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

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

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

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

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

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

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

    Very much looking forward to our dinner. Cáli órexi.

    13 Replies
    1. re: linguafood

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

      Everything hit the spot.

       
        1. re: roxlet

          Dude. I just saw what your hubster whipped up.

        2. re: linguafood

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

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

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

          1. re: BananaBirkLarsen

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

            1. re: littleflower

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

              1. re: BananaBirkLarsen

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

            2. re: BananaBirkLarsen

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

              1. re: rjbh20

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

              2. re: BananaBirkLarsen

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

              3. re: linguafood

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

                1. re: Berheenia

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

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

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

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

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

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

                5 Replies
                1. re: LindaWhit

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

                  1. re: LindaWhit

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

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

                    1. re: LindaWhit

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

                      1. re: LindaWhit

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

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

                        Tonight I'm smoking some salmon bellies

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

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

                          3 Replies
                          1. re: BananaBirkLarsen

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

                            1. re: littleflower

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

                              1. re: BananaBirkLarsen

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

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

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

                            2 Replies
                            1. re: Njchicaa

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

                              1. re: Njchicaa

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