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What's for dinner #208 -- first days of....sprummer? [OLD]

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OK, so it would appear that, instead of having a gentle transition from the icky, wet & cold stuff we've had going on for WAY too long, it's WHAM BAM here's your sunshine, ma'am! Not that I'm complaining.

Because of this lovely, sun-filled day, our original plan to head over to the local sushi/cocktail place with friends got nixed in lieu of the Trini-Chinese chicken (yes, I can't believe I am making this again within only two days, but it's *that* fingerlickin' good!) on the grill at casa lingua, followed by catching up on the latest GoT episode.

Cocktails on the patio to start us off, a buddy is bringing a mushroom appetizer, I'll probably make some sort of side salad.... and a good time will be had by all :-)

What's cooking in your neck of the woods?

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  1. In my little corner of the desert, we had a cool shower last night. So my sausage, mushroom and potato dish went over well.
    Tonight's plan is for an easy dinner. I'm just making a Thai style pork fried rice.

    4 Replies
    1. re: alliegator

      Allie, I thought of you yesterday. The same blog that posted that shrimp pizza posted this Thai shrimp salad yesterday: http://bevcooks.com/2013/04/thai-shri... thought you might enjoy it too :)

      1. re: juliejulez

        Oooh, thanks so much, jj. I saved this and will use it later in the week as we go from wind and cool showers to close to 100. And the Asian Invasion rolls in next week, this looks like a dish the girls will enjoy.

        1. re: alliegator

          I'm really looking forward to hearing what they cook for you, Allie!

        2. re: juliejulez

          awesome... I will camp on your thread ladies. Sounds delish!

      2. It's 83 here already. Tonight we're having ginger-scallion noodles with shrimp, asparagus, and maybe some other vegetable.

        1 Reply
        1. re: Chocolatechipkt

          Same here on the VA/NC border...I kinda miss cooler weather - and what happened to Spring? It seems like we moved right from Winter to Summer! Having said all that though, I adore going to farmer's markets for my ingredients and the warmer weather is a good reminder to me that some good eatin' is right around the corner!

        2. Another easy night as work has been craaaaaaazy!

          Roast chicken, baked taters and streamed broccoli. Chicken is a little bigger than usual as my son has requested chicken pot pie. That will be for later this week and he's going to make it so that will be a much needed night off for me!

          3 Replies
          1. re: foodieX2

            wow I've heard of streaming videos but streaming broccoli would be just awesome! ;) fab that your son will make the pot pie, you have raised a CH obviously.

            1. re: GretchenS

              What, you don't have virtual veggies in your house???
              LOL!!!!

              1. re: foodieX2

                Lol

          2. I have a heavy day today at work. So, it's a "what can I pull from the freezer" night. I have some killer spicy hot, thick and dark no bean chili...maybe with a low carb cheese quesadilla with lots of salsa, sour cream and lettuce....and maybe a tequila drink ...a shot...or two....it's going to be a tough day :/

            1. Lingua - I was just looking at that recipe and it looks delicious. Tell me, did you buy the Matouk's sauce Sifton recommends? I was hoping to not have to buy another hot sauce.

              3 Replies
              1. re: EM23

                I could not find the Matouk brand, so just got the Grace brand of scotch bonnet sauce. Packs a nice punch of heat!

                1. re: linguafood

                  Thanks. The recipe calls for 1-3 T of hot sauce. I'm a guessing you went for the max:)

                  1. re: EM23

                    Ha! No, but I started with 2 and that was fine. Since I'm kinda one-and-a-halfing the recipe today, I put in a bit more.

                    I still can't get over how great this sauce is - with 3 ingredients and thrown together within 5 minutes tops.

                    I want to dip everything in house in it, but the dude would not abide :-D

              2. So jealous of cocktails on the patio! Roll on moving out of our apartment into a house with a deck.
                I am way ahead in my dinner prep today. The cheesecake I baked yesterday is in the fridge (it developed a huge crack but it smells divine) as is the strawberry rhubarb compote I made to go with it.

                I have some chicken wings marinating in a mix of sesame oil, ginger, garlic, soy, fish sauce. We'll have them with some kind of slaw and ottolenghi radish and broad bean salad with tahini sauce (if I can find broad beans - they're fava beans in the US, right?) maybe rice or flatbread too if the boys are hungry.

                1. Raging blizzard here, supposed to get up to 2 feet of snow. We were in the upper 60's even some 70's last week, I think it's about 20F now.
                  So, I'm making a chicken pot pie, or something like it. I have chicken tenders, some leftover turkey stock that I need to use, celery, onion, carrot.
                  I made a roux, added the stock, some sage, thyme, pepper, a bit of salt. it is simmering now.
                  I'll probably precook the carrots (husband HATES crunchy cooked carrots), and saute the onion and celery, add to the mix.
                  Not sure about the crust, I might just make it a biscuit top instead of a full-on pie.

                  26 Replies
                  1. re: wyogal

                    Sounds like good blizzard food :) And yeah, around 330 yesterday when I was driving home from work it was 69 degrees. By 10pm when we left the hockey game it was 20 LOL

                    1. re: juliejulez

                      Rocky Mt. living!

                    2. re: wyogal

                      Fab blizzard food! Stay safe in the storm...

                      1. re: GretchenS

                        Thanks! I'll try and get a picture later!

                      2. re: wyogal

                        Stay safe and warm wyogal!

                        1. re: foodieX2

                          I'm staying indoors! Maybe I'll add a pic of the blizzard, too!

                          1. re: wyogal

                            Good idea, and I hope to see a pic of the blizzard food and the blizzard.
                            Warm thoughts form Phoenix!

                        2. re: wyogal

                          That sounds like it will warm up your belly. I like the idea of a biscuit topping.

                          1. re: wyogal

                            Just saw your blizzard on the news! Hope when it ends it melts fast!

                            1. re: wyogal

                              Here are the pictures:

                               
                               
                               
                               
                               
                              1. re: wyogal

                                Wow! That's alot of snow. That pot pie looks amazing. Really warming

                                1. re: suzigirl

                                  Thanks!
                                  Yes, we had no snow yesterday morning. Grass was getting green, did some garden work. :(

                                2. re: wyogal

                                  Wow that is the kind of snow which makes me curl up in bed with a good book, coffee and pot pie!! It looks delicious. Even though it's supposed to be 80F here today I am really craving pot pie now.

                                  1. re: fldhkybnva

                                    That's what I did all day yesterday! Today, though, it's back to work this afternoon. I was thinking I'd shovel the driveway, but my husband said to just drive over the snow as it should melt soon. :)
                                    I have some leftovers from last night, so we'll have that for dinner before we head out to a concert tonight.

                                    1. re: wyogal

                                      I like that idea, shoveling is not my idea of fun - mix of really cold but sweating like a pig.

                                3. re: wyogal

                                  What the Hey is UP there in terms of weather? Love y'all, but your chicken pot pie 'ought to be in balmy weather by now?

                                  1. re: gingershelley

                                    I know.... It's not unusual for us to have some snow in April, but c'mon! It's been snowing steady for about 30 hours, and the high temp for today was 12F. Yes. The interstate is closed. and it is still snowing.
                                    The biscuits were a bit gooey, so put it back in the oven, lower temp so they wouldn't brown too much, and it was much better. I had turkey gravy (turkey veloute would be a better description maybe... roux made with the accumulated fat on top of the turkey stock, flour, then added the jelled stock, some sage, thyme, pepper) so ladled that over our servings.

                                     
                                    1. re: wyogal

                                      Its almost 11pm, I am in bed and now I suddenly want a comfort food midnight snack! Can you beam some that over this way please??

                                      <drooling> and so is my dog who is curled up with me!

                                       
                                      1. re: foodieX2

                                        What a cutie pie! ...have a great evening, and may the force be with you!

                                        1. re: wyogal

                                          what can I say? I am a kid at heart! had to have hans solo keeping me warm!

                                          1. re: foodieX2

                                            :)

                                        2. re: foodieX2

                                          cute dog!

                                          1. re: foodieX2

                                            Wow, adorable!! It seems like a wonderful way to end a snowy day.

                                          2. re: wyogal

                                            I want that. Yum.

                                            1. re: wyogal

                                              Fabulous, a tour de force wyogal!

                                              1. re: GretchenS

                                                Thanks!

                                        3. There is a very simple looking but incredibly delicious red cabbage slaw that I get at Palestinian and Israeli restaurants that I'd like to have for dinner tonight with some egg salad, pickled eggplant and pita bread. Google keeps directing me towards Midwestern slaws and Lebanese salatet malfoof, neither of which are right, so I'm hoping to discover the right recipe before long otherwise this goes on the backburner while I munch on leftovers.

                                          1. mid to upper 70s today in So California. It is tuna salad w/avocado (and peas and water chestnuts and olives and carrots) on the patio night.

                                            2 Replies
                                            1. re: laliz

                                              mmm...did you use fresh tuna or a good olive oil canned tuna? One of my favorite salads is Tuna Niciose (sp?). I have used both types of tuna with good success.

                                              1. re: littleflower

                                                None of the above. I am boring in the tuna dept. I simply prefer solid white canned in water. What can I say?

                                            2. Cassoulet! The weather is still hideous here so I decided yesterday to make Cassoulet for an evening with friends tonight. It is a two-day process but always well worth it and probably one of the best comfort foods when it is cold, rainy and dreary outside.

                                              Inside the house is warm, dry and it smells incredible. Friends, Cassoulet, good wine and a roaring fire. A fine way to hopefully bid farewell to this cold and wet "spring" weather.

                                              1. Raining cats and dogs in my neck of the woods.

                                                London Broil and potatoes for supper tonight. Using this http://www.epicurious.com/recipes/foo... recipe as inspiration- which looks a lot like the one I grew up with.

                                                Some of these flank steak recipes look interesting: http://food52.com/contests/248-your-b...

                                                2 Replies
                                                1. re: prima

                                                  Flank steak here too, although I'll be doing some sort of a vegetable medley instead of potatoes. I have some mushrooms that need using, kale, brussels sprouts - I may just saute them all together with some sausage or lardons and call it good.

                                                  1. re: prima

                                                    I used to love London Broil - one of my favorite dishes when I was still able to digest beef. I tried it once using bison, but the flank cut of bison just wasn't the same as beef. The difference was much more noticeable than bison ribeye vs. beef ribeye.

                                                  2. I was very impressed with the bacon from the butcher shop last night. That may have to be my go to bacon from now on. It was just the right meat to fat ratio so that it crisped nicely.
                                                    Tonight is broccoli and cheddar stuffed chicken boobs. Thanks for the inspiration feildhawk ;-) I am going to make o' brien potatoes with the peppers from the garden and a tomato and parsley salad also from the garden. My first tomato that the damn birds didn't get to. Its a purple Cherokee. Looking forward to trying it.

                                                    9 Replies
                                                    1. re: suzigirl

                                                      You are lucky suzigirl to live near a good butcher's shop. Note to self: next time I move to a new city, first check to see if they have a good butchers shop and Whole Foods. I am now living where there isn't a butchers shop within an hour from here. Hoping to find some good bacon at the Farmer's Market in three weeks!

                                                      1. re: littleflower

                                                        I am very lucky and i know it. The butcher is a two minute drive or a twelve minute walk. I also have Whole Foods, Fresh Market Trader Joe's and three farmers markets. One of the markets is Amish run and has fresh baked goods, jams, pickled goodies and fresh ice cream along with farm fresh eggs. There is a u pick farm twenty minutes away. And a scratch and dent store that is fifty percent off if you don't mind dented cans and torn labels(and I don't). I can't complain at all

                                                        1. re: suzigirl

                                                          Wow...fresh ice cream, better yet made by a market that is owned by Amish! Now THAT sounds like something I must someday try. We have a u pick-it farm but it is about a 50 min. drive from here - more like a day trip for me LOL.

                                                          Well I really shouldn't complain TOO much...we do have a Trader Joe's, Fresh Market, and a couple of summer farmer's markets that are within a 20-30 min. drive from here. That, with my time and energy constraints, is doable - anything more than that and it's stretching it a bit for how far I want to drive.

