HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #212 - The New York City area code Edition [OLD]

In our part of the world, winter -- or at least very early spring -- has made an unwelcome return. For dinner tonight, I am planning on something Mexican with chicken breasts. I ordered the COTM Rick Bayless book, but I fear it won't arrive in time, so I'm off to scour the internet for something interesting.

What's for dinner in your house?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Roxlet, this recipe is from the Bayless COTM and it's very good! http://ellysaysopa.com/2009/09/01/red... I made it for 4 without the beans because beans aren't my thing and the portions were still very generous.

    Another snow day here today. I'm sorta getting bored... but at least a lot of housework is getting done. I might even mop the floors!

    Dinner tonight is some spicy italian chicken sausages and red bell peppers that are sauteed, then served on top of polenta. I've never made polenta before, so hopefully it all turns out. It's another dish where I'm going to make half tonight, and the other half tomorrow night.

    13 Replies
      1. re: juliejulez

        Are you using instant polenta or the slow-cooked kind? I've never made polenta before either, but became inspired to try it soon by watching them make it on the cooking show "Extra Virgin" on the Cooking Channel (such a great show!). Sausages + Polenta = a fantastic match.

        1. re: littleflower

          Slow cooked from corn meal! I did lie though, I have tried polenta once... I bought one of those tubes from Trader Joe's, cut into discs and attempted to fry them... it was not good. But I don't think I did it right, that was before I really figured out the whole cooking thing :)

        2. re: juliejulez

          Well that dinner was.... interesting. I must have left the polenta on the heat too long as it got pretty firm, I was hoping it to be more creamy. But, now I know for next time. It still had good flavor. I think I'd rather have polenta than mashed potatoes. This is one advantage of my SO traveling... I can experiment more with my food.

          Also, my sausages did NOT work out. They were raw huge ones (8oz each), and they just didn't want to cook through before the outside burning, so I thought I could cut one up and finish it that way, but the raw insides just oozed out when I did that. So I took the other one, which was still raw, and just squeezed it out of the casing and cooked that up... so it was more like sausage crumbles. I think I got the wrong sausages, I think these were meant to slow cook in a sauce, or to take out of the casings like I did.

          It looked horrible but it still tasted good and my belly is full, but thank god my SO isn't home, if I had served that hot mess to him he would have gone out and gotten a cheeseburger LOL! My plan to make the same thing again tomorrow night probably won't happen.

          1. re: juliejulez

            Sounds like a good save despite the trouble with the sausage. Two things you might try:

            -brown the outsides in a hot skillet, then add a little water to the pan (`1/4-1/2 c.), throw the lid on, and turn the heat down to a bare simmer.

            -brown on the stovetop, then transfer to a moderate oven to finish, as you might with steaks.

            Good luck!

            1. re: ChristinaMason

              Awesome, thank you. I will have to try one of those methods next time.

              It's weird, these sausages (from the butcher counter at Sprouts) are usually around 6oz each, and more narrow, but this week they were on sale, so they were 2 to a pound and very fat. I guess it's their way to get people to buy more? Who knows.

              1. re: juliejulez

                Maybe they were selling off a butcher's mistake? They do sound challenging to cook!

                A third and final option: you can gently poach the sausages in simmering water (can't remember if you need to prick them first or not---where's our resident German?), then sear in a hot oiled pan to finish. You risk losing a little bit of the juicy goodness into the water that way, but they're sure to be done! If you don't boil them too hard, they'll remain tender.

                1. re: juliejulez

                  yep, we do CM's number one solution all the time.

              2. re: juliejulez

                I think you pulled it off gracefully.

                1. re: juliejulez

                  When I do polenta I use 5 cups of water to one cup cornmeal (coarse ground) and it stays creamy. It will firm up as it cools, but if you reheat and stir it becomes creamy again with no additional liquid needed.

                  1. re: Westminstress

                    Good to know. I was just making one serving so it was 1/4 cup cornmeal, 1/4 cup water, 1/2 cup milk, per the recipe I was using. Next time I'll have to try using more liquid.

                2. re: juliejulez

                  Last night I went to make polenta (which I have made countless times), but I went out into the garden while it was simmering - big mistake - it was only for a minute - and I burned my polenta - rats! Big messy pan to clean today :(

                  got a second small pan out, and made some grits. Needed mush last night as well.

                  I was eating cross-culturally, tho, as mine went with my lemongrass chicken thighs!

                3. Currently have chicken thighs marinating in soy sauce, mirin, brown sugar and ginger. Once I get home, these get a pan-fry as they are basted with dark soy, sake and mirin to make chicken teriyaki. On the side there'll be braised napa cabbage with bacon and kimchi juice along with caramelized ramps with sea salt and a light basting of sesame oil and lemon.

                  1 Reply
                  1. Love the title as we'll be down in the city this weekend, although at the speed we go through each thread it may be on to a new one by Saturday.
                    Tonight I am shallow frying mustard panko coated chicken breasts and making a TJ's orzo mix and some broccoli crowns for sides.

                    2 Replies
                    1. re: Berheenia

                      Berheenia, I like the sounds of your simple dinner. I'm actually making some mustard panko coated pork next week :) How do you get the mustard flavor in yours... do you add mustard to the egg mixture, or mustard powder to the panko?

                      1. re: juliejulez

                        I buy it at Whole Foods for 1.99 a pint.

                    2. It's freezing here In the Boston area too. Brrrr. I had a lovely gumbo for lunch and it was just what I needed to warm up.

                      My husband is heading to the Red Sox game tonight (talk about cold!) so I will be spending the early part of the evening on a LAX field and then think I might treat us to a mother/son night out, if the homework situation isn’t too bad. I was thinking Thai as some tom yum goong (sp?) soup would be nice on a bitter night.

                      2 Replies
                      1. re: foodieX2

                        A coworker is going tomorrow - when it's supposed to be close to 70°. I like her weather MUCH better than your husband's weather tonight!

                        1. re: foodieX2

                          It's semi-warm in Baltimore, but not warm enough for me. I'm really enjoying the heating pad snuggled against my back actually. A bowl of spicy gumbo sounds amazing right now!

                        2. Ahhhh, the original NYC area code! Appropriate that a New Yawker started this particular thread. :-D

                          4 Replies
                          1. re: LindaWhit

                            Original, and still in force -- at least for most of Manhattan, except, you know, those newbies. And people from the boroughs and elsewhere in the area, still refer to it as "The City."

                            1. re: roxlet

                              If I still lived in northern NJ, it would be "The City" to me as well. :-)

                              I've heard that 212 area codes are in high demand - people don't want the stigma of being a newbie. Don't know if they're still be given out if someone passes or moves. I vaguely recall the brouhaha when Brooklyn, Staten Island and Queens got moved over to another area code from 212.

                              1. re: LindaWhit

                                Yes, they're 718, and from what I understand, now that can even be hard to get!

                            2. re: LindaWhit

                              212, manhattan only, the other four boroughs 718. But then I remember no area cods at all!

                            3. Enchiladas made with leftover rotisserie chicken, mushrooms, and green salsa that is a bit too boring for chips.

                              1. Vintage port wine and herb marinated venison medallions, a simple fresh veggie salad with a raspberry vinaigrette and cheesy roasted garlic and chive mashed potatoes.

                                I guess the one good thing about this spring weather that is more like winter weather is that it is a fine excuse to eat the heartier comfort foods. :-)

                                28 Replies
                                1. re: Fowler

                                  Hey Fowler, how do you cook the medallions? Grill or stove-top or oven? I have some venison steaks in the freezer that are puzzling me... I've never cooked venison at home before.

                                  1. re: juliejulez

                                    Hi Julie, you want to be extremely careful when cooking them because they are so lean. Tonight I am using the grill method and will sear the medallions quickly on each side over the hottest part of the coals and let then rest off heat. You can do the same with your steaks but depending upon how thick they are you could sear them and move them over to the coolest part of the grill to cook a bit more.

                                    I have also made them in a cast iron pan with butter. Again, a quick sear on each side and then rested so they cook a bit more and the juices redistribute within the meat.

                                    The key when cooking venison is to shoot for what you think would actually be under cooked.

                                    1. re: Fowler

                                      Great, thank you. I will probably try grilling them.... won't be for a few more weeks since I think my SO might kill me if I ate his venison steaks without him here haha. But yeah, I haven't done them because I'm so worried about overcooking them.

                                      I like to use a thermometer when cooking a new meat... so you think instead of pulling it off at 120 like I would for beef... maybe pull at 110?

                                  2. re: Fowler

                                    And your address is? I'm sure I can be there at dinnertime....

                                    1. re: LindaWhit

                                      Linda, if you do not mind watching Laverne and Shirley re-runs after dinner you are welcome to come over! :-)

                                      1. re: Fowler

                                        Yet more Schlemeil, Schlemazel, huh? ;-)

                                      2. re: LindaWhit

                                        My thoughts exactly, we can carpool!

                                      3. re: Fowler

                                        I can barely handle reading your post, Fowler - that sounds like such a delicious meal! Wine and herb marinated venison medallions - WOW!!

                                        1. re: littleflower

                                          I wish I could find some venison around here. Do you buy local or order it?

                                          1. re: fldhkybnva

                                            We shoot it. Well, I don't personally, but SO hunts, and so do some of his friends and family members, so even if he doesn't get anything (like this past year), people give it to us. I don't think I've ever seen it in a store. There's also a few restaurants that serve it and other game meats, although elk and buffalo is more common to find in restaurants here than venison.

                                            1. re: juliejulez

                                              Thanks for the chuckle at the end of a long day! I love elk! Well, I love all "game meat" although for some reason I've never liked that term :) I wish I could go out and hunt some deer! There are many things walking around Baltimore, but deer is not one of them unfortunately.

                                              1. re: fldhkybnva

                                                I grew up on deer. As well as turtle, wild pig, rattle snake, alligator, squirl, raccoon, quails, duck.... if dad could shoot it, we would eat it. It's not the same now. There isn't places here where I live to hunt like there was as a kid. It was a free food paradise as a kid...finger bananas, limes, oranges, lemons, kumquats, calamundins, loquats, guavas, blackberries. All wild and now they are houses or roads and are all gone. So sad.

                                                1. re: suzigirl

                                                  It sound fabulous. As my family and friends say "she'll eat anything that used to make a noise" although I'd probably eat a lot of that produce as well though it's pretty silent so maybe it should be "she'd eat anything." :) Where did you grow up if I might ask?

                                                  1. re: fldhkybnva

                                                    I live in Sarasota Florida, born and raised. Third generation native to Florida. My dad used to say if it couldn't run faster than a bullet it was fair game. We grew up poor, so every bit of food helped.

                                                    1. re: suzigirl

                                                      That's so interesting that you had calamondins growing up. It's a fruit I grew up with as well but I never saw it used outside Asian kitchens until very recently. How did your family use the fruit?

                                                      1. re: JungMann

                                                        My grandma used it to make Sunday roast chicken that she dispatched fresh each weekend and stuffed the cavity. She also made jam and a vodka liquor with 24 calamondins and a cup of sugar and let it sit for six weeks. So freaking good. We also used to harvest palm trees for the hearts of palm and grandma made her own saurkraut. The best ever.

