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What's for dinner? #209 - "Spring is here. / The snow melts. / The earth is fresh. / The grass sprouts." [Old]

mariacarmen Apr 12, 2013 12:31 PM

- Taro Gomei, "Spring is Here".

Is this true for you? It seems to be true here, in good old San Francisco town. Sunny, breezy... thinking of something lightish for dinner.... howza 'bout you?

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  1. mariacarmen Apr 12, 2013 12:34 PM

    juliejulez turned me on to this recipe: http://www.kalynskitchen.com/2005/04/...
    which i think she's talked about here, or maybe it was the other pesto chicken recipe on that site she raved about. anyway, this one is really pulling at my heart-strings right now. but it's anyone's guess if the BF will allow me to cook tonight, or if i'll have to wait for the weekend. well, it's not anyone's guess, actually - i pretty much already know the answer to that.

    2 Replies
    1. re: mariacarmen
      juliejulez Apr 12, 2013 01:13 PM

      Both of them are good!! My SO said this one is the best thing I've ever made for him.

      1. re: mariacarmen
        Fowler Apr 12, 2013 01:22 PM

        That looks superb! Thanks for the link.

      2. sunangelmb Apr 12, 2013 12:35 PM

        Rainy and cold here. Soccer canceled, so taco night is on!

        1. steve h. Apr 12, 2013 12:40 PM

          It's cold, wet and windy here in southern Connecticut. Half of my town is without power. Club steak is on the menu tonight, sides TBD. I'll parole a good red from the wine jail to wash things down. Replays of today's golf action at Augusta will be on the plasma.

          5 Replies
          1. re: steve h.
            mariacarmen Apr 12, 2013 12:41 PM

            well that answers that! sorry about the wetness. enjoy that steak and wine!

            1. re: mariacarmen
              steve h. Apr 12, 2013 12:47 PM

              Crummy weather is payback for having such a good time in Rome. It's all good.

              1. re: steve h.
                mariacarmen Apr 12, 2013 12:48 PM

                yeah, i don't actually feel THAT sorry for you.... : )

                1. re: mariacarmen
                  roxlet Apr 12, 2013 02:22 PM

                  Ditto that, mc! Except for those two days, we've been dealing with this crumby weather all along. Well, at least we haven't lost power (yet) and the lawn is really greening up...

            2. re: steve h.
              gingershelley Apr 12, 2013 05:07 PM

              Back to the good ol' US of A.... enjoy that steak, wine and golf!

            3. PHREDDY Apr 12, 2013 12:57 PM

              Cold and nasty some 15 or so miles from SteveH....
              Made a big pot of veggies, consisting of leek, Spanish onion, egg plant, green squash, tomato, some "set aside veggie stock from the freezer", about 10 cloves of garlic, chopped , fresh oregano, EVOO, S&P....cooked it down for about 1 1/2 hours..., froze half of it the remaining got hit with the immersion blender, a touch of cayenne pepper, and about 4 ounces of heavy cream, a couple cubes more of veggie stock. That will start dinner tonight...from there we have the oven on with a simple roast chicken, which will be plated with arroz con grandules or rice with lentils.
              I bought some lemon sherbert for afterwards, with some store bought pound cake...
              Argentinean Malbec from 2010 for me, vodka martini for her!(she had a tough day!)

              6 Replies
              1. re: PHREDDY
                steve h. Apr 12, 2013 01:09 PM

                Shaken, not stirred.

                1. re: steve h.
                  PHREDDY Apr 12, 2013 01:22 PM

                  I'll shake "her" up real good when she gets home!
                  The house smells great....poultry seasoned in the oven!

                  1. re: PHREDDY
                    steve h. Apr 12, 2013 01:27 PM


                2. re: PHREDDY
                  gingershelley Apr 12, 2013 05:08 PM

                  So Phreddy, is that a thick mediteranean veggy soup with cream then, or more of a gratin?

                  It sounds pretty tasty, what with all the garlic and all.....

                  1. re: gingershelley
                    PHREDDY Apr 13, 2013 05:57 AM

                    GS....let's see I started writing to you this AM, but my computer decided to shut off...so I will start again;
                    Actually this soup is what should be called left over "Ratatouille soup." One day I knew had some in the fridge, and looked tired. There was about 2 cups leftover. I took out some garlic, chopped it up, threw it in a sauté pan with some EVOO, then the Ratatouille , a splash of some chicken stock, the stick blender and some half & half...it was not too bad.
                    With some tweaking I came up with this soup. The main difference between this and Ratatouille is that everything is made in one pot, not a classic preparation. My version:
                    Time: 1hr, 15 min.
                    3 Tbs. EVOO
                    1 Large Spanish onion, diced
                    1 Leek cleaned and chopped
                    1 Eggplant 1 lb. pealed and cut into 1 " cubes
                    2 Green or yellow zucchini, cut into 1" cubes
                    3 Roma tomatoes, de-seeded and cut into a large dice
                    10 Cloves of garlic, pealed and sliced
                    1 cup of chicken or vegetable stock,( plus 1/2 cup more if needed)
                    1 up of tomato juice
                    1 tsp. fresh Oregano (adjust to 1/2 if using dried)
                    2 Tbs. Kosher salt
                    1/2 tsp. Black pepper
                    1/2 cup of heavy cream
                    1 cup of plain croutons
                    Cayenne Pepper

                    1) In a 3 or 4 quart pot, place EVOO, onions and Leek cover and allow to sweat down, about 5 to 7 minutes.
                    2) Add the tomato, eggplant and zucchini, stock and juice, and turn heat up until it comes to a boil. At this point turn down heat to a simmer and add garlic, oregano, S&P. Cook for 45 minutes.
                    3)Remove from heat and allow to cool about 10 minutes.
                    4)Using an immersion blender, process until a "smoothie " like consistency. If you desire a thinner soup add additional stock, and adjust your salt.
                    5)Add heavy cream and stir.
                    6) Serve with croutons floating on top like little sailboats.

                    I like the soft punch of some Cayenne pepper to balance out the sweetness of the onion and Leek.

                    1. re: PHREDDY
                      gingershelley Apr 13, 2013 09:34 AM

                      That sounds great - it reminds me of a soup I had in Catalonia a few years ago - but it was served cold, was pretty thin, and had a float of really nice OO on top.

                      I am sure it had onions, probably leek, garlic, eggplant, tomato, and smoked paprika in it.

                      i will give this a try - but probably wait for better veggies before I do:) Thanks!

                3. Fowler Apr 12, 2013 01:10 PM

                  Lion's head meatballs in a spicy coconut sauce. I am still in cold weather comfort food mode here, so I am going to one of my all-time favorites based upon an old Cooking Light magazine recipe.


                  And because it is Friday night, a sip or two of Gewürztraminer. :-)

                  1 Reply
                  1. re: Fowler
                    ChristinaMason Apr 14, 2013 05:14 PM

                    That link seems broken, but I think I found the recipe you're referring to: http://www.myrecipes.com/recipe/lions...


                  2. p
                    Pwmfan Apr 12, 2013 01:12 PM

                    Although it is out of scope for my contract (Oct - Mar) the guy who plows my driveway just came by and removed about 6 inches of back-breakingly heavy wet snow from my driveway here in St. Paul MN. To celebrate I am making the pork belly chashu from the Serious Eats website.

                    Nothing even near normal temp range in the 7 day forecast.
                    I fear for my already diminished sanity.

                    5 Replies
                    1. re: Pwmfan
                      PHREDDY Apr 12, 2013 01:23 PM

                      What did you feed the plow guy?

                      1. re: PHREDDY
                        Pwmfan Apr 12, 2013 01:27 PM

                        A nice gift card at Christmas.

                        He was here and gone before I knew it. Wasn't expecting him so it was the highlight of my day!

                        1. re: Pwmfan
                          PHREDDY Apr 13, 2013 06:10 AM

                          Next time leave out some milk and cookies!...(but hopefully not until next winter!!!!!!)

                          1. re: PHREDDY
                            littleflower Apr 13, 2013 12:19 PM


                      2. re: Pwmfan
                        fldhkybnva Apr 12, 2013 05:28 PM

                        Wow, what a wonderful treat!

                      3. f
                        Frizzle Apr 12, 2013 01:57 PM

                        Last night was NZ green lipped mussels. I've decided that the smaller black mussels I was eating in Australia were far better. The enormous NZ ones are just too damn chewy because of their size. The toddler was also unimpressed. I think mussels are off the menu unless I can source a different type.

                        Tonight we're eating at the BILs and he's firing up the pizza oven. I'm expecting good things as he's an excellent cook.

                        1. weezieduzzit Apr 12, 2013 03:08 PM

                          I got up stupid early this morning to take advantage of a "grand re-opening" of a recently remodeled store here (great deal on chicken we buy anyhow,) only to discover that I get to get up obscenely early tomorrow morning, too, 'cause that's when the sale is.... at least there is also a garden plant sale tomorrow, too, so I'll be up anyhow.

                          ... since I was there.... I came home with some beautiful lamb chops that will be WFD tonight cooked in a cast iron pan with sauteed mushrooms, red onions, thyme, rosemary and maybe some blue cheese. I'm thinking the green beans I have in the frige will be a good match, garlicky and blistered, of course.

                          2 Replies
                          1. re: weezieduzzit
                            gingershelley Apr 12, 2013 05:10 PM

                            Now weezie, THAT is what I am craving for dinner - lamb chops!

                            If someone could just get me some from the store, I would be grateful:)

                            Sounds delish!

                            1. re: gingershelley
                              littleflower Apr 13, 2013 12:53 AM

                              I second GS - I adore lamb chops! Nice preparation of them, too - I normally marinate them in just rosemary, garlic, and olive oil - I bet the addition of time would be good with them, too.

                          2. linguafood Apr 12, 2013 03:13 PM

                            We spontaneously decided late last night to host a poker game at casa lingua, which generally means take-out or delivery.

                            Ah, the many options we have: Thai, Indian, .... yep, that's pretty much it. No pizza as we got a gluten-free playah.

                            Fingers crossed I win some moolah this time around, the last two games have been bad for my wallet.

                            Weather's turned to shite again after the loveliness that was Monday and Tuesday. Blah.

                            3 Replies
                            1. re: linguafood
                              EM23 Apr 12, 2013 04:38 PM

                              Lingua - Tonight I made the Trini-Chinese chicken recipe you recommended, and it was delicious! I have posted a separate thread to share the yum with all the folks who don’t read WFD. Thanks for a winner!

                              1. re: EM23
                                linguafood Apr 14, 2013 10:37 PM

                                We're having friends over for dinner again tomorrow - I'm honestly tempted to make them again... it's been a week since we all last had them :-)

                                And I'm super-tempted to fry them this time around...

                              2. re: linguafood
                                fldhkybnva Apr 12, 2013 05:29 PM

                                I love this! Indeed, the weather is quite crummy again! For some reason I planned to grill today but I guess I missed the weather forecast.

                              3. Berheenia Apr 12, 2013 03:41 PM

                                Afraid it's almost freezing here and an ugly rain is descending- they even canceled the Sox game . We made it to the pub and have a salad and some leftover chicken and rolls. Life is good. I love Friday. Tomorrow I'll make the special scrambled eggs. I see pansies on the balcony soon!

                                3 Replies
                                1. re: Berheenia
                                  littleflower Apr 13, 2013 12:51 AM

                                  "Special scrambled eggs" sound like the makings of a great breakfast - what do you add in/how do you prepare them?

                                  1. re: littleflower
                                    Berheenia Apr 13, 2013 03:25 AM

                                    They were the special at a restaurant that we go to every summer on Cape Cod and so easy I started making them at our rental- good thing as the restaurant has stopped doing breakfast!
                                    Sliced mushrooms are browned in a tablespoon of butter, chopped scallions are added, then eggs are scrambled in and the final touch is a healthy grating of sharp cheddar.

                                    1. re: Berheenia
                                      littleflower Apr 13, 2013 12:18 PM

                                      Sounds yummy, Berheenia! Isn't it fun to discover a dish that you love in a restaurant, and being able to come home and recreate the dish yourself?!

                                      How beautiful Cape Cod must be in the summertime - that needs to go on my list of places I want to visit.

                                2. Musie Apr 12, 2013 04:07 PM

                                  So I decided to go with some kind of spaghetti to use the snow crab legs I had in the fridge. I kept it simple so the crab flavour could shine through.

                                  I sauteed garlic with halved grape tomatoes and the white of the scallions in extra virgin olive oil. I added a pinch of red pepper flakes, dried basil, salt and pepper then added the spaghetti into the pot once the tomatoes had cooked down. I then added the crab meat and the chopped green of the scallions, heated through gently for a couple minutes then served with a sprinkling or fresh grated Parmesan and a couple slices of garlic baguette.

                                  6 Replies
                                  1. re: Musie
                                    mariacarmen Apr 12, 2013 04:30 PM

                                    musie that looks wonderful!

                                    1. re: mariacarmen
                                      foodieX2 Apr 12, 2013 04:35 PM


                                    2. re: Musie
                                      linguafood Apr 12, 2013 04:42 PM

                                      Wowzah! Pasta with snow crab legs you "had to" use up! Lucky :-)

                                      1. re: linguafood
                                        Musie Apr 13, 2013 04:45 AM

                                        My husband springtime employer gave them him Thursday, already cooked. I certainly had to use them, I would say it was my pleasure to make sure they didn't go to waste.

                                      2. re: Musie
                                        alliegator Apr 13, 2013 01:44 PM

                                        Holy cow! God, I never say that, but that looks amazing.

                                        1. re: Musie
                                          LindaWhit Apr 13, 2013 04:07 PM

                                          Musie - that looks heavenly!

                                        2. f
                                          foodieX2 Apr 12, 2013 04:41 PM

                                          I posted WFD on the other thread but had to report back that is truly a thing of joy to have a taste of summer when it is freezing cold out with pelting rain!

                                          I also wanted to say that I finally tried those kumatos I keep seeing at the store. I used them in my caprese-esque salad and I have to say they were quite good. Nice texture, good sweet flavor and very pretty. When you are in new england a good tomato before late June and after mid Sept is hard to find.

                                          Now we have a fire blazing and I am having a well deserved cocktail…

                                          5 Replies
                                          1. re: foodieX2
                                            Cherylptw Apr 12, 2013 07:52 PM

                                            I love Kumatos; tried for the first time last Spring and I harvested some seed from a couple, which I planted a few days ago...don't know that they will do anything but we'll see...

                                            1. re: Cherylptw
                                              foodieX2 Apr 13, 2013 05:17 AM

                                              oooh- please report back and let us know! Did you force the seeds inside first or just plant them?

                                            2. re: foodieX2
                                              littleflower Apr 13, 2013 12:49 AM

                                              Did you get the kumatos from Trader Joe's? I have heard really good reviews about them and have been meaning to try them out instead of TJ's beefsteak tomatoes.

                                              1. re: littleflower
                                                foodieX2 Apr 13, 2013 05:15 AM

                                                I got them at our local speciality grocer but I have seen them at the national chains and TJ's. I just sliced up two more for breakfast, I am hooked!

                                                1. re: littleflower
                                                  linguafood Apr 13, 2013 11:19 AM

                                                  Kumatoes are the most reliable tomatoes flavor-wise when it's not tomato season.

                                              2. fldhkybnva Apr 12, 2013 05:18 PM

                                                Lightish for dinner here too! I posted on the other thread but I'll repost here..

                                                It's the usual Fish Friday so I will likely swipe up the halibut on sale at Whole Foods tonight but I haven't figured out what to do with it. I love fish steamed en papillote as it's so simple, hands off and down-right tasty. I usually do ginger, scallions and garlic with a splash of sherry but tonight I might try a tahini lemon dressing. Either way, it will be topped with sauteed maitake mushrooms which will be my first go round with them but as a lover of most other mushrooms I'm sure they will soothe me into Friday night relaxation.

                                                14 Replies
                                                1. re: fldhkybnva
                                                  fldhkybnva Apr 12, 2013 09:52 PM

                                                  Well, dinner was light and tasty but mostly because all of the ingredients were unoffensive. I don't think I'm a halibut girl, it's a nice texture but way too mild for me and while SO loved the maitake, I think I'll stick with my beloved garden variety run of the mill crimini :) Not a disappointing plate of food at all, but just not a repeat of several of the ingredients but we have to taste to find new things right?

                                                  1. re: fldhkybnva
                                                    littleflower Apr 13, 2013 12:48 AM

                                                    You are absolutely right - tasting and trying out new foods/ways of preparing dishes is the "spice" of life. Pun was not intended but thought the quotations were appropriate here. :-)

                                                    1. re: littleflower
                                                      fldhkybnva Apr 13, 2013 05:22 AM

                                                      Indeed, tonight will be a stroganoff taste test. SO loves it but I've never been a huge sour cream lover so stayed away but I guess I'll give in and try it out.

                                                      1. re: fldhkybnva
                                                        Musie Apr 13, 2013 05:44 AM

                                                        Alton Brown makes a mushroom stroganoff using goats cheese as well as sour cream. It greatly improves the overall taste of the dish. I even had my dad and SO eating and enjoying it, and neither of them like goats cheese.

                                                        1. re: fldhkybnva
                                                          PHREDDY Apr 13, 2013 06:19 AM

                                                          F>>A...I am not a lovah of sour cream in my stews..Take some out before for yourself, and then for the SO...add in the sour cream...there is always a happy medium...I normally make it with wide egg noodles

                                                          1. re: fldhkybnva
                                                            littleflower Apr 13, 2013 12:21 PM

                                                            Good luck - let us know how it turns out! What kind of mushrooms are you using to make the stroganoff?

