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What's for Dinner #168 (10/20/12)

  • roxlet Oct 13, 2012 01:18 PM

With this morning's temperature in the mid 30s, today would be a good say for a stew, but since my husband just returned from a conference in Germany where every meal was catch as catch can, he decided it really wants a steak, a baked and a caesar salad. But there's a piece of pork defrosting on the counter, and something tells me that we will make up for the stew-less day tomorrow.

What is the weather inspiring you to make?

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  1. Red chile chicken with rice and black beans are on the menu. This is a Rick Bayless recipe. Chicken thighs, not breasts, will be used. Maybe a small salad on the side. Beer and house wine to wash things down. Yankees/Tigers will be on the plasma.

    1. Salmon will go in the oven slathered with butter and roasted garlic, artichokes with aioli and drawn butter as well as a salad on the side.

      We said goodbye to the dog today so there will be cocktails tonight.

      16 Replies
      1. re: weezieduzzit

        Oh weezie, I'm SO sorry to hear about your dog. :-(

        1. re: weezieduzzit

          Aw, so sad. It's my doggie's 9th birthday today. (And at my back I always hear, time"s wingéd chariot hurrying near) :(

           
          1. re: roxlet

            A happy birthday to roxie-dog!

            1. re: roxlet

              All doggies go to heaven.
              There's a dry cleaner in my neighborhood shopping center that has a cute little mutt. The dog sees me walking up, barks and runs out the door to greet me.
              I like dogs and cats.

              1. re: steve h.

                All doggies do go to heaven. :)

                Jinx had a very good long life but it was her time. The man is one sad guy today, (hence the artichokes which he loves and I may add mashed potatoes, the ultimate comfort food,) they were together 15 years, but he has some great memories. She was a big silly goofy black lab.

                Happy B Day to the pooch, roxlet, you guys still have lots of years to go!

                1. re: weezieduzzit

                  Awww, Jinx was like my sister's and BIL's big silly goofy black lab, Logan. He left them in July of this year after about 10 years. And they still miss him terribly. {{{hugs}}} to you both. Remember the silly, goofy, fun times with Jinx.

            2. re: weezieduzzit

              I hope your pooch will be at a good place....sorry :-(

              1. re: weezieduzzit

                For you and Mr. W. From one who has said "See you later" to 16 very good friends, including 4 wonderful goofy black Labs.

                Just this side of heaven is a place called Rainbow Bridge.

                When an animal dies that has been especially close to someone here, that pet goes to Rainbow Bridge. There are meadows and hills for all of our special friends so they can run and play together. There is plenty of food, water and sunshine, and our friends are warm and comfortable.

                All the animals who had been ill and old are restored to health and vigor; those who were hurt or maimed are made whole and strong again, just as we remember them in our dreams of days and times gone by. The animals are happy and content, except for one small thing; they each miss someone very special to them, who had to be left behind.

                They all run and play together, but the day comes when one suddenly stops and looks into the distance. His bright eyes are intent; His eager body quivers. Suddenly he begins to run from the group, flying over the green grass, his legs carrying him faster and faster.

                You have been spotted, and when you and your special friend finally meet, you cling together in joyous reunion, never to be parted again. The happy kisses rain upon your face; your hands again caress the beloved head, and you look once more into the trusting eyes of your pet, so long gone from your life but never absent from your heart.

                Then you cross Rainbow Bridge together....

                Author unknown...

                1. re: Byrdy

                  And now I am crying at my desk at work.

                2. re: weezieduzzit

                  Sorry to hear of your loss. Toast to a good friend

                  1. re: weezieduzzit

                    Very sorry to hear of your loss. Dogs are great members of our families and always missed, but memories of mine still bring a smile.

                    1. re: weezieduzzit

                      oh weezie, really sad for you! i'll raise a glass to your pup too.... cheers....

                      1. re: weezieduzzit

                        Sorry to hear about your loss, weezie. Pets really sweeten the days.

                        1. re: weezieduzzit

                          So sorry, weezieduzzit!

                          1. re: weezieduzzit

                            Weezie, I have been gone from you all for a while, and so sorry to return to such sad news!

                            May the joy your doggy brought you comfort you and DH these days. I love a goofy black lab...

                            1. re: gingershelley

                              Thank you to everyone for the good thoughts. :)

                          2. 32°F. outside when I woke up this morning.
                            52°F. inside the house when I woke up this morning.
                            I did NOT turn on the heat. That has to wait until November 1st. Hopefully. :-) (Considering it's going to climb to the low 70s in a few days, I think I might make it!)

                            Today was errand day. Have perhaps figured out a relatively inexpensive solution for the 2nd BR in time for my brother/SIL/nephew visiting in early January so everyone will have a place to sleep without using an air mattress.

                            And it's APPLE CIDER SEASON! Picked up some unpasteurized cider at an apple farm near my mother's this past Monday, so it's being used in tonight's dinner. And maybe for tomorrow night's dinner. :-)

                            This recipe looked enticing, so I got some chicken thighs from the stupidmarket today and quickly made up the marinade when I got home. They won't have marinated for 4 hours, but should still be fine. I am, however, leaving the apples out of this dish....just the potatoes. I'm also going to tick up the temp a bit by 25° and shorten the cooking time, as I don't think chicken thighs need to be cooked quite as long as noted in the recipe, even at the slightly lower temp she used.

                            http://gimmesomeoven.com/apple-cider-...

                            The green side will be roasted Brussels sprouts - cut off the stems, halved, tossed with olive oil, salt, pepper, and a pinch of garlic powder and roasted in the convection oven (since it needs a higher heat than the chicken) for about 15 minutes. Add a bit of wine, tightly cover with some foil and continue cooking for another 10 minutes or so until the wine reduces and gets a bit glazy on the sprouts.

                            5 Replies
                            1. re: LindaWhit

                              A decidedly disappointing meal. I'm sorry I used 3 chicken thighs on it. WAY too much liquid to add to the roasting pan (I removed most of it about 20 minutes in). And I actually *did* cook the chicken for about 1 hr, 15 min. as the recipe originally suggested. But if all that liquid had remained in the roasting pan, the chicken skin wouldn't have browned nor would have the potatoes.

                              Plus, I didn't get much of an apple cider and/or lemon flavor from either the chicken or potatoes, although the potatoes absorbed some of the liquid and had a bit of flavor. But the chicken was very moist. So the best part of the meal? The Brussels sprouts. :-/

                              I shall lick my wounds with some Blue Bunny Bunneh Tracks ice cream. On to tomorrow's meal. :-)

                              1. re: LindaWhit

                                LW...you might try placing the chicken in a pan with a small roasting rack.... the balance of the ingredients on the pan bottom itself....I find a French roaster works best when I want crisp skin...

                                1. re: PHREDDY

                                  Well, I won't be making that particular recipe again, so it doesn't matter much. But thanks. I *knew* it was too much liquid when I poured it in; should have removed it right then and there vs. 20 minutes in. Oh well. On to the next recipe. :-)

                              2. re: LindaWhit

                                I am SO envious of you having unpasteurized cider! It's so hard to find and it tastes so wonderful.

                                1. re: jmcarthur8

                                  Yeah, not many orchards carry it, but I remembered on Monday while visiting my Mom that her local orchard carries it, so off I went to get some. :-)

                              3. Still using the grill, so we grilled a bourbon marinated flank steak. Some sautéed mushrooms, ham & cheddar stuffed baked potatoes, and an iceberg wedge salad with baby heirloom cherry tomatoes & blue cheese dressing for us, simple sherry vinaigrette for the kids.

                                2 Replies
                                1. re: Dirtywextraolives

                                  oh goodness, sounds delicious!

                                  1. re: Dirtywextraolives

                                    Right up my ally. Sounds great

                                  2. We were on the road this weekend...yet again! We had Chipotle. Which was lovely, it's been about 9 months since I've had it. I'm a sucker for that place and the closest one is a 100 miles away.

                                    On our way home we stopped at a meat market I've been dying to try since we moved here. They're supposed to have the BEST sausage. So we bought some kielbasa, some onion and garlic brats, some buffalo chicken sausage that just sounded so gross that they're probably delicious and finally, double beer brats which the butcher said to bake or slow cook on the grill and to NOT boil. So I've never baked brats tomorrow and look forward to doing so tomorrow. They had some beautiful pretzel buns as well, pretty sure that'll be a delicious combo. I should have made some mustard this past week but I never got around to it.

                                    1 Reply
                                    1. re: tiffeecanoe

                                      That all sounds SO good tiffee... sausage galore!

                                    2. I have baby back ribs dry rubbed and in the oven on 250 and will finish under the broiler with some sauce (can't grill, unfortunately). Going to slice and roast delicata squash with oil and vinegar and finish with a sprinkle of parmesan, plus some broccoli on the side. Looking forward to the leftovers, too.

                                      1. Penne al vodka, chicken parm, Caesar salad, and garlic bread are on the menu today. My sister and BIL are over to watch football. I had the vodka sauce in the freezer and the chicken is leftover from Thurs. Nice easy day.

                                        1. Woke up to gray and gloomy rain this morning, but it's begun to clear out and the sun has peeked out. Either way - it had already been decided that it was gonna be pot roast for dinner tonight. So pot roast it is!

                                          I picked up a boneless beef chuck roast at the market yesterday - a too-large one for just me, so I snipped the string holding it together and cut the roast along a central fat line to split it in half to about a 2 pounder. The rest went into the freezer for another "I gotta have pot roast" weekend.

                                          I thought about using some of the apple cider, but chose to go a different way. After whomping the retied roast around in a ziplock bag with flour, salt and pepper, I browned it well on all sides in some hot oil. Removed it to a plate, and added about 1-1/2 cups of rough-chopped onions and 3 garlic cloves (cut into quarters) to the hot oil still in the pan. When that had just begun to color, I added 1 Tbsp. of grated ginger to it and gave it a couple of stirs.

                                          Returned the roast to the pan and poured over top the braising liquid: 1 cup of beef stock; 2/3 cup dry red wine, 2/3 cup of tawny port, and 1 Tbsp. of Worcestershire sauce. Brought it to a high simmer, covered the stockpot, and put it on low on a flame tamer. It'll simmer for an hour before I flip the roast for another hour's cooking or so.

                                          I kept the rest of the seasoning flour to add to a jar with some cool water to whisk into the cooking liquid after the roast is done cooking for a gravy.

                                          Sides? I'm going to roast some butternut squash and a couple of Staybrite apples (a "sport" apple of the Stayman apples) after tossing the chunks with oil, salt, pepper, and minced thyme, and after they're done, mash them together with a bit of heavy cream.

                                          The other side will be roasted broccoli, cauliflower, and carrots from my CSA. I think I'll keep that simple and just toss it with olive oil, salt and Aleppo pepper.

                                          The house is already smelling very good from the pot roast. And GO PATS!

                                          7 Replies
                                          1. re: LindaWhit

                                            Linda, your pot roast makes me want to come to your house and eat dinner. The ginger.. that's an interesting bit of flavor. I like that idea. Have you done it before?

                                            DH pulled out the last two eggplant plants from the garden this afternoon, so I made some Thai Chicken Curry with leftover roast chicken dark meat and some of the eggplant . It is making the house smell delicious. I picked up a couple bags of "Jazzman Rice", which is grown in Louisiana, and cooked up some of that, too. I'm looking forward to trying the rice - DH can't much taste the difference in various rices, but I love all the different flavors there are out there.

