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

LindaWhit Jun 8, 2013 07:07 AM

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)?

  1. roxlet Jun 12, 2013 04:35 AM

    Let's continue here:

    http://chowhound.chow.com/topics/905291

    1. ChristinaMason Jun 11, 2013 07:36 PM

      Long hours recently, plus nursing the Man Cold that require two different prescriptions to tame. I'm pooped.

      Last night I made boneless bbq pork ribs (and finally didn't overcook them!) and green beans and chunked red potatoes braised with onion, bay leaf, garlic, and some leftover Arrabiata sauce. It was quite tasty.

      Tonight we went out for ramen. I'm ready for an early bedtime. DH will be out of town the next 5 days, so don't expect much cooking from this side.

      2 Replies
      1. re: ChristinaMason
        r
        rjbh20 Jun 11, 2013 07:39 PM

        Isn't a "boneless rib" sort of an oxymoron?

        1. re: rjbh20
          Berheenia Jun 12, 2013 05:10 AM

          Kind of like "white" pinot noir.

      2. helen_m Jun 11, 2013 06:32 PM

        I finally waved my house guest off this evening. We took her out for a late lunch at 2 Amys (my favourite pizza place) to fill her up and also filled myself up so nothing for dinner tonight. Lunch was amazing though - we ordered roasted olives, ham croquettes, deep fried green beans with homemade mayo, a green salad and shared a squash blossom and burrata pizza. Dessert was marsala custard, a plate of cookies and vanilla ice cream. No wonder I can't contemplate anything else really!

        Last night I was determined to use the grill for the first time (after struggling to put it together on Sunday afternoon and struggling home before calling a cab with the liquid propane) It was raining but I persuaded my husband that we were Brits and we were used to it!

        I did one huge piece of flank, one huge rib eye then served them sliced so there was a selection of rare and medium rare bits. We ate it with grilled corn and a huge spinach and boston butter lettuce salad with a really mustardy vinigarette. I served my homemade key lime pie (but ginger crumbs rather than the traditional graham ones) ice cream after (I bought a bag and lovingly squeezed each and every one - never again!)

        24 Replies
        1. re: helen_m
          fldhkybnva Jun 11, 2013 07:02 PM

          Congratulations on the grill! I recently took the step to finally assemble my grill and give it a try. My family always grilled when I was younger but mom was always in charge so I have very limited experience and for some reason never wanted to be involved. Now, I feel lost in grill world. simple things like a steak always seem too challenging to me because I'm so comfortable with inside cooking. Stupid question, but you just cook it as you would on the stove? high heat sear, then lower heat to cook or if thin just a few minutes sear on each side? I love ribeye and really want to plop one on the grill this summer.

          1. re: fldhkybnva
            helen_m Jun 11, 2013 07:13 PM

            I'm a total grilling novice so not the best person to ask really (first time ever cooking on a gas grill!) and in the rain and dark too - it was kind of comical rushing out with umbrellas but we fluked it somehow and the steak and corn were perfect. We heated the grill for 10 mins or so then chucked the meat on (thicker one first) and cooked it a few mins on each side with the lid down. I rested it for a few mins. It was so good. First of many, I hope! I am totally in need of an idiot proof grilling book or a few basic recipes though.

            1. re: fldhkybnva
              juliejulez Jun 11, 2013 07:16 PM

              I'm far from a grilling expert, but I just throw steaks on a hot grill, cook for maybe 4-6 minutes with the lid down (depending on thickness), then turn it and cook another 4 min or so. The grill sort of does the searing and cooking at the same time when you have the lid down.

              1. re: juliejulez
                fldhkybnva Jun 11, 2013 07:50 PM

                Do you do the 2 zone method or just leave the coals in a layer across the bottom?

                1. re: fldhkybnva
                  juliejulez Jun 11, 2013 07:57 PM

                  Well, I don't have a charcoal grill, only gas. Most of what I do is quick stuff so I don't do the 2 zones, but that's actually one of my "to dos" this summer... learn how to do that on my gas grill :) It has 3 burners so I can turn one or two off or to low.

                  You should check out the latest issue of Saveur, it's all about grilling and has some nice how-tos.

                  1. re: juliejulez
                    fldhkybnva Jun 11, 2013 08:05 PM

                    Great, thanks. I could use some relaxation reading material this weekend to rest up for my next week crazy long 80 hour work week.

                    1. re: fldhkybnva
                      juliejulez Jun 11, 2013 08:06 PM

                      Enjoy. There's a big fat steak on the cover, can't miss it :)

                      1. re: fldhkybnva
                        Fowler Jun 12, 2013 01:30 AM

                        " I could use some relaxation reading material this weekend to rest up for my next week crazy long 80 hour work week."

                        Please take care of yourself, because as a physician you know those crazy long hours of work are not healthy for you.

                        1. re: Fowler
                          fldhkybnva Jun 12, 2013 04:12 AM

                          Thanks! In the midst of this it's easy to neglect yourself, so I appreciate the gentle reminder to always keep in mind what's most important. I can't even explain in words but I've never been so exhausted but fortunately the end of the month should bring a few months of normal work hours...fingers crossed.

                    2. re: fldhkybnva
                      John E. Jun 11, 2013 08:47 PM

                      Yes, Field Hockey Virginia (I can't figure out the 'bn' yet) you do want to use the 2 zone method for steaks and for just about all grilling with charcoal. That allows you to move the steaks off the hot part of the grill when there is a flare up. You should cook the steaks with the lid on, but you'll know it when there's a flare up because with steaks, you never actually leave the gill unattended. I use the same method when cooking burgers and anything with direct heat on a charcoal grill.

                      1. re: John E.
                        fldhkybnva Jun 12, 2013 04:23 AM

                        Ok great, thanks for the tips. The "bn" is the unfortunate attempt of a 10 year old to be clever. I made the username back then and have stuck with it since. I played field hockey clearly, but my dad was in the military and sinced we moved a lot we'd keep a log of all the places we'd been with pictures so the "bn" refers to "been in" Virginia.

                        1. re: fldhkybnva
                          Berheenia Jun 12, 2013 05:08 AM

                          And here I had pictured a lovely field hawk floating on a cloud of unknown origin or ybnva.

                          1. re: Berheenia
                            fldhkybnva Jun 12, 2013 05:13 AM

                            :)

                          2. re: fldhkybnva
                            John E. Jun 12, 2013 12:53 PM

                            The fact that your username is something you made when you were 10 years old makes me feel really old. ; )

                            I was about 30 and took my first username from a Far Side cartoon.

                            1. re: John E.
                              fldhkybnva Jun 12, 2013 01:14 PM

                              AOL was all the rage back in my day :)

                              1. re: John E.
                                Fowler Jun 12, 2013 01:44 PM

                                John, I was thinking the same thing. When I was 10, the Commodore 64 was the latest technology and no one was even familiar with creating usernames for something that would come along called the internet.

                            2. re: John E.
                              Breadcrumbs Jun 12, 2013 02:28 PM

                              Oh how clever of you John! I need to get my eyes checked because I've always mistaken the "l" for an "i"!!

                              fldhkybnva, forgive me! I will never again call you "fid" perhaps "fh" if I'm feeling lazy though!

                              1. re: Breadcrumbs
                                fldhkybnva Jun 12, 2013 02:36 PM

                                I must need to get mine checked to because I never noticed the "fid" references. I admit it's quite confusing, but since I've been using it so long it's easier to stick with it.

                                1. re: fldhkybnva
                                  Breadcrumbs Jun 12, 2013 04:00 PM

                                  Actually now I know what it is, I have no trouble typing it. Previously it just seemed like random letters!!

                                  1. re: Breadcrumbs
                                    alliegator Jun 12, 2013 04:27 PM

                                    Well, what the heck is it? Google gives me nothing :/

                                    1. re: alliegator
                                      mariacarmen Jun 12, 2013 04:46 PM

                                      i thought we talked about this a few threads ago!
                                      she mentioned it above, too: Field Hockey Been In Virginia.

                                      1. re: mariacarmen
                                        alliegator Jun 12, 2013 05:02 PM

                                        Ohhh, ok, thx. I was away for a couple of weeks and missed it.
                                        Now I'm totally edumacated on the matter.

                                        1. re: mariacarmen
                                          Breadcrumbs Jun 12, 2013 05:05 PM

                                          Thanks mc, I stepped away to load the dishwasher!!

                        2. re: helen_m
                          LindaWhit Jun 12, 2013 06:16 AM

                          You dinner sounds wonderful, helen! Congrats on the new grill. I am envious.

                        3. weezieduzzit Jun 11, 2013 06:02 PM

                          I had a pan of green chili chicken enchiladas leftover from when I was cooking for my friend that had cancer surgery that I don't want to get freezer burn so that's for dinner tonight for the man. A great big green salad is what sounds really good to me so I'll have the salad and a few bites of enchiladas.

                          1. s
                            suzigirl Jun 11, 2013 04:35 PM

                            I have leftover ham from Monday and i am making croquettes. I made the garlic cream sauce last night as the base for the croquettes and did a hand dice and a food processor to get different textures in them. Ham, diced scallions, cream sauce are all mixed togethrer and coated in panko. I made them into patties for a shallow fry not conical for a deep fry. Pasta Roni angel hair pasta with herbs and broccoli from the garden and blanched and frozen. I feel like I am having a fifties housewife moment.

                            6 Replies
                            1. re: suzigirl
                              fldhkybnva Jun 11, 2013 05:22 PM

                              Garlic cream sauce, yum!

                              1. re: fldhkybnva
                                s
                                suzigirl Jun 11, 2013 05:38 PM

                                I actually had enough to serve with the patties and not just as a binder. It was pretty darn good as a gravy too.

                              2. re: suzigirl
                                helen_m Jun 11, 2013 06:18 PM

                                LOVE croquettes but have never made them at home because I fear deep-frying. I will try shallow-frying - yours sound delicious!

                                1. re: helen_m
                                  s
                                  suzigirl Jun 11, 2013 07:04 PM

                                  Thank you. I also fear deep frying.
                                  P.S. They were simple and delicious even if they didn't set up overnight.

                                  1. re: suzigirl
                                    boyzoma Jun 11, 2013 11:42 PM

                                    I'd love those! Sounds so good. Next time, I'll come to your house if you'll have me (please).