                                                        1. re: suzigirl

                                                          It takes a lot of calamondins to stuff a chicken! I love the flavor combination though. I sometimes marinate chicken in soy sauce, garlic, pepper and calamondin before roasting. Such a great match for poultry. I'd love to try the jam. That is definitely new to me!

                                                          1. re: JungMann

                                                            It was fantastic jam. I would love to give you the recipe but my grandma has passed and didn't write down the recipe. Sad but alot of good food recipes passed with her. She was quite the cook.

                                                  2. re: suzigirl

                                                    suzi, my friend lives in the mountains on 5 acres and they are allowed to hunt on their property. They aren't hunters though. But they get deer, elk, and bears roaming through their property, she can't have a garden because of them. The bears only come out at night. So there are still some places like that, but you're right, they're disappearing.

                                                    1. re: juliejulez

                                                      "But they get deer, elk, and bears roaming through their property, she can't have a garden because of them. "

                                                      We have white tail deer here and I learned the hard way that they can devour an entire garden as quickly as that Man Versus Food guy can gobble up a couple of hamburgers.

                                                      And when they are done with the garden they move onto the flowers for the second course of their meal. Then onto the bushes and finally ending up nawing the bark off of trees for dessert.

                                                      1. re: juliejulez

                                                        My ex husband lives on a mountain in VA and can hunt there too but they are fading fast. Too bad.there's some good eats out there.

                                                      2. re: suzigirl

                                                        What tropical paradise did you grow up in where calamondins and gators ran wild??

                                                      3. re: fldhkybnva

                                                        Ha, well take a vacay out to CO and you'll find plenty of places to eat game meat to your heart's content. I think we're going to go to a place in a few weeks so my SO can get a buffalo prime rib.

                                                        1. re: juliejulez

                                                          That is my dream Christmas dinner - a buffalo/bison prime rib. They are pretty pricey (around 80.00 for a decent sized one) but that is one cut of beef that I miss the most (unable to digest beef well - for some reason bison is no problem). I have a friend who is from Colorado, and her and her husband rave about all of the bison dinners they have when they go back to visit.

                                                    2. re: fldhkybnva

                                                      It has been awhile since I've had it, and that particular venison meal was actually at a restaurant. I would however ask the butcher at your Whole Foods store - if they have a source for it, they will most likely special order it for you. I have done this before at our Fresh Market for other types of meat.

                                                    3. re: littleflower

                                                      Thank you for the compliment, littleflower. All I did was the easy part and that was the cooking. A friend of mine did the hard part and that was sitting in a tree stand in frigid weather for several days and field dressing the animal.

                                                      He was well rewarded though.

                                                    4. re: Fowler

                                                      WHOA, fowler, sounds fantastic. i've never marinated in port, and absolutely not vintage. wonderful dinner.

                                                    5. For some unknown reason my whole format has changed on chow and i can no longer reply to anything. I don't know if it is going to change back. The only way I can post is through the original post. That being said, I can't really remember the questions I had on the last thread and for whom they would be directed. I do know I wanted to tell fldhkybnva sorry you got hurt and I hope you are healing up nicely.
                                                      Tonight is a couple of frankenchicken b/s breasts being diced up and sauted with green peppers and onion with some adobo, garlic and onion powder, chili powder, cumin, salt pepper and badia complete seasoning. Serving them with Cuban style black beans that a Puerto rican woman taught me. So they may not be authentic but James and i love them. Jasmine rice and more sliced tomatoes from the garden. I started outsmarting those feathered hustlers by wrapping the tomatoes on James old socks. Take that ya little theives.

                                                      7 Replies
                                                      1. re: suzigirl

                                                        Hi suzigirl, your bird-proofing method gives some kind of visual!! So glad you are outsmarting those feathered felons...

                                                        1. re: GretchenS

                                                          Someone fixed me. Woo hoo. I can respond again. I love the title feathered felons even better

                                                        2. re: suzigirl

                                                          Thanks, suzigirl. I am currently nestled cozily with a heating pad at my desk which is not only providing much need warmth but hopefully working with it's friend ibuprofen to loosen up my back. It's feeling better everyday but of course I have to remind myself that that doesn't mean it's healed and to keep taking it easy.

                                                          Your dinner sounds great, I tried something similar this past weekend attempting to recreate a Peruvian chicken spice combo but it didn't work out so well, the grene peppers and cheese loaded on top were the best part. I'm sure yours will be great as I think the addition of adobo is key. I pondered throwing in some chipotle peppers in adobo but for some reason didn't modify the recipe I was using even though I knew the adobo would add a nice flavor kick.

                                                          Nice work with the tomatoes, simple home solution :)

                                                          1. re: fldhkybnva

                                                            Glad you're not pushing it with your back. Slow and steady wins the race when it comes to muscle strains. And a soma never hurt. :-) Keep that heating pad handy little lady.
                                                            I am using powdered adobo but the chipotles in adobo would add a nice zing too. A little outsmarting the feathered felons is putting dinner on my plate yum

                                                            1. re: suzigirl

                                                              I rarely take pills which is somewhat ironic for a physician but it was so bad right after it happened that I rushed to the pharmacy for a muscle relaxant. Well, it confirmed why I sometimes insist on being a "tough" girl. I took 1 and felt weird but figured I was in pretty bad pain, took another 8 hours later and was zonked. I didn't come up with anything more creative but wished I had those eyeball-holder-opener thingies that the eye doctor has. Although I got great sleep which was much needed :)

                                                              1. re: fldhkybnva

                                                                I don't take pills often either. I don't do well with the side effects on most of them. SOMA turns me into a pinball and I have to lie down or I bounce off things. Its kinda funny to watch. Its like being really drunk but your brain is working just fine so you are acutely aware of how stupid you look.

                                                                1. re: suzigirl

                                                                  Yea, I felt agitated but at the same time so lethargic. As I left the pharmacy, the pharmacist yelled from behind the counter "it will make you drowsy" and I was like psha nothing makes me actually drowsy I'm just chronically exhausted. I guess he was right!! I am just imaging the suzigirl pinball :) You really are inspiring me to garden but I just don't get much sun on my Baltimore back concrete "yard" with random planter boxes.

                                                        3. I'm feeling pretty blah and uninspired with all this gray too-cold-for-spring weather and am not sure what dinner tonight holds. Leading candidates are: hanger steak with sauteed mushrooms, roasted brussel sprouts and cauliflower; or a chicken fricasse of sorts with the mushrooms, artichoke hearts and some wine....or something else entirely.

                                                          flying solo tonight so mushrooms will likely figure in, as hubby can't stand them.

                                                          1 Reply
                                                          1. re: MAH

                                                            I vote for mushrooms, but then again I always vote for mushrooms!

                                                          2. Tonight is spicy salmon cakes and rice pilaf. Going to make an apple and blueberry crumble to devour for pudding too.

                                                            3 Replies
                                                            1. re: Musie

                                                              I love salmon cakes, much too long since I made them!!

                                                              1. re: GretchenS

                                                                The last time I attempted them, my DH took two bites (he hates salmon), set the sandwich down, and said, "I'm sorry, I just can't." I haven't subjected him to the torture since, but I do like them!

                                                                1. re: ChristinaMason

                                                                  This made me laugh, Christina...my husband hates salmon too, and it is purely because his mom would serve it multiple times per week when he was in high school. Whenever I want to giggle, I suggest "salmon and rice pilaf" for dinner and watch him shudder. That combo was the go-to in their house growing up.

                                                                  Sadly, I LOVE good salmon and usually only get my fix when he's out of town for work.

                                                                  Musie - spicy salmon cakes sound amazing! As does the crumble. Yum.

                                                            2. It's massive omelet night again for me. I picked up some of this wonderful whole smoked turkey breast that I love and have a brand new lb of bacon which is begging to be used and a cheese factory of cheese options. I am seriously in love with omelets and with this busy week it's a perfect dinner especially as they tend to explode out of the plan as they are quite large protein-bombs. I might get a little crazy and throw some prosciutto on top as well.

                                                              4 Replies
                                                              1. re: fldhkybnva

                                                                Well, dinner was fantastic as breakfast for dinner (/lunch as I didn't get to that today) usually is. I thought I'd share my omelet explosion as it's truly a classic Fieldhawk overstuffed/protein bomb of a dinner! I love these things, they are so large that I rarely even bother to attempt to make them look pretty anymore because it's hopeless. As long as the cheese meets two sides of warm egg product and thus melts, I'm a happy camper. The fridge has become a mini-cheese mart and I couldn't decide on a cheese or cheeses since they are all so tasty, so I went with a random Irish theme and loaded it up with a Kerrygold cheddar cheese trio of Kilaree, Dubliner and Vintage. If anyone needs a laugh or a "whoa look at that girl who eats too much" chuckle," I thought I'd reveal myself and post a picture for the more refined eating crowd to enjoy. The eggs say: I may not be pretty, but I sure am delicious.

                                                                 
                                                                1. re: fldhkybnva

                                                                  I have attempted many times at a "perfect" looking omelette. Realized that as long as it tastes good and I am the one eating it, that is all that matters. Besides, I like to eat my omelettes piping hot, so who cares what it looks like when I am going to cut it up to eat in in 5 minutes flat. :-)

                                                                  1. re: littleflower

                                                                    Yea, I am always surprised they can get piping hot and the plate often burns my hand and they stay warm for quite a while. For some reason I always thought eggs cooled off quickly.

                                                                2. re: fldhkybnva

                                                                  fldhkybnva: I saw this recipe for fish in tahini sauce and thought you might like: http://projects.washingtonpost.com/re...

                                                                  I know you're always on the lookout for new fish recipes! :)

                                                                3. Still cooking for friends. For tonight I made veggie (chickpea) burgers that we all really like. I hadn't made them for awhile and as it turned out, neither have they. They like to eat them as burgers so I delivered the burgers with all the fixings, plus a big bowl of the tzatziki from The Olive and The Caper that I have heard about so much on this board but never tried. For me, I just like the veggie burgers plain with a side -- in this case tzatziki, tomato and some black olives, maybe a leaf or two of lettuce. I thought spring had sprung, what is with this freezing weather???

                                                                  Veggie burger recipe for anyone interested: http://www.boston.com/lifestyle/food/...

                                                                  2 Replies
                                                                  1. re: GretchenS

                                                                    Will have to give that burger a test run. Always looking out for good vegetarian recipes to send my mum.

                                                                    1. re: Musie

                                                                      They freeze really well and you can cook them straight from the freezer, just brown both sides and stick in a 350 oven till heated through. They were really good last night, cannot think why I got out of the habit of making them. I put some feta on top last night -- yum!

                                                                  2. Just across the East River from the 212, we'll be having an improvised Mexican casserole of sorts, made of black beans, onion, red bell peppers, green chiles, diced chicken thighs, some quick-and-dirty mole that I had in the freezer, cilantro, green olives and pickled jalapenos, all covered with cheese. Definitely a clean-out-the-fridge/freezer/pantry kind of night. It was the best I could do after two long, painfully boring days of jury duty.

                                                                    2 Replies
                                                                    1. re: biondanonima

                                                                      Oooh, jury duty, what a delight huh? I served my civic duty this year for 10 DAYS!! Best of luck to you, it makes for great reading time.

