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

roxlet May 2, 2013 02:56 PM

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. linguafood RE: roxlet May 2, 2013 03:21 PM

    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
      linguafood RE: linguafood May 2, 2013 05:25 PM

      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
        roxlet RE: linguafood May 2, 2013 05:29 PM

        I'm jonesing for that meal!

        1. re: roxlet
          linguafood RE: roxlet May 2, 2013 05:30 PM

          Dude. I just saw what your hubster whipped up.

        2. re: linguafood
          scubadoo97 RE: linguafood May 2, 2013 06:19 PM


        3. re: linguafood
          BananaBirkLarsen RE: linguafood May 2, 2013 05:56 PM

          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
            littleflower RE: BananaBirkLarsen May 2, 2013 06:58 PM

            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
              BananaBirkLarsen RE: littleflower May 2, 2013 07:01 PM

              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
                littleflower RE: BananaBirkLarsen May 2, 2013 08:50 PM

                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
              rjbh20 RE: BananaBirkLarsen May 2, 2013 07:01 PM

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

              1. re: rjbh20
                BananaBirkLarsen RE: rjbh20 May 2, 2013 07:07 PM

                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
                linguafood RE: BananaBirkLarsen May 2, 2013 09:49 PM

                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
                Berheenia RE: linguafood May 3, 2013 03:20 AM

                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
                  LindaWhit RE: Berheenia May 3, 2013 07:28 AM

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

              4. LindaWhit RE: roxlet May 2, 2013 04:25 PM

                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
                  fldhkybnva RE: LindaWhit May 2, 2013 04:47 PM

                  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
                    Njchicaa RE: LindaWhit May 2, 2013 04:55 PM

                    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
                      LindaWhit RE: Njchicaa May 2, 2013 05:12 PM

                      Ouch. That's not good.

                    2. re: LindaWhit
                      helen_m RE: LindaWhit May 2, 2013 05:13 PM

                      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
                        boyzoma RE: LindaWhit May 3, 2013 10:49 AM

                        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. scubadoo97 RE: roxlet May 2, 2013 04:32 PM

                        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
                          ChristinaMason RE: scubadoo97 May 2, 2013 07:49 PM

                          smoked salmon bellies....drooooooooool

                        2. BananaBirkLarsen RE: roxlet May 2, 2013 04:35 PM

                          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
                            littleflower RE: BananaBirkLarsen May 2, 2013 07:03 PM

                            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
                              BananaBirkLarsen RE: littleflower May 2, 2013 07:09 PM

                              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
                                littleflower RE: BananaBirkLarsen May 2, 2013 09:01 PM

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

                          2. Njchicaa RE: roxlet May 2, 2013 04:45 PM

                            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
                              LindaWhit RE: Njchicaa May 2, 2013 04:53 PM

                              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
                                littleflower RE: Njchicaa May 2, 2013 07:17 PM

                                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. fldhkybnva RE: roxlet May 2, 2013 04:46 PM

                                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
                                  Njchicaa RE: fldhkybnva May 2, 2013 04:53 PM

                                  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
                                    fldhkybnva RE: Njchicaa May 2, 2013 05:25 PM

                                    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
                                      steve h. RE: fldhkybnva May 2, 2013 05:39 PM

                                      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.
                                        littleflower RE: steve h. May 2, 2013 07:20 PM

                                        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
                                          fldhkybnva RE: littleflower May 2, 2013 07:35 PM

                                          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
                                            steve h. RE: littleflower May 3, 2013 11:29 AM

                                            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.
                                              littleflower RE: steve h. May 3, 2013 01:49 PM

                                              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
                                      littleflower RE: fldhkybnva May 2, 2013 09:59 PM

                                      Nice job making that salmon skin so crispy!

                                      1. re: littleflower
                                        fldhkybnva RE: littleflower May 2, 2013 10:08 PM

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

                                      2. re: fldhkybnva
                                        boyzoma RE: fldhkybnva May 3, 2013 10:38 AM

                                        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
                                          fldhkybnva RE: boyzoma May 3, 2013 11:02 AM

                                          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. biondanonima RE: roxlet May 2, 2013 04:54 PM

                                        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
                                          ChristinaMason RE: biondanonima May 2, 2013 07:55 PM

                                          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
                                            gingershelley RE: biondanonima May 3, 2013 10:08 AM

                                            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
                                              biondanonima RE: gingershelley May 3, 2013 03:36 PM

                                              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
                                                BananaBirkLarsen RE: gingershelley May 4, 2013 09:04 AM

                                                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. r
                                              rjbh20 RE: roxlet May 2, 2013 05:17 PM

                                              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
                                                steve h. RE: rjbh20 May 2, 2013 05:27 PM

                                                Nice scrounge job. The plate looks great.

                                                1. re: rjbh20
                                                  PHREDDY RE: rjbh20 May 3, 2013 03:35 AM

                                                  My kinda me!! Looks DELISH!

                                                  1. re: rjbh20
                                                    gingershelley RE: rjbh20 May 3, 2013 10:09 AM

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

                                                  2. steve h. RE: roxlet May 2, 2013 05:26 PM

                                                    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.
                                                      weezieduzzit RE: steve h. May 2, 2013 06:03 PM

                                                      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
                                                        steve h. RE: weezieduzzit May 2, 2013 06:14 PM

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

                                                      2. re: steve h.
                                                        fldhkybnva RE: steve h. May 2, 2013 07:36 PM

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

                                                        1. re: steve h.
                                                          helen_m RE: steve h. May 3, 2013 07:01 AM

                                                          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.
                                                            Berheenia RE: steve h. May 3, 2013 04:18 PM

                                                            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
                                                              steve h. RE: Berheenia May 3, 2013 04:40 PM

                                                              All the best, Berheenia.

                                                              1. re: Berheenia
                                                                littleflower RE: Berheenia May 3, 2013 06:38 PM

                                                                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. s
                                                              sedimental RE: roxlet May 2, 2013 05:40 PM

                                                              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
                                                                linguafood RE: sedimental May 2, 2013 05:43 PM

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

                                                              2. Musie RE: roxlet May 2, 2013 06:04 PM

                                                                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. weezieduzzit RE: roxlet May 2, 2013 06:21 PM

                                                                  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. alliegator RE: roxlet May 2, 2013 06:35 PM

                                                                    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
                                                                      littleflower RE: alliegator May 2, 2013 07:24 PM

                                                                      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
                                                                        alliegator RE: littleflower May 3, 2013 08:37 AM

                                                                        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
                                                                          littleflower RE: alliegator May 3, 2013 01:39 PM

                                                                          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. JungMann RE: roxlet May 2, 2013 06:58 PM

                                                                      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
                                                                        biondanonima RE: JungMann May 2, 2013 07:16 PM

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

                                                                        1. re: biondanonima
                                                                          BananaBirkLarsen RE: biondanonima May 2, 2013 07:38 PM

                                                                          Yeah, that does sound just ridiculously good.

                                                                        2. re: JungMann
                                                                          mariacarmen RE: JungMann May 4, 2013 09:48 AM

                                                                          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
                                                                            JungMann RE: mariacarmen May 4, 2013 08:36 PM

                                                                            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
                                                                              mariacarmen RE: JungMann May 4, 2013 08:50 PM

                                                                              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. ChristinaMason RE: roxlet May 2, 2013 07:44 PM

                                                                          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
                                                                            sedimental RE: ChristinaMason May 2, 2013 07:47 PM

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

                                                                            Can you say more about the pork burgers?

                                                                            1. re: sedimental
                                                                              ChristinaMason RE: sedimental May 2, 2013 07:59 PM

                                                                              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
                                                                                linguafood RE: ChristinaMason May 2, 2013 09:38 PM

                                                                                Want. Now.

                                                                                1. re: ChristinaMason
                                                                                  alliegator RE: ChristinaMason May 3, 2013 08:40 AM

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

                                                                                2. re: sedimental
                                                                                  JungMann RE: sedimental May 2, 2013 08:40 PM

                                                                                  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
                                                                                    ChristinaMason RE: JungMann May 3, 2013 04:54 AM

                                                                                    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
                                                                                      JungMann RE: ChristinaMason May 3, 2013 06:44 AM

                                                                                      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
                                                                                        ChristinaMason RE: JungMann May 3, 2013 08:14 AM

                                                                                        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
                                                                                          BananaBirkLarsen RE: ChristinaMason May 4, 2013 09:13 AM

                                                                                          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
                                                                                            Allegra_K RE: BananaBirkLarsen May 5, 2013 04:40 AM

                                                                                            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
                                                                                              Breadcrumbs RE: Allegra_K May 5, 2013 06:40 AM

                                                                                              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
                                                                                                Allegra_K RE: Breadcrumbs May 5, 2013 07:11 AM

                                                                                                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
                                                                                                  LindaWhit RE: Allegra_K May 5, 2013 01:50 PM

                                                                                                  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
                                                                                                GretchenS RE: Allegra_K May 5, 2013 02:15 PM

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

                                                                                                1. re: Allegra_K
                                                                                                  fldhkybnva RE: Allegra_K May 5, 2013 02:37 PM

                                                                                                  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
                                                                                                    BananaBirkLarsen RE: Allegra_K May 5, 2013 04:21 PM

                                                                                                    This is just beautiful!