                                                            1. re: littleflower
                                                              fldhkybnva Apr 13, 2013 01:33 PM

                                                              I plan to use crimini. I've actually tried two new different varities in the past 2 weeks which the rest of the world seems to love - chanterelles and maitakes and was not a fan of either so I'll go with my usual truck load of crimini. I have to break out of my marsala love for the night but hopefully it'll be good. We also have pork tenderloin on hand but maybe I'll keep it traditional although I thought that'd be a nice different meat choice. Perhaps?

                                                              1. re: fldhkybnva
                                                                gingershelley Apr 13, 2013 06:01 PM

                                                                Phreddy and I will support you on trés ordinaire cremini; that is what is in my cream o' mushroom soup he made and loved.

                                                                Just the regular supermarket shroom is great if given good treatment to bring out it's flavor:)

                                                                1. re: gingershelley
                                                                  fldhkybnva Apr 13, 2013 06:33 PM

                                                                  Yea, I think it's incredibly flavorful and often actually does remind me of meat

                                                            2. re: fldhkybnva
                                                              alliegator Apr 13, 2013 01:43 PM

                                                              I <3 stronganoff! If you don't find the classic variety to be the dish for you, there is always the Brazilian version :)

                                                              1. re: alliegator
                                                                fldhkybnva Apr 13, 2013 02:20 PM

                                                                Do you have a favorite recipe? It seems pretty simple but they all seem to vary in terms of sour cream vs heavy cream vs others. I currently plan to do 1 or so cups of stock and 1/2 cup of sour cream.

                                                                1. re: fldhkybnva
                                                                  linguafood Apr 13, 2013 02:23 PM

                                                                  I find that, in warm applications, you're better off going with light or heavy cream or even crème fraîche (if yer feeling luxurious). Sour cream can sometimes curdle.

                                                                  1. re: linguafood
                                                                    gingershelley Apr 13, 2013 06:03 PM

                                                                    With Lingua; I would make homemade creme fraiche (not sure how she got that awesome accént) up there, hmm). as it doesn't break easily, and has a different tang than sour cream.

                                                                    For future reference, of course, as the time is past to make that. But all it takes is a couple Tbsp. buttermilk and some heavy cream, and time.

                                                                2. re: alliegator
                                                                  gingershelley Apr 13, 2013 06:01 PM

                                                                  Do tell - I hope it doesn't involve wax.....

                                                        2. biondanonima Apr 12, 2013 05:42 PM

                                                          Simple but delicious tarragon chicken from Ad Hoc at Home, with roasted Brussels sprouts and red peppers alongside. The sauce was fabulous on the sprouts as well as the chicken, and would be great on salmon or even pork. I need to find more ways to use tarragon!

                                                          8 Replies
                                                          1. re: biondanonima
                                                            juliejulez Apr 12, 2013 05:49 PM

                                                            biondanonima, my mom is crazy for these Tarragon Tuna Melts. I don't like tuna so I'm not, but they're a staple at her house :) http://www.bhg.com/recipe/seafood/tar...

                                                            1. re: juliejulez
                                                              biondanonima Apr 12, 2013 05:51 PM

                                                              Thanks for the link - I love tuna melts, so adding tarragon can only make a good thing better!

                                                              1. re: juliejulez
                                                                Musie Apr 13, 2013 04:51 AM

                                                                This could work if the tuna was swapped with chicken.

                                                                I love to toss fries in tarragon just before I serve them.

                                                              2. re: biondanonima
                                                                gingershelley Apr 12, 2013 06:04 PM

                                                                I had my eye on that chicken recipe; glad to hear it was good. I will look at it with an eye to salmon or such, as we are having spring run of salmon right now, and I need to get busy with COTM....

                                                                I love tarragon, and somehow I really associate it with spring, as it usually bolts early in the garden then I can't get it to grow again until a year goes bye.

                                                                Thanks for sharing biodnm.

                                                                1. re: biondanonima
                                                                  fldhkybnva Apr 12, 2013 09:46 PM

                                                                  I love it! I actually just grabbed some Brussels sprouts. For some reason I have never tried them but as a cabbage fan a friend suggested I go for it. I planned to roast them. Do you just use oil, salt and pepper, 375-400 for 15-20?

                                                                  1. re: fldhkybnva
                                                                    biondanonima Apr 13, 2013 04:29 AM

                                                                    I actually like my Brussels sprouts very deeply caramelized, so I roast at 400 for usually 30-40 mins. I cut them in half first, season with oil and salt, and put a couple of tablespoons of water in the bottom of the baking sheet as well. I find this helps the interiors get almost creamy without affecting the crisping and browning on the outsides.

                                                                    1. re: fldhkybnva
                                                                      Musie Apr 13, 2013 04:49 AM

                                                                      You could even add some bits of bacon.

                                                                      1. re: Musie
                                                                        fldhkybnva Apr 13, 2013 05:21 AM

                                                                        Oh bacon grease was an assumed addition I didn't mention :)

                                                                  2. MidwesternerTT Apr 12, 2013 05:57 PM

                                                                    Not at all in MN - fresh snowfall all day today, never very hard but steady so the ground is completely white again with 2 inches of fresh fluff.

                                                                    Dinner tonight - beef tenderloin, baked potato / sweet potato halves, sauteed mushrooms. Lindt dark chocolate mint truffle for dessert.

                                                                    We had a favorite comfort food for lunch, fried egg sandwiches, with mustard. Simple is good while watching snow oh-so-slowly accumulate.

                                                                    1 Reply
                                                                    1. re: MidwesternerTT
                                                                      littleflower Apr 13, 2013 12:44 AM

                                                                      Ooh that Lindt dark chocolate mint truffle sounds really good, MidwesternerTT.

                                                                    2. gingershelley Apr 12, 2013 06:12 PM

                                                                      Well, it has been lovely springy weather for the most part (off n on) for the last couple weeks. Tulips are out, my rhodie's are starting to flower, and the buds are on the wisteria & clematis; cuttings of Magnolia all over the house scenting and prettying things up.

                                                                      However... the cool and rain came back this afternoon with a vengence, and I didn't want to shop during busy hours from 4-6 to fill in the stuff needed for what I was going to make (to use up the stuff I had - is this a vicious cycle for anyone else? :).

                                                                      So change of plan, old-school nachos! Ground beef and taco seasoning, with sharp cheddar, house-pickled jalapeno's, chopped green onions, and maybe even a layer of refries. It's all in the layering.....Upside is a 2# bag of avocado's for $1.99, so there will be a large dish of guacamole up top or on the side, which will really be the star of the evening - ok, now I am getting hungry!

                                                                      1 Reply
                                                                      1. re: gingershelley
                                                                        fldhkybnva Apr 12, 2013 09:51 PM

                                                                        Great, choice for dinner. I love nachos!!

                                                                      2. h
                                                                        hheath9h Apr 12, 2013 07:37 PM

                                                                        We have been truly blessed here in TN with some nice spring weather. All my trees are flowering and my herb garden is looking lovely. We are truly blessed here to celebrate all 4 seasons and spring is my favorite! Over the last two weeks I have made a couple of salads... a spinach apple salad and a strawberry and goat cheese salad- both with homemade dressings, Ina's roast chicken with farmers market heirloom carrots, fennel, red potatoes and shallots, and a broccoli-cheese quiche. I have also had to take desserts to several functions so I have made a from scratch lemon pound cake, a scratch strawberry cake with fresh strawberry whipped cream icing and finally homemade vanilla icing made with my vanilla extract and vanilla sugar. The grill and patio has also been in full use the last couple of weeks, but that is the husband's domain. I love spring!

                                                                        5 Replies
                                                                        1. re: hheath9h
                                                                          littleflower Apr 13, 2013 12:43 AM

                                                                          Which one of Ina's roast chicken recipes did you use - her "engagement" roast chicken? Love Ina's recipes - have yet to come across one that I have tried that wasn't successful.

                                                                          1. re: littleflower
                                                                            hheath9h Apr 13, 2013 10:00 AM

                                                                            TN is lovely in the spring it is my favorite season...until the next season and then that becomes my favorite. :) I used Ina's Perfect Roast Chicken Recipe and I have great success with her recipes as well. Always simple but elegant ! I posted a picture of it from a time that I made it before.

                                                                            1. re: hheath9h
                                                                              littleflower Apr 13, 2013 12:10 PM

                                                                              Yum! Ina's recipes rock.

                                                                          2. re: hheath9h
                                                                            Berheenia Apr 13, 2013 03:30 AM

                                                                            Springtime in Tennessee does sound lovely and all that baking you do .. very nice. mmmmmm

                                                                            1. re: hheath9h
                                                                              hheath9h Apr 13, 2013 07:35 AM

                                                                              Oh and that was homemade vanilla ice cream not icing. Oops!

                                                                            2. juliejulez Apr 12, 2013 09:47 PM

                                                                              Well my trashy enchiladas never happened. Some friends of the SO's were in town for the evening so we met up with them for some beers, and I had a delicious bacon cheeseburger and fries.

                                                                              3 Replies
                                                                              1. re: juliejulez
                                                                                fldhkybnva Apr 12, 2013 10:11 PM

                                                                                Wow, that sounds delightful right now and I've been pondering pulling out the grill this weekend so you might have given me a dinner idea as I didn't have any.

                                                                                1. re: fldhkybnva
                                                                                  juliejulez Apr 13, 2013 10:05 AM

                                                                                  Oh it was delightful. It was at a chain place (Old Chicago) and it was about the size of my head, but boy was it good. I slept very nicely last night haha! Cheeseburgers are my favorite food pretty much (no wonder I got fat there for awhile) but now I reserve for every once in awhile. I am looking forward to it being consistent grilling weather though, because I grind my own patties and they are delicious.

                                                                                2. re: juliejulez
                                                                                  Berheenia Apr 13, 2013 03:41 AM

                                                                                  That's what I want for dinner tonight! Bacon cheeseburger, fries and an adult beverage or two!

                                                                                3. Lillipop Apr 12, 2013 09:54 PM

                                                                                  I bought huge beautiful strawberries this afternoon while out in the 85 degree sun. Dinner was leftover chicken parmesan with fingerling potatoes roasted in fatty New Zealand butter with chives garlic and scallions and a small green salad covered minimally in creamy Italian dressing.

                                                                                  4 Replies
                                                                                  1. re: Lillipop
                                                                                    littleflower Apr 13, 2013 12:40 AM

                                                                                    Ooh I love all fruits, but sweet, perfectly ripe fresh strawberries are my absolute favorite. All we have bought so far from here at the grocery stores have little flavor to them - waiting for our farmer's market to open in a couple of weeks so I can get some farm fresh ones!!

                                                                                    Lillipop - do you by any chance make your own creamy Italian dressing? Never tried making it from scratch, only basic a vinaigrette.

                                                                                    1. re: littleflower
                                                                                      Lillipop Apr 13, 2013 01:09 AM

                                                                                      I mix Newman's Own Italian with a bit of mayo...dried oregano....1/2 & 1/2 and a quick microplane of Asiago or Parmesan cheese. Very tangy and strong.Vinaigrette's are luscious too. I make one with my home grown Meyer lemon EVOO herbs and maybe a bit of cheap white wine or bubbly.Very tangy.It is an acquired taste though because I almost aspirated on the acidity of that Meyer lemon the first time out.I should add a bit of sugar I think:)Oh and BTW the strawberries were acceptable but I am like you....I want the fresh from the field ones that will be coming to every street corner here soon:) Yep the little ladies and gentlemen set up on heavily trafficked I-5 exit roads and sell crates of red juicy huge strawberries for $5 or $6 bucks:)Can not wait:)I live in an agricultural mecca here in N Calif.:)!

                                                                                      1. re: Lillipop
                                                                                        littleflower Apr 13, 2013 01:15 AM

                                                                                        That's a smart way of getting two dressings essentially for the price of one. Newman's Own products have good ingredients in them, and I am sure makes a great base for your creamy Italian dressing.

                                                                                    2. re: Lillipop
                                                                                      gingershelley Apr 13, 2013 09:38 AM

                                                                                      YUM to all!

                                                                                    3. mariacarmen Apr 12, 2013 11:07 PM

                                                                                      change of plans - my sister had a bad day, bad news at doctor's (hopefully not serious), other stuff, so i took her out to a favorite japanese tapas place. amazing food. cauliflower panna cotta with uni and jellied dashi (!!), australian wagyu beef tenderloin tataki, black cod, duck breast, clams, crispy fatty pork belly on a skewer, eggplant in sweet miso glaze - i think that's it. (and all pretty low-carb friendly with the exception of the sweet miso glaze on the eggplant). and a sake sampler. cooking this weekend, for sure!

                                                                                      13 Replies
                                                                                      1. re: mariacarmen
                                                                                        Fowler Apr 12, 2013 11:52 PM

                                                                                        Wow mariacarmen. You should win the Sibling of the Year Award. Without knowing what is wrong, I would still venture to guess that she enjoyed your company and that fine meal.

                                                                                        1. re: Fowler
                                                                                          mariacarmen Apr 13, 2013 12:03 AM

                                                                                          aw, sweet! thanks, we both enjoyed. we tend to like to "fix" problems with food!

                                                                                          1. re: mariacarmen
                                                                                            fldhkybnva Apr 13, 2013 12:14 AM

                                                                                            who doesn't? It works right? Why fix it? I hope that everything is OK with your sister but your dinner sounds lovely.

                                                                                        2. re: mariacarmen
                                                                                          srr Apr 13, 2013 12:22 AM

                                                                                          What Japanese tapas place? I live in the area too

                                                                                          1. re: srr
                                                                                            mariacarmen Apr 13, 2013 02:56 AM

                                                                                            Kiraku in Berkeley, on Telegraph. Wrote a report on the SF board earlier, if you want to check that out.

                                                                                          2. re: mariacarmen
                                                                                            littleflower Apr 13, 2013 12:37 AM

                                                                                            Agree with Fowler - what a wonderful thing to do, MC! I am sure that helped lift her spirits greatly - many prayers going out to your sister that all is well with her.

                                                                                            1. re: littleflower
                                                                                              mariacarmen Apr 13, 2013 02:58 AM

                                                                                              Thx, lf!

                                                                                            2. re: mariacarmen
                                                                                              Berheenia Apr 13, 2013 03:35 AM

                                                                                              Hope today gets better for your sister. She always sounds like such an upbeat person. You both do! Can't wait to tell the old man they have Japanese Tapas places in California- it should be a real hoot!

                                                                                              1. re: Berheenia
                                                                                                mariacarmen Apr 15, 2013 10:07 AM

                                                                                                Somehow i missed this, Beerhenia, are you guys coming to CA? Or are yoi of japanese persuasion? Just curious...

                                                                                                1. re: mariacarmen
                                                                                                  Berheenia Apr 16, 2013 05:49 AM

                                                                                                  Hardy New Englanders but now we have 2 DIL's who grew up in Japan and/or the Bay area I hope we'll visit the extended families in the next few years. They have trekked to the east coast to meet us so now it's our turn.

                                                                                              2. re: mariacarmen
                                                                                                alliegator Apr 13, 2013 01:41 PM

                                                                                                Sounds like an excellent meal, and a good distraction. I hope things turn out to be not so serious. Fingers crossed.

                                                                                                1. re: mariacarmen
                                                                                                  GretchenS Apr 13, 2013 02:23 PM

                                                                                                  Sorry to hear about the news, mc, hope it turns out not to be serious. That sounds like the most fantastic cheer up meal!!!

                                                                                                  1. re: mariacarmen
                                                                                                    suzigirl Apr 13, 2013 02:35 PM

                                                                                                    That meal would sure take my mind off things. Hope your sister is okay

                                                                                                  2. l
                                                                                                    littleflower Apr 13, 2013 01:01 AM

                                                                                                    Tired today so take-out was needed...chose one of our favorites - Chicken Philly sandwiches from a local cheesesteak shop with ice cold Vintage Root Beer's in the bottle from Trader Joe's. Yummy and one of the few takeout foods that I crave lately.

                                                                                                    1. JerryMe Apr 13, 2013 07:20 AM

                                                                                                      Feast on the Street


                                                                                                      is what's on the menu for dinner tonite. Beautiful 90○ today!

                                                                                                      1 Reply
                                                                                                      1. re: JerryMe
                                                                                                        gingershelley Apr 13, 2013 09:42 AM

                                                                                                        That sounds like a great community event - with lot's of chances to raise people's 'local' food awareness. Cool!

                                                                                                      2. PHREDDY Apr 13, 2013 09:55 AM

                                                                                                        WFD...big 2 lb Porterhouse is defrosting now....will be seared on the cue, then into the oven for a gentle landing...sides what else...German style hash browns, steamed broccoli.
                                                                                                        The "beoef "will be simply seasoned with garlic powder, salt and black pepper

                                                                                                        10 Replies
                                                                                                        1. re: PHREDDY
                                                                                                          littleflower Apr 13, 2013 12:05 PM

                                                                                                          You got the right idea, Phreddy - a little S&P and perhaps garlic powder is all you would really want to allow for the taste of the Porterhouse itself shine through. As much as I love bison, I must say that I do miss a good beef Porterhouse every now and then (especially the filet part!!!)

                                                                                                          1. re: littleflower
                                                                                                            PHREDDY Apr 13, 2013 03:03 PM

                                                                                                            LF....here is a pic of the Frankensteak!..(hey LW uses Frankenchicken breasts all the time...so how about the beef!)

                                                                                                            1. re: PHREDDY
                                                                                                              LindaWhit Apr 13, 2013 04:15 PM

                                                                                                              Or you could just call it big-ass steak! LOL

                                                                                                              1. re: LindaWhit
                                                                                                                PHREDDY Apr 14, 2013 04:20 AM

                                                                                                                ..lol...I have never seen a "big-ass chicken", crossing the road!

