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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.

                      2. re: scubadoo97

                        That looks incredibly good.

                        1. re: scubadoo97

                          Excellent.

                        2. 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. re: Breadcrumbs

                                  That all looks really good.

                                3. 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: LindaWhit

                                                  Thylvester you mean :)

                                                  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!!

                                            3. Going to a friend's for a BBQ so no cooking dinner here. May start on a coconut cake if I'm not too tired when we get home.

                                              1. I'm sort of hoping we go out tonight. SO and I haven't had much alone time w/ his travel and my family being here so it would be nice to go somewhere, even if it's just to the bar to watch the hockeys. He leaves town again on Monday... poor him has to go to So Cal (Monterey Park, yuck, but then downtown San Diego, yay).

                                                But, if we don't go anywhere I think I'll try my hand at Grilled Pizza. I'll make the dough either way today.

                                                4 Replies
                                                1. re: juliejulez

                                                  Its too bad he's not a more adventurous eater, the San Gabriel Valley (which Monterey Park is part of,) has *amazing* Asian restaurants and markets. We make the effort to go there! To me, having lived in San Diego for years, downtown SD is not so exciting. :)

                                                  1. re: weezieduzzit

                                                    Yeah I told him that once I read up and saw it's a heavy Asian-populated area, but he'll only be there for one night really, so I'm guessing it'll be the basic food for him.

                                                    And yeah, my mom grew up in San Diego and my grandparents and aunt still live there, so I've been there a billion times, but I know he hasn't so I'm glad he'll get to be somewhere with lots to do after work. His last 6 week gig in MA was pretty much in the middle of nowhere so he was getting pretty bored. Plus, if it turns into a longer term gig, I can go visit and stay in the hotel on the company dime! I remember how ghetto it used to be down there though.

                                                  2. re: juliejulez

                                                    Looks like I'm getting my wish, we're going to the bar :) I foresee a few Summer Shandys and maybe some spicy wings in my future.

                                                    1. re: juliejulez

                                                      Enjoy, it's nice to have a night off once in a while.

                                                  3. My husband came home with some gorgeous tuna, and he'll make the filet mignon of tuna from the Union Square Cafe. He also picked up some pea pods at the farmer's market, and we'll have that with. His usual Saturday shopping run was shortened by the havoc wreaked on all the local parkways by the tropical storm we had. They all flood easily for a very good reason, and their names say it all: The Sprain BROOK Parkway, the Hutchenson RIVER Parkway, and the Bronx RIVER Parkway.

                                                    18 Replies
                                                    1. re: roxlet

                                                      LOLing at the waterway names he had to traverse, rox. So something that comes out of the water is an appropriate dinner tonight.

                                                      1. re: LindaWhit

                                                        And the main drag through our town (and where the school is located) is called PONDfield Road. Guess what always happens?

                                                        1. re: roxlet

                                                          ::::giggling:::: I'm sorry, but I am.

                                                      2. re: roxlet

                                                        It's tuna for us today too, for lunch. Tuna steaks and soft shell crabs, oh so excited!

                                                        1. re: fldhkybnva

                                                          This is the recipe from the Union Square Cafe. Somehow, the marinade makes it taste like beef.

                                                          http://www.nytimes.com/recipes/3441/U...

                                                          1. re: roxlet

                                                            The steaks get cut into cubes? Why?

                                                            1. re: linguafood

                                                              Maybe to keep them super rare.

                                                              1. re: roxlet

                                                                Ah, yes. That makes sense.

                                                                1. re: linguafood

                                                                  I asked my husband about this, and he said it's because they're using the tail end of the tuna. He said that the tuna was already in the appropriate sized pieces when he was at the market.

                                                              2. re: linguafood

                                                                At the restaurant I believe they cut them into cubes so they can get a sear/grill marks on six sides.

                                                          2. re: roxlet

                                                            The Union Square Cafe tuna is outstanding. I have never made it myself because I do not know what is in their marinade.

                                                            Gotta have the bar nuts too! :-)

                                                            1. re: Fowler

                                                              The recipe I linked to from the NY Times has the ingredients for the marinade.

                                                              1. re: roxlet

                                                                Thanks roxlet, but I have seen the recipe before and they do not disclose what is in the teriyaki sauce and I think that is a key part of why the tuna is so good in their restaurant.

                                                                1. re: Fowler

                                                                  That's funny -- my husband made a sauce last night that was outstanding. He essentially reduced and then thickened up the marinade.

                                                                  1. re: roxlet

                                                                    And he and I have already discussed the details below.

                                                            2. re: roxlet

                                                              I have had fresh tuna before (LOVE tuna, one of my favorite kinds of fish) but never "filet mignon" of tuna. Is it called filet mignon because of the specific cut of tuna? Regardless it sounds fantastic and something that I must try out.

                                                              1. re: littleflower

                                                                It's called "fillet mignon" because it tastes so much like steak, particularly after you marinate it.

                                                                1. re: littleflower

                                                                  It's called filet mignon because a) it's cut in the basic dimensions of a beef filet mignon and b) it sounds good.

                                                              2. Husband's brother family is visiting with their three little boys. It's so funny how fast we forget the times when our kids were little - mine are much older so they are independent and Q U I E T and sleep until at least noon on Saturdays. These three little tikes woke up at 5am (don't they know it's a Saturday?!) So... now they are all asleep for nap (including the parents). I made pitas filled with egg white/spinach omelets and blueberry muffins for breakfast (cereal for the kids), for lunch I made them schnitzels and roasted carrots (leftovers from yesterday) and tonight - I made my homemade ciabatta bread and already it a pot cooking - a chuck roast - to make french dip sandwiches (I made an extra dip of ginger/soy/green onions for those that don't like the wine based one in which the meat has been cooking). I think that after this weekend, I'm going to need a vacation! BTW - attached a pic of the challah bread I made last week

                                                                 
                                                                 
                                                                 
                                                                6 Replies
                                                                1. re: acssss

                                                                  Your challah looks amazing!

                                                                  1. re: scubadoo97

                                                                    You have no idea how fun it was to make - I wanted to keep on kneading and kneading - the dough was so so soft - like a huge marshmallow!

                                                                  2. re: acssss

                                                                    The challah looks great! "don't they know it's Saturday"...my body gets confused as well, I guess I never grew up. I really really wanted to sleep in today and popped up with the hens as usual. Hopefully a day of excitement and an early wake up will mean an early bedtime after the delicious french dip sandwiches. The alternative version sounds great!

                                                                    1. re: acssss

                                                                      That Challah is a work of art. Beautiful...and I bet it tasted even better!!

                                                                      1. re: littleflower

                                                                        Thank you littleflower!

                                                                      2. re: acssss

                                                                        Will you adopt me acssss? I promise I won't get up at 5am!! What an amazing spread you put on and that bread...oh my goodness, I'm in awe. Beautiful!

                                                                      3. Well, poker didn't go so well. Both my man and I were on the losing end. Whatta bummer!

                                                                        Delivery ended up being pizza from a place we ordered at the last poker game, and which ended up "staying with us" for a good 36 hours after. So I politely declined, happy that I had indulged quite extensively in the ciabatta, cheese & sweet peppers appetizer earlier in the evening. I really don't need to go through that again :-)

                                                                        Tonight, a pricy but likely delicious piece of sockeye salmon will be grilled or broiled, and served with sautéed maitake. For a side, I believe the realtor's dressing will make another appearance at casa lingua, this time with butter lettuce & radishes. Must pick up some fresh herbs for the dressing.

                                                                        2 Replies
                                                                        1. re: linguafood

                                                                          I do love a nice piece of sockeye salmon but wow it IS so pricey! Even on sale, per pound it runs about 18 dollars around here.

                                                                          1. re: linguafood

                                                                            Pity about the poker lingua but your dinner will more than make up for it. Sockeye salmon is one of my favourites!

                                                                          2. Tonight will be grilled shrimp on the BBQ and because it was so sweet and delicious last week, we are doing corn on the cob again. To go with, I made a tri-color pasta salad with pimentos, sliced olives, green onions, cubes of swiss and cheddar cheeses, all tossed with a robust Italian dressing.

                                                                            2 Replies
                                                                            1. re: boyzoma

                                                                              I don't think I'd ever tire of shrimp on the barbie boyzoma...enjoy!

                                                                              1. re: Breadcrumbs

                                                                                I could never tire of it, either. In fact, If I were to be executed, it'd probably be my last meal.

                                                                            2. Well, I was thinking about making the bacon cheeseburgers that were advertised at the bottom of the screen in the Chow and sponsored partners section, but then I noticed the ad next to that which ironically advised how to identify the warning signs of a heart attack.

                                                                              1 Reply
                                                                              1. re: Fowler

                                                                                Irony at it's best...oh well, everything in moderation, even bacon cheeseburgers I say!

