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What's for Dinner #243 - The Start of Football Season edition! [Through Sept. 12, 2013]

Are You Ready For Some Football????? American football, that is. Frizzle's football is something else entirely. :-)

Yesterday and today's weather in New England (at least this morning) is *perfect* football weather, although I know it was very hot in Denver a few days ago for the first game of the season.

So - is it football food for you this weekend? Or are you still battling the heat and can't even think about stews and chili for dinner yet?

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  1. As for me, dinner tonight will be what I had planned to make last night......if I hadn't been so tired from walking around the antique show.

    I picked up some organic ground lamb at Wegmans earlier this week, so a lamb burger will be on the menu. I'm not sure how I want to take this, being my first lamb burger. RIght now, I'm thinking i'll season the lamb with some za'atar and extra ground sumac, mince a shallot and add that to the mix and grill it up. Goat cheese and arugula for the toppings.

    Side dish - probably a salad of some sort. Subject to change depending on my mood.

    17 Replies
    1. re: LindaWhit

      We made our first lamb burgers on the grill last weekend. They came pre-seasoned from spendy butcher shop with mint and rosemary. Had them on ciabatta with feta and red onion. I'm sure you'll nail it!

      1. re: Berheenia

        I was thinking of using some rosemary from my plant outside (I don't think it would have been affected by the chilly temps overnight these past few nights). But now that I've got za'atar and ground sumac on the brain, I'll probably go that way for my first go-round. :-)

      2. re: LindaWhit

        LW, those lamb burgers sound great! If you have any Cavender's you could sprinkle that on the meat as well. I really like the sound of pairing the burgers with the slight tang of goat cheese and the peppery bite of arugula. Good thinking.

        Any ideas on what direction you will be going in with the wine? If you are having wine, that is. :-)

        1. re: Fowler

          Cavendar's is great stuff, it works great with lamb.

          1. re: fldhkybnva

            You bet. And I was thrilled when they finally came out with a salt-free version. That is the only one I use now.

            1. re: Fowler

              Oh yea, I do have that one as well though as with other salt-free things I feel like it's missing something. I think it's still in the cabinet, I should pull it out and try it again as the current shaker of the regular is nearly empty.

              1. re: fldhkybnva

                I still usually (but not always) use some salt when using the salt-free Cavender's. I just like to control the amount and type of salt I am using when adding the seasoning. I typically want more of the spice flavor and less of the saltiness of the original Cavender's.

              2. re: Fowler

                OK, you encouraged me to pull it out. I am suffering from serious sodium related water retention and so I thought it probably was a bad idea to go crazy sprinkling the regular Cavendar's around, so I used the salt-free version for a swordfish steak tonight and it was great. Thanks for saving me a few grams of sodium.

            2. re: Fowler

              No Cavenders. I'm not sure I've heard of it before. (Just went a'Googling - nope, haven't see it before.)

              As for wine - yes, there will be some. :-) I'm sure I *should* go with a red, but I'm leaning towards a South African white I picked up at Wegmans.

              1. re: Fowler

                Blast from the past! My dad and brother used to douse *everything* in Cavender's : -).

                Last night's WFD was last minute but classic: gigante beef t'loins on the bbq, corn on the cob and my tricolor coleslaw (purple and green cabbage with shredded carrot for good measure). So satisfying.

              2. re: LindaWhit

                Some sort of tzatziki-ish concoction as a sauce, perhaps?

                Or oregano, mint, thyme into the patty? Those make lamb pretty magical.

                1. re: linguafood

                  I was debating a sauce of some type, lingua. I *do* have some CSA cukes I could use. Still debating. A sliced very large cherry tomato *will* go on the burger with the goat cheese and arugula.

                  The za'atar already has thyme in it, so I don't want to add more (although for my taste, it doesn't have enough ground sumac, which is why I'll add more). I do have some fresh parsley I can mince up and add to the patty, so that's a good probability.

                  1. re: LindaWhit

                    When we made them we were trying to copy the lamb burger at the Breslin Hotel in NYC.. it also has a cumin mayo. Here is a picture of the one at the hotel. Before baby this was Sunday Brunch for my son and DIL. I want one right now!

                     
                2. re: LindaWhit

                  OK, final menu:

                  About 1/3 lb. lamb burger, mixed with about 1 Tbsp. finely minced shallot, 1/2 Tbsp. finely minced parsley, 2 tsp. za'atar and 1/2 tsp. ground sumac. Let the thick patty rest in the fridge for awhile, then took it out and drizzled it with olive oil and grilled it on the grill pan to medium.

                  Meanwhile, while it was resting in the fridge, I made a form of tzatziki with half a small peeled and seeded cucumber, finely chopped, and mixed with a heaping Tbsp. of sour cream (didn't have any Greek yogurt), a bit of minced garlic, a teeny-tiny pinch of dried dill, a hefty amount of ground pepper, and some dried fine herbes. It held together well and didn't get watery.

                  That went on the bottom of the bun (which was a very lightly toasted English muffin, which was all I had, but will need to change), the lamb burger, then topped with goat cheese and a few leaves of arugula.

                  Side salad was romaine lettuce, CSA radishes, CSA chopped cukes, drizzled with homemade buttermilk ranch dressing.

                  Dessert will be homemade peach & black plum crisp topped with some ice cream. I used this recipe (but I added some ground ginger): http://centercutcook.com/fresh-peach-...

                  Verdict on the lamb burger: YUM. :-)

                  And yes. There was wine. It's close to the end of my vacation, so there was no question.

                  1. re: LindaWhit

                    Yum. That sounds like a great burger

                    1. re: LindaWhit

                      I just looked at the picture that centercutcook.com had, and my crust doesn't look ANYTHING like that! Mine is "oatier." Oh well, it'll taste good, I'm sure. After all, I added ginger. :D

                      1. re: LindaWhit

                        That sounds like one I have to try. Za'atar and tzatziki, yummmm.

                    2. Woke up this morning, great chill in the air, trying to jog my memory back to my fave football snacks. There's always the easy nacho dip, layer of cream cheese, salsa, shredded Mexican cheese blend, pop in the oven on 400 for 15 mins till bubbly. Or pork candy: cut a pound of bacon into 3rds, wrap each 1/3 slice around a cocktail weenie, dredge in brown sugar. Place all on a cookie sheet that has been lined with crumpled aluminum foil ( this traps the greas and give the candies a way to caramelize, plus cleanup is easier) bake at 400 about 20 mins till bacon is cooked to your liking and sugar has caramelized. We sometimes add a little chipotle powder to the sugar for a little heat.

                      1. It's 49 here with a high of 70 if we're lucky so I think I'll try for a cook-out. All the talk on the last WFD of freezer inventory made me remember we have some pricey steak tenderloin bought accidentally- we asked for steak tips and didn't realize the error until we got home and saw the sticker price. Not my favorite cut of meat but Mr. Berheenia thought it was a happy accident. He can decide how to cook them. I think I'll chop, season and toss some eggplant, garlic and summer squash with olive oil and cook them in a grill basket. There is a good baguette and wine. Labatts for him.

                        1. Road trip for us! Yesterdays pre-dinner snack was a stop at BK as a special treat for our son. Nuggets for him, whopper for the man and fries for me. I can't tell you last time I personally ate fast food. Way too salty!!!

                          Traffic was terrible. We were hoping to make it most of the way thru Jersey but gave in around Edison. Dinner at the Skylark Diner which we have been to before. I had the Thai beef salad, the boy had coconut shrimp and the man had a Greek salad and a tuna melt. I don't know if its because we always hit this place late night, hungry and tired but the food is good the cocktails are strong and the people are nice. Might be different in the light of day, lol.

                          Today we have another 4 hours on the road after a mediocre but free breakfast buffet and quick stop at DD or SB.

                          2 Replies
                          1. re: foodieX2

                            Fries are the only fast food item I'll eat, foodieX2. Hope the rest of the road trip goes well (as does the return trip!)

                            1. re: LindaWhit

                              Thanks Linda- I do realize now that I prefer McD over BK. The BK ones were too thick.