                                                                      1. Tonight we had a classic scallions with lamb stir fry that was warming and comfortable. Tomorrow I'm going to roast a chicken, make some sort of broccoli type of slaw, and potentially do something with all the carrots I have in the house.

                                                                        11 Replies
                                                                        1. re: gini

                                                                          Oh wow, any more details on the lamb stir fry? Did you use ground lamb? It sounds fantastic!

                                                                          1. re: fldhkybnva

                                                                            Sure! I use sliced lamb.
                                                                            General idea:
                                                                            Marinate sliced lamb in: soy sauce, shaoxing wine, and 5-spice powder
                                                                            Shred ginger, chop scallions; stir fry the ginger and half the scallions in hot oil
                                                                            Add the lamb and stir fry; add the rest of the onions
                                                                            Stir in a sauce of sesame oil, rice vinegar, soy sauce

                                                                            1. re: gini

                                                                              I SO want to try this!!! In regards to the sliced lamb - did you slice it from a boneless leg of lamb? I have made Lamb Milanese before with sliced boneless leg of lamb but love your idea of a lamb stir fry, gini!

                                                                              1. re: littleflower

                                                                                You could do that, I supposed. Lots of Asian markets also carry really thinly sliced lamb for hot pot that can be used. I have a place I can get lamb stew meat from, so I use that since I like my lamb pieces to be bigger and chunkier.

                                                                                1. re: gini

                                                                                  Ooh, good idea on where to look for the already sliced lamb. Our local Fresh Market carries lamb stew meat, and was pleasantly surprised to find out that it is actually leftover leg of lamb that they cube up.

                                                                                  1. re: gini

                                                                                    I'm planning this with leg of lamb very soon, looks delicious.

                                                                                2. re: gini

                                                                                  Wow, this sound fabulous! I need to try it.

                                                                                  1. re: gini

                                                                                    Do you have any specifics on proportions?

                                                                                    1. re: fldhkybnva

                                                                                      I just sort of approximate it, but lamb scallion is a pretty classic Chinese dish - I'm sure you could find a recipe online!

                                                                                      1. re: gini

                                                                                        Oh, who knew (the rest of the world, fieldhawk)? :) Thanks for the idea, I'll Google around. This seems like a wonderful quick and easy, tasty meal.

                                                                                        1. re: fldhkybnva

                                                                                          Yes, I'm sure you'll love it when you make it! Such a flavorful, no brainer stir fry.

                                                                              2. Not one but TWO chickens have been prepped Zuni style and in the fridge for the last couple of days making tonight the night to fire up the oven. On the side will be a huge green salad with herbs, roasted red peppers, Persian cukes, mushrooms, scallions and whatever else I find loose in the crisper drawers.

                                                                                Wish I could share the gorgeous weather with those of you who need it, we've got plenty of it- the next few days are the "cool" part of the week in the mid 70s, back to the mid 80s for the weekend.

                                                                                Has anyone else given any thought to doing Zuni style/ dry brined chicken on the grill?

                                                                                4 Replies
                                                                                1. re: weezieduzzit

                                                                                  Hrmm.. it hadn't really occurred to me, but I might try it come barbecue weather. Maybe do the zuni dry brine then breakdown the chicken and throw on the BBQ, could be very good.

                                                                                  1. re: weezieduzzit

                                                                                    I am jealous. We prepped a Zuni style chicken last week but my stomach was on the fritz and so we never made it. Now, that I think about it I don't know what happened to that chicken which spent 3 days in the fridge. I'm going to guess that SO tossed it which is very sad. This weekend is Zuni! It's so tasty and I try to force myself to make another chicken but why mess with greatness.

                                                                                    1. re: weezieduzzit

                                                                                      If you end up grilling it, please let us know how it turns out. I'm really interested.

                                                                                      1. re: gini

                                                                                        We dry-brine and grill a split cornish hen, Zuni-style, regularly. It is wonderful - we just use a little less salt, and let it sit up to 12 hours before grilling [laughing, it's usually about six hours because I forget.]. A small chicken, following the original recipe, would work well, IMO.

                                                                                    2. Oven Baked Pork Steaks with sauteed onions and red bells and a pan jus sauce; sides were sauteed mixed veggies and a romaine salad with cukes, carrots, cherry tomatoes w/ spicy ranch

                                                                                      5 Replies
                                                                                      1. re: Cherylptw

                                                                                        Sounds good! What makes the ranch spicy?

                                                                                        I forgot to report here, similar to you, last night we had bone-in pork chops for dinner. We actually had some people over for drinks beforehand where we served nibbles of sushi, pizza, crudite with dip, and mixed nuts. Then out for a concert, and back home for late-night bite. It was delicious. Memory's a bit hazy, but I'm pretty sure DH made a small portion of fried rice in the pan drippings, too. NOM.

                                                                                        1. re: ChristinaMason

                                                                                          That is a nice happy hour spread! Did you order the sushi or do you have the bibs and bobs for maki rolls handy? I bought a bamboo mat with the aspiration of just whipping up sushi for unexpected guests. It's still in its original packing a year later!

                                                                                          1. re: JungMann

                                                                                            It was all purchased---an impromptu party designed to help "kick" a 3 gallon keg of beer. All I made was the dip (and baked frozen pizza).

                                                                                            1. re: ChristinaMason

                                                                                              Still sounds like a lot of fun and more drink friendly than the random stuff that comes together at my place at 1 in the morning. Last time we had unexpected happy hour at my place I served black pudding, Stonewall Kitchen sundried tomato and Sriracha dip, pickled eggplant and after I ran out of readymade food, we ordered Domino's! Pretty sure I had to call out "sick" the next day...

                                                                                            2. re: JungMann

                                                                                              After my husband was laid off off, many years ago, he got a part time gig bartending at a local sushi/Japanese/thai restaurant, not too long after that had him training to fill in at the sushi bar where he learned to make amazing sushi.

                                                                                              After he was back to work in his own profession I got him the mat, etc thinking it would be awesome to have sushi at home, Yeah it stayed in the packaging too. I think it might still be a cupboard somewhere.

                                                                                              While it was good in theory he was never up for whipping up the amount of sushi we can put away with friends. Ended up being cheaper and faster to get take out.

                                                                                        2. I guess I don't understand the title of this thread. Only those in NY area code need reply?

                                                                                          6 Replies
                                                                                          1. re: wyogal

                                                                                            I think she means 212 is the NYC area code :)

                                                                                            1. re: wyogal

                                                                                              212 was one of the first original area codes assigned - back in the 1940s, I believe. Since it was rotary, they needed something easy to dial, with few "clicks" for a major city - and area codes weren't allowed to start with a zero or a 1, so 212 was it. New Jersey was assigned 201, DC was assigned 202, Connecticut was given 203, etc.

                                                                                              http://en.wikipedia.org/wiki/List_of_...

                                                                                              1. re: wyogal

                                                                                                It was a joke since 212 is the area code for Manhattan.

                                                                                                1. re: roxlet

                                                                                                  The next thread will be the Los Angeles edition. ;-)

                                                                                                2. re: wyogal

                                                                                                  The # of this board is # 212 ...thus the correlation with the area code!

                                                                                                3. Since the area code in NYC adds up to 5, here's a challenge: how about some dinner dishes with only 5 ingredients?

                                                                                                  3 Replies
                                                                                                  1. re: PHREDDY

                                                                                                    Reminds me of the old Food Network show "5 Ingredient Fix". That show gave me good ideas but I always wanted to add more ingredients to the tv show host's recipes to make the dish more interesting.

                                                                                                    1. re: littleflower

                                                                                                      Tonight will be penne, marinara sauce, oven roasted chunked eggplant, ricotta cheese, with mozzarella baked on top! One of my fave meatless meals! (5 ingredients)

                                                                                                      1. re: PHREDDY

                                                                                                        That is kind of a twist on Pasta alla Norma - well done with the 5 ingredients!

                                                                                                  2. Tuesdays are always a little stressy between work and volunteering, and tonight was even worse thanks to sleep deprivation. Fortunately, my DH offered to make dinner---a "lasagna" with strips of roasted eggplant subbing for the noodles, along with a ricotta-cheese filling, sweet Italian sausage, and arrabiata sauce. It was quite good and held together surprisingly well. I pulled my weight by doing all the dishes and cleaning up. :)

                                                                                                    Mad Men for dessert, which was highly unappetizing!

                                                                                                    9 Replies
                                                                                                    1. re: ChristinaMason

                                                                                                      Almost forgot: I made a salad to go with---arugula blend, crumbled goat cheese, chopped scallion, green apple, olive oil, sherry vinegar, and S&P. Simples. I call this "Jessica salad" because my friend, so named, introduced me to it.

                                                                                                      1. re: ChristinaMason

                                                                                                        I like that you all mixed up eggplant lasagna (well, the eggplant subbing for the lasagna noodles) then adding meat to it by way of the italian sausage. Usually when the eggplant is used for the lasagna noodles the recipe is all vegetarian - neat how you melded the two together!

                                                                                                        1. re: littleflower

                                                                                                          Thanks! I think it would be good either way, but we happened to have some. I also thought about adding sliced portabellas, but I'm not big on their texture in red sauce.

                                                                                                        2. re: ChristinaMason

                                                                                                          I love the sound of that "lasagna." I'm an eggplant fiend, though my husband doesn't like it since he appears to be slightly allergic. Maybe I'll try something like that the next time he's away.

                                                                                                          1. re: roxlet

                                                                                                            Ah, how sad to be allergic to eggplant! Definitely give it a try sometime.

                                                                                                             
                                                                                                            1. re: ChristinaMason

                                                                                                              Yum! Cheese, cheese, cheese, cheese! Please!

                                                                                                            2. re: roxlet

                                                                                                              You can do the same thing with zucchini, if that is better for your DH to eat. It's an Atkins-diet standby!

                                                                                                              1. re: biondanonima

                                                                                                                My mom used to make 'zuchinni lasagna' with the huge zukes from the yard in late summer. We hated it as kids, but I am sure I would love it now!

                                                                                                          2. Back in the kitchen after a few weeks of mostly restaurant/prepared foods.

                                                                                                            Yesterday, Thai red curry shrimp, scallops and eggplant over brown rice.

                                                                                                            Tonight, hot & spicy slow-oven-roasted baby back ribs, roasted sweet potatoes and broccoli au gratin.

                                                                                                            1. Ahhh...breathing sigh of relief - had a chance to do some real cooking tonight, Italian-Style. Cooked up two sweet Italian sausages from Fresh Market and had that on top of capellini with marinara. Added some red wine to the marinara which gives it good depth of flavor. A hearty dusting of parmigiano reggiano cheese grated on top and a few twists of the pepper mill to round it out. Not sure if it's traditional to grind a little pepper on top of spaghetti, but that is the way we always ate it while I was growing up - tons of grated cheese and pepper on top.

                                                                                                              7 Replies
                                                                                                              1. re: littleflower

                                                                                                                Delicious! I could use some warm marinara sauce right now and the hint of wine is such a great idea, no idea why I never thought of it.

                                                                                                                1. re: fldhkybnva

                                                                                                                  The red wine really does make a difference. We got this tip from watching an America's Test Kitchen episode on Bolognese, and once we added the wine to our marinara we never again made it without it. SO yum.

