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What's For Dinner? #191 - After Valentine's Day Edition [OLD]

I hope everyone enjoyed Valentine's Day and now that it's over, will you be enjoying last night's repurposed leftovers, cooking your Valentine's meal tonight, trying out a new recipe or just scenting your house with your favorite comfort food? Share your inspiration...what's for dinner?

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  1. No last night's leftovers except rice so I'll be making blackened fried rockfish, rice pilaf (last night's), firecracker coleslaw and hushpuppies. I'll also make ice cream cookie sandwiches (molasses cookies) for tonight and a sweet potato layer cake with cream cheese buttercream for a dinner tomorrow.

    15 Replies
    1. re: Cherylptw

      Oh my goodness Cheryl, can I come to your house for dinner? Your meal sounds absolutely scrumptious! If you have a moment, would you say more about your firecracker coleslaw...I'm not familiar w that. Is it a southern dish?

      1. re: Breadcrumbs

        +1 on what BC said and also interested in the firecracker cole slaw. Well really, I am mostly always interested in what you put on your table!

        1. re: Breadcrumbs

          Of course, I'd be happy to have anyone here at my table; I always make extras (its a habit). The firecracker slaw recipe is as follows:

          1/2 head green cabbage, thinly shredded
          1/2 head red cabbage, thinly shredded
          2 large carrots, peeled & shredded
          1 red bell pepper, seeded & thinly sliced
          1 small sweet onion such as a Walla Walla, Vidalia or other, very thinly sliced or shaved
          1/4 cup fresh celery leaves, chopped
          Dressing:
          3/4 cup rice vinegar
          3 tablespoons sugar
          1/8 teaspoon dried thyme OR 1 teaspoon fresh thyme, chopped
          1 teaspoon fresh ginger finely grated OR 1/2 teaspoon dried ginger powder
          1 teaspoon dry mustard OR prepared yellow mustard
          2 teaspoons sriracha sauce (or more depending on how hot you want it.
          1 teaspoon kosher salt or to taste

          Prepare the dressing first: Whisk together the vinegar, sugar, DRIED thyme, ginger, and mustard in a small saucepan; heat over low temperature until sugar dissolves then remove from heat and set aside to cool. Whisk in the sriracha and salt. Taste to make sure it's not too tart for you, if it is, sprinkle a couple teaspoons of sugar in it and stir to dissolve. Add more sriracha if desired.

          Add all of the veggies to a large bowl, drizzle dressing into veggies and mix well. Cover and refrigerate at least two hours before serving; stir a couple of times to make sure the dressing coats everything.

          *Here are my tips: You can use bagged slaw mix, all green or red cabbage or Chinese cabbage instead of what this recipe calls for. You can also thinly shred bok choy and add for part of the cabbage.

          Red onion, scallions, shallots or chives can be added or subbed; other colored bells can be subbed and if you want more heat, add seeded (or not) jalapenos or other hot pepper. You can leave out the sriracha and add crushed red pepper to the dressing mix while heating.

          If you want the dressing creamy, whisk in drained greek or regular plain yogurt, mayo or salad dressing or silken soy with the rest of the ingredients. Adjust seasonings as needed. This recipe is very versatile.

          The recipe can be considered Southern in that these veggies can usually be found in the gardens of most southerners but cole slaw is definately southern, just perhaps not this version

          1. re: Cherylptw

            Sounds great. My main complaint of coleslaw is it doesn't taste like much, that doesn't sound like it'd be the case here.

            1. re: Cherylptw

              Yum. I need to make this recipe! Thanks for posting it.

              1. re: Cherylptw

                Sounds tasty. Will have to try that one out.

                1. re: Cherylptw

                  Cheryl thank-you so much for sharing this recipe. I love that it's not a mayo-based slaw and the Sriracha and rice vinegar combo souns outstanding....I love both of them! Thanks once again.

                  1. re: Breadcrumbs

                    Your welcome, everyone...don't forget to adjust the heat & seasonings as desired.

                    1. re: Cherylptw

                      Thanks Cheryl, I've bookmarked your post so I can come back and report when I make it.

                2. re: Cherylptw

                  damn cheryl, that dinner sounds fantastic.

                  1. re: Cherylptw

                    Another request for the firecracker coleslaw!!

                    1. re: Cherylptw

                      OMGoodness! Everything sounds great - both today AND tomorrow! Could you please let us know the recipe for "firecracker coleslaw"?

                      ETA - I see I'm the FOURTH person to ask for the firecracker coleslaw! LOL

                      1. re: LindaWhit

                        5th, right there. I hope it means it's a-spicy cole-a-slaw :-)

                    2. We thought it would be back to normal but more snow is predicted so I predict another run on the grocery stores. We haven't been to a full service grocery store or Costco for two weeks and I was looking forward to a rotisserie chicken and some toilet paper from Costco on Saturday. Damn the lines!
                      I have a nice beef bourginon in the freezer that will be a pot pie on Sunday. Tonight is cheeseboiga night at our house with a bagged caesar salad from Trader Joe's. I have the makings for chili too so we won't go hungry.

                      1 Reply
                      1. re: Berheenia

                        Berheenia, I think it's going to be a twofer storm. Something overnight into tomorrow morning, but not a whole lot. And then another storm coming in later Saturday evening into Sunday. So you *might* be able to get out to Costco for toilet paper and that rotisserie chicken in the morning. :-)

                      2. Well, here was the V-Day dinner plan: A variation of Oysters Rockefeller, green salad, boiled lobsters with lemon butter, shoestring potatoes, Prosecco, & some sort of chocolate dessert.

                        Thanks to more errands than expected + hubby getting home a bit late, things went a little pear-shaped, & we ended up with: A variation of Oysters Rockefeller, which turned out quite well once I got the little beggars open. Tried roasting one a bit in the oven for 20 minutes @ 475. No go. Then tried microwaving one for 30 seconds. It exploded. Finally put one in a large covered skillet with a scant amount of water on the bottom. EUREKA!! Did the rest the same way, then topped the half-shells with a mixture of fresh sauteed chopped spinach, Italian flat-leaf parsley, tarragon, minced garlic, heavy cream, lemon juice, salt, pepper, dry Italian-seasoned breadcrumbs, & shredded Parmesan cheese. Ran under the broiler for a few minutes. They were moist, briny, & richly decadent. In fact, a little more richly decadent than we expected, thus leaving us to skip the salad & shoestring fries & barely make a dent in our two-pound lobsters. Hubby only ate one claw & the knuckles of his; I managed both. Bodies & tails await me in the fridge to de-meat & use for another meal or two - probably one of which will be Lobster Rolls tomorrow night.

                        As for the Prosecco & the dessert - a luscious mini German Chocolate Cake from Wegmans (they make wonderful desserts!)- both will accompany tonight's dinner.

                        (Oh, & hubby gifted me with 2 dozen long-stem red and red-&-cream roses, as well as a cute little "Lucky Bamboo" (really a Dracaena) plant & some Dark Chocolate Almond & Tart Cherry clusters; I gifted him with 9 pounds of pistachios (his favorite - he goes thru them like water), Cashew/Almond/Pumpkin Seed Clusters, fancy Mixed Nuts, & a sack of assorted Hershey miniatures.)

                        6 Replies
                        1. re: Bacardi1

                          lovely on your whole dinner, even abbreviated. love oysters rockefeller, and it's been too long since i've had them.

                          1. re: Bacardi1

                            LOVELY dinner, Bacardi! And lobster rolls as "leftovers" to boot? Nicely done. And both you and Mr. Bacardi done good with your gifts to each other! (ummm....where did you get those cashew/almond/pumpkin seed clusters?)

                            1. re: LindaWhit

                              The cashew/almond/pumpkin seed clusters, known as "Cashew Clusters", are courtesy of Costco. In fact, they're under Costco's own "Kirkland" brand, & boy are they DELICIOUS. Crunchy without being tooth-breaking, & not overly sweet.

                              Two-pound bag for $9.99.

                              1. re: Bacardi1

                                Ahhh, buggers. I'm a BJ's Wholesale Club girl. Costco is a bit further for me to drive, so I don't have a membership.

                            2. re: Bacardi1

                              Nine pounds of pistachios? That's a whole lotta nuts! Love it! Now I want some pistachio ice cream, dang it.

                              1. re: Bacardi1

                                Wonderful on the oysters Bacardi, and I can see why dinner got abbreviated. More yummyness for your weekend:)

                                nice Vday gifting!

                              2. The only left over from last night was about a 1/2 cup of cheesy grits which I brought for lunch. Was hoping more of the baby bok choy would have survived but younger son decided he adored it.

                                Tonight: Hot dog and diet coke at girls varsity bball finals game.

                                1. First meal on my new induction burner last night. It's unbelievable how fast it boils water! So I finally made the yellow rice that blew up my stove last weekend (new package of course) and had it with reheated blizzard pork and greens that survived the aforesaid mishap. Greens and rice were delicious, the pork (bone-in country-style ribs) was oddly tasteless, so much so that I could not be bothered to eat it. So the dog got a treat -- he thought the pork was just fine. I was very satisfied with my greens and rice and happy with my induction burner.

                                  2 Replies
                                  1. re: GretchenS

                                    Glad the new stovetop works well - an induction burner will be the way I go whenever I replace the electric coil stove.

                                    1. re: GretchenS

                                      Gretchen - cool on the induction burner... I want to get one of those just to play around, and could use for catering gigs, etc. ( I tell myself to justify, ahem).

                                      Your pork and greens has been calling to me! I am hoping to make that tomorrow for 'sunday supper". Sorry your pork was tastless... but the idea is great!

                                    2. I remain enfeebled by the man flu, so all cooking in the foreseeable future will be in the hands of my companion in life. I am, however, not so feeble as to not manage to get out for lunch today - we went to a nearby garden centre and architectural salvage yard that's better known for its cafe than its architectural salvage. I had a reasonably acceptable nasi goreng although the flu meant I couldnt really taste anything. Or, maybe it actually taste of much.

                                      Dinner is from the "cooking the books" exercise in this case "Quick and easy vegetable cookery", Shaun Hill, 1993.

                                      Now Hill is one of my favourite British Michelin starred chefs. We've eaten at his now closed restaurant - the Merchant House - and in 2011, at the Walnut Tree in Llanddewi Skirrid. And, no, I have no idea whatsoever how it's pronounced - except the Welsh "LL" is something akin to clearing your throat. And the "DD" is pronounced "th".
                                      http://chowhound.chow.com/topics/801424

                                      Basically it's a toasted mushroom, onion and cheese sandwich. Onions are cooked long and slow until they caramelise (aided by a bit of sugar). When they have, a splash of wine vinegar goes in. Sliced mushrooms go in and, once their done, a few thyme leaves are added. Bread gets toasted on one side; grated Cheddar goes on and it goes back under the grill till the cheese melts. Mushrooms and onions are loaded on. Handfull of salad leaves and a few cherry tomatoes will sit alongside.

                                      3 Replies
                                      1. re: Harters

                                        that sounds like a great antidote to the man flu. cheesy, hot, melty.... feel better Mr. H!

                                        1. re: Harters

                                          Oh dear, once that man flu settles in it is a long siege, isn't it? Best wishes for a speedy recovery. I hope Mrs H remains strong. ;)

                                          1. re: Harters

                                            Nice sounding sammich, H! Hope you survive the man flu!!

                                          2. Tonight we're having poblanos and corn tortillas stuffed with leftover achiote pork, covered in a made-up enchilada sauce that makes use of all our salsas leftover from Saturday, and baked til bubbly. Assorted cheeses, leftover red rice, and veggies (mushrooms, onion, maybe a bit of spinach) will round out the filling.