                                    1. re: boyzoma
                                      s
                                      suzigirl Jun 12, 2013 08:05 AM

                                      Oh please, be my guest. I'll make plenty.

                              3. Dave MP Jun 11, 2013 04:32 PM

                                Hi all,

                                I'm hoping to get some feedback pertaining to What's For Dinner threads, and I've started a discussion on Site Talk. For those who participate regularly in these threads, it would be great if you could take a look.
                                http://chowhound.chow.com/topics/905240

                                Thanks,
                                Dave MP

                                1. tcamp Jun 11, 2013 04:14 PM

                                  Just made a delicious pan seared pork chop cooked alongside roasted spring onions and red potatoes. Yum. It was just me as the boys are off at rugby.

                                  1 Reply
                                  1. re: tcamp
                                    boyzoma Jun 11, 2013 11:21 PM

                                    Sounds great to me. Lucky you. If those rugby boys would have been home, you wouldn't have gotten anything! lol

                                  2. steve h. Jun 11, 2013 03:51 PM

                                    I went freezer diving this evening.

                                    I ground chuck and some short rib recently at a 2:1 ratio for burgers. The end product was juicy beyond expectation. I pulled two patties of the vintage from the coolerator and we'll pan fry 'em to a rare, medium-rare state tonight. Toppers will include American cheese and yellow onion. Lightly toasted potato rolls are the delivery mechanisms. Garlicky cherry tomatoes and potato chips will be on the side. Beer for me, wine for Deb. I understand there's some sports action going on.

                                    7 Replies
                                    1. re: steve h.
                                      f
                                      foodieX2 Jun 11, 2013 04:08 PM

                                      Wonderful! My freezer meal, while delicious was rather one dimensional. Yours sounds like a symphony of flavors.

                                      Go Bruins!! Almost there. Boston will be crazy tomorrow.

                                      1. re: foodieX2
                                        steve h. Jun 11, 2013 04:12 PM

                                        Boston is one crazy sports town.

                                        1. re: steve h.
                                          a
                                          acssss Jun 11, 2013 04:45 PM

                                          We moved to Boston for four years, right about the time my oldest son was in HS, and he became an avid Boston Red Sox/Pats/Bruins/Celtics fan. I can no longer speak of the NY Yankees in our home... so for the purposes of family unity, we all became fans of the Boston teams (my Dad would kill me if he knew)

                                      2. re: steve h.
                                        juliejulez Jun 11, 2013 06:26 PM

                                        I just did a grind with pure chuck, but after we get through it, I'm going to try the chuck/short rib combo. Have you tried any other combos that you like? I just got my grinder last fall so so far all I've done is a 3:1 chuck/bacon combo, and the current straight chuck.

                                        1. re: juliejulez
                                          steve h. Jun 11, 2013 06:36 PM

                                          The old house mix was chuck, brisket, short rib at a 3:1:1 ratio. The new mix is chuck and short rib at a 2:1 ratio. I'll probably stick with the new mix for awhile but it's a given I'll try something different down the road.

                                          I think the takeaway is that fresh-ground trumps store bought. Lots of permutations out there and they all work.

                                          1. re: steve h.
                                            juliejulez Jun 12, 2013 10:01 AM

                                            Cool thank you. Since it takes me awhile to get through each grind, I like the idea of trying something different with each one.

                                            But I agree, the fresh ground is always better, even the plain chuck ones turned out good and juicy, even though I overcooked the one I've done so far (oops, TV is distracting).

                                        2. re: steve h.
                                          LindaWhit Jun 12, 2013 06:08 AM

                                          Nice deep dive.

                                        3. John E. Jun 11, 2013 03:11 PM

                                          Tonight's dinner will be boring, just a salad and some pulled pork pulled out of the freezer. At least it's good, smoked pulled pork. Too often in Minnesota people serve what I call Norwegian pulled pork, that's a pork shoulder with a little salt and pepper and throcooked in a crockpot until it's cooked enough to chop up and serve with BBQ sauce. If you close your eyes and taste it without the sauce it's impossible to identify (is that pork or turkey?).

                                          1. f
                                            foodieX2 Jun 11, 2013 01:57 PM

                                            Well I just walked in the door with all the fixings for my Korean pot roast only to discover it is rock solid in its marinade. I think there must be something wrong with our basement fridge because the few other things we have in there are frozen as well. The fridge is ancient but we really only use the freezer part on a regular basis. Who knows how long its been like that? Last I used the fridge part for anything major was Easter. Oh, well, I'll let it defrost upstairs and make it tomorrow. Hope the texture doesn't suffer too much…

                                            Guess a pantry challenge is WFD tonight. Off to see whats what.

                                            6 Replies
                                            1. re: foodieX2
                                              s
                                              suzigirl Jun 11, 2013 02:05 PM

                                              Oh no! That is going to put quite a crimp on your dinner. Good luck in te pantry. Sounds like a pasta night

                                              1. re: suzigirl
                                                f
                                                foodieX2 Jun 11, 2013 02:20 PM

                                                Suzi-just what I ended up with! I have cheese tortolini and some leftover asparagus pesto in the freezer which will defrost fast. Quick and easy.

                                                1. re: foodieX2
                                                  s
                                                  suzigirl Jun 11, 2013 02:27 PM

                                                  Way to pull it out of the fire. And it sounds really tasty.

                                                  1. re: suzigirl
                                                    alliegator Jun 11, 2013 03:07 PM

                                                    Agreed, great save!!!

                                                    1. re: alliegator
                                                      f
                                                      foodieX2 Jun 11, 2013 04:09 PM

                                                      Thanks all!! But after reading Steve's freezer dive dinner I have complete food envy!

                                                      1. re: foodieX2
                                                        steve h. Jun 11, 2013 04:14 PM

                                                        way too kind.

                                            2. alliegator Jun 11, 2013 11:03 AM

                                              My plan now for the evening since I found the grilling secret around here to be to simply wait until dark is going to be the famous Pok Pok fish sauce wings.
                                              http://www.foodandwine.com/recipes/ik...
                                              I love these, and I really hope that grilling them works out ok for this recipe.
                                              And now, No Reservations: Turkey just came on the idiot box, so I'll have to get to work finding a nice Turkish style recipe for later in the week...

                                              1. a
                                                acssss Jun 11, 2013 09:56 AM

                                                Continuing my vegan week, after a meat-filled weekend, and decided to go with a large lettuce-smothered-in-spicy-meatless-tomato-sauce salad for lunch and for dinner my very-spicy-mango-cilantro-jalepeno chutney slobbered over roasted cauliflower.
                                                Giving lectures every other day this week... very nerveracking (I'd make another Jackie Gleason joke, but it was either not funny or the people on this blog don't know who the guy was - which is unfortunate). Anyway... I plan on taking Friday off - and have me a loooong quiet weekend, and making something special... like caramelized-onion-couscous... or tempura... and maybe a pie! We'll see... I know it's just Tuesday, but just planning it, makes my day better :)

                                                15 Replies
                                                1. re: acssss
                                                  alliegator Jun 11, 2013 10:09 AM

                                                  It all sounds tasty--hope Friday come quickly for you!

                                                  1. re: alliegator
                                                    a
                                                    acssss Jun 11, 2013 10:38 AM

                                                    Thank you Allie - I hope so too. In the meantime I can daydream about schnitzel and strudels.

                                                  2. re: acssss
                                                    mariacarmen Jun 11, 2013 10:10 AM

                                                    sorry acssss - i totally used to watch The Honeymooners as a kid (reruns) but i didn't get that particular reference!)

                                                    your meatless meals sound great!

                                                    1. re: mariacarmen
                                                      a
                                                      acssss Jun 11, 2013 10:15 AM

                                                      It wasn't from the Honeymooners - it was from the Jackie Gleason show. Hey, I'm only in my 40's - is everyone on this thread here under 30? Now I feel even worse!
                                                      (kidding of course)

                                                      1. re: acssss
                                                        LindaWhit Jun 11, 2013 10:17 AM

                                                        Ahem. Look at the thread's title. I was 11 when THAT show started. :-)

                                                        1. re: LindaWhit
                                                          a
                                                          acssss Jun 11, 2013 10:36 AM

                                                          I've learned over the years that assuming one's age always gets you into trouble :) - Room 222 was in syndication... who knows - for all I know, you may be 32 and like to watch reruns... but at least now I feel better that someone out there knows who Gleason was. Thanks for that. Now I can breathe again.

                                                        2. re: acssss
                                                          s
                                                          suzigirl Jun 11, 2013 11:21 AM

                                                          "And aaawwway we go!" I am not in my thirties and I remember the Jackie gleason show.

                                                          1. re: suzigirl
                                                            Fowler Jun 11, 2013 02:05 PM

                                                            Jackie Gleason (she was that girl that lived with her Father that was the widower, right?) was before my time but I do know who Sonny Crockett and Ricardo Tubbs are.

                                                            1. re: Fowler
                                                              s
                                                              suzigirl Jun 11, 2013 02:10 PM

                                                              Jackie was a man. You might know him better as Buford t. Justice from Smokey and the Bandit.

                                                              1. re: Fowler
                                                                a
                                                                acssss Jun 11, 2013 02:12 PM

                                                                No, he's the guy on Family Guy

                                                                1. re: Fowler
                                                                  mariacarmen Jun 11, 2013 06:01 PM

                                                                  oh god you make me feel SO OLD!

                                                                2. re: suzigirl
                                                                  roxlet Jun 12, 2013 04:41 AM

                                                                  Here are some classic Honeymooners episodes from youtube.com. Jackie Gleason is the stout one.

                                                                3. re: acssss
                                                                  mariacarmen Jun 11, 2013 01:24 PM

                                                                  i figured - i didn't watch that show as much.
                                                                  and as Boyzoma said, i think the average age of CHers is 50 and up.

                                                              2. re: acssss
                                                                boyzoma Jun 11, 2013 11:09 AM

                                                                Judging by the thread about ages, seems there are a lot of us who know who Jackie Gleason is, so go ahead and make the jokes! I think your meals sound great! Maybe add some chile rellenos to your vegan week and all would be good in my book.

                                                                "How Sweet It Is" !!!!!