                                                          1. re: littleflower

                                                            I was at the Amish market a little while ago and got a ice cream in a cup. It was vanilla and orange sherbet swirled together. Scooped, not soft serve. Outstanding. Took me right back to creamcicles in the summer as a kid

                                                      2. re: suzigirl

                                                        Cooking stuffed chicken boobs in the toaster oven was an adventure to say the least. My new stove is due between Thursday and Saturday. Can't wait. I will try to get my sweetie to post pics from the home PC because he and i both cannot post from the tablet that I use. Can't figure it out. Anyhow, the broccoli cheddar stuffing was good. Chicken was dry. I haven't used the toaster oven to really bake in years so i have lost my touch. Now I have to figure out a new stove. Color me nervous but jazzed

                                                        1. re: suzigirl

                                                          No problem, it's a favorite stuffed chicken boob combination! I'm not sure what kind of cheese you have on hand but I've tried with shredded, sliced and cubed and the latter two seem to work the best for bites of cheesy, gooey, deliciousness. Good luck with the bird thieves...if the tomato is good enough for them, it's probably delicious! I think your mention of peppers has inspired my next round of chicken boobs with cheese, peppers and onions.

                                                          1. re: fldhkybnva

                                                            I have peppers getting ready to turn by the bucketload. To bad you don't live near. You could stuff the chicken for free.
                                                            I used a ton of shredded sharp cheddar which worked fine but the chicken got overcooked in the toaster oven. Oh well. Can't win em all.
                                                            The tomato was mine, all mine! And quite tasty

                                                            1. re: suzigirl

                                                              All of your posts make me want to start a garden on my Baltimore concrete slab in the back"yard." There are planter boxes so perhaps there's some potential but not much sunlight. Yea, I think I need to use a ton if using shredded cheddar is it gets lost and I need my cheesiness. Cheese fixes all overcooked chicken :)

                                                              1. re: fldhkybnva

                                                                It is nice having a garden in FL. You can grow nearly year round. Dead of summer sucks but if you plan it right and plant now you can usually have things come to fruition before the sweltering heat of August.
                                                                I thought there was enough cheese as i went almost 50/50 but it needed a sauce to save the dry meat.

                                                        2. We're making scavenger pasta tonight. We round up whatever orphans we can find and throw them in the pot. Tonight's sauce will be a spicy tomato base and will include Campari tomatoes, hot Italian turkey sausage, pancetta, frozen scallops from Sam's (I hate those damn things, but have developed a method that makes them palatable in tomato sauce), and the last few remaining chile de arbol. Whole wheat spaghetti for me, regular linguine for the rest. Oh, some leftover ciabatta will accompany after a nice crisp in the oven.

                                                          4 Replies
                                                          1. re: Christina D

                                                            Christina D - never heard of it being called "scavenger pasta" but we often do this to our marinara base. Those usually turn out to be some of the best sauce creations to put over pasta! Your rendition with the turkey sausage and pancetta sounds yum!!

                                                            1. re: littleflower

                                                              I came up with that name when enlisting help from my young daughter. A scavenger hunt for pasta sounded a lot more fun than "Help me find leftovers we can use in the sauce". Hence, scavenger pasta was born.

                                                              1. re: Christina D

                                                                Great idea!

                                                                1. re: Fowler

                                                                  Agree with Fowler - very creative, Christina D!

                                                          2. Very excited about making tonight's dinner...finally getting around to trying my hand at Chicken Gyros. The all natural chicken tenders that we bought at Trader Joe's have been marinading for about 3 hours now - a bit longer would be preferred but I am too hungry to wait.

                                                            Planning on grilling the chicken in the grill pan and using Naan bread as what I hope to be a decent substitute for Pita bread. We have a package of Trader Joe's regular Tandoori Naan bread in the freezer that needs to be used up, and didn't want to buy a whole package of pita bread just for one dinner.

                                                            2 Replies
                                                            1. re: littleflower

                                                              Do you have a preferred marinade?

                                                              1. re: fldhkybnva

                                                                The marinade that I used was from a recipe that I bookmarked - in fact, I think I may have seen it first on this board quite a few weeks back called Saucy Chicken Gyros (btw - whoever originally posted this - please let me know who you are so I can give you the credit!).

                                                                I adapted it slightly, but used olive oil, red wine vinegar, lemon juice, crushed garlic, Greek Seasoning, Dried Oregano, salt, pepper, and I didn't have any plain greek yogurt on hand so....tried a TBS of TJ's mayonnaise which I think was at least part of the reason the grilled chicken ended up being so moist and not dry in the slightest.

                                                            2. I made this "fiesta bean salad" to go with a purchased latin-style rotisserie chicken. My son's first response on seeing the salad was, "I don't like chickpeas." Then he had some, and his second response was, "Wow! This is good. It tastes just like guacamole." I'll take a low-calorie bean salad that tastes like guacamole any day of the week. I added a chopped serrano instead of the red pepper flake that was indicated in the recipe.
                                                              http://www.skinnytaste.com/2013/04/fi...

                                                              2 Replies
                                                              1. re: roxlet

                                                                roxlet, that looks and sounds fabulous, it's in my Pepperplate to make as soon as my avocado gets ripe!

                                                                1. re: roxlet

                                                                  Me too - yum!

                                                                2. Sardine rillettes on triscuits (yum)
                                                                  And then some arugula walnut pesto on pasta with broiled asparagus with lemon oil.

                                                                  7 Replies
                                                                  1. re: relizabeth

                                                                    What kind of sardines do you use? Trader Joe's has a fantastic brand from Morocco - boneless/skinless sardines in olive oil. They're so good I eat them straight from the tin with a little squeeze of lemon juice/sea salt/pepper. Good eats!

                                                                    Love walnuts pesto - I like it even better than the traditional kind made with pine nuts. Your argula walnut spin on pesto over pasta with lemon oil sounds yummy!

                                                                    1. re: littleflower

                                                                      How much are the TJ's sardines? I usually stock up on the Alshark brand of Moroccan sardines when I am at the Middle Eastern market since they are a great value at about $1/can, but I'm always looking for excuses to add Trader Joe's to my shopping itinerary.

                                                                      1. re: JungMann

                                                                        Wow - excellent price for those Alshark sardines, JM! I believe the Boneless Skinless sardines in olive oil from Morocco at TJ's are 2.50.

                                                                        Having said that, by all means do add TJ's to your list of grocery stores to check out - it's by far my favorite place to shop for food.

                                                                        1. re: littleflower

                                                                          $2.50 is still less than I pay at the Spanish market or even the Filipino market for premium sardines, maybe its worth checking out my next visit. The only reason I rarely visit the TJ's in Manhattan is that they are notorious for being packed like sardines with shoppers so whatever I make in savings, I recup in crowds.

                                                                          1. re: JungMann

                                                                            Very nice play on words! (packed like sardines).

                                                                            I have heard that some of those TJ's in and around NYC have lines wrapped around their stores. Good luck and hope the lines when you go are shorter!!

                                                                      2. re: littleflower

                                                                        I used one tin of TJ and one of some other brand, that knowing me was probably the most expensive but had the chic-est packaging.

                                                                      3. re: relizabeth

                                                                        sardine rillettes on Triscuits -- doesn't get much better than that!!

                                                                      4. Tonight was roast pork loin with a spiced apricot glaze from the chow recipe archives. I've made this half a dozen times now and it never disappoints. I served it up with bombay potatoes with some peas mixed in for extra variety. Come Thursday, I'll turn the leftovers from this meal into a hash topped with a runny yolked poached egg.

                                                                        I baked a quick batch of M&M cookies for dessert at request from the husband.

                                                                        4 Replies
                                                                        1. re: Musie

                                                                          Are Bombay potatoes with peas the same thing as Aloo Matar? Regardless - great spin on a potato recipe.

                                                                          That was really nice of you Musie to make your husband some M&M cookies from scratch! I am admittedly not much of a baker at all - are there any secrets to making up a fast batch of cookies?

                                                                          1. re: littleflower

                                                                            I am not sure. I have a funny feeling bombay potatoes might be an English take on an Indian dish. Having compared recipes though, they are VERY similar, the peas in my dish was a personalized addition.

                                                                            As for the cookies, my husband had a craving for them for a few days and he was feeling down, seemed like good timing! I use the same basic cookie recipe which I have learned off by heart now. I just alter it to change the flavours. I also freeze the dough balls and cook only a few when we want them. Practice helps, but my stand mixer helps to add a little extra speed.

                                                                            http://www.foodnetwork.ca/ontv/shows/...

                                                                            1. re: Musie

                                                                              Thanks for the recipe, Musie - you are right that a stand mixer would be of help to shorten the preparation time! I have been eyeing for awhile now the red KitchenAid standing mixer, but that will have to remain on my culinary wish list for the time being. :-)

                                                                          2. re: Musie

                                                                            Thanks for mentioning that recipe. Sounds good!

                                                                          3. I'm eating solo tonight since they feed the man when the guys have to work late. I found some delicious leftover meatballs in red sauce in the freezer and stirred a lump of red pepper Boursin into it as it heated up. A big green salad will be the side. Its a warm but very very windy day here.

                                                                            1. Broccolini, spicy Italian sausage, and tons of garlic over oven-baked polenta. Why don't I eat more polenta? So good.

                                                                              2 Replies
                                                                              1. re: Hetterella

                                                                                sounds heavenly!

                                                                                1. re: Hetterella

                                                                                  Reading your post makes me wonder the same thing - I rarely turn to polenta but it makes a wonderful substitute for pasta, especially with the mix of ingredients you have there to top it off with!

                                                                                2. Tonight, I made a shrimp and asparagus stir-fry based on this recipe (I changed it up a bit): http://www.vietworldkitchen.com/blog/...

                                                                                  I added sliced mushrooms and scallions and didn't brown the garlic and shallots as much as called for (was reading the recipe quickly and missed that detail). I also added ground white pepper, chili flake, and hot chili oil, cut back slightly on the fish sauce, and upped the soy sauce a little. I found the sauce too watery and added a touch of cornstarch to thicken. Served up with jasmine rice and sriracha.

                                                                                  1. no cooking here. stunningly gorgeous day here today, but i came home at 11:00 just feeling ill and wiped out. dozed off and on all day. the BF came home and i sent him out for mexican - 3 carnitas tacos for me and i disposed of 2 of the tortillas and ate the rest with salsa and hot sauce. really hit the spot - no salads! and only a teensy bit of carbs. he got himself a big old burrito, which i'm sure pleased him.

                                                                                    i'm off to the kitchen now to make a meatloaf for the Oldster, to take to his home tomorrow night.

                                                                                    13 Replies
                                                                                    1. re: mariacarmen

                                                                                      Sorry you're not feeling so well. :( Maybe consider allowing yourself the occasional piece of starchy fruit (banana, etc.) or a sweet potato---it won't throw you totally off low-carb course, and hopefully will give you a little more energy.

                                                                                      1. re: ChristinaMason

                                                                                        thanks, CM, i'll do that!

                                                                                      2. re: mariacarmen

                                                                                        Strawberries and berries in general can be implemented into your low carb plan. There are frozen ones with zero added sugars and fresh berries are a nice diversion.I lost 50 pounds on a low carb plan in 2003.The weight literally fell off of me in 3 months because after a few weeks I had no appetite.I don't know if you are consuming a low carb diet for weight loss or not but you can tweak the amount of *good carbs* you consume so you don't feel weak ill or just totally detached from the *menu*:) I had to start making a variety of meals so that I would eat.I made crust-less quiches....lots of Greek style baked fish with a sneak of fresh tomatoes.....cottage cheese with berries.I used the Ketostix that monitor whether or not you are *safe*with the number of good carbs you are ingesting.I hope you feel better and I hope it is not your low carb eating plan making you feel ill.Read about the side effects because there can be serious health issues that crop up for some people on low carb.

