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What's for Dinner #226 - Last Hump Day before Summer Starts (thru Jun 22, 2013)

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Is it summer where you are? Or are you still getting rain and coolness of Spring? Are you still thinking comfort foods in the chilly weather, or is grilling and summery salads where you're at?

Let us know - it's all good here!

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  1. I am 50 miles south of SF and this afternoon was a sunny, warm 82. Currently 8:30PM and breezy. Boneless chicken thighs were on special so I prepared Tandoori chicken, and oven-roasted yard-long beans seasoned with cumin, turmeric, minced garlic and ginger then drizzled with mustard oil. Leftover chicken is destined for Butter Chicken later in the week.

     
     
     
    1 Reply
    1. re: letsindulge

      That looks lovely letsindulge. I was just looking at a Tandoori salmon recipe for next week.

    2. Well, WFD (in the "OLD" thread) didn't happen. No brauts, kraut or German Potato Salad!. Picked up the dear pooches dish to refill water and to my horror - ants - tons of those pesky little ants under his dish - and overnight too! So, first off is a round of spray, then a line of (mixture of boric acid/sugar/water) water bottle lids in a line of the ants. We'll see what morning brings. Needless to say, the kitchen is blocked off to the pooch for now. The ants seem to gravitate to the lids, so let's hope it works!

      10 Replies
      1. re: boyzoma

        Ick on the ants. Hate those little buggers. Hopefully your spray and boric acid mix gets 'em!

        1. re: boyzoma

          I've just had an ant issue here as well. Got the exterminator in, but we were still seeing them, so they came back, and appear to be gone. I hope they stay gone. We were even seeing them upstairs. Begone, buggers!

          1. re: boyzoma

            Putting the dish in a pie pan full of water usually works. They won't cross the "moat." Cucumber peels in the area seems to work, too.

            1. re: boyzoma

              Three to one ratio - vodka and water (and none for you!) - your ants will be dead by tomorrow.

              1. re: acssss

                Is that 3 vodka to one water? And why can't I have any?? I could sit in my chair and watch the little buggers die! (I'm not really a sadist or anything).

                On an up note, I did make the brauts, kraut and german potato salad tonight. Was delish!!!!!

                1. re: boyzoma

                  answer to first Q: yes
                  answer to second Q: because you have to be alert to kill the ants

                  Well, I guess after they are dead, you can drink what is left over

                  1. re: acssss

                    <Well, I guess after they are dead, you can drink what is left over>

                    Do strain it first.

                2. re: acssss

                  I like Vodka and Soda and I have never had problems with ants. Guess it must work, huh? ;-)

                  1. re: twodales

                    That's what my husband says!

                3. re: boyzoma

                  Yikes! Good luck w that boyzoma. So disruptive isn't it?

                4. Warm weather here, plus plenty of humidity and pesky tiger mosquitos.

                  I came home from work last night pretty uninspired to cook but turned out my sisters in law were over. We ended up cooking up a storm mainly to use up my CSA bounty: Chicken thighes browned with sweet onion, garlic, and various peppers; stir-fried garlic scapes and green beans; sauteed chard with some purple cauliflower; and garlic scape pesto. Some of the recipes were inspired by Madison's Vegetable Literacy as it was out on the counter as we cooked.

                  Tonight, no clue yet. I'm a seat of the pants cook, apparently.

                  1 Reply
                  1. re: tcamp

                    I like the idea of the scapes with green beans. ::::reminding myself to pick up green beans::::

                  2. We havnt been eating out locally too much in recent weeks. Going to rectify that tonight with a trip into the city for Thai food (and, rumour has it, we'll be going out to a local Indian place on Friday)

                    4 Replies
                    1. re: Harters

                      Harters, you are not allowed to call where you are going "the city". That term can ONLY be used by people going to New York City. :-)

                      1. re: Fowler

                        I'm foreign, so usual rules don't apply :-)

                        1. re: Fowler

                          Dahling. Manhattan only. After all, the Bronx is in NYC.

                        2. re: Harters

                          It's also used to refer to the real "the City", San Francisco :)

                        3. My son has his book club tonight and the hosting mom invited all of us to stay and have dinner. Very excited.

                          I am in charge of apps so I am going safe with my usual Ina's roasted shrimp cocktail. I have farm share pick up later today so am hoping to do something with that as well. Being that its NE its mostly greens so I am thinking a thin crust pizza topped with fontina and mushrooms. Right before serving I will add some arugula that has been tossed with olive oil and lemon juice.

                          13 Replies
                          1. re: foodieX2

                            How old is your son? I've never heard of boys having book clubs (or maybe he's grown?), but I think that's wonderful.

                            1. re: roxlet

                              He is 11 and he has been meeting with same boys since last year. It's awesome! This past month they read Chomp by Carl Hiasson.

                              1. re: foodieX2

                                I had never heard of boys going to book club either but that is refreshing. So much better than just sitting around playing video games. You obviously are doing a great job of parenting, foodieX2.

                                1. re: Fowler

                                  <<blush>> aw thanks!

                                  1. re: Fowler

                                    Depends on the books....

                                  2. re: foodieX2

                                    I have an 11 year old too and he loved all of Hiaason's kid books (and so did I).

                                    1. re: tcamp

                                      Me too! The young adult ones are as entertaining as his grown up books.

                                      1. re: foodieX2

                                        Me 3, I love anything he writes :)
                                        Nice to hear about a boys' book club. Just when I think it's sad that reading a book is a dying thing, I see something like this and it makes me smile.

                                    2. re: foodieX2

                                      i love this!

                                      1. re: mariacarmen

                                        What she said!

                                  3. re: foodieX2

                                    I love the pizza idea, it was the combination of my last pizza and it was great. I have been wanting to make the Ina roast shrimp recipe as well as it seems like a winner.

                                    1. re: fldhkybnva

                                      Do try Ina's shrimp. It's just different enough that people rave.

                                      Great minds think alike with the pizza, eh? I am thinking I must have read about as it has been in the back of my mind. I am sure I have you to thank!

                                      1. re: foodieX2

                                        I threw some asparagus and onions on as well if I remember since I needed to use them up. I'm not even that big of a pizza fan and it's great. Perhaps I'll pull out some frozen dough and make another soon thanks to your inspiration.

                                  4. The chicken-fried steak yesterday came out especially good. I did make changes to the Austin version - and didn't use the regular buttermilk-flour combo, but egg/breadcrumbs and didn't use a butter/flour/heavy cream gravy but instead a flour/broth gravy with green onions. I also didn't make the steak fries in the end, but baked potatoes... a lighter version, but delicious nonetheless.

                                    Today the sun is out, the birds are chirping and the mood is good! I am not working today, and I think I'll drop by husband's University and we'll have ourselves a picnic in the quad with leftovers from yesterday, some red grapes I picked up on sale and some wine (hey, the Italians and French have wine at lunch too)

                                    Tonight for dinner, we are invited over to friends for dinner, so no cooking tonight!

                                    No cooking, no working, sitting in the sun - who could ask for anything more in life?

                                    3 Replies
                                    1. re: acssss

                                      Sounds like a great day, acssss - enjoy!

                                      1. re: acssss

                                        I so love fried chicken and yours sounds great acssss

                                        1. re: Breadcrumbs

                                          Thank you BC, and coming from someone like you who can make Lobster Paella the way you do - it is even better!

                                      2. I have to say I love your whit Linda! What a great title!

                                        1. After some brutal humidity here in SE Michigan, we are having extremely pleasant low humidity 70s days. So I may do one dinner in the oven. But on the solstice we are having a huge bonfire and eating anything you can cook on a stick. And I'm going to drink my self-imposed once a month beer (I'm pregnant) and am so excited to do so!

                                          7 Replies
                                          1. re: charlesbois

                                            I hope you are a woman charles (being pregnant and all) :-)

                                            1. re: acssss

                                              Oh I'm all woman. But your comment reminds me of Monty Python's Life of Brian where Eric Idle's character in the PFJ (or was it the JPF) wants to be called Loretta and have a baby.

                                              "Where's the fetus going to gestate, in a box?!?"

                                              1. re: charlesbois

                                                I am laughing out loud!!!!!!!

                                                (to be read with a heavy Cockney accent)
                                                Wha? Another Monty Python fan? I don't belief eh!

                                                ...don't get me started on Monty Python! I've seen their movies a thousand times (my fav being The Meaning of Life with The Life of Brian with the The Holy Grail tied for second).

                                                1. re: acssss

                                                  right there with you. geniuses, they are. for me it's life of brian & holy grail vying for first place. and the shows... ach - heaven.

                                                  1. re: mariacarmen

                                                    I was going to start spitting out scenes - and I am laughing out loud just sitting here remembering them... but none of them are about food darn it!

                                                    1. re: acssss

                                                      SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAMS PAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAMSPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM SPAM.... etc.

                                                      1. re: mariacarmen

                                                        You are too funny Maria! It will keep you young until you are 125!

                                          2. So.....let me ask you you about short ribs. It's a cut of meat that's rare in the UK - known as Jacob's Ladder. I've had it restaurants, never seen it at the butchers.

                                            However, what I have found at the butchers are "flat ribs". Now these look pretty similar and may be the same. Certainly I think this is my opportunity to cook them as short ribs.

                                            I quick nosy through past WFD's, etc (why do I always think that says WMD's?) suggests I need to braise them. Got any tips for cooking them? Aromatics? Cooking time? Good vegetable dish to go alongside?

                                            Tomorrow's dinner may be in your hands - don't let me down, pals.

                                            16 Replies
                                            1. re: Harters

                                              Sear them well & braise with the usual aromatic veg (onion, carrot, celery, leek, garlic if you like) and braise until tender. Red wine or ale (think Carbonnades Flamande) is good in the braising liquid, along with some thyme. They are also remarkably good barbecued -- just salt & pepper and about 3 - 4 hours of wood smoke.

                                              Its usually thought of as a winter dish, so mashed potato is the usual complement, though some like mashed root vegetables. A frisee salad with Dijon vinaigrette works well before.

                                              Below is a before & after.

                                               
                                               
                                               
                                              1. re: rjbh20

                                                Barbecue version. Believe it or not, these were eaten out of hand by the pit along with margaritas & guacamole.

                                                 
                                                1. re: rjbh20

                                                  Wow! You should open a restaurant in your home. I'd be there.

                                                2. re: Harters

                                                  Short ribs are definitely a braising meat and are easygoing with aromatics. Brown the ribs, deglaze with red wine or beer (or not), braise with beef stock, thyme, onions and a goodly amount of black pepper and you have a perfectly simple main to serve with polenta or mashed celeriac and mushrooms. Mirepoix and bay in the braise is good. Gremolata to serve will brighten your dish. Just know that the meat is rich so you will want an acidic component in either the braising liquid or the final sauce. Making the ribs a day ahead and crisping them under the grill before glazing with a defatted reduction of the cooking liquid gilds the lily.

                                                  If you like the taste of Chinese spareribs, I reckon the Mahogany Beef Stew that was popular here a couple years ago would be the perfect braising liquid for you. Korean braised short ribs sweetened with pureed pears is also a favorite of mine. The latter are good with carrots, radishes and vinegary salads.
                                                  http://www.epicurious.com/recipes/foo...
                                                  http://www.maangchi.com/recipe/makgal...

                                                  1. re: Harters

                                                    Definitely braising after a good browning sear on all sides. Wine is always good for the liquid, but so is stock and something like pomegranate molasses with ginger, concentrated tomato puree (tomato paste in the States), and a sachet of herbs.

                                                    http://kitchenhacker.net/content/toni...

                                                    That was done in a slow cooker, but can also be done in a dutch oven in the oven, tightly covered, for about 2-1/2 to 3 hours (350° F. oven / 175° C.)

                                                    1. re: Harters

                                                      I recently read this post on Serious Eats and Kenji likes them grilled http://www.seriouseats.com/2012/05/th...

                                                      1. re: Harters

                                                        Thanks, folks. We'll be going with our usual beef braise which is pretty much as described by rjbh20. Heavy on the onion.

                                                        It fits the weather. Yesterday was lovely - didnt need a jacket even walking back the car from the restaurant, mid-evening. Today it's back to being cloudy and wet - forecasted temperature high - 19.

                                                        1. re: Harters

                                                          Harters: Re short ribs---If you like Gingery/Asian flavors...here you go:

                                                          http://chowhound.chow.com/topics/872107
                                                          Look for one of my 7th October posts. OR you could just go here: http://www.finecooking.com/recipes/as...

                                                          I serve them with rice instead of potatoes.

                                                          Also I recall a certain recipe posted by jfood (might have been a John Tesh recipe) and one from Suzanne Goin's place called 'Lucques'. They seemed to be very popular with folks around here.

