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What's for Dinner #229 - It's Too Darn Hot, Part 2 Through July 4th, 2013

Our summery hot and humid weather is predicted to last until at least Thursday, with rain predicted for Monday, and showers predicted for every other day.

My son asked rjbh20 to make some ribs for his friends, so the BBQ flag went out to the neighborhood. We'll be making dinner for several families, who are probably as happy as I to stay out of the kitchen!

What's on your menu?

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  1. I just posted on the other thread that I was thinking about lobster as WFD. This article showed up in my mail box and now it's definitely WFD and I also feel the need to put out a call to some good friends too.

    http://www.mvgazette.com/news/2013/06...

    <<A group of women from the Hudson Valley were enjoying their annual girls’ weekend on Menemsha Beach, each with a plateful of lobster. They came prepared with folding tables, chairs, bottles of wine and a box of cracking tools. “We started talking about our lobster dinner before breakfast this morning,” Betty White said. “How big we’re going to get and where we’re going to get it from. Four of us got it from one place and two others from the other.” “This is our getaway, our once a year getaway that we all feast on,” Linda White added. The friends have been coming to the Island together for 14 years. “A giant food fest is what it is,” Ms. Federico added. “Our biggest problem is how many bottles of wine to bring to the beach.” There’s just something about lobster, the group agreed. “The messiness,” Ms. Federico said with a wide grin. “The flavor, the smell, the saltiness,” Debbie Kudzia said. “The idea of not giving two flying falafels what we look like,” Gail Buckle said. “You have to eat lobster with the right friends,” Ms. White added. “Some people just eat the tail meat and they’re done. You have to eat it with people who want to pull it apart and suck out every little bit.” >>

    3 Replies
    1. re: foodieX2

      Oh what a wonderful summertime meal and setting! Thanks for sharing that link foodie!

      1. re: foodieX2

        “Some people just eat the tail meat and they’re done. You have to eat it with people who want to pull it apart and suck out every little bit.”

        The body is one of the parts of the lobster I do not want to eat. The roe too, kinda reminds me of eating crayons when I was a kid, so the cat gets to enjoy that morsel.

        1. re: foodieX2

          I love Larsen's! We were just there last month.

        2. It must be nice to have him back in the nest with you. Did he enjoy his trip to Hawai'i? Hopefully he got to try some interesting food.

          3 Replies
          1. re: Fowler

            I think it was pretty much nonstop poke, which he ate at every opportunity!

            1. re: roxlet

              Somehow "nonstop poke" puts me in mind of those "honeymoon in the Catskills" commercials...

          2. Guilt is a powerful motivator, so one of my houseguests left a while ago to pick up some grade prime porterhouse steaks for all of us to enjoy this evening with twice baked potatoes. I have no idea as to what we are going to drink during cocktail hour because over the course of the last 3 days they drank off pretty much all of the liquor I had in stock.

            I think she feels somewhat guilty because I have had to work the last 3 days while all of my guests have been staying here and drinking heavily and loudly until the wee hours of the morning when I have been trying to sleep so I could get up before dawn for work. It is very, very hard to sleep when a house full of drunkards are blasting the stereo and singing along with the 4 Non Blondes:

            HEY, HEY, HEY, HEY
            WHAT'S GOIN' ON
            I SAID HEY, HEY, HEY, HEY
            I SAID HEY
            WHAT'S GOIN' ON!!!!!!!!!!!!!!!!

            4 Replies
            1. re: Fowler

              Just go to the store and pick up some cases of Natural Ice.

              1. re: juliejulez

                JJ, that is an excellent idea. Maybe I could use that as a deterrent. I could tell them that if they continue to act like the village drunks in some little town in Ireland they can only have cans of Natural Ice.

              2. re: Fowler

                Man that is going to have to be the best steak on the planet to make up for all of that!! I sure hope you get some sleep tonight.

                1. re: Fowler

                  Cheers to your patience and a lovely meal Fowler.

                2. I'll be putting on a jacket and strapping on a tie. I'm taking my bride of 39 years out tonight for a fancy anniversary dinner. Good food, good wine is in our future.

                  Y'all be good.

                  33 Replies
                  1. re: steve h.

                    Awww.. Happy Anniversary Steve and Deb! I hope you have a wonderful, memorable night!

                    1. re: weezieduzzit

                      Thanks. A leisurely French meal paired with excellent wines should do the trick ;-)

                    2. re: steve h.

                      You stole the "Awwwww" right out of my mouth Weezie. 39 years? You must have been childhood sweethearts.

                      Congratulations! I hope you have the perfect evening

                      And you be good too...but not too good Steve! ;-)

                      1. re: twodales

                        I was a child groom ;-)

                        One of life's little pleasures is choreographing a night like tonight.

                      2. re: steve h.

                        Two of the qualities I admire most in people is commitment and loyalty. The fact that the two of you stayed together for almost 4 decades really says something about your commitment and loyalty.

                        Have a great dinner and I hope a fantastic Burgundy is part of the plan.

                        1. re: Fowler

                          The chef is quite talented, the wine list both extensive and pricey. Navigating the meal should be a hoot.

                          I'm hoping I don't run out of dinner conversation.

                                1. re: steve h.

                                  A *very* happy anniversary to you young'uns, steve and Mrs. steve!

                                    1. re: steve h.

                                      Awesome Steve...congrats to you both. Wishing you 39 more wonderful years together!

                                      1. re: steve h.

                                        Congratulations to you both. Have a great night out.

                                        1. re: steve h.

                                          Reporting back - the PG version:

                                          Supper was at Thomas Henkellman's at the Homestead Inn in Greenwich, Connecticut. It's an old school place with dark wood beams, carpeted floors, European waiters. The food is French and the clientele has an average age north of 30. People dress for dinner here: no Birkenstocks!

                                          Champagne to settle in followed by an amuse. I led off with sautéed sweetbreads that were crispy on the outside and creamy on the inside. They were everything I wanted them to be. The sweetbreads were flanked by French-style peas and a perigord black truffle sauce. Deb had a combo of smoked and marinated salmon. There was cucumber, an avocado quenelle and a yogurt-dill dressing. We were consumed and didn't share a damn thing.

                                          My main was a halibut fillet with tomato "fondue" and bouillabaisse sauce. The halibut was topped by crisp potato scales (shades of Top Chef). Deb countered with a brilliant Magret duck breast special with poached pear, mashed, cranberry compote and a wine reduction. We washed it down with a Chateauneuf du Pape.

                                          We shared a cheeseboard (French) and a lovely Apple tart topped with apple slices and house-made vanilla ice cream. Deb had a vintage Port and I finished with an espresso. Petit fours for nibbles.

                                          In short, this was an excellent meal near to home. Service, food and ambience all receive high marks. We'll be back.

                                          1. re: steve h.

                                            I have always wanted to dine there. Sounds wonderful. What a nice way to celebrate.

                                            1. re: foodieX2

                                              I hadn't been there in over 14 years. Thomas Henkelmann has gotten better with age.

                                            2. re: steve h.

                                              That dinner sounds fantastic. Sweetbreads are a "must order" for me wherever I encounter them on menus. I wish brains were as popular...

                                              1. re: linguafood

                                                Me too. Budapest is my .goto offal destination these days. I'm willing to wager Berlin is just as good but I haven't been there.

                                                1. re: steve h.

                                                  Yes, indeed. Offal everywhere. Wish I were there...

                                              2. re: steve h.

                                                We'll try to remember that place for our anniversary next year. Restaurant North was a bust.

                                                1. re: roxlet

                                                  Sorry to hear that.

                                                  Henkelmann's is very good for a special occasion. My only nit to pick is the markup on wine. Maybe try it for lunch during the week to see if it meets your needs.

                                                2. re: steve h.

                                                  "We were consumed and didn't share a damn thing."
                                                  ~~~~~~~~
                                                  When you wish to hoard it for yourself with no sharing, you KNOW it's good stuff!

                                                  1. re: LindaWhit

                                                    You got that right.

                                                    This place scored pretty high on my food/service/ambience scale.

                                                  2. re: steve h.

                                                    That meal is right up my alley! It sounds about perfect. I just peeked at T.H's web page and the photos are gorgeous!

                                                    I think I would have gone with the Vintage Port too but skipped the Petit fours...I'm sweet enough...at least SOME of the time. ;-)

                                                    1. re: twodales

                                                      You can't appreciate sweet until you understand sour ;-)

                                                      It was a fine meal in a fancy part of Greenwich. Sailors, well-dressed sailors, are welcome there. Don't let the blazer and button-down Oxford shirt fool you, I had on boat shoes!

                                                    2. re: steve h.

                                                      A special meal befitting of such a special occasion. Well-done Steve.

                                                      1. re: Breadcrumbs

                                                        Nice of you to say that. Deb's still saying good things.

                                                        Mission accomplished.

                                                    3. re: steve h.

                                                      happy happy, steve h. and missus h.! congrats on making it through the long haul with apparent style, grace, and good taste!

                                                    4. Made thin crust pizza with Pomi puree, taleggio and some Fiore di Sardegna . I think the latter is a pecorino. Just experimenting. More work in the "lab" until I get it right.

                                                      And last night the hubby was on an overnight sail in prep for the Mac race in a few weeks. So I treated myself to Shrimp and Grits for dinner. Usually a brunch item for me. Enjoyed it thoroughly.

                                                      7 Replies
                                                      1. re: twodales

                                                        "And last night the hubby was on an overnight sail in prep for the Mac race "

                                                        Is that the "Hook" or the one from Chicago to Mackinac, or something else?