                                                                              2. Well, I milked the bee sting for 2 nights so I'm back in the kitchen tonight. :)

                                                                                Last night the man and a friend were doing stuff in the garage so I ordered lots of chicken from one of those Mexican citrus marinaded charbroiled chicken joints. I got waaayyyyyyyy too much so the leftovers will be picked from the bone and reheated in some tikka masala sauce. We still have a ton of baby spinach and kale from last week's shopping trip so some will be turned into palaak paneer (again.. hey, we like it and it's a great way to used all sorts of mixed greens!) My cherry tomato plant is loaded with sweet, ripe bites of summer so I'll quarter some of them for a simple side.

                                                                                Raspberries will be served with small scoops of ice cream and some of that 15 year balsamic at some time tonight.

                                                                                2 Replies
                                                                                1. re: weezieduzzit

                                                                                  Dessert sounds perfect.

                                                                                  1. re: weezieduzzit

                                                                                    omg weezie, I dream of being able to say "I ordered lots of chicken from one of those Mexican citrus marinated charbroiled chicken joints"....I will live vicariously!

                                                                                  2. Lunch is another Seafood fiesta - seared tuna and soft shell crabs with roasted Portabello mushrooms.

                                                                                    I think dinner will be a land animal - the pork chops I've been craving which are conveniently stowed in the fridge. A funny thing happened on the road to pork chops this weekend...this morning I went to the gym, ran my usual errands, went to work for more hours than I anticipated and then happily sauntered into the house.

                                                                                    I passed my neighbor on the way in and we had a quick chat and I immediately plopped on the couch where I have been for a while now. I guess I must not have sauntered with my usual pep because the next thing I know someone is ringing the doorbell and banging furiously on the front door. I assuemd it was UPS and was just going to let them leave it outside but the banging didn't stop so eventually got up. I opened the door to "(in the best Southern accent) girl eat this, you need it." I shut the door, opened the container to be greeted by a fresh, still piping hot fried pork chop!! I didn't bother with a plate and literally inhaled it in a few minutes. You'd think my pork craving would have passed but it's still in full force, it was the nicest neighborly offering a delightful afternoon snack, and a great appetizer to dinner.

                                                                                    I'm not sure what to do with the chops yet as my creativity is on vacation it seems but a simple salt and pepper seared pork chop usually is a winner.

                                                                                    5 Replies
                                                                                    1. re: fldhkybnva

                                                                                      What a wonderful story and a great neighbor you have. My neighbor never brings food to me, they just invite themselves over so they can devour MY food and beverages.

                                                                                      1. re: Fowler

                                                                                        Yea, she's wonderful. She walks up and down the block all day sweeping, watering flowers, accepting packages. She knows all about the neighborhood and makes me feel a little safer :) I had lovely neighbors like yours, growing up. It was like the convenience store next door.

                                                                                      2. re: fldhkybnva

                                                                                        Boy, a pork chop snack. What a treat. How very nice of the neighbor.

                                                                                        1. re: suzigirl

                                                                                          Indeed! It made me think of you as you had just mentioned the piggy porterhouse chops and that's indeed what arrived on my doorstep.

                                                                                          1. re: fldhkybnva

                                                                                            Love me a piggy porterhouse. My favorite, especially stuffed.

                                                                                      3. A hodge podge of stuff for dinner tonight as I spent several hours cooking up various items from today's CSA box. First I made a quiche for a luncheon tomorrow and put it out of the way so the locusts don't devour it. Then baked kale rolls with fresh tomato sauce, chicken tikka masala, pineapple/mango salsa, and the last of the cauliflower pickle I made several days ago. And rice. All very yummy.

                                                                                        I think I'm going to put a spicy lentil soup in the crockpot for tomorrow night to use up the last of my hot green peppers.

                                                                                        2 Replies
                                                                                        1. re: tcamp

                                                                                          Locusts tcamp? Really? What an amazing sounding meal btw!

                                                                                          1. re: Breadcrumbs

                                                                                            aka teen boys

                                                                                        2. So i found a way to use up the tomatoes from the broken branches, split tomatoes disaster. I sauted up an onion and added the seeded and peeled tomatoes, basil, oregano , garlic,badia, salt and pepper. I picked some hungarian wax peppers and stuffed them with roughly equal parts of bratwurst sausage, panko crumbs and parmesan cheese. I nestled them in the simmered sauce(simmered for about half an hour) and let them go another half hour or so. Buttered egg noodles and zuchinni for the sides

                                                                                          7 Replies
                                                                                          1. re: suzigirl

                                                                                            I like the creativity. Neither the critters nor the environment will win in your garden!

                                                                                            1. re: fldhkybnva

                                                                                              I try. Mmm mmm it was good. I am glad I slit the peppers at the ends before i stuffed them. I got more filling in and I think that also made the sauce meatier.

                                                                                            2. re: suzigirl

                                                                                              You had me at nestle suzie!! My goodness does your dinner sound amazing! I've never stuffed Hungarian peppers but your dish has me totally inspired!

                                                                                              1. re: Breadcrumbs

                                                                                                Thank you. It really came out nicely spice from the peppers. I really liked it and it gave me something else to do with those peppers besides pickle them.

                                                                                              2. re: suzigirl

                                                                                                Wow, that sounds fantastic! Now I'm hungry...

                                                                                                1. re: suzigirl

                                                                                                  I love your idea for the stuffed wax peppers....DH planted a few plants of them in our new garden and they are going nuts...more Peppers than we can eat. So I'm thinking I'll try the stuffed ones as a main, like you did. yum!

                                                                                                  1. re: janetofreno

                                                                                                    It will help use up those peppers. I thought it came out tasty. I am so glad my dinner has inspired you.

                                                                                                2. Ginger fried rice topped with a fried egg & crispy fried ginger & garlic gremolata. Followed by glazed filet mignon of tuna

                                                                                                   
                                                                                                   
                                                                                                  8 Replies
                                                                                                  1. re: rjbh20

                                                                                                    As always, your meal looks wonderful and I admire your artistry.

                                                                                                    Would you mind sharing the recipe you used to make the teriyaki part of the marinade? I have tried countless times to try and replicate the Union Square Cafe tuna and have always been disappointed with my results because I have not been able to nail the teriyaki part of the marinade.

                                                                                                    1. re: Fowler

                                                                                                      The marinade is in fact the Union Square one. Kikloman teriyaki sauce, ginger, garlic, scallion, cayenne, black pepper lemon juice & sherry. They call for the tuna to marinate for 3 hrs, I only had an hour. For the glaze I reduced some of the marinade a little and thickened it with cornstarch. It worked out really well.

                                                                                                      1. re: rjbh20

                                                                                                        Thanks! I had no idea they just used plain old Kikkoman teriyaki sauce as a component of the marinade. Any time I have seen the recipe for their tuna they have just stated teriyaki sauce as a part of the marinade but never were specific. Apparently I gave them too much credit and thought they made the teriyaki themselves.

                                                                                                        1. re: Fowler

                                                                                                          Main thing is to do the glaze with some of the marinade -- which the recipe doesn't, but makes a big difference.

                                                                                                          1. re: rjbh20

                                                                                                            Thank you very much for the advice.

                                                                                                    2. re: rjbh20

                                                                                                      Love the idea of ginger fried rice! Gorgeous presentation (as always!)

                                                                                                      1. re: helen_m

                                                                                                        The ginger fried rice is lifted from Spice Market and is a great way to use leftover rice. Too bad the photo only shows the frie egg.

                                                                                                      2. re: rjbh20

                                                                                                        I love that Union Sq. dish. Fabulous.

                                                                                                      3. We kinda got "stuck" at our friends' house where we had stopped in for small niblets, vodka-o & white wine around 6 pm. We ended up staying until just after 9, having played a few games of bocce, and some songs on the ukelele. Which was a good reminder at how much more I need to practice...

                                                                                                        Since we might be hosting a 'cue tomorrow, I insisted we make the salmon anyway -- it wasn't gonna get any better by sitting around until as late as Monday.

                                                                                                        I broiled it skin side up at high, after having brushed it with some olive oil, room temp butter, sea salt & cracked pepper. Turned once, then took it out after maybe 7 minutes total. Topped it with some lemon zest -- perfect. This was not cheap, but absolutely worth it. Not sure if I can go back to farmed salmon ever again.

                                                                                                        I didn't make the maitake in the end, as they could go on the grill tomorrow with other stuff. Lettuce & buttermilk dressing as a lazy side, and a mini magnum with caramel for dessert.

                                                                                                        Positively stuffed now :-)

                                                                                                        5 Replies
                                                                                                        1. re: linguafood

                                                                                                          Bocce! :-) I do not think there has ever been a warm weather party at Chez Fowler that has not included Bocce. Not only is it fun but basically anyone can play it and be just as "good" as the next person. It is also something relatively safe to play while drinking. :-)

                                                                                                          1. re: Fowler

                                                                                                            As this was almost exactly the same crowd from last night's poker, the drinking was a tad more civilized tonight.

                                                                                                            But yeah, bocce is great. Even doable on shrooms. I hear '-)

                                                                                                          2. re: linguafood

                                                                                                            Once you go with wild, you never go back. The difference between a good piece of wild salmon and farm-raised salmon is huge. I may balk at the high price of wild salmon but would gladly take a smaller piece of wild salmon anyday over the farm-raised kind.