                                            1. Hubby and I are closing in on the end of week 1 of a 3 week detox/cleanse, which meant no toasting of bubbles or indulgent eats last night. My biggest sacrifice for this thing is giving up my nightly wine, hubby's is giving up cheese and coffee! We did manage to have a fine dinner of roasted portobellos with kale, with a lovely pink grapefruit for dessert. Bad (free) red box movie for entertainment - a really nice Valentine's Day anyway!

                                              Tonight the menu is sweet potato and red lentil stew (recipe from the detox) to which I will add additional garlic and chile pepper and per the reviews, maybe a splash of coconut milk. More grapefruit for dessert - thank you Costco!

                                              Next week we get to add back fish, gluten free grains, and beans - so more variety on the way!!

                                              1. no leftovers here - the Hoover otherwise known as the BF sucked down the rest of the pasta after i went to bed. so, not sure what's up for tonight....

                                                1. Something that most foodies would probably consider an abomination--barbeque chicken potato skins. Skins stuffed with shredded chicken, sauce, red onion, cheddar and cilantro. I made them once for my nephew, really liked them, and they've been around ever since.

                                                  16 Replies
                                                  1. re: alliegator

                                                    I don't think that is an abomination at all. I think that's GOOD.

                                                    1. re: juliejulez

                                                      Ok, I'll say that most nutritionists would consider it an abomination ;)

                                                      1. re: alliegator

                                                        Actually, I'm a pretty healthy eater most of the time, and I'd eat those. I don't see anything in them that would make them that unhealthy... Potato skins have a lot of fiber, and the chicken and cheese are good sources of protein. Oh and onions are a good source of potassium. I think I might need to make these.... it's practically health food! ;) Then again I'm not a believer in what most think is "healthy food".

                                                        1. re: alliegator

                                                          And the cilantro gives it the punch of green it needs to look well balanced...
                                                          Actually, I'm really hoping to hear more about this firecracker slaw mentioned above. Could be a great side dish!

                                                        1. re: alliegator

                                                          We love that kind of thing around here (ahem, hence the detox/cleanse). I think that sounds like a well-balanced meal - protein, starch, veggies (onion counts, right? :)) and cheese!!!

                                                            1. re: steve h.

                                                              retox! love it. my new word.

                                                              it's friday night and i'm ready to retox.

                                                                1. re: mariacarmen

                                                                  :::::clink!::::: I shall be joining you in your retox, mc!

                                                                  1. re: mariacarmen

                                                                    Girl, you would get into that one.... of course, takes one to know one:)

                                                                    Now that I am feeling better, I am ready to re-tox too! Back on the wine tonight!

                                                                  2. re: steve h.

                                                                    Hah! That is the plan here too! Just needed to reset things before a couple of weekend trips, hubby's Jamaica vacation (which always translates into great solo eating for me) and just spring!!

                                                                2. SO comes home tonight, so yesterday I picked us up a heart shaped pizza at Papa Murphy's :) It's waiting in the fridge at home for dinner tonight. So delightfully cheesy (no pun intended).

                                                                  4 Replies
                                                                  1. re: juliejulez

                                                                    Haha, I think they look cute on tv! Please let us know how it is. I don't have a Papa Murphy's close by, so I've never given it a try.

                                                                    1. re: alliegator

                                                                      It was pretty good... as per usual w/ Papa Murphy's, it was a bit greasy. But I just did pepperoni and mushroom (SO's favorite). I've had better luck w/ using less conventional pizza toppings there... chicken, sundried tomatoes, artichokes, etc., to get away from the grease factor. Still good though, and very cute :)

                                                                       
                                                                      1. re: juliejulez

                                                                        It's adorable! And tasty looking. Thanks for posting a pic :)

                                                                    2. Leftovers from dinner last night, which was one of our standards - warm grain salad with roasted broccoli, artichoke hearts (get it? hearts for V-day?), sun-dried tomatoes, and goat cheese. I should probably pick up some more broccoli on my way home to stretch out the salad.

                                                                      BTW, I've recently discovered that I like quinoa much better when it's mixed 1:1 with bulgur wheat. I highly recommend it to anyone trying to sneak quinoa past a picky eater.

                                                                      1. Best thing I could do for V-day was a crock pot of homemade chicken stock that I turned into chicken noodle soup for my kids dinner.

                                                                        Tonight we have a choice: if child #2 feels better we will attend our parish's fish fry held at their school. If not, tuna noodle casserole for the other child & I, more chicken soup for #2.

                                                                        1. Still feeling icky-ish (tho nowhere near as horrible as Harters, for sure '-)), so tonight will be chicken soup leftovers. I'll make a few more extra wide egg noodles. Fascinating stuff.

                                                                          1 Reply
                                                                          1. re: linguafood

                                                                            Feel better Lingua - I sure know how it goes.....

                                                                          2. A club steak will be seared in a cast iron skillet and finished in the oven. There will be a green salad and a baked potato. I'll parole a nice red from the wine jail. Leftover trio cake will be the sweet, True Romance will be on the plasma.

                                                                            1. Took the day off today - went down to my old bank branch to meet someone to drill out my safe deposit box - never did find the key after my move. Oh well. Not a $150 well spent, but I *WILL* make sure I don't lose the new one when I move the stuff into a closer bank branch's safe deposit box!

                                                                              Had a craving for shrimp - stopped at Whole Foods on the way home and lo and behold, they had 10-15 count wild Gulf white shrimp on sale - picked up 6 of those lovelies (although 6 is probably more than I should have!). Plan to sauté some garlic and shallots in a butter/oil mix, add some white white and lemon juice and reduce it, and then add the large shrimp until they're done.

                                                                              Will serve them over the remaining Armenian rice pilaf and have some sauteed Aleppo spinach alongside. I also picked up a mini vanilla cheesecake for dessert. So I guess this is my "fancy" dinner for myself - just a day late. :-)

                                                                              14 Replies
                                                                              1. re: LindaWhit

                                                                                Nice! Much tastier sounding than my stupid chicken soup.

                                                                                Wah.

                                                                                1. re: linguafood

                                                                                  Which reminds me - I need to start some chicken stock tonight. (Sorry!)

                                                                                  Sorry you're not feeling well either, lingua!

                                                                                  1. re: LindaWhit

                                                                                    trying to respond to your original post above but it won't let me....

                                                                                    did i miss the description of the Armenian rice pilaf?

                                                                                    fat shrimps sound good...

                                                                                    1. re: mariacarmen

                                                                                      Two threads ago but I didn't linky-link it. Here's the first time I posted it:

                                                                                      http://chowhound.chow.com/topics/559095

                                                                                      1. re: LindaWhit

                                                                                        thanks!

                                                                                        i wonder what makes it Armenian, the vermicelli?
                                                                                        it reminds me of Rice-a-Roni, which i LOVE. or loved, haven't had it in years, but i used to LOVE the combo of rice and vermicelli. going to have to try this.

                                                                                        1. re: mariacarmen

                                                                                          That's exactly what it is - homemade Rice-A-Roni. Have NO idea what makes it Armenian; don't even recall where I found the recipe - I'm not sure if I have notes in my MasterCook on my desktop computer. I'll have to check.

                                                                                          I love the nuttiness the toasted vermicelli gives it (and I use thin spaghetti with success as well).

                                                                                          1. re: LindaWhit

                                                                                            Blast from the past- early sixties to be specific. What made it Armenian at our house was that my mother's Armenian boss gave her the recipe. It was made using a box of Lipton Noodle Soup and raw carolina rice and was baked in the oven. Mom had the fifties housewife fear of rice so it was the first time she didn't serve Minute Rice. We were in heaven with this dish. I still can't look at instant rice without gagging.

                                                                                  2. re: linguafood

                                                                                    are you going to be ok for your gig tomorrow? down that chicken soup!

                                                                                    1. re: mariacarmen

                                                                                      god i hope so. thankfully, we only play for 2 hours, and it's only 2 sets. lotsa tea and honey in the PM tomorrow. fingers crossed.

                                                                                    2. re: linguafood

                                                                                      Love that you called your soup stupid! Too funny:) I hope you feel better soon.

                                                                                      1. re: Lillipop

                                                                                        He he. Thx, Lilli. I really like my chicken noodle soup, but strangely not enough to ever make it when nobody in the household is sick. And I'm generally not a big fan of leftovers. Eating the same meal two nights in a row bores me.

                                                                                    3. re: LindaWhit

                                                                                      Great meal, I could go for that right now!

                                                                                      1. re: ChristinaMason

                                                                                        Just finished - it was *just* right.

                                                                                        Dessert will wait *just* a wee bit.

                                                                                      2. re: LindaWhit

                                                                                        Here is to fancy dinner for 1! I loved mine last night:)

                                                                                        And you fo'sho' are worth it:)!

                                                                                      3. I'm in a cleaning out the pantry phase. We've moved so many times in the last five years and I've gifted so many supplies I'm determined to use up stuff this time.

                                                                                        Last night we had a black bean soup that used up the dried beans that had languished at the back of the pantry. Lots of toasted cummin went in and loads of fresh coriander and lime at the end. We also used a mystery chilli from the fridge. The bloke had decanted it from a tin and not labelled it. 'It's Mexican' was all he remembered. It tasted smoky and had just the right spice level. It dealt a final death blow to my cold so perhaps Mr Harters might be interested. Of course my affliction was a mere case of the sniffles, not the more serious man flu that he is bravely enduring.

                                                                                        Tonight it's Fuchsia Dunlop again. Three recipes from the new book that will help use up fridge and pantry items. Cold chicken salad (can't remember the exact name). Basically shredded chicken with a spicy dressing. Snow peas with Chinese sausage and ginger and also a coriander and wood ear mushroom salad. I'm not convinced they will go together that well but they will clean up the fridge nicely.

                                                                                        While the bloke does the prep on tonight's dinner I'll be starting on tomorrow night's dinner and rolling up a batch of dolma. I have a jar of grape leaves that need to be used. I'll cook these tonight and we'll reheat and eat them tomorrow with the yoghurt fattoush recipe that's from Jerusalem. The dolma recipe I use has beef mince in with the rice and is cooked in beef stock so I'm thinking it should go well with the tangy yoghurt in the fattoush.

                                                                                        3 Replies
                                                                                        1. re: Frizzle

                                                                                          Frizzle, that dolma and fatoush meal sounds great - I need to get back to my Jerusalem book now that I am feeling better. Loved the few things I made for CBOM in January, but was too sick to bother posting.....

                                                                                          Nice flip from Asia to Jerusalem!

                                                                                          1. re: Frizzle

                                                                                            Thanks GS. It's a great book, I hope you enjoy getting back into it and great to hear you are feeling better.

                                                                                            Below are the pics from last night's Every Grain if Rice meal. We enjoyed each dish and couldn't pick out a favourite. They did work well together in the end. The sweetness of the snow pea and Chinese sausage dish was a nice counter to the spice level of the other two. There are just a few too many shrooms in the salad but I think that was our error as the bloke was in a 'chuck it it, it'll be fine' kind of mood. He did a great job making all of this while I rolled so many dolma my hands developed the prune look.

                                                                                             
                                                                                             
                                                                                             
                                                                                            1. re: Frizzle

                                                                                              Wow, Frizzle; both the meal dishes - and 'the dishes' are remarkable! such a lovely canvass for you creations.... I would lay down my complaints about what is wrong with the food, and just say - yeah! While you made your labor of love for tomorrow (today?), nicely done, fine cook.

