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

  • roxlet Mar 11, 2013 03:27 PM
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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: steinpilz

      Nice! Where did you have that?

      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. re: steinpilz

        Sounds yummy!

      3. 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.

              1. re: steve h.

                i need to remember this.

            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.

                                1. I realize I made comments on the last thread several times, and somehow neglected to report my own cooking!

                                  Saturday was pork Satay - inspired by MC's dish of last thread. I made pork as I had a nice chunk in the freezer that was perfect for this (though I was craving chicken thighs). Used a recipe in a small old Thai cookbook by a local Sea author. My stepmom gave me the book when I had to make the 16lbs. of Satay in my sicky haze in February - I loved the flavor of the marinade, just garlic, cumin,coriander, salt, brown sugar, turmeric, white pepper and coconut milk. I added in grated ginger and a jalepeno to the mix when I ground it all up together in my mini food processor. Love the bright yellow from the turmeric.

                                  I realized this little book 'Delightful Thai Cooking' by Eng Ang was one a roommate I once had owned, and I used to make this addictive cabbage and tomato salad from it - of which I couldn't get enough, and back then I didn't really like cabbage! So found the salad in the book, and made it as well, but substituting shredded green papaya for the cabbage since I had picked some of that up at my local groovy Asian supermarket 'Hung Long' (I always have to snicker when I say, write, or think about it's name - I don't think part of me will ever grow up).

                                  A little coconut/cilantro rice and peanut sauce and I was set! And it was a beautiful day for grilling as well.

                                  Don't think I have ever had pork satay before, but I really liked how juicy it was coming off the grill - much more so than the common chicken breast.

                                  Sunday was leftover clean out the fridge day, except for making some chilaquiles for brunch with some of the awesome salsa, old corn tortillas, chicken sausage and eggs, the only other cooking yesterday was chicken stock.

                                  9 Replies
                                  1. re: gingershelley

                                    Hung Long! Seriously? Har. Your meals sound great -- can you give details on the cabbage-tomato salad? I have both ready to do something with.

                                    1. re: juster

                                      I know, ' Hung Long"... har har har. Seriously?

                                      This place just opened a couple years ago, and is a gleaming, lovely mixed-Asian mart just a mile from me. I often think that the name was chosen for the harharhar, but the owners don't seem to get the joke, so maybe not?

                                      A wide selection of ingredients both in pantry, fresh fish and poultry & the produce section all covering mostly Chinese, Laotian, Thai, Camobodian and other SE Asian clients, all of who are represented in my mixed-income (more lesser) area called White Center which is the town 1 mile away. There is also a Hallal butcher, with awesome goat meat on offer, a local brewery Big Al's, and a Carnicaria with Mexi-meats and $1 tamales within a few blocks. It doesn't suck - at all for my culinary explorations:)

                                    2. re: gingershelley

                                      Was there a dipping sauce? I've always wanted a good recipe for satay dipping sauce.

                                      1. re: fldhkybnva

                                        Here is the link to the book; http://www.amazon.com/Delightful-Thai...

                                        The peanut dipping sauce is similar to the following (adapted, of course, as my tastes differ, and copying is BAD

                                        )

                                        4 cloves of garlic
                                        dab of oil in the pan to cook garlic and chili
                                        1 C water
                                        2 jalepenos, 2 slim thai green chilies, seeded and minced
                                        2 tbsp. lime juice (about 1 lime)
                                        1 tsp. salt
                                        2 tbsp. brown or demerra sugar
                                        1/2 tsp. shrimp paste (go easy here, so it's not 'fishy")
                                        1 C smooth or crunch Peanut butter
                                        1 14 oz. can coconut milk

                                        In a med-small saucepan, sauté the garlic for a few seconds to soften. Add the chili and cook for a minute.

                                        Add the water and let simmer and soften further for a few minutes.

                                        Add the rest of the ingredients and simmer on low for about 5 minutes to blend and bring together.

                                        Serve with Satay or Swimming Ramma, or you Thai heart's desire that involves peanut sauce. Delish!

                                      2. re: gingershelley

                                        If you have time, please add me to the list requesting recipes---both for the marinade (I could wing it based on your description, but would prefer to get the balance just right) and the tomato-cabbage salad.

                                        1. re: ChristinaMason

                                          Hi CM - suprised there is no repeating recipe information to B found online from food blogs for any of the recipes.... There are quite a lot of famous food bloggers from SEA, and the original author (though this book is old - 1990!) doesn't have anything I found online. So here I go 'adapting' and not giving quite the recipe, as that is the correct way to offer someone else's idea...

                                          Satay marinade ala Chef Shelley (my last name is Butler, and I usually go by the moniker 'The Butler Did It" ; trite, but true!):

                                          So easy -

                                          In a small mini- food processor combine:

                                          6 cloves of garlic.
                                          2 tbsp. minced or grated fresh peeled ginger
                                          1-2 Jalepeno peppers, seeded and cut up (for more heat, add a minced hot thai chili)

                                          Whiz a couple times after these go in, then add;

                                          1 tbsp. each; ground turmeric, cumin and coriander
                                          1 tsp. white pepper
                                          1 Tbsp. brown or demerarra sugar
                                          1 tsp. salt.
                                          1/2 cup of coconut milk, or 1/3 of a can.

                                          Blend to a smooth purée.

                                          This should "marinade" about 1 1/2 lbs. of chicken breast, thigh or pork sirloin, cut in pieces to go on bamboo skewers in chunks large enough to not dry out while grilling.

                                          Don't forget to soak skewers before loading with meat for an hour so they don't burn on the grill.

                                          This should be cooked on medium heat on the BBQ after marination for 4 - 24 hours.

                                          I am working on that salad - I thought it was too dried-shrimp heavy, and it smelled and tasted a little fishy...

                                          I have a hunger for that 'taste' from my history again, and will make it soon with changes, then report on the recipe.

                                          1. re: gingershelley

                                            So kind of you to write all this up. Thank you! I look forward to the other recipe when you perfect it.

                                            1. re: gingershelley

                                              Thank you so much for writing all of this up! I have it set aside for a future meal!

                                              1. re: GulaSocordia

                                                Happy to share -it's how we like to roll here on WFD:)

                                        2. Last night, the BF's new recipe-of-the-week -- chicken breasts stuffed with crab and spinach in imperial sauce, wrapped in puff pastey, with lemon-horseradish sauce. It was alright. We liked the presentation, but the filling wasn't super flavorful and he forgot to put the horseradish in the sauce. Thinking about stuffing the chicken another way and/or improving the sauce that the crab sits in.

                                          Tonight, peachwood-smoked pork spareribs, whole chicken, and hot italian and bratwurst sausage. The chicken and sausage are mostly for leftovers/lunches later in the week. Haven't tried the sausages before, really just an experiment. For the ribs, we have a great rub from, I think Cooking Light, and we like Head Country barbecue sauce, the original version. On the side, mashed potatoes, cole slaw (Mark Bittman's spicy coleslaw), and Jiffy cornbread, mine with green onions, his without.

                                          We haven't tried peachwood before, but we got two paper grocery sacks full, and one of cherry, on Freecycle from someone who had pruned their trees. Smells good, anyway. We've been smoking all day and only used maybe half of one bag. Thank you, anonymous Freecycler!

                                          4 Replies
                                          1. re: juster

                                            Please post how you like both woods. I am sure I am not the only one interested. If you do I would appreciate it.

                                            1. re: suzigirl

                                              The peach smoke was okay for the chicken. It gave it a really light, slightly sweet smoky flavor. Opposite to what I expected, it was great for the ribs. The smoky flavor was stronger (which makes sense, since they cooked longer than the chicken). On the ribs, the smoky flavor was a bit sweet, fragrant, and almost seemed to have a little tanginess, which was yummy. We both loved the ribs! The sausages, which cooked for the least amount of time, just had a little smokiness, but not a pronounced flavor, or maybe it was covered up by the strong sausage flavors.

                                              We left the smoke going for the whole cooking time, which I thinks was important because the smoke wasn't as strong as, say, mesquite or hickory. From this experiment, it seems like peachwood might be best for longer-cooking meats.

                                              We don't smoke that often, so it might be a while till we use the cherry, but I'll try to remember to report back somewhere.

                                              1. re: juster

                                                Great. Thank you

                                            2. re: juster

                                              Love Freecycle nearly as much as CL for awesome stuff to buy, trade or just pick up!

                                              Your food has me wanting smoked food for dinner.

                                            3. I've turned a corner in my curry making. Tonight I practiced restraint in the number of ingredients I added, and the end result was so much better. I browned ground beef with some minced shallot, drained, and set it aside. Then I lightly browned thick-cut eggplant quarter slices, set them aside, and fried my green curry paste in coconut milk. Returned everything to the pan, along with some red pepper strips and some hot water. Simmered until the eggplant was just tender, seasoned with fish sauce, and served over rice with a bit of chopped cilantro. Nothing was over or undercooked---finally! And although ground beef may not be traditional in a Thai curry, it worked (and it helped clear my freezer).

                                              For tomorrow, I have a pot of Szekely Goulash, which I was talking about last thread, gently simmering in the oven. I accidentally used double the kraut (bigger bag than I'm accustomed to), so I added 1lb. of sliced kielbasa to help with the meat:veg ratio. That'll be dinner tomorrow for us to reheat as our schedules dictate, served with a dollop of sour cream, naturally.

                                              1 Reply
                                              1. re: ChristinaMason

                                                Dessert is sliced nectarines in a drizzle of light cream and 2% milk. Not in season, but still good.

                                              2. I think I'm going to repeat the salad of baby beets, oranges, avocado and goat cheese over cress and spring mix greens dressed with a honey balsamic dressing we had a few nights ago. This time it'll be paired with salmon patties (poached salmon, red peppers, shallots, herbs, a glob of mayo.)

                                                3 Replies
                                                1. re: weezieduzzit

                                                  Thanks for the inspiration - I've been wondering what to do with the last of the beets in my fridge - pairing with orange, avocado and goat cheese (all on-hand for other reasons) and salad greens will be a great use.

                                                  1. re: MidwesternerTT

                                                    It sounds like you're all set! I added fennel tonight, too. I think this is our new favorite salad. The man happily inhaled it. :)

                                                    1. re: MidwesternerTT

                                                      An inspired combo!