                                                        1. re: Fowler

                                                          Chicago to Mackinac Island. I'm sure he will be exhausted but exhilarated by it all.

                                                          1. re: twodales

                                                            When I was younger we did that race a few times. I gave up on doing it again after the last time because we got stuck in the equivalent of doldrums, got sunstroke and ran out of food and water.

                                                            Good luck to your husband and I sincerely hope he has better luck.

                                                        2. re: twodales

                                                          Wow. The Chicago Mackinac race is 300 miles of balls to the wall sailing. Best of luck to your husband.

                                                          Anytime is a great time for shrimp and grits. Excellent call.

                                                          1. re: steve h.

                                                            Thank you kindly for the well wishes Steve. The overnight race required that they did not sleep so he was pretty wiped out when he got back yesterday.

                                                            To boost him up a bit I tossed a strip steak on the grill along with an Idaho spud and some asparagi. Churned up a roasted strawberry-buttermilk sherbet for afters. He got a good nights sleep and is a happy boy today.

                                                            (The recipe is from the latest Bon Appetit magazine and it was very good despite being lower in fat than ice cream.)

                                                          2. re: twodales

                                                            Mmmm, I've never tried taleggio on pizza. Sounds great!

                                                            1. re: Breadcrumbs

                                                              I've been to Northern Italy a few times and one often finds Taleggio or Crescenza or Stracchino on the thin focaccia they make around Liguria and such. OK, now I'm drooling just thinking about it!

                                                          3. Its 10 am, I just rolled out of bed and it's already 90 degrees. I haven't been postng WFD much because "a big salad" gets kind of boring to post. :)

                                                            When I finish my coffee I'm headed to the store for ceviche and gazpacho fixins. I think we'll just pick at that during the day for the rest of the weekend. We have steaks to grill tomorrow night for "Steak Sunday" and the man might be at a BBQ tonight (I'm going to take a pass on that one.... I don't wanna be bored while they talk car club business,) so I'll just continue snacking tonight. 105 today, 107 tomorrow. Stay cool everyone!

                                                            4 Replies
                                                            1. re: weezieduzzit

                                                              We've added ice cream to the menu to celebrate the man being in another magazine (he doesn't care so much but I'm always proud of him and love when other people appreciate his talents as much as I do.)

                                                               
                                                                1. re: roxlet

                                                                  He says "Thanks!"

                                                                  Its a fun event, that pic was from last year, this year's is at the end of July and he'll be defending his title in the flathead class. He also won Best Hot Rod last year. In addition to being awesome racing it's a real food event for us. :) What isn't, though?!!?

                                                                  I'm already starting to plan the food for this year, I'm starting to peruse all of the BBQ threads.... the only thing that's a drag is that its in a very dry deserty area so all grills must be propane. :(

                                                              1. re: weezieduzzit

                                                                Big salad *can* be interesting, particularly with a variety of vegetables or dressings. I could certainly use some inspiration to get me out of my romaine rut.

                                                              2. If it makes you feel cooler, Death Valley is predicted to hit 129F today. For me, nothing that involves an oven or stove for that fact.

                                                                1. And another fabulous Whole Hog Production is underway! Special "Meet the New Puppy" edition! 15 slabs of ribs, two pork butts, five sides of salmon, two sides of steelhead, two chickens, a large coil of house-made sausage and a dozen brats. A few blenderfuls of margaritas will probably be fired up later on.

                                                                   
                                                                  7 Replies
                                                                  1. re: rjbh20

                                                                    That's one hell of a coming-out party for the puppy.

                                                                    Lucky neighbors.

                                                                    1. re: steve h.

                                                                      Lucky puppy who might get a few scraps from the Whole Hog Production!

                                                                        1. re: rjbh20

                                                                          It all looks fabulous. Lucky puppy to be thrown such a party.

                                                                          1. re: rjbh20

                                                                            Looks like an amazing meal, now, everyone knows no bones for the puppy, right? Probably the worst that could happen is that he/she might not be main event, because the food is so good....

                                                                            1. re: thistle5

                                                                              No food for puppy at all. We don't want her finding out that there are far more delicious things than what she's getting every day. No bones, no scraps, no nothing.

                                                                            1. I have no idea what to make, so I'm giving SO the decision. All I knew was I wanted something w/ beef since I stocked up on my Costco trip on Wednesday. I gave him the option of steak with pesto and gnocchi, Sundried tomato pesto stuffed flank steak, Fresh pasta (want to try out my new machine!) with bolognese, or the Marlboro Man Sandwiches from Pioneer Woman (beef cube steak cooked in butter and worcestershire with lots of onions). We'll see what he chooses!

                                                                              2 Replies
                                                                              1. re: juliejulez

                                                                                Well, we landed on the "man sandwich. We'll see how these are... not my normal thing to make but SO will probably love them. Sides will probably be something w/ corn and some oven fries.

                                                                                1. re: juliejulez

                                                                                  Wow great menu of choices julie!! Yum!

                                                                                2. It's another very hot day here, so dinner is quite appropriate for a summer day - steamed Chesapeake blue crabs with Ina's roasted shrimp cocktail and roasted corn on the cob.

                                                                                  1. Well my lobster feast is on hold. Got a call while at the farmers market that some friends are unexpectedly in town. Neither are lobster eaterd so pulled some of our cow out of the fridge and dinner will be steak, salad and Ina's roasted veggie orzo. Farmers market was overflowing! Weather is clearing so hope to dine al fresco. They are bringing champers and apps. Very excited.

                                                                                    1. We had lunch at Mahi Mah's on the beach, we go there every year, best she-crap soup! It rained most of the time, but let up while we walked the beach.
                                                                                      Tonight we are taking our son and his family out for dinner, not sure where, maybe the pizza place we went for their rehearsal dinner years ago, or possibly somewhere else, not on the beachfront. It's pretty crowded down there today.

                                                                                      6 Replies
                                                                                      1. re: wyogal

                                                                                        Sounds like a nice day. I often welcome rainy days like that, makes me feel less guilty that I am not at the beach!

                                                                                          1. re: linguafood

                                                                                            hahahahahahahahahahahahaha!
                                                                                            (she-crab)

                                                                                            1. re: linguafood

                                                                                              You're finding a LOT of those typos, lingua! :-P

                                                                                              1. re: LindaWhit

                                                                                                I can't help my proofreading brain. Of course, I never see my own....

                                                                                                1. re: linguafood

                                                                                                  and the "p" key isn't even close to the "b" key!

                                                                                          2. I sat for 4 hours in the freezing waiting room at the car dealership today. Oil/filter change, a new tire (half price as all four are still under a 2-year warranty), and the topper - front sway bar links and bushings to be replaced. All to the tune of $700. ::::Sigh:::: I love the GOG and she's been good to me, but dayam, she can get expensive just when I think I've got those credit cards paid off!

                                                                                            So I got 3 magazines read while there, and came up with a dinner plan. After last night's rich dinner of duck tacos and lobster-mac, and with today's humidity, I want to go a bit lighter.

                                                                                            Some eggs were boiled and turned into deviled eggs. I go with the old family standard - yolks mashed with mayo, sweet pickle relish, and salt and pepper. Spooned into the egg halves, and lightly topped with paprika.

                                                                                            The b/s chicken breast will be poached or pan-cooked and then chopped up. Some chopped red bell pepper and celery will be chopped, along with some walnuts, some red grapes will be halved, and all will be tossed with mayo, lemon zest and lemon juice, CSA chives, salt and a pinch of Aleppo pepper. I might throw in a cup of fresh corn kernels I froze last summer as well.

                                                                                            The chicken salad will be served on CSA Boston lettuce leaves with the deviled eggs alongside. Still debating making a potato salad, but I'm thinking no.

                                                                                            And for this summery meal, a summery libation will be in order - Vodka and Lemonade.

                                                                                            Dessert will be fresh local strawberries and blueberries drizzled with aged balsamic.

                                                                                            1 Reply
                                                                                            1. re: LindaWhit

                                                                                              Yum Linda, your menu is screaming summer to me!! Sorry about your rotten luck with the car yesterday, I just flipped back to read about your Friday meal. So glad you had a wonderful evening with friends and you're back on track again today.

                                                                                            2. Oy. Lost somewhere between $20-30 last night. A lucky friend went home with a whopping win of around $100.... so it was a good night for *someone* '-(

                                                                                              I filled up on ciabatta & cheese, as well as some aMAZing truffle honey the winning lady had brought back from a recent trip to Italy, so never partook in the Thai food that was delivered later. A little heavy on the noodles, anyway.

                                                                                              Tonight we're invited for steak & corn at our friends' house. For the short time I've been up today, the weather actually looked promising for an hour or so at the pool, but now it's pissing down again like you wouldn't believe it.

                                                                                              I hope this torrent chills TF out in time for the steak grilling bidness. I was instructed to bring nibblies and am currently taking stock of my mental and physical abilities to make some deviled eggs. Huh.

                                                                                              2 Replies
                                                                                              1. re: linguafood

                                                                                                Our weather threatens rain everyday, but it never comes. It's like a summer stock production of a Tennessee Williams play.

                                                                                                1. re: roxlet

                                                                                                  We were supposed to get rain last night. Didn't.

                                                                                                  We were supposed to have about 60% chance of scattered t'storms today. Didn't. Although I did hear the Cape got hammered with some earlier this morning.

                                                                                                  Total crapshoot with this weather.

                                                                                              2. I am making a salad and using some chicken tenders I will cook and toss with hot wing sauce. Not too hot here but the rain needs to go away. I feel like we are going to become mildewed.

                                                                                                1 Reply
                                                                                                1. re: Candy

                                                                                                  We were feeling the same way too Candy. Thankfully we didn't get the rain that was forecast today. Enjoy your salad!