                                                                1. re: boyzoma
                                                                  a
                                                                  acssss Jun 11, 2013 01:31 PM

                                                                  Boyzoma - in my entry yesterday, I referred to the coffee :)
                                                                  When I was very little, we were not allowed to watch tv that late (or at all it seemed) - but if we were very very good, our parents used to let us watch the opening of Jackie Gleason - we waited in anticipation for the "Hmmmboy that's good coffee!"... then "ahhh how sweet it is!" and we felt that all was good in the world and we could go to sleep!

                                                                  I'll check out the chile rellenos!

                                                              3. mariacarmen Jun 11, 2013 09:46 AM

                                                                so last night after leftover flank steak and chicken tacos, i made three soups/purees/mushes for the BF: steamed cauliflower pureed with chicken broth, blue cheese, nutmeg and sherry; butternut squash roasted with onions and garlic, pureed with chicken broth, fresh minced ginger and a bit of brown sugar; and my fave: corn silk soup. sauteed 3 pieces of Applegate Farms' Sunday bacon, chopped up fine, set aside. then took 5 fresh ears of corn, scraped all the kernels off, including as much milk as i could get off them, sauteed the corn in the bacon fat with a little added butter. in the meantime, i boiled the corn cobs in water for a good 20 minutes. blended the kernels and corn water together, then strained, 1/2 cup at a time. you end up with this silky smooth, sweet, smokey and creamy liquid. delish! also stocked up on some pudding and ice cream. i'm afraid he's going to be in quite a bit of pain, though, so i may end up just going to get him some popsicles.

                                                                1. boyzoma Jun 11, 2013 09:44 AM

                                                                  Tonight I am going to try a version of taco stuffed pasta shells. I got some giant shells and will make a taco base with ground sirloin and onions with taco seasoning. I'll stuff the shells, top with olives and then cheese. Once they come out of the oven, I'll top with some shredded lettuce and some finely diced tomatoes. Can't wait to try them. It's kind of a riff on this recipe: http://www.food.com/recipe/mexican-st.... Think we'll have some refried beans with cheese to go with.

                                                                  6 Replies
                                                                  1. re: boyzoma
                                                                    scubadoo97 Jun 11, 2013 09:47 AM

                                                                    Hard to go wrong with that kinda meal.

                                                                    1. re: boyzoma
                                                                      juliejulez Jun 11, 2013 09:51 AM

                                                                      I've made something similar before and they are so good. Makes for good leftovers too.

                                                                      1. re: boyzoma
                                                                        a
                                                                        acssss Jun 11, 2013 01:55 PM

                                                                        It's on my list for next week!
                                                                        I love taco salads; I love pasta (every which way and especially cannelloni or lumaconi) - never tried them together - and never heard of it this way. Can't wait!

                                                                        1. re: acssss
                                                                          boyzoma Jun 11, 2013 02:25 PM

                                                                          That was my thought. Love tacos, love pasta - so how can you go wrong? I am salivating. Just got a little longer to wait and the stove/oven is ON!

                                                                          1. re: boyzoma
                                                                            a
                                                                            acssss Jun 11, 2013 02:27 PM

                                                                            Yes indeed. Enjoy!

                                                                        2. re: boyzoma
                                                                          boyzoma Jun 11, 2013 11:16 PM

                                                                          Well, I had to post a couple of pix. It was so good. Had a little sauce left over so put some on top. Yummy!

                                                                           
                                                                           
                                                                        3. Berheenia Jun 11, 2013 09:33 AM

                                                                          Just got back from a 'procedure' that isn't very chow friendly. After 3 days on a white bread kind of diet followed by a liquid diet I am working my way through the fridge snacking. Have been lurking only on WFD # 223 and wanting _everything_. I had to pick a post for the break through meal and tonight the winner is ... Breadcrumbs! We're having spaghetti and meatballs! And salad- lots of green leafy salad! Excuse me while I graze...

                                                                          10 Replies
                                                                          1. re: Berheenia
                                                                            roxlet Jun 11, 2013 09:53 AM

                                                                            Hope you're feeling better--and chowing down!

                                                                            1. re: Berheenia
                                                                              LindaWhit Jun 11, 2013 10:02 AM

                                                                              Ugh on the "procedure" - but your recovery meal sounds great! Enjoy your nibble grazing. :-)

                                                                              1. re: LindaWhit
                                                                                Berheenia Jun 11, 2013 11:42 AM

                                                                                Thanks all. I grazed heavily and have to go lie down after I finish my everything cookie from WF. :-) Sufferin' succotash as you all were saying up thread!

                                                                              2. re: Berheenia
                                                                                a
                                                                                acssss Jun 11, 2013 10:12 AM

                                                                                I hope the procedure went well.
                                                                                Good choice - her spaghetti and meatballs looked wicked!

                                                                                1. re: Berheenia
                                                                                  mariacarmen Jun 11, 2013 01:25 PM

                                                                                  yikes. hope your procedure went well!

                                                                                  1. re: Berheenia
                                                                                    Breadcrumbs Jun 11, 2013 04:37 PM

                                                                                    Berheenia welcome back. Here's to your good health and a delicious dinner! Tell us all about it if you're not too full afterwards!!

                                                                                    1. re: Breadcrumbs
                                                                                      Berheenia Jun 12, 2013 04:58 AM

                                                                                      Wow an opportunity to brag! We have this dish down thanks to a wonderful little Italian market that sells a meatball mixture of beef and pork that is the key to a great meatball. GretchenS has shopped here too and we both thinks this place rocks. (They also make a mean sausage). The other key ingredient is a can of San Marzano tomatoes. Why do they have to cost so much? Last week we made a lasagna with the a bargain can of crushed tomatoes that had a glue-like consistency that almost wrecked the meal.
                                                                                      Anyway the meatballs and sauce were delicious and there are leftovers in the freezer. Thanks for your good wishes and especially for the inspiration for last night's meal!

                                                                                      1. re: Berheenia
                                                                                        Breadcrumbs Jun 12, 2013 05:29 AM

                                                                                        Well your dinner sounds wonderful Berheenia and I couldn't agree more about the importance of the right ingredients. We enjoy our Italian-inspired meal so much more when I source our ingredients from our favourite Italian markets.

                                                                                        On the San Marzanos, I don't know if you have a Costco close by but they have 28oz and a 1000ml cans of tomatoes with a brand name of San Marzano. These are NOT DOP however, in my opinion, they taste the same. I read somewhere here on CH that apparently the Tomatoes are grown in the San Marzano region but the supplier either didn't want to pay the hefty fees associated with the certification process.

                                                                                        The 1000ml can is only $3.99 so these are an incredible bargain.

                                                                                        I'd be interested to hear if others have tried these.

                                                                                        1. re: Breadcrumbs
                                                                                          Berheenia Jun 12, 2013 05:51 AM

                                                                                          I will check out Costco as we are about to move and will have room for bulk shopping. Currently I only go to Costco for church cooking (that is cooking for a crowd) and usually buy the #10 cans of tomato products. Yesterday I paid $3.99 USD for a 28 oz can of San Marzano Tomatoes at Whole Foods and by my standards that was twice as much as I usually pay for a can of crushed tomatoes.

                                                                                          1. re: Berheenia
                                                                                            roxlet Jun 12, 2013 06:42 AM

                                                                                            If you get the large cans, they freeze extremely well. In our Costco they have the Nina brand, which I also think is excellent. A friend of mine who moved here from Italy, raves about them, and it was from him I heard the tip of freezing the extra.

                                                                                  2. juliejulez Jun 11, 2013 09:00 AM

                                                                                    Hot again here. But, my dinner isn't exactly a "hot weather" one, but it sounds good. I bought these Johnsonville pre-cooked chicken sausages because they were on sale and I had a coupon... I'm hoping they'll be similar to my beloved TJ's chicken sausages (since there's no TJ's here boohoo). I'm going to make a sauce with diced tomatoes, onion, garlic, fresh oregano and basil and red pepper flakes, then mix in the sausages (sliced up). I'll serve on top of parmesan polenta.

                                                                                    This is also a bit of an experiment too as I'm planning this to be lunches for the remainder of the week. I've never tried reheating polenta in a microwave so it should be interesting. I'm thinking I should leave the sauce and polenta separate, then add a bit of water to the polenta before reheating at work.

                                                                                    1. alliegator Jun 11, 2013 08:08 AM

                                                                                      Urgh, another day of 110 here for me. But grilling last night was somewhat bearable because I waited until the sun was behind the buildings. I made pizza on grilled naan bread. Toppings were fontina, this great black peppered salami I found, some baby spinach tossed is a little balsamic vinaigrette and a little lemon zest and cracked black pepper.
                                                                                      Not sure for tonight yet...

                                                                                       
                                                                                      10 Replies
                                                                                      1. re: alliegator
                                                                                        s
                                                                                        suzigirl Jun 11, 2013 08:56 AM

                                                                                        Man that looks really good.

                                                                                        1. re: suzigirl
                                                                                          scubadoo97 Jun 11, 2013 09:46 AM

                                                                                          Sure does

                                                                                          1. re: scubadoo97
                                                                                            alliegator Jun 11, 2013 10:17 AM

                                                                                            Thank you. It was super easy and fast, but you need the secret weapon:

                                                                                             
                                                                                        2. re: alliegator
                                                                                          juliejulez Jun 11, 2013 09:03 AM

                                                                                          Hot here too, although not 110... downtown Denver got to around 100 yesterday though. Those pizzas look great :) Your BFF over at Bev Cooks has a recipe for naan pizzas with "chicken tandoori"esque toppings http://bevcooks.com/2012/04/simple-ta... I'm going to try it out next time I make naan, which will be when it's not so hot.

                                                                                          1. re: juliejulez
                                                                                            alliegator Jun 11, 2013 09:19 AM

                                                                                            Thanks, suzi and jj, I <3 Bev! That looks really good. I have to come clean and say I bought the naan, but whatever...
                                                                                            You plan for dinner sounds great. I like the Johnsonville chicken sausages. I think you'll find them to be quite tasty.

                                                                                            1. re: alliegator
                                                                                              juliejulez Jun 11, 2013 09:24 AM

                                                                                              No shame in buying it, I probably would too if the stuff I could get was actually decent. :) Good to know on the sausages. I like the Aidell's brand too but they're about twice the price of these Johnsonville ones, even when they're not on sale.