                                                          Have you ever tried the long beef ribs on the bbq grill? Very rich and beefy.

                                                          1. re: Harters

                                                            Harters; perhaps a pic of your cut?

                                                            1. re: gingershelley

                                                              Here's a link, shelley.
                                                              http://www.todenhammanorfarm.co.uk/sh...

                                                              As you'll see the flat rib has a bone with the meat all on top.

                                                              For size, the bone in the two pieces we had was about 2.5 - 3cm wide and about 10cm long. You can scale up the siz eof the meat from that and the photo.

                                                              A piece enough to eat. And it proved to be a really delicious braise - the fat had gone very unctuous and lovely to eat.

                                                              1. re: Harters

                                                                I'm just working my way through the thread now Harters and I'm glad you enjoyed you short ribs. They are my favourite cut of beef and I was quite happy when everyone else turned their nose up at them as they were considered a cheap cut. Of course things change and sooner or later some tv chef starts making them then everyone wants them so now they are reasonably priced but not the bargain they used to be.

                                                                There are a lot of amazing recipes out there for this cut but I do have a few favourites and this braise is one of them:

                                                                http://www.culinate.com/books/collect...

                                                                We first served them over rice however we prefer them atop garlic mashed potatoes.

                                                                I was interesting in the butchering of the cut you linked to. That top layer of fat has been trimmed when I purchase them here in Canada.

                                                                1. re: Breadcrumbs

                                                                  Harters I think you'll get an idea of how the cut is trimmed in this shot (of the dish I shared the link for btw).

                                                                   
                                                                  1. re: Breadcrumbs

                                                                    Breadcrumbs, This is the same recipe as I posted above. Guess we have similar tastes!!! :-)

                                                                    The braising liquid is lovely, isn't it? I love the gingery flavors and the star anise adds a nice layer too.

                                                                    1. re: twodales

                                                                      That's funny twodales! I should have clicked your link. That broth is like liquid gold around here....it's a fight to the finish as everyone greedily digs in and scoops it on their plates!!

                                                                      1. re: Breadcrumbs

                                                                        I have to say, I usually skip the crispy stuff on top. Tried it the first time and did not think it adds that much.

                                                                        But yes, that gingery flavor is very "more-ish" as my dh says.

                                                                  2. re: Harters

                                                                    That's a short rib all right!

                                                              2. Last night it was Lemon chicken with capers and mushrooms, Farfalle w/ Spinach and Gigante/Butter beans and a nice salad. Quite satisfying! I liked the beans mixed in with the pasta.

                                                                I'm determined to master the Italian style pizza this Summer. Better get cracking!

                                                                1 Reply
                                                                1. re: twodales

                                                                  Everything about that meal sounds sensational twodales!

                                                                2. Tonight's dinner was mostly prepped this morning - I found a tasty-sounding recipe on CI for kofte, so I seasoned the meat and shaped it and will grill it off tonight. I made baba ganoush to go with, and will saute some zucchini a la minute. I fried a bit of my kofte mixture to taste for seasoning and it is really delicious - CI calls for a packet of gelatin and finely ground pine nuts (I used walnuts) instead of panade, which I find gives a great texture with just a hint of nutty flavor. We'll see how the flavor develops as they sit in the fridge.

                                                                  15 Replies
                                                                  1. re: biondanonima

                                                                    I made one of Ottolenghi's Koftas the other night. I served it with a nice Israeli feta, sliced tomatoes, red onion and olives. Made a Persian style rice with dill, saffron and pistachios Hummous and fluffy pita. Oh and some grilled veggies. Seems we are on the same wavelength this week!

                                                                    1. re: twodales

                                                                      Persian dilled rice is one of the most delicious but simple side dishes I've ever had. Which kofta recipes are you both using?

                                                                      1. re: JungMann

                                                                        I LOVE Persian dilled rice - that would be wonderful with this kofte, but we're LC so no grains currently. My recipe is from Cook's Illustrated's most recent issue - here's a paraphrase:

                                                                        1/2 cup pine nuts
                                                                        5 garlic cloves, peeled
                                                                        2 teaspoons hot smoked paprika
                                                                        2 teaspoons ground cumin
                                                                        1 teaspoon salt
                                                                        1/2 teaspoon pepper
                                                                        1/4 teaspoon ground coriander
                                                                        1/4 teaspoon ground cloves
                                                                        1/8 teaspoon ground nutmeg
                                                                        1/8 teaspoon ground cinnamon
                                                                        1 1/2 pounds 80 percent lean ground beef
                                                                        1/2 cup grated onion, drained
                                                                        1/3 cup minced fresh parsley
                                                                        1/3 cup minced fresh mint
                                                                        1 1/2 teaspoons unflavored gelatin

                                                                        Instructions

                                                                        Process nuts, garlic, salt, pepper and spices in food processor until course paste forms. Transfer mixture to large bowl. Add beef, onion, herbs and gelatin; knead with your hands until combined and mixture feels slightly sticky, about 2 minutes. Divide mixture into 8 portions. Shape each into 5-inch-long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread mixture onto skewers. Transfer skewers to lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

                                                                        I went a little heavier on the spices (especially the coriander) and was thrilled with the piece I tasted this morning. Hopefully the rest in the fridge will improve the flavor/texture even further!

                                                                        1. re: biondanonima

                                                                          I have had a bag of basmati rice and a can of lima beans in my cupboard since the beginning of the year to make dilled rice, but my own LC guilt has kept me from making it as well. The spice blend for these kofte is very interesting, especially with the smoked paprika. Can't wait to try it!

                                                                        2. re: JungMann

                                                                          Hi JungMann!

                                                                          Both recipes I used were from "Jerusalem" by Ottolenghi & Tamimi.
                                                                          . The Kofta was called Kofta b'sinyah. I used all lamb as that is what I had. The rice: saffron rice with barberries, pistachios and mixed herbs. I use extra dill as being part Scanda-hoovian it is in my genes to overindulge on the dill. Also, I used lingonberries as I did not have barberries.

                                                                          There is a version here at the second link. He also has the mejedra recipe too, which I really like as well.

                                                                          http://www.guardian.co.uk/lifeandstyl...

                                                                          http://marksvegplot.blogspot.com/2013...

                                                                          1. re: twodales

                                                                            Love the Scanda-hoovian twists of extra dill and lingonberries.

                                                                          2. re: JungMann

                                                                            agree 100%.

                                                                          3. re: twodales

                                                                            Yum - just yum! I have missed ssso much being so busy and not able to post here....

                                                                            Your dinner rocks!

                                                                          4. re: biondanonima

                                                                            Just a report back on the CI recipe - it is delicious, but my kofte (which I didn't skewer) didn't hold together as well as I had hoped. I might add an egg next time. Still, they were GOOD.

                                                                            1. re: biondanonima

                                                                              I always have the same problem when I build kofte kebabs on a skewer. The Levantine version is not supposed to have binder, so I find I have the most success when I just shape them into little meat footballs by hand and cook them that way. I'm interested to see if the nuts help them bind when I make them this way.

                                                                              1. re: JungMann

                                                                                I started out with the intention of grilling my koftas since the day had grown warmer but then we had a downpour. I did just as you described: formed them into smaller "rugby" ball shapes and gently brown them before finishing in the oven (if needed). No skewers necessary.

                                                                                1. re: JungMann

                                                                                  The nuts didn't seem to do much in the way of binding - in fact, they actually contributed a little bit to the crumbling, I think. I didn't grind them as finely as I probably could have, though - I was using my mini-food processor instead of my big one and I got lazy. I think everything would have been fine if I had oiled my cast iron grill pan, but again - lazy! Only two or three of them broke apart, so it wasn't a big deal. DH got the leftovers for lunch - I'm jealous!

                                                                                  1. re: biondanonima

                                                                                    Instead of a grill pan, I would use a flat frying pan/sauté pan. Or even a flat grilling surface without the usual grilling configuration. One that you can get a spatula under and where the meat won't fall or stick between the grill grooves.

                                                                              2. re: biondanonima

                                                                                Their gelatin 'trick' really does help with final texture and keeping moisture in ground meats. I am sold on that.

                                                                                Did you use the lamb they reccomend in that recipe, or other ground meat, Bio?

                                                                                1. re: gingershelley

                                                                                  They actually had two versions online, one for lamb and one for beef. They were mostly the same except for some minor differences in the spicing, but I used beef and followed the beef version, though I made some changes to the spices to suit my own taste. I will definitely make them with lamb at some point too, though.

                                                                              3. We are headed out tomorrow morning to Mack, Colorado. Where is Mack, you ask? It's right near the Utah Colorado border by Grand Junction. Every year we go to a country music festival out there. We "glamp"... aka glam camping in SO's dad's 35 foot trailer that has air conditioning and running water. During the day on one of the days the guys will go golf so I am looking forward to sitting and reading for about 4 hours, which is something I never do. Another day we will go wine tasting at the wineries in Palisades, which is right in the foothills of the Western Slope. I never knew before moving out here that they made wine in Colorado, but they do, and while many are a bit too sweet for my liking, I have had some decent ones. The evenings will be lots of shows, and lots of beer. I'm still trying to figure out a way to sneak in my summer shandy. Oh, and corn dogs. They have these really good corn dogs so I end up having one for dinner every night.

                                                                                We'll be out there til Monday morning, so tonight's dinner is rummaging through the bits of leftovers. Since SO will be at hockey tonight, that is a sure sign that I can lay claim to the last of the Father's Day tri tip, and dinner will be a tri-tip sandiwch.

                                                                                14 Replies
                                                                                1. re: juliejulez

                                                                                  Are things like that kind of a culture shock (in a good way!) for you? I just noticed in another thread that you lived in Lincoln Park. I have spent tons of time with friends that lived there over the years. It must be the polar oposite of Mack.

                                                                                  Don't forget to take your coozie with you!

                                                                                  1. re: Fowler

                                                                                    LOL no because I grew up a country girl in central CA, Visalia to be exact. My dad was a good ol' boy type... hanging out on the front lawn drinking beer w/ the neighbors every Friday night. I was a city girl for awhile, but you know the saying... can take the girl out of the country but can't take the country out of the girl. It was kind of funny, my best friend (whom I met in Chicago) couldn't understand why I don't mind living out east of Denver surrounded by farms etc like we do, instead of living downtown, til she saw where I grew up, and said "I totally get it now". I will say, if you had asked me 3+ years ago if I would ever live out here, I would have said hell no. Lincoln Park is certainly the polar opposite of anything country.

                                                                                    We are bringing the entire coozie collection!

                                                                                    1. re: juliejulez

                                                                                      Enjoy the dark coosie with sparkles.... I remember that from a couple of threads back.

                                                                                      Who is playing at your festival - perhaps a link to the lowdown?

                                                                                      I want a corndog now....

                                                                                  2. re: juliejulez

                                                                                    Glamping with corn dogs. Yum and pass the mustard

                                                                                    1. re: suzigirl

                                                                                      Agreed! Camping? No bueno. Glamping? Hellz, yeah!

                                                                                      1. re: alliegator

                                                                                        As long as I have a toilet and somewhere to take a quick shower daily I'm good to go. We are doing some real tent camping in July, but it's only for 2 days, and the campground has shower and bathroom facilities :) Plus, that trip there will be a lake and a boat involved which makes it easier to deal.

                                                                                        1. re: juliejulez

                                                                                          That doesn't sound bad. I've only camped once as my parents keep a mountain cabin. But mangator and I went tent camping years ago outside of Tucson. I got COLD, he had tummy troubles (no potties), and a ranger came to check on everyone while my 20 year old self was clutching a beer. Not glam.
                                                                                          We drove home at about 3 am.

                                                                                    2. re: juliejulez

                                                                                      Make sure you go to Hermosa winery- it's amazing. We used to live out there and I miss it so much!

                                                                                      1. re: callmijane

                                                                                        Ooo thanks for the recommendation!

                                                                                      2. re: juliejulez

                                                                                        Anddd, my last good sandwich roll was moldy. So, I just ate the meat straight out of the container, cold. With my fingers. This is what I do when I'm home alone. Don't judge.

                                                                                        1. re: juliejulez

                                                                                          No judging. You do what you need to do. :-)

                                                                                          1. re: juliejulez

                                                                                            Best over the sink, so any evidence can be washed down. Guilty.

                                                                                            No judgement.... I think most CH have been there:)

                                                                                            I admire your bare CH soul.

                                                                                          2. re: juliejulez

                                                                                            Sounds like a great time JJ! Enjoy... and good for you to read while the 'dudes golf.:)

                                                                                            Nice long weekend. Hope the music is good and enjoy the corndogs, beer, and the tri-tip.