                                                                                                  1. re: LindaWhit

                                                                                                    Totally food related, Linda. A couple weeks ago I watched the documentary about Arthur "Killer" Kane which naturally included David Johansen (Buster Poindexter). Arthur attended culinary school and was quite the food lover but abandoned that and became one of the original members (with Johansen) of the New York Dolls.

                                                                                                    They were great friends, but when the band broke up Kane went along the path of self-destruction while Johansen went on to become the Buster Poindexter in the video in your link. Kane ended up hating Johansen because of his ability to reinvent himself and be even more of a success without Kane or the Dolls.

                                                                                                    Many years later, Morrissey (of The Smiths fame) orchestrated a reunion in England of the New York Dolls where Kane finally decided to bury the hatchet, put aside his anger and perform on stage with Johansen one last time.

                                                                                                    Apparently they also had unknowingly a final dinner together to make amends before Kane returned to the U.S.

                                                                                                    After returning home, Kane didn't feel good and went to the doctor. He was diagnosed with Leukemia and literally passed away 2 hours later.

                                                                                                    I took that as a good lesson to never hold a grudge and if there are some type of hard feelings, I should forgive, forget and get together for dinner because it may be the last dinner with that person or any other person.

                                                                                                  2. Rain be damned, last nigh mr bc braved the downpour to grill us some pork chops. Grilled chops with Sweet and Hot Vinegar Peppers...another dish from my Carmine's cookbook was on the menu. Alongside some Italian-seasoned roast potatoes. Since it's the Canada Day long weekend here, buttertarts were the dessert du jour.

                                                                                                     
                                                                                                     
                                                                                                     
                                                                                                    1. Clams casino, grilled lobster, and grilled scallops will be dinner tonight. Do we really need a vegetable?

                                                                                                      2 Replies
                                                                                                      1. re: Njchicaa

                                                                                                        No way. Don't clams casino have something green in them? Done.

                                                                                                        1. I had WAY too much fun at the Camden farmers market today -- truly fabulous market, rain notwithstanding. The best part was some fabulous cheese called Eleanor Buttercup and wonderful smoked summer sausage, which formed part of dinner tonight along with some radishes and "summer turnips" -- they are called something else at my market. Also scored duck eggs, goat cheese and lots of lovely greens.

                                                                                                           
                                                                                                           
                                                                                                          9 Replies
                                                                                                          1. re: GretchenS

                                                                                                            Nice haul! Not sure I've ever had duck eggs but they sound great. I hope to catch a glimpse of the greatness of the Farmer's Market tomorrow morning if I can get up early enough.

                                                                                                            1. re: GretchenS

                                                                                                              whatcha gonna do with the duck eggs?

                                                                                                              1. re: mariacarmen

                                                                                                                Eat'em, mc! :) This morning I had a duck egg over easy with bacon from the German butcher. Outstanding! The yolk of the duck egg, besides being large, was deep yellow/orange and had way more flavor than your basic egg.

                                                                                                                1. re: GretchenS

                                                                                                                  i love them! had a killer eggs benedict with duck eggs last year in Napa. i've never seen them sold anywhere tho. it sounds like you're having a great time!

                                                                                                                  1. re: mariacarmen

                                                                                                                    My asian store often has both quail and duck eggs - perhaps keep your eye out at yours as well?

                                                                                                                    1. re: gingershelley

                                                                                                                      it's funny... my little asian stores which are a combo of asian and meximarts, cater to a mostly hispanic population (of course, some asians too)... i have seen quail eggs, but never duck.... but maybe the big asian store - 99 Ranch - near my dad's house.... thanks!

                                                                                                                      1. re: mariacarmen

                                                                                                                        U bet; I only see them in the 'Hung Long" - my nice asian-only store near my house....

                                                                                                                        1. re: gingershelley

                                                                                                                          Seriously? The place is called Hung Long? I would venture to guess it is rather popular among curious females.

                                                                                                                          1. re: Fowler

                                                                                                                            hehehe,

                                                                                                                            Fowler, yes - yes it is called that.

                                                                                                                            I am sorry, but I am sophomoric enough to always say the name of the store when it comes up here (ie, 'my asian store") 'cause I love it's name so much!

                                                                                                                            Silly me!

                                                                                                            2. Salmon. ribs & corn. Feeding teenage athletes (who are all great kids to boot) is enormously satisfying. Basic barbecue (pulled pork not shown) served to hungry kids. And a puppydog to play fetch with. Life ain't bad right now.

                                                                                                               
                                                                                                               
                                                                                                               
                                                                                                              6 Replies
                                                                                                              1. re: rjbh20

                                                                                                                It all looks wonderful! Do you have local corn yet down there?

                                                                                                                1. re: LindaWhit

                                                                                                                  Possible, but probably a few weeks away. This was from Georgia. It's been excellent so far this year.

                                                                                                                  1. re: rjbh20

                                                                                                                    I've seen corn in our supermarkets, but don't know where it's from....haven't looked at it because I really want to wait for the local stuff, even though I really REALLY want fresh corn now!

                                                                                                                2. re: rjbh20

                                                                                                                  " Feeding teenage athletes (who are all great kids to boot) is enormously satisfying. Basic barbecue (pulled pork not shown) served to hungry kids. And a puppydog to play fetch with. Life ain't bad right now."

                                                                                                                  I will whisper this very quietly in your ear...You may, just may want to mention also how great it is to be married to Rox and how that really makes life being not so bad right now but really great. :-)

                                                                                                                  Just a suggestion and feel free to take it with a grain of French sea salt.

                                                                                                                  1. Last night was a cowboy steak. I toasted ground coffee, paprika, cumin, salt and pepper together, added some sugar and rubbed the dry mix over a couple steaks and left to marinate for the day in the fridge. i served them with mashed potatoes and scallions and a pan sauce made with chocolate stout. Although I don't care for steak, I enjoyed the flavour.

                                                                                                                    Tonight was going to be take-out, but I got home to find the SO had brought lobster home. So I picked up a fresh crunchy baguette and some baby romaine and made lobster rolls.

                                                                                                                    2 Replies
                                                                                                                    1. re: Musie

                                                                                                                      A lobster surprise, my oh my you had a lucky day :) enjoy!

                                                                                                                      1. re: Musie

                                                                                                                        that rub sounds a lot like the one i used for my pulled pork (with the addition of cayenne and dry mustard) - i wonder if the BF would let me put it on steak? he can't stand to adulterate steak, but i think it sounds wonderful.

                                                                                                                        and cheers to the hubs who brought home lobster!

                                                                                                                      2. I like to make and/or buy a variety of cold things and use my refrigerator as a salad bar during a hot week: tabbouleh, hummos, baba ganooj, jello fruit salad, coleslaw, potato salad, pickled beets, artichoke hearts, hearts of palm, kidney bean salad, tomatoes, assorted greens, cooked shrimp, cheese, etc etc. Very easy to fix up a plate.

                                                                                                                        3 Replies
                                                                                                                          1. re: Querencia

                                                                                                                            This is a great idea, all I want is refreshing food right now!

                                                                                                                            1. re: Querencia

                                                                                                                              Very clever! That's a great idea!

                                                                                                                            2. This has been a wonderful weekend. I'm halfway through a great book and have indulged in many hours of sunshine and TV. The eats this weekend have been pretty good as well -

                                                                                                                              Last night was dry aged Prime rib eye and loaded baked potato with chives, sour cream, butter, black forest bacon, Fontina and Kerrygold sweet Cheddar cheese. The potato was great. SO slyly swiped the 1/2 of my tater which he deemed had been "hanging out on your plate for way too long." I have to admit that I was quite excited for this steak, but was seriously disappointed. I think it had less flavor than our usual generic rib eye from Whole Foods. I think it also might have something to do with the fact that I've been eating a lot of grass fed meat recently, so perhaps I'm just used to a more earthy flavor for beef. To me, at least last night, it just tastes like steak, not bad, not good, not particularly flavorful, but steak.

                                                                                                                              Not to worry, tonight's dinner saved the day! Steamed crabs, roasted corn on the cob and Ina's roasted shrimp cocktail. I used to indulge in crabs nearly every week as a kid, but rarely go for the full spread steamed adventure much anymore. Tonight really brought me back to my childhood and memories of hours picking crab shells and not caring about lovely mess that would result. Unfortunately, we don't have a good outdoor space so spread out in the den. The crabs were heavy and very delicious. The shrimp, oh my, the shrimp. Who knew such a simple recipe could be so good? Also, who knew it was so easy to make cocktail sauce...oh wait, the rest of the world I imagine. This was such an easy and quick recipe which I think will be a go to for me from now on. I like spicy so added a smidgen more horseradish, and, while she suggests to use Heinz chili sauce, the ingredient list with high fructose corn syrup and others didn't really appeal to me so I used my favorite Asian chili sauce and it was the perfect spicy cocktail sauce. All in all, a perfect summer day which ended with a small bowl of chocolate and butter pecan ice cream with a couple Thin Mint Girl Scout Cookies crumbled on top.

                                                                                                                               
                                                                                                                               
                                                                                                                               
                                                                                                                               
                                                                                                                              4 Replies
                                                                                                                              1. re: fldhkybnva

                                                                                                                                Wow fldhkybnva what a spread! So jealous right now. Everything looks amazing.

                                                                                                                                1. re: Frizzle

                                                                                                                                  Thanks, it was quite tasty. I woke up this morning to get a jump start at the Farmer's Market and I'm quite the water balloon which I think is likely from the crabs or at least I hope :)

                                                                                                                                2. re: fldhkybnva

                                                                                                                                  Your crabs kinda look like they are doing the conga.

