HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #238 - The beer is too cold, [through Aug 12, 2013]

the daiquiris too fruitiful. Jimmy Buffet has a handle on summer.

It's midnight here on the left coast which can only mean mc is a year older. Happy Birthday to mc from one Leo to another.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. This Leo celebrated his birthday in San Francisco with drinks at Cotogna (martinis) and dinner at Quince. The Tusks know food and wine. It was a wonderful evening.

    15 Replies
      1. re: steve h.

        look how you kept that to yourself - what's that like?! we are bday kindred spirits. i'm so glad you had a wonderful meal tonight! Happiest of happies.

        1. re: steve h.

          Happy bday steve h! Sounds like you celebrated in appropriate style!

          1. re: steve h.

            I would say that I hope it was fun, but you and Deb always have fun, it seems! Happy Birthday.

                1. re: steve h.

                  It's a gif and is supposed to sparkle, but I don't think CH supports animated gifs. :-/

                    1. re: steve h.

                      Glad your Aug 5 bday was nice! My Aug 5 bday was least chowish day ever. :(

                      Snack 2:30- cottage cheese
                      Played tennis
                      Dirty vodka martini
                      Dinner-small side salad of lettuce and some slice fried zucchini
                      Taunted with promises of sushi
                      Ate popcorn without butter while falling asleep to an episode of Royal Pains ( a show my patents watch but I don't) and Chopped.

                      Still waiting to go out to birthday dinner with my fiancé.

                      1. re: melpy

                        Happy belated, fellow Leo! Make it happen!

                    2. awwwww... thanks steve h.!

                      not for tonight's dinner, but i just made this, for Wed. night (the bf has ACTUAL FRIENDS - LIVE HUMAN BEINGS coming over for dinner.) the dinner's all him, but i made a fresh green garbanzo hummus for starters

                       
                      1. Ahem. Clears throat and raises actual white wine glass in hand "ding ding ding", proposing a toast to our two birfday 'hounds.

                        May your plates always be pretty '-)
                        Your food tasty
                        Your drinks plenty
                        Your hearts full

                        We inhaled the mushroom cream smothered chicken breasts and COTC too quickly for any pics, but my man had a surprise for me today: he made the NYT recipe for sweet corn ice cream.

                        I *seriously* recommend the recipe for you corn lovers out there -- it is rich, creamy, corny & delicious.

                        http://www.nytimes.com/recipes/101493...

                        To cut the richness, I made my first berry sauce EVER (thank goodness for food TV, eh?) by throwing some frozen berry mix into a sauce pan with a bit of butter and brown sugar. Added a generous splash of cognac, a little maple balsamic, a squeeze of lemon to add some tartness, and a wee bit of cornstarch to thicken things up. Success... sweet, sweet success!!!

                        Yah, not rocket surgery, but given that I'm usually 'sponsible for the savory thangs @casa lingua, I was pretty happy with myself. And had seconds.

                        The photo doesn't do it justice -- I clearly have to work on my plating :-D

                         
                        9 Replies
                        1. re: linguafood

                          Sounds -- and looks -- fabulous!

                          1. re: linguafood

                            Love the idea of sweet corn ice cream!

                            1. re: linguafood

                              gracias, lingua! and that corny dessert is mouthwatering. it almost makes me want to buy an ice cream maker....

                                1. re: linguafood

                                  Happy Happy to you too Lingua!

                                  Oops- it's not your birthday its MC! See what ahppens when I rush to catch up!

                                  1. re: linguafood

                                    When I was a kid, the American kids thought we were weird for eating corn desserts: sweet corn shaved ice, sticky rice with corn and coconut cream, corn and cheese ice cream. Looks like the Times are finally catching up with us! Your ice cream looks and sounds terrific.

                                    1. re: JungMann

                                      Dude, you have a history of some funky food products in your life; and now - now that we are all a bit older and more 'educated' on how wide, wide the world flavor and peeps are - you ROCK at bringing stories of foods you ate/eat, and ideas to us about what we should eat.

                                      I am all about the JM mann. Thanks for what you bring to the table of WFD!

                                      1. re: gingershelley

                                        I appreciate your support! But I even more appreciate being able to give the finger, as it were, to those cornfed classmates who now, being restaurant-loving 30yos, are instagramming the foods they made Asian kids like me feel weird for eating by making the same thing in my kitchen and posting it on Facebook. Next to their post. Revenge, like mais con hielo, is a dish best served cold.

                                  2. I'm loving the birthday vibe here today. Best wishes to MC and SH.

                                    Tonight was somewhat random. The toddler wanted 'chewy tofu' which is bean curd skin. The recipe she likes is a Fuchsia Dunlop concoction which cooks the tofu in spring onion oil and chicken stock. It's a dish best enjoyed at room temp. I made a big batch so the adults could have some as a pre-dinner snack. The adult version had pickled chilli standing in for the more toddler friendly capsicum.

                                    We also had a late main meal of a cauliflower, feta and olive gratin. It's a recipe from the current COTM. Very good although I did take a few liberties with quantities and made the dish richer than the recipe indicated. I had intended to do kale chips as well but time ran away on me so we'll do those tomorrow.

                                    1 Reply
                                    1. Happy birthday, folks!

                                      Haven't been cooking enough lately here, but passing a great butcher shop on the way home from a meeting sure helps on that front. Picked up four little lamb loin chops---about 1.25 pounds total--and marinated them in olive oil, lemon juice and zest, garlic, and garden rosemary for a couple hours. Ate with buttermilk smashed potatoes and a little arugula salad.

                                      12 Replies
                                      1. re: eight_inch_pestle

                                        This is such a classic and tasty prep for lamb and the buttermilk potatoes sound like a great way to use up a little more of that buttermilk in the fridge, SO would love it and might not need his oft usual hefty dose of buttermilk ranch he makes just for potatoes.

                                        1. re: fldhkybnva

                                          Yeah, I'm always looking for ways to use up buttermilk...especially in the summer when I don't like standing over a hot stove for pancakes and hate firing up the oven for cornbread. Thinking a buttermilk and summer fruit (peaches?) ice cream is on the horizon. If SO has some extra homemade buttermilk ranch he is free to send it over here.

                                          1. re: eight_inch_pestle

                                            Oh it's a weekly batch whip up, I'm not sure he's into sharing but he's usually pretty friendly so perhaps he can send you a jar or two.

                                          2. re: fldhkybnva

                                            Pork chops and chicken are great marinated in buttermilk :)

                                              1. re: juliejulez

                                                Huh, I never really think about that except for fried chicken. How long do you marinate for? Do you add spices/herbs?

                                                1. re: eight_inch_pestle

                                                  This is a good primer... it's so good! http://smittenkitchen.com/blog/2012/0... This marinating method is great because you can leave it in for a long time without the mushiness issue you get when using more acidic marinades... frequently an issue for me since I can't marinate stuff for only 2 hours... needs to be overnight.

                                                  I also do it on pork chops when I plan on breading them. It's really a blank slate... use whatever spices you like!

                                                  1. re: juliejulez

                                                    Hey, thanks a bunch! Will definitely give this a try, might even get some chicken marinating tomorrow. Thanks again.

                                                    1. re: eight_inch_pestle

                                                      Thanks again, juliejulez, this worked brilliantly. Report below in a separate post, but there's an open stool and drink of choice next to us if you're ever up Cascadia way.

                                              2. re: fldhkybnva

                                                buttermilk is coming on as a major summer ingredient around here... never did before, but I keep finding new uses - some from you'alls inspiration...

                                                Buttermilk dressing (realtor's, or, just a funky mix packet with sour cream, etc.)
                                                Potatoes - hot, with a dressing, cold in a dressing, dressed with vinaigrette and ranch-ish on the side.
                                                On a fine farmer's market salad of toms, cukes, tender lettuce - maybe some dill or basil, etc....

                                                Made kind of thick - like the ol' ranch dip (but maybe with some yogurt to rep for the mayo);
                                                as a burger topping, chips for snack with a libation before dinner in the heat, side for roasted/grilled shishito peppers/ grilled romaine/ etc.?

                                                I think I need to start a thread for the love of herby buttermilk dressing....

                                                1. re: gingershelley

                                                  I don't recall if you like sweets but buttermilk pie is always on call when I buy a quart of buttermilk and need to use up the rest. It is the lightest and my favorite of pies.

                                                  1. re: JungMann

                                                    I didn't even do sweets with buttermilk; I have made a buttermilk lemon tart, a buttermilk caramel sauce (my new go-too caramel for buttermilk ice cream with berries, on grilled peaches, etc.) -

                                                    And last week I made a roasted veggie tart with a buttermilk batter; quiche-ish, but with goat cheese and more tang, and lighter.

                                                    I am finding it to be as versatile in my dairy arsenal as milk and cream:)!

                                              1. It'll be a CSA Soupapalooza tonight for dinner - as well as adding to my soup containers in my downstairs freezer for work lunches.

                                                CSA veg will include: zucchini, yellow squash, onions, garlic, carrots, chopped tomatoes, yellow peppers (maybe augmented with some jarred roasted red peppers), chicken and corn stock for liquid, with CSA thyme, salt, pepper and the rest of a box of orzo thrown in for good measure. If there isn't enough orzo, I'll break up some wide egg noodles and add them to the mix.

                                                Spooned into a bowl, sprinkled with Parm-Reg on top. A crusty, buttered Pepperidge Farm roll alongside.

                                                3 Replies
                                                1. re: LindaWhit

                                                  I love a good fresh vegetable soup!
                                                  ........Like a warm hug :)

                                                  1. re: LindaWhit

                                                    That soup sounds like a bowl full of happiness.

                                                    1. re: LindaWhit

                                                      This soup was AMAZING. And it gets some zucchini, yellow squash, garlic, onions, bell pepper and carrots off my kitchen counter.

                                                      And gives me work lunches for several days.

                                                    2. My plan for tonight is szechuan ground pork with green beans and brown rice, another simple dinner. Now, I just hope my pork defrosts. I pulled a package out yesterday evening and forgot to put in the fridge before going to bed.... grrr. The package was room temperature this morning so I opted not to mess with it and threw it away. Another one is sitting in the fridge, I'm crossing my fingers it'll be at least mostly defrosted by the time I get home tonight.

                                                      Happy Birthday to both mariacarmen and steve h. :)

                                                      Off to work I go!

                                                      5 Replies
                                                      1. re: juliejulez

                                                        That sounds good. Do you use a particular recipe? I have ground pork and green beans in the fridge and need an easy dinner tomorrow.

                                                        Last night, cheese and crackers (DH and kid went to the movies). Tonight, taking clients out for dinner - martini and seafood, probably.

                                                        1. re: tcamp

                                                          I'm trying out one I found on MyRecipes.com. I think it's from Cooking Light, I can post the link tonight (I'm secretly on Chow at work... work is slow!).

