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What's for Dinner #235 - The Hot Fun in the Summertime Edition - [Through July 28]

Had to toss in some Sly and the Family Stone there - one of my favorite summertime songs. ;-)

The icky, sticky, humid weather has broken in the Northeast and it's a beautiful night tonight. So I'm about ready to head to bed....and I'm already thinking about what to make for dinner tomorrow night with this lovely weather.

Are you still enduring the blazing heat, or are you enjoying the cool nights that are perfect for toasting marshmallows under the summer stars?

What's cooking before you go chasing lightning bugs?

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  1. excellent choice - Sly is the MAN.

    out for late dinner with the Oldster tonight - luckily he doesn't get hungry til late. Chilean restaurant that just opened up the street from his house.

    tomorrow night.... not sure yet... kinda feel like burgers... we'll see....

    1. Spent all evening after work looking at houses with a realtor since we got pre-approved for a loan last week (!!!) We were super hungry when we were done so we went and ate at our favorite mexican hole in the wall, Rico's Tacos Taqueria. I got the ricos burrito (carnitas, beans, potatoes, peppers, onions, salsa verde and cheese) and Mr. RB got tacos. Also they sell bottles of microbrew for $1.50. Bless them. We both had Anchor Steams. So full. Also, Sly really IS the man.

      1. It was the dinner that wasn't quite last night. I took my son up to play a match in Stamford, and while they had food for the players (chicken fingers and potato bombs), the salad was the only thing I was interested in. He had the chicken fingers and potato bombs, but when we got home just before 10, my husband had made a rotisserie chicken, and I had some of that. It was lovely and sticky, if you know what I mean!

        1 Reply
        1. re: roxlet

          The GOOD kind of sticky, roxlet. Not the sticky kind of weather. Yay for the rotisserie chicken (and the husband that made it!)

          And your son just got back from Poland - no rest for the weary, huh?

        2. Well, I took out 1 cup of chopped meatloaf, 1 cup of tomato sauce, 1/3 cup of caramelized onions, and 1/4 cup of sauteed mushrooms from the freezer.

          So it'll be sketti and an conglomeration sauce, as that will be easy to make after packing up files and other stuff at work today. Some Parm-Reg might be added to the sauce, otherwise sprinkled on top. A Pepperidge Farm crusty roll goes from freezer to the convection toaster oven to crisp up, and maybe a salad. But I think even that will be too much work.

          I do believe there will be that glass o' as well. It helps. I did sleep like a log after BB, MC, and TCM5 last night!

          1. Love Sly!! The weather this morning was such a treat. After the heat it almost felt like an early September morning.

            We are heading to the Vineyard tomorrow so tonight’s dinner is "how to use up the farm share in one night". Basil will become pesto for the freezer. Kohlrabi will become kohl-slaw, kale will become chips, cukes will be turned into a quick pickle, lettuce will become salad and because I have to have some meat their will grilled sausage along with the veggies.

            If I have time the zuccini will become bread otherwise that should keep until we get back.

            1. wow, I hate to even mention that it's "too cold" but I guess I was just shocked when I left the house this morning expecting to get walloped by the humidity and met a quite chilly morning reminiscent of fall. I am currently bundled up at work since the AC is still blasting right over my desk. I'm in a serious mood fo breakfast even though I just ate and have some stuff to use up in the fridge before my weekly shopping trip tomorrow so I think that dinner will be some sort of frittata. We usually do omelets, so it'll be a nice change of pace and I won't have to worry about the folding fiasco when I try to stuff too much into one omelet.

              1. We have house guests from Germany for a few days. One of the guests is not familiar at all with American food and was curious about Mexican food. Last night I made non spicy American Mexican appetizers: cold shrimp and a cocktail sauce, chorizo and cheese quesadillas with all the fixin's, bean dip/salsa/tortilla chips. They loved it. Ate it ALL. They were intently curious about the bean dip, lol.

                Then a late dinner outside of grilled steaks and garlic scapes, green salad and summer squash carpaccio. Dessert was supernatural brownies :) They had never had a brownie, now they are hooked and asking for the recipe.

                It is so fun to feed people from different parts of the world! ......Almost as fun as being the traveler yourself :)

                3 Replies
                1. re: sedimental

                  i love that! Totally fun. we had an Italian houseguest a few years ago, an older man, who had never been out of Europe. He loved almost everything (he was from Milan so not completely isolated, foodwise) but had not had Mexican. He didn't seem to love it all that much! Some Italians are funny that way, from my experience (lived there for a little bit): they like their own food best!

                  1. re: sedimental

                    Uh-oh.... German house guests. You know what that means '-D

                    May I ask which part of Germany they're from? I'm guessing the former east, never "having had a brownie & not being *at all* familiar with American food" -- though you'd think by now, at least burgers and fries would've made it as far as the deep Thuringian forest....

                    1. re: linguafood

                      I am not sure where she grew up but she now lives in the west, about an hour out of Frankfurt, in a small town. She doesn't speak English so it is not real easy to just have a chat. They eat at a lot of Turkish and Greek restaurants in Frankfurt and they really love Greek food. This is her first "real" trip to America where she gets to relax and explore the culture. She knows about iconic American foods like hot dogs, hamburgers and french fries, etc. but has only eaten German versions of them.

                      We took her out for nachos today and she looooved them! She is quite taken with Mexican American food and drink :)

                      I mentioned that there is a good Cajun food restaurant in town and she had never heard of Cajun or Creole food (but had heard of Louisiana). So I might see if I can make a Cajun style app tonight.

                      Homemade wood fired pizza tonight for dinner....some Greek toppings too. Raspberry buttermilk cake for dessert. She likes Napa valley red wine....my kinda gal :)

                  2. Pork tenderloin tonight. I was going to grill it but DH decided to clean the grill last night and found that the burner is decomposing (and of course he poked at it until it fell apart). So, some other cooking method is in order.

                    Cheesy grits and salad also. I'm tempted by the realtors buttermilk dressing mentioned in the last thread. May duck out at lunch time to hit a market for buttermilk.

                    2 Replies
                    1. re: tcamp

                      Duck quickly, the dressing is great. You've reminded me that we haven't had pork tenderloin in a while. It used to be a weekly if not twice weekly occurrence, so now I think I might have to duck out for one of those.

                      1. re: fldhkybnva

                        Wowza, that was some delicious salad dressing! Thanks for mentioning it.

                    2. I have to say that I'm a little disappointed in this board. I just learned that YESTERDAY was National Tequila Day and not a murmur from any of you. I woke up to a cold cloudy day at the beach with no hangover at all. I could have slept in!
                      Too cold to swim we will relieve our boredom with food. I just made a linguica, onion, mushroom, cheddar scrambled egg thingie for brunch. For lunch we are thinking clam chowder and dinner is going to be at the new hot restaurant downtown. There is supposed to be heavy rain and the last time we ate there it was pouring and we were in raincoats and flip flops so another vacation tradition will be born.

                      Going home tomorrow. :|

                      11 Replies
                      1. re: Berheenia

                        I am usually on top of those things! Bummer. I even have a tequila infusing with habaneros as we speak.

                        And I have to say a love that you are having linguica. My favorite and its doesn’t get enough play, often replaced by chorizo. In my younger days nothing beat an hangover like a "Portagee McMuffin"

                        1. re: foodieX2

                          Yea, I'm admiring the linguica as well. It's similar to chorizo?

                          1. re: fldhkybnva

                            Chorizo is the gussied up sister to linguica. I find them completely different but many recipes offer chorizo (or linguica) as a sub.

                            Linguica has a chunkier and "drier" texture than chorizo. It also has less pepper/spiciness. I will happily eat slices of linguica right out the fridge but find chorizo less appealing uncooked. I am partial to the Gaspar brand of linguica since that is what I grew up with but I am growing to love (brand name escapes me) the Brazilian equivalent of linguica called chouriço. My largely Portuguese home town has a booming Brazilian population.

                            1. re: foodieX2

                              My local Harris Teeter carries Gaspar's. What do you recommend doing with it, aside from eating straight?

                              1. re: ChristinaMason

                                It's is great panfried on breakfast sandwich, crumbled and mixed into omelet or in a mushroom quiche/fritatta. Serve with grilled onions and pepper on a sub or on its own.

                                Portuguese kale soup is a winter favorite, and is great used in many bean based soups in place of other sausages.

                                A party favorite is to crumble and sauté with onions. Roll out bread dough and layer the meat/onion mixture on top, sprinkle with shredded mozzarella, roll up and bake. Serve warm, sliced for gooey cheesy linguica bread.

                                Here a web site I bookmarked a while ago:
                                http://www.thriftyfun.com/tf83668904....

                          2. re: foodieX2

                            The Stop and Shop in Provincetown has like 4 different brands of linguica for sale. I wish they would offer them in their other stores but they usually only have one if any. I bought skinless by Amaral's. I've never seen it anywhere but down here.

                            1. re: Berheenia

                              Ooh, I'll have to be on the lookout.

                              1. re: Berheenia

                                The one on the Vineyard does too. I usually stock up!

                                If you ever get down to New Bedford/Fall River you can get locally made linguica which is wonderful. Of course when the craving strikes for a "Portagee McMuffin" only Gaspars will do! :)

                            2. re: Berheenia

                              Ooh - the scramble thingie sounds VERY good, Berheenia!

                              And I don't do tequila. I even managed to avoid the plethora of shots being passed around at last Friday's gathering that I went to. :-)

                              Enjoy your dinner tonight!

                              1. re: Berheenia

                                sorry Berheenia - EVERY day is NTD at nuestra casa - for the BF. but, oddly, we were out and he had to choke down some of my Bulleit. pobrecito....

                                lucky you no hangover! your brunch sounds like it would have killed it anyway.

                                have so much fun on your last day!

                                1. re: Berheenia

                                  Now I'm bummed too! Have everything on hand, just didn't know to make them yesterday.

                                2. I had a bunch of basil and grape tomatoes from the garden so I made a quick Caprese Pasta with fresh mozzarella cubes, salt, pepper, and fruity extra virgin olive oil. Fast, easy, and delicious.