                                                                                                                                  1. re: Musie

                                                                                                                                    Haha, they do look quite cha-cha-cha :)

                                                                                                                                3. So, finally, London temperatures passed the 21 degree (70 F??) mark yesterday, and we had lightly smoked mackerel, with horseradish sauce, new potatoes from the allotment, broad beans ditto (sorry to go on about the home grown bit but when six months of mulching and digging in swamp-like conditions finally starts to pay back, it's difficult not to). A glass of Samur. Followed by caramelised apricots and ice cream.

                                                                                                                                  3 Replies
                                                                                                                                  1. re: Londonlinda

                                                                                                                                    Broad beans are one of my favourite things. You should be proud of your home grown bounty, well done.

                                                                                                                                    1. re: Londonlinda

                                                                                                                                      I LOVE hearing about what people grow themselves! And your meal sounds wonderful -- nothing in the world beats a freshly dug new potato.

                                                                                                                                      1. re: Londonlinda

                                                                                                                                        Please don't apologize for home-grown veggies, Londonlinda! I wish I could do so. Right now, all I've got are micro-greens from the container lettuce I planted, and some scraggly green onions (that look more like chives than the thicker green onions).

                                                                                                                                      2. No crabs, lobsters, corn or home grown vegetables for us tonight. After the greasy pub meal last night we decided a light quinoa salad was in order for tonight. A lot of parsley was added along with feta and macadamia nuts. Dessert was rhubarb and apple crumble.

                                                                                                                                        1. We ended up grilling burgers last night, they were yummy! Tonight we are going out for pizza, same place son and his wife had their rehearsal dinner.

                                                                                                                                          1. Smithereens and Tom Petty last night were excellent. The only downside was the guy in the row behind pestering us to buy LSD from him. I had asked him once, nicely, to stop bothering us, but I guess when he was on acid and listening to Tom Petty he forgot any type of warning. I finally turned around and hollered at him to stop trying to sell us LSD. Unfortunately my timing was very bad. It was at the end of Don't Do Me Like That and the beginning of the applause in the crowd so when the noise died down, all he and everyone around him heard the tail-end of my hollering...SELL US SOME LSD!!! The initial "stop trying to" got lost in the crowd noise at the end of the song. My friends doubled over laughing at me.

                                                                                                                                            Tonight is a deboned grilled leg of lamb stuffed with tapenade and feta. A raw veggie salad. And fresh strawberry schaum torte with real whipped cream for dessert.

                                                                                                                                            Then it is off to the music festival to see Dr. John, Social Distortion, Silversun Pickups and Bob Marley's old band the Wailers.

                                                                                                                                            If someone was bugging us to buy LSD at the Petty concert I can only imagine what we will be hassled to buy at the Dr. John or Wailers shows.

                                                                                                                                            6 Replies
                                                                                                                                            1. re: Fowler

                                                                                                                                              OH MY GOSH! What a loser.

                                                                                                                                              If I see a YouTube clip of some crazy woman begging for a man to sell her LSD at a Tom Petty concert, I'll know it's you:)

                                                                                                                                              1. re: Fowler

                                                                                                                                                Sounds like a great show with another right on its heels. Dinner doesn't sound too bad either… :)

                                                                                                                                                1. re: Fowler

                                                                                                                                                  I always thought of Tom Petty's music more suited to weed, but what do I know? Nothing.

                                                                                                                                                  Your schaumtorte sounds amazing.

                                                                                                                                                  Dr. John? Awesome. Maybe you can score some acid for that.

                                                                                                                                                  1. re: Fowler

                                                                                                                                                    TOO funny, Fowler! I would have peed my pants laughing so hard. :D Have a wonderful dinner tonight and enjoy tonight's festival!

                                                                                                                                                    1. re: Fowler

                                                                                                                                                      At least you didn't have some ditsy babe in front of you convinced that you paid all that money to watch her shake her fanny!

                                                                                                                                                      1. re: roxlet

                                                                                                                                                        Amen to that!

                                                                                                                                                        Deb and I are big fans of the good doctor. We're fresh off a two-plus hour concert at Manhattan's Town Hall. Good times.

                                                                                                                                                    2. It is a yucky day here. 82 degrees with 98% humidity and clouds. We were going to go to the beach but it isn't sunny at all. So my husband is getting his Man Cave ready for our 4th of July party with the cat (read: napping downstairs) and I'm going to just spend the day cooking in the AC.

                                                                                                                                                      I picked up a package of cubed chuck yesterday at 50% off so that will become tonight's dinner: beef bourgninon. I'll serve it over rice with a green salad. Easy enough. Also going to make the cakes for my beloved coconut cake. Everyone wants to try it on the 4th. I also may make some tamales. I like to keep them on hand as a quick snack for my husband.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. It's quite hot and muggy here, but I dragged myself out of bed early to finally hit the ever-so-raved about local Farmer's Market. It was delightful. I happened upon some a great cup of coffee, garlic scapes, the best pickles I've ever tasted, and wonderful ripe fruit. I love berries and peaches but at the store even through the summer they are never flavorful so I'm quite excited for some good fruit although I'm sure it won't last long. I couldn't wait to try out the garlic scapes so sauteed them and added them to a pancetta, ham, asparagus, mushroom omelet with the eggs from this morning alongside flax bread with apple butter. It was quite the proper full Sunday breakfast. And now, I will stay in the A/C.

                                                                                                                                                        Dinner tonight is a toss up yet to be determined - SO has already requested fried pork chops but it's so humid outside that all I've been craving is salad and thinking about hefty Caesar.

                                                                                                                                                         
                                                                                                                                                        1. helen_m invited me over for "a few tapas" yesterday, which in British English apparently means a huge, delicious homemade spread of food. I'll let her fill you in on the details, but it was wonderful!

                                                                                                                                                          1 Reply
                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                            Ha! After Christina and I met at the restaurant where she had her wedding reception I thought I'd cook some recipes from the Moro cookbook, where I had mine.

                                                                                                                                                            We had a rather kitsch tapas trolley with nibbles, gazpacho, pinchos morunos, patatas bravas, experimental roasted green peppers with jamon (a mix of sweet and hot, to try to replicate padron peppers) and crema catalana with figs for dessert. So much food! But a really nice evening, my toddler even joined in with the Spanish vibe and stayed up after a rather long siesta.

                                                                                                                                                             
                                                                                                                                                             
                                                                                                                                                             
                                                                                                                                                          2. Well, it's cooled off here... high today is only supposed to be 82, so hopefully our coolness will work it's way east (sorry to the Arizonians and West Coasters!).

                                                                                                                                                            SO and I are heading to a bar downtown, not our normal hockey bar, to watch the NHL Draft. It's about exciting as it sounds, heh. This bar has over 50 Colorado produced beers so at least maybe I can do some sample flights, and try out some different bar food. SO watches and talks hockey with everyone, I sit in the corner and eat. I guess they're having some special "perks" for season ticket holders so we'll see what those end up being. I hope free food!

                                                                                                                                                            I ended up with another free jar of Tostitos salsa because of a digital coupon, so I'm repeating last Monday's dinner and doing the salsa chicken casserole with rice. It was actually quite tasty and filling, and reheated really well for lunches. SO didn't get to have it last time and he'll love it. I also accidentally bought chicken tenderloins instead of breasts so I figured this would be a good way to use up one of the 6 packages I ended up with.

                                                                                                                                                            1. Late breakfast for the athlete -- fried eggs on pulled pork quesadillas. Sort of a huevos carnitas. Big hit.

                                                                                                                                                               
                                                                                                                                                              2 Replies
                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                  oh damn - to non-athletes as well!

                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                    I see you already got some nice suggestions. I LOVE that cocktail, and will have to get some St. Germaine for that.

                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                      Not a gin person, although I think I might like to try St. Germain - in another type of cocktail.

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        It is also great made with vodka. Muddle the cukes with the mint so you get that pronounced cucumber flavor found in Hendricks.

                                                                                                                                                                        Another favorite use for St G is in minted lemonade. Make your lemonade with mint simple syrup or muddle mint in store bought, add 1 part vodka to .5 part St G. Shake or just pour over ice. Really good!

                                                                                                                                                                        Eta: if you have a dells frozen lemonade stand near you both gin and vodka with a splash of St Germaine in that is spectacular!

                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                            It is fabulous just added to prosecco. I also tried a new cocktail recipe from my most recent Food & Wine magazine - a "Mi Vida." It was mezcal, grapefruit, St. Germain, lime, agave and a pink peppercorn and sugar rim. DELICIOUS. I was worried that all the strong flavors would bury the St. Germain but the elderflower note came through nicely. I did a mixed sugar and salt rim with cayenne for the second batch and I think that was even better than the original!

                                                                                                                                                                          2. re: foodieX2

                                                                                                                                                                            that drink sounds fantastic - i am lately loving what i'd call more "savory" cocktail (jalapeno vodka with lime is a fave), and i adore St. Germaine - i also need to pick up a bottle.

                                                                                                                                                                            love helen's idea of adding it to Prosecco - had a fine time doing just that a holiday party a couple years ago.

                                                                                                                                                                            so what did you end up going with for the app?

                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              I ended up doing halibut wrapped in rice paper with ginger, parsley and chilies and a nice hunk of smoked salmon. Had one too many of the cocktails!

                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                Wow, that sounds delicious and pretty simple.

                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                  I wish I were able to find halibut more often in my neck of the woods. One of my favorite fishes.