                                                          1. re: tcamp

                                                            This is the one I'm using. I'll probably add extra crushed red pepper and I'm using brown rice. Oh, and I'm doing it as 2 servings instead of 4. I dunno on what planet only 2 ounces of meat per serving is considered to be OK :)

                                                            http://www.myrecipes.com/recipe/szech...

                                                          2. re: juliejulez

                                                            jj - if not, stick it in a bowl of cold water and with the barest stream of cold water possible running over it in the sink, it should defrost for you in 1/2 hour.

                                                            1. re: mariacarmen

                                                              Yeah I often will fill up the sink about 1/4 with water and throw it in there, I just like having it all ready to go when I get home :)

                                                            1. re: roxlet

                                                              I think perhaps Harters might take umbrage with that remark, roxlet. ;-)

                                                              1. re: LindaWhit

                                                                Back in the day when I drank alcohol, I might have done. :-)

                                                                Proper British beer is correctly served at "cellar temperature", not warm as often described but not ice cold either. I take the view that flavour of most things is improved by not being too cold - cellar temperature beer, cheese taken out of fridge an hour before you want to eat it, etc.

                                                                Happies to both birthday folk.

                                                                1. re: Harters

                                                                  I am quite the fan of cellar temperature for most drinks even non-alcoholic beverages which my parents love to think is a remnant of spending my early tot years in Europe. You're description is great, not hot, warm or cold.

                                                              1. Did the composed salad thing last night, SE Asian style.
                                                                This is my composition of deconstruction salad, or it'll just go by destruction salad in my house in the future. It's a lot of the components you would find in a Vietnamese style spring roll, unrolled. Pork marinated in soy and fish sauces, bird chili, lemongrass and ginger. Mixed lettuce with basil and mint, fried glass noodles, carrots, green onion, peanuts and cukes. Dressing is spicy peanut sauce.
                                                                It came out fairly decently, but needed a bit more heat for my taste.
                                                                No idea what's on the table tonight, but I have a ton of basil I need to use. It's weird and rainy outside today, so I'm thinking some hearty Italian type dish.

                                                                 
                                                                4 Replies
                                                                    1. re: alliegator

                                                                      Funny you said unrolled spring roll. My first reaction to the pic was "yes, yes, yes." My second was, "I want an edible spoon, maybe a plate of rice paper wraps."

                                                                      Well done.

                                                                      We keep a jelly jar of two parts fish sauce to one part bird chiles on hand for when, like you last night, we start eating and decide we want to hot things up a little. Keeps forever and a day, although it changes over time.

                                                                      1. re: alliegator

                                                                        Thank you all. I forgot to add that there was a lot of lime up in there, too.
                                                                        8ip, I make that sauce quite a bit, just wasn't lucky enough to have any last night. A bit of rooster sambal oelek perked up mine.
                                                                        Thanks for the compliments :)

                                                                      2. happy birthday to both! Always enjoy both of your dinner inspirations!

                                                                        1. Happy birthday Steve and Mariacarmen! Here's to many more!

                                                                          Well, it looks like JulieJulez has virtually passed on her cold to me. Woke up with a sore throat and stuffy nose. It's really not all that bad, but I think I'll milk it in order to do take out for dinner tonight. I'm just run down enough to not want to do much more than lie on the couch, with a glass of red in hand. Even thought I'm in the mood for Indian, I think that some soup is in order so it will probably be Thai or Chinese.

                                                                          1 Reply
                                                                          1. re: ludmilasdaughter

                                                                            Boo, sorry to hear. Might be time for that McDonald's ;)

                                                                          2. I have been out of the mozzarella-loving loop for most of my life but am now a proud member. I've always found it so mild and nearly flavorless and not worth my time, but both Wegmans and Whole Foods were tasting fresh made mozzarell and on two back to back taste tests at the two stores I really really enjoyed it. I didn't end up buying it either time because I usually do and then never use it but SO happened to venture back to Wegmans the next day so I asked him to buy a ball and used it as the inspiration for last night's dinner - Chicken Caprese. As usual, the Caprese approach was so simple and delicious. I marinated the chicken a couple of hours in EVOO, balsamic, oregano, basil, S&P and then pan seared and topped with beefsteak tomatoes and mozzarella drizzled with EVOO.

                                                                             
                                                                            2 Replies
                                                                            1. re: fldhkybnva

                                                                              that's a great idea! love beefsteaks, haven't had a good one in ages...

                                                                              1. re: mariacarmen

                                                                                It's funny you mention. I rarely eat tomatoes because I find most of tomatoes in general flavorless but the beefsteaks were plump and juicy and calling my name and I was quite satisfied. They were fantastic and the leftover made their way into an omelet later in the day.

                                                                            2. I played with my food last night. L-R, Hungarian salami with cuke and grape tomato, devilled egg with ventresca and capers, pinwheels of turkey, smoked ham, cream cheese and cornichon. The Hungarian salami was new to me and fabulous, flavored with TONS of paprika and just a bit spicy, can't remember the name but it started cs...

                                                                               
                                                                              1 Reply
                                                                              1. re: GretchenS

                                                                                I love snacky dinners. They are such a treat. I haven't done one since my man went to a Rays game a couple of months ago.

                                                                              2. Last night was piece meal kind of dinner. Drove by a farmers market with truly local corn but alas they had three puny ears left, boo hoo! The farmer went thru 20 dozen before 4! I bought them anyway.

                                                                                When I got home I picked a couple tomatoes from my plants to have with some fresh mozz and basil.

                                                                                Dug in the freezer and found some brats from Karl's (psych!!)

                                                                                I had leftover salt potatoes and a red onion from last weeks farm share so they became home fries.

                                                                                All and all not too bad of a meal and pretty quick too.

                                                                                Tonight I am leaving the men to fend for themselves and heading for a much needed GNO. There will be cocktails, to bad it's a "school night", LOL!

                                                                                1 Reply
                                                                                1. re: foodieX2

                                                                                  GNO, enjoy!! I haven't had one of those in forever.

                                                                                2. Dinner will be tasty but not what I'd planned. We're going with pap's request of Pizza Hut. I thinking he's craving something familiar, and he was always a big Pizza Hut eater before he moved.
                                                                                  This decision was also reached in part because my street was closed down earlier preventing me from going shopping so President Obama could show up at the local high school to basically say "Hey, good on ya for the local housing rebound, folks". Just making fun of myself on this one because I wasn't even aware of the whole thing, hehe...
                                                                                  But, I did get my closet cleaned out!

                                                                                  4 Replies
                                                                                  1. re: alliegator

                                                                                    Blargh, all of this talk of Pizza Hut has me nostalgic for my childhood favorite pizza chain which is nowhere to be found around here. I hope you and Pap enjoy! I love the surprise Obama visits which happen quite often here and I only realize after the fact when everyone is discussing the "awful traffic" or the "fortuitous sighting." Perhaps I should pay more attention to the local news.

                                                                                    1. re: fldhkybnva

                                                                                      I know, local news! *smacks palm into head*. Oh well, so it goes.
                                                                                      There are plenty of good pizza places around, but if Pizza Hut is what pap wants, it's what he'll get :) At least we agree on thin crust.

                                                                                    2. re: alliegator

                                                                                      Heh, weird. A friend of mine just started teaching at that school this year :) He was at the event.

                                                                                      And, um, I had Pizza Hut for dinner on Saturday night. Love their pan crust in all it's puffy greasy goodness.

                                                                                      1. re: juliejulez

                                                                                        Wow, small-ish world :) Now and again, I lurves me some pan crust, but that's usually on a winter day. Thin with pepperoni, ham, green peppers and onions is usually where I'm at.

                                                                                    3. Trying to decide what to do with the hopefully-fabulous chicken I bought through my CSA...free range, locally raised, slaughtered and immediately thrown in my freezer. I've heard they are tougher than supermarket chickens so am thinking I'll brine it first then maybe spatchcock it? Thoughts?

                                                                                      1 Reply
                                                                                      1. Happy birthday to MC and Steve h. Especially MC since today is her birthday. I would give her some milk for her birthday cake but she has already been milking it. ;-D You know I am just teasin' on you. Just know I am jealous in a good way.
                                                                                        Anyway, tonight was a snafu around here. I special ordered sizzler steaks from the butcher cut thin, half inch. What i got was stir fry strips. Why this is such a crimp is I was planning on (ROXLET, AVERT YOUR EYES. REALLY) steak pizziola. I have never had it and was privvy to a post recently here, I believe between someone(forgive my memory as to whom it was) and Roxlet discussing making it(she was a big fat nay). I goofed off looking up recipes and was going to riff off of Ina Garten's recipe to use up some peppers. Since it is stir fry cut the one and a half pounds of stir fry cut beef is way to much, but would have been perfect for dinner and a lunchbox if it was pizzaiola. Anyway, I am using some of the beef(which is maybe quarter inch strips of tri tip that should have been steaks.I was told by the one who took my order it wasn't a problem to get tri tip steaks somewhat uniform but that was lost in translation from the counter to the butcher. Nuff said) and saute with fresh peppers, onions and broccoli from the freezer dressed in kikkomans extra ginger teriyaki. Jasmine rice and a cukes and grape tomato salad with a ginger and sesame oil dressing.

                                                                                        1 Reply
                                                                                        1. re: suzigirl

                                                                                          Ya shoulda tried the jerky, hehe...
                                                                                          Sounds like a really good fix.

                                                                                        2. It's salads for dinner tonight. I have a two-day old fattoush which might sound past its prime, but I love it once the salad has had time to sit and draw the juices out of the bits and bobs so after you've finished the vegetables you're left with a bowl of cool and rich soup, not unlike gazpacho with a twist of pomegranate and sumac. Second course is an eggplant and dill salad with feta and roast peppers, an attempt at recreating a Russian salad I had in Brighton Beach that got detoured somewhere around the Bosporus. And since it's Steve's and Maria's birthday, I guess it's daiquiris for dessert. I need more reasons to use my maraschino after all. Many happy returns, folks.

                                                                                          2 Replies
                                                                                          1. re: JungMann

                                                                                            Daiquiris will have to wait until I have better rum. Bacardi just isn't cutting it. The Pink Goody I am having with gin, Gosling's, lime and pineapple, however, is a total celebration.

                                                                                          2. Lobster Cobb salad, followed by linguine aglio e olio with smoke roasted salmon. Still clearing out some weekend inventory.

                                                                                             
                                                                                            9 Replies
                                                                                            1. re: rjbh20

                                                                                              I saw this picture on the top of the thread and my mouth dropped open. Gorgeous as usual!

                                                                                              1. re: rjbh20

                                                                                                I'm officially jealous - that looks heavenly.

                                                                                                  1. re: gingershelley

                                                                                                    No, I'm the one his killing -- or at least my diet! It sure was delicious.

                                                                                                    1. re: roxlet

                                                                                                      I bet - well, killing me softly, with a good song.....

                                                                                                        1. re: rjbh20

                                                                                                          Sorry Rjbh20 - I may be obtuse... I thought I was busting out Roberta Flack!

