HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #187 - the "We're Cooking Right Along" Edition [OLD]

  • 314
  • Share

We're zooming through threads here! Lots of cooking going on - so what's going on the stove top, into the oven, into the wok, or onto the grill in your house?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. As for me, I'm not sure. I bought beef shins with *lots* of meat as well as some marrow bones to make some homemade beef stock tonight, and thought I'd cut off the meat and use it for a stroganoff. But it needs long braising, so I'll use it in the stock, and then shred it tomorrow night.

    So.....will it be TJ's Mandarin Orange chicken or scrambled eggs? Not sure.

    4 Replies
    1. re: LindaWhit

      ack, at first i read that as "TJ's Mandarin Orange chicken AND scrambled eggs! don't do it LW!!!!

      1. re: mariacarmen

        LOL! Don't worry - I'm not going there! And it ends up being neither. The oven's on to roast the bones, so I tossed in a baking potato - that's dinner with some butter, salt, pepper, shredded cheese, and sour cream.

        And mc - maybe you can "report" the previous thread? I did so, asking the Mods to add "OLD" to the subject line - but it looks like whoever attempted to do that just deleted most of the subject line!

        1. re: LindaWhit

          done!

          your BP sounds like a great dinner.

      2. re: LindaWhit

        I read the same as MC! So glad it's my skim-reading and not your meal. The potato sounds lovely.

      3. With the bizarrely warm weather here, my husband will grill a skirt steak for dinner tonight. With the excitement of him being on The Taste last night, I never got a chance to make Ina's roasted broccoli with parmesan, and I will make that tonight. He will likely devise some sort of potato dish, which I will pass on. Pretty simple, but you can't have seafood sausage avec beurre blanc every night of the week now, can you?

        2 Replies
        1. re: roxlet

          How fun is that!! Did he get chosen for a team? I caught most of the episode last night - what was his dish?

          ETA: I just saw your line about seafood sausage with beurre blanc - now I know! Bummer but he did a great job!

          1. re: biondanonima

            I was watching too, wondering which one he was. It's always fun to have someone to root for. I remember the sausage but not the face to go with it.

            Even though he didn't get through, still what fun!!! These things are all just personal preferance (taste wise) but still fun to watch.

        2. Thin spaghetti Amatriciana, salad and garlic toast for tonight. Comforting and simple.

          2 Replies
          1. re: twodales

            <3 Cannot go wrong with that, twodales.

            1. re: twodales

              Sounds great. I'd love a heaping bowl of pasta right no!

            2. Taco night here. Good old salt lick Old El Paso package seasoning, lettuce, tomato, cheddar and green pepper, ground beef and stand and stuff shells. Refried beans and Spanish style rice to go along side. Simple

              19 Replies
              1. re: suzigirl

                Love it! We have our family taco seasoning recipe but there are times when a good packet of Old El Paso McCormick is what I'm after.

                1. re: fldhkybnva

                  I don't have a taco seasoning mix. Can I have the recipe? I would love to control the sodium. I'll trade ya for a great fajita marinade that I have. :-)

                  1. re: suzigirl

                    i just mix ground cumin, ground oregano, a bit of cayenne, (depending on how much spice you like), and granulated garlic and/or onion into sauteed a diced onions/ground beef mixture... and s&p of course. i would say maybe a teaspoon each for a pound of gb, and then keep adding to taste....

                    1. re: mariacarmen

                      Yup, similar here. We always use Mexican oregano and like to add smoked paprika.

                      1. re: fldhkybnva

                        oh yes, i did actually use a little smoked paprika last time - good tip.

                    2. re: suzigirl

                      For the equivalent of a packet - here are quantities/proportions. Note that sugar is an ingredient. We're spice wimps and prefer ours with 1 tsp. less chili powder than this recipe indicates. Al Sicherman of Mpls. Star Tribune included the recipe and his taste-testing experimentation in his 1987 cookbook - fun reading.

                      3 tsp. chili powder
                      1 tsp. paprika
                      2 tsp. onion powder
                      1 tsp. ground oregano
                      1 tsp. ground cumin
                      1 tsp. sugar
                      1 tsp. garlic powder
                      1/2 tsp. salt
                      1 tsp cornstarch

                      1. re: MidwesternerTT

                        d'oh! how did i forget chili powder? i use a lot less than that, but add cayennne.

                        1. re: MidwesternerTT

                          Thanks to all of you. I will try this next time I make tacos. Although I will admit my dirty little secret... I do like the package. Its what I grew up on :-)

                          1. re: suzigirl

                            I like it too, shhhh!

                            1. re: juliejulez

                              I even make my ground beef enchiladas with the taco packet seasoning. I feel so dirty but they're so good.

                              1. re: juliejulez

                                I use it in my Mexican lasagne. In the meat and the cream cheese mixture

                            2. re: suzigirl

                              we all have our childhood treats! our first tacos at our house were ground beef with onion, PERIOD. iceberg lettuce, jack cheese, guac. fried tortillas. i still LOVE those.

                              1. re: mariacarmen

                                And now I want that for dinner.

                                Must remember to pick up iceberg lettuce!

                                1. re: mariacarmen

                                  Oh my tacos are still always with iceberg...crunch, crunch

                                  1. re: mariacarmen

                                    Those sound good even after having my fix last night

                                  2. re: suzigirl

                                    The packet combo is just fine. If you already have the spices in your cupboard, assembling it on your own is cheaper and MUCH faster than a special / return trip to the store. Desperation pushed me to get out the recipe the first time -- the meat was already browning and there was no packet where it should have been.

                            3. re: suzigirl

                              We love old school tacos here, too. Try subbing red lentils for the ground beef with the same seasoning sometime. Surprisingly, it really works, particularly if you use crunchy corn taco shells.

                              1. re: ChristinaMason

                                That sounds fabulous. Inhave some red lentils. Might have to give it a go!

                              2. re: suzigirl

                                Mom tacos. They belong in the comfort food column.

                              3. Eating Out w/ the potential in-laws tonight. Going to a Bonefish Grill, which I guess is a seafood chain. Hopefully it's good, I've heard some decent things about it. It's hard to find good seafood in the middle of the country :)

                                19 Replies
                                1. re: juliejulez

                                  LADIES,
                                  off topic...but what's for diner tromorrow?...
                                  My first girlfriend at my place after after my X is gone for diner...give me some hints trust all of you...(this needs not be a new thread. ...I totally respect your suggestions)

                                  1. re: PHREDDY

                                    Well I'm making jalapeno popper mac n cheese tomorrow night but I wouldn't recommend making that for your lady :)

                                    You can't go wrong with a good steak, in my opinion.

                                    1. re: juliejulez

                                      oooh, julie can you tell us more about your mac n cheese....I'm salivating at the thought of it!!

                                      1. re: Breadcrumbs

                                        +1 on the recipe please. I love the food that you have found that I can make in a jiff.

                                        1. re: Breadcrumbs

                                          Sure, here's the recipe, looks pretty quick and easy and I have a big hunk of pepper jack to use up. I'm having an off week and forgot to buy jalapenos though. I have a bigger can of green chiles so I'll just use that. http://budgetbytes.blogspot.com/2013/...

                                          I'm also going to add in the 2 extra chicken breasts that I defrosted the other night (for the dinner that never was), I baked them then and I'll just cut them up and toss them in.

                                          1. re: juliejulez

                                            Yum. Thanks

                                            1. re: juliejulez

                                              This turned out OK. It was missing some "oomph" probably because the jalapenos were missing. But I also think some seasoning could be done to the milk/cream cheese mixture. But overall not bad, especially since it came in at under 600 calories even after adding in the chicken, 4 slices of bacon, and doing some panko mixed with butter as a topping.

                                              1. re: juliejulez

                                                It absolutely needs some seasoning when making the cheese sauce

                                                1. re: LaLa

                                                  It had some as part of the recipe, but I was talking about adding in more seasoning like chili powder or cumin or something.

                                          2. re: juliejulez

                                            Actually did a vegetable and ground turkey meatloaf, smashed, red spuds, steamed brocolli with evoo, garlic and a hint of curry.
                                            Desert was real easy...."Peach Melba"...with some store bought biscotti!

                                            1. re: PHREDDY

                                              Sounds great to me! I'm sure you impressed her :)

                                        2. re: juliejulez

                                          Bonefish Grill is pretty decent! Enjoy your meal, and I hope it goes well with the future fam.

                                          1. re: alliegator

                                            Thanks! It was actually pretty good. I'm not a huge fish fan but I had a great mahi mahi. They also had this garbanzo bean salad side dish that was amazing, I wish I had thought to ask what was in it so I could try and make something similar at home.

                                            I also had a big fat glass of wine. SO's stepdad's company was paying for it, so I got the most expensive one. After my week, I deserved it! haha I like the potential in-laws, they're super nice people, just having them at my house is tough, we're very different, and they smoke in my garage, ugh. But they'll be gone by the time I get home tonight *happy dance*

                                            1. re: juliejulez

                                              One of the commenters on this recipe mentioned it's similar to Bonefish Grill's. Does it sound close?

                                              http://www.foodnetwork.com/recipes/em...

                                              1. re: ChristinaMason

                                                Ohhh yes it does, thank you!! I even have some chorizo in the freezer.

                                              2. re: juliejulez

                                                Oh dear! Smoking in the garage?!
                                                Glad your meal was tasty. I enjoy bonefish pretty well as chains go. We just got one but we have only been once. They are constantly on a two hour wait.

                                                1. re: melpy

                                                  Yeah... they open the door but still, I can smell it when I come home. Hopefully now that they're gone the smell will go away.

                                                  We made reservations, I guess they allow limited ones. I also noticed it cleared out pretty good after 730-8pm.

                                                2. re: juliejulez

                                                  I love mahi mahi and that bean salad sounds great. I can understand having company can be a crimp in things. Glad that life can get back to normal. Don't sprain anything doing that happy dance(giggle).

                                                  1. re: suzigirl

                                                    What suzigirl said, but glad you like them anyway!

                                            2. LW & MC...love you guys...300 and done onto an new thrred...but in three days...
                                              Tonight...beef soup with potaoto, carrots, cabbage, green beans, cauliflower, leeks, garlic , some beef and water...