                                                                                                                                                                            2. Have been puttering around the house, for the most part, but not getting a whole lot accomplished. :::Shrug::: It's Sunday. Right now, I'm sitting on the easy chair and looking at the two cats curled up next to each other on the couch. WHY DO THEY GET TO SIT ON THE NEW COUCH??? Harrumph. ;-)

                                                                                                                                                                              I picked up a nice thick piece of sirloin steak at the local butcher yesterday. Just made a garlic-herb marinade for it to sit in for several hours:

                                                                                                                                                                              1 Tbsp. minced parsley
                                                                                                                                                                              1/2 Tbsp. minced rosemary
                                                                                                                                                                              2 tsp. minced lemon-thyme
                                                                                                                                                                              2 tsp. minced marjoram
                                                                                                                                                                              1 tsp. kosher salt
                                                                                                                                                                              1/2 tsp. freshly ground pepper
                                                                                                                                                                              1/2 tsp. lemon zest
                                                                                                                                                                              1 tsp. fresh lemon juice
                                                                                                                                                                              3 medium-sized garlic cloves, minced
                                                                                                                                                                              3 Tbsp. fruity olive oil

                                                                                                                                                                              Blended it all together, spooned it over the steak in a shallow dish, and covered it with Saran Wrap. It'll be grilled on the grill pan and finished in the oven.

                                                                                                                                                                              Sides will be convection-roasted Yukon and red potatoes and steamed asparagus.

                                                                                                                                                                              Dessert will the rest of the strawberries and blueberries, with a spoonful of Blue Bunny Bunny Tracks ice cream on top.

                                                                                                                                                                              7 Replies
                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                Because they are cats, duh!

                                                                                                                                                                                LMAO, lucky kitties. Pay them back by not sharing your leftover steak bits.

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  The cats thank you for their new couch.

                                                                                                                                                                                  Now go make them dinner.

                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                    Alfie gets canned food; Buster's shredded chicken is in the fridge. These guys never had it so good, as attested to by their fat bellies.

                                                                                                                                                                                    And foodie, some of the leftover steak will go into a panino tomorrow night. :-)

                                                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                                                    I know they say cats only see in black, white and grey colours but our male cat loves red. He seeks out red toys. He'll only sleep on a red blanket (if we put a different one in the same spot he has no interest but we have 2 red ones and either are perfect in his view!) I'll bet he'd love your new couch Linda...let me know when the boys are having a sleep over!!

                                                                                                                                                                                    Love the sound of your marinade btw. mr bc is grilling a t-bone tonight and I just convection roasted a spud for him. I know he'll oil it up and give it a good salting then finish it on the grill but I like to get it nice and crisp first.

                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                      Well, I removed the two white towels that are usually covering the couch when I'm not using it to wash them, and interestingly, both cats have stayed off of the couch! Perhaps me telling them "No!" when I'm sitting on it has taught them not to use it (at least when I'm in the room).

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        Very impressive Linda. Our cat has trained us not to get on the couch if he's using it!! ; )

                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                          Well, as by my original post on this subject, Buster and Alfie have done the same with me. Until I can get them off the couch with the promise of being fed.

                                                                                                                                                                                  3. Döner kebab. In this little podunk town, a Turkish dude from Freiburg opened up a kebab place, and CH Bada Bing won't shaddap about his quest for an original Berlin döner on some other thread, so I've got a hankering.

                                                                                                                                                                                    They bake their own flatbread on a hot stone, so it's not the traditional pide bread, but more like dürüm-style.

                                                                                                                                                                                    In any event -- haven't been back in over a year, and am hopeful that they are as good as I remember them.

                                                                                                                                                                                    6 Replies
                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      Fingers crossed for you lingua! I love döner and can't wait to hear about how these are.

                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                        The one time I went, I only had lahmaçun. Maybe we'll have to get one of each. They are massive, tho.

                                                                                                                                                                                        http://www.yelp.com/biz/penn-kebab-st...

                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                            Well, we're not hungry anymore, but I'm not sure I'll go back.

                                                                                                                                                                                            The lahmaçun was not as great as last time, and the "chicken wrap" was lame. No garlic in the yogurt sauce, the hot sauce not hot. Meh.

                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              disappointments are disappointing...sorry about that. hate wasting calories.

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Plus it did not agree with me at all. Damn.

                                                                                                                                                                                                Sichuan & cocktails tomorrow will be better.

                                                                                                                                                                                    2. Salad, salad, salad. OMG - It's 110○. On porch. Thank god for the overhang.

                                                                                                                                                                                      I need to go to Yarnell, AZ tomorrow and I just caught the tale end of a news cast that it's on fire.

                                                                                                                                                                                      9 Replies
                                                                                                                                                                                        1. re: JerryMe

                                                                                                                                                                                          I just heard that the entire area is evacuated for 8 miles around Yarnell. I don't think you'll be driving there today, JerryMe. :-(

                                                                                                                                                                                          My heart goes out the those lost - their firefighter brothers and sisters, and their families.

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            Sadly, it sounds like Yarnell is gone. Over 200 structures.

                                                                                                                                                                                            I know that area South of there pretty well due to living in the desert doing field studies in my College days.

                                                                                                                                                                                            My heart has always been close to Prescott and I am indeed heartbroken for the town, the families and friends that have lost these valiant and brave men.

                                                                                                                                                                                            1. re: twodales

                                                                                                                                                                                              This is SO sad! What a lot of fine firefighters lost! My heart goes out to thier families, and all of those who are losing homes, etc. in this bad wildfire....

                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                              No, we could not go - the roads are closed for the foreseeable future. State flags are at half mast for this horrific tragedy.

                                                                                                                                                                                              Salad, again, for dinner. Too hot and humid to cook.

                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                Has anyone heard from Alliegator and if they are ok? She mentioned living in the Phoenix area and that is very close to the horrible fires in Yarnell.

                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                  From what I understand she went to Flagstaff this weekend. Also on the radio this morning they were saying that the fires were not even visible from Phoenix.

                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                    Phoenix and Yarnell really aren't close, its got to be at least an hour and a half drive. Yarnell is out in the middle off nowhere, not really on the way to anywhere unless you happen to be in Wickenburg and want to go to Flagstaff without taking I-17. Its not even on a major highway or Interstate. The closest area to it is Prescott, which is not a big place, either. She should be just fine. :)

                                                                                                                                                                                                    That situation is so sad. Those are really small tight knit communities. Rye, near Payson, is on fire, too.

                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                      Thanks for the reassurance, weezieduzzit! My cousin lives in a suburb of Phoenix and said Yarnell was about 70 miles away from them and basically everything in between is incredibly flammable. I guess when a raging fire is burning through 8000 acres in no time and has already killed many people that are the best of the best when it comes to putting out fires, 70 miles seems fairly close. At least in my mind.

                                                                                                                                                                                              2. Sundays are prep days here on the Sou'west Shore of Long Island Sound.

                                                                                                                                                                                                I ground up several pounds of beef chuck and short ribs at a 1:1 ratio (new house mix), formed them into patties, bundled them in cling wrap, placed them into Ziploc bags and put 'em in the freezer. I reserved two patties in the coolerator for Burger Mondays and granted Deb enough ground chuck for a sauce Bolognese. Yes, I cleaned up.

                                                                                                                                                                                                Supper tonight was a pepper-encrusted beef tenderloin that was seared in a cast iron skillet and finished in the oven. Sauce was a red wine reduction. Mushrooms sautéed in butter, red wine, beef stock and cream were on the side. Haricot vert added color to the plate. Chives from the garden topped things off. We washed everything down with a Tuscano Sangiovese. There is stinky cheese if we need afters. Deb did all the heavy lifting so that means I'm on KP duty.

                                                                                                                                                                                                Beef tenderloin:

                                                                                                                                                                                                 
                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    Thanks, LW.

                                                                                                                                                                                                    I can't believe tomorrow is Monday.

                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                      BUT it's a 3 day work week. At least for me.

                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                    You've convinced me to ditch the vegan meal plans tonight and have a meatfest instead. That looks so good.

                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                      If you don't own a vacuum sealer, you should. I do my own custom grind 25 lbs at a clip, form in to parties with a press, freeze & seal. Months later they're still good as new.

                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                        The vacuum sealer is a great idea. My needs are a magnitude less than yours (well, not quite but you get the idea) but I see great efficiency here.

                                                                                                                                                                                                        Thanks.

                                                                                                                                                                                                      2. re: steve h.

                                                                                                                                                                                                        Mmmmm. Plenty of sauce. No skimping. peppercorns, wine, tender beef and CREAM! Lovely!

                                                                                                                                                                                                        1. A light dinner tonite after yesterday's barbecue. Smoke- roasted chicken Caesar salad & fresh corn.

                                                                                                                                                                                                           
                                                                                                                                                                                                          1. So won the salad vs pork chop battle. Tonight's dinner was almond crusted pork chops with roasted balsamic Parmesan asparagus. It was a win-win contest and dinner was great. I attempted a buttermilk pan sauce, but (note to self) almond flour is not regular flour so it didn't work so well and went down the drain. Happy almost Monday to the WFDers and cheers to a short week

                                                                                                                                                                                                             
                                                                                                                                                                                                            1. yesterday and Friday were hot (for here, in the summer - 80s) but today was a nice breezy mid-70s. i made the peruvian chicken someone linked the recipe to in the last thread (http://www.seriouseats.com/recipes/20...) (i'm sorry, can't remember who. speak up so i can properly thank you!) with the green aji, and i also made a childhood favorite (we're Bolivian, but we ate A LOT of Peruvian food since much of it is similar and there just weren't a lot of Bolivian restaurants in L.A.) - Papas a la Huancayna (wahn-kai-nah) - boiled potatoes served cold in a spicy cheese sauce, usually accompanied by sliced corn on the cob, sometimes sweet potato chunks, and olives.