                          2. Cooled nicely yesterday, here in the Apple....
                            On the menu for today:
                            A soup containing:
                            Short ribs (left over from July 4th)
                            Cabbage
                            Potatoes
                            Lentils
                            Carrots
                            Leek
                            Green Pepper
                            Some frozen Beef Stock
                            Let it cook and simmer for 3 hours!

                            For salad:
                            BBLT
                            Blue Cheese
                            Crispy Bacon
                            Iceberg Lettuce
                            Tomato
                            Red wine vinegar
                            EVOO

                            2 Replies
                            1. re: PHREDDY

                              That BBLT sound a very, very good.

                              1. re: suzigirl

                                So easy, so good...
                                I use Turkey bacon, though.

                            2. Busy day today. I'm heading out in a bit to meet the BFF downtown for an antique/craft fair kind of thing. It's being held at an architectural salvage warehouse so it should be fun. There will be food trucks there, so that will be lunch, not sure which trucks are there though.

                              This afternoon SO and I are going to watch the Wyoming football game at the bar, so an early dinner will be there, I'm still hoping to try out their new chicken and waffle sliders.

                              Thennn, tonight a coworker is having a "Gourmet S'mores" party at her house, along with lots of wine. I was happy to hear a couple coworkers lives sort of out by me... most everyone we know lives at least 30 minutes away so hopefully this will be a good opportunity to get to know the coworkers better, and maybe meet some new people who live out this way.

                              2 Replies
                              1. re: juliejulez

                                Gourmet S'mores, tell me more. I don't like many sweets, but Iove S'mores and would love to upgrade them sometimes. I've pondered a schmear of chunky peanut butter, uh oh I need some marshmallows ASAP.

                                1. re: fldhkybnva

                                  Well she just had a selection of "extras" for the s'mores. Stuff like caramel (I used this and dipped my hot marshmallow in it before assembling), more melted chocolate, and coconut. Also she had chocolate covered graham crackers instead of regular ones. A bit messy to eat, but quite delicious :)

                              2. Here in Central Texas, nudging triple digits and muggy, some form of cold drink is about all that sounds good. If it were cool the things that leap to mind include pulled pork and coleslaw sandwiches, brats boiled in beer and onion and then grilled over applewood, or chili burgers. sigh

                                1. Woohoo, I'm still not back to my usual self but at least I saw a glimpse of an ankle bone this morning and my fever is finally gone. I had a great appetite yesterday. It's WFD but lunch was so good that I'll mention it. I can't seem to get enough of mussels these days (picked up more for lunch today) - yesterday I steamed them in a fennel, bacon, lemon and white wine broth and it was delicious. I had neve rhad fresh fennel but I'm in. It also tasted great raw from my nibbles off the cutting board.

                                  Dinner last night was a throw-together no tortilla green chicken and spinach enchilada bake. When plated, it looked like a pile of slop but was most delicious slop. Dessert was nutritional yeast malt vinegar popcorn.

                                   
                                  2 Replies
                                  1. re: fldhkybnva

                                    Please tell me more about your enchilada bake!

                                    1. re: ChristinaMason

                                      Haha, I'm embarassed to describe the details as I literaly grabbed random things and threw it together, but here's what I did - poached chicken breasts in chicken broth seasoned with taco seasoning then shred, saute green bell pepper, onions, garlic until softened, add 1 T cumin, let that toast up a few seconds 1/3 can of chiles, 1/2 can green enchilada sauce, few tbsps Greek yogurt. I spread that mixture in the bottom of a baking dish. Next, reheat the shredded chicken with additional taco seasoning and spinach, toss in 1/3 can of chiles, 1/3 can green enchilada sauce, 1/4-1/2 cup of whatever cheese you like (I used a combination of cheddar and Muenster as that's all that was in the house that I thought would fit the rest of the flavors in the dish), spread chicken on top of pepper mixture. Lastly, I mixed 1/3 can of chiles with 1/2 can of enchilada sauce and 1/4 cup Greek yogurt and poured on top of chicken. Bake at 375 F covered for 15 minutes, sprinkle with additional cheese, bake at 400F uncovered until cheese is melted and brown. It was deliciously yummy and I didn't miss the tortillas at all. It's also a great dish to throw a lot of veggies into. I intended to add beans but completely forgot.

                                  2. You bet I am ready for some football!!!! One of the many reasons why I love fall is because I can go to a tailgate party and game without freezing my buns off. That is not the case later in the season when it drops into the teens.

                                    Tonight is a party at my neighbor's house. They just purchased one of those Komoto/Kamado cookers. Attached is a picture that I pulled off the web. It is a huge ceramic cooker that gets very, very hot. It is similar to a Big Green Egg if you are familiar with those.

                                    The hosts are going to be grilling some marinated pork chops on their new toy and everyone else is bringing something to contribute. SO is making baklava for dessert and I am in charge of wine and a side dish. For wine I will most likely take a Napa Cabernet Sauvignon, a French (not that there is any other kind) Chateauneuf-du-Pape and an Alsatian Riesling. Something for everyone that likes wine. I have not made up my mind yet on a side dish but I am leaning toward a German potato salad. No one around here can resist potatoes with a bacon dressing. :-)

                                    Have a fun weekend my WFD buddies!

                                     
                                    7 Replies
                                    1. re: Fowler

                                      Is your SO Greek or Turkish, and does she have a baklava recipe to share? I've always been fascinated with the idea of making baklava and controlling the honey/sugar so it's not so tooth-achingly sweet.

                                      1. re: roxlet

                                        Hi roxlet, let me ask my SO for the recipe. The request will come as quite the compliment because I have spoken very highly of you and your impeccable taste.

                                        Fair warning though, the version is the old-world Greek type that is rather (as you put it nicely) "tooth-achingly sweet". Some might even be less polite and call it cloying, But it is after all intended to be eaten as dessert with authentic Greek coffee which is very strong and bitter which seems to offset at least some of the sweetness of the baklava.

                                        1. re: Fowler

                                          Oh, thank her for me! I had many very sweet baklavas with strong coffee in Greece, and I did love them together, but as I've gotten older, my tolerance for very sweet sweets has declined. I suppose it is possible to control the sweetness when you do it yourself, but I always adored the taste of the nuts together with the crunchy phyllo and honey...just not so much of the honey!

                                          1. re: roxlet

                                            roxlet, I'm with you. Very sweet sweets are just not for me. Unless it is a Trockenbeerenauslese or Sauternes. :-)

                                            There is probably a nectar that is less sweet than honey that could be used in baklava with good results. I am going to look into this further.

                                            1. re: roxlet

                                              I have found that some honeys are less sweet than others. We currently have 2 jars from different Farmers Markets and there is a difference IMHO.

                                          2. re: roxlet

                                            Middle Eastern recipes for baklava that omit honey and include, instead, orange blossom water tend to be less sweet and are one of my favorite desserts. My Greek friend complains that this style of baklava tastes too buttery, but I much prefer it to the sugary/honey flavor of Greek baklava.

                                          3. re: Fowler

                                            That sucker looks like a sarcophagus. ;-) And the dogs are adorable!

                                          4. Living in football central, it's impossible to avoid. You'd think.

                                            I've been pretty good at it, though :-)

                                            In fact, the local (ML) baseball team is in the playoffs, so we're actually going to catch their first game tonight, while the rest of the hordes in town celebrate that *other* stupid game.

                                            This means ballpark food -- the burgers are pretty decent, as is the beer selection.... oh yeah, another reason to watch baseball instead of football: NO BEER at the football game. HA!

                                            Also, our smoker arrived yesterday, so I foresee the first baby steps either today or tomorrow....

                                            1. Making white pizza on the grill tonight. Something fast and easy as we're prepping for Sunday football tomorrow.

                                              Smoking a 14 pork shoulder, a brisket, and chicken drumsticks. Husband actually has to start the smoker at 1am for the pork. We're also having baked beans, macaroni and cheese, lemon cole slaw, taco salad, and biscuits for dinner.

                                              Apps are BBQ deviled eggs, empanadas, salsa/guac/chips, Buffalo chicken dip, hummus, spinach-artichoke dip, antipasto bake, and whatever else the crew brings.