                                                                                                    1. re: Allegra_K
                                                                                                      mariacarmen RE: Allegra_K May 5, 2013 04:52 PM

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

                                                                                                      1. re: mariacarmen
                                                                                                        Allegra_K RE: mariacarmen May 5, 2013 06:17 PM

                                                                                                        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
                                                                                                  BananaBirkLarsen RE: JungMann May 4, 2013 09:11 AM

                                                                                                  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. hannaone RE: roxlet May 2, 2013 08:00 PM

                                                                                          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. l
                                                                                            littleflower RE: roxlet May 2, 2013 08:59 PM

                                                                                            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
                                                                                              ChristinaMason RE: littleflower May 3, 2013 04:58 AM

                                                                                              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
                                                                                                littleflower RE: ChristinaMason May 3, 2013 01:42 PM

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

                                                                                            2. Berheenia RE: roxlet May 3, 2013 03:23 AM

                                                                                              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
                                                                                                PHREDDY RE: Berheenia May 3, 2013 03:37 AM

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

                                                                                                1. re: PHREDDY
                                                                                                  Berheenia RE: PHREDDY May 3, 2013 04:27 AM

                                                                                                  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
                                                                                                    PHREDDY RE: Berheenia May 3, 2013 09:20 AM

                                                                                                    Definitely a good choice, with the two..

                                                                                                2. re: Berheenia
                                                                                                  LindaWhit RE: Berheenia May 3, 2013 07:34 AM

                                                                                                  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
                                                                                                    foodieX2 RE: LindaWhit May 3, 2013 08:35 AM


                                                                                                  2. re: Berheenia
                                                                                                    alliegator RE: Berheenia May 3, 2013 08:41 AM

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

                                                                                                    1. re: Berheenia
                                                                                                      linguafood RE: Berheenia May 3, 2013 10:35 AM

                                                                                                      You will LOVE Philly's food scene.

                                                                                                      1. re: linguafood
                                                                                                        fldhkybnva RE: linguafood May 3, 2013 11:00 AM

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

                                                                                                      2. re: Berheenia
                                                                                                        steve h. RE: Berheenia May 3, 2013 10:52 AM

                                                                                                        Welcome to the NFC East!

                                                                                                        1. re: steve h.
                                                                                                          LindaWhit RE: steve h. May 3, 2013 01:44 PM

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

                                                                                                          1. re: LindaWhit
                                                                                                            steve h. RE: LindaWhit May 3, 2013 01:59 PM

                                                                                                            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.
                                                                                                              KrumTx RE: steve h. May 3, 2013 03:10 PM

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

                                                                                                              1. re: KrumTx
                                                                                                                steve h. RE: KrumTx May 3, 2013 03:31 PM

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

                                                                                                                1. re: steve h.
                                                                                                                  KrumTx RE: steve h. May 3, 2013 04:06 PM

                                                                                                                  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.
                                                                                                                LindaWhit RE: steve h. May 3, 2013 03:22 PM


                                                                                                                1. re: LindaWhit
                                                                                                                  steve h. RE: LindaWhit May 3, 2013 03:45 PM

                                                                                                                  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
                                                                                                                Berheenia RE: LindaWhit May 3, 2013 04:21 PM

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

                                                                                                                1. re: Berheenia
                                                                                                                  LindaWhit RE: Berheenia May 3, 2013 04:32 PM

                                                                                                                  OK, phew! LOL

                                                                                                            2. re: Berheenia
                                                                                                              GretchenS RE: Berheenia May 3, 2013 04:33 PM

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

                                                                                                              1. re: GretchenS
                                                                                                                Berheenia RE: GretchenS May 4, 2013 02:49 AM

                                                                                                                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
                                                                                                                  LindaWhit RE: Berheenia May 4, 2013 05:32 AM

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

                                                                                                                  1. re: LindaWhit
                                                                                                                    GretchenS RE: LindaWhit May 4, 2013 01:30 PM

                                                                                                                    Or just toast a piece of cinnamon bread!

                                                                                                                    1. re: GretchenS
                                                                                                                      foodieX2 RE: GretchenS May 4, 2013 01:33 PM

                                                                                                                      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. fldhkybnva RE: roxlet May 3, 2013 05:03 AM

                                                                                                              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. juliejulez RE: roxlet May 3, 2013 08:56 AM

                                                                                                                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. iowagirl RE: roxlet May 3, 2013 09:02 AM

                                                                                                                  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. foodieX2 RE: roxlet May 3, 2013 09:23 AM

                                                                                                                    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?


                                                                                                                    14 Replies
                                                                                                                    1. re: foodieX2
                                                                                                                      fldhkybnva RE: foodieX2 May 3, 2013 10:27 AM

                                                                                                                      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
                                                                                                                        foodieX2 RE: fldhkybnva May 3, 2013 02:15 PM

                                                                                                                        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
                                                                                                                          fldhkybnva RE: foodieX2 May 3, 2013 04:57 PM

                                                                                                                          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
                                                                                                                        roxlet RE: foodieX2 May 3, 2013 11:25 AM

                                                                                                                        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
                                                                                                                          steve h. RE: roxlet May 3, 2013 12:02 PM

                                                                                                                          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.
                                                                                                                            roxlet RE: steve h. May 3, 2013 12:28 PM

                                                                                                                            H20 is water, if that helps...

                                                                                                                            1. re: roxlet
                                                                                                                              steve h. RE: roxlet May 3, 2013 12:45 PM

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

                                                                                                                              You guys are making it hard...

                                                                                                                              1. re: steve h.
                                                                                                                                roxlet RE: steve h. May 4, 2013 03:46 AM

                                                                                                                                Well, call him rjb or h20 ;)

                                                                                                                        2. re: foodieX2
                                                                                                                          LindaWhit RE: foodieX2 May 3, 2013 01:51 PM

                                                                                                                          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
                                                                                                                            foodieX2 RE: LindaWhit May 3, 2013 02:07 PM

                                                                                                                            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
                                                                                                                              LindaWhit RE: foodieX2 May 3, 2013 02:17 PM

                                                                                                                              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
                                                                                                                                fldhkybnva RE: foodieX2 May 3, 2013 04:58 PM

                                                                                                                                I am so jealous of your cow!!

                                                                                                                              2. re: LindaWhit
                                                                                                                                Berheenia RE: LindaWhit May 3, 2013 04:23 PM

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

                                                                                                                                1. re: Berheenia
                                                                                                                                  LindaWhit RE: Berheenia May 3, 2013 04:32 PM

                                                                                                                                  Oh, it is MORE than OK! LOL

                                                                                                                            2. PHREDDY RE: roxlet May 3, 2013 09:29 AM

                                                                                                                              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
                                                                                                                                alliegator RE: PHREDDY May 3, 2013 09:32 AM

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

                                                                                                                                1. re: PHREDDY
                                                                                                                                  acssss RE: PHREDDY May 3, 2013 11:37 AM

                                                                                                                                  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
                                                                                                                                    PHREDDY RE: acssss May 4, 2013 03:39 AM

                                                                                                                                    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. boyzoma RE: roxlet May 3, 2013 09:52 AM

                                                                                                                                  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
                                                                                                                                    ChristinaMason RE: boyzoma May 3, 2013 09:59 AM


                                                                                                                                    1. re: boyzoma
                                                                                                                                      PHREDDY RE: boyzoma May 4, 2013 03:41 AM

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

                                                                                                                                    2. fldhkybnva RE: roxlet May 3, 2013 10:28 AM

                                                                                                                                      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
                                                                                                                                        boyzoma RE: fldhkybnva May 3, 2013 10:42 AM

                                                                                                                                        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
                                                                                                                                          fldhkybnva RE: boyzoma May 3, 2013 11:06 AM

                                                                                                                                          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
                                                                                                                                            PHREDDY RE: fldhkybnva May 4, 2013 03:43 AM

                                                                                                                                            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
                                                                                                                                              fldhkybnva RE: PHREDDY May 4, 2013 01:33 PM

                                                                                                                                              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
                                                                                                                                                PHREDDY RE: fldhkybnva May 5, 2013 06:13 AM

                                                                                                                                                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
                                                                                                                                          weezieduzzit RE: fldhkybnva May 3, 2013 11:02 AM

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

                                                                                                                                          1. re: weezieduzzit
                                                                                                                                            fldhkybnva RE: weezieduzzit May 3, 2013 11:11 AM

                                                                                                                                            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
                                                                                                                                            alliegator RE: fldhkybnva May 3, 2013 11:29 AM

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

                                                                                                                                            1. re: fldhkybnva
                                                                                                                                              scubadoo97 RE: fldhkybnva May 3, 2013 11:44 AM

                                                                                                                                              Great job! Looks fantastic

                                                                                                                                              1. re: scubadoo97
                                                                                                                                                fldhkybnva RE: scubadoo97 May 3, 2013 01:19 PM

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

                                                                                                                                            2. alliegator RE: roxlet May 3, 2013 11:15 AM

                                                                                                                                              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. a
                                                                                                                                                acssss RE: roxlet May 3, 2013 11:33 AM

                                                                                                                                                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. JungMann RE: roxlet May 3, 2013 12:35 PM

                                                                                                                                                  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. linguafood RE: roxlet May 3, 2013 12:44 PM

                                                                                                                                                    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
                                                                                                                                                      littleflower RE: linguafood May 3, 2013 07:11 PM

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

                                                                                                                                                      1. re: littleflower
                                                                                                                                                        fldhkybnva RE: littleflower May 3, 2013 10:57 PM

                                                                                                                                                        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. mariacarmen RE: roxlet May 3, 2013 01:28 PM

                                                                                                                                                      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
                                                                                                                                                        weezieduzzit RE: mariacarmen May 3, 2013 01:48 PM

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

                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                          LindaWhit RE: mariacarmen May 3, 2013 01:58 PM

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

                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                            mariacarmen RE: LindaWhit May 3, 2013 02:43 PM

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

                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                              juliejulez RE: mariacarmen May 3, 2013 02:48 PM

                                                                                                                                                              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
                                                                                                                                                                mariacarmen RE: juliejulez May 3, 2013 10:33 PM

                                                                                                                                                                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
                                                                                                                                                                LindaWhit RE: mariacarmen May 3, 2013 03:05 PM

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

                                                                                                                                                            2. re: mariacarmen
                                                                                                                                                              GretchenS RE: mariacarmen May 3, 2013 04:48 PM

                                                                                                                                                              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
                                                                                                                                                                mariacarmen RE: GretchenS May 3, 2013 10:52 PM

                                                                                                                                                                thanks, GS!

