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What's for Dinner #199 - Daylight Savings Time Edition [old]

With more daylight, more inspiration since it feels like the day is still young! Tonight will be tuna tartare, seared duck breasts with lentils, and some braised kale.

What's on your table tonight?

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  1. A great tasty pasta dish that I had in a restaurant in DC - gemelli with chicken, broccolini, onions, lemon peel, and oregano, with a white wine/chicken stock-based sauce.

    @castorpman

    3 Replies
      1. re: ChristinaMason

        It was an Italian place on the canal in Georgetown, maybe Il Canale on 31st Street (this was ~10 years ago). I was just walking around and had it for lunch, been making it ever since!

      2. We hit 48 degrees today. w00t!
        Fried chicken and potato salad are on the menu tonight. Beer for me, wine for Deb. Pulp Fiction will be on the plasma.

        6 Replies
        1. re: steve h.

          We hit 46°, and are expected to get up to 56° tomorrow! Woo hooooooo! And lots of rain tomorrow to wash away the snow.

          1. re: steve h.

            how do you do your friend chicken, steve? are you in the deep-fried or the pan-fried camp? i can't remember if i asked before...

            1. re: mariacarmen

              Deb has a bunch of different approaches and they all work.

              Last night's offering began with fairly large chicken thighs subjected to a quickie brine (onion, lemon, peppercorn, salt, fresh sage, water) for under two hours. The thighs were dredged in seasoned flour, dipped in egg and dredged again.

              Crisco was melted in a large cast-iron skillet. The fat didn't cover the chicken.

              Simple stuff but the results were so not winter. The potato salad sealed the deal.

            2. re: steve h.

              Now that's a tasty burger (or menu, in this case!) Great sounding dinner and an all time favorite movie!!!

              1. re: iowagirl

                "Allow me to retort..."

                Yeah, we love that movie. We shouted out all the classic lines.

            3. Trying CI Crunchy Oven-Fried Fish. Serving with "Persian" rice and steamed broccoli.

              8 Replies
              1. re: Njchicaa

                Curious... what is Persian rice? A few posts back I was looking for new rice dishes. I tried a new rice reccomended by my butcher but it wasn't anything other than a fat white rice.

                1. re: suzigirl

                  It is something I grew up with. That's just what my family calls it bc my great-grandmother came from there and always made it for family dinners.

                  According to my mother, you cook basmati rice almost all the way and then drain it and rinse the starch off. You then spread it in a baking dish and cover liberally with pats of butter. Bake until the top of rice is crispy and golden. Works great with leftover rice too-no rinse required.

                  1. re: Njchicaa

                    Oh yum. Love butter, love rice. Leftover rice usually makes its way into fried rice or rice cakes. Persian rice sounds good

                    1. re: Njchicaa

                      oh wow, i've had/made persian rice, but the opposite - you make the rice in a pot, then make holes in the rice and put butter in the holes, then cover the lid of the pan with a towel and cover the pot tightly, then you put it back on the heat and cook for another 20 mins. or so - you get a thick crispy buttery bottom - delicious - very typical for persian cuisine (i dated a couple of them and worked in a persian restaurant a long time ago) - but your family's version sounds even easier/better.

                      1. re: mariacarmen

                        This is SO good! You cn also do it with sliced potatoes on the bottom, and they get all brown and crispy. I just learned two days ago that there are Persian rice cookers designed to make this crust ("tadik", I think).

                        1. re: mariacarmen

                          The traditional Persian rice I know is just as you describe, mc, but it sounds like the increased surface area in njchicaa's recipe would maximize the amount of tadig and minimize the number of Persian siblings fighting over the crunchy bits.

                          1. re: mariacarmen

                            MC.... We call the bottom of that pot cocalon

                          2. re: Njchicaa

                            I absolutely must try this! It sounds wonderfu and an easier way to get that crispy bottom-of-the-pan rice, which there is never enough of. Thank you for posting it.

                      2. Quick and easy tonight - baked BBQ chicken with Pepper Jack and Cheddar cheese, bacon and guacamole. And, could someone please kindly find my lost hour?

                        11 Replies
                        1. re: fldhkybnva

                          With you on the lost hour..... I got up 'late' yesterday, and the same today, and I can't believe it is nearly 5pm already - where is the time going. And I am sleepy.

                          That is some fattening sounding BBQ Chicken! Lucky you if you can eat all those yummy toppings on your chicken....

                          1. re: gingershelley

                            I know that pain, I feel like I just got home and it's light outside and then catch a glimpse of the clock and it's 7pm!

                            Haha, amazingly enough it's a pretty healthy meal. Simple chicken breast,a few tbsps of BBQ sauce (probably 1 per breast as I don't like too much of it), slice of cheese and a few strips of center cut bacon and a quick bake in the oven with a few tbsps of guacamole. It actually turns out to be a reasonably low calorie dish - high protein, low carb = win/win for me and SO. I love the simple throw-together meals and this one stemmed from a craving for a few bites of bacon and Pepper jack cheese.

                            I have no idea why these pictures exist but they do so here's a glimpse of one of our favorite simple, quick, delicious dinners. Just because we keep track and you might be interested if you'd like a quick reasonable calorie dinner it was ~1000 for the entire dish which I split 1/2 now and 1/2 for SO or me tomorrow. Everyone can have yummy toppings on chicken :)

                             
                             
                            1. re: fldhkybnva

                              That looks drool-worthy and delicious, fldhkybnva, but wow, if I ate a 500 calorie entrée - plus sides - and, wait for it - the de regueure glass of wine - just WFD would put me over my daily calorie intake,

                              Except for special exception days ( which, sigh, I have enough of them to populate the whole yearly calendar).... mean I must look for less-fatty toppings and leaner preps for daily dinner.

                              But it looks and sounds awesome!

                              1. re: gingershelley

                                Oh dear, that sounds pretty strict. Please tell me you're not eating only 900 or so calories a day!

                                1. re: ChristinaMason

                                  No of course not. I won't even venture to tell you how much I eat a day. I'm a powerlifter so it's quite a lot. The dish itself is 1000 calories and when SO is not home, most of that ends up in my belly. When we split it it's 500/person which is a reasonable meal for most I'd assume...though runs on the very low side for my meal given my usual workout day intake.

                                  I just love dishes like this because tasty food we don't think we can eat because they are too high calorie can fit quite nicely into a regular diet.

                                  1. re: fldhkybnva

                                    Well, right not every day of course :)

                                  2. re: ChristinaMason

                                    Ooooh no CM, but I can't really eat bacon, cheese AND guacamole every day, or I wouldn't fit through the door:0)

                                    1. re: gingershelley

                                      well you wouldn't have to eat it every day, silly! a once-in-awhile treat, why not?

                                2. re: fldhkybnva

                                  sounds really really good - never would have thought of putting bbq sauce with those other flavors, but i bet it's great.

                                  but, CM i think what she meant was, the dish itself is 1000 calories, not all she's allotted for the day. and is it also that they're splitting the half? i'm not sure i'm reading that right.

                              2. re: fldhkybnva

                                I think that lost hour is going to remain lost. Can you tell me if the BBQ chicken has the cheese and guacamole on it? And which sauce? Homemade?

                                1. re: suzigirl

                                  The cheese is on the chicken but the guacamole I eat on the side as I hate warm avocado. I usually use either Stubb's or Dinosaur BBQ primarily as I live in the low carb camp and they are the lowest which I have found which are also tasty. I really should venture into homemade but don't have BBQ sauce much to have encouraged me.

                              3. Tuscan bean soup I made yesterday and a grilled cheese sandwich.