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Home Cooking Dish of the Month (May 2013) - Nominations

L.Nightshade Apr 19, 2013 09:53 PM

Nominations are now open the May Home Cooking Dish of the Month.
Please put down your spring roll wrappers for just a minute, and think about what we can all cook in May. If you haven't been a part of the April thread, do take a look, there have been a lot of interesting spring roll reports: http://chowhound.chow.com/topics/896536

Remember, we are loosely defining a dish as an ingredient and a method of preparation. The more precise the dish is, the more we can experiment together to explore and refine our recipes.

Nominations will be open until April 25th at 8pm Pacific time (11 pm Eastern time, and 3 am April 26th GMT). Nominate your dish by typing it in ALL CAPITAL LETTERS (when we move to the voting round you can vote by clicking "recommend," but we anticipate many suggestions and discussions in this thread, so capital letters work better). You may nominate more than one dish. The dishes with the most nominations will move on to the voting round, where each person only gets one vote.

As always, if you haven't participated before, please feel free to join in. Ask questions, don't be shy, we were all new here once!

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  1. juliejulez RE: L.Nightshade Apr 19, 2013 11:45 PM

    TACOS

    1. jpr54_1 RE: L.Nightshade Apr 20, 2013 02:06 AM

      SALSA
      CHICKEN SOUP
      MELTED CHEESE

      1. Soul Vole RE: L.Nightshade Apr 20, 2013 04:03 AM

        TACOS

        1. Musie RE: L.Nightshade Apr 20, 2013 05:26 AM

          QUESADILLAS
          TACOS

          1. boyzoma RE: L.Nightshade Apr 20, 2013 10:12 AM

            Just a slightly different take on this, but what can you do with:

            ROUND STEAK
            or
            CLAMS

            3 Replies
            1. re: boyzoma
              Musie RE: boyzoma Apr 21, 2013 03:48 PM

              Oh clams would be good... though I might suggest it in a month or so when I can go dig some up from the beach out front.

              1. re: Musie
                L.Nightshade RE: Musie Apr 22, 2013 10:42 PM

                Are clams seasonal where you are? We've been digging them for the last few months. Or maybe it's just to cold there to go digging?

                1. re: L.Nightshade
                  Musie RE: L.Nightshade Apr 23, 2013 04:33 AM

                  The ice has only just broken up from the river and the bay. It's been June /July time before you see the clam diggers out, but I think that has to do partly with the great low tides. I wade quite a ways out to some sand bars to dig up good sized clams.

            2. h
              HillJ RE: L.Nightshade Apr 20, 2013 10:57 AM

              TACOS

              1. herby RE: L.Nightshade Apr 20, 2013 02:18 PM

                I would like to suggest STEAMED MUSSELS.

                May to me is a month of ASPARAGUS indulgence. Not sure what dish to suggest but if others are interested in cooking asparagus, we'll collectively come up with a dish, right?

                11 Replies
                1. re: herby
                  gingershelley RE: herby Apr 20, 2013 02:38 PM

                  I could get on board with STEAMED MUSSELS as well Herby.

                  Lot's of great ways to fix them. Also, quick and easy for weeknights.

                  A friend and I once toyed with opening a resto called Moules! Frites! and serving nothing but a variety of preps of both, to mix and match and a whole bevy of dipping sauces.... yum.

                  1. re: gingershelley
                    jpr54_1 RE: gingershelley Apr 20, 2013 03:47 PM

                    I have never prepared mussels but have enjoyed eating them esp. in Belgium.

                    STEAMED MUSSELS

                    SHRIMP SCAMPI

                    1. re: jpr54_1
                      herby RE: jpr54_1 Apr 20, 2013 05:34 PM

                      I quickly checked EYB for "mussels" and I have 154 recipes in my cookbooks! Not all are steamed but many are and the sauces range from wine and herbs to curry and coconut. Could be an exciting and very informative month if this is what we choose.

                      1. re: herby
                        L.Nightshade RE: herby Apr 20, 2013 05:51 PM

                        I just checked too, 919 recipes. Good grief.
                        We have them in abundance, love them, and prepare them frequently. Would love to explore more ideas for...
                        STEAMED MUSSELS

                    2. re: gingershelley
                      L.Nightshade RE: gingershelley Apr 20, 2013 05:53 PM

                      I would definitely patronize that restaurant, gingershelley!

