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What's for Dinner #234 -- The Dog Days of Summer Edition #4 thru Jul 24, 2013

I'm impressed with everyone on this thread -- you are undaunted by the heat of summer, and continue making the most fabulous and creative summer meals!

How are you continuing to cope with cooking in a kitchen that can only be described as one of Dante's circles of hell? Oh, right. Some of us actually have central air, or are in places where the weather's actually pleasant!

What's for dinner in your neck of the woods?

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  1. (roxlet - this is WFD #234 - not sure if you can fix it or if the Mods need to do so...)

    I'm actually looking forward (finally!) to cooking tonight. For the first time in probably 1-1/2 months, the A/C is off and the windows are open.

    Of course, planning anything is probably not a good idea, as it *is* CSA Monday, and I haven't a clue as to what we're getting. I was actually craving some Mandarin Orange Chicken, so if I get sugar snap peas, I might still keep that on the menu and steam some ss peas. So we shall have to see.

    I still believe that Congress should mandate that Monday be a day OFF after a long party weekend. They should get right on that; after all, they're not doing much, are they? ;-)

    2 Replies
      1. re: LindaWhit

        Well, as expected, the CSA didn't really give me something to work with the Mandarin Orange Chicken. But I made it work anyway. :-)

        2 ears of corn - stripped of kernels.
        1 small onion - chopped
        5 stalks of Swiss chard - stems chopped and leaves chopped small

        The onions, corn and Swiss chard stems were sauteed in butter and olive oil, and sprinkled with salt and Aleppo pepper. The chopped leaves were added and it all finished sautéing.

        Basmati rice was made. And so was a package of BJ's Mandarin Orange chicken, with added hoisin sauce and about a Tbsp. of fresh squeezed lime juice.

        And it was dinner. Along with a glass of wine. Long day at work (and it will be a long week, with our office moving at the end of the week!)

      2. After 11 days, my son is finally headed home from Poland today. I asked him what he wanted for dinner tonight, and his request was veal Milanese and pasta with pesto. The veal is defrosting, and the basil is in the garden waiting to be picked, and turned into the first home-grown batch of the season. Can't wait to see him!

        He described his teammates as a bunch of culinary wusses, so he had very little opportunity to experiment with Polish foods. In fact, the last dinner was at KFC! Ah, American cultural imperialism at its finest!

        1. I pulled a london broil out of the freezer for tonight's dinner. I'll make a marinade with soy sauce, lime juice, tequila, olive oil, garlic, cilantro, salt, pepper, and red pepper flakes. We'll have grilled corn on the cob and grilled eggplant as sides.

          I'm also planning to make the custard base for vanilla and chocolate ice cream today. Smitten Kitchen has me wanting to make my own ice cream cake.

          2 Replies
            1. re: ChristinaMason

              Ha thanks. I forgot I have a big container of crimini mushrooms in the fridge that need to be used so I will saute them up with some onions to go with the steak.

          1. Yesterday we pulled out roasted chicken, guacamole, crudite, and many types of melon out of the cooler on the lawn at Tanglewood. We munched, we chatted, and we let Bach wash over us. A nice day indeed!

            1. The house is well air-conditioned, but the heat is still getting to me. I feel like a nauseous, swollen mess but last night's dinner was enough to make me forget about all of that yucky weather. This weekend was a nice continuation of my tour of less common beef cuts.

              For brunch on Saturday, we enjoyed a delicious hangar steak topped with blue cheese alongside fried eggs on sauteed mushrooms. This was quite possibly the beefiest steak I have ever had an

              For dinner last night I initially planned to venture to the flank steak but when I went to buy it at the store, they had grass fed flat iron steak which I've never seen in the store before and is on the list of cuts to try so I had to make a decision. Ultimately, I went with the flat iron steak and I'm glad I did. It was so tender and a wonderful beefy flavor. I hope the store continues to have this in stock more often. I think I will use the flank steak next weekend. I'm looking forward to it if it's anything similar to these two.

              6 Replies
              1. re: fldhkybnva

                Flank is not as tender as flat iron but it's a very delicious cut as long as you don't overcook it (no more than medium rare). It also has to be sliced thinly, against the grain, or it will taste like you're chewing rubber bands.

                1. re: biondanonima

                  With all of these cuts the advice seems to be similar. I've loved them all - skirt, flap, flat iron, hanger. I went with the flat iron last night because I worried that I hadn't marinated the flank steak and it seemed that all of the preparations I found online called for a marinade. They also all seemed to marinate the flat iron but I figured it was considered tender enough that it would be OK. I really enjoy my steak pretty simple so usually prefer not to marinate. Do you find that you have to marinate the flank or if you cook it to medium rare and slice thinly it's fine?

                  1. re: fldhkybnva

                    No, no need to marinate unless you want to add a flavor to the outside layer of the meat. I cook a flank steak probably twice a week, and I'd say I do nothing but salt it just before cooking 99% of the time. I can then add a sauce if I choose, or enjoy it with a compound butter, etc. - and the leftovers are more versatile. I love to use leftover flank steak in stirfry, for instance - I just throw thin slices into the cooked vegetables and let the heat from the vegetables/pan gently warm the steak.

                    1. re: biondanonima

                      Perfect, I'm looking forward to our favorite Sunday night steak dinner this week. I've been meaning to find a few good compound butters to whip up since we eat steak a lot and variation is nice. So far I'm planning a paprika garlic and an anchovy butter. Thanks for the tips.

                      1. re: biondanonima

                        Thanks for the tips. The flank steak is defrosting for tomorrow night so probably won't be thawed in time for a marinade. I actually whipped up a batch of the anchovy butter last night intending to sear the flank and top it with the butter, but SO is insisting that it will be tough as nails as every thing "he has read" involves marinating. I thought I'd check back with you to get an idea of how thin to avoid rubber bands :)

                  2. re: fldhkybnva

                    I have to agree, perhaps not the most tender cut but it is definitely more flavorful. I use skirt and hanger a lot, I really like the higher fat content, and it tends to make the meat more tender. I use these cuts for anything that I use sliced meat for. Shawarma, tacos and burritos, curries, stir-fry, satay, all kinds of stuff.

                  3. Leftover chicken enchiladas and charro (beans). We'll probably microwave the enchiladas to reheat, and the beans will go on the stove top, in a small pan. kind of refried but not mashed.

                    1. "Thug" burritos...cooked the filling on a sheetpan out on the grill since it's too damn hot to turn the oven on. Red bell, onion, broc, cici's, dressed with arugula, avo and lime. An ear of corn would gone with it nicely, but again, too damn hot

                      2 Replies
                      1. Over the weekend, we had some much appreciated rain! Saturday evening, the thunderstorms rolled in and it cooled considerably, so I made a favorite of the menfolk, copycat Olive Garden Zuppa Toscana and served it with crusty bread. Yesterday, the showers were off and on so I had chance to grill. I just made very simple burgers with extra sharp cheddar, lettuce and maters. Roasted potato wedges with coarse salt and oregano and carrot sticks on the side.
                        Still undecided for tonight.

                        2 Replies
                        1. re: alliegator

                          I generally dislike Olive Garden but that Zuppa Toscana is the one exception - every now and again I simply HAVE to go at lunch time and gorge myself on the unlimited soup and salad. Do you use an internet copycat recipe or have you developed your own?

                          1. re: biondanonima

                            I'm right there with ya! I'm not a fan of Olive Garden dishes, but love the soup. It's easy to make at home, my favorite recipe is from this blog:
                            http://www.cookingclassy.com/2012/12/...
                            I don't use any sugar, and add red pepper flakes. It's pretty close, and actually a little better, imo.

                        2. prolly more mu shu, since we have a ton leftover, and hopefully i'll get to make Mr. H.'s smashed cukes this time.

                          i was going to put in a low & slow cooking pork shoulder last night, ala lingua, but we have too much pork going on already - if that can be a thing. later this week tho.

                          5 Replies
                            1. re: linguafood

                              I agree...this concept does not exist.

                              1. re: linguafood

                                i know. it's the BF, not me. sometimes i don't know why i stay with him. sometimes.

                                1. re: girlwonder88

                                  copied straight from Harters' post, last thread:

                                  "Alongside smashed cucumber. You, erm, smash your cuke then chop it into 2cm pieces and mix it with garlic, caster sugar, light soy, black vinegar, oil and chopped chilli (in palce of chilli oil which I havnt got)."

                                  still haven't had a chance to try them.

                              2. I was so hoping we would have leftover pesto for dinner tonight but my favenous family ate it ALL last night. My next basil plant won't be ready for another a week or so. Boo Hoo.

                                Tonights dinner is more of our cow-top round steaks. I put together a quick southwestern/mexican marinade this morning. When I get home it will get quickly grilled and sliced thin and then served with tortillas, salsa verde, sour cream, avacado and cheese. Black beans and rice on the side.

                                1. I just made a batch of homemade hot sauce in my pressure cooker and I'm itching to use it on something soon. I may be making some buffalo wings this evening. I usually bake them though since I don't like wasting all that oil to fry them. I'll just crank up the AC a little more.

                                  2 Replies
                                  1. re: Atomic76

                                    I actually enjoy spicy meals on hot days, apparently it cools you down...think spicy dishes in India kind of effect. The sauce sounds great, what's your recipe?

                                    1. re: fldhkybnva

                                      http://www.hippressurecooking.com/pre...

                                      I used cherry peppers, and added some hickory liquid smoke since I didn't have smoked salt. Came out fantastic!

                                  2. Haven't posted in a few days, the weekend was kind of hectic, and nothing much exciting to post anyways.

                                    But, we now have AC! We got it installed last Thursday, just in time for the weather to cool down over the weekend. That's ok, they are predicting more hot weather later this week.

                                    Saturday night I made some tomato sauce using the last of the tomatoes that I froze last summer. Freezing them whole is the way to go. The skin slipped right off, and the sauce came out great. I added onion, garlic, and some basil right at the end. Served that up with some pasta, and a nice green salad.

                                    Yesterday we went to a great Middle Eastern festival for a late lunch. It was fabulous. I had the kibbeh plate, which also included rice, hummus, pita, grape leaves, and spinach pie. Hubby had the souvlaki plate, which had the same sides. We also split an order of falafel. Needless to say, we weren't hungry come dinner time so we just reheated some leftovers.