                                                                                                                  1. re: littleflower

                                                                                                                    How much do you usually add? Is a splash OK or is it more on the level of cup volume? I imagine you add before you let it simmer a bit?

                                                                                                                    1. re: fldhkybnva

                                                                                                                      I put a bit of wine (either red or white, or vermouth if I don't have wine, perish the thought!) in just about every tomato sauce I make. If I'm just making enough for two servings, I might use a couple of tablespoons, but if I'm making a whole panful, I'll go with a half cup or so, sometimes more. Let it simmer a bit, taste it and see if it wants more. The wine adds a certain depth and an acidity that is different from tomato acidity.

                                                                                                                      1. re: biondanonima

                                                                                                                        You forgot that if it is white, red, vermouth, ect...what is left over goes into the chef's mouth!,,,I know
                                                                                                                        I never let some good wine go to waste (:-}

                                                                                                                        1. re: PHREDDY

                                                                                                                          Whenever wine is being cooked with in my kitchen, there is always a glass of it for the "chef" to also enjoy simultaneously!

                                                                                                                      2. re: fldhkybnva

                                                                                                                        I agree with biondanonima, it depends on how much tomato sauce you're making, but I use about the same amounts of wine per small batch vs. large batch. You are correct that you let it simmer for about 5-10 minutes to cook off some of the alcohol so that the true flavor of the wine is left. Taste it and adjust accordingly, it should heighten the taste and provide a nice background note to the sauce.

                                                                                                                2. I've been reading along but haven't had a chance to post. Tonight we're having a lentil, baby spinach salad. I usually make some cheat ricotta to go with it but today's batch was a failure. My thermometer is sitting in a container on a wharf somewhere with the rest of my belongings and without it I misjudged when to add the vinegar to the milk to make it separate.
                                                                                                                  I've decided to add some roast potato chunks that have been tossed in hot smoked paprika in and I'll probably mix some mayo through it to replace the creaminess the ricotta normally gives it. Dessert will be Game of Thrones huddled over the laptop. The plasma is also in a container.

                                                                                                                  1. By this point of the day (morning) I usually know what is for supper. But today we are off on a mini adventure to our favourite fish market. I'm armed with a list of french translations for different seafood items, partly so I can read the packaging and in case the store clerk only speaks french.

                                                                                                                    So tonight will be something from the fish market, but not sure what yet. Hoping to find some nice big shrimp or even langostines. Won't be lobster, since the season opens monday and I can get it fresh then.

                                                                                                                    5 Replies
                                                                                                                    1. re: Musie

                                                                                                                      I do this every Friday. well, not as exotic as your fish market but at the Whole Foods. It's so fun to come up with dinner after I see the good fish of the day.

                                                                                                                        1. re: ChristinaMason

                                                                                                                          New Brunswick. We drove to an area near Shippigan in northern NB.

                                                                                                                          Got quite a good booty today. 5lb of scallops - frozen, but extremely good quality and the main reason we go to this particular spot. 5lb of sole fillets and 5 red snapper fillets. We'll likely head back there in July when hopefully the slection will be better from the fishing season. We also stopped for lunch along the way, SO had a steak that was just ok, but had a poutine with it that was excellent. I had I had sole wrapped around a filling that was similar to kedgeree that was quite tasty.

                                                                                                                          We also got some crab that we're going to have in crab rolls for supper tonight.

                                                                                                                          1. re: Musie

                                                                                                                            What a haul. I am loving the sound of all your goodies. And crab rolls for dinner, yum.

                                                                                                                            1. re: Musie

                                                                                                                              I am so jealous! I am not the biggest fan of "white-er" fish but love red snapper and scallops are amazing!

                                                                                                                        2. Tonight will be simple... penne pasta w/ the leftovers of the salvaged chicken sausage from last night, with some of the arrabiatta sauce I didn't use on Monday night when I ended up with a hankering for enchiladas. I'll probably have some steamed broccoli on the side seasoning with steak seasoning (I know, weird, but I like it) just so I can get my veggies in.

                                                                                                                          I also might have to end up making cupcakes. SO comes home tomorrow so I'm making him his birthday dinner, and he said he would like 1 chocolate cupcake with peanut butter frosting. He's not a sweets person, so that's why he only wants one. I have a recipe that is for two chocolate cupcakes, and I can wing it on the frosting, so if the one cupcake shop near my work doesn't have what I want, I'll end up making them.

                                                                                                                          7 Replies
                                                                                                                          1. re: juliejulez

                                                                                                                            love the idea of cupcake recipe that only makes 2! I am not a sweet eater either so that sounds perfect. it never occurred to me to google "2 cupcake recipe", there are tons of hits. thanks for the tip!

                                                                                                                            1. re: foodieX2

                                                                                                                              Yup I found it on Pinterest, this is the one I have: http://www.brettbara.com/baking/recip... The site appears to be down right now though (oh no!). Also based on the comments in that recipe, I bought this book for 21 cents on Amazon, should arrive soon: http://www.amazon.com/gp/product/0761...

                                                                                                                              I love baking but it's just the 2 of us, so having large quantities of baked goods around when he doesn't like sweets is a recipe for disaster. I used to be able to take stuff into work but now I'm in an office where it's just me and my boss, and he's a low carber.

                                                                                                                              1. re: foodieX2

                                                                                                                                Yea, I'm not much for sweets either but sometimes will do the single serving cake or apple crisp in a mug.

                                                                                                                              2. re: juliejulez

                                                                                                                                juliejulez, Ina Garten has a recipe for Chocolate Cupcakes with PB frosting as well that I heard was good - the PB frosting in particular drew rave reviews:

                                                                                                                                http://www.foodnetwork.com/recipes/in...

                                                                                                                                1. re: littleflower

                                                                                                                                  Yup I have that one :)

                                                                                                                                  The bakery near my work let me special order two cupcakes, so I can pick them up tomorrow on my way to the airport to pick up SO. I like to bake but not on a weeknight after work!

                                                                                                                                  1. re: juliejulez

                                                                                                                                    Happy birthday to SO. Glad he is home to celebrate. Have fun Julie. :-) You are so sweet.

                                                                                                                                    1. re: juliejulez

                                                                                                                                      Yeah, sorry - should have read through the posts more closely, I overlooked your mentioning the recipe on making two cupcakes! Looking forward to hearing how the cupcakes turn out.

                                                                                                                                2. I'm still in "hubby is gone, I'm working crazy hours and trying to keep the dogs from destroying the house, so it's time to clean out the freezer" mode. Defrosted many tubs of brown gloop and last night was leftover chicken enchilada filling. It was kinda bland the first time around, so I added some chipotle in adobo, some fresh jalapenos and made some quacamole to go on top. Also added what was left of a cumin, lime, and garlic marinated pork chop to the filling. Was a much better meal the second time around and I have enough left for two lunches!

                                                                                                                                  Tonight youngest stepdaughter will be here for dinner, so it will either be something grilled (steak or cheeseburgers) or the Cooking Light version of Ma Po Tofu that she loves. Looking forward to hubby getting back (tomorrow!) and work settling down (sometime, I hope!)

                                                                                                                                  1. I went out specifically to get chicken thighs to re-try the Trini-Chinese chicken yesterday, but when I got home and re-read the recipe, I just wasn't feeling it.

                                                                                                                                    i had 1/2 a bunch of lemongrass in a glass in the windowsill, and had saved a recipe for a lemongrass pork loin that had caught my eye. So I decided to give the chicken thighs the lemongrass marinade a whirl. Lemongrass, fish sauce, garlic, sugar get blended and the thighs went in for a few hours. Fried up to brown the skin in the cast iron skillet, then into the stove to finish with some of the marinade liquid until cooked through.

                                                                                                                                    EXCELLENT! a strong lemony/slightly Thai-ish flavor, that just made me want another bite.

                                                                                                                                    For some reason, I was craving polenta, so went to make a small pot of that with some dandelion wilted in for greens - but I stepped out to the garden for a moment (really! It was only a moment!), and the bottom of the pot burned :(, so I left that on the back porch to cool and clean later, and lacking more polenta, I made a little bit of cheesy grits with dandelion instead. Suprisingly, my east-meets-west combo was very good.

                                                                                                                                    I will make that chicken recipe again!

                                                                                                                                    4 Replies
                                                                                                                                      1. re: ChristinaMason

                                                                                                                                        Here is the recipe I used. Super easy, and delish! I am eating the leftovers cold right now with a little salad on the side. Great that way too....

                                                                                                                                        http://www.tastebook.com/recipes/4738...

                                                                                                                                      2. re: gingershelley

                                                                                                                                        I love the sound of your chicken recipe. I use similar flavors when I make a whole roast chicken (lechon manok) but never thought about breaking it down for chicken quarters. Thanks for the idea!

                                                                                                                                      3. My sweetie is off to a Ray's game tonight. So that means I am solo. I am going to have a big late lunch of some street tacos or potstickers. I am making an antipasto tray for when he gets home so he can have a snack. Salami, prosciutto, Lebanese bologna,fresh mozzarella, caprese tomatoes from the garden, Greek olives, green olives, caper berries, pepperoncini, gardeneria and some sharp cheddar. That should keep him happy and fed. Oh yes, hard boiled eggs and pepperoni too.

                                                                                                                                        11 Replies
                                                                                                                                        1. re: suzigirl

                                                                                                                                          suzigirl, your antipasto platter sounds wonderful! I have never heard of Lebanese bologna. Do you get it from a local sausage maker? Is it anything at all like Italian mortadella?

                                                                                                                                          1. re: Fowler

                                                                                                                                            Lebanese bologna isn't anything like mortadella. It is more like a smoked beef salami. Rich and fatty in a good way. The company is called Seltzers that makes it. Look for it in your local deli. It is great stuff.

                                                                                                                                            1. re: suzigirl

                                                                                                                                              Took me a second to realize you meant "Lebanon bologna" - at least that's the only way I've heard it called when I lived in central PA. A tangy, salami-like cured meat. Very good!

                                                                                                                                              http://www.seltzerslebanon.com/

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                Ohhh.. that's yummy, and NOTHING like regular bologna (which I would rather go hungry than eat, I wouldn't even eat it as a kid.)

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  Whoops. You're right. Thanks. It is such a great cured meat.

                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    I'll have to look out for it; it sounds delicious.

                                                                                                                                            2. re: suzigirl

                                                                                                                                              Now that sounds like a great grazing dinner!

                                                                                                                                              1. re: gingershelley

                                                                                                                                                That is exactly what I was thinking. And he can eat as much as he wants.

                                                                                                                                              2. re: suzigirl

                                                                                                                                                I love that kind of dinner, sounds awesome suzigirl!

                                                                                                                                                1. re: GretchenS

                                                                                                                                                  I am looking forward to this meal. I have done this for lunch but not dinner

                                                                                                                                                2. re: suzigirl

                                                                                                                                                  Great mix of meats, cheeses, and veggies for that antipasto platter, impressive - well done, suzigirl!