                                                                                                                                                              2. re: mariacarmen
                                                                                                                                                                mariacarmen RE: mariacarmen May 3, 2013 10:53 PM

                                                                                                                                                                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
                                                                                                                                                                  BananaBirkLarsen RE: mariacarmen May 4, 2013 09:19 AM

                                                                                                                                                                  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
                                                                                                                                                                    mariacarmen RE: BananaBirkLarsen May 4, 2013 09:37 AM

                                                                                                                                                                    Oh, you must go back!

                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                      roxlet RE: mariacarmen May 4, 2013 09:44 AM

                                                                                                                                                                      To the airport and Greyhound Station? lol :/

                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                        BananaBirkLarsen RE: roxlet May 4, 2013 09:48 AM

                                                                                                                                                                        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
                                                                                                                                                                          roxlet RE: BananaBirkLarsen May 4, 2013 10:30 AM

                                                                                                                                                                          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
                                                                                                                                                                            BananaBirkLarsen RE: roxlet May 5, 2013 04:26 PM

                                                                                                                                                                            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. weezieduzzit RE: roxlet May 3, 2013 01:50 PM

                                                                                                                                                                  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
                                                                                                                                                                    Berheenia RE: weezieduzzit May 3, 2013 04:30 PM

                                                                                                                                                                    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
                                                                                                                                                                      weezieduzzit RE: Berheenia May 3, 2013 05:31 PM

                                                                                                                                                                      I'm a good 7 hours south of SF.

                                                                                                                                                                  2. LindaWhit RE: roxlet May 3, 2013 02:13 PM

                                                                                                                                                                    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
                                                                                                                                                                      foodieX2 RE: LindaWhit May 3, 2013 02:18 PM

                                                                                                                                                                      Let me know how you sleep LW!! :

                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                        KrumTx RE: LindaWhit May 3, 2013 03:11 PM

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

                                                                                                                                                                        1. re: KrumTx
                                                                                                                                                                          LindaWhit RE: KrumTx May 3, 2013 03:24 PM

                                                                                                                                                                          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
                                                                                                                                                                            KrumTx RE: LindaWhit May 3, 2013 03:29 PM

                                                                                                                                                                            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
                                                                                                                                                                              LindaWhit RE: KrumTx May 3, 2013 03:53 PM

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

                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                          littleflower RE: LindaWhit May 3, 2013 03:27 PM

                                                                                                                                                                          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
                                                                                                                                                                            rjbh20 RE: littleflower May 3, 2013 03:33 PM

                                                                                                                                                                            Porchetta is fun. Just don't overlook it.

                                                                                                                                                                            1. re: rjbh20
                                                                                                                                                                              LindaWhit RE: rjbh20 May 3, 2013 04:24 PM

                                                                                                                                                                              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
                                                                                                                                                                                littleflower RE: rjbh20 May 3, 2013 06:25 PM

                                                                                                                                                                                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
                                                                                                                                                                                  rjbh20 RE: littleflower May 4, 2013 05:13 AM

                                                                                                                                                                                  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
                                                                                                                                                                                    littleflower RE: rjbh20 May 4, 2013 03:49 PM

                                                                                                                                                                                    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
                                                                                                                                                                                    steve h. RE: littleflower May 4, 2013 04:16 PM

                                                                                                                                                                                    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
                                                                                                                                                                                  LindaWhit RE: littleflower May 3, 2013 04:26 PM

                                                                                                                                                                                  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
                                                                                                                                                                                    littleflower RE: LindaWhit May 3, 2013 06:32 PM

                                                                                                                                                                                    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
                                                                                                                                                                                      fldhkybnva RE: littleflower May 3, 2013 07:02 PM

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

                                                                                                                                                                                3. re: LindaWhit
                                                                                                                                                                                  LindaWhit RE: LindaWhit May 3, 2013 04:52 PM

                                                                                                                                                                                  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. steve h. RE: roxlet May 3, 2013 02:59 PM

                                                                                                                                                                                  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.
                                                                                                                                                                                    steve h. RE: steve h. May 3, 2013 05:59 PM

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

                                                                                                                                                                                  2. h
                                                                                                                                                                                    Hetterella RE: roxlet May 3, 2013 06:05 PM

                                                                                                                                                                                    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. s
                                                                                                                                                                                      sedimental RE: roxlet May 3, 2013 08:37 PM

                                                                                                                                                                                      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. hannaone RE: roxlet May 3, 2013 08:42 PM

                                                                                                                                                                                        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
                                                                                                                                                                                          fldhkybnva RE: hannaone May 3, 2013 11:05 PM

                                                                                                                                                                                          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
                                                                                                                                                                                            hannaone RE: fldhkybnva May 4, 2013 01:06 AM

                                                                                                                                                                                            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
                                                                                                                                                                                              fldhkybnva RE: hannaone May 4, 2013 01:05 PM

                                                                                                                                                                                              Great, thanks for the idea.

                                                                                                                                                                                          2. re: hannaone
                                                                                                                                                                                            tcamp RE: hannaone May 5, 2013 04:03 AM

                                                                                                                                                                                            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. mariacarmen RE: roxlet May 3, 2013 10:50 PM

                                                                                                                                                                                            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
                                                                                                                                                                                              LindaWhit RE: mariacarmen May 4, 2013 05:35 AM

                                                                                                                                                                                              Oh my, that looks wonderful!

                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                scubadoo97 RE: mariacarmen May 4, 2013 08:26 AM

                                                                                                                                                                                                Welcome back and nice showing.

                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                  GretchenS RE: mariacarmen May 4, 2013 01:40 PM

                                                                                                                                                                                                  Mc, I want that right now! :)

                                                                                                                                                                                                2. fldhkybnva RE: roxlet May 3, 2013 11:06 PM

                                                                                                                                                                                                  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
                                                                                                                                                                                                    littleflower RE: fldhkybnva May 3, 2013 11:17 PM

                                                                                                                                                                                                    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
                                                                                                                                                                                                      fldhkybnva RE: littleflower May 3, 2013 11:41 PM

                                                                                                                                                                                                      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. fldhkybnva RE: roxlet May 3, 2013 11:21 PM

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

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                      boyzoma RE: fldhkybnva May 4, 2013 07:49 AM

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

                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                        scubadoo97 RE: fldhkybnva May 4, 2013 08:28 AM

                                                                                                                                                                                                        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. h
                                                                                                                                                                                                        Harters RE: roxlet May 4, 2013 03:29 AM

                                                                                                                                                                                                        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. foodieX2 RE: roxlet May 4, 2013 07:26 AM

                                                                                                                                                                                                          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
                                                                                                                                                                                                            PHREDDY RE: foodieX2 May 4, 2013 08:15 AM

                                                                                                                                                                                                            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
                                                                                                                                                                                                              foodieX2 RE: PHREDDY May 4, 2013 08:18 AM

                                                                                                                                                                                                              Men of a certain size wear dashikis!


                                                                                                                                                                                                            2. re: foodieX2
                                                                                                                                                                                                              fldhkybnva RE: foodieX2 May 4, 2013 01:36 PM

                                                                                                                                                                                                              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
                                                                                                                                                                                                                littleflower RE: foodieX2 May 4, 2013 03:36 PM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  LindaWhit RE: foodieX2 May 4, 2013 03:37 PM

                                                                                                                                                                                                                  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. juliejulez RE: roxlet May 4, 2013 09:07 AM

                                                                                                                                                                                                                  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. BananaBirkLarsen RE: roxlet May 4, 2013 09:41 AM

                                                                                                                                                                                                                    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. linguafood RE: roxlet May 4, 2013 10:42 AM

                                                                                                                                                                                                                      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
                                                                                                                                                                                                                        roxlet RE: linguafood May 4, 2013 11:43 AM

                                                                                                                                                                                                                        Your stamina is impressive.

                                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                                          linguafood RE: roxlet May 4, 2013 11:59 AM

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

                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                            mariacarmen RE: roxlet May 4, 2013 08:19 PM

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

                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                              linguafood RE: mariacarmen May 5, 2013 11:29 AM

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

                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                gingershelley RE: linguafood May 5, 2013 06:21 PM

                                                                                                                                                                                                                                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
                                                                                                                                                                                                                            mariacarmen RE: linguafood May 4, 2013 08:20 PM

                                                                                                                                                                                                                            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
                                                                                                                                                                                                                              linguafood RE: mariacarmen May 5, 2013 11:27 AM

                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                gingershelley RE: linguafood May 5, 2013 06:26 PM

                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                  linguafood RE: gingershelley May 5, 2013 08:16 PM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                              Harters RE: linguafood May 5, 2013 02:07 AM

                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                mariacarmen RE: Harters May 5, 2013 02:22 AM

                                                                                                                                                                                                                                good addition to your book, eh?

                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                  Harters RE: mariacarmen May 5, 2013 03:17 AM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                  steve h. RE: Harters May 5, 2013 09:44 AM

                                                                                                                                                                                                                                  The Tommy Gun, Six Cylinder, 44 Magnum.