                                                                                                          Cool to know it is Steely Dan, one of my ATG's... The fine men who 'never' go on tour' have been at it the last few years.

                                                                                                          If you can relate this to your lobster salad, I am all ears, and tummy!

                                                                                                          1. re: gingershelley

                                                                                                            Steely Dan is frequently blasting while rjbh20 is in the kitchen creating. First time she heard it, the puppy freaked out!

                                                                                                  2. re: rjbh20

                                                                                                    Winner! Lick the screen for this week. It's early, but I'm calling it now.

                                                                                                  3. Fajitas with creamy rajas and sauteed crazy corn for dinner tonight. It was outstanding. My husband was actually mad that he will be on the road tomorrow and won't be able to bring the leftovers for lunch. Then I reminded him that I will be out tomorrow night so he will have the leftovers for dinner. That made him happy.

                                                                                                    1. We have all sorts of disconnected bits and bobs of food- some left over from the drag racing weekend, some that got neglected when our friend passed away and we weren't home (and did quite a bit of eating out or picking up take away.) I'm determined to use what I can and don't want to shop until things are cleaned out so tonight I caramelized some onions, added mushrooms, added some diced chicken and a few handfuls of tuscan kale, cooked until the chicken was almost done and added some spinach dip, creme fraiche and cream cheese. Seasoned to taste and stirred in some precooked wild rice. Not low carb for me but oh, well..... I haven't gained a single pound with all of the eating out. In fact, the jeans I bought 2 weeks ago are too big so I'm not gonna sweat it.

                                                                                                      1. I made a red lentil and carrot soup tonight (a Melissa Clark recipe) to round out the leftovers of tofu and cauliflower gratin. I thought the leftovers would make fine pre-dinner snacks then we could move onto the soup after.

                                                                                                        However after a particularly brutal session of hot yoga with an angry instructor (90 mins at 40c - 105f) there was no way I wanted to face hot food when I got home. Dinner for me was a complete retox. Potato crisps, dip and sauvignon blanc. I eat potato chips about three times a year so I don't feel bad about tonight's nutritionally deficient meal. The bloke demolished the leftovers and the soup has been bagged and frozen for another night when I'm not overheated.

                                                                                                        3 Replies
                                                                                                        1. re: Frizzle

                                                                                                          Nice job at the retoxification. I LOVE chips and dip, but usually only have that a few times a year as well.

                                                                                                          1. re: Frizzle

                                                                                                            I love the combo of angry hot yoga and chips & dip - excellent retox Frizzle!

                                                                                                            1. re: Frizzle

                                                                                                              There is something fundamentally wrong with an angry yoga instructor! I love me my hot yoga, but agree - soup would be hard to face after a particularly energetic session! For some reason, I always crave fizzy drinks after ...

                                                                                                            2. Last night we had center-cut pork chops seasoned with Montreal Steak seasoning and lemon pepper, then slowly cooked on the stovetop starting out in a cool cast iron pan. They were juicy and delicious. Sides were fresh lima beans from the FM with lots of butter, salt, and pepper, and an arugula and spinach salad w/ bocconcini and red and yellow grape tomatoes, with Linda Whit's maple balsamic dressing.

                                                                                                              4 Replies
                                                                                                              1. re: ChristinaMason

                                                                                                                Was this the cooks illustrated method?

                                                                                                                1. re: fldhkybnva

                                                                                                                  I guess that's where the idea came from, but I didn't do the bit with the sugar. I drizzled olive oil in a large, cold cast iron pan and placed the seasoned chops on the pan, then turned the heat to medium low. When they picked up some color (5-10 min.), I flipped and continued cooking them over low heat until just about done, then turned up the heat slightly to medium to brown the surface a little more.

                                                                                                                  These guys were a bit challenging to cook, as they varied in thickness in the package. The thickest was around 1" and the thinnest at about 1/2-3/4".

                                                                                                                  1. re: ChristinaMason

                                                                                                                    I'd like to try this method sounds interesting. Prob 15 or so total for the thick chop?

                                                                                                                    1. re: fldhkybnva

                                                                                                                      Yeah, I think so. These were a little hard to time because the meat itself was quite pink, so it wasn't clear when pink peeked through the sides whether that was underdone or just the color of the meat. They turned out well though. When in doubt, take 'em off and sneak a peek inside one, rather than overcook. The low and slow keeps it juicy.

                                                                                                              2. Tonight I'm trying out a recipe I found on Serious Eats, but comes from "The New Persian Kitchen".... Turmeric Chicken with Sumac and Lime, it's made with bone in skin on thighs although I will pull the skin off (sacrilege, I know). It's cooled off here in CO, so a braised dish like this will be nice tonight. I've also never used sumac before, but picked some up at the spice shop a few weeks ago because I've seen it popping up a lot in recipes lately it seems. I'm not sure I've ever even had it, so we'll see if I like it! Sides will just be sauteed zucchini and some of the leftover rice from last night.

                                                                                                                11 Replies
                                                                                                                1. re: juliejulez

                                                                                                                  I made that turmeric chicken a couple months ago and I really enjoyed it. I would resist the temptation to remove the skin as the collagen contributes significantly to the silky texture of the sauce. I wish I had remembered this recipe before I marinated tonight's dinner. It would have been perfect for the ingredients I have on hand!

                                                                                                                  1. re: JungMann

                                                                                                                    Oh I leave it on to cook, just take it off to eat :) I'll see what it looks like after I cook it, maybe I'll leave it on! I'm glad to hear it's good though. I love middle eastern food so I always like trying something new in that realm.

                                                                                                                    1. re: JungMann

                                                                                                                      OK JM, my thighs were bigger than they normally are, so I acquiesced and left the skin on, since one was big enough versus my usual two. And, I'm glad I did!!! This was super delicious and I'll definitely make it again. I'm always amazed how the simple meals often turn out the most flavorful. I'm adding sumac to my list of "spices I like".

                                                                                                                      1. re: juliejulez

                                                                                                                        Oooh, good to know. Sumac is one of absolute faves. Glad you enjoyed dinner, you've certainly earned it in the last 10 days or so :)

                                                                                                                        1. re: alliegator

                                                                                                                          Thanks! My meals lately have been kind of blah...nothing bad about them, just a bit boring. So this was a nice surprise and maybe is my kick in the ass to start trying harder w/ dinner again.

                                                                                                                          1. re: juliejulez

                                                                                                                            Go easy on yourself. Sick with a new job would have most people eating lean cuisines and half bag of Doritos every night. I think you're doing quite well with the eats!

                                                                                                                        2. re: juliejulez

                                                                                                                          If you like sumac and chicken, you should try musakhan. It can be as simple as sumac, chicken, onions and bread, though I like to rub allspice, cinnamon, coriander, Aleppo pepper, nutmeg, black pepper, parsley, garlic powder and a hefty pinch of cardamom beneath the skin. Considering all you have to do is plop everything together and bake it for 40 minutes, the results are magical.

                                                                                                                          1. re: JungMann

                                                                                                                            Just googled it, I'm sold! Sounds great.

                                                                                                                        3. re: juliejulez

                                                                                                                          I looked that up, and it looks great! Hope it comes out well :)

                                                                                                                        4. Agree late yesterday to host a meeting at my house so I got up early to make goodhealthgourmet's black bean dip and an apple cinnamon cake. That will be dinner for me - bought a pizza for the kid and bribed him to remove the canines when my guests are over.

                                                                                                                          3 Replies
                                                                                                                              1. re: Meltlady

                                                                                                                                LMAO, nice one. I can only dream my kids will become something that useful!

                                                                                                                            1. Last night was so boring...one of our almost weekly go-tos: red beans and rice with chicken sausage. It's one of my favorites, though, I won't lie - makes amazing leftovers for lunch the next day!
                                                                                                                              I've been using the Al Fresco Spicy Jalapeno sausage and it is fantastic...

                                                                                                                              2 Replies
                                                                                                                              1. re: ItalGreyHound

                                                                                                                                Nothing boring about red beans and rice with sausage. Simple, maybe, but not boring.

                                                                                                                                1. re: ludmilasdaughter

                                                                                                                                  True - it really is one of my favorites because it's yummy. I've been feeling a bit like Aunt Sandy since our little man was born - most things that come out of my kitchen nowadays are semi-homemade ;)

                                                                                                                              2. Last night was quick and easy -- ground turkey tacos with a corn and black bean salad with pickled cherry peppers to go alongside. all the usual toppings, including some delicious guacamole.

                                                                                                                                Tonight I'm trying the much talked about Trini Chinese Chicken -- i have some leg/thigh quarters and a breast bathing in the soy/ginger/lime/five spice marinade now. I plan to try the pan roast + finish in the oven method and then crown with the sauce (oyster sauce, scotch bonnet hot sauce, lime juice). Will be accompanied by bacon fried rice and maybe some kale.

                                                                                                                                1 Reply
                                                                                                                                1. re: MAH

                                                                                                                                  What did you think of the chicken? That reminds me I need to make it again.

                                                                                                                                2. It had cooled off over the weekend - actually raining on Saturday, so a roast chicken was eaten in a few guises; on it's own with mash and sautee'd grated zuchinni, leftovers in curried chicken salad with melon over spinach leaves, and some frozen for later this week.

                                                                                                                                  It has zoomed back up to mid-80's, which for our area, where almost no one has any AC, it's pretty warm. I like it!

                                                                                                                                  Monday was a ginger/garlic/soy lightly marinated tuna steak, grilled early in the day to rare-with-a-sear. Chilled, served over a salad of spinach, mango, strawberries, cukes, avocado, in a light mango/fish sauce/sesame dressing. Excellent, if a bid soggy as I overdressed it.

                                                                                                                                  Last night, we had a neighborhood 'night out' in DT White Center, the small 'town' I live near - which get's alot of dis' for being low-rent and crime ridden, but I have had my home here (near, not in the neighborhood) for over 10 years and love it for it's ethnic stores, resto's, up and coming scrappy artisanal food makers who can afford rent here. So last night I walked over with a couple of neighbors, and we got a slider at Zippy's Giant Burgers with smoked tomato relish, on to Big Al's Brewing for a beer, on to Proletariat Pizza for a small slice - I got roasted veggie, on to Minnie's bubble tea for a spicy tamarind shave-ice, and finally to full-Tilt ice cream for a salted caramel mini-cone. All items, $2 each. Saw lot's of neighborhood folks out and so meet and greeting, while strolling.

                                                                                                                                  A regular 'hood passagiata - wish we did this monthly! We repared back to Big Al's for more beer and a blues band. Nice evening!

                                                                                                                                  1. Someone here had posted about lemon-rosemary chicken thighs, so that's what's for dinner tonight. I added a pinch of coriander to my marinade and will probably cook this on the stove top with grilled tomatoes and a scatter of kalamata olives. There will be a yogurt salad of cucumber and herbs perfumed with rosewater on the side. I ought to do a dessert tonight to prevent the pre-bed snacking that has bedeviled me these past few nights. Perhaps the final cup of the 10-month aged eggnog occupying the back of my fridge will do the trick.