                                                                                                            What I love about salmon is that it can taste so good when simply prepared - I too like to broil my salmon for that crispy skin and love how you put the butter + lemon zest on it YUM.

                                                                                                            1. re: linguafood

                                                                                                              <I insisted we make the salmon anyway>
                                                                                                              I wanna play and eat with you. Mmmmmmmm

                                                                                                              1. re: linguafood

                                                                                                                That salmon sounds great. And, yeah, it's pricey, but we just take it from the dining out budget during the season. Wild salmon prepared well at home will end up being cheaper and far better than most mid-range restaurant meals.

                                                                                                              2. Made Italian Sausage Meatsauce and Spaghetti. I took two sweet Italian sausage links and took off the casings, added the ground sausage to a pan with a little olive oil to brown. Took out the ground sausage and added in a small onion diced to saute, put the ground sausage back in, and added my already made marinara sauce to it. Poured in some rose' wine and let the sausagesauce simmer for awhile. Ladled this over a bowl of spaghetti and topped with a liberal dose of parmesan cheese and freshly ground black pepper. Had a rather nice looking tomato from TJ's that I cut up and added my homemade red wine vinaigrette to it. Made a TJ's Root Beer float (TJ's French Vanilla ice cream + TJ's Vintage Root Beer) to round out the meal.

                                                                                                                4 Replies
                                                                                                                1. re: littleflower

                                                                                                                  Our meals were similar. My meat was just stuffed in peppers and we had different pasta.

                                                                                                                  1. re: littleflower

                                                                                                                    Sounds delish!

                                                                                                                    1. re: littleflower

                                                                                                                      I love making a good earthy meat sauce. Problem is, it makes a lot, so I've got some for the freezer....but then I miss the smell of the long-simmering sauce when I have it again!

                                                                                                                      1. re: littleflower

                                                                                                                        Outstanding littleflower, what a lovely sounding meal. We too are dining on something similar. mr bc has the spaghetti on the boil as I type. Meatballs are simmering in marinara...

                                                                                                                        I only wish we were having your floats afterwards!

                                                                                                                      2. Red Beans and Rice with Smoked Sausage a la Paul Prudhomme, sliced tomatoes with white peach vinaigrette, and cornbread (for the hubby).

                                                                                                                        3 Replies
                                                                                                                        1. re: Brioche For The Girl

                                                                                                                          Cornbread for the hubby... and brioche for the girl?

                                                                                                                          1. re: Brioche For The Girl

                                                                                                                            :

                                                                                                                            1. re: Brioche For The Girl

                                                                                                                              Brioche I'm salivating! Would you mind sharing how you make your sensational-sounding white peach vinaigrette?

                                                                                                                            2. Dinner was a homerun today - furikake crusted tuna steaks and lemon garlic sauteed soft shell crabs.

                                                                                                                              Supper was a base hit - pork chops with sauteed spinach topped with super aged Gouda and Pancetta. I happened to have this ginormous farm fresh egg in the fridge which I thought would be amazing to serve on the side for a true piggy night- fried egg in bacon fat - but the darn humongous yolk cracked. It must be my exhausted state, but it was late and I just gave up on it and moved on. Now I have fried eggs on the brain :)The chops were great though. I am a pure pig fanatic and love the flavor of most pork seasoned very simply, as these chops were.

                                                                                                                               
                                                                                                                               
                                                                                                                               
                                                                                                                              5 Replies
                                                                                                                              1. re: fldhkybnva

                                                                                                                                Everything looks super tasty.

                                                                                                                                1. re: fldhkybnva

                                                                                                                                  I want those soft shell crabs!!!

                                                                                                                                  1. re: fldhkybnva

                                                                                                                                    Beautiful fid! I adore soft-shelled crab. Are you able to source them fresh?

                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                      Yup! I'm in Maryland so they aren't too far.

                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        Oh my! I'm so envious! I can't even imagine how sweet they must have been. I can only get them frozen and we always love them.

                                                                                                                                  2. Pizza night last night using store bought dough (love that you can buy great dough here) and amazing farmer's market mozzarella. Our house guest is still with us so I kicked off with peach and basil bellinis and roasted olives (inspired by a great local pizza place - 2 Amys)

                                                                                                                                    We did 3 pizzas in total, one old favourite and 2 new toppings.

                                                                                                                                    Old standard: parma ham, artichoke, basil and black olive
                                                                                                                                    New combo #1: puttanesca-inspired topping of black olives, capers, chilli, garlic, anchovies and lots of basil
                                                                                                                                    New combo #2: veg-box using up garlic scape pesto, ricotta, summer squash and oregano (the photo my friend took is of this one)

                                                                                                                                    I made a marinated summer squash, oregano and lemon side and a huge mixed green salad with dressing made from my favourite balsamic vinegar that my friend risked balsamic-soaked clothes to bring over.

                                                                                                                                     
                                                                                                                                    4 Replies
                                                                                                                                    1. re: helen_m

                                                                                                                                      helen, that looks AMAZING!

                                                                                                                                      1. re: helen_m

                                                                                                                                        You're making me want some pizza right now! Oh, why do I read this thread when I'm hungry?

                                                                                                                                        1. re: helen_m

                                                                                                                                          Your pizza is picture-perfect helen, all your pizzas sound delicious and I'm totally stealing your idea for peach and basil bellinis...brilliant!

                                                                                                                                          1. re: helen_m

                                                                                                                                            Wowza!

                                                                                                                                          2. Cinnamon chicken from the Too Hot Tamales cookbook, grilled corn on the cob, and cucumber salad is WFD tonight. Chicken has been marinating/brining since yesterday. We are spending the day at the beach so it will be a pretty simple meal.

                                                                                                                                            6 Replies
                                                                                                                                            1. re: Njchicaa

                                                                                                                                              Cinnamon chicken - sounds incredible!
                                                                                                                                              I had chicken with green olives, roasted onions and cinnamon (a Moroccan recipe) - it was delicious - got to try yours - I'll look it up.

                                                                                                                                              1. re: acssss

                                                                                                                                                Here it is: http://marysueandsusan.com/recipes/cw...

                                                                                                                                                1. re: Njchicaa

                                                                                                                                                  Thanks - you saved me search time and probably the frustration of finding out it was the wrong recipe :)

                                                                                                                                              2. re: Njchicaa

                                                                                                                                                Njchicaa that sounds amazing and thanks for the nudge on the THT cookbook. I loved their show, we had 2 amazing meals at their restaurant and I just had to get their cookbook but I can't even remember whether I've cooked from it.

                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                  I'm not interested in this month's COTM, so I'm working my way through Too Hot Tamales and Mesa Mexicana (Mary Sue Milliken and Susan Feniger) this June. =)

                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                    I know what you mean Njchicaa. I own Burma but I wasn't inspired by it and so far, haven't even been inclined to pull it off the shelf. I've been cooking from Carmine's (as you know) and I must say, we're loving it!

                                                                                                                                              3. Last night was grilled burgers, chicken sausages and Nieman ranch dogs on the grill with corn, green beans, watermelon and oven fries. Simple, perfect summer grill.

                                                                                                                                                2 Replies
                                                                                                                                                1. re: MAH

                                                                                                                                                  That really does sound like perfect summer grilling food! You had all the essentials covered, and nothing rounds out a summertime meal like a few slices of ice cold watermelon. :-)

                                                                                                                                                  1. re: MAH

                                                                                                                                                    That sounds amazing MAH. We won't be enjoying local corn until August so it's nice to read of others meals and the promise of hot summer nights!

                                                                                                                                                  2. The pizza dough re-do is done and resting. Boys are off to LAX and then will come back and finish them off. Steak is defrosted and the cucumbers and onion are relaxing in their vinegar bath.

                                                                                                                                                    It is absolutely gorgeous here today. It will be so nice to dine alfresco!

                                                                                                                                                    For those in the area Steel and Rye did not disappoint. Dinner last night was even better than I remembered.

                                                                                                                                                    8 Replies
                                                                                                                                                    1. re: foodieX2

                                                                                                                                                      Take a look at this bad boy! Our cow done did us proud!

                                                                                                                                                       
                                                                                                                                                      1. re: foodieX2

                                                                                                                                                        Wow, just wow! I am trying to figure out how to devour that piece of meat through the screen. Ribeye?

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          yes, ribeye. The flavor was spectacular. The cucumber/onion salad was the perfect match as it cut the fat. The rolls were perfect to soak up the juices. *Almost* too much fat to meat ratio but I saved the fat to repurpose. I am thinking potatoes.

                                                                                                                                                          1. re: foodieX2

                                                                                                                                                            Nice.

                                                                                                                                                            1. re: foodieX2

                                                                                                                                                              Yea, I asked because I've never seen one with such a luxurious hunk of fat. I love the idea to repurpose fat. I have been saving my fat trimmings and leftover pancetta and bacon bits for something.

