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May 19, 2013 09:49 PM

Home Cooking Dish of the Month (June 2013) - Nominations

Nominations are now open the June Home Cooking Dish of the Month. 
Tacos are still being made and described on the May thread here:

Now it's time to think about what dish we will all cook in the month of June. Remember, we are loosely defining a dish as an ingredient and a method of preparation. The more precise the dish is, the more we can experiment together to explore and refine our recipes.

Nominations will be open until May 25th at 11pm Pacific time (2 am on May 26th Eastern time, and 6 am April 26th GMT). Nominate your dish by typing it in ALL CAPITAL LETTERS (when we move to the voting round you will vote by clicking "recommend"). In this thread, you may nominate more than one dish. The dishes with the most nominations will move on to the voting round, where each person only gets one vote.

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    4 Replies
    1. re: HillJ

      Lets try STEAMED MUSSELS one more time. I've made them several times since last month's nominations - all delicious :)

        1. re: HillJ

          Indeed! We had seafood paella this last weekend with orange PEI mussels that were steamed on top of everything and even the kids (seven and under) gobbled them (mussels) up :)

          1. re: herby

            Oh my that sounds fantastic, herby.


      1 Reply
      1. KIMCHEE



        1. HUMMUS

          POTATO SALAD

          There are so many variations of either of these to keep us busy for a month. Yesterday I made a roasted asparagus and garlic hummus and a potato salad with capers, fresh chilis and herbs.

          5 Replies
            1. re: Breadcrumbs

              Yes, I recall hummus being suggested once before.


              1. re: Breadcrumbs

                How did you make asparagus humus, BC? I have leftover grilled asparagus that no one wants and wonder how to re-purpose.

                1. re: herby

                  Grilled would be great herby. I had 5 stalks of roasted asparagus leftover so I gave them a rough chop and tossed them into the food processor along w some roasted garlic, a can of chickpeas (drained) and gave everything a few pulses to mince together then I added tahini by the tablespoon until I reached a desired consistency. I brightened it up w a little lemon juice. Seasonings were sea salt, fresh cracked pepper and a little cayenne. I served this w a little lemon evoo drizzled atop.


                  1. re: Breadcrumbs

                    Sounds delicious, BC, thank you for sharing! Will try to make it tomorrow but there are so many little jobs piling up before I leave for home on Wednesday that I am not sure I'll have time. Will keep the recipe for sure!

              2. GRILLED PIZZA is one I could get on board with.

                1 Reply