                                                                                        1. re: Lillipop

                                                                                          thanks lillipop - this is all good info. the BF actually just did make us a crustless quiche, so we are playing with good carbs. weezieduzzit told me about the Ketostix, too. i'm going to see after my Chicago trip how willing the BF is to keep doing this, or in going further into it.

                                                                                          and thanks for your concern, but i do think it's just a bad cold. i'll keep informed though, thanks again!

                                                                                        2. re: mariacarmen

                                                                                          Feel better MC!

                                                                                          1. re: gingershelley

                                                                                            grazie, gs!

                                                                                          2. re: mariacarmen

                                                                                            Hope you feel better soon - glad to see you weren't too sick to manage 3 tacos! ;)

                                                                                            I'm learning to love burritos etc without the tortillas too. As long as there's meat and hot sauce it's definitely ok...

                                                                                            1. re: gembellina

                                                                                              thanks! yep- my appetite somehow does not seem to suffer even when i'm sick. pity, that...

                                                                                            2. re: mariacarmen

                                                                                              Sorry, you've got the icks, hope you're over it soon!

                                                                                              1. re: alliegator

                                                                                                thanks!

                                                                                              2. re: mariacarmen

                                                                                                You feel icky and are still making a meatloaf. What a trooper. Feel better soon.

                                                                                                1. re: suzigirl

                                                                                                  hah - thanks! - a sickie meatloaf! just kidding, i washed my hands and didn't breathe on it.

                                                                                                  1. re: mariacarmen

                                                                                                    Even if you did, an hour in the oven will kill any cooties.

                                                                                              3. Slight change of plans for dinner tonight - marinaded the chicken for the Chicken Gyros and grilled them on my grill pan. Batch #1 (1/2 of the chicken) was good but not great...tasted it and it was missing some "pop". Adjusted ingredients by adding more of the Greek Seasoning, Lemon Juice, and Salt to the marinade I had consisting of those 3 ingredients, olive oil, red wine vinegar, pepper, and instead of greek yogurt - added in a TBS of TJ's Real Mayonnaise.

                                                                                                The second batch turned out great, and must say that I was unsure of how well the mayonnaise would substitute for the greek yogurt, but I think that is why the chicken was so juicy and moist! The juiciest B/S chicken breast I have ever tasted. Alas, the "Gyro" part of the Chicken Gyro (pairing the chicken with Naan bread with tomato/onion) is going to be WFD tomorrow night - just ate a couple of my grilled marinated chicken tenderloins BECAUSE...

                                                                                                Finally made it to Fresh Market right before they closed tonight - today was the last day that their wild tuna was on sale. Bought enough for two nice sized pieces of tuna, came home and that was the other half of tonight's dinner. Marinade for the seared tuna was simple but tasty - olive oil, crushed garlic, onion powder, dried rosemary (no fresh rosemary on hand), sea salt and pepper. I didn't even think it needed a squeeze of lemon juice at the end - the taste of the tuna was perfect and really was allowed to shine through with that simple marinade.

                                                                                                Forgive me for the lengthy entry - just so happy to enjoy cooking up this good food in my kitchen. I've so been looking forward to buying and cooking up that seared tuna!

                                                                                                2 Replies
                                                                                                1. re: littleflower

                                                                                                  Glad you were able to adjust the gyros on the fly!

                                                                                                  1. re: alliegator

                                                                                                    Thanks, allie - definitely learning by trial and error here!

                                                                                                2. We grow, literally, hundreds of different varieties of apple in the UK. Which is why it's such a piss-off that supermarkets and greengrocers rarely stock more than half a dozen. And always the same ones.

                                                                                                  Our curretn "cooking the books" book is a bit of an odd one - the "Apple Source Book", Sue Clifford & Angela King, 1991. We bought it in a second hand bookshop, more for the read than the recipes. Much of it discusses the decline in variety availability, growing your own, regional varieties, etc. Who would have thought that my own county of Cheshire, never a commerical apple growing area, would be home to nearly thirty distinct varieties - none of which I'd heard of before reading the book.

                                                                                                  There are, of course, apple recipes. We've picked a dead simple one of parsnip & apple cakes. A parsnip and a couple of apples are grated and mixed together with egg. They're shaped into cakes and fried. We'll be having them with some pork and black pudding sausages. Can't wait!

                                                                                                  15 Replies
                                                                                                  1. re: Harters

                                                                                                    I like the idea of the apple parsnip cakes greatly - I think I shall make something similar soon!

                                                                                                    1. re: Harters

                                                                                                      It's become another day of celebratory meals at Harters Hall. I've just finally signed off on my second book with the publisher (not the Great War food one, which I'm going to be still writing for months yet). It's been a bit of a slow job but the book should now be out in a few weeks (fingers crossed).

                                                                                                      1. re: Harters

                                                                                                        ooh exciting, congratulations! I like the sounds of the parsnip cakes but I'm more interested in the sausages - black pudding in the sausage itself, or two separate varieties?

                                                                                                        1. re: Harters

                                                                                                          Congrats. What is the name of the book so I can look for it?

                                                                                                          1. re: Harters

                                                                                                            Gem - mixed in with the pork (so you've got little nuggest of black pud). Bought them in Booths (small north west supermarket chain)

                                                                                                            Fowler - very unimaginitive title of "17th Manchesters". It's a history of the battalion - my granddad and great uncle served with it from 1914 all through to 1918 (although the great uncle was killed on 15/9/18)

                                                                                                            1. re: Harters

                                                                                                              Congrats on the book, Harters. And this celebration shouldn't piss anyone off, either '-)

                                                                                                              1. re: Harters

                                                                                                                Congratulations!!

                                                                                                                1. re: Harters

                                                                                                                  Congrats, Mr. H.!!

                                                                                                                  those parsnip and apple cakes sound really good - are they more sweet than savory?

                                                                                                                  1. re: Harters

                                                                                                                    Congrats!

                                                                                                                    1. re: Harters

                                                                                                                      Lovely, Harters! Lots to celebrate!

                                                                                                                      1. re: Harters

                                                                                                                        Hearty congrats, Harters! Enjoy your celebratory meals :)

                                                                                                                        1. re: Harters

                                                                                                                          Congratulations on the book Harters! Really good news. I too think the apple-parsnip cakes sound wonderful, will be curious to hear how you liked them.

                                                                                                                          1. re: Harters

                                                                                                                            Congratulations! The apple parsnip cakes sound lovely.

                                                                                                                          2. re: Harters

                                                                                                                            I've been wondering what to make for dinner tonight, and now I know. I only have 4 Weight Watchers points to use for the remainder of the day (and it's only 12:30 here!). This sounds both delicious and filling.

                                                                                                                            1. re: Harters

                                                                                                                              Apple/parsnip cakes were very good. Came out like mini-rosti - crisp on the outside, soft inside. Quite sweetish, of course. But went well with the very savoury sausages which, for supermarket ones, were absolute killers. We had a little steamed cabbage and the very first of the very expensive Jersey Royal potatoes. Last time that sort of money was demanded, the guy had a mask and a gun.

                                                                                                                            2. We're back in the land of the cooking after being in transit or barely settled for a while. Despite having just landed on NZ, home of lamb all we've felt like cooking since alighting is vegetarian. I blame a few too many 'snag' bbqs to farewell Aussies before departure.

                                                                                                                              Tonight we had impromptu visitors and no time to shop so it was a simple pasta puttanesca with a few dressed green leaves on the side. More than a sensible amount of pinot gris was consumed and watermelon was dessert. Not exactly an entertaining menu but plenty enough for a catch up with old friends who have been sorely missed.

                                                                                                                              5 Replies
                                                                                                                              1. re: Frizzle

                                                                                                                                Welcome home, Friz.

                                                                                                                                1. re: Frizzle

                                                                                                                                  How nice to be home! Hope you get settled and enjoy that delicious Pinot Gris often!

                                                                                                                                  1. re: Frizzle

                                                                                                                                    Missed you here, Frizz! Glsd to hear you've alighted well.

                                                                                                                                    1. re: Frizzle

                                                                                                                                      Yes we missed you, how great that you are home!! Can't wait to hear your interesting NZ ingredients and meals!

                                                                                                                                      1. re: Frizzle

                                                                                                                                        And we'd like to hear the further culinary adventures of the young 'un!

                                                                                                                                      2. Although I hate to start baking in this heat, we are currently grill-less so hopefully the pizza I have planned doesn't heat up the whole house. I plan to do some peppers, mushrooms, and perhaps meatball. Not sure if all together or divide the dough for smaller tastes. Perhaps I can do pizza in a pan on the stove? Any luck/experience with that, folks? Suggestions welcome.

                                                                                                                                        3 Replies
                                                                                                                                        1. re: melpy

                                                                                                                                          Yep, years back we used to do pizza in a frying pan. The dough, in the following recipe link, is bit more scone-like than normal pizza dough but works.
                                                                                                                                          http://www.deliaonline.com/recipes/cu...

                                                                                                                                          1. re: melpy

                                                                                                                                            I have cooked pizza on the stovetop before in a grill pan. I did like the results.. It had the feel of cooking the dough on the grill...

                                                                                                                                            1. re: andieb

                                                                                                                                              I actually do a combination - on top of the stove and then finish the pizza off in the oven. Have had success when putting the rolled out dough on the grill pan to develop grill marks on either side, then placing various toppings on it and finishing it off in the oven. Last step - I switch oven from "bake" to "broil" for the last minute to develop a few char marks on the crust.

                                                                                                                                          2. Tonight is going to be fish'n'chips, British style. We never go to the local fish and chip shop in our area because it always disappoints me. The fish is broken down into small portions, the batter is too heavy and the chips are too much like skinny fries. The best solution I found was to make it myself.

                                                                                                                                            I have two good size cod fillets, that I will dip in a beer batter then fry to golden puffy crunchiness. To make this meal marginally less fatty, I'm going to make chunky oven fries, then toss them with a sprinkling of salt and dried tarragon. Serve it with peas and some tartar sauce.

                                                                                                                                            9 Replies
                                                                                                                                            1. re: Musie

                                                                                                                                              I love fish and chips but my only and last attempt didn't turn out well...sounds like the plate at your local fish and chip shop. That was 5 years ago so maybe I should give it another go.

                                                                                                                                              1. re: Musie

                                                                                                                                                Hadnt realised Canada had fish & chips shops. Are they mainly takeaway only, as are most chippies in the UK, or generally with an eat-in area?

                                                                                                                                                1. re: Harters

                                                                                                                                                  The one in my area is mainly take-away, but there is a table inside if you want to eat there. As for the chip shops in my part of the UK, most of them have seating too, but I think that is due to it being a high tourist area. The best fish and chips I'd ever had though came from a tiny hut type place on Lyme Regis harbour side.

                                                                                                                                                  fldhkybnva - You should give it another go! I bet you have grown as a cook in the last 5 years and would have more sucess.

                                                                                                                                                  1. re: Harters

                                                                                                                                                    Most are take-away. Some even serve mushy peas and deep-fried Mars bars, and serve the fish + chips in a newspaper. Choice of malt or white vinegar.
                                                                                                                                                    Super fish + chips in Halifax, almost as good as the gold standard of fish + chips I've enjoyed in Devonshire and Cornwall!

                                                                                                                                                    1. re: prima

                                                                                                                                                      Summerside on PEI also has a good chippy. Wasn't easy to find and the place was a little run down, but the food was good.

                                                                                                                                                      Devon and Cornwall have some pretty dire chip shops among the good ones. In my home town there's a pretty unappealing place, but it is always busy in the summer as it is right by the beach, why the stench of old oil doesn't detour people I don't know.

                                                                                                                                                      1. re: Musie

                                                                                                                                                        There's definitely some decent beach-side chip shops in the south west - and some very dire ones as you say.

                                                                                                                                                    2. re: Harters

                                                                                                                                                      You folks need to come to the northwest for good fish & chips. After all, we did invent the fish & chip shop. Well, at least probably - the first fully documented one was in the town of Mossley (about 20 minutes drive from me)

                                                                                                                                                    3. re: Musie

                                                                                                                                                      That sounds very good and reminds me I want to revisit our fish and chips joint, "The Fairy Codmother."