                                            1. re: jmcarthur8

                                              My Mom's lemon pot roast has some ground ginger added to it, but not fresh ginger. I might have added ginger in the past to other recipes, but I can't recall.

                                              I'm a huge fan of ginger, as many here know, so I'm always looking for places to add it. A pulled pork recipe I made for Independence Day weekend had ginger beer as the braising liquid and freshly grated ginger added to the BBQ sauce. :-)

                                            2. re: LindaWhit

                                              This was quite a lovely dinner! One I'm going to save for future makes. I *did* cook the roast for about 2-1/2 to 3 hours total, as I got started late with the vegetable roasting. It certainly doesn't hurt the roast at all - just makes it more tender.

                                              The beef, while it didn't have an overly gingery flavor, was very nice. And it was complemented by the sweetness of the butternut squash/apple mash, and the bit of heat from the Aleppo pepper added to the roasted broccoli/cauliflower/carrot blend.

                                              1. re: LindaWhit

                                                LW, I have a pot roast that has fresh and ground ginger in it, as well as dry red wine. A handful of gingersnaps are put in the gravy near the end a la sourbraten. It is very good!

                                                1. re: gingershelley

                                                  I *almost* went with gingersnaps in the gravy at the end, but surprisingly, the liquid thickened up quite nicely towards the end. Just needed a bit of the flour slurry added to get it to the right consistency. Although my Trader Joe's gingersnaps would have been nice as well. :-)

                                                  1. re: LindaWhit

                                                    Wow, that's cool you thought along those lines as well! And I love TJ's gingersnaps - on their own, or in recipes. Makes the perfect crust for my T-day Frangelico cheesecake!

                                              2. re: LindaWhit

                                                Set a plate for me!

                                              3. The cooler weather has put me in an Eastern Europe frame of mind. My unwell friend is a little better, but I thought another meal dropped off couldn't hurt. So I made beef pörkölt, potato-rutabaga mash, cucumber salad w/ sour cream and dill, and red cabbage (the latter actually leftover from a family gathering this weekend). Dessert leans a little more American: apple-pear crisp with raisins and rum---my own twist on a recipe from the centennial cookbook of my DH's Iowan hometown. I imagine the rum would raise an eyebrow or two among the relatives.

                                                Drinks are apple spritzers and the 3/4 bottle of wine leftover from the stew (a Ravenswood zin--not too exciting, but totally drinkable). Looking this meal won't be shared until tomorrow, though, so I've gotta figure out something for tonight. Will probably nominate DH to make a Japanese curry with tofu.

                                                1. I'll eat with my eyes tonight instead:

                                                   
                                                   
                                                  1 Reply
                                                  1. re: ChristinaMason

                                                    Real comfort food, and a friend who is a real comfort!

                                                  2. I've got homegrown baby Dutch eggplant roasted and marinating. Will serve with
                                                    single-bite-sized roasted stuffed tomatoes and pan-seared scallops with a wine/herb sauce.

                                                    1. Sunday roast!
                                                      Roast prime ribs of beef (Julia Child's, The Way to Cook) will be on the menu tonight. Mashed potatoes and chive carrots will be on the side. Deb's bleu cheese popovers will be a highlight. A California cabernet will wash things down. Music tbd.

                                                      17 Replies
                                                      1. re: steve h.

                                                        Bleu cheese popovers? When do you add the cheese? I bought a popover pan this week and this may encourage me to use it!

                                                        1. re: sandbarhappy

                                                          Deb says she adds the crumbled bleu cheese to the popover mix.
                                                          We've never had a single popover left over. Put that pan to use!

                                                        2. re: steve h.

                                                          Ooh...sounds like a proper Sunday dinner. And nice leftovers too?

                                                          1. re: twodales

                                                            I live for leftovers. Roast beef hash is seriously underrated.

                                                            1. re: steve h.

                                                              I live for roast beef hash recipes. Do you mind sharing yours?

                                                              1. re: Byrdy

                                                                I've asked Deb to provide chapter and verse. She'll get back.

                                                                1. re: Byrdy

                                                                  Not sure where this came from, Steve found it on the web:
                                                                  1 diced onion
                                                                  2 T butter
                                                                  1 1/2 c diced cooked potatoes
                                                                  2 1/2 c diced cooked beef
                                                                  S&P, dash of hot sauce
                                                                  1/2 c heavy cream (optiional--I don't use it)
                                                                  Melt butter in skillet; saute onions until soft. Add potatoes, cook until brown. Add beef, cook until a crust forms. Add S&P, hot sauce. Done!

                                                                  Deb

                                                                  1. re: debgh

                                                                    deb makes an appearance! hi!!

                                                                    1. re: debgh

                                                                      Hi Deb. We hear a lot about you.

                                                                      From across The Pond, welcome.

                                                                      John

                                                                      1. re: Harters

                                                                        Thanks to you both for the welcome.

                                                                        Deb

                                                                      2. re: debgh

                                                                        The famous Deb!! Welcome!

                                                                        1. re: debgh

                                                                          Deb? Is that you? THE famous Deb of Steve h fame? :-P
                                                                          I jest, but it is rather exciting to meet you at last.

                                                                          From now on I'm going to tell your steve that he needs to help a bit more with all of that "heavy lifting" you do.

                                                                          Thanks for sharing Steve and the roast beef hash...not necessarily in that order!

                                                                          1. re: twodales

                                                                            With u 2dales.... DEB! You do a LOT of heavy lifting - Steve seems to be one proud and happy man...

                                                                            Thanks for sharing him w/us!

                                                                          2. re: debgh

                                                                            Hi DEB,...I need to know...are you a Yankees fan?

                                                                            1. re: PHREDDY

                                                                              Thanks everyone. I actually enjoy the heavy lifting, particularly in football season when we can watch the games on Sunday and cook. And yes, Phreddy, I'm a Yankees fan (albeit an unhappy one right now). I've got my official Nick Swisher #33 shirt that I were during the games.

                                                                              1. re: debgh

                                                                                Deb, Mrs PH is a Yankees fan, me a Met fan...good thing about baseball, there is always next year....and I look forward to dinner tonight!

                                                                    2. re: steve h.

                                                                      Yes to some blue cheese popovers! Thinking of stealing that one for over the holidays.... Thanks for the inspiration!

                                                                    3. Winging it tonight. Got a late start. Heavy rain. Half of our beautiful leaves are on the ground...too soon. Found a one pound pork loin roast in the freezer. Will cut it in half and spread a sage pesto inside. Then roll the outside in a whole grain mustard and powdered sage before roasting. On the side, sweet potato disks layered with goat cheese and rosemary which will be baked alongside the pork Some broc and cauliflower on the side with a bit of garlic. Done.

                                                                      6 Replies
                                                                      1. re: twodales

                                                                        Excellent meal.
                                                                        ::wine glass clink::

                                                                        1. re: twodales

                                                                          Loving the sound of that sweet potato dish, twodales! How long and at what temp did you bake them?

                                                                          1. re: LindaWhit

                                                                            350 should be good on those LW. I made them in an oval baker as opposed to a wide dish. Covered them with foil and checked after twenty. They were a little hard so I zapped them for a minute or two in the micro and then continued to bake them for another 10, uncovered. It helps if they are thinly sliced. They were tossed with olive oil and either fresh thyme or rosemary, kosher salt and pepper and sauteed shallots. Then I made a layer, sprinkled that with fresh parm and dotted it with goat cheese. Continued the layers. You can try to make it pretty by overlapping but it isn't necessary. I like a deeper layer better as they don't dry out as much.

                                                                            Another idea is to take grilled eggplant and parcooked sweet potato slices, roll the two layers around goat cheese, bake to heat and serve with a marinara. Really tasty.

                                                                            1. re: twodales

                                                                              Excellent, thanks! I have a couple of small cazuelas that I might be able to use for a single side dish. :-)

                                                                              1. re: LindaWhit

                                                                                Funny, I am not a big fan of sweet potatoes. Too sweet, but I love them with the tangy goat cheese and fresh herbs.

                                                                                1. re: twodales

                                                                                  A sprinkle of Aleppo pepper in between the layers will give a slight "bite" to them as well.

                                                                        2. I went to the grocery store hungry this morning ... and came back with more than I'd planned! So dinner tonight is bacon-wrapped chicken thighs (boneless, skinless) baked with crushed pineapple (I have no idea why I bought this ... it's not something I use.) Green beans from the farmers market and either couscous or rice. Oh and oatmeal-chocolate chip cake, because the dinner I was going to take it to was rescheduled.

                                                                          2 Replies
                                                                          1. re: Chocolatechipkt

                                                                            Dinner was meh ... should have known given how the day went (just not quite right).

                                                                            1. re: Chocolatechipkt

                                                                              I know how you feel. I made what I thought was going to be a great dinner tonight and it was only... meh. Gnocchi w/red pepper sauce, fresh steamed broccoli and a nice baguette. Meh.

                                                                          2. Even though i am once again in shorts, because it is once again quite warm, i still intend on this dinner, since I've been putting it off for a few weeks....

                                                                            Braised chicken with capers and parsley, served over farro that will be cooked like risotto, with butter, wine, stock, & grated Parm. Reheating the last two stuffed potatoes for the kids. Roasting some asparagus to go with it. And also roasting some pears with honey and thyme to put over some vanilla frozen yogurt for dessert.

                                                                            4 Replies
                                                                            1. re: Dirtywextraolives

                                                                              The chicken was a big hit, will definitely make this again, as was the farro risotto. Took longer to make than I thought, kind of held me up but the braised chicken & roasted asparagus held well; it was super creamy with plenty of flavor, really good. Wish we had some leftover for lunch today, I'm still thinking about it.... Now I have an excuse to keep farro in the pantry. Highly recommend it.

                                                                              1. re: Dirtywextraolives

                                                                                I love the idea of farro risotto. I have some in my pantry that I've been looking for a way to use.

                                                                                1. re: roxlet

                                                                                  Definitely let me know what you think if you try it.... I was fairly impressed, as was my husband, who had never tried it before. He kept asking me, " and this is healthy?!" Lol.

                                                                                2. re: Dirtywextraolives

                                                                                  That all sounds really good DWextra... like the farro risotto, and the roasted pears dessert. Yum!

                                                                              2. weather's gorgeous here. i love our Octobers.

                                                                                yesterday at El Viejo's, i made two dinners. He asked for tuna patties, something he and my mom used to take turns making. so, tuna got mixed with "italian" herbs, s&p, a couple of eggs, bread crumbs, and some mayo - my mom's great idea, for moisture. fried those up, made a salsa of sauteed onions and tomatoes, and rice. Left it all on the stove top for him as I had to go out. This morning he tells me that he didn't see the fish patties until late (which were RIGHT NEXT to the rice and salsa), so he ate the rice and salsa alone! my sister went over later and showed him the fish and then he ate those too. arrghhhh.... poor oldster. also made a cottage pie - ground beef, more "italian" herbs, sauteed onions, worcestershire sauce, ketchup (no tomato paste/sauce in the house), milk to soften up the gr. beef, beef stock, granulated garlic. and frozen spinach & peas. topped with parm regg mashed potatoes. dinner/lunch for a couple days.

                                                                                then i came home to this beautiful little meal by the BF: vietnamese-style spring rolls he made with the leftover tri-tip! and chinese sausage fried rice. yummers.

                                                                                tonight i'm going old school Bolivian and making milanesa montada, as depicted in the last thread for the JMann. thinly sliced steaks are already egged and breaded, a new pot of rice made, will fry up a couple of eggs to plop on top, and a side salad of cukes, toms and shallots in a lemony dressing will complete the meal.