                                                                                                                                    3 Replies
                                                                                                                                    1. re: JungMann

                                                                                                                                      I think 10 months might be the sweet spot for aging homemade eggnog. The texture was thickened, but silky smooth -- the difference between an old fashioned with a sugar cube and one enriched with gum syrup. The accidental addition of bourbon that I thought was too assertive in October faded into the background with vanilla and caramel notes lingering. I may have to get started on another batch of bourbon eggnog for a perhaps cool June evening, before I make up the traditional Christmas batch on Stir Up Sunday.

                                                                                                                                      1. re: JungMann

                                                                                                                                        I've never tried eggnog, it's not a traditional item in this part of the world but your description makes me want some.

                                                                                                                                        1. re: Frizzle

                                                                                                                                          I love eggnog, but it can be polarizing even here where it's traditional. Many people find the artificially thickened texture of storebought eggnog to be off-putting, while others find the consumption of raw eggs revolting. Me? I love a strong and spicy drink to sip by the Christmas tree (or in shorts in the middle of August). I am quite partial to this recipe:
                                                                                                                                          http://www.epicurious.com/recipes/dri...

                                                                                                                                    2. Tonight, it's Thai basil fried shrimp. Not because I'm feeling it, really, but while many of my fledgling herbs have not been doing so well, regular ol' basil and the Thai variety are going nuts! And don't even get me started on lemongrass. Now I understand why they hose it down with herbicide in some parts of the world
                                                                                                                                      There are two things I'm really craving that will have to happen in the next few days, though. Lobster roll, and French onion soup. And I'm thinking that because we're plan free for Saturday evening, I'll consult with the menfolk for another Amy's attempt.

                                                                                                                                      14 Replies
                                                                                                                                      1. re: alliegator

                                                                                                                                        Ooh french onion soup, it's on my short list of things to make as well.

                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          One of the things I love to do with French onion soup, and there a variations all over the interwebs, is to make dumplings. It impresses the crap out of people and it's not that hard. Pop the soup into the freezer to make sort of a granita of it, spoon into gyoza wrappers and make the dumpling, steam for about 10 minutes. Stick in a toothpick with a crouton in the top, then put them in a escargot dish, top with shredded gruyere and broil.
                                                                                                                                          People think your a genious, and it was no biggie. I saw it on the Food Network a few years ago.

                                                                                                                                          1. re: alliegator

                                                                                                                                            Oh wow that sounds great. Perhaps I should try my hand at french onion soup first. Do you have a favorite recipe?

                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              Indeed I do! I love epicurious for things like this. I go double on the black pepper, but I love that flavor. Here ya go:
                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                              1. re: alliegator

                                                                                                                                                Thanks for the recipe. I want to try French Onion soup next time my stepdad visits as it's his favorite!

                                                                                                                                                1. re: alliegator

                                                                                                                                                  Great thanks! Do you ever freeze it and reheat it to eat as soup?

                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    I have not, as I just don't have a large freezer, but I really think it would be fine.

                                                                                                                                              2. re: alliegator

                                                                                                                                                What a GREAT idea Allie; I usually have FrO soup in my freezer (if I am going to make it, which takes all day, I make a big-ass batch, and divide to last like, this time, since it is now summer - all summer!).

                                                                                                                                                I could make an aptz. out of my frunion soup with your idea in this weather - and maybe even serve it in other ways as an app - my mind is racing...

                                                                                                                                                (can you tell I have boring computer training I am doing today for my new p/t job? you all are my fun in my day today:)

                                                                                                                                                1. re: gingershelley

                                                                                                                                                  Pls let me know what you decide to do with it! I love this soup, it's second only to lobster bisque. Always hunting for new ideas :)

                                                                                                                                                  1. re: alliegator

                                                                                                                                                    I will; I actually have a small (1 pint) container left in the freezer now. I will have to think on how the flavor of that soup - which I crave, even if not the heaviness of it, in warm weather could get translated.

                                                                                                                                                    Love your dumpling idea, and am wondering if I could serve those over some kind of light summer veg base as a starter course with cheese shavings.....

                                                                                                                                            2. re: alliegator

                                                                                                                                              Jealous of your 2 types of basil. Home grown lemongrass too!

                                                                                                                                              1. re: helen_m

                                                                                                                                                If you could see my cilantro and chives, that jealousy would quickly fade, haha!

                                                                                                                                              2. re: alliegator

                                                                                                                                                Gai Pad Grapow was just hunky dory! I used ground chicken instead of the planned shrimp because I was less than impressed with the shrimp on offer today. Lots of bird chili for me, modified for pap. Mangator ended up working through the evening, and will have something delivered there.
                                                                                                                                                French onion soup MUST happen tomorrow. Absolutely not with child, but it's a damn strong craving. And since I picked up new spectacles today and am a little thrown off by the adjustment for "normal aging" a little soupy comfort will be in order.
                                                                                                                                                The men have agreed to Saturday at Amy's. Now I know... evening. Hope I'm more successful this go 'round.

                                                                                                                                                1. re: alliegator

                                                                                                                                                  Good luck at Amy's! I just watched a youtube clip of the Kitchen Nightmares debacle. You and the menfolk are brave indeed!

                                                                                                                                              3. Smoked Mackeral and Potato Salad with Tartar Sauce

                                                                                                                                                The tartar sauce was pretty intense on the potatoes but paired with sliced crispy cukes it was great and perfect with the smoky fish. This one is worth repeating!

                                                                                                                                                 
                                                                                                                                                2 Replies
                                                                                                                                                  1. Last night I made another new recipe (I'm on a roll!) Ottolenghi's fish kofte (white fish fillets cut up very very small and flavoured with turmeric, ginger, cumin, garlic, dill, mint, parsley) served with beetroot relish (spiked with cumin and horseradish) and served with roasted long green peppers and steamed rice. The kofta were so well behaved! Delicious.

                                                                                                                                                    Tonight it's grilled squid, romesco potatoes (to use up the last of Suzanne Goin's batch) and loads of rocket. Maybe some aioli too.

                                                                                                                                                    4 Replies
                                                                                                                                                    1. re: helen_m

                                                                                                                                                      Well behaved koftas. No sticking, easy to flip and my 3 year old loved them.

                                                                                                                                                      Waiting for the tonight's potatoes to cook and am so hungry! Squid has been cleaned and scored, the aioli has been made by me husband and we have opened a verdejo.

                                                                                                                                                       
                                                                                                                                                      1. re: helen_m

                                                                                                                                                        they look and sound tasty as well as well-behaved!

                                                                                                                                                        1. re: helen_m

                                                                                                                                                          I'm loving the sound of both meals and laughing at your kofta being well behaved.

                                                                                                                                                          1. re: helen_m

                                                                                                                                                            I love grilled squid. Yum. You'll have to show me how to clean it properly!

                                                                                                                                                        2. Dinner was leftover roasted chicken, herbed rice, and sauteed Swiss chard.

                                                                                                                                                          But it wasn't reheated until AFTER a second batch of soup was made with CSA corn, tomatoes, and zucchini (and carrots, garlic, onions and orzo). Eight cups of soup into the fridge to cool down and eventually go into the freezer.

                                                                                                                                                          I've got LOTS of soup in the freezer. And no more tomatoes on the counter with only two baby yellow squash left. :-)

                                                                                                                                                          2 Replies
                                                                                                                                                            1. re: steve h.

                                                                                                                                                              I'm sure more will arrive on Monday with the new CSA delivery. :-)

                                                                                                                                                          1. Pasta is on the menu tonight.

                                                                                                                                                            Deb made some sauce from local tomatoes, canned San Marzanos and the usual suspects. I sourced some sweet Italian-style sausages from the local market. Il Poggio to wash it all down.

                                                                                                                                                            The Louis Vuitton Cup races continue to impress.

                                                                                                                                                            Houseboat spaghetti sauce:

                                                                                                                                                             
                                                                                                                                                            1. last night's bday dinner with my sister and Oldster was good, not great. place hadn't held up as well as we'd wanted it to, 10 years later or so. standard french bistro fare, and while nothing was bad, EVERYTHING needed salt. like, everything. but my dad liked his dish (boeuf bourguignon) so that was half the battle right there. accompanied by a lovely sparkling rose, and i was doing fine.

                                                                                                                                                              tonight the BF had actual friends of his over, folks from out of town, with a new baby, even. and, to boot - 2 of the 3 adult guests had allergies/celiac, which is why he chose to cook so that they wouldn't have a problem finding something on a menu to eat. since the infant was still on the teat we didn't have to worry about his dinner. (and a very mellow and sweet baby he was!) Anyway, the BF's dinner was GREAT! a pork shoulder roast with a molasses/black pepper glaze, crispy-skinned chicken thighs spiced with cinnamon and cumin, among other things, his potato salad of capers, cherry toms, and kalamata olives, some fried rounds of sweet potato, and a green salad. The guests provided a gluten-free dessert that kind of resembled an Almond Joy in flavor. quite good. but the BF's dinner rocked. copious amounts of the glug-glug-glug too. which means i'm heading to bed now.

                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                               
                                                                                                                                                              7 Replies
                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  Wonderful looking meal from the bf. Sorry to hear about the salt-deficient birthday dinner.

                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                    it all looks yummy, mc, and the pork made me want to lick my screen!

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      Agreed w/ Gretchen, that pork sounds great! I'm so jealous of you... a BF who cooks so well. Mine has never made me dinner, ever. Then again, his "specialty" is a "mexican lasagna" using lots of canned things so I'm not sure I'm missing much LOL!

                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                        Sorry about the under-salted bday dinner. Were you able to get a salt shaker? Hope so!

                                                                                                                                                                        BF's meal looks smashing - he is a great cook - lucky you!

                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                          oh yes, liberally salted throughout the meal!
                                                                                                                                                                          it really was a shame - once we salted it was good. escargot, pate de campagne (which was also served too cold), steak frites, bouillabaise.... all needed salt. my dad's dish was the only one that didn't.

                                                                                                                                                                          thanks re BF's dinner, all, and yes, i am very fortunate!

                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                          Lucky lady! That's a beauteous dinner. The birthday week keeps getting better :)

                                                                                                                                                                        3. We were out last night - vegetarian Gujarati restaurant about an hours drive away. Really good.

                                                                                                                                                                          Tonight at Harters Hall........corn on the cob followed by Bambi bangers, spuds, fresh peas. Fruit for "afters".

                                                                                                                                                                          We're just about to start a mini-diet prior to the trip to the States next month. Holiday restaurant food for three weeks is no good for the waistline.

                                                                                                                                                                          1. No cooking last few days - lots of late meetings so scrambled egg or pasta when I got home. My birthday today o being taken for a surprise meal tonight. Will report on UK/Ireland board.

                                                                                                                                                                            13 Replies
                                                                                                                                                                              1. re: Londonlinda

                                                                                                                                                                                Happy birthday, hope the birthday dinner is terrific!