                                                  2. Dakdoritang tonight (Spicy Chicken Stew)

                                                    Chicken legs, potatoes, carrots, onion, green onion, garlic in a spicy thick sauce/broth made from soy sauce, gochujang, fine ground chili powder, honey, mulyeot, rice vinegar, and ginger.

                                                     
                                                     
                                                    1. Tuna tartare, black & pink crystal salt

                                                       
                                                      4 Replies
                                                      1. re: rjbh20

                                                        That looks very good. Could you tell us what the recipe includes?

                                                        1. re: ChristinaMason

                                                          Tuna, shallot, serranos, salt, black pepper, lemon rind, lemon juice, olive oil, soy sauce, parsley. As best as I can remember.

                                                          1. re: rjbh20

                                                            Thanks!

                                                        2. re: rjbh20

                                                          I love tuna, delicious!

                                                        3. Seared duck breast, Puy lentils, duck demi with mushrooms & crispy fried kale.

                                                           
                                                          3 Replies
                                                          1. re: rjbh20

                                                            Duck, like liver, is a protein I can never get enough of. So versatile, so flavorful.

                                                            Nice plating.

                                                            1. re: steve h.

                                                              Thanks. Actually, it was just another Monday dinner out of the icebox & pantry -- nothing much to it. The duck and associated stock have been hanging around since confit-making time before Xmas.

                                                            2. re: rjbh20

                                                              This and the tuna tartare picture: serious food porn. Wow.

                                                            3. Low-fat, no-flour tuna casserole with pan-roasted berbere brussels sprouts. The tuna casserole was another in my round of experiments using xanthan gum to create creamy, low-fat sauces and I'm quite pleased with the results, though admittedly what one spares in calories is traded in for time spent chopping vegetables.

                                                              2 Replies
                                                              1. re: JungMann

                                                                Old -school as new school1 Sounds like a winner JM - please, share details?

                                                                1. re: gingershelley

                                                                  The old school flavor is definitely what I wanted, just with healthier methods. I made my white sauce with only 2 tbsp. butter, half a minced onion, 1 minced clove of garlic, about a half pound of chopped cremini, 2 stalks chopped celery, thyme, 2 cups of 2% milk and 1 tablespoon of sherry. I gradually whisked in 1 tsp. of xanthan gum which slowly thickened the sauce until it was the consistency of heavy cream, added peas and two cans of tuna and let the sauce rest (a key step for liquids thickened with xanthan gum) until it was thick and drapey at which point I added my seasoned salt, pepper, Worcestershire sauce and a bit of sambal to taste, followed by the low carb penne.

                                                                  Perhaps a bit non-traditional in technique, but the results taste classic and with crunchy celery and the depth of umami rich ingredients, turned out much better than if I had used a can of reduced sodium, low-fat cream of mushroom.

                                                              2. Tonight, while replying to the requests for the weekend's Thai adventures, had me marinating a small 'steak' which was really a slice taken off the very-lean top round roast purchased last week on sale for simple roasting and subsequent sandwiches.

                                                                It looks alot like a flat-iron - as in - it has a big vein of gristle running through it in the center. Marinating, and planning to make a 'terriyaki steak' on the grill. Guess I am not done with my Asian weekend.

                                                                Sides shall be roasted butternut squash half with soy, ginger, 5-spice, green onions and cardammom (off-continent, but I love it SO). Leftover coconut rice and roasted broccoli for rounding things out.

                                                                As an aside, does anyone else get SO grossed out at the meat-tampon that is put under cuts enduring the 'tray+ plastic wrap on display? I loathe that awful thing that awaits me when I buy meat that way. Grossness soaked in old meat juice, which does nothing but make my cut age faster (not in a good way), and give me something icky to put in my trash. Reason again for a CSA from a farm....

                                                                2 Replies
                                                                1. re: gingershelley

                                                                  I totally agree about the nasty meat inserts. A Harley-riding friend of mine has an organic farm in central MN, and I'm heading out in a couple of weeks to stock up on his oh-so-wonderful natural meats.

                                                                  1. re: DelishDi

                                                                    I always loved the phrase my ex-husband invented for those things; 'Meat Tampon' - gross, but pretty accurate!

                                                                2. I made clean out the fridge soup tonight. I started with 3 beef shank slices. It was easy but it took a couple of hours, even with the PC. I wasn't half bad. I may have to have a little more before bed.

                                                                  1. HEY, WE'RE ONE AWAY FROM 200!! WHOOOOOO!!

                                                                    that dinner sounds great, Roxlet.

                                                                    the BF made corned beef, cabbage in a dijon sauce, potatoes sauteed with garlic, and a green salad with his own blue cheese dressing. pic is kinda blurry but it was sooooo good.

                                                                     
                                                                    32 Replies
                                                                    1. re: mariacarmen

                                                                      ... tell me more about this cabbage in dijon sauce....

                                                                      1. re: weezieduzzit

                                                                        i'll have to ask him... i think he just steamed the cabbage and then napped it with dijon, but i'm not sure if there was something else to it.

                                                                        oh, and i neglected to note that the potatoes were a take on blitva (croatian dish discussed in a recent thread here), only using some bok choy we had as opposed to chard. they were so good!

                                                                      2. re: mariacarmen

                                                                        Yum! Nice early modified St. Pat's meal.

                                                                        Must get me some Corned beef to cook this weekend.... cabbage in dijon sauce sounds like a great different side. Let's do get some more details from the BF on that prep.:)

                                                                        1. re: gingershelley

                                                                          thanks, will let you all know tonight!

                                                                        2. re: mariacarmen

                                                                          So play WFD historian and tell when #1 began.

                                                                          1. re: Berheenia

                                                                            Unfortunately, those are now only available amongst the Chowhound ether.

                                                                            1. re: Berheenia

                                                                              Linda's right, so bummed when i went search awhile back....

                                                                              1. re: mariacarmen

                                                                                The earliest I could find was #19 from January 2010. So I think they started in 2009.

                                                                                1. re: LindaWhit

                                                                                  Yep, the ones prior to 19 were deleted due to "difficulties".

                                                                                  So pleased that we were able to keep going.

                                                                                  And, no, before anyone asks, I'm not going to be drawn on the nature of the "difficulties". It is very ancient history

                                                                                  1. re: Harters

                                                                                    Difficulties?
                                                                                    Sounds like there's a story here.

                                                                                    1. re: steve h.

                                                                                      such a troublemaker!

                                                                                      1. re: mariacarmen

                                                                                        I didn't open this can of worms. Harters pointed out the smoking gun on the WFD floor.

                                                                                        1. re: steve h.

                                                                                          haha- and he told you to leave it there, but you picked it up! love it.

                                                                                          1. re: mariacarmen

                                                                                            Yeah, I took the bait.

                                                                                          2. re: steve h.

                                                                                            You can blame me. I had to ask. Call me curious, inquisitive, snoopy, nosy ....

                                                                                      2. re: Harters

                                                                                        Agreed on the ancient history. I'm also very pleased we've been able to keep moving WFD ever-onward as well!

                                                                                        1. re: LindaWhit

                                                                                          So there is a story.

                                                                                          1. re: steve h.

                                                                                            What MC said! Mischievous!

                                                                                            1. re: gingershelley

                                                                                              I'm smelling cover up here.

                                                                                              1. re: steve h.

                                                                                                We're into Chowgate territory, Steve.

                                                                                                Let's all focus on tonight and tomorrow's dinner, not those from years back which may or may not have even been eaten ;-)

                                                                                                1. re: Harters

                                                                                                  Got it.

                                                                                  2. re: Berheenia

                                                                                    They began in this series about May/June 2009

                                                                                    I found one remnant of part 3, a duplicate post that was locked

                                                                                    http://chowhound.chow.com/topics/626608

                                                                                    Off and on since August 2005

                                                                                    http://chowhound.chow.com/topics/279241

                                                                                    1. re: hannaone

                                                                                      I see some familiar names in the 2005 thread. I wonder why their names are in faded font (not linked to their profiles). I always assumed I'd be able to come back to my old posts on CH. Now I'm wondering if they are archived at some point. I'd be especially bummed if this happened w the COTM threads.

                                                                                      Thanks for sharing those links hanna, I enjoyed reading about those summery meals!

                                                                                      1. re: hannaone

                                                                                        very interesting .... thanks everyone!

                                                                                        1. re: hannaone

                                                                                          what i love about that 2005 thread is that even back then, it was a bit of a chatty one. people talking about the weather, going out to dinner, sitting at the bar or at a table, dining on the deck, etc. love that the same feeling still pervades.

                                                                                          1. re: hannaone

                                                                                            Those were a fun read, thanks hannaone! Lots of familiar names, some of whom still post, some who are gone (but never forgotten!). And mc is right on about the chatty tone being very similar to what we have now.

                                                                                            I am envying all of you cooking at the moment, I am in week 1 of a two week business trip staying in a hotel and eating out. I do have dinner with our own mc to look forward to next week though....

                                                                                            1. re: GretchenS

                                                                                              Oh, how great that you get to meet mc!

                                                                                              1. re: LindaWhit

                                                                                                Yes I can hardly wait!! :)

                                                                                                1. re: LindaWhit

                                                                                                  i feel totally lucky! we're going to have a great dinner, here: http://lolindasf.com/

                                                                                                  i gave GS a few suggestions, and she picked the Argentine steakhouse. it's awesome, and right around the corner for me, so. . . win-win-win!

                                                                                                  hey GS, if you want other suggestions in the City for on your own while you're here, email me.

                                                                                                  1. re: mariacarmen

                                                                                                    HEY! It's got *my* name in the restaurant name - I should be going! LOL

                                                                                                    :::uber-jealous!::::

                                                                                                    1. re: mariacarmen

                                                                                                      The menu looks amazing and you are both lucky. I would break bread with either one of you. Have fun girls. :-)

                                                                                                      1. re: suzigirl

                                                                                                        Wish all the WFDers would be joining us.....

                                                                                          2. I promised my SO pizza tonight since he is a pizza-holic. Will whip up some dough this morning, leave it to slow rise so it is ready to use come supper time.

                                                                                            I'm thinking that garlic cremini mushrooms will make a great topper, along with artichoke and maybe spinach too. My SO will likely skip the artichoke and go for his usual meat heavy choices. We'll both likely dab pesto on them too.

                                                                                            1. Yesterday we enjoyed a late lunch/early dinner at a new family-owned seafood place - "Ford's Fish Shack".

                                                                                              Started by sharing an appetizer of Fried Calamari - HUGE mound of tiny, meltingly-tender rings served on a bed of Remoulade sauce. Wonderful!