                                  Tonight I'm thinking of making the meatloaf recipe from Alex Guarnaschelli's cookbook. I tried it once before but didn't have ketchup so I subbed tomato paste. Didn't quite work out. Soooo tonight will probably be meatloaf and mashed potatoes along with a green salad. It is wonderfully cool here today (67!) so turning on the oven won't be an issue.

                                  3 Replies
                                  1. re: Njchicaa

                                    I like to use a jarred spicy spaghetti sauce in meatloaf. With lots of dried italian seasoning and garlic.

                                    1. re: Njchicaa

                                      Have you made many dishes from AG's book Njc?

                                      1. re: Breadcrumbs

                                        Off the top of my head: double cheeseburgers with roasted mire poix, her mom's meatloaf, baked clams with bacon (clams casino), marinated asparagus spears, mashed potatoes chantilly, green bean casserole, and yellow cake with chocolate frosting and caramel top.

                                        I like it a lot. It is homey food that is exactly up my alley. I was a bit leery of pre-ordering the cookbook after doing the same with Anne Burrell's. I have only made like 2 recipes out of AB's book but there are lots of things in AG's that I still want to try.

                                        The one thing that is frustrating to me is that the pages were glued to the cover and the glue ripped from it. The pages inside are starting to rip away from the binding so basically the whole thing is starting to fall apart. I ordered it online from Amazon so it isn't something that I can easily return to the store. I asked Alex on Twitter if this was a common problem and she said it was the first she had heard of it.

                                        I take good care of my cookbooks and I've only had this one since March. I will probably wind up putting the pages in a binder eventually because I'm not going to buy another one that is just going to fall apart again.

                                         
                                    2. Well I got a job offer yesterday afternoon! I accepted it and start on Monday. I'm pretty excited, it'll be a lot more fast paced than my last job, and it's a larger office so I won't be hanging out by myself all day. It does mean less Chow time during the day though :) So today I'm off to shop for some new work clothes, and for stuff for the camper! We pick it up tomorrow. We are going to Cheyenne for the weekend for a concert Friday night, then the rodeo on Saturday, yeehaw!

                                      Oh yeah, dinner tonight is some Donna Hay Garlic and Mustard beef skewers, and some grilled zucchini. I pick up SO at the airport so it's a quick n easy dinner.

                                      19 Replies
                                      1. re: juliejulez

                                        Congratulations on the new job juliejulez!

                                        The DH skewers sound interesting, I'll have to look them up.

                                        1. re: juliejulez

                                          Woohoo, I'm quite impressed that you found a new job so quickly! Congratulations! I hope you have a wonderful weekend relaxing before you head into the new office on Monday. The Garlic and Mustard beef skewers sound interesting, as do most of the recipes from Donna Hay. Is it just a marinade?

                                          1. re: fldhkybnva

                                            Thanks! It helps I have a very specific skill set and there's not a lot of people that do it well, so it makes it pretty easy to find a job, especially in a larger metro area. The hardest part is finding one that pays enough :)

                                            As for the beef, it is a short marinade... just 30 minutes although I'm sure it'd be no problem to do it for longer. I'm going to do mine before I go to the airport so it'll be more like an hour or hour and a half. Here's the recipe for you and helen https://www.donnahay.com.au/recipes/f... I'm using top sirloin for mine.

                                            1. re: juliejulez

                                              Thank you - that does look lovely, and easy. Textbook Donna Hay!

                                          2. re: juliejulez

                                            Woot!! Congrats JJ. You must feel both excited and relieved. Have a great trip and can’t wait to hear about all your roadie meals. Yee Haw is right!

                                              1. re: juliejulez

                                                Hurray for the job offer, julie!! That didn't take long!!!

                                                  1. re: juliejulez

                                                    Congrats on the new job, jj, and have a fabulous weekend! I love the rodeo but haven't been in several years.

                                                    1. re: juliejulez

                                                      A VERY big congratulations, julie! Enjoy the shopping, enjoy the new camper, and have fun at the new job next week.

                                                      1. re: juliejulez

                                                        congrats - of course you were snatched up quickly!

                                                        1. re: juliejulez

                                                          Wowser, that was fast! Good for you. I hope it's challenging in a good way.

                                                          1. re: juliejulez

                                                            I am so proud of you finding a job so quickly. You made it look easy. Hope you find some nice clothes and camper goodies on your shopping trip. Have a fun camping trip.

                                                            1. re: juliejulez

                                                              Wow, just Wow. How wonderful is that!. Congratulations on finding a new job so quickly. I'm impressed. Great dinner by the way. Hope you celebrate with some sort of bubbly :)

                                                              1. re: juliejulez

                                                                Wow! That was fast. Congrats, JJ!

                                                                1. re: juliejulez

                                                                  Thanks all, I had a fun day shopping... probably bought more stuff than will fit in the camper! But it was fun :) Even treated myself to a fancy (haha) lunch and a cookie at Ikea! I love their lingonberry soda.

                                                                  1. re: juliejulez

                                                                    Congratulations on securing a new job so quickly Julie. It's a tough market so it's clearly a testament to your skills...good for you! Sounds like you had a wonderful day planned and of course, your DH dinner sounds terrific!

                                                                      1. re: juliejulez

                                                                        Congrats! (Skewers sound wonderful too! :)

                                                                      2. I'm still indulging my husband who has been complaining about putting on weight since we moved. So last night was black pepper tofu, burnt ginger beans and steamed rice. Every time I make the tofu dish I wonder why I don't make it more often. It's so quick and easy! Really great with TJ's extra firm tofu too which never breaks up.

                                                                        I'm waiting on the vegetable box, so will wait to see what turns up in that before planning WFD tonight.

                                                                        3 Replies
                                                                        1. re: helen_m

                                                                          Is that the Plenty recipe for the tofu? And if so, do you use all the black pepper it calls for?

                                                                          1. re: buttertart

                                                                            Yes it is! I was only cooking for two so just guesstimated the amount of pepper. I used one block of tofu and way, way less pepper than he suggests, maybe a tablespoon, or a tablespoon and a half? I also only used one chilli (seeds in) and it was plenty hot enough!

                                                                          2. re: helen_m

                                                                            I'd never seen a black pepper tofu recipe before, but just googled it and it looks like I will have to add this to my "to-try" list!

                                                                          3. It's much cooler today -- but I'd still rather not keep the oven on for too long when it's above 80 at dinnertime. So I think we'll be using up our ripe tomatoes for a panzanella . We don't have any stale bread sitting around, so I think I'm going to buy a kalamata olive bread to use in it. I think it adds a nice flavor, although I'm sure any Panzanella Purists would think otherwise!

                                                                            3 Replies
                                                                            1. re: anakalia

                                                                              Pooey to the purists. That sounds perfect. I wish my tomatoes would hurry up and ripen so that I can try this.

                                                                              1. re: anakalia

                                                                                Olive bread sounds perfect for panzanella. Pfft to the purists (I made a watermelon panzanella earlier in the week which would definitely be frowned on)

                                                                                1. re: anakalia

                                                                                  Love the idea of using olive bread in that salad ana. Let us know how it turned out if you have a chance.

                                                                                2. This was last Saturday's effort (showing the power of craving over the obstacle of heat -- we do have central AC however). Madhur Jaffrey's sort of shepherd's pie, with layer of fried eggplant, layer of sliced plum tomatoes, layer of spiced (onion, garlic, fresh ginger, turmeric, fresh hot pepper, nutmeg, garam masala i/o allspice, which I hate, home-ground beef -- mine had some venison trimmings in it), layer of miked, peeled, sliced red spuds, butter, paprika. Dinner last night. More wintery but the vegetables were all farmer's market...from "Madhur Jaffrey's Cookbook", the first book I ever ordered from the UK, in 1988 (this way madness lies department).

                                                                                   
                                                                                  2 Replies
                                                                                  1. re: buttertart

                                                                                    Your dinner sounds wonderful buttertart. I didn't realize you don't like allspice. I bet you're not keen on Jamaican cuisine then. Funny, it's one of the things I love most about their seasoning!

                                                                                    1. re: Breadcrumbs

                                                                                      Jerk chicken is about the only thing I like with it in, and it has to be REALLY hot with Scotch Bonnet peppers to take the allspice edge off.

                                                                                  2. The heat broke in HV as well, tho it's supposed to be nice/warm enough for a few hours at the pool.... even tho I *should* be working more if I want to make that deadline :-)

                                                                                    I've been trying to chase lightning bugs during the last few nights, but it looks like they're in their last throws of backyard summer romance... fewer and fewer are "blinking" (boinking?) around. Fer shame!

                                                                                    Tonight is another stint at the Sichuan/cocktail place, and it's looking to be a very small group this time around. Which sucks, because I can't order the entire menu for a measly 4 mouths... hopefully, we won't overeat. 'cause that neverever happens. Ha.

                                                                                    14 Replies
                                                                                    1. re: linguafood

                                                                                      I haven't chased lightning bugs in a very long time - are they an early summer thing? Or I wonder if it's heat-related as to whether they are blinking/boinking. :-)

                                                                                      1. re: LindaWhit

                                                                                        Ya know, I don't actually try to catch them '-)

                                                                                        But I've never seen so many fireflies anywhere, ever, than this summer -- since I'm usually in Berlin during this time, which doesn't have any fireflies to show for.

                                                                                        It's been spectacular watching them rise in the backyard and blink around in the trees for hours. Truly magical.

                                                                                        But I believe the lights are to attract mates, and by now, most all of them must be shacked up with one.

                                                                                        1. re: linguafood

                                                                                          You mean you don't like to put 'em in a jar with holes in the lid and use them as bedroom décor until they're dead?
                                                                                          My brother used to do that, and I'd smack him up whenever I found a jar of dead ones, hehe...

                                                                                      2. re: linguafood

                                                                                        Thanks for the fond childhood memories, chasing lightning bugs was a favorite a couple of years ago :) I wish I could find some in the concrete jungle I now call home.