                                              4 Replies
                                              1. re: PHREDDY

                                                340! and yep, we move right along, as LW says! right back atcha, Phreddy.

                                                1. re: mariacarmen

                                                  We are the Little Engine That Cooks. :-)

                                                  1. re: LindaWhit

                                                    I love that!

                                                    1. re: LindaWhit

                                                      No...the "turbo charged little engines"

                                                2. Out for dinner tonight to a newish Latino/Mexican place, looking forward to salt cod fritters and lamb birria, among other delights.

                                                  tomorrow at home, not sure what's cooking yet, tho i think when i get home later tonight (depending on how much vino has been quaffed), i will roast some fennel and butternut squash. ooh, maybe roast and then puree together.

                                                  1. Tonight's meal was a mystery bag mr bc unearthed from the freezer this morning. When I asked him what he got out for us he said "a big bag of dark red stuff with lumps in it". As you can imagine, I couldn't wait to get home for dinner tonight!!

                                                    As it turned out (thankfully) it was gumbo. I couldn't attest to its vintage though....we'll see if we're still around tomorrow!!

                                                    Here's to labelling freezer items in 2013!!

                                                    11 Replies
                                                    1. re: Breadcrumbs

                                                      LOL! Get a Sharpie and some masking tape, Bc!

                                                      1. re: LindaWhit

                                                        We call it "Freezer Surprise" lol. Almost always from the kitchen freezer drawer, where short term suspended animation is reposited. We're better about shrink wrapping and labeling stuff that goes in the basement freezer.

                                                        It's usually my DH's surprise since I tend to leave the freezer to him when I'm gone to visit my mother.

                                                        1. re: LindaWhit

                                                          Isn't that what Harters sometimes calls "gloop"? LOL

                                                          1. re: boyzoma

                                                            It most definitely is gloop. Although I'd hazard a guess that Harters and the Mrs. aren't eating brown gloop while on holiday. (When *do* they get back, BTW?)

                                                            1. re: LindaWhit

                                                              i was just wondering that myself... miss the bloke and his brown gloop!

                                                              1. re: mariacarmen

                                                                Same here- I looked and he hasn't posted on any exotic boards.
                                                                (I think bloke has snuck into my vocabulary too and we can thank Frizzle!)

                                                            2. re: boyzoma

                                                              We now call all the mysterious freezer packs 'gloop'. A sharpie would ruin the surprise!

                                                              1. re: boyzoma

                                                                "Brown Gloop"

                                                            3. re: Breadcrumbs

                                                              I am laughing on the outside and cringing on the inside. I have been there so many times. I used to have a huge upright freezer that I never had to worry what things were and where they were. Things got rotated and my memory was better. Now with a chest freezer and a fourty something memory I can relate.

                                                              1. re: Breadcrumbs

                                                                I once defrosted what I thought was blackberry sauce only to find out it was braised red cabbage JUST when I was about to spoon it over my greek yoghurt.

                                                                But, I still don't label....

                                                                1. re: Klary

                                                                  If it was plain Greek yogurt that could have been tasty.

                                                              2. baked garlic chicken wings with hot sauce on the side; mac & cheese and iceberg salad with cukes, carrots, thinly shredded red cabbage, bell peppers...parmesan ranch for me, thousand island for the bf

                                                                1. A friend came over this afternoon for some informal cooking "lessons" and we cooked up the following:

                                                                  -Curried chicken and vegetable pan roast
                                                                  (http://www.foodandwine.com/recipes/cu...

                                                                  )

                                                                  We cut way down on the oil. 1 c. is just crazy talk.

                                                                  -Cook's Country's jerk chicken (http://recipetools.gotdns.com/mags/CC...) and a batch of homemade scallion cornbread mix - http://www.foodandwine.com/recipes/co...

                                                                  We didn't actually cook the chicken and mixed only the dry ingredients for the cornbread, in order to have a meal for another time

                                                                  -A navy bean, Italian sausage, and kale soup loosely along these lines (http://www.kandktestkitchen.com/2012/...). We added so many greens, it was nearly a stew.

                                                                  Hubby is working late. I had a little bit each of the soup and the curried chicken bake.

                                                                  2 Replies
                                                                  1. re: ChristinaMason

                                                                    How lovely giving lessons to friends. It sounds like a nice way to spend an evening.

                                                                    1. re: Frizzle

                                                                      It was fun! I had to preface the tip on how to cut an onion with, "Now, everyone has their own method...this one is mine. Your mileage may vary." :)

                                                                  2. Buffalo wings with blue cheese dipping sauce was our standing up, watching TV, sloppy finger food supper. Beer for me, wine for Deb. NCIS on the plasma. We hosed down over the kitchen sink.

                                                                    6 Replies
                                                                    1. re: steve h.

                                                                      That sounds like fun. Nothing like a messy wings night and wonderfully trashy tv.

                                                                      1. re: Frizzle

                                                                        Great fun. Totally underrated.

                                                                        1. re: steve h.

                                                                          Not by my husband, who plans to make both the Buffalo and a Thai version this weekend.

                                                                          1. re: roxlet

                                                                            Your house rocks.

                                                                      2. re: steve h.

                                                                        SteveH....I generally have only came and milk over the sink, late at night and that way can wash the crubs/evidence down the drain!

                                                                        1. re: PHREDDY

                                                                          Eating over the sink is a proud bachelor tradition.

                                                                      3. made a really good and comforting curried cauliflower soup yesterday, with coconut milk and a bit of fennel. Because I like my creamy, pureed soups with something crispy, I fried up some chopped dates and almonds in a little bit of butter to spoon on top.

                                                                        Also made a nice couscous salad with beetroot, cucumber, raw fennel, mint and goats cheese. Brought the left overs for lunch today and added some toasted sunflower seeds and dried cranberries, I think it will now be even better...

                                                                        2 Replies
                                                                        1. re: Klary

                                                                          <Because I like my creamy, pureed soups with something crispy, I fried up some chopped dates and almonds in a little bit of butter to spoon on top.>

                                                                          Brilliant! That sounds really good. I've been wondering what to use to replace croutons/crackers.

                                                                          1. re: Klary

                                                                            agree - great idea on the fried crispies! crispy fried shallots would be good too...

                                                                          2. Tonight was another dish from the COTM - the barley and marinated feta 'risotto'. I think this dish has now skyrocketed to our favourite from the book. Lots of big flavours in it - smoked paprika, tomato, feta, caraway and majoram (a sub for fresh oregano on my part). While many of the recipes in the book have felt familiar to me having grown up with an Arab father this one is something completely different. It was a stellar end to my first COTM journey.

                                                                            1 Reply
                                                                            1. re: Frizzle

                                                                              Sounds delicious.

                                                                            2. Last night I roasted two chickens rubbed with apple butter + mustard; ate one with beet/potato salad and dressing (to use up some old stale bread), We're having the other tonight with a fava bean pilaf. Fava beans just started showing up in our markets and I'm really excited!

                                                                              6 Replies
                                                                              1. re: Memorando

                                                                                OK, I'm *really* liking the sound of the apple butter/mustard rub! Sounds like a sweet/spicy thing going on.

                                                                                1. re: LindaWhit

                                                                                  It's a combo I picked up here! Super tasty. I mixed a bowl of it for grilled cheeses last week and had some left over; it worked nicely on the chicken.

                                                                                  1. re: Memorando

                                                                                    Wait - how did you use it for grilled cheese sandwiches? Inside with the cheese?

                                                                                    1. re: LindaWhit

                                                                                      Yep, I smear the AP/M mixture on the inside along with some butter. It adds a nice extra dimension.

                                                                                  2. re: LindaWhit

                                                                                    Me too! And I happen to have 2 jars of apple butter that 2 separate people gave us. How much apple butter/mustard do you use?

                                                                                    1. re: juliejulez

                                                                                      For the chicken? I guess it was about half a cup -- equal amounts apple butter and mustard -- though you could easily use more or less. You could also maybe glop on some extra apple butter at the end for a glaze! For the sandwiches it was just like a shmear -- maybe half a tablespoon per?

                                                                                2. I made the crab casserole Steve h mentioned a couple of threads back. It was very good, and super easy to throw together. It's basically a warm crab casserole with scallions, sundried tomato (I used up some fresh) and herbs, enriched with milk and cream and baked with a breadcrumb crust.

                                                                                  I ended up shy with my crab amount, so I bulked up the dish with a half pound of medium shrimp, just barely boiled, shelled and roughly chopped. I also threw in some frozen corn, which I thought went well.

                                                                                  I'm always worried I overcook dishes like this. What with the cooked crab, cooked shrimp and corn that needs so little cooking I worried it would be a tough mess by the time it came out of the oven. It wasn't. The whole dish was bubbly and comforting with a nice, crunchy crust. I really liked the addition of the mustard in with the breadcrumbs.

                                                                                  I subbed fresh parsley and chives for the dried tarragon and I could see taking many liberties with this recipe in the future. It seems to lend itself well to modifications.

                                                                                  Also, I didn't find it terribly rich. Maybe I'm in denial, but it was mostly milk based, without a roux. I guess the butter was significant, though. I am in denial!

                                                                                  Anyway, thanks Steve h. We will be making this one again, maybe with leftover lobster next time.

                                                                                  1 Reply
                                                                                  1. re: rabaja

                                                                                    ohhhh making me want to try this more and more...

                                                                                  2. This is my what's for lunch, and that's going to be Zuppa Toscana soup. It's a knockoff Olive Garden recipe that I tweak. Dinner is TBD because it is cold and windy, and our heat is out. Something is very wrong the hvac thingy that belongs to our condo unit, heels are dragging on the repair, and nobody seems to know what they're doing. If it's not settled by evening, we'll be at a dog friendly hotel, and eating whatever we find nearby.

                                                                                    5 Replies
                                                                                    1. re: alliegator

                                                                                      The soup sounds yummy. Hope they fix your unit so you all can sleep in your own beds tonight.

                                                                                      1. re: alliegator

                                                                                        Yikes, Allie! Good luck on the heat thing - we're under a wind chill advisory here today, and I hate being cold! Hope you and the pups find a warm bed and a warm meal!!

