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What's for Dinner #214 -- It's finally spring (sorry Colorado) Edition [Old]

Here in the NE, it's grilling time, and for us tonight it will be mixed grill.

What's for dinner in your neck of the woods?

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  1. Here in the not so N, not so E, it is also quite nice out, so we'll be grilling as well. I woke up in a Greek mood, so souvlakia chirino & horiatiki are on the menu.

    I bought some boneless "country-style" (whatever that means) pork ribs which I've cut into generous chunks and which are currently marinating in olive oil, lemon juice, paprika, oregano, crushed rosemary, garlic powder and salt. These will be skewered and subsequently inhaled :-)

    The horiatiki is really just grape tomatoes, cuke, red onion and feta, dressed with Greek vinaigrette (oo, rwv, oregano, s&p).

    Because I'm a lazy bum but felt like Greek dips, we stopped at the one Greek place in town and bought their "3 dips" which are melitsano, fava & tatziki.

    Very much looking forward to our dinner. Cáli órexi.

    13 Replies
    1. re: linguafood

      Souvlaki off the skewer. That cut was *perfect* for souvlaki, tho it would've been even more flavorful had it had time to marinate longer than a mere hour.

      Everything hit the spot.

       
      1. re: linguafood

        I'm jonesing for that meal!

        1. re: roxlet

          Dude. I just saw what your hubster whipped up.

        2. re: linguafood

          Yummm

        3. re: linguafood

          Oooh, I loooove Greek food -- your meal sounds delicious!

          Also, I can explain the mystery of "country-style" pork ribs. They're actually a cut off the loin. A whole loin is broken down into four (sometimes five) parts (in this order): sirloin, centre, rib-cut and rib-end, or country-style. When first cut, a rib-end chop looks a lot like a wide rib-cut chop, with more fatty streaks. To turn them into country-style ribs, each rib-end chop is cut lengthwise in half. One side, the "bone-in" side has the large, curved rib bone. The other side, the "boneless" side has either a tiny piece of bone, a piece of flexible cartilage or no bone at all.

          (...I've been learning a lot this year...!)

          1. re: BananaBirkLarsen

            I agree, and that souvlaki looks delicious!! BBL - I am fairly new to this board, so if you don't mind my asking are you a chef (referencing your comment that you've been learning a lot this year!)? Amazed at your depth of knowledge displayed here...thanks for sharing with us what exactly country-style pork ribs are!

            1. re: littleflower

              I'm only a chef at home. ;) But I did get a job about 8 months ago as a meat cutter, so I've been learning an awful lot about the breakdown of different animals. Pork is relatively easy to learn, since it's a fairly small animal. Beef, on the other hand, is a b*tch.

              1. re: BananaBirkLarsen

                Oh, okay thanks - yeah, I thought you somehow worked around or studied food in some capacity! What an interesting job to have - you know an awful lot about various cuts of meat!

            2. re: BananaBirkLarsen

              Depends on who does the butchering. At many venues, Costco among them, country style ribs = shoulder cut in strips.

              1. re: rjbh20

                Yeah, my old manager used to refer to these as "cheater country styles". I guess they work as well if you're doing a slow-cooked or smoked kind of rib, but they may not be so good for souvlaki.

              2. re: BananaBirkLarsen

                Oh, cool, BBL! Thanks for the info. I thought it was juicier than loin chops or tenderloin. They're an awkward shape, like lumpy logs, similar to (beef) sirloin roasts, but easy enough to cut into chunks.

              3. re: linguafood

                Back when we could grill outside I used to marinate those fatty babies in an apple juice, soy sauce, honey, garlic and ginger marinade and baste the sh*t out of them and they were so good! I also rotted out a few grills with all the basting. We are getting ready to give up the city life and move out to the sticks and will have a gas and a charcoal grill by July so a big thanks for putting these back in my stream of consciousness, which is fuzzy at best with all the details on my plate.

                1. re: Berheenia

                  OK, I *like* the sound of that marinade, Berheenia!

              4. I have tomorrow off, as I'm getting delivery of my new bed. Yay! Of course, this week being month end was completely crazy, so I'm treating myself to dinner tonight (despite having a full freezer downstairs).

                I was hoping for sea scallops, but I'm not going to pay $28.99 a pound! Extra-large 16-20 count shrimp were on sale, so 8 of them came home with me.

                A quick shrimp scampi served over basmati rice with sauteed sugar snap peas seasoned with dried savory on the side will be WFD.

                A baby store-bought key lime cheesecake for dessert, whenever I want it.

                And yes, there is wine. It is, after all, the start to my weekend! :-)

                5 Replies
                1. re: LindaWhit

                  Woohoo new bed! I also pondered scallops tonight, they were "only" $25.99 but I made the same decision as you and got shrimp :)The scampi sounds great, I'm not sure what I'll be turning my shrimp in to tonight but carbonara is on the list. Enjoy the scampi, it sounds great!

                  1. re: LindaWhit

                    We just had shrimp scampi a couple of nights ago which is always a winner here.

                    Jealous of your new bed. Our 2 year old latex mattress is so firm that my hips are starting to hurt 24/7 from sleeping on my side on it.

                    1. re: Njchicaa

                      Ouch. That's not good.

                    2. re: LindaWhit

                      Snap - I had half a new bed (the mattress bit) delivered yesterday! The rest of the bed won't arrive until July. Still the mattress is pretty comfy on it's own (on the floor - I feel like a student again!) and it'll make the new bed feel really comfy when it finally arrives!

                      1. re: LindaWhit

                        A new bed and shrimp scampi? I would imagine you are going to be sleeping like a baby. Sorry about the scallops. I'm not a big fish person, but love scallops and shrimp. Absolutely the best! Here is a toast to your long weekend!

                      2. Last night I made a big pot of Cuban black beans with a Puerto Rican influence of a sofrito with red and green peppers, onions, garlic and a good dose of cilantro to finish the dish along with a good glug of red wine vinegar

                        Tonight I'm smoking some salmon bellies

                        1 Reply
                        1. re: scubadoo97

                          smoked salmon bellies....drooooooooool

                        2. In spite of snow warnings and a bit of a chilly breeze today, it's been decidedly spring-like in the N-SW. Tonight is the chili verde recipe I'm close to perfecting (sort of a combination of California-style chili verde and the ubiquitous NM green chile sauce, with roasted tomatillos, tons of green chiles and pulled pork), served with rice, black beans and the amazing flour tortillas that are available everywhere here. The last of a TJ's tiramisu torte for dessert.

                          Tomorrow will be the Madhur Jaffey-via-Smitten Kitchen chana masala, also served with rice.

                          3 Replies
                          1. re: BananaBirkLarsen

                            Ooh...what did you think of TJ's tiramisu torte? I adore tiramisu and have been eyeing this torte at TJ's but haven't made the purchase yet.

                            1. re: littleflower

                              Well, I forgot to take it out of the freezer until after dinner, so it was still a little frozen in the middle, but it was pretty tasty overall. Lots of coffee-flavoured whipped cream.

                              1. re: BananaBirkLarsen

                                Coffee flavored whipped cream - yum. I will have to give the tiramisu torte a try.

                          2. Homemade cheeseburgers and frozen onion rings. I've been craving burgers like nobody's business lately. Unfortunately, today I'm in a cranky mood. I did the final grocery shop for Saturday's BBQ after work this afternoon and grabbed some ground beef for the burgers. Couldn't be bothered with a vegetable or complicated side, though, hence the frozen onion rings.

                            Tomorrow I will be busy with final prep for the party but plan to do grilled pizza for dinner. It is easy enough and we haven't had it since the fall. It's finally warm enough to sit outside at the grill.

                            2 Replies
                            1. re: Njchicaa

                              Burgers was my other choice if I hadn't found some seafood I really wanted. And onion rings ARE a vegetable. A great comfort meal.

                              1. re: Njchicaa

                                Mmm...now I am craving a good homemade burger. I hope to get to my farmer's market next week and pick up some ground bison to make some. Hope your dinner uplifted your mood - isn't it great how a good meal can do that? :-)

                              2. I think spring might have sprung for good! Although I hear the cicadas are on the way back. I had a lovely filet of King salmon which was supposed to be dinner but with this lovely day a salad was in order. Lunch was a seared salmon salad with extra crispy skin (yummmm!!) marinated in sherry and garlic served with red wine/balsamic/walnut oil vinaigrette. It really did hit the spot.

                                For dinner, I have carbonara on the mind though I've only really had it once and that was in Italy. Whenever I see it on menus it includes cream which just reminds me of an American "Alfredo" sauce which I'm not a fan of too much. I grabbed some shrimp and thought a nice plate of pasta would be nice with roasted asparagus. Either way I plan to use half the shrimp to whip up some shrimp and lobster sauce for lunch tomorrow.

                                 
                                11 Replies
                                1. re: fldhkybnva

                                  I make my carbonara with just bacon (most use pancetta but I just can't get into the flavor), the bacon grease, eggs, nutmeg, black pepper, and cooked spaghetti or linguine. No cream or pasta water or even cheese.

                                  Simple, fast, and very tasty.

                                  1. re: Njchicaa

                                    Sounds simple and tasty. For some reason I love sliced pancetta but not diced I think because it shrivels to nothingness. Thanks for the tips.

                                    1. re: fldhkybnva

                                      Guanciale is our protein of choice when making carbonara, much more subtle than bacon and tastier in this iteration than pancetta.

                                      It's not carbonara without cheeses. The pasta water helps loosen the egg yolks and grated cheeses added to the top of the pasta in your (off heat) sauté pan as you gently toss it.

                                      Add freshly ground pepper and this simple dish blossoms into a thing of beauty. Quality ingredients go without saying.

                                      1. re: steve h.

                                        I SO wish that I could find some guanciale around here for carbonara...unfortunately where I live, quality ingredients are slim pickins'. If Whole Foods carries guanciale, it may be worth the 1.5 hr. drive with traffic to pick some up.