                                                                                          2. I made the best bolognese that I've ever made a few weeks ago. Tonight I'm having the first of the frozen leftovers. I'd already mixed in the linguini and hope that freezing that wasn't a mistake. We shall see.

                                                                                            1. I was in the mood for another spinach salad. Tonight's lunner was a spinach salad with roasted garlic sauteed shrimp, blue cheese (Rogue River Anniversary Blue), grape tomatoes, and red onion with Dijon-Balsamic-Sherry vinaigrette. I can't seem to get enough of these salads. Dinner will be an onslaught of a variety of lasagna and garlic bread.

                                                                                               
                                                                                              20 Replies
                                                                                                1. re: steve h.

                                                                                                  Yeah, but the paper gets stuck in your teeth. :-P

                                                                                                    1. re: LindaWhit

                                                                                                      Zeroes and ones. The digital stuff is much more palatable.

                                                                                                    2. re: steve h.

                                                                                                      Thanks, I think I've run out of my favorite meat options so will have to start repeating - varied it with turkey, ham, tuna, shrimp, and lobster. Oh...silly me, beef is still on the list. Also, I need to be more creative with the dressings but I'm quite the Balsamic fiend.

                                                                                                    3. re: fldhkybnva

                                                                                                      Well the lasagna was a hit and a miss. I decided to heat both the meat lasagna and the chicken lasagna. Well I underestimated the weight of the sheet pan it was on apparently because as I removed it from the oven the 2nd pan slid into the oven - 1/2 into the bottom storage drawer and the 1/2 slipped into the slit on top of the gas heating element. Well, I cleaned up as much of the pasta as I could which I could reach with many burns to prove it. It was 1am and I was not only tired but determined to eat this lasagna and so went on to heat garlic bread. Assured that the lasagna fiasco was over, I then met a strong smell of smoke and entered to the kitchen to find the oven ablaze. Home alone I had no idea what to do - I figured keep the oven closed and not to douse it with water but other than that had no idea what would happen. It was contained to the oven but I feared it would grow or never go out. Clearly I needed a kindergartener around because it took me at least 5 minutes to remember that "fire = 911." I called 911 and luckily while on the phone the fire died down so I think that it was just burning off the pasta which had fallen down onto the heating element. Eventually at 2am, I sat down to a gorgeous piece of lasagna, garlic bread and focaccia but now have an oven I'm not sure what to do with. I figured I could try to give it a good wipe down and do a self-cleaning cycle but as it uses high heat worry that that will ignite another fire though it seems that most of the food has already been burned off. As for today - it's takeout Bulgogi for lunch...dinner TBD

                                                                                                      1. re: fldhkybnva

                                                                                                        aw jeez.... hope it all gets sorted out!

                                                                                                        1. re: wyogal

                                                                                                          Yea me too. I think I'll buy a small extinguisher and go self cleaning cycle and hope for the best. I have a week of staycation and good eats ahead...I NEED that oven.

                                                                                                          1. re: fldhkybnva

                                                                                                            You might want to call the fire department and ask them what to do in this case.

                                                                                                            1. re: wyogal

                                                                                                              Thanks, another genius idea similar to call 911 when there is a fire. I will do that now, thanks. You'd think as a person who works in the medical field I would remember the basics of what to do in an emergency. For some reason, even as a physician I can't remember that there are people there to help.

                                                                                                              1. re: wyogal

                                                                                                                The reply for anyone interested or future reference - if the flame died down on in it's down it likely burned most of the food and it should be safe to run the self-cleaning cycle but to keep a close eye on it of course.

                                                                                                              2. re: fldhkybnva

                                                                                                                Do you have an oven manual? is there a way to access that 'slit' that the pasta fell into and try to do more manual clean before running the cleaning cycle?

                                                                                                                DO get an extinguisher, no matter what - every kitchen should have one!

                                                                                                                And all WFD folks; remember, grease fires require smothering, NEVER water, and other fires; use your extinguisher - not water!

                                                                                                                Sorry; worked in the fire/water restoration industry for years, and you can't believe the things I have seen... often started with very small, silly situations). Just want you all safe and in one piece!

                                                                                                                1. re: gingershelley

                                                                                                                  I think you can access the area by removing the screws and it flips up as a panel. The local fire department seemed to think it was OK though obviously they have no idea if whatever is still under there but I ran the self clean cycle for 3 hours, it barely smoked and all is well. Next time I reach in the oven - two pot holders.

                                                                                                                  Yea somehow I couldn't remember to call 911, but I knew never to put water on it. I now have an extinguisher in a good place and have read the instructions.

                                                                                                                  "Very small, silly situations" - my fear exactly. Initially I was like well the oven is on fire OK and it seems small and contained. Then it hit me - this could get bad quickly and then what would I do?

                                                                                                            2. re: fldhkybnva

                                                                                                              AYYYYYYYYYYYYY! i would have been a bit paralyzed too, but thank goodness it didn't get any worse. hope you get it fixed soon....

                                                                                                              1. re: fldhkybnva

                                                                                                                Oh my, what a night. Isn't it funny how our heads escape us in times of panic? I have been there myself with a pot of chicken wings that i wanted to make stock from and fell asleep. I woke to a house full of smoke. I'm just glad that you are okay besides a few burns.

                                                                                                                1. re: suzigirl

                                                                                                                  Thanks, me too - a good experience to learn a few lessons but so glad it all turned out well. Your story reminds me of a similar story of mine from college. I would boil several dozen eggs and save them in the fridge for the week but the stove was in the basement of the dorm so I'd have to remember to check on them. Of course, predictably I forgot to check one time and was notified by the sounding of the alarm of the entire dorm. After we evacuated, I realized I had turned the eggs on and met the fire department in the kitchen with exploded eggs and a burnt, crusty pan.

                                                                                                                2. re: fldhkybnva

                                                                                                                  Wow,that's scary! Whew, close call! Good job keeping a level head!

                                                                                                                  1. re: fldhkybnva

                                                                                                                    It's an epidemic of stove disasters! SO glad you are OK and apparently no lasting damage. It is funny how it takes one's mind a minute or two to engage when the totally unexpected confronts us. Enjoy the staycation!

                                                                                                                  2. I'm nixing the leftover plans because, well, I just don't feel like having them. Instead, I'm going to make something to satisfy a craving: Thai curry (haven't decided whether it will be green or penang) with eggplant, yellow squash, zucchini, mushrooms, the last of the butternut squash, broccoli, bamboo shoots, and maybe some water chestnuts. A bit of a mish-mash, but I like it. That will be served with cauliflower rice.

                                                                                                                    6 Replies
                                                                                                                    1. re: ChristinaMason

                                                                                                                      wow, that's quite a craving Christina. When I crave something its usually chocolate or crispy fish! Your craving sounds far more appetizing and if you were doing the cooking I might expand my cravings!

                                                                                                                      1. re: Breadcrumbs

                                                                                                                        Aw, that's nice, thank you. I cut out the broccoli but everything else went in after all!

                                                                                                                      2. re: ChristinaMason

                                                                                                                        Can you elaborate on the cauliflower rice of which you speak?

                                                                                                                        1. re: Cherylptw

                                                                                                                          Sure---it's more of a low-carb rice substitute. Steam some cauliflower until tender and then run through your food processor using the grater blade. It's a fairly convincing swap, I think.

                                                                                                                          1. re: ChristinaMason

                                                                                                                            If you're like me and don't have a microwave or a food processor with a grater blade you can grate it raw on a box grater, blanch it in boiling water for just a couple of minutes and strain in a fine strainer so you don't loose the little pieces. Drain well.

                                                                                                                        2. My sweetheart put together the stuff for tacos, leftover from 2 nights ago. While I napped. It was nice. and he cleaned the kitchen, and fed the pets.

                                                                                                                          2 Replies
                                                                                                                          1. re: wyogal

                                                                                                                            Dayam. Nice extension on the V-Day celebration!

                                                                                                                          2. Tonight I made steamed chicken, served atop rice pilaf and a warmed sauce of soy, spring onion, ginger and a dash of sesame oil.

                                                                                                                            For dessert I used some foil to fashion my foreman grill into a make-shift waffle iron. I served them with whipped cream and a drizzle of maple syrup.

                                                                                                                            1. Husband is out of town, so a simple dinner tonight... Gouda on toasted home made rye bread, carrot ginger soup, green salad. Might go dig in the chocolate cake later tonight...

                                                                                                                              1. totally simples - doctored up take-out pizza (slices - sausage, pepperoni and salami, with parm, oregano, chili flakes and garlic powder) and the BF made this lovely salad with butter lettuce, chopped up kalamata olives, red peppers, shallots, garlic, dried basil, in a very tart vinaigrette made with the vinegar he pickled some peppers in awhile back. nothing fancy, but he makes things look so pretty.

                                                                                                                                TFGIFF! ('scuse my french.)

                                                                                                                                 
                                                                                                                                1 Reply
                                                                                                                                1. re: mariacarmen

                                                                                                                                  And with pizza and salad... she get's her retox on:)

                                                                                                                                2. A pork casserole.

                                                                                                                                  Cubed pork shoulder gets a fry. So do onions, celery & parsnips. A little flour goes in, followed by cider and vegetable stock (from a cube). It comes to a simmer and then goes into the casserole and into the oven at 180 for a couple of hours. Mashed spuds and steamed cavolo nero alongside.

                                                                                                                                  For afters.......cheese followed by the discovery of the year so far - damson ice cream (which is absolutely fecking gorgeous)

                                                                                                                                  4 Replies
                                                                                                                                  1. re: Harters

                                                                                                                                    As an avowed cider lover, I don't cook with it nearly enough. Do you use English cider or the drier Spanish kind?

                                                                                                                                    1. re: JungMann

                                                                                                                                      English.

                                                                                                                                      As I think you'll know, I don't drink alcohol these days so am always reliant on herself's opinion of the booze. She tells me this one is very dry. I recall, from my drinking days, soem very decent draught ciders in pubs, although they were all in the south west of England. The ones more readily available here in the north west tended to be produced by the major manufacturers and tended towards sweetness.

                                                                                                                                      By the by, there's also some very decent French ciders around - mainly produced in the apple growing region of Normandy. And, so I'm told, some very decent perry being made in England and Ireland these days - sales have picked up since they started marketing them as "pear cider", rather than perry.

                                                                                                                                      1. re: Harters

                                                                                                                                        I've quite liked the ciders I've tried from Normandy, but their pricepoint makes them more of a luxury than the Spanish or American ciders I usually buy. I've tried a few English and Irish ciders, however they have all been rather sweet for my taste. Does the missus have a recommendation for a drier English cider?

                                                                                                                                        1. re: JungMann

                                                                                                                                          'Fraid not. She's not a regular cider drinker and we just buy for cooking.

                                                                                                                                  2. The guys are at a tournament in Boston, so I am on my own this weekend. Cooking for one is not my favorite task, but I am trying to be good and do some cooking for myself (last night was steamed shrimp and broccoli with a spicy dipping sauce from the local Chinese take-out joint).

                                                                                                                                    My main activity this weekend is to make a vest for my son from some cool fabric I found. Back in the day, I used to make all my clothes, so I decided it was a good thing to do something that's not in the kitchen and away from temptation!

                                                                                                                                    For this weekend, I have plans to make some spicy butternut squash soup (the supermarket check-out person put it in my husband's bag by mistake; I was shocked when he came home with a package of cut-up squash since he despises the stuff), and some sort of stir fry. I bought a package of very thinly sliced pork loin at the local H Mart, and I just have to figure out what to do with it! I also want to try this recipe for spicy green bean fries that I found on line:
                                                                                                                                    http://www.slenderkitchen.com/spicy-g...