                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                        Love the name!

                                                                                                                                                    4. Cooking for two Italian friends who have just got back from SE Asia.
                                                                                                                                                      No Italian or SE Asian dishes so making a British classic - Lancashire Hot Pot with pickled red cabbage.
                                                                                                                                                      The missus is making a chovolate fondant.
                                                                                                                                                      A few real ales to go with it.

                                                                                                                                                      1. We have a couple of Stacked Eggplant Parms from Trader Joe's that spent the winter in our freezer so they will be WFD with the leftover pasta from Monday. A meatless meal as all the sausage pieces were scarfed up Monday. We tried this eggplant thing as a side dish last year and agreed it was too good to share so that's why there are two of them for tonight. Hope we still love them. I have some nice millers rolls from the bakery for mopping the plate.

                                                                                                                                                        1. Ooops, I posted on the old thread so I'll repost here...

                                                                                                                                                          Well, I had a great day today on a day which could have been quite hectic and maddening so when I left work earlier than expected and walked into the warmth and sunshine I proceeded directly to the kitchen and whipped up one of my favorite dishes - chicken parm! I do something similar to the Giada recipe (although, I proclaim she copied me) but it's unbreaded and simply seasoned with herb oil and baked. We love sauce so I always douse the chicken with a ton of sauce and broil at the end for my favorite crispy bits. I planned leftovers for lunch tomorrow, but since we ate kind of early for us tonight I'm sure much digging into the pan will occur before tomorrow morning and there will be none.

                                                                                                                                                           
                                                                                                                                                           
                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            I might copy both of you! I love chicken parm, but am not a huge fan of messing frying. Looks great!

                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              Looks like cheesy heaven

                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                The more cheese, the better.

                                                                                                                                                            2. No sprummer here. We are having 8 -12 inches of snow today in MN. Time for a hearty stew with meat and root veggies.

                                                                                                                                                              5 Replies
                                                                                                                                                              1. re: docfood

                                                                                                                                                                Have fun with that! We got it for two days. Stay warm and off the roads if possible!

                                                                                                                                                                1. re: wyogal

                                                                                                                                                                  And thanks for sending it our way, wyogal. Could you not just keep it for yourself rather than shoving it east? :-)

                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                    It seems to waiting its time and will spring on us early thursday morning. Thanks for you advice Wyogal. We will keep tight. I hope you are digging out and finding sunshine as I write.

                                                                                                                                                                    1. re: docfood

                                                                                                                                                                      It's a beautiful, sunny day, and it's melting fast! Although, we might get more snow tonight. But, temps are on their way up! Whew!

                                                                                                                                                                    2. re: Fowler

                                                                                                                                                                      You can have it! hahahahahaha!

                                                                                                                                                                2. I'm not really sure why I bought pork fillet as I'm not keen on very lean pork, but it's in the fridge so it needs to be eaten! I will probably smear some pesto along the top then wrap it in parma ham and roast it. Either some garlicky sauteed spinach alongside, or a half-remembered recipe for long-stemmed broccoli with a garlic, chilli, lemon breadcrumb topping... I'm determined to eat like it's spring, even if we are forecast freezing rain tomorrow. My first tulip bulb has poked its head up, so that means it's spring, right??

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: gembellina

                                                                                                                                                                    Indeed, tulips are by far my favorite flower. I made a pork filet last week with the thought that I had no better ideas even though I'm not a pork fan and it was quite good...oh wait, perhaps that was the prosciutto on top or cheese inside but either way I quite enjoyed it so maybe you'll have some luck as it seems you're doing a similar approach.

                                                                                                                                                                  2. Chicken Chasseur (surprisingly fast), Whipped potatoes and veg. Nice meal for a rainy night...still making comfort food in April. Today's temp 38 but feels like 28 with the wind chill. Brrrr!

                                                                                                                                                                    Tonight I think it will be pizza and pasta with Bolognese sauce from the freezer. A nice salad to boot! And of course, a nice red to wash it down. Maybe a Valpolicello?

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: twodales

                                                                                                                                                                      twodales - how did you make the Chicken Chasseur? I have heard of it but have no clue even what the ingredients are for it.

                                                                                                                                                                    2. Last night was a foray into the DOTM; making shrimp and pork lemongrass skewers, that after broiling, were slipped off the lemongrass and into spring rolls with cut cuke, red pepper, green papaya shreds, and carrot sliver. That all wrapped in lettuce leaves and served with a hoisin/lime dipping sauce.

                                                                                                                                                                      Really good, and refreshingly light dinner.

                                                                                                                                                                      This was a re-purposing of a meatball recipe I came across last fall during meatball month, when I made this same mixture but served it in a gingered tomato sauce over either rice or noodles.

                                                                                                                                                                      It worked great as a different kind of spring roll:). I will make it again!

                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                        wow, that looks scrumptious.

                                                                                                                                                                      2. The chicken came out great. Between the four omnivores, we managed to inhale 11 of 12 thighs, the remainder will be on my lunch plate today :-)

                                                                                                                                                                        I couldn't convince my man to let me try and fry them up (as the original recipe indicates) in a cast iron pan on the grill, so I will likely make this again soon and see if they can get any better!

                                                                                                                                                                        Tonight is up for grabs. I have band practice this PM followed by kicking boxes, so there won't be time for any grocery shopping. Which means I'm trusting my man to make a good decision about dinner, and I've heard something about "burgers". Well, ok then, (cheese)burgers it is.

                                                                                                                                                                        Still nice & warm here, so why not take advantage of the grill?

                                                                                                                                                                         
                                                                                                                                                                        6 Replies
                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                          what's your recipe for the chicken?

                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                            It's the "Trini-Chinese chicken" courtesy of the NYT.

                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                              Thanks.

                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                It looks wonderful. I've got to try this out.

                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                  It's ridiculously good. This will become a standard at casa lingua, just like piccata :-)

                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                              I just Pepperplate-d that recipe, I want to try it after all these raves! But I'm waiting til I can grill outside because I bet they give off a lot of smoke.

                                                                                                                                                                            3. I'm feeling a little guilty today because I didn't go into work again. My car's tires are pretty bald (hoping to get an SUV before next winter) and while it's sunny out, there's still a lot of snow/ice around. Bald summer tires + ice = not good. Plus, it's cold as hell outside and it sure is comfy here on the couch :) So, one more "work from home" day.

                                                                                                                                                                              As for WFD, I'm still not sure. SO is playing hockey tonight so I'm on my own, and Wednesday nights are the one night I rarely plan ahead on. I'm watching "Ask Aida" on the Cooking Channel and she just made some yummy oven fried chicken so maybe I'll do that with some bone-in thighs I have in the freezer. Or maybe I'll get some other form of inspiration from here. Or, I'll wuss out and just heat up some frozen raviolis and eat with jarred sauce.

                                                                                                                                                                              4 Replies
                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                No guilt whatsoever, I have a very low threshold for cold and weather inconvenience so snow = in the house for me, but at least you're "working" that's my favorite kind of work :)

                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                  No guilt over staying safe!!

                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                    So I'm making my own little "pizza" on a half size sourdough baguette... just topping it with cheese and pepperoni. Had the baguette to use up (no idea why I even bought it... that's what happens when you go to the store after work when hungry) and I've been craving some pizza lately. This is a much more economical and healthy option than ordering one.

                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                      I love making those personal sized pizzas! A great way to use up bread/english muffins/bagels!!

                                                                                                                                                                                  2. The plan for tonight is Ina Garten's chicken with 40 cloves of garlic: http://www.foodnetwork.com/recipes/in...

                                                                                                                                                                                    Unlike some recipes I've seen, hers calls for cream and thickening the braising sauce. I'm using some organic chicken leg quarters which are not too fatty, and hope this'll be good. Rutabaga mash is the likely accompaniment, along with the walnut green beans I neglected to make on Monday.

                                                                                                                                                                                    5 Replies
                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                      I'd love to know what you think of her recipe. I can't remember exactly what recipe I used a few weeks ago but I was not a fan and figured I'd love it as I'm a garlic freak but I think the lesson for me was that I don't like roasted garlic. The background flavor was nice as the recipe I used included white wine and so it was a hint of wine and garlic but the random garlic cloves I chomped on were not so exciting! However, I really want to try a different recipe and I think hers might be it.

                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                        I too am curious as the Saveur recipe I used wasn't that good.

                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                          Oy, now you folks have me worried about crunchy pieces of garlic, rather than creamy melty cloves. I suppose I could continue cooking the sauce after the chicken is done...

                                                                                                                                                                                          Will report back, hopefully with positive reviews :)

                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                            Oh no, I had creamy melty cloves very melty in fact but the flavor didn't sit well with me. If you love roasted garlic, I think you're in business. Once, I removed the cloves so I wouldn't happen upon them it was delicious.

                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              I didn't end up making it last night (happy hour ran over), but maybe tonight or Friday at latest.

                                                                                                                                                                                    2. Dinner here at the casita took a few detours yesterday. I was going to make fried rice, but as I went to make the rice in the morning to chill, I found I had no rice. Okay... Then at the planned store time, hubby calls and left his very urgently needed tablet at home and I needed to bring it to him. After hitting a few snarls in traffic, that chewed up some time, so I ended up with a recipe that I completely pulled out of my rear end. And it was pretty good! Peanut-orange beef stir fry pictured below.
                                                                                                                                                                                      Dinner tonight will be spring rolls.
                                                                                                                                                                                      Also, when I was out checking on my herbs, I found something odd in my succulent garden. It was a tortilla! It had been run over a few times, but it still looks ok. I might eat it for lunch ;)

                                                                                                                                                                                       
                                                                                                                                                                                       
                                                                                                                                                                                      18 Replies
                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                        too funny allie! sure looks tasty...

                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                          HILARIOUS! are you sure tho, that you aren't just growing a new kind of fabulous plant? love it.

                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            Hmm, maybe the tortilla cactus is something I'm not aware of...?
                                                                                                                                                                                            Not nearly as funny as the look on our neighbor "Mr. Serious's" face as I looked up to find him watching me backing over a tortilla...

                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                              That is to funny. Mr serious probably thinks your nuts.

                                                                                                                                                                                          2. re: alliegator

                                                                                                                                                                                            OH MY GOD IT'S MY TORTILLA THAT BLEW AWAY!

                                                                                                                                                                                            Heh, j/k. Mine were corn.

                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                              Here in the southwest, mysterious tortillas could come from almost anywhere... And the one the slipped away from you is probably gone forever.
                                                                                                                                                                                              :)

                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                OK, wait, i thought it was allie's tortilla that blew away! what are the chances of two errant Ch-er tortillas??

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  No, it was jj's, but I had one going stale so I thought I'd make a funny.
                                                                                                                                                                                                  And suzi, Mr. Serious might just be right...
                                                                                                                                                                                                  But I don't care :D
                                                                                                                                                                                                  And to prove I may be nuts, dinner tonight will be something that was briefly discussed over on the DOTM thread. Lingua mentioned ham and cheese spring rolls, and then I thought "ooh, fontina, prosciutto and basil spring rolls", and this concoction will either take flight or crash and burn tonight.

                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                    I thought it was hilarious. Poo poo to Mr serious

                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                      oh god, see how gullible i am?

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        It's pretty easy to mix up people that you know as names on a computer screen :)

                                                                                                                                                                                                      2. re: alliegator

                                                                                                                                                                                                        Nooooo! It has to be velveeta and diced smoked ham :-)

                                                                                                                                                                                                        Let us know how it turned out!!!! Still gotta make spring rolls myself... maybe on the weekend.

                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                          I love spring rolls or egg rolls from "trashy" ingredients or random leftovers....especially with with an alcoholic beverage...mmmm.... Then I announce " it's cocktail time" in my best Sandra Lee voice :)

                                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                                            Ha! I could just HEAR the way she says that in her sing-songy voice when I read that! :-)

                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                            It's alright lingua, I'm not going too highbrow. I'm sporting a Nittany Lion t-shirt with a hole in the belly and and cut off sweats. To drink, a shot of vodka in my pomegranate Crystal Light.
                                                                                                                                                                                                            Grating of the cheese starts soon.