                                                                                        1. re: iowagirl

                                                                                          Thanks, ladies. It's warmed up just fine for the daytime, but just too cold at night. We'll be hotel bound later as they just need to replace the whole hvac. In a 5 year old building. Whatever.
                                                                                          Anyways, the soup was nice and tasty. This is the recipe that I like, should anyone feel soupy in the future.
                                                                                          http://www.cookingclassy.com/2012/12/...

                                                                                        2. re: alliegator

                                                                                          argh, hate the heat-out thing! hopefully it's resolved very soon.

                                                                                          1. re: mariacarmen

                                                                                            It'll be resolved by tomorrow night's chilly temps. No biggie in the end.
                                                                                            On the way soon to Chili's. A drink and some chicken crispers sound just fine.

                                                                                        3. Tonight will be leftovers night. We have leftover porchetta, leftover chicken thighs from cacciatore, and we have leftover grilled skirt steak. Tonight, I am determined to make the Ina Garten broccoli recipe. Maybe the third time will be the charm!

                                                                                          1. I'm in the process of making homemade beef stock. Well, my slow cooker at home is in that process. I started it last night when I got home from work; it should be sufficiently beefy when I get home tonight. I used 2 large marrow bones and two beef shins with a decent amount of meat on them. It's the meat I'm focusing on for tonight's dinner.

                                                                                            I'm going to shred the beef and mix some of the well-cooked onion I had added to the slow cooker (unless they are complete mush; then I'll do a quick sauté of more onion until just soft) with some chopped roasted red peppers, minced garlic and Aleppo pepper, and then mix in the shredded beef for a rough type of ragout.

                                                                                            But THEN...what to do? I had thought about putting it on top of some cavatappi with a sprinkle of Parm-Reg...rather "spaghetti and meat sauce-ish", although the flavors *should* be good.

                                                                                            But in doing a bit of research, I'm going to branch out and try something new for me.

                                                                                            I'll buy a small baguette on the way home tonight and lightly toast a slice about 1" thick. I'll sauté some of the baby spinach I have in the crisper. Into a baking ramekin will go the lightly toasted baguette, an even layer of ragout (ragu?) and some sauteed spinach. I'll crack an egg into a small cup and gently pour it on top (hoping the yolk doesn't break!) and bake it for 10-15 minutes on a baking sheet, just until the egg is set. A pinch of sea salt and more pepper, if needed, a smidge of parsley, and then, hopefully, nirvana.

                                                                                            This is the recipe I found that I'm basing dinner on tonight. I'm definitely having wine with this dinner. :-)

                                                                                            http://tastespace.wordpress.com/2010/...

                                                                                            8 Replies
                                                                                            1. re: LindaWhit

                                                                                              That prep sounds very good. What about trying it on pizza dough instead of bread? I think it would provide a more stable base for your egg. Plus, pizza is just tasty :)

                                                                                              1. re: ChristinaMason

                                                                                                On pizza to be a pickuppable meal? Hmmm...the only problem is that when I make pizza, it's usually enough for 2 meals (bring half in for lunch the next day). The egg, however, wouldn't work in that instance. I'm going to keep this to a smaller ramekin, which means I probably won't use up the total amount of ragout/ragu (which word is correct here? LOL), so if it's a bomb in preparation, I can always boiling up some spaghetti and go that route. :-)

                                                                                                1. re: LindaWhit

                                                                                                  You could do the egg on just half of the pizza. Problem solved :)

                                                                                                  1. re: ChristinaMason

                                                                                                    Except I love over-easy eggs. Love the runny yolk. I think (hope!) that is what makes this dish.

                                                                                                    Although I could microwave an egg at work tomorrow while I was reheating the pizza...Hmmm.....

                                                                                                    1. re: LindaWhit

                                                                                                      Just be careful about exploding yolk in the microwave! I've heard horror stories.

                                                                                                      1. re: ChristinaMason

                                                                                                        I'm going to go with my original prep, so no worries about exploding yolks. :-)

                                                                                                  2. re: LindaWhit

                                                                                                    Wow I would love it pizza were 2 meals for me, it's usually more like 1/2 :) I have a pretty big appetite, especially for my size. I often amaze even my biggest guy friends.

                                                                                                2. re: LindaWhit

                                                                                                  LW....The ragout sounds correct, and delicious!

                                                                                                3. Wow- sure are speeding things up on this board! All I've been doing is lurking- we have a bug. Yesterday I thawed out a pack of ground beef and pork before I lost my appetite so meatballs may be cooked but not consumed. There is beige gloop in the freezer that was a second rate soup we made NYE so that may be WFD.

                                                                                                  3 Replies
                                                                                                  1. re: Berheenia

                                                                                                    Ohh, phooey. Not you too, Berheenia! I hope you're feeling better soon. Maybe the 2nd rate soup can be doctored to amp it up a bit?

                                                                                                    1. re: Berheenia

                                                                                                      ack, sorry berheenia, hope the bug is squashed soon!

                                                                                                      1. re: Berheenia

                                                                                                        B...We had it too...feel better and take it easy in the gastric dept. afterwards, keep lurking until you are all back to 100%

                                                                                                      2. Linguine with clams but can't decide on a red or oil garlic sauce. Salad too with red leaf lettuce. Not sure what else.

                                                                                                        2 Replies
                                                                                                        1. re: melpy

                                                                                                          as a virtual guest at your table, i vote garlic sauce.

                                                                                                          1. re: mariacarmen

                                                                                                            Me too! I would then request the recipe for oil garlic sauce

                                                                                                        2. We're going out for a celebratory dinner tonight, so WFD will be something from here: http://birchandbarley.com/documents/B...

                                                                                                          However, we'll be opening a bottle of champagne at home before dinner. That counts as cooking, right? Esp. if I add a splash of cassis or elderflower syrup? ;)

                                                                                                          9 Replies
                                                                                                          1. re: ChristinaMason

                                                                                                            works for me!
                                                                                                            man that menu looks amazing...enjoy!

                                                                                                            1. re: ChristinaMason

                                                                                                              Of course it counts. I love the sounds of the elderflower syrup. Yum.

                                                                                                              1. re: suzigirl

                                                                                                                An Ikea find!

                                                                                                              2. re: ChristinaMason

                                                                                                                Amazing menu - enjoy the celebration!

                                                                                                                1. re: ChristinaMason

                                                                                                                  OK, so I couldn't resist putting out a little spread. I'm not sure slicing cheese counts as home cooking, but let's pretend.

                                                                                                                  This photo reminds me, I should really get some champagne flutes. And perhaps it's time to take down the Christmas tree ;)

                                                                                                                   
                                                                                                                  1. re: ChristinaMason

                                                                                                                    Thanks for letting me know that I'm not the only one with a Xmas tree still up - lol!!!

                                                                                                                    I was top of my class at Procrastination University. Motto? "Training Tomorrow's Leaders Tomorrow. . . . Or Maybe the Day After." (source: "Woot")

                                                                                                                    1. re: Bacardi1

                                                                                                                      Ours is about 18" tall--I figure I can hang red ornaments on it and call it a Valentine's tree.

                                                                                                                      1. re: ChristinaMason

                                                                                                                        Love it.

                                                                                                                    2. re: ChristinaMason

                                                                                                                      very nice (and yes on the flutes - before the tree goes down, even!)! glad you enjoyed your celebration.

                                                                                                                  2. Last night I did a variation of porchetta using only the shoulder.
                                                                                                                    Boned and stuffed with just about every herb I could find in the garden. Slow roasted then blasted to make the skin shatteringly crisp. Very tasty!

                                                                                                                    I served this with a side of sauted spinach with garlic and chile, garlic mash, and a quick pickling of cucumbers and red onion.

                                                                                                                    I'm eating the leftovers tonite with some broccoli rabe with hot chile and garlic. Probably end up doing fat porchetta sandwiches.

                                                                                                                     
                                                                                                                     
                                                                                                                     
                                                                                                                    2 Replies
                                                                                                                    1. re: Novelli

                                                                                                                      That looks great. Lots of pochetta going around here. I'm jealous. I'll go look at the lonely half carved ham in my fridge and comfort myself

                                                                                                                      1. re: Novelli

                                                                                                                        spectacular, Novelli!

                                                                                                                      2. Well, since it's Soup Thursday, tonight is going to be Cauliflower Cheese soup. I like to steam my cauliflower separately since I like to have some body to my soup and not just a puree. I also like sliced carrots and celery with some sauteed onion. I'm thinking about maybe doing some bacon lardons in it as well for an amped flavor profile. With it will be grilled ham & cheese sandwiches. Now I'm hungry. Guess I'll go prep some veggies now!

                                                                                                                        1. I had about a cup or so of fresh-picked Blue-Claw Crabmeat in the freezer from a few months ago when we enjoyed a steamed crab feast. So when the market had fresh - never frozen - Haddock filets yesterday, I picked up a couple, topped them with the crabmeat, & baked them. Served with fresh garlicy, herbed green beans on the side.

                                                                                                                          1. Tonight I am eating up leftover ham and peas pasta and bf wants just ham and a veg. I think I will make corn with garlic and cherry tomatoes sauted in butter til the tomatoes pop.

                                                                                                                            1. Deb made onion soup over the weekend and stashed it in the coolerator. We'll heat it up, melt Gruyere on top and have a little crusty bread on the side for dipping. Maybe a Caesar Salad, too. House red to wash things down. Suits will be on the plasma.

                                                                                                                              3 Replies
                                                                                                                              1. re: steve h.

                                                                                                                                That sounds like my kind of meal on a frigid eve -10 tonight. For us it's sauteed chicken breasts, sliced thin on the horizontal. With a balsamic and grape tomato topping. Spaghetti squash and Caesar salad on the side.

                                                                                                                                The Brit can have the last of the apple crisp just because I am so nice.

                                                                                                                                We'll be tuning into "Suits" as well.

                                                                                                                                1. re: twodales

                                                                                                                                  Hi 2d,

                                                                                                                                  I was channeling you when I scored some Dr. John concert tickets today at Manhattan's Town Hall - the site of the Melody Gardot concert you tipped us to.

                                                                                                                                  Your supper sounds great, guess I was channeling your salad, too.

                                                                                                                                  Stay warm.

                                                                                                                                  1. re: steve h.