                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                    Harters RE: steve h. May 6, 2013 02:58 AM

                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                      linguafood RE: Harters May 6, 2013 10:42 AM

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

                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                        rjbh20 RE: linguafood May 6, 2013 10:50 AM

                                                                                                                                                                                                                                        Do you include the Creme Violette or Creme Yvette?

                                                                                                                                                                                                                                        1. re: rjbh20
                                                                                                                                                                                                                                          linguafood RE: rjbh20 May 6, 2013 10:57 AM

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

                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                            JungMann RE: linguafood May 6, 2013 11:16 AM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              linguafood RE: JungMann May 6, 2013 11:49 AM

                                                                                                                                                                                                                                              Rothman & Winter from Austria.

                                                                                                                                                                                                                                  2. re: Harters
                                                                                                                                                                                                                                    linguafood RE: Harters May 5, 2013 11:27 AM

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

                                                                                                                                                                                                                                3. steve h. RE: roxlet May 4, 2013 01:21 PM

                                                                                                                                                                                                                                  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.
                                                                                                                                                                                                                                    littleflower RE: steve h. May 4, 2013 03:41 PM

                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                      fldhkybnva RE: littleflower May 4, 2013 04:26 PM

                                                                                                                                                                                                                                      Very cute movie indeed!

                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                        littleflower RE: fldhkybnva May 4, 2013 05:52 PM

                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                          mariacarmen RE: littleflower May 4, 2013 08:23 PM

                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                            littleflower RE: mariacarmen May 4, 2013 10:55 PM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              mariacarmen RE: littleflower May 5, 2013 12:15 AM

                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                steve h. RE: mariacarmen May 5, 2013 09:07 AM

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

                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                  littleflower RE: mariacarmen May 5, 2013 01:37 PM

                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                          steve h. RE: littleflower May 4, 2013 04:26 PM

                                                                                                                                                                                                                                          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.
                                                                                                                                                                                                                                            littleflower RE: steve h. May 4, 2013 05:41 PM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              steve h. RE: littleflower May 5, 2013 08:58 AM

                                                                                                                                                                                                                                              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.
                                                                                                                                                                                                                                                JerryMe RE: steve h. May 5, 2013 03:22 PM

                                                                                                                                                                                                                                                Please read the book first!

                                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                                              mariacarmen RE: steve h. May 4, 2013 08:24 PM

                                                                                                                                                                                                                                              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.
                                                                                                                                                                                                                                                LindaWhit RE: steve h. May 4, 2013 08:33 PM

                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                gingershelley RE: littleflower May 5, 2013 09:02 AM

                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                  foodieX2 RE: gingershelley May 5, 2013 09:16 AM

                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                    littleflower RE: foodieX2 May 5, 2013 01:43 PM

                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                      LindaWhit RE: foodieX2 May 5, 2013 01:53 PM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                        gingershelley RE: foodieX2 May 5, 2013 06:29 PM

                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                          gingershelley RE: foodieX2 May 5, 2013 06:34 PM

                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                            foodieX2 RE: gingershelley May 5, 2013 06:51 PM

                                                                                                                                                                                                                                                            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.

                                                                                                                                                                                                                                                            1. re: foodieX2
                                                                                                                                                                                                                                                              LindaWhit RE: foodieX2 May 5, 2013 07:17 PM

                                                                                                                                                                                                                                                              "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".


                                                                                                                                                                                                                                                            2. re: gingershelley
                                                                                                                                                                                                                                                              alliegator RE: gingershelley May 6, 2013 10:13 AM

                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                mariacarmen RE: alliegator May 6, 2013 12:15 PM

                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                  alliegator RE: mariacarmen May 6, 2013 01:35 PM

                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                    linguafood RE: alliegator May 6, 2013 01:51 PM

                                                                                                                                                                                                                                                                    Not a lot of sex going on after that meal.

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

                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                      mariacarmen RE: linguafood May 6, 2013 03:53 PM

                                                                                                                                                                                                                                                                      slathered with trini chinese sauce.

                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                        alliegator RE: mariacarmen May 7, 2013 09:04 AM

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

                                                                                                                                                                                                                                                          2. re: gingershelley
                                                                                                                                                                                                                                                            mariacarmen RE: gingershelley May 5, 2013 11:33 PM

                                                                                                                                                                                                                                                            the book is good!

                                                                                                                                                                                                                                                      2. LindaWhit RE: roxlet May 4, 2013 03:47 PM

                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                          steve h. RE: LindaWhit May 4, 2013 04:21 PM

                                                                                                                                                                                                                                                          That's a seriously good meal.

                                                                                                                                                                                                                                                          The cook has earned her wine.

                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                            fldhkybnva RE: LindaWhit May 4, 2013 04:27 PM

                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                              PHREDDY RE: LindaWhit May 4, 2013 04:29 PM

                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                littleflower RE: PHREDDY May 4, 2013 05:29 PM

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

                                                                                                                                                                                                                                                                1. re: littleflower
                                                                                                                                                                                                                                                                  PHREDDY RE: littleflower May 5, 2013 06:27 AM

                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                    LindaWhit RE: PHREDDY May 5, 2013 01:54 PM

                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                  fldhkybnva RE: PHREDDY May 4, 2013 06:01 PM

                                                                                                                                                                                                                                                                  Oooh, so refreshing!

                                                                                                                                                                                                                                                              2. fldhkybnva RE: roxlet May 4, 2013 04:29 PM

                                                                                                                                                                                                                                                                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. hannaone RE: roxlet May 4, 2013 05:00 PM

                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                    weezieduzzit RE: hannaone May 4, 2013 05:17 PM

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

                                                                                                                                                                                                                                                                  2. weezieduzzit RE: roxlet May 4, 2013 05:21 PM

                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                      littleflower RE: weezieduzzit May 4, 2013 05:33 PM

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

                                                                                                                                                                                                                                                                      1. re: littleflower
                                                                                                                                                                                                                                                                        weezieduzzit RE: littleflower May 4, 2013 05:39 PM

                                                                                                                                                                                                                                                                        Its perfect warm weather food! :)

                                                                                                                                                                                                                                                                    2. r
                                                                                                                                                                                                                                                                      rjbh20 RE: roxlet May 4, 2013 05:33 PM

                                                                                                                                                                                                                                                                      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. mariacarmen RE: roxlet May 4, 2013 08:16 PM

                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                          littleflower RE: mariacarmen May 4, 2013 10:57 PM

                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                            mariacarmen RE: littleflower May 5, 2013 12:36 AM

                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                              boyzoma RE: mariacarmen May 5, 2013 10:20 AM

                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                            PHREDDY RE: mariacarmen May 5, 2013 06:36 AM

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

                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                              GretchenS RE: mariacarmen May 5, 2013 02:17 PM

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

                                                                                                                                                                                                                                                                            2. h
                                                                                                                                                                                                                                                                              Harters RE: roxlet May 5, 2013 02:18 AM

                                                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                PHREDDY RE: Harters May 5, 2013 06:38 AM

                                                                                                                                                                                                                                                                                Can smell the aroma even here!

                                                                                                                                                                                                                                                                                1. re: PHREDDY
                                                                                                                                                                                                                                                                                  boyzoma RE: PHREDDY May 5, 2013 10:16 AM

                                                                                                                                                                                                                                                                                  +1 on that!

                                                                                                                                                                                                                                                                              2. tcamp RE: roxlet May 5, 2013 04:20 AM

                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                  LindaWhit RE: tcamp May 5, 2013 06:06 AM

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

                                                                                                                                                                                                                                                                                  1. re: tcamp
                                                                                                                                                                                                                                                                                    littleflower RE: tcamp May 5, 2013 01:46 PM

                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                      juliejulez RE: littleflower May 5, 2013 02:14 PM

                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                        littleflower RE: juliejulez May 8, 2013 02:50 PM

                                                                                                                                                                                                                                                                                        Thanks jj for the recipe - I bookmarked it!

                                                                                                                                                                                                                                                                                    2. re: tcamp
                                                                                                                                                                                                                                                                                      steve h. RE: tcamp May 5, 2013 02:02 PM

                                                                                                                                                                                                                                                                                      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. foodieX2 RE: roxlet May 5, 2013 06:46 AM

                                                                                                                                                                                                                                                                                      The GH chicken was amazing. So easy and fast too. I can see this becoming a staple.

                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                        fldhkybnva RE: foodieX2 May 5, 2013 07:32 AM

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

                                                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                                                          LindaWhit RE: foodieX2 May 5, 2013 01:57 PM

                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                            foodieX2 RE: LindaWhit May 5, 2013 02:05 PM

                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                              LindaWhit RE: foodieX2 May 5, 2013 02:12 PM

                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                foodieX2 RE: LindaWhit May 5, 2013 02:17 PM

                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                  foodieX2 RE: foodieX2 May 6, 2013 05:12 PM

                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                    roxlet RE: foodieX2 May 6, 2013 05:53 PM

                                                                                                                                                                                                                                                                                                    Can't wait for the local asparagus!

                                                                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                                                                      fldhkybnva RE: foodieX2 May 7, 2013 08:55 AM

                                                                                                                                                                                                                                                                                                      I love asparagus, but have yet to try purple or white. I need to broaden my spear horizons. How would you describe the difference in flavor if there is any?

                                                                                                                                                                                                                                                                                          2. fldhkybnva RE: roxlet May 5, 2013 07:40 AM

                                                                                                                                                                                                                                                                                            Well, my exhaustion decided dinner for me last night. I had a wonderful lunch of bulgogi served wrap style with kimchi and rice. I was debating pizza vs burgers last night, but promptly fell asleep at 7pm!!