                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                              "I'm sporting a Nittany Lion t-shirt with a hole in the belly and and cut off sweats."

                                                                                                                                                                                                              You would fit in quite well in the Fowler household dressed like that. Extra credit if there is a BBQ sauce stain on the t-shirt as well. :-)

                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                ..... just add a pair of pink fuzzy flip flop slippers and your home baby!

                                                                                                                                                                                                              2. re: alliegator

                                                                                                                                                                                                                Completed in my serious cooking outfit (sorry, no slippers, we go with Havaianas in this household--and I wash my stuffs haha!!)--the spring rolls. Super rich. I think Maybe more like mid-November rolls. Deets in DOTM tomorrow morning.

                                                                                                                                                                                                                 
                                                                                                                                                                                                    2. Tonight will be...scrambled eggs or an omelet of some variety. I don't get it but I used to hate eggs, then went on a scrambled kick, and now am on an omelet kick and not too into scrambled eggs but SO and I compromise. I think I might mix in some leftover lump crab and bacon and cheese...aghast...seafood and cheese....send me to CHOW jail.

                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        Only if you're Italian. Otherwise, they let you stay on the street.

                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                          That's good to know. When it comes to mixing crab and cheese, I'd be like on axe murderer level.

                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                            Laughing...agree with roxlet that I think you're safe!

                                                                                                                                                                                                            ...and I will let you in on a little known secret - *some* Italians sneak it into their seafood dishes without speaking of it o:-) (halo).

                                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                                            Crab, bacon and cheese. Three of my favorite things ever.

                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                              I have had an omelet twice in a week and a half for dinner - so yummy and a good way to incorporate leftover ingredients! My favorite combination is ham, tomato, and onion - that bacon you're adding sounds like it would be a good combination, too!

                                                                                                                                                                                                            2. Well today is fish share day and it's pollack (very like cod and delicious). I am not feeling very inspired but my two current thoughts are fish chowder (it is grey and 40s here) or my total lazy-butt cop-out which is to get the baby bok choy and Chinese mushroom dish as takeout from the nice Chinese restaurant near doggie daycare (they do an outstanding version of it) and reheat it with some fish chunked up in it. It is extremely tasty and you can't get much easier. Hmmm, I think I may have made my decision....

                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                It seems like a pretty sound decision to me!

                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                  That sounds really good!

                                                                                                                                                                                                                2. After a serious downpour, grilling is kinda out. Also, it seems silly to crank on the gas grill for two measly burgers.

                                                                                                                                                                                                                  1 lb. of marked down kosher ground chuck has been divided into 2 fat patties, which will be covered in coarse sea salt & coarse ground pepper. These will go in a nice hot skillet until medium-rare, and let's not forget the extra sharp cheddar cheese that will be melted on top.

                                                                                                                                                                                                                  Each of our buns get a nice toasting, mine a generous smear with Duke's on each side plus a good squirt of ketchup & some thinly sliced red onion on the bottom. Mater & lettuce on top, done. My man prefers his burger with mayo, ketchup and mustard (oy!), and no onion.

                                                                                                                                                                                                                  Side is a salad of orange grape tomoates, triple-acid-pickled red onion, half an avocado, diced cuke, and some feta dressed with some of the pickling liquids (lemon & lime juice & rwv), olive oil, oregano, s&p and a generous dash of the scotch bonnet sauce to which I am now officially addicted.

                                                                                                                                                                                                                  Oooh, I almost forgot: the appetizer will be wrestled over, as it is the one leftover chicken thigh from last night's 'cue.

                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                    lingua - scotch bonnet sauce?? you are amongst the brave here on this board - I can barely taking a jalapeno with a few seeds leftover if not deseeded properly! much admiration for you.

                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                      Oh, trust me -- it was quite a long evolution. There was a time when I couldn't even stomach the wimpiest of buffalo wings.

                                                                                                                                                                                                                      Thankfully, a Thai ex slowly but surely amped up my hotness tolerance, and now I'm pretty crazy about most spicy foods: Thai, Sichuan, Mexican, you name it.

                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                        yep - once you get to that level, you just want to keep ramping it up! it's a good thing.

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          Indeed, if I'm not sweating after a spicy dish it wasn't hot enough. I love the spice!

                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                            I've wanted to tour the Sichuan region forever. Shall we form a mob?

                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                              Flash mob in Chengdu! We'll bathe in hot chili oil, and throw Sichuan peppercorns at each other!

                                                                                                                                                                                                                              I'm in.

                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                buying my tix now....

                                                                                                                                                                                                                    2. Going simple simple tonight. Spaghetti and meatballs, salad through the garden and garlic bread. No frills. Just comfort food

                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                        Simple yet delicious! I often have to remind myself not to always reinvent the wheel, that classics are classics for a reason ;)

                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                          Afterthought... and not what's for dinner, just freaking good. I am having a treat of epic proportions. Pear nectar and vodka cocktail. Where have you been all my life? So very good.

                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                            Wow I'm not even an alcohol fan and that sounds lovely, what isn't with pear nectar?

                                                                                                                                                                                                                        2. 200 posts in just over 24 hours - You people are cookin

                                                                                                                                                                                                                          No flying tortillas up this way, even with winds in excess of 45mph all day.

                                                                                                                                                                                                                          Last night's dinner was grilled traditional cut kalbi, kimchi burgers, and kimbap.

                                                                                                                                                                                                                          Tonight's dinner will be Kimchi Soup.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                          1. re: hannaone

                                                                                                                                                                                                                            You are killin' me with those pictures!

                                                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                                                              Practicing for my cookbook. ;p

                                                                                                                                                                                                                            2. re: hannaone

                                                                                                                                                                                                                              Oh. My.
                                                                                                                                                                                                                              Wow, fabulous!

                                                                                                                                                                                                                              1. re: hannaone

                                                                                                                                                                                                                                Kimchi soup hit the spot tonight. Nice homey comfort.

                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                1. re: hannaone

                                                                                                                                                                                                                                  I would love a bowl of that soup. It looks amazing.

                                                                                                                                                                                                                                2. re: hannaone

                                                                                                                                                                                                                                  You are a great chef, photographer AND food stylist all wrapped up into one! Talk about making the food jump off the picture to the point you want to make those dishes NOW!

                                                                                                                                                                                                                                  1. re: hannaone

                                                                                                                                                                                                                                    Fabulous hannaone! Would you give us a quick kimbap tutorial? I only know one place locally that has it and I love it but am rarely over there.

                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                      LoL
                                                                                                                                                                                                                                      There are only about a million ways to make kimbap :-p

                                                                                                                                                                                                                                      I'll put together something and post it soon.

                                                                                                                                                                                                                                      1. re: hannaone

                                                                                                                                                                                                                                        Fair enough, perhaps you could share your household's method. :)

                                                                                                                                                                                                                                      2. re: GretchenS

                                                                                                                                                                                                                                        I posted a bit about kimbap here:
                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/898050

                                                                                                                                                                                                                                    2. Tonight was a simple roasted chicken over braised mushrooms and swiss chard.

                                                                                                                                                                                                                                      Last night I got in from Chicago pretty late, so I just fried up 3 runny eggs and served them over sauteed spinach with melted asiago on top.

                                                                                                                                                                                                                                      All of my meals appear to be over some sort of wilted green this week. Odd that.

                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                      1. re: gini

                                                                                                                                                                                                                                        Those fried eggs with runny yolks sound yummy (especially over the sauteed spinach!)- how do you fix yours? Do you use a lid to cover the pan for a minute or two to lightly cook the yolk at all?

                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                          I crack the three eggs into bacon fat, season with salt, pepper, and red pepper flakes, then cook until the whites are set. I then flip them over to to set the yolks for a minute or two. I only use a lid for omelets. There is nothing more satisfying than flicking the pan and flipping the eggs effortlessly.

                                                                                                                                                                                                                                          1. re: gini

                                                                                                                                                                                                                                            Thanks for the tips, I'm pondering trying to like fried eggs again and I might just use your quick method to give it a shot.

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              Bacon fat + asiago cheese for the win!

                                                                                                                                                                                                                                        2. re: gini

                                                                                                                                                                                                                                          Both sound great, wilted greens are a wonderful thing!

                                                                                                                                                                                                                                        3. Filled bi-weekly pizza craving with the usual dough and sauce topped with fresh mozz, meatballs languishing in freezer (leftover from extra spaghetti & meatballs made for parents-of-new-baby friends a couple months ago), and hot banana pepper rings from a jar. Plus a perfect gin martini with orange peel stuffed olives - hump day officially conquered.

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: Hetterella

                                                                                                                                                                                                                                            I am making spaghetti and meat balls tonight. Great way to use up the leftovers if i have any. I do send my bf a lunchbox. So, we'll see. It might be tomorrows lunch or dinner if he doesn't gobble them up.

                                                                                                                                                                                                                                          2. spaghetti with olive oil topped with grated pecorino romano & spinach with sweet chili sauce.

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: valleychip

                                                                                                                                                                                                                                              what a great combo - the sweet and the salty.... intriguing...

                                                                                                                                                                                                                                            2. so one thing i'm starting to notice about this lo-carb thing - i'm actually losing my appetite a little bit, and i'm ACTUALLY, no, really, ACTUALLY starting to get a little tired of.... BACON. the horror! it's not even like we've been eating tons of it - 1-2 slices apiece at a serving, and certainly not every night. and our proteins haven't been overpowering our veggies, most nights... but today i felt i had to force myself to eat dinner.

                                                                                                                                                                                                                                              i made boighuhs. had to go to the oldster's with the meatloaf, so i stopped quickly on the way home to buy some ground chuck and rushed home to make us each two 1/4 lb burger patties in a screaming hot CI pan. slices of avo for both, sriracha, mayo, ketchup (for me) and mustard (for him) on the side for dipping. sliced Velveeta - YES I KNOW - and Jack cheese. that was it. no salad, no burger fixings. the burgers were crunchy on the outside from the high heat, but juicy on the inside. good, but it was a super quick, stand-at-the-counter dinner that left me stuffed, and off to the Oldster's i went. he liked his meatloaf. also roasted a chicken - nothing but salt and roasted at 425 for 1.25 - for his dinner tomorrow night. my sister made sure to eat all the hot crispy skin as it came out of the oven so it wouldn't go to waste! i was actually too full to eat crispy chicken skin. i don't even know who i am. i'm not sure i even want to.

                                                                                                                                                                                                                                              i'd better see some results soon....

                                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                Oh dear, might the appetite loss (you passed up hot crispy chicken skin?!?!?!?) be related to the cold rather than the lo-carb? Anyway I bet you anything you'll get results soon.

                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                  I'm with Gretchen on this one. NO CHICKEN SKIN???? Maybe you should check in with your doctor on this one. Or your local therapist. LOL. But I admire your stamina.

                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                  I think if you're not hungry, you should listen to your body and not eat! I'm sure the pounds will melt off that way.

                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                    Mariacarmen, I have been low carb for years, appetite reduction is normal. One of the benefits of being LC is the ability of your body to maintain stable blood sugar for really long periods of time without cravings, crashes or hunger. You will likely feel full and satisfied on very little food. You get lean and maintain muscle on very little food.

                                                                                                                                                                                                                                                    The minute you eat heavy carb though, it all comes back. I am never so hungry than hours after (or the next day after) a big bowl of pasta.

                                                                                                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                                                                                                      Thanks all! Gini, i think you are right, about not eating if i'm not hungry. And sedimental, i agree. problem is, we're going to Chicago in 2 weeks and i'm not going to low carb it there, will start up again IF i see any results from this before then. That will have been 23 days and i should have lost SOMETHING by then. Right??

                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                        Not to go too far OT but here is my experience,

                                                                                                                                                                                                                                                        I can't imagine going that long on a strict LC diet and not losing fat and keeping muscle.I have been following a healthy LC way of eating for years, and have no problem staying thin with good muscle tone even when eating higher carb foods occasionally (when feel like it) at restaurants or at friends houses.