                                              Desserts include an insane coconut cake, a cookie tray, and again whatever else people bring.

                                              We kind of go all out for football.

                                              7 Replies
                                              1. re: Njchicaa

                                                Wow, that football kick off spread sounds outstanding!!

                                                1. re: Njchicaa

                                                  Njchicaa,

                                                  I would really like to hear more about the lemon coleslaw, bbq deviled eggs, antipasto bake, and the coconut cake. Please?

                                                  1. re: ChristinaMason

                                                    Lemony Fennel Slaw: http://www.foodnetwork.com/recipes/bo... I don't like fennel so I just skip it. We love how bright and refreshing this cole slaw is.

                                                    BBQ Deviled Eggs: http://www.foodnetwork.com/recipes/pa... Easy and delicious.

                                                    Ultimate Moist Fluffy Ridiculous Coconut Cake: http://willowbirdbaking.com/2013/04/0... This cake is a lot of work but it is absolutely amazing. I am obsessed with it.

                                                    One of our guests is bringing the antipasto bake so I'm not sure what it is all about. I think I remember that it was like layers of puff pastry with pepperoni, salami, artichoke hearts, peppers, and some cheese... either puff pastry or crescent roll type dough.

                                                    1. re: Njchicaa

                                                      Awesome, thanks so much!

                                                      ETA: Does the fennel slaw keep OK? Or is it really only good on the day you make it?

                                                      1. re: ChristinaMason

                                                        I used regular green cabbage in it and it kept very well for at least 3 days. We were actually surprised at how well it held up as leftovers.

                                                  2. re: Njchicaa

                                                    "kind of" go all out for football.

                                                    Yeah, just sorta-kinda. ;-) Have fun tomorrow!

                                                    1. re: LindaWhit

                                                      Ha! Thanks..... Half the crew wanted a Carmine's menu instead (from the Carmine's cookbook) but this one was easier for a week of going back to work and after-work coaching.

                                                      They'll get the Carmine's spread next time!

                                                  3. We're invited over to our friends' new place, which is great, but I don't know what time yet, so that makes it hard to plan dinner.

                                                    Assuming we go mid-day or after dinner, I think I'll cook some locally-made apple bratwurst and maybe some country-style green beans (simmered with bacon, onion, seasoned salt, black pepper, garlic, and a bit of cider vinegar). There's some Bubbie's kraut we'll probably have on the side, and good mustard. To start, probably a bag of butter lettuce and some lovely FM cherry tomatoes that are begging for a bath in blue cheese dressing.

                                                    3 Replies
                                                    1. re: ChristinaMason

                                                      I napped off a mild hangover this afternoon while DH made dinner: stovetop grilled brats and corn on the cob, a salad of baby lettuce w/ toasted pistachio pieces, raspberries, and balsamic vinaigrette. I set the table, pulled the kraut out of the fridge, made a creamy lemon horsey sauce, and washed dishes.

                                                      1. re: ChristinaMason

                                                        I would love to wake up to that. Well done hubs. :-)

                                                        1. re: suzigirl

                                                          Yeah, it was pretty awesome. He woke up this morning to a crustless quiche in the works, so it goes both ways :)

                                                    2. Finally!!!!!!football season is here. For the first post Pats game serving baked zit, salad, good French bread, apple pie and ice cream.

                                                      1 Reply
                                                      1. re: shaebones

                                                        Mmmm, shaebones - apple pie! And I just heard something on the news a few days ago that the weather has been PERFECT for our local apples, so expect lots and lots and lots of them. :-)

                                                      2. Soooo ignoring that whole new-sports-season thing. plus, it's still summer here - 88 degrees!

                                                        BF is in charge of WFD tonight, but i know it'll involve a pork shoulder.

                                                        WFL will be some truffled mortadella, burrata, and cold artichoke frittata - all from local Italian deli Lucca's - and fresh picked toms - the last of the harvest from my sister's garden.

                                                        6 Replies
                                                        1. re: mariacarmen

                                                          I WANT that lunch!!!!

                                                          I had leftover Sichuan edamame and am currently MW-poaching a coupla eggs.... wah.

                                                            1. re: fldhkybnva

                                                              Add 1/2 cup of water to a small bowl that could hold 1 cup. Crack an egg (or two) in. Cover with a saucer or such.

                                                              Nuke for a minute. What I love about the method is that the white doesn't go flying all over the place like some crazy bukkake party in your pan -- nope, it comes out in a nice, half-round shape.

                                                              The only thing I'm still fine-tuning is the time. B/c with 1 minute and larger (or 2 eggs), the whites are still too runny for my taste, so I sometimes work in 10 sec increments.

                                                              I haven't perfected it YET, but it's much less hassle to work on than the old pan method.

                                                              Fry up some ham steak, place the poached egg on top, add a nice big goop of TJ's hollandaise (full disclosure: haven't tried the hollandaise yet, but will tomorrow), and voilà: eggs benny.

                                                              1. re: linguafood

                                                                "Crazy bukkake party" - I love it and that's exactly right! I can't seem to keep that thing in control even with day old fresh eggs and I get quite angry when my whites get left behind. I love this method and will be sure to give it a try. I was thinking of a hash in the morning so maybe I'll MW poach a few eggs to go on top. Does the water have to cover the egg?

                                                                1. re: fldhkybnva

                                                                  Well, since you crack the eggs into the water, they kinda swim in it.

                                                                  1/2 cup in a 1 cup bowl should do the trick.

                                                            2. re: linguafood

                                                              so do i! ended up putting it off until tomorrow, as my dad's appt. started late and ran long, and we are under a new regime to have him do more things, so i took him with me to the grocery store and that make it take a whoooole lot longer, but it's good for him. so, didn't get back here until 3:30 - too late for lunch since i have to have dinner early with the BF because i'm working at a theater tonight.

                                                              phew - all that to say i didn't get my yummy lunch!

                                                          1. I am delighted that football season is back! I am a big college football fan and a Ravens fan. Since they were squashed Thursday night, I won't have the pleasure of watching them tomorrow but will catch a few other games for sure. SO and I love football Saturdays and Sundays, too bad he's still out of town :( I guess I'll party with Take, it's his first football season.

                                                            Lunch today was another pot mussels and some random cod filets in the fridge (SO must have bought them because I am not really a big fan of cod) - today with ginger, scallions, garlic, lemongrass and sherry with chili garlic sauce on the side for dipping.

                                                            Dinner tonight will be the famous roxlet Green Goddess Dressing with either a thick cut pork chop or a swordfish steak. I have both in the fridge and can't decide. I'm thinking the dressing would pair with the swordfish and perhaps an avocado-tomato salsa.

                                                            2 Replies
                                                            1. re: fldhkybnva

                                                              Wow, my appetite is insatiable. I have no idea how many calories I've eaten today but my tummy was growling so I had an early dinner. It was quite fantastic - the avocado salsa paired great with the swordfish and Green Goddess dressing. It's a shocker that I'm assuming I'll probably be hungry in an hour, it's only 630pm and I'm a night owl...oh no...

                                                              1. re: fldhkybnva

                                                                I thought I'd post a pic of dinner to honor the wonderful roxlet -

                                                                And I forgot the best part, there is a sweet potato sitting on the counter waiting for me. I think it's been decades since I've had a sweet potato so I'm looking forward to it. I think a long bake in the oven with some vanilla Greek yogurt and cinnamon will be just perfect for dessert.

                                                                 
                                                            2. In the American Football Capital of the world (okay, at least pro version) tonight it is my riff on Pok Pok wings, with a roasted beet salad, arugala, walnuts and feta cheese.

                                                              Tomorrow....keeping it old school Pittsburgh. Locally made hot sausage, Hatch chiles, green peppers, onions and fresh tomato sauce along with fresh corn on the cob.

                                                              Octoberfest beers.....including my autumn fav....Southern Tier's Pumking.

                                                              1. Tonight's dinner will be this interesting grilled zucchini and eggplant dish from Kalyn's Kitchen served with grilled chicken thighss slathered with a spicy Italian pepper "crema."

