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What's for Dinner #223 - The Thread next to the Room 222 Edition (Thru Jun 11, 2013)

http://www.youtube.com/watch?v=pcaUlu...

Just realized that we missed the Wayback Machine "Room 222" opportunity on the last thread, so figured I throw up a slight variation here. :-) Although I'm not sure we ever saw them cooking on the show - but they WERE in the lunchroom or teacher's lounge, I'm sure!

So what's going onto the dining room tables in your area? Grilling in the sun (or rain)?

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  1. Posted this on the old thread/ The sun is trying to peak thru as I type!

    My son woke up craving my pizza dough rolls from last night. So we got out the bread machine and he and I made a batch of dough and we just popped the rolls in the oven. Nothing motivates my son to cook more than his desire to eat, LOL. Hopefully there will be some left for dinner tomorrow.

    Tonights dinner is one of my favorites-reservations! Going back to what I am sure will be in the regular rotation. Steel and Rye in Milton, Ma.

    Tomorrow's dinner is a rib eye roast from our cow that I will slice in to thick cut steaks and do on the grill. Along with we will have a cucumber/onion salad and rolls. If the weather clears up we can enjoy it outside.

    6 Replies
    1. re: foodieX2

      Oh WOW, foodie - that place looks amazing! If I were south of Boston it would be in regular rotation as well.

      I love that your son is enjoying cooking - at least you know he won't starve. :-D

      1. re: LindaWhit

        If you ever get down this way you have to try it. Maybe we could get a CH meet up going? It truly is local gem. I posted a review a while back on the Boston board.

      2. re: foodieX2

        Rib-eye steaks are one of mr bc's favourites foodie and your cucumber onion salad sounds like a nice, fresh and bright side to pair with the richness of the meat. Enjoy your dinner this evening, that restaurant looks lovely.

        1. re: foodieX2

          And as i posted on the old thread, you will have to keep the rolls from me and your son. Good luck. We eat like locusts. :-)

          1. re: suzigirl

            I just got back from errands and they are all gone!!! He discovered than if you nuke them for 20 seconds the get nice and warm so the butter melts but don't turn into bricks moments later. My husband got in on the actions. Their penalty is that they have to make another batch of dough!

            1. re: foodieX2

              I like the penalty. That s my kind of punishment

        2. Pasta with Italian sausage and meatballs plus a salad. We will be dining with 5 year-old twin grandkids, the children of our second daughter, at their house to spare our house from demolition. I call the kids the 'piccoli diavoli.'

          Tomorrow we will be celebrating the 24th birthday of a grandson whose mother is our first daughter. I expect this dinner will be more serene. I think steak will be the featured attraction.

          3 Replies
          1. re: ChiliDude

            Both very good meals, ChiliDude! A very happy birthday to the older grandson!

            1. re: ChiliDude

              Enjoy your time with the grandkids CD..sounds like tomorrow's serenity will be much needed!

              1. re: ChiliDude

                little devils is about right for any five year old, never mind times 2!

                Enjoy both your meals! family is what it is all about.

              2. After eating little meat I'm on a roll with steak

                Last night grilled a couple of strips of flap meat and served it with a side if Brussels spouts from the garden, onions and purple basil flowers.

                 
                7 Replies
                1. re: scubadoo97

                  What a stunning plate scubadoo! The colours are so beautiful. I had to Google flap meat...definitely new to me. I wonder if it goes by another name in Canada?

                  1. re: Breadcrumbs

                    Thanks BC. A common find in our local Costco. From the bottom sirloin butt, near where the tri tip come from. More chew than the ribeye cap I enjoyed the other night but has good beefy flavor.

                  2. re: scubadoo97

                    Flap meat, that's a new one for me but looks outstanding!

                    1. re: scubadoo97

                      Arg, all this drool cannot be good for my keyboard.

                      1. re: tcamp

                        Your steamed Kale in tomato sauce (from another thread) gave me the same reaction and is on my list for Monday.

                        1. Last night's Italian meal was terrific. I'll know to double the recipe for the Spiedini alla Romano next time as folks couldn't get enough of it. mr bc declared it to be his favourite appetizer ever! The linguini with shrimp was great and thankfully the shrimp were perfectly done providing a nice pop in your mouth when you bit into them.