                                        1. re: littleflower

                                          Yea, I have only seen pancetta at my local Whole Foods but Wegmans seems to have nearly everything I've ever looked for so might look there for guaniciale. Do you have a good ratio for the ingredients (per lb of pasta, we only plan to make probably 1/3 - 1/2 lb) or just go with it?

                                          1. re: littleflower

                                            Guanciale, in my opinion, is key to this deceptively simple dish. That and farm-fresh eggs.

                                            Rattle the cage of your local butcher!

                                            1. re: steve h.

                                              Haha...will do, steveh! Consider yourself and Deb lucky that where you all live it seems like it's no problem to find the ingredients you're looking for.

                                    2. re: fldhkybnva

                                      Nice job making that salmon skin so crispy!

                                      1. re: littleflower

                                        Thanks, I usually bake salmon so the crispy skin was a nice treat.

                                      2. re: fldhkybnva

                                        I love, love, love Spaghetti Carbonara. We have only (just this last week) found a place that carries pancetta in our area. On our search, that was at Whole Foods (which we had never been to before - believe it or not). However we also saw a new butcher shop to go to and made a visit there. They had the best thick cut bacon and we got that as well. It would also work great for carbonara if need be. I read an article about freezing bacon so I layered sliced bacon between waxed paper and vacuum sealed it (with extra space in the bag so I can open and reseal) so I can take out just a couple of strips or more where needed.

                                        1. re: boyzoma

                                          Yea, i get it at Whole Foods too the Colcanon brand if I remember correctly. And yes, they do have great thick cut bacon which is great. It freezes great, we wrap it in individual servings of 2 slices in freezer paper because I usually only make a few at a time. Also, you can cook it ahead and freeze as well.

                                      3. Pomegranate-glazed chicken and sauteed cabbage with pistachios, both from Ad Hoc at Home, plus some chilled Rose'. Dinner was fine but the wine was the star. There really are no words for how much I adore Rose'!

                                        4 Replies
                                        1. re: biondanonima

                                          Me, too! I'm a fan of Aime Roquesante cotes de provence cuvee reservee 2012, if you have a Whole Foods nearby. $12 well spent.

                                          1. re: biondanonima

                                            I just had my first bottle of Cote de Provence rosé yesterday! Spring has really sprung when the rosé comes on.... I am with you bio:)

                                            1. re: gingershelley

                                              I just told my husband to put two bottles in the fridge, as I'm stuck at work until probably 8pm. By the time I get home, I'm SURELY going to need both! They'll go well with the chipotle braised beef burritos that are on the menu, if the slow-cooker hasn't incinerated the meat by then.

                                              1. re: gingershelley

                                                I had my first bottle of the season Wednesday night. It really is spring, in spite of the fact that it was so cold last night we nearly lit a fire!

                                            2. A nod to the Guinea Grill in Mayfair. Mixed grill -- sirloin of beef, Cumberland sausage, back bacon, lambchop. Shaved asparagus, mushrooms & chips with black pepper, Romano & truffle oil. All scrounged from the icebox.

                                               
                                              3 Replies
                                              1. re: rjbh20

                                                Nice scrounge job. The plate looks great.

                                                1. re: rjbh20

                                                  My kinda me!! Looks DELISH!

                                                  1. re: rjbh20

                                                    Wish I could 'scrounge' all that out of MY icebox! Very nice:)

                                                  2. Cheeseburgers topped with caramelized onions were on the menu tonight. We ground the meat (chuck) previously for Bolognese and froze the rest as patties. Potato rolls, lightly toasted, were the delivery mechanisms.

                                                    Saturday is Derby Day. Are you planning anything special?

                                                    7 Replies
                                                    1. re: steve h.

                                                      We don't have a television so we won't be watching it but we'll have a mint julep or two in honor of it! The mint in the garden is loving these warm days.

                                                      1. re: weezieduzzit

                                                        The mint is popping out all over the place here. Juleps are in our future.
                                                        Cheers!

                                                      2. re: steve h.

                                                        Wow, that sounds delicious. I was very close to grabbing some bison for burgers tonight, perhaps this weekend.

                                                        1. re: steve h.

                                                          Thanks for alerting me to the derby, I was feeling a bit sad about missing out on the May Day bank holiday back in the UK this weekend but a mint julep might help take the edge off!

                                                          1. re: steve h.

                                                            We have to miss our usual Derby Day Party at our old friends because we are doing part I of the move to a gentler life. Damn it I'll miss those Juleps and the buffet featuring pulled chicken and smoked ham and especially the pecan pie! Hope you all out in chowland are having the neighbors over to watch the race and party. Betting is optional but I have won up to 5 bucks at these events.

                                                            1. re: Berheenia

                                                              All the best, Berheenia.

                                                              1. re: Berheenia

                                                                The best part about this board is you get to "take" us along with you when you move - no saying goodbye! :-)

                                                                Good luck with the moving process, and just think of all the new foods you'll get to try there soon!

                                                            2. I had to re think dinner tonight as I was gifted again with a bunch of fresh morel mushrooms..I know...boo hoo:)
                                                              The morel season is almost gone. I wish I could have frozen some.

                                                              Chicken poached in broth with preserved lemon and ginger. Sliced and drizzled with sesame oil, fried garlic and scallions. I surrounded it with sautéed morel mushrooms. Really worked out well for a more delicate dish with morel. I usually serve morel with beef for some reason -but beef makes it more of a winter dish....this was a very Spring dish!

                                                              As a side, Spaghetti squash "noodles" were stir fried with ginger, garlic, soy sauce and fresh peas with assorted vegetables.

                                                              1 Reply
                                                              1. re: sedimental

                                                                Ermergerd. That chicken & morel combo sounds drool-worthy.

                                                              2. I had to unexpectedly change my work shift to an evening shift today, so the calzone I had in mind for tonight has been re-scheduled for tomorrow night. Instead I whipped up a quick potato bake, roughly mashed potatoes with sour cream and chives sandwiching some left over chili I had in the freezer and some chunky cut mushrooms. I just left my SO the cooking instructions and heated myself a plate up when I got home.

                                                                1. Its nice and warm but much too windy to grill. :(

                                                                  Brined chicken breasts will be cut up and stir fried with, broccoli, red peppers, scallions, asparagus, and whatever else I find in there. Extra veggies will be cut and cooked for the quiche that didn't materialize today.... must do tomorrow... and far more likely if the veggies are already prepped.

                                                                  I'm dealing with a mountain of work this week and a mountain of laundry tonight so dinner must be easy.

                                                                  1. Our heat here is letting up a bit, but we still wanted something refreshing for an early dinner. Larb Moo was on the menu. It's a room temp Thai salad of ground pork, rice powder, onions, shallots, peppers and fish sauce and lime juice. Yum yum.

                                                                     
                                                                    3 Replies
                                                                    1. re: alliegator

                                                                      Yummmm. That looks and sounds delicious - and doesn't sound too terribly difficult to make. Where do you get your rice powder from, and if you wouldn't mind sharing what is the name of it? I watched a recipe made on TV where they improvised on the rice powder by creating it themselves instead of buying it.

                                                                      1. re: littleflower

                                                                        Thanks, littleflour! I make my own rice powder. I just toast up a small handful of rice in a dry pan and grind it in a spice grinder.

                                                                        1. re: alliegator

                                                                          Okay, that seems easy enough! It also will save me the trouble to hunt the rice powder down at an Asian grocery store :-). Thanks!

                                                                    2. I've returned from Chicago fattened on far too much pizza and Pakistani fare. Over the past few days I've tried to detox with small suppers. Pickled herring the other day while dressed in my brightest orange. Grilled chicken salads every other day. To say the least, I'm a bit bored. But with one day of grilled chicken salad to go I decide to mix things up a bit by tossing my vegetables (romaine, scallions, tomatoes, Persian cucumbers and peppadew peppers) with a tarragon mustard vinagrette and adding crunchy bits of black pudding to the mix. A very small variation, but it added some contrast to the humdrum BSCBs.

                                                                      For dessert, I've brought back baklava from my favorite Middle Eastern bakery. What remains tomorrow will be churned into baklava ice cream made with a cinnamon rum base.

                                                                      5 Replies
                                                                      1. re: JungMann

                                                                        OMG. I think I peed a little when I read "baklava ice cream with a cinnamon rum base."

                                                                        1. re: biondanonima

                                                                          Yeah, that does sound just ridiculously good.

                                                                        2. re: JungMann

                                                                          Hey, wonder if our paths crossed in chicago! Sounds like you went all ethnic, tho... we don't know the ins and outs of that town well enough... yet. Loved it there so much. Welcome back!

                                                                          1. re: mariacarmen

                                                                            I had wanted to reach out but I didn't have your contact while I was traveling. I did get to visit a few restaurants while home, but when I'm back with the family I make a bee line for the Pakistani restaurants and Middle Eastern stores of my youth that I can't find in New York. It's one of the many things that makes Chicago the First City in my heart.

                                                                            1. re: JungMann

                                                                              oh i wouldn't have wanted to intrude on your family time, but so nice of you to think of it! next time (because there must be a next time), i'll pick your brain about good paki places there. i also need to reiterate to you that i SO agree that topolobampo was just not all that. i should have listened to you and just tried Xoco.

                                                                        3. Thai green curry pork burgers were a hit. I seared them in a screaming hot cast iron and finished in a moderate oven, then served 'em up w/ sliced avocado and lime wedges. Crispy cauliflower tossed w/ coconut oil, powdered lemongrass, ground coriander, Penzey's Forward!, and s&p made a nice accompaniment, especially when dipped in a satay sauce of natural peanut butter, coconut milk, red curry paste, sriracha, and sweet soy thinned with hot water. I made a quick salad of cucumber, tomato, Thai basil, and scallion in a nuoc cham dressing.

                                                                          19 Replies
                                                                          1. re: ChristinaMason

                                                                            Wow, that sounds amazing and like something I would love.

                                                                            Can you say more about the pork burgers?

                                                                            1. re: sedimental

                                                                              Sure! I just mixed one shallot, finely minced, with 1 lb. ground pork, about 1 Tbsp. (give or take) of Thai green curry paste, a couple squirts of Golden Boy fish sauce, a few minced leaves of Thai basil, and some cracked black pepper and a little salt. Take it easy on the salt, because the paste and fish sauce are a bit salty already. Chopped cilantro would have been good here, but I was out.