                                                                                                                                                                                                                                                                                            I woke up starving and so we had a proper full Sunday breakfast. I made a very tasty omelet with shiitake mushrooms, shallots, bacon and Raclette cheese and a piece of flax toast with Muenster, pancetta and pesto which I ate it with a huge bowl of corned beef hash and sausage links from the local diner. wow, I guess I was hungry, although it was the smallest omelet I've ever made. Rather than my usual omelet protein bombs, I tried out the standard 3-egg. I've never attempted corned beef hash and when the feeling hits I just run to the diner.

                                                                                                                                                                                                                                                                                            I was anticipating warm weather today and some lovely refreshing food to go along with it but it's suddenly rainy and cold and so I'm more in the comfort food mood for dinner, so we'll see.

                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                              foodieX2 RE: fldhkybnva May 5, 2013 08:08 AM

                                                                                                                                                                                                                                                                                              You must have needed the sleep, good to give in to it!

                                                                                                                                                                                                                                                                                              You have made me want a good old diner breakfast. That omelet looks so god….

                                                                                                                                                                                                                                                                                              1. re: foodieX2
                                                                                                                                                                                                                                                                                                fldhkybnva RE: foodieX2 May 5, 2013 08:58 AM

                                                                                                                                                                                                                                                                                                Yea, it made me want more mushrooms. Good thing I have a fridge full :) I picked up the Raclette this morning and as usual it's a new cheese to add to my ever-growing list of cheese favorites. I also bought some Fontina and so will find a way to use it today.

                                                                                                                                                                                                                                                                                            2. juliejulez RE: roxlet May 5, 2013 08:48 AM

                                                                                                                                                                                                                                                                                              Tonight I'm doing the Red Chile Steak with(out) Beans from the COTM. It's a quick version of chile colorado, which is one of my favorite mexican dishes. No beans because I don't like them. Served w/ tortillas, and a salad with a jalapeno tomatillo creamy dressing... made with greek yogurt!

                                                                                                                                                                                                                                                                                              Last night we ended up picking up Chipotle and watching hockey and baseball on TV. We didn't go out or go to a Rockies game, but were pretty beat after running around in the park all day playing bocce ball, some frisbee golf sorta game, cornhole, and giant jenga. We are getting old.

                                                                                                                                                                                                                                                                                              1. steve h. RE: roxlet May 5, 2013 09:24 AM

                                                                                                                                                                                                                                                                                                Happy Cinco de Mayo!

                                                                                                                                                                                                                                                                                                Today's brunch will be classic huevos rancheros. Margaritas will be available. Deb will cook, I'll tend bar.

                                                                                                                                                                                                                                                                                                1. ChristinaMason RE: roxlet May 5, 2013 09:31 AM

                                                                                                                                                                                                                                                                                                  I pulled some boneless "country style" pork ribs out of the freezer (which I'm pretty sure are strips of pork shoulder). I think I'll coat them in a dry rub, wrap tightly in foil, and bake in a low oven until just about tender. Then they'll be moved to a rack, brushed with bbq sauce, and finished at higher heat so the fat crisps and the sauce caramelizes in places.

                                                                                                                                                                                                                                                                                                  All these pics of green/pole beans with bacon on WFD recently have convinced me that would be the ultimate side, probably with some buttered white rice. Maybe a few salad leaves, as Harters might say, to whet the appetite.

                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                    linguafood RE: ChristinaMason May 5, 2013 11:21 AM

                                                                                                                                                                                                                                                                                                    They're actually part of the loin, as Berheenia (??) explained to me somewhere on this thread. I had used them to make souvlakia, which turned out pretty awesomely. I'd be curious to hear how they fare in the oven low & slow!

                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                      ChristinaMason RE: linguafood May 5, 2013 07:42 PM

                                                                                                                                                                                                                                                                                                      Yeah, so, some are from the loin, and the ones I'm more familiar with (the fakers) are from the shoulder. I didn't realize it at the time, but these were from the loin, and they did not do well with slow cooking. Boo. Oh well. Beans (cooked with bacon, onion, bay leaf, granulated onion, smashed garlic, Forward!, cider vinegar, and water) were awesome.

                                                                                                                                                                                                                                                                                                  2. s
                                                                                                                                                                                                                                                                                                    sedimental RE: roxlet May 5, 2013 09:43 AM

                                                                                                                                                                                                                                                                                                    In prep for Cinco de Mayo, I made a nice (really spicy)Diablo sauce yesterday. I have some nice Alaska pollock in the fridge, so I might make up some Indian fry bread and have some fish tacos...PNW style.

                                                                                                                                                                                                                                                                                                    If I can get myself moving, I can get to my favorite Mexican grocery store and pick up some produce!

                                                                                                                                                                                                                                                                                                    1. boyzoma RE: roxlet May 5, 2013 10:10 AM

                                                                                                                                                                                                                                                                                                      Last night was a dozen colossal shrimp dipped in butter and grilled on the bar b q. Also on grill was mixed veggies of green/red/yellow/orange peppers, sliced mushrooms, sliced onions, pineapple chunks and cherry tomatoes. To go with those, I made a confetti pasta salad. Finely diced peppers (again, green/red/yellow/orange), green onion, dill relish (with a little dill juice), elbow macaroni, mayo, dijon mustard, s&p and a little "salad supreme" seasoning. Had some mustard/garlic/ginger dipping sauce. The only problem we had was there wasn't enough shrimp!

                                                                                                                                                                                                                                                                                                      Tonight we will share a grilled medium rare T-bone frankensteak, grilled loaded baked potato and lots of button mushrooms on the side grill burner. What a great weekend!

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: boyzoma
                                                                                                                                                                                                                                                                                                        fldhkybnva RE: boyzoma May 5, 2013 01:28 PM

                                                                                                                                                                                                                                                                                                        Yum, both of your dinners indeed sound like a great weekend!

                                                                                                                                                                                                                                                                                                      2. gini RE: roxlet May 5, 2013 10:51 AM

                                                                                                                                                                                                                                                                                                        Last weekend we fully demo'ed the pantry down to the foundation. During the week we put up four walls and this weekend we've been busy putting on a roof. I spent the week working through leftovers and such, culminating last night with pizza with leeks and ricotta and a salad.

                                                                                                                                                                                                                                                                                                        I can't quite decide what to make tonight, but I am happy to finally be able to get to the grocer this afternoon for some fresh protein!

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. re: gini
                                                                                                                                                                                                                                                                                                          roxlet RE: gini May 5, 2013 12:29 PM

                                                                                                                                                                                                                                                                                                          Nothing's more stress-inducing than renovations!

                                                                                                                                                                                                                                                                                                        2. linguafood RE: roxlet May 5, 2013 12:42 PM

                                                                                                                                                                                                                                                                                                          Well, well, aren't we lucky at casa lingua! We actually have *leftovers* from last night's 'cue, due mostly to the fact that I sent out my sweetie to buy yet another pack of chicken thighs, just to make sure we have enough, upping the count to 20 thighs (for 7 meat eaters).

                                                                                                                                                                                                                                                                                                          We did, and we do. 5 wonderful TC thighs are just waiting to be nuked or ovened, with a generous helping of cole slaw and another head of roasted cauli, as the one from last night was destroyed.

                                                                                                                                                                                                                                                                                                          It got chilly around 8:30, so we had to move festivities inside. Probably a good decision either way :-D

                                                                                                                                                                                                                                                                                                          Last folks left around 1 AM, we stayed up until I don't know. Late. Tonight will be tame.

                                                                                                                                                                                                                                                                                                          1. fldhkybnva RE: roxlet May 5, 2013 01:23 PM

                                                                                                                                                                                                                                                                                                            Well, maybe I do like pizza, well LOVE pizza. We already had the pizza dough from Whole Foods, but there was other food around and my limited enthusiasm for pizza was swaying me in that direction. But SO, as he usually does encouraged my risk-averse self to take a "risk" and to tap into the joy I have creating things in the kitchen to concoct a pizza that I might enjoy. Well, I do but I might stick to pizza at home since I never enjoy most pizza in restaurants or the "pizza" often at conferences and other gatherings. This rectangular pie of whole wheat crust with sauteed mushrooms and onions, asparagus and Fontina cheese was pure delicious. And...I discovered another cheese I love!

                                                                                                                                                                                                                                                                                                            10 Replies
                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                              foodieX2 RE: fldhkybnva May 5, 2013 01:45 PM

                                                                                                                                                                                                                                                                                                              hubba hubba!!

                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                boyzoma RE: fldhkybnva May 5, 2013 01:46 PM

                                                                                                                                                                                                                                                                                                                Well, that just looks fabulous! I may just have to give that a try. Did you roast or saute your asparagus first or is it just raw?

                                                                                                                                                                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                                                                                                                                                                  fldhkybnva RE: boyzoma May 5, 2013 02:38 PM

                                                                                                                                                                                                                                                                                                                  I blanched them for about 90 seconds and then tossed onto the pie which was cooked at 550F for 10 minutes. I like my asparagus very roasted so if you like it less so you might just throw it on raw.

                                                                                                                                                                                                                                                                                                                2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                  LindaWhit RE: fldhkybnva May 5, 2013 02:00 PM

                                                                                                                                                                                                                                                                                                                  That looks wonderful!

                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                    littleflower RE: fldhkybnva May 5, 2013 02:02 PM

                                                                                                                                                                                                                                                                                                                    That is one yummy looking pizza, fldhky!! I am in the same line of thinking as you both...I just can't eat and enjoy most takeout pizza anymore. There is the rare exception or two of *really* authentic mom and pop Italian restaurants that can whip up a decent pizza, but would much rather make it myself at home and control the quality of ingredients.