                                    Tonight I think is going to be a buffalo turkey burger (buffalo hot sauce flavored, not a mix of buffalo and turkey), topped with cheddar and a blue cheese slaw. Roasted taters with OO and rosemary from the garden and a nice salad will be the sides. A few glasses of vino to wind down the day. It *is* Monday after all.

                                    11 Replies
                                    1. re: ludmilasdaughter

                                      Welcome to the A/C! I'm sure it will come in handy over the next few months. Your burger sounds great. I love blue cheese but never thought to throw it in with slaw, now that's a genius idea.

                                      1. re: fldhkybnva

                                        If you want to go really wild, throw some wing sauce in the slaw, too. Killer.

                                      2. re: ludmilasdaughter

                                        ludmila'sd, can i ask how you froze the whole tomatoes? in a big, in a container? i'm too lazy to google myself, since you've already done the legwork! my sister's tomato plants are going nuts and I hate to waste any of them... thanks!

                                        1. re: mariacarmen

                                          My mum used to freeze them whole in bags MC. Then to use them in sauces we would dunk them in scalding water and rub the skins off.

                                          1. re: Frizzle

                                            Yup, large freezer bag. I found that if I just waited for them to thaw out, there was no need to dunk them in hot water. The skins peeled right off. I think I actually learned about this on the Home Cooking board.

                                            The other way I also like to freeze them is to cut them up (remove the seeds or not) and roast them with olive oil and garlic. Then just bag and freeze.

                                          2. re: mariacarmen

                                            I do the dunk in boiling water, too, to slip the skins off, I will sometimes cut them in half and squeeze out some of the seeds. Then plop into a freezer bag.

                                            1. re: wyogal

                                              Freezing the whole tomatoes on a wax paper lined cookie sheet and then putting them into the freezer/food saver bag lets you take them out one at a time if necessary.

                                              Can't wait to have our own 'maters start rolling in!

                                              1. re: gourmanda

                                                I like to squish the partially thawed tomatoes in the bag, easy way for crushed tomatoes.
                                                But, that's a good idea. I do that with banana slices for smoothies.

                                                1. re: gourmanda

                                                  That is what i do. In fact that is what i did tonight for chicken cacciatore. I just pulled three big ones from the freezer and thaw on the counter. I score an x at the end before I freeze to start the peeling process.

                                          3. His Royal Highness is here! And because this household loves us our celeb gossip and that sort of thing, it'll be bangers and mash to celebrate. Now I need to find a recipe, but it seems straightforward enough.

                                            45 Replies
                                            1. re: alliegator

                                              Hear hear and a Cancer too! I know Leo is the King but Cancer is a Chowhound sign.

                                              1. re: alliegator

                                                theme dinner, I love it allie! did I miss your report of your meal at the Beaver restaurant? The menu sure looked good...

                                                1. re: alliegator

                                                  I had to read your post a few times to figure out what you meant. I thought you had a visitor arrive. The baby obviously has good timing, he shares his birthday with my father.

                                                  As far as I know bangers and mash are just fried sausages served with mashed potatoes. Harters can probably educate us on the finer points though.

                                                  1. re: Frizzle

                                                    There are no finer points to sausage & mash, IMO.

                                                    You need decent sausages, mash that isnt overly sloppy and a damn good onion gravy.

                                                    Simples.

                                                    As a fellow republican said on TV last night, if you told someone that your head of state for the rest of this century was guaranteed to be a white male, they might assume that you don't live in a democracy.

                                                    1. re: wyogal

                                                      Too funny! Especially to me, because I really thought it was going to be a girl.
                                                      I've always been really good at predicting family/friend baby sexes, but apparently my powers don't extend to royalty ;)
                                                      I picked up some blue frosted cupcakes for desert. I'm running with this theme!

                                                    2. re: alliegator

                                                      Hehe, Frizzle. No princes here in this place. After a bit of research, bangers and mash is just sausages and mashed potatoes. I believe I'll add some onion gravy and make an attempt at mushy peas.
                                                      And GretchenS, I didn't report back yet on Beaver Choice.
                                                      Delicious as always. Pap and I had pork schnitzel, this thing is huge! Dill mashed potatoes and green salad and tomato and basil salad on the side. All the veggies there are so fresh. Mangator had salmon, and that was a beautiful piece of fish. We need to go there more often.

                                                      1. re: alliegator

                                                        Whole Foods has a new Willliam and Kate cheddar, I think it will be in eggs tomorrow morning.

                                                        1. re: alliegator

                                                          Urgh, my dinner was disrupted yet again as mangator needed to be admitted to the hospital with Valley Fever. Not to be confused with beaver fever, for you smart asses :) He was hospitalized because he already has allergy induced asthma.
                                                          http://en.wikipedia.org/wiki/Coccidio...
                                                          He is an avid cyclist and was caught in several dust storms, I guess that's the culprit. He felt shitty all weekend, but was feverish tonight... He'll be fine, I feel bad for the nurses. He whines like a Kardashian.
                                                          Pap stayed home while I was out, and is enjoying the Chinese I brought. I'm a little too edgy to eat right now, but that'll change.
                                                          It could all be worse. Much worse, so I'll have a drink, get in my jammies, and try to pick over those red spare ribs. They do look all lacquered and delish.

                                                          1. re: alliegator

                                                            poor mangator! "whines like a Kardashian" - too funny! i'm glad you're cracking jokes, because that means it's not too serious... but still, being in the hospital is no good.

                                                            hope he's all better tomorrow! enjoy those ribs.

                                                            1. re: alliegator

                                                              I hope mangator feels better. I'm also an asthma sufferer but it only tears its head sometimes, but when it does it makes itself well known. I know the feeling of the lovely whiney family members when sick, my mom has had a chronic illness but when she's in the hospital it's full on whiney-demanding time. The poor nurses...but at least she can be quite comical and is otherwise a delight.

                                                              1. re: alliegator

                                                                Aw, hope he's back home whining to you real soon, alli!

                                                                1. re: alliegator

                                                                  "Whine like a Kardashian"- LMAO!! Sorry he isnt doing well. and hope he's home soon.

                                                                  1. re: alliegator

                                                                    Ugh no fun for mangator. I'm well versed in valley fever, my brother had it a few times growing up, it's pretty prevalent in the San Joaquin Valley in CA where I grew up. I hope you got to enjoy some of the spare ribs in your jammies at least.

                                                                    1. re: alliegator

                                                                      Aww, sorry for mangator! (but I had to laugh at "whines like a Kardashian"!) Hopefully the red-lacquered spare ribs made it a bit better. And hopefully mangator is now immune to Valley Fever!

                                                                      1. re: alliegator

                                                                        Thanks everyone! It turns out he's going to live. And be released later today.
                                                                        So the bangers and mash plan is back on.
                                                                        I gained an appetite last night when the man called me up, bitching about the tiny little juice cups, so he wasn't feeling that bad.
                                                                        Those ribs were some of the best faux Chinese ribs I've ever had. So sticky and inauthentic in the best way. And the pork fried rice was pretty tasty, too.

                                                                        1. re: alliegator

                                                                          Glad to hear that mangator is on the mend, and your Kardashian comment made me spit water onto my keyboard!

                                                                          1. re: alliegator

                                                                            Glad to hear mangator is coming home, best wishes for his continued speedy recovery, that Valley Fever is no joke!

                                                                            1. re: alliegator

                                                                              Thanks again for the well wishes :) He's home and all tucked into bed, not feeling that bad, but the breathing problems were just something they wanted to have an eye on for the night. And pap is blissfully ignorant of all the Valley Fever stuff because knowing dust can make you sick would freak him out. "Asthma issues" are the culprit in his mind.
                                                                              We celebrated national hot dog day by stopping in at Sonic. I favor the Chicago dog, While the menfolk go for the New York style.
                                                                              I'm looking forward to bangers and mash, continuing the day's tube meat theme.

                                                                              1. re: alliegator

                                                                                Sorry the mangator is down. Just glad he is home already. The hospital can be a lonely, exausting place. Sending good wishes for him and his "Kardashian attitude". It sounds like a wise idea not to freak out your paps.

                                                                                1. re: suzigirl

                                                                                  I'm glad he's out of the hospital, I also find them terribly depressing. Now, glad he's home? Not so sure. He'll be here all week before returning to work O_o. His "Kim-ness" is in full effect, he just needs false eyelashes, hehe.
                                                                                  But his appetite is great! He's eating like a champ, and that's a good sign.

                                                                                  1. re: alliegator

                                                                                    'Now, glad he's home? Not so sure'. Love it! Lol

                                                                                    1. re: alliegator

                                                                                      LOL allie.... I feel the same way when my SO tells me he gets to stay home for the week instead of travel. I'm like oh, great, so excited.

                                                                                      1. re: juliejulez

                                                                                        Good to know others feel that way, too :) I'm used to him traveling a lot, and that's not so much the case with this job. Now, in the evening, it's him, pap, me, dogs, all crowded around the glue that holds this family together: the tv.
                                                                                        Mostly, though, the adjustment is making a dinner that suits everyone. Or can be adjusted for each plate. I'm missing my Asian flavors, and am overloaded on the meat/potato thing. Guess that with all the changes in the last 4 months, the fact that food is my biggest sticking point shows that my priorities are right :D

                                                                                        1. re: alliegator

                                                                                          Girls, i can relate! When bf and I started living together he told me he had three weeks off a year. In my head that meant fifteen days. After his third week vacation I thought we were done... nope, he meant twenty two days. You mean I have to do this again another week sometime this year? I love you man but you are getting in my way.

                                                                                          1. re: suzigirl

                                                                                            It makes me feel less guilty about my September girlfriend trip to India. I felt guilty for being gone so long because when I booked it, I didn't know pap would be here.
                                                                                            I've debated cancelling, but the menfolk have encouraged me by telling me I deserve it. And my wonderful pap even hides little bits of spending cash for me in odd places <3

                                                                                            I can only begin to imagine how my home cooking will change after this trip. We have a cooking class in Delhi, another in Agra, and 2 in Goa planned, so I'll bring the spice to WFD early October.