                                                                              Mix together gently, form into patties (don't forget to depress the center), sear, finish in the oven to your preferred temp (I think mine got to about 150/155F).

                                                                              Don't skimp on the peanut sauce!

                                                                              1. re: ChristinaMason

                                                                                Want. Now.

                                                                                1. re: ChristinaMason

                                                                                  Thanks for sharing---this sounds wonderful!!!

                                                                                2. re: sedimental

                                                                                  You convinced me to forego my Costco turkey burgers and get another pallet of their pork chops to grind at home. Do you think the Forward seasoning is necessary. I never buy mixed spices since my Manhattan cupboards are already overflowing!

                                                                                  1. re: JungMann

                                                                                    You could definitely make your own seasoning in place of the Forward! for the cauli. The ingredient list is: "special extra bold black pepper, onion, paprika, garlic, turmeric, spice extractives (including oleoresin of celery, rosemary, black pepper, thyme, basil, paprika)." I use it when I think something needs a little extra oomph, but I don't want to add more salt.

                                                                                    ETA: You should see my overflowing spice rack and drawer. We only just recently reined in the chaos and got everything into bottles and jars.

                                                                                    1. re: ChristinaMason

                                                                                      I can't extract the oleoresins from celery, but I do have all those seasonings so I might be able to approximate. Thanks for the tip! Hopefully I may be able to take inspiration from you and organize my spice cupboard as well. I was able to get some semblance of order by arranging my spices by ethnicity (with one section dedicated to chiles and another to drinks) but it wasn't long before the baggies, boxes and jars were all over the place again.

                                                                                      1. re: JungMann

                                                                                        I finally bit the bullet and ordered jars (and more coveted spices) from Penzey's. I got some cheap chrome spice racks from Wal-Mart, of all places, that I'm really happy with.

                                                                                        1. re: ChristinaMason

                                                                                          I've been collecting cool little jars and bottles that I find at thrift stores with the vague idea that I will use them for spices and put them all on a little shelf. So far, however, I just have a cupboard full of spice bags and a collection of empty jars and bottles.

                                                                                          1. re: BananaBirkLarsen

                                                                                            This is exactly what my spices were like--a bunch of random bags and jars in a bin that took forever to plough through to find what I was looking for. I always dreamed about having them displayed on my kitchen wall as a useful piece of art. So for a few years I slowly started gathering little jars from a dollar store and finally, finally got around to finishing my collection. I bought a few lengths of pine board, some brackets, a tin of black paint, some office labels, and voila, spice shelves of my dreams! I sigh with delight every time I look at them.
                                                                                            As you can see, there's room for another shelf when the time comes....

                                                                                             
                                                                                             
                                                                                            1. re: Allegra_K

                                                                                              Allegra that's genius and absolutely beautiful. How clever you are...and talented too! You've created your very own in-house spice shop! Lovely.

                                                                                              1. re: Breadcrumbs

                                                                                                Thanks so much for the kind words, Breadcrumbs. I'm glad I got a chance to show the pics to people who actually care about and appreciate spices!

                                                                                                Oh, and after much deliberation, I opted for alphabetical cataloging--from Achiote to Za'atar--with a few larger jars on the bottom for those frequently-used ones.

                                                                                                1. re: Allegra_K

                                                                                                  Envious of your wall space that you can do that, Allegra! Alphabetical would be the way I would go as well - it's how I (mostly) organize my two turny-go-rounds of spices and herbs.

                                                                                                  BTW, love the pic above the spice wall showing open bags of spices in a market. Perfect placement for that picture!

                                                                                              2. re: Allegra_K

                                                                                                Fabulous Allegra! And I agree, the picture above is pure genius.

                                                                                                1. re: Allegra_K

                                                                                                  Wow, I am seriously jealous. I am not married and have never really had the childhood girl dreams of my wedding, but I have always dreamt about my dream kitchen and this is a must!

                                                                                                  1. re: Allegra_K

                                                                                                    This is just beautiful!

                                                                                                    1. re: Allegra_K

                                                                                                      wow - that is beautiful, Allegra! and i LOVE the red walls!

                                                                                                      1. re: mariacarmen

                                                                                                        Oh, thank you all so much for your nice words!

                                                                                                        I wasn't sure what picture to place above the shelves, but then I stumbled upon that one. How could I say no to such a perfect complement; it was fate!

                                                                                                2. re: JungMann

                                                                                                  Tell me about it! My boyfriend was in a cleaning frenzy a while back (a dangerous thing) and he cleaned out a large cupboard, took all of my spices and just dumped them on the main shelf. I have to sort through a massive pile of little packets and jars every time I want to cook anything, and he gets grumpy every time I bring it up.

                                                                                        2. Lunch was a fusion dish made with some leftover spicy chicken from last night's grill. Chopped up the chicken and some bell peppers and onto a tortilla loaded with shredded cheddar and jack cheese for a "Kaesadilla".

                                                                                          Strange sky tonight, kind of gray with a halo around the setting sun.

                                                                                          Galchi Jorrim was the menu tonight.

                                                                                          Belt fish sections braised with Korean radish, garlic, ginger, onion, and scallions in a spicy sauce.

                                                                                           
                                                                                           
                                                                                           
                                                                                           
                                                                                           
                                                                                           
                                                                                           
                                                                                          1. Dinner tonight comprised of two pork chops with rice smothered in pan gravy that was leftover from last night. I warmed up the gravy and added in some more wine and stock to make it taste like I just made it. Trader Joe's Belgian waffles (on the sweet side so not at all like breakfast waffles) lightly toasted with a little butter and a light sprinkling of powdered sugar was dessert.

                                                                                            2 Replies
                                                                                            1. re: littleflower

                                                                                              I thought for a moment you were having those pork chops and gravy over a waffle, which also would have been amazing :)

                                                                                              1. re: ChristinaMason

                                                                                                Mmm...now THAT'S a good idea! Move over chicken and waffles... :-)

                                                                                            2. Tonight if we are lucky we will have cheeseburgers and salad from a bag. Movers coming today and tomorrow morning.
                                                                                              Waiting for 215 Philly thread as we may have a life outside of cheapo restaurant food by then.

                                                                                              23 Replies
                                                                                              1. re: Berheenia

                                                                                                Good luck on the move. Have you been looking at outdoor grills?

                                                                                                1. re: PHREDDY

                                                                                                  The man wants a medium size charcoal Weber. We already have a small gas Weber, made for trips to the park etc.

                                                                                                  1. re: Berheenia

                                                                                                    Definitely a good choice, with the two..

                                                                                                2. re: Berheenia

                                                                                                  You're leaving Boston, Berheenia? :-( Hope the move goes well and you get settled in quickly and get to do some cooking at home!

                                                                                                  1. re: LindaWhit

                                                                                                    Ditto!!

                                                                                                  2. re: Berheenia

                                                                                                    Best of luck with the move. Crossing my fingers that you'll be ending your restaurant streak soon!

                                                                                                    1. re: Berheenia

                                                                                                      You will LOVE Philly's food scene.

                                                                                                      1. re: linguafood

                                                                                                        My family is from Philly and it's a great food scene, enjoy!

                                                                                                      2. re: Berheenia

                                                                                                        Welcome to the NFC East!

                                                                                                        1. re: steve h.

                                                                                                          Here's hoping Berheenia remains an AFC East fan. And I'm not talking about the NY Jets. :-P

                                                                                                          1. re: LindaWhit

                                                                                                            Eagles, Giants, 'Skins, 'Boys comprise the toughest division in all of football. Just ask Eli.

                                                                                                            It's like the legendary Yanks and Sox rivalry only an order of magnitude more intense: no quarter asked, none given.

                                                                                                            Besides, the food is better here.

                                                                                                            1. re: steve h.

                                                                                                              I'll trade you Romo for a quarter:) So frustrating!

                                                                                                              1. re: KrumTx

                                                                                                                Lol!
                                                                                                                An Oreo cookie for Romo might seem extravagant. Still, you never know.

                                                                                                                1. re: steve h.

                                                                                                                  My original plan was to offer a burrito for him, but I realized that a well-made burrito would mean a quick no for you. A girl can only live the 90s glory for so long. This is flippin ridiculous.

                                                                                                              2. re: steve h.

                                                                                                                ::::Pffftttt:::

                                                                                                                1. re: LindaWhit

                                                                                                                  Belichick made his bones under Parcells - two rings. Then he eventually went on to Boston and kicked ass for three more. Clearly a force to be reckoned with.

                                                                                                                  Still, the AFC East pales in comparison to the NFC East.

                                                                                                                  My take is that the food in the NFC East is superior to the AFC East (excluding the dysfunctional Jets).

                                                                                                              3. re: LindaWhit

                                                                                                                I'm staying in Mass. No Jets or Giants on my horizon. Go Brady!

                                                                                                                1. re: Berheenia

                                                                                                                  OK, phew! LOL

                                                                                                            2. re: Berheenia

                                                                                                              Berheenia, are you leaving us? Will you need me to ship you care packages from DePasquales???

                                                                                                              1. re: GretchenS

                                                                                                                We're only 90 minutes out on the Mass Pike so we will make regular pilgrimages for sausage! 5 pound box of sweet, some garlic cheese and some meatloaf mix please! Today is the big condo clean out and then we'll be back only cooking low profile meals that won't stink up an open house.

                                                                                                                1. re: Berheenia

                                                                                                                  Bake a cake or some bread prior to the open house! :-D

                                                                                                                  1. re: LindaWhit

                                                                                                                    Or just toast a piece of cinnamon bread!

                                                                                                                    1. re: GretchenS

                                                                                                                      Our RE agent suggested a throwing some water, sliced apples and a cinnamon stick in one of those mini crock pots. I still do it years later. Makes the whole house smell good.