                                                                                                                                                3. I have no idea what's for dinner. It's one of those days that I feel ravenous but can't decide what I want because I want it all. I have a hair appointment tonight which is actually unusually exciting for me. I fall more on the tomboy spectrum than the girly girl spectrum and usually hate anything beauty related which requires me to sit and be pampered....issues, yea I know ;) However, work has been insane for the past few months and I realized last night that I haven't had a hair cut since 2012, so it's about time!! I'm craving something warm so I think I'll whip up a quick Frank's bowl tonight - ground meat (likely bison as I think there is some defrosted in the fridge), mushrooms, blue cheese and a truck load of Frank's Hot Sauce should fill my need to eat the world and to be warm.

                                                                                                                                                  6 Replies
                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    You caught my attention at the mere mention of "bison". :-) Enjoy the bison bowl - I have not had bison since last September (when our farmer's market officially ended it's season last year. Huge juicy bison burgers are likely to be my WFD in two weeks when the farmer's market is scheduled to open up for this year.

                                                                                                                                                    1. re: littleflower

                                                                                                                                                      Yea, I love bison burgers. For some reason, they just satisfy me more than beef burgers. Who knows? Since you mentioned it I'll probably search the Farmers' Market this year for some game meat. I rarely go which is a shame since I'm usually up at that hour on Sundays but the crowds and the need to go to the ATM before usually are the prohibitive factors oh and the fact that I'd come home with so much stuff and have to figure out what to do with it. I can barely control myself in the grocery store, I go nuts at Farmers' Markets.

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        The Baltimore farmer's market had a wonderful olive oil vendor last time I was there. I think it was Greek oil pressed on a family farm/grove. I recommend checking it out!

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          I too go shopping crazy at our local farmer's market, but it is well worth it - some of my most memorable dishes were the result of the freshly picked veggies and grass-fed/pasture-raised meats that can be found there. I love shopping at farmer's markets as much or even more than clothes shopping!

                                                                                                                                                          1. re: littleflower

                                                                                                                                                            +1 on the food shopping vs clothes. I sometimes spend the day shopping at all the farmers markets and Amish bulk store and the scratch and dent store. Pure bliss

                                                                                                                                                      2. Split pea soup is on tonight's menu. Deb set the stage over the weekend so heating things up, adding some cubed porkette should be be easy.

                                                                                                                                                        The windows are open but I don't take this as a harbinger of warmer weather down the road. I'll button up tonight, maybe sip a vintage port, nibble some cheese and laugh at Gore.

                                                                                                                                                        1. We're having either:

                                                                                                                                                          -brined b/s chicken breasts baked w/ bbq sauce, sauteed Swiss chard, and blue-cheese stuffed portabella mushrooms; or

                                                                                                                                                          -leftover eggplant lasagna w/ garlicky chard

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                            You can set an extra plate for those mushrooms!!! Do you just stuff with blue cheese and roast?

                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              This recipe: http://everythingtasty.blogspot.com/2... My friend subbed cream cheese for the mozz., and used less onion, and they were great. I haven't made them yet. Tonight we're doing leftovers.

                                                                                                                                                              Did you see the tahini fish recipe above, btw?

                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                I didn't but I just found it. Thanks for pointing that out. Tomorrow is fish night so perhaps I'll give it a try then.

                                                                                                                                                          2. A gorgeous day in the Boston area - and while I'd *love* to grill, it ain't happening.

                                                                                                                                                            So a small beef tenderloin tail was lubed up and sprinkled with a beef rub from Harry & David that I got as part of a gift pack awhile back from my from SIL. It's a combination of sea salt, garlic, paprika, basil, thyme, coriander, black pepper, mustard seeds and white pepper. It'll roast in the oven. And we'll see how the beef is liked/disliked to figure out if the rest of the rub stays or goes.

                                                                                                                                                            In the convection oven are baby red, yellow and purple potatoes tossed with oil, salt, pepper, and garlic powder. The remaining side will be steamed green beans with toasted almonds.

                                                                                                                                                            And a glass of wine to celebrate Spring. And just because.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                              Drinking wine just because is often the best reason of all - Here's to toasting Springtime!

                                                                                                                                                            2. Grabbing a bite at Taco John's, nope, NOT Taco Bell. I'll probably get two crisp tacos with the green sauce (pureed jalapeno). and will probably eat some of my husband's order of potato ole's.

                                                                                                                                                              6 Replies
                                                                                                                                                              1. re: wyogal

                                                                                                                                                                Taco John's!!! That was our favorite hang out when I was in high school - my typical order was either nachos with meat, extra cheese on the side, or a softshell with sour cream an order of cheese fries, extra crispy. Our TJ's was a franchise, so they made fries along with the ole's - yummy, hand cut, seasoned fries and a side of nacho cheese. Pure heaven!

                                                                                                                                                                1. re: iowagirl

                                                                                                                                                                  To describe the flavor of TJ's to someone who hasn't had it, well, it's hard! LOVE it! So glad someone here knows what i am talking about!

                                                                                                                                                                  1. re: wyogal

                                                                                                                                                                    Totally agree - I rarely make it back to my hometown anymore (my family all moved), but when I do, TJ's as ALWAYS a stop.

                                                                                                                                                                    1. re: iowagirl

                                                                                                                                                                      That's how it is for lots of people! I hear that all the time from those that have moved away.

                                                                                                                                                                      1. re: wyogal

                                                                                                                                                                        A work colleague who moved to a TJ-less state flies in for business and insists her lunch (anywhere she wants, on the company dime) be at TJ's.

                                                                                                                                                                    2. re: wyogal

                                                                                                                                                                      I prefer the zestier seasoning on Taco Bell taco meat, but the toppings and wraps for Taco John are better.

                                                                                                                                                                2. Red wine braised lamb shanks with rosemary and thyme from the garden tonight with a couple sides of veggies that haven't been decided yet. There are a lot of choices in there.

                                                                                                                                                                  The crockpot has been full of chicken stock in the works from the zuni chickens we had last night (the rest of the meat will be repurposed tomorrow night, I try not to do the same meat 2 nights in a row.) The house smells wonderful.

                                                                                                                                                                  23 Replies
                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                      Love how so many of us here eat and enjoy lamb! You would be surprised how many people crinkle their noses up at it believing all the hype that it is too "gamey" to enjoy. They don't know what they are missing - lamb shanks are delicious!

                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                        I bought an absolute ton of it when I was able to get really good lamb at a killer price so we've been lucky to be able to enjoy it frequently lately. Its been a wonderful treat!

                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                          I agree and think many people (at least in the USA) will not eat lamb because they think it will be like the "lamb" they were served as a child that was actually not lamb but old, overcooked, gamey mutton.

                                                                                                                                                                          I have converted more than a couple of friends that thought they hated lamb based upon their childhood memories by offering them grilled lamb chops and braised lamb shanks.

                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                            Lamb from Colorado can be quite good.

                                                                                                                                                                            You get what you pay for.

                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                              I agree with both points, Steve. New Zealand lamb these days can be quite good as well.

                                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                                  Me too - don't get me wrong, I would never turn down a piece of American lamb which is good in its own right, but NZ lamb has a special taste to it (in my opinion) that can take a boneless leg of lamb from good to great.

                                                                                                                                                                            2. re: Fowler

                                                                                                                                                                              Ohhh yes, there can be a huge difference between "mutton" and "lamb". You're right that most people have based their opinions on lamb mistakenly b/c of what they've heard about mutton or if they've actually tasted mutton. Good for you for showing people what lamb actually tastes like!

                                                                                                                                                                              1. re: littleflower

                                                                                                                                                                                NZ lamb..is way different...although I have had
                                                                                                                                                                                Colorado lamb which is excellent too!

                                                                                                                                                                              2. re: Fowler

                                                                                                                                                                                "I agree and think many people (at least in the USA) will not eat lamb because they think it will be like the "lamb" they were served as a child that was actually not lamb but old, overcooked, gamey mutton."

                                                                                                                                                                                I would love some old, gamey mutton! We could get mutton from the halal butchers when I was growing up and this was one of our favorite meats for fiery niharis or gosht dishes. Mutton, having all the flavor of lamb and even more, was the only choice that could hold its own in bold, full-flavored cuisine. Nowadays when I try to make the same with supermarket lamb or beef, the results are never quite as satisfying.

                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                  I love lamb and often don't find it "gamey" enough so I'd love to get my hands on some mutton.

                                                                                                                                                                              3. re: littleflower

                                                                                                                                                                                I've never actually had it, but want to. When we go to the restaurant where SO is getting his buffalo prime rib, I'm going to get Colorado lamb I think. If I like it then I'll be making it often... Costco has racks for only around $13 total.

                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                  Yea, more people need to realized just how great this meat is. We had it all the time when I was growing up. I don't get why it's so overlooked and it usually isn't much more expensive or even sometimes cheaper than other cuts of meat that seem to be dinner-table regulars.

                                                                                                                                                                                2. re: weezieduzzit

                                                                                                                                                                                  I couldn't resist, I made a small batch of polenta so the man can enjoy grilled polenta cakes with his lamb. He'll be very happy. :)

                                                                                                                                                                                  Oh, and an orange/lemon/parsley/garlic gremolata for the top.

                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                    You all on this board are making me crave a big bowl of polenta, big time...oh, and that orange/lemon/parsley/garlic gremolata? Smart!!! Great combination for sprinkling on top of the lamb, and heck probably even on top of the polenta cakes, too! Now I am hungry all over again even though I already ate dinner...

                                                                                                                                                                                  2. re: weezieduzzit

                                                                                                                                                                                    I didn't think of taking a pic until after I took it off the bone and put it on a green plate but here it is.... it was really good!

                                                                                                                                                                                     
                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                      This is definitely "DI" - Drool Inducing! Nice red wine sauce reduction there, too...oh, and the grilled polenta will soak up a little of that reduction, as well!! Sigh...

                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                        Amazing! It's our week for lamb shanks and I was going to skip it in favor of something else, but this has revived my lamb spirit!

                                                                                                                                                                                      2. re: weezieduzzit

                                                                                                                                                                                        I recently had my first lamb shanks and now it's an every other week Sunday dinner. They are so tasty and so easy once you throw them in the oven and we always do red wine with rosemary and thyme as well. Such a great combination of flavors.

                                                                                                                                                                                      3. It's a beautiful spring day here in SEA - close to 70° - great for us this time of year.

                                                                                                                                                                                        I need to use up some leftover taco filling ,so repurposing into a lighter taco salad. Warming up some minced dried onion, chopped tomato, a jalapeno and 1/2 a can of kidney beans with mexi seasonings added, then threw in the leftover shredded pork taco meat for it all to come together.

                                                                                                                                                                                        That mix shall be served warm over the top of a huge pile of shredded iceberg, topped with shredded cheddar, tomato wedges, olives of the ordinaire American kind, green onions, home-made pickled jalapeno's; a zippy dressing made with jalepeno marinade, sour cream, hot sauce, and a glug of my house viniagrette.

                                                                                                                                                                                        Chips and guacamole and a lager beer on the side. Olé!

                                                                                                                                                                                        4 Replies
                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                          Damn. I want that to salad. How do you pickle those jalapenos? I am out of last seasons homegrown and want to grow some more.

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            The salad hit the spot! You can make one, Suzigirl:)!

                                                                                                                                                                                            The pickled jalapenos are a recent thing; I wanted some for nachos a few weeks ago, and had fresh ones, so just did like I do for pickled red onions which I make alot for salads, garnish, etc.