                                                                                 
                                                                                1 Reply
                                                                                1. re: mariacarmen

                                                                                  Yum to the BF's 'little meal' - nice rolls! - and the milanesa. Have to riff on that over here soon...

                                                                                2. Yesterday was cold in the morning, and today is pretty warm, so today we had a cold weather meal. Go figure. Dinner was osso buco with risotto milanese. We were out of arborio rice, and discovered that the spanish rice we use for paella makes a dandy substitute. It was maybe a trifle less tender, or perhaps a trifle undercooked, but the whole meal was delicious despite the return to summery weather.

                                                                                  1. Tonight was a Moroccan braised beef stew recipe from Epicurious with red wine and sherry, golden raisins and a delightful spice mixture of garam masala, cumin, turmeric and such. served over curried couscous. Dessert was milk chocolate pudding that I made this afternoon as a project with the toddler. Delightful.

                                                                                    2 Replies
                                                                                    1. re: MAH

                                                                                      Sounds delish.

                                                                                      1. re: MAH

                                                                                        yum.

                                                                                      2. I'm thinking meatloaf and salad and taters, hopefully without having to go to the store. It's raining and I'm feeling all kinds of lazy.

                                                                                        1 Reply
                                                                                        1. re: eight_inch_pestle

                                                                                          meatloaf and potatoes sounds perfect. it's that kind of weather!

                                                                                        2. and here we go - milanesa and huevos! BF loved this. me too.

                                                                                           
                                                                                           
                                                                                          8 Replies
                                                                                          1. re: mariacarmen

                                                                                            I love that you mold your rice. :-) And that dinner looks VERY good.

                                                                                            1. re: LindaWhit

                                                                                              Was thinking the same thing just now, LW, about the cute round rice ball. :) Very nice meal, MC!.

                                                                                              1. re: LindaWhit

                                                                                                thanks, gals! haha - thought i'd do it like they do in bolivian restaurants i've been to, in bolivia. cute, huh?

                                                                                              2. re: mariacarmen

                                                                                                Is that veal Milanese? Is it called milanesa in Spanish. That looks great in any language!

                                                                                                1. re: roxlet

                                                                                                  thanks! not veal, roxlet, just steak. meximarts near my house sell steak already thinly cut, actually labeled "para milanesa" - but yes, same thing, same as chicken fried steak, same as schnitzel - egged and breaded meat, fried until golden and yummy!

                                                                                                  1. re: mariacarmen

                                                                                                    <egged and breaded meat, fried until golden and yummy!>

                                                                                                    really one of the best ways to eat meat, ever. I had a favorite place in Vienna that sold chicken schnitzels, freshly fried, on a crisp-on-the-outside, fluffy-on-the-inside Semmel (Kaiser roll). Amazing with a blob of ketchup. And all for around $2.

                                                                                                2. re: mariacarmen

                                                                                                  What a great looking meal.
                                                                                                  Well done.

                                                                                                  1. re: steve h.

                                                                                                    grazie, signor!

                                                                                                3. Yesterday we finally had a good ol' Seattle rainy Sunday. First storm of the season. It is raining as much pine needles as moisture out of the sky, since we haven't had much wind during our 88 days without rain!
                                                                                                  In honor of the wet day, I made chicken stock with my 'scrap bag' from the freezer, and after that simmered down for a while, I drew some off to cook a 1/2 a chicken in stock plus some mexi spices, extra onion and some garlic, etc. to make chicken enchiladas.

                                                                                                  Doctored up some purchased green enchilada sauce with a couple of roasted poblanos and 1/2 a jalapeno, pureed together. Did a pan with 1/2 the shredded cooked chicken, chopped spanish onion and a little cheese inside, other 1/2 of the pan got a mix of defrosted leftover rice, zucchini, and hatch green chili casserole re-purposed as enchilada filling with some goat cheese, rough chopped black olives, and finely chopped onion added. I used flour tortillas (I know, really sauced burritos...), so just put the doctored sauce in the bottom of the pan, and poured over the top, but did not fry/dip my tortillas. Topped with cheese and baked till bubbly - they hit the spot!
                                                                                                  Salad of shredded lettuce, olives, tomato, cuke and avo on the side with a dollop of crema agria it was what's for dinner last night. :)

                                                                                                  1. We were away last night - herself scored a bargain hotel deal, including breakfast and dinner, at a renovated Art Deco hotel in a seaside town about an hour north of us.

                                                                                                    Driving back today, I'd scored a bargain lunch at a favourite Michelin starred restaurant.

                                                                                                    So, not much food required tonight. I'm having a pizza. She's having a fish finger sandwich.

                                                                                                    6 Replies
                                                                                                    1. re: Harters

                                                                                                      Lots of scoring going on in the Harters household. ;-)

                                                                                                      1. re: LindaWhit

                                                                                                        haha!

                                                                                                        1. re: LindaWhit

                                                                                                          Yeah, but.

                                                                                                          Get these:

                                                                                                          http://chowhound.chow.com/topics/873611
                                                                                                          http://chowhound.chow.com/topics/873622

                                                                                                          1. re: Harters

                                                                                                            Oh your lunch sounds heavenly! You and the Mrs. do eat very well. :-)

                                                                                                            1. re: Harters

                                                                                                              the monkfish dish really intrigued me, and i agree with Linda, that lunch sounds amazing. scoring all around....

                                                                                                              1. re: Harters

                                                                                                                I like the Horlick's and apple dessert.... how properly British!

                                                                                                          2. Decided on caramelised leek risotto tonight. I managed it within the 30 min from start to finish with minimum effort, and it tasted great. Happy to see I will be able to make good risotto within the self-imposed limits.

                                                                                                            1. Sautéed chicken with sherry and olive pan sauce and toasted pecans (Fine Cooking), green beans, and rice

                                                                                                              1. Roast beef, mashed and whipped potatoes, sautéed mushrooms, and steamed carrots with thyme here tonight. It is a gray and rainy evening and we're Italian-ed out so this will hit the spot.

                                                                                                                1 Reply
                                                                                                                1. re: Njchicaa

                                                                                                                  Mmm, that sounds great. Do you have a favorite roast beef method? I usually follow CI's but am always looking for new options.

                                                                                                                2. At this moment, my husband is hard at work on posole. Even though it's not too cool tonight, it is rainy, and that can bring a chill. Posole just seems right.

                                                                                                                  2 Replies
                                                                                                                  1. re: roxlet

                                                                                                                    shprouts.

                                                                                                                    1. re: mariacarmen

                                                                                                                      Lol!

                                                                                                                  2. Tonight will be scalloped potatoes & ham with cream corn. We were supposed to have it last night, but our daughter and grandsons surprised us for my birthday and took us out to a late lunch (they live 4 hours away). I was so thrilled. But we were too full to make dinner. So I'm looking forward to tonight. It's cold and rainy here so this is a great comfort food.

                                                                                                                    8 Replies
                                                                                                                    1. re: boyzoma

                                                                                                                      What a great surprise! Happy belated birthday!

                                                                                                                      1. re: boyzoma

                                                                                                                        nice surprise - good daughter! Happy happy, boyzoma - glad you got a good lunch and still get that yummy sounding dinner tonight.

                                                                                                                        1. re: boyzoma

                                                                                                                          Sounds like a happy birthday to me!

                                                                                                                          1. re: boyzoma

                                                                                                                            Wonderful surprise - happy birthday!

                                                                                                                            1. re: boyzoma

                                                                                                                              Sounds like you raised a great daughter to do something so thoughtful! That's the best kind of birthday present. :) (and scalloped potatoes aren't too far down the list!)

                                                                                                                              1. re: boyzoma

                                                                                                                                Happy belated---or as Phreddy would say, Many Happy Returns!

                                                                                                                                1. re: ChristinaMason

                                                                                                                                  Thanks, everyone! I had the best weekend! And yeah, she is pretty good!!!!!

                                                                                                                                  1. re: boyzoma

                                                                                                                                    I do ...M.H.R.!!!!

                                                                                                                              2. Easy meal tonight! Picked up some bourbon chicken breasts from our little grocer - I never buy marinaded items but I just kept hearing great things about these. They were pretty good! Not sure I'd go out of my way to get them again, but I'm glad we tried them. Had some cauliflower and a cup of the creamy wild rice soup I made earlier today. Yum.

                                                                                                                                2 Replies
                                                                                                                                1. re: tiffeecanoe

                                                                                                                                  Classic wild rice soup, tiffeecanoe? By the way: I made your meatballs and didn't write about them anywhere. They were OUTSTANDING; thank you for the recipe.

                                                                                                                                  1. re: mamachef

                                                                                                                                    Oh, good, so glad you liked them! We'll be having them again soon!

                                                                                                                                    Just a standard creamy chicken wild rice soup common in northern WI (and most likely Minnesota, too) It's a winter must have around here. Wild rice can be so expensive, but so worth it!

                                                                                                                                2. Tonight is a Ham steak, simply turned in butter until browned a bit, then finished in the oven witha dab of a glaze made with horseradish, orange juice, bit of mustard powder and brown sugar. On the side is roasted turnips and carrots with smoked paprika and maple syrup, and some lovely tiny Ozette baby heirloom potatoes that get all buttery tasting and earthy even before I add butter.

                                                                                                                                  Very fall with the rain pouring down outside.... I may make some pumpkin spice snack cake after dinner to go with the last of the nectarine/ginger ice cream in the freezer.

                                                                                                                                  5 Replies
                                                                                                                                  1. re: gingershelley

                                                                                                                                    Oooo, that snack cake sounds great, care to share the recipe? I'm always on the look out for easy desserts & after school snacks, TIA!

                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                      Dweo: I have a recipe for a molten chocolate cake in a mug. It's evil, addictive and easy. If you'd like to have it, I'm happy to share. I also have a recipe for a one-pan "Crazy Cake," that makes a moist, springy chocolate snack cake.

                                                                                                                                      1. re: mamachef

                                                                                                                                        Oh, thank you for the offer, I actually have one for the chocolate cake in a pan, where you literally mix it all in the pan, and it comes out fudgy & moist, I think it is a King Arthur flour recipe.

                                                                                                                                        Was just curious about the pumpkin spice cake,I had a recipe for pumpkin chocolate chip loaf, that I need to find again....it's the only way I can currently get my kids to eat squash....

                                                                                                                                      2. re: Dirtywextraolives

                                                                                                                                        DWE, Here is the recipe I used - I ended up using a different one than planned, since I wanted to use the whole can of pumpkin up so made this one, which fills a bundt. Kind of big, but not over sweet, and kind of healthy with the bran in it.

                                                                                                                                        http://www.joyofbaking.com/PumpkinCak...

                                                                                                                                        My changes:
                                                                                                                                        No wheat bran in the house, so ground a cup of oatmeal for 'oat bran' instead (worked fine

                                                                                                                                        )

                                                                                                                                        a little shy on Canola oil, so added a big spoon of 'lighter bake' which is basically pureed prunes - thought in keeping with this type of recipe anyway.

                                                                                                                                        Added 3 tbsp. molasses when I added oil/lighter bake.

                                                                                                                                        Doubled the cloves and ginger

                                                                                                                                        added 3/4 cup unsweetened dried cranberries, soaked in boiling water for 10 min. to soften and 3 Tbsp. crystallized ginger, minced fine added too.

                                                                                                                                        Glaze was a simple maple syrup, confectioner sugar and a spoon of sour cream. Seemed more 'snacky/breakfasty than chocolate the recipe calls for. It would have been fine with no glaze too.