                                                                http://www.kalynskitchen.com/2011/08/...

                                                                I also may make the jalapeno popper corn cakes that I made a few weeks ago and use less corn. I'll see how motivated I am!

                                                                4 Replies
                                                                1. re: roxlet

                                                                  Hey I was just looking at her blog when I looked up various versions of raita and tzaziki. :-)

                                                                  1. re: LindaWhit

                                                                    It's interesting, and she has some good, flavorful combinations. I really liked this grilled eggplant and zucchini salad. I never did make the corn fritters though.

                                                                    1. re: boyzoma

                                                                      That CR dish looks awesome. If only we could get the right kind of green chiles around here (I'd settle for the canned ones)... Vancouver still has deficits when it comes to certain kinds of ingredients.

                                                                  2. Our house is both a sports free zone and a television free zone. :)

                                                                    Tonight will be the piccata style chicken thighs that never happened last night. I think we have some tuscan kale in there that should be cooked so it'll be braised. Maybe some roasted red peppers for the second veggie to add some color.

                                                                    1 Reply
                                                                    1. re: weezieduzzit

                                                                      How do you do your piccata style thighs?

                                                                    2. Football is on the agenda (Giants/Cowboys Sunday night). Sailboat racing, too.

                                                                      Supper was veal parm with pesto pasta on the side. House red to wash it all down.

                                                                      The meal was simple and good.

                                                                      The Kiwis kicked ass today in the opening rounds of the America's Cup. Not surprising to me: I saw the New Zealand team dominate the Louis Vuitton Challengers Cup. Can Ellison's team regroup? Remains to be seen.

                                                                      6 Replies
                                                                        1. re: steve h.

                                                                          "I saw the New Zealand team dominate the Louis Vuitton Challengers Cup"

                                                                          My recollection was just of seeing them get dunked a couple of weeks ago. Glad to hear they are doing better although I always root for my fellow Americans.

                                                                          1. re: Fowler

                                                                            The Kiwis beat the Italian team 7-1 to win the Vuitton Cup and move into America's Cup series. That's domination in my book. I witnessed five of those victories.

                                                                            1. re: steve h.

                                                                              I am well aware of that Steve, but thanks for mentioning it for the benefit of others on the board.

                                                                              Where did you watch the races from? We did not sit in the bleachers, but it certainly looked like some of those folks certainly had a wonderful time. Until they woke up the next morning.

                                                                              1. re: Fowler

                                                                                America's Cup Park at Pier 27. The Napa Valley Wine Lounge was my base of operations.

                                                                          2. re: steve h.

                                                                            Nice sounding meal as always Steve.

                                                                            Folk here are already planning where the new race village will be for the next America's Cup. I think it's a bit premature but we'll see.

                                                                          3. the BF braised a pork shoulder and then slow/low cooked it for about 6 hours at 235 degrees. flavoring was molasses (we can't get enough of it!), a bit of worcestershire, cumin, granulated garlic, s&p. sliced onions went under the pork. best showing yet. so moist and fatty and tender and yum. alongside was a tomato salad and potato salad.

                                                                            for tomorrow... Smitten Kitchen's buttermilk baked chicken, with smoked paprika. the marinade itself is so delicious i want to bathe in it.

                                                                            The BF often makes fun of me for buying an ingredient (buttermilk) for one dish and then it sits around until he finds a use for it. blah blah blah. SO, I've also made a batch of the realtor's buttermilk dressing for salad tomorrow. AND, I'm going to make buttermilk mashed potatoes. a smashed clove of garlic is infusing a cup of buttermilk as we speak.

                                                                            we're talking full-fat buttermilk here, people. we'll be all shiny and happy.

                                                                             
                                                                             
                                                                            5 Replies
                                                                            1. re: mariacarmen

                                                                              MC, that pork shoulder looks fantastic.

                                                                              Too funny about the buttermilk. :-)

                                                                                1. re: mariacarmen

                                                                                  Nice! Got any other good buttermilk ideas? I have most of a 1/2 gallon leftover from my avocado ranch dressing and chicken marinades of the last couple weeks.

                                                                                  1. re: ChristinaMason

                                                                                    thanks all!

                                                                                    CM, i keep seeing buttermilk cake recipes, but since i'm not a baker and don't love sweets, i probably won't try one. but you are, and you should!

                                                                                  2. Tonight's dinner will be bison burgers lettuce-wrap style seasoned with a homemade french onion soup mix topped with sauteed mushrooms, bacon and cheese.

                                                                                    1. Geez, I'm only offline for one day and there are 74 posts!!
                                                                                      Gotta go back and read about the deliciousness.
                                                                                      Last night, I'm made my first pot roast. I used this recipe:
                                                                                      http://www.bbcgoodfood.com/recipes/28...
                                                                                      And was quite pleased with the results. The gravy had a such a rich flavor. I'll keep this one as my standard pot roast recipe.
                                                                                      Was going to grill some brats, for tonight, but that may have to change as it's pouring, and the rain is expected to stick around today. If it does, I'll hit the Asian market and make up some Hainan Chicken Rice. It's my favorite dish in the world when it's done right, but my own version has yet to take me to chicky-ricey paradise.
                                                                                      And in the meantime, we sit patiently and wait for hockey to start ;)

                                                                                      5 Replies
                                                                                      1. re: alliegator

                                                                                        Got all the chicken rice stuff, but the sun won out, as is usually the case. So I broke down the chicken to do a fairly traditional Gai Yang--Thai bbq chicken. I just use coconut milk, chopped lemongrass, white pepper, palm sugar, cilantro root and a bit of minced bird chili. To be done on the grill in this humid, but good for the skin air.

                                                                                        1. re: alliegator

                                                                                          That sounds really good. Do you marinate the chicken in that, then brush more on while grilling?

                                                                                          1. re: ChristinaMason

                                                                                            Marinate for about an hour or two, then add a bit of veg oil for sticking and stir the whole mess up and leave it sit for a bit more. There's nothing really there to break the chicken down. I am a little worried we're going to oven grill this yard bird, as all the grilling stations have been taken over.
                                                                                            *house next year, house next year...*
                                                                                            Eta: going to begin oven grilling. I put a grill grate thingy over a pan and just roast. It needs to just be a relaxing evening for me and the papster, as he has a doc appt. tomorrow. Nothing's wrong, just checking up on stuff. But he gets out of sorts and nervous. I'll do rice and cuke salad and post a pic.

                                                                                            1. re: alliegator

                                                                                              Oh, and fish sauce in the marinade--that one's important.
                                                                                              Sorry, I didn't get a pic :( Cooked and ate outside, so it just didn't happen. Next time, though!

                                                                                        2. re: alliegator

                                                                                          That is just too weird. I also made my first ever pot roast on Sunday, and I was very pleased with the results as well!

                                                                                        3. Well I'm sort of stoked for tonight. My BFF hooked me up yet again with a ticket to a dinner at Panzano in downtown Denver tonight. I've eaten there many times, it's northern Italian food. BUT BUT BUT, the best part tonight is Brian Polcyn (wrote "Charcuterie" with Michael Ruhlman) is doing a charcuterie demonstration before the 5 course dinner. Also each course of the dinner will be done by a different local chef, all of whom went to a charcuterie course done by Polcyn, so I'm really excited to see what I get to eat!

                                                                                          SO gets to take a cab to the airport tonight.. no way am I missing this!

                                                                                          20 Replies
                                                                                          1. re: juliejulez

                                                                                            That's my idea of dinner and a show! Have a great time. :)

                                                                                            1. re: juliejulez

                                                                                              Cool. I will be most interested to hear your objective take on Polcyn's food. Ruhlman has, as you probably know, voiced very positive and negative things about Polcyn.

                                                                                              1. re: Fowler

                                                                                                Yes. I'm not sure if one of the courses will be cooked by him, or if he's just doing the demonstration. Maybe his stuff will be first course. We'll see!

                                                                                              2. re: juliejulez

                                                                                                Color me jealous. You have quite the bff

                                                                                                    1. re: juliejulez

                                                                                                      Wow, what a fun evening! Looking forward to hearing about it.