                                                                                                                                                                                                              that chicken recipe is wonderful - the rub is very paprika-y and cuminy, and very flavorful. i don't have a grill here, so i spatchcocked, per the recipe, rubbed it well, then flattened it out and roasted it in the oven at 425 for about 50 minutes. came out nice and crispy, juicy and brown.

                                                                                                                                                                                                              the huancayna, (http://perudelights.com/papa-a-la-hua...) unfortunately, was not as good as i'd hoped. i had grabbed a package of saltines from the oldster's (the recipe calls for 4 crackers, for thickening) and didn't discover until after i'd put them into the sauce that they were worse than stale - they tasted bitter and chemically. the package wasn't even open! but they were at least a year old. i could tell the cheese sauce would have tasted just perfect if it hadn't been for those crackers. i had the jarred aji amarillo (ah-hee amareeyo) paste the recipe calls for (product of Peru) and it just had that flavor i remember as a kid, but that undercurrent of bitter/stale ruined it. i'm going to make some more for 4th of july - my sister will like it - but buy new fresh crackers.

                                                                                                                                                                                                              so that sauce was a disappointment, but the aji verde with the chicken was KILLER! totally authentic flavor, and mine came out good and hot - used the entire 3 jalapenos (seeds and all), and this recipe also called for the aji amarillo paste. it came out wonderful, on the chicken, on the corn, even on the potatoes once i found i didn't like the huancayna sauce. i could drink the stuff.

                                                                                                                                                                                                              on the side was a simple salad of cherry toms, palmito (hearts of palm), minced shallots, chopped cilantro (sorry LW!) and a bunch of fresh lime juice.

                                                                                                                                                                                                              good Sunday dinner!

                                                                                                                                                                                                               
                                                                                                                                                                                                               
                                                                                                                                                                                                               
                                                                                                                                                                                                              24 Replies
                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                Everything looks great - provided I get to substitute flat leaf parsley for that other stuff. ;-)

                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                  thanks! and you absolutely do, with no ill effects.

                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                  That chicken looks and sounds fantastic, mc! Do you think the rub would work equally well on BOSO thighs? You (and everyone else) know how much I'm in love with the trini-chinese chick, but I'm ready to mix it up.

                                                                                                                                                                                                                  Did you rub the chicken in advance, like a dry brine, or just massage it in before you put it in the oven?

                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                    A fowl of another feather at our house tonight: two chickens roasted a la Thomas Keller (love that recipe, foolproof for me, butter and mustard on chicken is the bomb). What wasn't foolproof was my choice of days to do it as we just started a mini-heatwave here. Not the moment to fire up the big gas bomber in the kitchen! I had an electric fan on me at all times, and we ate on the deck. Add the first new potatoes of the season, crisp green beans steamed with garlic and a great big ol' green salad with red radish dressing, followed by young coconut and pandan ice cream plus fresh pineapple and it was a fine spread indeed. Happy Canada Day Eve, all!

                                                                                                                                                                                                                    1. re: grayelf

                                                                                                                                                                                                                      T. Keller's chicken is my favorite.

                                                                                                                                                                                                                      Happy Canada Day to you!

                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        Do you by chance have a link to Keller's chicken recipe? I am sort of a Zuni chicken fan but I would think his chicken is as good or even better,

                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                              Let us know what you think when/if you try it. My only (minor)beef with this chicken procedure is that the skin doesn't get quite as golden brown as in the more conventional longer-at-lower-temp approach. But I shouldn't be eating that much chix skin anyway : -)

                                                                                                                                                                                                                              1. re: grayelf

                                                                                                                                                                                                                                really, grayelf? i've not noticed that... i just leave it in longer til it gets darker. i love the crispiness with the salt! so much so that many times i don't even do the butter/mustard thing anymore, tho i do agree it's a wonderful combination.

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  I use a meat thermometer and obsessively remove the bird the instant it hits 170. I guess I'm not willing to risk sacrificing the juicy for the crispy : -)

                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                      oh yes - in fact, we've only eaten the thigh/legs so far, and they were fantastic. i think you'll like the strong flavors. the recipe calls for massaging it in and then just popping it on the grill, but i let it dry brine for about 8 hours. make sure and make the green sauce with it!

                                                                                                                                                                                                                    3. re: mariacarmen

                                                                                                                                                                                                                      "yesterday and Friday were hot"

                                                                                                                                                                                                                      My Brother lives in Ross which is right across the bridge from you. I spoke with him this morning and he was complaining about how it is just so hot out there.

                                                                                                                                                                                                                      BOO HOO!!! to the both of you. :-)

                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                        ahahahahaha! i know... and yesterday at about 6:00 p.m. i actually had to close the windows because there was quite a cool breeze flowing in!

                                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                                        I was the one who liked to the recipe, mc. Glad it turned out well. I really want to make this...maybe this week!

                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                          oh, thanks rox! it's a great recipe. tonight we are turning it into.... wait for it..... TACOS! of course. i just love me some tacos. it'll be great with some queso fresco, a little cabbage, and more of that aji verde. if you or lingua make it on the grill you must let me know - i'm sure little charred bits can only enhance.

                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                          mc, that all looks fab! your oldster's cupboards sound like my oldster's cupboards (and fridge for that matter): proceed with caution. I am going to make that chicken and sauce soon. Or maybe just the sauce to put on chicken kebabs for DOTM...

                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                            that sauce would go great on any grilled meat. i'm telling you, it is FAB on boiled potatoes!

                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                            What a wonderful dinner mc. It all looks sensational. That chicken could adorn the cover of a food mag! So sorry about cracker-gate. My Mom's pantry and fridge are hazard zones so I can certainly empathize. Just a few weeks ago I was trying to make room in her freezer for some food I'd brought over and I unearthed a bag of something ice crusted to the point it was indistinguishable. I passed it to mr bc to dispose of and my Mom's protest was so strong you'd have thought we were tossing her cat! Turns out it was a bag of french fries that she'd brought home in doggie bags and kept "topping up" for a later date....

                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                              "Turns out it was a bag of french fries that she'd brought home in doggie bags and kept "topping up" for a later date...."

                                                                                                                                                                                                                              Ouch.

                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                cracker-gate - love it!

                                                                                                                                                                                                                                ohhhhh.. the french fries.... i find little baggies of small bits of food he saves from lunch "for later" in all the nooks and crannies of the fridge. he never eats them, i just throw them out and he doesn't seem to remember it.

                                                                                                                                                                                                                                our oldsters....*sigh*

                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                I saw a similar recipe in Bobby Flay's BBQ Addiction cookbook.... I think I know what I'm going to do with the chicken I have defrosting in the fridge for tonight! Thanks!

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  Ooh, I was going to try this chicken recipe but used another one.....currently sitting in its rub in the freezer--hope it's as good as yours. I did, however, make that aji verde from serious eats and absolutely agree with your verdict!! I could hardly keep my fingers out of the blender jar.....

                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    I am SO making that - and your papa huancayna too - I love that stuff - thanks for the reminder:)

                                                                                                                                                                                                                                  2. I had originally planned a vegan meal for tonight but woke feeling like something a bit more substantial. After seeing a few fine looking photos on this thread I decided that a meatfest was in order. A Korean BBQ fest to be exact. Never mind the fact it's a chilly 9c / 48f outside at present and I've never attempted Korean BBQ at home.

                                                                                                                                                                                                                                    On hand was plenty of pork cheek and a rather nice but lonely aged beef steak. Not the cuts I would have chosen at the butchers for this meal perhaps. The pork went into a marinade from the maangchi site http://www.maangchi.com/recipe/dwaeji... and the beef got some sesame oil and salt. The pork was surprisingly tender, a slight bite to it but quite pleasant. I had feared it would be too chewy. The beef was incredibly good.

                                                                                                                                                                                                                                    Sides were kimchi also thrown on the BBQ and a stir fried garlic stem dish from hannaone's website http://www.hannaone.com/Recipe/garlic... . These were the dish of the night, tasty and sweet. I also put cut garlic in a bit of salt and sesame oil and popped that in a foil container to go on the BBQ. Oh, and rice, lettuce leaves and that yummy sauce - Ssamjang. All that we were missing was copious amounts of soju to wash it all down with. We had to make do with NZ Sauvignon Blanc instead.

                                                                                                                                                                                                                                    16 Replies
                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                      ohhhhhhhh yum. i love kBBQ SO MUCH.

                                                                                                                                                                                                                                      AND NZ Sauv B is my favorite.

                                                                                                                                                                                                                                      (sorry, all, for the "Sauv B" - a friend of mine says that to be annoying - and he is - and now of course i can't say it any other way, so now i'm annoying too!)

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        How about a saying 'glass of savvy love?' to him next time.

                                                                                                                                                                                                                                      2. re: Frizzle

                                                                                                                                                                                                                                        A Korean BBQ feast!

                                                                                                                                                                                                                                        Deb and I lived in Seoul for a few years. Good food, good times.

                                                                                                                                                                                                                                        Well done.

                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                          Thank you. It was pretty good although it would be nicer in summer when we can sit outside and pluck pieces off the BBQ. The bloke and I did a ten day holiday in Seoul and gyeongyu a few years back and loved the place and the food. One memorable day the bloke had three bbq meals. Lunch, dinner and a post booze 2am BBQ top up.

                                                                                                                                                                                                                                        2. re: Frizzle

                                                                                                                                                                                                                                          Oh, that sounds wonderful, Frizzle! Thanks for the link to the site. Hannone's pics always make me drool on my keyboard.