                                                                                                                                        Let me know what you think! We like it so far....

                                                                                                                                        1. re: gingershelley

                                                                                                                                          Thank you very much, appreciate it!

                                                                                                                                    2. Soup is plenty for me tonight (even though it's HOT again...) so I turned the leftover butternut squash from night before last into a gingered butternut squash soup with delicious rich home made chicken stock and a good hit of ground mustard. Just a hint of garlic. Heavy cream stirred in upon serving so I can freeze portions of the remaining soup. I should have fried up some sage leaves for the top but didn't feel like heading outside in the dark to get them. Next time...

                                                                                                                                      I'm sure that won't be enough for him when he gets home and I hate to not have leftovers to send to work with him so some chicken thighs are being seasoned with ginger, cinnamon. cumin, brown sugar and whatever else I grabbed and into the oven to cook. I will probably crisp the skin under the broiler at the end if it needs it.

                                                                                                                                      1. The girlfriend is feeling a little depressed so of course is requesting...sloppy joes, baby. Grade-school caf comfort food it is.

                                                                                                                                        8 Replies
                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                          what a good BF.

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Thanks! Altho...it's not like she asked for duck confit on the fly...

                                                                                                                                            1. re: eight_inch_pestle

                                                                                                                                              True that, but the fact that you're concerned is very sweet, e_i_p. I really love a great sloppy Joe: not greasy, kinda sweet/sour flavor profile, on a good, toasted potato bun. Requisite accompaniements at home are corn casserole and oven fries. Talk about a plate fulla starch; but it's a good-tasting home meal, and if you throw some red wine in w/ the tomato sauce and use plenty of onion and bell pepper, you can elevant the sloppies to the next level.

                                                                                                                                              1. re: mamachef

                                                                                                                                                With you on that one, Mc - a well-crafted sloppy is anything but! I would vote for TJ's sweet potato fries and LW's coleslaw to balance the plate.

                                                                                                                                                Red wine in the glass, as well as the sauce!

                                                                                                                                              2. re: eight_inch_pestle

                                                                                                                                                There is no "on the fly" for duck confit. :-) The Sloppy Joes (or Josephina, as the case may be) are a great idea. I just might make some soon, as I have lots of cabbage to use up for a coleslaw side dish. :-)

                                                                                                                                            2. re: eight_inch_pestle

                                                                                                                                              I have an emergency can of Manwich in the cupboard for just that purpose!

                                                                                                                                              1. re: JungMann

                                                                                                                                                Lmao, so do I JungMann!

                                                                                                                                                1. re: JungMann

                                                                                                                                                  JM... Really???????...what else are you not telling us????

                                                                                                                                              2. Last night we chowed down with friends on the Eastern European menu. I was pleased with how everything turned out---it was just right for a rainy, chilly night. A glass of red was the perfect offset to the hearty flavors.

                                                                                                                                                And I'm finally converted to fruit crisp. I never really got what the fuss was all about, but this centennial-cookbook recipe showed me the light. Or the butter. Whatever.

                                                                                                                                                Tonight will be either jambalaya (a World Market "soup kit" with added sausage, pepper, and onion) or frozen pizza and salad. Not to discuss politics at the dinner table, but is everyone excited for the debate?

                                                                                                                                                3 Replies
                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                  Hi folks, just a reminder that our goal for this Home Cooking board is to keep it focused on sharing cooking tips, and discussion of the upcoming debate is off topic. Discussion of politics is something we explicitly don't allow. Thanks!

                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    Being one of the comparitvely few "not an American" contributors to Chowhound, I have only a little interest in the debate. However, I'm interested to know if anyone is cooking, erm, "political food" to eat while watching. Is there food that might reflect the two parties? Not as easy for us in the UK, with eleven parties represented in Parliament.

                                                                                                                                                    1. re: Harters

                                                                                                                                                      John, The looser of a debate usually "Eats Crow!"

                                                                                                                                                  2. Dinner's from our "cooking the books" exercise which, today, features the slightly odd titled "One is Fun", Delia Smith, 1985. It is, of course, a cookbook of single portion dishes. I think we bought it when Mrs H was travelling a fair bit for work and I was often cooking just for myself. Smith is the doyenne of British TV home cooks and, until fairly recently, I'd say she hasnt let folk down in 40 years. I'd go so far as to suggest that anyone wanting to understand British home cookery over those years will not do so, unless they get themselves a copy of her Complete Cookery Course.

                                                                                                                                                    The dishes are easily doubled and there are several which crop up on the menu at Harters Hall from time to time. But this is one we havnt done before - "Piquant liver in a sherry sauce".

                                                                                                                                                    Prep involves coarsley crushing peppercorns and mixing them with a little flour and some mustard powder. Onions get fried till soft and golden and are kept warm, while the liver goes in the pan and is fried lightning fast. It then joins the onions for a minute or so, while the sauce is made. Pepper/mustard mix goes, followed by fino sherry, Worcestershire sauce, lemon juice and a pinch of cayenne.

                                                                                                                                                    She suggests having it with fried cabbage and mash. So we will.

                                                                                                                                                    7 Replies
                                                                                                                                                    1. re: Harters

                                                                                                                                                      The fried cabbage and mash, Harters; aka bubble and squeak? Or is that not fried? I get confused between bubble and squeak, colcannon, champ and the many other combos. of mashed potatoes w/ cabbage, spring onions, etc. I love them all, so I guess it doesn't really matter - just let me at it! The liver sounds absolutely wonderful, sir: I love organ meats w/ sherry, esp. calves brains. Enjoy your dinner w/ the missus.

                                                                                                                                                      1. re: mamachef

                                                                                                                                                        She's suggesting serving them separately, rather than combining them into bubblle & squeak. But you've got me thinking.........

                                                                                                                                                        Much as I love offal, I'm afraid brains of any sort are just one step too far for me to contemplate eating.

                                                                                                                                                        1. re: Harters

                                                                                                                                                          You know you might actually rather like the brain curry that made a regular appearance on my family's dinner table. While at some point I do think we had to be coaxed into eating it ("It will make you smarter!"), the almost marrow-like richness of the meat complimented by dustings of cilantro and shards of ginger quickly became a family favorite.

                                                                                                                                                          1. re: JungMann

                                                                                                                                                            Nope. I'm not going to like it. And, in fact, I'm not going to try it.

                                                                                                                                                            Call me prejudiced, if you will. I'll not disagree.

                                                                                                                                                            "Smarter" is what we get in Britain if we eat fish, according to our mums.

                                                                                                                                                            1. re: Harters

                                                                                                                                                              I heard that, too. The tiny pin bones my mother seemed not to notice convinced me otherwise.

                                                                                                                                                      2. re: Harters

                                                                                                                                                        i love the sound of this. and liver is something the Oldster will eat!

                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                          The Oldster will love this. I really liked it.

                                                                                                                                                          I kept the spuds and cabbage separate but the bubble & squeak idea would be a winner. The sherry made the sauce really interesting - boozy but with an element of sweetness.

                                                                                                                                                      3. Everyone's dinners sound just wonderful!!
                                                                                                                                                        Well, it's definitely sorta kinda Fall - when it's cool, there's a distinct nip in the air - but we've also had warm (and fairly muggy) days in the mid-seventies, so we have a few weeks before consistent Fall weather kicks in, and out come the Fall recipes.
                                                                                                                                                        Tonight, for home and three dinner clients, I'm making ground lamb meatballs: ground lamb, salt and pepper, chopped mint, minced garlic and aleppo pepper and a bit of lemon zest, which really brings out the flavors of the meatballs. Seared brown and then baked, these things are hard not to keep picking at; must wait till dinner! I'll seed Pitas by brushing them with oil and then sprinkling with fennel, sesame, and poppy seeds and baking them very briefly; and I've made a raita of Greek yogurt, salt and pepper, aleppo pepper, diced cucumber (seeded and drained) and tomatoes (also seeded and drained and diced.) Jasmine rice w/ raisins and almonds and a salad of Fall greens with a lemon vinaigrette will complete the meal, and since I made a selection of cookies I'll include those with a purchased sorbet, which kind I have no idea yet since it's a little early to go to the store.
                                                                                                                                                        Have a great safe week, everybody!!

                                                                                                                                                        3 Replies
                                                                                                                                                        1. re: mamachef

                                                                                                                                                          That sounds like a meal for a sultan, Mamachef. Everyone will be impressed, for sure.

                                                                                                                                                          1. re: mamachef

                                                                                                                                                            every bit of this sounds fabulous. yum.

                                                                                                                                                            1. re: mamachef

                                                                                                                                                              I want to be on your delivery route, Mc! Sounds like a perfect early fall meal, with a nod to the still-warm days....

                                                                                                                                                            2. Last night we had stuffed eggplant and stuffed acorn squash. They were way better than I thought they would be. Tonight I am torn between tacos, Kurdish carrot fritters, or BLTs with optional fried egg.

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: melpy

                                                                                                                                                                Went with BLT with a fried egg and it was lovely. SO had two sunny side up with toast and bacon, not a sandwich.

                                                                                                                                                                Tonight I'm thinking carrot fritters and meatballs with raisins since it is more time consuming than tacos.

                                                                                                                                                                Must figure out substitute for chilli powder in taco mix because I refuse to buy those packets and I would like to avoid a trip to the store.

                                                                                                                                                                1. re: melpy

                                                                                                                                                                  BLT's are on my top ten list of favorite foods. Especially, with a beautifully ripe tomato.

                                                                                                                                                                  We are out to a Swedish restaurant tonight.

                                                                                                                                                              2. This is one of those weeks where I'm not planning dinner so much as having it dictated to me by wares in the fridge. The lobster stock I made last week is nearing the end of its shelf life so last night's dinner was chicken and lobster gumbo with a bacon grease roux. Tonight we get rid of the fistful of ground pork I have in the fridge by making mapo tofu. At some point I need to use up slices of white bread so it'll either be stuffing or a simple bread and butter pudding. I'm leaning towards the latter with a splash of amaretto and dustings of allspice.

                                                                                                                                                                1. I found a well-priced piece of chuck roast just my size yesterday, so I have it braising with onions, garlic, white wine, dijon mustard, a bit of chopped tomato and stock. I'll add capers toward the end of cooking. It's my variation of a recipe from Patricia Wells. Mashed potatoes and green beans will round it out.

                                                                                                                                                                  1. Long day ... challah French toast!

                                                                                                                                                                    1. Leftovers.
                                                                                                                                                                      I'll reprise Sunday's meal (mashed, chive carrots, a single rib of the beef, house-made horse radish sauce). Alas, no bleu cheese popovers. House red to wash things down. There will be cheesecake. Yanks/Tigers will be on the box.

                                                                                                                                                                      3 Replies
                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                        Cheesecake is good. Leftovers too.

                                                                                                                                                                        BTW, I'm starting to think you like cheesecake as much as you do chips. Am I right?

                                                                                                                                                                        1. re: twodales

                                                                                                                                                                          New York cheesecake is a gift from the gods.

                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                            LOL.

                                                                                                                                                                            When I make cheescake I usually have a thin layer of sour cream on top. It's not as dense as NY style. I like it both ways, I must admit. I especially like fruit with the NY style. I like the contrast I guess?

                                                                                                                                                                      2. jerk chicken thighs, buttery zucchini and rice w/ peas and carrots.