                                                                                              Followed by "Fish & Chips" (which was recently raved about in The Washington Post) for hubby, & my favorite "Fried Oysters" for myself. Both were served with addictive shoestring fries & fresh house-made cole slaw tweaked with fresh tarragon. Hubby's fish came with tartar sauce; my oysters came with an uber-spicy version of Remoulade. Both fish & oysters were fresh & PERFECT.

                                                                                              For dessert we split a "Creme Brulee" which was swoon-worthy. Subtle hint of Grand Marnier in the custard; perfect crackley sugar crust topped with fresh raspberries.

                                                                                              2 Replies
                                                                                              1. re: Bacardi1

                                                                                                "I'll have what she's having"

                                                                                                1. re: Bacardi1

                                                                                                  I didn't realize we were practically neighbors until you mentioned the WP. Cool.

                                                                                                2. mr bc (who thinks he's Italian and craves Italian food every day) is distressed and already tiring of the COTM so I'm throwing him a bone tonight and roasting some salmon to have w our 2 COTM side dishes. I'll top the salmon w a chili-lime-basil butter. On the side will be egg-fried rice and stir-fried baby bok choy w fresh shitake mushrooms. No the salmon isn't Italian but it is something he's more familiar with.

                                                                                                  1. We've been out for a family lunch to celebrate the nephew's 21st. Food was OK, nothing more.

                                                                                                    Dinner - a brown gloop pork & cider casserole from the freezer. New potatoes. Tin of butter beans.

                                                                                                    1. The pizza came out perfectly (in fact, so good I forgot to take pics) -- dough from Wegmans which turned to a perfectly crisp bottom and a little chew, thanks to our awesome pizza stone. That thang makes all the diff, for sure.

                                                                                                      Topped with tomato sauce (no duh), shredded mozzarella & parm, shrooms, red & green peppers & red onion, then drizzled with insanely hot chili oil :-)

                                                                                                      The caesar was one of my best renditions yet, and I am very happy to have a good bowl of it leftover as a side for tonight's dinner: kosher chicken breasts wlll be cut into roughly bite-size pieces and pan-fried, the "gourmet" mix of shrooms I couldn't fit on last night's pizza as well as leftover peppers will join the party, some heavy cream & paprika...... et voilá -- dinner is served. I might even serve it over a tiny amount of pasta, just for shits n giggles.

                                                                                                      2 Replies
                                                                                                      1. re: linguafood

                                                                                                        When you say "left over caesar salad," do you mean that you saved the dressed salad? Mine always goes limp if I try that.

                                                                                                        1. re: roxlet

                                                                                                          Yeah, I saved the dressed salad. It's obviously not as crunchy as yesterday, but still pretty crunchy (otherwise, I'd toss it). Saran wrap does wonders...

                                                                                                      2. Mild temperatures here in Southern New England call for an in-kind response. We're going with sammiches.

                                                                                                        Deb will trowel some softened bleue cheese on the bottom half of a crusty baguette, add arugula, thinly-sliced roast beef, a little onion and top it all with horseradish sauce. Beer for me, wine for Deb. NCIS will be on the plasma (Deb insists).

                                                                                                        7 Replies
                                                                                                        1. re: steve h.

                                                                                                          Deb has good taste in Tuesday evening TV. :-)

                                                                                                          1. re: LindaWhit

                                                                                                            Maybe the best ensemble cast currently on TV.
                                                                                                            Mark Harmon is living the life.

                                                                                                          2. re: steve h.

                                                                                                            Wow, I think I just drooled...delicious!

                                                                                                            1. re: fldhkybnva

                                                                                                              Thanks. Potato salad on the side. We're sticking it to Old Man Winter.

                                                                                                              1. re: steve h.

                                                                                                                I see the back of that ol' man way off in the distance as he is leaving the area - good riddance until next year!

                                                                                                                1. re: gingershelley

                                                                                                                  Amen. Nothing I like better than shaking off winter's dross. Spring lamb, vignarola are in my future.

                                                                                                            2. re: steve h.

                                                                                                              KILLER sandwich!

                                                                                                              Also, I will endeavor to add the word "trowel" to my WFD vocabulary going forward (particularly in reference to cheese and/or butter. Such a picturesque word. LOL.

                                                                                                            3. stone crabs are going out of season in a few days so that is what will be on my plate tonight. Love these suckers. Plain butter, garlic butter and lemons. Nice big thru the garden salad. Cherry tomatoes, red peppers, cukes, green beans, cukes small chunks of sharp cheddar and kalamata olives with Ken's steakhouse lite caesar dressing

                                                                                                              2 Replies
                                                                                                              1. re: suzigirl

                                                                                                                Ah, stone crabs. Florida's gift to the rest of us.

                                                                                                                Your meal sounds great.

                                                                                                                1. re: steve h.

                                                                                                                  I love crabs but stones are my favorite for sure

                                                                                                              2. Yesterday, my son and I were driving up Central Avenue where the new-ish H Mart is located. He remembered some marinated chicken thighs we got from there one time, and wanted to get them again. They're a tiny bit spicy, and a teeny bit sweet (just enough so that you can't cook them at too high a temperature since they would char), and I cooked them on the grill pan. They were served with sticky rice, broccoli with soy sauce, kimchee and Korean pickles. The chicken was awesome, and maybe it was just this batch, but I didn't love the kimchee :(

                                                                                                                3 Replies
                                                                                                                1. re: roxlet

                                                                                                                  I spotted these last week on my kimchi run next to the marinated bulgogi beef. Glad to hear that you enjoyed them as I almost bought them but they didn't specify what kind of marinade it was.

                                                                                                                  1. re: fldhkybnva

                                                                                                                    When you buy them, there is a lid that they put on top that has the ingredients.

                                                                                                                    1. re: roxlet

                                                                                                                      Yea, it was very non-specific but I'll check again.

                                                                                                                2. i believe we'll be having lamb tips in a Burgundy wine sauce (via Trader Joe's). in the ongoing saga of our ailing apartment, the fridge has slowly been growing warmer and warmer, and the freezer intermittently almost thaws but hasn't.... quite.... completely .... defrosted our meats. we are supposed to be getting a replacement fridge this week. fingers crossed. in the meantime, we're eating thru the freezer.

                                                                                                                  tips will get sauteed quickly at high heat, and be served with their jus over the leftover meyer lemon linguini from foie-fest. i'm sure there will be something green on the side.
                                                                                                                  i'm uber excited about having lamb tonight!

                                                                                                                  after an at-home session of zumba tonight (DVD), i shall break out the rest of the Cowgirl Creamery Mt. Tam triple cream avec a cocktail.

                                                                                                                  5 Replies
                                                                                                                  1. re: mariacarmen

                                                                                                                    I like how you roll - a little Zumba, a little triple cream, and a cocktail - now that's what I call balance:)!

                                                                                                                    Enjoy the lamb......

                                                                                                                    1. re: mariacarmen

                                                                                                                      Everything sounds so good. I haven't seen Cowgirl Creamery around these parts but I am looking

                                                                                                                      1. re: mariacarmen

                                                                                                                        Oh geez. Can't believe the fridge has taken a dive! I do hope you get it very soon, mc. And enjoy the lamb. :-)

                                                                                                                        1. re: LindaWhit

                                                                                                                          thanks, can't wait!

                                                                                                                          1. re: mariacarmen

                                                                                                                            Nice, what cocktail? I'm still jealous of your Mt. Tam.

                                                                                                                      2. Tonight is going to be leftover chicken pot pie with artichoke hearts added, and a fresh crust baked up top. I often save extra filling and freeze so I can do this later without having to go through the whole pot pie filling exercise. Have the herbed crust saved in the freezer as well, and just have to combine em' and bake.

                                                                                                                        A nice crunchy salad with toms, cuke, more artichokes, feta and olives with old-school homemade ranch for a change of pace(I have buttermilk on hand).

                                                                                                                        Trying to make SOME room in the main freezer before I aquire a new roomie on Friday who likes to cook. Now I have to share space in the kitchen with another cook, and my fridge and freezer are looking small. Fortunately, there are backups of both in the detached garage, and the weather is soon going to be fine to not mind having to go out there for supplies.

                                                                                                                        2 Replies
                                                                                                                        1. re: gingershelley

                                                                                                                          The pot pie sounds delicious. I think you and the new roomie sound like a great fit. Just be careful you don't over feed each other(kidding)

                                                                                                                          1. re: suzigirl

                                                                                                                            I will be glad to have someone to make dinner for, and she vise versa - and she likes leftovers (which I often don't)!

                                                                                                                            She is going to pay me to share basic spices, flours, rice, etc. so we don't have to duplicate everything, and then keep a 'house kitty' to replenish those and cleaning supplies. I think it will be a good fit - better than my last 'visiting playwrite' aquaintance, that I let stay with me, who ate nothing but top ramen and frozen vegetables, and never noticed when he made a mess of my beautiful stove top.... Enough of that 4 month ordeal already. Onward and upward!

                                                                                                                        2. here they are - TJ lamb tips! So, they didn't have as much extra sauce as i imagined, so there wasn't much for the pasta, which was fine - he sauteed some minced garlic, added some parsley, and we grated parm regg at the table. as for the lamb, the flavor was good, not too lamby for the BF. although he slightly overcooked the tips, nonetheless, with another green salad with kalamata olives and homemade BC dressing, dinner was exactly what i wanted it to be.

                                                                                                                          oh, and for those who asked - last night's cabbage dressing was just a little dijon, white wine vinegar, s&p, and a dash of granulated garlic, mixed in to the hot steamed cabbage.

                                                                                                                           
                                                                                                                          5 Replies
                                                                                                                          1. re: mariacarmen

                                                                                                                            Looking good! I figured there probably wouldn't be enough sauce to go on the pasta - the garlic/parsley/parm sounds better!

                                                                                                                            1. re: mariacarmen

                                                                                                                              I must learn how to do red wine braised lamb tips this spring! Is there any tomato in the sauce TJ's provides? I'd buy it for the taste, but I'd probably end up tossing the noodles and most of the meager sauce to blow my carbs on the tarte d'alsace.

                                                                                                                              1. re: JungMann

                                                                                                                                oh, sorry, tossed the packaging, it was a burgundy wine sauce, that's all i know. it was more tart than sweet, so maybe no tomatoes.... and there were no noodles in the package, just the meat. the noodles were ours, leftover from Sunday.