                                                                                                                                                                                                                                                        Follow your appetite though. Eat when hungry and only eat enough to feel satisfied. Sometimes people new to eating this way just eat too much (in calories) because they are used to eating empty carbs for filler. It's normal to have less food on the plate at each meal than you are used to. The only thing I mound on my plate is salad!

                                                                                                                                                                                                                                                        Don't get discouraged :)

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          Whenever I go home to Chicago, it is quite the struggle to stay low carb, not least because my family is constantly pushing noodles and rice in my face, but my goodness how I miss pizza, gyros and cheap beer! I'll be there in 2 weeks as well, fully indulgent, but I do intend on stopping at the bakery by my father's home, which makes the best Middle Eastern sweets I've ever had AND even has several sugar free varieties. Should be a guiltless way to satisfy my rare sweet tooth when I get back home.

                                                                                                                                                                                                                                                          As for weight loss, when I was on a strict low carb regimen, it took about 2 weeks before I started losing weight and a bit longer before I started burning fat. Once the process takes root, however, the weight starts to come off pretty easily for several months before it starts to plateau. Even still, as of yesterday I'm still 82 lbs. lighter than I was 10 years ago. And this is after eating a cheesy (Dreamfields) spaghetti dinner!

                                                                                                                                                                                                                                                        2. re: sedimental

                                                                                                                                                                                                                                                          Amen to this. While I am low carb most of the time, during the holidays I let loose and get my crab fix for the year and during that weak if it's a carbohydrate I'll eat it. However, after the holidays are over, I'm tired of carbs and ready to get back to the usual eats and in a week or so the want for carbs nearly disappears.

                                                                                                                                                                                                                                                        3. re: mariacarmen

                                                                                                                                                                                                                                                          Yup, I've been low carb most of my life since I just am not the biggest carb fan and often am just not hungry and have to remind myself to eat although I can't say that I've ever grown tired of bacon :) However, it's not my favoritest thing in the world so I use it routinely in a few things like eggs and chicken but not much elsewhere.

                                                                                                                                                                                                                                                        4. WFD is 'something with chicken'. Yes, I've reached the Thursday meltdown when I have to look back at WFD we have already had this week and go with the neglected protein. So it's gotta be chicken. And it's gotta be broccoli crowns because I overbought last Saturday. I have 2 boneless breasts raised 'naturally' I could dip into a spicy egg wash and some panko breading and pan fry. Might be good with some yellow rice.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                            What time are you serving???

                                                                                                                                                                                                                                                          2. Last night was leftover stir fry, jasmine rice and I made some Egg Foo Yung since I had some sprouts left in the fridge. Tonight I am making gingershelly's Cream of Mushroom Soup she posted on 4/4/13. Looks really good to me. But I think I'll double the recipe! http://chowhound.chow.com/topics/8970...

                                                                                                                                                                                                                                                            14 Replies
                                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                                              BZA...I make a similar version, I leave out the flour and add a cup of instant mashed potatoes at the end just before serving....I saw Jaques Pipin use this method...thought it was crazy, but it works...
                                                                                                                                                                                                                                                              What I did was take some of the soup separately and added some of the potato flakes slowly...it worked>
                                                                                                                                                                                                                                                              Often I will use two or three varieties of shrooms,depending what is in the fridge.

                                                                                                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                                                                                                Wow, never thought of using potato flakes as a thickner. Genius!

                                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                                  don't kid yourself...I'm not that smart..but Jaques is!

                                                                                                                                                                                                                                                              2. re: boyzoma

                                                                                                                                                                                                                                                                Ooh! Can't wait to hear how you fair with it :) Hope I documented it properly. I usually just wing it, so the measurements were all for yo'all...

                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                  I'll keep you posted. The only thing I don't have is Brandy, but then I'm sure it will still be good, I'm using a mix of white and crimini mushrooms.

                                                                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                                                                    Sherry is good in this too, or just a sploosh of white wine. A bit of booze in it adds to the complexity of flavor:)

                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                      Now, that, I can do! I have Sherry, Marsala or White Chablis.

                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                        I would just sub in the sherry for the brandy and it should be all good:)

                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                          What is sherry not good in? :)

                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                            You guys are all wrong..when wondering what type of wine or sherry to use....tried and proved method.....just keep tasting and sipping....you'll ultimately determine which is correct...or you'll fall down break your crown and look for Jill to come tumbling after!

                                                                                                                                                                                                                                                                    2. re: gingershelley

                                                                                                                                                                                                                                                                      OK - Made the soup with Sherry. It was Fabulous! Even DH was saying how creamy and good it was. I used my boat motor to break it up a little, but still left some good chunks of mushrooms in it. Heaven on a spoon. Will definitely be making this again. Glad I made extra! Thank you GS. Had some more of that crusty garlic bread to go with it. Perfect.

                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                        Glad you liked it - yeah! I agree (not to toot my horn), but for just using common mushrooms, it is a very good shroomy soup.

                                                                                                                                                                                                                                                                        The key seems to be the long cooking, and using plenty of mushrooms, and letting their essence get into the broth.

                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                          The shrooms did that and I did give them a bit more time to sink into the broth. And it was oh, so good. I've already recommended it to another poster on the Home Cooking link asking for Mushroom soup!!! Thank you so very much.

                                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                                            My pleasure (thrill really!) to share deliciousness.....

                                                                                                                                                                                                                                                                  2. So the salatet malfoof I craved earlier this week never came to pass. Instead I made a red cabbage slaw with red peppers and tofu in a vinaigrette made of lime juice, soy sauce, fish sauce, garlic and a trio of herbs (basil, mint, cilantro). I added a few crushed peanuts on top for more texture and protein.

                                                                                                                                                                                                                                                                    Last night was another play on soyrizo spaghetti. This time I sizzled a small amount of soyrizo in a pan with adobo. In went the tomato sauce and the main protein: low fat cottage cheese. Rich enough to mimic a creamy sauce, healthy enough to avoid all guilt. I finished the sauce with raw onions and chilies and a scattering of cilantro. Stir fried mustard greens on the side were a nice, pungent contrast to the soyrizo ragu.

                                                                                                                                                                                                                                                                    1. After last night's richness overload with my fancy ham and cheese spring rolls (in DOTM and another pic below, I'm going to seek out some nice fish today to have with rice pilaf and grilled veggies.

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                        Looks great!

                                                                                                                                                                                                                                                                      2. Dreary cold day here in the Boston area. I think I am going to pull a lovely garlicky bauernwurst out of the freezer (from German sausage maker pilgrimage) and have that FD with sour cream mashed potatoes, the excellent sauerkraut I got last week and some quick pickled cukes. And a glass of wine of course....

                                                                                                                                                                                                                                                                        18 Replies
                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                          A+! I love Bauernwurst with mashed potatoes and sauerkraut. Good choice.

                                                                                                                                                                                                                                                                          As far as the wine, will you be going with a Riesling? Depending upon the particular sauerkraut, it can sometimes be a bit of a challenge to pair with wine.

                                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                                            To tell you the truth I am not much of a one to worry about wine pairings, although I always enjoy it when I am eating with someone who is good at it or when the restaurant pairs wines with courses. I just open one of my house reds and make sure I do not have a sip right after I have a bite of sauerkraut (artichoke is the other thing that REALLY does not work with wine in my experience). Very unchowish I know but my wine palate is not very discerning. I had to tell my wine connaisseur uncle not to pour me the $100 pinots anymore because the $10 red zinfandel made me just as happy. He was a bit crushed until I explained I just didn't want him casting his pearls before swine. :)

                                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                                              you are hardly swine, dearie, but i know what you mean. most wines make me happy too.

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                Great minds think alike:) Me too on most wines make me happy.

                                                                                                                                                                                                                                                                              2. re: GretchenS

                                                                                                                                                                                                                                                                                GretchenS, That does not mean you are a swine. Quite the contrary; it means you have class. You did not suck down a glass of very expensive Pinot Noir you would not fully appreciate but instead left it for someone else to enjoy.

                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                  mc and Fowler you are both very sweet!

                                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                                    By the way... may I have your Uncle's contact info? I would like to make friends with him so I am invited over for glasses of $100 Pinot Noir. :-)

                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                      second that, please....

                                                                                                                                                                                                                                                                            2. re: GretchenS

                                                                                                                                                                                                                                                                              Are the sausages from Karl's? If so, how are they?

                                                                                                                                                                                                                                                                              1. re: gini

                                                                                                                                                                                                                                                                                ditto from me

                                                                                                                                                                                                                                                                                1. re: gini

                                                                                                                                                                                                                                                                                  yes they are from Karl's and they are outstanding which is why I make the 45 minute pilgrimage every so often. They freeze beautifully too. The new place is very nice and has a cafe which I did not try but will maybe next time. Not very far from the old place at all.

                                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                                    Thanks=]

                                                                                                                                                                                                                                                                                2. re: GretchenS

                                                                                                                                                                                                                                                                                  GretchenS - the sausage paired with the sour cream mashed potatoes and sauerkraut sound like a wonderful pairing. Not too familiar with bauernwurst - it is similar in taste to bratwurst?

                                                                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                                                                    Here's more than you ever wanted to know about this topic but veddy interesting
                                                                                                                                                                                                                                                                                    http://chowhound.chow.com/topics/518872

                                                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                                                      Wonderful - I have had knockwursts (love these!) and bratwursts before but not the rest of those described. Thanks for the helpful link Berheenia!

                                                                                                                                                                                                                                                                                    2. re: littleflower

                                                                                                                                                                                                                                                                                      Hard to describe but smoky, garlicky porky and not much like the bratwurst I know, much lighter in texture, with a very snappy skin.

                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                        YUMMY. Please send sausage ;)

                                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                                          As Guy Fieri often likes to say "There's nothing about that, that I don't like".

                                                                                                                                                                                                                                                                                          ...smoky? garlicky? porky? um yes...sign me up for trying some of that!!

                                                                                                                                                                                                                                                                                    3. It's the FiL's 82nd birthday. Jan's younger sister is catering the family get-together. All I know is that its chicken and assorted salads. It'll be good. The SiL is a way better cook than we are.

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                        Wish him a Mazel Tov from me!

                                                                                                                                                                                                                                                                                      2. Well, tonight I had planned to make a recipe from my new cookbook.... flank steak with chimichurri and a zucchini and potato hash. But, SO got hit in the jaw with a puck last night in his (amateur men's league) hockey game, and also took a shoulder to the face, so needless to say he is a little sore today and chewing steak didn't sound too appealing to him.

                                                                                                                                                                                                                                                                                        So, I'm going to make chicken meatballs that are stuffed with mozzarella, served with some spaghetti that'll be slightly overcooked and marinara sauce. This is one time the "mushy" texture of store-ground chicken will be appreciated.

                                                                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                                          Ouch! I hope he didn't lose any teeth!!

                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                            Thank god, no. It's really funny how competitive they get for it being a recreational league (although there's a few guys that play that used to play in the pros). This was a "playoff" game, so it was serious business apparently.

                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                              Thank god he's just a little banged up. It's amazing how seriously these "boys" take their rec league sports. Mr. gator plays soccer and comes home pretty messed up sometimes.
                                                                                                                                                                                                                                                                                              Your plan for dinner sounds like a good one for tonight, but the steak and chimichurri sounds even yummier :)

                                                                                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                                                                                            Ouch! Here is to the proper use of 'mushy' food....

                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                              Oh, wow, my best wishes to SO that sounds horribly painful. I once was hit in the head with a field hockey ball which was less than enjoyable. The meatballs sound great. I actually used to use ground chicken as an alternate for ground turkey until I realized that mushy sensation that I thought somehow mysteriously appeared in all of the different preparations was actually the texture of the chicken itself. I never understood why ground turkey doesn't have this same texture but I feel like the ground chicken is mushy and squeaky.

                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                yikes, poor guy! those chicken meatballs sound really good, injuries or no...