                                                                                              1. re: juliejulez
                                                                                                alliegator Jun 11, 2013 09:37 AM

                                                                                                I'm pretty lucky that the Asian hypermarket near me has a bakery and and Indian aisle. Or aisle full of "desi food". Which I found hysterical because that's the name of my dog :D

                                                                                            2. re: juliejulez
                                                                                              Fowler Jun 11, 2013 10:46 AM

                                                                                              I thought you were just saying maybe 3 weeks ago that it was snowing in CO? :-) That is like here. No spring, just winter going right into summer.

                                                                                              1. re: Fowler
                                                                                                juliejulez Jun 11, 2013 10:55 AM

                                                                                                Yeah we had snow around the beginning of May. After that it was a few weeks of pleasant weather mixed in with rain, now it's just hot. No real spring to speak of. Now if the friggen farm market store by my house would just OPEN already. Not til the end of June :(

                                                                                                1. re: Fowler
                                                                                                  John E. Jun 11, 2013 11:01 AM

                                                                                                  We had 5 inches of snow in May in the Twin Cities area and a week later the temperature hit 97, then it cooled off. We are now finally getting temps back into the 70s. The good thing is we've only used the AC once this year. Now we will be eating more summer foods.

                                                                                            3. scubadoo97 Jun 11, 2013 04:44 AM

                                                                                              A big pot of tortilla soup was "what's for dinner" last night

                                                                                              1. fldhkybnva Jun 11, 2013 04:22 AM

                                                                                                Slug...that's how I feel...like I've been hit by a bat again. Yesterday was the longest day so far of the month - 17 hours. I was famished when I got home so though I wanted to crawl right into bed, I knew food would do me good. Also, it's interesting, I'm so tired but more so exhausted as in too tired to actually go to sleep and once the day finally settles down then my mind turns on and I need at least an hour to unwind before my body is ready for sleep. I happened to stop by the cheese counter on Sunday (when do I not happen to do that? :) and picked up a few new cheeses to try with eggs (this is quite the expensive habit I should probably cut back on but without random food delights, what is there?). I love Provolone even the mild American form and spotted an aged imported Provolone which I've always wanted to try so paired it with Raclette for a gigantic omelet with Canadian bacon, roasted turkey and onions. The omelet was fantastic although I must say for a fan of most seriously aged cheeses and blue cheeses, the Provolone reminded me of feet and I don't think I'll be buying it again but dinner was still great. I usually use American bacon but the Canadian bacon was a great addition (Wellshire farms brand if you happen to spot some and want to try it).

                                                                                                On to another day! I hope to get out of here at a reasonable time because I have a crazy idea to spend some time in the kitchen :) Happy Tuesday WFD!

                                                                                                1. f
                                                                                                  Frizzle Jun 11, 2013 03:55 AM

                                                                                                  Tonight we had lamb shanks braised with cinnamon, walnuts and dates. These were served on cous cous with the baby spinach, fried pita bread, almond and date salad from the Jerusalem book.

                                                                                                  Everything was delicious despite overcooking the lamb shanks a tad. The meat was collapsing off the bone rather than gently swooning away from it.

                                                                                                  1. r
                                                                                                    rjbh20 Jun 10, 2013 06:53 PM

                                                                                                    South of the border pork tenderloin with corn salad.

                                                                                                     
                                                                                                    4 Replies
                                                                                                    1. re: rjbh20
                                                                                                      fldhkybnva Jun 11, 2013 04:18 AM

                                                                                                      Gorgeous, what's the recipe for the pork? I love pork tenderloin and have been in search of new preparations.

                                                                                                      1. re: fldhkybnva
                                                                                                        r
                                                                                                        rjbh20 Jun 11, 2013 04:32 AM

                                                                                                        It's just a simple pork tenderloin rubbed with a spice mix of cumin, cayenne, garlic (NOT garlic powder -- please), parsley, black pepper & mex oregano. Seared in a cast iron pan the roasted in a hot oven. Make sure you don't overcook it (forget the USDA 160 degrees silliness) and let it rest under foil for 10 minutes before slicing.

                                                                                                        1. re: rjbh20
                                                                                                          fldhkybnva Jun 11, 2013 09:09 AM

                                                                                                          Oh yes, I love pork tenderloin and it always is served pinky pink. I'm pretty risky with food temperatures so usually take it out at 130ish and it's always moist and tender and still alive! The rub sounds great although I've had an issue with spices burning recently when searing. Do you coat it well with oil or oil the pan?

                                                                                                          1. re: fldhkybnva
                                                                                                            r
                                                                                                            rjbh20 Jun 11, 2013 12:31 PM

                                                                                                            There's a bit of olive oil on it, but is basically just there to hold the spice rub. The pan is basically dry.

                                                                                                    2. s
                                                                                                      suzigirl Jun 10, 2013 05:04 PM

                                                                                                      I was torn between two things today because I have peppers to use up. I wanted chicken Ala king or sausage and peppers. It was decided at the butchers when he told me the sweet Italian was made yesterday so i got a rope. It was a bit over a pound and it is getting fried with Hungarian wax peppers and red peppers from the garden and onions. Cukes and a purple Cherokee tomato salad with blue cheese viniagrette to go with.

                                                                                                      1. steve h. Jun 10, 2013 04:54 PM

                                                                                                        We'll reprise Jasper White's lobster casserole tonight. Deb will sauté some spinach so the plate has a bit of color. Wine TBD.

                                                                                                        I like leftovers night.

                                                                                                        10 Replies
                                                                                                        1. re: steve h.
                                                                                                          roxlet Jun 11, 2013 05:11 AM

                                                                                                          Now, that's a reprise I could get behind!

                                                                                                          1. re: roxlet
                                                                                                            steve h. Jun 11, 2013 08:50 AM

                                                                                                            Thanks. It was every bit as good, maybe even a little better, on the rebound.

                                                                                                            Lots more recipes in White's book. Broiled lobster with whiskey butter is calling me. We'll see.

                                                                                                          2. re: steve h.
                                                                                                            twodales Jun 11, 2013 08:58 AM

                                                                                                            Steve...could you describe the lobster cass? I generally like my lobster pretty unadulterated. Not a fan of lobster mac and cheese and the like. Seems a waste of good lobster. Still, the what's life without a little adventure?

                                                                                                            1. re: twodales
                                                                                                              LindaWhit Jun 11, 2013 10:00 AM

                                                                                                              twodales, check out this link - the recipe is online from his cookbook:

                                                                                                              http://tinyurl.com/JWhite-Lobster-Cas...

                                                                                                              1. re: LindaWhit
                                                                                                                twodales Jun 17, 2013 02:59 PM

                                                                                                                Thanks!

                                                                                                              2. re: twodales
                                                                                                                steve h. Jun 11, 2013 10:30 AM

                                                                                                                Hi twodales,

                                                                                                                Linda's link says it all.

                                                                                                                If lobster is a rare treat, then unadulterated preparations are the way to go. Here in New England, the sea roach is really common so we try to get a little creative. Newburg, thermidor, lobster eggs benedict, bisque, baked stuffed lobster, casserole are typical examples.

                                                                                                                White's book pushes the envelope a bit. I've set my sites on his recipe for broiled lobster with whiskey butter. From there, I'm hoping to jump to his signature dish: pan roasted lobster with chervil & chives.

                                                                                                                That's not to say we don't appreciate a good lobster roll on a summer's day.

                                                                                                                How's the weather? Are you guys on the water?

                                                                                                                1. re: steve h.
                                                                                                                  LindaWhit Jun 11, 2013 10:47 AM

                                                                                                                  :::swoon:::: on his pan-roasted lobster. I've had it at the Summer Shack - well, had a taste of my dining companion's entree - and it is AMAZING.

                                                                                                                  1. re: LindaWhit
                                                                                                                    steve h. Jun 11, 2013 11:00 AM

                                                                                                                    amen, sister.

                                                                                                                    The recipe is a tad intensive for a casual cook so I thought I'd gain a little confidence with the broiled lobster with whiskey butter recipe first.

                                                                                                                    Jasper White is a rock star, the Eric Clapton of shellfish.

                                                                                                                  2. re: steve h.
                                                                                                                    twodales Jun 17, 2013 03:06 PM

                                                                                                                    Hi Steve! Weather is finally improving after a lot of rain and such. Today it is about 90 for the first time and it feels good.

                                                                                                                    It's been cold on the lake so our boat has only been out once. The Brit is training to do the Mac this year on his friend's mono hull. I have become a 'sailing widow' due to all of the races.
                                                                                                                    Maybe I will get very organized this Summer instead.

                                                                                                                    Chomping at the bit for some travel. (Coastal Italy is calling me.) One more year of tuition to go.

                                                                                                                    Have not been adventurous with cooking but tonight will make lamb kofta and veggies for grilling and a cool salad.

                                                                                                                    Hope all is well with you.

                                                                                                                    1. re: twodales
                                                                                                                      steve h. Jun 25, 2013 05:14 PM

                                                                                                                      Wow, that's a seriously intense race.

                                                                                                                      It's no secret Deb and I spend a lot of time in Italy. Comfortable shoes.

                                                                                                                      Louis Vuitton Cup in August.

                                                                                                              3. mariacarmen Jun 10, 2013 04:32 PM

                                                                                                                tonight i think we're having leftover flank steak turned into tacos. tomorrow the BF is having a dental procedure done (ugh) and will require baby-like food. gearing up to go home and make some mashed potatoes, pureed squash, corn silk soup, pureed cauli, etc., for the rest of the week. and ice cream, of course. poor guy!

                                                                                                                6 Replies
                                                                                                                1. re: mariacarmen
                                                                                                                  juliejulez Jun 10, 2013 04:35 PM

                                                                                                                  After SO got hit in the face with a hockey puck, we had to do the soft food thing for a bit. Ground chicken meatballs worked out well since it has a mushy texture even after they're cooked.

                                                                                                                  1. re: juliejulez
                                                                                                                    mariacarmen Jun 10, 2013 05:19 PM

                                                                                                                    oh yes! i used to make those for my mom as they were easy for her to eat. i used to use the Smitten Kitchen ones. they were soooo good. thanks for the reminder, jj.