                                                                                                            3. Wow, last night's carbonara was A-mazing!! So easy, so quick and so subtley delicious...a perfect meal! Tonight is a Frankensteak cowboy steak ribeye and either loaded baked potatoes or twice baked potatoes. This steak is massive, I should probably be careful, I fear if it falls on my foot I might need a cast :) SO is very excited as he's a steak fanatic and loves a good ribeye and we don't splurge on the cowboy steaks very often or have a proper baked potato to accompany steak. Happy Friday to all!

                                                                                                              1. SO comes home this evening so I'm making meatloaf. It's a turkey meat loaf that has shredded zucchini and chopped up bits of red bell pepper in it, along with the other usual meatloaf filling suspects. I top it with bacon, and then BBQ sauce. It's quite good, and he loves it, but it's still pretty low in calorie for me.

                                                                                                                Sides will likely be roasted broccoli, and either more cornbread, or mashed potatoes if he wants them.

                                                                                                                1. Winter weather advisory here in Iowa - UGH! So no grilling in our evening plans. Today culminates a very stressful three weeks of work for me so tonight is a celebration of sorts. So we will either make a riff on Chicago hot dogs (riff, cuz we don't have all the proper ingredients) or Chicago style pizza. Both in honor of ending work stress and the Blackhawks game tonight.

                                                                                                                  Fall back position - hubby has offered to take me out for dinner, but that means I have to decide where .... maybe our tapas joint for that bourbon cocktail and the trout pate ...

                                                                                                                  1. Rox- love the mixed grill idea!

                                                                                                                    Again no lemon chicken as I had stuck the bird in the freezer when I couldn’t get to it before and it just hit me I didn't take it out and leave on the counter this AM.

                                                                                                                    Husband and son are off picking up our half a cow so the plan was lemon chicken served over salad with homemade bread for me and a girlfriend. I have a Cakebread and MacMurray chard chilling in the fridge so we can eat, have some wine and chat. Woot!

                                                                                                                    All the talk about salmon has inspired me. I think I will briefly marinate it in ginger, garlic, scallions and soy before searing it in my cast iron pan and popping in the oven. What kind of salad should I serve it on/with? I was thinking maybe thinly sliced endive and arugula tossed with just lemon and olive oil. Our should I go “bigger” and do assorted mixed greens with baby grape tomatoes and a some kind of Asian inspired dressing? Ideas? Suggestions?

                                                                                                                    TGIF!!!

                                                                                                                    14 Replies
                                                                                                                    1. re: foodieX2

                                                                                                                      Delicious. I served my salmon last night on a salad with red wine vinaigrette but you should do a sesame/soy/ginger/mirin vinaigrette or a miso vinaigrette which might be nice.

                                                                                                                      1. re: fldhkybnva

                                                                                                                        You have been on round of zuni and salmon kick. Yum!

                                                                                                                        Any idea how long miso lasts? I would think a good long time because its fermented and there is so much salt. I cleaned out my fridge last week and found a not even a quarter full container of red miso paste. I could not remember when I bought it. It looked and smelled fine but I threw it out anyway since there wasn't much left and I truly couldn't remember when or even where I bought it. But then I wished I hadn't cause a little goes a long way….

                                                                                                                        1. re: foodieX2

                                                                                                                          Ever since I was a kid I go on food kicks and will eat the same thing either in the same preparation or different but the same ingredient, then for whatever reason I'll latch on to something else.

                                                                                                                          I haven't used it much, but I think it lasts a while in the fridge. It's fermented so shouldn't spoil too readily. Yea, I think it might have been fine, but too late now :) I have only tried white and yellow miso, perhaps I should advance to red miso.

                                                                                                                      2. re: foodieX2

                                                                                                                        If you look at rjbh20's photo above, you will see what our mixed grill turned out to be, and also why dieting is so very difficult in this house! ;)

                                                                                                                        1. re: roxlet

                                                                                                                          Hi roxlet,

                                                                                                                          rjbh20's dishes always look fantastic. His handle, on the other hand, is a jumble of letters and numbers. Is there a name/nickname/pseudonym we can use to properly address the guy?

                                                                                                                          1. re: steve h.

                                                                                                                            H20 is water, if that helps...

                                                                                                                            1. re: roxlet

                                                                                                                              H20 is a lot of Hs. H2O is a molecule.

                                                                                                                              You guys are making it hard...

                                                                                                                              1. re: steve h.

                                                                                                                                Well, call him rjb or h20 ;)

                                                                                                                        2. re: foodieX2

                                                                                                                          A half a cow, lemon chicken, homemade bread AND Cakebread and MacMurray chardonnay? You're doing it up nicely, foodie!

                                                                                                                          As for the salad to go with the salmon, I'd let the salmon shine and keep the salad simple - your lemon juice and olive oil sounds like a perfect foil.

                                                                                                                          1. re: LindaWhit

                                                                                                                            I ended up buy a couple of endives and some mache as the arugula didn't look great. My house smells like ginger and garlic right now. Two of my favorites smells!

                                                                                                                            I am dying for them to get back with cow! We used the last top round a few weeks ago from last years. This stuff is so good and I (this will sound morbid) I love that our son meets "our" cow each year and see the real "farm to table" association. A few time a year he get to see them grazing, helps bale hay, deals with the barn, etc. He is not interested in seeing the butchering yet but is fascinated with how we figured out how we wanted him cut up.

                                                                                                                            Fresh ground burgers on the grill Sunday!

                                                                                                                            1. re: foodieX2

                                                                                                                              I used to play with my mother's and stepfather's two steers they raised while living in central PA. Sir Charles was the name of one of them (Sir for sirloin and Charles for chuck. :-D ) And I'd get a quarter side of beef, which kept me in beef for easily a year. And no, it doesn't sound morbid - it's good that he knows that hamburgers don't just come from McDonald's or a wrapped styrofoam package.

                                                                                                                              1. re: foodieX2

                                                                                                                                I am so jealous of your cow!!

                                                                                                                              2. re: LindaWhit

                                                                                                                                That Cakebread wine is quite okay, isn't it? I may have to revisit Chardonnay. mmmm

                                                                                                                                1. re: Berheenia

                                                                                                                                  Oh, it is MORE than OK! LOL

                                                                                                                            2. Phish Phriday @ Phreddy's

                                                                                                                              Poached Salmon with a simple mayo, sour cream, dill and spicy Chily Garlic sauce.
                                                                                                                              Broccoli & red peppers roasted in the oven
                                                                                                                              Steamed red potatoes with a simple lemon vinaigrette dressing.

                                                                                                                              3 Replies
                                                                                                                              1. re: PHREDDY

                                                                                                                                Sounds lovely! And the title for the dinner is the best part :)

                                                                                                                                1. re: PHREDDY

                                                                                                                                  Love anything roasted - especially broccoli and red peppers! I wish I could eat salmon - so healthy - I tried it in 100 different ways (even salmon burgers) just can't do it.

                                                                                                                                  1. re: acssss

                                                                                                                                    Salmon definitely has a unique taste, but it does vary from where it is harvested. What types of salmon have you had? I live on the east coast and like Atlantic cold water.

                                                                                                                                2. Last night was Chile Rellenos, Mexican Rice with diced tomatoes and green peppers and Refried Beans with cheese. Mine had a little sour cream and DH had sour cream and salsa both on his. Was really yummy. Oh, and can't forget the beloved pooch (last photo).

                                                                                                                                   
                                                                                                                                   
                                                                                                                                   
                                                                                                                                   
                                                                                                                                   
                                                                                                                                   
                                                                                                                                  2 Replies
                                                                                                                                  1. re: boyzoma

                                                                                                                                    drool!

                                                                                                                                    1. re: boyzoma

                                                                                                                                      That looks mahveloz!...(for me I would first have to reserve the outhouse after devouring that meal)

                                                                                                                                    2. Dinner #1 - Shrimp with lobster sauce. Wow, I guess I can lose the number to my local Chinese food place unless I need General Tso's. This dish is so quick and easy and delicious, even better and more flavorful than the shrimp with lobster sauce I'm used to from the takeout place.

                                                                                                                                      Dinner #2 - cowboy steaks with twice baked potatoes with extra extra cheese and sour cream!

                                                                                                                                       
                                                                                                                                      10 Replies
                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        I'm ready! What time is dinner? Sounds absolutely fabulous. Are there mushrooms with that steak????? If not, I can bring them :-) Oh, and the wine too!

                                                                                                                                        1. re: boyzoma

                                                                                                                                          Well, Mr. Frankensteak is about 2 1/4 inches thick so I think we're gonna have to skip the mushrooms tonight. If you want to bring mushrooms though I'm sure after some belly rubbing I can for sure always eat mushrooms.

                                                                                                                                          1. re: fldhkybnva

                                                                                                                                            You are probably having a cousin to one I had a couple of weeks ago. Love a good thick piece of cow!

                                                                                                                                            1. re: PHREDDY

                                                                                                                                              Indeed, it was quite tasty. The bone on this guy turned out to be pretty hefty so I was quite astounded at the yield but I think it was in the usual range of 75% or so.

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                I know bone can get expensive. I paid $12 a pound for rib eye, boneless last week at my butcher. I usually ask for them about 1 1/4 " thick. We are on most nights three, so two steaks does it for us.

                                                                                                                                        2. re: fldhkybnva

                                                                                                                                          Gorgeous! That looks really good, fldhky, you did a great job! Could you point me in the direction of the recipe?

                                                                                                                                          1. re: weezieduzzit

                                                                                                                                            I owe all of the credit to fourunder. The recipe is here http://chowhound.chow.com/topics/8878.... It was so easy, literally 15 minutes. I chilled it overnight, reheated for lunch and it was still delicious.

                                                                                                                                          2. re: fldhkybnva

                                                                                                                                            Wow, wow, wow!!! That looks incredible!

                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              Great job! Looks fantastic

                                                                                                                                              1. re: scubadoo97

                                                                                                                                                Thanks, it will definitely be added to the go-to quick meals list.

                                                                                                                                            2. I'm a little Thai'd out, and my fingers are cracking and splitting from all the cooking and handwashing/dish rinsing. So, tonight is Al's night off (not to be confused with Alex's Day Off). I'm going to get me a manicure, and we're going to try an Afghan place in the 'hood that I'm told serves wonderful kebabs, saffron rice, and beautiful salads. Tomorrow, the eating will be light in anticipation of hitting a few Cinco de Mayo festivals and eating only god knows what.

