I'm making a massive amount of fauxtatoes and rice for smaller individual sides so they don't get overrun and mushy from the entree sauces. I still have some gnocchi to do something with and maybe something Thai to round out the choices. Variety is always nice. Either doro wat or a tagine might make an appearance- I scored huge amounts of boneless skinless chicken thighs for a song at Fresh and Easy this weekend- but I might save those for dinners instead. Fortunately there is beef and shrimp in the freezer to mix things up during the week.

                                                                                                                                                                                                                                                                      I figure by the time I'm done tasting and tweaking everything that will have been my dinner. He's working late so whatever the last dish made is will have a generous portion saved for him tonight.

                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                        That's an around-the-world mix you have going on there weezie. Lucky hubby.

                                                                                                                                                                                                                                                                        Wish you could make me a take along lunch. All sounds great.

                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                          We try to take good care of each other. :) He works very long days at a physically demanding job. A good lunch can make all the difference in the world (so I've noticed by how tired he is or isn't and good or not his mood is when he gets home.)

                                                                                                                                                                                                                                                                        2. re: weezieduzzit

                                                                                                                                                                                                                                                                          Adobo and rogan josh were specialties of my mother and father respectively. Your home probably smells like my memories.

                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                            You would have been the only one that didn't have a wrinkled up nose last night. :)

                                                                                                                                                                                                                                                                        3. I was going to try meatballs today, but got an overwhelming urge for jerk chicken with a current thread going on on Home Cooking.

                                                                                                                                                                                                                                                                          I have Busha Browne's Jerk Paste in my fridge, which was getting a little old and needed using, so I rubbed a 1/2 split broiler under the skin all over, and on the back with that, then put it in a light brine of more paste, salt, cider vinegar, lime juice, 1/2 an orange juice and rind (I see lot's of people say no orange, but I was taught this way, and I like it in there), some sliced scallions. That is marinading for a couple hours, and will go on the grill after patting dry and a little more rub mixed with oil put on just before grilling.

                                                                                                                                                                                                                                                                          Sauteed spinach with garlic, a twice-fried plantain (indulgence!) on the side. I should have salad too, but may not bother.

                                                                                                                                                                                                                                                                          It smells great!

                                                                                                                                                                                                                                                                          1. Braised short ribs with parsnips and carrots, and the BF roasted some potatoes to go with, as well as some tomato (i bought too much) and a green salad. yum.

                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                              1. Dinner is from our "cooking the books" exercise. This week we have a souvenir from a previous trip to the western side of the Pond - "Appalachian Home Cooking", Mark F Sohn, 2005, which is a fascinating food culture read as well as having some interesting recipes. Needless to say, the ethnic makeup of that area means that many of the dishes have a quite British/Northern Europe feel to them - although others would have us scratching our heads about where we might find the ingredients in North Cheshire.

                                                                                                                                                                                                                                                                                But, one of the things that always stands out for us about Southern States cooking are biscuits as the carb. Love to eat them but never made them before. We'll be using Sohn's recipe which suggests that you can use lard or shortening. I'm a North England man - which means that I never pass on the opportunity to eat lard.

                                                                                                                                                                                                                                                                                He suggests serving them as part of breakfast but pork chops sound more dinner to us, so we'll be conjuring up a meal of the chops, biscuits, fried apples, frieds spuds, sliced tomato (for once, that'll be tom-ay-to, not tom-ar-to) and a gravy. The suggestion also involves using sorghum molasses, presumably drizzled on the biscuits - now that's a product unavailable but we might try ordinary molasses or maple syrup - although it does sound as though it might make for an overly sweet meal (and, yes, I know that Americans combine sweet and savoury much more than Europeans)

                                                                                                                                                                                                                                                                                10 Replies
                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                  That sounds like an interesting book, Harters. America is a big country, and I don't think that, in general, Americans combine sweet and savory more than Europeans. It depends what part of the country and which ethnicity you are talking about. Sweet never makes it onto the table in our house, which consists of a southern man (Atlanta) with British heritage, and myself, of Italian heritage. When I think of sweet being served with savory, I always think of Austria and other mittle European countries that tend to do a lot with prunes paired with protein. Or my friend from Normandy whose mother served us sausages with apples. When she came to the US, we served her what we thought to be a quintessential American meal: peanut soup followed by fried chicken, squash casserole, greens cooked with smoked hog jowl, and yes, biscuit with butter. The only sweet, was the dessert, which is where this American thinks sweet should be!

                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                    Perhaps it's the format in which I come across it. For example, I cannot get to grips with a breakfast that comprises sweet pancakes, maple syrup and crispy salty bacon or sausages . It just doesnt feel right to me (although Mrs H loves exactly that for breakfast in the States).

                                                                                                                                                                                                                                                                                    And, yes, I accept that in British cooking there's often a pairing of fruit and savoury - perhaps apple with duck or pork.

                                                                                                                                                                                                                                                                                    We're hoping to revisit the Appalachian area next year so will have plenty of time to recheck on local cuisine.