                                                                                            Note to self: read through the whole thread section before commenting, so you don't make an ass of yourself with two comments, that are late as it is. Duly noted. Blush. :)

                                                                                            1. re: juliejulez

                                                                                              Have a lovely trip jj....it sounds fabulous!

                                                                                            2. While I was in the stupidmarket picking up the Gruyere and heavy cream for last night's quiche, I walked through an aisle that had a box of "meatloaf mix" (dry ingredients, I'm assuming).

                                                                                              My first thought: "Geez, just make it yourself!"
                                                                                              My second thought: "Now I want meatloaf!"

                                                                                              So off to the meat counter to see if they had the beef/pork/veal blend - nope, but they *did* have a beef/pork blend, so that got picked up. So that's WFD tonight.

                                                                                              I usually toss in a whole egg, Worcestershire sauce, dried herbs, salt, pepper, and Panko crumbs and muck it all together with my hands and make a free-form lump o' meat in a baking dish. I'm going to take out a 1/2 cup of homemade Plum Ketchup from the freezer when I get home, and that will be used as a spread on top of the meatloaf. I prefer a moister meatloaf when first eaten, so no gravy. The Plum Ketchup will add a nice flavor.

                                                                                              Sides? Usually mashed taters, but I'm going to boil some baby Yukon Golds and fork mash them on the plate. Peas are always the other side. Just because they always are.

                                                                                              22 Replies
                                                                                              1. re: LindaWhit

                                                                                                Plum ketchup????

                                                                                                Gotta ask for more details, Linda. Sounds like my kind of food.

                                                                                                1. re: Harters

                                                                                                  http://www.eatingwell.com/recipes/plu...

                                                                                                  Yes, I think you would like it a lot, Harters. A bit of tang from the vinegar, a bit of spice from the ginger and cayenne, a bit of sweet from the plums and brown sugar. It's a great glaze and a VERY good sandwich spread.

                                                                                                  Not sure what types of plums you can get over there, but I much prefer the black plums for this recipe.

                                                                                                  And I recommend cutting back the water to 1/4 cup if your plums are VERY juicy. I think this recipe is very forgiving, and you could change up the add-ins very easily.

                                                                                                  1. re: LindaWhit

                                                                                                    Oh, yes, I'll be trying that come plum season.

                                                                                                    1. re: LindaWhit

                                                                                                      I made the same recipe last year when we had waaaaay too many plums on hand (such a nice problem to have!). Now I want meatloaf, too.

                                                                                                      1. re: LindaWhit

                                                                                                        Sounds delish, from the recipe LW; does it remind you at all of ketsup? No tomatoes involved had me wondering if was just spicy sweet, or if it was tangy enough from the vinegar and plums.....

                                                                                                        1. re: gingershelley

                                                                                                          gingershel, it's *not* as thick as ketchup. It's more like a salsa. And it's tangy sweet - the stuff I have in the freezer needs more ginger, which I'll have to remember to add the next time I use some.

                                                                                                    2. re: LindaWhit

                                                                                                      What time is dinner?

                                                                                                      1. re: Berheenia

                                                                                                        If I get out of work at a reasonable hour, Berheenia, I'm thinking about 7:00 - 7:15? ;-)

                                                                                                      2. re: LindaWhit

                                                                                                        I love random grocery store inspired meals...but better! My mom never made meatloaf but I love it, I'll take a slice :)

                                                                                                        1. re: LindaWhit

                                                                                                          Have some plum wine with that plum ketchup - it will make it taste even better!

                                                                                                          1. re: LindaWhit

                                                                                                            Thank so much for sharing, LW. I'll be attempting my first meatloaf in the next few days.

                                                                                                            1. re: alliegator

                                                                                                              Allie, meatloaf is VERY easy. Make sure you get your mise en place all set, because your hands get messy. Plop the ground meat into a large bowl, crack an egg over top, and lightly mix with one hand - adding the herbs, salt/pepper, Worcestershire sauce (or other liquid) and breadcrumbs with the other. Don't mix it too much, as you don't want the mixture to be handled too much (just like lightly patting burger meat together without over-mixing).

                                                                                                              As I said - I put a free-form loaf into a larger-than needed pan, because I like as much of it to get a crusty-crust. Many people use a loaf pan, but that only gives you a crusty top. :-) You bake it for an hour to an hour and a half, depending on how big it is. Let it sit for 5-10 minutes, and then slice and nom-nom-nom. :-)

                                                                                                              1. re: LindaWhit

                                                                                                                Thank you so much for the words of wisdom, LW. I shall follow your instructions word by word. With some of the things I'll be cooking in the future, I'll need to learn with the help of others.
                                                                                                                So glad there is such a friendly group here willing to share tips and ideas <3

                                                                                                                1. re: alliegator

                                                                                                                  Oh, don't follow my instructions word for word - people like different things in/on their meatloaf. Do some research as to what might "click" with you and Grampy. (What should we call your roomie? :-D )

                                                                                                                  And ask away on anything that you don't know about or haven't made before. This group (and pretty much most of CH!) loves to help others learn about good food. I mean, it's not like we don't have opinions and like expressing them. :-)

                                                                                                                  1. re: LindaWhit

                                                                                                                    Thanks again, LW. I'll futz around and see what we come up with. I use "we" because pap sits on the barstool on the other side of the kitchen and keeps me company while I cook.
                                                                                                                    And y'all can refer to him as pap. Most people do :)

                                                                                                                    1. re: alliegator

                                                                                                                      Yeah - we welcome 'pap' into the partner/Significant other/ live-in/roomie crowd.... those folks affect deeply what goes on in our kitchens, or at least how it's recieved, so kudos to you and Pap. I hope your meatloaf rocks.

                                                                                                                    2. re: LindaWhit

                                                                                                                      Can I just say, that is why I have come to love you guys? I mean, seriously, let's talk about the difference between the WFD threads and that Paula Deen discussion currently happening over on another board? Ugh.

                                                                                                                      BTW, your ideas have me craving meatloaf soon! And that plum ketchup sounds right up our alley...

                                                                                                                  2. re: LindaWhit

                                                                                                                    I have not ONE clue what all happened here, but thank you all the same :)

                                                                                                                  3. re: alliegator

                                                                                                                    You go - your FIRST meatloaf? Welcome to the club.... can't wait to hear about it. A great dish; good hot, cold in a sandwich ( American paté!). Let us know how it goes.

                                                                                                                  4. re: LindaWhit

                                                                                                                    I love meatloaf Linda and yours sounds great. Love the idea of your plum ketchup too! I read about your mixed meat from the butcher's counter. That's something we never get here. You have to buy each ground meat individually at the supermarket. I haven't even seen a butcher shop selling it either.

                                                                                                                    1. re: Breadcrumbs

                                                                                                                      Bc, I think it's a fairly localized thing. I recall getting it in northern New Jersey when I lived there, and maybe in central PA. Up here in New England, not all markets carry the ground beef/pork/veal packages (technically, not mixed together - just packaged together). I think it was awhile before I saw it at the market I stopped on Tuesday. I know of I think only one other that carries it in my area.

                                                                                                                      1. re: LindaWhit

                                                                                                                        I bet you're absolutely right about it being regional Linda. Now you mention how it's packaged, I remember seeing it in Buffalo. Buffalo has a large Italian population so the tri-mix is probably a necessity. They sold it that way at the supermarket in Montepulciano in Tuscany as well!! They also sold pkgs with an onion, a celery stalk and a carrot for the ragu!

                                                                                                                  5. dinner last night with GS was fab, of course. we overindulged (slightly) in croquetas de yuca, palmito and avo salad, pork belly, skirt steak and rib eye. (did i forget anything?) oh yes, vino, and i had a manhattan, as i only had to walk around the corner home. killer, all of it. even better was the company. time FLEW by. she was generous enough to let me take the leftover steak home to the BF, for his dinner part 2. and i get to see GS in late August again - yay for me!

                                                                                                                    not sure what's on board for dinner tonight, may be visiting a friend in the hosp. post-surgery, and/or going to the oldster's.

                                                                                                                    thank god it's finally Wed.!

                                                                                                                    1 Reply
                                                                                                                    1. re: mariacarmen

                                                                                                                      Sounds like you two had quite an evening - glad to hear it!

                                                                                                                    2. A dark and gloomy 54 degrees in North Idaho today. Slow roasted beef ribs, baked beans, corn on the cob, potato salad and watermelon for dinner tonight. I'm drooling at the thought of those ribs already.

                                                                                                                      6 Replies
                                                                                                                      1. re: AngelaID

                                                                                                                        I discovered beef ribs a few years ago and nothing beats that "beefy" taste when you've got the craving for something savory. I don't find them too often in the markets around here and my butcher does not have them on display. I've been looking lately and have not found any...but soon we'll be tucking in ourselves to that goodness.

                                                                                                                        Enjoy! Maybe that Summery meal will bring better weather.

                                                                                                                        1. re: AngelaID

                                                                                                                          Your meal is a true American meal... and sounds scrumptious!
                                                                                                                          (...I can see cowboys/girls with their horses sitting around a fire with the sun setting in the distance)

                                                                                                                          1. re: AngelaID

                                                                                                                            Well, was sadly disappointed in those ribs. First time I have cooked boneless beef ribs. Cooked the same way I do bone-in. Dry rub ribs, pack tightly in foil and refrigerate overnight, 325 oven for four hours (still in foil), pull ribs out, turn oven to broil, brush with BBQ sauce and broil for a few minutes. They were tender, the flavor of the meat was good, but the texture was just, dry? I don't know how to explain it. Hate anticipating a wonderful meal all day, and smelling it cooking, and being disappointed in the results.

                                                                                                                            1. re: AngelaID

                                                                                                                              I usually braise them with flavors like wine, mushrooms, tarragon, onions, and thyme.

                                                                                                                              1. re: AngelaID

                                                                                                                                that is a total bummer, i agree. sorry about that! i've never made beef ribs, so i can't give any after-advice....

                                                                                                                              2. re: AngelaID

                                                                                                                                At least you're not alone w that cool weather AngelalD, it seems many of us are fed up w damp, cool weather and a lot of braising is going in even though it's June...or June-uary as I've been calling it!

                                                                                                                                That said, it is sunny and supposed to get quite warm today so there is hope...

                                                                                                                              3. Let's see, is it summer? Blinding sun, about 105, sure seems like it! But luckily the evenings are lovely and grilling has still been an option. Last night's shrimp on the barby turned out great.
                                                                                                                                Tonight I'm going with Czech comfort foods for pap, who is doing great his first day here. He's cheery, and seems unfazed by the whole relocation thing.
                                                                                                                                On the menu: the fried cheese of discussions past, dilled cucumber salad and I'm actually going to make fries, despite my hatred of deep frying in the house. My hood is pretty good at sucking all that nastiness out of the air. A nice frosty beer or two will wash it all down.

                                                                                                                                18 Replies
                                                                                                                                1. re: alliegator

                                                                                                                                  I share that hatred for indoor deep-frying, but my hood sucks. And not in a good / efficient way. We thus rarely deep-fry, even though we have a fryer and an outlet on the patio... which is where frying happens. Once in a blue moon. Sigh.

                                                                                                                                  1. re: linguafood

                                                                                                                                    Even with a good hood, indoor frying still makes me cringe :/ But pap likes 'em fresh n hot, and so I'll just get the fook over it for this. Then go wash my hair.

                                                                                                                                    1. re: alliegator

                                                                                                                                      He only likes them fried? Would he go for baked in the oven?

                                                                                                                                      1. re: LindaWhit

                                                                                                                                        Fried. Period. He's old.
                                                                                                                                        And I'm pan frying the cheese, so I'll go whole hog.
                                                                                                                                        I'm just trying to make him have good memories of his favorites as he transitions. Maybe later I'll work on a few change ups ;)
                                                                                                                                        I'm hyper-nuts enough to have already visited his new doctor before he got here so I could get tips on helping a senior make a change like this go smoothly.

                                                                                                                                        1. re: alliegator

                                                                                                                                          You're a very good person, allie. :-)

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            Thanks again, LW! You're making my head inflate!
                                                                                                                                            Anything good was instilled by my pap, who at 50something would change my diapers. I owe him everything I can give. It's my pleasure.

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              You are indeed - and I don't know if that moves me so much, because I loved my grandfather and miss him, or because I hope that when I'm old, that my boys will treat me like you treat him :-)

                                                                                                                                              1. re: acssss

                                                                                                                                                What a kind thing to say. Thank you :)

                                                                                                                                      2. re: linguafood

                                                                                                                                        When we renovated our kitchen a few years back, my first request was for a fan that 1) worked 2) Would suck the paint of the walls. I got my wish and the filters can be popped out and washed in the dishwasher. *LOVE*

                                                                                                                                        I don't deep fry too often and I light fragrant candles afterwards to dim any remaining oil smell. (Tip from a Singaporean friend that fries a lot of her food.)