                                                                                                                                                          2. re: foodieX2

                                                                                                                                                            Moooooooooo!!! That looks amazing!

                                                                                                                                                            1. re: foodieX2

                                                                                                                                                              Wow. I think you should be very pleased with yourself. Fantastic

                                                                                                                                                            2. re: foodieX2

                                                                                                                                                              A wonderful sounding meal and day foodie!

                                                                                                                                                            3. Tonight the grilled pizza is going to happen. I think I'm going to try a "taco" variety... using enchilada sauce as the base, I'll season some chicken with fajita type seasonings, and top with some cheese, maybe some jalepenos and salsa too... we'll see what I feel like when the time comes.

                                                                                                                                                              Or, I may change my mind and do something with chicken and pesto. Or, I might just do a plain pepperoni... we'll see!!

                                                                                                                                                              If it turns out badly, we'll go order a pizza!

                                                                                                                                                              8 Replies
                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                Love the idea of mexican pizza with enchilada sauce, My son would be all over that.

                                                                                                                                                                I, on the other had would love the chicken and pesto!

                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                  Yeah I'm very torn. Maybe I'll do two small ones.

                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                    Well if you are making two why not make three and do the pepperoni too. Can never have too much pizza, LOL!

                                                                                                                                                                2. re: juliejulez

                                                                                                                                                                  Can't wait to see if you give this a try julie! I'm still trying to convince mr bc to do one. His last pizza effort on the grill was...well, let's just say discouraging. If I hadn't been starving to death it might have mattered after 4 hours of his time!

                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                    4 hours, eeek! I made the dough, the balls are just "chillin" (har har) in the fridge. It's meant to be a thin crust variety so hopefully it'll turn out well. I'm doing the mexican and the chicken and pesto. SO is golfing and he's going to let me know when he's on his way home so I can start them... but at the rate they're going it's going to be pretty late... after 3 hours they were only through 9 holes LOL Needless to say, he and his friends are not expert golfers.

                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                      Well at least you won't feel rushed julie! I'm likely understating how long it took mr bc to make that pizza. I had a friend visiting and needless to say, by the time the pizza arrived we'd had far too little to eat and wayyyyyy too much to drink!! Can't wait to hear how yours turns out.

                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                        I posted my results over on the DOTM thread, I was pleased :) Didn't do the pesto though, ended up doing BBQ chicken instead.

                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                          Beautiful Julie and thanks too for that link to The Kitchn, I found that really helpful.

                                                                                                                                                                3. Another 'cue at casa lingua today. It's a brilliantly sunny, warm day, most of which will be spent at the pool... FINALLY!!

                                                                                                                                                                  Before all the frolicking in much anticipated sun & heat, a trip to the store is in order: free-range BISO chick thighs will once again be turned into the magic that is the trini-chinese chicken. One of our friends is bringing a leek gratin. I'll likely make a salad (with the realtor's dressing??? perhaps), and think about whether I want to grill some zuke slices as well.

                                                                                                                                                                  White sangria w/peaches & raspberries.

                                                                                                                                                                  1. Sunday here is sunny and warm, a welcome relief from the lumpy weather we've had recently.

                                                                                                                                                                    Brunch was poached eggs, grilled asparagus and prosciutto. The eggs were topped with a sprinkling of Maldon sea salt and cracked pepper. Shaved Parmagiano Reggiano and a few drops of balsamic graced the asparagus. We washed it down with a decent prosecco.

                                                                                                                                                                     
                                                                                                                                                                    12 Replies
                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                      Seriously, why would anyone go to a restaurant for brunch if they know how to cook like this?! Amazing! Looks fantastic!

                                                                                                                                                                      1. re: acssss

                                                                                                                                                                        You are way too kind.

                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                          I beg to differ - I've seen your stuff - you should try out for America's Top Chef - or the next Food Network Star...
                                                                                                                                                                          Lobsters and Clams and prosciutto eggs with asparagus oh my!

                                                                                                                                                                        2. re: acssss

                                                                                                                                                                          You said a mouthful, acssss...with the prices that restaurants are charging these days for food that who knows where it came from usually, how wonderful that Steve and his wife can wake up and prepare such great brunch food the way that they like it! Yum to that brunch!!

                                                                                                                                                                        3. re: steve h.

                                                                                                                                                                          What a glorious way to start the day Steve

                                                                                                                                                                          1. re: scubadoo97

                                                                                                                                                                            Thanks. A little Sunday self-indulgence keeps things in perspective.

                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                            I will repeat - please adopt me? ;-)

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              Are you the younger, smarter, better-looking sister I never had?

                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                YES! Yes, I am!

                                                                                                                                                                                Wait. Maybe not better looking, as you are quite handsome, even though I've never met you IRL - but, being your long-lost sister you never knew has to make me kinda cute too, I guess.

                                                                                                                                                                                Wait again. Smarter? Ummm....absolutely not. Because you make better brunches than I ever could. But I *am* smart because I've declared myself your sister you never had.

                                                                                                                                                                                So NO! No, I'm not! Except for being smart enough to be the sister you never had. :-)

                                                                                                                                                                                :::Phew:::

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  yeah, you are.

                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                    http://www.youtube.com/watch?v=V4tT1I...

                                                                                                                                                                            2. re: steve h.

                                                                                                                                                                              Inspiring steve. Perfect!

                                                                                                                                                                            3. Tonight's dinner is pan seared lamb shoulder chops. I love lamb but have never had shoulder chops and was getting a bit oversaturated with the leg and shank cuts. I didn't realize they were so cheap, so figured why not give it a try. I usually buy New Zealand lamb but these are local chops so it'll be interesting to taste any flavor differences.

                                                                                                                                                                              It's a new veggie introduction day, it seems! First #1 - Earlier I steamed my first artichoke. My mother loves them but it just always seemed odd to me but I figured what the heck. Any good cooking project these days is a good excuse to pick up a new food and learn something. Well, the verdict - delicious! The choke was enjoyed with two sauces - lemon mustard and chili garlic sauce. I have to admit I kept looking at the leaves trying to find more little bits. First #2 - Sauteed broccolini with the lamb chops. I love love love broccoli but it just looked so cute in the store so I grabbed it instead of broccoli. I've read it's sweeter than broccoli, but still similar so we'll see.

                                                                                                                                                                              15 Replies
                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                I love that you jump into new things head first. It is refreshing

                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                  I agree with suzigirl and additionally find your enthusiasm infectious. Infectious in a great way, not in your professional thought of the term. :-)

                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                    I wasn't a very adventurous child if you can't tell. I usually stick with the same foods, but now that I've discovered the most wonderful hobby I'm diving in head first. It's so much fun! Actually, this morning one of my favorite cashiers at Whole Foods asked "so what are you making?" I looked at him blankly and shrugged to which he responded "it's like you always just buy a random group of things." In a way he's right, but I love to browse, find a good ingredient and get enough of them that I know I can create something and then challenge myself later to make my tummy happy. I probably get more delight in the usual successes than I should, but who doesn't love an opportunity to learn, have fun and eat good food!

                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      Can't wait to hear about those chops fid. I haven't tried them before either but we adore lamb. Chops, rack, leg and shanks are our go-to.

                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                  I love steamed artichokes. It is the main reason I own a pressure cooker. My favorite dipping sauce is a mix of mayo and plain yogurt, curry powder, chopped tarragon and parsley, S&P.

                                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                                    I like them in tarragon butter. The first time I had them was with tarragon butter and it is just a classic to me.

                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                      Tarragon butter? It sounds good, hmm add tarragon to the list of herbs to test out :)

                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                        Its a slightly anise flavored herb. Very light in flavor to me.

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          In addition to tarragon flavored butter, you can take a few tomatoes - chop them up and add finely chopped tarragon - add juice from one lemon and some olive oil and salt - great salad with a chunk of bread or as a salsa to a nice piece of meat.

                                                                                                                                                                                      2. re: tcamp

                                                                                                                                                                                        I too love steamed artichokes...TJ's has had some huge really tasty ones lately for a great price that I've taken full advantage of. My dipping sauce of choice is lemon oregano vinaigrette that I whip up especially for steamed artichokes. Glad you tried them out and love them!

                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                          Have you ever tried stuffing them, Italian style? I adore them this way.

                                                                                                                                                                                          http://www.saveur.com/article/Recipes...

                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                            I think I'd love that vinaigrette. Yea, this was the biggest artichoke I've ever seen. I gave it a quick weigh and it was nearly a lb and a half.

                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                          I don't think it was the choke you enjoyed! The choke is the thistley part with the sharp tips and cottony texture protecting the artichoke heart -- which is what I think you meant!

                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                            Very true! Yes, the heart of course, not the choke.

                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                            You'll wonder how you got along this far without artichokes, they're wonderful! My parents taught us to eat artichokes when we were about 3 or 4 years old... one of the many things documented in photos of our childhoods by a mother that worked for Poloroid at the time.....

                                                                                                                                                                                            You'll steam them, you'll stuff them, you'll love them now!