                                                                                                                                    9 Replies
                                                                                                                                    1. re: roxlet

                                                                                                                                      Thinly sliced pork loin shouts "SOMETHING SPANISH" to me. Supermarkets there always seem to have it - maybe only 3mm thick. Takes next to no time in a frying pan. Keep warm while deglazing and making a lightning fast sauce of "something".

                                                                                                                                      1. re: Harters

                                                                                                                                        Lemon? Capers? Anchovies? I don't really cook Spanish food, but I am intrigued by your suggestion, Harters!

                                                                                                                                        1. re: roxlet

                                                                                                                                          Deglaze with white wine and then keep it simple - add capers, garlic and some herb (maybe oregano). Might need a splash of oil just to provide volume. And might also need a splash of lemon or wine/sherry vinegar if the acidity isnt right for your taste.

                                                                                                                                          Have it with some leaf salad and the sauce works as a dressing as well.

                                                                                                                                          This sort of leftover pork is just my sort of next day lunch sandwich

                                                                                                                                        2. re: Harters

                                                                                                                                          I thought pork cutlets and thought quick pan-sear with a citrusy type of glaze - maybe dust the cutlets with something oomphy-spicy - cayenne or cumin? - pan sear, and add some orange juice/lemon juice/vinegar for a pan sauce

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            They're not pork cutlets, actually. They're super thin -- almost transparently so...

                                                                                                                                            1. re: roxlet

                                                                                                                                              Hmmm....could you roll them around a filling and pan-sear them and finish them in the oven?

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                They're really too thin for that. I think they were actually cut for shabu-shabu, which I have no intention of making. Some sort of quick sear or stir fry, I think. Maybe with lemon and capers to finish...

                                                                                                                                        3. re: roxlet

                                                                                                                                          This was a meal that just didn't work for me at all. It was kind of bland and tasteless. I decided to saute some beautiful mushrooms I had, and I added the pork to that, along with some capers and sliced Spanish olives. I deglazed the pan with a splash of vermouth. I ate it, but I wasn't too happy...

                                                                                                                                        4. Tonight is our belated Valentine's Dinner Part 2. I'm doing the short ribs braised in beer from the COTM. I've never made short ribs before so it should be an adventure. Serving with the mashed potatoes per the book, and probably some roasted asparagus too. I'll also probably open up a bottle of Colorado cabernet (it sounds weird but it's actually very good), but that'll be all for me :)

                                                                                                                                          1 Reply
                                                                                                                                          1. re: juliejulez

                                                                                                                                            Look forward to hearing how those short ribs are Juliejz - the recipe sounds very good:)!

                                                                                                                                          2. Not sure yet. We are going up on the mountain, skiing, snowshoeing. I took some smoked turkey legs and some broth out of the freezer. I also took some boneless beef ribs out, but those may be for tomorrow.
                                                                                                                                            I'm think maybe lentils with the turkey legs, a soup, perhaps.

                                                                                                                                            5 Replies
                                                                                                                                            1. re: wyogal

                                                                                                                                              Here's a couple of pictures....
                                                                                                                                              I think I'll do risotto again for the beef tomorrow. Still not sure what's for dinner. Having leftover ribeye and potato for lunch. Will use the bones to make a bit of stock for the risotto tomorrow.

                                                                                                                                               
                                                                                                                                               
                                                                                                                                               
                                                                                                                                              1. re: wyogal

                                                                                                                                                Great pictures! Where is that at? Wyoming is so pretty. We might be heading up to Saratoga next weekend to do some snowmobile riding w/ SO's family. We did it over Christmas too, but up north of Pinedale that time.

                                                                                                                                                1. re: juliejulez

                                                                                                                                                  Nice! From the top of the mountain, we could see south down to Elk Mt. (Saratoga area) and up north to the Bighorns. (that should clue you in as to where we are!)
                                                                                                                                                  North of Pinedale is awesome. My husband has done a lot of mountaineering the Winds.
                                                                                                                                                  The hot pools at Saratoga are nice, too!

                                                                                                                                                  1. re: wyogal

                                                                                                                                                    Yup, we're pretty close then! We'll see if we end up in Saratoga. If not this time I'm sure we'll go another time.

                                                                                                                                                    1. re: juliejulez

                                                                                                                                                      Yep, up the road from you, about 3-4 hours.

                                                                                                                                            2. Can I first say how much I love these threads!! They always get me in the mood to cook!

                                                                                                                                              Tonight is leftover night. Going thru the fridge this AM I noticed we had a single grilled chicken breast, some leftover fried rice, 2 slices of heart shaped pizza from VD, a couple cups of carrot ginger soup, 2 biscuits and a large container of roasted veggies. I see a buffet of some sort on tonight table…

                                                                                                                                              7 Replies
                                                                                                                                              1. re: foodieX2

                                                                                                                                                I was just thinking how much I loved this thread. I have no ideas for dinner tonight and thought I'd browse for some or just go with my craving for Popeye's...I am on vacation after all.

                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  fldhkybnva - What did you do w/ the stove?? That is so scary. I read about it up thread. And like you, I love this thread!

                                                                                                                                                  Dinner tonite is leftovers. I made Valentine's dinner last nite as Thursday I got a call from DS that he'd been in a car wreck less than 1/2 mile from my home. I'd just finished peeling eggs for deviled eggs and that went by the way side waiting on the wrecker and nursing my shin splints (seriously, I can't run a 1/2 mile!?!)

                                                                                                                                                  So dinner last nite was deviled eggs, chicken parmeson strips w/ potato skins. DS and SO have fallen in love with those things, cholesterol be damned! I was so exhausted from getting up at 2:30am to go to work, eating was out of the question. So leftovers it is! There's even leftover salad and blackberry cheesecake for dessert!

                                                                                                                                                  1. re: JerryMe

                                                                                                                                                    Yikes on your DS's car accident - I do hope he's OK, JerryMe!

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      Thanks Linda - He's sore. We're waiting to see if the car is totaled or not.

                                                                                                                                                      WFD tonite is potstickers w/ napa cabbage. We've polished off the blackberry cheesecake so if I'm ambitious, I'll make something else for dessert.

                                                                                                                                                    2. re: JerryMe

                                                                                                                                                      I just finished the self clean cycle and all is well. I propped open most of the windows but it didn't even smoke that much. The fire must have burned most of it. I now have a handy dandy fire extinguisher as well.

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        Sort of sounds like an episode of "I Love Lucy":) Have fun cooking and most of all dining:)

                                                                                                                                                        1. re: Lillipop

                                                                                                                                                          Thanks, of course it's always fun!

                                                                                                                                                2. When I picked up our Valentine's Day lobsters on Thursday, the market had super-fresh (as in cut from whole loins in-store) Swordfish steaks that were calling to me. So I HAD to bring 2 home with me, & we enjoyed them last night. They were so fresh & pristine, that simplicity in preparation was the only way to go. I simply topped them with the leftover lemon butter from Thursday's lobsters, along with a little freshly-ground black pepper, & broiled them 4 minutes per side, which left them perfectly cooked - nice & juicy without a dry flake in sight.

                                                                                                                                                  Sides were some lovely "Bright Lights" Swiss Chard sauteed in extra-virgin olive oil with chopped garlic, crushed red pepper flakes, dry Italian-seasoned bread crumbs, & shredded Parmesan; & tiny boiled & buttered marble-size red potatoes. A nice Prosecco accompanied the meal, & we had a lovely little mini German Chocolate Cake topped with chocolate mousse rosettes for dessert (store-made, but oh so good!).

                                                                                                                                                  4 Replies
                                                                                                                                                        1. re: Bacardi1

                                                                                                                                                          Delicious! I love swordfish and was planning to have it Friday but the store was out but I'm hoping they will have a few filets tomorrow.

                                                                                                                                                        2. It's a bit late, but we're finally getting around to our annual Mardi Gras party masquerade having had to postpone by a week. On the menu for tonight:
                                                                                                                                                          deviled crab cakes with remoulade
                                                                                                                                                          turducken meatballs in sauce piquante topped with powdered duck fat "parmesan"
                                                                                                                                                          NOLA barbecue shrimp
                                                                                                                                                          boudin dumplings ("bons tons" on our menu, though I'd call them "pirogues" if any of my friends would get the pun)
                                                                                                                                                          king cake

                                                                                                                                                          There's plenty of bourbon, rye and buttered rum for the drinkers. And a new bottle of Tums for me.

                                                                                                                                                          8 Replies
                                                                                                                                                          1. re: JungMann

                                                                                                                                                            Laissez les bon temps rouler. Oui?

                                                                                                                                                            1. re: JungMann

                                                                                                                                                              Wait - turducken meatballs? So ground chicken inside ground duck inside ground turkey?

                                                                                                                                                              1. re: JungMann

                                                                                                                                                                JM - glad your back in partying form.

                                                                                                                                                                Care to elaborate on Turducken meatballs? I had a BF who did a Turducken for Christmas dinner once, and I admit the whole production was fun, I wasn't so down with the finished product - but in a MEATBALL - now that sounds intriguing..

                                                                                                                                                                And pass me a few of those Nola-style BBQ shrimp. LOVE those.

                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                  The turducken meatballs were a repeat from last year. 2 parts ground duck and ground turkey to 1 part ground chicken, seasoned with parmesan, nutmeg, parsley, Aleppo pepper, fennel and a little bit of Cajun seasoning. Learning from last year's experiment, I added duck fat to moisten the poultry/fowl, however it wasn't until I was already browning the meatballs that I realized I forgot to incorporate christinamason's tip of adding gelatin to improve the texture of the meatballs. I guess I have an excuse to make another batch.

                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                    Sounds great - first batch or another with gelatin! We do all learn from one onother here, and glad to be reminded of the gelatin in Meatballs for moistness... Good call JM,

                                                                                                                                                                2. re: JungMann

                                                                                                                                                                  That menu sounds lovely. Also another request for the meatballs.

                                                                                                                                                                  1. Originally had plans to go out tonight with a group of friends, but due to illness for one, snow hitting the South Shore/Cape area for another couple, and a few with other plans as well as me entering a "I don't wanna do anything today" phase, we'll move off the larger gathering to March, but try and get some of us together tomorrow night, since we all have off on Monday for Presidents' Day.

                                                                                                                                                                    I had picked up some beef short ribs yesterday and had hoped to slow cook them. The young man behind the beef counter didn't *quite* understand what I meant by "Could you please cut these in half?", as the pieces ended up rather lopsidedly large or small/skinny. So they won't fit in my smaller crockpot (the larger one has got overnight chicken stock being made in it). Instead I'm using a small dutch oven for them and sticking them in a medium-low oven to braise.

                                                                                                                                                                    I'm doing a variation on this recipe:

                                                                                                                                                                    http://chickinthekitchen.com/2008/02/...

                                                                                                                                                                    Used 1 cup each of beef stock and regular orange juice, but I cut back on the garlic, vinegar, and red pepper flakes. I'll check it after about an hour, flip the ribs, and let it go for another 1-1/2 hours or more. If there's too much liquid, I'll bring that to a boil on the stovetop and reduce it a bit for a drizzle over the meat.

                                                                                                                                                                    Boiled potatoes and carrots alongside.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      That sounds like a great meal LW. Funny about the young man not knowing what you meant. I've found that meat counter people know less and less each year. Even my local butcher shop (unsurprisingly just gone out of business) that claimed to be a specialty gourmet butcher seemed to lack in knowledge of anything but the most basic of things.