                                                                                        1. re: linguafood

                                                                                          Lingua-I just introduced my son to fireflies! They have been missing from our area for a long time. The last time I had seen one was 5 years ago, the night my mom died. When I got home from the hospital in the middle of the night I saw them all throughout our yard. As I lay in bed one hovered outside my window until I fell asleep. I like to think it was my mom.

                                                                                          I mentioned the lack of fireflies to one of the farmers at our CSA and he told me that a lot of mosquitoes sprays kill them too. Have no idea if that is true or not but it makes me sad.

                                                                                          And leftover sichuan is awesome! Order extra, you have my permission! <wink>

                                                                                          1. re: foodieX2

                                                                                            What a beautiful (if sad) memory, foodie!

                                                                                            I'm pretty jaded at this point in my life, so it's nice to have the occasional *magic moment* smack me in my cynical snout '-)

                                                                                            I am glad they returned to your area. I do think their season must be over now around these parts (which would also explain that I never saw them in any previous summers, when I would return in late July / early August).

                                                                                            As much as we've missed Berlin this year, the fireflies made up for it at least 50% :-)

                                                                                            1. re: foodieX2

                                                                                              FX2, that story got me all chocked up. Maybe it was her way of letting you know that no matter how dark times get she will be there with you in spirit to provide some light.

                                                                                                1. re: foodieX2

                                                                                                  There must be someone chopping onions in my office.

                                                                                                  1. re: ludmilasdaughter

                                                                                                    Or I think I just cut a few too many jalapenos and started wiping my eyeballs.

                                                                                                  2. re: foodieX2

                                                                                                    Awww that's such a nice story. We've never seen them until we moved to the states and the are loads in the first behind our house. We go firefly 'catching' (we just try to let them land on our hands) every night at dusk, my son loves it!

                                                                                                  3. re: linguafood

                                                                                                    Loved the thought of chasing lightning bugs on a summer's eve linqua...what a joyful image.

                                                                                                    Nothing like Sichuan on a hot day...somehow heat beckons heat. Yum!

                                                                                                  4. At only about 100 our so by the time the sun goes behind the buildings, I plan to grill up some kebabs tonight. I think I'm going to go with a spicy sausage, peppers and onion variety. Side, TDB.

                                                                                                    1. The heat and humidity finally broke here. Murphy's Law I guess because it happened just after I spent a small fortune and a lot of time on fixing my central air conditioning. :-)

                                                                                                      Because it has cooled off I am making a big version of Burek/Borek which will be a phyllo shell filled with cheese, veggies, spices and meat then baked in the oven until crispy golden on the outside while nice and moist tender on the inside.

                                                                                                      2 Replies
                                                                                                      1. re: Fowler

                                                                                                        That sounds deelish. Oh, and the heat and humidity finally broke here as well, right after we spent a fortune installing new central air.

                                                                                                        1. re: Fowler

                                                                                                          Oooh, I love Borek. A perfect dinner for a cooler day!

                                                                                                        2. Because it'll be what's for dinner over the weekend, if the forces are willing, I'm going to share my little plan, "Project Beef Box" with y'all, so you can laugh along with me. It shall indeed be some Hot Fun in the Summertime.
                                                                                                          I'm going to build a custom screened box so I can make Thai sun dried beef jerky. It's is my favorite way to consume meat, but I don't want bees all over it.
                                                                                                          Pics are the plan, how Thais do it, and the result I hope for (courtesy of Serious Eats)..

                                                                                                           
                                                                                                           
                                                                                                           
                                                                                                          12 Replies
                                                                                                          1. re: alliegator

                                                                                                            Wow. very cool. Please post lots of pics as it progresses. I am fascinated!

                                                                                                            1. re: alliegator

                                                                                                              whoa... once again i'm impressed by fellow CH-ers....

                                                                                                              1. re: mariacarmen

                                                                                                                Haha, don't be impressed until I post a pic of the box!
                                                                                                                Mangator was not impressed when I casually worked "so to glue something that would sit in the sun, I would need a 2 part epoxy adhesive, right?" into a conversation.
                                                                                                                He feels that this will happen:

                                                                                                                 
                                                                                                                1. re: alliegator

                                                                                                                  You are way too funny! I can't wait to see how it comes out. I wouldn't be worrying about bees as much as those stupid ants!

                                                                                                                  1. re: alliegator

                                                                                                                    "2 part epoxy adhesive" impressed the hell out of me!

                                                                                                                    1. re: alliegator

                                                                                                                      How cool. I hope the project turns out for you. It sounds like alot of fun. And you get to eat the results. I ain't mad about that,

                                                                                                                  2. re: alliegator

                                                                                                                    Cool project! I look forward to seeing results too.

                                                                                                                    1. re: alliegator

                                                                                                                      Thanks for your faith in my ability to build my beef box! I hope it comes out, because the jerky dried in the sun just has a something different about it than when you do it inside.
                                                                                                                      I do plan to put some ant traps around the thing while it's in use, and mc, my knowledge of adhesives came from About.com: Building Crap or something like that.
                                                                                                                      I'm sure I'll totally impress the hell out of whatever unlucky fellow gets to help me at Home Depot.
                                                                                                                      But, oh, the beefy goodness! The infinite dipping sauce possibilities!
                                                                                                                      *and "it's is" up there? I hope I construct better than I type. And draw O_o

                                                                                                                      1. re: alliegator

                                                                                                                        Hey, I'm impressed. I once built a king sized water bed with12 drawers underneath. So I say GO! You can build anything you want to. Can't wait to hear how it turns out. The internet is a wonderful tool.

                                                                                                                      2. re: alliegator

                                                                                                                        Totally cool project allie, take lots of pictures along the way to share with us!

                                                                                                                        1. re: GretchenS

                                                                                                                          Pics coming over the next 2 days. My in-house and really old former structural engineer is working hard at the moment on a better drawing so I don't make an ass of myself at HD. I think tasty beef should be cranked out by Sunday :D
                                                                                                                          Edit: And I have my supplies...

                                                                                                                          1. re: alliegator

                                                                                                                            Wow! What an inspiration you are allie!! I'm excited to hear all about this. Big props to you for attempting a construction project.

                                                                                                                      3. AHHHH! Thanks for the ear wig LW!

                                                                                                                        The heat and humidity finally broke in my neck of the woods. So much nicer. Last night I had a craving for either a really gourmet restaurant in my area, or hot dogs and mac and cheese. How's THAT for indecision! And the hot dogs won out. Hebrew nationals, spicy mustard. Sides were Amy's white cheddar mac and cheese, made with Greek yogurt, and roasted broccoli with parm and red pepper flakes.

                                                                                                                        Tonight I have a hankering for grilled tuna. I'll give it a quick marinade in soy, sesame oil, garlic, a little sugar and ginger. Grill to medium rare, and serve with a soy wasabi dipping sauce. Sides are TBD. House red to wash it down.

                                                                                                                        7 Replies
                                                                                                                        1. re: ludmilasdaughter

                                                                                                                          sounds delicious! I love soy and/or sesame oil in just about everything - and garlic, ginger are always frying in my pan before I make anything!
                                                                                                                          Tuna, however, I eat only in restaurants (don't know why - it's like that with lobster, soft crabs, crab legs, calamari) - so I am jealous.

                                                                                                                          1. re: acssss

                                                                                                                            I keep a bottle of sesame oil at my desk at work. I'm sure it drives my coworkers crazy when I open it as it has a very strong smell to it. I love it!

                                                                                                                            1. re: ludmilasdaughter

                                                                                                                              i have a big plastic container under my desk with almost as many condiments as are in my fridge! (ones that need no refrigeration, of course.) Sriracha turns quite dark when not cold!

                                                                                                                              1. re: mariacarmen

                                                                                                                                That could be (or maybe has been?) a fun thread - Condiments you keep at work to spice up office meals.

                                                                                                                                Me, salted hunanese chilies in the work fridge; sesame oil, soy sauce, kosher salt, tiny bottle of habanero sauce, and shichimi togarashi.

                                                                                                                              2. re: ludmilasdaughter

                                                                                                                                I don't get it - sesame oil smells wonderful!
                                                                                                                                I have Tabasco - not only because I love it on everything, but I love the smell.
                                                                                                                                I used to work with a guy who used to open a can of tuna at his desk and eat it out of the can - now THAT stinks (and I happen to like tuna). Whew!

                                                                                                                            2. re: ludmilasdaughter

                                                                                                                              Delicious! This is my favorite way to eat tuna grilled or raw.

                                                                                                                              1. re: ludmilasdaughter

                                                                                                                                Sounds delicious. My favorite way to eat tuna!

                                                                                                                              2. It's going to get hot here again today. So this morning while it is still tolerable, I am going to boil up some spaghetti noodles and cook a chicken breast. This evening we're going to have cold Asian Chicken Salad for dinner. Cold spaghetti tossed with sliced chicken, chinese cabbage, julienned carrots, sliced green onion, julliened red pepper and for crunch, chow mein noodles and diced peanuts. Dressing will be a sesame garlic soy with a little rice wine vinegar and sugar. All sprinkled with toasted sesame seeds. A meal unto itself.

                                                                                                                                1 Reply
                                                                                                                                1. re: boyzoma

                                                                                                                                  I love that kind of dinner. Those flavors really hit the mark on a hot day. Enjoy!

                                                                                                                                2. It is 61 and raining -- woo hoo! I have never been so glad of cold rainy summer day! Spaghetti with meatballs, sausage and sauce (from my freezer stash) is bubbling away, glass of red wine already poured and being savored. Sly IS The Man.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: GretchenS

                                                                                                                                    We had the same meal!

                                                                                                                                    And I'm loving all the love for Sly. :D

                                                                                                                                  2. The frittata was a good idea and, for once, exactly what I was in the mood for at dinner time. I've been on a fried and poached egg kick recently, so I actually was in the mood for egg whites so I went with an egg white frittata with shrimp, broccoli, bacon, Asiago and Raclette cheese with a sprinkle of chives. I love a good breakfast for dinner.