                                                                                            1. re: alliegator

                                                                                              Bring the spice. We are looking forward to it. If you tell me one more sweet thing about your paps I might get a cavity. You two are cut from the same cloth.Please don't cancel on the girls. I know you are worried, but the boys will be fine. Go have fun. Let me live vicariously through you.

                                                                                              1. re: suzigirl

                                                                                                And no worries, suz. Cut from the same cloth, we share the same ability to be egregious assholes when the sitch calls for it. And we do it publicly in a language very few understand.
                                                                                                Bet that tooth hurts a little less already ;)

                                                                                                1. re: alliegator

                                                                                                  In case your teeth still hurt, a conversation from the store earlier about the family in front of us in line (translated into English).
                                                                                                  P: Jeezus Krist, Al! Why would this woman be raising a whole troupe of seriously obese children be buying all those cookies and chips and shit? And why would anyone wear tight red pants with glitter?
                                                                                                  A: Dunno, pap. Some people are just incredibly fooking stupid and they generally reap what they sow. And those pants are indeed fooking hideous. I could puke.

                                                                                                  But I did snag some lovely shrimp for din-din.

                                                                                                  1. re: alliegator

                                                                                                    Oh that's funny. My teeth hurt a smidge less.

                                                                                                    1. re: alliegator

                                                                                                      Well, now I am kind of insulted. I happen to like my tight red pants with glitter as well as my rhinestone encrusted bra with my black fishnet half shirt.

                                                                                                        1. re: LindaWhit

                                                                                                          She means business. For about an hour my ugly bride's maid dress blighted this lovely thread.
                                                                                                          And another thought, Fowler... at least you take your look all the way. This broad just has a sweaty black t-shirt on ;)

                                                                                                          1. re: alliegator

                                                                                                            And I am still pissed that i missed the fooking pictures by minutes. You in a pastel bridesmaids dress. Whoot, whoot!

                                                                                                            1. re: suzigirl

                                                                                                              The thing that I really loved most about that wedding was sneaking out to restaurants and finding really unique and high quality seafood!
                                                                                                              I was happy to find attire that I could hide like, 30 lbs. of snacks underneath.
                                                                                                              Let me dig around and see if I can find the right picture...

                                                                                                               
                                                                                                              1. re: alliegator

                                                                                                                Weee. I didn't miss the picture this time. Aren't you a tiny little cutie. Are you sure you're 38? I would have been the same way with the snacks. Man, those shrimp look amazing

                                                                                                                1. re: suzigirl

                                                                                                                  Why thank you for the compliments, but lordy, what a blight on an otherwise lovely long weekend. And I think the forced smile just pulls the wrinkles tight.
                                                                                                                  I've made these shrimp before, but you have to deep fry, so it's a total pain. It's just shrimp wrapped in thin noodles with sweet chili sauce, but the visual makes it more than the sum of the parts. I'm always happy to find them in a restaurant, and Hawaii does it better than anywhere over here.
                                                                                                                  I hope to go back and eat more another time.

                                                                                                                  1. re: alliegator

                                                                                                                    The forced smile just pull the wrinkles tight. You are such a trip. Just admit it, you look twenty

                                                                                                                2. re: alliegator

                                                                                                                  i can't believe i have to look at a cute skinny blond young thing make even a bridesmaid's dress look fabulous again!

                                                                                                                  seriously, adorable.

                                                                                                                  1. re: mariacarmen

                                                                                                                    You ladies are too sweet, thanks for saying such nice things. But once fx2 has seen it, this hideous thing is coming down forevah!
                                                                                                                    But, if we all ever get real ambitious and organize a WFD meetup at a midpoint (like Kansas?) I'll wear the beast. that way, I won't need a name tag.
                                                                                                                    And I'll bring those shrimp :)

                                                                                                                    1. re: LindaWhit

                                                                                                                      Jeezus, do want a pic of my driver's license? Wait, you wanted the pic of the dress!
                                                                                                                      :)
                                                                                                                      It will be coming down now...

                                                                                                                    2. re: alliegator

                                                                                                                      Thanks for posting that picture of yourself, Princess. Now I feel so old and ugly. Oh wait, I was old and ugly long before you posted that photo.

                                                                                                                      Mangator is a very lucky guy.

                                                                                                      1. re: alliegator

                                                                                                        SO FABULOUS! do not feel guilty, one bit! you'll come home that much more able to cook delish things for Pap and your hubs. wow. extremely jealous!

                                                                                                        1. re: alliegator

                                                                                                          No guilt here, they want me to go and enjoy and I will. I've even been shopping for the occasion and would never let my girls down.
                                                                                                          Tonight's bangers & mash turned out to be quite tasty. I did a mushroom cream gravy and used smoked gouda in the mash, so certainly it's quite inauthentic. But it went over well, and with the recent rains, pap and I ate al fresco, and saved the rest for when mangator wakes up. Sleep is a good thing, though.
                                                                                                          Pics below of dinner and proof of my intent to actually go on my already paid for trip :D

                                                                                                           
                                                                                                           
                                                                                      2. Weather is perfect- 70's and overcast enough so we can linger on the beach and not fry. Tuna salad and chips on the beach and leftovers for dinner. In honor of His Royal Nibs we are going out for a drink!

                                                                                        1. tonight, a seasonal feast for us!

                                                                                          we went yesterday for u-pick berries and tomatoes, and got some farm-fresh eggs while we were at it. we've also got a bunch of peaches that need using up, so...

                                                                                          tonight will be ham-and-jarlsberg-swiss quiche, with caprese salad stacks (vine-fresh tomatoes, basil from our herb garden, and local mozzarella fresca, EVOO+balsamic). dessert will be a choice of raspberry-blackberry pie or peach-almond galette warm from the oven.

                                                                                          heaven bless air conditioning! i also have to bake a batch of PB-white choc chip cookies for our maintenance guy today...

                                                                                          1. After a hot day (I'm a moron and wore black!) of 2 in-person interviews, 1 phone interview, and having to call around to figure out where the heck we can park this new camper that SO bought (HOA won't let us park it at the house), this somewhat introvert is tired. So tonight's dinner is a version of Dragon Noodles, and I'll throw in some chicken too. Easy and simple, and doesn't require too much cooking.

                                                                                            11 Replies
                                                                                            1. re: juliejulez

                                                                                              Good luck with the job hunt! What type/kind of camper? You'll have to come north!

                                                                                              1. re: wyogal

                                                                                                Thanks! It's a brand new 27 foot Raptor toy hauler. It's pretty nice, the "garage" part is separate from the rest, so it's still got a nice living area and kitchen and bedroom. Our first trip is to Cheyenne this weekend after we pick it up on Friday, we're going to Frontier Days and staying at a friend's house but since neither of us has ever pulled a trailer, we figure a short trip might be good to get used to driving with it. In August we're taking it and staying in it in Pinedale though.

                                                                                                1. re: juliejulez

                                                                                                  Nice! In Pinedale or at one of the campgrounds? I heard that the campground at Fremont lake is torn up, closed for this season. :( My in-laws were campground hosts there for a couple of years.

                                                                                                  1. re: wyogal

                                                                                                    SO's dad has a cabin and a couple acres with RV hookups on the edge of town so we'll stay there. You are correct that the Fremont campground is tore up.

                                                                                              2. re: juliejulez

                                                                                                Wow, JJ you don't waste any time! Good for you for getting so many interview so quickly. Please keep us posted.

                                                                                                Now what are Dragon Noodles? Are they spicy? I love all kinds of Asian noodle dishes and never heard of these.

                                                                                                1. re: foodieX2

                                                                                                  Thanks! I have another interview tomorrow (the one the phone interview was for today). Real estate people usually don't waste anytime, they get things done quickly.

                                                                                                  This the recipe I use for the dragon noodles, there's others floating around too... I leave out the egg since that's not my thing http://www.budgetbytes.com/2012/08/sp... No clue if it's authentic or anything but I've seen it on the menu at chinese american restaurants before.

                                                                                                  1. re: juliejulez

                                                                                                    That looks so good! I love spicy. I'll have to bookmark this one. Thanks!

                                                                                                      1. re: juliejulez

                                                                                                        ooh, those look good! thanks for the link. They look right up my alley.

                                                                                                    1. re: juliejulez

                                                                                                      JJ, congrats, good luck and thanks!
                                                                                                      For the new camper, sure to lead to lots of fun, and I hope you land a job that is exactly what you want and need. And thanks for sharing the Dragon Noodles. I've never met a quick Asian noodle that I don't like, and this one looks perfect for lunch or a fast dinner.

                                                                                                    2. We were woken up by one of those early morning phone calls you never want to get, one of the guys in the car club the man is in died in a car accident in the wee hours of this morning. Comfort food is in order, one of the man's fave comfort foods is fried chicken and I'll probably be buying it since it wasn't planned so there isn't time to do it right.

                                                                                                      18 Replies
                                                                                                      1. re: weezieduzzit

                                                                                                        Oh my thats terrible! My condolences to you and the entire club.

                                                                                                          1. re: weezieduzzit

                                                                                                            Sorry to hear about that :( Comfort food is definitely in order.

                                                                                                            1. re: weezieduzzit

                                                                                                              So sorry to hear it. Comfort food sounds like the right thing.

                                                                                                              1. re: weezieduzzit

                                                                                                                So sorry :( I think fried chicken is an excellent plan.

                                                                                                                1. re: weezieduzzit

                                                                                                                  My condolences to you, your husband and the car club. At a time like this, store-acquired comfort food is " doing it right."

                                                                                                                  1. re: weezieduzzit

                                                                                                                    That is horrible, weezie. I'm so sorry.

                                                                                                                    1. re: weezieduzzit

                                                                                                                      Very sorry to hear it. My condolences.

                                                                                                                      1. re: weezieduzzit

                                                                                                                        so sorry to hear. hope the man enjoys your thoughtful dinner.

                                                                                                                        1. re: weezieduzzit

                                                                                                                          My heart goes out to everyone touched by this. All the best

                                                                                                                            1. re: weezieduzzit

                                                                                                                              So sorry to hear this weezie. My condolences.

                                                                                                                                1. re: weezieduzzit

                                                                                                                                  I hate those calls.

                                                                                                                                  Comfort food is the way to go.

                                                                                                                                  1. re: weezieduzzit

                                                                                                                                    Thank you, everyone. We're sad and sleep deprived after spending yesterday/ last night with friends and his family. We didn't get home until after 3am and then the phone started ringing again early this morning. Lots of coffee....

                                                                                                                                    We're ordering Thai for mains, I'm doing some fill in with produce from the garden... some cucumber salad, tomatoes and some sauteed eggplant since it won't stop growing! A nice meal and a good night's sleep is in order- we're still all racing this weekend (Anthony wouldn't have had it any other way,) which means I'm still feeding about 50 people all weekend and need to get busy on that! (I'm so thankful I started planning and started shopping for it 2 weeks ago.... big sigh of relief.) Who is it that has the bitchin broccoli salad recipe?

                                                                                                                                     
                                                                                                                                    1. re: weezieduzzit

                                                                                                                                      Very cool pic of your friend Anthony. Be careful not to run yourself ragged and enjoy the racing

                                                                                                                                    2. re: weezieduzzit

                                                                                                                                      SOOO sorry weezie - my condolences to you and your man and friends...

                                                                                                                                      i have a great broccoli salad recipe; not sure if I am the one your thinking of, but I know I have posted it here before.

                                                                                                                                      Mine is blanched broccoli, marinated red onion, roasted peanuts, golden raisins and a ranch-ish dressing. Let me know if you want more details...

                                                                                                                                      1. re: gingershelley

                                                                                                                                        I would love it, so glad I checked in to see if anyone posted about it! I think it would keep well in a container in an ice chest for a day since broccoli is so substantial. Please do correct me if my thinking is wrong on this.

                                                                                                                                        The food prep for the weekend has begun!

                                                                                                                                    3. Roast chicken, corn, potatoes. I'm going to use the seasonings that go into a Cajun shrimp boil, to see how a shrimp-free corn and potato boil work as a side dish.

                                                                                                                                      1. Red beans and rice is on the menu tonight

                                                                                                                                        I have same sausage on the smoker and beans soaking and ready to cook

                                                                                                                                        1 Reply
                                                                                                                                        1. As usual, I was craving something cool and refreshing for dinner tonight and when I spotted the fishmonger fileting a tuna fresh out of the water this morning, an old favorite instantly popped into my head which was the perfect solution - yellowfin poke! SO and I have this quite often over the summer, and winter to be honest. It's so easy to throw together. I had some time on my hands and didn't want to go back out into the heat and happened to spot the seaweed stock which I thought might add some variation to the meal. Other than nori, I have no real experience with seaweed but I figured I couldn't really go wrong. For the poke, I mixed the tuna with ginger, sesame oil, toasted sesame seeds, green onions, soy sauce, rice vinegar, and chili garlic sauce and then added wakame seaweed and sprinkled bonito flakes on top. The wakame was so great. I could see myself rehydrating it and just eating it as a snack. The bonito flakes also added a nice touch. Other than dashi stock, does anyone have good uses for the bonito flakes?

                                                                                                                                           
                                                                                                                                          3 Replies
                                                                                                                                          1. re: fldhkybnva

                                                                                                                                            That sounds wonderful! Thanks for sharing - I'll be tempted to use that treatment next time we have tuna!

                                                                                                                                            1. re: ItalGreyHound

                                                                                                                                              It's so great. You can season to taste of course and I often will serve extra toppings and seasonings on the side for table-side adjustments since SO loves loves a good dose of sesame oil whereas I prefer much less. Also, I know that some people like to marinate it but it doesn't really need it and isn't meant to be served soon after preparation so it's perfect even right after mixing it altogether, although of course it does hold well as long as there's not too much acid.

                                                                                                                                            2. re: fldhkybnva

                                                                                                                                              Great idea and gorgeous presentation! Bonito flakes are pretty tasty sprinkled on cottage cheese with some Shichimi Togarashi for spiciness.

                                                                                                                                            3. BLT w tempeh and heirloom tomatoes on great bread
                                                                                                                                              spicy pickles and cabbage salad
                                                                                                                                              watermelon popsicles

                                                                                                                                              1. Tonight's dinner was greasy and satisfying, and used up leftovers.

                                                                                                                                                I made quesadillas. First trimmed some leftover cactus paddles and cut into strips, then tossed with poblanos and oyster mushrooms cut the same way, drizzled with coconut oil and sprinkled with Adobo con Sazon (Mexican seasoned salt), pepper, and some Maggi. Under the broiler til tender and crispy around the edges, then folded into flour tortillas with leftover braised mojo criollo pork and queso quesadilla. Toasted and pressed until nice and brown and melty and served with ranchera and green salsas, sour cream, and pickled jalapenos. Squee! So good.

                                                                                                                                                2 Replies
                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                  That sounds fantastic! I've never cooked with cactus before, I'll have to look into this.

                                                                                                                                                  1. re: alliegator

                                                                                                                                                    A sharp vegetable peeler is the way to go :)

                                                                                                                                                2. I hope the heat is easing off for all of those in the Northern hemisphere. It's been cold but sunny here for the last few days, just glorious.

                                                                                                                                                  Last night I made ricotta and spinach cannelloni. Ricotta is hard to get here for a reasonable price so I made my own cheat's version with milk and cream and vinegar to curdle it. I think this type of cheese is technically called farmers' cheese. It's certainly cheaper than the $12 for 200 grams ricotta at the shops and it is fine for stuffing pasta. I bought cannelloni tubes from the supermarket as I was feeling lazy and not up to making fresh pasta. We had a green salad and another loaf of no-knead bread. I had hoped with the salad and the bread there would be enough leftovers for tonight's dinner but there are just a couple of sad tubes left.

                                                                                                                                                  Tonight I'm doing another green salad, we'll have it with a Hugh Fearnley-Whittingstall recipe for a beetroot and goats' cheese tart. Inspired by an outstanding shortcrust pastry my father in law made the other week I'm trying his tip for the pastry which is to add a teaspoon of icing sugar to the mix. Apparently Jane Grigson recommends this. I'm also adding some carrot to the tart filling. I like the extra sweetness it adds as I struggle with the earthiness of beetroot.

                                                                                                                                                  Oh, I know this is a dinner thread but I had a wonderful lunch. There were sheep kidneys at the butcher today. They brought back childhood memories of these on fried bread on a winter's morning so that's what was for lunch. Outstanding, just salt, pepper and a squeeze of lemon to serve.

                                                                                                                                                   
                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: Frizzle

                                                                                                                                                    And the tart. The pastry was good, although not as good as the father in law's so I think I need to practice a bit more. It was infinitely better than store bought pastry so well worth the small amount of effort.

                                                                                                                                                     
                                                                                                                                                    1. re: Frizzle

                                                                                                                                                      $12 for ricotta? That's crazy. And the meal must have been very good if there were only a few tubes left.

                                                                                                                                                    2. The hottest day in the southern UK, and really humid, although massive storms overnight have cleared it a bit. So a minimal cooking night last night: tomato, avocado and mozzorella salad with some really fresh mozzorella, green salad and new potatoes, followed by a delicious lemon and berry possett which I said on another thread I was going to make and is delicious. Glass of Sussex fizz left over from last night's Tour de France celebrations.

                                                                                                                                                      1. Hotdogs with horseradish mustard and cucumber salad with basil/shallot.

                                                                                                                                                        And now I'm off to Minneapolis!

                                                                                                                                                        4 Replies
                                                                                                                                                        1. re: gini

                                                                                                                                                          Will you throw your hat up in the air when you get there?

                                                                                                                                                          1. re: roxlet

                                                                                                                                                            I was shopping for a tam o'shanter quite feverishly!

                                                                                                                                                          2. re: gini

                                                                                                                                                            Happy you'll be visiting MN. Hope you'll be able to check out Eat Street (26th St / Nicollet Ave area - 50 restaurants of all kinds) - I had a great lunch there with a friend today - Spring Rolls, Bahn Mi (aka Vietnamese "sub" sandwich), Papaya Salad.

                                                                                                                                                            1. re: MidwesternerTT

                                                                                                                                                              I've been to Minneapolis a couple dozen times and have enjoyed my time there. This time around I stopped into Haute Dish for their $10 burger and beer happy hour special. A really great deal and super tasty!

                                                                                                                                                          3. It's been much cooler up here so I actually had a hot dinner: a variation on eggs in purgatory, with purple kale mixed into the sauce and a duck egg instead of the regular one. Light comfort food.

                                                                                                                                                            1. In honor of National Hot Dog day tonight’s WFD meal will be a Chicago dog with all the fixin's! While not a huge fan of the 'dog I will indulge a couple times a year. We Love Windy City Eats (Weymouth and Norwell Ma.) as the food and the owners are equally great,

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                Well, I didn't know it was National Hot Dog Day, but since I have a couple of Pearl dogs in the freezer, perhaps that'll be WFD tonight as well. I think I can jury rig a couple of club rolls as a stand-in for a hot dog roll. And I do have some coleslaw already made. That would make for an easy dinner tonight - thanks, foodieX2! :-)

                                                                                                                                                              2. Monday- goat cheese turkey burgers with tomato raisins, Caesar salad with homemade multigrain croutons, quick pickled cucumbers and onions

                                                                                                                                                                Tuesday- ajo blanco soup, cheese quesadillas, homemade poco de gallo

                                                                                                                                                                Wednesday- turkey, raisin, scallion meatballs with labneh, garlic bread, sautéed summer squash and peas with basil.

                                                                                                                                                                Then I go away until August 7 leaving my fiancé to fend for himself. Last time I was gone for 10 days and he cooked for three. Hopefully there will be a better percentage of time spent cooking rather than take out this time.

                                                                                                                                                                4 Replies
                                                                                                                                                                1. re: melpy

                                                                                                                                                                  Maybe this is a silly question, but what are tomato raisins? Grape tomatoes dried out?

                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                    Basically, yes. Found them on a CotM thread and googled Mario Batali tomato raisins. First batch burned to literal ashes because I left my fiancé in charge. I said that the recipe would take 2-3 hours and to turn them off if they looked dark. There was nothing left but a dark smudge and dust when I came home. He said he too them out at three hours. I said I wish you had told me what they looked like when I called you because I would have bought more at the store. Big waste :(

                                                                                                                                                                    Went back to store and second attempt which I cooked 2hours but needed more time (it was late and we had to eat) turned out tasty and edible at least.

                                                                                                                                                                    Ajo blanco recipe I had also bombed. Should have mentioned wringing out the bread And straining. Had too much water, and a weird texture. Fiancé didn't like at all and forced down half a bowl. I liked it ok but will have to find another recipe.

                                                                                                                                                                    1. re: melpy

                                                                                                                                                                      Sounds interesting, like miniature sundried tomatoes I guess :)

                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                        I love roasted cherry tomatoes as a veggy for dinner in the summer... just toss the tom's with some OO, garlic, perhaps some thyme, s&p, and pop into a hot oven for 10 minutes, voila!

                                                                                                                                                                        Basically, if you let them stay in the oven longer at a low temp, you would make dried tomatoes with them. I prefer 1/2 dried, so they are still flexible and like soft leather - they work better in recipes. Or do roma's - much cheaper than bought, and just the thing this time of year to make for winter recipes:)

                                                                                                                                                                2. The weather has turned in north west England. Although still quite warm and humid, there were heavy thunderstorms overnight with more forecast for later.

                                                                                                                                                                  Which has somewhat bollocksed family feeding plans.

                                                                                                                                                                  The love of my life turned 60 today (and I think she is still as gorgeous as when I first met her when she was 15). Her sister (the one who is the good cook in the family) is throwing the birthday party. She has planned paella and the intent was to eat it in the garden. There'll still be paella but I suspect we'll be eating indoors. Family birthday tradition dictates that cake will be eaten as dessert - the sister has ordered one from a specialist cake baking business in our village.

                                                                                                                                                                  There was a sigh of relief from me that she liked the vintage designer earrings I'd bought off Ebay from a seller in the States. Phew!

                                                                                                                                                                  18 Replies
                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    A VERY happy birthday to Mrs. Aitch! I love that you've known her for 45 years. :-) :-) :-)

                                                                                                                                                                    Enjoy the paella and birthday cake!

                                                                                                                                                                    1. re: Harters

                                                                                                                                                                      Feliz cumpleanos to herself! And well done on the earrings, Mr. H. Have a wonderful time, inside or out.

                                                                                                                                                                      1. re: Harters

                                                                                                                                                                        Update from tonight's cook...there's coca for starters (or, at least, for with drinks). Hurray - I lurve coca.

                                                                                                                                                                        It's a Mallorcan speciality. Think of it as a very thin pizza. Peppers, onions or chard are the usual toppings.

                                                                                                                                                                        1. re: Harters

                                                                                                                                                                          i googled that, to clarify for myself - as to me, coca is coca leaf in Bolivia!

                                                                                                                                                                          http://en.wikipedia.org/wiki/Coca_%28...

                                                                                                                                                                          Interesting... i don't remember seeing that in my time in Barcelona, but i was pretty young and not so aware of foodie delights. the etymology is particularly interesting.

                                                                                                                                                                          thanks, Mr. H! enjoy your coca.

                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            Sister in law made coca de trempo. Trempo is a Mallorcan salad of onion, green pepper & tomato. Put those onto a pastry base and you just have a lovely thing to nibble on (or a bigger portion for lunch).

                                                                                                                                                                            'Tis too long since we were on the island. Must get there next year!

                                                                                                                                                                          2. re: Harters

                                                                                                                                                                            Is that like Socca? Thin chickpea flour 'bread' with toppings?

                                                                                                                                                                            oops - asked too soon. I see above:)

                                                                                                                                                                            And a happy B-day to your lovely Mrs. H - what a fine life-long romance:)

                                                                                                                                                                          3. re: Harters

                                                                                                                                                                            Happy Birthday to Mrs. H :)
                                                                                                                                                                            And very well done on the gift!
                                                                                                                                                                            Paella sounds like a wonderful celebratory dinner, and I hope you get a chance to enjoy it outside.

                                                                                                                                                                            1. re: Harters

                                                                                                                                                                              You are the sweetest! A big Happy Happy to Mrs H!

                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                Happy anniversary of the birth of Mrs. H. The birthday celebration sounds wonderful. I hope you both have a fabulous time!

                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                  Happy birfday to the missus, Harters! Jewelry is a tough one to pick and please. You know her well.

                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                    Happy birthday to Mrs. H. What a lovely sounding dinner.

                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                      Happy Brithday to Mrs H and well done on the earrings! How sweet that you have known her for 3/4 of her life!

                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                        Happy birthday. Her second 30 hints at more to come.

                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                          A happy birthday to herself. Let us know what the cake turns out to be!

                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                            What a wonderful thing to say about your lovely bride. Enjoy the dinner and company whether it is inside or out. Best wishes to the mrs

                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              HBD to Mrs.H! Hope she had a lovely day!

                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                Happy birthday to your lady wife, and many, many happy returns of the day.

                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                  Jan asks me to say "thanks" for all your good wishes.

                                                                                                                                                                                                  The cake was much enjoyed (although, truth be told, it was overly sweet for our tastes). A thinnish sponge cake, halved like a Victoria Sponge and filled with jam and cream. It was then decorated, very cleverly, to look something like a pizza - herself's well known favourite food.

                                                                                                                                                                                                  By the by, these are the folks who made it:
                                                                                                                                                                                                  http://www.martynjacksoncakes.co.uk/

                                                                                                                                                                                                  Since then, we've been away to a luxury "country house" hotel, about 150 miles away, for one night. Lovely experience, although the Michelin starred dinner wasnt as good as it should have been. We had a a "surprise" lunch on the way home at another Michelin starred hotel restaurant which was really good.

                                                                                                                                                                                                  For tonight's dinner, a couple of rump steaks are defrosting. Free range Aberdeen Angus beef from the next county. We'll have that with some salad leaves - nice mustardy dressing. Cheese for afters.

                                                                                                                                                                                                2. I'm looking forward to my dinner tonight. Some friends and I were supposed to go to an outdoor screening of The Princess Bride at Red Rocks, but most of them were flaky and didn't buy their tickets in time, and it sold out. So, my "picnic" food that I had already purchased to take there is what's for dinner. Using my groupon thingy last week I purchased a couple of nicer cheeses (taleggio and gorgonzola), crackers (la panzanella), and my favorite chianti salami. Those items plus a sliced up granny smith apple (to deliver the gorgonzola to my mouth) is WFD.

                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                    Add a glass or two (or three) of wine to that meal and it's the perfect dinner some nights. Enjoy!

                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                      Love taleggio. One of my favorite cheeses, for sure.

                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                        Salami and cheese for dinner. What could be better?

                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                          Not much! Ever since I discovered Olli and Creminelli salami, it's hard to resist a salami and cheese dinner.

                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                            Pretty much nothing! Growing up, our Christmas Eve tradition was salami cheese and crackers. It was gallo salami, and just plain cheddar and jack, along with apples and crackers. So to this day, while I've upped the ante on the quality of the ingredients, it's still one of my favorite meals. I just don't have it often because I pretty much have zero self control and always eat too much. But that's OK tonight.

                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                              I love this kind of dinner. Nice to hear it kind of grew out of tradition :)

                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                I hear ya. I can turn into a very efficient vacuum cleaner in the presence of salami and cheese. I will even admit a fondness from childhood for the hideous packaged cotto salami. Horribly delicious stuff

                                                                                                                                                                                                          2. Lemon basil pickerel, quinoa pilaf, briam.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: prima

                                                                                                                                                                                                              Changed my plan. I decided to do a version of the Greek dish of shrimp, tomatoes and feta, using scallops, a half bottle of leftover Arrabiatta sauce, sauteed onion, eggplant,bell pepper, grape tomatoes, some banana peppers from the garden, half a cup of white wine and goat milk feta, served wid with quinoa pilaf.

                                                                                                                                                                                                            2. We are going up to the mountains to camp, escaping the heat. We are going to have ribeyes, cooked over the fire. Will probably bring the li'l oscar, actually.
                                                                                                                                                                                                              The campground is only 20 miles from our house, and a great place. I'll try and post a pic later.

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. I think tonight I'm going to take the leftover barbacoa lamb and yellow rice, mix with some sauteed onions, cilantro, and queso quesadilla, and stuff eggplant and zucchini with the mixture. Haven't decided yet whether those'll be covered in a sauce as well. I might just mix some ranchera salsa with sour cream to serve on the side.

                                                                                                                                                                                                                Then again, it's quesadillas again for lunch, so maybe we'll take a break from all the Latin flavors.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                  Is that the last of the feast leftovers?

                                                                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                                                                    I froze some of the pork, and we ended up eating out last night, but not before B made a lamb quesadilla for a late-night snack. He took more leftovers for lunch today.

                                                                                                                                                                                                                    Love a guy who doesn't mind leftovers!

                                                                                                                                                                                                                2. didn't know it was national hot dog day either, but we'd coincidentally already planned on smoked brats, in the grill pan. i'd like a fresh-from-my-sister's-garden tomatoes, fresh corn, avocado, and basil salad with that, please, and maybe some potato salad. brats will be naked, except for a little French's.

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    and a pic. (my camera battery was dead, so this is my cell phone.) the BF made a potato salad, too, with kalamatas, garlic scapes, capers, toms, and olive oil. excellent.

                                                                                                                                                                                                                    Happy (Scott) Wiener Day, everybody! (sorry, i couldn't help myself. this is not a political message!)

                                                                                                                                                                                                                     
                                                                                                                                                                                                                  2. It ain't the heat, it's the humidity! The dew point matches the temp here at 77 and the humidity is a screaming 95%. Today we shopped and lunched and tonight we still have more leftovers to eat up our farmers market buys: ratatouille, pasta with pesto and sausage and the last of the olive loaf will be slathered with homemade garlic butter. Bought a bag of salad and some wine- red for him, white for me. Well chilled. I have the latest Prey book on the kindle for entertainment.

                                                                                                                                                                                                                    1. I must admit that my buffalo turkey burgers came out great last night. Moist and flavorful, although a little difficult to grill because they didn't want to hold their shape due to being so moist.

                                                                                                                                                                                                                      Tonight I've got a defrosted grass fed flat iron in the fridge. Never cooked with this cut of meat so it'll be an experiment. I found a marinade that consists of balsamic vinegar, a few other ingredients and lots of onion. The onions are grilled and served with the steak. For sides, I'll make chipotle mashed sweet potatoes, with some curry and garam masala, and a grille romaine lettuce salad, dressing TBD. It's oppressively humid in my neck of the woods, so I think a Vino Verde will be the drink in hand.

                                                                                                                                                                                                                      Hubby is leaving town for a week on Saturday, so I'm planning my meals around ingredients he doesn't like or can't eat. Mainly eggplant, mushrooms, and shellfish. Yes, I'll be gorging myself on these things while he is away.

                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                      1. re: ludmilasdaughter

                                                                                                                                                                                                                        I had my first grass fed flat iron on Sunday and it was delicious! I seasoned it with simple salt and pepper and seared in a piping hot cast iron pan to just between rare/medium rare and it was amazing, tender and flavorful! I highly recommend it. I love the idea of grilled onions on a steak and might use that for this Friday's steak night. I love the freedom to eat foods the rest of the house doesn't necessarily enjoy, revel in your good eats!

                                                                                                                                                                                                                         
                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                          I seem to remember you posting about grass fed flat iron because I did a search on the forums. Yes, it was mighty tasty. You can't typically find this cut in grocery stores, and I got mine from my meat lady at the farmer's market. Definitely going back for more! Great pic, btw.

                                                                                                                                                                                                                          1. re: ludmilasdaughter

                                                                                                                                                                                                                            I agree, might tasty and I randomly spotted it in my store, I had never seen it there before but it'll be a definite go to from now on even if I have to frequent another store to get it. Did you do a sauce or just top with grilled onions?

                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              I did a quick marinade of olive oil, balsamic, crushed garlic, crushed red pepper, and thickly sliced onions. It only marinaded for about 20 minutes so the flavor of the meat really shined, with just a touch of the other ingredients in the background. Yum!

                                                                                                                                                                                                                              1. re: ludmilasdaughter

                                                                                                                                                                                                                                Ooh, that sounds like a great marinade. I rarely marinate steak because I love the flavor of beef but a subtle marinade might be nice.

                                                                                                                                                                                                                      2. Hubby's been out of town, so I'm having leftovers of what I made last night - Ina Garten's panko crusted salmon and some braised kale with asian flavors (soy sauce, mirin, ginger, garlic, etc.)

                                                                                                                                                                                                                        1. I had no idea it was National Hot Dog day and also no idea what to make for dinner. So I think I will pull out of the freezer a nice knockwurst from the German sausage maker and have that with sauerkraut and some nice sweet Vidalia onion I have in the fridge. Maybe potato salad depending on how much energy I have left when I get home. Still feeling the effects of that virus -- slept from 8 pm to 8 am last night. But better every day.

                                                                                                                                                                                                                          1. Hooray rain!

                                                                                                                                                                                                                            Storms last night, showers today. Temps are lovely.

                                                                                                                                                                                                                            I purchased two jumbo lobsters today at my local fishmonger. I'll boil them in accordance with the sacred Jasper White timetable. Fresh corn on the cob will be the only side. Maybe a Sancerre to wash things down.

                                                                                                                                                                                                                            There are lobster rolls in our future.

                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                              Wow, I'm glad the temps are lovely where you are, and you aren't far from us, I think, but it was really hot today reaching 90 earlier this afternoon. The humidity was in the 90s when I got up this morning, but at least that has dropped. I'd like it to be waaaay cooler!

                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                High 70's today. That's quite a relief from the recent nastiness. Being on a hill and a mile or so from the water helps.

                                                                                                                                                                                                                                Having said that: you, your husband and son are pretty cool in my book.

                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                  Well, that's awfully nice of you to say, even if I am in a sweat.

                                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                                What's the sacred Jasper White timetable? I'm always looking for a tried and true method for a well-cooked lobster.

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  Jasper White's book, Lobster at Home, is an excellent tutorial. His boiling, broiling, parboiling charts are the bible in my house. A lot of trial and error went into putting those simple-looking time/weight tables together.

                                                                                                                                                                                                                                  All guess work has been wrung from my lobster initiatives.

                                                                                                                                                                                                                                2. It's somewhat cooler here today which is quite nice as I don't feel the need to come home and immediately plop down on the couch. Oh wait, I still feel that...but not due to the heat :) SO had to drop his car off at the shop so I picked him up on the way from work and headed home to a freezing cold house as I have been turning down the A/C for Take (the cat) while we're at work and didn't realize it would be so much cooler outside today. When I walked in it was so cold that I looked forward to turning on the stove tonight. Instead of the chilled crab salad that I had planned, I decided to make a baked crab dish instead. Tonight's dinner was a variation of baked crab imperial with Havarti and Raclette cheese served with roasted Crimini mushrooms.

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                    Ooh, that looks fab! So glad you're getting a break from the heat, hope it continues for you.

                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                      I'll take high 80s any day after the past few weeks.

                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                      Waterfall here. I want to dive right in that

                                                                                                                                                                                                                                    3. We picked up a FULL CSA box for friends today who are out of town.... holy mother of fuck, that is a LOT of food. Since they only have a 6 month old baby, I honestly don't know how the 2.5 of them manage to eat all this.....

                                                                                                                                                                                                                                      So it's looking like the last morsels of the porkapalooza will be crisped up in the oven, and -- trying to work on at least part of that box, a big tomato salad will accompany it. Perhaps I'll grill some zukes & yellow squash, also part of the box. Fingers crossed I don't overcook them again.

                                                                                                                                                                                                                                      I also might take a little break from this site, as it's been a bit of a nuisance dealing with overzealous moderation. It's trying and tiring.

                                                                                                                                                                                                                                      Bon appetit, fellow CHers.

                                                                                                                                                                                                                                      54 Replies
                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                        All those lovely veggies will scrub out any internal nastiness from porkapalooza, so it's a win-win. Even though I like to think pork does nothing to your body but nourish it, deliciously.
                                                                                                                                                                                                                                        I'll be bummed not to see you around if you take a break, but suspect you have a good reason. I'd hope to see you back sometime :)

                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                          Pork is way better for you than any vegetable could ever be. No, I'm not a doctor, but I sing a few medicine-themed songs

                                                                                                                                                                                                                                          :-D

                                                                                                                                                                                                                                          We'll see about the break. I'll miss all the nice people around here, of which there are plenty!

                                                                                                                                                                                                                                          Blurgh.

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              Lingua - I get your style. And love it. Hate you are dealing with what feels like a little too much, erm, suppression, if you will. Do us a favor and stick around just for WFD, and all the great folks over here - I'm sure I don't just speak for myself when I say, we love hearing about all of the fun things you have going on!

                                                                                                                                                                                                                                              1. re: ItalGreyHound

                                                                                                                                                                                                                                                Thanks, IGHound, appreciate it. Though I can't help but feel a bit like a whiny bitch right now, later at night -- having cooled my head with a few beers, a few pool games won & lost, and ....uh, perspective '-)

                                                                                                                                                                                                                                                Really, life goes on. I'll try to stick to less contentious subject matter around these boardz n stuff.

                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                    A few beers (or glasses of wine) will almost always help cool the head. Can't say the same for myself with a pool game, though - I'm hopeless ;)

                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                              If you go, who is going to be quick with the comebacks and snapping people on other threads for just being stupid?

                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                  Unfortunately, the "comebacks and snapping people on other threads" seem to be what continues to get me in trouble with the board po-po.

                                                                                                                                                                                                                                                  As it is exhausting to debate the merits of humor with people who aren't familiar with the concept, I'm nearing the point where I just need to take a break.... or concentrate my activity on threads such as this one, where not every joke is taken for a kick in the nuts, and every single random comment is interpreted to mean the worst possible.

                                                                                                                                                                                                                                                  Really, it's nice to know not everyone expects nastiness from me.

                                                                                                                                                                                                                                                  Thanks for that, I really do enjoy posting here.

                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                    I hear ya, linguafood.

                                                                                                                                                                                                                                                    I've also been trying to focus on the good energy threads like this one.

                                                                                                                                                                                                                                                    Good luck with the CSA box!

                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                      Macadamias, pistachios, cashews, or hazelnuts? All of those give a nice kick. ;-)

                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                        Not that my opinion would matter much to you, liguafood, but I really hope you change your mind and decide to continue posting here.

                                                                                                                                                                                                                                                        I know exactly what you mean regarding the lack of humor and have found your brand of humor to be clever and never offensive or crude. As I have mentioned before, there are some people here that take themselves so incredibly serious that one cannot even joke around with them. Perhaps they would feel more comfortable on some science nerd board.

                                                                                                                                                                                                                                                        I like your sense of humor and hope you continue to post.

                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                          Please continue to at least post here. You will be sorely missed otherwise

                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                            Aw. You guys are really, really sweet.

                                                                                                                                                                                                                                                            Thank you, and I will now take off my pouty mouth and put on my big girl pants again :-D

                                                                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                                                                            "As it is exhausting to debate the merits of humor with people who aren't familiar with the concept"...thanks for the morning chuckles. I love your humor and have never misinterpreted it but I also suffer with people who don't get my sarcasm. We love having you here and kick us in the nuts all you want, we'll just brush it off and laugh along with you. I've never thought you were nasty and am shocked to hear that you've had that response from others.

                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                              Me neither! I read a lot of the more contentious threads for fun, and Lingua's name was never one that stood out for me as ever being nasty. Sarcasm is tough on the interwebs, for sure! I have a mad streak of it day in and day out, but try to reserve it on these boards. Not always easy, though ;)

                                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                                              Stick around awhile -- I'll make you some ribs with a side of shoulder and sausage. And sauce. You'll feel better soon.

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                                                Ooh, can I have some that to share with linguafood?

                                                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                                                  Oh, well ... THEN! How could I possibly leave!!?

                                                                                                                                                                                                                                                                  That sauce in particular!!! :-)

                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                    Barbecued pork & Whole Hog Sauce soothes the savage breast. Now that I think about it, maybe that's why peace in the Middle East will never happen.

                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                      And for the rare moment when you're all porked out, this stuff pops up everywhere...

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                                                                                  Seriously, I wanted to stand up a cheer for your responses on the "happy meat" thread.

                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                    Ditto. My comments on that thread (which were in no way inflammatory) were also deleted, so I hear you about the overzealous mods. People need to learn to chill.

                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                      Haha. I just posted to that thread just because of your comment.

                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                        I can't find a link to that thread (perhaps 'they' deleted it with all this talk) - help a girl out?

                                                                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                                                                      I'll be sad to see you go linguafood, but of course you're always welcome back :) Good luck with the veggies! It's just two of us and we never joined a CSA because we figured we'd have a hard time going through even the half bo but what a bountiful feast of options you have on your hand.

                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                        My man and I took over the remaining weeks of a CSA share from the people from which we bought our house (friends), but decided also that it was way. too. much. freakin' food for two.

                                                                                                                                                                                                                                                                        And I hate, hate, hate throwing away food. But there's only so much kale to throw at your friends :-D

                                                                                                                                                                                                                                                                      2. re: linguafood

                                                                                                                                                                                                                                                                        I'm a big fan of the "roast a cookie sheet full of veggies" technique to deal with a CSA box.

                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                          Enjoy the break but don't stay away too long! We'll miss you

                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                            Enjoy the hiatus.

                                                                                                                                                                                                                                                                            Back in the day, Leff, Sam, Veggo, jfood, me, a bunch of others would get deleted a bunch of times on a bunch of disparate boards all on the same day.

                                                                                                                                                                                                                                                                            It was all good.

                                                                                                                                                                                                                                                                            Hurry back. The boards are better with you here.

                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                              Yes, even the Big Dog got deleted. :-)

                                                                                                                                                                                                                                                                              And I miss Sam and jfood. Even though I hated that jfood talked through his dog. :-D

                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                jfood left the boards? That's too bad. His writing annoyed the crap out of me, but had a lot of informative advice.

                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                    He's a blogger on ctbites.com last I checked.

                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                      I just looked and you are right, Steve.

                                                                                                                                                                                                                                                                                    2. re: roxlet

                                                                                                                                                                                                                                                                                      Oh, I'd heard it was his choice -- supposedly fed up with da mods as well.

                                                                                                                                                                                                                                                                                      The one thing we have/had in common.

                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                  i'm glad you stuck around, steve h. i'd sorely miss you and your humor.

                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                    Well, okey-dokey. Looks like I had a post from last night removed from this thread! LOL See, lingua? Happens to most everyone.

                                                                                                                                                                                                                                                                                    So I guess I'll just repeat what mc said - glad you stuck around, steve. :-)

                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                      Deletion is a badge of honor. Wear it proudly. ;-)

                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                          Not yet but I believe you're on the fast track.

                                                                                                                                                                                                                                                                                          Don't change a thing.

                                                                                                                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                                                                                                                          Annnnd the deleted post is back. Veddy veddy interestink! LOL

                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            Ah, the Lazarus Post.

                                                                                                                                                                                                                                                                                            As an aside, WFD is given far more latitude than others on Chowhound. You guys should take a bow.

                                                                                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                                                                                      Chin up. Hope you don't stay away too long! And enjoy figuring out the CSA box and its uses. :-)

                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                        I hope to see you soon Linguafood, I enjoy reading your porky dinner posts.

                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                          I don't post here, as I am commitment-phobic, but I read faithfully, and, just, please, don't gooooo! Or else pleeease don't stay gone too long! Please?

                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                            No breaks for you! I love reading your posts.

                                                                                                                                                                                                                                                                                            I used to overcook my squash all the time until I started slicing it much thicker, like at least an inch.

                                                                                                                                                                                                                                                                                            1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                              That's the plan for tonight, ld! I do love grilled zuke & squash when they're well done. They make a great antipasto with mozza... and without :-)

                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                Oh, I never even thought of serving them that way. Thanks for the idea! See, I'm glad you stuck around.

                                                                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                                                                              I clearly have missed something in my busy-bee couple of weeks... have been skimming here, commenting and recommending a bit, but missed the kerfuffles apparently.... hmmm.

                                                                                                                                                                                                                                                                                              I was a bit weird-ed recently when the mod's went all medieval on our discussion of a new CH kitten, and another's pup.

                                                                                                                                                                                                                                                                                              Sorry if those non-mod mod's are steppin' on yer toes! Don't go!

                                                                                                                                                                                                                                                                                            3. Flooded with peppers again. Last night I made chicken cacciatore from tomatoes from the freezer, bell peppers from the garden, garlic, basil and oregano(also from the garden), onion, etc. The chicken went in a cold pan(thighs biso) skin side down and cooked Med high until skin was crisp and golden brown. Chicken was fished out and all but a spoon of the fat was left behind and the onion, peppers and garlic went in. Sauted for a few minutes and a good glug of vermouth and the three tomatoes went in along with a spoon of tomato paste and a bay leaf. Simmer, simmered and served with ziti and a caprese salad with fresh basil.
                                                                                                                                                                                                                                                                                              Tonight is BFD. I am using a big russet potato, half an onion left from last night,garlic and a small pepper to make O'Brien potatoes. Sausage links and scrambled eggs for me, fried for the man. Broiled mushrooms and campari tomato halves in garlic, butter and badia and buttered rye toast. Nothing fancy, just using up some peppers. Any thoughts for using peppers would be appreciated.

                                                                                                                                                                                                                                                                                              15 Replies
                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                Stuffed peppers are a big favorite of mine. I've always had them with a meat and rice mixture, but I'm seeing a lot more of them done with summery salads inside. Lots of recipes out there :)

                                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                                  I love stuffed peppers too. I was thinking of taking a page from fldhkybnva's Playbook and make them cheesesteak style stuffed. I am sure she is the one that posted that a while back ago. Just hunting for new ideas.

                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                    Peppers aren't my favorite, but actually this is one of my favorite ways to use them because they aren't the official star of the chow and I can load them up with plenty of other goodies. The cheesesteak stuffed peppers were amazing! I just mentioned it out loud when I read your post and SO hollered "oh yea, why haven't we had those in a while?"

                                                                                                                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                                                                                                                  I have no idea for peppers as they aren't really my favorite, but I just couldn't resist commenting that your breakfast for dinner sounds like a treat!

                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                    Oh I love me some bell peppers, red only though, not green. I'm trying to grow them, and I have one funky looking minature one that's already turning red, and 2 small green ones that are growing away, I hope they get big and normal looking. One of my fave snacks is just some sliced up bell pepper dipped in hummus.

                                                                                                                                                                                                                                                                                                    Here's a few ideas:
                                                                                                                                                                                                                                                                                                    Pepper Steak http://www.skinnytaste.com/2009/07/pe... This recipe calls for only one pepper, but honestly I'd double it since her portion sizes are pretty small. It reheats nicely too.

                                                                                                                                                                                                                                                                                                    Chicken Cacciatore Risotto: http://ellysaysopa.com/2011/12/14/chi... Using the red wine instead of white really gives it a great flavor.

                                                                                                                                                                                                                                                                                                    Chipotle Chicken Lettuce Wraps: http://bevcooks.com/2013/02/chipotle-... I actually wrapped mine in tortilla, and used a whole bell pepper because I don't like having bits left over.

                                                                                                                                                                                                                                                                                                    Creamy Polenta with Chicken Sausages and Peppers: http://bevcooks.com/2013/03/creamy-po... Obviously you can do any kind of sausage you want.

                                                                                                                                                                                                                                                                                                    Korean Sloppy Joes http://bevcooks.com/2013/05/korean-sl... I made these the other night. Not as "sloppy" as regular sloppy joes but the flavors were interesting, and actually better the day after after reheating

                                                                                                                                                                                                                                                                                                    Then there's always good ol' fajitas :)

                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                      If Bev made it, it's good! Trust me here :)
                                                                                                                                                                                                                                                                                                      edit--wrong RE: but she'll see it

                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                        Wowza. Great ideas. Just ran the lettuce wraps past the man and he said the same thing as you.. if it were on a tortilla. I like the lettuce cups idea, but i have been a fan since the nineties. :-)
                                                                                                                                                                                                                                                                                                        Thanks for the great ideas jj.

                                                                                                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                                                                                                        Stuffed Pepper Stew - lots of variations out there, but I couldn't find an online link to this easy version my niece sent to me (instructions are my paraphrase). For me, the key to it being satisfying is to cut the peppers in large 1 inch squares, not small dice. Since this is stovetop, not oven, it's a reasonable summertime meal. I served with garlic toast, but if it's not too hot to bake some cornbread that would also be good.

                                                                                                                                                                                                                                                                                                        Prep about 10 minutes, ready in about 40 minutes total. Makes 4 servings

                                                                                                                                                                                                                                                                                                        Ingredients:

                                                                                                                                                                                                                                                                                                        1/2 pound ground beef
                                                                                                                                                                                                                                                                                                        2 T. chopped onion
                                                                                                                                                                                                                                                                                                        1 Cup (most of 1) green pepper, cut into 1-inch pieces
                                                                                                                                                                                                                                                                                                        1 (14 ounce) can diced tomatoes
                                                                                                                                                                                                                                                                                                        1 T., packed, dark brown sugar
                                                                                                                                                                                                                                                                                                        1 1/4 C. water
                                                                                                                                                                                                                                                                                                        1 (8 ounce) can tomato sauce
                                                                                                                                                                                                                                                                                                        3/4 cup uncooked instant brown rice (or regular long-grain white rice)
                                                                                                                                                                                                                                                                                                        1/8 tsp. salt
                                                                                                                                                                                                                                                                                                        1/8 tsp. pepper

                                                                                                                                                                                                                                                                                                        In a medium saucepan, brown beef, stirring occasionally. (can chop onions & green peppers while beef browns). Pour off fat. Add onion and allow to cook a bit, then add all other ingredients, bring to a boil. Reduce heat, cover & simmer 20 - 25 minutes, until rice is tender.

                                                                                                                                                                                                                                                                                                        1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                          I will be glad to try this. It sounds remarkably like a stuffed pepper soup I have been looking for since the restaurant that served it went out of business. I hope it is similar so i can tweek it. Thanks.

                                                                                                                                                                                                                                                                                                          1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                            Giving credit where due - I found this recipe (same ingredients list, different instructions) may have first been published (Page 92) in cookbook: No Fuss Diabetes Recipes for 1 or 2 by Jackie Boucher, Marcia Hayes and Jane Stephenson c.1999, John Wiley & Sons, Inc. ISBN 9780471347941

                                                                                                                                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                                                                                                                                            This Mexican Stuffed Peppers recipe from Bacardi1 in February was wonderful

                                                                                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/8892...

                                                                                                                                                                                                                                                                                                            1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                              I remember that. I was the first one to respond if you noticed. I need to get with it and make files to keep things in as my memory has become a collander. Full of holes. :-)

                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                I think I've moved past a colander to a big wide open funnel :)

                                                                                                                                                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                                                                                                                                                              I found/saved the link for Paprika Sauce / gravy for stuffed peppers, based on comments on an older CH discussion that it was a favorite variation. I haven't tried it yet.

                                                                                                                                                                                                                                                                                                              http://life-eos.blogspot.com/2007/10/...

                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                I love to make Simon Hopkinson's Piedmontese peppers, I've been making it since I was at university! It's so simple it's hardly a recipe, just peppers roasted with garlic, tomatoes, olive oil, basil and anchovies. I like to add black olives too: http://www.bbc.co.uk/food/recipes/pie...

                                                                                                                                                                                                                                                                                                              2. It's finally cooled down enough in NYC to at least think about turning on the stove. Tonight's dinner was a riff on a ratatouille recipe in my CSA cookbook - eggplant and zucchini with onion, carrot, and garlic, stewed in some tomato sauce for about half an hour and then served over quinoa.

                                                                                                                                                                                                                                                                                                                The eggplant and zucchini were from my CSA this week, and I still have a whole other large eggplant to use. Time to go look for more inspiration!

                                                                                                                                                                                                                                                                                                                1. It's National Hot Dog Day (thanks for telling us, foodieX2!). Perfect. I didn't feel like cooking much of anything anyway, with the foul mood I'm in.

                                                                                                                                                                                                                                                                                                                  Two Pearl dogs boiled, cut in half, put on small club rolls, and topped with Gulden's mustard and sweet pickle relish. Leftover coleslaw alongside, and it's dinner. Easy and it filled me up. And I didn't have to think.

                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    Dinners you could make in your sleep often are the best! Glad you enjoyed.

                                                                                                                                                                                                                                                                                                                  2. I have embraced the American love of fruit in salad and made watermelon panzanella with griddled halloumi. Really refreshing and delicious but next time I might try it with grilled lamb and feta next time.

                                                                                                                                                                                                                                                                                                                    Warm peach and raspberry pie with sour cream for dessert.

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                                                                                                                                                                                                                                                                                                                    1. re: helen_m

                                                                                                                                                                                                                                                                                                                      Watermelon and feta are a match made in heaven.

                                                                                                                                                                                                                                                                                                                      1. re: helen_m

                                                                                                                                                                                                                                                                                                                        Yum!

                                                                                                                                                                                                                                                                                                                        And glad you've come around to fruit in salad. Hahaha.

                                                                                                                                                                                                                                                                                                                      2. I FINALLY received all of the parts I needed to fix my a/c today. Last week was not only crazy hot but unbelievably humid. I give those of you that live in the south an incredible amount of credit for being able to take the heat and humidity for much of the year.

                                                                                                                                                                                                                                                                                                                        Tonight is grilled grade prime beef rib-eye steaks with a cognac, butter and black pepper sauce.

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                                                                                                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                                                                                                          The steaks and butter and black pepper sauce in a/c sound perfect. And thanks for the credit for dealing with the heat and humidity. Can't get much hotter and more humid than FL. Or more further south, even though many don't consider Floridians southern. What are we then? Enjoy steaks in the nice cool air.

                                                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                                                            Thanks, suzigirl. To answer your question, unless you are a snowbird, I would consider you southern. And that is a compliment.

                                                                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                                                                              Florida, to me, is the best the south has to offer. 6 years in SC, and another 6 in Atlanta, and we always aimed the car toward Florida. Turquoise water for miles, killer seafood... I could go on...

                                                                                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                                                                                I could go on... you mean like blistering heat, knee buckling humidity, mosquitos that land on runways, cockroaches you could saddle and ride? Just kidding. I love FL and don't want to live anywhere else. And hey, I am five minutes from the beach and a small walk through the yard to the pool. It ain't all bad.

                                                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                  But no personal income tax. I could overlook the other things if I could have that. :-)

                                                                                                                                                                                                                                                                                                                                  I remember when we were little kids and Dad loaded us in the Brady Bunch style station wagon and drove us from Chicago to Florida. It was like visiting another planet. I can still recall the smell of the ocean and the delightful scents of the orange groves. It is a great state.

                                                                                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                                                                                    I still never take the smell of orange blossoms for granted. Pure olfactory bliss

                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                      Pure olfactory bliss indeed and it sure beat the stench of the Chicago River!

                                                                                                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                                                                                                        You thought that was bad? You must have forgotten the smell of Lake Shore Drive during the seasonal alewives die-off that would sweep millions of carcasses onto our beaches every summer!

                                                                                                                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                                                                                                                          Ha! You are right JungMann. That was even worse. But neither compared to when I lived in Milwaukee also on the shore of Lake Michigan and as the result of a defective sewer system after every heavy rain fall they pumped massive quantities of raw sewage right into the lake where the major beaches are located. You could plan a nice picnic lunch, get down to the beach and start gagging it smelled so bad.

                                                                                                                                                                                                                                                                                                                          2. re: Fowler

                                                                                                                                                                                                                                                                                                                            Be careful not to almost set your hair on fire, as I did last time I made that sauce :)

                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                              Hair and fire and the same sentence strike fear in my heart. Glad this was an almost!

                                                                                                                                                                                                                                                                                                                          3. More pesto! With pasta, peas from the backyard, chevre, ham and croutons. Last night was grilled prawn tacos and grilled potato tacos with black beans and a grilled tomatillo salsa I put together. Tonight my appetizer was a vodka tonic and my dessert is bourbon. That's right. I'm crazy.

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                                                                                                                                                                                                                                                                                                                            1. re: rainbowbrown

                                                                                                                                                                                                                                                                                                                              Dunno, sounds like the perfect intro AND outro to me tonight.

                                                                                                                                                                                                                                                                                                                              Bottoms up, rainbow!

                                                                                                                                                                                                                                                                                                                            2. A very busy work/travel schedule has been keeping out of the kitchen. That said, it was a treat to get home yesterday with time to actually make a nice meal. Of course mr bc determined my homecoming to be an event worthy of pasta (one of his favourites go figure!). So Penne Alla Vodka it was. I first made a batch of marinara and then moved on to the vodka sauce recipe. I tried the Carmine's version this time...no surprise I suppose!!! This really hit the spot.

                                                                                                                                                                                                                                                                                                                              I'd planned on having chicken tonight but I'm really craving a clam dish I saw in a Mario Batali book...we'll see how the day plays out.

                                                                                                                                                                                                                                                                                                                              I'm a couple of threads behind now and know I have to post a recipe for someone who asked. I haven't forgotten and hope to get caught up over the weekend....

                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                               
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                                                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                I'm not a big carb eater, but that pot of pasta would be well worth the insulin spike :) Pure deliciousness as usual! I'm glad that you're back and hope that you'll have time to rest up as your schedule calms down a bit.

                                                                                                                                                                                                                                                                                                                              2. As a native Chicagoan, I was looking forward to National Hot Dog Day, but as a current New Yorker, I sort of lost my taste for wieners. It's a shame, too, since I'm out of sport peppers, I could have subbed ghost chilies to make some Carlos Danger Dogs. Next time.

                                                                                                                                                                                                                                                                                                                                Dinner wasn't a total loss. I had a hankering for enchiladas but wanted to work some delicious summer greenery in there, so I split the difference: summer roll enchiladas, encasing salsa verde chicken, pepper jack and cilantro first in a pliant tortilla then in a larger, crisp lettuce cup. I was fresh out of limes, so a squiggle of Sriracha added a bright note to one summer roll while labneh lent its silky richness to the other. With no limes, we had to 86 G&Ts from the menu and settle for Woodford Reserve neat for dessert.

                                                                                                                                                                                                                                                                                                                                1. I got up really early to see the sunrise and much to my surprise I was staring at the full moon. In daylight. I then opened this thread and wondered if there wasn't a little craziness going on. Lingua, don't go!
                                                                                                                                                                                                                                                                                                                                  Now hours later I am drinking coffee and planning to grill some local swordfish on the Weber for WFD. My fish hating husband will have a burger. There are some marble sized white potatoes from TJ's and another bagged caesar for the sides.

                                                                                                                                                                                                                                                                                                                                  1. Tonight I'm going to try out Chow's recipe for Pork and Apple Burgers. You grate up an apple and add that in with the pork along with rosemary. I'll grill it up and have sweet potato fries along with it.

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                                                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                      I've been eyeing up that recipe! I'm not a huge rosemary fan, but I suppose tarragon would do the job. Let us know how it goes.

                                                                                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                                                                                        Will do. Some people in the comments mentioned using cilantro with good results. I just need to use up my rosemary plant, I think it's dying :(

                                                                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                                                                          The pork and apple burgers were pretty good. I just cooked them in a skillet because it's very windy outside, too windy to grill. I definitely think you could use any herb you feel like using, especially since there's not very much used. I'm not a tarragon person but I think thyme or sage would also be good. They sort of had a breakfast sausagey vibe going on, in a good way.

                                                                                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                            Hey, thanks for like that it's a breakfast sausagey flavor, you can't go wrong like that. I'll give it a go soon.

                                                                                                                                                                                                                                                                                                                                      2. Last night DH made BLTs with my bread and CSA tomatoes - delicious. My turn tonight, probably chicken tacos with sautéed squash & potatoes alongside. I have a small red cabbage that is going to get this treatment and get stuffed into the tacos:

                                                                                                                                                                                                                                                                                                                                        http://www.girlichef.com/2011/07/mexi...

                                                                                                                                                                                                                                                                                                                                        3 more dinners w/o kids - it is relaxing cooking for two instead of four.

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                                                                                                                                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                                                                                                                                          BLTs are one of my most adored summer pleasures. It's too hot to bake bread, so we'll have to do with whatever we have, but I'm heading out to LI tomorrow and will get some farmstand tomatoes since ours are not yet ripe. Love, love, love BLTs!