                                                                                                                                                                                                                                                                                                                    How did you get the crust to crisp up so nicely? Did you prepare it on a pizza stone, and how high did you crank the oven temp up to?

                                                                                                                                                                                                                                                                                                                    1. re: littleflower
                                                                                                                                                                                                                                                                                                                      fldhkybnva RE: littleflower May 5, 2013 02:44 PM

                                                                                                                                                                                                                                                                                                                      Thanks, I was shocked as this was my first legitimate attempt at a pizza rather than past attempts of just throwing it into an oven on a baking sheet. I have a wonderful well-seasoned pizza stone which I rarely use that I "borrowed" from my mom. I put it in the oven and heated it to 550F (as high as my oven would go, and now I know it goes that high) for 45 minutes or so. I shaped the crust on parchment and then slid the crust (with parchment) on the stone, bake 5 minutes, rotate, bake another 5 minutes and it was nice and brown. The crust was ultra thin and crunchy on the outside with a soft chewy center on the inside which is perfect for me as I hate a pizza loaded with a ton of gummy dough. I really am surprised I liked it so much but I guess as usual I just put on my favorite ingredients - mushrooms, onions and cheese and so I couldn't resist it :) I think the Fontina was also key for me. I don't dislike Mozzarella but I like in-your-face cheeses and it doesn't do much for me which is also probably why I never found pizza enticing.

                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                        LindaWhit RE: fldhkybnva May 5, 2013 03:15 PM

                                                                                                                                                                                                                                                                                                                        The parchment paper method of sliding it onto the stone is the method I used several weeks ago - works like a charm when you don't have a pizza peel!

                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                          fldhkybnva RE: LindaWhit May 5, 2013 03:22 PM

                                                                                                                                                                                                                                                                                                                          Yup, it was great and mid chew I remembered to check the bottom of the crust and it had the wonderful pizzeria brown crusty bits. Just a warning, the parchment will likely turn black and become quite fragile so just be careful pulling it as it might just crumble but just at the edges.

                                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                      mariacarmen RE: fldhkybnva May 5, 2013 02:58 PM

                                                                                                                                                                                                                                                                                                                      looks wonderful, but how is there no meat on your plate??

                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                        fldhkybnva RE: mariacarmen May 5, 2013 03:20 PM

                                                                                                                                                                                                                                                                                                                        I know!! Well, I wanted to throw on ground bison but there was no room so I restrained my over-pilling/stuffing spirit and just went with veggies. Also SO and I are having a mini-staycation/celebration/eat-a-few carbs-we-rarely-do week so I figured I'd save the meat for Monday when we are back to plates of whomping doses of protein. Mushrooms are sort of like meat to me which could be why I eat them in such large quantities :) The butchers and fishmongers at my local store, that I frequent way too much that I feel like I work there, were so confused this week. They kept inquiring as to why I was just walking right by the fish and meat counters. Even the checkout girl was like "uh, this is not what you usually buy?"

                                                                                                                                                                                                                                                                                                                    3. LindaWhit RE: roxlet May 5, 2013 02:10 PM

                                                                                                                                                                                                                                                                                                                      Had a Mother's Day Lunch with Mom (we don't like the PITA-ness that is lunch out *on* Mother's Day). Wait, we ate late, and I'm full, and I don't expect to eat anything more today. So, was it Linner? Dunch? Either way - it was GOOD!

                                                                                                                                                                                                                                                                                                                      I told Mom to choose where we went, but when she chose a restaurant that *only* had a Sunday brunch buffet (something neither of us are particularly fond of), she said "Let's just go to the old reliable - The Grog!"

                                                                                                                                                                                                                                                                                                                      She ended up with grilled scallops with rice pilaf and green beans, and seemed to very much enjoy them. At almost 83, she eats a lot less than she used to, but all four large scallops and the beans were eaten, and half of the rice pilaf. I went with my standard order when I go there - the Grog Burger - a medium-rare Angus sirloin burger with bacon and Swiss cheese, and steak fries. They're big burgers. And lots of fries. Big steak fries that are crispy on the outside, fluffy potatoes on the inside. Every. Single. Fry. Is. Crispy. AND I didn't have to ask for them to be that way - it's the way they do it ALL the time!

                                                                                                                                                                                                                                                                                                                      And I ate it ALL. And it was good. Woof. (Oh yes - a glass of wine to go with the burger was also had!)

                                                                                                                                                                                                                                                                                                                      If - and that's a BIG *IF* - I get remotely hungry around 8 p.m., I can have a small bowl of Chicken Corn Chowder or a slice of pork tenderloin from Friday night. So IF I have anything to eat, it'll be leftovers.

                                                                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                        foodieX2 RE: LindaWhit May 5, 2013 02:13 PM

                                                                                                                                                                                                                                                                                                                        Steak fried are my weakness. Is this the place in Newburyport?

                                                                                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                                                                                          LindaWhit RE: foodieX2 May 5, 2013 02:14 PM

                                                                                                                                                                                                                                                                                                                          It is. Consistently one of the best burgers I've had while living in Massachusetts.

                                                                                                                                                                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                          steve h. RE: LindaWhit May 5, 2013 02:36 PM

                                                                                                                                                                                                                                                                                                                          Scallops, burgers, fries and...grog! Oh my.

                                                                                                                                                                                                                                                                                                                          Sounds wonderful. When my mom was still with us, we celebrated Mother's Day on Derby Day: mid-day restaurant meal, mint juleps at her place, serious wagering before the race. Good times.

                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                            LindaWhit RE: steve h. May 5, 2013 03:19 PM

                                                                                                                                                                                                                                                                                                                            I like the serious wagering before the race. Mom and I talked about the race - I was very impressed with the come-from-behind win by Orb! I thought perhaps Palace Malice might hold on, until he started fading just after the last turn.

                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                              steve h. RE: LindaWhit May 5, 2013 03:28 PM

                                                                                                                                                                                                                                                                                                                              Orb ran a brilliant racy on a muddy track. Rosario is an excellent horse driver. They were favorites and proved their mettle.

                                                                                                                                                                                                                                                                                                                          2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                            fldhkybnva RE: LindaWhit May 5, 2013 02:46 PM

                                                                                                                                                                                                                                                                                                                            It sounds like a wonderful day and that you both enjoyed yourself. My grandmother is 85 and we can always tell when she's really enjoying herself as her bird-sized appetite disappears and she inhales the food. My favorite moment in the past year was watching her at Christmas brunch sit at the kitchen buffet and just eat bacon for 45 minutes in total bliss!

                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                              Berheenia RE: LindaWhit May 6, 2013 02:32 AM

                                                                                                                                                                                                                                                                                                                              Used to love the Grog Burger. Thanks for the blast from the past!

                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                juliejulez RE: LindaWhit May 6, 2013 08:49 AM

                                                                                                                                                                                                                                                                                                                                Linda, your meal sounds ideal to me :) I looked up The Grog and it looks like a place I'd love. I was hoping it would be near where SO is working so he could at least try it but he's on the opposite end of the state (he's now staying in Auburn, working in Webster).

                                                                                                                                                                                                                                                                                                                              2. l
                                                                                                                                                                                                                                                                                                                                littleflower RE: roxlet May 5, 2013 02:15 PM

                                                                                                                                                                                                                                                                                                                                I have definitely eaten my fair share of pork lately...tonight's dinner is no exception! Couldn't resist picking up a few more Italian sausage links from the butcher at Fresh Market...first grilling links on grill pan, then sauteeing sliced red peppers and onions until slightly carmelized. When cooked through I will add sausage links to saute pan with the carmelized peppers/onions, deglazing pan with white wine then adding marinara sauce. This will top spaghetti and Ina's garlic bread will round out the meal.

                                                                                                                                                                                                                                                                                                                                1. GretchenS RE: roxlet May 5, 2013 02:21 PM

                                                                                                                                                                                                                                                                                                                                  I got the first of the local asparagus at my farm store this morning so that will feature heavily in dinner. But work has interfered with life and here it is, after 5:00 and I still have to make my contributions to tomorrow's Cinco de Mayo potluck at work -- the Chipotle Meatballs and the Jicama Slaw with Roasted Poblano Peppers from the COTM. So I am not sure what my dinner will end up being. Quite possibly grilled asparagus with a nice runny-yoked fried egg on top. Easy peasy. (BTW there are some fabulous cooks where I work, and many nations represented, the potlucks are amazing, not like some places I have worked.)

                                                                                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                    fldhkybnva RE: GretchenS May 5, 2013 02:47 PM

                                                                                                                                                                                                                                                                                                                                    I am jealous of your work potlucks. Whenever there is a potluck, I bring something and pick around for a small plate, but always pack a lunch as well as they are not the most exciting events. Maybe I need a new job :)

                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                      mariacarmen RE: GretchenS May 5, 2013 03:02 PM

                                                                                                                                                                                                                                                                                                                                      i'm jealous too.

                                                                                                                                                                                                                                                                                                                                      and i love the sound of your easy-peasy yolky dinner, too.

                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                        fldhkybnva RE: mariacarmen May 5, 2013 03:21 PM

                                                                                                                                                                                                                                                                                                                                        I have finally progressed to full whole egg omelets rather than mixed with whites and am now a super egg fan. I guess I just needed a few decades for them to grow on me. I am on a mission to learn to like the runny-yoked fried egg and I think if topped on my favorite veggie asparagus that it might just be the key.