                                                                                                                                                                                            Just take a small jar, put in some white (I used this with a dash of water to smooth it out) or white wine vinegar, pinch of salt, pinch of sugar, and sliced fresh jalapenos If I want them soon - within a couple hours, I add a little more salt/sugar and maybe a garlic clove - to make the brine kind of intense, and add a couple ice cubes. Shake often and turn the jar over every 1/2 hour.

                                                                                                                                                                                            Better without the ice cubes, and left overnight. Easy, and just a few pennies to make. Much better than the floppy pale ones from a can!

                                                                                                                                                                                          2. re: gingershelley

                                                                                                                                                                                            Skip the rest ..I want the chips, guac and beer!

                                                                                                                                                                                          3. Red pepper jelly and white balsamic glazed chicken thighs, quinoa pilaf and Roman flat beans.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: prima

                                                                                                                                                                                              Love red pepper jelly, such a great and versatile ingredient. Will have to give that kind of marinade a go sometime.

                                                                                                                                                                                            2. Had a yummy repeat of last night's meal...yesterday I cut the italian sausage into 1/2, reserving some for leftovers for tonight. Cooked up some more pasta and added our marinara and the other half of italian sausage. More parmigianno-regianno grated on top + freshly ground pepper. Added Ina Garten's garlicky buttery garlic bread to round out the meal...honestly, that was the best part, and was missing from last night's dinner!

                                                                                                                                                                                              1. I'd been craving crispy fish forever it seemed so I had to address that craving on Monday. I picked up some fresh Ontario perch and opted to treat it fairly simply to ensure its delicate flavour was able to shine through. So after a quick flour/egg/flour dunking, I panfried the fish and served a purple watercress and roasted fingerling potato salad w a wasabi dressing alongside. I gave the fish a quick spritz of lime before it hit the table. Craving addressed, this really did the trick and the fish was really lovely.

                                                                                                                                                                                                Last night it was rainy, cold and felt like winter again...honestly this is the winter that just keeps on giving isn't it? Anyway, soup was all that would do so I defrosted a sausage minestrone soup I made at some point (likely fall judging by it's position at approx the 1 foot depth in the chest freezer!)

                                                                                                                                                                                                Thankfully its sunny and promising to be warmer today so the Garbage Salad I've been hoping to make is back on the menu. I made the dressing last night so all I need to do tonight is wash, chop and toss the veggies.

                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                  Your fish fry looks like the very best fried fish I've ever seen.

                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                      Bravo Breadcrumbs! Fried lake perch is a regular meal in my house. Normally I just dredge it in flour I have seasoned but yours looks better so I will try going with the slightly thicker flour + egg + more flour.

                                                                                                                                                                                                      And few things are better in summer than an old fashioned lake perch shore lunch with friends and good beer!

                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                        I just ate lunch but your fish is making me hungry again -- gorgeous!!

                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                            BC - interesting choice of finishing it off with a spritz of lime instead of lemon. I must try that...usually I go for freshly squeezed lemon on top of fish but like the sound of lime used in its place.

                                                                                                                                                                                                            BTW - that fried perch looks absolutely delicious, and picture-perfect. Wow.

                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                              Thanks everyone for your kind comments. We love crispy fish and this version was a real treat.

                                                                                                                                                                                                              @Fowler - yes, that extra flour dunk makes all the difference. Like you, I used to just dust w flour for pan frying but this method was a revelation and there's been no turning back.

                                                                                                                                                                                                              @littleflower- we came to love lime w our fish and seafood after visiting the Caribbean. It seems to be a standard pairing there and takes us back every time.

                                                                                                                                                                                                          2. So last night was roasted chicken, broccoli & red cabbage slaw, and roasted carrots with honey and lemon. Now that it's officially spring in Boston, slaws are really appealing to me! I think I'll start playing around with pickling soon.

                                                                                                                                                                                                            1. Stepdaughter ended up eating out with a friend last night, so I made sauteed kale (with lots of garlic and red pepper flakes) and edamame over brown rice with a poached egg on top. Soy sauce and sriracha as condiments. Really good and healthy too!

                                                                                                                                                                                                              Tonight I have a small pork loin marinating in teriyaki, garlic and sriracha which I'll grill and side with some broccoli fried rice made with the leftover brown rice. Last night eating for one!

                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                1. re: iowagirl

                                                                                                                                                                                                                  You are a virtuous girl! It sounds so healthy and delicious too!

                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                    Ha! Not so virtuous - just trying to make up for two weeks of eating everything that I want and don't get when hubby's home! Finished the last of the praline pecan ice cream after the edamame and rice bowl!!

                                                                                                                                                                                                                2. SO comes home today so I'm doing his "birthday" dinner. We'll go out in a couple weeks for it (sucks when he travels, we only get Saturdays to do fun stuff and our next two weekends are already booked) but I still wanted to make something. He requested his mother's chicken, rice, and broccoli casserole... made with canned soup. Not really my thing, but he said it's the "best ever". I'm following the recipe word for word so hopefully he will like it. Chocolate cupcakes for dessert, I'm picking those up on the way to the airport to pick him up.

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                    Good for you JJ - give the one you love the food THEY love, and well, that is loving! Even if it's not the best casserole to you, it will bring back happy memories for him, and you will be creating new ones together.

                                                                                                                                                                                                                    Nice birthday gift!

                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                      Here, here. You said it gingershelley.

                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                        Aw thanks GS. He really did love it. He even came downstairs while it was baking and said "That smells just like my moms!" and he also told me how excited he was to eat more of it for lunch today.

                                                                                                                                                                                                                        It ended up being... not bad. Very heavy, but decent. It had curry powder in it which added an interesting flavor. I will say though, I more enjoyed the chocolate cupcake with peanut butter frosting :)

                                                                                                                                                                                                                    2. In my quest to clear the freezer before we move I've taken out some pizza dough. I'm going to make one Nigel Slater's potato taleggio and thyme pizza (which I've never made but have wanted to for years!) and one with tomato sauce, parma ham, artichokes, mozza and basil.

                                                                                                                                                                                                                      A huge salad too to make up for the double carbs.

                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                      1. re: helen_m

                                                                                                                                                                                                                        Both of those pizzas sound excellent...would love to see a picture of them helen after you make them if you have any. At any rate - enjoy!

                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                          I let my son and husband shape the dough so they were a bit freeform! I only managed to snap the potato pizza as it came out of the oven first. The parma artichoke one was carved into before I realised what was happening! Hungry boys.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                            1. re: helen_m

                                                                                                                                                                                                                              That is one tasty looking artisan pizza - rivals what comes out of pizzarias in Naples. Thanks for the picture!

                                                                                                                                                                                                                        2. Last night's dinner was 100% thanks to Chowhound - I had a pork tenderloin in the fridge but was totally uninspired as far as doing anything with it. I glanced at the first page of Home Cooking before I left work and there was a thread about peanut sauce near the top. Instant inspiration! I stirfried the pork with onions, red cabbage and broccoli, then dumped on an easy pantry peanut sauce (soy, PB, cider vinegar, lots of Sriracha). Super tasty and a big hit with DH.

                                                                                                                                                                                                                          1. OK, so tonight it's bbq-sauced b/s chicken breasts, garlicky sauteed Swiss chard, and a salad of arugula, cucumber, and tomato (leftover from a work meeting, hah...produce is expensive). We might also do those blue-cheese stuffed mushroom caps I mentioned yesterday.

                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                              I do need to find my way to your home accidentally on purpose one day.......

                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                I Pinned this recipe, it's most likely a definite for this weekend if that statement makes any sense :)

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  So I followed my frirnd's technique of using cream cheese in place of the mozz. I also seasoned the mushrooms with a little dried thyme and used finely minced shallot (about 3 tbsp.) in place of the onion. It will be on repeat in our house ;

                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                    Great, looks so tasty! I have some Stilton in the fridge which I think would be perfect or perhaps a smoked blue cheese would work well.

                                                                                                                                                                                                                              2. Last night I made stuffed zukes with Italian sausage, breadcrumbs, onion and fontina. Of course there are leftovers as always so today is the review if the week. Hubby took the chili for lunch, dinner will be panko crusted chicken, stuffed zuke, orzo pilaf, cornbread and spinach. Anything left gets tossed as we are away for the weekend plus a few days and Friday night is cheeseboigah and a salad night, this is etched in slate. Wasn't somebody going to start a thread about who eats what on what day of the week? Actually I could but mine would bore everyone to tears so I'll spare you.

                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                  "Wasn't somebody going to start a thread about who eats what on what day of the week?"

                                                                                                                                                                                                                                  This may be what you are looking for...

                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/899044

                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                    Yup, it's been started very interesting thread.

                                                                                                                                                                                                                                  2. re: Berheenia

                                                                                                                                                                                                                                    Those stuffed zukes sound wonderful! And I bet they make great leftovers. How big are they and do you hollow out the insides at all?

                                                                                                                                                                                                                                    1. re: iowagirl

                                                                                                                                                                                                                                      I cut off the ends and steam them a little to soften them up. Then we have this grapefruit spoon I use to scoop out the flesh. I'm so attached to this spoon I think if I lost it I would probably stop making them!

                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                        Do you roast them after you steam? Temp and how long? I love zucchini but rarely cook it as I've met one too many mushy zukes in my life.

                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          375 for 15-25 minutes depending on the size of the squash. When I make the filling I cook off all the liquid and brown the sausage meat. I like to bind the filling with a spoon of sour cream if I have it but last night we had to use ricotta. Another winner sub.

                                                                                                                                                                                                                                  3. Tonight is going to be a wonderful knockwurst from the German butcher, a warm potato salad with some of my little fingerlings with a mustardy vinagrette, chives and maybe cornichons, and more of that fabulous sauerkraut I got a week or two ago. I can hardly wait!

                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                      Mmm...that sounds like quite a German-inspired meal there, GretchenS! Knockwursts hold a special place in my food memories - my mother often would serve us up knockwursts with sauerkraut on top of buttered/toasted Pumperknickel bread and a german-style potato salad. It's been awhile since I have made this meal, and your post reminds me to add it to my future repertoire (sp?).

                                                                                                                                                                                                                                    2. Its a good night to repurpose some leftovers. The peanut sauce thread reminded me that I have some in the freezer left over from chicken satay last week. I'll chop up and warm the leftover Zuni chicken in the peanut sauce and serve it over some stir fried snow peas, mushrooms and carrot slices. Chopped cilantro for the top and I *think* there are some rice noodles in the cabinet I can make for the man. Sounds pretty good to me.... and easy since I'm still doing dishes from last night!

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                        Such great repurposing of leftovers, sound delicious!

                                                                                                                                                                                                                                      2. Tonight is some nice big scallops, pan seared by SO who likes to think himself the scallop cooking "lord". I made a simple potato gratin to go on the side with scallions, onion, a little Napa cabbage that wanted using and tarragon.

                                                                                                                                                                                                                                        1. Tonight I am making a pasta dinner with chicken, button mushrooms, bell peppers and broccoli. Sauce will be heavy cream, white wine, parmesan cheese, a big scoop of cream cheese, parsley , garlic and salt and pepper and badia complete seasoning mixed into spaghetti. More sliced tomatoes and blue cheese dressing tonight

                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                            What is this badia complete seasoning you often use? If you like it, it's probably delicious and I've just been living under a rock.