                                                                                                                                    And now...SO has moved on to tomorrow. He's super excited for Dinner Rush to accompany our usual steak dinner and since I loaded up on some of our favorite cuts last week, there is now a lovely house debate about which to defrost, a decision which probably should happen quickly if I plan to defrost it overnight in the fridge. I should have imagined this would happen :) The options for tomorrow are buffalo rib eye or grass fed sirloin thought he was excited for this horrific movie that steve h. has introduced to our lives, but he's quite obsessed with this decision which I think means he must have absolutely nothing to do at work. He's a big sports buff so I imagine a coin toss might be involved,

                                                                                                                                     
                                                                                                                                    4 Replies
                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      I'd go with the rib eye, bloody. House red to wash it down. Sit on the floor in front of the panel, turn off the lights and enjoy this quintessential Manhattan movie. Maybe text fowler on how to decorate leading garden paths. ;-)

                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        Wow, that's a handsome frittata. Great add ins--well done :)

                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          Beautiful frittata fldhky. I'm reading this with my morning coffee and I can't tell you how much I'm now craving your beautiful dish!

                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                            Thanks, I'm pondering what to throw in the next edition. It's become an alternate with the usual daily omelet.

                                                                                                                                        2. Déjà vu all over again.

                                                                                                                                          I chopped up the last of the lobsters (big chunks), Deb is on corn detail. Lobster rolls are WFD. Beer, wine, crisps will be available.

                                                                                                                                          The weather is fine. It never gets tired.

                                                                                                                                          8 Replies
                                                                                                                                            1. re: steve h.

                                                                                                                                              bastardo! would love to be stuck in that rut.

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                It's a New England thing.

                                                                                                                                                We have our summer moments. ;-)

                                                                                                                                                1. re: steve h.

                                                                                                                                                  Sweet summertime meal steve. Sweet summertime meal steve! ; )

                                                                                                                                                2. I'm running with the fruit in savoury food theme and have made watermelon gazpacho with supplies from the veg box! It's chilling in the fridge whilst I make Suzanne Goin/Smitten Kitchen's romesco potatoes, we'll have them with some frizzled chorizo and rocket, and roasted green peppers (that also arrived in the veg box). I'm staving off hunger pangs with sherry, almonds and olives so it might get messy if my husband doesn't get home from work soon!

                                                                                                                                                  1. I am making stuffed peppers bastard cousin tonight. Slice the peppers into inch or so thick rings and stuff them with ground beef, cooked rice that i had unseasoned from fried rice, garlic, tomato paste, minced onion, spicy oregano from the herb garden my man planted for me when i was sick (that spicy oregano is hot stuff, but in a good way) fresh basil and parsley, parm cheese and salt and pepper. Stuff the rings like a hamburger patty and fry in a hot skillet that is oven proof. CI would be fine. I covered them in amarinara sauce from TJ's that I bought today and bopped them in the oven. On the side is a red and green oak leaf salad with mini heirloom tomatoes(all colors, that i devoured in the car like candy on the way home. Bad suzi.) and avocados with a lime viniagrette and garlic texas toast to go with. Maybe a weird mish mash but it was what struck my fancy at TJ's today.

                                                                                                                                                    4 Replies
                                                                                                                                                    1. re: suzigirl

                                                                                                                                                      This bastard sounds absolutely succulent. I want it in my belly.

                                                                                                                                                      1. re: alliegator

                                                                                                                                                        That bastard was delicious. The char on the patties was worth the effort. Took it to the next level. The fond really added to the flavor of the sauce that stuffed peppers lack.

                                                                                                                                                      2. re: suzigirl

                                                                                                                                                        did you say that you made stuffed peppers for your bastard cousin?
                                                                                                                                                        Kidding - sounds wonderful :-)

                                                                                                                                                        1. re: acssss

                                                                                                                                                          I did! Somebody heard it right. Ya know anybody that wants to date a bastard?

                                                                                                                                                      3. Hubby had a work dinner tonight so I made a lamb burger (not his favorite) for one. Lamb burger was seasoned w/shallot, green onion, cumin, a bit of a Shan sheekh kebab spice mix, garlic and crumbled feta. on whole wheat challah w/tzaziki. accompanied by some oven fries, and roasted asparagus. sugar snap peas w/spicy hummus to munch on while cooking. All in all a very tasty solo meal. the burger was delish made in cast iron to form a nice crust, but might also be great on the grill.

                                                                                                                                                        6 Replies
                                                                                                                                                        1. re: MAH

                                                                                                                                                          Sounds great. Especially the spicy hummus. :-)

                                                                                                                                                          1. re: MAH

                                                                                                                                                            Your meal sounds perfect and incredibly delicious!
                                                                                                                                                            That is so funny MAH - my husband, as a child, delivered a baby lamb so he won't let me have it in the house. The thought of a lamb burning on the stove or oven makes him ill. I love lamb, so I buy it and cook it only when he is not at home, and I have to open the windows to let out the smell before he gets back :-)

                                                                                                                                                            1. re: acssss

                                                                                                                                                              I confess to being one of those who pictures cute little baby lambs whenever someone talks about cooking it...hence my major distaste for even the most delicious-sounding lamb recipes! My husband just doesn't get it...I guess it is a little weird - I don't do it near as much with cows, pigs, chickens, etc

                                                                                                                                                              1. re: ItalGreyHound

                                                                                                                                                                Interestingly, my husband isn't really squeamish about lamb, just a burger purist. In fact, tonight I'm using the rest of the ground lamb I purchased to make lamb sheekh kebabs (with the Shan spice mix I love). He loves those, as well as my rogan josh and a few other lamb dishes in regular rotation.

                                                                                                                                                                the lamb burger was really yummy. I will definitely make it again and may even convince him to try it. the searing in cast iron which slightly carmelized some of the bits of shallots poking through really made it for me. and the pungently garlicky tzatziki slathered on top.

                                                                                                                                                                1. re: MAH

                                                                                                                                                                  I love lamb but rarely make burgers, such a great idea!

                                                                                                                                                            2. Early dinner tonight, as storms loom. Grilled kebabs with beef sausage spiced with tabasco, black pepper, red pepper flakes mushed in the mortar, and some grilled lemon to cut the heat. Also, red onion chunks and green peppers. Maybe not totally coherent, but it was delish.
                                                                                                                                                              Long grain and wild rice in chicken stock (no beef stock in stock at Casita Gator) and flat parsley. Mango sorbet for desert in a bit.
                                                                                                                                                              Now, on to hanging some dangling candle lamps as a warm up for beef box construction :)

                                                                                                                                                               
                                                                                                                                                              1. grrrrr still at work. The BF has my request for burgers under control. I'm told there will be goat cheese (what we have and what we love), Sunday Bacon, over frites, no buns. Fridge clean-out salad on the side. can't wait to get the hell outta here! (guess i should get off CH!)

                                                                                                                                                                4 Replies
                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  double-grrrrr! BF overcooked the burgers! why the HELL can't we get this right??
                                                                                                                                                                  i walk in and he's got them in the pan, 4 patties, two with sliced goat cheese on them, two without, all looking mighty fine.

                                                                                                                                                                  me: baby, don't overcook them!
                                                                                                                                                                  BF: i'm trying, i'm trying!

                                                                                                                                                                  one of the cheese-less ones is cut open. we take a peek - almost raw.

                                                                                                                                                                  me: ok, just A SMIDGE longer, ok?
                                                                                                                                                                  BF: ok.
                                                                                                                                                                  Me: because you know how it can go from raw to well done in a blink of an eye!
                                                                                                                                                                  BF: i know.
                                                                                                                                                                  Me: one in the hand is worth two in the bush. (and more helpful nagging in that vein.)

                                                                                                                                                                  Me: ok..... you should take them off now.
                                                                                                                                                                  BF: well, i have them timed, i want to do my exact timing. just one minute left.
                                                                                                                                                                  Me: grrrrr....

                                                                                                                                                                  i walk away.

                                                                                                                                                                  at table, cut them open - GRAY. ARRGGGGGHHH!

                                                                                                                                                                  BF: i guess i should have listened to you....

                                                                                                                                                                  but can i gloat? i overcooked the rib eyes the other night!

                                                                                                                                                                  they were still tasty. his fries were tasty. salad was tasty.

                                                                                                                                                                  but.... grrrrrr....
                                                                                                                                                                  time for a cocktail.

                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                    It is so easy to overcook burgers! When you think they need more time, take 'em off!

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      Bummer, but glad they were still good. Hope the cocktail lifted your spirits.

                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                        You make me laugh so hard Maria!
                                                                                                                                                                        I've traveled everywhere and no matter where I go, I always find couples fighting about the exact same things.
                                                                                                                                                                        It's incredible! I say just save your energy - there is very little any of us can do to change them :-)

                                                                                                                                                                    2. Pizza party, outside!
                                                                                                                                                                      Everyone made their own. We had Greek olives, tomato, artichoke heart, ham, feta, fresh moz, reg moz, parm, scallion, fresh basil, fresh oregano and lemon olive oil, basil olive oil and tomato tapenade. Maldon sea salt for the finish.
                                                                                                                                                                      Our German houseguests liked lots of wine...Eagles,Neil Diamond and John Denver by the fire. They don't speak English but knew the words! Fun!

                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                      14 Replies
                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                        Great idea! It looks like a fabulous night.

                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                          That's about as perfect as an evening can be sed! Beautiful. Do I see water in the background on your fire shot? Are you on a lake as well? Your outdoor kitchen and pizza oven is a dream! Beautiful meal and what lucky house guests.

                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                            Thanks everyone! I designed it myself and built it (with help). I really enjoy it almost all year around. I made it big enough so that 6 people can cook in there. Communal cooking is what makes it fun! Something you don't do too much in an indoor kitchen because of space and design.

                                                                                                                                                                            Breadcrumbs, no it is not water. Kind of the opposite. I live on 5 acres with gardens, a pond, outbuildings, a horse corral, greenhouse, chickens, etc... actually more like wannabe -farmers -if -we -didn't -have -jobs - types :)

                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                              It's absolutely gorgeous, what an accomplishment! And the pizzas didn't look so shabby, either :)

                                                                                                                                                                          2. re: sedimental

                                                                                                                                                                            Oh my God. That outdoor kitchen AND pizza oven are amazing! I think I love you, sedimental. :-)

                                                                                                                                                                            And who wouldn't know Eagles and Neil Diamond? Sounds and looks like a great time - very lucky German houseguests!