                                                                                                      1. re: juliejulez

                                                                                                        Well dinner, as expected, was awesome. Chef Polcyn did a demonstration of how to make cotechino sausage, made in the skin of a pig trotter. Here's what we ate:

                                                                                                        Apps:
                                                                                                        Tuna "Speck" - Cured tuna loin, smoke, black garlic aioli, cucmber
                                                                                                        Carolina BBQ'd Quail - Quail sausage stuffed quail legs and Polcyn's Carolina BBQ sauce (after eating this my friend said "how does anybody not eat meat?")
                                                                                                        Lamb's Head Cheese - Colorado lamb, sweet spices, pickled mustard seeds, crostini
                                                                                                        Wine: Canella Prosecco, Conegliano/Valdobbiadene NV

                                                                                                        First Course:
                                                                                                        Spiced jagerwurst with beet green pierogi, quark, apple-beet vinaigrette
                                                                                                        Wine: Rocca Dei Leoni "Villa Matilde" Falanghina, Campania 2011

                                                                                                        Second Course
                                                                                                        Cotechino sausage with lentils, grilled radicchio, picked mustard seeds, Renegade Rye beer jam (the beer jam was very interesting and intriguing, must investigate this more).
                                                                                                        Wine: Bersano "Costalunga" Barbera d'Asti, Piemonte 2010

                                                                                                        Third Course
                                                                                                        Roasted duck roulade with cranberry red wine sauce, hazelnut and orange cranberry foie gras truffle (ridiculous spread on top of the duck), spiced butternut squash.
                                                                                                        Wine: Tenimenti Angeini "San Leonino" Chianti Classico, Toscana 2009

                                                                                                        Dessert
                                                                                                        Chocolate, pistachio and cranberry "salumi"
                                                                                                        Wine: Marenco "Pineto" Brachetto d' Acqui Piemonte 2012.

                                                                                                        WHEW

                                                                                                        Oh, I forgot to take pics of the apps and the 2nd and 3rd course, but remembered first course and dessert. I also got to have a signed copy of Polcyn and Ruhlman's "Salume" book.

                                                                                                         
                                                                                                         
                                                                                                        1. re: juliejulez

                                                                                                          O.M.G. you win WFD!! that all sounds spectacular, jj! i'm particularly intrigues by the lamb head cheese. glad you enjoyed!

                                                                                                          1. re: mariacarmen

                                                                                                            The head cheese was awesome, I need to figure out which book of his has it.

                                                                                                          2. re: juliejulez

                                                                                                            WOW

                                                                                                            Was that all from Polcyn ? That is/was a special, special meal. Lucky you!

                                                                                                            1. re: nikkihwood

                                                                                                              All the charcuterie recipes were his, but local chefs created the individual dishes, integrating the charcuterie.

                                                                                                                1. re: juliejulez

                                                                                                                  Holy moly. What a feast. I'm very jealous.

                                                                                                                      1. re: juliejulez

                                                                                                                        Sounds like you had a GREAT time! Very nice!!!

                                                                                                                        1. re: juliejulez

                                                                                                                          Hubba hubba! What a menu! Glad you had such a great time. What a unique experience.

                                                                                                                        2. Well, well. Our long-awaited smoker arrived yesterday, so we (well, mostly I) are SUPER-excited to put it to use -- I'm gonna be smoking things from now until the end of times.

                                                                                                                          Of course, I know next to nothing about smoking (food, that is), so I reckon I'll be spending some time on the manufacturer's forum today to learn myself some technique :-)

                                                                                                                          Or maybe njchicaa has some pro tips?

                                                                                                                          Bought a 2.5 lbs. half chicken at the farmers market yesterday, which will be the first experiment....

                                                                                                                          I have hickory and maple chips, but I think will go with the hickory for the chicken. Maple to me says salmon or bacon, but I'm simple.

                                                                                                                          Sides will be roasted green beans and probably a big fat tomato salad.

                                                                                                                          Fingers crossed for the chicken.....

                                                                                                                          14 Replies
                                                                                                                          1. re: linguafood

                                                                                                                            Best of luck, sounds like a fun adventure.

                                                                                                                            1. re: linguafood

                                                                                                                              Please post how you go. I've just started getting into smoking with a very cheap set up.

                                                                                                                              The cold smoked salmon I made the other day was way too salty. I have bacon curing now and I'm hoping that turns out better.

                                                                                                                              Good luck with that chicken.

                                                                                                                              1. re: Frizzle

                                                                                                                                It was ok for a first. I think we maybe should've smoked at a lower temp and for longer. The smoke flavor was uneven, tho the chicken turned out very juicy.

                                                                                                                                It's going to be a huge learning curve, I think.

                                                                                                                                If only CH had a smoking board :-)

                                                                                                                                1. re: linguafood

                                                                                                                                  Were you using pellets, lump or planks/chips of wood? It makes a difference depending upon which you use and how you use them. At least that has been my experience over the years. Also, do you have two chambers?

                                                                                                                                  1. re: Fowler

                                                                                                                                    They're so-called "bisquettes" (wood chip pellets) that come with the Bradley electric smoker. One chamber.

                                                                                                                                    1. re: linguafood

                                                                                                                                      I am not familiar with that specific product, but pellets (in general) are a good thing to use when first getting into smoking because they provide a fairly even source of heat and flavor. They are kind of expensive, but if you purchase them in the 30 pound bags they are more affordable.

                                                                                                                                      I look forward to hearing about your future smoked items. Be sure to ask if you have questions. I'm sure we are not the only two people here that smoke food ourselves and I am sure we could collectively learn from each other.

                                                                                                                                      Have fun.

                                                                                                                                      1. re: Fowler

                                                                                                                                        It will take some time, for sure. But I will have fun while doing it.

                                                                                                                                        1. re: Fowler

                                                                                                                                          I'm pretty sure if you search on the Cookware board about the smoker (or maybe it's on the NAF board?), I think you'll find several threads about smoking foods. There are several VERY knowledgeable Hounds who have been very helpful with smoking tips.

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            Yes, but I'd prefer a smoking board.

                                                                                                                                2. re: linguafood

                                                                                                                                  Yay for the smoker!! I can't wait to hear how it goes.

                                                                                                                                  1. re: linguafood

                                                                                                                                    Is this a hot smoker or a cold smoker?

                                                                                                                                        1. re: linguafood

                                                                                                                                          Cool. I'm surprised that rjbh20 hasn't gotten a cold smoker yet. As it is, the back of our house looks like an outdoor cooker showroom.

                                                                                                                                    1. It's possible to watch the game on TV and cook so that's my game plan. Making a garlic, cauliflower, fennel and potato soup. The veggies have roasted at 400 degrees and will get a further saute and then the potatoes and broth go in. With mid 30's temps predicted for tonight I like to have the oven on. Soup will be finished off with an immersion blender and a cup of cream.
                                                                                                                                      WFD is at a local French Restaurant that wins rave revues. We were waiting for them to re-open as they closed for a deep cleansing breath after the labor day rush. I want to sit at the bar and try small plates of as much as possible. And sample the wines.

                                                                                                                                      1. Sunday football brunch was anchovy and roasted pepper salad. The salad was layered on top of lightly toasted baguette slices that had been rubbed with garlic and smeared with goat cheese.

                                                                                                                                        The "salad" included roasted red and yellow bell peppers that had been sliced into strips, sliced green olives, chopped anchovy fillets, capers, rosemary, red wine vinegar and olive oil. It's a Mario Batali recipe we cribbed from the October, 2010 edition of Food & Wine. Prosecco to wash it all down.

                                                                                                                                        11 Replies
                                                                                                                                        1. re: steve h.

                                                                                                                                          That sounds absolutely delicious. It's 8am here and I want this for breakfast. Including the Prosecco.

                                                                                                                                          ETA: found the recipe here: http://www.foodandwine.com/recipes/an... This is going into my summer lunch rotation for sure. The bloke can have his without the anchovies.

                                                                                                                                          1. re: Frizzle

                                                                                                                                            That's the one!