                                                                                                                                              1. Broiled butterflied whole tilapia fish topped with a drizzle of olive oil, cherry tomatoes and kalamata olives with a side of rosemary mashed potatoes and roasted squash

                                                                                                                                                1. I'm still crushing on Chicago so I'm looking to my Midwestern roots for tonight's supper. Shrimp de Jonghe, a casserole of shrimp in sherried garlic breadcrumbs, had a luxe reputation when I was growing up and with the modern indulgences of cultured butter, parsley from my windowbox and Panko crumbs, it should be no less a treat. A green salad with olive oil-packed tuna, giardiniera and cukes will take the majority of my dinner plate, but the real star of the show will still be the shrimp.

                                                                                                                                                  1. We have just a few chunks of pork souvlaki left over from last night (it's pretty nice out of the fridge at 2 AM, too), so that's what'll be for dinner, plus a salad or such.

                                                                                                                                                    My bandmates have an early evening gig at a local watering hole in town, it's graduation weekend here, so I may just stop by and join them for a few tunes. A little exposure's never hurt anyone :-)

                                                                                                                                                    But really, the main reason for my visiting this watering hole is the cheeseburger club sandwich. Oh, baby. That'll be our second dinner.

                                                                                                                                                    We have a (very) late night show at another bar tonight, so most of tomorrow will be shot, is my guess. Shame, given the gorgeous weather these days.... but I also need to sleep sometimes.

                                                                                                                                                    Thankfully, no big plans for mañana save for a very low-key 'cue in the late afternoon with a few friends, for which *once again* the legendary Trini-Chinese chicken will make an appearance. And roxlet's slaw. And whatever else folks will bring. 's all good.

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: linguafood

                                                                                                                                                      I love raiding the refrigerator in the middle of the night and finding tasty leftovers to nibble on!

                                                                                                                                                      1. re: littleflower

                                                                                                                                                        I don't usually find myself with leftovers in hand but often a bowl of kimchi or wake up to a bowl of red stuff on the nightstand...hmmm, what is that?

                                                                                                                                                    2. back! we had a FANTASTIC time.

                                                                                                                                                      oh man... soooo much to catch up on, you cooking fiends! i'm going to have to try tonight, or this weekend. in the meantime, the only cooking i've done since we got back Wed. is frying up some merguez sausage for the Oldster, with mashed potatoes, and for me too, with a fried egg.

                                                                                                                                                      hopefully back in the kitchen tonight.

                                                                                                                                                      here's my report of our trip, if anyone's interested. be warned: it's obnoxiously long. http://chowhound.chow.com/topics/900758

                                                                                                                                                      see y'all later!

                                                                                                                                                      15 Replies
                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        Sounds like a good time was had. Glad to see you back safely. :)

                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                          Sounds like a great time, mc! No Girl and the Goat visit?

                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            couldn't get a res! even though i started booking a couple months ago.

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              You know, I hear about people not getting in there, and I feel very fortunate that my friend and I ate there a month or so after it opened, just by walking in at 5pm on a Sunday and eating at the communal tables in the back by the kitchen. That was before word REALLY got out though :)

                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                we thought we would do the same, but we just never happened to be near it at eating times. (i actually never saw it.) would have been happy to try it, but it just didn't work out. we were soooo happy with The Purple Pig, though, no regrets!

                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                Bummer! But it certainly sounds like you made up for it with all the other great eats!

                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                              So glad to have you back mc, and even gladder that you had such a fun trip with so many good eats (not too long a report at all)!!!

                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                thanks, GS!

                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                and if the JM sees this, i must tell him: i should have listened to you about Topolobampo!!! never again will i not heed you, JMann.

                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  Your trip sounds amazing, mc -- I'm ridiculously jealous and ruing the fact that the two times I've been in Chicago I ate at the airport and the greyhound station.

                                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                                    Oh, you must go back!

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      To the airport and Greyhound Station? lol :/

                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        Chicago has one of the nicest greyhound stations in the country! I know, 'cause I rode between NY and California three times one summer. Unfortunately, not one of the greyhound stations has great food.

                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                          Yes, most transportation hubs have bad food, though that seems to be changing somewhat at some airports, but I don't think it's reached the bus/train stations yet.

                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                            As much as I love good food, it's actually pretty far down the list of things I would suggest that greyhound change, should they ever ask me for suggestions. First on the list would be to fire the driver-on-a-power-trip who woke everyone up and made us file off the bus at every single stop all night long.

                                                                                                                                                                2. It's hot out... 94 as I type this, and I love it! I'm going to be making a large container of gazpacho and a large container of ceviche and that is what we will graze on for the day and night... and possibly part of tomorrow.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                    WTF? Aren't you in SF? Boston just plummeted to 46F. We are cleaning the oven on its auto setting - heat and getting ready for the dreaded open house. Cheeseburgers in the black frying pan are about to be made.

                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                      I'm a good 7 hours south of SF.

                                                                                                                                                                  2. New bed delivered this morning, and old bed taken away. Cats were put in the half bath and bitched quite loudly about being cooped up, but I couldn't have had them out as the front door was open for awhile while the delivery guys were putting the bed together. They left, I closed the front door, and opened up the bathroom door......

                                                                                                                                                                    .....to see the spare roll of toilet paper had been removed from the basket it was sitting in and shredded throughout the entire half bath. As well as all over both cats. And both of them were glaring at me as if to say "How DARE you shut us in a tiny room?" Buster told me a few choice words as well.

                                                                                                                                                                    I guess I deserved that. :-|

                                                                                                                                                                    Tonight's dinner will be roasted pork tenderloin. It's marinating in some of my "gourmet goodies", as I keep buying more of this type of stuff at Home Goods, etc., and need to STOP doing that and start using some of it! LOL Blood orange olive oil (Sonoma Harvest), blood orange balsamic vinegar culinary sauce (Earth & Vine Provisions), a minced garlic clove, a hefty tsp. + of grated ginger and a smidge of the dry sherry it's stored in, and some Aleppo pepper was all shaken up and poured over the pork tenderloin.

                                                                                                                                                                    It'll be roasted until lightly pink and sliced and served on top of basmati rice, with roasted green beans and red bell pepper strips alongside. They'll be tossed with olive oil, salt, pepper and maybe some dried thyme.

                                                                                                                                                                    16 Replies
                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      Let me know how you sleep LW!! :

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        LindaWhit got TPed! Ha! Did you call them asshats after you found the damage?

                                                                                                                                                                        1. re: KrumTx

                                                                                                                                                                          LOL! Yes, I did get TPed. :D And no, I just started laughing at them. Which they took with aplomb as they skittered out of the bathroom (leaving a small trail of shredded paper that flew off their bodies).

                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                            Ah, but the ultimate revenge is not telling someone (or somecat) that they have toilet paper stuck to their shoe (or paw). Miss you with Top Chef. Hope you're in training for next season. (cue Rocky theme)

                                                                                                                                                                            1. re: KrumTx

                                                                                                                                                                              LOL! I *think* have about 6 months to go before TC-Wherever starts up. :-)

                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                          Blood orange olive oil and balsamic vinegar...wow......sure to make that roasted pork tenderloin fantastic! After detesting pork chops/loin when I was younger I am really beginning to love it as a fairly easy go-to dinner.

                                                                                                                                                                          One beast I have yet to try cooking up but is on my dream cooking wish list...porchetta.

                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                            Porchetta is fun. Just don't overlook it.

                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                              It is a beast. I'll have to see if I can find it up here. Looks like a fall/winterish type of meal.

                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                That looks amazing. I still consider myself a beginner cook wanting to become intermediate, and porchetta to me falls between intermediate to advanced in technique.

                                                                                                                                                                                Correct me if I am wrong, but porchetta is a butterflied pork loin stuffed with ground fennel, rosemary, garlic, olive oil (I may be missing a spice or two) tied then wrapped with pork belly and tied again? It sounds intimidating but I guess when broken down into individual steps it doesn't appear too terribly difficult.

                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                  It's traditionally done with a whole hog; I use fresh ham, others do loin wrapped in pork belly. Only hard part is boning out the ham. Need to season really generously and let sit in the fridge for a couple of days before cooking.

                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                    LOL...I thought that was a mighty strange looking piece of pork loin there! :-) The picture on the left makes much more sense now that you say that you all use a fresh ham.

                                                                                                                                                                                    I have also seen porchetta done (less traditionally) by using a pork shoulder. Does it make much of a difference in taste to go with the fresh ham vs. the pork loin/pork belly preparation?

                                                                                                                                                                                  2. re: littleflower

                                                                                                                                                                                    Porchetta is a ".goto" sandwich when Deb and I are in Rome. When done right, the meat is moist, the skin crunchy and the seasoning more than interesting but not pushy. It's ubiquitous finger food in our neighborhood there and we pine for it eleven months out of the year.

                                                                                                                                                                                2. re: littleflower

                                                                                                                                                                                  Pork tenderloin is the way to go. You get two in one cryovac, so if there's a BOGOF, you've got 4. I often cut them in half before I freeze them as I'm just cooking for me - a half is enough for 2 meals.

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    We've only prepared bone-in pork chops, pork loin, and thin cut boneless pork loin chops. Have stayed away from pork tenderloin because it was so lean a cut - thought it would lack flavor. I really should give it a try because it is easily found in grocery stores (at a good price usually, too!) and both you and Fieldhawk prepare it often with good results.

                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                      It's delicious! It's my favorite of the leaner cuts of pork, prefer it much more than the loin.

                                                                                                                                                                                3. re: LindaWhit

                                                                                                                                                                                  Just realized I left out an ingredient from the marinade - teriyaki sauce. Adds just a bit of saltiness to the sweet of the olive oil and culinary sauce.