                                                                                                                                                                                                                                                                                                                                      2. re: GretchenS
                                                                                                                                                                                                                                                                                                                                        GretchenS RE: GretchenS May 5, 2013 05:34 PM

                                                                                                                                                                                                                                                                                                                                        And so it came to pass. And it was good...

                                                                                                                                                                                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                          mariacarmen RE: GretchenS May 5, 2013 05:38 PM


                                                                                                                                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                            fldhkybnva RE: GretchenS May 5, 2013 05:48 PM

                                                                                                                                                                                                                                                                                                                                            Gorgeous, that's a runny yolk I might eat!

                                                                                                                                                                                                                                                                                                                                        2. JerryMe RE: roxlet May 5, 2013 03:17 PM

                                                                                                                                                                                                                                                                                                                                          Tres Leches cake just came out of the oven. DS & SO want plain old ground beef tacos *sigh*. I was looking at the carne asade at the market but I acquiesce to their wishes.

                                                                                                                                                                                                                                                                                                                                          There's gonna be cake though! Happy Cinco to all the Chowhounders!

                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                          1. re: JerryMe
                                                                                                                                                                                                                                                                                                                                            gini RE: JerryMe May 6, 2013 04:10 AM

                                                                                                                                                                                                                                                                                                                                            Tres Leches is possibly the best cake on earth!

                                                                                                                                                                                                                                                                                                                                          2. weezieduzzit RE: roxlet May 5, 2013 05:04 PM

                                                                                                                                                                                                                                                                                                                                            Its only 65 an rainy today so the remaining ceviche ingredients are going to meet up with some tomatoes and turn into something cioppino inspired for a nice warm dinner tonight. Most likely "soup and salad" night... it's not THAT cold....

                                                                                                                                                                                                                                                                                                                                            1. s
                                                                                                                                                                                                                                                                                                                                              sedimental RE: roxlet May 5, 2013 05:40 PM

                                                                                                                                                                                                                                                                                                                                              Beergaritas! In kerr jars no less!

                                                                                                                                                                                                                                                                                                                                              Waiting for Cinco de Mayo dinner :)

                                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: sedimental
                                                                                                                                                                                                                                                                                                                                                fldhkybnva RE: sedimental May 5, 2013 05:49 PM

                                                                                                                                                                                                                                                                                                                                                Wow, looks so very relaxing!

                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                  sedimental RE: fldhkybnva May 5, 2013 06:36 PM

                                                                                                                                                                                                                                                                                                                                                  Ha! After my second beergarita...I would say, I am relaxed ;)

                                                                                                                                                                                                                                                                                                                                                  Here is my PNW fish taco creation...it has an Indian fry bread base, Diablo sauced fish, shredded cabbage and a cactus and tomato salsa.

                                                                                                                                                                                                                                                                                                                                                  It was really good.

                                                                                                                                                                                                                                                                                                                                              2. hannaone RE: roxlet May 5, 2013 06:48 PM

                                                                                                                                                                                                                                                                                                                                                Another beautiful day spent getting our garden set.

                                                                                                                                                                                                                                                                                                                                                Early breakfast of eggs, bacon, and potatoes this morning. the next eight hours cleaning the garage and gardening, then a supper of grilled spicy pork with leaf lettuce, water kimchi, bibim rice, kimchi, kalbi, and mixed steamed rice, followed by a surprisingly good raspberry truffle flavored coffee (the only flavored coffee I usually like is mocha).

                                                                                                                                                                                                                                                                                                                                                The uncooked spicy pork was gifted to us by a Korean lady that runs a combination convenience store and teriyaki grill because we gave her about 10 pounds of spring scallions and garlic from the garden. Her marinade was really good.

                                                                                                                                                                                                                                                                                                                                                1. h
                                                                                                                                                                                                                                                                                                                                                  Harters RE: roxlet May 6, 2013 03:05 AM

                                                                                                                                                                                                                                                                                                                                                  It's a holiday here in the UK, The sun shines, temperatures soar to 20. We've just walked up the village to buy a newspaper and I didnt really need the jacket I'd taken.

                                                                                                                                                                                                                                                                                                                                                  As for dinner, it's veggie night Chez Harters. Chunks of butternut squash, red onion and red pepper are tossed in harissa and little oil. And roasted until they're cooked through.

                                                                                                                                                                                                                                                                                                                                                  Meanwhile onion, garlic, ginger and chilli powder get a bit of a fry and then rice and stock goes in and it potters away. A bit later some chard goes in. A dollop of yoghurt will be available on the table if needed.

                                                                                                                                                                                                                                                                                                                                                  1. gini RE: roxlet May 6, 2013 04:13 AM

                                                                                                                                                                                                                                                                                                                                                    After 7 days straight of renovation work (we're doing it ourselves), I'm a bit tired and a bit uninterested in cooking. I made a mindless dinner of:
                                                                                                                                                                                                                                                                                                                                                    grilled grass fed strip steaks
                                                                                                                                                                                                                                                                                                                                                    roasted broccoli with salt, pepper, red pepper flakes, olive oil, and lemon then finished with some pecorino
                                                                                                                                                                                                                                                                                                                                                    Made a miniloaf of cornbread for the man

                                                                                                                                                                                                                                                                                                                                                    And now I'm off to Chicago for the week!

                                                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: gini
                                                                                                                                                                                                                                                                                                                                                      fldhkybnva RE: gini May 6, 2013 07:58 AM

                                                                                                                                                                                                                                                                                                                                                      Enjoy your trip, the send off dinner looks wonderful! I love the doneness of that steak, just as SO and I like it "almost still moving."

                                                                                                                                                                                                                                                                                                                                                      1. re: gini
                                                                                                                                                                                                                                                                                                                                                        mariacarmen RE: gini May 6, 2013 10:01 AM

                                                                                                                                                                                                                                                                                                                                                        glad you get a rest, and enjoy my new favorite city!

                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                          gini RE: mariacarmen May 6, 2013 02:25 PM

                                                                                                                                                                                                                                                                                                                                                          I like my cow to still be mooing.

                                                                                                                                                                                                                                                                                                                                                          Chicago's a fun town. I'm lucky enough to oversee an office here that I have to visit monthly, so I'm able to check out all the great restaurants this city has to offer.

                                                                                                                                                                                                                                                                                                                                                        2. re: gini
                                                                                                                                                                                                                                                                                                                                                          littleflower RE: gini May 6, 2013 11:22 PM

                                                                                                                                                                                                                                                                                                                                                          Craving all components of your dinner...looks delicious!! Enjoy the good eats in Chicago!

                                                                                                                                                                                                                                                                                                                                                        3. h
                                                                                                                                                                                                                                                                                                                                                          Hetterella RE: roxlet May 6, 2013 06:50 AM

                                                                                                                                                                                                                                                                                                                                                          Last night I made spanakopita, extra layers of phyllo on top for extra crisp and crunch. I was a little nervous about working with phyllo for the first time, but it was surprisingly easy. Only one or two torn sheets. Not sure I've ever said (typed) these words before, but I may actually cut back on the cheese next time. Liked the feta and cottage cheese in the recipe, but spinach has to be the star of the show.

                                                                                                                                                                                                                                                                                                                                                          Served with salad of romaine, kalamata olives, hot pickled banana peppers, and red wine vinaigrette.

                                                                                                                                                                                                                                                                                                                                                          Spanakopita leftovers for tomorrow!

                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                          1. re: Hetterella
                                                                                                                                                                                                                                                                                                                                                            fldhkybnva RE: Hetterella May 6, 2013 07:59 AM

                                                                                                                                                                                                                                                                                                                                                            I love spanikopita and admire your adventurous spirit to tackle the phyllo. I have yet to muster the courage as I'm not much of a pastry master.

                                                                                                                                                                                                                                                                                                                                                          2. Berheenia RE: roxlet May 6, 2013 06:59 AM

                                                                                                                                                                                                                                                                                                                                                            Today is International No Diet Day, just thought I'd throw that out. Having dined on gas station lunches and greasy burgers and breakfasts over the weekend (there was one lovely dinner at an Indian Restaurant with a lake view) I think I am going to celebrate International No Diet Day, just have to decide WFD.

                                                                                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                              fldhkybnva RE: Berheenia May 6, 2013 07:59 AM

                                                                                                                                                                                                                                                                                                                                                              Wow, that's interesting. I'm just wrapping up a No Diet Week so perhaps I should bow out of No Diet Day or perhaps continue the party!

                                                                                                                                                                                                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                GretchenS RE: Berheenia May 6, 2013 12:27 PM

                                                                                                                                                                                                                                                                                                                                                                How convenient as I completely gorged myself at our Seis de Mayo potluck at lunch today! :)

                                                                                                                                                                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                                  ChristinaMason RE: Berheenia May 6, 2013 12:55 PM

                                                                                                                                                                                                                                                                                                                                                                  Oh good, that excuses the raspberry and pistachio macarons I enjoyed a few minutes ago.

                                                                                                                                                                                                                                                                                                                                                                2. juliejulez RE: roxlet May 6, 2013 08:53 AM

                                                                                                                                                                                                                                                                                                                                                                  Tonight it's another recipe from the COTM, Grilled Chicken with Tangy Yucatecan Spices. I'm using a chicken leg quarter, and cutting the recipe in half... marinade uses 6 garlic cloves, mexican cinnamon, mexican oregano, and apple cider vinegar. Not a flavor combination I've ever had so I'm excited to try it. Also doing grilled asparagus. Oh and I made a fresh roasted chile salsa yesterday to put on the chicken too... it's made with jalapenos and garlic.