                                                                                                                                                                    2. Got off to a great start with breakfast. I made thick cut bacon, homefries using leftover baked potato, and scrambled eggs with mushrooms, sauted red peppers and cheddar-gruyere cheese blend. There were British Muffins, as TJ's call them, and Starbucks half caf dripped into Melita cones.

                                                                                                                                                                      We finally hit Costco and they were out of rotisserie chicken! What is their problem! Couldn't hang around for the next batch so WFD will be chicken enchiladas with a breast found in the back of the freezer hanging out with some flour enchiladas with a shocking sell by date from long ago.. Of course if I hadn't made an enormous breakfast that demanded lingering over a second cup, we would have been fine. We made a run through Whole Paycheck and paid too much for meat and veg and some NZ Sav Blanc but we are good to go for the week.

                                                                                                                                                                      1. Catfish.....
                                                                                                                                                                        Collards......
                                                                                                                                                                        Cornbread......
                                                                                                                                                                        Cake.......
                                                                                                                                                                        Coffee........

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. Well, I told my husband about the smoked turkey legs/lentil/soup idea.
                                                                                                                                                                          He's taking me out for dinner.

                                                                                                                                                                          4 Replies
                                                                                                                                                                          1. re: wyogal

                                                                                                                                                                            LOL! OK, now *this* was actually your plan, right? ;-)

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              hahahahaha! wink wink
                                                                                                                                                                              I put the smoked turkey legs in the slow cooker, along with some turkey stock. I'll deal with it later! I have two slow cookers going with stock right now, that one, and one with leftover ribeye bones, bits of meat, and veggies. That will go in the risotto tomorrow.

                                                                                                                                                                              1. re: wyogal

                                                                                                                                                                                Started with hog wings (amazing ribs, bbq with gorgonzola sauce), then on to a watermelon/heirloom tomato salad with crispy fried onions and a bit of fried calamari, a basil oil, balsamic, and feta cheese. Then for the main course had chicken with a truffle oil sauce, mashed potatoes, spinach, corn pudding. Husband had a NY steak with garlic mashed potatoes and a creole sauce with shrimp.
                                                                                                                                                                                I drank a cuba libre, husband had a corona and shot of patron.
                                                                                                                                                                                Our daughter was our server, and she had given us a nice gift certificate for Christmas.
                                                                                                                                                                                Time for expando pants............................ (yoga pants, not that I do yoga)

                                                                                                                                                                              2. Hi All,

                                                                                                                                                                                So my lovely Dungeness crab for, well, one - was great on Vday!.

                                                                                                                                                                                Cracked and cleaned by the nice man at the fish counter, I took it home and sauteed it with some shallot, lemon (both peel and juice) some white wine, allepo pepper, orange peel, and some scallion slalliwags:).

                                                                                                                                                                                Served in a bowl with crab crackers, baguette, and a nice homemade lemon-mayo, it was delightful. Kudos to all loves everwhere... especially to those that include crustaceans.

                                                                                                                                                                                So yesterday, after all that goodness, and lovely bright day in SEA, I thought I would work in the yard a bit. Super cool. Forgot to eat lunch. Came in the house STARVED at 3pm with a huge hankering for a - who knew? - hot turkey sandwich?

                                                                                                                                                                                So that was WFL; turkey gravy from the freezer (from Tday), shredded chicken breast soaked in that goodness; toasted awesome wheat toast to put it on, and emabarassingly, thawed bread dressing and mashed potatoes from some nice family dinner I made for myself a bit ago?

                                                                                                                                                                                Anyhoo, it was SO good - I think it was the gravy with all it's deep roasted nuance that sorted it out.

                                                                                                                                                                                My deepest confession to all ya' all, is that I ate the whole plate of turkey-dinner with gravy around 4pm, then fell into a food comma, and went back to sleep. So much for healing up fast - that just makes me sad and pathetic.

                                                                                                                                                                                But it was tasty, and as I tried to, bleary- eyed, try to watch a movie at 9pm, I realized that brown turkey gravy can help you get well. Even if you miss the flick.

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                  The crab sounds fantastic and an early dinner and a nap sounds like the perfect way to recuperate.

                                                                                                                                                                                2. I hate nights when seem to not be in the mood for anything in particular, it makes it so hard to figure out what to cook. Does anyone else ever get this feeling?

                                                                                                                                                                                  It's odd to me as whatever I usually end up cooking ends up hitting the spot and being delicious, but no ideas tonight.

                                                                                                                                                                                  It might have to be pizza or some form of takeout/delivery.

                                                                                                                                                                                  11 Replies
                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                    That's usually when I make cream cheese scrambled eggs and toasted English muffin.

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      Mmmm that does sound good Linda!

                                                                                                                                                                                      For me, it in those instances I usually gravitate towards comfort food...mac & cheese or tomato soup w grilled cheese

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        I have seen this more than a few times here on chow. I need to try this. Can I ask if you mix it in the eggs raw or add it in while they cook? And how much? A big spoonful? I don't want to sound like a dip but i really want to try these.

                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                          I add the cream cheese in by the 1/4 or 1/2 tsp-ful just as the eggs begin to set. They should still be quite runny when you start, as it will take you about 30 seconds or so to do it. Don't overstir---you sort of want to scatter the cheesy bits in and keep them whole. They melt slightly, your eggs finish cooking, and voila!

                                                                                                                                                                                          LindaWhit, is that similar to how you make yours?

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            suzigirl, the "recipe" is rather simple. Whump up 2 or 3 eggs with a fork or whisk, add a Tbsp. of milk, and then maybe a couple of Tbsp. of cream cheese, cut into small pieces, and gently stirred to coat the bits of cream cheese. Pour it into a medium-hot pan with melted butter and gently stir as they begin to form curds until the eggs are done. I like them soft-scrambled, *just* taking the edge off the wetness, but with no overcooked and browned parts.

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Thanks ladies. I also like my eggs soft scrambled. They sound so good. I will try them next weekend for sure. But it also sounds like a perfect simple dinner.

                                                                                                                                                                                          2. re: LindaWhit

                                                                                                                                                                                            Oooh...toasted english muffin sounds awesome...breakfast perhaps.

                                                                                                                                                                                            Tonight...chipotle won. It had been a while since I'd been and sounded like a good idea so I loaded up a burrito and went to town. I rarely have them, maybe once every 3 or 4 months so it was quite delicious and I've had my fix.

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              one of my coworkers got me on adding a spoonful of sour cream while beating the eggs as it adds an amazing amount lusciousness and creaminess to the final dish, i now do it every time i have sour cream in the house.

                                                                                                                                                                                                1. re: pie22

                                                                                                                                                                                                  Yup, in a pinch, I've used sour cream or creme fraiche. I'll often do that if I *don't* have the cream cheese, to give it that extra oomph to plain scrambled eggs.

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    Maybe I'll just make some cream cheese eggs for dinner. Sounds good right about now!

                                                                                                                                                                                            2. Tonight I am not at the helm. My bf wants bar food without the bar. So I caved and he is frying buffalo wings and french fries with bacon, cheese and you guessed it, ranch. I am not feeling the wing sauce so I am making a dipping sauce of a sweet chili sauce with extra sambal oelek to give it punch. I will probably opt for broccoli in the ranch instead. Everyone is happy. I may get a dipper of ponzu too as he is serving mine naked and I am dipping rather than coating. Yummy. Happy tummy. ( oh lord, that rhymes.)

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  It all worked for us and was tasty.

                                                                                                                                                                                              1. Brunch was a re-run: I bought some blood oranges yesterday, squeezed them this morning and made mimosas. I also bought some fresh eggs. Deb poached some and layered them on top of pan-fried polenta. This spells the end of the polenta and I am sad.

                                                                                                                                                                                                Supper was fettuccine Alfredo: cream, pasta, cheese, cracked pepper, oh my. House red to wash it down. No leftovers. A small slice of the Valentine Day trio cake may be in my future. We'll see.

                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                  oh me oh my i could eat and die....

                                                                                                                                                                                                  *part of my new Hallmark Card series.

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    Food both warms and taunts

                                                                                                                                                                                                    Life is a modest journey

                                                                                                                                                                                                    Good wine seduces

                                                                                                                                                                                                    Just a crackpot haiku card. Hallmark should channel us.

                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                    I have never been a fan of oranges but recently tasted a blood orange since they were all over Whole Foods and I couldn't figure out why everyone was so excited and it's now a favorite fruit. I've been eating them like candy - I hope that antioxidant theory is correct.

                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      Every March our utility company includes a coupon for a free tree at participating nurseries- this year we're hoping to use it on a blood orange tree.

                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                        That is so cool. How long before it bears fruit?

                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                          It is really cool. Neighbors of ours have used the coupon to buy a fruit tree every year they've lived in that house and have lemons, peaches, cherries, apples and oranges. The peaches are to die for (they bring us several grocery bags FULL of them every year- I trade them for veggies they can't grow now that they have so much shade.)

                                                                                                                                                                                                          Last year's Meyer lemon looks like it's going to blossom so I guess a it takes a year!

                                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                                        I'm a big fan, too. Prosecco and blood oranges were made for each other. Blood orange and fennel make for a fine salad.

                                                                                                                                                                                                    2. another impromptu stand-over-the-stove-with-a-large-knife dinner at my sister's - taking the Oldster to another flamenco show (he likes them so it's a good way to get him out of the house - and i love them too) so she and i just sliced through a pork shoulder and dipped it in a gochujang, fish sauce, rice vinegar and sriracha sauce i made. it has a really thick fat cap, which didn't crisp up enough, and in fact, it's so thick it almost seemed like actual skin or something - anyway, it was a bit gamey for us - the smell and taste of it - but otherwise the pork was juicy and tender. that's the extent of dinner for me, and i'll be retoxing tonight with sangria at the show.

                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        It looks really juicy. I love the new retox term. It's a concept I can get behind. Enjoy the sangrias.

                                                                                                                                                                                                      2. Japanese curry rice, from a pouch.
                                                                                                                                                                                                        Giving myself thirty minutes before I dig into some store bought chocolate cake and a glass of milk.

                                                                                                                                                                                                        ...I eat rather poorly when the husband isn't around!!!

                                                                                                                                                                                                        1. I am relaly looking forward to dinner tomorrow night. I haven't decided yet but I'm feeling a potato and so it's either lamb chops, steak or swordfish.

                                                                                                                                                                                                          20 Replies
                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            Well dinner hath been decided...bone-in ribeye and baked potato both of the ginormous variety. I am loving this staycation! It's actually my first ribeye and at the butcher I debated NY strip vs ribeye. I usually get NY strip but as it's birthday staycation week it's go big or go home. He snarled at the NY strip and deemed ribeye the better choice. Then I spotted the bone in ribeye and flashes of plates at steakhouses flashed in my eye and it seemed perfect if not merely because it was just a ginormous piece of meat. So, I asked about boneless vs bone-in and he responded "bone in - the holy grail of steak." My 2 lb ribeye is awaiting me in the kitchen for a simple preparation tonight of a quick sear in the cast iron, finished in a hot oven.

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                your first! oh man, prepare to fall in love big time....

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Any ideas on how to cook this beast? I usually do a simple cast iron sear for 1-1.25 inch steaks but never tackled a 2-2.25 incher. I plan to do the Alton Brown method - heat oven to 450F, sear 3 minutes on one side, flip, in the oven. But, how long would I need to cook for medium rare, 10 minutes or so?