                                                                                                                                                                                  1. re: Londonlinda

                                                                                                                                                                                    Happy Birthday, hope you have a fabulous meal!

                                                                                                                                                                                    1. re: Londonlinda

                                                                                                                                                                                      Happy birthday! hope your surprise dinner is a smash!

                                                                                                                                                                                      1. re: Londonlinda

                                                                                                                                                                                        Happy birthday! Hope you have a fabulous dinner.

                                                                                                                                                                                          1. re: Londonlinda

                                                                                                                                                                                            A surprise birthday dinner - what fun! And hope you had a great time!

                                                                                                                                                                                              1. re: Londonlinda

                                                                                                                                                                                                Sounds like a wonderful meal indeed!!

                                                                                                                                                                                                  1. re: Londonlinda

                                                                                                                                                                                                    Langoustines, lamb, and passion fruit? You had a superb birthday dinner, Linda!

                                                                                                                                                                                                1. It was a Harters inspired meal tonight - he gave some excellent inspiration on a menu in a different thread. The mother in law joined us for dinner so it was a couple of courses instead of our usual one dish wonder weeknight fare.

                                                                                                                                                                                                  Fresh baked bread and pork rillettes were the first course. I know toasted bread is more traditional but we had run out of bread so I had to bake a loaf anyway and I love how welcoming the smell of bread baking is. The pork was from a Nigel Slater recipe and dead simple.

                                                                                                                                                                                                  The main was a leek tarte tatin sprinkled with some feta and tarragon and was served with a side of brussel sprouts that had been halved, browned and then briefly cooked with chicken stock and capers. Harters suggestion of braised endives as a side would have been perfect but I've discovered they cost a small fortune here.

                                                                                                                                                                                                  No one was able to face a cheese course after. I'm finding this happens to me a lot these days when I entertain. I put lots of nibbling food out while I'm trying to get the toddler to bed and guests eat so much of that they are too full after the main to contemplate even one tiny wafer. To be honest it's not a bad thing as it gets me off the hook for making dessert. I'm a shocker at anything dessert-like.

                                                                                                                                                                                                   
                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                      Love the sound of that meal Frizzle. I never imagined pork rilettes to be simple. The tart looks beautiful too, lucky MIL!

                                                                                                                                                                                                      1. Tonight will be an easy standard in our house: panang curry with tofu, eggplant, red bell pepper, Thai basil (a stalk from my last pho meal, rooted and kept alive!), and Jasmine rice.

                                                                                                                                                                                                        I have a bottle of Spanish red and some interesting cheeses I've been meaning to get into as well, but those don't go very well with the main!

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. Tonight I'm making "chicken taco burgers". Ground chicken with taco-like seasonings and some green onions and onions mixed in, stuffed with cheese. Since SO comes home this evening and will be eating, I have to leave out the cilantro :( I didn't end up making my sauteed zucchini last night (forgot until after the chicken was done) so I think I'll throw together a side of some kind of sauteed zucchini but with mexican spices.

                                                                                                                                                                                                          12 Replies
                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                            Sounds great. Do you grind your own? I enjoy chicken but can't get over the texture of the ground chicken both at wegmans and safewat.

                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                              I bought this stuff pre-ground because it was on a really good sale. I'm not crazy about the texture but I figured it would be OK for a burger especially with other things mixed in with it.

                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                Very true, I've had the most difficulty with just simple sauteed dishes but the texture probably isn't noticeable in a burger-style

                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                  Yeah this will be my first chicken burger attempt so we'll see how it goes. I've made meatballs and while they're not the same texture as turkey, pork, or beef, they are still decent. On the softer side still though. I don't think grinding my own would change that, although I've never tried. Probably should just to see what happens.

                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                I don't love the texture of grocery store ground chicken either, so I either grind my own (boneless, skinless thighs) in the grinder or run it through the food processor (which I almost prefer for chicken). It works best if the chicken is still partially frozen.

                                                                                                                                                                                                              3. re: juliejulez

                                                                                                                                                                                                                Have you tried finely grating some zucchini into the ground chicken? I do it all the time with burgers, meatballs, meatloaf, etc. It keeps it super moist.

                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                  I haven't with chicken but I have with turkey and I like that. This one has finely chopped green onions and regular onions in it so that probably helps w/ the moisture.

                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                    That's a great idea for turkey burgers. I have tried all sorts of tricks to keep them moist, this one may be a winner!

                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                      Carrots work well too, my favorite turkey meatball recipe uses shredded carrot so I'm guessing it would work great for burgers too.

                                                                                                                                                                                                                      This is the taco burger recipe: http://ellysaysopa.com/2011/03/15/chi... just realized there's no cilantro at all, so I don't have to leave it out! :)

                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                        Mushrooms work great, too. Probably the best of all of the mix-ins.

                                                                                                                                                                                                                    2. re: weezieduzzit

                                                                                                                                                                                                                      Hmmm.....that would take care of a lot of the CSA zucchini. I could grate it, freeze it in small portions and defrost when I needed for meat loaf, after letting it drain a bit. Thanks!

                                                                                                                                                                                                                    3. re: juliejulez

                                                                                                                                                                                                                      Well, the chicken taco burger turned into a chicken parm burger. SO wasn't too into the taco idea, even though he usually is, so I had to figure out what to do with my ground chicken. I ran chicken parm by him and that got the OK, so I just sorta took a combo of a few recipes online, combining the chicken with some italian seasoning, marinara, salt, and pepper, and then coating it in panko and pan frying. Then topped w/ more marinara and mozzarella. Turned out pretty good, and SO give it the thumbs up. Did my usual sauteed zucchini on the side.

                                                                                                                                                                                                                    4. It's turned very humid around here but luckily I got to the farmer's market yesterday just before it closed and have two enormous (around 1 pound each) tomatoes from my favorite tomato lady. So one of those needs to be the centerpiece of dinner tonight. I feel another composed salad in the offing....

                                                                                                                                                                                                                      1. Last night's dinner was a simple broiled swordfish with my favorite Kerrygold herb butter alongside sauteed spinach with Canadian bacon and Havarti cheese.

                                                                                                                                                                                                                        I am so excited! The dashboard of my car has finally been fixed after a very long time, I think 6 weeks or so. In my excitement, on the way back, after a quick sneak out from work to pick it up I couldn't resist the H Mart. I didn't have much time but a quick browse and I left with trumpet and brown beech mushrooms. I had my first trumpet mushrooms last week and they were great, I've never had beech mushrooms but I'm sure I'll love them as well. I think they will star in tomorrow's usual steak and mushroom dinner this week with either flank steak or flat iron steak. I also spotted the last of the quail eggs and for some reason thought they were a must by since they were so cute and pretty inexpensive so those are now hanging out in the fridge as well. I thought I might cook a few over easy for eggs this weekend. Anyone have any other good quail egg ideas?

                                                                                                                                                                                                                        14 Replies
                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                          I've had quail eggs on asparagus before. It was a feta and asparagus tart and they were added toward the end of cooking so they still had runny yolks. You could skip the pastry to get rid of the carbs.

                                                                                                                                                                                                                          My other way was carb laden so I don't think it will appeal. Hard boiled and in the centre if a bread based dumpling with pork and noodles in the dumpling too.

                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                            Thanks for the ideas. Quail eggs and roasted asparagus with Parmesan was my original idea. I think that's a definite and then perhaps steak and eggs for breakfast or deviled eggs.

                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              Quail eggs are too small unless you're doing spoon tastes. Try this.

                                                                                                                                                                                                                               
                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                Wow, that looks great and a good idea. How long do you usually fry them? I imagine they'd be nearly finished by the time they were in the pan.

                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                  It's Friday night steak night around here. Unfortunately my moher has been quite sick so I've been kind of out of it but sticking to a routine is usually helpful for me in times like this. I waned to deviate from steak night Friday for some illogical reason of variety but SO demanded that it stay. Tonight I think I might finally give the flank steak a try. I actually have two which have accumulated because I seem to kepe putting it off for other steaks, but perhaps tonight I'll finally give it a try. I think my hesitation is this odd feeling I often get of don't want waste a meal especially when you're really expecting and ned a wonderful meal to lift your spirits. However, everyone seems to love the flank steak and I have loved all of the other "less than popular cuts (steak, hanger, flat iron)" so I'm sure this will be no exception. I plan to sauce some wild mushrooms - mix of Shiitake, crimini, brown beech and trumpet with a hefty dose of butter, thyme, rosemary and sherry wine.

                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                              It was a steak-fest weekend. I was in quite a rotten mood Friday nigh worrying about my mother in the hospital and hesitant to try the flank steak for the first time but I went with it and it was fantastic! I love skirt steak but the flank is equally good. I was out of it and not in the mood to think too much so I decided to not marinate it but to salt an hour or two ahead of time. I didn't find it tough at all, it was a flavorful piece of beefy goodness. Thanks so to all for the tips and recommendations.

                                                                                                                                                                                                                              It was steak again for brunch this weekend. A very similar sort of meal with flat iron steak seasoned with the Stubb's Beef spice rub which I absolutely love, it's flavored with a hint of coffee and molasses which is very tasty. Brunch was steak and poached eggs with sauteed mushrooms. The quail eggs as expected were very similar to chicken eggs although I felt like the yolk was perhaps creamier/thicker or perhaps it was just less runny since likely more cooked than a larger chicken yolk is when quickly poached. They are not a particular must-have, but were a fun treat.

                                                                                                                                                                                                                               
                                                                                                                                                                                                                               
                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                Red meat is good in times of stress. Hope things get better.
                                                                                                                                                                                                                                Is the Stubb's rub anything like the bottled sauce? I'm about to open a bottle of the stuff and it will take up a lot of room in the refrigerator- I assume it needs to be refrigerated after opening.

                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                  I've only had the regular BBQ sauce non of the other varieties which I really enjoy. The sauce is more similar to the BBQ spice rub that they also sell the beef rub seems to remind me more of ancho and coffee flavors rather than sweeter, tangy BBQ sauce flavors but both are great. And, for those in the low carb camp, it's one of the relatively lower carb BBQ sauces.

                                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                                  sorry to hear about your mom - hope she is out and about soon.

                                                                                                                                                                                                                                  we have skirt steak at home - i wish i'd thought to do a coffee rub to it this a.m. the BF will fight me on it - he likes steak quite unadorned.

                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    Thanks. She has MS which is quite the unfortunate chronic illness and has been in and out of the hospital every couple of months this past year. We are hoping that she'll be home hopefully by the end of the week or early next week.

                                                                                                                                                                                                                                    We actually had skirt steak last night. It was unadorned salt and pepper with avocados on the side. I had even made an avocado sauce to go with but decided to eat it with the avocados themselves instead because I don't like pouring things on my steak :) SO enjoyed the avocado sauce. Well, it was actually two sauces. I think I was trying to distract myself and since the recipe only needed 1/2 an avocado I decided to make two different batches - one with buttermilk and mayo and the other with silken tofu.