                                                                                                                                            Try sneaking in the anchovy, it adds a non-fishy-tasting dimension. The wine goes without saying. ;-)

                                                                                                                                            1. re: steve h.

                                                                                                                                              That looks delicious, and right up my taste profile.

                                                                                                                                              1. re: roxlet

                                                                                                                                                It was light yet tasty and satisfying. It's a keeper.

                                                                                                                                              1. re: steve h.

                                                                                                                                                That sounds great. Wish goat cheese and i were still friends.

                                                                                                                                                  1. re: steve h.

                                                                                                                                                    Yes, as far as cheeses go. It just makes me attack in the worst way.

                                                                                                                                            1. re: steve h.

                                                                                                                                              i've made something similar - take red or yellow peppers, cut into quarters, seed, brush inside and out with olive oil, put pepper "boats" on a baking sheet, place a slice of anchovy in each, drizzle a bit more olive oil inside, a splash of white wine vinegar, add chopped parsely, bake at bout 320 for maybe 15-20 mins until peppers soften a bit. taught to me by a friend, italian in origin, but not sure where the recipe came from. delish.

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                Lots of variations. We are big bruschetta fans. This dish qualifies.

                                                                                                                                            2. Today brings my first Sunday sauce of the season, with my fresh basil and oregano from the patio pot. I did something different by processing it in the Cuisinart rather than digging out my Foley food mill, so I retain the fresh herbs and the onions/garlic.

                                                                                                                                              Making meatballs to cook in the sauce for a couple hours, and mrbuffer is making manicotti (his specialty).

                                                                                                                                              1. Just dipping my toe in here to say hey!! Work has kept me super-busy with lots of travel and more on the horizon. That said, mr bc's Redskins are playing tomorrow night so we've got wings on the menu again. He'll grill them today since the weather is great then just heat them 'til scorching in the oven tomorrow and toss in the sauces.

                                                                                                                                                Sauces are leftovers of those I made a week or so ago. Anchor Bar Buffalo Sauce and Smokin' Sweet Cherry Barbecue Glaze.

                                                                                                                                                WFD tonight is pasta in a roasted tomato sauce with lots of fresh-picked basil and garlic..of course! We're serving this w grilled veal chops. A simple salad to kick things off and the last of the salted caramel ice-cream for dessert.

                                                                                                                                                The two wing dishes on the left are Buffalo and on the right are the spicy/sweet cherry bbq:

                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                1 Reply
                                                                                                                                                1. I think we'll be using up an eggplant that desperately needs some love in a Japanese curry with tofu tonight. Probably cauli rice on the side to lighten it up. We'll likely also have some of Njchicaa's lemony fennel and savoy cabbage slaw (I made a huge batch).

                                                                                                                                                  Friends of ours had a baby a little over a week ago, so I was busy this afternoon making some food to bring them tomorrow. Mom said no dietary restrictions other than "not too spicy"---and dad is a reluctant meateater/flexitarian. "Easy to eat with one hand" and "healthy (high energy)foods" were the other suggestions. I made:

                                                                                                                                                  -Njchicaa's aforementioned slaw, subbing cilantro for the parsley and adding some scallions and chives. I toasted up some spiced pepitas to add for crunch when serving.
                                                                                                                                                  -Spanish rice and pinto beans w/ tomato, onion, and bacon
                                                                                                                                                  -mild green chili and black bean queso dip and tortilla chips
                                                                                                                                                  -taquitos with a filling of sweet potato, oyster mushroom, poblano, onion, and jack cheese, served with lime crema
                                                                                                                                                  -fruit kebabs - watermelon, cantaloupe, pineapple, and grapes on skewers
                                                                                                                                                  -breakfast egg burritos w/ cheese and black beans

                                                                                                                                                  I snacked too much while cooking and have no appetite for dinner, to tell the truth...

                                                                                                                                                  9 Replies
                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    What a nice friend! Just what the new mom (and dad!) need!

                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                      What a bunch of lovely food for the new mommy. How kind of you.

                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                        You're a great friend, the dishes you made sound great and perfectly "healthy and high energy." The new ma and pa are lucky to have you.

                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                          Not perfect, but not too bad for a first attempt. Some of the tortillas were crushed on the way home from the store, and the cracks made rolling a bit tricky. I added some sour cream to the filling to make sure it wasn't too spicy:

                                                                                                                                                           
                                                                                                                                                           
                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                            After a busy Sunday, neither of us felt like cooking. We went for Thai (beef pananag curry and glass of Gewuertztraminer for me, yellow chicken curry noodle soup and DC Brau for him, crispy calamari to start). It worked, and I have leftovers for lunch. Win.

                                                                                                                                                            Laundry and a finger of bourbon for dessert.

                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              That's such a nice thing to do! Lucky new parents. I bet they really appreciated your cooking.

                                                                                                                                                              1. re: helen_m

                                                                                                                                                                Thanks! Got a very sweet email expressing their gratitude today. I told them to holler when they're ready for a "re-up"---I think they have other friends dropping off food, so it's important to coordinate to avoid waste!

                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                What a nice array of food you made for them! Seriously, I bet they are singing your praises everytime they open the fridge for days to come.
                                                                                                                                                                I miss the food train that was stopping by our house the last two months. It's a wonderous thing, you're a good friend!

                                                                                                                                                                1. re: rabaja

                                                                                                                                                                  hey rabaja - how's that baby thing going? you have been away - busy i'm sure! hope all is well.

                                                                                                                                                              3. Dinner (maybe late lunch) was at a diner on our way home. Corn beef, Swiss and mustard on rye for me, lamb gyro for the man and the boy had a hamburger plate.

                                                                                                                                                                The diner was in Newtown CT and there are still many mementos and drawings up in memory of Shady Hook. My son was visibly moved and shaken. Not a light conversation and put a palor over our meal. Teachable moments come when you least expect it.

                                                                                                                                                                2 Replies
                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                  A+ to you for supporting a business in that community, foodieX2.

                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                    Thanks Fowler! I wish I cold say it was intentional but we just saw the sign from the highway and were tired and hungry. if I had known I would have been more prepared for the visceral reaction. Heartbreaking seeing all the crayon drawings....

                                                                                                                                                                2. Well, the Patriots win over Buffalo was a squeaker, but off the foot of Gostkowski, they won. They didn't beat the 9.5 point spread in my football pool, but that's OK. They WON.

                                                                                                                                                                  So dinner is footballish....I decided to go with wings. I combined the following for a marinade:

                                                                                                                                                                  1/2 cup vegetable oil
                                                                                                                                                                  1/2 cup honey
                                                                                                                                                                  1 tsp. minced garlic
                                                                                                                                                                  2 tsp. freshly grated ginger
                                                                                                                                                                  1 Tbsp. lime juice
                                                                                                                                                                  2 tsp. lime zest
                                                                                                                                                                  1/2 tsp. Aleppo pepper

                                                                                                                                                                  The wings marinated for about 4 hours, and then I removed them to a foil-lined roasting pan and they're cooking in a 375° oven. The marinade is being reduced on the stove top in a small saucepan, and some will be spooned over the wings to glaze them towards the end of cooking.

                                                                                                                                                                  The side dish? A quick coleslaw of green and purple cabbage, with shredded CSA radishes - some of the largest I've seen (about 2" around and very sweet!). The dressing is a basic mayo-based one - mayo, champagne vinegar, sugar, salt, freshly ground pepper and a pinch of celery seed.

                                                                                                                                                                  Yup. There's wine. It's my last day of vacation. ::::Sob::::

                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    Yum yum to the sounds of those wings. Bet they smell wonderful. Boo to the end of vacation. Seems like you had some fun outings though. Here's to hoping tomorrow is kind being your first day back.

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      I think they did not beat the -9.5 line because Brady did not have as much help as he should have from his receivers. But he (Brady) proved at the end why he is one of the best QB's in the NFL. If we did not have Rodgers I would want us to have Brady.

                                                                                                                                                                      That wing sauce sounds great. I am surprised how much they charge for wings these days. I'm older than dirt, but I remember when I was a kid and the local butcher giving them to my Dad for free with any significant order for something else.