                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                    http://chowhound.chow.com/topics/6899...

                                                                                                                                                                                                                    Here's a post from jfood, one of the best CHs ever who finally bailed. I've done it this way ever since.

                                                                                                                                                                                                                    1. re: c oliver

                                                                                                                                                                                                                      Oh no, where did jfood go?

                                                                                                                                                                                                                      Thanks for the link! Simple and simple. I assume just stab my leave in oven thermometer as I put it in the oven and let it be?

                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                        Oh, I assumed he had no more time for CH given his Very Important Food Blog position. Tee hee hee.

                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                          I've never used one of those leave-in ones. I underestimate the time and then start checking. My meat thermometer is probably my most important kitchen tood.

                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                    You will understand why he snarled once you taste a ribeye. Just delicious. Enjoy the dinner. Its bound to be awesome.

                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                      You're not going to want to leave your staycation. :-)

                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                        Wow! I think that's the only word I can muster to describe. I thought steak was good, but steak IS good. I feel like I just created a steakhouse in my own house with that steak. The most delicious piece of meat, earthy and beefy. I will share my thanks with my lovely butcher.

                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                            I have lovely pictures of my success...well the success of the butcher and my cast iron pan (love the seasoning it got from that steak).

                                                                                                                                                                                                                             
                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              Looks fabulous! I too have just recently had success with a nice thick filet mignon in cast iron. I'll never go back to broiling a steak again! Glad it worked so well for you. "drool". I have a nice bone-in rib-eye in the freezer. Will try that next!

                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                That looks amazing. I had s feeling you'd like it.

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  Could you give some details please on how you cooked it? I've never gotten any CI seasoning effect from doing a steak. Now I did do a rack of lamb last night and there was a goodly amount of 'drippings' but it, of course, has some amount of fat on all sides.

                                                                                                                                                                                                                                  1. re: c oliver

                                                                                                                                                                                                                                    I followed the link above from jfood. When the steak was finished there was a good amount of grease in the pan which I just wiped out with a papertowel. Not the best seasoning layer but grease and heat is always good for the pan. It's one of the reasons I now insist on bacon in the cast iron.

                                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                                  fantastic, fldhkybnva! I think once you go ribeye it is hard to go back...

                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                    Yea, I agree now the other steaks seem just pieces of meat...where's that hearty beef flavor?

                                                                                                                                                                                                                            2. Fish stew.

                                                                                                                                                                                                                              And, at present (10.50 GMT), that's as precise as it gets.

                                                                                                                                                                                                                              Cod & king prawns are defrosting. There's new potatoes and purple sprouting brocolli to go alongside. I'm sure the love of my life will create something nice - I shall, perhaps, hint at a cheesy sauce as I know there are bits and bobs of cheese in the fridge.

                                                                                                                                                                                                                              1. Last night was an encore performance of SOME of the leftover V-Day lobsters: Lobster Rolls. The body, tail, & claw knuckle meat from one lobster, tossed with some Hellmann's mayo, chopped Italian flat-leaf parsley, chopped tarragon, lemon juice, & freshly ground black pepper made two nice-size baby lettuce-&-arugula-lined rolls. Shoestring fries on the side, & Haagen-Dazs "Creme Brulee" ice cream for dessert.

                                                                                                                                                                                                                                1. I'm at a loss for my dinner tonight. I'm taking the SO the airport in about an hour, he's heading back to Boise for the week. Then, I'm heading up to Ft Collins to have lunch with my aunt, uncle, cousins, and cousins kids. On my way I'm stopping by Costco since I'm going that direction so maybe something there will be inspiring. I suppose for dinner I should have leftovers of the short ribs but they weren't really my favorite. I've been having a craving lately for oven fried chicken fingers (I make a nice hot kind with sriracha and panko involved) so maybe that will win over. We'll see.

                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                    My aunt and uncle sent me home with some bbq chicken, so I made a sandwich out of that and had some chipotle sweet potato fries on the side. Contemplating a bit of a dessert now.

                                                                                                                                                                                                                                  2. Tonight is going to be good ole' comfort food. Meatloaf, mashed potatoes, country gravy and corn. That way DH will have leftovers for Monday that he can reheat. I on the other hand will be taking an overnight trip tomorrow with my MIL. She got a free night at a Casino about an hour and a half away and we are going to go have fun! (We like the nickel slots)

                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                                      I want that dinner. Please splain country gravy.

                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                        After I remove the meatloaf from the pan, I add a little flour to the juices and then add milk (kind of like a roux). But it picks up all the bits and pieces of the meatloaf. Season with a little s&p and some seasoning salt. That's it. Very easy.

                                                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                                                          Thanks- the cold weather is feeding my gravy gene.

                                                                                                                                                                                                                                    2. The plan for tonight is turkey paprikas. I'll either serve it with jasmine rice or cauliflower rice, depending on whether I make it to the store. Green salad w/ the last of the radishes on the side.

                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                        so CM, i think i read that you said jasmine rice is lower carb than others, is that right?

                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                          I don't know about lower carb, but it's very low fiber and is digested very easily, which is important according to this plan: http://digestivehealthinstitute.org/2...

                                                                                                                                                                                                                                          According to the book, the lowest-carb rices are converted, basmati, and brown rice, which are also not good for the diet.

                                                                                                                                                                                                                                        2. re: ChristinaMason

                                                                                                                                                                                                                                          I'm really happy with how the paprikas turned out. We ate silently while watching an excellent documentary -- "In Search of Sugarman." A few bites into his second portion, DH turned suddenly turned to me and said, "This is *super* good." Score!

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            :-) Always good to know that dinner is as tasty for others as it is for you.

                                                                                                                                                                                                                                        3. ale-braised boneless chuck short ribs, and champagne risotto
                                                                                                                                                                                                                                          (had the booze as leftovers, the can of pub house ale just rolling around in the back of the fridge, and champagne leftover from Valentine's)
                                                                                                                                                                                                                                          Some kind of veg.

                                                                                                                                                                                                                                          1. marinating now - korean-cut flanken ribs and thin sliced pork shoulder in dark soy, a ton of minced garlic/ginger/pear (i was supposed to blend the pear but missed that step, so i added a little lemon juice too, to help soften the meat), gochujang, brown sugar and hot chili sesame oil. Kalbi and daeji bulgogi! or something approximating them. jasmine rice is ready too. when i get back from work (YES WORK, UGH) i'll saute up some baby bok choy and quick pickle some cabbage, red onion and carrots for a light slaw. the meat will be quick seared on a screaming hot ridged pan. romaine lettuce, some torn basil on the side to make little wraps, if anyone so desires. kimchi too. hungry just thinking about it all.

                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                              What will ya have? I'll have what she's having. Mmm mmmm. Sounds so good

                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                Me too! Wow on MC's fine take on Korean chow...:)

                                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                                Yum. Jealous. I'm out of gochujang....need to get to the ranch...

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Sounds great. Korean food is comfort food to us.

                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                    Now I want Korean food instead of my dinner.

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      yum, mc! bet it was really pretty too!

                                                                                                                                                                                                                                                    2. My lovely husband is making mozza sticks tonight with toasted rotisserie chicken sandwiches and maybe even fries too. Perfect comfort food for another stormy weekend.

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: Musie

                                                                                                                                                                                                                                                        I love it! I have been wanting some good mozza sticks for weeks but none around. I pondered just making them but saw images of oozing bread balls. Do you know his quick how to?

                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                          He had a practice run when I was at work since it was the first time he'd made them. The ones he made for supper were delicious.

                                                                                                                                                                                                                                                          He rolled them in flour, then egg and then he seasoned his breadcrumbs with a little bit of dried oregano and rolled them in that, then the egg again and then the breadcrumbs. He then deep fried them on (I think) 350F for roughly 2 minutes.

                                                                                                                                                                                                                                                      2. Deb's been working all day on her lasagna (grinding the meat, making the sauces and so on). The house smells great. Temperatures will plunge precipitously tonight so this form of comfort food will be most welcome. There will be a green salad on the side. House red (Sangiovese) to wash it down. A teeny-tiny piece of chocolate cake and a drop of Port may be in my future.

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                          Nice way to keep warm this chilly night.

                                                                                                                                                                                                                                                        2. Had a quite successful debut gig at a new (to us) venue in town during which I did not lose my voice. Quite a relief -- at least all that damn tea drinking and warming up wasn't for nothing!

                                                                                                                                                                                                                                                          We hosted a little after-show party for my bandmates and friends who came to see us.... that's when I clearly went a little overboard: conversing over loud music, drinking and generally being irresponsible -- with the result that I am reduced to a whisper today, save for the occasional creaking sound. Thankfully, no gigs imminent, and I'm a-ok passing on the regular Sunday jam. I'm still beat.

                                                                                                                                                                                                                                                          Soooo -- on this unusually quiet Sunday @casa lingua, I'm staying put on the couch.

                                                                                                                                                                                                                                                          Had a hankering for mc's crispy chicken thighs, so they will soon hop into a cast iron pan. Sides are sweet corn with butter, salt & aleppo pepper and a butter lettuce, cuke & grape tomato salad with creamy dill dressing.

                                                                                                                                                                                                                                                          Downton Finale! Oh, my.

                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            oh good, your voice held out! that's great news.

                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              yep. still gone today, tho, which is worrying to me and probably incredibly wonderful for my man :-D

                                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                                              Glad your voice survived until at least the party-down.

                                                                                                                                                                                                                                                              Those crispy thighs need to reappear at my house soon. Yummer's.

                                                                                                                                                                                                                                                            3. Asian style ground pork patties with fresh garlic and ginger, diced scallion green tops,soy sauce, ponzu, sesame oil, sambal oelek and a splash of teriyaki sauce formed into patties and getting grilled. Steamed broccoli and ramen noodles for dinner tonight. I am looking forward to this meal. I tested a quarter sized patty in a fry pan and yum yum.

                                                                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                                  Thanks alot. I am excited to get them on the barbie. ;-) I couldn't resist

                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                    yum yum.... hey, this was a few threads before your time, but i wonder if you'd like the hoisin burgers that went around for awhile..... if you're interested, i'm sure one of us could dig it up....

                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      Hoisin burgers sound very good. Any idea who posted it and how far back I would have to go? I would have no idea where to start but i wouldn't mind trying.

                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                        tiffeecanoe (who I think has been absent from this thread for awhile, too bad, she has geat ideas) posted the hoisin burgers back in WFD #149 and a lot of people made them. I haven't yet, lost track of them, thanks for the reminder mc!
                                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/8533...

                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                          The spicy mayo with sriracha and toasted sesame oil really make the hoisin burger sing. I don't eat avocado anymore, but I can imagine that the flavors are all so great together!

                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                            Thank you bunches for the link. I think those sound great. I'll have to try them soon.

                                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                                              thanks for doing the search GS! yes, those were great. as Linda said, the spicy mayo is excellent, and i hope you can/do eat avocado because the flavors/textures together are realy wonderful.

                                                                                                                                                                                                                                                                              i love when someone comes up with something here and we all try it!

                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                        Thank you. They came out well. I was happy noshing on them

                                                                                                                                                                                                                                                                    2. They guys are back, and steak is on the menu. My husband will brave the chill to grill some NY strip steaks and with that will be asparagus and baked potatoes for the guys.

                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                        Geez louise, girl! If you've got the insane wind that we're getting up here in Boston, you'd best have a hot toddy for the man when he gets in from grilling!