                                                                                                                                and for the record, while it was good, it wasn't as good as the tarte d'alsace - if we're rating TJ products.

                                                                                                                                1. re: mariacarmen

                                                                                                                                  mariacarmen, if memory serves me correctly the lamb tips that you bought from TJ's are burgundy pepper flavored - is there a lot of pepper/black pepper running through the marinade? I really want to try those lamb tips but can't really handle much spice/pepper in my food.

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    If there's no noodle waste, I'll just have to take the plunge. It's probably less of an investment than the package of braised lamb shanks from Costco that made me wary of pre-cooked lamb in the first place.

                                                                                                                              2. Hanger steak seared in screaming hot cast iron, topped with baby Bella mushrooms done in the same pan, deglazed with Marsala. Polenta fries and cauliflower/romanesco on the side.

                                                                                                                                7 Replies
                                                                                                                                1. re: MAH

                                                                                                                                  i want this meal right NOW.

                                                                                                                                  how do you do the cauliflower/romanesco?

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    steamed with a little garlic butter and herbs.

                                                                                                                                  2. re: MAH

                                                                                                                                    OMG, what a great idea (writing that down).

                                                                                                                                    1. re: MAH

                                                                                                                                      I read this a second time and tried to re-recommend it. Haha. Great meal. Do you have a romanesco (sauce?) recipe you favor?

                                                                                                                                      ETA, oops, MC beat me to the punch w/ her question.

                                                                                                                                      1. re: ChristinaMason

                                                                                                                                        sorry for the potential let down, but it was romANesco the vegetable that looks like greenish cauliflower, not a romesco sauce. Still yummy, though.

                                                                                                                                        I don't typically buy hanger steak, but this may have changed my mind. loved it.

                                                                                                                                        1. re: MAH

                                                                                                                                          i was fooled too!

                                                                                                                                          1. re: MAH

                                                                                                                                            i was fooled too!

                                                                                                                                      2. It was Taco Tuesday here at Casa Duzzit. Taco salad for me, crunchy hard shells for the man. Blended chipotles in adobo for me, sriracha for him.

                                                                                                                                        1. Steak and spinach salad with duck fat roasted potato croutons with a bacon and blue cheese vinaigrette.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                            Nom nom

                                                                                                                                          2. Dinner tonight was oven baked pork steak with onions & peppers, leftover braised cabbage and corn nibblets.

                                                                                                                                            1. Well what to my wondering eyes did appear when I plunged my hand into the depths of the chest freeezer last night? No, not a miniature sleigh...but close! It was a bag marked Christmas Dinner!

                                                                                                                                              So tonight, hot open-faced turkey sandwiches w stuffing, cranberry sauce and gravy. Mr bc will have mashed potatoes on the side, I'm having spinach salad.

                                                                                                                                              Ho ho hope it's all still tasty!

                                                                                                                                              3 Replies
                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                I need a chest freezer. We had to settle for leftover meatloaf and a pasta melange of spinach and sausage tortelloni.

                                                                                                                                                1. re: Berheenia

                                                                                                                                                  Oooh, that doesn't sound like "settling" at all Berheenia, meatloaf is one of my favourite food groups!!! ; )

                                                                                                                                                2. re: Breadcrumbs

                                                                                                                                                  Very nice!

                                                                                                                                                3. Since I visited a local ethnic market on Monday, & had a chunk of turkey ham in the fridge, threw together an impromptu "Fried Rice" for dinner last night. Jasmine rice, diced turkey ham, fresh snow peas, bean sprouts, baby corn, baby bok choy, a handful of frozen mixed vegetables, beaten egg, soy sauce, & chili-garlic sauce.

                                                                                                                                                  1. It's sunny. It's relatively warm (low to mid-50s). It's a good day for a dinner salad.

                                                                                                                                                    Will grill some chicken and some asparagus spears. I'll probably rub the chicken with some za'atar and extra ground sumac, and the asparagus will sit in some balsamic and olive oil before grilling. They'll go on top some spinach and mixed baby lettuces along with halved cherry tomatoes and slices of cucumbers. Some type of vinaigrette that I haven't yet decided on. Any suggestions?

                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      That sounds really good (I'm on a bit of a salad kick myself.) My current fave is honey balsamic dressing.

                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                        This is a not uncommon salad for me, save the asparagus. Usually I do a play on a standard Greek salad dressing. Olive oil with chopped garlic, dried onion, herbs (oregano and parsley or more za'atar), salt, black pepper, Aleppo pepper, red wine vinegar and lemon juice. Dust your salad with sumac at the table if it needs an extra lift.

                                                                                                                                                        1. re: JungMann

                                                                                                                                                          I like that vinagrette, JM - and I have everything. I think I'll try it tonight - thanks!

                                                                                                                                                      2. Very boring cooking week for me. Went to a hockey game last night, and SO is playing hockey tonight so I'm just going to cook up some chicken raviolis from the freezer for me, topped with some jarred sauce and some fresh grated parm cheese. So exciting.

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: juliejulez

                                                                                                                                                          As someone who hasn't had ravioli in longer than I can even remember (really), that actually sounds pretty exciting to me :)

                                                                                                                                                        2. Tonight will be turkey burgers seasoned with chopped roasted red peppers, kalamata olives, feta and oregano. Sweet potato fries and green salad on the side. Unless, of course, stepdaughter decides she'd rather have something else! We see her so rarely these days (a busy high school senior!), I'm more likely to indulge her cravings!

                                                                                                                                                          1. There's a sort of beige gloop meal tonight Chez Harters. A Persian lamb pilaff from a week or so back.

                                                                                                                                                            There'll be pittas as a carb. And supermarket bought tzatziki and houmous. And "stuff" from the mezze jars in the fridge.

                                                                                                                                                            The cold wind of recent days has abated and it's been a pleasant spring day in north west England with temperatures around 8.

                                                                                                                                                            1. Last night's dinner was the Szekely goulash I made on Monday so we'd have dinner ready despite new job, volunteering, etc. Tonight? I'm not sure. I've thawed a chicken as well as some leftover cochinita pibil. I might use the latter in stuffed poblanos with some chopped mushrooms, onions, cheese, and perhaps a little rice. Truth be told, I could use a break from the rice! I'll cover that with some pre-made green enchilada sauce whose ingredients I don't find too ghastly, and maybe also a touch of cream. And Mexican-blend cheese, if there was any doubt.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                And survey says...roast chicken!

                                                                                                                                                                I brushed the 6lb. bird with bacon drippings and melted butter, squeezed a lemon over the top and slipped thin slices of the same under the skin all over and tucked wedges into the cavity. Sprinkled all over with lemon pepper, thyme, and s&p and roasted according to CI's method (400F, 30 min. / side + 40 min. for the breast, with a cup of water or broth added in the last 40 min.). Sides were steamed green beans with butter and fresh sage and cauliflower puree with yogurt, light cream, butter, and nutmeg. I made a pan sauce with the drippings and some dry white vermouth.

                                                                                                                                                                Tasty. Simple. It's what's for lunch, too.

                                                                                                                                                                For a coworker's farewell tomorrow, I baked a Bundt of Gramercy Tavern Gingerbread, which inexplicably sunk a bit. I've made it many times, including in this exact pan and oven, so I can't imagine what went wrong. Luckily, it's served upside down...I'll bring whipped cream and hope no one notices.

                                                                                                                                                              2. Teriyaki style chicken wings baked in the oven until the sauce reduces to a glaze. Soy, ginger, garlic, mirin,
                                                                                                                                                                Scallions, pineapple juice a smidge of brown sugar and some sesame oil. Grilled bok choy and sesame noodles with some peanut butter to make them creamy

                                                                                                                                                                1. Its a beautiful, blue skied 91 degrees as I type this. A couple of NY strip steaks will be seasoned and cooked on the charcoal grill with grilled romaine, a red bell pepper will be charred and peeled, green beans with some olive oil and garlic either in the grill basket of a foil packet and halved cherry tomatoes. The veggies will all get a rough chop and turn into a salad that will be dressed with the honey balsamic I'm currently hooked on.

                                                                                                                                                                  1. Tonight was fresh roasted red beets w/butter . Beet greens with garlic and olive oil and seared sea scallops

                                                                                                                                                                    4 Replies
                                                                                                                                                                    1. re: SimonSaysWoof

                                                                                                                                                                      i've never thought to put butter on beets - and i have no idea why. sounds great!

                                                                                                                                                                      and welcome, SSW!

                                                                                                                                                                      1. re: SimonSaysWoof

                                                                                                                                                                        You can't go wrong with seared sea scallops. And welcome, S.S. Woof! I assume Simon is the barker within your house?

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          Yes, he is. Part lab, part staff terrier.

                                                                                                                                                                        2. re: SimonSaysWoof

                                                                                                                                                                          I like the idea of using the beets and greens as two different dishes in the same meal! (and scallops are always a winner)

                                                                                                                                                                        3. Caldo Verde. Yum...in brrrrrrrrrrr Pittsburgh right now, this is perfect. I made mine with Kale, Chorizo (0bviously) canneloni beans instead of potatoes, paprika, onions and garlic and both homemade chicken and some ham stock (leftover from the Christmas ham).

                                                                                                                                                                          Holy crimony is it good. The broth is amazingly flavorful. I did not have to add one teaspoon of salt. I finished it with some sherry and home made pepper vinegar. I humbly admit I impressed myself even here and I am usually my worst critic.

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: Owtahear

                                                                                                                                                                            it sounds really good, especially the addition of the sherry - and welcome to WFD!

                                                                                                                                                                            1. re: Owtahear

                                                                                                                                                                              As a part Portuguese girl you have me smiling. Sounds like a great take on one of my favorite soups. I need to make that soon and dig back to my roots

                                                                                                                                                                            2. A goat cheese agnolotti is on the menu. It will be topped with a butter/sage dressing. A green salad and cheese for the final courses. House red to wash things down. The Doors at Hollywood Bowl will be on the plasma (PBS).

                                                                                                                                                                              1. heading to the Oldster's tonight, not sure what's on the menu for him yet, but my sister says there is one piece of defrosted foie left from Sunday that's got my name all over it. i'm thinking soft scrambled eggs and foie, eggs fried in the foie fat... over some toasted challah. breakfast for dinner, yessssss.....