                          Tonight we're off to visit friends for dinner and I think they were hoping to grill so let's hope the sun comes out as it's very cloudy and grey at the moment.

                          Tomorrow we're back to Italy at mr bc's request. He's eyed a meatball recipe he want's me to try out.

                           
                           
                           
                           
                           
                          6 Replies
                          1. re: Breadcrumbs

                            That spiedini has been something I've been wanting to try forever.

                            1. re: Breadcrumbs

                              Gorgeous Spiedini pics, BC...definitely adding this to my "must try" list of foods!

                              1. re: Breadcrumbs

                                BC; Can you share what the sauce is on top of the scrumptious-looking speidini? Looks like something I must try here.... :)

                                1. re: gingershelley

                                  gs, I managed to find it online for you! Here you go:

                                  http://www.recipelink.com/msgbrd/boar...

                                  Do let us know if you give it a try. It really is delicious. mr bc is still talking about it and the friend that asked for the recipe called yesterday to say she made it last night to rave reviews.

                                  1. re: Breadcrumbs

                                    Thank you for sharing! That pic makes my mouth water.

                                2. As for me - I've been pondering WFD. I think I'm going to go with a pork tenderloin, rubbed and roasted with a ras el hanout blend I got at Williams-Sonoma last weekend.

                                  As for the sides - I'm leaning towards roasted cubes of Yukon Gold potatoes with some of the duck fat I also bought at W-S last weekend, sprinkled with salt, pepper, and some freshly minced lemon thyme and rosemary from my herb planter. Green veg? A corn and sugar snap pea succotash caught my eye from the Boston Globe this week (a recipe from a year back).

                                  http://www.boston.com/lifestyle/food/...

                                  12 Replies
                                  1. re: LindaWhit

                                    just book marked that, looks really good. I love succotash and that seem like a nice twist.

                                    1. re: foodieX2

                                      I'm not a fan of lima beans, so this is a perfect alternative. I love the simplicity of the veggies as well. Salt, pepper, and fresh parsley, which I have in abundance in its container on the front porch.

                                    2. re: LindaWhit

                                      Can taste buds sing? Mine are. THIS was an amazing meal tonight! My taste buds are happy as is my brain for coming up with just the right combo (for me) tonight. Happy taste buds, happy tummy.

                                      1. re: LindaWhit

                                        Ras-al-hanout always equals happy tummy for me. Glad you enjoyed, it sounds fantastic!

                                      2. re: LindaWhit

                                        This sounds wonderful and I'm glad it delivered. I confess I had to go to wikipedia to discover what a succotash is. Another day, another new thing learnt.

                                        1. re: LindaWhit

                                          I've never heard of succotash but it looks delicious and so summery - I'm bookmarking it too, thanks!

                                          1. re: helen_m

                                            It started as a New England dish, helen, and is often seen at Thanksgiving tables in New England and Pennsylvania. It's a Narragansett Indian word - as I said, it was usually corn and lima beans, but I much prefer it with the sugar snap peas.

                                            I still had a couple of vacu-bags of fresh corn from last summer, so one of them was used for this side dish.

                                            1. re: helen_m

                                              Oh, come on you guys! Haven't you ever heard Daffy Duck, in his inimitable lisp, say "Sufferin' succotash!"?

                                              1. re: roxlet

                                                "Thufferin' thuccotash", you mean. :-) And I always thought it was Sylvester saying it, with appropriate flecks of spittle flying as he said it.

                                                http://www.youtube.com/watch?v=PkhPuH...

                                                  1. re: acssss

                                                    Yup, you got me! It was Thylvester. How could I make such a mistake. I love me some Loony Tunes.

                                            2. re: LindaWhit

                                              That looks great Linda! You've reminded me that I haven't pulled my New Boston Globe Cookbook off the shelf in a while and I remember there were lots of recipes I wanted to try. I'll have to correct that. Thanks for the reminder.

                                              ...duck fat potatoes - be still my beating heart!!