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              No, it's not just you...I thought the same thing, I've never heard of Badia seasoning, either. Interested in hearing what makes up the seasoning!

                                                                                                                                                                                                                                              1. re: littleflower

                                                                                                                                                                                                                                                Badia is found here in FL in the Latin food section of my market. The ingredient list reads- dehydrated vegtables,(garlic and onions) salt, msg, spices, herbs and tricalcium phosphate. I know it has msg and it isn't good but it tastes amazing and I don't use it to much. Okay, maybe a little to much (sheepish grin)

                                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                                All you have to do is type 'badia complete' into google, and there it is!

                                                                                                                                                                                                                                                A 'latin inspired' blend of spices and herbs....

                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                  Yea, I did that. I looked in my local Safeway this morning and didn't have it but I'll check elsewhere

                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                    FWIW, I have never seen it here in SEA before....

                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                        Thanks CM - that looks delish! I still have more lemongrass ( I got 8 stalks for $.75 cents at Hung Long (hee) - what a deal!

                                                                                                                                                                                                                                                        I still have 2 left after making 2 recipes already.

                                                                                                                                                                                                                                                        I think I am making Bahn Xeo again, and going to do the pork part with lemongrass before putting together the crepes with the pork, shrimp and leafy/herb fixin's :)

                                                                                                                                                                                                                                            2. Tonight we had big hearty bowls of sweet and sour cabbage, beef, and tomato soup topped with sour cream and fresh parsley. It's one of my favorite soups, with a taste kind of like stuffed cabbage, but without all the work. It's a Russian type soup for the boyfriend, and although it was warm during the day, it's a bit chilly out at night right now so the soup was nice and filling.

                                                                                                                                                                                                                                              On the side we had a simple salad of arugula, cherry tomatoes, and thinly sliced granny smith apples, with a light vinaigrette. Slices of crusty baguette with butter to round out the meal. Dessert was cherry vanilla ice cream.

                                                                                                                                                                                                                                              Can't wait for it to warm up a bit more again! Many of the cherry blossoms in the Brooklyn Botanical Gardens still have not bloomed because of the cold.

                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                              1. re: SarachkaInBrooklyn

                                                                                                                                                                                                                                                SarachkainBrooklyn, that soup sounds beyond fabulous!! Would you be willing to share the recipe? And welcome to WFD!

                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                  Thanks for the welcome!

                                                                                                                                                                                                                                                  http://allrecipes.com/recipe/sweet-ru...

                                                                                                                                                                                                                                                  I use this recipe as the base for the soup I make, except I change a few things I'll list down below. This soup makes one huge pot. I've never scaled it down, but I don't see why it wouldn't work. It also freezes well, which is what I usually do with the leftovers.

                                                                                                                                                                                                                                                  Here's what I do differently:

                                                                                                                                                                                                                                                  - Instead of dumping all of the ingredients into the pot and just boiling it, I brown the ground beef first (and I usually only use a pound of beef), and then drain it, and I saute the onion and carrot together for a bit first, as well. Then I add everything else. It's a bit more work, but not all that much. You save yourself some saturated fat, and add some flavor!

                                                                                                                                                                                                                                                  - I also don't use beef bouillon, but beef stock instead.

                                                                                                                                                                                                                                                  - Instead of using the separate cans of diced tomato and tomato sauce, I used a 28 oz. can of peeled whole plum tomatoes in juice that I just chop up by hand. I add the tomatoes and juice into the pot in lieu of the two cans. It's just easier for me this way, since I don't usually have canned tomato sauce.

                                                                                                                                                                                                                                                  - I use 1/4 to 1/3 cup white vinegar, and about 1/4 (or less) of brown sugar - I think the way it's written would produce something far too sweet.

                                                                                                                                                                                                                                                  - Depending on how big your head of cabbage is, you may not need to use the entire thing (more like 3/4). I also cut the cabbage into manageable chunks, because I think the way it's written would make it difficult to eat.

                                                                                                                                                                                                                                                  I think that's about all I do differently! I would also salt to taste, I don't add the entire amount of salt they call for in the recipe at the beginning, but salt to taste toward the end.

                                                                                                                                                                                                                                                  We top it with sour cream because my Russian boyfriend pretty much puts sour cream on everything.

                                                                                                                                                                                                                                                  1. re: SarachkaInBrooklyn

                                                                                                                                                                                                                                                    Thanks so much! Your changes all sound like what I would do, that is so funny. I really look forward to making and eating this soon!

                                                                                                                                                                                                                                                2. re: SarachkaInBrooklyn

                                                                                                                                                                                                                                                  Welcome SarachkainBrooklyn,

                                                                                                                                                                                                                                                  Your dish sounds like many of the wonderful Broscht soups I have had (being from that part of the world)...I make a similar one in the slow cooker, perhaps not as sweet as yours. Next time try adding a little cinnamon to your soup...doesn't change the flavor much, but helps with the cabbage smell in the house.
                                                                                                                                                                                                                                                  I frequently use my recipe as the basis to cook my stuffed cabbage if cooked on top of the stove....For

                                                                                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                                                                                    Thanks for the unique tip about the cinnamon! I will try it out next time.

                                                                                                                                                                                                                                                3. Last night I made aloo gobi from 660 Curries, along with pappadam, a cucumber salad, and roasted chickpeas. It is a super easy recipe and fairly quick - I chopped when I first got home, then changed and looked through the mail while it cooked. Next time, I will toss in a hot pepper or two just because I can.

                                                                                                                                                                                                                                                  Tonight, just me and 1 son for dinner. Possibly a walk downtown for vietnamese food since the weather is so nice.

                                                                                                                                                                                                                                                  1. I'm using up chicken stock (even I agree that moving bags of frozen chicken bones to a new house is a bit odd!) in a spring veggie (courgette, peas, broad beans, basil, mint) risotto tonight.

                                                                                                                                                                                                                                                    My friend mentioned she'd tried an amazing Anna Hansen recipe for halloumi and fennel bruschetta and having checked the recipe I only need to buy bread so I can make that to nibble on whilst I stir the risotto.

                                                                                                                                                                                                                                                    Using up ingredients rather than leaving it to see what I fancy when I'm shopping is really helping me plan. I should do it more often ;)

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                    1. re: helen_m

                                                                                                                                                                                                                                                      Did you happen to find a source for halloumi in DC that isn't $12/4 oz? If you don't get bread, btw, this Nigella recipe is a favorite: http://www.nigella.com/recipes/view/h...

                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                        I did! In the deli next to Vace, it's a much more reasonable $5.95.

                                                                                                                                                                                                                                                        1. re: helen_m

                                                                                                                                                                                                                                                          Excellent, I'll have to grab some! Thanks.

                                                                                                                                                                                                                                                          How were/was your bruschetta?

                                                                                                                                                                                                                                                    2. Two gigs this weekend, both a little later in the eve, which means I can actually make and eat dinner without being rushed. I like :-)

                                                                                                                                                                                                                                                      Tonight we'll be splitting a rib-eye that I've "dry-aged" for a couple days in the fridge with a rub I got from mcf/Anne Burrell, sides TBD, although my man mentioned a baked potato. I could groove to that. Probably some romaine with blue cheese dressing, too. Singer's sustenance.

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                        And the pipes are warmed and lubed - I bet there will be a cocktail or wine in there too with that beef :)

                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                          He he. I try to not start drinking *before* I get on stage. After that, all bets are off :-D

                                                                                                                                                                                                                                                      2. Last night was the grilled marinated pork loin, but instead of making the broccoli fried rice as planned, I was inspired by all the talk of peanut sauce! I sauteed the broccoli in garlic and peanut oil mixed it with a spicy peanut sauce I threw together and served it over the brown rice. SO good - I also dipped the pork into the leftover peanut sauce.

                                                                                                                                                                                                                                                        Tonight is hubby's first night back, and we have a visitation to attend tonight - so it will either be sushi or pizza, depending on how much comfort we need.

                                                                                                                                                                                                                                                        1. The plan *was* for leftover eggplant lasagna and that arugula salad tonight, but I remembered belatedly that we had tickets to a ballgame. Luckily, this stadium has decent (if overpriced) options, so I think I'll grab some bbq ribs and maybe greens, if available.

                                                                                                                                                                                                                                                          Tomorrow night: back in the kitchen.

                                                                                                                                                                                                                                                          1. Our oven is not working properly - went to cook Trader Joe's Belgian waffles by using the "bake" function and instead the broiler turned on! Thinking it was just a fluke of some sorts, I tried it again later and definitely pushed the "bake" button but instead of baking it, the broiler coils became red hot. Need to call a repairman ASAP - hope this problem is fixable (cheaply) or else a whole new stove may be coming our way soon!

                                                                                                                                                                                                                                                            I throw in the towel - tonight most definitely is now going to be a take-out night with our favorite go-to: Chicken Philly sandwiches! Going to also indulge in my unfortunate vice of a large coca-cola with crushed ice.

                                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                              I sure hope you can repair it. I am still waiting for my new stove. They say tomorrow but I am not holding my breath. Enjoy the sammy and a coke.

                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                Thank you, suzigirl! I hope so too, crossing my fingers that I won't have to go without one too long. I will be praying for your stove to come ASAP - you have been waiting so long for it to arrive. CHOW award for most patient should go to you!

                                                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                                                  I finally got my new oven. Woo hoo!! It is about freaking time. Ain't it pretty?

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                    Wonderful, suzigirl! Yes it is, and can't wait to hear all of the goodies that you're going to be making with your new oven!

                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                        Woo hoo!!!! Congrats and enjoy using it tonight!

                                                                                                                                                                                                                                                                2. My fishmonger had some Chilean Sea Bass in the cold case. I'm a big fan of this nasty-looking, cold-water denizen (Patagonian toothfish).

                                                                                                                                                                                                                                                                  Deb will sauté the firm, white flesh and finish it off in the oven. Orzo on the side and some roasted cherry tomatoes to add much needed color. I'll parole a decent wine from the jail.

                                                                                                                                                                                                                                                                  Day two of the NFL draft will be on the plasma.

                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                    Chilean Sea Bass is a great choice of fish...wish I had taken advantage of a sale that Fresh Market had on it a few weeks ago, it can be pricey!

                                                                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                                                                      Very pricey but very tasty. Definitely worth the splurge.

                                                                                                                                                                                                                                                                  2. After a very catch as catch can week, we are back to a family dinner tonight. There are strip steaks that are sitting in the fridge and that will be grilled on this beautiful spring night. With that will be asparagus and some sort of potato for the guys. Simple and delicious.

                                                                                                                                                                                                                                                                    1. Wow no Fish Friday in Fieldhawk's house this week! this might be the first time in quite a long time as I can't remember the last time we didn't have fish on Friday. There was just nothing appealing at the store. Instead, I grabbed a few thick cut Niman Ranch pork chops but now need to decide what to do with them. I'm thinking a simple sear might be tasty but have very limited experience with pork so fear a dried out shoe leather dinner.