                                                                                                                                                                                1. I'm trying out the TJ's frozen swordfish since I thought that the tuna was pretty good. Anyway, I was there, and so was swordfish. It will be on the grill pan and served with my garlic, olive, lemon, anchovy, caper sauce. On the side will be farro that I cooked and dressed with lemon peel, parsley, sun dried tomatoes and coarsely grated Parmigiano. In the oven will be the crispy string bean fries.

                                                                                                                                                                                  14 Replies
                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                    I'll be very interested to hear how you like the swordfish, rox.

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      It was actually very good. I think we were all surprised. I'd definitely get it again.

                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                        Grilled swordfish, farro pilau, warm citrus & caper vinaigrette with Kalamata olives.

                                                                                                                                                                                         
                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                          Can you tell me how you made the vinaigrette, please?

                                                                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                                                                            It's my standard sauce for swordfish. Saute about two cloves of finely chopped garlic in about 1/4 cup of olive oil, but don't allow it to brown. Add about a dozen Kalamata olives, chopped, 4 finely chopped anchovies, a heaping teaspoon of capers. Cut the supremes from two lemons, and squeeze the remaining juice out of the lemons and into the pan. Serve warm over the swordfish. You can also add a pinch or two of red pepper flakes.

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              Sounds like a winner my husband would love this. Do you put the supremes in the sauce?

                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                Yes. Right into the sauce.

                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                  That sounds very similar to our new favorite, the Bloomfield lemon-caper-dressing (plus olives & garlic)! I'll hafta try this one once the weather is *finally* nice enough to grill outside.

                                                                                                                                                                                                  Yeah, yeah, your personal chef doesn't mind the cold. We, however are wimps '-)

                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                    I've been making this for about 10 years, so April Bloomfield, eat your heart out. And yes, my personal chef will grill in the snow, but I made this on the grill pan.

                                                                                                                                                                                              2. re: roxlet

                                                                                                                                                                                                roxlet, thank you, that sauce sounds PERFECT for swordfish, can hardly wait to get home and cooking again and make it!!! It's going straight into my Pepperplate....

                                                                                                                                                                                      2. re: roxlet

                                                                                                                                                                                        This is probably the silliest question ever, but that tuna tartar wasn't made with TJ's frozen tuna, was it? If so, kudos, because it looked and sounded delicious.

                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                          No, the tuna tartar was fresh tuna. I don't think I'd use frozen for that...

                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                            Didn't think so. But if you had, and you liked it, I would definitely be going out for a package from TJ's!

                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                            For tartar, you really should use sashimi grade ahi.

                                                                                                                                                                                        2. Six hour carnitas. Rubbed a 5.5 # pork shoulder with pork rub seasonings, plus added smoked paprika & cumin and wrapped it in plastic wrap and let it sit in the fridge for two days. Unwrapped it, pierced it and placed it in a marinade made with orange juice, lime juice and two cloves of pressed garlic. Placed in a 275 oven for six hours. Served with tortillas, black beans, avocado, cheese, hot sauce & shredded romaine. One of the best carnitas efforts I've made yet.

                                                                                                                                                                                           
                                                                                                                                                                                          7 Replies
                                                                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                                                                            Very nice. Do you bake it uncovered the whole time, or just crisp it at the end?

                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                              No, it was covered for four hours, uncovered for two. I did crisp the shredded meat some more but not for very long, we were just too hungry. The pic was before I even shredded it and crisped it up a bit.

                                                                                                                                                                                            2. re: Dirtywextraolives

                                                                                                                                                                                              That sounds fantastic. I did carnitas like that. The citrus flavors of the orange and lime along with the cumin and I used alot of onions. Braised it for about 6 hours in a dutch oven, then turned up the heat to let it crisp. With good fresh tortillas, fresh salsa, avocado and lots of cilantro.....always a nice go to weekend meal.

                                                                                                                                                                                              1. re: Owtahear

                                                                                                                                                                                                Exactly how I did it, though no onions this time, didn't even miss them.

                                                                                                                                                                                              2. re: Dirtywextraolives

                                                                                                                                                                                                That looks absolutely fantabulous, DW! I have an ongoing love affair with pork shoulder, as you know. Love the crispy bits!!!

                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                  Thanks, high praise coming from the queen of porkapalooza!

                                                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                                                    Dunno who the queen is here, DW. I've yet to shred/pull and crisp up the outside properly. The skin/fat part is often still a bit on the floppy side. FLOPPY! It's a crime :-)

                                                                                                                                                                                              3. Baked whole chicken wings, fried rice w/peas and carrots and because I'm needing fridge space, leftover fried fish and oxtails

                                                                                                                                                                                                1. Tonight I'm winging it with the ingredient that MariaCarmen talked about a while back - nduja. I'll do a pasta dish with it tonight. I tried frying some up at lunch and it did crumble wonderfully (actually it became almost grainy like a pesto texture) so I will use a nice fusilli pasta that's been begging to be put to good use. I think I will use a touch of cream and some lemon as MC did. I'm dithering about tossing some baby spinach leaves through the pasta too.

                                                                                                                                                                                                  Tomorrow I'll use any nduja that is left with some mussels - another one of MC's inspirations (I feel like a food stalker).

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                    <(I feel like a food stalker).>

                                                                                                                                                                                                    Somehow, I think most of us would take that as a compliment ;)

                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                      happy to have inspired such fab sounding meals! can't wait to hear how you liked.

                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                        happy to have inspired such fab sounding meals! can't wait to hear how you liked.

                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                          The pasta was yummy. Thanks for the inspiration. The bloke and I devoured it. I can't wait to have some mussels in a nduja laden broth tonight. I have broth-sopping bread at the ready.

                                                                                                                                                                                                           
                                                                                                                                                                                                      2. Hit 59 degrees today with only a light misting instead of the rain promised by the overcast skies. The sun tried to break through a couple times but didn't quite make it.

                                                                                                                                                                                                        One of my all time favorites again tonight, Samgyeopssal (pork belly)

                                                                                                                                                                                                        Pork belly, king oyster mushrooms, white mushrooms grilled on the tabletop griller. Red leaf lettuce for the wrap, and of course sliced jalapeno, raw garlic, and ssamjang as filling toppers. Accompanied by Ueong jjim (seasoned burdock or gobo root)

                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: hannaone

                                                                                                                                                                                                          You had me at "pork belly." i've never cooked it, but love when I get the fatty pieces in that Chinese dish with the rich brown sauce and eggs (I could take or leave the eggs).

                                                                                                                                                                                                        2. Last night I made coconut chicken soup. Beautifully simple recipe and ready in hardly anytime at all. Recently I had bought some pureed lemongrass, which I divided into 6 portions. I added one portion to the soup, and it really rounded the flavours out. I served it up with homemade bread.

                                                                                                                                                                                                          Tonight I'm trying out a recipe by Jamie Oliver for 'Tasty coated cod', you season your cod with salt, pepper and a little fennel seed then top it with a mixture of breadcrumbs, sun-dried tomatoes, garlic, Parmesan, chilies and basil. I'm thinking I might serve it with roasted carrot and oven fries.

                                                                                                                                                                                                          1. I had leftover smoked turkey meat from two Fred Flintstone Pterodactyl-size smoked turkey drumsticks we enjoyed last week, so made these last night, which I served on a bed of Spanish-style Rice-a-Roni:

                                                                                                                                                                                                            Bacardi1 Baked Smoked Turkey Chimichangas

                                                                                                                                                                                                            Approx.3 cups shredded or diced skinless smoked turkey
                                                                                                                                                                                                            1 tablespoon chili powder
                                                                                                                                                                                                            2 small handfuls shredded slaw greens mix – cabbage or broccoli
                                                                                                                                                                                                            2 chipotles in adobo sauce, chopped
                                                                                                                                                                                                            8 oz. can plain tomato sauce
                                                                                                                                                                                                            Four to six 12” flour tortillas
                                                                                                                                                                                                            Approx. 2 handfuls or so shredded cheese – cheddar, pepper or Monterey Jack, Mexican mix, or a combination (around one bag if buying pre-shredded)
                                                                                                                                                                                                            Extra-virgin olive oil – bottled or spray
                                                                                                                                                                                                            Sour cream, chopped cilantro leaves, & your favorite salsa for toppings

                                                                                                                                                                                                            Preheat oven to 400 degrees..
                                                                                                                                                                                                            Place shredded turkey in a bowl with chili powder, shredded slaw mix, chipotles in adobo, & tomato sauce. Toss gently to combine. Place tortillas between a couple of paper towels & microwave on high for 1 minute. Lightly oil a baking dish.
                                                                                                                                                                                                            To build, place a small handful of cheese down the center of the tortilla & top with a reasonable amount of your filling. Tuck sides up & over, & then gently but firmly roll tortilla & place seam-side down in baking dish. Finished product should be a somewhat rectangular-shaped packet, like a burrito. Repeat to make 4-6 more (depending on amount of filling) packets. Lightly brush or spray the tops of the wraps with oil, and bake until just lightly pale golden or to personal preference & heated through, 15 to 20 minutes. Top with sour cream, cilantro, &/or salsa as you like.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: Bacardi1

                                                                                                                                                                                                              This is interesting. I always assumed those smoked legs were for soups and stews. What is the texture like? I like the flavor turkey wings add to my braised greens, but the meat tends to be a bit on the chewy side.

                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                The texture is just like regular turkey drumsticks. Same for the flavor, only smoked. The only difference I've found in brands has been saltiness. For instance, the brand I buy locally ("Edy's", available at our local Walmart) is wonderful, as is the smoked turkey I've purchased online from "Burger's Smokehouse".

                                                                                                                                                                                                                However, the popular Virginia brand, "Smithfields", is so salty it's inedible. Those were definitely only good for soup, & into a vat of Split-Pea Soup they went.

                                                                                                                                                                                                            2. Habemus pastam! If memory serves me right, that's even the right declension, that is if the ancient Romans ate pasta, of course.

                                                                                                                                                                                                              I had defrosted a cup of Cajun gumbo for a quick dinner last night and, feeling a little decadent, I wanted that heavy dose of bayou comfort gotten by plopping a scoop of potato salad onto the side of your plate to lazily swirl into bites of sausage, chicken or filé. Being generally low carb, we had to sub a nettle pesto pasta salad (Dreamfields) whose mayonnaisey comforts still hit the spot.

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                Habemus Papam was my Facebook status! Viva Il Papa!