                                                                                                                                                                                4. Leftovers are on the menu tonight.

                                                                                                                                                                                  Deb made a killer Zuni chicken a few days ago. We feasted on the legs and thighs, I made a few sandwiches from the carcass meat. I'll bring the breast lobes up to room temperature tonight, bread salad, too. Tiny roasted potatoes and fresh asparagus will be on the side. I'll dig out a modest red to wash it all down.

                                                                                                                                                                                  Saturday is Derby Day. Juleps are in my future.

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                    Forgot to add: Alice in Wonderland, the 1933 version, will be on the plasma.

                                                                                                                                                                                  2. Sautéed shredded lacinato kale (with garlic, red pepper flakes, cider vinegar, and a touch of maple syrup) topped with 2 fried eggs. Piece of toast to dunk in runny yolk and kale potlikker. My go-to dinner when cooking just for me.

                                                                                                                                                                                    1. We had company tonight. My SO picked up a nice big, foot long, fat, fresh Halibut fillet. I baked it in foil, smothered with red miso, garlic and ginger.

                                                                                                                                                                                      Served it with coconut rice (toasted coconut and butter melted with coconut oil over the top). Green salad,lettuce, shredded daikon, scallions and peppers with an Asian dressing ( leftover chili, lime, garlic viet table sauce I mixed with sesame oil).

                                                                                                                                                                                      Really nice, light, healthy, tasty Spring meal. I sort of " winged it" and it worked out really well. Our friend is running a marathon and is also into really healthy, low carb eating and fitness. The rice was a treat for everyone.

                                                                                                                                                                                      1. So much good food going on here.
                                                                                                                                                                                        Sons requested "Hamburger Helper, but not the boxed kind" tonight.
                                                                                                                                                                                        Browned some ground beef, added chopped mushrooms, onion, and bell pepper. Seasoned with garlic, oregano, thyme, and cumin.
                                                                                                                                                                                        Cooked the macaroni in beef broth, added some milk and melted cheddar for the "sauce", mixed everything together and topped with shredded cheese.

                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                        4 Replies
                                                                                                                                                                                        1. re: hannaone

                                                                                                                                                                                          This looks delicious. I have had hamburger helper only once. My mom refused to make it for me as a kid and I was so jealous of my friends so she gave in one night and I had to admit that my mother was right. However, this looks delicious and pretty easy and quick.

                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                            Making your own only takes a couple more minutes than the boxed stuff, and you can season however you like.
                                                                                                                                                                                            I do a home version of most of the "Flavors" that the boxes come in.
                                                                                                                                                                                            This was ready in about twenty minutes.

                                                                                                                                                                                            1. re: hannaone

                                                                                                                                                                                              Great, thanks for the idea.

                                                                                                                                                                                          2. re: hannaone

                                                                                                                                                                                            Looks yummy. My kids request this alot too and you are spot on about the timing - it is just about as fast as the packaged kind and about 300% better. I do same as you except cook the pasta in regular water and usually sprinkle freshly chopped parsley on top.

                                                                                                                                                                                          3. back in the kitchen tonight, with a sort of gussied up Salade Lyonnaise: Arugula, radicchio, quick-sauteed asparagus, minced shallots, crispy local fancy bacon, cut into bite-sized pieces, crispy potato "croutons" (very little carb, but yes a carb), and a poached egg each. Drizzled with a raspberry vinaigrette. yumsters.

                                                                                                                                                                                            i wanted to make tacos tomorrow night, for the DOTM thread, and had a moroccan pork thing in mind. i'm dying to try making this amazing greek yogurt/roasted garlic sauce we had in Chicago to go with - thought i'd add a little preserved lemon to give it some moroccan flare, and maybe a touch of aleppo. but the BF pulled out some corned beef from the freezer, so that's probably WFD tomorrow night.

                                                                                                                                                                                            it's nice to be back amongst all youse guys...

                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              Oh my, that looks wonderful!

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Welcome back and nice showing.

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  Mc, I want that right now! :)

                                                                                                                                                                                                2. Tonight was cowboy rib eye steaks and loaded baked potato - so delicious! With all the savoriness, I enjoyed a lovely bowl of strawberries for dessert and hopefully will rest well tonight.

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                    What is the difference b/t a ribeye and a cowboy ribeye steak? Regardless, any ribeye in my book is delicious...and doesn't get much better than strawberries this time of year for dessert!!

                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                      I think it's traditionally rib eye steak with a raw bone attached which was attached until I had the butcher chop it off to save me the hassle. The cowboys would use it as a handle. Indeed, so delicious and I love strawberries. It's been my nightly snack for the past week. I'm looking forward to the rest of the berries to look a little better and I'll dive into those as well.

                                                                                                                                                                                                  2. Here is the Frankensteak and "tater" as we call them in our house.

                                                                                                                                                                                                     
                                                                                                                                                                                                     
                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      Oh, be still my heart! That is one gorgeous meal!

                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        Hey, that steak is missing a piece. As much as I like steak, I would chow down on that stuffed potato. Carbs are my weakness

                                                                                                                                                                                                      2. Mrs H is in complete control of tonight's dinner. Some might argue that she is always in complete control of dinner. And who am I to argue?

                                                                                                                                                                                                        Anyway, other committments mean that she's shopping and cooking. I'm just eating and stacking the dishwasher.

                                                                                                                                                                                                        I'm told we'll be starting with potted shrimps, followed by "her" roast chicken (actually a Jamie Oliver recipe from his first Naked Chef book), whereby chopped soft herbs (there's parsley, basil and chives) are shoved up the breast between the skin and the flesh. Veg and any possible dessert will be whatever she sees in the supermarket in town.

                                                                                                                                                                                                        I like it when we have roast chicken. Herself is not the world's greatest fan of chicken and will only eat it when she's cooked it. And, even then, she doesnt eat much of it. Which means lottsa leftovers. Already I see a sandwich lunch tomorrow - soft bread roll, slathered with aioli, big chunks of chicken, a little lettuce. Fab.

                                                                                                                                                                                                        1. Finally making the GH chicken tonight. Invited 3 friends for dinner tonight last minute. I was gong to serve garlicky roasted potatoes with it but one of the friends makes amazing bread and she offered to bring over a loaf of her unbelievable olive bread which I think will be great with the lemon. Should I still do potatoes or is that too much starch? Simple green beans on the side.

                                                                                                                                                                                                          I don't do a lot of desserts but was thinking maybe whip up a box ghiradelli brownies with some salted caramel ice cream

                                                                                                                                                                                                          I have to say that my dinner with my BFF last night was a lot of fun! The salmon came out great, I have to start writing things down. After the quick marinade I topped the filets with julienned strips of pickled ginger, a stalk of green onion and a sprinkle of red pepper flakes and a little mist of sesame oil. Served it on the salad with warm bread it was a really nice meal. And we polished off BOTH bottles of wine. It was cold so I had a fire in the fireplace too. A wonderfully cozy night.

                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                            The salmon over greens sounds Yumm!

                                                                                                                                                                                                            Insofar as the meal tonight, perhaps go with some veggies with a little punch. Add some lemon and garlic to the green beans, or maybe roasted peppers, onions, garlic and zucchini.

                                                                                                                                                                                                            But....then again the brownies/caramel screamy....well after that suggestion , that desert is coming to a table near me , soon! I guess I'll just have to buy a larger mo-mo gown..(women wear mu-mu's; men mo-mo's)

                                                                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                                                                              Men of a certain size wear dashikis!

                                                                                                                                                                                                              :)

                                                                                                                                                                                                            2. re: foodieX2

                                                                                                                                                                                                              Great idea, I usually wing it when cooking based on ideas from multiple source but recently have been writing down exactly what I do which has been helpful for the next time - not just proportions but also cooking times and temperatures. I also jot down little notes about new recipes or meal to remember for later. Your dinner sounds wonderful, especially the lovely fire in the fireplace though as it's getting steamy here I'm not sure I'd want a fire right now but the smell and sight is so comforting.

                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                Not a huge sweets person but just the sound of the ghiradelli brownies + salted caramel ice cream is making me wish I had both in my house to whip that up for dessert tonight!! Enjoy!

                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                  I need to find my way down to your house, foodie! LOL Your dinner sounds wonderful - with or without the potatoes (although I'd never refuse homemade bread AND potatoes! LOL)

                                                                                                                                                                                                                2. Gosh I have no idea what's for dinner. We're heading downtown to Wash Park for a friend's birthday "picnic" event, so we might go out after that to after party, or we might go to a Rockies game. I'm still just deciding what I want to drink at the event... I've been on a white wine kick... I might just have to bring myself a bottle, for some reason drinking white wine at noon doesn't sound as bad as having vodka sodas.

                                                                                                                                                                                                                  1. Last night's chana masala turned out excellent, and will make a great lunch today.

                                                                                                                                                                                                                    I'm working late tonight, so am leaving pre-spice-rubbed beef back ribs in the fridge to be slow baked by my boyfriend and brushed with homemade ginger-garlic BBQ when I get home (we have yet to buy charcoal this season, so no grilling just yet). They will be served with boiled baby potatoes and steamed broccoli topped with lemon, butter and garlic.

                                                                                                                                                                                                                    Short on cash for the next two weeks, so there will be plenty of budget meals based on what we already have (a freezer full of mixed ground meat and cupboards filled with a wide array of closeout items from the local international market that recently shut down), along with the "unsellable" (bruised, wilted, but usually organic and almost always salvageable) produce they sell to staff at work for $2/bag. Tomorrow will be mapo tofu night, since all I need is tofu and green onions. Am greatly looking forward to it.

                                                                                                                                                                                                                    1. Last night's gig(s) went well. A bit sad that I won't be playing with my boys for the next couple months.... but we'll pick up where we left off in August, for sure.

                                                                                                                                                                                                                      Today is another gorgeous day in Happy Valley, another group of fresh-faced students is graduating and leaving town shortly -- what better reason to celebrate :-)

                                                                                                                                                                                                                      We're having a few friends over for grilled TCC (trini-chinese chicken), cole slaw, roasted cauli, a pasta-zuke-salad one of my German pals is bringing, and lots of libations. Might it be balmy enough for a white sangria? French 75s?