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              Ditto - I would kill for a setup like this! Absolutely stunning!

                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                Me too, I think this has to go on my dream house wish list which I just started thanks to that post.

                                                                                                                                                                            2. re: sedimental

                                                                                                                                                                              I am green with envy over that set up! Looks a you had a night and food looks good too.

                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                I'm jealous of your set-up! I want a pizza oven!

                                                                                                                                                                                1. re: sedimental

                                                                                                                                                                                  Wow, I'm in love with your oven. What a terrific set up!

                                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                                      What a beautiful setting. I am so jealous

                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                          I'm with everyone else. I would kill for that kitchen AND the pizza. It's going on my wish list for my next home as well. I got the mop out now to clean up my drool.

                                                                                                                                                                                        2. Finally my travel schedule and the weather aligned and we were able to grill some kebabs so I could make a contribution to the DOTM thread. Boneless, skinless chx tenderloins were marinated in a Greek-ish inspired mixture of white wine vinegar, evoo, greek oregano and paprika. I used sweet paprika in half and hot in the other half. Served atop grilled pitas topped with (copious amount of) homemade tzatziki and a side salad. That's mr bc's plate in the pics. Can you tell how much he loves tzatziki?!!!

                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                          8 Replies
                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                            That looks fantastic, Breadcrumbs. Mr. BC and I would get along well because I always go heavy on the tzatziki when making gyro or kebabs.

                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                I could eat tzatziki by spoonful right out of the bowl! Yum.

                                                                                                                                                                                                1. re: ludmilasdaughter

                                                                                                                                                                                                  I don't even like cucumber and can inhale a bowl of tzatziki.

                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                    I'm with you on that one. I'll only eat them in tzatziki or "pickled".

                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                      Looks fabulous. Now that's what I want for breakfast--right now!

                                                                                                                                                                                                    2. In my quest to use up as much farm share as I could last night I made these with the pickling cukes:

                                                                                                                                                                                                      http://awhiskandaspoon.com/2011/07/22...

                                                                                                                                                                                                      I have to say they are quite good. I used less sugar than called for and they are still a great combo of sour and sweet. My husband and I indulged in a few late night cocktails and ended up eating a large portion of them on top of buttered ciabatta. Great late night munchies!

                                                                                                                                                                                                      1. Going to try some new stuff out of Barbecue Addiction tonight: Smoked cheese and beer fondue and Grilled Eggplant Caponata Bruschetta.

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: Njchicaa

                                                                                                                                                                                                          Njchicaa, I would love to hear the details or recipe for that smoked cheese and beer fondue. With football season rapidly approaching something like that would be a huge hit at my upcoming football parties.

                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                            The recipe is on Food Network but kind of jumbled with the companion beer-simmered bratwurst recipe. http://www.foodnetwork.com/recipes/bo...

                                                                                                                                                                                                            I don't eat bratwurst but my husband does so I will grab a package for him tonight and it will be a pleasant surprise for him. He never gets sausage at home.

                                                                                                                                                                                                            1. re: Njchicaa

                                                                                                                                                                                                              Well, that looks dangerously good! I saved it for when my weather cools off a bit. Thanks for sharing!

                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                you're welcome. I'll let you all know tomorrow how it turns out!

                                                                                                                                                                                                                My husband is so excited about the brats!

                                                                                                                                                                                                        2. Having Turkish friends over for dinner Sunday night. Since the tomatoes are so nice, think we'll have a Caprese-ish salad, and something with pistachios or sour cherries for dessert, but a bit stuck on the main. Sent the man in search of a boneless leg of lamb to be cooked like a steak, so some would be rare for us and some well-done for them, but made the "mistake" of asking them if they ate lamb or duck, and heard after the lamb-acquiring mission was embarked upon that they prefer duck. So...will keep the lamb for us and get 2 ducks to cook. What with? Any ideas?

                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                            wild rice salad?
                                                                                                                                                                                                            cuminy carrots?
                                                                                                                                                                                                            couscous with sultanas, cilantro, scallions, pepitas?

                                                                                                                                                                                                            i guess i'm thinking light here....

                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                              I don't know why, but if I roast a duck I always make roasted potatoes along side. Roasted in the duck fat. Yum! Although MC's suggestions would go very well with it too.

                                                                                                                                                                                                              1. re: ludmilasdaughter

                                                                                                                                                                                                                that would be my first choice too, actually, but i was thinking taters would be better in colder times. but not necessarily!

                                                                                                                                                                                                                1. re: ludmilasdaughter

                                                                                                                                                                                                                  yes, and roasted squash/carrots (just drizzled with a bit of olive oil and a pinch of cinnamon) - the sweetness of the vegetables are a great combo with the duck (and potatoes).

                                                                                                                                                                                                                  I hope you have a great time!

                                                                                                                                                                                                              2. TGIF my WFD buddies! I am having my SO and another couple over tonight for a simple salad, grilled bison steaks, potatoes dauphinoise and some well-aged Bordeaux.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                  It is national Bison month so this is quite appropriate and sounds great. SO and I are currently in the midst of deciding bison ribeye vs. grass fed sirloin, maybe I'll take your dinner as a sign :)

                                                                                                                                                                                                                2. What a week... a bit of heat... a bit of a cool down... a bit of rain and through it all we've been scraping, puttying (not to be confused with putzing), painting, repainting the exterior windows and house... not finished yet, but husband is at school now and I am soooo sore that I decided to stay inside and cook. I do yoga, walk, jog and weights and this paint job reminded me that there are still many muscles in my body that I never use - very annoying!
                                                                                                                                                                                                                  We've been eating a combination of take-out, sandwiches, leftovers from freezer, etc during the week, so now I want to make something special - I missed cooking. I missed my kitchen!
                                                                                                                                                                                                                  So... for dinner tonight I'm making Swedish meatballs with rosemary mashed potatoes, roasted squash/tomatoes/carrots/red onions and broth-boiled peas (for color and because I just love them). Oh, and cannoli for dessert. Of course, il vino rosso will accompany the meal as usual.

                                                                                                                                                                                                                  Have a great weekend everyone!

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                                    Ha! I am the same way. Very athletic, but after doing scraping and painting I am always sore as if I had been laying on the sofa eating chips and drinking beer for the last ten years rather than working out. Maybe we should add scraping and painting to our regular cross-training routine? :-)

                                                                                                                                                                                                                    Have a great weekend as well.

                                                                                                                                                                                                                    1. re: acssss

                                                                                                                                                                                                                      " I do yoga, walk, jog and weights and this paint job reminded me that there are still many muscles in my body that I never use - very annoying!" This is so true! I'm an avid weightlifter and gym freak, but when I get deeply involved in house-related labor it's so apparent that there are hundreds of little tiny muscles which never get much attention and I often wake up more sore than my hardest workouts at the gym. Your dinner sounds great and nice work on all the work!

                                                                                                                                                                                                                    2. Just because it struck me as so freakin' delish when I read it, I'll be making suzigirl's Bastard Peppers this evening. Type of salad and bread to be determined by what's looking nice at the store today.

                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                        Awww...really? I hope that you like them. It was one of those goofy lets shake it up moments that i came up with the idea and I haven't made regular stuffed peppers since. The browning on the meat patties really takes the flavor up a notch. I am thrilled that i inspired you. Thanks. :-)

                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                          Nah, I made that up. I'll probably just pick up something over at the KenTacoHut :P
                                                                                                                                                                                                                          But seriously, what a great idea! I love the flavors of stuffed peppers, but the browning is really what's missing from the usual recipes. I'm sure that this will become my new method, too. Mine will go in a basil-y direction as my plant is growing like freakin' crazy. I can't wait to tell you how it turns out. Thanks for sharing it.

                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                            Bring me a taco and some of that crazy hot salsa they have. Seriously, do tell me what you think

                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                              I'll be happy to! And I've expressed my gratitude for your great idea in thread 234 :)

                                                                                                                                                                                                                      2. Last night's dinner was lovely. The food was mostly good and the company was enjoyable. I consider myself fortunate to have such pleasant in laws.

                                                                                                                                                                                                                        Mezze to start was labneh - balls rolled in za'atar and spread. Olives, turnip pickles, fresh radish.

                                                                                                                                                                                                                        The main course was:
                                                                                                                                                                                                                        -Fattoush (not pictured)
                                                                                                                                                                                                                        -Lamb meatballs with barberries, shallots and figs. They're under the hedge trimmings somewhere!
                                                                                                                                                                                                                        -Samkhe harra. A spicy fish with a tahini & lemon dressing.
                                                                                                                                                                                                                        -Charred okra with tomato and preserved lemon
                                                                                                                                                                                                                        And of course white rice.

                                                                                                                                                                                                                        Dessert was an assortment of baklava from a brand new shop that specialises in Arab sweets.

                                                                                                                                                                                                                        The fish was larger than what I normally cook this way so I did a different prep to usual - heating the tarator sauce and pouring it over the fish before serving. Normally I would pour the sauce over the fish halfway through baking. I think I prefer my usual technique.

                                                                                                                                                                                                                         
                                                                                                                                                                                                                         
                                                                                                                                                                                                                         
                                                                                                                                                                                                                         
                                                                                                                                                                                                                        17 Replies
                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                            Beautiful layout of delicious food as usual Frizzle!

                                                                                                                                                                                                                            1. re: acssss

                                                                                                                                                                                                                              Thanks suzigirl & acssss.

                                                                                                                                                                                                                              I forgot to add my dinner guests for tonight cancelled (i was going to do a French inspired meal for them) due to a family emergency. I'm now looking forward to a relaxing non cooking day and a lazy leftovers dinner.

                                                                                                                                                                                                                            2. re: Frizzle

                                                                                                                                                                                                                              Omg, Frizzle! What a wonderful spread! You have just provided my favorite I want to lick my screen moment for the week.

                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                Gorgeous, Friz! Enjoy your evening "off"!

                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                      Love samke harra. What spices do you use for your fish?