                                                                                                                                                                                                              2. It's veggie night. One of our very long standing dishes - lentil & root vegetable cobbler.

                                                                                                                                                                                                                Parsnips, carrots, onions & celeriac get browned in oil. Chilli powder, a tin of tomatoes, some tomato puree and stock goes in and it all simmers away for a while. It's then moved to a casserole and a tin of lentils is added. Cobbler topping made - self raising flour, butter, cheddar, wholegrain mustard. Cobbler is rolled out and goes on top. Bakes for about 25 minutes.

                                                                                                                                                                                                                Hot, spicy, substantial food. And dirt cheap to make. Leftovers (without the cobbler) are worth freezing as they go well as a side for, say, a plain pork chop. That said, we both love this one so leftovers are rare.

                                                                                                                                                                                                                1. WFL is chicken salad on pumpernickel, made from last night's dinner- Mexican chicken breasts, covered with enchilada sauce and fontina cheese, served over rice with TJ's corn.
                                                                                                                                                                                                                  WFD is a treasure from the freezer made in the dark of winter. One of our favorite casseroles, baked ziti with italian sausage, and numerous savory items. Found it in a Williams Sonoma catalogue a few years back. Next up we're emptying the freezer for spring. Goal is mid April.

                                                                                                                                                                                                                  1. We have a "party" weekend ahead of us.. SO is playing in a hockey tournament up in Wyoming, and their main selling point of the tournament is $2 beers. It usually turns into a pretty big shitshow by the end of day 2. Most of the guys are married with kids but this tournament is their "free pass" to party I guess. Last year even the referees were drunk and falling all over the ice. For someone like me who stays pretty sober throughout, it does get rather entertaining.

                                                                                                                                                                                                                    So tonight, I am trying to keep dinner light since the weekend will consist of a lot of fast food or pizza at odd hours. Most likely doing a lemon chicken with bone-in skin on thighs, and the sauce also has whole grain mustard and various other herbs. Side will be my old reliable broccoli and orzo from skinnytaste.com.

                                                                                                                                                                                                                    I may also change my mind and just do bbq chicken. The weather here is super fantastic.

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                      Enjoy the drunky monkey show.

                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                        Nice. I like the fights in hockey games the most, so can only imagine the entertainment factor of wasted players going at it.

                                                                                                                                                                                                                        Enjoy? '-D

                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                          Oh yes, the fights are the best. Last year one smaller guy picked on this big guy (who used to be on the Penguins farm team as a fighter) and he (smaller guy) ended up going to the hospital! He was fine, had a dislocated shoulder and was back later in the day getting drunk in the stands.

                                                                                                                                                                                                                      2. Last night I had turkey tacos (browned ground turkey liberally spiced with Southwest seasoning on corn tortillas with the usual toppings), a slice of chocolate pecan pie and some LaCroix raspberry sparkling water.

                                                                                                                                                                                                                        Tonight, since I have to work at the theater, it will be leftover chicken tortilla soup liberally topped with crushed tortilla chips, another slice of chocolate pecan pie, and a salad made with Trader Joe's healthy8 chopped veggies. I add chopped tomatoes, grated whatever-cheese-I-have-on-hand, some croutons and fat-free salad dressing.

                                                                                                                                                                                                                        1. well, my sister wanted to try a new grass-fed burger joint that just opened near her house, so our "appetizer" was the rest of this batch (the rest of the lobe is sectioned and frozen) of foie gras, seared, over toasted challah, with more of that yummy berry sauce.

                                                                                                                                                                                                                          then we had cheeseburgers and fries. (very good, by the way.)

                                                                                                                                                                                                                          i don't know why i wonder why my clothes don't fit...

                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                            How were the fries? They look more enticing than the burger but I'm a closet potato freak.

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              Nice, Very nice:)

                                                                                                                                                                                                                            2. Pizza with garlicky alfredo, mozzarella (maybe a little cheddar), leftover smoked chicken, tomatoes, green onions, bacon, parm.

                                                                                                                                                                                                                              1. Reading through the thread, I'm so impressed by so many of the meals. I managed to throw together a recipe from a Waitrose recipe card - pasta with bacon and tendersten broccoli, done in 15 minutes. I'm trying to clear out my recipe cards and clippings. I have so many, but I doubt I would want to keep all of them for all time. The other night, I made salmon in a soy, honey and mirin marinade, basically a very simple teriyaki, with some brown rice and French beans. It was very nice, and good for a change, but the clipping has been recycled - it wasn't anything special, certainly not special enough to become clutter. Not quite sure where the chips will fall on tonight's recipe - it was simple and not special, but it was very quick and tasty enough.

                                                                                                                                                                                                                                1. I was out bopping around today to the butcher shop and Amish farmers market that sources their stuff from one hundred miles. I got some Mega chicken breasts two halve are almost a pound each. Those I had my guy split and poundthem for me. Love the butcher shop. They do all the heavy lifting. I was going to do parmesan but I just found a recipe that does a rolatini with bruscetta style filling of fresh tomato , basil, garlic and mozz that sounds great. I think I will stick to the parm tonight but the rollatini is going in the files for later. I am making asparagus for a side and a cukes and cherry tomato salad for another side. My honey is having a fourteen hour day week and he needs a treat. I hope this meal helps

                                                                                                                                                                                                                                  1. It's been a long week already and I'm pooped and sick of my own cooking. We're going out. Not sure quite what's on tap. Tomorrow we'll have the stuffed pepper's I'd slated for tonight.

                                                                                                                                                                                                                                    Cheese and wine leftover from a work function = appetizer.

                                                                                                                                                                                                                                    1. Continuing my dinners of frozen TJ's fish, I had cod cooked in between a layer of ratatouille. My friend who moved from town stopped by, and we enjoyed this meal together. There's enough left for a meal tomorrow night too!

                                                                                                                                                                                                                                      1. Dinner tonight was Jambalaya and garden salad

                                                                                                                                                                                                                                        1. We're having a "throw it in the pot" sort of meal.

                                                                                                                                                                                                                                          Chicken, onion and new potatoes get a bit of a browning and are "thrown" into the pot (or, as Nigella would say, pouting, "tumbled" into the pot). Stock goes and some dried herbs. and it simmers along until nearly done. For the last five minutes, brocolli florets, shredded spring green, sliced spring onion and a handful of peas are also "thrown". Finally, a tablespoon of pesto is stirred through.

                                                                                                                                                                                                                                          1. Last night was a very simple yet delicious pasta dish courtesy of Martha Stewart - rigatoni tossed with sauteed mushrooms (I used Cremini), ricotta cheese, & freshly grated Pecorino-Romano. Green salad on the side.

                                                                                                                                                                                                                                            1. I have been thinking about this dinner for weeks, but now that I am definitely, no questions about it, making my way crosstown for TJ's and a few other errands, I am picking up a box of a childhood favorite: fish sticks. I'm open to suggestions on brands as I probably eat fish sticks once or twice a year as attested to by the ancient package of Gorton's fish sticks I recovered from the freezer last month. Tartar sauce will be homemade (hopefully use up some of the capers I still have sitting about) and vegetables will be either mushy peas or onion rings. If we're really harkening back to my childhood, then ketchup is a vegetable.

                                                                                                                                                                                                                                              19 Replies
                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                I was wanting fish sticks a while back, but my oven was out of commission. Maybe now's the time! I haven't them since I was a kid. Let us know what kind you got and if they were good.

                                                                                                                                                                                                                                                1. re: juster

                                                                                                                                                                                                                                                  I ended up with Dr. Praeger's since it was the only brand in the freezer I hadn't tried before. And it's a winner: all natural ingredients, a sensible nutritional profile and still all the nostalgic flavor of childhood! The light panko crust is not the crispiest, but the whole filet fish itself was quite meaty. 5 sticks was more than enough for me, though the side salad of mache, pickled radish, shallots and allium sprouts along with a serving of mushy peas did go a long way towards contributing to my satiety.

                                                                                                                                                                                                                                                  And while we're on the topic, I didn't realize mushy peas were an ideal pairing for fish sticks; I was just using up what I had on hand. But as Harters attests, they make a terrific couple. I'll have to try his fish finger sandwich for lunch tomorrow.

                                                                                                                                                                                                                                                2. re: JungMann

                                                                                                                                                                                                                                                  OK, now I am craving fish sticks.
                                                                                                                                                                                                                                                  Like you they were a childhood favorite, usually with baked mac & cheese and onion rings as sides.
                                                                                                                                                                                                                                                  I never did care much for tartar sauce when I was young (still just okay now) so I would make my own sauce by combing miracle whip, ketchup, and mustard together. Now that my taste has grown up I prefer a more "elegant" version of the sauce made with deli mustard and wasabi oil added to the mix.
                                                                                                                                                                                                                                                  I can't recommend a brand of fish stick, I get either Van d Camp(SP?) or Gorton's on the few occasions I make them.

                                                                                                                                                                                                                                                  Guess I'll be going to the store this afternoon.

                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                    TJ's battered cod should do the trick.

                                                                                                                                                                                                                                                    1. re: MAH

                                                                                                                                                                                                                                                      Which is MUCH better than Van Dekamp's or Gorton's; a while back I was seriously craving a fish sandwich, and bought a box of Gorton's patties; heavy breading that tasted of oil, and clearly the fish 'filling' was ground formed fish. Not so good....

                                                                                                                                                                                                                                                      I now want some battered cod (with tarter)!

                                                                                                                                                                                                                                                    2. re: JungMann

                                                                                                                                                                                                                                                      If you have leftovers they make good fish tacos.

                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                        Yes, they do! WTH some sriracha in the tartar sauce, or just plain mayo.....

                                                                                                                                                                                                                                                      2. re: JungMann

                                                                                                                                                                                                                                                        Mrs H is a fan of fish fingers (as we call them this side of the Atlantic). Her favoured way is the fish finger sandwich which, in recent years, has become something of a pub food classic. One of those occasions where white sliced supermarket bread is what you want, rather than anything better. Ketchup or tartare.

                                                                                                                                                                                                                                                        If, on the other hand, you insist on a "knife & fork" meal, then I would hold to the view that nushy peas would be obligatory.

                                                                                                                                                                                                                                                        You'll want fries as well in either way. Although the larger, slightly soggy British chips work even better, particularly on the sandwich.

                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                          The fish finger 'sammie' was also a classic growing up in New Zealand. We toasted and buttered supermarket bread, added the fish fingers and put as much tartare as we thought the bread could handle.

                                                                                                                                                                                                                                                          JM you've got many of us from different continents remembering a childhood classic.