                                                                                                                                                                                                                                                                                                                                                                  1. a
                                                                                                                                                                                                                                                                                                                                                                    acssss RE: roxlet May 6, 2013 09:00 AM

                                                                                                                                                                                                                                                                                                                                                                    Yesterday, made pizza (pic) and husband made bread (pic) today I am making homemade pitas filled with my own shwarma recipe made out of chicken thighs, and topped with a cilantro/onion salad chopped very fine and creamy sesame paste (mixed with lemon juice, water, garlic and salt)

                                                                                                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                                                                                                    1. re: acssss
                                                                                                                                                                                                                                                                                                                                                                      fldhkybnva RE: acssss May 6, 2013 10:05 AM

                                                                                                                                                                                                                                                                                                                                                                      Wow, both the pizza and bread look great. What type of bread is it?

                                                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                        acssss RE: fldhkybnva May 6, 2013 10:46 AM

                                                                                                                                                                                                                                                                                                                                                                        The bread is my husband's own concoction - very rustic outside (very loud sound when slicing) and very airy (a lot of holes) - similar to pugliese on the inside - we dip it in basil olive oil and salt then lop up the remaining tomato sauce from the pizza. Very delicious.

                                                                                                                                                                                                                                                                                                                                                                        1. re: acssss
                                                                                                                                                                                                                                                                                                                                                                          fldhkybnva RE: acssss May 6, 2013 11:58 AM

                                                                                                                                                                                                                                                                                                                                                                          It sounds great! I love the rustic contrast of textures.

                                                                                                                                                                                                                                                                                                                                                                      2. re: acssss
                                                                                                                                                                                                                                                                                                                                                                        ChristinaMason RE: acssss May 6, 2013 12:55 PM

                                                                                                                                                                                                                                                                                                                                                                        I would love to learn your shwarma recipe, if you don't mind sharing.

                                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                          acssss RE: ChristinaMason May 6, 2013 02:42 PM

                                                                                                                                                                                                                                                                                                                                                                          I don't mind at all.
                                                                                                                                                                                                                                                                                                                                                                          8 chicken thighs
                                                                                                                                                                                                                                                                                                                                                                          (sometimes I marinate the thighs overnight in 1 cup soy sauce, one cup date syrup and 1/2 cup hot sauce - but it is a bit sweet and sometimes I am in the mood for savory - in which case, I skip this step).

                                                                                                                                                                                                                                                                                                                                                                          Fry the whole chicken or turkey thighs in a bit of canola oil until they brown - then add a bit of broth so they are just covered and cook them for about 15 minutes. The reason I do this is so I can take all the meat off the bone. One - it comes off easier when cooked a bit; and two - it doesn't spray raw chicken all over my kitchen. (if you buy boneless/skinless you can skip this step)

                                                                                                                                                                                                                                                                                                                                                                          Once the skin and bones are removed, heat olive oil in a pan (iron clad has best results IMO) and fry the thighs, then cut the meat into very small squares and add cayenne pepper, paprika, cumin (I add about 1 tsp of each) and 1/2 tsp turmuric, and salt and pepper according to your taste.

                                                                                                                                                                                                                                                                                                                                                                          Mix well and cook until very well done.

                                                                                                                                                                                                                                                                                                                                                                          I make my own pitas, but you can buy them from the store. Fill each pita with the meat, then add finely chopped cilantro/onion salad (topped only with olive oil, lemon and S&P) and then add techina (previously mixed with water and lemon juice, garlic and S&P until it has a consistency of cream)

                                                                                                                                                                                                                                                                                                                                                                          1. re: acssss
                                                                                                                                                                                                                                                                                                                                                                            ChristinaMason RE: acssss May 7, 2013 07:32 AM

                                                                                                                                                                                                                                                                                                                                                                            Thanks! Making my mouth water.

                                                                                                                                                                                                                                                                                                                                                                      3. alliegator RE: roxlet May 6, 2013 10:24 AM

                                                                                                                                                                                                                                                                                                                                                                        This weekend was full of restaurants for me. All good, nothing terribly special.
                                                                                                                                                                                                                                                                                                                                                                        Tonight we're going back in the Thai direction for our guests (one with a tummy that's touchy at the moment). I've never made Thai chicken noodle soup before, but I think this looks like a good recipe--

                                                                                                                                                                                                                                                                                                                                                                        1. ChristinaMason RE: roxlet May 6, 2013 11:35 AM

                                                                                                                                                                                                                                                                                                                                                                          Tonight I'm making this shitake, tofu, and asparagus stir fry, which we'll probably serve with riced cauliflower: http://www.nytimes.com/2009/12/18/hea...

                                                                                                                                                                                                                                                                                                                                                                          I initially was planning on using this recipe, but Shulman's sounds so much better with the mushroom broth and corn starch in the sauce: http://www.slate.com/blogs/browbeat/2...

                                                                                                                                                                                                                                                                                                                                                                          Plus, check out the photos. I also froze my tofu in prep. for the second recipe, so we'll see how that works in the NYT version.

                                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                            ChristinaMason RE: ChristinaMason May 7, 2013 07:35 AM

                                                                                                                                                                                                                                                                                                                                                                            Yeah, this didn't happen. We went to see a crazy French film, then out for Chinese. Maybe Wednesday.

                                                                                                                                                                                                                                                                                                                                                                          2. JungMann RE: roxlet May 6, 2013 11:37 AM

                                                                                                                                                                                                                                                                                                                                                                            I decided to join the bandwagon and try the NYT Trini-Chinese chicken last night. I was worried by the amount of five spice powder and confused by the sesame oil that appeared in the ingredient list but never made it to the instructions, but it all came together beautifully. I tinkered with the dipping sauce ingredients for quite some time before deciding I just didn't like the combination of oyster sauce and limes, but once I slathered it on the chicken, it all made sense. It paired nicely with steamed broccoli on the side as well.

                                                                                                                                                                                                                                                                                                                                                                            Tonight we revisit a Pakistani dish known in the restaurants as "Frontier chicken." The seasoning is warm with a slow glow of heat and some sour notes, while the dish really stands out in my mind for somehow taming the invasion of green peppers that inevitably make it into the pot. The web recipes call for everything from bananas to Paul Prudhomme's unexpected take with onion powder. I didn't even know he cooked Pakistani food. None of this sounds right so I'm going for a spice blend made of coriander, black pepper, chili powder, garam masala, cumin seed, brown mustard, cardamom, black cardamom and bay leaf. San Marzano tomatoes will add some texture and acidity, but we probably need a lime or amchoor powder as well. I'll leave herbs out so I can add fresh cilantro or kasoori methi to taste at the table.

                                                                                                                                                                                                                                                                                                                                                                            10 Replies
                                                                                                                                                                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                                              linguafood RE: JungMann May 6, 2013 11:48 AM

                                                                                                                                                                                                                                                                                                                                                                              The sesame oil makes an appearance when you fry the chicken. I've added it to the marinade since I've been grilling it.

                                                                                                                                                                                                                                                                                                                                                                              The dipping sauce is *perfect* the way it is. I could slather it on pretty much anything, but in combo with the ever-so-slightly sweet chicken, it's da bomb.

                                                                                                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                JungMann RE: linguafood May 6, 2013 11:55 AM

                                                                                                                                                                                                                                                                                                                                                                                Ah, I just re-read the recipe. I totally missed that he calls for heating the oils, plural. I added a small bit of sesame oil to the sauce and thought it bound the flavors nicely. It's still tastes a bit jarring for me without the five spice chicken, although I did like it over broccoli. What else are you putting it on?

                                                                                                                                                                                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                                                  mariacarmen RE: JungMann May 6, 2013 12:16 PM

                                                                                                                                                                                                                                                                                                                                                                                  her hubby. and maybe the cat.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                    linguafood RE: mariacarmen May 6, 2013 01:49 PM

                                                                                                                                                                                                                                                                                                                                                                                    It's ALL OVER THE HOUSE! Oh noooooooooo!! :-D

                                                                                                                                                                                                                                                                                                                                                                                    JM -- so far, to be honest, only on the chicken. But since I've made it 4 times in 3 weeks now, I've had many occasions to enjoy it.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                      JungMann RE: linguafood May 6, 2013 01:54 PM

                                                                                                                                                                                                                                                                                                                                                                                      It really is very good with the chicken and five spice. I did get the idea that it might be a good base for a Chino-Latino barbecue sauce with beef ribs.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                                                        mariacarmen RE: JungMann May 6, 2013 03:55 PM

                                                                                                                                                                                                                                                                                                                                                                                        i keep thinking the whole prep would be good for a slow roasted pork shoulder. just haven't had a chance to test it out.

                                                                                                                                                                                                                                                                                                                                                                                2. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                  ChristinaMason RE: linguafood May 7, 2013 07:36 AM

                                                                                                                                                                                                                                                                                                                                                                                  I totally missed the sesame oil in the recipe last time. Whoops.

                                                                                                                                                                                                                                                                                                                                                                                  I'd always heard that sesame oil was too delicate for frying, anyway, and should be added at the last minute for aroma. Adding to the sauce sounds good.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                    mariacarmen RE: ChristinaMason May 7, 2013 11:37 AM

                                                                                                                                                                                                                                                                                                                                                                                    i fried, with the sesame oil, and it worked out fine, probably because it was blended with the vegetable oil.

                                                                                                                                                                                                                                                                                                                                                                                    if i hadn't fried, i would have done as lingua did, and added it to the sauce.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                      linguafood RE: ChristinaMason May 7, 2013 12:07 PM

                                                                                                                                                                                                                                                                                                                                                                                      You're just supposed to add a few drops to the frying oil for flavor.