HOME > Chowhound > Home Cooking >

Discussion

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

  • 28
  • Share

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!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. TACOS

    1. SALSA
      CHICKEN SOUP
      MELTED CHEESE

      1. TACOS

        1. QUESADILLAS
          TACOS

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

            ROUND STEAK
            or
            CLAMS

            3 Replies
            1. re: boyzoma

              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

                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

                  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. TACOS

              1. 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

                  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

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

                    STEAMED MUSSELS

                    SHRIMP SCAMPI

                    1. re: jpr54_1

                      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

                        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

                      I would definitely patronize that restaurant, gingershelley!

                      1. re: L.Nightshade

                        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

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

                          1. re: Cynsa

                            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

                          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

                            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

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

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

                          1. CHEESECAKE

                            SHAKSHOUKA

                            EGGS

                            1. RUHBARB

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

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

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