                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                        JM I'm yet to find a version of the recipe I'm truly happy with. Friday night's attempt had the fish rubbed with a paste of garlic, chilli flakes, fresh coriander, dried coriander, cumin, cardamom and lemon. I then stuffed it with roughly pounded walnuts and garlic and some harissa (I wanted to give it some kick).
                                                                                                                                                                                                                                        The sauce gently fried crushed garlic, chilli flakes and fresh coriander, then tahini, lemon and water were added.

                                                                                                                                                                                                                                        It was just 'ok'. It lacked a depth of heat and flavour that I remembered from other versions. If you have a go to version then please do share. As an aside I had furious argument with my father over whether samkhe harra should have tahini. He says it shouldn't and fish with taratour is another dish altogether.

                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                          it's really hard to believe with all those flavors your fish was just ok, frizzle! it sounds amazing. but i've never had this dish, so, obviously, you would know.

                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                            I don't think I've ever cooked fish with cardamom. I use the same spice mix for samke harra as I do for fish kibbeh: cumin, coriander, turmeric, nutmeg, black pepper, white pepper and Aleppo pepper for that vaunted "harra." I usually use filets for samke harra, so I bake them on a bed of onions and lemon slices. Although your father should be the expert, I agree with you, samke harra should be served with taratour (and toasted nuts if you so wish) along with fresh lemon and cilantro.

                                                                                                                                                                                                                                            My version is satisfying, but not especially spicy. But I think our Pakistani genes may have spoiled us when it comes to spice. My spice blend is pretty balanced, but I also get the feeling something is missing. I may have to take a trip to Tripoli to ask the famous samke harra vendors what their secret is. Perhaps the answer is combining our two recipes!

                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                              I'm off to google fish kibbeh. Thanks for your spice blend, I'll give it a go. I think I'm going to do fillets from now on so I can experiment more often.
                                                                                                                                                                                                                                              Good luck with the vendors in Lebanon. I'm sure you'll be able to charm their secrets from them. :)

                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                JM - may I just say, as I have meant to many a time, how much you bring to WFD with your knowledge of Med-ring cuisine; perhaps 'Near-East, or I am not super sure how wide your reign of deliciousness is, all I know, I am SO grateful to have you here to open up my googleage of super cool new dishes to make and at least learn what to buy to put in them, and put them on the calendar.

                                                                                                                                                                                                                                                THANK YOU!

                                                                                                                                                                                                                                          2. re: Frizzle

                                                                                                                                                                                                                                            I had never heard of samkhe harra so I looked it up and it sounds like something I would like a great deal. Although I do make whole fish often, I think I'll start out trying it with fillets. That whole spread looks simply mouthwatering. So glad you brought this dish to my attention.

                                                                                                                                                                                                                                            1. re: JoanN

                                                                                                                                                                                                                                              It really can be delicious JoanN. I'm hoping JungMann can provide a few pointers so next time I make it I will be happier with the results.

                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                Uh, oh. This was the recipe I found online that sounded so appealing and it reads pretty much like yours. http://chichoskitchen.blogspot.com/20... Sorry to hear you weren't as happy with the results as you had hoped to be. I've already put this one into Pepperplate, but what's been added can always be deleted. Perhaps I, too, with wait to see what JungMann comes up with.

                                                                                                                                                                                                                                            2. re: Frizzle

                                                                                                                                                                                                                                              my goodness! what lucky guests. a beautiful spread.

                                                                                                                                                                                                                                            3. The Sichuan meal was good, and for once, I didn't go nuts with the orders: Chengdu edamame, spinach in ginger sauce & my beloved piggy clouds (pork dumprings) as apps, water-boiled beef, fish with black bean sauce & deep-fried whole prawns for mains. The prawn dish reminds me of the LOS dish, but I actually think this version is better. Blasphemy! You eat them, shells, head, tail. Crunchy, garlicky, shrimpy deliciousness.

                                                                                                                                                                                                                                              What followed was a bit of heavy partying (just another Thursday night at casa lingua :-D), so today is slow. Couple hours at the pool was all I could manage, and the evening is looking to be an early, mellow one.

                                                                                                                                                                                                                                              I can't possibly compete with all the fabulous, original, exciting dishes described and depicted by fellow hounds, so I won't even try.

                                                                                                                                                                                                                                              We'll have grilled cheeborgerz with local beef, sharp cheddar, juicy local tomatoes, mine with a "healthy" shmear of Duke's on each bun side. If it weren't for the killer breath, I'd add some thin sliced red onion, but my man would not abide.

                                                                                                                                                                                                                                              Corn on the side as well as possibly some mystery potatoes my man saw Flobby Bay prepare (first boil, then grill?), and maybe some salad. Still gotta use up some of that realtor's buttermilk dressing.

                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                  I must say he turned me off with in his early days on the FN and I never paid him any mind but then I dined at one of his restaurants and he made me swoon. I couldn't get enough of it. I dine at a BF restaurant whenever I'm travelling to a city with one. I've since bought his books and enjoyed the dishes I've made. I wouldn't say I love Flobby Bay but I sure wouldn't kick him out of my house if he showed up...especially if he brought his knife kit and some chilis!

                                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                                    I used to *hate* him on IC. He always came across as arrogant and cocky to me. I haven't eaten at any of his places, so I can't judge his food.

                                                                                                                                                                                                                                                    I don't hate him anymore, tho. I think he's chilled out a bit with the whole "I'm god's gift to the universe" thang :-)

                                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                                  Killer breath be damned. Red onions it is. And oven fries instead of the Floppy Bay taters. They didn't sound that awesome to begin with. And an ear of corn for each of us.

                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                    Dang. Forgot the corn in the nuke! But it was *plenty* of food, so maybe I'll have some for brunch tomorrow. Goes great with scrambled eggs.

                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                      Oh yeah lingua...that sounds dee-licious!

                                                                                                                                                                                                                                                3. Happy Friday everybody. I am writing this with a nice icy cold vodka and club soda with two limes in hand. Yummy. Tonight I broke out the Ronco rotissery and sacrificed a nice three ish pound chicken with a butter, lemon zest, rosemary, garlic salt and pepper rubbed under and on the skin. Trussed and into the roaster about an hour ago. Side will be salt crusted new potatoes and asparagus. Easy peasy

                                                                                                                                                                                                                                                  18 Replies
                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                    Save some vodka for me, be right over.

                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                      Sounds delightful!! And I'm also nipping at my vodka. I deserve it after the utter confuzzilation of the India tourist visa application process.
                                                                                                                                                                                                                                                      Starting on my bastard peppers soon!

                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                        Ugh. I have never filled one out but have been privvy to paperwork that bf had to fill out for his alien residency paperwork. You earned that drink. I am giddy that you are making this dish tonight. I hope you and the menfolk enjoy it.

                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                          I've heard about some serious nightmares with The resident alien stuff! Ugh...
                                                                                                                                                                                                                                                          I think I've got it right, but why they need to know what my father's occupation is and where any tattoos are located is beyond me. I just want to pop in and spend some tourist dollars.
                                                                                                                                                                                                                                                          Anyways, I'm off to the kitchen to start the Bastard Peppers. With an assist from pap, who is a huge fan of the name.
                                                                                                                                                                                                                                                          Cheers!

                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                            I am also a huge fan of the name and am going to keep it. I hope you don't mind. I ate the leftover tops and bottoms of the peppers dipped in ranch today as a snack. I usually toss them in the freezer but they were calling me

                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              Omg, omg, omg! Brava, Suzi! This is what stuffed peppers should be. It's a dish I've always really liked, but doing it your way makes it a dish I luurrvve... as do the menfolk.
                                                                                                                                                                                                                                                              I did mine a little different. 50/50 beef and Italian sausage mix. Herbs in the meat are dried parsley, fennel seed, fresh oregano, cracked black pepper, chili flakes, and crushed garlic.
                                                                                                                                                                                                                                                              I went the cheesy route with shredded mozz and asiago, then tomato basil sauce and my basil.
                                                                                                                                                                                                                                                              Thank you so much for sharing Bastard Peppers!
                                                                                                                                                                                                                                                              Sorry about crappy dark pic, I just wanted to dig in.

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                Yours sound delicious. I am glad that you liked it. I love that you adapted it to your tastes. I want to try your cheesy style soon

                                                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                                                        Oh my. That birdie sounds SO good!

                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                          (Rubbing tummy) It was awful. I just hope the sandwiches from its bird carcass are equally as awful. I haven't decided between chix salad or just cold sliced. We will see

                                                                                                                                                                                                                                                        2. re: suzigirl

                                                                                                                                                                                                                                                          And I am reading this with my nice icy vodka tonic with lemons. Your dinner sound wonderful. Crusted new potatoes? Yum!

                                                                                                                                                                                                                                                          1. re: rainbowbrown

                                                                                                                                                                                                                                                            Super simple. If you are interested it is just a matter of finding the smallest new potatoes that you can and boiling them in super saturated salt water until tender and then drying them for a minute on a cooling rack until they form a salt crust. Delicious.

                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              i love those. have to make them soon. i've had them served at room temp with a salsa verde (olive oil, vinegar, parsley, capers, garlic, sometimes anchovies) ... soooo good....

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                I must say, I have them with butter but salsa verde sounds amazing.

                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                  I identify salt potatoes with Syracuse and north in NYS. They even sell bags of potatoes with a bag of salt attached in the North Country (we lived in Potsdam for 2 years).

                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                    I live in Syracuse and can attest to us being the Salt Potato capital. It's just not summer if you haven't yet had Salt Potatoes here.

                                                                                                                                                                                                                                                          2. It's Friday night but it doesn't feel quite right because I still haven't seen Linda's usual WFD Friday edition!

                                                                                                                                                                                                                                                            Tonight I finally satisfied my clam craving with a Sardinian dish I'd been craving ever since I saw it in Mario Batali's Molto Batali cookbook. This Fregula with Clams and Chilis was so delicious and reminded me why Fregula is without a doubt, one of my favourite pastas.

                                                                                                                                                                                                                                                            The risotto-like preparation was a perfect way to compliment the delicate sweet flavours of the clams and their briny broth adds just the right amount of salty, seaside emphasis to the dish. Perfectly suited to al fresco dining. I added a big handful of chopped fresh basil since it’s abundant at the moment.