                      1. re: L.Nightshade
                        Cynsa RE: L.Nightshade Apr 23, 2013 03:44 PM

                        come to Plouf in San Francisco for the mussels
                        http://www.ploufsf.com

                        mussels 16.50
                        plouf : pastis, cream, shallots, roasted garlic, chili flakes and fine herbs
                        mariniere : shallots, lemon, white wine and parsley
                        provencale : heirloom tomato broth, shallots, basil, crispy garlic
                        coconut broth : lime juice, garlic, cilantro, chili and coconut milk
                        curry & anchor steam beer : chili flakes, garlic, shallots, lemon juice, cilantro
                        poulette : shallots, bacon, white wine, cream and parsley

                        1. re: Cynsa
                          gingershelley RE: Cynsa Apr 24, 2013 11:08 AM

                          Now, that's what I'm talking about!

                          1. re: Cynsa
                            gingershelley RE: Cynsa Apr 24, 2013 11:13 AM

                            I would add to that;

                            Blue cheese mussels - taught to me by my last BF, a Frenchman; shallots, cream, white wine, blue cheese and parsley.

                            NOLA-style BBQ mussels; worchesteshire sauce, garlic, lemon, creole seasoning, black pepper.

                            There also needs to be a whole list of french fry dips involved, and bibs, yes, bibs!

                        2. re: gingershelley
                          herby RE: gingershelley Apr 20, 2013 06:06 PM

                          Great restaurant idea, Ginger! No one has done it as far as I know and mussels are "in season" year round because they are farmed. Let me know when you open and where, I'll be there, the impatient one knocking on the door :)

                          1. re: herby
                            gingershelley RE: herby Apr 24, 2013 11:10 AM

                            Agree Herby - it would be wildly popular, me think's in SEA. Not sure why someone hasn't done it yet..... now do you know any Angel investors who want to back me?

                            All we need is some steam pots for the mussel preps, several deep fryers for fries, and cool vessels for serving (which I invision have a lid on to keep the steamy goodness in until the diner takes it off tableside, then the lid is the dish for discarded shells.

                            Yes, yes, I have thought about this alot! :)

                            1. re: gingershelley
                              herby RE: gingershelley Apr 24, 2013 12:42 PM

                              The only Angel I know is a Mexican fellow who helps with the yard work :) I bet there are many people sitting on money not knowing where to invest since the economy is bad and markets are too troublesome. I would prepare a simple business plan and start calling financial advisors who have clients. You will have to pay the one who brings an investor. Also look for a small hedge fund that invests in food, you never know what turns them on. Food truck concept would work well and you'll have winter off or drive the truck down south!

                      2. Cynsa RE: L.Nightshade Apr 23, 2013 04:07 PM

                        do take a look here; there have been a lot of interesting spring roll reports for April's DOTM:
                        http://chowhound.chow.com/topics/896536

                        1. h
                          HillJ RE: L.Nightshade Apr 24, 2013 01:44 PM

                          http://www.washingtonian.com/blogs/be...

                          Bobby Flay's Throwdown ran a challenge with a DC guy known for his mussels recently.

                          1. Cynsa RE: L.Nightshade Apr 24, 2013 02:39 PM

                            CHEESECAKE

                            SHAKSHOUKA

                            EGGS

                            1. c
                              catface1 RE: L.Nightshade Apr 24, 2013 04:01 PM

                              RUHBARB

                              1. L.Nightshade RE: L.Nightshade Apr 25, 2013 10:33 PM

                                Nominations for the Dish of the Month closed tonight at 8pm. Stay tuned for the voting thread!

                                1. L.Nightshade RE: L.Nightshade Apr 26, 2013 10:21 AM

                                  The voting thread is now up here:
                                  http://chowhound.chow.com/topics/899835

                                  1. L.Nightshade RE: L.Nightshade May 19, 2013 09:52 PM

                                    FYI: the nomination thread for June is now up here:
                                    http://chowhound.chow.com/topics/902572

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