                                                                                                                                        We have French friends that when he makes his beloved pommes frites/English chips, she bans him to the garage to do his frying. The marriage has survived.

                                                                                                                                        1. re: twodales

                                                                                                                                          Does the hood have an outdoor outlet? Ours is one of those cheap-ass things with filters that make a lot of noise, but not much else.

                                                                                                                                          It's on the home improvement agenda, probably in the top 3 (out of many, many more). Where's that money tree??

                                                                                                                                          1. re: linguafood

                                                                                                                                            Maybe your rough winter killed it :(

                                                                                                                                            1. re: linguafood

                                                                                                                                              I don't know about your money tree but mine had a rough winter. The leaves are pretty bare

                                                                                                                                              1. re: suzigirl

                                                                                                                                                Since the year rolled over to '13, my money tree has shriveled, fallen out of a gazillion story window, been run over by a train, and then chucked into the desert with no water. It's not back yet, and I fear for the poor thing ;)

                                                                                                                                                1. re: alliegator

                                                                                                                                                  I hear ya sistah. I think mine is following yours out to that desert

                                                                                                                                              2. re: linguafood

                                                                                                                                                Yes, it has an outdoor outlet.

                                                                                                                                          2. re: alliegator

                                                                                                                                            Oh what I wouldn't give to belly up to the table for that. Oodles and oodles of cheese. Love the sounds of dinner

                                                                                                                                            1. re: alliegator

                                                                                                                                              I recently went to the butcher to acquire a pound of suet to make a couple pies and instead went home with what appears to be a whole herd's worth of fat that the butchers was only too happy to unload on me. Needless to say, I've had occasion to try frying foods in tallow and I have to say it does not produce that "fry smell" you get from heating vegetable oils. Instead it smells like something savory is cooking and the fries are really dynamite.

                                                                                                                                              1. re: JungMann

                                                                                                                                                I have started use the fat trimmings from steaks and chops to sear them and it's great.

                                                                                                                                            2. I am having a big old bowl of chili and a green salad. My house smells very nice right now while it is simmering away. Simple

                                                                                                                                              1. It is definietly summer where I am, which is why I spent the larger part of the day at the pool, catching some rays :-)

                                                                                                                                                Dinner is another summery affair: bison borgerz augmented with a little maggi & wooster sauce, topped with xtra sharp cheddar, and for sides some nuked cotc slathered in butter and smothered in salt, and tomato salad with feta & scallions.

                                                                                                                                                Maybe I can resist an ice cream bar tonight, but so far, I'm 0 for 4, so I'm not too confident!

                                                                                                                                                10 Replies
                                                                                                                                                1. re: linguafood

                                                                                                                                                  Sounds like a good hearty dinner to replace whatever you sweated out during your pool day. Enjoy!

                                                                                                                                                  1. re: linguafood

                                                                                                                                                    Every time someone mentions cotc my mouth waters. Yum yum on the dinner.

                                                                                                                                                    1. re: linguafood

                                                                                                                                                      I love love Maggi. I have started putting a 1/2 tsp or so in a ramekin and having it alongside a variety of meats - chops, steaks. I'll dip a few bites in for that salty, umami goodness. The combination of maggi, Worcestershire sauce and xtra sharp cheddar sounds like my umami heaven.

                                                                                                                                                      1. re: linguafood

                                                                                                                                                        Oy. Still the ice cream queen @casa lingua, it seems. Up 2 lbs.

                                                                                                                                                        Gotta getta grip, dangit.

                                                                                                                                                        Burgers were good, if a bit on the rare (raw-ish) side. Oh well, better than overdone.

                                                                                                                                                        Dinner out tonight, after another pool afternoon. Woot. Gotta love summer.

                                                                                                                                                        1. re: linguafood

                                                                                                                                                          Your bison burgers sound great lingua. I first tried them last year and they were great.

                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                            They are very beefy in flavor, almost funky, which I like. But they are very, very lean, so they do need some extra flavoring besides salt & pepper.

                                                                                                                                                            1. re: linguafood

                                                                                                                                                              I know this defeats the purpose but I served ours with bacon on top!!

                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                I thought bacon on top *was* a purpose. For bacon :-)

                                                                                                                                                                I'll do that next time. Or maybe even mix in some chopped bacon to up the amount of fat....

                                                                                                                                                                1. re: linguafood

                                                                                                                                                                  That made me laugh lingua. Good idea about mixing chopped bacon right in. How could that be anything but genius and delicious!

                                                                                                                                                              2. re: linguafood

                                                                                                                                                                I love bison burgers, to me they have a sweet beefy flavor.

                                                                                                                                                          2. The best days of Spring here -- low humidity, moderate warmth 85 earlier and now mid-70's. Enjoying the sunny evening before the rain moves in (again!) for the next 3 days.

                                                                                                                                                            Mid-day meal was hot ham & Swiss on buns marianated in a sweet butter/worchestershire/poppyseed/mustard sauce. Dinner was a smokey ground beef & beans "stew" recipe often brought to potluck dinners. We make the big kettle of it here at home and enjoy the leftovers for several meals. Cornmeal spoonbread on the side, along with fresh peaches and fresh pineapple.

                                                                                                                                                            1. Roasted chicken with napa cabbage/scallion/pomegrante slaw topped with an almond/red chile/soy sauce/sesame dressing.

                                                                                                                                                               
                                                                                                                                                              1. Quick dinner:

                                                                                                                                                                Chipotle-Honey-Dijon burgers on buttered and salted Pain de Campagne toast, topped with sautéed Vidalias

                                                                                                                                                                Baby Greens with Persian cucumbers and sunflower seeds, with lemon juice, olive oil, S&P.

                                                                                                                                                                Simple and fast, but tasty.

                                                                                                                                                                7 Replies
                                                                                                                                                                1. re: sandylc

                                                                                                                                                                  Sounds great!

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    Thanks!

                                                                                                                                                                  2. re: sandylc

                                                                                                                                                                    I am intrigued by these burgers... do you mix up the bits of chipotle and the honey and dijon in the meat, or is it more of a topping?

                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                      Here it is:

                                                                                                                                                                      Puree a can of chipotles en adobo. Keep in a jar in the fridge.

                                                                                                                                                                      Then mix together the following with your hands (disposable gloves help here):

                                                                                                                                                                      1 T. honey
                                                                                                                                                                      1/2-1 T. chipotle puree
                                                                                                                                                                      1/2 t. Dijon mustard
                                                                                                                                                                      1 lb. ground beef of your choice

                                                                                                                                                                      Make smashburgers from the mixture. After eating, make a note on the recipe about whether you want more or less of any of the ingredients next time.

                                                                                                                                                                      That's it!

                                                                                                                                                                      1. re: sandylc

                                                                                                                                                                        Great, thank you! I will have to try this soon.

                                                                                                                                                                        1. re: sandylc

                                                                                                                                                                          The burgers sound very yummy, and keeping a jar of pureed chipotle in the fridge is a brilliant idea!

                                                                                                                                                                      2. re: sandylc

                                                                                                                                                                        Nice Sandy, very nice!

                                                                                                                                                                      3. Tuna tartare, followed by grilled lambchop, broccoli mousse timbale with citrus beurre blanc & Brabant potatoes with rosemary, Romano, black pepper & truffle oil.

                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                        15 Replies
                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                          Tuna tartare with ??? oil (the green dots) - avocado oil?

                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                            Chive oil. I had a bumper crop. Same with oregano.

                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                              Absolutely divine!

                                                                                                                                                                          2. re: rjbh20

                                                                                                                                                                            Drooling yet again. Even if I could whip up a weeknight dinner like that I could not make it look as elegant as you do.

                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                              This was totally last minute. I was going to do Copper River salmon ceviche, but some really good tuna was on offer so I sort of shifted on the fly. Everything else was out of the icebox and fell into place easily.

                                                                                                                                                                              Early reviews were very positive.

                                                                                                                                                                              NB: black crystal salt on the tartare.

                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                Ugh - me neither! Beautiful. And bet it tasted amazing. Right up my alley with the flavors you used. Been too long since I had a perfect tuna tartare...

                                                                                                                                                                              2. re: rjbh20

                                                                                                                                                                                Looks wonderful! For some reason I have always disliked truffle oil becuase it strikes my peasant-like palate as having a chemical taste to it as opposed to actual truffles.

                                                                                                                                                                                Did you make the oil yourself? Or is there a brand of truffle oil that you think is the best that may change my mind?

                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                  I agree with your assessment of most truffle oil. Most of it is totally artificial and acrid. But the good stuff -- made in Italy from actual truffle peelings --is great. Don't know the brand I'm currently using, but its the real deal.

                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                    rjbh20, I am glad to hear you found the "good stuff". I know you can appreciate it. I gave truffle oil one last shot a couple of years ago and ordered a bottle from a place called D'Artagnan that I became familiar with when I lived on the East Coast. Even that example I found to be somewhat crude.

                                                                                                                                                                                    Enjoy what you found because it is rare.

                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                      Sort if surprising, since D'Artagnan is usually reliable. I will say that truffle oil of any king is powerful stuff -- a drop or two on freshly fried Brabant potatoes is great; more than that is overpowering.

                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                        Not with duck meat they aren't. The last d'Artagnan breasts I bought were practically flavorless. Or at least not very ducky. Meh.

                                                                                                                                                                                      2. re: Fowler

                                                                                                                                                                                        I'm not a fan either Fowler. I have a very sensitive nose though so I find it's the aroma that I find to be incredibly overwhelming. That said, I do enjoy truffle if it's shaved atop a dish. I enjoy that very, very much in fact!!

                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                          I'm not a huge fan either...

                                                                                                                                                                                  2. re: rjbh20

                                                                                                                                                                                    the tuna tartare looks wonderful. I am a big fan of Hawaiian poke but never made tartare, what do you include as I'm sure it has less of an Asian spin so would be something different for one of my favorite fish.

                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      The great thing about fish tartare is that you can point it in a lot of different directions. This iteration was very simple -- shallot, touch of garlic, black pepper, cayenne, parsley, olive oil and, at the last minute, lemon juice.

                                                                                                                                                                                  3. All this talk about What's For Dinner discussions on Site Talk made me want to participate. Finally got to cook dinner at home tonight, and it was definitely summery.

                                                                                                                                                                                    I cooked some garlic in some olive oil, then added a bunch of halved cherry tomatoes (first of the season for me here in SF, from the farmer's market). Next I added a bit of white wine, let things simmer a bit, then added some Italian sausage (the already-cooked kind from the grocery store), and baby broccoli. After those cooked, I added a bunch of freshly chopped basil, some chopped scallions, salt and pepper.

                                                                                                                                                                                    I tossed this with penne, and topped with fresh parmesan cheese. Pretty light and lots of fresh tomato taste, since this only cooked for about 15 minutes total.

                                                                                                                                                                                    Dessert was a yellow nectarine, which was so good I ate it in 15 seconds, before I remembered to take a picture.

                                                                                                                                                                                    I'm definitely a happy camper when it's tomato and peach season, even if SF itself is freezing.

                                                                                                                                                                                     
                                                                                                                                                                                     
                                                                                                                                                                                    19 Replies
                                                                                                                                                                                    1. re: Dave MP

                                                                                                                                                                                      That all looks delicious and fresh and speaks to the season. Well played, Sir.

                                                                                                                                                                                      1. re: Dave MP

                                                                                                                                                                                        Hey, welcome here Dave MP! That looks delightful--very fresh and light!

                                                                                                                                                                                        1. re: Dave MP

                                                                                                                                                                                          Welcome Dave! What a way to kick off you joining in, that looks amazing!

                                                                                                                                                                                          1. re: Dave MP

                                                                                                                                                                                            Welcome to the thread, Dave. Good to be back in foody contact with you, since your time on the eastern side the Atlantic.

                                                                                                                                                                                            Dinner sounds lovely.

                                                                                                                                                                                            1. re: Dave MP

                                                                                                                                                                                              Lovely! I think you just gave me my idea for dinner tonight. Hope you don't mind sharing ;)

                                                                                                                                                                                              1. re: ItalGreyHound

                                                                                                                                                                                                He's a genius in the kitchen, what can I say? And the meal was amazing!

                                                                                                                                                                                              2. re: Dave MP

                                                                                                                                                                                                Welcome! And what a beautiful meal! All those colors would make want to dive right in.

                                                                                                                                                                                                1. re: Dave MP

                                                                                                                                                                                                  Welcome Mr. MP!
                                                                                                                                                                                                  It would be so very nice if you'd tell your SW staff to fix the bug that requires us users to refresh the screen before we reply to two separate entries :-)

                                                                                                                                                                                                  Oh, and your meal sure looks delicious!