                                                                                                              2. re: PHREDDY
                                                                                                                fldhkybnva Apr 13, 2013 04:57 PM

                                                                                                                Wow, amazing! I thought the ribeyes I always am drawn into were Franken...you win!

                                                                                                                1. re: fldhkybnva
                                                                                                                  PHREDDY Apr 14, 2013 04:21 AM

                                                                                                                  Actually Rib eye is my favorite...my butcher just got these in and he suggested it....he cut it 3 inches thick by request.

                                                                                                                  1. re: PHREDDY
                                                                                                                    fldhkybnva Apr 14, 2013 10:25 AM

                                                                                                                    Indeed! I had always been leary of ribeyes but had my first double cut cowboy steak a few months ago and now I really just have to have it way more often than I should....like tonight! I couldn't resist this morning so I have a big hunk of a cow in my fridge. It's like beefy bliss!

                                                                                                                2. re: PHREDDY
                                                                                                                  littleflower Apr 13, 2013 07:53 PM

                                                                                                                  Oh my goodness...look at the size of that filet!! That HAD to be some good steak eatin'!!

                                                                                                                  1. re: littleflower
                                                                                                                    PHREDDY Apr 14, 2013 04:22 AM


                                                                                                                  2. re: PHREDDY
                                                                                                                    fldhkybnva Apr 14, 2013 05:33 PM

                                                                                                                    Meet Frankensteak's younger brother! I just couldn't resist this beast.

                                                                                                              3. juliejulez Apr 13, 2013 10:07 AM

                                                                                                                Hockey game this afternoon, and I'm still hoping to go get my elk hot dog afterwards. We didn't make it last time and it's been on my brain ever since. Hopefully I've talked about it enough that the SO will take me there just so I'll shut up :)

                                                                                                                7 Replies
                                                                                                                1. re: juliejulez
                                                                                                                  littleflower Apr 13, 2013 12:07 PM

                                                                                                                  Oh yummy - elk hot dogs! I saw an episode of DD&D recently and the restaurant that Guy Fieri showcased had elk burgers which customers went crazy over. Enjoy the game and the elk hot dog!

                                                                                                                  1. re: juliejulez
                                                                                                                    juliejulez Apr 13, 2013 05:21 PM

                                                                                                                    The elk hotdog (they're technically brats, not sure what the differentiation is) was delightful... nice and spicy and had that nice snappy casing. I just topped it with mustard. SO had an alaskan reindeer hot dog and he had it topped with a cream cheese and caramelized onion mixture . Now we're back home, waiting for the Rockies game to start on TV... no idea if I'll be making actual dinner, between the nachos and beer at the game, and the hot dog, I'm pretty stuffed right now. There just might be a peanut butter and honey sandwich in my future later on tonight. I'll make the trashy enchiladas if SO gets hungry though.

                                                                                                                    1. re: juliejulez
                                                                                                                      gingershelley Apr 13, 2013 06:06 PM

                                                                                                                      Yeah to the snappy casing. That is really part of what makes a good dog.

                                                                                                                      All the rest of the plans sound pretty good too:)

                                                                                                                      1. re: juliejulez
                                                                                                                        Fowler Apr 13, 2013 06:33 PM

                                                                                                                        Hi Julie,

                                                                                                                        I adore elk but have never had them in the form of sausages. Was the elk meat mixed with anything non-elkish (sorry for making up terms)? For example, I have had venison sausages that included pork fat/meat.

                                                                                                                        Any of you that are squeamish can stop reading here...

                                                                                                                        Was the casing elk intestines? I know that grosses out some people, but I like a natural casing for that nice snap.

                                                                                                                        A reindeer hot dog with a cream cheese and caramelized onion mixture? I envy you because I have always wanted to associate with someone from another planet that found their way to Earth and brought along such concoctions. :-) :-)

                                                                                                                        1. re: Fowler
                                                                                                                          juliejulez Apr 13, 2013 07:05 PM

                                                                                                                          I'm pretty sure it was 100% elk, the menu didn't list anything else, but they do for other varieties when they're blends. It had jalapenos and cheddar in it, although I didn't detect the cheddar too much so maybe it was mainly there to help w/ the moisture. They also cook them "butterflied" so they cook evenly without drying out. I'm not sure what the casing was and couldn't find any info about it, but I'm guessing it was natural something because of the snap.

                                                                                                                          This is where it was: http://bikerjimsdogs.com/restaurant He started out as a food cart on the sidewalk in downtown Denver and opened the restaurant a few years back. Anthony Bourdain visited him during the Denver episode of No Reservations. The restaurant is right by the ballpark so I'm sure we'll go back throughout the summer before/after games. I'm interested in trying the other varieties. The "Weiner Wellington" sounds ridiculous and amazing and the SO wants to try the Rattlesnake/Pheasant one.

                                                                                                                          1. re: Fowler
                                                                                                                            Cherylptw Apr 13, 2013 09:18 PM

                                                                                                                            I made 50 lbs of venison sausage a few months ago and used beef fat but no other meat and pork intestines for casings. They turned out juicy and delicious. I'd love to try elk...

                                                                                                                            1. re: Fowler
                                                                                                                              LindaWhit Apr 14, 2013 10:38 AM

                                                                                                                              "non-elkish" - Sounds rather LOTR. :-)

                                                                                                                        2. f
                                                                                                                          foodieX2 Apr 13, 2013 10:14 AM

                                                                                                                          Heading into the big city for shabu shabu tonight! Very excited. It is still FREEZING here and big steaming hot pot is what I need to warm up.

                                                                                                                          1. linguafood Apr 13, 2013 12:14 PM

                                                                                                                            I have an early evening gig tonight (7 - 9:30), the sound check at 6:30, so we'll likely just snack on something small-ish beforehand... this is *way* early for any kind of real dinner.

                                                                                                                            I haven't eaten yet so might just postpone my "breakfast" until 5 or so. God knows what we'll have afterwards -- we may well end up hosting a few friends, and maybe there's a pizza order in our future. Or we might head on over to the local sushi/cocktail place with our favorite bartender in town.

                                                                                                                            At least I'll have money to pay for whichever it'll be, since I made a whopping $30 at poker last night :-)

                                                                                                                            4 Replies
                                                                                                                            1. re: linguafood
                                                                                                                              foodieX2 Apr 13, 2013 12:16 PM

                                                                                                                              $30? You high roller! :)
                                                                                                                              Have fun tonight!

                                                                                                                              1. re: foodieX2
                                                                                                                                linguafood Apr 13, 2013 12:22 PM

                                                                                                                                It was more at some point, and then I made a few stupid decisions!

                                                                                                                                I've won as much as $90 before, but not last night.

                                                                                                                                I'm just glad I didn't lose this time :-)

                                                                                                                                1. re: linguafood
                                                                                                                                  alliegator Apr 13, 2013 01:37 PM

                                                                                                                                  Hey now, 30 bucks is 30 bucks! Have a good night :)

                                                                                                                                  1. re: alliegator
                                                                                                                                    linguafood Apr 13, 2013 01:58 PM

                                                                                                                                    Oh, I'm far from complaining, trust me!

                                                                                                                            2. alliegator Apr 13, 2013 01:36 PM

                                                                                                                              Wow, one day and one hundred posts. Geez, you have a modem issue for 24 hours and miss a lot!!! It was a very pleasant spring night in the Sonoran desert last night, so it was grilled pizza as planned with alfredo, chicken, bacon, spinach and parmesan. Good, but unremarkable.
                                                                                                                              Today's plan to head into the city for a lobster roll food truck is squashed because I woke up with a very touchy tummy :( No clue why, but it seems like a minor thing that'll pass.
                                                                                                                              So for tonight, I'll make chicken noodle soup. I need to search some recipes, and send the man to the store with a list.
                                                                                                                              Some awesome looking meals going on with you guys!

                                                                                                                              2 Replies
                                                                                                                              1. re: alliegator
                                                                                                                                fldhkybnva Apr 13, 2013 02:19 PM

                                                                                                                                Wow, it's crazy that combination was unremarkable it sounds like a winner. At least it was nice weather :)

                                                                                                                                1. re: alliegator
                                                                                                                                  gingershelley Apr 13, 2013 06:08 PM

                                                                                                                                  Feel better; lobsta' will be around, or, something else your craving, when you feel better.

                                                                                                                                  Put some lemon and fresh ginger in that soup and it will really heal your ouchy tummy:)

                                                                                                                                2. fldhkybnva Apr 13, 2013 01:38 PM

                                                                                                                                  Well, this morning was a ginormous omelet with this delicicious diced smoked turkey breast that I picked up this morning. I love smoked products, I hope my DNA repair systems are in tip-top shape to help me out. I mixed the turkey with bacon, onions and a delicious new specifically-sought-out coastal cheddar cheese.

                                                                                                                                  Lunch will be a seared tuna salad with tahini, lemon dressing as soon as I come up with one.

                                                                                                                                  And dinner...well dinner is a battle between me and SO. He loves stroganoff and I've never had it. I love Marsala but we've had it a few weeks in a row so he thinks it's time for a stroganoff night. I think I'll give in though I'm pondering a pork tenderloin stroganoff instead. Anyone ever try this?

                                                                                                                                  14 Replies
                                                                                                                                  1. re: fldhkybnva
                                                                                                                                    PHREDDY Apr 13, 2013 03:12 PM

                                                                                                                                    My mom made this 50 years ago and I still hate it....I just don't like the sour cream...mom once made it and I must have had a virus or something, when I was about 12 or 13....I gave it all back then some...can't look at it ever since...but have made it on request for others...as I said, I just take some out of the pot before the cream for myself.
                                                                                                                                    Try it, let us know...

                                                                                                                                    1. re: PHREDDY
                                                                                                                                      fldhkybnva Apr 13, 2013 04:58 PM

                                                                                                                                      Haha your post has me second guessing well infinity-guessing as I'm really not interested in it and SO is not dead set on it so hmmm is something else in order? Did you find it too tangy?

                                                                                                                                      1. re: fldhkybnva
                                                                                                                                        PHREDDY Apr 14, 2013 04:28 AM

                                                                                                                                        I did make it for my ex-wife, who loved my mom's. When mom moved away, I got the recipe and made it for her. She never mentioned it being tangy...Funny thing though, when I make a vegetable borscht soup, I will put a dollop of sour cream on top.
                                                                                                                                        You might want to make some, try it, but have something in the fridge as a back up...you never know!

                                                                                                                                        1. re: PHREDDY
                                                                                                                                          fldhkybnva Apr 14, 2013 10:26 AM

                                                                                                                                          It was great so I guess I'm glad I tried it, not tangy at all.

                                                                                                                                      2. re: PHREDDY
                                                                                                                                        fldhkybnva Apr 13, 2013 04:59 PM

                                                                                                                                        A seared steak with a bed of rosemary sherry mushrooms sounds like a dish I'd be up for!

                                                                                                                                        1. re: PHREDDY
                                                                                                                                          gingershelley Apr 13, 2013 06:15 PM

                                                                                                                                          I feel the same way Phreddy about chocolate fudge (childhood overload trauma - and - more likely - stomach flu that happened to coincide).

                                                                                                                                          Sometimes, you just can't fix it or eat it. Or, well, think about it without wanting to just, give it back. Ouch.

                                                                                                                                          1. re: gingershelley
                                                                                                                                            PHREDDY Apr 14, 2013 04:31 AM

                                                                                                                                            I did not eat a canned tuna or a tuna sandwich for 15 years, for the same reason.
                                                                                                                                            Me luvs me "Phreddy Tuna Phish" these days!

                                                                                                                                        2. re: fldhkybnva
                                                                                                                                          Berheenia Apr 13, 2013 04:21 PM

                                                                                                                                          The omelet sounds fab. I am in favor of hamburg stroganoff for the uninitiated- if Americans had nursery food this would be in the top ten.

                                                                                                                                          1. re: Berheenia
                                                                                                                                            fldhkybnva Apr 13, 2013 06:07 PM

                                                                                                                                            I love it! How much cream do you usually use? I'm just trying to gauge as I read the raved Tyler Florence recipe with 2 tbsp and then there are others which of course people love as welll with 1 cup.

                                                                                                                                            I am an omelet addict. I have yet to have 2 in one day but I'm almost there, I just can't get enough though it's just a vehicle for the stuff inside - delicious oozy cheese and meat!

                                                                                                                                            1. re: fldhkybnva
                                                                                                                                              Berheenia Apr 16, 2013 05:46 AM

                                                                                                                                              Sour cream to color is my rule of thumb. If it starts getting white it's too much. This is a tasting opp- just keep adding more until it tastes right. And plenty of black pepper,

                                                                                                                                          2. re: fldhkybnva
                                                                                                                                            littleflower Apr 13, 2013 07:50 PM

                                                                                                                                            Love the sound of your breakfast and lunch - never tried adding turkey to omelets but being that it is smoked I am sure that went well with the bacon in it. Seared tuna is one of my favorite dishes - especially when I can achieve that perfect medium to medium rare center. Do you all get your fresh tuna at Whole Foods?

                                                                                                                                            1. re: littleflower
                                                                                                                                              fldhkybnva Apr 13, 2013 09:39 PM

                                                                                                                                              Yea, I actually usually use presliced packaged smoked turkey breast (favorite is Applegate) but I've always eyed the actual smoked turkey breasts. I thought it was probably a waste of a purchase, but boy the flavor was different! I love my usual omelet mix but with this as you mentioned it really brought out the bacon.

                                                                                                                                              Fresh Tuna is also my favorite and tonight I achieved the perfect medium to medium rare center. I love it as much as you that I won't buy the filets if they are too thin because I know it'll be hard to achieve even with a brief sear. I usually get my fresh tuna at Whole Foods though if I'm at Wegmans I will get it there. I have found the best quality at Whole Foods in my area at least . I used to drive out of my to get it at H Mart the Korean grocery store but it was always frozen and I noticed a distinct difference in quality and at other grocery stores it always looks suspicious. Whole Foods tuna always looks wonderful.

                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                littleflower Apr 14, 2013 09:25 PM

                                                                                                                                                Your tuna is seared to a restaurant chef's perfection! I too make sure the cut is not too thin so as not to overcook it, but admittedly do sear mine a bit more...it's still pinkish/red in the middle, but a thinner line of it. Yours is a true medium rare while mine is more medium/medium-rarish.

                                                                                                                                                1. re: littleflower
                                                                                                                                                  fldhkybnva Apr 14, 2013 11:46 PM

                                                                                                                                                  Thanks. Yea, I actually have to push myself to leave it longer as I've had a few odd filets which are seared and quite cold in the center when they are thick and I don't find that temperature difference very appealing so I started searing the edges so that it's in the pan a little longer and I'm not just staring at it.

                                                                                                                                          3. GretchenS Apr 13, 2013 02:30 PM

                                                                                                                                            Picked up the most gorgeously-marbled strip sirloin this morning. That will be grilled and accompanied by a salad (romaine, endive, radish, avocado) with the realtor's garlic buttermilk dressing, which I have not made in some time. Really looking forward to it!

                                                                                                                                            4 Replies
                                                                                                                                            1. re: GretchenS
                                                                                                                                              linguafood Apr 13, 2013 02:46 PM

                                                                                                                                              Love the sound of that meal. It's been forever since we've had steak....

                                                                                                                                              1. re: linguafood
                                                                                                                                                GretchenS Apr 13, 2013 02:55 PM

                                                                                                                                                me too....

                                                                                                                                                1. re: GretchenS
                                                                                                                                                  littleflower Apr 13, 2013 07:47 PM

                                                                                                                                                  Me three - two more weeks to go until I can finally indulge in my beloved bison ribeyes and ground bison for bison burgers!!

                                                                                                                                              2. re: GretchenS
                                                                                                                                                PHREDDY Apr 13, 2013 03:13 PM

                                                                                                                                                Hey Gretchen...we're on the same page today!

                                                                                                                                              3. suzigirl Apr 13, 2013 02:53 PM

                                                                                                                                                Wow. I gave up on catching up as i am getting farther behind. So forgive the stories that i have missed.
                                                                                                                                                Anyway, I never got my stove Thursday. It was midday and no one had called so i called them. I was shuffled to three people before I got a yes it is here but it won't be today. Earliest we can come is tomorrow. Fine. An hour or two later he called back to say it was damaged and they were returning it. T have always had my new appliances unwrapped here at my home at the time of delivery. Me thinks someone forgot to order my stove. Well, two more weeks limping.
                                                                                                                                                Tonight is going to be grilled chicken and mashed potatoes and green beans smothered style

                                                                                                                                                25 Replies
                                                                                                                                                1. re: suzigirl
                                                                                                                                                  GretchenS Apr 13, 2013 02:55 PM

                                                                                                                                                  oh darn, how incredibly frustrating!

                                                                                                                                                  1. re: GretchenS
                                                                                                                                                    suzigirl Apr 13, 2013 03:00 PM

                                                                                                                                                    Lucky for them we are very patient and it doesn't hurt that they saved us three hundred dollars. So we'll wait

                                                                                                                                                    1. re: suzigirl
                                                                                                                                                      LindaWhit Apr 13, 2013 04:18 PM

                                                                                                                                                      They *should* take off another $50 for the inconvenience! Agree that new appliances are always removed from the box at the site of installation, so it does sound like they forgot to order it. Grrr...