                                                                                                                                                                        1. Tonight is a sesame seed crusted teriyaki pork tenderloin, steamed carrots and a side of rice in my rice steamer. I also made up some extra teriyaki sauce for "dipping" (and I like some over my rice too). I just can't decide if I want to glaze the carrots. I guess I'll wait till hubby gets home and see what he wants.

                                                                                                                                                                          Spent the morning making my ham stock for Thursday's Ham & Bean "stoup". Sure smelled good!

                                                                                                                                                                          1. My earthquake dessert was ice cream. I guess it ended up being more of an ice cream shake. :-)

                                                                                                                                                                            13 Replies
                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              Oh my I had to just...not giggle, maybe smile, a little when I heard about this on the radio this afternoon, Interesting that you felt it 95 miles away.

                                                                                                                                                                              The night I left Boston, June 1973, we experience a 4.0 EQ. And guess where I moved?

                                                                                                                                                                              On topic, dinner was Melissa Clark's garlic/thyme roasted chicken with sliced bread croutons nestled underneath. It wasn't bad, but we didn't use a whole chicken - leg/thigh combo instead - so it probably could have been better.. Needed more cooked chicken juice goodness, although enough slices crisped up to eat.. [Having said that, I just gobbled the two remaining really good, crispy croutons/]

                                                                                                                                                                              Love,

                                                                                                                                                                              Southern California [!]

                                                                                                                                                                              1. re: nikkihwood

                                                                                                                                                                                Oh yeah. We definitely felt it! And it was felt further south - some in CT and RI also felt it. Interestingly, this was stronger than the one in California I was in while visiting my brother in L.A. I don't think I'd ever get used to it!

                                                                                                                                                                                And garlic and thyme are perfect for roasted chicken. I did a *huge* chicken buy on Saturday - some Frankenchicken breasts were bone-in/skin on, some b/s. I'll have to pull one out for dinner later this week.

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  The house, even with our super-duper exhaust fan, was fragrant with thyme. Thyme and garlic is a seriously good combination.

                                                                                                                                                                                  And you never get used to them. Never.

                                                                                                                                                                                  We grilled tri tip steaks tonight. I wonder why tri never became popular on the East Coast? [ahh. Thinking about it, probably because it's not a plentiful cut. but it's SO good.]

                                                                                                                                                                                  Hope you experience no EQ's for another 34 or so years, Linda!

                                                                                                                                                                                  1. re: nikkihwood

                                                                                                                                                                                    For some reason, the butchers back east do not offer the cut, it is probably ground or the butchers keep it for themselves....

                                                                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                                                                      I see it on occasion here in Fla.

                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                        And a friend used to be able to buy it in MN. At Target, of all places.

                                                                                                                                                                                        I think you are correct, Dirtywextraolives, it is most likely ground.

                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                          Good to know, I'll let my Mom know that as she loves it when I make it for them when they visit.

                                                                                                                                                                                      2. re: nikkihwood

                                                                                                                                                                                        We get tri-tip all the time here outside NYC. And when I used to live in the city, I would buy tri-tip at the butcher all the time. I never see it in a regular supermarket, though. It is available from Fairway and from The Restaurant Depot. I've even gotten it at Trader Joe's.

                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                          Trader Joe's was the first place I ever bought it from after reading about tri-tips here on CH for awhile. Problem is, however, they changed their purveyor and the tri-tips are just not the same. Tougher. I've not bought one in several years.

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            That's too bad about TJ's tri-tip. My husband will buy a bunch at the Restaurant Depot and then seal and freeze. We always have them on hand now.

                                                                                                                                                                                          2. re: roxlet

                                                                                                                                                                                            I'm decades removed from NY/New England, so I am happy to read these replies! I think it's the best cut of the cow. Flavor, a little chew, did I mention flavor?

                                                                                                                                                                                            My family was way lucky to experience tri for the first time as Santa Maria barbecue. YUM.

                                                                                                                                                                                            1. re: nikkihwood

                                                                                                                                                                                              Same here. Agree completely SM BBQ is terrific, and the first time I was exposed to the tri tip.

                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                i wish mine had come out better. everyone loves SM besdes me! i must have done it wrong.

                                                                                                                                                                                                my first exposure, in So. Cal., to tri-tip was rather chi-chi and ridiculous, but sooooooooo amazingly good.

                                                                                                                                                                                                well, half chi-chi and half trashy. finely chopped pimento stuffed green olives, mixed into dijon mustard. truffle oil gets rubbed all over the meat, olive/mustard paste is slathered over. grilled until barely medium rare (though i've done it in the oven too). ridiculous, right? but absolutely intoxicating.

                                                                                                                                                                                  2. Busy day, once again. Defrosted a pound & a half of ground beef. Browned half for tacos with cheese & shredded lettuce, and some beans on the side for kid #2. Browned the other half to make a classic dish that I grew up with for kid #1 & I, American chop suey. With the browned beef, you add chopped onion, minced garlic, chopped tomatoes, a-1 sauce, tomato sauce (Mexican brand), some water, salt and uncooked elbow macaroni. Simmer until macs are cooked. Top with shredded cheddar. Hit the spot on a busy night, and it's get better the next day. I really like using the Mexican brand of tomato sauce, as it gives it a bit of zip, and it makes hot sauce unnecessary.

                                                                                                                                                                                    1. Clean out the fridge soup looks like it might be carrot-buttermilk, maybe spiced with caraway. Thinking it could be delightful and could be disgusting. Maybe clean-out-the-fridge meatloaf and a simple green salad, too.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: eight_inch_pestle

                                                                                                                                                                                        This actually turned out really well, fridge-cleaning or no. Carrots and caraway and buttermilk for the win (with an assist from a little butter, cream, milk, cayenne, garlic, and parsley).

                                                                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                                                                          Clever combo. I love successful fridge purges!

                                                                                                                                                                                      2. Chicken thighs never got cooked last night so they'll hit the grill momentarily and then will be used for lunches tomorrow. When the grill cools a bit pizza crusts will be cooked and then slathered in goat cheese and topped with carmellized onions, prosciutto and basil. I'm missing the fresh figs I would have added if they were still available but I'm sure it'll still be delicious!

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                          Pizza sounds GREAT!

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            I agree on the Pizza. It's even better when done on the grill! Yum.

                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                              and SO EASY on the grill!

                                                                                                                                                                                        2. Upcoming......a pearl barley, chicken, mushroom "risotto".

                                                                                                                                                                                          Before that, in the domestic bliss that is life at Harters Hall, herself will be baking bread and I'll be erecting decorative fencing to screen off the new shed.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                            The risotto sounds delish and I can almost smell the bread. Heavenly!

                                                                                                                                                                                          2. Last night we returned home at 8:30 after an event at my son's school. Fortunately, we had planned ahead when making osso buco, and had enough left over to make farfalle with osso buco sauce. Aside from boiling water, the only other thing to do was cut the veal into bite sized pieces and to warm that up too. It was as good the second time around as it had been the first time. I missed a little of the debate, and my husband missed a little of the Yankees, but we ate and got cleaning up in record time.

                                                                                                                                                                                            1. Grey sole (the witch flounder!) is on tonight's menu. My local fishmonger is an excellent outlet.

                                                                                                                                                                                              The fillets will be slathered with a mayo/Dijon mustard/dried thyme mix courtesy of Rick Moonen in his "Fish - Without a Doubt" cookbook and then broiled on a cast iron skillet. Orzo will be on the side. There will be a salad to add much-needed color to the plate. I'll parole a California pinot (La Crema) from the wine jail. Yankees/Tigers on the plasma.

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                Ah, now that's a delicious fish, Steve.

                                                                                                                                                                                                I had to Google it as the name wasnt familiar - quickly found it's what, in the UK, we call a Torbay sole (Torbay is, erm , a bay in the county of Devon but dunno why it's named after the area). Can't recall seeing it on sale at the fishmongers but I've had it in restaurants a couple of times.

                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                  Hi John,

                                                                                                                                                                                                  It truly is a wonderful fish. My fishmonger supplies many of the area restaurants so quality is always high and selection outstanding. We're lucky to have him in town.

                                                                                                                                                                                              2. Pan-seared chicken thighs with beer and grainy mustard sauce, maple roasted butternut squash and carrots, and green beans.

                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                1. re: Chocolatechipkt

                                                                                                                                                                                                  Lovely meal.

                                                                                                                                                                                                  1. re: Chocolatechipkt

                                                                                                                                                                                                    if i get to leave here in 20 mins., i may be doing something like this. if i have to stay one minute longer, it's take-out pizza and a green salad.

                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                      Thanks, it was good!

                                                                                                                                                                                                      I hope you were able to leave, MariaCarmen! (not that I have anything againt pizza and salad)

                                                                                                                                                                                                      1. re: Chocolatechipkt

                                                                                                                                                                                                        i was, but the BF was STARVING when he got home and wanted dinner in 15 minutes instead of 30. poor guy was beat, so i caved. and yes, it was good. but now i'm not home to cook again until Sat.!

                                                                                                                                                                                                    2. re: Chocolatechipkt

                                                                                                                                                                                                      I'd like to know more about that beer and mustard sauce. How did you make it?

                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                        The recipe was from Fine Cooking. Basically, you brown the chicken on one side, flip it over, and throw it in a hot oven. When the chicken's done, take it out of the pan, pour off most of the fat. In the same pan, saute some shallots (I used onion), and then add 1 c beer, 1/2 chicken broth, a little maple syrup, and thyme. Cook down and then add about a Tbs of whole-grain mustard and some butter. Salt and pepper. Add the chicken back to the sauce and serve.

                                                                                                                                                                                                    3. Most likely leftovers of the American chop suey for the guys, and if I'm not too tired after parent-teacher conferences, I may make myself some fried rice with ham, kimchi & eggs....but only if the plumbers are gone & we have hot water..... {{sigh}}

                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                        Did your water get fixed?...(from a plumber)

                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                          Yes, we replaced two hot water tanks with one in line system, and it works great, thanks for asking!

                                                                                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                                                                                            You probably save a bunch of dough on gas....probably enough to buy some filet mignon!

                                                                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                                                                              Really? Good to know; however, what I save there will probably go into the other gas tank.... {{sigh}}

                                                                                                                                                                                                        2. re: Dirtywextraolives

                                                                                                                                                                                                          You inspired me to make kimchi fried rice for lunch today. Thank you!

                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                            What time should I be there? Sounds great!

                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                              Awesome! Glad you liked it!

                                                                                                                                                                                                          2. Tonight my husband made paella with shrimp, scallops, and chorizo. Unfortunately, my son and I got home a bit later than we thought we would, and the rice was a bit past its prime. He had also kicked it up a notch, and it was one notch to high for my son who bailed on seconds and would up with a big glass of chocolate milk and a humongous Honey Crisp apple. Sometimes you win, sometimes you lose, sometimes it rains.

                                                                                                                                                                                                            1. Glad to see you all have been eating creatively - of course - for last couple of weeknights, including some pretty inspired leftovers, fridge cleans and cobbled-togethers!

                                                                                                                                                                                                              Sometimes, I am just happy to see you all are 'normal' like, well, what I think is normal in that i just am not cooking something new every night!

                                                                                                                                                                                                              Tonight is leftover enchiladas, warmed over, on a bed of chopped lettuce with avo and tomato chunks tossed on, a few olives, and a squeeze of lime. Hit the spot - kind of a soggy taco salad...