                                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                                  OUCH! Hope he feels better soon! Your soft meal sounds great.

                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                    Congratulations on the new cookbook - wow, what an accomplishment!! Hope your SO is okay and that's a good suggestion to stuff the chicken meatballs with the mozzarella. Are you using the little balls of mozzarella to stuff them?

                                                                                                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                                                                                                      Oh, sorry, that reads a bit confusing, it's not MY cookbook (I wish!)... it's a new one I bought LOL I only wish I could be a cookbook author (or do anything with food) for a living.

                                                                                                                                                                                                                                                                                                      The recipe called to use string cheese, but it didn't work out so well, didn't get melty enough. I kind of had a feeling that would be the case, but, I didn't have any other alternatives since this was a last minute meal. I've made other stuffed meatball recipes in the past and used regular shredded mozzarella for those and that worked much better.

                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                        LOL sorry I did read that the wrong way! It was a good idea nonetheless to use mozzarella in the chicken meatball for added texture/flavor - and I often have to improvise with whatever pantry ingredients I have on hand.

                                                                                                                                                                                                                                                                                                  2. Wow, you all really got busy yesterday! Nice work all WFD folks...

                                                                                                                                                                                                                                                                                                    I got a bit distracted from you all by mid day as I posted the FB page for my new food tours business, and all hey was breaking loose as people wrote me messages and called to find out more. I didn't know letting the cat out of the bag that way would be so big. Didn't think much would happen until the website went live...

                                                                                                                                                                                                                                                                                                    Afte skipping lunch with all the excitement, I was hungry so ate dinner really early for me; 5:30pm apt. with a rare beef boiger patty on a small pretzel roll with djon, crumbled blue, a pickle and lettuce.

                                                                                                                                                                                                                                                                                                    Then the roomie came home at 6 and she made good old fried chicken wings with buffalo sauce, so had to eat a few of those with some ranch, carrot, celery sticks.

                                                                                                                                                                                                                                                                                                    At least that got me some veggie action - and it reminded me why FRIED wings are really better than the baked ones I usually make. Delish.

                                                                                                                                                                                                                                                                                                    Now that there is some room in the fridge, we shall see what appeals in the store sales flyers for WFD tonight.

                                                                                                                                                                                                                                                                                                    19 Replies
                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                      WFD...Roasted whole fish with with a spicy rub , apple/cabbage slaw to cool it off, some jasmine rice and some sautéed zucchini with garlic.
                                                                                                                                                                                                                                                                                                      GS....what name is your new FB page under?

                                                                                                                                                                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                                                                                                                                                                        The Butler Did It! Gourmet Food Tours.... since you ask :) I will take all the 'likes' I can get.

                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                          Congrats--I "like" it! I am never in that neck of the woods but I have a good friend who would love something like this and travels everywhere often for work. I suggested it to her.

                                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                                            Thanks so much allie - too kind:)

                                                                                                                                                                                                                                                                                                          2. re: gingershelley

                                                                                                                                                                                                                                                                                                            I liked it too! My BFF and I might go on a girls weekend this year and we've been tossing around Seattle area for it.

                                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                                              Huh? You're not going to be part of the mob I'm forming to tour the Sichuan region? I kid....

                                                                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                                                                Ha! Maybe I'll do that too! Let's pray for some big work bonuses this summer ;)

                                                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                                                  I am in on the peppercorn mob!

                                                                                                                                                                                                                                                                                                                2. re: juliejulez

                                                                                                                                                                                                                                                                                                                  Thanks JJ! Awh shucks on all the love my way. Perciate it;)

                                                                                                                                                                                                                                                                                                                  Oh do come visit up here! SO much great stuff to see and do. We always tell people it rains all the time so no more people will move here, but if you come from Late July-September - it is the most spectacular place to be in. Perfect weather, scenery, great food scene. Apparently we have great nightspots too, but I have kind of outgrown that.... it's past my bedtime. If I am up and out late, it is a private party or a really good restaurant that is seating me late.;)

                                                                                                                                                                                                                                                                                                                  CH members will rate a special private tour called 'BEST of the best"!

                                                                                                                                                                                                                                                                                                                3. re: gingershelley

                                                                                                                                                                                                                                                                                                                  WOW!!!! Something I might do this summer:)

                                                                                                                                                                                                                                                                                                              2. re: gingershelley

                                                                                                                                                                                                                                                                                                                Congrats, gs, and already "liked"! next time i'm in that area - and there WILL be a next time - i'll make sure to sign up!

                                                                                                                                                                                                                                                                                                                (are you familiar with a winery called Sokor Blosser? They're actually in OR, but I had some of their pinot when visiting L.Nightshade and was absolutely blown away...)

                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                  Thanks MC - you could tag along on a tour gratis next time your here;).

                                                                                                                                                                                                                                                                                                                  Sokol Blosser is a bomb of a wine - I mean in the good way:)

                                                                                                                                                                                                                                                                                                                  Willamette Pinot is world-class stuff. Whenever I visit Portland, I like to plan an afternoon to head out there to do tasting. It's funny - you just kind of go through bad suburbs/traffic for an hour, then suddenly it opens up into this valley just full of grapevines.

                                                                                                                                                                                                                                                                                                                  I am a big fan of Adelsheim as well. Esp. their Pinot Gris!

                                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                                    I just visited and "liked" your site as well. It's also bookmarked now too. The SIL lives in Seattle so we do get up that way every so often. My BIL is one of your Seattle Police Officers!

                                                                                                                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                                                                                                                      Me three! My SIL lives in the area...

                                                                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                                                                        Boyzoma - very nice. Thanks so much! I recall you saying you come here sometimes. As a CH regular, you get a special tour discount if you come on one when visiting. It would be fun!

                                                                                                                                                                                                                                                                                                                        But let's see what you think of my soup before we worry about all that:)

                                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                                          Tried to include you on my e-mail list...your address as noted on FB...seems flawed..
                                                                                                                                                                                                                                                                                                                          Like the page though!!!

                                                                                                                                                                                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                            Phreddy,

                                                                                                                                                                                                                                                                                                                            The email on TBDI! Food book tours is the same as on my profile here... should work:)

                                                                                                                                                                                                                                                                                                                            Glad you like it so far - lot's more work to do, but that is true for anything worthwhile.

                                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                                              gingershelley, I just tried as well from your profile, and it does not work. :(

                                                                                                                                                                                                                                                                                                                              Will you be up and running mid-May? [she asked hopefully] Thanks -- fellow Sokol Blosser lover

                                                                                                                                                                                                                                                                                                                              1. re: nikkihwood

                                                                                                                                                                                                                                                                                                                                Nikki.... how strange, several CH'ers have reached me on my email from my CH profile. It is just important to remember there is no 'the' in the email, and the 'dash' between words. :)

                                                                                                                                                                                                                                                                                                                                Yes, there will be at least a couple of tours running by May 1st, with more to come. Please talk to me on the FB page about it, as I am sure it breaks CH rules to talk about it here, and I sure don't want to get into trouble... love it here and want to respect 'the rules'! :)

                                                                                                                                                                                                                                                                                                                2. It's 80F but I really want some warm soup and hadn't planned exactly what was for dinner yet so I think since it's almost the weekend and I'll be cooking for much of it that I'll swing by the local Chinese takeout place on the way home for a quart or 2 of shrimp in lobster sauce.

                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                    Really warm here too - Chinese takeout sounds good - we haven't had that in awhile. Hope you enjoyed it!

                                                                                                                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                                                                                                                      Thanks, I love a good bowl or vat of shrimp in lobster sauce, so subtle yet so tasty.

                                                                                                                                                                                                                                                                                                                  2. Tonight was a leftover hash up. I started by rendering the fat out of some bacon, which I then cooked cubed up potato in then added leek, onion, grated carrot and a stick of diced celery, plus a big sprig of rosemary. A little later I added peas, sliced mushrooms, minced garlic and the remainder of the pork loin from tuesdays supper. Finished it by sprinkling over the crispy bacon and a double yolked poached egg.

                                                                                                                                                                                                                                                                                                                    Has has to be one of my favourite comfort foods. There's a little left over, which I'll take tomorrow to work for my lunch.

                                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                                    1. re: Musie

                                                                                                                                                                                                                                                                                                                      Oh. Yum.

                                                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                                                        My thoughts exactly - Musie that is one heck of a hash you cooked up there!!! Sounds amazingly yum!

                                                                                                                                                                                                                                                                                                                      2. re: Musie

                                                                                                                                                                                                                                                                                                                        I love hash of all sorts...yours sound devine!

                                                                                                                                                                                                                                                                                                                      3. Fried chicken (for the second time this week*), mashed potatoes & "cream gravy," and maybe a salad, maybe peas. It's a work in progress so I'm not sure. Occasionally we just do "ermagerd!badfood!" and skip the cursory addition of a vegetable. Because we're horrible people. And awesome.

                                                                                                                                                                                                                                                                                                                        *I am literally the only person on the face of the earth who loses weight when we have fried chicken often.

                                                                                                                                                                                                                                                                                                                        Sounds boring until you really think about a perfect fried chicken thigh, crispy and juicy and a little spicy. (I marinate in salt, pepper, garlic powder, rubbed sage, liberal cayenne and enough Louisiana hot sauce to cover each piece plus leave a large puddle in the bottom of the bowl, then dredge in flour that's been seasoned with the same mix of spices and herbs, sans hot sauce, of course. Tried sriracha one time but the sugar content scorched my crust, just as an fyi.) And ditto to the cream gravy (the potatoes are delicious, but really a vehicle for the gravy) - made with pan drippings, the leftover seasoned flour, milk, and more s&p to taste, heavy on the pepper.

                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                                        1. re: shanagain

                                                                                                                                                                                                                                                                                                                          Shanagain, that sounds amazingly delicious, I can totally see skipping the vegetable!

                                                                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                                                                            It's kind of perfect for the weather we're having here in western Texas - pretty but cool enough to want "real food." (After thawing out from an inch of hail/sleet/maybe-snow night before last - Texas is so weird.)

                                                                                                                                                                                                                                                                                                                          2. re: shanagain

                                                                                                                                                                                                                                                                                                                            drooling... and you are a horrible person for telling us you lose weight by eating fried chicken often! green with envy....

                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                              LOL, it makes no sense, but I tend to go on fried chicken "kicks" where we'll have it every fifth or sixth night for a couple of weeks and for some reason I really do lose weight. It might be the considerable cleanup the meal requires!

                                                                                                                                                                                                                                                                                                                            2. re: shanagain

                                                                                                                                                                                                                                                                                                                              I give you a lot of credit for making fried chicken from scratch - have always been a little intimidated of it to try it at home. LOVE me some good fried chicken and mashed potatoes and gravy - sounds really yummy! BTW - nice marinade you put together for the chicken - the sage sounds like a good herb to try with it.

                                                                                                                                                                                                                                                                                                                            3. Red snapper filets stuffed with chopped clams, bread crumbs, chopped garlic and parsley, baked with white wine, cappers and some lemon juice.
                                                                                                                                                                                                                                                                                                                              Apple onion/cabbage sweet slaw, and of all things mélange of zucchini, eggplant, leek, onion , tomato and garlic....jasmine rice to complete the plate....white chard as Steveh says to "wash it down!!!

                                                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                                Sounds delicious! I have been debating halibut vs red snapper for dinner tomorrow night in some-style wiht maitake mushrooms. I think they might work well in this prep. I've never had halibut and I'm a bit risk averse so perhaps I'll take the leap as I hear it's not too risky as many seem to love it. I know that snapper is also known to be a milder fish as well but it definitely has a lovely natural flavor which I don't try to obscure too much. If halibut is similar in terms of a subtle natural flavor then I'm in business. I bet this would also be lovely with whole fish.

                                                                                                                                                                                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                                  Nice.

                                                                                                                                                                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                                    Thank you Phreddy for talking me down off the fried-chicken ledge with your yummy-sounding fish dish.

                                                                                                                                                                                                                                                                                                                                    I feel better now..... like I don't need to run out and fry some thighs and apply directly to my own.

                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                      LOL, I agree, that sounds delicious, I'm so jealous of anyone that can get red snapper. (We're utterly, completely and idiotically landlocked - "fish" out here = catfish.)

                                                                                                                                                                                                                                                                                                                                      1. re: shanagain

                                                                                                                                                                                                                                                                                                                                        Well, I guess that is you getting yours for being able to eat fried chicken every 5-6 days and lose weight. So there ')

                                                                                                                                                                                                                                                                                                                                        kidding of course....

                                                                                                                                                                                                                                                                                                                                    2. re: PHREDDY

                                                                                                                                                                                                                                                                                                                                      Sounds like quite a meal there, Phreddy - especially like the sound of the melange you put together. Did you let the veggies be the star of the melange or was anything else added to it (lemon/balsamic or red wine vinegar, etc.).

                                                                                                                                                                                                                                                                                                                                    3. Lobster rolls and crab rolls ... making up for the 92 degrees we had yesterday. So good (and all I had to do was enjoy).

                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                      23 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                                                        I nearly jumped through the screen!

                                                                                                                                                                                                                                                                                                                                        1. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                                                          SOMEDAY I am going to have a lobsta' roll. Really. 'As God is my witness, I will have a lobster roll someday'.... borrowed from uknowwhere. Sigh.

                                                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                            Just make sure it's not full of extra "stuff" - some people like them with mayo, celery, and all sorts of other vegetables. But these were just right: lots of lobster and just a little seasoning on top.

                                                                                                                                                                                                                                                                                                                                            1. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                                                              Oh yeah, so the pictures showed! I would take mine with good mayo and just a touch of celery leaves, spritz of lemon, and a wave of the s&p shakers....

                                                                                                                                                                                                                                                                                                                                              Thank goodness I can eat a whole dungeness crab, around here, that at least is our West coast revenge:)

                                                                                                                                                                                                                                                                                                                                              1. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                                                                ok, see, i don't know what a "real" one is supposed to be like - this is the one i had in WA - it did have a leeetle mayo and a leeeetle chopped celery, but it was mostly a heaping heap of fresh sweet lobster goodness.

                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                  That is a perfect roll IMO; where did you guys have that at - somewhere on Chuckanut drive I was guessing....

                                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                    http://www.skagitfish.com/

                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                      And see - the lunch menu has what looks like a CRAB roll, but no lobster. Must have been a special when you were there.

                                                                                                                                                                                                                                                                                                                                                      We get weird out here about the lobster thing - as in 'why eat those, when we have crab right out of the ocean here?". But, I really want to have one, on the proper roll!

                                                                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                        L.Nightshade had had them there a couple weeks before, so maybe it's an ongoing special.

                                                                                                                                                                                                                                                                                                                                                        oooh.... i get crab often enough that lobstah is a totally special treat.

                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                          Yeah, the online menu is just a few things they always have. There is always a bunch of fresh or seasonal offerings too. But they've had the lobster rolls for several months now! Plus they do special orders... they got my uni!

                                                                                                                                                                                                                                                                                                                                                          1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                                            So that's where you got your uni! Great to know. I have a guy in Pike Place Market who will special order it for me; in SEA it mostly goes to the resto's of course, so you have to reserve it from the wholesaler ahead to get your hands on it.

                                                                                                                                                                                                                                                                                                                                                            I am not so suprised they have had lobster rolls this year, as the prices have been very good on lobster compared to most years. Worth the fly-in. I guess I should get one while the getting is good!

                                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                              It's not in season now, but when it is, Skagit has a fisherman who gets it right out of the water, complete with spiny shells.

                                                                                                                                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                    You are killing me with all your lobster rolls. As soon as a package I'm waiting on shows up, I'm going to put on my sunglasses and blunder out into the Arizona desert in search of passable ingredients for my own lobster roll :p

                                                                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                      ahaaha you are a funny gal!

                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                        Maybe I is not so funny after all *smug face*
                                                                                                                                                                                                                                                                                                                                                        Looks like I caught her just in time, but I'll be there.
                                                                                                                                                                                                                                                                                                                                                        http://www.mainelobsterlady.com/id7.html

                                                                                                                                                                                                                                                                                                                                                2. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                  you live by that place! that Skagit place! and do you mean that no place in Pike's Market makes them? i've been to Pike's once, many years ago, don't remember... i know it's not a West Coast thing, but from everything i've read, that Skagit fish market's lobster rolls were pretty authentic.

                                                                                                                                                                                                                                                                                                                                                  ALTHOUGH, they came on a hot dog bun, like a regular one, not those flat ones.... do you know what I'm talking about?

                                                                                                                                                                                                                                                                                                                                                  and i guess it's not really that close to you...

                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                    One of my tours is going up that way, MC. - It's not so far at all... spoken as one who used to do outside sales all over Western WA, so I don't an hour + is a big deal - esp. for awesome food!

                                                                                                                                                                                                                                                                                                                                                    It's wierd - you would think someone would have made 'dungeness crab rolls' big here, but I actually saw my first one LAST WEEK at my buddy Zak's latest restaurant in Ballard; they have crab and shrimp rolls.

                                                                                                                                                                                                                                                                                                                                                    And I have NEVER seen a proper bun for them around; that is why you got a hot dog bun. Sigh.

                                                                                                                                                                                                                                                                                                                                                    I like my crab straight up, with homemade mayo or melted butter, lemon, and good bread on the side. CRACK goes a leg....:)

                                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                      I don't think it's quite a typical hot dog bun at Skagit Fish, as it has corn meal, which is a little touch I appreciate.

                                                                                                                                                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                                        that's true, forgot about that.

                                                                                                                                                                                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                                          That's great - but was it the split-top East-coast way with the naked sides you can butter and toast - or more like a 'better hot dog bun"?

                                                                                                                                                                                                                                                                                                                                                          Even a hot dog bun can of course be meh or awesome:)

                                                                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                            No, more regular bun-ish. I haven't seen those split top buns since I was a kid! They still have those? I am not a hot dog bun connoisseur, but I rather liked these.

                                                                                                                                                                                                                                                                                                                                                            I was surprised to see Thomas Keller's recipe for lobster rolls called for hot dog buns.

                                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                              i prefer the split-top buns, myself.

                                                                                                                                                                                                                                                                                                                                                    2. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                                                                      Omg, that looks like a plate of heaven!!

                                                                                                                                                                                                                                                                                                                                                    3. thank goodness I got pulled off of that fried chicken ledge, as I was about to run out and buy thighs to fry, between a recent post and my housemates r-warming her fried wings mid afternoon so my house smelled like fried chicken - I thought I was going to go crazy.

                                                                                                                                                                                                                                                                                                                                                      My sanity has returned (I realized I had no time to brine, so the fever will return another day for the fried chicken - probably TKeller version for COTM, on a saner day).

                                                                                                                                                                                                                                                                                                                                                      Dinner tonight is thawed out leftover peanut sauce, which will be unceremoniously dumped over some lightly marinated pork slices (lime, fish sauce, garlic, chili sauce) which shall be sauteéd up, a huge pile of spinach added to wilt, and just a wee bit o' rice on the side so it looks like a reasonable fake version of swimming ramma. Easy peasy.

                                                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                        I like the sound of the pork marinade - simple but packed with flavor.

                                                                                                                                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                                                                                                                                          Littleflower, it was just ok. I didn't use a recipe. Perhaps I didn't let it sit long enough, but the pork part was kind of boring.

                                                                                                                                                                                                                                                                                                                                                          But the garlic spinach and the peanut sauce more than made up for it!

                                                                                                                                                                                                                                                                                                                                                          Also had some quick pickled cukes on the side and a big dab of chili garlic sauce, so really, who could complain?

                                                                                                                                                                                                                                                                                                                                                      2. Yesterday, I simmered a pot of whole pigs trotters (lol) in a combination of honey bbq sauce, cider vinegar, chopped onion, celery & garlic, crushed red pepper, salt & pepper for nearly three hours...so good! Served with potato salad and leftover collards.

                                                                                                                                                                                                                                                                                                                                                        Tonight, I threw pork chops and burgers on the grill. Made a side of cooked egg noodles with a garlic cream sauce & frozen peas...also had leftover green beans with bacon. There will be leftovers tomorrow and no cooking on Saturday so I won't be "cooking" (with the exception of maybe breakfast over the weekend) until Sunday...

                                                                                                                                                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                                          Wow Cherylptw - pigs trotters?! Huge points for the adventurous dish! Realizing quickly after reading everyone's posts the past few weeks that there are MANY foods/ingredients that I haven't tried yet that I am excited to one day cook/taste.

                                                                                                                                                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                                                                                                                                                            I'm from the South; I normally just call them straight up pigs feet (lol) but thought I'd finesse my wording...we always have random pig parts: feet, tails, hocks, chitterlings (Chitlins)...not really adventurous for us as we eat them frequently but I was thinking while I cooked these that next time I'll make them asian style, maybe after boiling them for a couple of hours, I'd dip them in egg and into panko crumbs and fry them. Then serve with a chili sauce and soy...that would be adventuresome for me

                                                                                                                                                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                                              Mmm, your Asian trotters sound great! Fried pork trotters are one of my favorite indulgences, but instead of breading, I just deep fry the tenderized trotters. The skin turns to cracklings so you've got a shattery shell covering the luscious meat. I like mine with chili vinegar and soy sauce with citrus juice to balance the grease.

                                                                                                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                                                                                                I'm a carb junkie (I'm working on breaking the habit :-) which is why I thought I'd add the crispy coating but I'm with you on the crackling skin...I must do this before it turns too hot to eat them...

                                                                                                                                                                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                                                  With your inspiration, I made reservations at a popular Filipino restaurant here in NYC just so I can indulge on this very dish on Wednesday.

                                                                                                                                                                                                                                                                                                                                                              2. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                                                So curiuos about this Cheryl; I see 'long feet' - nice full pigs feet - at the Hung Long (heehee) market all the time, and think about buying one to add to a braise or stock as I see chef's do for the body it brings to the sauce/stock.

                                                                                                                                                                                                                                                                                                                                                                I had a braised/.pressed/crumbed & fried pigs foot in Paris a few years ago - a late night tradition I gather - and it was wonderful.

                                                                                                                                                                                                                                                                                                                                                                Your prep sounds right up that alley! I might try along with you..... any advice on the feet braise part - have never cooked a pig foot.

                                                                                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                                  "the Hung Long (heehee) market"

                                                                                                                                                                                                                                                                                                                                                                  LOL!!!!!!!!

                                                                                                                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                    Omg, you people are just like me. I walked into a room to see Guy Fieri on the tube saying "I can smell my nuts, so I need to go check on that" before a commercial. I laughed 'till I cried.

                                                                                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                                      I so needed that laugh today...!!

                                                                                                                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                                        Thank you:) I so needed a good belly laugh!

                                                                                                                                                                                                                                                                                                                                                                      2. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                        I can never resist laughing at the name... and I go there about once a week. It's only a mile from my house. Best n brightest Asian market in the area; with the best name too.

                                                                                                                                                                                                                                                                                                                                                                      3. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                                        I just wash them & remove any hair between the toes then put them in a pot covered with water; I add aromatics like celery, onion, garlic and bay leaves and season with s & p and crushed chili flakes...I had some whole dried cayenne that I harvested from my last summer's garden that I threw in there...sometimes I'll add a chicken bouillon cube or two, sometimes it'll be a seasoning packet; this time I added a packet of Goya salad & vegetable seasoning, and a splash of cider vinegar.

                                                                                                                                                                                                                                                                                                                                                                        These are the basics and depending on my mood, I might add cracked black pepper pods, some other type of herbage like parsley and/or cilantro and thyme, other types of peppers like anchos, etc. then I bring it up to a simmer, reduce the heat to medium/medium low and cook, covered until tender or about 2 1/2 to 3 hours or more depending on your stove.

                                                                                                                                                                                                                                                                                                                                                                        I've also put these in a covered roaster and braised them in the oven on about 375F. The key is making sure the feet d