                                                                                                                                                                                                                                                                      22 Replies
                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                        Niman Ranch pork chops. Yum. I'm jealous of you right now

                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                          So I'm in for goodness. I'm not usually a fan of pork chops so but love my rolled tenderloin as you know. I plan to perhaps just marinate quickly in sherry and soy and pan sear. Any tips? it's either the chops or a butterflied leg of lamb that is staring at me. For some reason it's one of those nights when I just cant decide what to eat although it will all likely be good.

                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            Well, I hate to say it but I would use Badia but I know you can't find it. I would go with the pork chops since its a weeknight and save the lamb for Saturday or Sunday and marinating it for a while is never a bad thing. A little rosemary and garlic stuffed into slits in the flesh and left to marry in evoo and salt and pepper can't be bad. Is the lamb rolled and tied or are you grilling the butterflied leg? Either way, if you go lamb or chops I am wanting in on your dinner.
                                                                                                                                                                                                                                                                            We are alot alike when it comes to weekends and protein. I have smoked sausage, breakfast sausage, ham steak, country ribs, chicken breasts, pepperoni, salami etc... for the weekend. Love meats. But unlike you, I still partake in carbs so I can try to gain weight. I was on a low Carb diet a few years back and lost 24 lbs. Its amazing what you can lose on a high protein diet. I even did a version of your refeed-ish. It was a strict 40 carbs or less weekdays and a carbfest weekends. Not quite what you do but sort of back then

                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                              It's butterflied but I planned to keep it pretty simple as I'm a lamb-flavor lover so a nice simple marinade possibly with wine might be nice but evoo and salt and pepper and garlic sounds great! I usually do rosemary, lemon, olive oil, pepper, salt and garlic but we will be having a heavily-Rosemaried Zuni chicken on Sunday so perhaps don't want to have too much rosemary on the menu. I'm also really into cooking with wine recently though plan to serve with mushrooms of course so could do a nice pan sauce with mushrooms. For butterflied do you like to roll it or do you broil it laid flat?

                                                                                                                                                                                                                                                                              I think the chops tonight I will do a braise with sherry, garlic and shallots.

                                                                                                                                                                                                                                                                              Oh wow, I love it! Exactly! I literally went to the store today and just stocked on meat. They didn't have nay grassfed sirloin so I hope to find some grassfed or buffalo steak tomorrow. I really want a nice steak but am saving the monster ribeye for a mini-staycation next week. It's not just you, the world yells at me to eat more carbs so I can get a little bigger. I'm quite a tiny thing despite the fact that I weightlift and I attribute a lot of it to my penchant for a low carb diet. Apparently I've always been that way - my mom tells me I'd always leave the carbs on the plate and inhale most of the veggies and meat and be done. For my upcoming staycation, don't worry there will be lots of carbs on the menu. I have a few weeks a year where I really crave them but otherwise I can do without - I'm talking a week or so of Chinese food, chili loaded with rice and beans, etc. It'll be great, but I'm always so excited to get back to my usual MO. It definitely doesn't work for everyone or even most but it works for me so I just go with it though without my weekly carb ups I think I'd just get smaller and smaller.

                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                Somehow I knew that you were tiny despite the groceries that you consume. I bet that you are five four and one ten at best. I could live without carbs but i try and carbload because I need them for health reasons..
                                                                                                                                                                                                                                                                                I like my lamb laid flat when I have it butterflied because I like it more on the medium side(gasp).
                                                                                                                                                                                                                                                                                I think it would help you if you got thick cut chops and finished them I. The oven to prevent hockey pucks. That is what I do. Try it and i bet you like it. Also don't be afraid to eat them medium.

                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                  I'm 5'5" although the world thinks I'm taller and balance my carb refeeds to stay out of the double digits as we call them around here. Yea, next week will be a crazy carb fiesta with staycation eats which is always seems to characterize my vacations. I love breaking out the carbonara pasta for a good vacation day! It's hilarious that today seems like a high carb day to me as I load up with mushrooms in 3 meals and tomatoes in a salad but it's veggies so I go with it :)

                                                                                                                                                                                                                                                                                  Yea, I think a low slow oven might be better and I think the simmer on the oven was much hotter than the oven would have been. Do you grill the lamb or broil? How long? Last time I roasted but I imagine leaving it flat would be much shorter.

                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                    Oh suzigirl, if I remember correctly aren't you the Salisbury steak fan? I have some ground bison and I think it'd be great. I've really only had the cafeteria version as a wee young child and would love to try the grown up version. Do you have a good recipe if it is you?

                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                      Like you and Fieldhawk, I too am tiny but I cannot eat a lot at one time. I have to eat small meals throughout the day (usually B/L/D with two to three appetizer portions of food included). I am under 100 pds. and wish I could put on a few more pounds but my tummy has not been cooperating with that goal lately! People with a steady good appetite definitely should consider themselves lucky - my appetite comes and goes.

                                                                                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                                                                                        Oh no, I'm sorry to your hear you're having tummy issues. Mine can be quite irritable. In fact, I just ate a bowl of kimchi with the hopes it'd entice my bowels to function as they should :) Yea and as you said a good appetite is great but oddly as I read this I've been pondering why the heck I haven't been ravenously hungry the past few days and just feel out of it and dazed. I hope that passes, quite frustrating and that you don't have to fight this no appetite thing too much.

                                                                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                                                                          I can totally relate. I have serious tummy troubles myself and have issues with eating big meals and with never being hungry. I have to push myself to eat some days. Lucky I love food so i still love to cook.

                                                                                                                                                                                                                                                                                    2. re: suzigirl

                                                                                                                                                                                                                                                                                      Well, the chops didn't work out as they never do. I just don't jive with pork chops and perhaps should stick to other cuts which I can cook to an enjoyable moist doneness. They were hockey pucks as I'm used to. But...the best part was the pan sauce. Wow, it was a delicious - simple combination of sherry, chicken broth, garlic, shallots, thyme and oregano.

                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                        Bummer! Wish I'd seen this earlier. You might check out the Cook's Illustrated recipe, which calls for starting the chops in a cold pan that you bring up to medium low and sprinkling them with salt, pepper, and a pinch of sugar to get some color. I usually brine them with herbs first. Don't give up! You can finish them in a low oven if that's easier than doing entirely on the stovetop (where they can turn tough fast).
                                                                                                                                                                                                                                                                                        http://coolcookstyle.com/2011/02/24/j...

                                                                                                                                                                                                                                                                                        Another method they have is to cook them in a low oven and then just sear off on the stovetop quickly when they're close to done, as in here: http://boilermakerkitchen.blogspot.co...

                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                          It was either that recipe or the standard braise. I was quite tempted to go with the CI recipe but figured the braise would ensure a juicy pork chop but have read wonderful reviews of the CI recipe so perhaps it's worth more shot. Thanks for the tips!

                                                                                                                                                                                                                                                                                    3. re: fldhkybnva

                                                                                                                                                                                                                                                                                      I thought the same thing that suzigirl was thinking - the only thing better than pork chops are NIMAN RANCH pork chops!! I used to detest pork chops as a kid (my mother used to cook them in a pressure cooker and her recipe was just not that good) but now love pork in just about any way I can get it. TJ's used to sell Niman Ranch bacon at a good price, but stopped selling it much to my dismay.

                                                                                                                                                                                                                                                                                      Looking forward to hearing how your braising of the chops go as well as the leg of lamb this weekend! You have some good eats there!!

                                                                                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                                                                                        I completely forgot but there is an anchovy, garlic, rosemary lamb recipe I've been wanting to try so I might do that and stuff with caramelized onions.

                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                          Anchovies (adore them!)? Garlic? Rosemary? AND slathered on one of my if not my favorite protein - a leg of lamb - stuffed with carmelized onions?

                                                                                                                                                                                                                                                                                          Holy cat. Mouthwatering recipe there - you must try this!!

                                                                                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                                                                                            Yea, I've never tried anchovies but I'm willing to try. I hear it's not fishy but more of an added umami

                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                              DO try this, and report back - and share the recipe please?

                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                Will do! I'm nervous after last night's new recipe fail but I'll go for the adventure, there's always an omelet to save the day. The recipe is this one...http://www.epicurious.com/recipes/foo.... It seems simple enough right?

                                                                                                                                                                                                                                                                                                I already have my first can of anchovies and am ready to go. It says to only marinate 30 minutes but perhaps a longer marinade woudl be good. I think I'lll brown and then roast in a low oven. Any other favorite ways (time/temp) to cook butterflied leg of lamb which is rolled.

                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  The only adjustment I would make is to untie the lamb, rub the marinade all over both what will be the inside, as well as the outside, then roll up and re-tie. I know for some this is a bit daunting, but well worth it to get meat-tying down on a relaxed saturday:). You will get alot more mileage out of those marinade flavors if it is inside as well.

                                                                                                                                                                                                                                                                                                  Let us know how it goes - sounds delish!

                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                    I definitely agree with gingershelley - it is worth the extra time to get the marinade both on the inside and outside of the butterflied leg of lamb. This is how we always have done it (although we only use rosemary/garlic/olive oil/sea salt) and the flavor of the marinade really comes through this way.

                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                      Yea, we usually marinate it that way and roll while it's in the fridge so I don't have to worry about it later but might just leave it flat and roll right before roasting. Thanks for the tip though as it's probably why my mom always liked the butterflied vs whole boneless leg as she always marinated.

                                                                                                                                                                                                                                                                                  2. Tonight is going to be one of my bf's favorites. Smoked sausage and saurkraut with new potatoes. Old school wedge salad with bacon and tomatoes. Simple and tasty.

                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                      I wrote this below to another CH'er, but knockwurst (well, just about any version of sausage) with sauerkraut was one of my favorite dishes that I remember eating as a kid. Simple and tasty at its best!

                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                        Indeed, I am doing something similar this morning with butter lettuce, bacon, tomatoes, blue and gouda. I love old classics.

                                                                                                                                                                                                                                                                                      2. I'm starting to cook for the friend who's having surgery soon so it's green chili chicken enchiladas tonight- a pan for us and a pan for the freezer for them. Sauteed zucchini on the side, grape tomatoes quartered and sprinkled on top with fresh cilantro.

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                          Nice! Sounds like a great meal to recover with.

                                                                                                                                                                                                                                                                                        2. After an exhausting week of travel & other amusements. A simple Spring Friday evening dinner out of the icebox. Prime striploin. Asparagus Parmigiano & hash brown timbale. Not shown -- pre-prandial gin & tonic featuring Q tonic water.

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                                                                                                            I must ask...how do you achieve those textbook perfect grill marks? Do you grill your steaks on a grill pan, or outside on a charcoal grill or gas grill? Also, what goes into making a timbale? Exquisite plating as always!

                                                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                                                              This was done on a Lynx gas grill which has an infra red burner. To get good grill marks you need a cast iron or heavy gauge steel grate -- the thin chrome ones don't retain enough heat.

                                                                                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                                                                                I have been eyeing a cast iron grill pan which I think will produce better results than the current grill pan that we have. Your post confirms my assumption that a cast iron one may impart better grill marks. Thanks!

                                                                                                                                                                                                                                                                                          2. We are having Mexican stew for dinner tonight. A recipe taught to my husband by his past co worker's on the job as a brick mason.
                                                                                                                                                                                                                                                                                            First you boil 20-30 jalepenos and a large tomato until soft. Once soft and juicy he mashes them with a potato masher, adds cumin, salt and garlic powder or fresh