                                                                                                                                                                                          3. Too tired to cook tonight - just going to spend the evening watching Madmen and The Killing and eating leftover French Dip sandwiches from yesterday.
                                                                                                                                                                                            Also this morning made oatmeal cookies half for the kids (regular) and half for adults (with ground coffee) - so good! Better down it with a glass of Chianti or I won't sleep

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: acssss

                                                                                                                                                                                              Cheers to the Chianti acssss! mr bc and I purchased Madmen on dvd after so many friends told us we should be watching it. Unfortunately when we remember to watch it we usually are so full and sleepy, we've never made it past the first episode!!

                                                                                                                                                                                            2. I was very pleased to find a picnic ham in the markdowns even though it is still good until the sixteenth. And for gods sake its a cured ham, it will be good long beyond the date. Anyway, obviously tonight is picnic ham, potatoes au gratin with red skinned potatoes and kidney bean salad.

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                What's picnic ham?

                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                  Its the shoulder cut, not the butt. It has more bone but that will be good later for soup.

                                                                                                                                                                                              2. Just a beautiful day today - Mom drove down to my place and then I drove us both to a local furniture store so she could order a new couch. AND she bought me lunch for driving her there.

                                                                                                                                                                                                Thanks to that link I saw on Wednesday in the Boston Globe, I'm having another side salad from their gallery - first, the chicken - simply grilled with za'atar. The side will be a barley salad with asparagus, sugar snap peas, and a lemon dressing.

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

                                                                                                                                                                                                Yup - there's wine. I didn't really *do* much this weekend. Many friends have just been saying "don't worry about it - it'll still be there next weekend!" Yes, that's the problem. It's been there for many weekends since I keep avoiding it! LOL

                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                  BTDT Linda! Glad you had a nice weekend.

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    Linda, that sounds like it worked out really, really well. As much as I adore my Mother, it would take me four days of driving her around through three different states before she could even narrow her list down on which couch she wanted let alone actually placing the order.

                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                      She visited one furniture store near her on her own; I drove her to two others a few weeks back. She had made her decision, but really didn't want to place the order at that time. So when today turned out to be a nice day, she drove down to me and we went to another location of the store to order it. Luckily, she was able to find an upholstery fabric she liked. That helped a LOT. :-)

                                                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                                                      Well, the barley salad was not what I had hoped. Perhaps it needs a bit more salt; perhaps it needs something else. But it's not a keeper, unlike the corn and sugar snap pea succotash from last night.

                                                                                                                                                                                                    3. Very simple dinner of things we had available.

                                                                                                                                                                                                      Brussels sprouts from the garden and leaves were harvested as well as some purple basil and oregano

                                                                                                                                                                                                      Did a braise of the sprouts with some of the herbage and saved the rest to make a gremolata with a lemon and tangerine

                                                                                                                                                                                                      Fillets of salmon were quickly seared and and served with a side of braised sprouts. The fish was topped with the gremolata and its juice.
                                                                                                                                                                                                      Better than the sum of its parts

                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                        Last year when o grew brussel sprouts I used the leaves from the plants to make cabbage style rolls by blanching the leaves and wrapping a meat/rice mixture and baking them in a light sweet and sour tomato sauce. I also cooked them like Collard greens. Its a nice way to get one more vegetable from your plant. And the salmon that you made sounds really scrumptious.

                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                          Thanks Suzigirl. I've made dolmades with the leaves before. My plants are pretty small but a cousin had given me a stack of really big leaves years ago. They worked really well

                                                                                                                                                                                                          1. re: scubadoo97

                                                                                                                                                                                                            Dolmades...hmm. My hampster wheel is turning. Yum

                                                                                                                                                                                                      2. marinating flank steak in lime juice, salt, crushed garlic, and harissa. i'll serve that with some prosciutto wrapped asparagus and a poached egg, and maybe some toasted buttered breadcrumbs if i get my act together (i.e., buy bread), fresh mozz and basil drizzled with extra virgin olive oil and a little coarse salt, and some type of couscous dish, as yet to be determined.

                                                                                                                                                                                                        i'm hoping i do the flank steak justice, ala fieldhockey's skirt steak and scubadoo's flap meat....

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                          Sounds really good MC

                                                                                                                                                                                                        2. I know this is a food thread, but this is just so funny - thought you'd like to laugh a bit (just don't watch while you are eating - you might choke)
                                                                                                                                                                                                          http://www.youtube.com/watch?v=aq_XWk...

                                                                                                                                                                                                          1. Supper was crab cakes. We've read a lot about 'em recently here and just had to have them. We paired them with a garlicky, cherry tomato confit.

                                                                                                                                                                                                            Tasty stuff.

                                                                                                                                                                                                            10 Replies
                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                              Talk to me about this confit... I just picked a large bowl of cherry tomatoes...

                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                It's a Gordon Hamersley concoction.

                                                                                                                                                                                                                Olive oil, onion, garlic, cherry tomatoes, red wine vinegar, salt, red pepper flakes, pinch of sugar. Soften things up in a sauce pan and finish in the oven.

                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                  Nice, I'll have to give it a spin. The man has been such a good sport while I dropped the weight I gained by eating low carb that I'm treating him to carbonara tonight, he is of Sicilian heritage, I shouldn't deny him pasta like I do...

                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                    Ah, carbonara. So humble, so challenging. One of my favorites. A good Sicilian wine may be in order.

                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                      Unfortunately, anyplace I can get a really good bottle of wine is already closed today since its Sunday. I'm sure I can find something that'll do, though. :)

                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                I love crab cakes. They make a great, quick meal. I particularly like the Best Recipe recipe, which uses very little binder.

                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                  I totally agree. Never let the binder get in the way of the crab.

                                                                                                                                                                                                                  This is the technique we follow:
                                                                                                                                                                                                                  http://bakedbree.com/crab-cakes-and-c...

                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                    Most of my crab cakes are delicate adventures because I'm not only a semi-non-fan-of-most-carbs but it gets in the way of the crab so I use a very simple preparation usually with mostly eggs and mayo with a few Ritz crackers which seems similar to this recipe.

                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                      Agreed, it's all about the crab.

                                                                                                                                                                                                                    2. re: steve h.

                                                                                                                                                                                                                      Thanks for sharing your recipe - I've bookmarked it and will try ti next time I get some crab. I've eaten some great crab cakes here but the only recipe I've ever made (back in the UK) is a Delia Smith rosti crab cake with lime and capers which obviously is nothing like what I've eaten here.

                                                                                                                                                                                                                2. Grilling in the warm, late afternoon...Tonight's dinner was Persian-esque. Koobideh kebab, mast-o-khiar, tabbouleh salad, grilled tomatoes, and sweet peppers.

                                                                                                                                                                                                                   
                                                                                                                                                                                                                   
                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                  1. re: letsindulge

                                                                                                                                                                                                                    mmmmm...koobideh and mast-o-khiar! takes me back my persian bf days, and when i worked in a persian restaurant. such great food. yours looks great.

                                                                                                                                                                                                                    1. re: letsindulge

                                                                                                                                                                                                                      Gorgeous, delicious-sounding meal!

                                                                                                                                                                                                                      1. re: letsindulge

                                                                                                                                                                                                                        Every looks delicious! I guess Persian-esque was in the air yesterday, because in the early evening my husband seeing that we had no bread for the week decided to get up and make a batch of nane sangak! Too bad we didn't have your food with our bread - would have been a terrific combination!

                                                                                                                                                                                                                      2. Mushroom and barley soup is on the menu tonight with lashings of parsley. I'll do chèvre smeared bread to go with it. The recipe suggests adding caramelised onions to the bread too. I'm not sure I'll bother.
                                                                                                                                                                                                                        The recipe came from one of those reality cooking shows where the show add 'twists' to the contests. If I recall this particular competition the twist came halfway through prep where they were told to abandon the meal they had planned and make a soup with the ingredients they had chosen instead.

                                                                                                                                                                                                                        1. Add another cut to my list of lamb loves!! The shoulder chops were fantastic and might just trump my tried and true favorites - the leg and shank. They were so flavorful, I'm glad I went the simple route. I am so thrilled! Recently, I have been missing that full-hearted lamb flavor which I think I've commented on a few times here and the shoulder chops really captured the distinct lamb flavor I enjoy, rather than the subtle hint of lamb I taste in many of the other cuts.

                                                                                                                                                                                                                          I rubbed them with garlic, thyme and rosemary and let sit for an hour or so, brushed off the herbs, seasoned with salt and pepper and seared a few minutes each side and they were a perfect medium rare. I made a quick pan sauce with shallots and white wine and SO and I enjoyed a wonderful Sunday dinner with John Legend playing in the background. I planned to make broccolini, but as usual couldn't resist my favorite asparagus. I happened to get a new dozen of fresh pastured eggs yesterday and fried eggs have been on my mind since my fried egg flop yesterday so I went with Carbonara asparagus - roasted asparagus, prosciutto, Parmesan and a fried egg.