                                                                                                                                                                                                                      Either way, fun will be had. Maybe not 4 AM kind of fun, but that was yesterday.

                                                                                                                                                                                                                      20 Replies
                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                        Your stamina is impressive.

                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                          It's not what it used to be, for sure.

                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                            ignore her. she's still young, damn her.

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              Yah, right. The older I get, the better I was.

                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                Well, you can live life in reverse, right? More knowing = more focus on what's important to you..... lens tightens. You get more real. Better with time?

                                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                                            are you heading to Berlin, is that why you'll not be playing?

                                                                                                                                                                                                                            i would always vote for a French 75, myself...

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              Yep, off to Berlin in a coupla weeks. It's always difficult to get any gig there save for some open mic nights which generally seem to be frequented by male jazz musicians jerking off for hours on their various instruments.... sorry, I meant soloing in magical ways ;-D

                                                                                                                                                                                                                              My boys aren't too happy about my departure, but it's only 2 months this time around, and they have plenty gigs booked with their own little projects.

                                                                                                                                                                                                                              We'll all survive, fer shore....... and I seriously need the mental floss only time spend in the Old World can provide.

                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                Wish I was heading to France/Spain/Italy/(croatia!) this year. Glad you get to go, even if drawbacks to the trip....

                                                                                                                                                                                                                                Would love to meet you in Berlin for a week!

                                                                                                                                                                                                                                Have you read 'My Berlin Kitchen" by Luissa Weiss? I don't think you would find some of her food/conversations palatable - but I appreciated what she said about how Berlin has evolved/ is evolving - and the book really made me want to make it an important stop for knowing what''s up in the changing Berlin of the time she wrote the book.

                                                                                                                                                                                                                                Her blog; not so much. but hey. Just a question or 2 :)

                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                  You'd always be welcome to eat your way thru the city with me :-)

                                                                                                                                                                                                                                  Tons o'places to do just that. In fact, the only things I think about which restaurants, markets, and bars I will visit, and looking forward to seeing my friends over there again. And my dear Vespa which has been sitting around for 9 months now.....

                                                                                                                                                                                                                                  I'm not familiar with the book, tho the title sounds vaguely familiar. Maybe we'll kindle it!

                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                              Blimey. I did a double take at the mention of "French 75" which meant nothing to me in the context of a drink.

                                                                                                                                                                                                                              But meant a heck of a lot to a Great War buff - then I googled the drink and found it was invented in 1915 and named after the French army's artillery piece of the time. I may see if I can find other cocktails or foods named after war stuff.

                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                good addition to your book, eh?

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  Ohh, there's an idea. By co-incidence, the last few days, I've been writing the couple of pages or so that'll be about American experiences. It's based on a book I bought in an antique bookshop in New England about the war as it affected the Massachusetts town of Andover and then some quotes I've found about soldiers experiences in the trenches in the summer/autumn of 1918. Must get my creative head on and think of a way of linking it all together.

                                                                                                                                                                                                                                  Meanwhile, back to chapter five and the lack of potatoes for prisoners of war.......

                                                                                                                                                                                                                                2. re: Harters

                                                                                                                                                                                                                                  The Tommy Gun, Six Cylinder, 44 Magnum.

                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                    My pals on the Great War Forum come up with the Whizz Bang, Aviation, Chappelle, Billy Bishop, Red Baron, American Flyer, General Joffre, Kitchener.

                                                                                                                                                                                                                                    Clearly a lot of cocktails being supped 1914/18.

                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                      Aviations make a regular appearance at casa lingua for cocktail hour, too.

                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                        Do you include the Creme Violette or Creme Yvette?

                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                          Crème de Violette, I believe. We go very light on that, tho, since it's such an intense (to me) flavor.

                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                            Which creme de violette do you use? I go light with Creme Yvette, which quickly tastes medicinal to me, but when I can get my hands on Tempus Fugit liqueur de violettes, I scale up.

                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                              Rothman & Winter from Austria.

                                                                                                                                                                                                                                  2. re: Harters

                                                                                                                                                                                                                                    It's delicious. We all had 2 each :-)

                                                                                                                                                                                                                                3. Deb has boiled up a mess of shrimp (Old Bay) in anticipation of the 139th Run for the Roses. I'll be on mint julep detail (Makers Mark, home-grown mint).

                                                                                                                                                                                                                                  Supper will be Simca's spinach tart with ham, cheese and mushrooms (recipe courtesy of Julia Child). There will be a sauce soubise au Gruyere. I love this dish. A quality red will wash it all down.

                                                                                                                                                                                                                                  29 Replies
                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                    Simca - until I read the end of your sentence I was wondering why that sounded so familiar! :-) How many of you here enjoyed Julie and Julia - one of my favorite movies.

                                                                                                                                                                                                                                    The Old Bay shrimp that Deb is making sounds delicious...I really miss eating shrimp (developed an allergy to it inexplicably when I was 19 - until then it was my go-to choice for seafood!

                                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                                      Very cute movie indeed!

                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                        Yes!! It is one of the few movies that I have watched many times without tiring of it. One of my favorite parts is the scene where Julie makes the bruschetta - which looks scrumptious - and her husband is at the table devouring it in pure heaven.

                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                          love that movie (mostly the meryl streep parts) and I made that bruschetta, based on that movie - sauteing the bread until crispy makes a HUGE difference. i do it every summer now, when tomatoes are at least decent. minced raw garlic, diced toms, julienned basil, sea salt, all spooned over super-crispy sauteed good french baguette slices. SOOO GOOD. can't wait for summer.

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            mc I am so glad you wrote this post...how did you get the bread for the bruschetta to get golden brown and crispy, just like in the movie? I tried making it once with olive oil and with butter but just wasn't able to replicate the "crunch" of the bread I was looking for. Also, if you wouldn't mind sharing - what kind of bread did you use? I too can't wait for tomato season to come around again because I am CRAVING THIS BRUSCHETTA NOW!!!

                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                              i've used a variety of breads, but usually a baguette of some sort - and i just use high enough heat so that they brown and crisp quickly. are you slicing the bread thin enough? i mean, typical bruschetta thickness.... i've only used olive oil, not butter. i think try it with a bit higher heat, and it should go pretty quickly.

                                                                                                                                                                                                                                              also, i mix the tomatoes, basil and garlic all together in a bowl, so you get the juices of the tomatoes when spooned over the bruschetta.

                                                                                                                                                                                                                                              i want this now too!

                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                Yes to the baguette. Bruschetta is one of our summer mainstays.

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Thank you, I will attempt it again a bit closer to tomato season using your suggestions. Great tip about allowing the toppings to meld together first before applying to the top of the toasted baguette!!

                                                                                                                                                                                                                                        2. re: littleflower

                                                                                                                                                                                                                                          Haven't seen the movie. Deb and I are long-time fans of Julia Child. It's not a stretch to say she's responsible for my interest in cooking.

                                                                                                                                                                                                                                          Here's a photo of the "tart in progress". Note the store-bought puff pastry.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                            Then you all definitely should see it!! Meryl Street played the roll of Julia Child perfectly. Excellent movie and is especially enjoyed by those with a true appreciation for food!

                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                              I'm sold. Julie and Julia is now officially on the stack. In fact, it may be my iPad movie of choice on next month's flight to Dublin.

                                                                                                                                                                                                                                              Thanks for the tip.

                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                Please read the book first!

                                                                                                                                                                                                                                            2. re: steve h.

                                                                                                                                                                                                                                              that looks fantastic, steve. and you should definitely see the julia movie. the julie character is fairly annoying but overall, it's a fun, lovely little flick.

                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                I third the "see the movie", steve. As mc said, the Julie character is a tad annoying, but the scenes with Julia and Paul, masterfully portrayed by Meryl Streep and Stanley Tucci, just leave you wanting more when they cut back to the Julie scenes.

                                                                                                                                                                                                                                              2. re: littleflower

                                                                                                                                                                                                                                                The movie was very cute - the book it's based on even better:) I read it on the plane on my way to Paris 5 years ago - that made it even better still!

                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                  I read the book too and thoroughly enjoyed it. I have yet to see the movie. I was afraid it would ruin it for me even though I love Meryl Streep.

                                                                                                                                                                                                                                                  Off topic- I love Blood, Bone and Butter too. I am still upset with the fact Gwyneth Paltrow was tapped to play her. I just cant see it…

                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                    I have yet to read the book but regardless, think you should go ahead and see the movie!! Meryl Streep's portrayal of Julia was close to flawless - she pretty much transformed into Julia. The cooking scenes alone will make you smile - anyone with a true passion of food can easily relate!

                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                      Have the book BB&B, but haven't read it yet. I need to put DOWN the Internet and read some! LOL

                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                        foodiex2; I am the same way for movies - often I don't want to give the 'mind space' for the movie to take over what I invented in my mind of reading the book! I am always sure that my invocation of faces, moments, and events in the book are far more dramatic and scinematic than any movie could provide - live! I clearly have a high idea of my imagination.....) and that has resulted to be true 7 out of 10 :)

                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                          Seriously? I had not come across that there is a movie version of that (very good-yet-hard) book for me... NO to Gwyenth. I would picture someone like that wonderful pastry chef who goes on Chopped, etc. Elizabeth Faulkner?

                                                                                                                                                                                                                                                          She would be a good Gabrielle Hamilton - but would need the awesome sympathetic Italian Husband who is.....?

                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                            Gah I have no idea who should play the husband! Andy Garcia, while not Italian, might work. Loved him in A Man Loves a Women with Meg Ryan.

                                                                                                                                                                                                                                                            I am NOT a Gwynnie fan.
                                                                                                                                                                                                                                                            http://www.vanityfair.com/online/osca...

                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                              "need the awesome sympathetic Italian Husband who is.....?"
                                                                                                                                                                                                                                                              ~~~~~~~
                                                                                                                                                                                                                                                              Might I suggest Raoul Bova? He played the guy Diane Lane had a fling with in "Under the Tuscan Sun".

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

                                                                                                                                                                                                                                                            2. re: gingershelley

                                                                                                                                                                                                                                                              Hmmm, my pick would be Javier Bardem. If they could work on his accent a bit.
                                                                                                                                                                                                                                                              Not a Gwynnie fan myself. I could see Charlize Theron doing well with this.

