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May 6, 2013 09:46 PM

What's for Dinner? #215 - Are We All Ready For Fresh Green Things? [OLD]

Hoping we're all inching, every so steadily, toward good weather and fresh garden fare. What's on your plate tonight?

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  1. i know we are. We had some asparagus tonight - probably not local - but it tasted wonderful even so. They were a side to the BF's fabulous chicken dish - he took bone-on/skin-on thighs, deboned, but kept the skin intact. pounded them as much as he could, seared them quickly to get the skin a bit crisp, the meat a bit browned. then he found he hadn't been able to get them thin enough to roll, so he sliced them, making a pocket, stuffed them with blue cheese, tied them up, and rolled our fancy bacon around them. put them in the oven at high heat for a little while until cooked through. FABULOUS. so cheesy and smokey.... they weren't uber-pretty, but they tasted awesome. alongside were roasted potatoes with some of the blue cheese that melted out, and the caramelized chicken juices over them. i think it's pretty safe to say that i'm neither low-carbing nor counting points right now... thank god it was No Diet Day.

    15 Replies
      1. re: GretchenS

        Think I may head out to Wilson Farms for some of their asparagus myself! Not cheap at $5.99 a pound though.

        1. re: Berheenia

          They've got their own asparagus in? But that is an ouchie price. They're too far for me to drive to now, but I'll have to check out some farms in my area, although I think most are still bringing stuff in.

          1. re: LindaWhit

            Hoping that is last weekend's price as it is only Tuesday, duh. I'm in a realty fog but I need to eat damn it! Maybe by Saturday there will be more out there!

      2. re: mariacarmen

        That sounds wonderful -- and very inventive!

          1. re: mariacarmen

            The asparagus I bought this week is still not local... but it came from So Cal at least... no more mexican asparagus! This dinner looks quite delectable.

              1. re: alliegator

                aw, thanks everyone!
                he was saying he needs to perfect his technique, because the thigh didn't flatten out as much as the breast would have, so that he could roll it, but we both like dark meat much better - so much juicier, more flavorful, less chance of drying out.

                1. re: mariacarmen

                  Wow that meal looks so good. I couldn't agree more about the dark meat. It is much harder to screw up and is much tastier.

                  1. re: suzigirl

                    I used to be chicken breast girl and even though I have managed to make them moist at home, no matter how moist, recently whenever I bite into any chicken breast it's too dry for me...even fried chicken! Thighs are wonderful!

              2. re: mariacarmen

                That's crazy...I made a list of meal possibilities the other day, and chicken breasts stuffed with gorgonzola (and maybe some minced mushrooms and shallots) and wrapped in bacon was on there. Funny. Looks good!

                1. re: mariacarmen

                  I made similar stuffed chicken breasts a few weeks ago and this is an amazing combination. I added caramleized onions inside and on top and it was divine! Happy No Diet Day to you!

                  1. re: fldhkybnva

                    i remember! i made those pesto chicken roll-ups that juliejulez linked us to with breasts, and they were good, but nowhere near as juicy.


                    1. re: mariacarmen

                      Actually, recently I have been turning to pesto a lot for stuffed chicken since it keeps it moist. Pesto or some sort of pork product - bacon, pancetta :)

                2. A friend is in need of some comfort so even though the temps are warming up I decide to make her favorite-pot roast. I am glad to use it up too and that was the one cut we didn’t use up as quickly from last year’s cow. I kept thinking of it as a “winter meal” and never started using it until well into late fall.

                  I seared the beef this AM and put it in my crock pot along with some porcini mushrooms, red wine, a chopped onion, carrots, fresh thyme, rosemary and plenty of S&P. When I get home tonight I will whip up some mashed potatoes and steam the last of the fresh asparagus my husband brought back. I was going to bring the meal to her but she wants out of the house so her family will all join us for dinner. Should be a nice night!

                  4 Replies
                  1. re: foodieX2

                    I think this will be a nice meal for your friend and her family, foodie. Love the combination of the mushrooms, red wine and thyme and rosemary.

                      1. re: Berheenia

                        I need to get that mind set! I think we had some version of pot roast a couple of times a month this winter. A 1/2 cow produces a lot of roasts and when you don't start using it up that’s all you end up with!

                      2. re: foodieX2

                        I love pot roast year-round. I'm sure your friend will enjoy and be very appreciative.

                      3. Phew, it's a scorcher! Temperatures nudge 25.

                        A salad is called for. Prawns have been marinating since last night, in olive oil, lemon juice, ginger, fennel and shallots.

                        They'll be drained off and remixed with mayo, spiked with a little Tabaso. They'll go on shredded Cos lettuce and topped with diced tomatoes (skinned and seeded, of course), sliced black olives and more shallots. Herself has been weaving her witchcraft again - by which I mean she's baked bread. It's the one she calls her Italian loaf - a recipe from Gennaro Contaldo.

                        Oh, and today may be all we get of summer. Apparently cold and rain return tomorrow for the foreseeable future.

                        1. We're eating LOTS of local asparagus right now, and will continue to do so until the season ends in a few weeks. Morels are showing up at the market, but at $50/pound, I'll pass.

                          2 Replies
                          1. re: pikawicca

                            I'm obsessed with morels lately, especially in cream sauce. They keep cropping up on restaurant menus here in the most tantalizing permutations. Siiigh.

                            1. re: pikawicca

                              Holey moley! Now I REALLY appreciate the 1/3# a local restauranteur gave me today. Whew.

                            2. Gray and rainy here today. I'm not sure yet about dinner. I have some Chinese eggplant I'd like to use so I'll probably google around at lunch. I need to sign up for Eat Your Books.

                              Last night I was solo - spouse and kids at boy scouts. I had a steamed artichoke which was delicious.

                              4 Replies
                              1. re: tcamp

                                My favorite prep for Chinese eggplant is fried with garlic sauce. Here's a "healthified" version that steams then sautees the eggplant. I haven't tried it yet, but it looks good:

                                1. re: ChristinaMason

                                  That looks good! My eggplant are still waiting at home. Kids really wanted burritos last night so I made those instead. I will try this tonight.

                                  1. re: ChristinaMason

                                    I made this last night. So easy and delicious. I had the leftovers for breakfast. I'm looking forward to checking out more recipes on her channel.

                                    1. re: tcamp

                                      Great, glad it worked out! Thanks for reporting back.