                                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                                            and became Filet-o-Fish here courtesy of good ol' MacDonalds. which fishwich is a terribly (though very rarely indulged in) guilty pleasure of mine... and not just me, there's a whole thread about them here on CH!

                                                                                                                                                                                                                                                          2. re: Harters

                                                                                                                                                                                                                                                            We call those steak fries on this side of the pond according to my brit bf. Born in Essex. I love, love, love British "soggy chips" as you called them. So good. He has introduced me to lots of British delites. As I have reciprocated, I hope

                                                                                                                                                                                                                                                          3. re: JungMann

                                                                                                                                                                                                                                                            Gorton's the way to go, man. With homemade tartar sauce and a goooooood squeeze of lemon. Ima hafta make those again soon, too!

                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                              does TJs carry other brands of fish sticks, other than their own?

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                No clue, mc. I got mine at Wegmans :-)

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  Don't think so. I can confirm that their brand is quite good. They make great fish tacos. In fact I bought some recently after my TJs was sampling a fish taco wrap with shredded cabbage and their guiltless guacamole (which is cut with Greek yogurt). I'm still on the fence about the yogurt in the guacamole but the fish taco idea was great.

                                                                                                                                                                                                                                                                  My toddler likes the TJs cod too. Many less weird ingredients than the major supermarket brand staples.

                                                                                                                                                                                                                                                                  1. re: MAH

                                                                                                                                                                                                                                                                    I love the idea of using fish stick for fish tacos! Great quick meal idea.

                                                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                                                  The fact that I didn't finish the bag when I am typically puritanical about waste makes me think maybe I didn't like them. That said, the only two brands that come to mind are Mrs. Paul and Gorton's so unless anyone has other recommendations, it will probably be one or the other.

                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                    Agreed. They don't use any fillers either.

                                                                                                                                                                                                                                                                  2. re: JungMann

                                                                                                                                                                                                                                                                    now i want them too... and look!
                                                                                                                                                                                                                                                                    http://www.myfitnesspal.com/food/calo...

                                                                                                                                                                                                                                                                    220 cals for 6 fish sticks!

                                                                                                                                                                                                                                                                    you know who is heading to TJs tomorrow...

                                                                                                                                                                                                                                                                  3. I have no idea what's for dinner. There are so many new dishes I want to try that I've thrown myself into a proliferation of option tizzy. I think tonight will be the usual swordfish and shrimp although I might switch up the sesame-soy marinade for Bacardi's 1-2-3-4.

                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                      I am probably to late but damn, simple and good.

                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                        Hello...damn good is right!! I have never had sherry wine and have never prepared swordfish any other way in the hundreds of times I have prepared it always with Asian-style sesame oil and soy sauce dominant marinade. This fabulous! The flavor of the fish is enhanced with a hint of background flavor. Suzigirl, what else do you like it on?

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                          sherry is fantastic on sauteed mushrooms... cook the mushrooms up in butter with some minced shallot, get the shrooms all brown and crispy, drizzle some sherry in the pan, let it cook out, serve with juices. mmmm....

                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                            Definitely!! In fact, "Sherried Mushrooms" used to be (may still be at some places) a standard side dish at steakhouse restaurants.

                                                                                                                                                                                                                                                                            If I'm making steak, I nearly always saute up some mushrooms & onions in butter with a few dashes of dry sherry.

                                                                                                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                                                                                                            I never get to make swordfish because the bf dislikes most fish but i go very simple with butter, lemon and garlic into the broiler with a dill mayo

                                                                                                                                                                                                                                                                      2. Got the fish sticks, but they have to wait for tomorrow.

                                                                                                                                                                                                                                                                        Tonight will be Tteokgalbi.

                                                                                                                                                                                                                                                                        Traditionally beef and pork ribs minced, seasoned, and formed into patties, then fried with a yujang sauce made from honey, soy sauce, sesame oil, and rice wine.

                                                                                                                                                                                                                                                                        Tonight is a variation made from beef and pork country style ribs, with some chicken thigh thrown in, and ground instead of minced. Seasoning paste is red plum, apple, onion, garlic, and fresh ground black pepper. Adding chopped peppers and onion.

                                                                                                                                                                                                                                                                        The meat mix is currently sitting in the fridge to let the flavors meld before cooking.

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                                                        1. re: hannaone

                                                                                                                                                                                                                                                                          Hey H-1...looks and sounds delish...for me...herb and bacon roasted chicken....home made fried rice with roast pork (actually pork chop), with all sorts of veggies, bean sprouts, corn, peas, chopped carrots, shallots, green onions and my secret belnd of spices including a teaspoon of sugar!....sauteed baby bok choy with oyster sauce and miren...

                                                                                                                                                                                                                                                                          My 20 year old co-ed is home and requested this meal via texting.......he decided to forego Cancun to be home on Spring break...(stupid kids))

                                                                                                                                                                                                                                                                          Warm out of my oven pound cake with store bought chocolate, chocolate chip Iscreamy.....

                                                                                                                                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                                                                                                                                            wow, forgoing Cancun to have his old man cook for him instead? speaks volumes about your mad skills, Phreddy!!

                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              THANKS !!!! MC...you know how to get to that old man....and not for nothing....THANK YOU,muchias gracias....really i loved serving mi nino!!!and love to you and to and your boyfriend, your partner who does not get enough credit.on this site,,,,you guys are good...I mean real good... ....

                                                                                                                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                                                                                                                de nada!

                                                                                                                                                                                                                                                                                and i give my BF all the credit for his wonderful meals!

                                                                                                                                                                                                                                                                                thanks Phreddy!

                                                                                                                                                                                                                                                                          2. re: hannaone

                                                                                                                                                                                                                                                                            That looks amazing. :O I've been working on learning Korean cuisine, but this is something I have yet to come across. Thanks for bringing this to my attention, I'll start the research so I can make it too!

                                                                                                                                                                                                                                                                            1. re: GulaSocordia

                                                                                                                                                                                                                                                                              This is a Korean Royal cuisine dish. The original minced meat version that included chopped ddeok (rice cake) was supposedly created because one of the Korean kings had digestive issues. The addition of the ddeok was supposed to make it easier for the King to eat beef ribs.

                                                                                                                                                                                                                                                                              Check this link for pics of various versions of the dish:

                                                                                                                                                                                                                                                                              https://www.google.com/search?q=tteok...

                                                                                                                                                                                                                                                                            2. re: hannaone

                                                                                                                                                                                                                                                                              Yum - what time is dinner:)? I'll be right over....

                                                                                                                                                                                                                                                                              1. re: hannaone

                                                                                                                                                                                                                                                                                Great-looking photos.

                                                                                                                                                                                                                                                                                1. re: hannaone

                                                                                                                                                                                                                                                                                  These came out very well.
                                                                                                                                                                                                                                                                                  My sons claim this variation is even tastier than the last one I did.

                                                                                                                                                                                                                                                                                  Formed the meat into rectangular patties, lightly browned on both sides, then basted with the yujang and finished with a light glaze.

                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                  1. re: hannaone

                                                                                                                                                                                                                                                                                    Ohhhh yessss, that looks tasty!

                                                                                                                                                                                                                                                                                2. Last night I had more nduja, this time with mussels in a nduja and sautéed fresh fennel broth. A touch of cream was added for extra decadence. A French stick mopped up the broth.
                                                                                                                                                                                                                                                                                  It was amazing. I'm still thinking about it this morning. Rich and spicy from the nduja, salty from the mussels and silky from the dash of cream. I could eat it again right now.

                                                                                                                                                                                                                                                                                  Thank you MariaCarmen for putting me on to the combination and ingredient. I have a feeling that I won't be able to find nduja in New Zealand when we move in a few weeks unfortunately.

                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                                    you are so welcome! i wonder if you can freeze it... i wouldn't imagine it would hurt it - stock up before you leave!

                                                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                                                      Oh! Now that sounds better than the fish sticks, I must say. I so far have not found Nduja in SEA yet, but I have hope still:)

                                                                                                                                                                                                                                                                                    2. The stuffed peppers have fallen by the wayside (as they tend to) in favor of a dinner invitation. I got a text that simply asked, "Steaks at our place for dinner tonight?"

                                                                                                                                                                                                                                                                                      Um, really. Is that even a question? We're bringing wine and maybe some cheese or strawberries and cream for dessert.

                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                        I'm making pistachio shortbread to serve with dessert, which I'm inordinately excited about. The dough (a recipe adapted from bushwickgirl) was really delicious.

                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                          mmmm, pistachio shortbread and steaks....

                                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                                            Perfect pairing, non? Laugh...

                                                                                                                                                                                                                                                                                      2. Agh, I need to post more often. My last few months have been hectic as all get out, and I do so love these threads!

                                                                                                                                                                                                                                                                                        WFD tonight is a Japanese curry, made with chicken, steamed rice and a side salad. I must admit, I don't do the curry roux from scratch. Instead, I mix some Kokumaru blocks and some Vermont blocks and tweak the concoction to taste.

                                                                                                                                                                                                                                                                                        It's so good, even though my husband does NOT support(okay, he borderline tolerates it) my curry addiction.

                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: GulaSocordia

                                                                                                                                                                                                                                                                                          Love Japanese curry and have been meaning to makes some, but have never done it with chicken. What do you use, and what vegetables do you put in with it? I use those two flavors as well :)

                                                                                                                                                                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                            I usually use quite a bit of onion, carrots, firm apples and a little potato, since I like how potatoes absorb the flavor of the sauce. I cut up some chicken breasts(although I think it would be glorious with thighs) into bite size chunks.

                                                                                                                                                                                                                                                                                            I also replace the water with whatever broth I might have on hand, but I like the richness beef broth adds the most!

                                                                                                                                                                                                                                                                                            1. re: GulaSocordia

                                                                                                                                                                                                                                                                                              Yes, I use the same veggies, just not apple. Yes, I would think chicken thighs would be great, thanks!

                                                                                                                                                                                                                                                                                        2. It's the WEEKEND! And I'm going Irish for at least 2 of the 3 meals this weekend.

                                                                                                                                                                                                                                                                                          Came home from work to a dumped plant on the beige carpet in the living room - thank you for the welcome home, kitties. NOT. :-/

                                                                                                                                                                                                                                                                                          So wine has been poured. Oh yeah, that was a given. Dinner tonight is Salmon - wild caught sockeye. I'm making a favorite recipe: Maple-Marinated Roasted Salmon. Side will be steamed green beans.

