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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!