                                                                                                                  2. re: mariacarmen
                                                                                                                    gini Jun 10, 2013 05:50 PM

                                                                                                                    Poor bf! don't forget applesauce. When mine got doored a couple of years ago, applesauce was a must have. You sound like a good nurse.

                                                                                                                    1. re: mariacarmen
                                                                                                                      weezieduzzit Jun 10, 2013 05:53 PM

                                                                                                                      Awww.... poor guy, I don't wish that on anyone. Squishy food will make him feel better for sure!

                                                                                                                      1. re: mariacarmen
                                                                                                                        gini Jun 10, 2013 05:54 PM

                                                                                                                        The in-laws are gone. In their place, they left an entire fridgeful of food that they brought from their cleaned out vacation house. It's my favorite type of cooking - how can I make food from what I have on hand?
                                                                                                                        Tonight: a gorgeous piece of grilled steak (yes, my plate has all the fatty bits on it - that's my jam) and a red & green cabbage slaw with mint in a lime-soy vinaigrette.

                                                                                                                         
                                                                                                                        1. re: gini
                                                                                                                          LindaWhit Jun 10, 2013 06:04 PM

                                                                                                                          seriously nice, gini!

                                                                                                                      2. Breadcrumbs Jun 10, 2013 04:03 PM

                                                                                                                        Last night's spaghetti and meatballs were great. We have our family favourite recipe but this was a new one for us from my new but already well-used Carmine's cookbook.

                                                                                                                        Tonight it's an antipasti-style dinner making use of some locally grown mushrooms and local eggs. We'll see what emerges!

                                                                                                                         
                                                                                                                         
                                                                                                                         
                                                                                                                        3 Replies
                                                                                                                        1. re: Breadcrumbs
                                                                                                                          a
                                                                                                                          acssss Jun 10, 2013 04:07 PM

                                                                                                                          Looks divine!

                                                                                                                          1. re: Breadcrumbs
                                                                                                                            mariacarmen Jun 10, 2013 04:23 PM

                                                                                                                            that looks SO GOOD. i almost never crave/eat spaghetti & meatballs.

                                                                                                                            1. re: Breadcrumbs
                                                                                                                              steve h. Jun 10, 2013 04:32 PM

                                                                                                                              Nice.

                                                                                                                            2. LindaWhit Jun 10, 2013 03:53 PM

                                                                                                                              My CSA started today. I ended up with Swiss chard, bok choy, Boston lettuce, a small bundle of mint (will be PERFECT for my Vodka and Lemonades!) and a small bundle of chives.

                                                                                                                              There was also 2 large plastic bags of spinach, a bunch of beets, romaine lettuce, cilantro (ick!), thyme, tomatoes, several bunches of "greens". Wasn't sure what one of them was - a long purple-stemmed leaf that looks like humongous dandelions - the bunch was as long as kale can be. The stems looked like the beet greens, but the leaves looked like the chrysanthemum leaves in this link...and the leaf was *very* thick.

                                                                                                                              http://www.foodsubs.com/Greenckg.html

                                                                                                                              My coworker will juice them and see if it works for her. :-)

                                                                                                                              Annnnyway - I'm not using ANY of the veggies tonight or tomorrow - leftover pork tenderloin and succotash tonight; out to dinner tomorrow night with friends. So everything will have to wait until Wednesday. I'm looking at using up the bok choy first.

                                                                                                                              ETA: I did a search for "types of kale" and found it: Red Russian Kale. Which is perfect because she juices a lot of that.

                                                                                                                              http://www.emergencyoutdoors.com/imag...

                                                                                                                              2 Replies
                                                                                                                              1. re: LindaWhit
                                                                                                                                s
                                                                                                                                suzigirl Jun 10, 2013 04:31 PM

                                                                                                                                Nice haul from the CSA. And I have to give props for the kale description. You described it like I saw it in my head for the most part. Nice job.

                                                                                                                                1. re: LindaWhit
                                                                                                                                  Breadcrumbs Jun 10, 2013 04:38 PM

                                                                                                                                  What a lucky work-mate Linda! Enjoy your dinner tonight.

                                                                                                                                  Since you have so much produce and you want to use up the bok choy I thought I'd share a recipe I recently tabbed as a "must try" I bet you could use your romaine in place of the napa cabbage. It's a Bill Granger recipe for a Vietnamese Chicken Salad...it does call for mint though which may be a problem since you've earmarked that (and rightly so) for your cocktails!!!

                                                                                                                                  http://www.lifestylefood.com.au/recip...

                                                                                                                                2. weezieduzzit Jun 10, 2013 03:48 PM

                                                                                                                                  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
                                                                                                                                    linguafood Jun 10, 2013 03:58 PM

                                                                                                                                    Poking sucks. Nothing serious, I hope?

                                                                                                                                    1. re: linguafood
                                                                                                                                      weezieduzzit Jun 10, 2013 04:05 PM

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

                                                                                                                                      1. re: weezieduzzit
                                                                                                                                        linguafood Jun 10, 2013 04:09 PM

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

                                                                                                                                        '-D

                                                                                                                                        1. re: linguafood
                                                                                                                                          weezieduzzit Jun 10, 2013 05:03 PM

                                                                                                                                          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
                                                                                                                                            LindaWhit Jun 10, 2013 05:20 PM

                                                                                                                                            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
                                                                                                                                              weezieduzzit Jun 10, 2013 05:29 PM

                                                                                                                                              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
                                                                                                                                                LindaWhit Jun 10, 2013 05:31 PM

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

                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                  alliegator Jun 10, 2013 05:36 PM

                                                                                                                                                  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
                                                                                                                                                  John E. Jun 10, 2013 10:21 PM

                                                                                                                                                  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.
                                                                                                                                                    LindaWhit Jun 11, 2013 09:57 AM

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

                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                      tcamp Jun 11, 2013 04:12 PM

                                                                                                                                                      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
                                                                                                                                              Fowler Jun 10, 2013 04:54 PM

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

                                                                                                                                              1. re: Fowler
                                                                                                                                                weezieduzzit Jun 10, 2013 05:30 PM

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

                                                                                                                                          2. re: weezieduzzit
                                                                                                                                            s
                                                                                                                                            suzigirl Jun 10, 2013 04:16 PM

                                                                                                                                            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
                                                                                                                                              weezieduzzit Jun 10, 2013 05:04 PM

                                                                                                                                              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
                                                                                                                                                s
                                                                                                                                                suzigirl Jun 10, 2013 05:22 PM

                                                                                                                                                Wow. Eighty percent is a lofty goal. My hats off. Here's to making that goal and having all the confidence you will.
                                                                                                                                                As to the man, I get the whole idea of waiting til the last dog is hung. Why is that? They are helpless with a cold, but something serious and they wait til it is a major deal. Hope it is just a simple procedure and not a surgery.

                                                                                                                                                1. re: suzigirl
                                                                                                                                                  weezieduzzit Jun 10, 2013 05:31 PM

                                                                                                                                                  It is a big goal, and I know it will take a lot of time but I'd really like to see if I can do it! We're zone 9b so we can grow year round.

                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                    f
                                                                                                                                                    foodieX2 Jun 10, 2013 05:36 PM

                                                                                                                                                    weezie- have you read Animal Vegetable Miracle? An inspiring read.

                                                                                                                                                    Quote for Amazon:

                                                                                                                                                    <<Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, they’d only buy food raised in their own neighborhood, grow it themselves, or learn to live without it. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.>>

                                                                                                                                                    http://www.amazon.com/Animal-Vegetabl...

                                                                                                                                                    1. re: foodieX2
                                                                                                                                                      Fowler Jun 10, 2013 05:59 PM

                                                                                                                                                      foodieX2, I like you and always appreciate your contributions but when I suggested something similar you criticized my advice. Have you changed your mind because this is what you said...

                                                                                                                                                      "While that's great what about people living in a apt in the city or a townhouse in the burbs? Not very helpful advice for those without means of having a home on a river/lake and the space, skills and means to have a garden. Never mind if you live in area where the winters are long...."

                                                                                                                                                      1. re: Fowler
                                                                                                                                                        f
                                                                                                                                                        foodieX2 Jun 10, 2013 06:29 PM

                                                                                                                                                        Fowler- I am confused? I was suggesting a good read to someone whose goal it is to grow 80% of their own food. I found it inspiring and enjoyable book even though the reality of it (for me) is unlikely living where I do, with the skill set I have and then time constraints I am currently faced with at the moment.

                                                                                                                                            2. re: weezieduzzit
                                                                                                                                              Breadcrumbs Jun 10, 2013 04:20 PM

                                                                                                                                              Here's to a restful evening for your patient weezie. Your rest-inducing meal sounds wonderful and I'm sure it will do the trick!

                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                weezieduzzit Jun 10, 2013 05:05 PM

                                                                                                                                                Thanks, it wouldn't hurt for me to stop working and relax in front of a movie, either. :)

                                                                                                                                            3. roxlet Jun 10, 2013 03:00 PM

                                                                                                                                              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
                                                                                                                                                Breadcrumbs Jun 10, 2013 04:40 PM

                                                                                                                                                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
                                                                                                                                                  roxlet Jun 11, 2013 05:08 AM

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

                                                                                                                                              2. f
                                                                                                                                                foodieX2 Jun 10, 2013 02:30 PM

                                                                                                                                                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/recipeDetail/325

                                                                                                                                                Japanese inspired:
                                                                                                                                                http://www.foodandwine.com/recipes/japanese-inspired-pot-roast

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

                                                                                                                                                4 Replies
                                                                                                                                                1. re: foodieX2
                                                                                                                                                  LindaWhit Jun 10, 2013 03:41 PM

                                                                                                                                                  I like the bulgogi version. :-)

                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                    s
                                                                                                                                                    suzigirl Jun 10, 2013 04:04 PM

                                                                                                                                                    That's the one I am going with

                                                                                                                                                    1. re: suzigirl
                                                                                                                                                      mariacarmen Jun 10, 2013 04:22 PM

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

                                                                                                                                                    2. re: LindaWhit
                                                                                                                                                      steve h. Jun 10, 2013 04:28 PM

                                                                                                                                                      I'll second that.