                                                                                                                                                                                                                                          The man when out for KBBQ with some of his friend's a week or so ago and sent me pictures! So cruel....

                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                            So glad you enjoyed the garlic stems.

                                                                                                                                                                                                                                            1. re: hannaone

                                                                                                                                                                                                                                              They're really, really good. I bought another bunch today so we can make it again. :)

                                                                                                                                                                                                                                              1. re: hannaone

                                                                                                                                                                                                                                                Are garlic stems the same thing as garlic scapes?

                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                    I'm hoping hannaone will chime in but here's a photo of what I bought as garlic stems.

                                                                                                                                                                                                                                                    There seem to be plenty of Korean and Chinese recipes for them.

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                      They look the same. Good idea to tie 'em up like that since otherwise they're almost impossible to chop, being all curly-like and non-cooperative :-)

                                                                                                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                                                                                                      From everything I've seen they are the same. Usually in Korean and Chinese markets you find them bundled as in the pic Frizzle posted.

                                                                                                                                                                                                                                                      1. re: hannaone

                                                                                                                                                                                                                                                        Interest that they "straighten them out", hannaone. But much easier for stacking and selling, I'm sure!

                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                          It probably started with the royal court as the royal cooks were very much into appearance as well as taste. The straightened stems are much easier to cut and arrange in eye pleasing settings.

                                                                                                                                                                                                                                                1. Happy Canada Day to all other Canadian WFD hounds!

                                                                                                                                                                                                                                                  Though it's overcast at the moment we're told the sky will clear and the sun will shine. mr bc's on the grill today with a variety of items including ribs, chicken pieces, wings and burgers on the menu.

                                                                                                                                                                                                                                                  Yesterday was a busy day of indoor and outdoor chores for us and mr bc's appetite was huge! We had a pre-dinner snack with some tortilla chips and a Mexican-style layer dip I've been making for years. Then Shrimp Scampi (another Carmine's recipe) to kick off the meal. I waved the white flag at that point but, trooper that he is, mr bc carried on to devour a grilled T-bone steak, roasted then grilled Yukon Gold potato and grilled asparagus.

                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                                    And Happy Canada Day to you BC, and all the Canadian Chow Hounds!

                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                      Happy Canada Day! As usual your meal looks outstanding! This shrimp scampi recipe sounds like something I must try.

                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                        Have a great Canada Day, Bc! And everything looks GREAT!

                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                            Laissez les bons temps rouler, Breadcrumbs et jouir de Fête du Canada. Vous êtes de grands voisins.

                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                I hope all of that is at least somewhat correct French. The last time I was in Canada and was trying to speak in French the young lady thought I was speaking in Yiddish!

                                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                                              Happy Canada day to you, too, madame Crumbs of Bread! Hopefully the weather clears for your bbq!

                                                                                                                                                                                                                                                              For us prairie dwellers, it's hot hot hot--definitely a grilling type of day. Another opportunity to play with charcoal, I hope! I've got some very un-Canadian pork souvlaki marinating in the fridge, the pita bread rising, and greek salad, lemon spuds, tzatziki among other things (not sure what yet) will make their acquaintance.

                                                                                                                                                                                                                                                              And Caesars! Lots of bloody caesars shall ensure good times will be had by all.

                                                                                                                                                                                                                                                              1. re: Allegra_K

                                                                                                                                                                                                                                                                Aren't bloody ceasars Canadian? At least the best ones I've had were always in Canada.

                                                                                                                                                                                                                                                                1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                  So wikipedia tells me! They are rather delicious on a sultry summer's eve. I recently discovered the fabulous variation of gin instead of vodka, and must say that I prefer it....yum!

                                                                                                                                                                                                                                                              2. re: Breadcrumbs

                                                                                                                                                                                                                                                                Happy Canada day. That's a stunning looking feast.

                                                                                                                                                                                                                                                              3. July is a travel month for us. We're all over the place - Maine, NH, Chicago, Tennessee, Minneapolis, Lenox, NY - it's going to be fun!

                                                                                                                                                                                                                                                                This past weekend we visited my sister in the Catskills and family in Putnam County so we stopped for BT's in Sturbridge. Seriously amazing BBQ - fork tender brisket was the clear winner!

                                                                                                                                                                                                                                                                1. It'll be a panino tonight - some of last night's sirloin steak thinly sliced, with pepper Jack cheese on olive oil and rosemary sourdough bread.

                                                                                                                                                                                                                                                                  If I remember to stop for vodka, I'll also pick up some potato chips to go alongside. Otherwise, I *think* I've got some frozen french fries (sweet potato) in the freezer.

                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    Oh, thanks for reminding me. With my mamacita coming over for dinner I just realized that we're running very short on vodka, and that is the drink of her choice.

                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      OK, no vodka. No potato chips. The weather here has been a combination of tornado warning coming through my workplace (nothing), tons and tons of rain (I do wish we could send it to Arizona!) and humidity out the wazoo.

                                                                                                                                                                                                                                                                      It was pouring down rain when I was driving home, so I just came home. The "sides" were a glass of wine and some red seedless grapes.

                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          Too bad about the chips and vodka, but nice save with the sides!

                                                                                                                                                                                                                                                                      1. Well, the casserole never happened last night. The NHL draft party we attended ended up having tons of heavy apps (wings, pizza, sliders, chips, salsa, crudite and a delicious hummus), plus lots of free beer, courtesy of the Avalanche. I ended up feeling a bit peckish around 830 so I had a PB&H (honey) for dinner. SO went to bed (he partook in many many many of the free beers!) early.

                                                                                                                                                                                                                                                                        So tonight's WFD is the salsa chicken casserole.

                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                          Woo-hoo to free beer and lots of booze mops!

                                                                                                                                                                                                                                                                        2. I am not sure about the what part of WFD, but I am sure of the where. I am driving two of my house guests to O'Hare International so they can fly home. We are having an early dinner at Blackbird in the Chicago West Loop district.

                                                                                                                                                                                                                                                                          It will be somewhat bittersweet. We know if will be fun, but we also know it will be that last time we probably see each other for many years. I hope I do not disappoint them with my dinning location selection.

                                                                                                                                                                                                                                                                          Their website does not have a specific link to their menu, but this is their homepage where one may access their menu. If you have any suggestions, feel free to offer your advice.

                                                                                                                                                                                                                                                                          http://blackbirdrestaurant.com/

                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                                            Oh WOW! The endive salad or asparagus app, and the grilled pork belly for the main, with the goat cheese cheesecake for dessert, pleaseandthankyou. :-)

                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                              I never made it to Blackbird when I lived in Chicago, but I've heard nothing but good things. Enjoy!

                                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                                i know i looked at that place before my trip to Chicago in April... wish i'd gone now. what a cute place!

                                                                                                                                                                                                                                                                                arctic char with nduja "pate" and cauli and pear?? get out!! that menu looks like you really can't go wrong. the asparagus with egg, the duck with raisin cream, the pork belly, the halibut... wow... i wish i was saying good-bye to you tonight!

                                                                                                                                                                                                                                                                                just kidding. hope you all enjoy and that it's more sweet than bitter.

                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  Thanks, MC. I should probably be in SF a couple of times before the end of the year so hopefully we can pal around together for a night. It would be my pleasure to finally meet you. Maybe head over to Chapeau! or something.

                                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                                    hey yeah! just give me a good amount of notice, and we can surely do that!

                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      Just sent you an e-mail MC. Maybe there are some other Bay area 'hounds that would like to get together next month as well.

                                                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                                                        Oh! haven't checked emails. will do so now.

                                                                                                                                                                                                                                                                                2. re: Fowler

                                                                                                                                                                                                                                                                                  Oh wow. If the food is a good as the descriptions on the menu how could they possibly be disappointed? It's almost to hard to choose, but I'd probably wind up with the frog legs and pork belly.

                                                                                                                                                                                                                                                                                3. Everyone seems to have been eating very well this weekend. I tried to join in the fun with a picnicky Sunday supper of dry-rubbed ribs "barbecued" in the oven (no space for a grill here in Manhattan). Sides were pasta salad with green beans, tomatoes, picual olives, feta and tarragon and buttermilk coleslaw. Dessert was a "cheese course" of pimento cheese and crackers over cocktails and conversation.

                                                                                                                                                                                                                                                                                  1. Boy, everyone's cooking up a storm. Love being inspired by all of you.

                                                                                                                                                                                                                                                                                    This weekend was hit or miss. Friday, as predicted, I imbibed a bit to much at happy hour, so SO ordered Indian. I had chicken masala.

                                                                                                                                                                                                                                                                                    Saturday we had dinner at my MILs. She's French and an excellent chef. We had salmon, broccoli, and sweet potatoes. My contribution was three perfectly sized (about 1 1/4 lb each) sea roaches (aka, lobsters). They are on crazy sale this week at $5.88/lb, so it was hard to pass up.

                                                                                                                                                                                                                                                                                    Last night my hubster requested my Asian marinated chicken thighs (soy, lime juice, garlic, ginger, sesame oil, brown sugar), so we had that with rice and lentils, and a mango and avocado salad. All came out great.

                                                                                                                                                                                                                                                                                    Tonight the man's out to town, and I've been craving linguine with clam sauce. The man can't eat clams any more, so this is the perfect opportunity to cook this up. I invited my mamacita over for dinner as I haven't hung out with her in while and I miss my mommy!

                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                      Your dinner with your mum sounds delicious. Have a lovely night.

                                                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                                                        I have been craving linguini with clam sauce and now I really am! Enjoy a lovely dinner with mom.