                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                      Oh, the sweet and salty combo is amazing! I'm a fan of sweet and savory together.

                                                                                                                                                                                                                                                                                      BTW, Harters, did you pick up a New England-area cookbook while you were visiting earlier this year?

                                                                                                                                                                                                                                                                                      1. re: LindaWhit


                                                                                                                                                                                                                                                                                        Yep - bought a book. It's one of series - "Best of the Best - from New England". We've got three or four of these and find them pretty good souvenirs, albeit not always wonderful to cook from. They're compilations from other cookbooks and can sometimes feel quite dated - the one we had from Virginia got culled at the beginning of our "cooking the books " exercise as we decided that it just wasnt good at all and, as we're planning to revisit VA next year, we'd pick up something else then.

                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                          I think that's the cookbook I gave to friends about 5-6 years ago, although I can't recall if I've made anything from my copy.

                                                                                                                                                                                                                                                                                          That's one of the reasons I've stopped buying cookbooks. Perhaps I need to look through what I have and flag various interesting recipes with sticky notes and actually *use* the cookbooks I've got!

                                                                                                                                                                                                                                                                                      2. re: Harters

                                                                                                                                                                                                                                                                                        I can't come to grips with pancakes and bacon either, but some people do like that, you're right! There is a dish that comprises fried chicken, waffles, and syrup that is fairly recent, I think, and that I find to be absolutely nauseating. My husband refers to this, and other sweet intrusions as the infantilization of food.

                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                          Oh! I rarely indulge, but blueberry-yogurt pancakes with maple syrup and a side of thick salty bacon would be one of my favorite breakfasts (or more likely, breakfast for dinner).

                                                                                                                                                                                                                                                                                          And yes to apples with pork, or sweet-savory berry sauce with duck.

                                                                                                                                                                                                                                                                                          Agree that the more common sweet with meat combo's come from a middle European (mainly Jewish) cooking tradition...

                                                                                                                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                                                                                                                          I was inclined to agree with roxlet until you proffered your example. I realized I made chipolatas and eggs for breakfast on Saturday and while tomato sauce was a fine accompaniment, I remember thinking I needed something sweet like HP or maple syrup to really compliment the sausages.

                                                                                                                                                                                                                                                                                          Sorghum syrup, for what it's worth, is a rare heritage ingredient that is not often used outside the South, though it is gaining in popularity as Americans rediscover our native foodways. Pure molasses might be too assertive a substitute. I would consider subbing a little golden syrup in place of the molasses to tame down the bitterness.

                                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                                              I LOVE Tate&Lyle's golden syrup! When we lived in Cambridge every summer when I was a child, I brought a green can home every year. I have a big, gorgeous dessert cookbook by Tate & Lyle my dad brought me from England 25 years ago..... I never cook with it, but it is a wonder of sweet food photography.

                                                                                                                                                                                                                                                                                    2. I've been hanging out on the Meat Balls thread and wish it was going to last for another month. Finally got some good hamburger from a butcher I know so I might try a new recipe after we finish up the meatballs and spaghetti from Sunday, which were quite okay but weeknight not weekend quality.

                                                                                                                                                                                                                                                                                      1. I'm slowly getting the hang of cooking within my new schedule. Memorable dinners this week include scrambled eggs with kale and toast, boneless pork chops topped with sauteed mushrooms and served with baked potato and salad (that one was courtesy of my boyfriend) and pizza with dried Spanish chorizo, mushrooms and a ton of garlic. Last night I finally brought home some of the beautiful grass fed beef we sell at work -- a large flat iron steak, which I broiled just to medium rare and sprinkled with salt and pepper. Sides were white rice drizzled with Thai black soy (the sweet stuff that tastes like molasses), cauliflower roasted with olive oil and chopped sage, and a warm, buttered baguette. Dessert was supermarket cheesecake piled with sliced mango and melon.

                                                                                                                                                                                                                                                                                        Going shopping today and hope to pick up some things I can pre-make for the week ahead. The weather's finally started to change and I'm excited to start making fall food. Green chile season has officially began and every grocery store has a roaster going outside (although a number of people have told me the end-of-season chiles are the best). It smells wonderful! Perhaps I will make some green chile stew that can be heated up later this week. And speaking of chiles, my Thai bird chile plant has exploded with peppers this week. I've always wanted to try my hand at a curry paste, and this looks like the perfect time, if I can manage to find all of the ingredients! I might have to cheat a bit when it comes to the galangal and kaffir lime called for in the recipe I have.

                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                          Missed you here BBL! Nice to have you chime in again. Are you working at a food store now?

                                                                                                                                                                                                                                                                                          It must be wonderful to walk around there with fall coming on and the smell of roasting chilies in the air. I hung around the roaster just sniffing for about 15 minutes the day I picked up my hatch chilies at my local store event. I could smell that every day...

                                                                                                                                                                                                                                                                                          For your curry paste, can't you substitute fresh ginger for galangal, and lime juice and peel for kaffir lime?

                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                            I've missed you guys too! I am indeed working in the meat department of a local natural grocery store. It's pretty cool. I'm learning all about meat and meat cutting, and I get a discount to the entire store (as well as tons of food freebies).