                                                                                                                                                  2. John E. Jun 10, 2013 02:01 PM

                                                                                                                                                    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.
                                                                                                                                                      LindaWhit Jun 10, 2013 03:39 PM

                                                                                                                                                      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. eight_inch_pestle Jun 10, 2013 01:46 PM

                                                                                                                                                      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
                                                                                                                                                        steve h. Jun 10, 2013 02:10 PM

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

                                                                                                                                                        1. re: steve h.
                                                                                                                                                          eight_inch_pestle Jun 10, 2013 05:09 PM

                                                                                                                                                          Thanks, Steve. And totally agree about nutmeg.

                                                                                                                                                      2. MidwesternerTT Jun 10, 2013 01:26 PM

                                                                                                                                                        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. JungMann Jun 10, 2013 12:20 PM

                                                                                                                                                          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
                                                                                                                                                            f
                                                                                                                                                            Frizzle Jun 10, 2013 01:15 PM

                                                                                                                                                            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
                                                                                                                                                              JungMann Jun 10, 2013 01:32 PM

                                                                                                                                                              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
                                                                                                                                                                f
                                                                                                                                                                Frizzle Jun 10, 2013 02:09 PM

                                                                                                                                                                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
                                                                                                                                                                  f
                                                                                                                                                                  foodieX2 Jun 10, 2013 02:18 PM

                                                                                                                                                                  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
                                                                                                                                                                    JungMann Jun 10, 2013 02:22 PM

                                                                                                                                                                    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
                                                                                                                                                                      John E. Jun 10, 2013 05:37 PM

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

                                                                                                                                                            2. linguafood Jun 10, 2013 11:48 AM

                                                                                                                                                              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
                                                                                                                                                                s
                                                                                                                                                                suzigirl Jun 10, 2013 12:25 PM

                                                                                                                                                                COTC. Color me jealous.

                                                                                                                                                              2. a
                                                                                                                                                                acssss Jun 10, 2013 10:46 AM

                                                                                                                                                                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. juliejulez Jun 10, 2013 09:21 AM

                                                                                                                                                                  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
                                                                                                                                                                    alliegator Jun 10, 2013 09:25 AM

                                                                                                                                                                    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
                                                                                                                                                                      f
                                                                                                                                                                      Frizzle Jun 10, 2013 01:09 PM

                                                                                                                                                                      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. alliegator Jun 10, 2013 08:28 AM

                                                                                                                                                                      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
                                                                                                                                                                        juliejulez Jun 10, 2013 09:17 AM

                                                                                                                                                                        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
                                                                                                                                                                          Fowler Jun 10, 2013 11:40 AM

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

                                                                                                                                                                          1. re: Fowler
                                                                                                                                                                            juliejulez Jun 10, 2013 11:48 AM

                                                                                                                                                                            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
                                                                                                                                                                              Fowler Jun 10, 2013 02:23 PM

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

                                                                                                                                                                              1. re: Fowler
                                                                                                                                                                                juliejulez Jun 10, 2013 03:31 PM

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

                                                                                                                                                                        2. re: alliegator
                                                                                                                                                                          LindaWhit Jun 10, 2013 09:50 AM

                                                                                                                                                                          Glad you had a good time, allie!

                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                            alliegator Jun 10, 2013 10:06 AM

                                                                                                                                                                            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
                                                                                                                                                                              linguafood Jun 10, 2013 10:40 AM

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

                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                alliegator Jun 10, 2013 11:03 AM

                                                                                                                                                                                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
                                                                                                                                                                                  linguafood Jun 10, 2013 11:09 AM

                                                                                                                                                                                  My butt and I think you look swell, allie.

                                                                                                                                                                                  And please, send some of them shrimpies my way.

                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                    alliegator Jun 10, 2013 11:12 AM

                                                                                                                                                                                    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
                                                                                                                                                                                      linguafood Jun 10, 2013 11:45 AM

                                                                                                                                                                                      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
                                                                                                                                                                                        s
                                                                                                                                                                                        suzigirl Jun 10, 2013 11:57 AM

                                                                                                                                                                                        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
                                                                                                                                                                                          alliegator Jun 10, 2013 01:06 PM

                                                                                                                                                                                          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
                                                                                                                                                                                            linguafood Jun 10, 2013 01:10 PM

                                                                                                                                                                                            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
                                                                                                                                                                                            roxlet Jun 10, 2013 02:50 PM

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

                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                              linguafood Jun 10, 2013 03:07 PM

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

                                                                                                                                                                                      2. re: alliegator
                                                                                                                                                                                        f
                                                                                                                                                                                        foodieX2 Jun 10, 2013 02:21 PM

                                                                                                                                                                                        Damn I missed the dress!

                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                          k
                                                                                                                                                                                          KrumTx Jun 10, 2013 02:57 PM

                                                                                                                                                                                          Me too!

                                                                                                                                                                                2. re: alliegator
                                                                                                                                                                                  alliegator Jun 10, 2013 11:22 AM

                                                                                                                                                                                  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
                                                                                                                                                                                    s
                                                                                                                                                                                    suzigirl Jun 10, 2013 11:27 AM

                                                                                                                                                                                    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
                                                                                                                                                                                      alliegator Jun 10, 2013 01:10 PM

                                                                                                                                                                                      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
                                                                                                                                                                                        s
                                                                                                                                                                                        suzigirl Jun 10, 2013 01:17 PM

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

                                                                                                                                                                                  2. roxlet Jun 10, 2013 04:18 AM

                                                                                                                                                                                    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
                                                                                                                                                                                      tcamp Jun 10, 2013 06:21 AM

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

                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                        a
                                                                                                                                                                                        acssss Jun 10, 2013 06:50 AM

                                                                                                                                                                                        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
                                                                                                                                                                                          s
                                                                                                                                                                                          suzigirl Jun 10, 2013 11:20 AM

                                                                                                                                                                                          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
                                                                                                                                                                                            linguafood Jun 10, 2013 11:45 AM

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

                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                              s
                                                                                                                                                                                              suzigirl Jun 10, 2013 11:51 AM

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

                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                linguafood Jun 10, 2013 11:53 AM

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

                                                                                                                                                                                                Sorry to hear, suzi.

                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                  roxlet Jun 10, 2013 02:49 PM

                                                                                                                                                                                                  Yeah, so sorry!

                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                    s
                                                                                                                                                                                                    suzigirl Jun 10, 2013 02:59 PM

                                                                                                                                                                                                    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. mariacarmen Jun 9, 2013 10:45 PM

                                                                                                                                                                                            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
                                                                                                                                                                                              gini Jun 10, 2013 06:12 AM

                                                                                                                                                                                              Your flank steak is calling to me.

                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                linguafood Jun 10, 2013 10:41 AM

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

                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                  s
                                                                                                                                                                                                  suzigirl Jun 10, 2013 11:16 AM

                                                                                                                                                                                                  Nice! That's a great looking dinner.

                                                                                                                                                                                                2. John E. Jun 9, 2013 09:28 PM

                                                                                                                                                                                                  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.
                                                                                                                                                                                                    a
                                                                                                                                                                                                    acssss Jun 10, 2013 09:38 AM

                                                                                                                                                                                                    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
                                                                                                                                                                                                      John E. Jun 10, 2013 10:36 AM

                                                                                                                                                                                                      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.
                                                                                                                                                                                                        a
                                                                                                                                                                                                        acssss Jun 10, 2013 10:43 AM

                                                                                                                                                                                                        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
                                                                                                                                                                                                          John E. Jun 10, 2013 10:56 AM

                                                                                                                                                                                                          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.
                                                                                                                                                                                                            s
                                                                                                                                                                                                            suzigirl Jun 10, 2013 11:11 AM

                                                                                                                                                                                                            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.
                                                                                                                                                                                                              a
                                                                                                                                                                                                              acssss Jun 10, 2013 11:40 AM

                                                                                                                                                                                                              "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
                                                                                                                                                                                                              John E. Jun 11, 2013 03:27 PM

                                                                                                                                                                                                              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.
                                                                                                                                                                                                                a
                                                                                                                                                                                                                acssss Jun 11, 2013 04:30 PM

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

                                                                                                                                                                                                        2. re: John E.
                                                                                                                                                                                                          LindaWhit Jun 10, 2013 09:38 AM

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

                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                            John E. Jun 10, 2013 10:23 AM

                                                                                                                                                                                                            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. fldhkybnva Jun 9, 2013 07:25 PM

                                                                                                                                                                                                          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
                                                                                                                                                                                                            gini Jun 10, 2013 06:10 AM

                                                                                                                                                                                                            Those asparagus look delightful!

                                                                                                                                                                                                            1. re: gini
                                                                                                                                                                                                              fldhkybnva Jun 10, 2013 07:41 AM

                                                                                                                                                                                                              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
                                                                                                                                                                                                                tcamp Jun 10, 2013 07:49 AM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  fldhkybnva Jun 11, 2013 04:15 AM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                              alliegator Jun 10, 2013 09:36 AM

                                                                                                                                                                                                              gorgeous!

                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                JungMann Jun 10, 2013 10:50 AM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  linguafood Jun 10, 2013 11:10 AM

                                                                                                                                                                                                                  Chewy? Braising those thin chops? Butchers be crazy.

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

                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                    fldhkybnva Jun 11, 2013 04:16 AM

                                                                                                                                                                                                                    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
                                                                                                                                                                                                                      gingershelley Jun 11, 2013 01:56 PM

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

                                                                                                                                                                                                                2. f
                                                                                                                                                                                                                  Frizzle Jun 9, 2013 07:18 PM

                                                                                                                                                                                                                  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. letsindulge Jun 9, 2013 07:15 PM

                                                                                                                                                                                                                    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
                                                                                                                                                                                                                      mariacarmen Jun 9, 2013 11:12 PM

                                                                                                                                                                                                                      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
                                                                                                                                                                                                                        Breadcrumbs Jun 10, 2013 03:02 AM

                                                                                                                                                                                                                        Gorgeous, delicious-sounding meal!