                                                                                                                                                                                                              Last night I did make an interesting fridge clean dish with one of the last big yellow squash; stuffed with ground pork, sauteed onion and minced fresh pimento, oregano, thyme, coriander, parsley, some crumbs to lightly bind with an egg, and some grated romano. Topped with more crumbs and some italian blend grated cheese, and baked in a partly covered dish with some chicken stock in the bottom with a bit of saffron dissolved in it. Basted while cooking, until time to take cover off and brown. Very nice. Side of baked rice pilaf with broccoli, sultanas, caramelized onions, and more saffron in that rice to carry the theme. Subtle perfume and nice flavor on both, if a bit of a 'yellow' meal!

                                                                                                                                                                                                              1. It's a brown gloop from the freezer night. In this case, kibbeh.

                                                                                                                                                                                                                Alongside (or, at least, in close proximity), some olives, torshi, houmous, pitta. And some salady stuff - I may get posh and toast some of the pitta and call it fattoush.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  That is my idea of comfort food! We still have a few tomatoes and purslane showing up at the farmer's market right now so I have just a couple more weeks in which to copy your fattoush.

                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    Isn't it fun to get 'posh' on occasion? All sounds delish. Need myself a mid east meal soon! Thanks for the reminder, John.

                                                                                                                                                                                                                  2. Monday made Polish meat and potatoes, a pan fry of onion, potato, green pepper and kielbasi. Tastes more interesting than it sounds- uses a ton of garlic and onion powder. Another oldie on Tuesday was Memphis rice- think chili with out the beans in a skjllet. This is also a great vehicle for cheese and we had some lovely cheddar that WF was giving samples of- I am a sucker for cheese samples and will usually buy a chunk of whatever they are offering. Last night I did a Foodily search to use up a rotisserie chicken and the basil which is trembling in the cold on the balcony. Came up with a chicken pesto and potato salad. I'm sure I could have created this dish without a recipe but it is a nice bridge meal into the cold weather. Not ready to give up potato salad yet.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                      <basil which is trembling in the cold on the balcony. >

                                                                                                                                                                                                                      Great image! Nice end-of-season pesto.

                                                                                                                                                                                                                    2. i have thin pork steaks from our local meximart butcher marinating in gochujang, a ton of garlic, ginger, brown sugar, salt and soy. the BF may or may not want to cook them tonight as i'm out, and if not I thought i'd have him freeze them unti Sat., when i'm next home for dinner. Should be no prob. freezing marinated meat, right? meat was not previously frozen.

                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        No problem MC - you gal about town, you - you can freeze them right in the marinade; put in a ziplock and squoosh the air out, lay flat and freeze. voila!

                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                          that's exactly how they're already marinating, so - easy peasy! Thanks!

                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                          I do it all the time.

                                                                                                                                                                                                                        3. Tonight will be a replay of last week's Chipotle Burrito Bowl hack. I have to take my son to play a match at 7PM, and won't be home until after 8, so it will be the perfect thing to prepare ahead and eat when we get home. The rice is in the rice cooker, and I'm about to marinate and cook the chicken and the beans. The guacamole will be the last thing I'll make before we leave, but that holds fine in the fridge. After my husbands too-spicy paella last night, the idea of this for this dinner got a big smile from my son.

                                                                                                                                                                                                                          1. Last night I made Cantonese fried noodles with shrimp and it was pretty good! It used to be my most favorite dish in Chinese restaurants when I was a child, I'd really like to work on finding a great recipe.

                                                                                                                                                                                                                            Tonight, it's just me, my husband is in class until 10pm. I'll be making pasta with anchovy and breadcrumbs - yum!

                                                                                                                                                                                                                            1. I have been AWOL from this thread for a bit, not a lot of interesting cooking going on at my house. Last weekend my sister came to town to visit our oldster. I was not there the first night but they told me they had thoroughly enjoyed my osso bucco. "What osso bucco?" The one in the freezer. I did not tell them that it had to have been at least a year old, glad it was still tasty! I did make a very nice Saturday night meal for us plus an old (in both senses) friend of the oldster's: a gorgeous side of Scottish salmon on the grill, wild rice with carrots and leeks, roasted delicata squash, salad of lettuces (from the friend's garden) and green beans (all produce other than lettuces from the local organic farm). It was one of those meals where each item turned out just the way I envisioned, I love that. Tonight I have a lovely piece of cod from my fish share and a newly-adopted dog who is not getting along with the one I already had. Barring dog fights, there will be fish chowder with my remaining double-smoked bacon. I already learned this morning that it is very tough to separate fighting dogs with soapy hands, they keep sliding away....

                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                i love that the meal came out as you envisioned. that's not an everyday thing! nice that the oldster has a friend to visit him.

                                                                                                                                                                                                                                and congrats on your new pup! they'll work it out eventually.

                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                  Your Saturday night meal sounds heavenly, Gretchen! And :::squee!::: on the new pupster in the house! What kind?

                                                                                                                                                                                                                                  Perhaps separate them with a baby gate or a closed door until the weekend when you can be home with them both?

                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    Another corgi, girl this time, 7 YO so she is younger sis to my 9 YO boy corgi. Definitely they can't be home alone together, they are alternating one at doggie daycare, one at home with dog walker, and vice versa for the time being. No fights last night or this morning = progress.

                                                                                                                                                                                                                                    And thanks for all your kind words, ladies! I miss you all when I'm not here.

                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                      No fights definitely = progress!

                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                        I love Corgis......

                                                                                                                                                                                                                                    2. re: GretchenS

                                                                                                                                                                                                                                      GretchenS - welcome back - I know the cooking doldrums that can keep you off here - or just too much life to report in!
                                                                                                                                                                                                                                      Glad that lovely sounding meal turned out as you thought. I do love that too... when our cooking chops and instincts come together with wonderful ingredients, and feeds those we love the way we intended. Grace on a plate:)

                                                                                                                                                                                                                                      And best with the puppy-love happening sooner than later for you too....

                                                                                                                                                                                                                                    3. I made a Lebanese dinner last night - lentil and rice pilaf with onion (with bacon, which is totally untraditional, I think), spiced grilled chicken, and a spicy yogurt and cucumber sauce. It was pretty amazing - I will be making it again soon!

                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                      1. re: aching

                                                                                                                                                                                                                                        i love lentil/rice pilaf dishes with those caramelized onions... yummmmm on your whole meal....

                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                          Mudjadara (sp?) is the perfect fall food, I think.

                                                                                                                                                                                                                                        2. re: aching

                                                                                                                                                                                                                                          Again, the pull to the med meal. Thanks for another nudge Aching!

                                                                                                                                                                                                                                          1. re: aching

                                                                                                                                                                                                                                            One of my favorite dishes. Middle Eastern soul food

                                                                                                                                                                                                                                          2. Day two of quite heavy rain. Last night the dh and I had a lovely meal at a cozy Swedish restaurant. I started with Skagen toast (Sweet North Sea shrimp with losts of dill). My entree was a perfect filleted trout with a red pepper, onion and spinach topping and lovely gratineed potatoes on the side. Salmon for the lad. No room for the burnt custard. Bogle Pinot Noir as our BYOB choice.

                                                                                                                                                                                                                                            Since my handsome husband was so utterly charming last night he gets rewarded tonight with one of his favorites. Marinated and sauteed chicken with paglia e fieno and a four cheeses Alfredo-ish sauce. Perhaps a molten choc cake or something appley for pudding?

                                                                                                                                                                                                                                            1. Working through some of the CSA veggies - bok choy was cleaned, stems sliced on the diagonal, and green leafy part was julienned. Carrots - peeled and diagonally sliced as well.

                                                                                                                                                                                                                                              I velveted a b/s chicken breast after slicing it into small pieces with a "blup" of dry sherry and about 1 tsp. of cornstarch (no egg white).

                                                                                                                                                                                                                                              Into a hot skillet with some oil went the carrots and bok choy stems. Sauteed for about 2 minutes, added the green leaves, stirred just until the leaves began to wilt, then removed them to a bowl.

                                                                                                                                                                                                                                              Added more oil to the skillet, and added the velveted chicken with its bit of liquid and a healthy stuffed teaspoon of freshly grated ginger. Stir, stir, stir, and when it was about 3/4 cooked, added the semi-cooked veggies. I also added a half cup of orange juice, and when it began to cook down, added a slurry of cornstarch and water to help make a "sauce".

                                                                                                                                                                                                                                              Served over basmati rice, it was a good dinner. AND gives me leftovers for Friday lunch. :-) Oh - and a glass of wine during prep and dinner. Nom, nom, nom.

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                Sounds healthy and tasty LW! I like the OJ addition for flavor and lightness. Sounds like a good quick dinner taking a frankenchick breast due East!

                                                                                                                                                                                                                                              2. tonight was some Chilean sea bass fillets quickly marinated in a Whole Foods Thai ginger marinade. I seasoned it after marinating with some smoked sea salt and pepper. Roasted in a hot oven and accompanied by some butternut squash dusted with five spice and asparagus. Very quick, easy prep, satisfying weeknight dinner. love this bottled marinade as an easy cheat.

                                                                                                                                                                                                                                                1. Dinner is a bit late tonight, tho it was started at what I thought was a reasonable hour; about 3:30 after coming in from a long walk to the neighborhood stores with my new roomy. We went for veggies, etc. from the asian store and mexi stores that I wanted to show off to my friend Law - the playwright from Albuquerque (a Kennedy Center honoree!) what we had here for ethnic shopping.

                                                                                                                                                                                                                                                  Weirdly, I had already thawed a locally-made corned beef point-cut that has been lurking in the bottom of the drawer freezer, and just planned on a cabbage, potatoes, carrots, turnip, etc. added for dinner. So - much of the funky stuff we bought will be addressed tomorrow.

                                                                                                                                                                                                                                                  So simples, corned beef (3 hours) and cabbage, etc. added later (for an hour) simmered in the oven in beer and spices with a rub of mustard and brown sugar is WFD. Lot's of tasty sour cream and horseradish sauce on the side makes it all delish during the rainstorm we are having!

                                                                                                                                                                                                                                                  Excellent, with dark beer and more of the pumpkin spice cake for dessert.

                                                                                                                                                                                                                                                  1. Last evening was a mixed bag, because with the kids calling about 3pm; WFD tonight?...No panic here...Mrs. PH took the edge off of their day, and hit them with some warm Saki, some salmon that was turned into Gravlax, with leaks and dill (prepared this past Sunday) on some French baguette schmeared with a yougurt and mustard sauce...

                                                                                                                                                                                                                                                    Some # 22 Shrimp with onions, mushrooms, garlic, ginger, fresh green market peas and a spash of Miren over Nama Udon noodles. The left over rice and grilled chicken breast that was made for the grandgirl, was added to the green pepper, red onion, peas ,bean sprouts, a scrambled egg, baby corn and water chestnuts for fried rice..The kids brought some cold Presidente beer and then....

                                                                                                                                                                                                                                                    A salad of tomatoes, zucchini, red onions, green oilves, and seeded cukes, topped with a sesame/ peanut , vinegarette to cleanses the palate....

                                                                                                                                                                                                                                                    Left overs???? about 8PM two of the daughters girl friends showed up, finished the food and cleaned up!

                                                                                                                                                                                                                                                    Afterwards I was remanded to the bedroom, with teary eyes watching the Yankees..oh well!!

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                                                      that gravlax is gorgeous!

                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                        Yes so simple, so good for a light snack...

                                                                                                                                                                                                                                                    2. I've not done much cooking this week but here we go: Tuesday we had baked pork chops with a nice creamy macaroni & cheese and braised collards with smoked turkey leg meat. Wednesday, I cooked a big chuck roast in the oven and added some sliced carrots, cabbage & onions to it about 40 minutes before it finished. Along with it, we had rice pilaf and buttermilk biscuits.