                                                                                                                                                                                                                                                                                          http://www.countryliving.com/recipefi...

                                                                                                                                                                                                                                                                                          I have a small bottle of Bailey's Irish Cream. Perhaps that will be dessert tonight while I watch "Life of Pi."

                                                                                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            Hooray weekend!

                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                              Major hooray, steve!

                                                                                                                                                                                                                                                                                              Hey - could you EMail me at the address in my profile?

                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                done.

                                                                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                                                                              Sounds like a wonderful evening Linda. Cheers to you and your Baileys! Great idea. I may just take that idea and serve Baileys atop ice cream on Sunday.

                                                                                                                                                                                                                                                                                              We haven't seen the Life of Pi yet but so look forward to it. Have a lovely evening!

                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                Bailey's on ice cream, huh? Hmmm......

                                                                                                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                                                                                                I am watching that tonight as well Linda!

                                                                                                                                                                                                                                                                                                Bummer about the plant mess. Them kitteh's will be friskie sometimes:)

                                                                                                                                                                                                                                                                                                The salmon sounds great:)

                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                  Excellent film choice. And to avoid a spoiler I will word this as mystically as I can, which did you prefer, 1 or 2?

                                                                                                                                                                                                                                                                                                  1. re: Musie

                                                                                                                                                                                                                                                                                                    I MUCH preferred #1, Musie. :-) Loved this movie - beautifully filmed. I know a lot was CGI, but it was masterfully done.

                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                      Agree!

                                                                                                                                                                                                                                                                                                2. Keeping it easy tonight with vermicelli pasta tossed with sauted mushrooms, bell pepper, spring onion and basil pesto with a generous crumbling of smoky bacon and grated parmesan.

                                                                                                                                                                                                                                                                                                  1. Cheeseburgers last night, spaghetti with both sweet and hot sausages tonight. We keep clearing out the coolerator. We'll have house red to wash it down, maybe some Parmigiano Reggiano for dessert.

                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                      Did you break up the sausage or leave them whole or in chunks?

                                                                                                                                                                                                                                                                                                      I have to say I *love* spaghetti and meat sauce.

                                                                                                                                                                                                                                                                                                    2. Yup, it's spaghetti Friday here @ cucina bc and tonight's pasta really is spaghetti. A fennel sausage, mushroom, tomato sauce atop along w some fresh parmesan. Roasted rapini w a balsamic glaze to start and some crusty bread and evoo alongside. Of course, as Linda says, there will be wine. A Malbec/Petite Verdot blend will hit the spot nicely.

                                                                                                                                                                                                                                                                                                      Buon Appetito friends!

                                                                                                                                                                                                                                                                                                      1. I've wanted to try David Chang's bo ssam for ages, but haven't had the occasion for such a big piece of meat. I went out on a limb and bought a 2 lb. piece of pork belly and used the salt and sugar cure, which made the most delicious piece of pork. I made the sauces and wrapped with red leaf lettuce and a bit of sticky rice.

                                                                                                                                                                                                                                                                                                        It was so good that it was gone in two days. Well worth making.

                                                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                                                        1. re: Terrie H.

                                                                                                                                                                                                                                                                                                          wow! nice adaptation, Terrie.

                                                                                                                                                                                                                                                                                                          1. re: Terrie H.

                                                                                                                                                                                                                                                                                                            That dish is awesome. Your right, well worth making!

                                                                                                                                                                                                                                                                                                            1. re: Terrie H.

                                                                                                                                                                                                                                                                                                              it's really awesome... and with pork belly? wow. we've only made it with pork shoulder. still fab.

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                I figured it was worth a try with the pork belly, and it worked out beautifully. Of course, you have to like pork belly :)) I cooked it at 275F for about 5 hours before the high heat blast.

                                                                                                                                                                                                                                                                                                                I will definitely do my next pork shoulder this way. Can't get enough of the gouchujang.

                                                                                                                                                                                                                                                                                                                1. re: Terrie H.

                                                                                                                                                                                                                                                                                                                  same here. and who doesn't like pork belly?

                                                                                                                                                                                                                                                                                                                  1. re: Terrie H.

                                                                                                                                                                                                                                                                                                                    I can get pork belly at my local market, so I think I'll copy you!

                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                      Just a note - I took the skin off but left the fat on top. I thought a 2 lb. piece would cook before the skin had a chance to crisp, and I frankly have never had skin come out right. I love the crisped fat on top, though.

                                                                                                                                                                                                                                                                                                                      1. re: Terrie H.

                                                                                                                                                                                                                                                                                                                        Nice, thanks!

                                                                                                                                                                                                                                                                                                              2. Tonight - sesame soy swordfish and garlic herb shrimp with roasted asparagus likely topped with some form of cheese (blue, feta or parmesan)

                                                                                                                                                                                                                                                                                                                Tomorrow - the usual chicken cordon bleu or some form of stuffed poultry but I think I'll use the turkey cutlets I picked up today for some variety. I've never tried it with turkey but I assume that it'd work and be quite good.

                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                  I made a turkey roulade one year at Christmas, and it worked perfectly. It's nice if you can brine it beforehand, since the breast is so lean.

                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                    Lovely, what was in your roulade? yea, perhaps since I have time I'll brine though pounding away with my fist is quite the stress reliever.

                                                                                                                                                                                                                                                                                                                2. The guys are at a tournament in New Haven this weekend, so it's just me and Dixie Doodle Doggie. She has the same thing to eat every night, so I never have to worry about WFD for the Doodle. For me, it was sauteed onions and mushrooms with a nice piece of sirloin steak, with a tomato/basil salad on the side to make me feel better about it not yet being spring. Happy weekend, y'all!

                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                                                    Enjoy the "Home Alone" weekend roxlet! My pooch and I love the same stuff so I've been known to indulge his preferences when mr bc is (rarely) away. Ma Po Dou fu is always our first choice!!

                                                                                                                                                                                                                                                                                                                  2. Tonight was Chinese five spice chicken thighs with roasted opo squash with shallots and leftover cauliflower gratin from last night's pork chop dinner, which was really good, too. Pork chops marinated in buttermilk with Moroccan grilling spice blend for a day, then pan fried.

                                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                                    1. re: mcf

                                                                                                                                                                                                                                                                                                                      Vat ees thees opo sqvatch of which you speak, so that I may hunt it down and eat it??

                                                                                                                                                                                                                                                                                                                      1. re: pinehurst

                                                                                                                                                                                                                                                                                                                        I found it in an Indian grocery and had to look it up. It's like chayote, only more tasteless. The nutrient data I found said a "cup" is 3 gms carb and 1 fiber, but a cup of what??? Puree? Chunks? It's well described by those who call it a cross between zucchini and cucumber. I think it would be great with more seasoning, or like chayote, as a sub for mock apple pie, with the right spices and sweetening. It might also be better grilled, as chayote is, though I also loved chayotes sauteed. The shallots were good, though, very carmelized. :-)

                                                                                                                                                                                                                                                                                                                        BTW, the Indian market also had karela/bitter melon. Check this out for the insulin effect: http://www.biosciencetechnology.com/n...

                                                                                                                                                                                                                                                                                                                        And: http://en.wikipedia.org/wiki/Bitter_m...

                                                                                                                                                                                                                                                                                                                        http://www.specialtyproduce.com/produ...

                                                                                                                                                                                                                                                                                                                    2. Sunday - Thai Basil Chicken - I have no idea what I'm doing and will need to do a lot of research before Sunday, but I am already looking forward to it. Any good tips or quick and easy recipes? I love the Thai basil chicken from our local takeout place but would love to recreate it at home and it seem simple enough.

                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                      1. Oh jeez, already at 299 posts better get in before you guys cut me off then I wake up and you're already at 30+ posts.....

                                                                                                                                                                                                                                                                                                                        Olive oil poached swordfish with Roxlet's warm lemon-caper-kalamata sauce served over Israeli couscous with roasted garlic, and arugula.

                                                                                                                                                                                                                                                                                                                        Roxlet, the sauce was perfect! The three of us practically drank it at the table (two of my guys are sick with the flu, and I didn't expect my little one to go for it, a bit too salty for him, but I'll give him time...) but boy was it delicious! I thought I screwed the pooch when making it, as my oil was a bit too warm and browned the garlic immediately! But I just took it off the flame and continued, undeterred, and I'm so glad it I did! Just lovely, thanks so much for sharing it, we are all grateful.

                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                        1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                          I'm so glad that you and yours like the sauce! It's a big favorite here too.

                                                                                                                                                                                                                                                                                                                        2. Last night it was perfectly grilled flank steak with homemade teriyaki/Hawaiian sauce. We had beautiful trout a few nights ago so opted for a veggie meal tonight since the veggie college kid was home. Avocado halves to start. Red and yellow peppers were halved and filled with sauteed eggplant, tomatoes, onion, pine nuts etc which were baked and then topped with toasted panko, parsley and feta. Next course was pasta with cannelini beans, broccoli, wine etc. A lovely loaf of crusty Italian bread frm a local Italian deli. (Surprising how flavorful freshly baked bread can be. Must be the flour?) A lovely Chinon to drink. Best part was having the kid home and conversing and joking around the table once again.

                                                                                                                                                                                                                                                                                                                          1. let's move it on over to number 200!

                                                                                                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/894422

                                                                                                                                                                                                                                                                                                                            1. Since I'm still on yesterday I'm posting here. Made soup for 12 using Zatarains rice and beans- what an easy peasy recipe! Sauteed red pepper, celery, onion and garlic and added rice pack and water plus a pound of sliced kielbasa. Took 30 minutes. Not bad for a quick after work soup to bring for a group.

                                                                                                                                                                                                                                                                                                                              1. Last year....it was 75 degrees today. Starting 10 days were the high temperature averaged 75 degrees. In Pittsburgh, PA. It is 33 today. Half drizzle, half snow. I had a foot of snow about a week ago. It is the Ides of March. Anyway....but much more conducive to typical March type fare.

                                                                                                                                                                                                                                                                                                                                Today is Corned Beef and Cabbage (with lots of Guinness for the cook) and it is perfect. Cold. Damp. Gray. Fire on....corned beef smell permeating the house. Sweet. Basketball. Hockey. I am in heaven. ON this note, anyone get their brisket from a brand called Sy Ginsberg?? I find it to be the absolute best outside of doing my own. So...Uncle Sy.....this Guinness is for you!!