                                                                                                                                                                                                                                                            In case you are interested, I also found the recipe online:

                                                                                                                                                                                                                                                            http://www.foodnetwork.com/recipes/ma...

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                                              That looks like a plate of heaven. I bet Mr BC couldn't wait until you snapped those pics to dig in

                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                Love! fregola with clams. My favorite is a slightly different take from "Sweet Myrtle and Bitter Honey.

                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/4601...

                                                                                                                                                                                                                                                                Really like your addition of corn kernels. Great idea.

                                                                                                                                                                                                                                                                1. re: JoanN

                                                                                                                                                                                                                                                                  You're right Joan, quite similar dish. Thanks for the reminder about that book as well. It's been a while since I've had it off the shelf and I'll bet there are a number of summery meals in there.

                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                      Sorry Bc. A couple of very long days for me at work with our office move. My brain was pretty fried when I got home so what I wrote below is all I gotz.

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        What an exhausting day Linda, let's hope the unpacking and settling in is quick and painless.

                                                                                                                                                                                                                                                                        . . . and don't forget to pick up wine en route home tonight! Undoubtedly a glass or 3 will be in order!!

                                                                                                                                                                                                                                                                      2. Home at 7:30pm-ish (after being in at work at 7:30am-ish).
                                                                                                                                                                                                                                                                        Bone tired.
                                                                                                                                                                                                                                                                        My feet are swollen.
                                                                                                                                                                                                                                                                        My brain is mush.
                                                                                                                                                                                                                                                                        Cats are fed and patted.
                                                                                                                                                                                                                                                                        I had the rest of the 'sketti and sauce for dinner.
                                                                                                                                                                                                                                                                        Hellz no, there was no wine!
                                                                                                                                                                                                                                                                        Maybe some reading if my eyes can focus.
                                                                                                                                                                                                                                                                        Otherwise, to sleep. Perchance, to dream.

                                                                                                                                                                                                                                                                        And then up at 5:30 a.m. on Saturday morning to do it all over again - just in reverse. Hopefully I'm home WAY earlier than 7:30 tomorrow. (I'm aiming for 2:00pm.)

                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          Poor baby! Hope you can squeeze in a greasy breakfast!

                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            If it was easy then anyone could do it.

                                                                                                                                                                                                                                                                            Get some wine. ;-)

                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                Well, make sure you pick up the wine today on your way home. Hope your day went better. Can't wait to hear what you are going to do for dinner tonight.

                                                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                                                  I stocked up last time I was at BJ's Wholesale Club. I'm all set with wine. :D

                                                                                                                                                                                                                                                                              2. BF's roasting a whole chicken, which i don't believe i've ever seen him do, in all these years.... funny, that.

                                                                                                                                                                                                                                                                                that's all i know. off to the gym to work up a chicken appetite.

                                                                                                                                                                                                                                                                                happy friday night!

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  roast chicken was .... roast chicken. which can never be bad, but it could be more ... pizzazzy.... i think he got home late and didn't think about it too much.... needed a bit of salt. And, he served it with plain white rice... yaaawnnn.... at least he made a little relish on the side of olives, peppers, capers, cherry tomatoes and such, which perked things up a bit, and his salad had bacon bits (real) in it. i added some habanero sauce to everything, and counted myself lucky to have a hot meal waiting for me when i got home. plus, the sweet thing gave me all the crispy skin.

                                                                                                                                                                                                                                                                                  i was going to try my hand at BC's spicy olive hummus, but the BF made a batch of hummus a few nights ago i'd forgotten about. so we're set.

                                                                                                                                                                                                                                                                                  3 pound pork shoulder is defrosting. i shall give it the lingua treatment, and it shall be good.

                                                                                                                                                                                                                                                                                  cocktails later. ahh... Friday night. is there anything sweeter?

                                                                                                                                                                                                                                                                                2. Dinner was at a sentimental favorite tonight. Food was good (grilled lobster over pasta aglio e olio), great wine and really good bread. Rain appears to moving on. Beach day tomorrow!

                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                    That sounds amazing. All you have to do to make me really happy is give me lobster over fresh pasta.

                                                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                                                      I love pasta aglio e olio as well foodie. Sounds like a delicious meal. Have fun at the beach!!

                                                                                                                                                                                                                                                                                    2. Had fish sauce chicken wings tonight. So good just need a touch more garlic.

                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            I can but the bad thing is that there are no measurements. Had helped my mom make them and she never write down measurements but will get it as soon as she gets home.

                                                                                                                                                                                                                                                                                            Very similar to The Ravenous Couple recipe for the Fish sauce/pok pok wings. We didn't marinade the wings in the fish sauce and there is a dry flour batter that we use to coat instead of the corn starch.

                                                                                                                                                                                                                                                                                            http://www.theravenouscouple.com/2013...

                                                                                                                                                                                                                                                                                        1. Tonight will be pan fried pork chops with risotto. Last night was frozen pizza and tater tots. I'm thinking tomorrow will be grilled pork ribs and corn on the cob. Oddly enough I don't think I have, in my adult life, ever grilled corn on the cob. DH doesn't like fresh corn, so I guess I have steered clear of it. I always see it at the FM though, so tomorrow's the day I think. He didn't eat turkey either until he met me and my roast turkeys, so maybe I'll get him an ear too.

                                                                                                                                                                                                                                                                                          1. Well the natural course of steak defrosting decided dinner tonight. The sirloin defrosted before the ribeye so it's what's for dinner tonight. It's our usual Friday steak dinner, tonight with a mix of sauteed Shiitake and Crimini mushrooms and instead of the splash of white wine I usually add I'm going to try vermouth tonight...fingers crossed! Dinner will be served couch-side with Dinner Rush on the big screen.

                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                              Chris h.--the movie was great! SO loved it, and I did as well though there were a few gasps involved. Thanks for the recommendation!

                                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                A pleasure.

                                                                                                                                                                                                                                                                                                The movie is quintessential Manhattan. I swear I've eaten in the place a dozen times.

                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                  I know some of the things in the movie were fashioned after "real life" people and events. Is/was there an actual restaurant that they were portraying?

                                                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                                                    An amalgam of places is my best guess. Take bits from Babbo, Hearth, Peasant, Spotted Pig and add a splash of Rao's and I think you have it.

                                                                                                                                                                                                                                                                                            2. A combination of really humid weather and work has meant it's been just salads for the past few days, but last night I stirred myself and grilled some salmon, with potatoes tossed in parsley and a broccoli salad with black sesame seeds - a new recipe which was lovely.

                                                                                                                                                                                                                                                                                              I read during the week that there is a glut of broccoli due to the late spring in the UK - but no-one's buying it as it's seen as winter vegetable.

                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                              1. re: Londonlinda

                                                                                                                                                                                                                                                                                                Ah, that may explain why "tenderstem" broccoli has been cropping up in restaurant meals we've had this week. I always think of it as a late spring veg - following on from the "purple sprouting".

                                                                                                                                                                                                                                                                                              2. Dinner comes from our "cooking the books" exercise which still slowly lurches towards its finale. Tonight, the book is "Curry Nation", Madhur Jaffrey, 2012.

                                                                                                                                                                                                                                                                                                The book accompanies a TV series on one of the cable channels (not seen it, as the channel isnt in my cable package). And it's rather an unusual one as few of the recipes are Jaffrey's . Rather, she takes recipes from members of the public (presumably filmed for the series), together with a number of restaurant recipes.

                                                                                                                                                                                                                                                                                                For a starter - chana aloo chaat. I love chaats as a starter. Always a fresh and zingy start to a meal. This mixes chickpeas, red kidney beans, potato, onion, tomato with lemon juice, tamarind, a masala (cumin, coriander, ground ginger, pepper, chilli powder and amchoor) and chopped coriander.

                                                                                                                                                                                                                                                                                                The main course, which we'll have with rice, is karhai chicken. It's a restaurant dish and I picked it because we know the restaurant - Mumtaz in Bradford and enjoy the food there. Chopped chicken, tomato, onion, ginger, garlic and yoghurt goes in a pan and cooks for a few minutes. Then some basaar spice mix goes in, along with ground coriander and cumin. Then some oil (she notes it's odd to put oil in at the end of cooking), more tomato and more yoghurt.

                                                                                                                                                                                                                                                                                                I'm also going to do "something" with a tin of karela. I bought this on a whim ages back, after eating a lamb & karela dish at Mumtaz. Havnt been able to find a recipe for using the tinned veg so will base it on a recipe for fresh.

                                                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                  I have that book and was thinking I had actually better have a look-see in it...how were the dishes?

                                                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                                                    'Tis a few hours till dinner but, to quote Arnie, I'll be back.

                                                                                                                                                                                                                                                                                                    By the by, I had never heard of basaar spice mix. An internet trawl said it was difficult to find. So I ordered via Amazon - cost £6.10. Arrived yesterday morning. Yesterday afternoon, we went to a little asian shop that's opened nearby - and, yep, they had it - £2.19.

                                                                                                                                                                                                                                                                                                    (How goes the job hunting, mon ami?)

                                                                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                                                                        Dinner was good. We just about managed to eat it outside before it started raining.

                                                                                                                                                                                                                                                                                                        Chaat was lovely. I've never used tamarind concentrate before but it just needed thinning down with a little warm water. I sort of had my doubts about the cooking method for the chicken - it just seemed counter intuitive not to add the oil until the end. There was definite powerful spicing in the basoor mix. Perhaps a little too hot - but only a little. But, then I suppose Desi spicing fits better with a dish from Mumtaz - which caters more to the local Kashmiri population than it does to Anglos like me. Here's the review of a solo lunch there last year (I must have mentioned it before as I see mariacarmen has contributed to the thread) - http://chowhound.chow.com/topics/839056

                                                                                                                                                                                                                                                                                                        By the by, we hadnt planned a dessert, as such. But Mrs H has been baking this afternoon - Portuguese custard tarts - absolutely fecking gorgeous - http://reluctanthousedad.com/2013/02/...

                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                          Those tarts are divine. So Paul Hollywood is a Thing, huh? He was a judge on the baking competition show here this spring.

                                                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                                                            Yep, Hollywood is a Thing.

                                                                                                                                                                                                                                                                                                            He and Mary Berry judge the "Great British Bake-Off" competition. It's been really popular on TV and, apparently, has dramatically increased sales of baking ingredients and kit.

                                                                                                                                                                                                                                                                                                            I see he is reported to have "had a thing" with his co-host on the American show - now leading to divorce from his wife of 15 years.

                                                                                                                                                                                                                                                                                                  2. re: Harters

                                                                                                                                                                                                                                                                                                    What did you end up doing with the tinned karela?

                                                                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                                                                      Fried some onion and garlic; drained the tin and added the karela; added some fennel seeds, coriander, cumin and a little turmeric and hint of cayenne. It was OK but I doubt whether I'd buy it again - it was very bland and I assume the canning process had somehow sucked the bitterness out of it.

                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                        As a lifelong eater of bittermelon, I have always thought the secret was to suck the bitterness out of it!

                                                                                                                                                                                                                                                                                                        I am not terribly familiar with Indian recipes for bittermelon, so I have no commentary there, but from experience, my preference is for East Asian preparations. They somehow manage to tease out the inherent sweetness of the vegetable while respecting its complex flavor.

                                                                                                                                                                                                                                                                                                  3. Tried something different with salmon trimmings. After a short brine and drying time in the fridge I cut it into cubes and hot smoked them to make salmon bites

                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                    1. re: scubadoo97

                                                                                                                                                                                                                                                                                                      What a great idea! My husband hates salmon but I bet he'd eat it smoked.

                                                                                                                                                                                                                                                                                                      1. re: Njchicaa

                                                                                                                                                                                                                                                                                                        I coated them in maple and organic cane syrup along with some Dizzy Pig BBQ before going in the smoker and smoked with apple wood. I bet hubby would like

                                                                                                                                                                                                                                                                                                      2. re: scubadoo97

                                                                                                                                                                                                                                                                                                        If there are any left, can you send them to me, please? :-)

                                                                                                                                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                                                                                                                                          Oooh la la! Love smoked salmon. And salmon generally. I think my DH's distaste for it somehow makes me crave it even more...bad wife!

                                                                                                                                                                                                                                                                                                        2. I am back for a full seven days in my house. I made a raspberry buttermilk tart for breakfast for the man, ran with my dog, and dig some weeding. Yeah, it's pretty exciting here chez gini. Also picked some of my cucumbers and tomatoes for a quick salad for lunch. It's so nice to be home on the deck!

                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                          1. re: gini

                                                                                                                                                                                                                                                                                                            Yum does that look delicious. Is that a bicycle in the background? It is hard to tell from just that little bit in the photo. I have never seen one with yellow tires and fenders before. Looks cool if it is though.

                                                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                                                              That's our roommate's classy cruiser bike with white tires. Our bikes are more of the traditional fixed gear type with black tires (even though they're so over): http://youtu.be/YlGqN3AKOsA.

                                                                                                                                                                                                                                                                                                              1. re: gini

                                                                                                                                                                                                                                                                                                                Those tires are white? Wow, my rods and cones must be all screwed up. :-)

                                                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                                                  I will confess - they are *slightly* sunburnt!

                                                                                                                                                                                                                                                                                                            2. re: gini

                                                                                                                                                                                                                                                                                                              This sounds like a PERFECT DAY to me, gini. Well, except for the running part. But I'd do a walk with your dog. ;-)

                                                                                                                                                                                                                                                                                                            3. We're invited to a going-away BBQ by a very nice grad student who lives a few miles out of town with 3 large dogs.

                                                                                                                                                                                                                                                                                                              As he is a recent "vegetarian" (converted by the GF, as those things tend to go), there will only be salmon and tuna -- you know, those delicious water plants we all love so much -- and shared sides.

                                                                                                                                                                                                                                                                                                              I managed to sleep past 1 PM today, likely catching up from the previous night....so missed my chance to check out the farmers market for any veggies to prep. Looks like I'll chop up a watermelon and bring that for dessert.

                                                                                                                                                                                                                                                                                                              Overcast and rainy today, which means I'll actually get some work done.

                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                                Enjoy those delicious water plants. It is a lovely day here so i will go take a dip in the drink for you and then lay out for a bit. Don't be mad :-)

                                                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                                                    Salmon is my favorite water plant of them all :-D

                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                      I'm sitting here giggling like a fool at this thread. :D

                                                                                                                                                                                                                                                                                                                1. Dinner tonight is out of Barbecue Addiction again: Cuban Grilled Skirt Steak with Tomato Escabeche, Creamy Cumin-Lime Cole Slaw, and Mustard-Aoili Grilled Potatoes. Some friends from up the street will be joining us so there will be cold beverages as well. I wanted to make the Hurricane Iced Tea but the store didn't have passion fruit nectar. Maybe mango margaritas instead.

                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                                                                                                                                                                    Do you marinate the potatoes or is the aioli for dipping?

                                                                                                                                                                                                                                                                                                                    1. re: gini

                                                                                                                                                                                                                                                                                                                      You put on the boiled potatoes then you grill them. They were great.

                                                                                                                                                                                                                                                                                                                      Also made grilled eggplant caponata bruschetta as an app. That was the hit of the night.

                                                                                                                                                                                                                                                                                                                  2. El puerco is in el frigo with el bbq rubbo, augmented by mucho fennel seed i whizzed in my spice grinder. it will luxuriate in that until tomorrow morning, and then it will go into a nice warm oven for 6-9 hours, depending. it's almost a 3 pounder - i wonder how long it will take to get to an internal temp of 200, at 250 degrees... with it i'd like to make that green goddess potato salad someone posted about here.... roxlet? GretchenS? and if i love it as much as i think i will, i'll be making some for a pique-nique next Sat. gots to go find some tarragon leaves....

                                                                                                                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                      250°F degrees? Did you toast the fennel seeds?

                                                                                                                                                                                                                                                                                                                      I'm almost ready for another porkapalooza, the last one was 7 days ago!!! :-D

                                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                                        no i didn't! i pulverized them and mixed them into the rest of the rub (brown sugar, paprika, cayenne, a bunch of other stuff). heavily fennelized, tho.

                                                                                                                                                                                                                                                                                                                        yeah, 250°F. too much? 225°F better?

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                          225° is what I do, but judging from your pic on the other playground, it seems to have turned out just fiiiiine, chica!

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                          mc, hope I am not too late. roxlet's green goddess dressing is here: http://chowhound.chow.com/topics/9004...

                                                                                                                                                                                                                                                                                                                          I think it was Breadcrumbs who made the potato salad with green goddess, not sure which thread that was on. I sure remember the gorgeous picture though!

                                                                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                                                                            You're right Gretchen, it was me that made the GG Potato Salad.

                                                                                                                                                                                                                                                                                                                            Here's a link to that thread:

                                                                                                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/9079...

                                                                                                                                                                                                                                                                                                                            and here's the post where I pasted a link to the recipe and included my recipe notes:

                                                                                                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/9079...

                                                                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                            Sorry, mc, I just saw this! I hope Gretchen wasn't too late!

                                                                                                                                                                                                                                                                                                                          3. Office Move: DONE.
                                                                                                                                                                                                                                                                                                                            Feet: Still very swollen and sore.
                                                                                                                                                                                                                                                                                                                            Empty: Old Office Space.
                                                                                                                                                                                                                                                                                                                            Full: New Office Space.
                                                                                                                                                                                                                                                                                                                            VERY Messy: New Office Space.

                                                                                                                                                                                                                                                                                                                            Will not be fun on Monday. Especially since:

                                                                                                                                                                                                                                                                                                                            1. the cabling and wiring isn't done;
                                                                                                                                                                                                                                                                                                                            2. there won't be any phones (except a call center to dial a few of our cell phones should a call come in);
                                                                                                                                                                                                                                                                                                                            3. there won't be any Internet (because Comcast and Verizon FiOS are both stupeyheaded companies who can't figure out that they are ALREADY IN THE BUILDING with other tenants despite the installers saying they're *not* in the building);
                                                                                                                                                                                                                                                                                                                            4. the furniture isn't finished being put together so I and several others won't have a desk until some time on Monday (meaning I couldn't unpack my office today),
                                                                                                                                                                                                                                                                                                                            5. the kitchen-slash-lunchroom is still being used for staging by the contractors so I couldn't unpack anything there;
                                                                                                                                                                                                                                                                                                                            6. I'm not sure the bathrooms will be completed (although "they" say they will be). There are public bathrooms about halfway down the mill building we're in. So we're not completely without (which would prevent a Certificate Of Occupancy.)

                                                                                                                                                                                                                                                                                                                            Oh - and having your body clock wake you up at 4:45 a.m. when the alarm was set for 5:30 for a 7:00 a.m. arrival at the old office IS NOT FUN!

                                                                                                                                                                                                                                                                                                                            Other than that, Mrs. Lincoln? It's been just a bang-up 3 days!

                                                                                                                                                                                                                                                                                                                            However........................I got home around 4ish, and immediately poured a glass of wine. Actually, it's a double pour. So there are TWO glasses of wine being drunk while I plan dinner. I'm making up for not having any last night, right?

                                                                                                                                                                                                                                                                                                                            Dinner: the biggest, most humongous Frankenchickenish Frankenchicken breast you have EVER seen. Tucked under the skin will be minced fresh rosemary, thyme and parsley mixed with garlic and softened butter, with a bit rubbed on the outside and then roasted.

                                                                                                                                                                                                                                                                                                                            Sides - roasted baby red potatoes - not sure with what - maybe ground sumac and salt/pepper. The other side - arugula tossed with a lemon-ginger vinaigrette and sprinkled with goat cheese and chopped apples.

                                                                                                                                                                                                                                                                                                                            Oh. And as mentioned, there's wine. I'm about 1/3 through the 2nd half of that double pour. And I ain't going anywhere until Monday. :-)

                                                                                                                                                                                                                                                                                                                            16 Replies
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