                                                                                                                                                                                                                          It's been a wonderfully relaxing weekend since I got home from work yesterday afternoon of pure nothingness and laziness and I'm quite grateful. I hope I'm rested up for another week of living at work.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            Those asparagus look delightful!

                                                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                                                              It was so yummy. I probably should have never discovered I love runny yolks because now I want them on everything although still working on that fried egg technique. There are a lot of failures.

                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                How are you frying eggs? I use a well loved cast iron pan, a little fat (bacon fat, oil, etc.), medium high heat until white is opaque, then turn down to medium until the white is mostly cooked but not dry. Crispy around the edges is fine.

                                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                                  I use my nonstick pan, low heat until fat simmers and add egg. I only recently started frying eggs and the first time used the add a tbsp of liquid and cover and it worked great, but now it seems there's just a lot of liquid in the pan.

                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                              gorgeous!

                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                Most butchers will tell you that lamb shoulder chops need to be braised, but I love them exactly the way you prepared them. I love their chewiness and unapologetic lamb flavor.

                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                  Chewy? Braising those thin chops? Butchers be crazy.

                                                                                                                                                                                                                                  Love shoulder chops marinated and grilled. Better than leg chops.

                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                    Yea, much better than leg chops and if chewy at all it was pleasantly chewy as JungMann said and if you sear instead of braise you get to gnaw on the lovely bone. The bone marrow actually was quite soft and I pondered having my first try but decided to save that for another occasion :)

                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                      That's what I had Sunday night... mmm good!

                                                                                                                                                                                                                                2. While I'm not a regular on these WFD threads, we did (I guess me) come with a great dinner today. Next Sunday is Father's Day and since my dad is going out of town, today was his FD dinner. I'm not always a big fan of beef tenderloin, but I had a tied one in the freezer, I think it was on special for $3.99/lb. and I bought several.

                                                                                                                                                                                                                                  Anyway, we had roast beef tenderloin ( rare side of mr), potato and cheese pyrohy (in honor of my dad's mother), glazed carrots, and a killer sauce that included pearl onions and mushrooms. I was worried the beef was overcooked. When I pulled it out of the oven, the instant read thermometer read 155° and my heart sank. I was resolved to serving it with a killer sauce. After resting, it read 140° and was perfect. I need to buy a new thermometer.

                                                                                                                                                                                                                                  We had a simple homemade orange sherbet for dessert. My father was pleased that it was made from oranges from his own tree.

                                                                                                                                                                                                                                  I seem to still desire approval from my father.

                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                  1. re: John E.

                                                                                                                                                                                                                                    ooh, I make my own sherbet as well - but never with fresh fruit (just frozen) - can you tell me how you made it with fresh oranges?

                                                                                                                                                                                                                                    1. re: acssss

                                                                                                                                                                                                                                      I saw Alton Brown making it on good eats.

                                                                                                                                                                                                                                      http://www.foodnetwork.com/recipes/al...

                                                                                                                                                                                                                                      I don't usually add the orange zest because while the orange juice we use is squeezed from Valencia oranges, it is still frozen. My father came home from his winter in Arizona with 23 boxes of oranges, pink grapefruit, and ruby-red grapefruit. We were aware he was doing this and started to save .5 liter water bottles early last winter. We probably have close to 100 bottles of juice, including a dozen bottles of lemon juice. My dad has 2 lemon trees, 2 orange trees, and the ruby red. I told him to plant a meyer lemon tree 7 years ago when he cut down a palm tree but he never did. Now he says it's too late because he's 81 years old.

                                                                                                                                                                                                                                      1. re: John E.

                                                                                                                                                                                                                                        I would say lucky you - and too bad I am not a neighbor - I would gladly take some of those boxes off your hands :)
                                                                                                                                                                                                                                        My husband's parents have a lemon tree and they furnish us with lemons every time we visit and they are in season - I pickle them (I pickle everything - cucumbers, beets/turnips, cabbage and lemons!)
                                                                                                                                                                                                                                        oh, and thank you for the sherbet recipe link!

                                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                                          We did give away a lot of fruit. I also supremed a lot of grapefruit, it's the only way I will eat it. I hate using those serrated grapefruit spoons.

                                                                                                                                                                                                                                          I may have told this story on another thread, but my brothers and I tell people my dad goes to AZ each winter to become a migrant fruit picker. He's the leader of a group of about 25 guys age 60 to 86 who pick citrus two mornings a week. People in the Phoenix area sometimes have a dozen or more citrus trees and cannot handle that much fruit. So these old guys pick it, keep what they want and give away the rest. Last winter they gave about 6,000 pounds to the food bank.

                                                                                                                                                                                                                                          1. re: John E.

                                                                                                                                                                                                                                            What an amazing man he is. That was alot of hungry kids that got fresh fruit because of him. Your dinner sounds wonderful right down to the bowls of sherbet.

                                                                                                                                                                                                                                            1. re: John E.

                                                                                                                                                                                                                                              "So these old guys pick it"...
                                                                                                                                                                                                                                              Old age is mind over matter - if you don't mind, it doesn't matter :)
                                                                                                                                                                                                                                              He doesn't sound "old" to me at all!! Love it that he goes out orchard picking - I bet he lives to be 150!
                                                                                                                                                                                                                                              (BTW - I've met people in their 30's and 40's who look and live like they are older than your father!)

                                                                                                                                                                                                                                            2. re: acssss

                                                                                                                                                                                                                                              I'm not much into pickles, so I used the lemon zest to make limoncello and the juice will be used for desserts and more than that, lemonade if it ever warms up here.

                                                                                                                                                                                                                                              1. re: John E.

                                                                                                                                                                                                                                                I meant pickled lemons - not pickles. But your limoncello sounds wonderful!!

                                                                                                                                                                                                                                        2. re: John E.

                                                                                                                                                                                                                                          Glad the dinner worked out, John E....AND that the beef tenderloin wasn't shoe leather. :-)

                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            A couple of years ago we went to my cousin's lakehouse. I was nearly in tears watching her grill an untied beef tenderloin until it was gray all the way through because her family only ate beef well-done. I ate bratwurst instead (we were in Wisconsin).

                                                                                                                                                                                                                                        3. Flank steak came out pretty good, tho maybe a tad rare for the BF's taste. for me, the rarer pieces were much more tender. but the second piece came out a little more medium rare. i ditched the idea of prosciutto-wrapped asparagus for tonight, as it seemed too much. instead, i made couscous with sumac, granulated garlic, minced red onion (out of shallots! devil!), scallions, chopped kalamatas, golden raisins, toasted pumpkin seeds, and cilantro. some left for lunch, too. side was fresh mozz with basil and olive oil.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            Your flank steak is calling to me.

                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                              Thazza good-lookin' mozza, señora! Nice steak, too.

                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                Nice! That's a great looking dinner.

                                                                                                                                                                                                                                              2. Last night was super simple -- a black pepper-rubbed tri-tip, and corn. My husband also grilled some eggplant and peppers for me. The corn was very good; not overly sweet. Just perfect, with enough left over to make corn salad today.

                                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                  That sounds delish. I am eagerly waiting fresh local corn because I could eat it all day long.

                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    Grilled veggies is a favorite in our house as well!
                                                                                                                                                                                                                                                    We grill our eggplants whole and then open them and take out the flesh and serve with tehina and lemon juice. Now you got me in the mood and I know WFD tonight!

                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                      I am living vicariously through you and enjoying that corn. It is everywhere down here and i can't have it. Enjoy the corn salad. I bet it will be good.

                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                        Oh no! No corn for you? Health thing? That sucks.

                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                          Yeah, health thing. Corn and beets. Those are the veggies that give me fits

                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                            Dang. Beets I could do without -- don't hate them at all, but corn I love.

                                                                                                                                                                                                                                                            Sorry to hear, suzi.

                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              Yeah, so sorry!

                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                Its all good. I miss corn especially this time of year when I am passing it in the farmers market for twenty cents an ear. But i am able to eat plenty of other goodies.

                                                                                                                                                                                                                                                      2. Hi, WFDers! I've been away for a bit with my brother's wedding, but I'm back and ready to catch up on all the wonderful meals I'm sure have been on your tables.
                                                                                                                                                                                                                                                        Hawaii and it's food were fantastic, I ate far too many tasty things to write about here, so I'll make a trip report when I'm a little less tired.
                                                                                                                                                                                                                                                        Wedding was great! And I was very relieved when the blue girl in the wedding couldn't make it and I could alter her dress.
                                                                                                                                                                                                                                                        My favorite meal there was a goong sarong appetizer at a Thai restaurant. It's shrimp wrapped in noodles and fried. They got it just right so the noodles were crisp and the shrimp weren't tough. I went back for it 3 times.
                                                                                                                                                                                                                                                        Last night I was happy to cook and made shrimp on tortellini in saffron broth with roasted cherry tomatoes.
                                                                                                                                                                                                                                                        All pictured below in my collage ;)

                                                                                                                                                                                                                                                        23 Replies
                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                          I know you said that dress is blue, but that photo reminds me of my sorority "house photos" we did every year where the new girls wore white and the older girls wore black... very virginal LOL The food looks great too and I'm glad you had a good time at the wedding!!