                                                                                                                                                                                                                                                                                    2. After last night's döner debacle, we're off again to another face-stuffing, belly-expanding, intoxicatingly delicious Sichuan food orgy.

                                                                                                                                                                                                                                                                                      We'll be 10 tonight, so perhaps I can order accordingly for a change :-)

                                                                                                                                                                                                                                                                                      Oh, and cocktails...

                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                          Always. Better get rockin', tho. Rez is for 7:30 :-)

                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                            Uh oh, 2 minutes I might be a few hours late :)

                                                                                                                                                                                                                                                                                      1. Never ended up getting my shrimp or lemon pesto, but did at least get to use a bunch of my bountiful basil with some homemade vodka sauce last night. Yum! We did some chicken cutlets, pounded thin, dipped in egg wash and then breadcrumbs, and then pan fried, chicken parmesan style.

                                                                                                                                                                                                                                                                                        Some fresh (not homemade, but fresh from the fridge case at the store) fettuccine tossed in the sauce and some extra sauce drizzled atop the chicken. Simple roasted asparagus served alongside. The vodka sauce is my absolute favorite recipe!
                                                                                                                                                                                                                                                                                        http://smittenkitchen.com/blog/2006/0...
                                                                                                                                                                                                                                                                                        (I agree with Deb on all counts re: RR, btw :)

                                                                                                                                                                                                                                                                                        1. We are doing a major rehab on our house-new roof, windows, clapboards, fencing etc. Just got home and they have removed ALL the storms and screens on our existing windows. Not expecting that and the inside of our house blazingly HOT. With evening coming and mosquitos the size of small birds I am leaving the windows shut and bailing on dinner!

                                                                                                                                                                                                                                                                                          There a place not too far from us that has outdoor seating and takes reservations. Dinner will be at Scarlet Oak this evening.

                                                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                                            Condolences.

                                                                                                                                                                                                                                                                                            Deb and I have just entered the fourth year of our house rehab. First floor is finished now and looks beautiful (no clutter, no refrigerator magnets). The attached garage is guy heaven. Second-floor work should begin in October and I'm not looking forward to the disruption. Still, that's the price of poker.

                                                                                                                                                                                                                                                                                            Enjoy the Scarlet Oak.

                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                              4 years? Sounds scary but I think thats is what we are looking at too. Outside and structural stuff this year. First floor bathrooms, kitchen, family and laundry room next year. Upstairs work the year after and then finally the barn. Cha Ching! But it needs to be done. The house has stood for 250+ years but it is really showing its age….

                                                                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                                                                I applaud your resolve.

                                                                                                                                                                                                                                                                                                You could always vacate the premises for a year and change and let contractors have at it but to us lesser folk that path would require an unlimited budget that would probably be exceeded.

                                                                                                                                                                                                                                                                                                Preserving an old house for the next 250 years is intrinsically good. Enjoy your new hobby!

                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                  Well if lotto ever comes thru I might take that route! Wouldn't that be a wonderful? Rent a little place on the cape early summer thru fall and a place in town for the winter and then come home to a "dream home".

                                                                                                                                                                                                                                                                                                  It's taken us 14 years to get to this point where we finally realized the old girl needed more work than we could do and the heating/cooling bills were getting out of control.

                                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                                    I'm softly chuckling to myself but in a good way.

                                                                                                                                                                                                                                                                                                    Our house is only 30-years-old, a mere pup compared to your classic. The cool thing about your multi-year project is that you'll populate a fantastic knowledge base. Keep good notes.

                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                      I am sure my friends will be sick of FB postings but I am trying to keep a photo diary of before and after pics!

                                                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                                                        foodie, would you EMail me please? (address in my profile)

                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                          Just back from dinner and shot you an email!

                                                                                                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                                                                                                Only four years? In my experience home ownership has been a never ending house rehab project. Sigh...

                                                                                                                                                                                                                                                                                              3. re: foodieX2

                                                                                                                                                                                                                                                                                                UGH, foodie. Worst weather to be dealing with this - humidity and rain was awful today!

                                                                                                                                                                                                                                                                                              4. I am now solidly in the Green Goddess dressing fan club. It's been on my mind for weeks since it's mentioned so often here and tonight I finally decided to pull out the food processor and give it a whirl Tonight's dinner was a chicken salad with green goddess dressing and it was fantastic! Thanks to all who raved about it.

                                                                                                                                                                                                                                                                                                12 Replies
                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  I've never made it but not sure why. I will now!

                                                                                                                                                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                                                                                                                                                    That's how I felt, so just decided to make it since I had no other dinner ideas. I highly recommend it, it's very tasty and hit the spot on this humid, hot day.

                                                                                                                                                                                                                                                                                                    1. re: prima

                                                                                                                                                                                                                                                                                                      She is indeed a goddess, it seems like a great base to mix up the herbs. I know Ina has a basil version which seems equally delicious.

                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                      which recipe did you use, fldhky? I love roxlet's, have not made any others...

                                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                                        All the raves were about roxlet's rendition so I went with that although it was a shock to me how many different versions of this "classic" dressing I stumbled upon in a quick Google search. I didn't have any tarragon vinegar so I used 1 cup mayo, 1/2 cup sour cream, 4 anchovies, 2 T lemon juice, 1/2 cup parsley, 1/4 cup tarragon, 2 T chives, 2 garlic cloves and whizzed away. I did follow the roxlet instructions and folded in the sour cream at the end to prevent the dressing from being too runny. It made a good amount and the consistency was perfect in that while it's a pretty high calorie dressing I didn't need that much to really coat the lettuce.

                                                                                                                                                                                                                                                                                                        I think this is the recipe for anyone interested http://www.chow.com/recipes/28742-cho....

                                                                                                                                                                                                                                                                                                        I usually have Cobb salad with Ranch dressing although really I don't like it so much but it was always the go-to creamy dressing, but this one will replace it.

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                          You used 1/4 cup of tarragon? Do you mean teaspoon? When I don't have tarragon vinegar, I use a pinch of tarragon.

                                                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                                                            The recipe linked above is 1/4 cup tarragon loosely packed which was probably 2 or 3 sprigs. It didn't seem to overwhelm the dressing at all. I started with a pinch but couldn't really taste it after I mixed everything together.

                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                              The CHOW recipe you linked to is not roxlet's. Several measures are different, especially the tarragon. Glad you liked it although I think for me 1/4 cup of raw tarragon would be too much.

                                                                                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                                                                                  I agree, Gretchen. I think tarragon tends to dominate when you use it in quantity. It would be very different, but good too, I'm sure.

                                                                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                                                                    I might be in flykenava (never get that right) camp... I think of Green Goddess as being very tarragon-forward by tradition. Anchovy, lemon, parsley, etc. as undernotes.

                                                                                                                                                                                                                                                                                                                    Depending on the strength of your tarragon, and your propensity for it, I can see a 1/4 cup - loose, not packed, as the amount you might like best.

                                                                                                                                                                                                                                                                                                        2. Food didn't exactly go as planned over the weekend- we ended up with way too much stuff to cook/ eat when I picked up Hawaiian BBQ on Saturday afternoon. When the woman handed me the bags of food I said thank you and headed for the truck without checking them. When I got home I discovered that she handed me someone else's order and it was at least 3 times the amount of food I ordered. Its too far away to go back....so..... of course we had to eat all of the fried shrimp right away because it would have been lousy if we had tried to heat it up later which left us with a ton of teriyaki chicken, beef, kalbi, mac salad and rice for the man, etc. That ended up being several meals that I didn't have to cook. All of the stuff for the ceviche I had planned went to the freezer and Sunday's steaks were just cooked this afternoon (an odd huge mid day meal for us since the man was home.) I guess if we get hungry later it'll be a big salad with baby beets, goat cheese, etc.

                                                                                                                                                                                                                                                                                                          I grilled some of our Ichiban eggplant (the first of the season, creamy and delicious!) and zucchini with the T-bones and London Broil (which was marinaded for about 30 hours and cooked to med. rare to be sliced for salads.) Very very good! I can hardly wait for the next eggplant to be ready to pick.

                                                                                                                                                                                                                                                                                                          1. It's Burger Monday!

                                                                                                                                                                                                                                                                                                            I ground some chuck and short rib at a 1:1 ratio (new grind) on Sunday. The discs will be pan fried in a cast iron skillet and topped with white American cheese. Other toppings include yellow onion, tomato and Heinz Ketchup. Deb will expand things with mayo and, perhaps, lettuce. Potato rolls will be the delivery mechanisms. Corn on the cob is the side of choice. Kettle-fried potato chips will be available. Beer for me, wine for Deb. Top Gear (BBC America) will be on the plasma.

                                                                                                                                                                                                                                                                                                            "Sweet summer rain." Yes, it finally rained today. About time.

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                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                              It all sounded perfect until Top Gear ;) thanks for the potato roll tip, I'd not heard of them before and they are so good with burgers!

                                                                                                                                                                                                                                                                                                            2. It's veg box using up time of the week! Tonight I also had some gorgeous homemade by ChristinaMason ricotta to use and I happened to see that Yotam Ottolenghi's recipe in the Guardian this weekend was for ricotta meatballs. I didn't make the recommended sauce but they were absolutely delicious as they were. Straight to the keepers list.

                                                                                                                                                                                                                                                                                                              Alongside I made salt roasted baby beetroot, griddled yellow and green courgettes with green beans, mint and lemon, radicchio marmalade, rocket salad and pittas. Veg box totally used up!

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                                                                                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                                                                                  It's this recipe: http://www.latimes.com/features/food/... so simple and quick and great for using radicchio up! It would go with lots of other cheeses too.