                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        suzigirl Apr 13, 2013 04:59 PM

                                                                                                                                                        They may have given James a break, I just didn't ask. So that story does sound fishy right? I knew it

                                                                                                                                                  2. re: suzigirl
                                                                                                                                                    PHREDDY Apr 13, 2013 03:17 PM

                                                                                                                                                    That sucks a big one!..the stove not the meal

                                                                                                                                                    1. re: suzigirl
                                                                                                                                                      Berheenia Apr 13, 2013 04:23 PM

                                                                                                                                                      Rats! Don't you have a cousin who is a lawyer?

                                                                                                                                                      1. re: Berheenia
                                                                                                                                                        suzigirl Apr 13, 2013 05:00 PM

                                                                                                                                                        Nope. No lawyers here

                                                                                                                                                      2. re: suzigirl
                                                                                                                                                        gingershelley Apr 13, 2013 06:19 PM

                                                                                                                                                        OOOh! so sad suzi on the delay - which must be frustrating! I remember the 'new stove' going in - it will be worth it when you get it babe!

                                                                                                                                                        Hang in, and cook as best you can in the meantime. I went 6 months with dishes in the bathtub, and just an outdoor grill and microwave in my bedroom when my kitchen was being remodeled - easy to say now, but it sure sucked then.... so I feel you.

                                                                                                                                                        You sure have our support. That is a FINE meal with no stove!

                                                                                                                                                        1. re: gingershelley
                                                                                                                                                          suzigirl Apr 13, 2013 06:24 PM

                                                                                                                                                          Lucky enough to have a stovetop. Just no oven. And i had a rental that the landlord refused to have the propane tank serviced and it had a leak. So i have roughed it in the kitchen before too

                                                                                                                                                          1. re: suzigirl
                                                                                                                                                            gingershelley Apr 13, 2013 06:50 PM

                                                                                                                                                            Hang in there girl! You will win in the end:) Of that, I am sure....

                                                                                                                                                            1. re: gingershelley
                                                                                                                                                              littleflower Apr 13, 2013 07:45 PM

                                                                                                                                                              Agree with GS - you have been a trooper, not sure how many of us would handle having no stove! BTW those smothered green beans sound fantastic - what did you use to make them "smothered"?

                                                                                                                                                              1. re: littleflower
                                                                                                                                                                suzigirl Apr 14, 2013 01:54 PM

                                                                                                                                                                My oven blew March 19th. Its been a while. I will survive. The smothered green beans are pretty easy. Fry a few slices of chopped bacon in the pot you will simmer your beans in, more if you like.fish out the pieces and pour off most of the fat. Saute a medium shallot in the fat til clear and sweated. Add in green beans(1 lb trimmed and snapped) and bacon and cover in chicken broth and simmer til tender. You can add a clove of garlic in the saute shallot stage if you like.

                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                  ChristinaMason Apr 14, 2013 08:14 PM

                                                                                                                                                                  You've reminded me I have to make these. My family used to do this, but with canned green beans. Ah, nostalgia.

                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                    suzigirl Apr 15, 2013 11:58 AM

                                                                                                                                                                    Nostalgia in deed. One of my favorites

                                                                                                                                                                  2. re: suzigirl
                                                                                                                                                                    littleflower Apr 14, 2013 09:26 PM

                                                                                                                                                                    Thanks for the recipe, suzigirl...will have to try this soon. This is southern comfort side dish perfection.

                                                                                                                                                                    1. re: littleflower
                                                                                                                                                                      suzigirl Apr 15, 2013 11:59 AM

                                                                                                                                                                      Its bacon and veggies. What's not to love?

                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                        fldhkybnva Apr 15, 2013 12:20 PM

                                                                                                                                                                        I love my grandmother's southern green beans, or string beans as she loves to call them, but for some reason have not done it on my own as I guess I fear it just won't be the same but it looks just like your recipe - bacon and veggies! It can't be that hard and every week I plan to make them and then abandon the plan. This week is a week for green beans!

                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                          suzigirl Apr 15, 2013 12:25 PM

                                                                                                                                                                          It happens to be one of my favorite veggies. Let me know if you try them. I think it'll make you feel like a kid again.

                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                            fldhkybnva Apr 15, 2013 12:35 PM

                                                                                                                                                                            Will do, they are one of my favorites well that's really the only way I've ever enjoyed them but that still counts for me.

                                                                                                                                                                    2. re: suzigirl
                                                                                                                                                                      fldhkybnva Apr 21, 2013 12:09 PM

                                                                                                                                                                      How long do you usually simmer the beans?

                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                        suzigirl Apr 21, 2013 01:17 PM

                                                                                                                                                                        I would say probably half an hour. They still have a bit of snap even after that long

                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                          fldhkybnva Apr 21, 2013 02:14 PM

                                                                                                                                                                          Thanks, I actually pulled the "phone a grandmother card" and called her to ask as I love whatever doneness she cooks them to. For some reason, I thought it was a long simmer thing but you and her are in agreement - 30 minutes the old wise woman said :) I'm embarrassed to admit how excited I am for green beans but I love them and for some reason just never make them...until now!

                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                            suzigirl Apr 21, 2013 02:22 PM

                                                                                                                                                                            I don't blame you for calling your grandma. She has many years on me in the kitchen. These green beans take me back to my grandmas table as a kid. I love love love these beans. I sure hope you like them too.

                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                              fldhkybnva Apr 21, 2013 03:04 PM

                                                                                                                                                                              Yea, she may have years on you but you are wise beyond your years with this classic Southern recipe :)

                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                suzigirl Apr 21, 2013 03:15 PM

                                                                                                                                                                                As far as I am concerned you can't get much farther south than Florida. Just call me a cracker. :-)

                                                                                                                                                          2. sarinaL Apr 13, 2013 02:54 PM

                                                                                                                                                            The first grilled burgers of the season. Yum!

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: sarinaL
                                                                                                                                                              GretchenS Apr 13, 2013 02:57 PM

                                                                                                                                                              Yum, that first one always tastes so good! What's going on it? And welcome to WFD!

                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                sarinaL Apr 13, 2013 03:01 PM

                                                                                                                                                                Thanks! Some Cooper white American, grilled onions, and the other usual suspects.

                                                                                                                                                              2. re: sarinaL
                                                                                                                                                                littleflower Apr 13, 2013 07:43 PM

                                                                                                                                                                Woo hoo! Not much is better than the first taste of grilled food since last year...what kind of meat did you use to make the burgers?

                                                                                                                                                              3. LindaWhit Apr 13, 2013 03:46 PM

                                                                                                                                                                Night out last night at Dali's 24th anniversary party with a friend. Good food, good hugs, good drink, good night. I got my "inside sunshine" I had been looking forward to all week - especially on a rainy Friday evening.

                                                                                                                                                                Today I picked up some pork tenderloins, so one is marinating in a combination of red wine, olive oil, maple syrup, spicy maple mustard, and dried thyme. It'll be roasted and the marinade will be reduced on the stove top for drizzling. Roasted red and purple baby potatoes and peas, carrots and corn alongside.

                                                                                                                                                                And yup. Since the slight headache from last night is gone, there is wine.

                                                                                                                                                                10 Replies
                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                  Berheenia Apr 13, 2013 04:17 PM

                                                                                                                                                                  We finally found the rest of the bolagnaise sauce from xmas in the freezer (yay Harters for promoting the resurrection of brown glop!) so that is WFD. An exciting but tiny WF has opened in our hood and it is ridiculously crowded but so we were able to buy two cheeseboigahs for tomorrow night. Tomorrow is a big cooking day for our Marathon party on Monday- the joys of being in town.

                                                                                                                                                                  Linda Whit, I have missed your posts on WFD so much! Hope all is well and spring is around the corner in your life!

                                                                                                                                                                  1. re: Berheenia
                                                                                                                                                                    LindaWhit Apr 13, 2013 04:22 PM

                                                                                                                                                                    I was freezing yesterday and today - hence the visit to my "inside sunshine spot." :-)

                                                                                                                                                                    Things are pretty good - taxes are done and my Fed return refund will be 1.5x the amount I got back last year - thank you, full year's mortgage interest deduction! LOL

                                                                                                                                                                    And as for grilling - I will envy your cheeboigahs tomorrow from afar. It looks like there will never be anything but inside grilling for me while I live in this townhouse - just got notice this week from the property manager/Condo board that along with gas grills, charcoal grills are now banned. Electric grills only. Which is GREAT when you have power. But if power goes out? How the hell am I and about 90% of the condo owners supposed to cook? Grrrr...

                                                                                                                                                                    I've never done the Marathon Day in town - I've heard it can get crazy - I hope you have a good viewing spot all picked out!

                                                                                                                                                                  2. re: LindaWhit
                                                                                                                                                                    littleflower Apr 13, 2013 07:41 PM

                                                                                                                                                                    Ooh, the addition of the maple syrup to the marinade sounds interesting...your dinner sounds great!

                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                      Fowler Apr 15, 2013 11:19 AM

                                                                                                                                                                      "Today I picked up some pork tenderloins, so one is marinating in a combination of red wine, olive oil, maple syrup, spicy maple mustard, and dried thyme."

                                                                                                                                                                      That sounds wonderful! Maple syrup is generally overlooked as a marinade component for savory dishes and I am not sure why that is the case if one has real maple syrup and not something like Log Cabin or Aunt Jemima's.

                                                                                                                                                                      When I host our cooking club and ask for suggestions, they frequently ask me to make my maple syrup and herb marinated squab. Next time I am going to try the pork tenderloin creation you mentioned.

                                                                                                                                                                      1. re: Fowler
                                                                                                                                                                        fldhkybnva Apr 15, 2013 12:21 PM

                                                                                                                                                                        I am in love with pork tenderloins as of late. I'm not sure why I never looked to it before as a quick dinner option, perhaps because in my local store it's sold at the meat counter rather than in the case so when I browse it just never pops into my view. They are so versatile and tasty and your marinade sounds great.

                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                          mcf Apr 15, 2013 02:41 PM

                                                                                                                                                                          I know you low carb, so if you've missed this when posted in other threads, it's a big favorite here, with modifications of plain, toasted nuts and unsweetened or rinsed/soaked cranberries or home dried without sugar, only a TBS or two, smallest granny apple, halve it or even skip the apple entirely:

                                                                                                                                                                          1 lb pork tenderloin cut crosswise into 12 medallions
                                                                                                                                                                          : 3TBS plus 2 tsps extra virgin olive oil, divided
                                                                                                                                                                          : salt and fresh ground pepper
                                                                                                                                                                          : 1 large crisp apple cored and cut into medium dice
                                                                                                                                                                          : 2 celery stalks, cut into medium dice
                                                                                                                                                                          : 1/4 large red onion, sliced medium thick
                                                                                                                                                                          : 8 lightly packed qts factory washed baby spinach
                                                                                                                                                                          : 1/4 cup each dried cranberries and walnut pieces
                                                                                                                                                                          : 1 TB balsamic vinegar
                                                                                                                                                                          : Heat a large skillet over high heat. While it heats, toss pork medallions
                                                                                                                                                                          : with 2 tsps of oil and a light sprinkling of salt and pepper (I used
                                                                                                                                                                          : extra of all three). Add medallions to pan and cook until well browned
                                                                                                                                                                          : on one side 3-4 minutes then turn and cook until just
                                                                                                                                                                          : cooked through, about 3 minutes more. Transfer to a plate to rest.
                                                                                                                                                                          : Heat 1 TBS of oil in the hot skillet, add apples, celery and onion;
                                                                                                                                                                          : saute until golden brown, just crisp tender, about 2 minutes.
                                                                                                                                                                          : Meanwhile, place spinach, cranberries, walnuts in a large bowl. Add
                                                                                                                                                                          : remaining two TBS oil and sprinkle with salt and fresh pepper; toss to
                                                                                                                                                                          : coat. Add pork juices and vinegar. Add warm vegetables and give it a
                                                                                                                                                                          : final toss, adjusting flavors, including more vinegar if necessary.
                                                                                                                                                                          : Divide salad among 4 plates; top each with a portion of warm pork and
                                                                                                                                                                          : serve.
                                                                                                                                                                          : Per serving: 370 calories, 24 gms carbohydrates, 26 grams protein, 20
                                                                                                                                                                          : gms fat (3 saturated), 74 mg cholesterol, 5 gm dietary fiber, 156 mg sodium.

                                                                                                                                                                          1. re: mcf
                                                                                                                                                                            fldhkybnva Apr 15, 2013 02:55 PM

                                                                                                                                                                            Awesome, thanks! While it's not impossible, it's frustrating to browse recipes for pork tenderloin as they are all very sweet and carb oriented so this sounds great. I am usually quite low carb but on Sundays I have my higher carb refeed days which as a more youngin' used to be takeout and what not but now that I'm a cooking crazy person I just up the carbs with fruits and veggies so this would be great! Thanks.

                                                                                                                                                                        2. re: Fowler
                                                                                                                                                                          LindaWhit Apr 15, 2013 03:28 PM

                                                                                                                                                                          Fowler, the spicy maple mustard is from a place in Vermont. You could add a small bit of sriracha to a whole-grain mustard to get whatever heat you'd like.


                                                                                                                                                                          Leftover pork tenderloin will be WFD tonight. If I can eat after the explosions in Boston @ the Marathon. I'm heartsick.

                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                            fldhkybnva Apr 15, 2013 04:20 PM

                                                                                                                                                                            Yea, I always have a hard time eating when I'm upset as well. What's your best method to reheat?

                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                              LindaWhit Apr 15, 2013 04:23 PM

                                                                                                                                                                              You can reheat in foil in the oven or a toaster oven, but I went with the nuke method. The tenderloin was nicely pink, so it didn't get much more cooked in the 2-1/2 minutes to reheat everything.

                                                                                                                                                                      2. weezieduzzit Apr 13, 2013 06:05 PM

                                                                                                                                                                        My kimchi craving is losing out to laziness tonight, maybe tomorrow. (The Asian market is just not close enough for a last minute dash.) So... I think I'll take the brined chicken breasts that I was going to stuff with kimchi and pound them instead. I'll give them a dip in grainy mustard and chopped tarragon then dredge them in seasoned almond meal. I'll probably pan fry but I will have broccoli roasting so maybe I'll bake them.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                          fldhkybnva Apr 13, 2013 06:37 PM

                                                                                                                                                                          Plan B sounds great as well and I feel quite lazy today too. I am supposed to be in the kitchen making marsala or stroganoff and just am not up to it so we'll see if I pull myself off the couch.

                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                            hannaone Apr 13, 2013 06:41 PM


                                                                                                                                                                            Maybe I can re-kindle your kimchi craving. My wife made cucumber kimchi today.

                                                                                                                                                                            1. re: hannaone
                                                                                                                                                                              weezieduzzit Apr 13, 2013 08:27 PM


                                                                                                                                                                          2. h
                                                                                                                                                                            Hetterella Apr 13, 2013 06:08 PM

                                                                                                                                                                            Saturday night melange: sautéed collard green tops (stems and pre-flowers, they taste like sweet broccoli), roasted carrots, oyster mushrooms cooked in cast iron pan with butter & thyme, seared Portuguese sausage, and . . . buttermilk biscuits.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: Hetterella
                                                                                                                                                                              suzigirl Apr 13, 2013 06:13 PM

                                                                                                                                                                              Yum. That all sounds so good. Did you grow the Collards yourself? I used mine last year for cabbage rolls. Stronger than cabbzge, but very good. Just a thought if you had more in the garden.

                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                Hetterella Apr 13, 2013 08:41 PM

                                                                                                                                                                                Wish I did, but no, got them at the farmer's market. Like your cabbage roll idea. I can never think what to do with collards except traditional southern style.

                                                                                                                                                                            2. hannaone Apr 13, 2013 06:17 PM

                                                                                                                                                                              Overindulged last night at the Casino's crabfest (seafood buffet with King, Alaskan Snow, and Dungeness crab, Shrimp, oyster, mussels, clams) so all I wanted tonight was something nostalgic and simple - Tomato soup and Ham n Cheese sandwich.
                                                                                                                                                                              I usually keep a can or two of the condensed tomato soup around the house for this sort of thing, but it was a no-go. My sons probably scarfed them up sometime last week.
                                                                                                                                                                              So I looked in the fridge and there were a couple of tomatoes. Had some tomato paste in the cabinet. Some beef broth, onion, and garlic. Some freeze dried oregano and basil.


                                                                                                                                                                              So I got creative and came up with my very first home made "cream of tomato soup". And it actually turned out pretty darned good.

                                                                                                                                                                              6 Replies
                                                                                                                                                                              1. re: hannaone
                                                                                                                                                                                suzigirl Apr 13, 2013 06:20 PM

                                                                                                                                                                                Looks very delicious

                                                                                                                                                                                1. re: hannaone
                                                                                                                                                                                  Lillipop Apr 13, 2013 06:29 PM

                                                                                                                                                                                  Looks luscious.

                                                                                                                                                                                  1. re: hannaone
                                                                                                                                                                                    fldhkybnva Apr 13, 2013 06:38 PM

                                                                                                                                                                                    Wow, I love a good crabfest but that soup and sandwich looks amazing. It was warm here and now well, it's not and so I could really use some comfort food.

                                                                                                                                                                                    1. re: hannaone
                                                                                                                                                                                      littleflower Apr 13, 2013 07:38 PM

                                                                                                                                                                                      Huge bonus points for not being detoured when you realized there wasn't any canned soup around - isn't it great when you try re-creating food from scratch and it turns out as good or even better than the original? +1 for adding beef broth to it, I am sure it along with the tomato paste gave it good depth of flavor.

                                                                                                                                                                                      1. re: littleflower
                                                                                                                                                                                        hannaone Apr 13, 2013 09:08 PM

                                                                                                                                                                                        I was surprised at the way the tomato flavor really popped in this. I added some milk to give it "cream" since when I use the canned stuff I always make it with milk instead of water.
                                                                                                                                                                                        This was better than the condensed.
                                                                                                                                                                                        The only "off" note was the texture - slightly grainy, probably from blending the solids before cooking instead of pureeing after cooking.

                                                                                                                                                                                      2. re: hannaone
                                                                                                                                                                                        PHREDDY Apr 14, 2013 04:42 AM

                                                                                                                                                                                        Easy and so good....there are several of us others here that are real soupermen and souperwomen!

                                                                                                                                                                                      3. r
                                                                                                                                                                                        rjbh20 Apr 13, 2013 06:22 PM

                                                                                                                                                                                        Fried grouper with scallion, bacon & black pepper hush puppies & sautéed vegetables.

                                                                                                                                                                                        7 Replies
                                                                                                                                                                                        1. re: rjbh20
                                                                                                                                                                                          littleflower Apr 13, 2013 07:25 PM

                                                                                                                                                                                          BACON hush puppies? Incredible idea - never heard of those two being paired together but I can see how that totally makes sense! Yum all the way around on the looks of that whole meal.

                                                                                                                                                                                          1. re: littleflower
                                                                                                                                                                                            rjbh20 Apr 13, 2013 07:28 PM

                                                                                                                                                                                            Immodestly, they were exceptionally good with the fish. Coarse black pepper @ scallions worked well too.

                                                                                                                                                                                            1. re: littleflower
                                                                                                                                                                                              fldhkybnva Apr 13, 2013 08:10 PM

                                                                                                                                                                                              Indeed, that's quite genius!!

                                                                                                                                                                                            2. re: rjbh20
                                                                                                                                                                                              steve h. Apr 14, 2013 10:30 AM

                                                                                                                                                                                              Just another gorgeous plate. Bacon hush puppies? Brilliant.

                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                Fowler Apr 15, 2013 04:14 PM

                                                                                                                                                                                                I would love to have your tips and recipe for making bacon & black pepper hush puppies if you have the time to post details.

                                                                                                                                                                                                1. re: Fowler
                                                                                                                                                                                                  rjbh20 Apr 16, 2013 08:06 AM

                                                                                                                                                                                                  The hushpuppies are a no-brainer. Just take your basic hushpuppy recipe and add finely chopped bacon, scallions & coarse ground black pepper to the batter. I chop the bacon before i render it (and add the fat to the batter), but you could just crumble bacon strips if you prefer. Main thing is getting the consistency right -- should be about the same as wet sidewalk cement.

                                                                                                                                                                                                  1. re: rjbh20
                                                                                                                                                                                                    Fowler Apr 16, 2013 09:36 AM


                                                                                                                                                                                              2. fldhkybnva Apr 13, 2013 06:39 PM

                                                                                                                                                                                                Tamari...where have you been all my life?

                                                                                                                                                                                                I did a version of the WF Garlicky Kale Tahini salad dressing and poured it over seared tuna and sauteed spinach. This stuff is good!

                                                                                                                                                                                                1. gingershelley Apr 13, 2013 06:44 PM

                                                                                                                                                                                                  So I did something quite out of character for me, and I went to the mall (and surrounding blocks) today! Pretty fun actually....

                                                                                                                                                                                                  Met a friend to catch up. We went to the MAC store and got our eyes done (wow! I look so great!), then on to frozen yogurt (Pinkberry - plain with mango pearls), then on for a glass of wine at Joey's. Very expensive, but the wine helped us be fine for going into Forever 21. At my age, you go into there to shop for your niece and only buy accessories for yourself.

                                                                                                                                                                                                  Anyhoo, then we went to Tar-jay (point of this story), where we slightly-winey shopped for normal items, and ended up in the food section. A place I do not normally frequent at a Target.

                                                                                                                                                                                                  Woo HOO! Cheap stuffed chix breasts on sale at discount: jalepeno stuffed breast with bacon wrap 50% off ( not past date, just on-date.) Purchased, and they are now in the oven trying to get crispy and awesome, with some aseragus on the side in the pan. Not so sure..... there is a reason I make these things and not buy. Note to self: Isn't there a reason in the cookdom, that a chicken breast with no bones cooks before bacon gets finished around it. Yes.

                                                                                                                                                                                                  I will go watch Lincoln now, with my great roasted asparagus, and overcooked chicken breasts.

                                                                                                                                                                                                  Better luck tomorrow to me. Brined pork shoulder on the horizon, TG.

                                                                                                                                                                                                  Hope you all have a better food night. My shame.

                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                    fldhkybnva Apr 13, 2013 06:49 PM

                                                                                                                                                                                                    Wow, what a day! It sounds so lovely and also something I rarely do and should do for myself every so often especially as the weather is getting warm again. Hopefully the chicken breasts weren't too awful, but Lincoln should save the day. It's a great movie. We rented it a few weeks ago and watched it three times in a weekend. It will definitely be a movie that we buy and I can't remember the last time I bought a movie. Happy eats with the pork shoulder, I know it'll trump those chicken boobs.

                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                      hannaone Apr 13, 2013 06:52 PM

                                                                                                                                                                                                      I am trying to teach myself to stay out of the "Asian/Pasta/Hispanic" aisle of my local grocery since I am a sucker for the pretty pictures on the containers of "orange beef" "general's chicken" "pepper beef", etc. It never fails that when the market has an item I haven't seen there before, I WILL buy some to try it - usually with less than favorable results.

                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                        littleflower Apr 13, 2013 07:35 PM

                                                                                                                                                                                                        Sorry the way the chicken turned out, but sounds like you had a fantastic day with your friend - I love getting my makeup done by stylists so going to MAC must have a been a lot of fun! :-)

                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                          Lillipop Apr 13, 2013 10:04 PM

                                                                                                                                                                                                          Good for you for having a fun day! Lincoln is a piece of meticulous art. It is perfection in terms of visuals and acting.

                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                            LindaWhit Apr 14, 2013 10:43 AM

                                                                                                                                                                                                            "Slightly-winey shopped" - I *LOVE* this! LOL

                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                              suzigirl Apr 14, 2013 01:40 PM

                                                                                                                                                                                                              Winey shopping is a good and a bad thing. You can talk yourself into things so easy. I have a pair of those cute ripped threaded jeans from one of those shopping trips. Cute at twenty, fourty something.. not so much. Started by a free wine at the nail shop, followed by happy hour beers. I still haven't returned the jeans.
                                                                                                                                                                                                              To bad on the chicken. I just overbaked my boobs last week too. But that was my doing and a toaster oven. Yours werent your fault.

                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                gingershelley Apr 15, 2013 08:20 AM

                                                                                                                                                                                                                Oooooh, it was all my doing, trust me ;) And I may feel that same way after the 24th when I go to pick up my new ORANGE handbag at Macy's (some wierd sale where you can buy stuff ahead, but don't take home until 24th or after....)

                                                                                                                                                                                                                my "overcooked boobs' (I shudder at this expression), could have been avoided if I had thought to sauté the chicken in a pan to brown first, then finish in the oven instead of just baking them. O well, at least it was easy if not memorable.

                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                  fldhkybnva Apr 15, 2013 10:04 AM

                                                                                                                                                                                                                  I love stuffed chicken boobs as I think is well known around here, and have met a few overcooked and a creepy undercooked boob as well...hmm I wonder if an overcooked or an undercooked boob is a worse thought? :)

                                                                                                                                                                                                            2. l
                                                                                                                                                                                                              littleflower Apr 13, 2013 07:33 PM

                                                                                                                                                                                                              Went grocery shopping at Fresh Market specifically to purchase a couple of fresh Italian sausages to pair with pasta and marinara for dinner tonight. Made the mistake of walking past the deli section where my eyes fell upon their Take n' Bake Pepperoni Pizza. On sale this week for 5.99, decided to buy it and try it out. The crust was very good (thin but not too thin and crisped up nicely), sauce was good, pepperoni was excellent, but the cheese ... oh my goodness never thought I would say this but there was way TOO MUCH of it on there. It left me feeling stuffed and not in a good way.

                                                                                                                                                                                                              So, WFD ended up kind of blah, but good news is that I did purchase the Italian sausages so that will be WFD tomorrow night or Monday. Now watching The Devil Wears Prada on TV and hoping my tummy settles down soon from the pizza!

                                                                                                                                                                                                              1. fldhkybnva Apr 13, 2013 08:13 PM

                                                                                                                                                                                                                What's for dinner?

                                                                                                                                                                                                                Beef stroganoff - well, the stroganoff is a go for tonight's very late dinner as SO and I are on call so will hopfully enjoy a plate of deliciousness sometime late tonight when we get home. I figure, we have all of the ingredients, it seems pretty simple so just go for it. After a long night, I really hope I enjoy this. I plan to use the Tyler Florence recipe which uses 2 tbsp of cognac (with sherry instead) and only 2 tbsp sour cream which seems like barely any for a dish based in sour cream but it has pretty raving reviews or the Cook's Illustrated with more wine and cream. Fingers crossed...I think bacon will be added in there just for assurance of some bite of goodness. I am really hoping to like this one actually.

                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                  fldhkybnva Apr 13, 2013 11:17 PM

                                                                                                                                                                                                                  So the Beef Stroganoff was a huge FAIL and then a huge WIN! I know people generally use a nice piece of beef but I decided to go with the slow simmer braise approach since it was hands off and I wasn't sure when we'd be eating. Well, my first sign of badness was the steak which didn't look like the chuck that I requested SO grab at the store but figured he got the right thing. Then I peeked in the pan at about an hour and the beef looked horrendously tough and awful despite looking a perfec tmedium rare and yummy right after searing. Then after an hour and a half it only got worse so I inquired and apparently it was actually top round so the slow braise turned it into shoe leather. Well, I spent a little while picking out bits of beef as they were literally inedible = FAIL. The best part is that I love mushrooms and so I had a ton of crimini in the fridge so it was a vegetarian-ish "beef" stroganoff for me. I love mushrooms so that's win #1 and I love this stroganoff so that's win #2. I love discovering a new quick and easy dish and should remember the lesson once again that you shouldn't stay away from dishes just because one of the ingredients doesn't you don't like in some other form. I hope you all had

                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                    PHREDDY Apr 14, 2013 04:48 AM

                                                                                                                                                                                                                    F-A....definitely a win/win!!!!... you have a new dish that could be a side, or a main over some pasta for a meatless dinner...then you can look forward to making it again with the meat!...

                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                      LindaWhit Apr 14, 2013 10:46 AM

                                                                                                                                                                                                                      Sorry it was the wrong beef, but sounds like a good recovery!

                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                        suzigirl Apr 14, 2013 01:29 PM

                                                                                                                                                                                                                        Looks like it wasn't a bad fail. The recipe that you liked and the one that you adapted it to can go in your arsonal for another day

                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                          biondanonima Apr 15, 2013 09:16 AM

                                                                                                                                                                                                                          If you loved the sauce, it's a definite win, because you can use it with many different meats and cuts. Pork stroganoff is delicious - I have made it both with leftover braised shoulder and quickly seared strips of tenderloin, and it's great either way. Even hamburger or ground lamb make great stroganoff.

                                                                                                                                                                                                                          1. re: biondanonima
                                                                                                                                                                                                                            fldhkybnva Apr 15, 2013 10:02 AM

                                                                                                                                                                                                                            Yea, it was, well, I can't really describe it. Lovely flavor from the beef stock with the sour cream which wasn't tangy at all. I am not a big sour cream fan and my memory is a semi liquid product which could be slowly oozed out of it's container and accumulates liquid on top has to be stirred but the sour cream that I bought was a lovely thick, hearty substance which I had to pull out a spoon to scoop out and actually had strength to it like a dollop of whipped egg whites. Perhaps my sour cream avoidance was more the quality of the product than the thing itself. anyway, it was the opposite of the tang that I usually associate with sour cream and just creamy and delicious. I only added 1/2 of the cream at first because I was leery but then took my first bite and scooped on the other 1/2.

                                                                                                                                                                                                                            I actually was pondering pork stroganoff as I had a tenderloin but I think that would have been another disaster similar to the top round if I went the slow simmer method but the quick sear method would probably be fabulous. Do you simmer at all or just let it cook down for a few minutes?

                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                              biondanonima Apr 15, 2013 11:58 AM

                                                                                                                                                                                                                              When I make stroganoff with something like pork tenderloin (or any other cut that toughens with long cooking - flank steak comes to mind), I make the sauce separately, then add the meat at the end, off the heat. The cut of meat itself is cooked according to whatever method I like best for that cut (for pork tenderloin, I like to roast whole until medium rare, or slice and pound thin, then quickly sear), and then just cut into bite sized pieces to add to the sauce. No chance of toughening this way.

                                                                                                                                                                                                                              1. re: biondanonima
                                                                                                                                                                                                                                fldhkybnva Apr 15, 2013 12:23 PM

                                                                                                                                                                                                                                Great thanks and then I guess that gives you time to simmer the sauce to develop flavors. I think stroganoff will be on the menu this week again and I might mix it up and try the Brazilian style.

                                                                                                                                                                                                                            2. re: biondanonima
                                                                                                                                                                                                                              littleflower Apr 15, 2013 07:53 PM

                                                                                                                                                                                                                              Eyes lit up when I saw your suggestion for ground lamb used for stroganoff...great idea there!!

                                                                                                                                                                                                                        2. Lillipop Apr 13, 2013 10:21 PM

                                                                                                                                                                                                                          Since I started eating meat fish and poultry again after a 14 week abstinence my appetite for delicious foods is healthy once again so I have resumed cooking much more often.Tonight I prepared thick cut pork chops that had dry brined x 24 hours. They were pan fried in oil and butter...I made a reduced pan sauce with Meyer lemon juice white wine herbs and a nice nob of Plugra.I served the chops with Fuji apples pan fried in Plugra with cinnamon.....sea salt and sugar....oven baked potatoes roasted in olive oil and salt and a crisp salad with romaine radish scallions cucumber and vine ripened tomatoes dressed with a blue cheese vinaigrette. I was excited about the thick cut sirloin chops.They came out juicy and just slightly pink inside...super caramelized on the outside.Usually they are dry...I guess the dry brine does the trick.Can not wait to cook my Zuni chicken which is nestled in the fridge......she is going to be dinner Monday evening:)

                                                                                                                                                                                                                          1. boyzoma Apr 14, 2013 09:22 AM

                                                                                                                                                                                                                            Miserable rainy weather here - April Showers and all that rot. Last night was a nice T-bone, medium rare, baked potato with the works and a shrimp salad. Tonight will be a nice comfy beef stew. The house will be smelling really good soon! I'm also going to make some fresh yeast rolls. I can't wait!

                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                                                                              steve h. Apr 14, 2013 10:27 AM


                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                boyzoma Apr 14, 2013 02:18 PM

                                                                                                                                                                                                                                I add a little allspice and clove to mine so the house smells wonderful!

                                                                                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                                                                                  boyzoma Apr 14, 2013 09:03 PM

                                                                                                                                                                                                                                  Here is photo's of my final result. Turned out delish! Photos were not bad considering they were from my phone.

                                                                                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                                                                                    Lillipop Apr 14, 2013 09:55 PM

                                                                                                                                                                                                                                    Your yeast rolls are perfect:) Those two together? Oh my goodness:) I love looking at the pics CHers post.Love it!

                                                                                                                                                                                                                                    1. re: Lillipop
                                                                                                                                                                                                                                      ChristinaMason Apr 15, 2013 05:15 AM

                                                                                                                                                                                                                                      I agree, they look delightful. Could you share the recipe for the rolls, boyzoma?

                                                                                                                                                                                                                                    2. re: boyzoma
                                                                                                                                                                                                                                      fldhkybnva Apr 14, 2013 10:06 PM

                                                                                                                                                                                                                                      I'll take a bowl :)

                                                                                                                                                                                                                                2. re: boyzoma
                                                                                                                                                                                                                                  LindaWhit Apr 14, 2013 10:47 AM

                                                                                                                                                                                                                                  GMTA on the beef stew.

                                                                                                                                                                                                                                3. juliejulez Apr 14, 2013 09:48 AM

                                                                                                                                                                                                                                  Gearing up for a day of lunch and shopping with my BFF, so tonight I'm keeping dinner simple, trying out this Chow recipe for Creamy Pasta with Chicken Sausage and Broccoli http://www.chow.com/recipes/30452-cre...

                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                                    suzigirl Apr 14, 2013 01:23 PM

                                                                                                                                                                                                                                    That looks simple and tasty. I think I would really like that. And lord knows I have broccoli hanging around. Hope you and bff find the best clothes and things while shopping

                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                      juliejulez Apr 14, 2013 06:35 PM

                                                                                                                                                                                                                                      Oh god we went way overboard. I'm pretty much set for summer though (even though it's supposed to snow later this week!) All my stuff from last summer is too big. She bought a beautiful set of Calphalon Tri-Ply cookware too, so I got to live vicariously through her on that purchase.

                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                        suzigirl Apr 14, 2013 06:54 PM

                                                                                                                                                                                                                                        Your old summer clothes are to BIG? Rock on sister. I have never had to put away my summer clothes living in FL all my life. Must have been fun trying on the old clothes to see how big they are now. At least that is what I did. Makes it worth while when you see those baggy pants

                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                          juliejulez Apr 14, 2013 08:32 PM

                                                                                                                                                                                                                                          Yeah it's fun to buy new stuff, but also annoying since I just bought last year's stuff last year, and it's cute! So I'm giving/selling most of it to friends.

                                                                                                                                                                                                                                          The pasta was just meh. Needed more sauce but making more sauce would make the calories too high for me. It's good enough for leftover lunches but won't make it again.

                                                                                                                                                                                                                                  2. fldhkybnva Apr 14, 2013 10:28 AM

                                                                                                                                                                                                                                    It's a nice lovely 70F and Sunday before an insane week at work so what's the most logical thing to do - have a cooking, eating fiesta! Late breakfast was a salad with leftover pancetta pesto pork tenderloin. Lunch today will be simple braised lamb shanks and dinner is a honker of a ribeye with seared scallops. I threw a few veggies in there so we will also be enjoying roasted asparagus as well as SO's and I's first brussel sprouts. I think I am going to roast very simple with olive oil, salt and pepper so we'll see.

                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                      linguafood Apr 14, 2013 10:56 AM

                                                                                                                                                                                                                                      I am in consistent awe at the amounts of food you put away in one day. I think I would 'splode.

                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                        fldhkybnva Apr 14, 2013 02:57 PM

                                                                                                                                                                                                                                        Yea, it's definitely not daily just a once a week Sunday thing. I guess that's an additional benefit of weightlifting or as we call it "picking up heavy things and putting them down."

                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                          suzigirl Apr 14, 2013 03:09 PM

                                                                                                                                                                                                                                          They used to call me tapeworm in my twenties because I was just over a hundred pounds and out ate most of my guy friends. That being said, you still can kick my twenty something appetite all over the place. Hats off.

                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                            fldhkybnva Apr 14, 2013 05:30 PM

                                                                                                                                                                                                                                            Yup, that's me. People actually often refer to me as "tube." I can inhale a ton and am still hungry although I really think it's because I'm a protein freak and so running like a furnace perhaps. Thanks I am quite proud of my eating abilities and love when people look at me and are like "do you eat?" If only they knew. But really, this is only a once a week or every other week thing. I try not to be a glutton all the time but on a regular day will inhale a lb of chicken breast, no problem for lunch.

                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                              suzigirl Apr 14, 2013 05:49 PM

                                                                                                                                                                                                                                              I knew you were tiny. Don't let the big appetite fool you. Between work and play you work it off. It is probably the extra protein that you eat, like you said. I wasn't as proteincentric. Mostly beer and crap., but the guys were in awe. And I also got a kick out of seeing the faces when we drank all night and went to Denny's and I killed a lumberjack slam with èggs and bacon,sausage and ham,hashbrowns,toast and pancakes. I always gave away the cakes or took them home but I ate the rest

                                                                                                                                                                                                                                    2. f
                                                                                                                                                                                                                                      foodieX2 Apr 14, 2013 10:43 AM

                                                                                                                                                                                                                                      Tonight's dinner is pizza topped with some asparagus "pesto", proscuitto and either goat cheese or fresh mozzarella. On the side will be an endive/arugala salad dressed simply with lemon juice and olive oil.

                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                        LindaWhit Apr 14, 2013 11:08 AM

                                                                                                                                                                                                                                        That sounds amazingly good!

                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                          foodieX2 Apr 14, 2013 04:37 PM

                                                                                                                                                                                                                                          It came out great! Went with the goat and it was perfect with asparagus.

                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                            boyzoma Apr 14, 2013 04:51 PM

                                                                                                                                                                                                                                            I'm such an "eat with your eyes" kind of person, and that looks amazing. Can I have some??? Save me a piece!

                                                                                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                                                                                              foodieX2 Apr 14, 2013 04:55 PM

                                                                                                                                                                                                                                              C'mon over!! :)

                                                                                                                                                                                                                                      2. Breadcrumbs Apr 14, 2013 10:50 AM

                                                                                                                                                                                                                                        Just returned from a busy travel schedule and delighting in the simple pleasure of cooking again!

                                                                                                                                                                                                                                        Last night was our usual spaghetti and meatballs dinner but for a change of pace I made a new bruschetta recipe that we just loved. Cherry tomatoes are roasted and placed atop bufala mozzarella on the toasted bread. Dried oregano, S&P are sprinkled atop then everything goes back in the oven until the cheese is nice and melty. Simple and delicious and a terrific twist on an old favourite - especially loved the use of dried oregano since I didn't have any fresh basil on hand.

                                                                                                                                                                                                                                        Tonight we're grilling (and keeping our fingers crossed the clouds that rolled in don't mean rain is coming...again!) Lamb chops marinated overnight and will soon be removed from the fridge so the chops can come to room temp. I've got my cucumber grated and draining with plans of tzatziki on the horizon. I know we'll have potatoes and veggies alongside but I haven't had the time to decide on how I'll prepare them as yet. If time permits, I promised mr bc I'd make a bean spread for him as well.....

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                                                          littleflower Apr 14, 2013 09:16 PM

                                                                                                                                                                                                                                          You have me absolutely DROOLING, BC, over the looks and sound of that bruschetta...roasted tomatoes AND buffalo mozzarella on toasted crostini sound so yummy paired together. I can't take it...craving this right now.

                                                                                                                                                                                                                                        2. linguafood Apr 14, 2013 11:03 AM

                                                                                                                                                                                                                                          The gig was a blast! Even the college kids liked it. Yay. I ended up just having a slice of bread with some ham & cheese beforehand, and didn't really care for finishing the 3 "super-spicy" wings my man left for me during set breaks.

                                                                                                                                                                                                                                          So off we went to our friend's house, where my keys & bass joined us for wine & more music.

                                                                                                                                                                                                                                          At 2 AM, I was practically starving, so I bitched and moaned for about a minute -- next thing our host is frying up some Chinese noodles and mixing them up with leftovers (Lion's Head meatballs, some beef dish, bok choy), serving them to a hungry horde of musicians & academics. Bed time was somewhere around 4 AM. Oy. Funny how I feel ever so slightly hungover today :-D

                                                                                                                                                                                                                                          Which also begs the question as to WFD tonight. We need to give our tummies a little chill-out time after all the imbibing, so I'm at a bit of a loss. The weather is really nice, so a steak is perceivable.... but not exactly "low-key eats" for ailing insides.

                                                                                                                                                                                                                                          What to do, what to do. Tea and soup are just not an option for a rockstar.

                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                            Fowler Apr 14, 2013 01:15 PM

                                                                                                                                                                                                                                            I am practically tired and hungover even after just reading and thinking about that story! :-)

                                                                                                                                                                                                                                            1. re: Fowler
                                                                                                                                                                                                                                              linguafood Apr 14, 2013 02:49 PM

                                                                                                                                                                                                                                              Ha! Yeah, I had to actually take a tiny nap this PM (something I *never* do, not even jet-lagged) b/c I woke up crazy early: 9:30 AM. That's just wrong.

                                                                                                                                                                                                                                              Pre-nap I had been browsing Saveur's 150 classic recipes in hopes for inspiration, and it sounded like both the cream of tomato soup and the chicken marsala were calling my name.

                                                                                                                                                                                                                                              But now that it's almost 6 PM, neither is going to happen. So instead, we'll check out a pizza place in town that's been getting rave reviews -- you can choose your crust, cheese, toppings (ok, the latter isn't all that unusual), etc. and the man who runs it is apparently a sweetheart.

                                                                                                                                                                                                                                              So pizza & Jon Hamm's p...... retty outfits it is tonight :-D

                                                                                                                                                                                                                                            2. re: linguafood
                                                                                                                                                                                                                                              mariacarmen Apr 14, 2013 01:45 PM

                                                                                                                                                                                                                                              sounds like a great time- congrats on the gig going well!

                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                linguafood Apr 14, 2013 02:51 PM

                                                                                                                                                                                                                                                We seem to be getting tighter. The bassist only screwed up in two songs this time (and nobody ever notices the bassist anyway hahaha), and the keys only cut one entire verse out of a song, which nobody but us seemed to notice either. Ah, college crowds.

                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                  sandylc Apr 14, 2013 03:42 PM

                                                                                                                                                                                                                                                  Hey, my kid is a bass player ;-) As a mom, I have to say that of course the bass player is the ONLY one who gets things right ALL of the time! ha

                                                                                                                                                                                                                                                  1. re: sandylc
                                                                                                                                                                                                                                                    linguafood Apr 14, 2013 04:43 PM

                                                                                                                                                                                                                                                    "How do you get a bass player to turn down? Put sheet music in front of him".

                                                                                                                                                                                                                                                    There's more truth in that than I'd like to admit :-)

                                                                                                                                                                                                                                            3. steve h. Apr 14, 2013 11:04 AM

                                                                                                                                                                                                                                              Sunday unravelled slowly: Prosecco to start the day, catchup on correspondence, news, work, etc. followed. Deb broke out the burrata we bought Saturday at Tarry Lodge Market as a snack and made some delightful toasts to go with it. My contribution was a few scrapes of nutmeg over the burrata and uncorking the house red (a Sangiovese).

                                                                                                                                                                                                                                              Sunday dinner, a 3 p.m. tradition, will be a roast chicken hybrid - part Zuni, part something different. The recipe is courtesy of Bon Appetit in their April edition. The bird has been luxuriating in its buttermilk bath overnight and will be ready for its close up quite soon. I'm a Zuni bigot so I'm curious how this turns out. Deb is confident so I'll parole a California red to wash it down. The Masters will be on the plasma.

                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                steve h. Apr 14, 2013 02:08 PM

                                                                                                                                                                                                                                                Alas, the Bon Appetit chicken, while tasty, was no competition to a faithfully reproduced Zuni chicken. While the meat was moist, the skin was bland and not sufficiently crisp. Too much lemon under the skin?

                                                                                                                                                                                                                                                The bread salad did not benefit from the chicken juices. That's a major error in my book. A seriously good California red helped salvage the overall shortcomings of the recipe.

                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                  mariacarmen Apr 14, 2013 02:55 PM

                                                                                                                                                                                                                                                  too bad, that skin LOOKS awesome.

                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                    steve h. Apr 14, 2013 03:03 PM

                                                                                                                                                                                                                                                    Sometimes you just have to bow before the master. Judy Rodgers and her Zuni Chicken rocks.

                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                      boyzoma Apr 14, 2013 04:25 PM

                                                                                                                                                                                                                                                      I have never made zuni chicken, but with all the posts I've seen recently, I've gotta try it! And God knows, I love skin!

                                                                                                                                                                                                                                                      1. re: boyzoma
                                                                                                                                                                                                                                                        Berheenia Apr 15, 2013 05:44 AM


                                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                                    gingershelley Apr 15, 2013 08:32 AM

                                                                                                                                                                                                                                                    It does LOOK awesome....

                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                      steve h. Apr 15, 2013 09:13 AM

                                                                                                                                                                                                                                                      Thanks. The meal was pretty but paled in comparison to the Zuni edition.

                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                        fldhkybnva Apr 15, 2013 09:56 AM

                                                                                                                                                                                                                                                        So still a Zuni fan? Any other recipes that you like? Have tried the Marcella Hazan Two Lemon. I didn't really realize the amazingness of roast whole chicken until recently as we eat a lot of chicken in our house and it's so quick, easy and inexpensive but I've only roasted once with another simple regular run-of-the-mill method and a dozen times with Zuni so perhaps it's the amazingness of Zuni, but I'm willing to try a few others before settling on it.

                                                                                                                                                                                                                                                  3. re: steve h.
                                                                                                                                                                                                                                                    fldhkybnva Apr 14, 2013 05:31 PM

                                                                                                                                                                                                                                                    I love Zuni, as we call him in my house. We have had it every Sunday now for 4 weeks so I am switching up the program for steak tonight. Perhaps, I'll try your hybrid method next week. It was either Zuni again or the Marcella Hazan chicken with 2 lemons.

                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                      littleflower Apr 14, 2013 09:12 PM

                                                                                                                                                                                                                                                      Have you tried the Marcella Hazan chicken before? When time and circumstances allow for me to do so, I am probably going to try the Marcella Hazan chicken recipe first, it seems a bit easier for the roasted chicken cooking newbie that I am.

                                                                                                                                                                                                                                                      1. re: littleflower
                                                                                                                                                                                                                                                        fldhkybnva Apr 14, 2013 11:48 PM

                                                                                                                                                                                                                                                        Nope, never tried it but it seems it battles with Zuni for publicly-raved about roast chickens. I'd love to try it, it can't be bad right? I was intimated by Zuni at first too but now it's like a walk in the park, so simple and so fast but I haven't yet made the accompanying bread salad which I hear can be quite a chore. I'd recommend it although winter might be better given that the house turns into an inferno for little while.

                                                                                                                                                                                                                                                  4. LindaWhit Apr 14, 2013 11:06 AM

                                                                                                                                                                                                                                                    Was supposed to be warmer today - in the 60s. It's not. If it gets over 50, we'll be lucky. Which is just as well, since beef stew is WFD. I'm making a ginormous amount in the crockpot, as most of it is going to a coworker. His wife had a very bad accident a few weeks ago and it'll be awhile before she's home, so friends, another coworker, and I are keeping him and their daughter fed here and there since he's got so many other things to deal with right now.

                                                                                                                                                                                                                                                    Based it off of this recipe, which sounds like a good basic one that will fit their tastes:


                                                                                                                                                                                                                                                    I used about 4-1/2 lbs, of chuck roast cut into stew pieces and trimmed of fat caps. Browned it all in a large fry pan in about 4-5 batches using grapeseed oil, since it has a higher smoke content. Then sauteed 1 large rough-chopped onion, stirred in about 4 oz. (two-thirds?) of the tomato paste to coat the onions, and added the red wine to the onions to scrape up the fond. Into the crockpot, added the beef stock, salt, pepper, dried thyme, and bay leaf. It's on Low in my larger crockpot now. I'll boil baby Yukon Gold and chunks of carrots later this evening. Some for me, but the majority of it goes into several containers, including one for the freezer for another meal at another time.

                                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                      Breadcrumbs Apr 14, 2013 11:35 AM

                                                                                                                                                                                                                                                      Very kind of you taking care to ensure your coworker and his daughter are fed Linda. Your stew sounds wonderful! I love the last minute addition of peas....their little bursts of sweetness are always a welcome surprise in a stew. Enjoy!

                                                                                                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                                                                                                        LindaWhit Apr 14, 2013 12:54 PM

                                                                                                                                                                                                                                                        I can't recall if my coworker likes peas. I *know* he detests mushrooms, so I deliberately searched for a recipe without them. Peas are one of those love-hate vegetable relationships that kids often have as well. I'll probably leave the peas out, just in case.

                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                          Breadcrumbs Apr 14, 2013 12:56 PM

                                                                                                                                                                                                                                                          That makes sense Linda and, if he and his daughter do like peas, they can easily stir in some frozen peas as they reheat the dish. I'm craving stew now!!

                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                            boyzoma Apr 14, 2013 02:29 PM

                                                                                                                                                                                                                                                            Great minds again Linda. I think last weekend we both did spaghetti! For the stew, I add onions, potatoes, celery, carrots, green beans, corn and peas in mine. I also do mine in my DO and not a crock pot. Spices are s&p, season salt, thyme, paprika, allspice, clove. Once in a while, I'll even put a dash of light brown sugar in it to sweeten it up. Sometimes diced tomato, sometimes tomato sauce. Depends on my mood.

                                                                                                                                                                                                                                                            Your co-worker is so very lucky to have you handy. You are always the consummate gem. Lucky them!

                                                                                                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                                                                                                              LindaWhit Apr 14, 2013 02:57 PM

                                                                                                                                                                                                                                                              With the amount of beef in that crockpot, I'd have to have one of the super-large oval crockpots, boyzoma! Had I only used one of the chuck roasts (or bought the larger one in the meat case yesterday) I would have been able to fit the potatoes and carrots. But I do like the idea of adding corn and peas to a beef stew. That's similar to what I do with the Mike Ditka pot roast I often make.

                                                                                                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                                                                                                          littleflower Apr 14, 2013 09:09 PM

                                                                                                                                                                                                                                                          Wonderful thing to do for your coworker...nothing makes people feel more cared about than when someone takes the time to prepare a homecooked meal for them to enjoy when they are unable to easily do it due to circumstances themselves! If I recall, you also make oven fried chicken for a home as well...amazing, and I know everyone you feed greatly appreciates the food you make for them.

                                                                                                                                                                                                                                                          1. re: littleflower
                                                                                                                                                                                                                                                            ChristinaMason Apr 15, 2013 05:15 AM

                                                                                                                                                                                                                                                            Agreed! Brava.

                                                                                                                                                                                                                                                            1. re: littleflower
                                                                                                                                                                                                                                                              LindaWhit Apr 15, 2013 06:21 AM

                                                                                                                                                                                                                                                              I texted him last night telling him "beef stew for lunch, some for dinner if you and M (daughter) want, and some for the freezer for a later meal." His reply was "YIPPEE! I won't bring in lunch!" ;-)

                                                                                                                                                                                                                                                              But it's not me that makes food for a home, littleflower. Many kudos goes to those who do!

                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                littleflower Apr 15, 2013 07:52 PM

                                                                                                                                                                                                                                                                I don't seem to have much of a good memory lately, forgive me for the mix-up...there is someone on this board who makes oven fried chicken for a group home I believe. Regardless though, very kind of you to help out a coworker and his family in need.

                                                                                                                                                                                                                                                          2. s
                                                                                                                                                                                                                                                            sandylc Apr 14, 2013 11:10 AM

                                                                                                                                                                                                                                                            mariacarmen, your spring cheer, albeit well-meaning, is just rubbing in the insult to we Minnesotans! Snow on the ground and ice coming down. Wind chill. High temps 20 degrees below normal. Global warming?

                                                                                                                                                                                                                                                            What's for dinner? Chili. It seems appropriate.

                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                            1. re: sandylc
                                                                                                                                                                                                                                                              mariacarmen Apr 14, 2013 01:48 PM

                                                                                                                                                                                                                                                              so sorry! was hoping it would conjure up some nice weather for all. sorry to be so West-Coast-centric... as it is another gorgeous, sunny, blustery day here.... ) :

                                                                                                                                                                                                                                                            2. mariacarmen Apr 14, 2013 01:53 PM

                                                                                                                                                                                                                                                              yesterday at the oldster's i made some pesto with a new basil plant i bought - hoping not to kill this one as it will live on our window seat with a bunch of other plants we have managed to keep alive.

                                                                                                                                                                                                                                                              pesto spaghetti with leftover chicken for the oldster, which he liked, sing hallelujah - or at least, he SAID he did. actually, what he said was, "did you make this?" "yes." "pretty good." high praise indeed.

                                                                                                                                                                                                                                                              anyway. the rest of the pesto will be used for this: http://www.kalynskitchen.com/2005/04/... - the recipe that juliejulez has raved about, and i'm also going to start marinating chicken for the NYT trini chicken that lingua and others have been raving about. it'll be chicken for the next few days here, albeit of different stripes.

                                                                                                                                                                                                                                                              14 Replies
                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                linguafood Apr 14, 2013 02:43 PM

                                                                                                                                                                                                                                                                Are you having the NYT chicken tonight? Because it's not supposed to marinate longer than 6 hours (probably b/c of the lime juice).

                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                  mariacarmen Apr 14, 2013 02:56 PM

                                                                                                                                                                                                                                                                  no. hmmm.... i shoulda started this earlier so we could have had it tonight. dammit. looks like the pesto stuffed chicken tonight, and trini will have to wait until next

                                                                                                                                                                                                                                                                  ETA - just looked at the recipe again... i guess i could marinate for just an hour and then have it tonight.... but i'm kinda feeling the pesto tonight....

                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                    linguafood Apr 14, 2013 03:01 PM

                                                                                                                                                                                                                                                                    No, it's not too late at all. The recipe says to *not* marinate longer than 6 hours. You can marinate *up to* 6 hours :-)

                                                                                                                                                                                                                                                                    I think I've done 3 before and it was just fine. Do it!

                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                      mariacarmen Apr 14, 2013 03:12 PM

                                                                                                                                                                                                                                                                      yeah, i just saw that.

                                                                                                                                                                                                                                                                      however, the BF is in the kitchen working on a project - dismantling the kitchen sink faucet/replacing with a nice new one, and he says he's committed now as he cannot put the old one back in - so.... i really can't get in there right now...

                                                                                                                                                                                                                                                                      ETA - and i'm hearing cursing in there. no way i'm going in there.

                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                        sandylc Apr 14, 2013 03:45 PM

                                                                                                                                                                                                                                                                        Pizza time.

                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                          MidwesternerTT Apr 14, 2013 07:27 PM

                                                                                                                                                                                                                                                                          Smart., mariacarmen. Rule at our house, made within 1 week of becoming home-owners 30 years ago: Never start a home improvement project unless the hardware store is open.

                                                                                                                                                                                                                                                                          From your post & photos up top, it looks like dinner came out wonderful. But where's the pic of the new faucet?

                                                                                                                                                                                                                                                                          1. re: MidwesternerTT
                                                                                                                                                                                                                                                                            Fowler Apr 14, 2013 07:49 PM

                                                                                                                                                                                                                                                                            "Never start a home improvement project unless the hardware store is open."

                                                                                                                                                                                                                                                                            And from my experience, make certain the liquor store is still open when the home improvement project is finished.

                                                                                                                                                                                                                                                                            1. re: Fowler
                                                                                                                                                                                                                                                                              mariacarmen Apr 14, 2013 08:08 PM

                                                                                                                                                                                                                                                                              and liquor cabinet is full, thank god!

                                                                                                                                                                                                                                                                            2. re: MidwesternerTT
                                                                                                                                                                                                                                                                              mariacarmen Apr 14, 2013 08:07 PM

                                                                                                                                                                                                                                                                              hah - well, the bf is kind of a pro at this stuff, and has a room full of tools and crap to make his own tools. we have faucet success! we live in a rental but now we have one of those fancy sprayer nozzles that pulls down, and an inset out-of-sight soap dispenser too!

                                                                                                                                                                                                                                                                              thanks about dinner! here ya go.

                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                LindaWhit Apr 15, 2013 06:23 AM

                                                                                                                                                                                                                                                                                Ohhh! Umm, could I borrow your BF? I've got a side spray hose that doesn't work, and I want a soap dispenser there and a faucet with the sprayer thingie as well! I'm not sure whatever I'd cook for him would be up to your snuff, but I can bake some goodies as well!

                                                                                                                                                                                                                                                                            3. re: mariacarmen
                                                                                                                                                                                                                                                                              Lillipop Apr 14, 2013 10:50 PM

                                                                                                                                                                                                                                                                              You made me belly laugh with "no way i'm going in there".Been there done that! Stay out of his way:)

                                                                                                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                                                                                                        suzigirl Apr 14, 2013 03:04 PM

                                                                                                                                                                                                                                                                        I have been eyeballing the pesto chicken. I am trying that when (and if) I get my new stove. Your menu sounds great. I am sorry you can't do the trini chicken this week. Between you and the bf you won't go hungry. :-)

                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                          mariacarmen Apr 14, 2013 03:14 PM

                                                                                                                                                                                                                                                                          thanks, and i'm hungry too! i think a side will be brussels sprouts with capers. i think the briny will go well with the creamy pesto chicken.

                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                            suzigirl Apr 14, 2013 03:19 PM

                                                                                                                                                                                                                                                                            I tried another pesto chicken recipe she gave me and bf liked it so much he wanted it a week later. I bet the creamy pesto is even better. Brussels and capers sound delicious. I think that would be perfect

                                                                                                                                                                                                                                                                      3. mcf Apr 14, 2013 01:57 PM

                                                                                                                                                                                                                                                                        Tonight we're having chicken milanese, which is pounded uber thin, covered in panko/almond meal with fresh oregano and parsley, beneath a huge mixed baby greens salad covered with halved grape tomatoes and dressed with EVOO, fresh lemon juice, s and fgbp.

                                                                                                                                                                                                                                                                        Spent the week experimenting with my first order of Aukaushi beef. KILLER outside skirt steak, meh on the burger meat. Incredible ribs, which were Brontosaurus Burger stand size.

                                                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                                                        1. re: mcf
                                                                                                                                                                                                                                                                          GretchenS Apr 14, 2013 05:28 PM

                                                                                                                                                                                                                                                                          What is Aukaushi beef? Killer skirt steak and incredible ribs really caught my attention. :)

                                                                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                                                                            mcf Apr 14, 2013 06:23 PM


                                                                                                                                                                                                                                                                            All I can say is, it's so expensive that I skipped my beloved ribeye and played with some lesser cuts. But this beef is so incredibly buttery and tender it doesn't matter. Next experiment will be with chuck eyes. If nothing else, I am totally hooked on the outside skirt. Oh, and next rib order will be short ribs, once i use up what's in my fridge. They listed the finger ribs (mostly bone, delicious, but not much meat) at 2 lbs; the packages (I bought two) were 9 lbs each and huge! I want ribs with some more meat on them, and I'll know not to cook them as long as regular meat; they're very tender and done really pretty quick even over low indirect heat and smoke.

                                                                                                                                                                                                                                                                            1. re: mcf
                                                                                                                                                                                                                                                                              GretchenS Apr 15, 2013 02:10 PM

                                                                                                                                                                                                                                                                              wow, that looks amazing, not sure if I am glad or sorry to know about that but on the whole glad. I certainly stopped buying commercial pork (for the most part anyway) after trying Berkshire Pork and am happy to eat a lot less of higher quality so makes sense to do that for beef as well. Thanks!

                                                                                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                                                                                mariacarmen Apr 15, 2013 02:36 PM

                                                                                                                                                                                                                                                                                Good to hear from you, GS, that you are safe!

                                                                                                                                                                                                                                                                                Now, Linda Whit, Berheenia?

                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                  LindaWhit Apr 15, 2013 03:32 PM

                                                                                                                                                                                                                                                                                  I'm OK. I have never gone into the Marathon as long as I've lived here (24 years). I doubt I ever will.

                                                                                                                                                                                                                                                                                2. re: GretchenS
                                                                                                                                                                                                                                                                                  mcf Apr 15, 2013 02:45 PM

                                                                                                                                                                                                                                                                                  I'm making the chuck eyes tonight... same marinade that I used on the skirt, which was the most amazing piece of skirt steak I've ever had... about as good as any of any kind, actually.

                                                                                                                                                                                                                                                                            2. re: mcf
                                                                                                                                                                                                                                                                              littleflower Apr 14, 2013 09:42 PM

                                                                                                                                                                                                                                                                              Okay, you all on this board have cooked up GREAT eats for dinner...chicken milanese sounds like another winner! It's one of my favorites.

                                                                                                                                                                                                                                                                              I have seen a lot of you using almond meal for breading...does it make for a crispier crust at the end when comparing it to regular breadcrumbs?

                                                                                                                                                                                                                                                                              1. re: littleflower
                                                                                                                                                                                                                                                                                mcf Apr 15, 2013 06:52 AM

                                                                                                                                                                                                                                                                                It makes it lower carb, which is how we roll around here. Some folks use almond flour mixed with grated parmesan, I mix 50/50 with panko or whole wheat crumbs. Here's the original recipe, but I use mixed baby greens and a lot of halved tomatoes: Also, extra lemon for squeezing over the cooked chicken at the table: http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                I've been using walnut oil for frying the cutlets.

                                                                                                                                                                                                                                                                                1. re: mcf
                                                                                                                                                                                                                                                                                  littleflower Apr 15, 2013 07:50 PM

                                                                                                                                                                                                                                                                                  Hi mcf, thanks for the recipe. Walnut oil - another ingredient on my must-try list - sounds like it would impart a lovely flavor to the cutlets.

                                                                                                                                                                                                                                                                                  1. re: littleflower
                                                                                                                                                                                                                                                                                    mcf Apr 16, 2013 06:12 AM

                                                                                                                                                                                                                                                                                    It really doesn't impart flavor, it's very light and typically used in salad dressings. And it's spendy, but I don't fry often, and I keep it in the fridge. You can get just as terrific results with a less expensive, taste neutral oil with a high enough smoke point.

                                                                                                                                                                                                                                                                            3. Fowler Apr 14, 2013 02:47 PM

                                                                                                                                                                                                                                                                              Cacio e Pepe and a simple salad for two.

                                                                                                                                                                                                                                                                              The Cacio e Pepe will just be pasta with a bit of butter, three kinds of grated hard Italian cheese, and some cracked black pepper..

                                                                                                                                                                                                                                                                              Salad will be some arugula, romaine, Gala apple (not my choice, by the way :) ) with a chardonnay vinaigrette dressing.

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: Fowler
                                                                                                                                                                                                                                                                                linguafood Apr 14, 2013 02:55 PM

                                                                                                                                                                                                                                                                                Dang, I was kinda in the mood for pasta today. Some other time, when we're both in better shape. Cacio e pepe is so simple and tasty.

                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                  littleflower Apr 14, 2013 08:54 PM

                                                                                                                                                                                                                                                                                  LOVE Cacio e pepe...I use ATK's recipe for it - quick meal that really allows for great ingredients to shine through. Your meal sounded simple and wonderful.

                                                                                                                                                                                                                                                                              2. Musie Apr 14, 2013 03:00 PM

                                                                                                                                                                                                                                                                                Tonight is slow cooker chilli. My SO is frying up some sausage meat to go with his. I also made cornbread for dipping and there's sour cream to take the heaty edge off.

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. re: Musie
                                                                                                                                                                                                                                                                                  Lillipop Apr 14, 2013 03:09 PM

                                                                                                                                                                                                                                                                                  Yummy on good cornbread...food of the Gods:)

                                                                                                                                                                                                                                                                                2. fldhkybnva Apr 14, 2013 03:01 PM

                                                                                                                                                                                                                                                                                  Wow, pig wrapped pig never fails!

                                                                                                                                                                                                                                                                                  The innocent tenderloin was eventually was morphed into - pancetta wrapped pesto and cheddar stuffed. This is quite delicious and I think I like pancetta much more than bacon. There was a side of roasted asparagus to round out the pork madness although SO was OK without it, "isn't basil a vegetable?"

                                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                    suzigirl Apr 14, 2013 03:14 PM

                                                                                                                                                                                                                                                                                    That tenderloin is no longer innocent. Looks like it has been bathed in the lap of luxury. Yum

                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                      Fowler Apr 14, 2013 05:58 PM

                                                                                                                                                                                                                                                                                      "pig wrapped pig never fails!"

                                                                                                                                                                                                                                                                                      Putting that on a T- shirt is going to be my next silk screen project. :-) No joke!

                                                                                                                                                                                                                                                                                      That meal looks delightful. Nice job.

                                                                                                                                                                                                                                                                                      1. re: Fowler
                                                                                                                                                                                                                                                                                        fldhkybnva Apr 14, 2013 06:12 PM

                                                                                                                                                                                                                                                                                        I agree, it's something I've recently learned as SO slowly introduced me to his pig fascination. Thanks! Other than the wonderfulness of the pork and pesto combination, the perfectly pink, moist, tender pork tenderloin was very satisfying. The world needs to know that pork tenderloin is not shoe leather.

                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                          LindaWhit Apr 14, 2013 06:24 PM

                                                                                                                                                                                                                                                                                          My pork tenderloin last night was a lovely pale rosy pink inside. Amazingly tender.

                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                            fldhkybnva Apr 14, 2013 10:13 PM

                                                                                                                                                                                                                                                                                            Yea, when pink it's incredibly tender.

                                                                                                                                                                                                                                                                                      2. re: fldhkybnva
                                                                                                                                                                                                                                                                                        littleflower Apr 14, 2013 08:52 PM

                                                                                                                                                                                                                                                                                        Pig plus more pig = total yummyness. If you don't mind elaborating, what was it about the pancetta that you liked more than wrapping it in bacon? Less of a smoky flavor? (Still learning the differences...but if memory serves me correctly pancetta is not smoked but bacon is???)

                                                                                                                                                                                                                                                                                        1. re: littleflower
                                                                                                                                                                                                                                                                                          fldhkybnva Apr 14, 2013 10:13 PM

                                                                                                                                                                                                                                                                                          Oops, I meant to write I liked the pancetta better than prosciutto. When I read your question I thought "uh I love both bacon and pancetta," but I wrapped it in prosciutto before and while it was good I definitely prefer the pancetta and bacon. I think I prefer prosciutto uncooked or stuffed inside so it's warmed, the direct exposure turned it into something completely different which I guess is why it's not usually heated.

                                                                                                                                                                                                                                                                                        2. re: fldhkybnva
                                                                                                                                                                                                                                                                                          boyzoma Apr 15, 2013 04:51 AM

                                                                                                                                                                                                                                                                                          Oh, that does look good. Lucky You!

                                                                                                                                                                                                                                                                                        3. suzigirl Apr 14, 2013 04:01 PM

                                                                                                                                                                                                                                                                                          So the chicken never made it to the plate last night. My tummy was still feeling a little to off to stuff so I reverted back to the safety of chicken noodle. Tonight is really going to be grilled chicken, switching it up to twice "baked" potatoes stuffed with, you guessed it ...broccoli, cheddar and bacon. Cherry tomatoes in viniagrette. Still wading through the broccoli :-)

                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                                                                            fldhkybnva Apr 14, 2013 05:32 PM

                                                                                                                                                                                                                                                                                            Amen to those potatoes! A good baked or twice baked potato is a lovely end to a weekend!

                                                                                                                                                                                                                                                                                          2. r
                                                                                                                                                                                                                                                                                            rjbh20 Apr 14, 2013 04:34 PM

                                                                                                                                                                                                                                                                                            Fried chicken livers. A lagniappe for the cook while attending to the rest of the bird.

                                                                                                                                                                                                                                                                                            15 Replies
                                                                                                                                                                                                                                                                                            1. re: rjbh20
                                                                                                                                                                                                                                                                                              linguafood Apr 14, 2013 04:39 PM

                                                                                                                                                                                                                                                                                              LOVE fried chicken livers.

                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                rjbh20 Apr 14, 2013 04:46 PM

                                                                                                                                                                                                                                                                                                These were very good -- a nice cayenne bite in the soak & dredge. And I get all of them on account of misguided liver-phobic family.

                                                                                                                                                                                                                                                                                                1. re: rjbh20
                                                                                                                                                                                                                                                                                                  linguafood Apr 14, 2013 05:44 PM

                                                                                                                                                                                                                                                                                                  Yep, I get all the liver/s that enter the household, too. We are lucky that way :-)

                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                    biondanonima Apr 15, 2013 09:58 AM

                                                                                                                                                                                                                                                                                                    I used to be the only liver eater in the house, but recently DH has been asking for a taste of my foie gras anytime I order it in a restaurant, so I think my days of liver hoggery might be coming to an end. Those fried livers look magnificent, btw!

                                                                                                                                                                                                                                                                                              2. re: rjbh20
                                                                                                                                                                                                                                                                                                suzigirl Apr 14, 2013 04:43 PM

                                                                                                                                                                                                                                                                                                Its part of a chefs right to get the lagniappe bits to make sure it is passable for the guests. You do the cooking right? Might as well get a nice gift from the animal. Looks great btw

                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                  rjbh20 Apr 14, 2013 04:57 PM

                                                                                                                                                                                                                                                                                                  Remarkably good with a gin & tonic (note - Q Tonic will spoil you for any of the syrupy commercial stuff).

                                                                                                                                                                                                                                                                                                  1. re: rjbh20
                                                                                                                                                                                                                                                                                                    suzigirl Apr 14, 2013 05:06 PM

                                                                                                                                                                                                                                                                                                    I love a good gin and tonic but it doesn't care for me anymore. I became allergic several years ago to quinine. So sad. Gin and i are still friends, just with club soda and lime. I miss a g&t before dinner. Great way to whet the appetite.

                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                      alliegator Apr 15, 2013 02:40 PM

                                                                                                                                                                                                                                                                                                      Sounds like a good substitute! I would hate to be allergic to quinine--I love tonic so much that the mr. jokes I can enter any malaria zone and the mosquitoes would drop dead from getting near me.

                                                                                                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                                                                                                        fldhkybnva Apr 15, 2013 02:56 PM

                                                                                                                                                                                                                                                                                                        Wow, I love tonic too!! In fact, it's mostly what I drink all day. Most people don't get it but I was quite taken aback the other day when a colleague was like "tonic water, uh, who's bottle is this, isn't this gross?" I think it tastes like the rainbow, pour me up a glass!

                                                                                                                                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                                                                                                                                          suzigirl Apr 15, 2013 03:01 PM

                                                                                                                                                                                                                                                                                                          Now that's funny. It didn't happen all the sudden. It kind of snuck up on me. I started questioning the gin. I even switched brands but figured out it was the tonic. Any tonic.

                                                                                                                                                                                                                                                                                                      2. re: rjbh20
                                                                                                                                                                                                                                                                                                        mariacarmen Apr 14, 2013 07:01 PM

                                                                                                                                                                                                                                                                                                        now that sounds like a perfect combo - gin/tonic and fried chicken livers. MMMM.

                                                                                                                                                                                                                                                                                                        1. re: rjbh20
                                                                                                                                                                                                                                                                                                          ChristinaMason Apr 14, 2013 08:22 PM

                                                                                                                                                                                                                                                                                                          Good tonic really lifts the drink! I like Fever Tree. We've been making our own using soda water and Jack Rudy tonic water syrup. Good stuff.

                                                                                                                                                                                                                                                                                                      3. re: rjbh20
                                                                                                                                                                                                                                                                                                        GretchenS Apr 14, 2013 05:32 PM

                                                                                                                                                                                                                                                                                                        Those look fabulous! That and a G&T would be my idea of heaven. Q is good but I like Fever Tree even better I think. Probably time for some scientific testing....

                                                                                                                                                                                                                                                                                                        1. re: rjbh20
                                                                                                                                                                                                                                                                                                          Lillipop Apr 14, 2013 05:50 PM

                                                                                                                                                                                                                                                                                                          I love fried chicken livers. The plate looks elegant and amazing.

                                                                                                                                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                                                                                                                                            littleflower Apr 14, 2013 08:48 PM

                                                                                                                                                                                                                                                                                                            Been wanting to try fried chicken livers (used to scrunch my nose up at the thought of liver, but now want to try everything I can)...looks really tasty. Nice presentation, too!

                                                                                                                                                                                                                                                                                                          2. gini Apr 14, 2013 05:53 PM

                                                                                                                                                                                                                                                                                                            Tonight I poached some local cod in olive oil, capers, and lemon. I made a riff on a gremolata with cilantro, garlic, and lime and then mixed in some steamed green beans. A really nice light dinner after a weekend of entertaining and eating out.

                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                            1. re: gini
                                                                                                                                                                                                                                                                                                              fldhkybnva Apr 14, 2013 06:13 PM

                                                                                                                                                                                                                                                                                                              Sounds fabulous. I think Fish Friday for us next week will be cod as I spotted at my local Whole Foods that it's on sale next week for a ridiculous price.

                                                                                                                                                                                                                                                                                                            2. Breadcrumbs Apr 14, 2013 05:58 PM

                                                                                                                                                                                                                                                                                                              So I had a fun day back in the kitchen. For weeknight meals I roasted 2 chickens and made some Gyros. For tonight's dinner I ended up with:

                                                                                                                                                                                                                                                                                                              Grilled Bread w Rosemary Scented White Bean Puree
                                                                                                                                                                                                                                                                                                              Grilled Lamb Chops
                                                                                                                                                                                                                                                                                                              Honey Roasted Vegetables
                                                                                                                                                                                                                                                                                                              Potato, Leek & Parmesan Gratin

                                                                                                                                                                                                                                                                                                              Lots of Syrah to ease things along and now...we're stuffed!

                                                                                                                                                                                                                                                                                                              Here's to a great week ahead, fingers crossed we'll all have some warm weather!

                                                                                                                                                                                                                                                                                                              12 Replies
                                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                LindaWhit Apr 14, 2013 06:08 PM

                                                                                                                                                                                                                                                                                                                Everything looks great, Bc - love the sunshine on the bowl of white bean puree and roasted veggies. What veggies did you use other than carrots and onions?

                                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                  Breadcrumbs Apr 15, 2013 03:31 PM

                                                                                                                                                                                                                                                                                                                  Thanks Linda (hope you and yours are safe and ok btw...so sad and senseless).

                                                                                                                                                                                                                                                                                                                  The recipe called for sweet potatoes, fennel, onion and carrots but I omitted the sweet potatoes since I'd planned the gratin. It was a lovely combination that worked really well w the lamb.

                                                                                                                                                                                                                                                                                                                2. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                  fldhkybnva Apr 14, 2013 06:18 PM

                                                                                                                                                                                                                                                                                                                  Looks, fabulous, a delightful spring meal

                                                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                    mariacarmen Apr 14, 2013 06:59 PM

                                                                                                                                                                                                                                                                                                                    wow, BC.... those chops look divine! and that gratin... yum, all of it. nice job!

                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                      ChristinaMason Apr 14, 2013 08:18 PM

                                                                                                                                                                                                                                                                                                                      Lovely. Perfect spring menu! Would you share your gratin recipe please?

                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                        Breadcrumbs Apr 15, 2013 03:39 PM

                                                                                                                                                                                                                                                                                                                        Thanks CM & happy to share the recipe:

                                                                                                                                                                                                                                                                                                                        Potato Leek Gratin (this is the full recipe - I halved it)

                                                                                                                                                                                                                                                                                                                        4 medium sized waxy potatoes
                                                                                                                                                                                                                                                                                                                        2 leeks thinly sliced
                                                                                                                                                                                                                                                                                                                        1 cup finely grated parmesan
                                                                                                                                                                                                                                                                                                                        50 g butter - melted
                                                                                                                                                                                                                                                                                                                        2 tbsp of thyme leaves and a sprig or two to garnish (I used rosemary and just on top)

                                                                                                                                                                                                                                                                                                                        Oven is pre-heated to 350˚. I used a mandoline to slice the veggies. Veggies are tossed together along w melted butter, parmesan and S&P to taste. (and herbs if you are using) Mixture is turned into 2 casserole dishes and topped w sprigs of herbs. Pans are tightly sealed w foil and baked for 35mins at which point the foil is removed and the dishes bake for an additional 20 mins.

                                                                                                                                                                                                                                                                                                                        This is a Donna Hay recipe and I posted more info and photos on the Cooking from DH's books/website thread here jic it's of any interest:


                                                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                          ChristinaMason Apr 15, 2013 06:45 PM

                                                                                                                                                                                                                                                                                                                          Thanks for writing up! So, no additional liquid?

                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                            Breadcrumbs Apr 15, 2013 07:13 PM

                                                                                                                                                                                                                                                                                                                            No, just that bit of butter CM. Enjoy!

                                                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                              ChristinaMason Apr 24, 2013 01:49 PM


                                                                                                                                                                                                                                                                                                                      2. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                        littleflower Apr 14, 2013 08:44 PM

                                                                                                                                                                                                                                                                                                                        Delicious looking meal, BC!!! Love especially those lamb chops and the white bean rosemary scented puree!

                                                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                          steve h. Apr 15, 2013 10:20 AM

                                                                                                                                                                                                                                                                                                                          Great pictures.

                                                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                            Breadcrumbs Apr 15, 2013 03:33 PM

                                                                                                                                                                                                                                                                                                                            Thanks so much to everyone for your kind comments. We were happy to have some lamb leftover so there will be some yummy lunches too this week!

                                                                                                                                                                                                                                                                                                                          2. r
                                                                                                                                                                                                                                                                                                                            rjbh20 Apr 14, 2013 05:59 PM

                                                                                                                                                                                                                                                                                                                            Fried chicken, squash casserole, rice & gravy. Minus the livers, previously snagged by the chef.

                                                                                                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                                                                                                            1. re: rjbh20
                                                                                                                                                                                                                                                                                                                              suzigirl Apr 14, 2013 06:03 PM

                                                                                                                                                                                                                                                                                                                              You're making a southern girl smile. Yum

                                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                rjbh20 Apr 14, 2013 06:04 PM

                                                                                                                                                                                                                                                                                                                                A small crowd so no pole beans or biscuit this time.

                                                                                                                                                                                                                                                                                                                              2. re: rjbh20
                                                                                                                                                                                                                                                                                                                                linguafood Apr 14, 2013 06:06 PM

                                                                                                                                                                                                                                                                                                                                What do you fry your chicken in (oil, lard, tallow / cast iron skillet, deep-fryer)?

                                                                                                                                                                                                                                                                                                                                I want some of that next time :-)

                                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                                  rjbh20 Apr 14, 2013 06:20 PM

                                                                                                                                                                                                                                                                                                                                  Cast iron skillet, shallow fried, peanut oil. Drop in next time.

                                                                                                                                                                                                                                                                                                                                  1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                    linguafood Apr 14, 2013 06:50 PM

                                                                                                                                                                                                                                                                                                                                    It's a date.

                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                      Fowler Apr 14, 2013 07:21 PM

                                                                                                                                                                                                                                                                                                                                      "It's a date"

                                                                                                                                                                                                                                                                                                                                      This could be the next reality show on TV.

                                                                                                                                                                                                                                                                                                                                      1. re: Fowler
                                                                                                                                                                                                                                                                                                                                        suzigirl Apr 14, 2013 07:33 PM

                                                                                                                                                                                                                                                                                                                                        If that is a new reality show anytime soon and rjbh20 is cooking "its a date" for sure

                                                                                                                                                                                                                                                                                                                                2. re: rjbh20
                                                                                                                                                                                                                                                                                                                                  littleflower Apr 14, 2013 08:40 PM

                                                                                                                                                                                                                                                                                                                                  I grew up eating rice and gravy often as a side dish, and assume it's a southern thing to do (apply gravy on rice)...my mother was from the South and that was how her family always prepared it.

                                                                                                                                                                                                                                                                                                                                  I still to this day crave rice and gravy as a side dish, especially paired with good ol' southern comfort food...living now in the mid-Atlantic region, many around here only put butter on rice, never gravy. They don't know what they are missing!

                                                                                                                                                                                                                                                                                                                                  Love the looks of the fried chicken too - that is some good eatin'!!!

                                                                                                                                                                                                                                                                                                                                  1. re: littleflower
                                                                                                                                                                                                                                                                                                                                    alliegator Apr 15, 2013 02:37 PM

                                                                                                                                                                                                                                                                                                                                    My family did it sometimes in Pennsylvania. I gobbled that stuff up!!!
                                                                                                                                                                                                                                                                                                                                    Lovely dinner, rjbh20.

                                                                                                                                                                                                                                                                                                                                3. mariacarmen Apr 14, 2013 06:51 PM

                                                                                                                                                                                                                                                                                                                                  Stuffed chicken breasts it was! They were really tasty and creamy and cheesy, and the chicken only dried out a TAD, but that's likely because at the last second i pulled them out of the oven, wanting a little more golden-brownness, and put them under the broiler for a few seconds. next time I'd pull them out a bit sooner and then broil them. i absolutely LOVED the creamy filling of mozz, sour cream and pesto. in fact, i may or may not have made a bit extra and finished licking it out of the bowl, it was so good. it would be good as a bruschetta. and i liked using the almond meal for a crunchy "breading." i can see doing that with fish for fish tacos.

                                                                                                                                                                                                                                                                                                                                  alongside were rather boring brussels sprouts - sauteed and then finished with some balsamic, chopped capers and toasted pine nuts. i think i should just stop buying regular capers in water, as the salt-packed ones are just so much better. these didn't impart their flavor at all.

                                                                                                                                                                                                                                                                                                                                  also, a green salad with scallions and Trader Joe kumatoes (they're ok, a bit mild, but at least they taste like something), and homemade chunky blue cheese dressing.

                                                                                                                                                                                                                                                                                                                                  thanks again to juliejulez for linking to the recipe! next week: trini chinese chicken.

                                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                    suzigirl Apr 14, 2013 07:02 PM

                                                                                                                                                                                                                                                                                                                                    It looks really good. I had a feeling it would be. Jj has the eye for a good simple recipe. I have to try salt packed capers. I love the brined ones and if salted are better I need them soon. I have never seen them here, but i have never beaten myself up looking either. Glad your chicken was good, if a bit dry. Mine with cheddar and broccoli the other night was dry too. Sorry if I gave you the cooties. It tends to catch around here like a cold

                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                      fldhkybnva Apr 14, 2013 10:16 PM

                                                                                                                                                                                                                                                                                                                                      Wow, that looks great and as a stuffed chicken devotee, it gives me another idea. I hope you're sprouts turned out better than mine tonight. The idea of roasted is not burnt to a crisp. I guess I left them in too long and they turned from roasted and probably moist with hints of crisp to crusty, burned and mushy. Oh well...next time :)

                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                        mariacarmen Apr 14, 2013 11:26 PM

                                                                                                                                                                                                                                                                                                                                        nah, mine were very meh.... can't win 'em all.

                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                          gingershelley Apr 15, 2013 08:53 AM

                                                                                                                                                                                                                                                                                                                                          It was the chicken for the win!

                                                                                                                                                                                                                                                                                                                                    2. ChristinaMason Apr 14, 2013 07:32 PM

                                                                                                                                                                                                                                                                                                                                      Tonight we're having crabcakes. I loosely followed Paula Deen's recipe, subbing matzo for the Ritz crackers (what's on hand) and adding some parsley and celery seed. They're being baked, then broiled. They'll be served with some shredded iceberg and grape tomatoes and lemony homemade tartar sauce.

                                                                                                                                                                                                                                                                                                                                      In an effort to plan ahead, I also made tomorrow's dinner: Ina Garten's chicken with 40 cloves of garlic. I used both white wine and dry vermouth and added some fresh sage, parsley, a couple bay leaves, and a tsp. of chicken Better Than Bullion. Tomorrow I'll finish the sauce with some half and half. Debating giving it a whiz in the blender first to puree the garlic cloves, which are falling apart anyway.

                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                        mariacarmen Apr 14, 2013 08:10 PM

                                                                                                                                                                                                                                                                                                                                        oh, both your dinners sound delicious.

                                                                                                                                                                                                                                                                                                                                      2. hannaone Apr 14, 2013 07:55 PM

                                                                                                                                                                                                                                                                                                                                        Lots of good food going on tonight.

                                                                                                                                                                                                                                                                                                                                        Told the sons that if they wanted to eat tonight, they had to cook. [Meanwhile I am hiding the fresh Pajeon (scallion pancakes) I have been stuffing my face with]

                                                                                                                                                                                                                                                                                                                                        So they came up with pizza - store bought crust, but they did everything else from ingredients in the house.

                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                        1. re: hannaone
                                                                                                                                                                                                                                                                                                                                          mariacarmen Apr 14, 2013 08:11 PM

                                                                                                                                                                                                                                                                                                                                          yum - good job, boys!

                                                                                                                                                                                                                                                                                                                                        2. weezieduzzit Apr 14, 2013 09:40 PM

                                                                                                                                                                                                                                                                                                                                          Lots of good dinners in this thread, lots of good inspiration for the week!

                                                                                                                                                                                                                                                                                                                                          Tonight was steak Sunday at the man's request. I paired NY Strip steaks (CI skillet cooked,) with roasted red pepper and crab bisque and steamed artichokes with clarified butter and homemade mayo. We're pleasantly full and ready to retire to bed and some Netflix.

                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                            fldhkybnva Apr 14, 2013 11:49 PM

                                                                                                                                                                                                                                                                                                                                            We also had surf and turf with ribeye and scallops and am now comfortably on the couch, hand on belly, rubbing in gentle circles :) It sounds like you had a wonderful night to kick off the week.

                                                                                                                                                                                                                                                                                                                                          2. Lillipop Apr 14, 2013 11:12 PM

                                                                                                                                                                                                                                                                                                                                            I had leftovers from last evening's pork chop dinner.I had dry brined the chops and then pan fried.The pork was still juicy and tender after I microwaved it for a few seconds. Then my daughter (here from New Zealand.)prepared a pot of rice to go with her scavenged from the freezer butter chicken she prepared when she first landed on U S soil back in early March so I made myself some fattening comfort food.....white rice with butter...sugar...cinnamon and warm whole milk poured over it. My daughter is leaving on Weds. to return home to her new husband and family in Christchurch NZ. and so I have been trying to drown my sorrows with food. Good enough excuse to feed my face I guess? I do have my *ZUNI* chicken resting on the bottom shelf of the fridge.I am excited about preparing it tomorrow evening because every report I have seen here on CH regarding ZUNI chicken prepared by home cooks has been positive.

                                                                                                                                                                                                                                                                                                                                            11 Replies
                                                                                                                                                                                                                                                                                                                                            1. re: Lillipop
                                                                                                                                                                                                                                                                                                                                              mariacarmen Apr 14, 2013 11:29 PM