                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                            juliejulez, never in a million years would I have guessed you were a sorority girl.

                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                              Ha, nobody does. I joined because the girls I met were cool... not typical sorority girls though. My best friend there listened to heavy metal and drove a big old jeep. Our favorite fraternity to hang out with was the Ag fraternity... farm boys... only in Central CA :) Some of the girls went to a national conference for the sorority and got some weird looks because they were so "different" than most of them, which were mostly based in the South.

                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                As a sorority girl from California you are probably familiar with a certain person by the name of Lila Fowler? :-)

                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                  Ha, yes. I read those books in elementary school. But, my dear Fowler, how do YOU know Lila Fowler? :)

                                                                                                                                                                                                                                                          2. re: alliegator

                                                                                                                                                                                                                                                            Glad you had a good time, allie!

                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              Thanks! I hope Lingua gets her butt on here soon and has her laugh so I can edit my post!
                                                                                                                                                                                                                                                              And hardly virginal, JJ, I look like I'm pregnant with triplets under all that fabric.
                                                                                                                                                                                                                                                              And those shrimp will haunt my dreams. I used to eat them a lot in Thailand, and this is the first I've had them in quite a while. I'll have to give 'em a go at home.
                                                                                                                                                                                                                                                              http://www.windowonphuket.com/feature...

                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                Hey, whatchoo sayin' about my butt, allie???

                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                  I'm just sayin' I'm glad your butt (which I'm sure is lovely as far as butts go) showed up to view my humiliation as well as some tasty shrimp dishes. I deleted the damned thing from my photo album, but it still seems to stay on the post, ugh.
                                                                                                                                                                                                                                                                  Anyhoo, what's for brunch is this deliciously grody concoction. Fried hot dog, split and filled with cheese sauce, diced tomatoes and green onions.
                                                                                                                                                                                                                                                                  Dinner is likely to be a grilled pizza.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                    My butt and I think you look swell, allie.

                                                                                                                                                                                                                                                                    And please, send some of them shrimpies my way.

                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                      When is your butt headed to the motherland? The shrimpies might get a little funky on that shipment...
                                                                                                                                                                                                                                                                      And thanks. The forced smile shows how swell I felt.

                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                        Alas, due to my man's health issues, we've decided to stay put this summer. This will be the first time in 12 years we don't get to go to Berlin. Blurgh. All those new (and old fave) restos I wanted to check out.... my vespa... friends... city life... sigh.

                                                                                                                                                                                                                                                                        I s'pose one advantage is our patio here and the grill (and our friends are quite happy we're around for a change). But my bandmates weren't planning on me being around, so gigs are pretty much out for all of June. And that's kinda sucky.

                                                                                                                                                                                                                                                                        Here's hoping for a few dates in July.

                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                          Sorry to hear that you aren't going to get your vacation. That is sad but under the circumstances totally understandable. The restos and vespa can wait til next year. Sine you have no gigs right away it gives you time to relax(although, I bet you have a hard time recognizing the word relax :-) )

                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                            Awww, that's too bad. But good health has to be #1 and then you both can have many trips in the future.
                                                                                                                                                                                                                                                                            Also sucks about the gig situation, but I'm sure it'll right itself.
                                                                                                                                                                                                                                                                            At least it's summer in da 814, so I hope the weather is good for you and I'm sure you'll crank out lots of great eats, grilled or otherwise.

                                                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                                                              Yes, thank goodness for a decent pool in town. Slides!!! :-)

                                                                                                                                                                                                                                                                              Forecast for most of the week is sucky, but maybe things will change soon.

                                                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                                                              And some US travel? Like a visit to NY, maybe?

                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                Oh, fershore, rox. Gotta get my city fix somewhere. And I know some fine ladies there to chow with :-)

                                                                                                                                                                                                                                                                        2. re: alliegator

                                                                                                                                                                                                                                                                          Damn I missed the dress!

                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                            Me too!

                                                                                                                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                                                                                                                    Well, thank god that picture is finally down. I'll repost the goong sarong from Hawaii that will haunt my dreams, and the shrimp I made last night. Which is something I just threw together, but will totally make again.

                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                      It sounds like you had a great time. I am glad. I can't get a look at your collage but I'm sure you look great.

                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                        Hehe, I snuck a dress pic into my collage, but the others can attest to it's less than flattering qualities.
                                                                                                                                                                                                                                                                        I did have fun, but I thought it would be all beach action for me and it ended up being me creepin' out of the hotel and tracking down restaurants! I need to find myself a Hawaii cookbook now.

                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                          Since I live in Florida I would have been into the restaurants over the beaches. To bad I missed the pics

                                                                                                                                                                                                                                                                    2. It is hot hot hot here... the predicted high is 99. So, of course, grilling is in order. After I take SO to the airport (he gets to escape the heat in So Cal all week, jerk). I'm trying out a new recipe from my "hot man" cookbook, My Grill by Pete Evans. It's called "Charmoula-rubbed Chicken with Yogurt Mint Sauce"... which is a marinade/rub made out of cilantro, parsley, garlic, cumin, coriander, paprika, a jalapeno (recipe called for a Thai chile but my store didn't have any), lemon juice, and olive oil....sounds perfect for a hot day. I'll be making it with bone in chicken thighs and serving with some grilled zucchini. I'll use the leftovers tomorrow for lunch in a wrap sort of thing.

                                                                                                                                                                                                                                                                      Poo, just noticed that it says to marinade the chicken for at least 30 minutes or overnight LOL I hate when I miss that part. Oh well, 30 minutes will have to do.

                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                        Lol, hot man cookbook! It sounds really good and there are a lot of strong flavors going on there, so I'm sure it will be great with just 30 minutes.

                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                          I saw your hot man on the cover of a local trash mag. He's hooked up with a NZ model/reality tv persona who is quite possibly the most vacuous and annoying person in the world. My regard for Pete took a big dive despite how much I like his food. I'm shallow.

                                                                                                                                                                                                                                                                        2. Had to give a short lecture today - thought about bringing in a Jackie Gleason cup of coffee to calm my nerves (MMMBoy that's good coffee!). Anyway, came home early and am about to start dinner, and of course, I have this site, so already knew what I was going to make :)
                                                                                                                                                                                                                                                                          Roasted eggplants (thank you roxlet), steamed kale rollups in tomato sauce (thank you tcamp) and that's it! We had so much bread and meat over the weekend with the roast I bought on Friday. I guess I bought too big a roast - the meat just won't stop coming... I feel like the guy in the Monte python film The meaning of life- ready to explode!! I think this week will be entirely light veggie meals and I'll freeze the rest of the meat!

                                                                                                                                                                                                                                                                          1. The chicken was once again a huge success, but then it's pretty difficult to screw it up. Well, I did screw up one of the thighs... the largest one which was a bit underdone. Back on the grill it went, where I managed to scorch the shit out of it. Into the garbage it went. Shame.

                                                                                                                                                                                                                                                                            Thankfully, I had made a whopping 16 thighs, 5 of which are leftover for tonight's dinner. I actually love reheating those, because the skin gets much crispier under the broiler than it ever does on the grill.

                                                                                                                                                                                                                                                                            If I ever get my lazy ass out of bed, I'll purchase some COTC to nuke & have with the chicken. Yumboski.

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              COTC. Color me jealous.

                                                                                                                                                                                                                                                                            2. I forgot who made fattoush in the last thread, but they have put me in a fattoush state of mind for the past week. I scored a large bunch of radishes at the farmer's market so those will go into the salad along with the usual suspects. I've found that leaving the dressed salad in the fridge overnight actually makes it taste sweeter for some reason so it's an easy straight-from-the-fridge supper.

                                                                                                                                                                                                                                                                              The radish greens get their own star treatment in a South Asian dish that I actually prefer over the more popular saag and palak dishes not simply because I love the flavor, but because the bitterness of the leaves eliminates the need for turmeric in my spice blend, so no stained Tupperware for me!

                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                Good tip on the radish leaves.
                                                                                                                                                                                                                                                                                My dad gets upset if fattoush doesn't feature in his dinner. His current version includes date vinegar which is sweet and lovely. Unfortunately it comes from a Syrian source which can't export at present so he's down to his last bottle.
                                                                                                                                                                                                                                                                                What's your version include?

                                                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                                                  I normally don't include radishes, but I had a bunch on hand so I figured why not. My usual fattoush includes romaine, scallions, parsley, mint, cucumber, red bell pepper and, if season permits, tomatoes and purslane. Dressing is lemon juice, white vinegar, olive oil, Aleppo pepper, black pepper, sumac, thyme, dried mint, garlic and occasionally pomegranate molasses. Last night's version also includes feta for some protein.

                                                                                                                                                                                                                                                                                  Date vinegar is a totally new ingredient to me. I'm aware of date molasses in Iraqi cooking, but I've never come across the vinegar. What else does he use it in?

                                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                                    Thanks - sounds really good.