                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                i am not sure what movie/book you all are talking about now, but i'd pick Javier Bardem. For anything. Anytime. Anywhere. Javier could take me to Denny's.

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  Haha! I did the re: wrong, was talking about BB&B. And Javier Bardem could take me to Taco Bell and force feed me the 12 pack of chalupas and I'd still be happy.

                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                    Not a lot of sex going on after that meal.

                                                                                                                                                                                                                                                                    I'd rather just have Javier Bardem and skip dinner.

                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                      slathered with trini chinese sauce.

                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        Harters is an ocean away probably shaking his head in disgust, haha!

                                                                                                                                                                                                                                                          2. re: gingershelley

                                                                                                                                                                                                                                                            the book is good!

                                                                                                                                                                                                                                                      2. It's not really soup weather, but I promised Mom I'd bring some tomorrow when I go up to take her out for an early Mother's Day lunch (we both dislike the insanity of going out on the actual Mother's Day).

                                                                                                                                                                                                                                                        So Chicken, Corn and Roasted Red Pepper Chowder is WFD, along with some garlic bread and a small salad dressed with a blood orange vinaigrette, using some of that blood orange olive oil I used last night blended with some orange juice, champagne vinegar and a bit of Dijon mustard, salt and pepper.

                                                                                                                                                                                                                                                        And wine for the cook.

                                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                          That's a seriously good meal.

                                                                                                                                                                                                                                                          The cook has earned her wine.

                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                            Even though I'm hot as a furnace with the recent temperature change battling the still-heated indoor areas, I have been on a soup kick for the past few days. The chowder sounds wonderful. Have a wonderful early Mother's Day.

                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              Ceviche of tuna on Ritz crackers.....sausage, red pepper, garlic, tomatoes, onions, basil, tomato paste, salt, chopped tomatoes, ...over spinach pasta, with a ton of garlic sliced..

                                                                                                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                                                                                                What a dinner!!! Love the sound of that tuna ceviche on Ritz.

                                                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                                                  It is a carryover from my early married days. We made one of our first dinner parties, and with drinks we intended to serve smoked salmon on little garlic toast rounds. Well we forgot to buy the rounds, and we had no bread to substitute so out came the Ritz, smear of veggie cream cheese, and a piece of salmon on top. As a result over the years I have gone the Ritz route with many items, and find that most know what it is right away, and they are always consumed.

                                                                                                                                                                                                                                                                  The ceviche was lemony delish start with some diced, seedless cucumber added at serving.

                                                                                                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                                                                                                    Ritz crackers are, to almost every woman or man, one of those warm memories from growing up, whether schmeared with peanut butter or our first canape at a grown-up party. :-D

                                                                                                                                                                                                                                                                2. re: PHREDDY

                                                                                                                                                                                                                                                                  Oooh, so refreshing!

                                                                                                                                                                                                                                                              2. Dinner is up in the air tonight, I just can't seem to figure out what I'm in the mood for. I was a nut and bought all of the options at the store today but luckily most of it will keep well or freeze so no loss...SO and I are stuck between homemade pizza (we aren't the biggest pizza fans, but don't have it very often. I'm not really a fan at all as I never really understood it which doesn't make sense to most people. I'd rather just have a load of cheese but I'm not really into the other components), burgers or a nibble around the house night. We have been on a mini-staycation so there are lots of nibbles food around but I always feel weird not having a proper dinner.

                                                                                                                                                                                                                                                                1. Beautiful sunny day today. Out in the garden weeding and planting most of the day.
                                                                                                                                                                                                                                                                  Fired up the grill again for Kalbi in both the traditional and LA cuts.
                                                                                                                                                                                                                                                                  Mushrooms marinated in the Kalbi marinade also tossed on the grill.
                                                                                                                                                                                                                                                                  Red leaf lettuce, sliced jalapenos, mixed rice, and kimchi rounded out the meal.
                                                                                                                                                                                                                                                                  Everything rolled in the lettuce and eaten Ssam style.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. re: hannaone

                                                                                                                                                                                                                                                                    That sounds like a perfect day! Mouthwatering pics, as usual.

                                                                                                                                                                                                                                                                  2. The rest of the ceviche is for dinner, most likely with some rolled tacos topped with cheese and guacamole (taco shop style.)

                                                                                                                                                                                                                                                                    Ceviche is all we've eaten since I made it yesterday and we're both going to be really sad when we see the bottom of the bowl after tonight's dinner.

                                                                                                                                                                                                                                                                    The weather is supposed to dip back to 70 for the high tomorrow (from yesterday's 96,) but as soon as it's super warm again ceviche will be back on the menu- I just can't get enough of it right now!

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                      You can never go wrong with ceviche. Your dinner of ceviche along with Phreddy's sounds yum!!

                                                                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                                                                        Its perfect warm weather food! :)

                                                                                                                                                                                                                                                                    2. Blackened grouper filet "Bonton" with langostino (didn't have any crabmeat handy) & Scorned Woman onion rings; dirty rice, ham hock pole beans. Cue Louis Armstrong.

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                      1. The BF made corned beef (super tender and melty), steamed cabbage with blue cheese dressing and bacon, brussels sprouts and radicchio in a light honey-mustard dressing, fried taters with crispy onions and garlic. damned good.

                                                                                                                                                                                                                                                                        Oh, and i meant to report - we took the Oldster to lunch today to a burger joint (all grass-fed beef, attached to a really good tap room) and he ordered the marsala burger - i tasted it and it was the bomb! here you all have been talking about chicken marsala and i've kinda been, meh, i don't think i want to try that - yes, you can take my CH card away right now, i've never had it before - but i was SO WRONG. going to have to buy some good marsala and attempt it.

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          Yum both to the food in that picture AND for the sound of that marsala burger!! I hadn't thought of incorporating marsala wine with ground beef/bison but I imagine it would be a fantastic match!

                                                                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                                                                            i think it was the mushrooms that were in the masala prep, and then served over the burger, and with caramelized onions, too. but yeah, it was really good with the beef.

                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              That dish does look great. Gotta have me some corned beef and cabbage soon. Mushrooms in marsala sauce are to die for. Making some tonight in fact. Let us know when you give it a try.

                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                            Nice dish!...but where is your normal side of "remote control"?

                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              Looks like a plate of heaven! Now I'm hungry...

                                                                                                                                                                                                                                                                            2. There's a pot roast for dinner - a nice piece of Aberdeen Angus topside. The beasties wander about the farm in the Forest of Bowland, in the county north of me and, then, the carcass is hung for at least 21 days before being sold.

                                                                                                                                                                                                                                                                              It'll bubble away for hours, along with carrots, celery and onion. And if more veg is needed, there's carrot and swede to cook and mash together.

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                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                John,
                                                                                                                                                                                                                                                                                Can smell the aroma even here!

                                                                                                                                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                                                                                                                                  +1 on that!

                                                                                                                                                                                                                                                                              2. Last night we had pizza inspired by the current issue of Saveur's article on Neopolitan style pizza. Despite triggering the fire alarm several times, delicious outcome. Also, a big salad because my salad bowl pots are really cranking out the green.

                                                                                                                                                                                                                                                                                This morning I'm making a chickpea salad with coriander and cumin from Local Flavors for a potluck tonight.

                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                                                                                  You're growing your own salad lettuces in pots? Hmmm....I might have to try this.

                                                                                                                                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                                                                                                                                    I would love to hear more about the Neopolitan style pizza you made...how high did you get the oven temp in order to get a nice semi-charred crust?

                                                                                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                                                                                      littleflower, here's the recipe from Saveur: http://www.saveur.com/article/Recipes...

                                                                                                                                                                                                                                                                                      The whole issue was really great this month (May 2013)

                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                        Thanks jj for the recipe - I bookmarked it!

                                                                                                                                                                                                                                                                                    2. re: tcamp

                                                                                                                                                                                                                                                                                      I googled the recipe (Saveur pizza) and it's excellent. I use a peel so no need to bother with the parchment paper. Tony Gemingnani's place in San Francisco is a favorite of ours.

                                                                                                                                                                                                                                                                                      Well done.

                                                                                                                                                                                                                                                                                    3. The GH chicken was amazing. So easy and fast too. I can see this becoming a staple.
                                                                                                                                                                                                                                                                                      http://www.boston.com/lifestyle/food/...

                                                                                                                                                                                                                                                                                      Looking forward to the arrival of our cow this afternoon! Burgers on the grill along with potato salad. Think I will make a cucumber/tomato/feta salad too.

                                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                                        Wohoo, cow time!! I can't wait to see how you use it.

                                                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                                                          Simple flavors, all blended together, make for a *great* GH chicken. I *always* have those ingredients, so it's so easy to make - even if you're just roasting a couple of Frankenchicken breasts, as I've done recently in the past.

                                                                                                                                                                                                                                                                                          Enjoy the mooburgers!

                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            Alas my husband just called and he was stuck on the jersey turnpike for over an hour and then massive traffic in NY. Looks like they won't be home until closer to 8 as opposed to the 5:30ish he originally thought. Burgers will have to wait until tomorrow. Wah!

                                                                                                                                                                                                                                                                                            Dinner will be leftover chicken and a big salad. Not so bad.

                                                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                                                              I hated the Turnpike when I lived in NJ. I feel his pain.

                                                                                                                                                                                                                                                                                              And I would still do the burgers at 8. But that's just me. Considering what I just had for lunch with Mom. ;-)

                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                I would wait but I am already hungry. If they get home at 8 we won't eat to close to 9. My tummy is grumbling already!!

                                                                                                                                                                                                                                                                                                (you have made we want steak fries! Might have to make those for tomorrows burgers!)

                                                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                                                  Finally got my burgers!! And as good as they were, our sides were just as good. My husband brought home freshly picked purple asparagus! My first "fresh" of of the season. Simply steamed they were perfect. That and homemade oven baked steak fries made it a perfect meal.

                                                                                                                                                                                                                                                                                                  1. re: foodieX2