                                                                                                                                                                      *Edited to provide clarification.

                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                        The sauce was only OK. It needed more heat - perhaps some sriracha vs. the Aleppo would have worked.

                                                                                                                                                                        However, it didn't stop me from eating a dozen wings for dinner. :-P

                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                        Nice meal. I feel your pain about the end of vacation. I need to get busy on Monday and don't really want to. ;-)

                                                                                                                                                                        Pats won, it was a squeaker. The point spread was designed to bring in Buffalo money and balance the betting handle. It did.

                                                                                                                                                                      3. just a quick post of the pics of the lunch we were supposed to have yesterday, but had today at my sister's. all such rich fare, dinner may be delayed a bit... poor BF....

                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                        3 Replies
                                                                                                                                                                            1. We have steak quite a bit, but we have sirloin steak rarely, so when I saw a lovely steak today, I decided to get it for dinner tonight. It was simply done on the grill, with slices of grilled Idaho potatoes and a large salad.

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                A perfect, simple late summertime dinner.

                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                  I love a nice tender juicy steak, but sometimes a sirloin is all that I need, they can be a great cut of meat. It sounds like you had a wonderful Sunday dinner.

                                                                                                                                                                                2. Change of plans. I completely forgot to defrost the bison so burgers became a spicy umami chicken Parmesan. I had a bag of mushroom stems in the fridge intending to add them to the burgers but instead I decided to dice them and saute with garlic, basil chicken sausage, and anchovies, deglazed with a splash of red wine, then poured in a lovely jar of Classico tomato and basil sauce. I seasoned the chicken breasts with oregano and basil and red pepper flakes, seared a few minutes each side, then smothered them in the sauce to finish and topped it with some aged Provolone and a run under the broiler. It was glutamate-delicious.

                                                                                                                                                                                  4 Replies
                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                    Hehe, chicken two ways. You do love your meat!

                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                      Haha I didn't even realize that, meat and mushrooms... I actually think I had some combination of that 3 times today-scrambled egg whites with turkey and shrooms, pork chop with shrooms and leeks and finale of mushroom double chicken parm.

                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                        Giggle. I enjoy reading about your food obsessions. And it's funny to see them flow between different posters in WFD. We all inspire and ignite cravings in each other. Personally, I can't stop thinking about pot roast with all the delicious ones mentioned here.

                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                          You and me both, it's September, I think pot roast is acceptable now :)

                                                                                                                                                                                  2. All buttermilk dinner - YUM. the smitten kitten roast chicken recipe was to die for. loved it with the smokey paprika. so tender and juicy. this is a keeper. ditto the realtor's buttermilk garlic dressing. i subbed thyme for the parsley as i had none last night. lovely light tangy dressing. and ditto again on my buttermilk mashed potatoes. i used skin-on reds, boiled and mashed with the garlic that sat in the buttermilk all night long. added chopped fresh parsley i got today. really got the tangy-ness in the potatoes. really, really good. a lot of butter didn't hurt.

                                                                                                                                                                                    i also scored about a lb. of fresh tomatillos, so i roasted those after dinner, and blended them with sweet onion, garlic, a small avocado, lemon juice, habanero hot sauce (didn't have any fresh chiles on hand), and salt. thinking chicken again (that's all i've got right now) in the form of a green enchilada casserole of some sort, for tomorrow night.

                                                                                                                                                                                    i still have a little buttermilk left tho.... :)

                                                                                                                                                                                     
                                                                                                                                                                                     
                                                                                                                                                                                     
                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      That chicken *looks* to die for. So crispy and great color!

                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                        Oh, wow! I've got to order the book to go along with the blog today. What a gorgeous dinner.

                                                                                                                                                                                      2. Since my husband was home and could watch Baby, I took advantage of Sunday afternoon to cook some food to eat during the rest of the week -- spicy carrot frittata, from an old NYTimes "health" recipe and a mushroom, leek and lemon risotto. For Sunday's dinner, though, a friend came over and brought tacos from a new place that opened up near us... Fish tacos and spicy mushroom with pickled heart of palm and pepitas. They were good (although everything would have tasted better with a Packers win).

                                                                                                                                                                                        1. Football in DC starts tonight, as does baseball practice and scouts for the kids. So, tacos for dinner, meat is in the crockpot as I type. Spicy black beans made yesterday and a bunch of sautéed veggies plus rice to round things out.

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: tcamp

                                                                                                                                                                                            Ouch, that didn't go well. The football, I mean. Dinner was just fine.

                                                                                                                                                                                            1. re: tcamp

                                                                                                                                                                                              You just reminded me to check my Football Pool - and I'm glad I did, 'cause I won the week! LOL

                                                                                                                                                                                          2. So I've gained 3lbs after last night's dinner LOL! Yay sodium! Anyway, it's back to normal people food for me tonight. I am taking my real estate licensing exam tomorrow so tonight's dinner needed to be hands off and simple so I can do some last minute studying, so Salsa Baked Chicken it is. Just throw in rice, chicken, corn, a jar of salsa, some chicken broth and seasonings, and put in the oven for 45 minutes covered. Top with cheese and bake for 15 more minutes. Very easy and pretty much hands off, and makes for good lunch leftovers too.

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                              Good luck on your exam. You are very intelligent so I am sure you will pass.

                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                Thanks. I've been licensed in 2 other states, but those expired so I get to do it all over again. The state portion worries me... Colorado is wacky :)

                                                                                                                                                                                              2. It's only up to 54f and the sun is out. Meatloaf! The spendy butcher has a terrific meatloaf mix at 10% off Mondays and I have some potatoes and green beans from the Farmers Market to use up so oven roasted potatoes with a healthy sprinkle of Spanish paprika and steamed green beans will accompany the meat. Red California blend for wine.
                                                                                                                                                                                                Lunch is the roasted fennel, garlic cauliflower soup. mmmm

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                  Berheenia, did you post a link/recipe for the soup anywhere? It sounds great.

                                                                                                                                                                                                2. Friday was a new dinner for me: Saveur's lobster fra diavolo. I don't make Italian-American food very often so I thought I'd experiment, but this was not the recipe to sell me. I can see the spicy tomato sauce working with shrimp, but it totally overwhelmed the lobster. In honesty, it was a bit of a waste and largely reconfirmed my biases against Italian-American cookery.

                                                                                                                                                                                                  Not satisfied to give up on an entire cuisine's worth of ingredients, however, I embarked on a different interpretation of Italian on Sunday. I had already picked up gai lan at the wet market where I bought the lobster and figured it was close enough to broccoli rabe that I could pair it with Italian sausages. Stir fried with blistered red peppers, garlic, star anise, chili and a bit of clingy sauce made from tomatoes and oyster sauce, it was just the thing to go with stir fried linguine.

                                                                                                                                                                                                  Tonight I've got what's likely to be the last purslane of the season on hand so I figure this will be the evening's star somehow. At least I've got starters decided with gazpacho with chorizo and chilled lobster along with the final serving of coffee and donut frozen custard for dessert.

                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                    <coffee and donut frozen custard >

                                                                                                                                                                                                    !!!

                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                      "it was a bit of a waste and largely reconfirmed my biases against Italian-American cookery."

                                                                                                                                                                                                      What an unfortunate blanket statement.

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        Admitting that Italian-American recipes aren't often my cup of tea is hardly a blanket statement. I do try to be open-minded about trying new recipes and cuisines so I'm always open to recommendations, but this particular recipe was not a good use of my lobster, imo.

                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                          I agree roxlet and the dish described and tried (for whatever reason) by JungMann is hardly emblematic of Italian-American cuisine.

                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                            <<the dish described and tried (for whatever reason) by JungMann is hardly emblematic of Italian-American cuisine.>>

                                                                                                                                                                                                            The fra diavolo dish I made was one of the featured recipes in Saveur's Italian-American issue. Maybe lobster is not emblematic, but fra diavolo is pretty standard.