                                                                                                                                                                                                                                                                                    Dad's current version is lettuce, tomato, cucumber, onion, fresh mint and bread. The dressing is olive oil, lemon, salt, pepper, date vinegar and a pinch of sugar.

                                                                                                                                                                                                                                                                                    Past versions have included purslane (very hard to get here you need to grow your own), sumac, raisin vinegar
                                                                                                                                                                                                                                                                                    and sometimes dried mint. He seems to change his version every couple of years.

                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                                                      Wow date vinegar sounds really good. I bought a black cherry "balsamic" recently and I could eat it with a spoon. I can imagine that date would be similar.

                                                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                                                        Purslane is an invasive weed here. I see plenty of it springing up in cracks in the sidewalk, but since I also see dogs doing their business on these same streets, I source mine from the farmer's market in season and the Mexican markets where it is sold as verdolagas. Although it grows seemingly everywhere, few people seem to realize how delicious it is.

                                                                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                                                                          Purslane is called pigweed in the farm country where I grew up. That's probably why nobody ever ate it.

                                                                                                                                                                                                                                                                                2. Sunday, a CH inspired meal. From WFD posters - pacific lime chicken, over steamed rice. With a "Family Friendly Cookbooks" side salad of white beans/mandarin oranges/green peppers. The yeast dough rising timing didn't work out for the homemade naan (mentioned with recipe link in the "Frugal, Tasty Recipes" thread) to be cooked for dinner - they became the base for suppertime open-faced sandwiches instead. I added a homemade cucumber/yogurt/cumin sauce that was very tasty with the naan.

                                                                                                                                                                                                                                                                                  Leftovers of the chicken & rice tonight, with a rhubarb big crumb coffeecake now that the rain's stopped and I can harvest more from the backyard rhubarb patch.

                                                                                                                                                                                                                                                                                  1. Last night was a small boneless picnic arm roast. Rubbed a garlic, mixed fresh herb, black pepper, and fennel seed rub into it Saturday night and then slow roasted it yesterday afternoon for about five hours. Made a little white wine dijon pan sauce while it rested. Side was mixed pan-roasted veggies (baby turnips, romanesco broccoli, and yams) with just butter and sea salt, and served the meat on top of the turnip greens creamed with a little nutmeg and orange zest and red pepper flakes (I know, that last sounds more like December than June, but it sounded good to me).

                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                      Your meal sounds great. Nutmeg is way underrated these days.

                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                        Thanks, Steve. And totally agree about nutmeg.

                                                                                                                                                                                                                                                                                    2. Linda, judging from the "average Chowhound age" thread, it seems many here might not get your Room 222 reference. Although I was young when he show aired, I think I saw just enough shows in syndication to wonder why the redhead had the big 'fro instead of maybe Mr. Dixon.

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: John E.

                                                                                                                                                                                                                                                                                        Yeah, I'm figuring there's very few of us that saw that show, considering it was on TV from '69 to '74, I think.

                                                                                                                                                                                                                                                                                      2. Dinner tonight a roasted chicken with lemons and garlic, basmati rice and grilled asparagus. After our meat feast last night I needed something a little lighter.

                                                                                                                                                                                                                                                                                        After a gorgeous Sunday we are looking at another week of cold rain. Boo Hoo. I think I will take advantage of the cooler temps and make a pot roast. That was the one cut I never really got thru until the end last year so am trying to be creative now. For giggle I googled "inspired pot roasts" and actually found a couple of hits!

                                                                                                                                                                                                                                                                                        Which one sounds the best to you? They are variations on a theme

                                                                                                                                                                                                                                                                                        With 5 spice and Hoisin:
                                                                                                                                                                                                                                                                                        http://www.ste-michelle.com/wineFood/...

                                                                                                                                                                                                                                                                                        Japanese inspired:
                                                                                                                                                                                                                                                                                        http://www.foodandwine.com/recipes/ja...

                                                                                                                                                                                                                                                                                        Bulgogi-Inspired Pot Roast: Far East Meets Midwest
                                                                                                                                                                                                                                                                                        http://wbaa.org/post/bulgogi-inspired...

                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                                                          I like the bulgogi version. :-)

                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            That's the one I am going with

                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                              ooh yeah, korean usually trumps all for me... though the 5 spice and hoisin sounds good too.

                                                                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                                                                              I'll second that.

                                                                                                                                                                                                                                                                                          2. Heavy rain here again tonight, so any thoughts of grilling are out the window. We're off to my son's piano recital, and since it won't be done until after 7:30, I wanted something I could cook fast. I have two small pork tenderloins defrosting on the counter, and I'm going to do some sort of Mexican-ish rub, sear and roast. The corn salad is made, with flavors melding in the fridge. I made some lime cornmeal glazed cookies to contribute to the recital, and there were enough leftover so that anyone who wants dessert after dinner, can have one of those.

                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                              Your son is so talented roxlet! Dinner sounds great. I love corn salad but your cookies....be still my beating heart!! Those are my absolute favourites. Every time I visit Chicago (and that's frequently) I have to visit the Twisted Baker for my lime glazed cornmeal cookie fix!!

                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                These are from the Boston bakery Flour cookbook. They're excellent. This is my second time making them.

                                                                                                                                                                                                                                                                                            2. Being that you go to the doctor when something hurts only to have that doctor poke at it and make it hurt even worse, I'm guessing the man is not going to be a happy camper when we get out of here and will need some comfort food for dinner. (Wow, waiting rooms are freaking boring and this one has the worst music ever!)

                                                                                                                                                                                                                                                                                              I think a ribeye on the grill will do the trick. Zucchini from the garden as a grilled side, garden fresh cherry tomato salad or a green salad with the tomatoes. We still havent had the ice cream with raspberries and balsamic so maybe tonight. I need to stuff him into sleepiness so he'll veg in front of Netflix and stay off the foot.

                                                                                                                                                                                                                                                                                              22 Replies
                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                Poking sucks. Nothing serious, I hope?

                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                  Nah, his damn steel toed work boots made a nail get ingrown. Painful, no doubt, but not serious.

                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                    Ouch! And of course, he's a man -- so.... MEGA OUCH!

                                                                                                                                                                                                                                                                                                    '-D

                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                      This was just the appointment for the referral for the appointment tomorrow morning where they will decide when he'll have the appointment that REALLY hurts (because he put this off until he couldn't take it any more.... of course!)

                                                                                                                                                                                                                                                                                                      AND... he's off work until it's resolved and healed since he's been told that shoes are off limits... oh, joy....

                                                                                                                                                                                                                                                                                                      He's excellent company 99.5% of the time but toe pain is toe pain.... I'm seeing a lot of comfort food in the future.... :)

                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                        Ingrown toenails are really really REALLY painful. Both of my big toes had to have minor surgery (different times) to cut the nail down along the side to be able to remove the ingrown part. Believe me - he won't want to wear shoes for a bit after having something like that done. I hope his isn't that bad!

                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                          That's exactly what he's going to have done, he's already been through it once so he knows how bad it is.... :(

                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                            Ohhhhh noooooo! :::shivering::: Good luck to him!

                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                              Agreed with LW. Years of dance sport in my younger days made a regular at the podiatrist's office, and Lidocaine and it's pals just don't do a thing for me. But, getting rid of that gawdawful ingrown is a fantastic feeling.
                                                                                                                                                                                                                                                                                                              Best to your man!!

                                                                                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                                                                                              My maternal great-grandfather died from an ingrown toenail in 1931. I realize that sounds like the start of a joke, but it really happened. His toe got infected, they had no antibiotics. The raw pork didn't work to draw out the infection. (ok that part is a joke) They eventually took off his foot and lower leg below the knee, but he still died. Luckily for my great-grandmother, she had 11 children. She had sons to run the farm and her daughters took care of everything else.

                                                                                                                                                                                                                                                                                                              1. re: John E.

                                                                                                                                                                                                                                                                                                                Yikes. The concept of dying from an ingrown toenail just seems so bizarre.

                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                  I remember reading (in a Barbara Tuckman book) years ago that the primary cause of suicide in the middle ages was dental pain. It was then that I lost all interest in "the good old days," living in pioneer times, etc. I appreciate modern medicine and look forward to future innovation.

                                                                                                                                                                                                                                                                                                        2. re: weezieduzzit

                                                                                                                                                                                                                                                                                                          Tell him to take it like a man and tough it out while reminding him of what child birth is like. :-)

                                                                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                                                                            Hahahaha.... I don't have kids so I can't use that one.... I would if I could!

                                                                                                                                                                                                                                                                                                      2. re: weezieduzzit

                                                                                                                                                                                                                                                                                                        I hope the foot was nothing to serious but a trip to the doc is no laughing matter.
                                                                                                                                                                                                                                                                                                        Ribeye and fresh anything from the garden sound like a nice comforting meal to me. Enjoy that garden and fill that man up so he stays off those feet

                                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                                          We LOVE the garden. :) I know you love yours, too.

                                                                                                                                                                                                                                                                                                          My goal is to grow 80% of our food by next year.

                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit