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Feb 8, 2013 11:41 AM

What's for Dinner #189 - Snowpocalypse Edition [old]

If you're anywhere in the NE of the US right now, you are probably hunkering down, and planning on dinner in. For us, it's the rest of the whole prime rib that was lopped off the ginormous Christmas one. And that also means roast beef sandwiches tomorrow.

What's cooking where you are?

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  1. So far, the storm is just flurries, although I've got maybe an inch of snow on the ground and roads. The governor has called a ban on all cars on the roads at 4pm - except for emergency personnel. It'll be interesting to see how this plays out as the storm intensifies. The wind *is* starting to pick up a bit.

    I took out some marinated lamb tips for dinner tonight, which I'll grill on the grill pan and finish in the oven. Roasted Yukon Gold potatoes and sauteed spinach will round it out. anticipation of perhaps not having a method to cook tomorrow (I'm not going to use "those words"), I'm also going to make a small dish of mac & ham & cheese, as that can at least be eaten cold, should the need arise.

    13 Replies
    1. re: LindaWhit

      Fingers crossed that tree stays put and the power stays on.

      1. re: Frizzle

        +1. Stay safe Linda. Wishing all who are in the path of this blizzard well

      2. re: LindaWhit

        Tonight's dinner sound's great, and your plan for tomorrow is a good one. I do hope you'll be enjoying your ham and cheese mac hot, though.

        1. re: LindaWhit

          You will be fine....don't you have a balcony, where you can grill?

          1. re: PHREDDY

            Balcony/deck, yes. Grill? No. And we're only allowed to have charcoal or electric grills, and they're not allowed on the deck. Must be 6 feet away from the building - which means in the middle of my driveway. :-/

            1. re: LindaWhit

              LW....(yes I recall this discussion) may have to shovel away and stoke up those hope is that it is not to bad, and you won't lose power...but hey....why not a barbecue during a winter noreaster?

              1. re: PHREDDY

                Years ago, there was a man on my street all bundled up, drinking a beer and grilling in his driveway during a break in a snowstorm, as if it was perfectly normal. So, after watching him out of the window and wondering "what the heck?" I decided to go introduce myself to this new neighbor.
                Turns out he was from Northern Alberta, and just was in the mood for grilling :)

                    1. re: alliegator

                      I *used* to use my gas grill in the dead of winter at the old apartment. I had neighbors come out of their house and smell the chicken I was grilling and the wife turned to her husband and said "Why don't WE ever do that?" LOL

                      1. re: alliegator

                        When my husband and I were dating, I lived in a highrise and we decided to grill on the balcony during a snowstorm. He bravely did an excellent job, but his glasses blew off of his face and over the rail into a snow bank. We had to go downstairs and dig for them......

                1. re: LindaWhit

                  LindaWhit, I keep meaning to report back: I checked on bulk pine nuts at Whole Foods. They are Spanish (not Italian as I originally thought) and $29.99/lb. A bit rich for my blood, but I guess if nothing else will do, they could be worth a splurge!

                  1. re: ChristinaMason

                    Hmmmm...I'm wondering if different WF get their bulk supplies from different vendors. And while I wouldn't buy a whole pound, I *might* spend a little bit on occasion to get a small handful for a recipe - thanks, Christina!

                2. Ro....
                  Just changed over to snow here on the north shore of Long Island...
                  Been cooking all day....we changed for diner tonight....rolled beef stuffed with mushrooms, parmigiano, breadcrumbs and zucchini...they will be pan seared and then place in the oven with a "tin" of diced tomatoes, basil, oregano s&p...a dash of evoo....served with a green salad and some couscous, made with some shaved carrots and a vegetable stock (from a box)....HagenDas chocolate pops for desert....on sale...3 for $ we bought 6 and will probably only eat four.....what a waste!....A case of pinot gringiot wherein my Gungadin gave me 15% off a case of 6 ; 1.75 litre bottles as a loyal customer..... paid $10.25 per....hope the snow is deep....I am ready....

                  1. Sheesh, I go away for a week (toward the end of WFD #186), come back and you all are on #189 and a blizzard is bearing down on us. At least I will have plenty of time to catch up on all of your yummy doings!