                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          When I said that it was too cold for grilling, he said, "So I'll be cold." Fortunately, the steaks weren't terribly thick, and he came in briefly after each side was put on. He was outside with his glass of red wine. No toddy required!

                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                            wow roxlet, up here those steaks would have blown clean off the grill last night!

                                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                                              Exactly. I can't even imagine standing outside last night. The cover would have broken off if the wind caught it at an inopportune moment.

                                                                                                                                                                                                                                                                      2. Dinner out with friends didn't happen. Various reasons - for me, I'm just in a foul mood, so I wouldn't have been good company anyway.

                                                                                                                                                                                                                                                                        So - I decided it was CORN tonight to get rid of the bits and bobs floating around in the fridge.

                                                                                                                                                                                                                                                                        One carrot, one celery stalk (both cut on the bias), half an onion, sliced, all got sauteed in a hot pan. Added about 1 cup of chopped cooked chicken from last week's roast, and sprinkled the whole lot with a combination 1-1/2 Tbsp. of dried parsley, dried marjoram, dried oregano, and garlic powder.

                                                                                                                                                                                                                                                                        Half a box of penne cooked and drained. To that pot, I added about 1 cup of 1% milk, 1/2 cup of garlic-herb cheese, and 2-3 Tbsp. of goat cheese and whisked that all together. Added the penne and sauteed veggies/chicken back in, stirred it all together, spooned it into a bowl with a sprinkle of Parmesan cheese, and it was dinner (and a few lunches).

                                                                                                                                                                                                                                                                        And it got rid of the bits and bobs.

                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          That's a pretty cool meal. Well done.

                                                                                                                                                                                                                                                                          Never let a foul mood go to waste. That's when I do some of my best thinking.

                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            I must say your dinner sounds really delicious and an excellent way to use up bits and bobs. I would eat that and have a smile. But what does CORN mean(showing my ignorance here. Sorry)? TIA.

                                                                                                                                                                                                                                                                            Edit - duh. I wrapped my tiny head around it -clean out refidgerator night, yes? Please say yes or this will be weird. Gosh I hope so. :-)

                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                Whew. But i am a smidge weird. But I'm okay with that ;-)

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              you're good. if i'm in a bad mood, i don't want to cook - i'll just get take-out. hope you're feeling more like your cheery little self after that dinner! the garlic-herb cheese and goat cheese sounds like it really pulled it all together.

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                I was tiring of all the containers in the fridge, so I wanted to get rid of them (and didn't want leftovers from the previous night). Sometimes cooking helps get me out of my mood. Not sure it helped, but it was at least a filling and tasty dinner.

                                                                                                                                                                                                                                                                            2. It's a repeat of last night here. Still plenty of dolma left and enough odds and ends to do another fattoush.

                                                                                                                                                                                                                                                                              I got excited in the shop yesterday and saw they had buttermilk, it's an option for the Jerusalem fattoush instead of the yoghurt & milk mix. I completely forgot that I chose to have yoghurt fattoush because yoghurt and dolma are good friends. Anyway, the fattoush with the buttermilk was sensational and kicked my dolma's butt. It was more of a playground bully situation than a good mates on a plate. The bloke declared he would happily just have a bowl of fattoush and forget about the dolma and obviously realising the effort involved in the dolma spent the rest of the meal trying to retract his statement.

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                                I was thinking about trying that recipe, and now I see that I must :)

                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                  +1; I have had that marked in my Jerusalem, but havn't made yet. Yum

                                                                                                                                                                                                                                                                              2. Saturday's dinner was baked ham, jambalaya for 80 with crudites/crostini and four dips and green bean salad.
                                                                                                                                                                                                                                                                                Tonight it's leftover jambalaya and now I am tired of it.
                                                                                                                                                                                                                                                                                Take out pizza is sounding good to me for President's Day tomorrow.

                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                1. re: Cynsa

                                                                                                                                                                                                                                                                                  Whoa! You catered for 80?

                                                                                                                                                                                                                                                                                  Care to share your jambalaya recipe? It's been on my "to make" list these past few months. It's hard to find authentic ingredients here along the Mason-Dixon line, but I did see file powder in the store recently. And surely I can rustle up some kind of phony andouille---maybe Aidell's.

                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    If you google for jambalaya recipes, your head will spin...
                                                                                                                                                                                                                                                                                    This was the 80th birthday celebration for a dear friend and since there were 4 generations, she requested mild spicing for the shrimp-sausage-chicken jambalaya. I made one spicy batch with andouille sausage and cayenne but the rest of the jambalaya had smoked sausage.
                                                                                                                                                                                                                                                                                    I used converted rice, homemade chicken stock and baked it in the oven in two large covered aluminum trays for 1-1/2 hours at 350°F or until done and one casserole for the spicy batch.
                                                                                                                                                                                                                                                                                    http://www.gumbopages.com/food/jambal...

                                                                                                                                                                                                                                                                                    I only use file in my gumbo and Aidell's andouille is perfectly fine. A good time was had by all.

                                                                                                                                                                                                                                                                                2. New York strip steaks with the usual beef stock/brandy/heavy cream sauce. Earthbound Farms "Zen Blend" was quickly wilted in just enough smoked bacon drippings to lend a nice smoky flavor. LOTS of baby bella mushrooms over the steak.

                                                                                                                                                                                                                                                                                  Simple but fast and satisfying.

                                                                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                      Weezie, you might've elaborated on that brandy cream sauce before, but do mind refreshing our memories? Do you add anything other than the ingredients you mentioned (minced shallot, etc.)? I might have to try it when family comes for dinner this Sunday.

                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                        Minced shallot is great if you have it, sometimes I do and sometimes I don't and this is rarely a dinner I plan- it's one of my go-to easy to get on the table in 20 minutes dinners.

                                                                                                                                                                                                                                                                                        I sear the seasoned steaks and set them on a plate.
                                                                                                                                                                                                                                                                                        1 cup of beef stock goes in a pan or skillet of some type, not the one you used for the steaks- (a skillet if I'm in a hurry since the larger amount of surface gets it reducing faster,) reduce by half, add 1 cup of brandy or cognac and reduce by half. At this point if I'm using shallots and/ or mushrooms I saute them in the pan I seared the steaks in and then pour the reduced stock/ brandy over them and add 3/4c- 1 cup cream (or less if I don't have a lot, its really flexible,) and a thyme sprig and reduce it by half. If your stock wasn't seasoned you may have to adjust salt at this point so taste it. At the end I put the steaks back in to finish and then serve the sauce over the steaks. This makes 2 really generous servings of sauce for two people that really like it.

                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                          I have found a new love... Wild Turkey American Honey, use instead of the brandy. Oh. MY.
                                                                                                                                                                                                                                                                                          I just deglaze the pan with it, add cream.

                                                                                                                                                                                                                                                                                          1. re: wyogal

                                                                                                                                                                                                                                                                                            A friend of mine is a fan of the Jack Daniels Honey but I haven't tried it yet.... must get on that!

                                                                                                                                                                                                                                                                                            (I really like the super reduced beef stock taste though... I'll be keeping that step!)

                                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                                              I can't stand the smell or taste by itself, but in this sauce, it's amazing. Yes, I'd keep that step, too, but I just never have it on hand!

                                                                                                                                                                                                                                                                                              1. re: wyogal

                                                                                                                                                                                                                                                                                                I haven't got brandy on hand, but we always keep bourbon around. Would you recommend the substitute?

                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                  You can try it, I don't see why not!

                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                              Give it a try and let us know how it turns out!

                                                                                                                                                                                                                                                                                      2. KBBQ meatfest! the ribs and pork turned out well - love the addition of the pear, it's subtle but definitely there. alongside i made bok choy sauteed in a little butter (first thinly sliced garlic went in), and then finished in chicken stock with a bit of hot sesame oil. made a quick pickled slaw of julienned carrots, cabbage and red onion in rice wine vinegar and sugar. served it all with some romaine, basil, scallions and cilantro for wraps. the last of our kimchi was a bit ripe, but still worked. but the star was the meat. i loooooooove this cut of ribs, the fattiness, the chewy texture.... even better than the pork.

                                                                                                                                                                                                                                                                                        soooo glad to be home tomorrow. going to work on a tomato sauce.... that's all i've got so far.

                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                         
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                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              see, I KNEW that would be a gorgeous dinner! I too want some right now. Re: going home -- have you been at the Oldster's waiting for apartment buidling repairs all this time??? Sheesh!

                                                                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                                                                GS - oh, no, i just had to work yesterday! Apt. repairs not all done but heat, water and lights are on, which are the biggies.

                                                                                                                                                                                                                                                                                                and thanks about the dinner!

                                                                                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                                                                                You are making my mouth water. That looks so good.

                                                                                                                                                                                                                                                                                              3. Monday's dinner is going to be spaghetti carbonara with caramelized onions & garlic. On the side, a salad of mixed baby greens, roasted cherry tomatoes & cukes. Toasted Garlic bread and I'm not sure what for dessert...probably something chocolate

                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                1. Lamb steaks

                                                                                                                                                                                                                                                                                                  Carrots (glazed with honey, sprinkled with chopped coriander)

                                                                                                                                                                                                                                                                                                  Peas

                                                                                                                                                                                                                                                                                                  New potatoes

                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                  1. Tonight I am making rice gratin, heavily inspired by SK's Wild Rice Gratin (http://www.fullforkahead.com/2012/11/...).

                                                                                                                                                                                                                                                                                                    I am making a few adjustments to this though. I'm going to caramelize leeks with the onions (I can't find kale at the grocery store and I've done this with leek before). I'm also using a white rice and wild rice combo. Plus, I will be including bacon.

                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                    1. re: Musie

                                                                                                                                                                                                                                                                                                      Ooh! Thank you for posting this. I've been thinking about a Swiss chard gratin and this is a nice play on a similar idea. What do you think about adding some cream to the broth--would that work? I like your changes with the leeks and bacon. Let us know how it turns out!

                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                        Cream would probably make it a richer dish. Can't see that it wouldn't work.

                                                                                                                                                                                                                                                                                                    2. Well, yesterday was my birthday, & since I hadn't dined in an Indian restaurant in DECADES, we decided to try one that had received excellent reviews on Yelp. Food was spot-on delicious - only drawback was that we didn't realize it was soft drinks only, & we'd wanted a celebratory libation, but no biggie. (We'll take care of that tonight - lol!)

                                                                                                                                                                                                                                                                                                      Anyway, started with "Garlic Shrimps" & "Keema Samosas" - spicy perfectly-cooked large shrimp in a creamy, chili-spiked sauce, & ground goat with green peas in tender flaky pastry triangles. Then moved onto "Murgh Tikka" for hubby - juicy, tender white meat chicken cubes cooked in a tandoor oven, & "Lamb Vindaloo" for me - extra spicy lean tender lamb & potato cubes in an extra-spicy Vindaloo curry sauce. Both dishes were served over mounds of delicious Indian-spiced Basmati rice, with small side salads, & an extra-spicy dish of yellow Daal (lentils).

                                                                                                                                                                                                                                                                                                      For the table we also ordered a side of "Palak Paneer" (pureed spinach with cubes of Indian-style fresh cheese), which is a favorite of mine, some "Vegetable Raita" (seasoned yogurt), as well as Naan bread. The Naan, of course, had also been cooked in the tandoor, & was authentically wonderful (& HUGE).

                                                                                                                                                                                                                                                                                                      Dessert? Hubby had the "Home-Made Kulfi" - a sort of Indian ice cream that they'd molded around a skewer & drizzled with both chocolate & fruit sauces, as well as crushed pistachios. I enjoyed my favorite Indian dessert, the "Rasmalai" - soft disks of fresh Indian cheese in a sweet cream syrup scented with rose water & also sprinkled with crushed pistachios.