                                                                                                                                                                                                                                    I am with the BF, I make probably 90-95% of steaks unadorned but will use certain spice rubs occasionally if I really like the flavor. In our house, we are the opposite SO loves simple steak but he I think would also love it if I marinated a steak once in a while which I rarely if ever do.

                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                      i'm a fan of simple steak too, but i do like a rub.

                                                                                                                                                                                                                                      i'm sorry again about your mom. that's a terrible disease. hope she's out soon and has a long spate of feeling better.

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        Any tips on preventing the rub from sticking to my cast iron pan? I heat it pretty damn hot in a 500F oven and add a good bit of oil to the hot pan before putting the meat in but some of the seasoning seems to always get left behind and char. Not horribly and the meat itself is fine but there is always a residual crust I need to swipe out of the pan at the end mostly with anything that includes garlic or onion powder. It sears perfectly which is great, is the minor leftover season just par for the course?

                                                                                                                                                                                                                                        Mom's a trooper so hopefully will show the pneumonia who's boss

                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          that's pretty much my experience too. maybe someone else will chime in.

                                                                                                                                                                                                                                          tell her to kick it's ass! rooting for her!!

                                                                                                                                                                                                                              2. French onion soup as planned tonight with a tomato salad yet to be determined. This morning my neighbor and I divided up our CSA package and the tomatoes are beautiful!! Almost to pretty to eat. I'll also probably slice one up for my lunch.
                                                                                                                                                                                                                                The day's plan includes touring a few homesites this afternoon, so between that and the soup, I'll be feeling pretty warm. Which is a great excuse to pick up some gelato so we can look through my pictures and discuss what a I saw today over drinks and a cool dessert. Hate to exclude pap today, but having him walking around the dusty construction in the afternoon sun is no bueno. The gelato will soothe the grumpiness from my "no".

                                                                                                                                                                                                                                1. Tonight's supper is one of my favorites: dinuguan, aka chocolate stew. At least that's what my grandmother used to call it. In actuality it's pork belly braised in vinegar, spices and the pig's very blood. It sounds intimidating, but I've yet to meet someone who didn't love it's spicy/sour flavor. My serving has come from a generic Filipino store that needs to cater to palates from across the 7,100 islands, so I'll be doctoring mine with a banana pepper, sambal, lemon juice and oregano as my family would. Traditionally this would be served with sweet rice cakes, but I'm opting for the lower carb shirataki noodles instead. Tomato and avocado salad on the side for something a bit more decadent. And for dessert I'm banking on the Indo-Pak store having fresh motichoor ladoo for Eid, otherwise it's middling ma'amoul from Kalustyan's.

                                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                    I'm yet to try dinuguan. I'm a bit scared of it. Although I happily eat black pudding so my fear is irrational.

                                                                                                                                                                                                                                    Good luck with the dessert. It's Eid here today and I'm off to a celebration with my parents. Their selling point to me was food stalls at the event.

                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                      The idea of dinuguan can be jarring, which is why so many Filipinos call it "chocolate stew" with a wink and a smirk. But think of it this way: black pudding needs a splash of brown sauce to reach perfection. But a good bowl of dinuguan comes pre-seasoned to spicy/tart perfection, so doesn't it win the black foods contest?

                                                                                                                                                                                                                                      If dinuguan doesn't win you over, you'll be happy to know the Pakistani store was groaning with sweets (as well as an eccentric old Latina who kept bidding us "happy new year"). The shopkeeper gave me some things I didn't order on the house, including a juicy, cakey sweet I haven't tried before, but might have just knocked ladoo off the top of my list: http://commons.wikimedia.org/wiki/Fil...

                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                        Alas, no Indian sweet stalls today at the Eid celebration event. They did have Elvis' favourite donut however - obviously nothing says Eid Mubarak quite like Elvis' choice of sweets. I was tempted to ask them how they kept it fresh all these years but the atmosphere was too jovial to spoil with smart arse comments.

                                                                                                                                                                                                                                        I'm going to have to try dinuguan. There's a cafe not too far away that has it on their menu.

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                          I don't know what the Kiwi palate is like, but round here restaurants tend to dumb down vinegar cooked dishes like adobo or dinuguan (precisely why I took my takeaway home to tweak). The misguided assumption seems to be Americans will like our food if it's mild or deep fried. I'm all for the latter, not so much the former. If I'm eating out, I usually ask for chili vinegar and a lemon wedge just in case.

                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                            I have a feeling very few kiwis frequent this cafe,. The toddler and I are planning on a lunch outing there today. Thanks for the seasoning tip.

                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                              Ok, dinuguan is very good. The version I had used intestines not pork belly. I love the texture of them so was happy. I think they had reduced the spice level for me but there was chilli on the table so I upped the chilli.

                                                                                                                                                                                                                                              What surprised me was the lack of blood taste. I expected it to taste 'mineraly' like black pudding.

                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                I am always impressed with al'y'all who get to eat these bloody treats regularly; hard to find even in a food town like SEA.

                                                                                                                                                                                                                                                I love blood sausage (having been finally actually introduced to it in France with the French BF over the last few years), but only on expensive tasting menus, or the occasional high-end app does it show up still here, despite the profligate amount of tasting menus, excellent butcher's etc. around here. Finding a blood sausage to just buy and bring home to grill (or?) is very rare still.

                                                                                                                                                                                                                                                Good for you! I want to eat it!

                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                  Yay, another dinuguan fan! I was lucky to first have it cooked by my friend's Pinoy Ma. I'll never forget that meal. More than a dozen courses for six adults and two kids. Lord have mercy!

                                                                                                                                                                                                                                                  We do have a few decentish Filipino places who make reasonable versions of both dinuguan and adobo. Most are turo turo and thus steam table heavy but a couple make some items to order (crispy pata and sisig, make with crispy pig ear, woot).

                                                                                                                                                                                                                                                  I've made adobo at home as well, which is worthwhile.

                                                                                                                                                                                                                                                  1. re: grayelf

                                                                                                                                                                                                                                                    I bet that feast was outstanding. Lucky,lucky you.

                                                                                                                                                                                                                                                    I've made adobo at home and have become addicted to the flavour, I get a bit antsy when I haven't had it for a while.

                                                                                                                                                                                                                                    2. Had to stop reading WFD as I was getting obsessed with rotisserie chickens and buying more grilling equipment is something I wanted to avoid. Truth be told "someone" has been operating the gas grill incorrectly resulting in several unpleasant exchanges on the the patio and badly cooked meat. We will try again over the weekend as rain is in the forecast.
                                                                                                                                                                                                                                      Back to the chicken- I fed my obsession today at lunch (at last) at the excellent Peruvian Restaurant in town so now I am obsessed with Peruvian rotisserie chicken (with the jalapeno sour cream sauce and yellow rice and beans... mmm.) Still not shelling out for more equipment as these birds are affordable as a take-out and I plan to see a lot of them on the dinner table. Too full to say WFD tonight. It was supposed to be leftover grilled ham steak in a mac and cheese but that may get shelved.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                        Peruvian chicken is amazing!!! I love both of the sauces the spicy green and the yellow mayo mustard that they serve here. I usually order extra to save for a while.

                                                                                                                                                                                                                                      2. Hubby is out of town tonight, so I think I'll stop on my way home and pick up some lamb or pork for the grill, since he doesn't like either. I have two yukon gold potatoes from my CSA that need to be eaten - maybe roasted, maybe mashed - and a pile of chard that I'll saute and toss with some good olives and red pepper flakes. Oh - and I also have CSA broccoli to use up. Looks like there will be leftovers for lunch tomorrow!

                                                                                                                                                                                                                                        1. I'm excited for dinner tonight. My mamacita is coming over and making borscht! Now this is Russian borscht, not Jewish borscht, which means it has a lot of veggies mixed in. Actually, she's at my house making beef stock right now, from scratch. There's as many recipes for borscht as there are for chicken soup, but of course, I think my mommy's is the best! That will be served up with a dollop of sour cream and some crusty bread. A friend of mine is also stopping over for dinner (once he heard there was borscht), which reminds me that I should probably stop by the liquor store for some vino after work today.

                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                          1. re: ludmilasdaughter

                                                                                                                                                                                                                                            I love a good borscht, and am curious about the distinction between Russian and Jewish borscht.

                                                                                                                                                                                                                                            I'd only had the Russian version (deliciously beety, creamy, tart & salty, with veggies and sometimes some salt pork) before I ordered borscht at a kosher restaurant in Krakow.

                                                                                                                                                                                                                                            Now, I obviously didn't expect any pork product in my bowl, but I was served a clear beet soup with practically no seasonings whatsoever. Worst rendition of borscht, ever!

                                                                                                                                                                                                                                            Is that the 'normal' Jewish version of borscht? Just clear beet soup? It looked like a bowl of blood and was a serious let-down.

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              Curious as well. I've run afoul of this wimpy borscht as well. Would love to know what the difference is.
                                                                                                                                                                                                                                              And I thought I was the only borscht fan out there!

                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                i've never had the wimpy version, thank goodness! the first one i ever had i made, and it had veggies and beets of course, and i think beef. i also had some various times at the now-sadly-defunct Gorky's in Los Angeles when i lived there. http://articles.latimes.com/1992-01-0...

                                                                                                                                                                                                                                                i don't know how authentic it was, but it was good.....

                                                                                                                                                                                                                                                eta, ok, now i want borscht. do you have your mama's recipe, daughter of ludmila? i found this one:

                                                                                                                                                                                                                                                http://natashaskitchen.com/2010/09/26...
                                                                                                                                                                                                                                                no meat.

                                                                                                                                                                                                                                                this one:
                                                                                                                                                                                                                                                http://www.tasteofhome.com/recipes/ru...
                                                                                                                                                                                                                                                meat!

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Sure, MC. Here you go. It always comes out a bit different, depending on how big your veggies are, how sweet the beets are, etc. We also typically take liberties with some of the ingredients such as tomatoes. In the summer we use fresh, in the winter canned chopped, or sometimes just tomato sauce.

                                                                                                                                                                                                                                                  - 1-2 Tbsp butter or oil
                                                                                                                                                                                                                                                  - Stock of your choice (beef, chicken, veggie, even pork)
                                                                                                                                                                                                                                                  - Cooked meat or no meat of your choice (although I’ve never had it with chicken), chopped
                                                                                                                                                                                                                                                  - 2-3 medium beets (of course!), medium dice
                                                                                                                                                                                                                                                  - 1-2 carrots, medium chop
                                                                                                                                                                                                                                                  - 1-2 Tbsp vinegar (just about any kind that isn’t too flavorful, like balsamic)
                                                                                                                                                                                                                                                  - ½ medium bell pepper, medium chop
                                                                                                                                                                                                                                                  - 1 large onion, diced
                                                                                                                                                                                                                                                  - 2-3 Tbsp tomato paste
                                                                                                                                                                                                                                                  - Water
                                                                                                                                                                                                                                                  - 1-2 ribs of celery, chopped
                                                                                                                                                                                                                                                  - 2-3 medium potatoes, medium chop
                                                                                                                                                                                                                                                  - ~1/2 head of medium cabbage, shredded
                                                                                                                                                                                                                                                  - Large handful of chopped parsley
                                                                                                                                                                                                                                                  - Large handful of chopped dill
                                                                                                                                                                                                                                                  - 2-3 garlic cloves, diced
                                                                                                                                                                                                                                                  - Salt and pepper to taste

                                                                                                                                                                                                                                                  Season to taste with salt and pepper as you go along.