                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                    Hi acssss.

                                                                                                                                                                                                    I don't understand what you are saying in this bug. If you don't mind, would you be able to post about it on Site Talk, and we can take a look: http://chowhound.chow.com/boards/30

                                                                                                                                                                                                    Thanks for the compliments on the meal!

                                                                                                                                                                                                    1. re: acssss

                                                                                                                                                                                                      I haven't had this problem, but I imagine it's quite annoying

                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        That's why you see some of my comments posted as a colon. Because I replied to someone then replied to someone else (without refreshing my screen) and it posts it under the same name - so people think I am replying to them and I am not.

                                                                                                                                                                                                        However, 'nuf said.
                                                                                                                                                                                                        I will do as Mr. MP says and post it on SiteTalk.

                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                          I have seen this before and now am going to be aware of if it just you that i see it happening to.

                                                                                                                                                                                                          1. re: acssss

                                                                                                                                                                                                            Ah, interesting. Haven't seen this bug, but maybe this explains Roxlet's comment here: http://chowhound.chow.com/topics/9061...

                                                                                                                                                                                                            I couldn't really understand why that was there, as it seemed like a reply to someone else. So maybe it actually was!?!

                                                                                                                                                                                                            1. re: Dave MP

                                                                                                                                                                                                              I can't replicate anything right now acssss.....so if you're able to better explain and provide links to examples, please do post that on Site Talk.

                                                                                                                                                                                                              1. re: Dave MP

                                                                                                                                                                                                                Yeah, you might be a genius, Dave MP, but that definitely didn't end up where I thought it would! :)

                                                                                                                                                                                                              2. re: acssss

                                                                                                                                                                                                                Interesting acssss I do that all the time but it isn't happening to me. I'm using a macbook w Safari. I could see that being very frustrating.

                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                  I have a cheap Dell (sorry Michael). It may be just my computer is too slow... so, never mind Mr. MP

                                                                                                                                                                                                          2. re: Dave MP

                                                                                                                                                                                                            To quote Hal 9000: "Hello, Dave." :-)

                                                                                                                                                                                                            And your pasta dinner looks WONDERFUL! We're still waiting on fresh local peaches here in New England. At least not until August, I think.

                                                                                                                                                                                                            1. re: Dave MP

                                                                                                                                                                                                              Nice Dave & welcome!

                                                                                                                                                                                                            2. Bad diagnosis on the sick cat has had us kinda in the dumps, so haven't been up for much. Delivery last night. Tonight I just made some fairly gently scrambled eggs with a touch of cream and leftover garlicky cilantro shrimp and a bit of cheese. Plated with toast and a good spoonful of leftover roasted salsa verde. I'm usually in the 25 minutes or more slow-cooked camp, but wasn't in the mood tonight. Turned out quite well nonetheless, a nice creamy mass, and she was glad for the home-cooked meal. I was in and out of the kitchen in 15 minutes and the Blackhawks took care of Boston.

                                                                                                                                                                                                              28 Replies
                                                                                                                                                                                                              1. re: eight_inch_pestle

                                                                                                                                                                                                                Sorry to hear about the cat, eip. I just lost a doggie, so I know how you feel.

                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                  Speaking of your lost doggie, roxlet, I am sure you are still heartbroken but I am glad you are keeping the avatar for now. I kid you not when I say that every time I see that picture it brings a smile to my face.

                                                                                                                                                                                                                  I hope your new family member is working out and has been successfully trained to fetch your slippers for you. :-)

                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                    Thanks Fowler. I will never change my avatar. Dixie was unique, once aptly described as a human in a dog suit. The new pup is a love, full of beans, but given to some awesome, epic snoozes, which makes puppyhood more livable. :)

                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                      Once you have a dog, that dog is always with you. People comment on how I replaced my late lab friend Carly with Desi dalmatian, but you don't replace. You simply move forward with a new friend.
                                                                                                                                                                                                                      I'm sure Dixie has already made a ton of friends on the other side of Rainbow Bridge <3

                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                        Beautifully expressed allie.

                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                          Thank you, Breadcrumbs. I was in a horrible funk when my ol' gal passed on, but time does heal all. And Roxlet, like I did, will have only good memories in time :)

                                                                                                                                                                                                                2. re: eight_inch_pestle

                                                                                                                                                                                                                  <<hugs>> I am so sorry

                                                                                                                                                                                                                  1. re: eight_inch_pestle

                                                                                                                                                                                                                    Sorry to hear about your sick kitty. We lost a wonderful cat to cancer. It's been 10 years and we are still looking for his doppelgänger. I wish we bred our pets so we could keep the line going but that's not practical in this day and age for most people.

                                                                                                                                                                                                                    1. re: eight_inch_pestle

                                                                                                                                                                                                                      I'm sorry to hear about the cat, I know how difficult it can be to deal with a sick loved furry one.

                                                                                                                                                                                                                      1. re: eight_inch_pestle

                                                                                                                                                                                                                        So sorry to hear that 8"

                                                                                                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                                                                                                          EIP, so sorry to hear about your cat and hopefully it will get better.

                                                                                                                                                                                                                          1. re: eight_inch_pestle

                                                                                                                                                                                                                            ugh, so sorry to hear about the kitty. poor baby.

                                                                                                                                                                                                                            1. re: eight_inch_pestle

                                                                                                                                                                                                                              Sorry about the kitty. A sick furbaby can really get you down. But good that your eating and eating well by the sound of it.

                                                                                                                                                                                                                              1. re: eight_inch_pestle

                                                                                                                                                                                                                                I'm so sorry 8"p.... having a sick pet is sad.

                                                                                                                                                                                                                                1. re: eight_inch_pestle

                                                                                                                                                                                                                                  Oh, eip. :-( I'm sorry about the diagnosis. Sometimes simple is best when those situations hit.

                                                                                                                                                                                                                                  But :-P on Chicago taking the win in OT.

                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    I think between the Pats and Celtics and steroid-fueled Red Sox and the 2011 Stanley Cup y'all have had your fill for awhile.

                                                                                                                                                                                                                                    Maybe if it goes 7 I can make a Boston dinner and you can whip up something from the Chi.

                                                                                                                                                                                                                                    1. re: eight_inch_pestle

                                                                                                                                                                                                                                      True, the 2000s have been berry-berry good to us fans. BUT....it can't hurt to have a couple more. :-) We'll just have to see what we shall see as it moves along through the next few games.

                                                                                                                                                                                                                                  2. re: eight_inch_pestle

                                                                                                                                                                                                                                    I hope everything turns out okay for kitty. It is so hard not to be able to fix our babies with two or four feet.

                                                                                                                                                                                                                                    1. re: eight_inch_pestle

                                                                                                                                                                                                                                      Thanks all. He's probably got a few months still. Hate the every-other-day subcutaneous injections more than anything. He's a fragile, gentle, vision-impaired, half-toothless old thing somewhere past 15. Used to feed him as a stray on our back porch back in Chicago, then scooped him up---much to his dismay---one night it was so cold we were seriously worried he would die. Everything out there beat him up and we were tired of seeing him show up missing patches of fur anyway. Still has trust issues---some sh*tty human obviously mistreated him---and runs away half the time I approach him, but once you are safely horizontal and preferably under a blanket he's the biggest face-licking snuggler ever. Plus he sleeps like an awesome weirdo as you can see below.

                                                                                                                                                                                                                                      Anyway, back to food. Lady is supposed to be cooking tonight, but she is working late and then we'll have Game 7 of the NBA Finals on the DVR, so who knows what we'll actually end up eating. CSA delivery comes tomorrow morning though, so I'll try for something big and fun and fresh with that. Maybe bust out the pasta machine for ravioli or spring/summer veggies with fettuccine.

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                      1. re: eight_inch_pestle

                                                                                                                                                                                                                                        He's a handsome lad. I hope his next few months are easy as they can be on him. He knows he's loved.

                                                                                                                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                                                                                                                          I love to hear a good kitty rescue story. I am sorry that you only have a few months but I am glad that he has you now to love him until his time.

                                                                                                                                                                                                                                          1. re: eight_inch_pestle

                                                                                                                                                                                                                                            You are a kind soul for taking him in and providing him with a wonderful, safe life.

                                                                                                                                                                                                                                            1. re: eight_inch_pestle

                                                                                                                                                                                                                                              What a nice story of rescue. I'll send him my best thoughts for a comfy few last months.

                                                                                                                                                                                                                                              1. re: eight_inch_pestle

                                                                                                                                                                                                                                                oh love love love. sounds like he gave as good as he got. and you have a few more months to enjoy him, as hampered as they may be.

                                                                                                                                                                                                                                                1. re: eight_inch_pestle

                                                                                                                                                                                                                                                  God bless, Eight_inch...furry friends are the absolute best, and so loving...so hard to see them suffer. All my best to that sweet little guy!

                                                                                                                                                                                                                                                  1. re: eight_inch_pestle

                                                                                                                                                                                                                                                    e-i-p so sorry to read of your news. Such a lovely boy, I'm sure he understands you're helping him and appreciates his comfortable home. mr bc and I have always had cats (in addition to a Chow hound) and we've never once gone looking for one...like you, we've just found them hanging out and in need of love. We too have a semi-toothless oldster at the moment. She's now deaf and 15+ yrs old. We recently had a disappointing diagnosis so we just keep her as comfortable as we can -which means she spends a lot of time sleeping and dining in the sun. We lost her 21yr old "brother" 2 yrs ago and almost a year to the day later another big beaten up tomcat that looks almost identical just showed up at our door! Needless to say he's good company for her. To be honest she probably thinks the first one just came back!!

                                                                                                                                                                                                                                                    As for your dinner I'm impressed with your ravioli. I've never tried to make my own. Yum!

                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                      That must have been one great cat conversation. "The hell have you been? Mom's so pissed."

                                                                                                                                                                                                                                                      Sorry to those of you struggling with pet illnesses. Living alone, I can't imagine not having my lab and cat with me.

                                                                                                                                                                                                                                                      All of this has nothing to do with WFD. Sorry, mods.

                                                                                                                                                                                                                                                    2. re: eight_inch_pestle

                                                                                                                                                                                                                                                      Looks like our darling Milan, who lasted to 19 1/2 on sub-cutes, so don't despair.

                                                                                                                                                                                                                                                  2. Preserved lemon, harissa, pistachios, pine nuts, tahini, sumac, cumin and zhoug. It's like a roll call of all my favourite things and in this instance they are all crammed into one lamb mince dish. Eggs and tomatoes are added as well. It's braised eggs with lamb, tahini & sumac from Jerusalem. Authors Sami & Yotam say it's inspired by a dish at an innovative restaurant there and is a mash-up from various cultures. Wow is what I say. I took the time to get the mince nice and browned so it was full of maillard reaction deliciousness as well as bursting with flavours and textures. The bloke who is not a fan of runny egg yolk tasted some of mine and decided next time we have it he wants his egg cooked like mine.

                                                                                                                                                                                                                                                    To go with it we had two other recipes from the same book. The fattoush with the unusual buttermilk dressing and the charred okra with tomato, garlic & preserved lemon. Like many others the bloke is not a fan of the slimy texture of okra so I tried cooking a few of the bigger okra in what I understand is an American way - dipping them in buttermilk and egg and then a dredge in polenta and deep-frying. The bloke thinks deep-frying makes anything makes taste good so it was an attempt to get him to like them again. Gochugaru (Korean red pepper) was sprinkled on top as that was the first thing I could find, and I have a huge amount of it. The verdict was the charred ones tasted better. The deep-fried was ok for slime factor but lacked the flavour of the charred okra.

                                                                                                                                                                                                                                                    Dessert was chewy biscuits (our word for cookies). It's a recipe of my grandmother's that an aunt shared. Nice but far more crunch than chew. I'm a shocking baker so it may have been user error.

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                    12 Replies
                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                      Great-looking meal, Frizzle!

                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                        WOW! It's 8 am and now I am ready for dinner!

                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                          Fried okra is one of my favorite foods, though I've never tried it with cornmeal. Sounds like it would be perfect dipped in Louisiana remoulade

                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                            I had to google that - it does sound nice. From what I read yesterday about deep-fried okra like what I tried to make is that they are good as snack to have with drinks. I could totally see a few drinks with a bowl of okra and a bowl of remoulade being a pleasant kick off to an evening.

                                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                                              They are a delicious snack with anything. Fried okra has associations with the Deep South, so where I am from in Chicago, they were once hard to find except in neighborhoods populated by Southern blacks who had migrated North in the middle of the century. Urban decay left many of these neighborhoods blighted and neglected in the 1980s, but such were the risks one took for the reward of good fried chicken, gizzards and okra.

                                                                                                                                                                                                                                                              Now that Southern cuisine is experiencing a renaissance in the US, hipster chefs and young bohemians are sharing fried okra in even the trendiest neighborhoods. I am certain fried pickled okra is the next big thing, just you wait...

                                                                                                                                                                                                                                                          2. re: Frizzle

                                                                                                                                                                                                                                                            Fizzle - wowwahweewah!!!!

                                                                                                                                                                                                                                                            A roll call of your favs? No, a roll call of mine!
                                                                                                                                                                                                                                                            Preserved lemons - LOVE... harissa - LOVE... pistachios, pine nuts, tahini, sumac, cumin - LOVE LOVE LOVE; and zhoug.. I just refer to it as my hot chili pepper chutney - but yes, LOVE (we eat it on a daily basis - on everything except cereal)

                                                                                                                                                                                                                                                            I don't believe in reincarnation, but if it exists - I am sure I was either a Moroccan lady or an Italian one in a previous life! There is no way I could be so passionate about the food of those countries without having some type of connection to them.

                                                                                                                                                                                                                                                            1. re: acssss

                                                                                                                                                                                                                                                              :) I think some green olives could also have been thrown into the mince. Just in case it needs more of the things I love in one dish.

                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                ooohhh cooked green olives (pitted of course) with minced meat or cut up chicken with cumin, cayenne and a bit of cinnamon over rice with bits of angel hair pasta spiced with turmeric. I now know WFD tomorrow night!

                                                                                                                                                                                                                                                            2. re: Frizzle

                                                                                                                                                                                                                                                              Excellent job, Frizzle! It sounds and looks so great it made my stomach growl.

                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                WOW. i wish i had a bigger font i could type that in. WOW!

                                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                                  Frizzle, that is a such a lovely meal. And with so many flavors--I'm drooling.

                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                    What a beautifully executed meal Frizzle. I love the sound of that fattoush. I'll have to give it a try. Thanks for the inspiration!

                                                                                                                                                                                                                                                                  2. Worked my last shift at the Food Pantry- more good byes.
                                                                                                                                                                                                                                                                    WFD was several big glasses of red wine and a TJ's dinner that was surprisingly good. I made these frozen spinach/ricotta ravioli based on another hounds Yay in the Chains board. You can nuke it or cook them stovetop and I did stovetop in a non stick pan. It only took about 7-8 minutes while a few orphan sweet Italian sausages were cooked separately and we had a bag of salad with lots of radicchio and he had his roll. The bag of ravioli has cubes of sauce so it is a one pan meal. This would be a great donation to a food pantry that has a freezer- ours does.

                                                                                                                                                                                                                                                                    1. In our house, fruit in general and watermelon in particular means summer has arrived, and there is a huge sale this week on fruit and corn-on-the-cob. So today will be a trip to the market for seedless watermelons, nectarines, texas peaches, cantaloupes, strawberries, more red grapes and corn-on-the-cob (5 for $1 - very nice!)

                                                                                                                                                                                                                                                                      Dinner tonight will be served outside on the deck (beaut weather) and will consist of fruit with delicious corn-on-the-cob... oh, and side dish of grilled chicken smothered in hot sauce.

                                                                                                                                                                                                                                                                      1. Tonight it is Williams-Sonoma's pepper jack cheese stuffed hamburgers with guacamole and bacon. Grilled corn on the cob with plenty of butter and salt for the vegetable.

                                                                                                                                                                                                                                                                        http://www.williams-sonoma.com/recipe...

                                                                                                                                                                                                                                                                        This is THEIR picture, not mine because mine never look quite this good.

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                                                          Who can open their mouth that wide and not sprain their jaw?

                                                                                                                                                                                                                                                                          1. re: acssss

                                                                                                                                                                                                                                                                            I'd be willing to give it a good college try!! Yum Fowler!

                                                                                                                                                                                                                                                                          2. re: Fowler

                                                                                                                                                                                                                                                                            Whoa, I'm there!

                                                                                                                                                                                                                                                                          3. Last night's frying turned out to be not as big of a deal as I make it in my head---the food was tasty and much appreciated. Pap hasn't had his fried cheese dinner in several years.
                                                                                                                                                                                                                                                                            Tonight's dinner could go in 2 directions. It all depends on what happens this afternoon when we visit the eye doctor for prescription sunglasses for both of us. If my pupils are dilated, I probably won't be cooking and that equals pizza. If I'm going to cook, it'll be classic spaghetti and meatballs.

                                                                                                                                                                                                                                                                            17 Replies
                                                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                                                              Both sound good to me and your Pap sounds like he would love anything you make!

                                                                                                                                                                                                                                                                              1. re: acssss

                                                                                                                                                                                                                                                                                If he doesn't like it, he will speak up! Not in a mean or unappreciative way, but he's just not shy with his opinions.
                                                                                                                                                                                                                                                                                I didn't get the dilation treatment, but my eyes are irritated enough that cooking just doesn't sound the best, so pizza it is. There's a place a few miles away the real neapolitan style pies, so I'll order one up later.

                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                  Love napoli style pizzas and I had a feeling you were gonna go there :-)

                                                                                                                                                                                                                                                                                  Enjoy and tell Pap that I hope he enjoys his as well!

                                                                                                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                                                                                                    Will do!! He's already aware from time spent visiting him about the "recipe friends" site.
                                                                                                                                                                                                                                                                                    I think we'll make it margherita style, and enjoy with beer down by the pool later when it cools off. Sharp cheddar, apple slices and triscuits will hold us over until then :)
                                                                                                                                                                                                                                                                                    My gracious husband has agreed to pick up the pie if we agree to immediately switch to English from pap's native Czech the moment he walks in the door, haha!

                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                      Man I like how your pap rolls. Food with abandon. Even hanging out in the kitchen while you cook for him. Maybe he needs a CH handle and start hanging out with your "recipe friends". I bet he is a wealth of knowledge.

                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                        Yeah, a wealth of knowledge on how to drink all my beer and flap his gums, haha!

                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                          And you wouldn't have it any other way. :-)

                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                            At least that beer is in the fridge and not the closet. Lol

                                                                                                                                                                                                                                                                                2. re: alliegator

                                                                                                                                                                                                                                                                                  Both sound great! I love attempting to do every day life tasks with dilated pupils, it's quite comical especially when I try to use a microscope.

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    Weird and true: one of the best meals of my lifetime was the shrimp and grits at Charleston's famed Hominy Grill. With mangator's new boss, and freshly dilated pupils. I was horrified, but got that call as I was leaving my appointment. Luckily, it all showed what a good humor this guy had, and I really enjoyed.

                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                      Love their shrimp and grits!

                                                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                                                      I went to a couple of stores once to kill time because I didn't know they were going to dialate my eyes. When i asked the girls at the front to hold the clothes I picked out at one store I explained that i had been dilated. They held the clothes. When i went back they were hideous. Not all every day tasks can be performed like that. Just sayin'.

                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                        It's the most uncomfortable feeling. Period. Especially on a sunny day.
                                                                                                                                                                                                                                                                                        I was so glad I avoided it today, but they did all this other funky crap because pap medicates for glaucoma, so dude needs to put all this junk in my eyes and test me, too. Jeez. I just wanted to put on my shades and take my mascara streaked, crackhead lookin' self home and snack on advil.
                                                                                                                                                                                                                                                                                        Not without a drive thru at Arby's. A pap favored comfort food, haha.

                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                          Oh yes, the sun is awful especially when I forget my sunglasses and have the pleasure to wear the pair provided by them.

                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                            I'm sure they were cute! Here in the PHX, we don't forget our sunglasses. Ever. It'd be like forgetting your hair.
                                                                                                                                                                                                                                                                                            That's whay it was so important to get pap script ones asap! He loves hanging at the pool and we like to bbq and eat there, so gotta protect those old orbs.

                                                                                                                                                                                                                                                                                          2. re: alliegator

                                                                                                                                                                                                                                                                                            I live in FL. There is rarely anything other than a sun drenched day here. I suppose it was a good thing that pap was there because now they can check you early for the issues he has. Was that worth the raccoon eyes? Yeah, I didn't think so either. j/k

                                                                                                                                                                                                                                                                                          3. re: suzigirl

                                                                                                                                                                                                                                                                                            Yea, it doesn't usually work so well although a nice excuse to take a break from work.

                                                                                                                                                                                                                                                                                      2. Hubby is out of town until Sunday which means I get to eat things he doesn't much like. Last night was grass-fed ribeye on the grill. Simple perfection. Sides were tomatoes tossed with fresh mozzarella, olive oil, and basil and orzo with garlic, roasted asparagus and more of the fresh mozzarella. And wine.

                                                                                                                                                                                                                                                                                        I had the rest of the steak in a salad for lunch today, using the leftover tomatoes and mozzarella as the "dressing". It was good!

                                                                                                                                                                                                                                                                                        Tonight I'm marinating a pork chop in olive oil, garlic, white balsamic and a handful of herbs from the garden and will finish the orzo alongside. More wine. Happy girl!

                                                                                                                                                                                                                                                                                        27 Replies
                                                                                                                                                                                                                                                                                        1. re: iowagirl

                                                                                                                                                                                                                                                                                          I don't get what part of those two meals your hubby doesn't like?! Both sound great!

                                                                                                                                                                                                                                                                                          1. re: acssss

                                                                                                                                                                                                                                                                                            He's not a fan of grass-fed beef, asparagus or pork! I know, crazy!

                                                                                                                                                                                                                                                                                            1. re: iowagirl

                                                                                                                                                                                                                                                                                              go figure!

                                                                                                                                                                                                                                                                                              I have to ask iowagirl, and I sure hope I don't sound **too** stupid, but what other beef is there besides grass-fed beef - I thought cows eat only grass.

                                                                                                                                                                                                                                                                                              1. re: acssss

                                                                                                                                                                                                                                                                                                acssss - I presume that, like me, you may not be American.

                                                                                                                                                                                                                                                                                                It came as something of a surprise when I learned that many (probably the majority) of American beef cattle doesnt graze on the land but is fed grain. I find it makes the beef very bland to my palate and I rarely order it when visiting the States. Too many disappointing meals over the years (first visited 1980)

                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                  Harters, y'know what they say about assuming ;-)

                                                                                                                                                                                                                                                                                                  Actually I am an American and have been for seven generations, but we NYers - I'm tellin' ya... I see cows from the airplane - and it looks like they're eatin' grass!

                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                    There are now a lot more restaurants offering "grass-fed beef", but it's not the norm. Unfortunately.

                                                                                                                                                                                                                                                                                                  2. re: acssss

                                                                                                                                                                                                                                                                                                    They also eat grain and corn - at least here in Iowa!

                                                                                                                                                                                                                                                                                                    1. re: iowagirl

                                                                                                                                                                                                                                                                                                      ...and there is a difference in taste? If I were to give you a steak of a corn/grain fed cow and of a grass-fed, you'd be able to tell the difference?
                                                                                                                                                                                                                                                                                                      I'm not a big red-meat eater. Maybe that's why...

                                                                                                                                                                                                                                                                                                      ...and as I said in a previous thread, I'm not very particular - I could never tell the difference between the music on a CD vs. a cassette. My brother used to actually yell at me for not being able to tell the difference! Musicians!

                                                                                                                                                                                                                                                                                                      1. re: acssss

                                                                                                                                                                                                                                                                                                        Yep, a definite difference it taste! Like Harters said above, the grass-fed beef has a distinct flavor - almost funky, I would say. The grain/corn finished beef is often more tender, but lacks that flavor. I love grass-fed, but I'm the only one in my family who does. Of course, I'm the only one who loves ribeye too - they all like filet! Ha!

                                                                                                                                                                                                                                                                                                        1. re: iowagirl

                                                                                                                                                                                                                                                                                                          Thank you iowagirl, for that explanation... ya' learn somthing new every day! Now, every time I take a bit out of a steak, I'll be thinking
                                                                                                                                                                                                                                                                                                          "hmmmm is this flavor distinct? funky? or flavorless?"

                                                                                                                                                                                                                                                                                                          1. re: acssss

                                                                                                                                                                                                                                                                                                            Too funny! And for your sake, I hope NOT flavorless! And just to clarify - the cows here do eat grass for most of their lives, they are "finished" some months before butchering with the grain and corn to fatten them up. That's another distinction, actually - the grass fed is usually less fatty (but with a ribeye, still enough of the yummy fatty bits!)

                                                                                                                                                                                                                                                                                                            1. re: iowagirl

                                                                                                                                                                                                                                                                                                              now THAT sounds American! Fattening them up just before they are shipped off to the markets ka-ching ka-ching!

                                                                                                                                                                                                                                                                                                              1. re: iowagirl

                                                                                                                                                                                                                                                                                                                You have a great sense of humor iowagirl - and although it was fun joking around, I seriously know nothing about the process of cow - steak on my plate... and I thank you for the info!

                                                                                                                                                                                                                                                                                                            2. re: iowagirl

                                                                                                                                                                                                                                                                                                              Iowagirl, I'm just the opposite from you. I am from corn country in the Heartland, in fact I would not be surprised if the majority of my state was corn and soy, so I grew up on corn-fed or -finished beef. The fat cows produce when fed corn or grain contributes to an overall richer flavor, so it's no surprise that even grass-fed cows are often fed corn before slaughter. The burgers, braises and barbecues I grew up on were incomparable.

                                                                                                                                                                                                                                                                                                              Now that I've moved out East, beef doesn't taste the same. It has that bland, lifeless absence of flavor that Harters mentioned above, even when I try to do something flavorful with it. In fact it was my father's beef curry as made out East that put me off red meat since no matter how well I made my gravy, I could never get past the bland protein squares that passed for beef out East. Now I don't eat much red meat apart from lamb.

                                                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                                                JungMann - It's funny you talk about the beef you grew up on, because I remember that too! I've never lived anywhere else but Iowa, and the beef and hamburger of my youth tasted nothing like what I get here today. Part of it was that my grandpa always bought a cow from a farmer friend, so I know I was spoiled. But to me, now, the grass-fed beef I get from a local farm tastes like beef - the stuff I can buy at my supermarket has that bland absence of flavor. I'm also lucky that we have a local farm that raises and sells lamb, so I do get the good stuff there as well.

                                                                                                                                                                                                                                                                                                                So sad about that curry - it sounds delicious! And probably just not quite the same with another protein!

                                                                                                                                                                                                                                                                                                            3. re: acssss

                                                                                                                                                                                                                                                                                                              "If I were to give you a steak of a corn/grain fed cow and of a grass-fed, you'd be able to tell the difference?"

                                                                                                                                                                                                                                                                                                              I'm not sure I'd be able to tell "the" difference, but I'd probably be able to tell "a" difference. There are other factors - breed of animal and how long it's been hung for after slaughter.

                                                                                                                                                                                                                                                                                                              As I said, I first visited the States in 1980 and return every few years (it's an expensive holiday). For years, I used to wonder about why the steak was, on the one hand, much tenderer than we usually see in European countries but had much less flavour. I couldnt work out any logic to it until I saw threads on Chowhound about the grain feeding. That was the difference between the two continents.

                                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                                Harters. **Please** don't tell me that you can tell the breed of the animal or how long it's been hanging for slaughter while you are eating your steak :-)

                                                                                                                                                                                                                                                                                                                1. re: acssss

                                                                                                                                                                                                                                                                                                                  acssss - nope, of course, I can't tell the specifics, as such. I doubt if anyone can. But I can certainly spot a taste difference between "good" steak and "not so good" steak. The beef in my freezer comes from a farm in the next county (I buy over the internet). The cattle are Aberdeen Angus, which free roam on the pasture (I suspect they are taken into shelter in the winter and fed hay and silage). After slaughter they are hung for 21 days and then butchered on the farm.

                                                                                                                                                                                                                                                                                                                  Same with pork and lamb. There's a world of difference betwen eating a pork chop from a rare breed animal that's been raised outdoors and one that's been factory produced. Lamb is trickier as it's pretty much always outdoor reared - but I love the taste of our local Herdwick sheep which spend their days running up and down hills. I think it gives them a fuller flavour.

                                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                                    Thank you so much for taking the time to explain all that Harters and I apologize if I went to far with kidding about the farming/butchering etc. I seriously don't know much about meat in general and beef in particular and let's just say I would make a terrible animal farmer.

                                                                                                                                                                                                                                                                                                              2. re: acssss

                                                                                                                                                                                                                                                                                                                Yea, you can definitely tell the difference in taste, it's usually leaner and has grassy, earthy flavor from a life on grass. I buy it whenever it's available but my local stores only carry certain cuts.

                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                  I with you on the leaner fldhkybnva. Grain fed or finished beef and lamb always tastes unpleasantly oily to me. We gave up eating red meat while we were overseas for that reason. I love being back in New Zealand and being able to enjoy eating red meat again.

                                                                                                                                                                                                                                                                                                                  I think also the preference for grain fed or grass fed will also relate to what type you grew up eating. For me it was home kill beef that was totally grass fed so I'm squarely in the grass fed camp.

                                                                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                                                                    I grew up eating grain fed regular grocery store meat, but am a huge grass fed fan even if my butcher continues to scoff at it. The only grassfed cut I have not tried at my local WF is skirt steak which he is convinced would just not be the same. Even with lamb, I go for the New Zealand over the local when it's available because it has much more flavor. I don't mind a little chew to my meat if that's what people mean by "too lean." The past few weeks, I've had a grass fed sirloin every Friday and it's fantastic simple salt and pepper.

                                                                                                                                                                                                                                                                                                            4. re: acssss

                                                                                                                                                                                                                                                                                                              " I thought cows eat only grass."

                                                                                                                                                                                                                                                                                                              In the United States they are fed grass, grain, alfalfa, corn (which some people consider a grain) or any combination of the four. One thing to keep in mind is that when some beef is called "grass-fed" it does not necessarily mean grass is the only thing it was fed.

                                                                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                                                                Yea, you're also looking for 100% grass fed and finished.

                                                                                                                                                                                                                                                                                                        2. re: iowagirl

                                                                                                                                                                                                                                                                                                          :

                                                                                                                                                                                                                                                                                                          1. re: iowagirl

                                                                                                                                                                                                                                                                                                            I love those alone days where want you want is what you get. Enjoy!

                                                                                                                                                                                                                                                                                                            1. re: iowagirl

                                                                                                                                                                                                                                                                                                              A big YUM to your orzo salad and a big glass of wine to toast your meal tonight iowagirl. Enjoy!!

                                                                                                                                                                                                                                                                                                            2. Our son has an unexpected sleepover tonight and I am home early waiting on my new dishwasher (yeah!!). Trying to decide whether to make a decidedly adult meal and then try out the new machine or take advantage of the free night off on go out to dinner. Decisions decisions!!!

                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                                                                                There will be endless days for the dishwasher!

                                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                                  We opted for dinner out. The place was Scarlet Oak where we sat outside and enjoyed awesome cocktails, a fig and bacon pizza along with a great live music. Such a nice night.

                                                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                                                    It is lovely out!

                                                                                                                                                                                                                                                                                                              2. My turn at pork souvlaki today if I can find Linguafood's marinade. I figure it can sit in the fridge while I'm at the gym and then go under the broiler once I'm back. Shallot and sumac salad along with stuffed cucumber kimchi on the side.

                                                                                                                                                                                                                                                                                                                12 Replies
                                                                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                                                                  Just olive oil, red wine vinegar, oregano, s&p, crushed rosemary, paprika, and a dash of garlic powder should do the trick.

                                                                                                                                                                                                                                                                                                                  Cali orexi.

                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                    I had to use garlic powder as my garlic cloves had molded....ugh. Glad to come back and see it's what you use in your tried and true recipe.

                                                                                                                                                                                                                                                                                                                    1. re: girlwonder88

                                                                                                                                                                                                                                                                                                                      My man generally uses fresh, roughly chopped up garlic cloves to marinate his (truly fabulous) lamb shish kebabs overnight, and they do impart a lot of flavor to the meat. That said -- once you remove the meat from the marinade, not a lot of garlic or onion will stick to the meat (and if it does, it can burn and get bitter). So I'm just being lazy and on the safe side.

                                                                                                                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                                                                                                                      I was close. I did lemon juice instead of the vinegar and used real garlic. I couldn't find a cucumber in my crisper, but I did have cucumber kimchi for my side dish so I just chopped up a slice and mixed it into yogurt with green chutney to serve my souvlaki with kimchi cucumber raita which wasn't half bad.

                                                                                                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                                                                                                        JungMann, I have never had cucumber kimchi but it sounds interesting. Did you ferment the cucumber? If so, what was the process and how long did it take?

                                                                                                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                                                                                                          Cucumber kimchi is called oi sobaegi. I make them as soon as we start getting spring onions in the farmers market. All you need is pickling cucumbers (I use Persians), soak them for a few hours in brine, drain, cover in your kimchi paste, stuff with sliced spring onions or garlic chives and ferment for a day or two. They are best eaten young when they are sweet, just a little sour, and still crunchy.
                                                                                                                                                                                                                                                                                                                          http://chowdivine.com/oi-sobagi-stuff...

                                                                                                                                                                                                                                                                                                                        2. re: JungMann

                                                                                                                                                                                                                                                                                                                          Lemon juice and rwv are pretty interchangeable for the marinade, with the lemon probably packing more of tart punch.

                                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                                            My Greek friend told me my Greek salads were all wrong because I was using lemon juice instead of red wine vinegar. I tried his version and he was right. From what I understand the choice between vinegar versus lemon juice is regional in Greece, depending on what comes easiest.

                                                                                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                                                                                              Yes, that is something I learned a while ago. I used to always use lemon and olive oil, but now I prefer the red wine vinegar version (more common on the mainland, at least).

                                                                                                                                                                                                                                                                                                                      2. re: JungMann

                                                                                                                                                                                                                                                                                                                        That sounds good and inspired me to do the same tonight. Throw some lemon and red wine and garlic and oregano on my pork then grill. Greek salad and feta on the side...I really want it with pita bread but husband can't have gluten. Hmmmm.

                                                                                                                                                                                                                                                                                                                        1. re: girlwonder88

                                                                                                                                                                                                                                                                                                                          The gluten thing is equally tough on the family of celiacs, isn't it?

                                                                                                                                                                                                                                                                                                                        2. re: JungMann

                                                                                                                                                                                                                                                                                                                          Cucumber kimchi...nice!

                                                                                                                                                                                                                                                                                                                        3. I just got home from work. It's our 31st wedding anniversary.
                                                                                                                                                                                                                                                                                                                          I have a fillet of sockeye salmon and a big slice of tuna in the fridge. Something raw in my mind. Suggestions welcomed

                                                                                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                                                                                          1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                            you know, scuba, that "raw" doesn't have to pertain to food - and some suggestions you may receive may not be so welcome :-)
                                                                                                                                                                                                                                                                                                                            ..but then again, people on this thread are more or less clean minded, so never mind (you are lucky some of the other patrons of GH are not on WFD)

                                                                                                                                                                                                                                                                                                                            from me: CONGRATS on the 31 years!!

                                                                                                                                                                                                                                                                                                                            1. re: acssss

                                                                                                                                                                                                                                                                                                                              All suggestions are welcome ;)

                                                                                                                                                                                                                                                                                                                              Thanks for all the suggestions
                                                                                                                                                                                                                                                                                                                              Thank goodness for daylight savings time. A little wine outside in the pool and then retreated Indoors for a little bite

                                                                                                                                                                                                                                                                                                                              I had cooked some Brown rice in the pressure cooker as soon as I got home as a possible back drop. Cut up tuna, salmon and watermelon and mixed it together and topped the brown rice with the mixture which was ringed by edemame, pepper slices and brussel sprout leaves.

                                                                                                                                                                                                                                                                                                                              A nice Zin from a Dry Creek Vinyard called Zichichi. One of our favs we visited last year for our 30th

                                                                                                                                                                                                                                                                                                                              Best to you weezi on your 6th

                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                              1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                A nice Zin and a stunning meal and I'm ignoring the pool part since:

                                                                                                                                                                                                                                                                                                                                a) It hasn't been hot enough here to enjoy one yet
                                                                                                                                                                                                                                                                                                                                b) We don't have a pool even if it was hot enough!!

                                                                                                                                                                                                                                                                                                                            2. re: scubadoo97

                                                                                                                                                                                                                                                                                                                              Congratulations, you newly weds :).

                                                                                                                                                                                                                                                                                                                              1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                Happy Anniversary! Must be a good day for relationships... the 6th anniversary of the day the man and I met. :)

                                                                                                                                                                                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                  A very happy anniversary, scubadoo and Mrs. scubadoo!

                                                                                                                                                                                                                                                                                                                                  I personally would go simply with the salmon - low heat oven (about 250°), seasoned with olive oil, salt and cracked pepper, and cook for about 15 minutes, just until it flakes. A little squeeze of lemon over top, and you're done!

                                                                                                                                                                                                                                                                                                                                  1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                    Take a look a the tuna tartare posted yesterday. Simple and shows off the fresh taste of the tuna. Or do a medley of tuna tartare & salmon ceviche -- which I may do myself.

                                                                                                                                                                                                                                                                                                                                    1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                      No ideas to offer, but Happy Anniversary!

                                                                                                                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                        Congratulations. I hope you have a great night.

                                                                                                                                                                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                          congrats! happy anniversary scuba!

                                                                                                                                                                                                                                                                                                                                        2. Roasted chicken with a mushroom/Marsala gravy, basmati rice, and Swiss Chard sautéed with garlic.

                                                                                                                                                                                                                                                                                                                                          It's warm here and tomorrow is my last day of work until Sept... not sure what possessed me to roast a chicken instead of smoking or grilling it.

                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                          1. re: Njchicaa

                                                                                                                                                                                                                                                                                                                                            Cheers to your lovely meal and a summer to yourself!!

                                                                                                                                                                                                                                                                                                                                          2. My energy is at an all-time low and I'm counting down the days until next Friday, so dinner was a simple yet delicious new favorite - seared skirt steak - salt and pepper only, a perfect just barely past rare venturing into medium rare territory which is just how SO and I like it and my favorite paprika, lemon, herb and garlic sauteed shrimp.

                                                                                                                                                                                                                                                                                                                                            I thank all who recommended the skirt steak a few weeks ago on another WFD thread. Ribeye is great, but the skirt is giving it a good run for it's money as my favorite steak. I don't think I've had a ribeye since I first tried it.

                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                              Your shrimp made me very hungry fldhk. Lovely!

                                                                                                                                                                                                                                                                                                                                            2. I am making a riff on fajitas tonight. I am marinading pork loin chops in cumin, garlic, oregano, chili powder, olive oil, lime juice and several splashes of hot sauce. Grilled by the man. Some marinade will be set aside to brush on bell peppers and the peppers will be broiled split in half, skin side up til blistered then flipped and the insides filled with sharp cheddar and a spoon of the marinade and broiled. The other side will be lime and parsley jasmine rice. I got a huge bunch of parsley that i have been using as one of the greens in my salads. Hopefully the rice kills the last of this bunch.

                                                                                                                                                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                I love your fajita-chops idea suzigirl...smart!

                                                                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                  Me too and I might just steal it this weekend :)

                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                    I have a fajita recipe that is really good if you want it. I hope you try it. It would be nice to be your inspiration.

                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                      I know you intended this msg for fldhky suzi but I'd sure love your fajita recipe if you don't mind!

                                                                                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                        I would love to give it to you bc. The message was meant for everyone btw but i am glad you asked. Recipe as follows for the marinade
                                                                                                                                                                                                                                                                                                                                                        For a poundish of meat
                                                                                                                                                                                                                                                                                                                                                        1/4 cup olive oil
                                                                                                                                                                                                                                                                                                                                                        1 tbsp each chili powder and that can depend on the blend you like(I get mine at an Amish bulk bin store),ground cumin and mexican oregano crushed in the palm
                                                                                                                                                                                                                                                                                                                                                        2 cloves garlic, crushed
                                                                                                                                                                                                                                                                                                                                                        Salt, pepper
                                                                                                                                                                                                                                                                                                                                                        Hot pepper, Tabasco for me to taste or cayenne pepper or chilies to taste if you don't prefer the sharp vinegar in Tabasco.
                                                                                                                                                                                                                                                                                                                                                        1 lime, juiced
                                                                                                                                                                                                                                                                                                                                                        Marinade meats up to two hours. Shrimp and fish half an hour tops.
                                                                                                                                                                                                                                                                                                                                                        I will say that i started out with a recipe off a cast iron fajita pan box that the pan came in. I have just tweeked it a bit.

                                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                          Suzi thanks so much for sharing this. I'm sorry I didn't notice it when you posted it. I've pasted it in Word and look forward to trying it. I have a few new chili powders that I ordered from Native Seeds so this sounds like a great recipe to experiment with. Thanks again!!

                                                                                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                            That would be a perfect foil for trying a new chili powder. Hope they are good

                                                                                                                                                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                        Oh yes, I was going to ask but I assumed that question would be laughable but thanks for sharing below. Pork chops acquired...to be devoured this weekend.

                                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                          I hope you do. Try it Enjoy. It is nice and tart as if out have juicy limes. And it is super easy to double and triple the recipe to your protein rich diet

                                                                                                                                                                                                                                                                                                                                                    2. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                      I forgot to mention that i broiled onions with the peppers. I ended up sneaking a scoop of salsa in my pepper when it was finished and hitting the meat with some tabasco. It was quite tasty. I will for sure be doing it again

                                                                                                                                                                                                                                                                                                                                                  2. I'm home!! Home from a business trip and excited to be back in the kitchen. Tonight, a dish I've been craving for-eh-vah...Paella!!

                                                                                                                                                                                                                                                                                                                                                    Looking forward to starting at the top and catching up on all your meals!!

                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                      Your meals always look astounding. Just wow

                                                                                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                        That looks amazing. Lovely work.

                                                                                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                          Wow...all I can say!

                                                                                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                            That looks absolutely delicious

                                                                                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                              LOBSTER paella?

                                                                                                                                                                                                                                                                                                                                                              Nicely done!

                                                                                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                Looks amazing! Come help me cook! :)

                                                                                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                  wow, i've made lobster paella a couple times, but with just the tail meat - that looks great!

                                                                                                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                    Wow, that's gorgeous. Love me some paella <3

                                                                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                      Oh my - I do love paella!

                                                                                                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                        Thanks everyone. mr bc was very happy to take the last of it for lunch today (sans lobster since that all went last night!).

                                                                                                                                                                                                                                                                                                                                                                      2. Tonight's dinner was a reprise of yesterday's starter. There was still a large piece of gorgeous tuna left, so we had tuna tartare as our main course. It was perhaps a tiny bit spicier than last night's iteration with minced jalapeños subbing for the cayenne. We ate the tartare with stoned wheat thins, and followed with some super delicious early season corn. Yum.

                                                                                                                                                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                          I read your post too quickly and thought you wrote 'We ate the tartare stoned'.

                                                                                                                                                                                                                                                                                                                                                                          It sounds like a lovely meal even without the extra ingredient.

                                                                                                                                                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                                            :)

                                                                                                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                              I couldn't possibly imagine these fine folks grilling and/or eating stoned.

                                                                                                                                                                                                                                                                                                                                                                            2. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                                              Hehe....
                                                                                                                                                                                                                                                                                                                                                                              The dinner sounds fab, roxlet!

                                                                                                                                                                                                                                                                                                                                                                            3. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                              Ahem -- there was also cayenne. Jalapeño was a little low-torque

                                                                                                                                                                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                                                                                                                                                                OK, excuse me, chef.

                                                                                                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                                  :-D

                                                                                                                                                                                                                                                                                                                                                                            4. Shrimp scampi-ish shrimp with garlic butter and lemon, sprinkled with Parmesan cheese over thin spaghetti with garlic bread for sopping up the juices. Yummers

                                                                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                                                                              1. re: NavyMom89

                                                                                                                                                                                                                                                                                                                                                                                One of my favorite meals!

                                                                                                                                                                                                                                                                                                                                                                                1. re: NavyMom89

                                                                                                                                                                                                                                                                                                                                                                                  I agree with allie, this is one of my favourites as well. Enjoy NavyMom!

                                                                                                                                                                                                                                                                                                                                                                                2. Tonight was yellowfin tuna steaks crusted with white and black sesame seeds, orange peel, salt and pepper, ginger, dried onion, etc. and seared. Sides were sugar snap puree with a bit of grated Parm. and beets pan-roasted and glazed with butter, soy sauce, fresh rosemary, garlic, thyme, black pepper, and salt.

                                                                                                                                                                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                                    That sounds great CM and you've just reminded me that I have some beets in the basement fridge. I picked them up at the market last week. I'll have to roast them this weekend. I saw a nice anise-orange dressing recipe that I think would work really well w the beets.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                                      Beets don't love me anymore but that dressing sounds good enough to get a bellyache for

                                                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                                        I'd be happy to share it if you're interested suzi.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                                          I would love it. Yes please

                                                                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                                            It took me a while suzi...sorry for the delay. I just made it this afternoon for a beet salad tomorrow. Here you go:

                                                                                                                                                                                                                                                                                                                                                                                            Anise Orange Vinaigrette

                                                                                                                                                                                                                                                                                                                                                                                            1 shallot chopped
                                                                                                                                                                                                                                                                                                                                                                                            zest and juice of one orange
                                                                                                                                                                                                                                                                                                                                                                                            1 tbsp honey
                                                                                                                                                                                                                                                                                                                                                                                            1.5 tsp sherry vinegar
                                                                                                                                                                                                                                                                                                                                                                                            1 tsp ground star anise
                                                                                                                                                                                                                                                                                                                                                                                            1 tbsp Sambuca
                                                                                                                                                                                                                                                                                                                                                                                            1 cup evoo
                                                                                                                                                                                                                                                                                                                                                                                            1 tbsp chopped fresh basil

                                                                                                                                                                                                                                                                                                                                                                                            Prep is simple. Just mix together everything except the evoo and basil. Whisk in the evoo slowly. Taste for seasoning adding kosher salt and pepper if necessary. Add in the basil approx an hour prior to serving.

                                                                                                                                                                                                                                                                                                                                                                                            This is a recipe from Fantastico by Rick Tramonto. I reworked the instructions to ensure we were ok w CH rules.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                                              I'm going to try that on a nice green salad since I can't have beets. It sounds very refreshing

                                                                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                                                I'm serving it tomorrow suzi so I'll report about it on the WFD thread. It smelled delicious. I'd set aside a blood orange for it.

                                                                                                                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                                                  Even though i live in FL, blood oranges are hard to come by. Plenty of other citrus to choose from

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                                                    Their season is earlier in the year, too.

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                                                                                                                                                                      I'm amazed mine have kept so long! I'd forgotten all about them as they were in the crisper of the basement fridge. I made a pitcher of juice on the weekend and kept on out for this.

                                                                                                                                                                                                                                                                                                                                                                                  2. Pulled something out of the freezer today that I've been avoiding - goat shanks.

                                                                                                                                                                                                                                                                                                                                                                                    Into the crockpot with sliced carrots and onions, smashed garlic, can of chopped tomatoes (ha! Ro-tel! I'll admit it), red wine, chicken stock, Mexican oregano, rosemary.

                                                                                                                                                                                                                                                                                                                                                                                    Blended up some of the cooked veggies and tomatoes into a sauce and all served with Texmati rice.

                                                                                                                                                                                                                                                                                                                                                                                    Sliced raw carrots, snap peas, beets, and cherry toms to start.

                                                                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                                                                    1. re: DuchessNukem

                                                                                                                                                                                                                                                                                                                                                                                      I've never cooked with goat DN but mr bc loves it so I'll have to give it a try some day.

                                                                                                                                                                                                                                                                                                                                                                                      As for the Ro-Tel, I have to buy in bulk every time we visit the US. You can't get it in Canada for some reason!

                                                                                                                                                                                                                                                                                                                                                                                    2. For protein, there's a lamb chop each for dinner.

                                                                                                                                                                                                                                                                                                                                                                                      Alongside, a salad of bulghar wheat, broad beans, sugar snap peas, radishes, red onion and mint leaves. The dressing comes from the zest & juice of a lime, a red chilli, olive oil, white wine vinegar and honey.

                                                                                                                                                                                                                                                                                                                                                                                      And, no doubt, I'll raid the fridge for olives and torshi to perk it all up a bit.

                                                                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                        That sounds wonderful

                                                                                                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                          I love the sound of the salad. Also reading up-thread about your lambs gamboling up and down hills I'm betting that the lamb chop is also very tasty.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                                                            Yep, it is. It's not the Herdwicks that I really love but I'm buying it from the guy that I get the beef & pork from. Really good meat all round.

                                                                                                                                                                                                                                                                                                                                                                                        2. Bucatini all'Amatriciana tonight using up some guanciale. I think it was Breadcrumb's recommendation from a few threads back as I found carbonara too heavy.

                                                                                                                                                                                                                                                                                                                                                                                          This was lovely, light and rich at the same time and satisfied three generations at our table tonight. I was surprised at how little sauce was needed with the pasta to deliver a great flavour kick. That guanciale is special stuff. A simple green salad was served alongside.

                                                                                                                                                                                                                                                                                                                                                                                          Tomorrow night is dinner at the Fil's. He's a very considered and competent cook and normally does quite traditional, more peasant style Italian fare so I'm sure it will be delicious as always. It's an overnight stay and before we leave I'll be prepping a chicken for the often mentioned Zuni chicken dish that I have read so many rave reviews about so we can come home to a Sunday feast of roast chicken.

                                                                                                                                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                                                            I'm crushing on that matriciana!

                                                                                                                                                                                                                                                                                                                                                                                            1. re: Frizzle