                                                                                                                                                                                                                                                                                            And the smell IS wonderful! We're seriously considering buying a chest freezer so that we can fill it will roasted chiles to have (and smell) year round.

                                                                                                                                                                                                                                                                                            Ginger and regular lime is probably what I'll end up doing, although it kills me because my local Asian market in California gave me limitless cheap access to both ingredients. I'm still holding out hope I'll be able to find some frozen or preserved galangal at the international market here, and maybe even some kaffir lime leaves. But we'll see. My peppers could probably use another week of growing in any case, so I'll have time to search through every store.

                                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                              Wow, that is very cool you are learning all about meats and meat cutting. I have wanted to do that for at least a few months to add to my knowledge and skills.

                                                                                                                                                                                                                                                                                              Recommend the chest freezer for chilies, meat on sale, extra sauce storage, etc. Once you have one, you won't know what you did without it, guaranteed! You can get an older one on Craigslist for under $75, if you don't mind they are not as efficient as a new one.

                                                                                                                                                                                                                                                                                              Good luck on the ingredient search.

                                                                                                                                                                                                                                                                                        2. Gosh, it feels like forever since I've participated here! Husband is back in school and working which means I'm home all day alone with the little one... SO tonight I'll be making some (frozen!) crab cakes from Trader Joe's and my tomato mascarpone pasta has been requested - which is sweet, husband knows how easy it is. I'm sure they'll go together nicely ;)

                                                                                                                                                                                                                                                                                          1. Well, I still have some duck sitting in the fridge from last Friday's Thai takeout.... and will likely throw it out.

                                                                                                                                                                                                                                                                                            Because I also still have about 2/3 of a lb. of that Wegmans ground beef / veal / pork mix leftover from my short stroll into Meatball Land. For some reason, they ground the shit out of that meat (tho I guess that would be a good thing, ahem), so I don't know how it's gonna work out with what I had in mind for tonight -- stuffed eggplant.

                                                                                                                                                                                                                                                                                            My dear man brought baby eggplants home from the farmers market, so stuffing is out. I'm thinking of sautèing an onion & garlic, frying up the ground meat, cutting the eggplant in chunks, and then simmering it in blended S. Marzano tomatoes, along with some za'atar I discovered in my pantry yesterday and maybe some sumac, likely something spicy.

                                                                                                                                                                                                                                                                                            Maybe served over the square shaped rice from aforementioned Thai takeout.

                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                              that sounds mighty delish. but i'm sad about le canard!

                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                That does sound good Lingua - but for shame for wasting ducky!

                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                  hey, so soon? we're not even at 300!

                                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                                    yeah, seriously, woman! what's with the rush? ya gotta be somewhere?


                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                      Next time, maybe I'll wait till we get to 400!!

                                                                                                                                                                                                                                                                                                        1. Thawing some boneless skinless chicken thighs for a Thai coconut curry dish. Have a couple green and red peppers and limes that need to be used and a lot of canned coconut milk that also needs to be put to use as well.

                                                                                                                                                                                                                                                                                                          1. Meat loaf tonight.
                                                                                                                                                                                                                                                                                                            House-ground chuck plus a little pork for flavor and additional fat. Eggs, onions, house bread crumbs, herbs, sour cream, salt and pepper complete the mix. There will be a mushroom gravy and the last of Thomas Keller's super summer veggie gratin (ssvg) on the side. A California red (La Crema pinot noir) to wash things down. Simple stuff.
                                                                                                                                                                                                                                                                                                            Seasons are changing here on the Sou'west shore of Connecticut's Long Island Sound.Temps will be in the 40's tonight. Yanks/Red Sox will be on the plasma.

                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                              You know Steve, you could form your meatloaf into balls and join in on the meatball thread! It is really the same kind of mixture, just bigger:)

                                                                                                                                                                                                                                                                                                              Sounds good either way.

                                                                                                                                                                                                                                                                                                              It's funny, days still nice and warmer, but the breeze is suddenly cool, and nights down in low 50's. Fall is a comin'.....

                                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                                Thanks for the invite. Back in the day, jfood and I would chat about a decent meatball. Maybe it's time to get busy again.

                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    Yeah, the good doggie is missed.
                                                                                                                                                                                                                                                                                                                    He's a frequent contributor to CTbites.com nowadays where he reviews restaurants in Fairfield County and beyond. He lives one town over from me but we've never met.

                                                                                                                                                                                                                                                                                                            2. Turkey tacos for the kids with cheddar, avocado, olives, roasted corn w lime. Brownies.
                                                                                                                                                                                                                                                                                                              Miso glaze salmon & kale Caesar salad with walnut for me. Already had my brownie :)

                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                              1. breaded & fried steaks (milanesa or apanados, take your pick) i made Sunday were re-crisped, and the BF made rice, salad, sliced toms, red onions, and red peppers, and his curtido. dollop of green habanero sauce on mine. simple flavors, very satisfying. off to see Fiona Apple!