                                                                                                                                                                                                                                                  In a large sauté or frying pan over medium heat, melt the butter or add the oil (last night my mom used the fat from the beef broth). Add the beets and carrots and the vinegar (vinegar is added to keep the beets red, or at least I’m told). Sweat this for about 10-15 minutes or until the beets are just barely starting to soften.

                                                                                                                                                                                                                                                  Next, add the bell pepper and onion. Sweat for another 10 minutes or so. Add the tomato paste and just enough water so that the mixture resembles the consistency of a really thick sauce. Turn heat to medium low and let it sort of simmer away for a bit. Just make sure that the beet and carrot don’t get too mushy.

                                                                                                                                                                                                                                                  Add the celery and potatoes to your stock. Cook until the potatoes are about half way done. Add the cabbage. Cook until the potatoes are just about done (we don’t like mushy cabbage, but if you do, I’d add it when you add the potatoes and celery). Once this is done, dump the frying pan mixture and the meat to the stock mixture. Stir and let it cook for just a few minutes until all of the flavors have a chance to meld. At the very end add the parsley, dill, and garlic. If you don’t like a fresh garlic taste, you can add it at the beginning when you add the onion. Serve with sour cream (if you like) and a nice crusty bread.

                                                                                                                                                                                                                                                  Like I said, this is very versatile and can be adjusted to your taste. For example, we like things spicy if we have a nice hot pepper we’ll add it to the borscht, if not, we’ll add crushed red pepper at the table. Under no circumstances should you add kidney beans to your borscht! JK, whatever floats your boat, but that didn't sound appealing to me.

                                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                                  Exactly, Lingua. All of the Jewish borschts that I have had have basically been just clear beet soup. I'm not mocking it as it can be quite tasty, but the Russian version calls for many veggies and sometimes beef or pork as well.

                                                                                                                                                                                                                                                3. re: ludmilasdaughter

                                                                                                                                                                                                                                                  love russian borscht!! enjoy your mama and her cooking!

                                                                                                                                                                                                                                                4. (steve h.... calling all steve h's.... could you please email me (email on my profile) when you get a minute? not for me, have a question for you re cottage for another Ch-er friend. not urgent, whenever you can. thanks!)

                                                                                                                                                                                                                                                  and to keep this food related - i'm wondering if you have made any new dinners based on the bounty of our fair Bay Area lands?

                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                    Done.

                                                                                                                                                                                                                                                    Gioia burrata Fed Ex'd overnight to the Cowgirls is on the menu. Good stuff. Heirloom tomatoes, too.

                                                                                                                                                                                                                                                    The main will be re-heated ribeye, baby Yukon Gold potatoes and asparagus.

                                                                                                                                                                                                                                                    The produce in Northern California is stunning. I shop the farmers' markets, pay my penance, walk away happy. I could live out here.

                                                                                                                                                                                                                                                    Edited to add: Deb halved an avocado for lunch and ate it out of the skin. She then doubled down with a BLT using killer tomatoes and fancy bacon. No such thing as a crummy lunch on a houseboat in Sausalito. I was in the city and grabbed some fast food: six oysters at Waterbar and a glass of sparkling California wine.

                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                      you guys are a constant reminder on how to do it right.
                                                                                                                                                                                                                                                      right now!

                                                                                                                                                                                                                                                      and thanks!

                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                        Oyster and bubbles for lunch. I can't think of anything better. Good to hear you're both enjoying yourselves and the food.

                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                          Thanks, I agree.

                                                                                                                                                                                                                                                          Lots of Kiwis here. Moa beer is ubiquitous. Italy vs. Sweden tomorrow.

                                                                                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                                                                                          Wow. I never thought of pairing oysters with bubbly. What a great idea!

                                                                                                                                                                                                                                                      2. Tonight it's a greek bean stew which has roughly cubed feta thrown in at last minute so it goes all melty. Greek salad (with just a crumble of feta) and pitta on the side. Some badly-advised retsina to drink (I didn't realise, it had a different name on the label!)

                                                                                                                                                                                                                                                        1. I was supposed to go out to have cocktails and snacks on the water at a local bar tonight but there is a threat of thunderstorms and my partner in crime was too tired to join me.

                                                                                                                                                                                                                                                          Soooo it is meatballs poached raw in tomato sauce that I cooked down this morning from a lot of the tomatoes sitting on my counter from the garden. Mario Batali swears by the raw poaching approach. I tried it once before and hated it but it was with turkey meatballs which are way more mushy. I'm giving it another shot with these beef meatballs. I'll serve them over buttered cavatappi. I just love that crazy corkscrew pasta.

                                                                                                                                                                                                                                                          1. Two glasses of wine.
                                                                                                                                                                                                                                                            A few nachos.
                                                                                                                                                                                                                                                            Freshly fried potato chips with chipotle dipping sauce.
                                                                                                                                                                                                                                                            Hummus and veggies.
                                                                                                                                                                                                                                                            Dinner.

                                                                                                                                                                                                                                                            Priorities are in order: drinks, THEN a bit of food at the mini-work gathering at Jaime's, barely stumbling distance from our office's front door.

                                                                                                                                                                                                                                                            Works for me.

                                                                                                                                                                                                                                                            1. Peering into my fridge to figure out what would go with my farmers market bounty of tomatoes, I was reminded that I had leftover rotisserie chicken to use up. Luckily I remembered the chicken anchovy salad posted here http://chowhound.chow.com/topics/851120 and Veggo's comments that it goes well with tomato and with avocado, which also needed using. Plus I had a freshly open jar of wonderful anchovies from my salade nicoise. So dinner tonight was a mound of chicken anchovy salad with wedges of summer tomato and good avocado surrounding it. (Sadly I had forgotten the capers but the rest of the salad will get them.) Really tasty anyway.

                                                                                                                                                                                                                                                              1. Soup plans derailed by some epic homesite trekking today. It's 7 and I'm just home and showered off. My soup ingredients will keep fine and I'm weary, so when the man gets home in about an hour, it's off to our local.
                                                                                                                                                                                                                                                                They have grilled chicken wings that are nothing short of divine, and spicy sounds damned good.
                                                                                                                                                                                                                                                                Pap and I are kicking it off a bit early with some goat cheese and water crackers, washing it down with a stiff goose n tonic. Saw a plot today I may want to put an offer on, so I need to steady the nerves before I present to mangator.
                                                                                                                                                                                                                                                                Wings help with that, too...

                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                  Soup tonight, finally! I'm ready for it some tasty comfort. I just wish I had one of those drizzly days from the early part of the week instead of a sunny, blazing heat one.
                                                                                                                                                                                                                                                                  Last night wingies were delicious as always. And they were kind enough to include some of the boneless chunk things in our platter for pap.
                                                                                                                                                                                                                                                                  Mangator is crunching numbers on my desired desert chunk (and the "minimal structure" requirements--damn, no yurt for me), but I've not been shot down yet!

                                                                                                                                                                                                                                                                2. I just woke up from an unplanned nap- oops! The man will be home in an hour.... I'm still trying to use up left over stuff so tonight will be the last of the caramelized onions on brats cooked in beer and finished in a cast iron pan to get 'em crunchy. There are buns if the man wants one. The remaining kale will be sauteed with some red pepper flakes for one of the sides, sliced tomatoes still warm from the garden for the other.

                                                                                                                                                                                                                                                                  1. Last night I made slow braised green beans in tomatoes I canned last fall. With baguette, Brie, and a sour cream, vinegar and cucumber salad. I cooked some fresh cranberry beans after dinner (trying to use up my market vegetables from Saturday, after getting home from a new Wednesday market). Tonight had a few leftover greens beans, more cucumbers sliced with vinegar and lots of black pepper, and crostini with warmed cranberry beans topped with a garlicky tomato salad. Too much for one; might cook some pasta to toss with leftover tomato salad for lunch tomorrow.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: equalibra

                                                                                                                                                                                                                                                                      yum, nothing better than slow-braised green beans, I am definitely overdue to make those!

                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                        Me too! We haven't had them in a while but they are so great.

                                                                                                                                                                                                                                                                    2. Dinner last night was a risotto with turkey sausage, and peppers, onions, and fresh basil from the CSA, with lots of parm added at the end. The boyfriend's usually 2-hour bus ride from Philadelphia took 8+ hours yesterday thanks to a tractor-trailer accident, and I wanted to make sure I had something at least somewhat substantial ready when he got here. The bus was supposed to arrive at 2:30, so all he'd eaten all day was some Cheerios for breakfast.

                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: whitneybee

                                                                                                                                                                                                                                                                        That sounds delicous, and I'm sure was it was very appreciated :)

                                                                                                                                                                                                                                                                        1. re: whitneybee

                                                                                                                                                                                                                                                                          Sounds like a great meal. I <3 risotto.

                                                                                                                                                                                                                                                                        2. Pork meatballs (pork, a little breadcrumbs, garlic, lemon zest), pasta, tomato sauce.

                                                                                                                                                                                                                                                                          That's tomARto sauce, of course. :-0

                                                                                                                                                                                                                                                                          1. Last night I turned on the oven as it's been cool here. Made the promised mac and cheese with ham, froze 2/3 of it for later, and used the oven to make a baked ratatouille for 2 using our new Cooking for Two CI book. (Of course as usual I added more so it was more like Cooking for Four). Really easy, don't know why I never did this before. Almost as good as the lengthy Julia recipe we usually make but this involved baby veg from the farmers market rather than large slices.
                                                                                                                                                                                                                                                                            Now it's pouring and looks like the cookout with potato salad and cole slaw is on hold for Saturday. Think I'll go Italian tonight with leftover ratatouille and pasta nests with chicken Italian sausages, olives, capers, garlic, red peppers and some white wine in the pan as well as the glass. We have garlic butter and bread from the local bakery. Need to join gym soon.

                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                              Nooooo! Saturday is supposed to be nice in our neck of the woods, Berheenia! I'm hoping it'll be nice out near you as well.

                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                Supposed to be nice all across Southern New England tomorrow but now there is a liquid air thing going on- steady mist/drizzle that has soaked everything. We went out for lunch today at yet another local restaurant- a "nice" pizzeria and Greek place with sit down service that was the usual friendly and pleasant service we have grown to anticipate here- sure don't miss the attitude. I had a chicken caesar salad and hubby had a meatball and pepper sub- both were delicious.