                                                                                                                                                                                                                                                      Last night was leftover roast & rice and some steamed peas. Tonight, I'm doing caribbean jerk seasoned chicken breasts (boneless, skinless) that'll be pan seared stovetop, and turned into a salad which will include assorted lettuces, cukes, roasted tomatoes, carrots, thinly sliced red onion and roasted sweet potato and will have a coconut milk/lime based dressing.

                                                                                                                                                                                                                                                      1. We're off out for dinner tonight - just under hour's drive into Yorkshire (the county to our east). A place that's got it's first entry in the UK's Good Food Guide (generally accepted as being our best guide - listing approx the country's best 1000 restaurants)

                                                                                                                                                                                                                                                        1. Big cooking project for the weekend: one giant or two large meatloafs (meatloaves?), made with the scrumptious ground beef/pork mix from the Italian butcher that Beerhenia turned me onto, and a big batch of pickled red onions for my entry into the competitive office potluck on Monday: meatloaf sliders with condiments of choice: ketchup, mayo, pickled red onions, dill "hamburger" slices. Any other condiments you think I should add? My meatloaf has tons of flavor (herbs, garlic) on its own.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                            GS....you might include bacon bits, mushrooms and/or chopped plum tomato...

                                                                                                                                                                                                                                                          2. Bourbon........
                                                                                                                                                                                                                                                            Grilled Fast & Furious Flank Steak for Fajitas.........
                                                                                                                                                                                                                                                            Couple pieces of Trick or Treat Candy for D-Zert........

                                                                                                                                                                                                                                                            1. Well, well, well. WFD @casa lingua tonight: chicken "fingers" (kosher chicken breast cut up in vaguely finger-shaped lumps, tossed in seasoned flour -- crushed rosemary, cayenne, paprika, s&p, egg-washed, panko'd) from the pan, crunchy-crispy golden brown. Sides are roasted cauli sprinkled with Wisconsin cheddar cheese powder & maroulosalata with feta.

                                                                                                                                                                                                                                                              Trashy horror flicks coming up later, or perhaps the Birbiglia movie. My man's gimlets.

                                                                                                                                                                                                                                                              Weekend, here we come!

                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                Nice. Any sauce with them fingers?
                                                                                                                                                                                                                                                                missed ya here!

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  Nah, just ample squeezes of lemon (and extra salt -- that panko just sucks any seasoning up like crazy!!).

                                                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                                                  Welcome back - I like 'chicken fingers' for dinner... had to look up maroulosalata! Learned something new:)

                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                    He - thanks! Yea, maroulosalata is just a fancy Greek way of saying shredded romaine with olive oil, red wine vinegar and dill. Tasty tho.

                                                                                                                                                                                                                                                                3. Spaghetti carbonara is on the menu.
                                                                                                                                                                                                                                                                  I secured farm-fresh eggs, a key ingredient, and already had decent Parmigiano-Reggiano and Pecorino Romano in the coolerator. There was quality guanciale, too.
                                                                                                                                                                                                                                                                  This dish was in the spirit of Roscioli, a neighborhood place close to our little rental apartment in Rome.
                                                                                                                                                                                                                                                                  Deb hit it out of the park. House red washed it all down. There will be no leftovers. Philadelphia Story will be on the plasma.

                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                    I love carbonara!!!...it might be my inspiration for tonight...Mrs PH is working today, so quick and easy might be on the menu....I just have to make a trip for the bread and pancetta....Last night I watched a "Bronx Tale"...(about the Yankees winning) :-(

                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                      Oh, carbonara - so amazing. I think I could eat it every night!

                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                        Years ago, when I would be out in LA for work and have to stay over a weekend, we used to go to this place that served breakfast spaghetti. It probably began life as a carbonara that cooked the eggs, and they just went on making it. Essentially, it was scrambled eggs with spaghetti that had pieces of crispy bacon cooked up with the scramble. It was plain spaghetti without any sauce, and it was very, very good. The line would be out the door on the weekend no matter whether you came at 8AM or 1PM. I always think about that when I make carbonara, and I've always meant to make it, but it seems I never have cooked pasta available and never think to cook it to order. I love carbonara, and I also loved these scrambled eggs!

                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                          Farm Fresh eggs make all the difference. It's stunning how good a fresh egg can taste.

                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                            That sounds SO good Steve! That may be WFD tonight.....

                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                              Thanks, everyone.
                                                                                                                                                                                                                                                                              It's a simple dish but when paired with top-notch ingredients, it becomes a memorable meal. A true Roman mainstay.

                                                                                                                                                                                                                                                                            2. An *extremely* strenuous cooking evening tonight....my recipe?

                                                                                                                                                                                                                                                                              1. Walk to the garage freezer.
                                                                                                                                                                                                                                                                              2. Open chest freezer.
                                                                                                                                                                                                                                                                              3. Move things around.
                                                                                                                                                                                                                                                                              4. Lean :::way in::: and dig towards the very bottom for the lone container of...
                                                                                                                                                                                                                                                                              5. Ahhh....there you are! Chili!
                                                                                                                                                                                                                                                                              6. Go back upstairs and pour some wine.
                                                                                                                                                                                                                                                                              7. Pop frozen chili out of the container into a small saucepan and put on the flame tamer on the stovetop to defrost and heat up.
                                                                                                                                                                                                                                                                              8. Serve chili over leftover rice.
                                                                                                                                                                                                                                                                              9. Grate sharp cheddar cheese over top.
                                                                                                                                                                                                                                                                              10. Dollop some sour cream on top.
                                                                                                                                                                                                                                                                              11. Pour some more wine.
                                                                                                                                                                                                                                                                              12. Eat.

                                                                                                                                                                                                                                                                              I'll have to make sure to document this very difficult recipe, as I'm not sure I could reproduce it without detailed instructions!

                                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                Sounds like an "extremely strenuous" day.
                                                                                                                                                                                                                                                                                Kick back, enjoy supper and wine and take solace in the fact that the Yanks stunk up the joint against Detroit. Jets/Patriots on Sunday. What's on the menu?

                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                  Yes, as I'm sure you can understand, I was quite pleased to see that the Tigers did such a nice job of it. And since Hobbes is my avatar on a few other websites, it was even better to have had the right avatar. :-)

                                                                                                                                                                                                                                                                                  I'm not yet sure what's going on for Sunday's dinner yet. I think it's a late afternoon game? I have been rather surprised to not read any trash-talking coming from the Jets. It'll be interesting to see how both 3-3 teams do.

                                                                                                                                                                                                                                                                                2. re: LindaWhit

                                                                                                                                                                                                                                                                                  You forgot the rest: 13. post on Chowhound!

                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                    Oh phooey! You're right! Must have been that 2nd glass of wine. :-)

                                                                                                                                                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                                                                                                                                                    Could you perhaps interpolate this procedure for my ham and cheese sandwhich for lunch? (:-)))

                                                                                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                                                                                      That is a *much* more extensive, laborious procedure. I'm not sure I'm up to it, Phreddy. :-)

                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                        LOL!!!!!

                                                                                                                                                                                                                                                                                  3. Haven't posted meals in a while. Tonight I'm doing a reverse sear on a thick NY Strip with roasted cubed butternut squash and sliced mushrooms in a sauce of sherry, cream, butter and green peppercorns

                                                                                                                                                                                                                                                                                    1. We started with a Caesar salad and moved on to a lovely steak au poivre with hash browns.

                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                        DAMN, hash brpwns for dinner.... you people are THE SHI*T!.

                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          Haha. And as my husband is proud of pointing out, "Dinner out of the icebox." You don't do so badly either mc!

                                                                                                                                                                                                                                                                                      2. steaks finished with truffle butter; roasted cauliflower with pancetta and capers, and kale gratin. the first 2 are my standards, the kale was a new experiment and was fantastic. will definitely go into the rotations. Bought bagged, chopped and prepped lacinato kale at Trader Joes! Sauteed a chopped leek in a T of butter, added some chopped garlic. Add in nearly the whole bag of kale, a bit at a time, turning to wilt and incorporate. Add some chicken stock and simmer. Mix 1T wondra flour with 3T- 1/4 c cold water - whisk w/fork to remove any lumps. Add to kale mixture as broth is cooking down. Liquid mixture will thicken. Add whole milk (3/4 c?) and bring to simmer to thicken. Pour into greased oven safe pan. topped with shaved parmesan and shredded gruyever and panko crumbs. sprayed with olive oil. Baked at 400 for 25 mins or so. Seriously delicious! Like creamed spinach but heartier and lighter.

                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: MAH

                                                                                                                                                                                                                                                                                          That kale sounds very interesting!

                                                                                                                                                                                                                                                                                          1. re: MAH

                                                                                                                                                                                                                                                                                            Thanks for the Kale recipe MAH - that sounds great; I love buying the TJ's kale - it is a great value. Love creamed spinach, so shall have to try this.

                                                                                                                                                                                                                                                                                            last week I used a bag of that to make a kale, roasted beet, roasted squash and currant salad that was wonderful!

                                                                                                                                                                                                                                                                                            1. re: MAH

                                                                                                                                                                                                                                                                                              i meant to ooh and ahh earlier about the steaks finished with truffle butter.. and that kale casserole... and the cauliflower... oooh, just everything! good job, MAH.

                                                                                                                                                                                                                                                                                            2. Our starter tonight is coming from our "cookbook of the moment" - "Fruit's of the Sea", Rick Stein, 1997. The recipe has one of those very cheffy titles, like restaurant menu listings that tell you everything that you're going to eat - "Salmon fish cakes with sorrel and watercress salad with caper and lemon dressing". The only extra to tell you is that the sorrel is home grown and has been doing very well all year in a pot sitting on what we call the "kitchen patio" (where I also have other herbs and a collection of non-edible alpine plants - and a couple of chairs where we can catch the morning sun (Ha!).

                                                                                                                                                                                                                                                                                              That's being followed by a simple very quick roast of lamb loin. Roast carrots and steamed purple sprouting broccoli alongside. And gravy (or "jus", if you will, seeing as we're being a bit poncy and cheffy).

                                                                                                                                                                                                                                                                                              And to finish, a quince and apple crumble. With custard, of course. That's using Bird's custard powder and not a cheffy creme anglaise. Of course.

                                                                                                                                                                                                                                                                                              (By the by, we ate at Stein's Seafood Restaurant in Cornwall a few years back. Had the tasting menu and thought it OK but overpriced for what it was. And, Mr Stein, if you're going to describe a dish as "scallopS", then that implies more than the solitary single fucking scallop that was on the plate. Celeb chefs, eh?).

                                                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                Oh lucky you for growing sorrel! I'll have to try that next year if I can find a starter plant. I *love* that green for the effervescence it gives to things and rarely see it included in restaurant meals.

                                                                                                                                                                                                                                                                                                Your entire meal sounds great - cannot go wrong with lamb IMO. And I laughed at your comment directed to Chef Stein regarding scallopS. ;-)

                                                                                                                                                                                                                                                                                                Enjoy your "poncy" meal. (Another good word from across the pond!)

                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                  According to the BBC, Britishisms are catching on on your side of the pond.

                                                                                                                                                                                                                                                                                                  http://www.bbc.co.uk/news/magazine-19...

                                                                                                                                                                                                                                                                                                  and

                                                                                                                                                                                                                                                                                                  http://www.bbc.co.uk/news/magazine-19...

                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                    Interesting - I've *always* preferred using the term "autumn" vs. "fall". And interesting that roundabout has begun to be used here. Someone from Oklahoma said they call them "traffic circles" whereas here in New England, they're called rotaries. Or death circles. :-)

                                                                                                                                                                                                                                                                                                    And I think I've used "twit" for quite some time. Wonky is a recent favorite of mine - mostly used about websites. :-)

                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                      Yeas ago, I used to own a book called The King's English, by Fowler. It strenuously advocated using "fall" instead of "autumn" for two reasons -- one, "fall" is an Anglo-Saxon word and autumn is a Frenchified Norman word, and two, "fall" is descriptive, as is "spring."

                                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                                        Yes, but calling the tree colors "fallumnal" just doesn't work for me. ;-)

                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                          Good point, that!

                                                                                                                                                                                                                                                                                                        2. re: roxlet

                                                                                                                                                                                                                                                                                                          And a handy reminder of changing the clock times twice a year as in "Spring forward, fall back".

                                                                                                                                                                                                                                                                                                2. Last night's meal was nicely balanced and quite yummy.....and colorful. (I always forget to snap a piccie before we eat.)

                                                                                                                                                                                                                                                                                                  Anyway, Pork Chops Agrodolce, Peperonata, Risotto Milanese and peas with prosciutto were on the menu. Colors like the Italian flag: green, red and creamy white. A nice balsamic glaze on the chops too. A smooth bottle of Remole from Tuscany and we were happy campers indeed.

                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                  1. re: twodales

                                                                                                                                                                                                                                                                                                    I would never think of making risotto to go with pork chops, but that's a great idea -- particularly with prosciutto and peas!

                                                                                                                                                                                                                                                                                                    1. re: twodales

                                                                                                                                                                                                                                                                                                      Very nice, twodales!

                                                                                                                                                                                                                                                                                                      1. re: twodales

                                                                                                                                                                                                                                                                                                        Love pork chops agrodolce.....

                                                                                                                                                                                                                                                                                                      2. Steve ...no carborornara....tonight roasted cod fish...from my fish monger with carrots and red onions..., roasted r ed potatoes with tyme and rosemary,and sauteeed green zukes with garlic and EVOO....

                                                                                                                                                                                                                                                                                                        The MIL is visiting tonight...red with fish...well.....it could be worse

                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                                                                                                                          White wine with fish is highly overrated.

                                                                                                                                                                                                                                                                                                          Best of luck with the MIL.

                                                                                                                                                                                                                                                                                                          Pity about the Yanks but the old guys simply ran out of gas after limping to the AL East finish line.

                                                                                                                                                                                                                                                                                                          Roscioli, just off the Campo de' Fiori in Rome, makes the best Carbonara. Katie Parla, a Rome denizen, author, blogger and frequent contributor to the New York Times, has a video on her website, http://www.parlafood.com/spaghetti-ca..., that shows the proper technique. Note the importance of ladling in pasta water to the sauce pan. This loosens the rich mix and has the added advantage of puffing the guanciale bits, much like a second frying adds greatly to crafting a world-class french fry.

                                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                                            This discussion of Carbonara had me - had THAT for dinner last night! What pushed me over the edge is your mention, Steve, of the pasta water puffing up the guanciale.... that, and I went to the little store that carries jowl bacon yesterday! Thanks for the push!

                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                              Nice. Life's too short for boring pasta.

                                                                                                                                                                                                                                                                                                        2. Tonight will be high temperature bird, smashed potatoes and spinach. Since I'm not a big spinach fan, my husband is making another Caesar salad to start. Twist my arm!

                                                                                                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                                                            Ro.felxibility is what we are all about....enjoy....what is for desert?

                                                                                                                                                                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                                                                                                                                                                              As a general rule, we don't have dessert, but there are always cookies, and now the Halloween candy has made an appearance. We give out full sized bars, and I may have to sneak one of those babies into the freezer!

                                                                                                                                                                                                                                                                                                            2. re: roxlet

                                                                                                                                                                                                                                                                                                              Oh, NICE!

                                                                                                                                                                                                                                                                                                              I have an early gig this eve, so dinner is simples -- store-bought tomato soup (organic! low-sodium! unicorn tears!!) in which I will be poaching a few shrimps. A bit >yawn< .....but I've been a little overindulgent lately.

                                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                                I adore tomato soup. Gotta have some.

                                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                                  's ok. Had to augment with aleppo peppers, s&p (new cole & mason mills!!! YAY!), balsamic, oregano and a sploosh of sriracha. It's up to par now, and the shrimp will be taking a quick dip shortly.

                                                                                                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                                                                                                  unicorn tears! love that. are they salty or sweet?

                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                    bitter.

                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                      "like"

                                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                                        as i should have expected!

                                                                                                                                                                                                                                                                                                              2. I've been out gallivanting around all afternoon, but had put a half pork tenderloin into a marinade of 1 cup of unpasteurized apple cider, about 1-1/2 tsp. of minced fresh rosemary, and about 1 heaping tsp. of minced garlic. The cider marinade is reducing on the stove right now, the pork tenderloin (with some of the minced garlic still adhering to the tenderloin) is roasting in the oven. I'll mount the reduced marinade with some butter at the very end for a bit of a sauce.

                                                                                                                                                                                                                                                                                                                I'm also roasting the last couple of CSA Yukon Golds in the convection oven after tossing them with olive oil, salt, pepper, garlic powder, and dried parsley. Finally, I'll be roasting the rest of the CSA broccoli and cauliflower and green beans in the regular oven - they were tossed with olive oil, salt, and Aleppo pepper.

                                                                                                                                                                                                                                                                                                                It's another roasty-toasty meal.

                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                  Sounds delicious!

                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    Sounds ultra yummy

                                                                                                                                                                                                                                                                                                                  2. A simple lentil soup tonight - the temperature in LA doesn't really justify it, but the day has been overcast and I jump at the slightest excuse for soup.

                                                                                                                                                                                                                                                                                                                    1. I have a very dear friend in town since Thursday, and staying til Monday..... So we've been enjoying lunches & dinners out for the past two days. Been playing tour guide all day, but we're staying in for dinner tonight.

                                                                                                                                                                                                                                                                                                                      I've been marinating a leg of lamb in olive oil, and spread it with Dijon, and inserted garlic cloves into it and sprinkled with fresh rosemary, then rolled it back up. So will roast that with some asparagus and make some rice pilaf with orzo to go with it. A kalamata olive relish and a Greek salad will go along the side. Some hummus and flat breads too. We are still full from lunch, so I doubt dessert will even be necessary....but there's ice cream and cookies for the kids. Also looking forward to opening a nice bottle of Cab to enjoy with the lamb.

                                                                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                        that lamb dinner sounds like one of the very first "fancy dinner party" meals I ever made - and it's been way too long since. such a perfect combo, all of it.

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                          Thanks, mariacarmen!

                                                                                                                                                                                                                                                                                                                        2. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                          DWEO...Was the leg de-boned?

                                                                                                                                                                                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                            I'm sure it was, Phreddy. Lots of things you can slather on a deboned leg and then roll up again. From time to time, we do it with yoghurt and crushed garlic which I always think of as being very Cypriot (although I dunno if it actually is)

                                                                                                                                                                                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                              Yes, Phreddy, it was. Got it at Costco, all rolled up tight. I normally grill or broil my leg of lamb open faced, takes much less time, and more surfaces to caramelize. But this time, decided to roll it back up after slathering with the Dijon, garlic & rosemary. Made for a nicer presentation.

                                                                                                                                                                                                                                                                                                                            2. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                              Sounds delish DWE! These mediterranean meals around here have me running for lamb and hummus today!

                                                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                Thank you very much, yes, I grew up with Mediterranean food often. My Dad loved to make shish kebabs & baklava for us : )

                                                                                                                                                                                                                                                                                                                            3. Clear skies and 70-degree temperatures today. It was a top-ten day in my neck of the woods.

                                                                                                                                                                                                                                                                                                                              I drove down to nearby Port Chester for brunch at the Tarry Lodge bar. Grilled octopus with blood orange and potato for me, acorn squash sformato with frisee and balsamic for Deb. Prosecco to wash it down. We followed the small plates with a shared Pizza Margherita. Pinot Grigio for Deb and another prosecco for me. An espresso capped the meal.

                                                                                                                                                                                                                                                                                                                              1. Excuse me.... Steve? I think you may have accidentally picked up my weather because what I have feels more like I should be in your neck of the woods. Very cool, windy and drizzly this morning, cool the rest of the day.

                                                                                                                                                                                                                                                                                                                                I didn't think Joe was going to be home for dinner so I didn't really have a plan, I was just going to eat a little of this and a little of that. I'm quickly defrosting some boneless skinless chix thighs that I'll season with garlic, s&P, etc. and will pan fry them to serve over one of those Earthbound Farms salad "kits" with walnuts and cranberries with the baby salad greens. Cukes, green onions and sugar plum tomatoes diced and added.

                                                                                                                                                                                                                                                                                                                                ETA: mushrooms and asparagus tips were sauteed and will be served warm over the top with the chicken to make it more of a dinner salad. He should be home any minute.......

                                                                                                                                                                                                                                                                                                                                1. Very simple supper. Pan seared salmon with a Cesear salad

                                                                                                                                                                                                                                                                                                                                  1. i could have sworn i posted earlier... at El Viejo's house, made ground lamb meatloaf with extra oregano - seems his tastebuds have done a reversal and everything is now tasteless. wish i'd made more to bring home. i was tired and craving nothing more than a nap - too much frolicking out these last few nights - and wasn't sure about what to do for dinner at home... especially since i'd had a deliciously hefty banh mi xiu mai for lunch.

                                                                                                                                                                                                                                                                                                                                    Dinner solved! The BF awaited me with doctored-up take-out pizza (pepperoni & spinach), baked mushrooms stuffed with hot italian sausage, parm reg cheese and breadcrumbs, braised asparagus sprinkled with kosher salt, and a tart salad of green olives, lettuce, red peppers, cherry tomatoes, and slivered red onions.

                                                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                      How wonderful that you were too tired to cook, but such a nice surprise to come home to of pizza, baked stuffed 'shrooms, and a salad - perfecto!

                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                        thanks LW, it hit the spot!

                                                                                                                                                                                                                                                                                                                                    2. The temp is back down in the 40's after 70's yesterday. Need to come up with something that can cook in the oven while the game is on. - usually over by 7. I can't yell at the TV and eat so dinner has to wait until 60 minutes. Meatloaf? Maybe a cottage pie. Definitely wine and beer for the duration.

                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                        How about 3 or 4 appy's for dinner? This way you can watch the game inbetween courses, for some can be cold and some hot..

                                                                                                                                                                                                                                                                                                                                      2. This morning heading to my brother-in-law's to make breakfast for him, the SIL, taking the MIL....He is in his 3rd week of chemo, so we try to see him each week and either bring or cook a meal at their house....

                                                                                                                                                                                                                                                                                                                                        Bagels and bialiys, 3 fritatas...one with bacon, one spinach and cheese and one with tomato, pepper and onions. Some fresh fruit cut up, store bought coffee cake and plain sugar cookies!
                                                                                                                                                                                                                                                                                                                                        WFD?...

                                                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                                          That's very nice of you PHREDDY and breakfast sounds wonderful

                                                                                                                                                                                                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                                            I'm sure it will be very much appreciated by all - great breakfast.

                                                                                                                                                                                                                                                                                                                                          2. Took the liberty of starting a new thread here:

                                                                                                                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/874460