                                                                                                                                                                                                                        1. re: letsindulge
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                                                                                                                                                                                                                          acssss Jun 10, 2013 06:45 AM

                                                                                                                                                                                                                          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. steve h. Jun 9, 2013 05:57 PM

                                                                                                                                                                                                                          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.
                                                                                                                                                                                                                            weezieduzzit Jun 9, 2013 05:58 PM

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

                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                              steve h. Jun 9, 2013 06:12 PM

                                                                                                                                                                                                                              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.
                                                                                                                                                                                                                                weezieduzzit Jun 9, 2013 06:15 PM

                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                  steve h. Jun 9, 2013 06:24 PM

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

                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                    weezieduzzit Jun 9, 2013 06:45 PM

                                                                                                                                                                                                                                    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.
                                                                                                                                                                                                                              roxlet Jun 10, 2013 04:16 AM

                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                steve h. Jun 10, 2013 08:49 AM

                                                                                                                                                                                                                                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.
                                                                                                                                                                                                                                  fldhkybnva Jun 11, 2013 04:14 AM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                    steve h. Jun 11, 2013 09:08 AM

                                                                                                                                                                                                                                    Agreed, it's all about the crab.

                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                    helen_m Jun 11, 2013 06:35 PM

                                                                                                                                                                                                                                    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.

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                                                                                                                                                                                                                                acssss Jun 9, 2013 05:16 PM

                                                                                                                                                                                                                                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. mariacarmen Jun 9, 2013 05:10 PM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                    scubadoo97 Jun 9, 2013 05:13 PM

                                                                                                                                                                                                                                    Sounds really good MC

                                                                                                                                                                                                                                  2. scubadoo97 Jun 9, 2013 04:50 PM

                                                                                                                                                                                                                                    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
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                                                                                                                                                                                                                                      suzigirl Jun 9, 2013 05:02 PM

                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                        scubadoo97 Jun 9, 2013 05:10 PM

                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                          s
                                                                                                                                                                                                                                          suzigirl Jun 9, 2013 05:19 PM

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

                                                                                                                                                                                                                                    2. LindaWhit Jun 9, 2013 03:20 PM

                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                        f
                                                                                                                                                                                                                                        foodieX2 Jun 9, 2013 03:21 PM

                                                                                                                                                                                                                                        BTDT Linda! Glad you had a nice weekend.

                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                          Fowler Jun 9, 2013 04:47 PM

                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                            LindaWhit Jun 9, 2013 05:13 PM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                            LindaWhit Jun 9, 2013 05:21 PM

                                                                                                                                                                                                                                            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. s
                                                                                                                                                                                                                                            suzigirl Jun 9, 2013 03:18 PM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              fldhkybnva Jun 9, 2013 03:47 PM

                                                                                                                                                                                                                                              What's picnic ham?

                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                suzigirl Jun 9, 2013 03:59 PM

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

                                                                                                                                                                                                                                            2. a
                                                                                                                                                                                                                                              acssss Jun 9, 2013 02:57 PM

                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                Breadcrumbs Jun 9, 2013 05:10 PM

                                                                                                                                                                                                                                                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. fldhkybnva Jun 9, 2013 11:33 AM

                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                  s
                                                                                                                                                                                                                                                  suzigirl Jun 9, 2013 11:52 AM

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

                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                    Fowler Jun 9, 2013 12:29 PM

                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                      fldhkybnva Jun 9, 2013 01:56 PM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                        Breadcrumbs Jun 9, 2013 05:07 PM

                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                    tcamp Jun 9, 2013 12:04 PM

                                                                                                                                                                                                                                                    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
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                                                                                                                                                                                                                                                      suzigirl Jun 9, 2013 12:35 PM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                        fldhkybnva Jun 9, 2013 01:57 PM

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

                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                          s
                                                                                                                                                                                                                                                          suzigirl Jun 9, 2013 02:01 PM

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

                                                                                                                                                                                                                                                          1. re: fldhkybnva
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                                                                                                                                                                                                                                                            acssss Jun 9, 2013 02:38 PM

                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                          l
                                                                                                                                                                                                                                                          littleflower Jun 9, 2013 03:12 PM

                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                            roxlet Jun 9, 2013 03:15 PM

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

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

                                                                                                                                                                                                                                                            1. re: littleflower
                                                                                                                                                                                                                                                              fldhkybnva Jun 9, 2013 03:46 PM

                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                            roxlet Jun 9, 2013 03:03 PM

                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                              fldhkybnva Jun 9, 2013 03:47 PM

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

                                                                                                                                                                                                                                                            2. re: fldhkybnva
                                                                                                                                                                                                                                                              weezieduzzit Jun 9, 2013 04:49 PM

                                                                                                                                                                                                                                                              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. steve h. Jun 9, 2013 10:48 AM

                                                                                                                                                                                                                                                              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.
                                                                                                                                                                                                                                                                a
                                                                                                                                                                                                                                                                acssss Jun 9, 2013 01:55 PM

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

                                                                                                                                                                                                                                                                1. re: acssss
                                                                                                                                                                                                                                                                  steve h. Jun 9, 2013 02:45 PM

                                                                                                                                                                                                                                                                  You are way too kind.

                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                    a
                                                                                                                                                                                                                                                                    acssss Jun 9, 2013 02:50 PM

                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                    l
                                                                                                                                                                                                                                                                    littleflower Jun 9, 2013 02:46 PM

                                                                                                                                                                                                                                                                    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.
                                                                                                                                                                                                                                                                    scubadoo97 Jun 9, 2013 02:24 PM

                                                                                                                                                                                                                                                                    What a glorious way to start the day Steve

                                                                                                                                                                                                                                                                    1. re: scubadoo97
                                                                                                                                                                                                                                                                      steve h. Jun 9, 2013 03:01 PM

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

                                                                                                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                                                                                                      LindaWhit Jun 9, 2013 03:13 PM

                                                                                                                                                                                                                                                                      I will repeat - please adopt me? ;-)

                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                        steve h. Jun 9, 2013 03:18 PM

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

                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                          LindaWhit Jun 9, 2013 04:13 PM

                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                            steve h. Jun 9, 2013 04:21 PM

                                                                                                                                                                                                                                                                            yeah, you are.

                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                              LindaWhit Jun 9, 2013 04:33 PM

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

                                                                                                                                                                                                                                                                      2. re: steve h.
                                                                                                                                                                                                                                                                        Breadcrumbs Jun 9, 2013 04:54 PM

                                                                                                                                                                                                                                                                        Inspiring steve. Perfect!

                                                                                                                                                                                                                                                                      3. linguafood Jun 9, 2013 08:48 AM

                                                                                                                                                                                                                                                                        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. juliejulez Jun 9, 2013 08:32 AM

                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                            foodieX2 Jun 9, 2013 08:38 AM

                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                              juliejulez Jun 9, 2013 08:39 AM

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

                                                                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                                                                f
                                                                                                                                                                                                                                                                                foodieX2 Jun 9, 2013 08:42 AM

                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                              Breadcrumbs Jun 9, 2013 04:53 PM

                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                juliejulez Jun 9, 2013 04:56 PM

                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                  Breadcrumbs Jun 9, 2013 05:03 PM

                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                    juliejulez Jun 9, 2013 07:57 PM

                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                      Breadcrumbs Jun 10, 2013 03:01 AM

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

                                                                                                                                                                                                                                                                            3. f
                                                                                                                                                                                                                                                                              foodieX2 Jun 9, 2013 07:28 AM

                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                f
                                                                                                                                                                                                                                                                                foodieX2 Jun 9, 2013 03:18 PM

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

                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                                                                                                                  fldhkybnva Jun 9, 2013 03:45 PM

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

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                    f
                                                                                                                                                                                                                                                                                    foodieX2 Jun 9, 2013 03:51 PM

                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                      steve h. Jun 9, 2013 03:59 PM

                                                                                                                                                                                                                                                                                      Nice.

                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                        fldhkybnva Jun 9, 2013 04:53 PM

                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                      LindaWhit Jun 9, 2013 04:05 PM

                                                                                                                                                                                                                                                                                      Moooooooooo!!! That looks amazing!

                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                        s
                                                                                                                                                                                                                                                                                        suzigirl Jun 9, 2013 04:21 PM

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

                                                                                                                                                                                                                                                                                      2. re: foodieX2
                                                                                                                                                                                                                                                                                        Breadcrumbs Jun 9, 2013 04:49 PM

                                                                                                                                                                                                                                                                                        A wonderful sounding meal and day foodie!

                                                                                                                                                                                                                                                                                      3. m
                                                                                                                                                                                                                                                                                        MAH Jun 9, 2013 06:17 AM

                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                          l
                                                                                                                                                                                                                                                                                          littleflower Jun 9, 2013 02:56 PM

                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                            Breadcrumbs Jun 9, 2013 04:47 PM

                                                                                                                                                                                                                                                                                            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. Njchicaa Jun 9, 2013 06:13 AM

                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                              a
                                                                                                                                                                                                                                                                                              acssss Jun 9, 2013 09:49 AM

                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                Njchicaa Jun 9, 2013 11:55 AM

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

                                                                                                                                                                                                                                                                                                1. re: Njchicaa
                                                                                                                                                                                                                                                                                                  a
                                                                                                                                                                                                                                                                                                  acssss Jun 9, 2013 01:57 PM

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

                                                                                                                                                                                                                                                                                              2. re: Njchicaa
                                                                                                                                                                                                                                                                                                Breadcrumbs Jun 9, 2013 04:36 PM

                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                  Njchicaa Jun 9, 2013 05:15 PM

                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                    Breadcrumbs Jun 9, 2013 05:21 PM

                                                                                                                                                                                                                                                                                                    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. helen_m Jun 9, 2013 06:03 AM

                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                  LindaWhit Jun 9, 2013 07:44 AM

                                                                                                                                                                                                                                                                                                  helen, that looks AMAZING!

                                                                                                                                                                                                                                                                                                  1. re: helen_m
                                                                                                                                                                                                                                                                                                    roxlet Jun 9, 2013 11:29 AM

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

                                                                                                                                                                                                                                                                                                    1. re: helen_m
                                                                                                                                                                                                                                                                                                      Breadcrumbs Jun 9, 2013 04:35 PM

                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                        alliegator Jun 11, 2013 08:42 AM

                                                                                                                                                                                                                                                                                                        Wowza!

                                                                                                                                                                                                                                                                                                      2. fldhkybnva Jun 8, 2013 10:34 PM

                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                          s
                                                                                                                                                                                                                                                                                                          suzigirl Jun 9, 2013 07:33 AM

                                                                                                                                                                                                                                                                                                          Everything looks super tasty.

                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                            roxlet Jun 9, 2013 11:28 AM

                                                                                                                                                                                                                                                                                                            I want those soft shell crabs!!!