                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                  We had downpours about 6 times today while at work.....and boy, does hard rain sound LOUD in an old mill building with 25' ceilings!

                                                                                                                                                                                                                                                                                  And now at home there's a lovely sunset and the blue skies are peeking out of the sun-kissed clouds!

                                                                                                                                                                                                                                                                                  Glad you had a good lunch. Pleasant service is as important as good food, IMO!

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    Too late for the sunset here -- it's still raining, and the air is still liquid. Swampland.

                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                      Wow - LW - sorry about the rain, but SO glad to know that now you work in an old mill building with 25' ceilings! You can get through a lot of rainstorms with those stats. Again, congrats on the move..... and the good foods.

                                                                                                                                                                                                                                                                              2. I'm back from Chicago just in time to throw a BBQ this weekend, then off to Austin next week. BBQ and new boots, here I come. I'm on my own for dinner tonight and am thinking either:
                                                                                                                                                                                                                                                                                chicharones and platanos
                                                                                                                                                                                                                                                                                or
                                                                                                                                                                                                                                                                                hotdogs

                                                                                                                                                                                                                                                                                Yeah, I feel boring tonight!

                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                1. re: gini

                                                                                                                                                                                                                                                                                  i want to live in the world where chicharrones and platanos are boring! enjoy your night off, gini!

                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    There's an awesome Dominican coffee shop between my metro stop and my house that make chicharrones a *very* easy option!

                                                                                                                                                                                                                                                                                2. Tonight it's my enchiladas "gringas" (ie ground beef seasoned with taco seasoning packet, cheese, canned sauce, flour tortillas). It's been cool and rainy here, so they sounded good. And yes, Rice A Roni mexican rice will be involved. Pretty tired too, this was my first week of "real" work so I'm looking forward to just relaxing tonight.

                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                    Sounds perfectly good to me. Extra cheese makes for deeper relaxation, y'know.

                                                                                                                                                                                                                                                                                  2. Gulai Ayam (Malaysian Chicken Curry). I've been searching all afternoon for pandan leaf but can't find any for love nor money.
                                                                                                                                                                                                                                                                                    It's also the first time I'll be using the new knife I got for my birthday.

                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                    1. re: Paprikaboy

                                                                                                                                                                                                                                                                                      Happy birthday, and enjoy using your new knife. I hope you gave the person who gave you the knife a couple of cents. An old superstition -- otherwise the knife will cut the friendship!

                                                                                                                                                                                                                                                                                      Please share your recipe for Malaysian Chicken Curry.

                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                        Roxlet, I did give them a five pence piece, as it has to be a sliver coin.
                                                                                                                                                                                                                                                                                        Thanks for birthday wishes but I have to confess it was actually my birthday in December and I've only christened the knife tonight.
                                                                                                                                                                                                                                                                                        I also didn't end up making Gulai Ayam. I had the cookbook on my kindle and whilst shopping I was scrolling and managed to buy the ingredients for Gulai Ayam and Chicken Rendang, so made Chicken Rendang instead.It's from Malaysian Food by Norman Musa. A link to the beef version below. Very similar only no oil was used and the chicken thighs and paste were just added to the pan.

                                                                                                                                                                                                                                                                                        http://www.theguardian.com/lifeandsty...

                                                                                                                                                                                                                                                                                        1. re: Paprikaboy

                                                                                                                                                                                                                                                                                          FWIW, Musa owns nings - a restaurant in Manchester.

                                                                                                                                                                                                                                                                                          We went. It wasnt very good. http://chowhound.chow.com/topics/796963

                                                                                                                                                                                                                                                                                          John

                                                                                                                                                                                                                                                                                          1. re: Paprikaboy

                                                                                                                                                                                                                                                                                            You waited 8 months to use your new knife? I'd have had that baby out the next time I cooked. :-)

                                                                                                                                                                                                                                                                                            I hope your dinner was good!

                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                            Thanks H. Managed to keep all my fingers.

                                                                                                                                                                                                                                                                                        2. after a long work day (11 hours - not normal for me), i came home to the BF's re-working of leftovers. molasses pork roast (we sent the extra chicken home with the guests, but i made him save us two fat slices of that pork!) with crumbled bacon on top, curly chard, a cherry tomato (from my sister's garden) and olive salad, and my seemingly endless green goddess (the anchovy kind) potato salad and watermelon radish. the molasses from the pork made an EXCELLENT sauce for the greens. imma remember that.

                                                                                                                                                                                                                                                                                          at the oldster's tonight, so it'll be catch-as-catch-can. i'm really thinking borscht tomorrow night tho, especially with this ongoing chilly, dreary, drizzly weather we call Summer in San Francisco. (it's supposed to perk up next week, tho!)

                                                                                                                                                                                                                                                                                          Feliz viernes, everyone!

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            Wow! I'm equally jealous about the cooking bf and your photography skills!

                                                                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                                                                              awwww ,sweet! the bf kudos gladly accepted, but i'm totally hit-or-miss with the camera. thanks, allie!

                                                                                                                                                                                                                                                                                            2. Just returned from 2 weeks of business in Charlotte, NC and New York so probably making something simple for SO and I before leaving for California next week for a long overdue vacation.

                                                                                                                                                                                                                                                                                              Tonight... Bresaola and arugula (rocket) salad with shavings of Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Main course will probably be grilled pork chops with bacon jam. Dessert will most likely be some vintage port and sympathy for the Arizona Cardinals?

                                                                                                                                                                                                                                                                                              1. Hell week at work continued so cooking was limited this week. Had dinner out one night, had eggs another night. TGIFF!!

                                                                                                                                                                                                                                                                                                WFD tonight was supposed to be a mexican fiesta at the request of my son. He turned 12 today and chose make your own burritos as his b-day dinner. For the grown ups I picked up a bottle of tequila on Monday and it has been infusing some chili peppers for spicy margaritas.

                                                                                                                                                                                                                                                                                                Alas, due to heavy rains today a lot of the house rehab work moved inside and the house is in no state for company. So the party is moving to a local mexican place-El Sarape. It's the only halfway decent mexican place in our area. The boy will get his mexican and we will get our margaritas!!

                                                                                                                                                                                                                                                                                                ¡Salud!

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                                                  aw salud to your boy! and no clean-up!

                                                                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                                                                      OMG you have a 12 year old and one who eats Mexican food! Enjoy! I had one of those once upon a time!

                                                                                                                                                                                                                                                                                                    2. We had dinner at a friend's house last night. He is a very good cook, so it's always great going over there and *knowing* you'll be eating well :-)

                                                                                                                                                                                                                                                                                                      He had smoked two whole chickens, a bunch of fingerling potatoes as well which he served with homemade cilantro aioli, and a kale & Brussels sprouts salad. The latter could've used a bit salt, but I didn't have much of the salad as I've been feeling a bit under the weather since Tuesday.

                                                                                                                                                                                                                                                                                                      This has continued into today, so I haven't eaten squat so far.

                                                                                                                                                                                                                                                                                                      I had high hopes for a cheeseburger club and sitting in with my boys at their early evening gig, but I'm likely better off with take-out Chinese chicken noodle soup for now.... and will hopefully be up for my own gig later tonight.

                                                                                                                                                                                                                                                                                                      Right now, the idea of singing & dancing in a smokey bar does *not* sound appealing at all. Here's hoping the meds will kick in soon.

                                                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                          Thanks, rox. It's not been quite the "barrel of fun" day I had hoped for '-(

                                                                                                                                                                                                                                                                                                        2. re: linguafood

                                                                                                                                                                                                                                                                                                          Sorry you are under the 'weather's that be" Lingua" - I hope you and your voice bounce back to goodness and the gig, etc. are awesome.

                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                            Hope you're feeling better since that post!

                                                                                                                                                                                                                                                                                                          2. It's Friday evening. How nice. Yup, there's a glass of wine to toast the end of a busy week. :-)

                                                                                                                                                                                                                                                                                                            I used up the rest of the roasted chicken from last weekend in tonight's dinner, a peanut-sauced udon noodle dish. The chicken was chopped up into bite-sized pieces.

                                                                                                                                                                                                                                                                                                            Two carrots were peeled and sliced on the bias. A half a large onion was chunked up, and a half a large red bell pepper was cut up into small pieces.

                                                                                                                                                                                                                                                                                                            Two paper-covered rounds of udon noodles were boiled per the package directions; the carrots, onions and red bell peppers were sauteed in olive oil. Chopped chicken was added in the last minute.

                                                                                                                                                                                                                                                                                                            Noodles were drained; veg and chicken was added to the pot, a thinner version of my Dad's satay peanut sauce was poured over, heated on low heat, and it was dinner.

                                                                                                                                                                                                                                                                                                            With another glass of wine. :-)

                                                                                                                                                                                                                                                                                                            1. A reliable summer standby -- Santa Maria tri-tip on arugula with lemon vinaigrette. Arugula from the farmer's market was excellent; saccharine "super sweet" mutated corn was a miss,

                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                                                                                                I would love it if farms would sell "heirloom corn" - the way corn used to taste. But I'm afraid genetic mutation to breed IN the sugary taste has rendered the former "corny taste" of corn OUT.

                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                  Agreed -- the supersweet crap has crowded out most "real" corn. Another sop to the infantile contemporary palate. But occasionally I find something resembling old style corn and reminded of what a rare treat it used to be

                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    LW, go to a farm where they grow what is called "feed corn". That is the kind of corn I think you and I remember from our childhood. Yellow, really "corny" tasting and not overly sweet.

                                                                                                                                                                                                                                                                                                                    A little rough on the digestive system though until you adjust to it. :-)

                                                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                                                      Hmmm....feed corn always seems so tough, however - almost as if it was partially dried. Unless I'm seeing it a long time after it has been picked and it has partially dried up. I remember human consumption corn as being tender. And YES on the yellow kernels! I miss those. Silver Queen seems to be what everyone grows/sells around here.

                                                                                                                                                                                                                                                                                                                2. Gotta love a Parrothead!! Fins up buddy bear!

                                                                                                                                                                                                                                                                                                                  1. Last night we grabbed dinner out at our local fancy small-plates place. Homemade cheese crackers, castelvetrano olives, seared scallops w/ arugula and fennel salad, Thai stir-fried eggplant. Drinks (including one that tasted like perfume...not in a good way). Good stuff, but $70 that could have been better spent.

                                                                                                                                                                                                                                                                                                                    Tonight: big plates at home.

                                                                                                                                                                                                                                                                                                                    Buttermilk country-fried ribeye steak, sawmill gravy, sweet corn, white rice, garlicky steamed broccoli. The gravy was especially tasty--I infused the butter with fresh sage, rosemary, and bay leaf before whisking in flour seasoned with Adobo seasoning, hot paprika, a bit of dried thyme, white and black pepper, nutmeg, and salt. Whole milk, chicken broth...stir, bubble, bubble, and done.

                                                                                                                                                                                                                                                                                                                    Believe it or not, I do not weigh 300 lbs. Only finished half ;)

                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                    7 Replies