                    Several blizzard cooking projects: a giant pot of pork and greens (bone-in country style ribs plus kale, chard, collards, escarole, scallions and of course lots of garlic), braised leeks and braised endives (basically all to keep the oven going). Wild rice soup for the stovetop. If the unmentionable worst occurs I can store it all in the Great Outdoors and eat tuna. The rest of my storm prep: a freshly-washed dog in case we have to spend long periods huddled together for warmth. :)

                    10 Replies
                    1. re: GretchenS

                      +1...for the puppy!...what did you prepare for him/her?

                      1. re: PHREDDY

                        He gets dogfood and raw broccoli for "afters" -- he loves it so much I buy it despite its current astronomical price. Good thing he's cute.

                        1. re: GretchenS

                          freshly washed pup and a pot of pork? sounds like the start of a good weekend regardless of what's going on outside!

                      2. re: GretchenS

                        Hey - welcome back from wherever you went! (Where did you go? LOL)

                        1. re: LindaWhit

                          Thanks LW: Gulf Coast of Florida, sunny and 70s, very nice indeed. Need to get my act together and do my writeup on the appropriate board...

                          1. re: GretchenS

                            And you brought this snow back with you? Harrumph...

                          2. re: GretchenS

                            Gretchen, those country-style ribs sound SO good! I can't remember if I've asked you for this recipe before. Could you give some more details? I definitely want to make once we're not sick of pulled pork leftovers!

                            ETA: I just searched my recipes, and found this. Is this your recipe and do you still make them this way?

                            "Use a skillet or a cocotte with a tight fitting lid. Salt and pepper
                            your pork, then sear on all sides. Add slivers of garlic., and lots
                            and lots of cleaned, chopped up greens, all kinds--spinach, collards,
                            kale, scallion greens, chard, romaine. Let it cook slowly on top of
                            the stove or in the oven until the pork is tender and the gteens melt
                            into a slightly carmelized, savory, pork flavored mess. You can add
                            chunks of potatoes. Or serve the finished dish with mashed potatoes or
                            crusty bread.

                            Once I got it to a good simmer I put it in a 310 oven which I turned
                            down to 300 after a bit. About an hour and a half I think. It might
                            have benefitted from a little bit longer but we were too hungry. Oh,
                            and I forgot to say, I stirred a good splash of apple cider vinegar
                            into the greens before serving as I think greens really need some
                            acid, and then I put some Chipotle Tabasco, Penzey's Arizona Dreaming
                            seasoning and a few other condiments on the table for people to dress
                            it up if they wanted. I thought the Chipotle Tabasco was fabulous on
                            it although it was also great without.

                            I made these as directed last night, using quite a lot of garlic, 1
                            bunch of collards, 2 bunches of kale and 1 bunch of scallions. Served
                            with saffron rice."

                            1. re: ChristinaMason

                              The first paragraph you quote is the person who first posted the recipe (femmevox, if memory serves) and the rest is me. Yes, that's what I made -- dino kale, collards, chard, escarole, scallions and garlic -- never made it with so many greens before but will again. Sometime. My stove blew up just as they were finished. More on that in new thread. At least I have plenty of pork and greens to reheat in the toaster oven all week...

                              1. re: GretchenS

                                i've made that pork before, following your lead - the BF loved it.

                                oh no about your stove....!

                          3. I have to say I just started following the "what's for dinner" threads with #187 and am loving it, such great ideas. This weekend looks like some good eats are ahead as my stomach controlled my credit card again. My roast chicken vs roast lamb dilemma has been solved but postponed - roast lamb for my birthday on the 20th. Tonight it's either swordfish or salmon, Saturday cordon bleu, Sunday is yet undecided for dinner. I picked up a nice hunk of Stilton for my favorite Saturday and Sunday morning spinach salads with balsamic vinaigrette, roasted garlic chicken, tomatoes, bacon and blue cheese. I usually try a new blue cheese a week, but decided to go with an old favorite. Does anyone have any good blue cheese recommendations to use as a salad topper? My taste buds can't quite handle a Valdeon yet but like a good amount of mold oomph.

                            Hoping for now snow in Baltimore...

                            19 Replies
                            1. re: fldhkybnva

                              I haven't been here much longer than you but i also love it here. It takes some getting used to the speed and it was a bit overwhelming joining near the holidays, but everyone is welcoming and warm

                              1. re: suzigirl

                                we've had so many newbies join in the last few months that these threads just fly by now. fun!

                                1. re: mariacarmen

                                  It is fun. And i love when someone makes something and all the sudden it turns up on a few more menus. But for some of the people here, my menu may have been less inspired. And i have picked up some great recipes and some great ideas

                                  1. re: suzigirl

                                    suzi, there are lots of times I'm uninspired and just cook whatever. But then I read about an ingredient or a protein being used in someone else's meal, and whammo! I'm off to the races figuring out how it can be worked into a meal for me. I love this thread - always finding different things to make, and be awed at what you yourself would never make, but love to read about. :-)

                                    1. re: LindaWhit

                                      I agree a thousand % . Something I read here was Aleppo pepper. I am still trying to find Aleppo pepper where I am. I haven't been to Main St to Penzeys yet though. I know they have it but I was hoping to find it around here cheap to try it first. But i am inspired and feel lucky too peer on to your tables.

                                      1. re: suzigirl

                                        Or just order it online, suzi. Don't cheap out on it, seriously. You can also refresh any of your other older dried herbs/spices (as well as try new ones!) and hopefully get some freebies from Penzeys.

                                        1. re: LindaWhit

                                          Thanks. I will look online and see. I have a local Penzeys though I haven't gone yet. I was hoping that I could "hook up" cheaper first. But Iwon't cheap out though LW. :-)

                                    2. re: suzigirl

                                      Me too! Honestly if it wasn't for this thread I'd probably make way more boring dinners. I was stuck in the land of pasta bakes there for awhile. The folks here motivate me to try new things, because I don't want to sound like a loser with blah dinners in the WFD thread.... J/k.... Kind of.

                                      I am making the halal cart chicken on Tuesday, I first read about it here and it never would have crossed my path otherwise. I'm very excited to try it!

                                      1. re: juliejulez

                                        it's kinda true, jj! i'm so motivated to do more, because of this thread! not always, of course, but when erstwhile CHer (actually, she just posted on the risotto thread) was on here a lot, it spurred me to do /try more korean/vietnamese-ish dishes. i can't tell you how many people here have influenced me. everyone! from the fanciest, most complicated, to the most simple, down-homey stuff. it's by far my favorite thread on this site.

                                  2. re: suzigirl

                                    Yea, unlike with other threads I subscribe to I have realized that perhaps I have to wait for a few responses to build up in my inbox before I revisit the thread.

                                    1. re: fldhkybnva

                                      It's great having the newbies! You guys bring more inspiration to the table, too.

                                  3. re: fldhkybnva

                                    20th birthday....I am impressed..your palate is extremely sophisticated...Happy birthday!!!!!..or as I am known...Many Happy happy returns...How do you like your swordfish...????
                                    how about some Blue cheese (any kind) with so me18 year old Mc Callans single malt scotch sipped slowly...!

                                    1. re: PHREDDY

                                      I think she said that her birthday was on the 20th....

                                      1. re: PHREDDY

                                        Haha, well it's actually birthday on the 20th not 20th birthday but thank you for the birthday wishes! I usually do a sesame soy marinade so we'll see how that goes tonight. It's been long night as I've been on call but I am determined to have swordfish even if it's midnight by the time it crosses my lips.

                                        1. re: fldhkybnva

                                          Swordfish success...pure deliciousness in my belly!

                                            1. re: fldhkybnva

                                              I bet it was delicious. Looks fantastic

                                              1. re: fldhkybnva

                                                F....OOOPS!!!!! I guess that case of Pinot that I picked up for the storm and started last night , got to me.....but had a great diner last night with the SIL and neice (BIL had to work).

                                                All cleared out hear in NYC....hope all is well north of here!

                                          1. Snow almost up to my knees here and still coming down. Typical February, eh?

                                            I'm giving a nod to my Quebecois neighbours by making a tourtiere and a spinach quiche, along with smashed celeriac and quick pickled beets. Dessert is going to be a simple rice pudding.

                                            Shopping this morning was fun. The truck happily four-wheeled it to the grocery store, but spun the tires a bit at the bottom of the drive where the plough left a snow berm the size of a small ski hill. I think I'm going to look for the local groundhog and give it an earful.

                                            1 Reply
                                            1. re: jammy

                                              Dinner sounds great, and give that groundhog an earful from me too please!