                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                              Breadcrumbs Jun 9, 2013 04:33 PM

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

                                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                fldhkybnva Jun 9, 2013 04:53 PM

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

                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                  Breadcrumbs Jun 9, 2013 04:57 PM

                                                                                                                                                                                                                                                                                                                  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. b
                                                                                                                                                                                                                                                                                                              Brioche For The Girl Jun 8, 2013 10:06 PM

                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                a
                                                                                                                                                                                                                                                                                                                acssss Jun 9, 2013 09:28 AM

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

                                                                                                                                                                                                                                                                                                                1. re: Brioche For The Girl
                                                                                                                                                                                                                                                                                                                  a
                                                                                                                                                                                                                                                                                                                  acssss Jun 9, 2013 09:32 AM

                                                                                                                                                                                                                                                                                                                  :

                                                                                                                                                                                                                                                                                                                  1. re: Brioche For The Girl
                                                                                                                                                                                                                                                                                                                    Breadcrumbs Jun 9, 2013 04:32 PM

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

                                                                                                                                                                                                                                                                                                                  2. l
                                                                                                                                                                                                                                                                                                                    littleflower Jun 8, 2013 07:57 PM

                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                                                                                                      suzigirl Jun 8, 2013 08:03 PM

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

                                                                                                                                                                                                                                                                                                                      1. re: littleflower
                                                                                                                                                                                                                                                                                                                        linguafood Jun 8, 2013 09:31 PM

                                                                                                                                                                                                                                                                                                                        Sounds delish!

                                                                                                                                                                                                                                                                                                                        1. re: littleflower
                                                                                                                                                                                                                                                                                                                          LindaWhit Jun 9, 2013 05:27 AM

                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                            Breadcrumbs Jun 9, 2013 04:30 PM

                                                                                                                                                                                                                                                                                                                            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. linguafood Jun 8, 2013 07:21 PM

                                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                                              Fowler Jun 8, 2013 07:39 PM

                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                linguafood Jun 8, 2013 09:33 PM

                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                l
                                                                                                                                                                                                                                                                                                                                littleflower Jun 8, 2013 07:45 PM

                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                  s
                                                                                                                                                                                                                                                                                                                                  suzigirl Jun 8, 2013 07:50 PM

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

                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                    eight_inch_pestle Jun 10, 2013 02:14 PM

                                                                                                                                                                                                                                                                                                                                    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. r
                                                                                                                                                                                                                                                                                                                                    rjbh20 Jun 8, 2013 06:50 PM

                                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                                      Fowler Jun 8, 2013 08:16 PM

                                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                                        r
                                                                                                                                                                                                                                                                                                                                        rjbh20 Jun 9, 2013 06:09 AM

                                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                                          Fowler Jun 9, 2013 08:48 AM

                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                            r
                                                                                                                                                                                                                                                                                                                                            rjbh20 Jun 9, 2013 09:15 AM

                                                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                                                              Fowler Jun 9, 2013 09:31 AM

                                                                                                                                                                                                                                                                                                                                              Thank you very much for the advice.

                                                                                                                                                                                                                                                                                                                                      2. re: rjbh20
                                                                                                                                                                                                                                                                                                                                        helen_m Jun 9, 2013 06:11 AM

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

                                                                                                                                                                                                                                                                                                                                        1. re: helen_m
                                                                                                                                                                                                                                                                                                                                          r
                                                                                                                                                                                                                                                                                                                                          rjbh20 Jun 9, 2013 06:47 AM

                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                          Breadcrumbs Jun 9, 2013 04:27 PM

                                                                                                                                                                                                                                                                                                                                          I love that Union Sq. dish. Fabulous.

                                                                                                                                                                                                                                                                                                                                        3. s
                                                                                                                                                                                                                                                                                                                                          suzigirl Jun 8, 2013 05:39 PM

                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                            fldhkybnva Jun 8, 2013 07:28 PM

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

                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                              s
                                                                                                                                                                                                                                                                                                                                              suzigirl Jun 8, 2013 07:41 PM

                                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                              Breadcrumbs Jun 9, 2013 04:25 PM

                                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                                                                                                suzigirl Jun 9, 2013 04:32 PM

                                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                                alliegator Jun 10, 2013 09:33 AM

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

                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                  janetofreno Jun 10, 2013 11:59 AM

                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                                    s
                                                                                                                                                                                                                                                                                                                                                    suzigirl Jun 10, 2013 12:19 PM

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

                                                                                                                                                                                                                                                                                                                                                2. tcamp Jun 8, 2013 05:13 PM

                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                                    Breadcrumbs Jun 9, 2013 04:23 PM

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

                                                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                                      tcamp Jun 10, 2013 06:16 AM

                                                                                                                                                                                                                                                                                                                                                      aka teen boys

                                                                                                                                                                                                                                                                                                                                                  2. fldhkybnva Jun 8, 2013 04:17 PM

                                                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                                                      Fowler Jun 8, 2013 04:33 PM

                                                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                                                        fldhkybnva Jun 8, 2013 07:27 PM

                                                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                                                        s
                                                                                                                                                                                                                                                                                                                                                        suzigirl Jun 8, 2013 05:16 PM

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

                                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                          fldhkybnva Jun 8, 2013 07:27 PM

                                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                                            s
                                                                                                                                                                                                                                                                                                                                                            suzigirl Jun 8, 2013 07:36 PM

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

                                                                                                                                                                                                                                                                                                                                                      3. weezieduzzit Jun 8, 2013 04:12 PM

                                                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                                                          LindaWhit Jun 8, 2013 04:55 PM

                                                                                                                                                                                                                                                                                                                                                          Dessert sounds perfect.

                                                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                            Breadcrumbs Jun 9, 2013 04:21 PM

                                                                                                                                                                                                                                                                                                                                                            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. Fowler Jun 8, 2013 03:48 PM

                                                                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                                                                              l
                                                                                                                                                                                                                                                                                                                                                              littleflower Jun 8, 2013 07:37 PM

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

                                                                                                                                                                                                                                                                                                                                                            2. boyzoma Jun 8, 2013 12:43 PM

                                                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                                                Breadcrumbs Jun 9, 2013 04:18 PM

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

                                                                                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                                                  alliegator Jun 10, 2013 09:31 AM

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

                                                                                                                                                                                                                                                                                                                                                              2. linguafood Jun 8, 2013 12:16 PM

                                                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                                                  l
                                                                                                                                                                                                                                                                                                                                                                  littleflower Jun 8, 2013 07:35 PM

                                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                                                    Breadcrumbs Jun 9, 2013 04:17 PM

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

                                                                                                                                                                                                                                                                                                                                                                  2. a
                                                                                                                                                                                                                                                                                                                                                                    acssss Jun 8, 2013 12:14 PM

                                                                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                                                                      scubadoo97 Jun 8, 2013 02:09 PM

                                                                                                                                                                                                                                                                                                                                                                      Your challah looks amazing!

                                                                                                                                                                                                                                                                                                                                                                      1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                                                                        a
                                                                                                                                                                                                                                                                                                                                                                        acssss Jun 8, 2013 04:48 PM

                                                                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva Jun 8, 2013 03:12 PM

                                                                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                                                                          l
                                                                                                                                                                                                                                                                                                                                                                          littleflower Jun 8, 2013 07:34 PM

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

                                                                                                                                                                                                                                                                                                                                                                          1. re: littleflower
                                                                                                                                                                                                                                                                                                                                                                            a
                                                                                                                                                                                                                                                                                                                                                                            acssss Jun 8, 2013 08:14 PM

                                                                                                                                                                                                                                                                                                                                                                            Thank you littleflower!

                                                                                                                                                                                                                                                                                                                                                                          2. re: acssss
                                                                                                                                                                                                                                                                                                                                                                            Breadcrumbs Jun 9, 2013 04:16 PM

                                                                                                                                                                                                                                                                                                                                                                            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. roxlet Jun 8, 2013 09:33 AM

                                                                                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                                                                                              LindaWhit Jun 8, 2013 10:41 AM

                                                                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                                                                roxlet Jun 8, 2013 10:56 AM

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

                                                                                                                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                  LindaWhit Jun 8, 2013 10:57 AM

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

                                                                                                                                                                                                                                                                                                                                                                              2. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                fldhkybnva Jun 8, 2013 12:01 PM

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

                                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                  roxlet Jun 8, 2013 12:11 PM

                                                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                                                                    linguafood Jun 8, 2013 12:24 PM

                                                                                                                                                                                                                                                                                                                                                                                    The steaks get cut into cubes? Why?

                                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                      roxlet Jun 8, 2013 04:49 PM

                                                                                                                                                                                                                                                                                                                                                                                      Maybe to keep them super rare.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                        linguafood Jun 8, 2013 07:13 PM

                                                                                                                                                                                                                                                                                                                                                                                        Ah, yes. That makes sense.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                                          roxlet Jun 9, 2013 11:24 AM

                                                                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                                                                        Fowler Jun 8, 2013 07:31 PM

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

                                                                                                                                                                                                                                                                                                                                                                                  2. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                    Fowler Jun 8, 2013 03:40 PM

                                                                                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                                                                                      roxlet Jun 8, 2013 04:50 PM

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

                                                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                        Fowler Jun 8, 2013 04:59 PM

                                                                                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                                                                                          roxlet Jun 9, 2013 11:25 AM

                                                                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                                                                            Fowler Jun 9, 2013 11:40 AM

                                                                                                                                                                                                                                                                                                                                                                                            And he and I have already discussed the details below.

                                                                                                                                                                                                                                                                                                                                                                                    2. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                      l
                                                                                                                                                                                                                                                                                                                                                                                      littleflower Jun 8, 2013 07:32 PM

                                                                                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                                                                                        roxlet Jun 9, 2013 11:25 AM

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

                                                                                                                                                                                                                                                                                                                                                                                        1. re: littleflower
                                                                                                                                                                                                                                                                                                                                                                                          r
                                                                                                                                                                                                                                                                                                                                                                                          rjbh20 Jun 9, 2013 02:28 PM

                                                                                                                                                                                                                                                                                                                                                                                          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. juliejulez Jun 8, 2013 09:31 AM

                                                                                                                                                                                                                                                                                                                                                                                        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