                                                                                                                                                                                                                                                                                                      So even without the usual birthday toast libation, a very good meal was enjoyed, & we'll definitely be returning to this spot.

                                                                                                                                                                                                                                                                                                      12 Replies
                                                                                                                                                                                                                                                                                                      1. re: Bacardi1

                                                                                                                                                                                                                                                                                                        Happy birthday, Bacardi! Sounds like a fine birthday celebration dinner.

                                                                                                                                                                                                                                                                                                        1. re: Bacardi1

                                                                                                                                                                                                                                                                                                          Happy Birthday! Sounds like a great meal :)

                                                                                                                                                                                                                                                                                                          1. re: Bacardi1

                                                                                                                                                                                                                                                                                                            Happy birthday Bacardi! You celebrated in delicious style!

                                                                                                                                                                                                                                                                                                              1. re: Bacardi1

                                                                                                                                                                                                                                                                                                                Happy birthday. Glad your meal turned out so lovely. Even if there were no cocktails

                                                                                                                                                                                                                                                                                                                1. re: Bacardi1

                                                                                                                                                                                                                                                                                                                  Thanks guys!

                                                                                                                                                                                                                                                                                                                  And the food WAS (& always IS) the most important part. We'll have a birthday toast at home with tonight's meal.

                                                                                                                                                                                                                                                                                                                  (Oh, & I did score an electric fondue pot I wanted & several lovely cookbooks that I didn't yet have - a major coup in itself - lol! - from hubby as well! :) )

                                                                                                                                                                                                                                                                                                                  1. re: Bacardi1

                                                                                                                                                                                                                                                                                                                    Hey! Happy Birthday! enjoy that fondue pot, we've found ours to be a lot of fun.

                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                      Yup - LOVE this particular one (Trudeau Alto 3-in-1) that hubby bought for me last month as an early gift after I extolled its virtues from various reviews. Made a lovely traditional cheese fondue & the pot performed exactly as expected. And since one of the cookbooks I received yesterday was "Fondue", I see a lot of different fondues in the immediate future.

                                                                                                                                                                                                                                                                                                                    1. re: Bacardi1

                                                                                                                                                                                                                                                                                                                      Cheers on the celebratory lunch! Lamb vindaloo is my favorite too.... Sounds like a great meal.

                                                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                        And they definitely took my word for it that I did want it "extra spicy" - lol!!

                                                                                                                                                                                                                                                                                                                      2. re: Bacardi1

                                                                                                                                                                                                                                                                                                                        Happy belated, Bacardi! hope you enjoyed your after dinner libation as much as that dinner!

                                                                                                                                                                                                                                                                                                                      3. Tonight I'm making a pasta dish with a pesto made from walnuts, basil, and roasted red peppers. I'll throw in some spicy italian chicken sausage too. No work today because SO and I were supposed to go to a 1pm hockey game, but he had to leave town again yesterday and I don't have anybody else to go to the game with, so I think I'm going to force myself off the couch to go organize the garage. We'll see how well that works LOL

                                                                                                                                                                                                                                                                                                                        24 Replies
                                                                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                                                                            The pasta sounds nice, the organizing the garage doesn't sound as nice. But good for you. I make it a point to be a lump on the couch when I am alone. And of course, eat junky food.

                                                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                                                              Ha, well, I was a lump all day Saturday so I figured I should take advantage of the extra day off. I have zero plans to shower today though haha.

                                                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                I did the no shower thing for 2 days as I was lumping it inside due to the bitter cold. I *LOVED* my hot shower this morning. :-)

                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                  Yeah I'm back to work tomorrow so I figure a shower is necessary then... but if I"m going to be doing stuff like deep cleaning the bathroom (just finished that) and organizing the garage, there's no reason to shower!

                                                                                                                                                                                                                                                                                                                              2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                My husband just said the other day that he'd like to go down there for a hockey game. We are not really hockey fans, but I love watching a game in person. I used to go when I lived in northern ND.
                                                                                                                                                                                                                                                                                                                                Your pasta dish sounds great!

                                                                                                                                                                                                                                                                                                                                1. re: wyogal

                                                                                                                                                                                                                                                                                                                                  I'm forced to be a hockey fan because my SO is obsessed. But, I do like going to the games most of the time. I have one on Wednesday night I'm going to.

                                                                                                                                                                                                                                                                                                                                  Hopefully the pasta turns out, I've never made any kind of pesto before. But I figure I have a fancy enough food processor it should be pretty easy.

                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                    Speaking of pesto, its WFD tonight as per my bf's request. He really likes the chickenrecipe you gave me. Thanks again. Its being paired with sugar snap peas and polenta with lots of parm and butter. I know it won't look colorful but my tummy is okay with that. :-)

                                                                                                                                                                                                                                                                                                                                2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                  The pasta turned out great by the way. Very good flavor, and a good little kick. It was pretty too! Good thing it turned out, as I have A LOT of leftovers.

                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                      That looks good. I hope the man helps with the leftovers. That is alot of food.

                                                                                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                          And you're eating healthy? Good for you. I eat junk when I'm alone

                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                            Ha, well lately, I've been eating the junk when he's home! But, no, I'm trying to lose 2 more lbs so I need to keep on it.

                                                                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                              You can do it. I believe in you :-) Whatever you do, don't follow my diet. I am trying to gain weight after losing thirty four pounds from a stomach flu that paralized seventy five percent of my stomach

                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                Oh, suzigirl I'm so sorry to hear that. I hope that everything is well now and I'm sure Chowhound will give you many ideas to help you on your weight gain adventure.

                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                  I still have attacks but they are happening less. But i love chowhound. I am endlessly inspired by everyone here. I'll gain it back.

                                                                                                                                                                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                  Oh that's awful. That's definitely not the way anybody should have to lose weight.

                                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                    Agreed. I wouldn't wish this on anyone. Ever. Its painful when i have an attack. Still trying to figure out my triggers.

                                                                                                                                                                                                                                                                                                                                                  2. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                    oh man, we used to joke that we were one good flu away from our goal weight, but that is no joke! i knew you had issues but i didn't know about the paralized stomach! whoa.... sorry suzi, glad you're getting better, and finding inspiration here - as you provide it to others!

                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                      I know this isn't the forum for tummy troubles but i must stand on my soapbox and hope it goes undeleted. If you get the stomach flu and can't shake it, don't take it lightly. I am still suffering since May of last year. I kept getting it over and over and each time was more and more painful. I read on the internet 'oh, its the flu, its normal to have it recur.' Its not normal. I have gastroparesis from one stomach flu gone awrey. And don't let the paralized fool you. That just means your motility, it is very painful.

                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                        it's a good thing to know about, i had never even heard of it.

                                                                                                                                                                                                                                                                                                                                                        here's hoping your episodes disappear soon...

                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                          Thank you bunches, here's to hoping

                                                                                                                                                                                                                                                                                                                                      1. Tonight it will be roasted chickpeas with cherry tomatoes, spinach, and feta.

                                                                                                                                                                                                                                                                                                                                        1. tonight is an experiment. I forgot to take the roast for my slow cooker pot roast out of the freezer. I found a lot of references on line that said you can make right from the frozen state so that what I am trying.

                                                                                                                                                                                                                                                                                                                                          I made a slurry of corn starch and water and put it in the slow cooker. Added a couple of garlic cloves, sliced onions, carrots and some tomato paste and tossed with corn starch mixture. I seasoned the frozen roast with S&P, put it in the slow cooker along with a TBS or so of worcestershire sauce. Set the slow cooker for high and crossed my fingers. I figure I will check it after about 6 hours.

                                                                                                                                                                                                                                                                                                                                          If it works I will serve with mashed potatoes and peas.

                                                                                                                                                                                                                                                                                                                                          Anyone try this before-cooking beef right from frozen? It works with chicken parts but they are so much smaller than a big roast.

                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                            I'd have an instant read thermometer handy to see if it got brought up to temp when you're hoping it'll be done, foodieX2. As you said, I've heard it works with frozen chicken, but have never done it with a beef roast.

                                                                                                                                                                                                                                                                                                                                          2. In a deep freeze for the past 24 hours so we scratched eating out last night after a choir performance and headed back home to the fireplace. I had some beef bourginon defrosting and added some large frozen pearl onions and topped it with a ready made crust and threw it in a 360 oven until the stew was bubbling and the crust got the brown and delicious thing going- voila beef pot pie. Tonight I'm making a bone-in chicken breast brined and baked until golden with garlic mashed skin on red potatoes and peas. I think a garnish of brussel sprouts for me on the side.

                                                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                              Nice repurposing. It sounds very tasty

                                                                                                                                                                                                                                                                                                                                              1. I think I'll turn my braised short ribs into enchiladas, I have roasted green chilies in the freezer.... hmmmm....

                                                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: wyogal

                                                                                                                                                                                                                                                                                                                                                  Oooo that might be a good idea. I still have all the leftovers from our Saturday short rib dinner... that I didn't like that much. But I don't think I'd mind them as part of enchiladas. Maybe I'll freeze my leftovers and try them out sometime that way.

                                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                    I just picked up some jalapenos, tomatillos, and some onion; that will go with the green chilies for a sauce. I'll shred the beef, sauce the corn shells, fill, roll. I also picked up some Anasazi beans and will cook those in the smoked turkey broth I made the other day. I also picked up some Mexican crumbling cheese.
                                                                                                                                                                                                                                                                                                                                                    We've had snow, sunshine, and now, HAIL! Weird. I think it is turning to sleet now.

                                                                                                                                                                                                                                                                                                                                                    1. re: wyogal

                                                                                                                                                                                                                                                                                                                                                      Weird, it's sunny here although I can't see past the foothills because of the clouds rolling in (normally I see the whole stretch of Rockies). No snow predicted but I'm learning that you never really know around here...

                                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                        It turned to snow, and now skies are becoming blue again. The clouds are trying their very best to be springtime clouds.

                                                                                                                                                                                                                                                                                                                                                2. Yesterday I made GretchenS inspired 'pork and greens', tho mine veered a bit off into the Carribean....

                                                                                                                                                                                                                                                                                                                                                  Had a 2+lb (small) 1/2 pork sirloin roast, picked up some collards and chard and went to town.

                                                                                                                                                                                                                                                                                                                                                  Browned the roast, took it out, sauteed a chopped onion, added (holy trinity) chopped celry, carrot and green pepper + garlic; sauteed till soft. Put back in the pork, deglazed with some rum. Pinch of thyme, allspice, cumin, coriander each.
                                                                                                                                                                                                                                                                                                                                                  A little water too....
                                                                                                                                                                                                                                                                                                                                                  Let that braise for 1/2 an hour, then added in a massive pile of cleaned and roughly chopped greens. All into the oven to braise with the lid on, and put a 1/2 a butternut squash in the oven too while I was at it with some coarse brown sugar, butter and sherry vinegar up top.

                                                                                                                                                                                                                                                                                                                                                  An hour + later - falling apart pork, silky greens, and some roasty squash!

                                                                                                                                                                                                                                                                                                                                                  Very delicious, and I have leftovers for days.

                                                                                                                                                                                                                                                                                                                                                  May turn part of the leftover squash into risotto to get in on that thread.

                                                                                                                                                                                                                                                                                                                                                  Thanks for the inspiration Gretchens!

                                                                                                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                    Nice variation! That dish is on my list to try, too.