                                                                                                                                    Melody put on a great show...as Dr. John certainly will too. You must be getting our cold weather by now so stay toasty.
                                                                                                                                    :-)

                                                                                                                              2. El Boyfriend made roast chicken leg/thighs with crispy skin, rubbed with cumin, cinnamon, curry powder, and some sriracha, roasted butternut squash, and a salad with a really tart dressing of sundried tomatoes and finely minced garlic - nice kick, and the residual of the dressing was wonderful on the squash.

                                                                                                                                 
                                                                                                                                7 Replies
                                                                                                                                1. re: mariacarmen

                                                                                                                                  Looks delicious. You're very lucky to have un novio that can cook. Sometimes I wish my SO could cook... but I don't want to eat hamburger helper or his "enchilada casserole (where everything comes from a can) every night.

                                                                                                                                  1. re: juliejulez

                                                                                                                                    thanks! yes, i do feel very lucky!

                                                                                                                                    1. re: juliejulez

                                                                                                                                      JJ....from un novio aqui, I love to cook, but like many other things, sometimes a good partner can help the other to learn and then, they can please your palate!

                                                                                                                                      1. re: juliejulez

                                                                                                                                        OMG JulieJulez - I feel your pain! My SO is a very good cook - on the grill or in the smoker. In the kitchen however, it's HH as you said or his version of beef stew - ground hamburger w/ carrots, potatoes, beans and anything else that catches his fancy. Ha Ha! We were at the grocery store together and I caught him putting in a can of the pre-made frosting mix. i was like "What is this and why?" He'd made cupcakes (from a mix) and needed 'frosting'. I told him I had a box of powdered sugar at home that he could have and gave him vanilla to boot. Sorry for the ramble but I can relate and I dearly love my SO.

                                                                                                                                      2. re: mariacarmen

                                                                                                                                        El boyfriend es muy bueno!

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          I went to "LIKE" this post for the picture and couldn't do it! LOL

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Yummy. You are so lucky. He's quite the find.

                                                                                                                                          2. It cooled off a little in the northeast , so cooler weather called for a big pot of beef vegetable soup , that is on the stove top this morning....my AM appointment was cancelled so doing some work at home and making diner.

                                                                                                                                            I will add some green cabbage, carrots, green beans, onions, cut up green zuke, and some chopped leaks. Sort of clean out the veggie bin.

                                                                                                                                            Had some short ribs and shin, and some neck bones to start things off.

                                                                                                                                            Will serve with some white rice, couple glasses of Malbec some fresh Chalah, and a glow on the table of Friday night Shabos candles....

                                                                                                                                            3 Replies
                                                                                                                                            1. re: PHREDDY

                                                                                                                                              Beef vegetable soup sounds great. I really need to make some! Or pot roast...mmm.

                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                Love Veggie Beef Soup. I usually make the pot roast first and then use leftovers for soup! Its so comforting. Wish I was at your house PHREDDY!

                                                                                                                                                1. re: boyzoma

                                                                                                                                                  The soup was Souper!

                                                                                                                                            2. We are in full on veg/celebration mode in my house this weekend. I guess it's just how we are but whenever we celebrate random things (e.g. my 1st publication accepted into a scientific journal this week) we usually kick back and go lazy, take out style vs calendar-assigned celebrations in which we are perhaps more refined. I think tonight will be Chinese food and the rest of the weekend will likely be lighter until Game Day Eats all day Sunday! Go Ravens!

                                                                                                                                              1 Reply
                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                congrats! my friend is the same way---they like to celebrate by staying in and kicking back.

                                                                                                                                              2. Made a nicely seared diver scallop (crusted with dukkah) with Hunan salted Fresno chili and forbidden rice, stir fried noodle with chinese veggies and shrimp and a snow pea salad (recipe by Daniel Humm) recently. Oh yes, some spicy tofu fajitas too!

                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                3 Replies
                                                                                                                                                1. re: nasilemak

                                                                                                                                                  Wow - that looks great!

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    thanks Linda!

                                                                                                                                                  2. re: nasilemak

                                                                                                                                                    Impressive. Looks lovely

                                                                                                                                                  3. Last night was good old turkey tacos. Was originally going to make Mexican-style stuffed peppers (got some really glorious-looking red, orange, & yellow bell peppers from the market the other day), but hubby really had a taste for the tacos, so I heard my master's voice & turned those tacos out for him. ;)

                                                                                                                                                    1. I think I'm going to do some good ol grocery store fried chicken tonight. I've been wanting some ever since that episode of Top Chef. I also was planning on having the leftovers from the mac n cheese for both lunch and dinner tonight, but I left it out all night, uncovered :( Since it's so dairy heavy I figured it was best to throw it out. Bummer cause there was still 4 servings left.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: juliejulez

                                                                                                                                                        I hate that. I cannot tell you how many times I have done that. Sorry.

                                                                                                                                                        1. re: juliejulez

                                                                                                                                                          I was eyeing the grocery store rotisserie chicken tonight

                                                                                                                                                        2. I'm thinking tonight will be beef tenderloin with roasted red peppers on toast.
                                                                                                                                                          And roast duck leg with blackberry sauce.
                                                                                                                                                          And probably some garlic shrimp.
                                                                                                                                                          Definitely saffron battered & fried prawns.
                                                                                                                                                          Pork sausage with figs sounds good too.
                                                                                                                                                          And maybe scallops in saffron cream.

                                                                                                                                                          And wine. Oh yes. Lovely fruity sangria.

                                                                                                                                                          9 Replies
                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            Linda, can I come visit? Your dinners always sound so good :)

                                                                                                                                                            1. re: juliejulez

                                                                                                                                                              LOL! julie, I'm *so* not making this. I'm going out to my favorite restaurant tonight with several friends. The more friends, the more tapas we get to try. But yes - if you visit, we will go there too. :-)

                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                Oh! Well it still remains true, even the dinners you do make sound good!

                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                              How did your sammy with the egg turn out?

                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                Well, it wasn't a sandwich - I used a small/medium cazuela baking dish. And that darn egg slid off, even after I propped it up with some of the ragout. Should have made more of a "well" in the middle.

                                                                                                                                                                And just a *wee* bit overcooked - the yolk wasn't as runny as I would have liked, but I suspect that's because it was cooked on the bottom of the cazuela instead of on top of the spinach & ragout. BUT.....

                                                                                                                                                                It was really good. I'll want to make it again!

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  Anything with a fried egg on top is up my alley!

                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    I think this could be done with various meats - leftover meatloaf that's been minced, chicken....

                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                Those tapas sound tasty. Must be a delicious place.

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  +1 on that! I would love to have some of each of those. Yum.

                                                                                                                                                              3. Tonight is going to be really simple. DH has to stop by Costco to pick up some prescriptions on his way home, so he is going to save me the cooking time and pick a roasted rotisserie chicken. To go with that, I'll mix up a caesar salad (stupid market had a sale on Fresh Expess 2/$1.00 salad blends and so we picked up a couple of caesar kits).

                                                                                                                                                                1. Last night we had meatballs simmered in onion gravy, mashed potatoes and peas.

                                                                                                                                                                  Tonight, it'll be strip steak & shrimp scampi with baked potato for the bf; for me, I'm going to cook up some Mexican soy chorizo and drain it really well then add onion, garlic, celery and carrot until caramelized. Stir in some shrimp and a bit of fat free half & half then serve the whole thing over gnocchi. Sauteed green beans with bacon drippings and garlic bread for both of us.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                    Anything with onion gravy , mashed and peas, always hits the spot for me...especially in cold weather!!!!

                                                                                                                                                                    How was the potato pasta?.....sounds yummy.

                                                                                                                                                                  2. Tonight it's a big green salad for two reasons: I need to use up the sundry veggies in the crisper AND if I eat a lighter dinner, I can have popcorn at the movie! Finally talked hubby into seeing Silver Linings Playbook - so yay for date night!

                                                                                                                                                                    Tomorrow is youngest stepdaughter's birthday dinner - her choice is grilled teriyaki steak with blue cheese, baked potatoes with sour cream and chives and green beans, just steamed. Will make her either a cappucino oreo trifle or pumpkin cheesecake for dessert, once she tells me what she wants!!

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: iowagirl

                                                                                                                                                                      The step daughter has good taste. Sounds like a nice birthday dinner

                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                        Yes, she does! They both do, actually! The older one (away at college) routinely sends me text pictures of her dinners, both those she makes and those she eats out. I've done something right by them, for sure! :)

                                                                                                                                                                        1. re: iowagirl

                                                                                                                                                                          That's nice. Sounds like you did do something right by them for sure

                                                                                                                                                                    2. Cheeseburgers tonight. We'll pull some of the house grind from the freezer and top it with the usual suspects (Land O' Lakes white deli cheese, caramelized onions, tomato slices). A lightly toasted Martin's potato roll will be the delivery mechanism. Crisps on the side. Beer for me, wine for Deb. Woodstock (director's cut) will be on the plasma. As a veteran, I will talk all the way through the movie and thoroughly tick off Deb.

                                                                                                                                                                      We will be negotiating the Super Bowl Sunday menu. I don't have a horse in this race so mutual accord shouldn't be difficult.

                                                                                                                                                                      We're headed back into the deep freeze here in the Northeast. Stay warm.

                                                                                                                                                                      1. I am hammed out so the rest is hitting the freezer to find its way back on our plates and soup bowls later. Call me a quitter. Tonight I got a half pound of shaved prime rib and it is going to be a pepper steak. Jasmine rice and an iceberg and tomato salad from the taco night fixings from the other night. I am going to make a picked ginger viniagrette with rice wine vinegar and veg oil,carrots,soy sauce and maybe a splash of sesame oil in the blender til smooth. Nothing fancy.

                                                                                                                                                                        1. Tonight we're attempting a version of LinguaFood's roast pork. I say 'version' because unfortunately when I shopped for the meat the only cut I could get was small (about 2 pound) and boned so I've rolled it and tied it in the hope it won't dry out too much, although I have to admit I have no idea whether that will help. It was brined overnight and it's now coated in dry rub and about to go into the oven for a slow cook. I have the feeling I'll be doing a lot of checking with a thermometer through the day. We're planning on shredding it and having it in tortilla's with some avocado, fresh coriander and a generous squeeze of lime. Some chillis may well find their way into the mix as we are on a bit of a chilli buzz at present and I bought what I think are yellow habaneros at the markets this week.

                                                                                                                                                                          As is always the case, when I was out this morning I saw a decent sized shoulder with the bone in for sale at a different store. Oh well - next time I know where to shop.

                                                                                                                                                                          1. So,the last three weeks were mainly about eating out. We did cook in the apartment a few times but produce quality in Tenerife is not as great as other parts of Spain we visit, so we kept it simple (also, cooking facilities were limited to two rings and an oven that didnt work too well).

                                                                                                                                                                            For tonight, I've "discovered" a pack of mixed casserole game in the freezer (a farmers market purchase before Xmas). There's pheasant, venison and rabbit. But I'll not be buying from that supplier again as he's bulked out the pack with 20% turkey which ain't game (at least not in north west England). I'll cook that up with onion, some dried herbs, red wine and stock. Soem spuds and whatever the supermarket has by way of a good looking veg. Probably some cheese for "afters" as I've got withdrawal symptoms for good cheese.

                                                                                                                                                                            11 Replies
                                                                                                                                                                            1. re: Harters

                                                                                                                                                                              Welcome back Harters, I hope you enjoyed your break. I wouldn't consider turkey to be game either, that's a fairly cheeky addition.

                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                Welcome back indeed! We've been living on frozen glop and wishing everybody would stop getting sick- at least January is over. Tonight is frozen red glop- lasagna and a baked ziti.

                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                  Welcome back from vacation Harters, it's nice to have you "home" and hear about the goings on at Harters hall once again.

                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                    Yay! We missed you. Hope your trip was great.

                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                      The casserole is now finalised. Along with the onion, red wine and beef stock, there's dried thyme, fresh rosemary, crushed juniper berries and, in place of redcurrant sauce, the sweet/sharp will come from lingonberry jam (thank you, IKEA).

                                                                                                                                                                                      Good looking veg at the supermarket turned out to be turnips and cavolo nero.

                                                                                                                                                                                      Kitchen smells good!

                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                        Wild turkey is game, though, isn't it?

                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                          I would have thought so, roxlet. Although there aren't any wild turkeys in the UK - apart from any that may have escaped from farms.

                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                            I see. And those would be completely different.

                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                          HARTERS! Welcome back! I hope you and the Mrs. had a great holiday, with warm weather and all that.

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            Shorts & T shirt weather during the day, Linda. A lightweight jacket most evenings - but still generally warm enough to eat outside on the restaurant terraces. It's weird - the island is home to Mount Teide (Spain's highest mountain) and I could see it from the apartment balcony - snow covered at its peak.

                                                                                                                                                                                            All in all, very relaxing. Mrs H has already started to look for next years apartment.

                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              I once spent a couple of weeks at the end of November and beginning of December in the Canarys. Froze my ass off!

                                                                                                                                                                                        3. Last night was Chinese takeout - Egg Drop Soup, white rice, Mustard Shrimp, & Prawn & Steak Kew (1/2 shrimp & snow peas in a light garlic sauce & 1/2 cubed filet mignon with mushrooms in a brown sauce).

                                                                                                                                                                                          1. Clam pizza with bacon, mushrooms, scallions and garlic butter.

                                                                                                                                                                                            My dough is slow rising in the cold room, my ingredients are prepped, the garlic butter ready to go. Should be a nice quick meal to make after work before we go out to watch some pond hockey and fireworks.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: Musie

                                                                                                                                                                                              That sounds great. Yum.

                                                                                                                                                                                            2. Felt awful yesterday so I crawled into bed when I got home from work at 2:30pm and didn't get up until 7am. My husband ordered a pizza.

                                                                                                                                                                                              Today my plan is to make 2 Carmine's lasagnas for our Super Bowl party tomorrow. After all of that (making marinara and meat sauces and then assembling everything) I may blow off dinner tonight too. I picked up some skirt steak for a quick meal but I'm already tired just from grocery shopping, putting everything away, and doing a load of dishes. We shall see.

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: Njchicaa

                                                                                                                                                                                                Feel better Njchicaa

                                                                                                                                                                                                1. re: Njchicaa

                                                                                                                                                                                                  Ugh. I always hate cooking when I'm sick. I hope you're feeling better very soon!

                                                                                                                                                                                                2. I didn't end up getting the fried chicken last night :( My "I can't eat two unhealthy meals in one day" guilt got the best of me as my SO came and took me out for a hot lunch date of cheeseburgers, and I knew I had to bake some cookies last night to take with me on Sunday. Also I had to cook off a bunch of bacon to use for my cheese ball for Sunday. So I ended up making a Pioneer Woman inspired chicken sandwich... Took a chicken breast and cut it in half lengthwise and pounded it a bit, sprinkled with lemon pepper. Then I cooked it in the skillet where I had made the bacon (left a bit of the bacon grease behind), and topped with some of the bacon and some American cheese while still cooking so the cheese got melty. I topped mine w/ dijon, SO did his with ranch. Made for excellent easy sandwiches... not super light but probably better than fried chicken!

                                                                                                                                                                                                  Tonight is out. It's our "datingaversary" tomorrow, so today we're recreating our first date, which is an afternoon hockey game followed up by pizza at a Mellow Mushroom pizza place downtown. So romantical.

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                    Seriously? I just hit the snooze button when the "I can't eat two unhealthy meals in a row" alarm goes off. Those sandwiches looked good on her show so I bet they tasted good. Happy early dataversary. Hope you have fun.

                                                                                                                                                                                                  2. Jeez -- you guys have been cooking up a storm!!!

                                                                                                                                                                                                    It's bloody freezing out here in the boonies (tho according to that ugly-ass rodent in Punxsatawney, this should be over soon, yes?)

                                                                                                                                                                                                    After a quite entertaining evening of charades with a bunch of fun guys, tonight will be slightly more civilized :-)

                                                                                                                                                                                                    We're having a buddy over for movie night -- Groundhog Day, maybe? --, and my man has promised to make his delicious mushroom lasagna. I'll make up some bufflo mozz for starters and a Caesar salad on the side. Yum.

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                      That ugly-ass rodent in Punxatawney needs to just go away.

                                                                                                                                                                                                      Enjoy your mushroom lasagna and starters!

                                                                                                                                                                                                    2. Lunch: Maryland Crab Soup and Spinach salad
                                                                                                                                                                                                      Dinner: lasagna and foccacia

                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        Seems like lasagna is the way to go for many tonight! LOL

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          Oh wow did it hit the spot! I think I just ate much more of a pan of lasagna that I would like to admit to anyone. And perhaps I should have not made both garlic bread and herb focaccia

                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            Don't you just love it when a meal comes out "Goldilocks-just-right"? :-)

                                                                                                                                                                                                      2. Wow. It's been too long since I've posted. Computer issues - no fun! We are making Navajo fry bread tonight and that will become, well, Navajo tacos I suppose! Yum, very much looking forward to this. I've always enjoyed the treat growing up but have never made it.

                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: tiffeecanoe

                                                                                                                                                                                                          Good to see you back!...hope you have been at least lurking about.
                                                                                                                                                                                                          Tell me about the Navajo fry bread...

                                                                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                                                                            I believe it's similar to a soapapilla! My husband is a sucker for Taco Bell chalupas and fry bread is somewhat similar to that as well. Very easy to make and so delicious.

                                                                                                                                                                                                            Here's the recipe a friend passed along

                                                                                                                                                                                                            2 1/2 cups flour
                                                                                                                                                                                                            1 tablespoon baking powder
                                                                                                                                                                                                            1/2 teaspoon salt
                                                                                                                                                                                                            1 tablespoon vegetable shortening
                                                                                                                                                                                                            1 cup milk
                                                                                                                                                                                                            oil for frying

                                                                                                                                                                                                            Mix dry ingredients together.
                                                                                                                                                                                                            Cut in shortening; then add milk.
                                                                                                                                                                                                            Shape dough into a long cylinder; cut into 8 equal parts.
                                                                                                                                                                                                            Flour hands, then work the pieces into 6" tortillas.
                                                                                                                                                                                                            Fry in oil until golden brown.

                                                                                                                                                                                                            1. re: tiffeecanoe

                                                                                                                                                                                                              i love indian fry bread. thanks for this recipe!

                                                                                                                                                                                                        2. I think I'm *supposed* to make lasagna tonight, as so many others are doing. But I'm not going to do so. :-)

                                                                                                                                                                                                          Tonight will be chicken & asparagus parmigiana. I will cut a b/s Frankenchicken breast in half lengthwise, pound it down a bit, dip it in flour, an egg wash, and then panko crumbs mixed with a small handful of dried parsley for a quick pan-fry.

                                                                                                                                                                                                          The sauce will be a combination of roasted red peppers and fresh tomato sauce blended with minced garlic, salt/pepper and some dried herbs. I'll layer that in the bottom of a glass baking dish, put the panko'd chicken on top, and lightly cover it with foil. Bake it at 350° for about 20 minutes.

                                                                                                                                                                                                          Meanwhile, some asparagus will be snapped and par-steamed for about 4 minutes. Foil gets removed from the chicken; the asparagus gets layered on top of the chicken, some sliced provolone cheese on top of the asparagus, and back into the oven for another 10 minutes.

                                                                                                                                                                                                          I'll serve the parm over cavatappi with some additional sauce.

                                                                                                                                                                                                          And wine alongside. And before.

                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            Sounds pretty fancy. I bet the leftovers are super.

                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                              Not fancy. Just gives me all my food groups in one serving. No need to make a salad. Oh...wait, you meant the wine is fancy? Nah. Just a California white. ;-)

                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                              That sounds really delicious!

                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                My notes say I need to jazz up the sauce a bit - I suggested to myself some tomato paste and more salt/pepper. Perhaps the Aleppo pepper will make another appearance. :-)

                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                Eh. Who needs lasagna when you can have chicken park AND pasta? :-)

                                                                                                                                                                                                              3. Tonight will be our first proper sit-down family meal since last weekend, which is really unusual for us. My husband picked up a lovely side of salmon, so tonight will be salmon two ways. To satart will be a ceviche, which will be served on top of sliced avocados. It's one of my favorite things that he makes. The second course will be prosciutto wrapped salmon that is seared and served on a bed of lentils. I don't know which veg he has in mind for this, but we have broccoli and asparagus in the house. Looking forward to dinner!

                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                  Prosciutto AND salmon?

                                                                                                                                                                                                                  Yum!

                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                    Outstanding.

                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                      Wow. I'll be right over!

                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                        God, that sounds delicious. Especially the ceviche.

                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          Seriously. I could just eat the ceviche and I'd be fine.

                                                                                                                                                                                                                        2. re: roxlet

                                                                                                                                                                                                                          Yum! I love the sound of the prosciutto and lentil salmon.

                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                            OHHHHH YUM, YUM YUM YUM! ;-}}

                                                                                                                                                                                                                          2. Last of the onion soup tonight, gruyere cheese for the topper and a Caesar salad (with anchovy) on the side. House red to wash things down. Casablanca will be on the plasma.

                                                                                                                                                                                                                            Negotiations for Sunday's vittles were painless. Stay warm.

                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                              Two for the Road is on PBS tonight at 9. If you've never seen it, it's one of the greats, and it goes very well with onion soup as well :)

                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                I passed that information along to a friend of mine who is a HUGE Audrey Hepburn fan - and she's never seen this one. (Yes, even she exclaimed "HOW have I never seen this?")

                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  Very cool. That movie, to me, is both beautiful and bittersweet.
                                                                                                                                                                                                                                  Casablanca this evening.

                                                                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                                                                  Soup was good.

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                    Looks better than good - it looks GREAT!

                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                      very kind.

                                                                                                                                                                                                                                3. I've got two bone-in Frankenchicken breasts roasting away at 425F. Before they went in they were brushed with bacon drippings and sprinkled with lemon pepper, lemon juice, salt, and a bit of Penzey's Forward! (which is mostly paprika). I threw some lemon quarters and skin-on garlic in the pan as well. When there are 30 minutes left on the clock, I'll add some artichoke hearts and castelvetrano olives to the pan, maybe a few sprigs of rosemary, chopped parsley, and a couple bay leaves. I'm debating a little white wine in there as well.

                                                                                                                                                                                                                                  Not really a recipe just sort of a loose idea. Wish I'd thought to get some grape tomatoes. I may throw in some currants and sliced almonds. Oh well--let's see.

                                                                                                                                                                                                                                  12 Replies
                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                    I think that sounds wonderful.

                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                      Thanks. :)

                                                                                                                                                                                                                                      I forgot I have most of a bag of spinach to use up. Assuming it's edible, the currants and almonds will go in that instead.

                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                        I do this cooking all the time....Mrs. Phreddy either loves or hates it...but she is always my best critic, and the best compliment is ..."you can make this again"

                                                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                                                          The first words out of my mister's mouth were, "Mmm, good chicken!"

                                                                                                                                                                                                                                          It's amazing what a little bacon grease can do ;)

                                                                                                                                                                                                                                          I guess I'll have to make this one again. High return for minimal effort. And we even got a nice pan sauce out of the package.

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            Try it with boneless for sandwiches, that's essentially what I did on Friday night. It yielded some very moist and flavorful chicken.

                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                              Nice, yes, I remember you mentioning the lemon pepper. As pre-seasoned mixes go, that one's one of my favorites. I don't have too many in my kitchen---just lemon pepper, Penzey's Forward! or seasoned salt, adobo seasoning, Montreal steak, and some kind of fancy Italian-spiced salt. I keep Italian seasoning around, too---don't tell, or I'll lose my CH credentials.

                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                I won't tell. I use Italian seasoning mix too ;)

                                                                                                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                                                                                                              I give it a try.....What did you add to the pan sauce...a little Dijon?

                                                                                                                                                                                                                                      2. re: ChristinaMason

                                                                                                                                                                                                                                        Loose idea recipes are often the best. :-) Enjoy!

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          So true.

                                                                                                                                                                                                                                        2. re: ChristinaMason

                                                                                                                                                                                                                                          Very nice improvisation, Christina!!

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            That sounds really good.

                                                                                                                                                                                                                                          2. The pork roast went ok last night. I had a few issues with the oven temp and I really should have put my thermometer in it to begin with. It just doesn't get to the heat it says it's at on the dial. I had intended for the roast to be ready and rested by 7:30 but instead it was 9:30 before we sat down. It did pull apart beautifully and it was delicious so thank you LinguaFood for doing all the hard yards testing. I doubt I would have attempted it had you not posted so many times about your efforts. For the record it was my very first attempt at roasting pork.
                                                                                                                                                                                                                                            The leftovers tonight are going to be reheated, maybe with a yet to be decided liquid to soften them a touch. We'll do an invented dish inspired by Peking duck pancakes. Pork instead of duck and Vietnamese rice paper rolls instead of pancakes. We'll have a hoisin sauce and cucumber and spring onions to go in as well. It's a little chillier here today so I'll pick up a red wine to go with dinner.

                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                              After a fruitful trip to the Italian grocer this afternoon I discovered that somehow there were less pork leftovers in the fridge than when I left. Funny how that happens.
                                                                                                                                                                                                                                              It was all ok though as after many failed attempts I finally secured some burrata that was begging to be eaten. The burrata with some fresh figs became a first course with the pork rice papers rolls to follow - a nice Grenache worked well with the hoisin sauce. Dessert was fresh mango and pineapple. It was a bit of a strange mix of a meal but each item was delicious.

                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                I love the pork roll idea---that sounds really good! Some cilantro would be nice, too. And maybe strips of mango and pickled daikon, or avocado. OK, I'll stop riffing on your idea now ;)

                                                                                                                                                                                                                                              2. Been a few threads for me, things fly fast around here! Been in bed for a week getting over a wicked sinus infection, trying to reschedule appts & such. Just barely able to subsist on tea and soup for a few days, til finally had energy to shop and cook. Might have overdone it a bit, but it's the Super Bowl plus a morning commitment to a school brunch.... At least I'll be able to relax tomorrow afternoon. Made a batch of chili with some coarse chopped sirloin, coffee & chili beans. Baked some potatoes for stuffed potato skins. Made a Muffuletta with salami, pepperoni, Black Forest ham & Provolone, and cheddar in a round loaf with a green olive relish + roast garlic mayo. All of that's for tomorrow. With six thawed chicken thighs, made the halal cart chicken and rice with the sauce and salad for dinner. Back to bed with my meds until pancake brunch for 50 tomorrow, at least it's not at my house....phew! Looking forward to the big game tomorrow, go 49ers!

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: Dirtywextraolives

                                                                                                                                                                                                                                                  Sounds like a great Super Bowl spread, Dweo! Hope you're feeling better so you can enjoy the food and the party.

                                                                                                                                                                                                                                                2. Corned beef hash.

                                                                                                                                                                                                                                                  Note that British corned beef is a different beast from American (or at least New York) corned beef and it always comes in a tin. American type corned beef would be our salt beef. We've been importing tins of the stuff from South America since the mid 19th century (our best known product is called Fray Bentos, after the town in Uruguay). By the by, I've reached the stage of research for my "Food in the Great War" book where corned beef (or "bully beef" as the Tommies called it) looms large in the story.

                                                                                                                                                                                                                                                  Anyway, enough of the history already.

                                                                                                                                                                                                                                                  Onions and spuds are diced and fried. Tin is opened....contents diced and fried. There'll be a large dollop of HP brown sauce on top and, possibly, a fried egg.

                                                                                                                                                                                                                                                  Indigestion tablets for "afters".

                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                    John....Good to see you here...
                                                                                                                                                                                                                                                    I did not recall your authoring a book of food...Having visited Dunkirk, Normandy and Pearl Harbor , in a six month period in 2000, I love anything to do with the great war...Food is one I have not looked into...Perhaps you can send me a link where we can furthur discuss this topic....

                                                                                                                                                                                                                                                    By the way, my father will only eat Spam if it is charred on a grill, or as says "foxhole barbecuing" eaten at the end of a bayonette!

                                                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                                                      Still trying to research and write the book, Phreddy. I've not applied myself to the task too well and keep getting sidetracked. My email is in my profile if you want to chat off the board.

                                                                                                                                                                                                                                                      Here's a foody blog you might like. The blogger contributes to a Great War board I use. He's an ex US Army soldier and a Cordon Bleu graduate. http://joyoffieldrations.blogspot.co....

                                                                                                                                                                                                                                                    2. re: Harters

                                                                                                                                                                                                                                                      Americans also have tinned corned beef. WWII GIs popularized the tinned stuff in the Philippines, where it is now a ubiquitous convenience food. Libby's, a US brand, used to be a popular pasalubong, a gift brought by visitors from abroad, but there are now companies in NZ who are producing flavored corned beef for the Filipino market (such as corned beef adobo in a can), that are increasing in popularity.

                                                                                                                                                                                                                                                      I've also noticed that butchers which cater to Muslims usually carry several varieties of halal corned beef also imported from South America (mostly from Brazil, sometimes from Uruguay and Argentina). I have no idea how corned beef ended up becoming popular in the Middle East, but I know my father was partial to the Ziyad, a locally-owned company run by Syrians which imports their corned beef from Brazil.

                                                                                                                                                                                                                                                    3. A decidedly NON-Super Bowl dinner for tonight, as I don't have a dog in this race (other than to hope the 49ers beat the Ravens, as I really dislike Ray Lewis and Bernie Pollard!)

                                                                                                                                                                                                                                                      Well, I guess I do have a small pony in the race - I've got good numbers in my work's Super Bowl Pool, so I'll keep an eye on the score for the end of each quarter to see if I win anything. :-)

                                                                                                                                                                                                                                                      Tonight will be marinated sirloin tips, baked potato, and roasted Brussels sprouts. The marinade is an old standby I created when I first moved out on my own.

                                                                                                                                                                                                                                                      1/2 cup of red wine
                                                                                                                                                                                                                                                      1/4 cup of teriyaki sauce
                                                                                                                                                                                                                                                      1/4 cup of honey (or less)
                                                                                                                                                                                                                                                      1/4 cup spicy brown mustard
                                                                                                                                                                                                                                                      1 Tbsp. dried minced onion
                                                                                                                                                                                                                                                      1 tsp. garlic powder
                                                                                                                                                                                                                                                      1 tsp. dried fine herbs (a mix of savory, parsley, chives and tarragon)
                                                                                                                                                                                                                                                      1/2 tsp. of freshly ground pepper

                                                                                                                                                                                                                                                      Shake the ingredients together in a jar, and pour over the beef tips (about a lb.) in a plastic bag. Let them marinate for up to 8 hours, then grill.

                                                                                                                                                                                                                                                      1. Last night, as we watched light snow falling (as it STILL is), I wrastled up some hot Italian turkey sausages in Arrabbiata sauce, along with rotini pasta, garlic bread, & a green salad.

                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                        1. re: Bacardi1

                                                                                                                                                                                                                                                          Mmmmm. Where do you get hot Italian turkey sausages? I love arrabbiata; I'll have to make it soon!

                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                            Re: the sausages, all of our local supermarkets carry the Shady Brook Farms brand of both hot & sweet Italian turkey sausages. Both are quite good, & I always have some in the freezer. Great for pasta, sub sandwiches, & really any dish that calls for Italian sausage.

                                                                                                                                                                                                                                                            As for the Arrabiata sauce - while I do make my own sometimes, I ALWAYS have several jars of Safeway supermarket's own brand of this: "Safeway Select Verdi Arrabiata Sauce". It's uber-spicy, all-natural, no preservatives or mystery ingredients, etc., & extremely tasty. In fact, we've found all of Safeway's "own" brands of everything higher in quality than national brands. Go figure. So Safeway's Arrabiata was on the menu last night. Love the stuff.

                                                                                                                                                                                                                                                            1. re: Bacardi1

                                                                                                                                                                                                                                                              Do you happen to know if the sausages use pig or lamb casings? I have a Muslim guest who will be staying for a while...

                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                They have a synthetic casing, I think:

                                                                                                                                                                                                                                                                http://www.shadybrookfarms.com/Produc...

                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                  The casings aren't synthethic. They're made from calcium alginate, which is seaweed-based.

                                                                                                                                                                                                                                                                  1. re: Bacardi1

                                                                                                                                                                                                                                                                    gotcha. sounded like a chemical to me. more properly, I suppose they are "artificial" casings. http://en.wikipedia.org/wiki/Casing_(...

                                                                                                                                                                                                                                                        2. The mushroom lasagna was outstanding. We have leftovers for tomorrow night. Yay!

                                                                                                                                                                                                                                                          Tonight, after stopping by an old retired friend of ours for his Super Bowl thingamajiggee, we're invited to dinner at another friend's place -- a very good cook, so we're looking forward to it, not knowing exactly what will be served. I sure hope it's low-carb after last nights pastapalooza.

                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            That lasagna sounded great. Does the man divulge his recipe?

                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                              It's a smittenkitchen adaptation of Ina Garten's recipe:

                                                                                                                                                                                                                                                              http://smittenkitchen.com/blog/2010/1...

                                                                                                                                                                                                                                                              My man added mozza to the layers, and cut down on the nutmeg. I still thought it was a bit heavy on the nutmeg (the original calls for a tsp, I think half would be *plenty*).

                                                                                                                                                                                                                                                              We also used baby bellas & shiitakes, as we couldn't find any maitake shrooms. Oh, and dried porcini. And fresh lasagna sheets.

                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                Sounds fantastic. And yowza on the nutmeg quantity.

                                                                                                                                                                                                                                                          2. Heading to a party today at a friend's house. It's about 45 minutes away so I'm not taking too fancy of treats since most that I like don't travel well. Doing some bits of chicken wrapped in peppered bacon, and making a honey mustard dipping sauce, and doing a cheeseball with bacon and jalapenos. Oh and I baked some chocolate crinkle cookies.

                                                                                                                                                                                                                                                            To be honest, I'm mostly looking forward to having ruffles and store-bought onion dip. My secret guilty pleasure.

                                                                                                                                                                                                                                                            1. Having another couple over for the game... not that we are huge football fans, but it is an excuse to get together!
                                                                                                                                                                                                                                                              I have baby back ribs in the oven, cooking slowly, a combination of stuff rubbed on them: Montreal steak seasoning (yes), paprika, ancho chili powder, cumin, etc. They will go in the slow cooker to keep warm, Sweet Baby Rays, sweet and spicy on hand if folks want.
                                                                                                                                                                                                                                                              I've seasoned some shrimp with spicy stuff and wrapped in bacon, I'll cook those in the oven right before service, maybe at kickoff.
                                                                                                                                                                                                                                                              I made the filling for my egg rolls yesterday, along with 3 sauces, mustard, plum, and soy/ginger.
                                                                                                                                                                                                                                                              I'll cut up some celery and carrots, have with ranch dip made with Fage 2%.
                                                                                                                                                                                                                                                              A baguette that I will slice and make into crostini, keeping tht simple. Maybe use a bit of truffle oil drizzle.
                                                                                                                                                                                                                                                              We told the other couple they could bring fruit and beverages. They don't drink alcohol, and like a variety of different bottled teas, I'm pretty much either milk, water, or regular ice tea. So I'll probably make a pitcher of tea.

                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                              1. re: wyogal

                                                                                                                                                                                                                                                                Sounds like a superbowl party to me...

                                                                                                                                                                                                                                                                I was desiginated to bring two appetiezers. to the party..

                                                                                                                                                                                                                                                                Sliced sirloin that was marinated in honey, soy sauce, chopped garlic and ground pepper , pan seared , roasted and then sliced rare on Crostini, with a dab of Ceasar dressing on the crunchy bread and a shrimp gaspatcho in cucumber cups with a shrimp hanging on the edge of the cup.

                                                                                                                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                                                                                                                  Yummy!

                                                                                                                                                                                                                                                              2. Per today's Globe we're all sulking here in greater Boston. We are not sulking! We're going out for dinner using a Christmas present gift certificate to a really nice restaurant (that won't turn a TV on). Denial is not the same as sulking. We're having a martini at the bar first to prove it.

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                  Silly Globe!

                                                                                                                                                                                                                                                                  Cheers Berhenia & enjoy that meal!!

                                                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                                                    LOL! I haven't even cracked open today's paper, but I'm laughing at what you wrote. Enjoy your dinner out - AND the martini!

                                                                                                                                                                                                                                                                  2. Brunch was blood orange bellinis, scrambled eggs and bacon.

                                                                                                                                                                                                                                                                    Finger foods for the game will include baked stuffed clams (I'm purging the little necks as I type), nachos, deviled eggs and house chili. Beer for me, wine for Deb.

                                                                                                                                                                                                                                                                    Neither of my teams made it to the show so I'll just kick back and criticize/lampoon announcers, officials, whatever.

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                      LOVE the brunch, and great game food!

                                                                                                                                                                                                                                                                    2. Tis the season for Lasagna, apparently. Tonight I'm making Lasagna using DH's spaghetti sauce. Works great for the meat sauce since it already has italian sausage and ground sirloin, as well as the kitchen sink in it. And even though I don't care much for it, I will be making it with ricotta since he likes it. To go with it, will be garlic bread and a small side salad.

                                                                                                                                                                                                                                                                      This morning, I made up a batch of Pico de Gallo. This afternoon will be some Pico de Gallo, Guacamole, a variety cheese tray with prosciutto, capocollo, & calabrese for snacking.

                                                                                                                                                                                                                                                                      1. Pretty low key for the game here. Just a couple of friends over for some finger foods. On the menu: Chorizo Scotch Eggs, Guinness Sausage Scotch Eggs, Buffalo Chicken Wings, Chili-Lime Chicken Wings, Nachos w homemade salsa and guacamole and...it just wouldn't be Superbowl without the obligatory Rotel/Cheese Dip. ....last can of Rotel so it seems a road trip to Buffalo is in order!

                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                                                          Wow - you're really doing Super Bowl food! I'm probably the only one not doing so. :-)

                                                                                                                                                                                                                                                                        2. Since it's no longer BBQ season, my husband is making Buffalo wings for the neighborhood. He bought a 40 lb case, and let me tell you, that's a lot of wings. He's finishing frying them up now (he has "orders" for 12 dozen). I made a blue cheese dip to give to everyone as well.

                                                                                                                                                                                                                                                                          Since I am not currently eating things like Buffalo wings, I have devised a work around, thanks to ChristinaMason. Basically, I will chunk up the breasts, lightly toss with some seasoned flour, and bake in the oven. When they're almost done, I'll blast them under the broiler to brown them, and dress them in Frank's Wing Sauce, which is sold bottled, not to be confused with Frank's Red Hot sauce, avoiding all the butter in wing sauce. I also made a version of blue cheese dip made with yogurt. Gotta tell you, it's tough dieting in this house!

                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                            40 lbs. of wings for the neighborhood. Jaysus, girl - the guy needs to go into business! :D

                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                              Mr. Rogers never had a neighborhood this well fed.

                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                don't forget the spritz of cooking spray before they go in!

                                                                                                                                                                                                                                                                                I admire your fortitude.

                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                  CM is right - i always wonder how you can be good with that man of yours cooking the way he does.

                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    Yesterday was really challenging -- at the 11th hour, he decided to use the oil to make fries to go with the wings. I escaped upstairs with a squawk and consoled myself by watching Downton Abbey!

                                                                                                                                                                                                                                                                                2. We're heading to a party with two kinds of chicken legs---buffalo and mesquite bbq---plus homemade blue cheese and green goddess dressings. Some carrot and celery sticks for munching.

                                                                                                                                                                                                                                                                                  I'm bringing my own cocktail along with, which I can't decide whether I really like: soda water, Bombay gin, Lillet blanc, sour cherry juice, and a squeeze of lime. It will help me avoid the homebrew that I'm not supposed to be drinking right now.

                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    Lillet blanc and gin makes it a winner for me.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      Its tastiness improved after a glass or so. :)

                                                                                                                                                                                                                                                                                  2. out out out. friday night i took my sister to dinner at a local (Oakland) Michelin-starred restaurant, Commis - she doesn't get out much and i get the benefit of eating somewhere great too. Michelin doesn't mean all that much to me but i'd been to this place about 5 years ago and loved it. it had only improved, and it was wonderful then. will be writing up a report for it on the SF/Bay Area Board soon.

                                                                                                                                                                                                                                                                                    yesterday i took a now-yearly trip to Napa with friends in from out of town to Far Niente's cab release event - fantastic - spent a good 3 hours in the caves trying the new releases and eating passed h'ordeuvres cooked onsite. we also had a private tasting at another winery, Keever, and then another event at FN's sister winery, Nickel & Nickel. then a cocktail and a nap, and dinner at Ad Hoc (Thomas Keller's "family style" restaurant). more vino and cocktails. i'm in full-on hangover mode today.

                                                                                                                                                                                                                                                                                    for lunch i went to Korean BBQ with my sister, drove home on silent streets prior to the game starting, and have been plopped on the couch for the last 6 hours watching top chef reruns. could not even look or think about more food.

                                                                                                                                                                                                                                                                                    and due to extra cop presence, roaming helicopters, and hourly trash trucks - i kid you not - our neighborhood is NOT burning, for a change. i'm sure if SF had won that would have been a different story.

                                                                                                                                                                                                                                                                                    looking forward to some cooking this week, but it's going to a busy one, so i'll just keep tuning in to all your doings.

                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      I always get a sense of excitement when I'm going to eat at a Michelin starred restaurant. It's a feeling that "the industry" recognises the quality. It's a pretty big thing in the UK (amongst those of us who do upscale dining) although it seems to be becoming increasingly flawed as a process. By the by, a restaurant in the city in our metro area was the first UK restaurant to get a star (back in the 70s, I think) - long since lost but the palce is being taken over by a 2 star chef so maybe it'll be coming back. Can't wait for the reopening in March.

                                                                                                                                                                                                                                                                                      As for dinner tonight, there's lamb chops. They're going to get a rub with zaatar and will go under the grill. There's a tin of "pomegranate & walnut stew" that I picked up at the Middle Eastern shop - no idea what that's going to be like. I'll whizz up some houmous in the processor with a tin of chickpeas, tahini and stuff. Jars in the fridge will provide other mezze items. Pittas and knobez bread for the carb.

                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                        You had an amazing eating/drinking weekend, mc!

                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                          i really did!

                                                                                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                                                                                          What an excellent weekend!
                                                                                                                                                                                                                                                                                          Sounds to me like you're "connected" to wine industry movers/shakers.
                                                                                                                                                                                                                                                                                          How was ad hoc?

                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                            No, just friends who have wine club memberships! but i do think one of the couples has work ties (not in the food industry tho) to T. Keller, as he said they'd been to TFL about 6-7 times. wow!

                                                                                                                                                                                                                                                                                            Ad Hoc was great - second time i've been. very homey, warm friendly service. it's a very casual but great food place. the food was served family style - big platters of kurobuta pulled pork, fried rice, and a supplement of rib-eye skewers, with an amazing salad to start of broccolini and kale.

                                                                                                                                                                                                                                                                                        3. More burrata tonight. This time served on a slab of 'green polenta', an Ottelenghi recipe from his guardian column. Loads of herbs go into the polenta along with a hefty amount of parmesan, butter and ricotta. The polenta is left to set and them grilled. The burrata sat on top and oozed its yummy contents onto the polenta. Alongside was a beetroot and orange salad. Not a great match but the beetroot had to be used.
                                                                                                                                                                                                                                                                                          Tomorrow will be a lighter meal, tonight's was delicious - especially the burrata but I think I've had enough dairy for a couple of days.

                                                                                                                                                                                                                                                                                          1. It was a raw, cold, snowy day here yesterday, & was spent just puttering around, relaxing, & SNACKING. Thus, dinner per se went by the wayside & we ended up just noshing on my "Crab & Goat Cheese Nachos" (with red & green salsas & homemade guacamole on the side).

                                                                                                                                                                                                                                                                                            1. We are having leftover super bowl food: bacon wrapped shrimp and ribs. Maybe I'll make a risotto to go with it. I just picked up some Aborio rice the other day.

                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                              1. re: wyogal

                                                                                                                                                                                                                                                                                                Good leftovers!

                                                                                                                                                                                                                                                                                              2. Sautéed mushroom omelet with land o lakes white American cheese. Salad on the side.

                                                                                                                                                                                                                                                                                                Tuesday-Italian pulled porchetta with sweet potato gruyere phyllo turnovers

                                                                                                                                                                                                                                                                                                Wednesday- French onion soup with salad

                                                                                                                                                                                                                                                                                                Thursday- leftovers

                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                1. re: melpy

                                                                                                                                                                                                                                                                                                  mmmm i want that omelet!

                                                                                                                                                                                                                                                                                                2. I am alone for the week so I am indulging in all those personal pleasures which would otherwise result in uncomfortable questions like "Why does it smell like shrimp in here?" or "Is that curry coming out your pores?" Tonight's first foray into indulgence will be a pork vindaloo, using up the rest of the curry paste I made in December. The freezer is a bit of a shambles right now as we are packing it in preparation for Mardi Gras festivities, but I am hoping there is some sort of green vegetable there that can be used as a side. Hopefully bhindi masala, otherwise I think there may be some spinach there than can easily be turned into palak tofu. Lots of low carb pitas and raita on the side for this one. The vindaloo paste makes generous use of ghost peppers so I will need to tame the heat!

                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                                                    Wow, that vindaloo paste sounds killer! My husband would love that, do you actually score real ghost peppers?

                                                                                                                                                                                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                      Yes, luckily I have a farmer nearby who stocks me up in the Fall so I can just pull the peppers out of the freezer as needed. The vindaloo tasted a little flat tonight so I added Aleppo pepper, which rounded out the heat and accentuated the sourness of the curry without the aggressive pungency of just adding more vinegar.

                                                                                                                                                                                                                                                                                                  2. Same here for us, more Super Bowl food for the day. I have about a quarter of the muffuletta left. Made a little sherry vinaigrette for it, as it was a little dry. A pot of steak chili and the rest of the baked stuffed potato skins. Should fit in some greens somewhere....

                                                                                                                                                                                                                                                                                                    1. I'm planning to use up a leftover roasted chicken breast in chiles rellenos. I'm using this as a starting point: http://www.finecooking.com/recipes/po...

                                                                                                                                                                                                                                                                                                      I think I'll skip the rice and perhaps add in some shredded greens (kale and beet greens) that need using. I'm going to top the chiles with a purchased mole poblano sauce that contains all kinds of good peppers, nuts, and chocolate.

                                                                                                                                                                                                                                                                                                      On the side we'll have curtido, pickled onions, and avocado slices.

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                        OK...so...peeling roasted poblanos is easier said than done. I've done it successfully before, but tonight was a total fail---there just wasn't enough flesh to even support peeling off the skin; I think my peppers were too thin walled. What little bit of roasted pepper I was able to salvage was chopped and stirred into the filling (sauteed chopped mushrooms, yellow squash, kale, garlic, shredded chicken, aged cheddar, and the sofrito from the recipe I linked to).

                                                                                                                                                                                                                                                                                                        My DH was good enough to go out and buy 9 new poblano peppers, which I slit and stripped of their seeds (man, my fingers are on fire! These are gonna be spicy), stuffed, topped with the mole sauce and more shredded cheese, covered with foil, and popped in the oven. Let's see where we're at in 45 minutes or so...

                                                                                                                                                                                                                                                                                                      2. Stoked about the awesome mushroom lasagna leftovers. We also have about 2/3 of a bufflo mozza leftover from our dinner Saturday, so that will be the app, just drizzled with Sicilian olive oil & sprinkled with basil chiffonnade. Some romaine with grape tomatoes on the side, simple oil & vinegar dressing.

                                                                                                                                                                                                                                                                                                        Kicking boxes four times this week, including tonight b/c... fat peeg in da house. Aí.

                                                                                                                                                                                                                                                                                                        1. WFD is meatballs and spaghetti. Not too shabby for a Monday. We were forced to make them Saturday after I defrosted the last of my beef pork mix earlier in the week when the crud bug hit home. Still sniffling but the appetite is roaring back.

                                                                                                                                                                                                                                                                                                          1. Saturday, we went out (as you all know that Sat is my non cooking day) to a buffet resto in Va. T'was good and we filled up like gluttons (lol). Yesterday, prime rib with jus, rice a roni (oh no!) beef flavored and a combination of green & yellow wax beans from my summer garden taken from the freezer....they were excellent; very basic simmered with chicken stock, salt free seasoning, a little kosher salt and pepper and the magic ingredient....bacon fat.

                                                                                                                                                                                                                                                                                                            I'm about to slide a pan of turkey wings into the oven: sliced onions, chopped scallions, celery and garlic....some stock and bake for about 2 hours. To go with, chicken flavored egg noodles, leftover beans from last night and some corn nibblets....Imma make a batch of homemade rolls. The bf's mother's pound cake for dessert.

                                                                                                                                                                                                                                                                                                            1. Duck hash is on the menu tonight. Pieces parts plus a boiled potato dice will be sautéed in duck fat. Local farm eggs will be poached and put on top. Prosecco to wash things down.

                                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                                Dammit. I gotz to buy some duck breasts. This sounds amazing!

                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                  Post-Super Bowl goodness. Maybe consider getting a whole bird. I like to carve and serve the breast intact. One side is a perfect serving for one so invite a friend. Field stripping your basic M1 duck after the fact is straightforward and kind of cool when you think of all the things you can do with the pieces parts.

                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    Maple Leaf Farms sells duck breast "trimmings" that would be perfect for something like this instead of chopping up nice whole duck breasts. Unfortunately, they only sell this product online. I'm planning on ordering some soon because I think it will make for some very interesting stir-fry dishes.

                                                                                                                                                                                                                                                                                                                    http://www.mapleleaffarms.com/51?prod...

                                                                                                                                                                                                                                                                                                                    1. re: Bacardi1

                                                                                                                                                                                                                                                                                                                      Perfect, Bacardi! Doing a whole duck is just way too much for me - but I love this bag of assorted pieces. But no duck skin to minced up for crispy bits. :-(

                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                        Duck is highly underrated.
                                                                                                                                                                                                                                                                                                                        Bonnie and Clyde will be on the plasma.

                                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                                          Classic movie.

                                                                                                                                                                                                                                                                                                                2. Let's take the discussion here:

                                                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/889203