                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                              In this case, I would be quicker to blame Saveur than I would Italian-American cuisine. I like Saveur for their articles and photography, but their recipes are very hit or miss. I have a feeling that they don't test them nearly as rigorously as other publications do.

                                                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                                                That's a fair point. I love the breadth of their coverage, but I've been disappointed by Saveur recipes in the past. But still but I'd hate to rule out an entire genre. I'd love some good recipes to try. My roommate from New Jersey would be particularly pleased if I could get reccommendations beyond the Sunday gravy and Baileys tiramisu I make for him.

                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                  Folks, this got surprisingly contentious and far too personal, so we've removed a bunch of posts, and we'd ask that people let this part of the conversation end. Thanks.

                                                                                                                                                                                                      2. Tonight's dinner is CRABCAKES! We brought back a container of lump crab meat from MD along with some local corn, tomatoes and Utz crab chips. MD in MA.

                                                                                                                                                                                                        Can't wait, the man is putting everything together now and I am starving. He makes the best crab cakes.

                                                                                                                                                                                                        11 Replies
                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                          Good call. We're doing the same thing tonight.

                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                            Wow, a MD dinner after my own MD-heart. Nice picks but have you tried the Herr's Crab chips, also yummy.

                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                              Never heard of Herrs! Thanks for the tip. Are the predominately in MD? You can now find Utz in Ma. We did a side by side with the Old Bay ones and Utz won hands down. But we are biased, lol!

                                                                                                                                                                                                              And I forgot to mention-Berger cookies for dessert!!

                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                I can rarely find them as Utz is a local company but as a kid in Virginia and Pennsylvania, mom and I would eat them by the bag full. I think the Old Bay ones are Herr's, no? It's a silver bag. As usual for me, I find the Utz too sweet, they have this bbq twang that I don't like which is usually true for any packaged product I try that's BBQ-ey. The Herr's tasted like just Old Bay to me. Dad loves Utz, Mom and I love Herr's so I think he made the best choice, doesn't have to share.

                                                                                                                                                                                                                Ooh Berger cookies. We had a Japanese exchange student last month at work and that was my parting gift to him. He didn't speak the best English but grabbed a cookie, nibbled on it, pondered a few seconds, then shoved the whole thing in his mouth and commented "oh yea that's good." Good thing the company is back up and running after that little hiccup a few months ago.

                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                  The old Bay ones looked like the old bay can-threw away the bag so can't check who made them.

                                                                                                                                                                                                                  What was the hiccup with Bergers? Spill! I find them tooth-hurting sweet but my husband loves them.

                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                    Oh, yea I don't eat them, too sweet for me, but the rest of the world loves them it seems so I usually buy them for out-of-towners. I can barely eat a red bell pepper without thinking it's too sweet, I think I'd pass out if I had more than a pea-sized bite of a Berger cookie. The company forgot a key detail - dot your i's and cross your t's with the health department.

                                                                                                                                                                                                                    http://articles.baltimoresun.com/2013...

                                                                                                                                                                                                                    but they were back a little while later as popular as ever around here.

                                                                                                                                                                                                                    http://articles.baltimoresun.com/2013...

                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                      Yikes to not have a license and then lie about why they were closed. Though my husband wouldn't care! He stocks up every time we are there.

                                                                                                                                                                                                                2. re: foodieX2

                                                                                                                                                                                                                  Herr's is Lancaster (PA)-based. They were all over the place when I lived in Lewisburg, PA back in the mid-80s.

                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    And if you're ever in the area, they have a fun factory tour. You finish up in the gift shop where you can buy cheap chip "seconds."

                                                                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                                                                      Ooh, I didn't know about the tour that sounds fun.

                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                        Oh, fun! We have done the cape cod chip tour and my son loved it!

                                                                                                                                                                                                              2. Post k-boxing health food (plus a cocktail or two, cough cough): sashimi, ginger spinach, maybe some chengdu edamame.

                                                                                                                                                                                                                Out, not in.

                                                                                                                                                                                                                1. Good evening! I feel like I've been gone a long time over the summer. We had a brilliant time back in the UK, fish and chips, curry, English wine etc but I'm glad to be home (yes, for the first time the US actually feels like coming home, I even got a welcome home ma'am at Dulles airport :) )

                                                                                                                                                                                                                  We're entertaining a British guest tonight so am firing up the grill for Susanne Goin's pork and chorizo burgers in ciabatta buns with romesco, aioli and rocket. Slaw and corn on the side. Grilled pineapple with mint sugar and coconut milk sorbet from my favourite local gelato store for dessert.

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                                                                    Welcome back, helen! And GREAT welcome home dinner with which to entertain your British guest!

                                                                                                                                                                                                                  2. Tonight's for dinner will be a late one and just a little plate of simply fried shrimp, store bought mashed potatoes and small salad. A second day of rain here, and pap and I went to the medical center that houses all of our doctor needs in one place for his senior check up (thumbs up!), and my saw off and re-casting (superfun!).
                                                                                                                                                                                                                    We went out for a rewarding lunch of pizza at a fave of mine (Mellow Mushroom--small chain) for the $8 lunch special. More for beer. Mine is pictured:

                                                                                                                                                                                                                     
                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                      SO and I's first date was at the Mellow Mushroom here in Denver after a hockey game. The pizza there is so good!

                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                        I adore this place! In my 4 (!) US cities of residence in the last 20 years, a MM has been with me and remains a favorite. Now pap is a convert, too. That's a good thing, because one is opening right close to the rental casita shortly.
                                                                                                                                                                                                                        Here's a secret: the wings are redunkulously fabulous :D

                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                          Yup, we usually get wings with the pizza :)

                                                                                                                                                                                                                      2. re: alliegator

                                                                                                                                                                                                                        congrats on the good check-up and the recasting! how much longer?

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          Thanks! Pap's doing great, and I'll hang on to this cast until the 25th, then giving me a solid week to adjust to firm cross trainers before I travel. All good stuff!
                                                                                                                                                                                                                          ETA: Except that I need to find 2 pairs of firm trainers that minimize the tourist weenie effect. Ugh, 1st world problems. Focus on the food, Al. The food!

                                                                                                                                                                                                                        2. re: alliegator

                                                                                                                                                                                                                          I have a friend from Nashville who claims Mellow Mushroom is the best pizza EVER! I've always wanted to try it, it looks pretty good. I'm glad to hear that pap's check ups went well.

                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            Most of us here would not deem it the best pizza EVER! But it is damn good. Good ingredients, consistent quality.
                                                                                                                                                                                                                            Hope you try it at some point. And thanks, he's better of than me, lol!

                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                              Yea, he's quite the drama queen...king, so I didn't quite elevate my expectations that high.

                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                "Most of us here would not deem it the best pizza EVER!"

                                                                                                                                                                                                                                Well of course not. Everyone knows the best pizza EVER in your area is served at ABC's. Just ask Sami and Crackhead what's her name if you do not believe me. : - D

                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                  Please be kind, I'm hobbled (pffft) and in the company of a 91 year old.
                                                                                                                                                                                                                                  The best pizza around is found at http://federalpizzaphx.com/.
                                                                                                                                                                                                                                  But the PHX has a surprising amount of options. I'm quite impressed.
                                                                                                                                                                                                                                  Arrrrighty, time to marinate some shrimpies.

                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                    How are you marinating the crustacean?

                                                                                                                                                                                                                          2. Last night I grilled duck breasts as it was the hubby's bday sat and I owe him big time for doing next to nothing for it. -I have an infant attached to be almost constantly, so I asked for a pass this Saturday- I do plan to make the rest of the month about him as much as I can though, as I'm feeling a little guilty for not doing more on Saturday.
                                                                                                                                                                                                                            The duck breast was seasoned simply, cooked in a cast iron pan over the grill (first time I've done this. It was too hot to cook inside, and I have zero interest in making kitchen messes these days), sliced zucchini was grilled alongside with olive oil and winter savory, I blanched potato cubes and then threw those in with the duck to get a nice fatty, golden coating.
                                                                                                                                                                                                                            Sautéed spinach (my lone kitchen mess, 1 pan I can deal with) and halved sun golds rounded out the meal. Not bad and I got it done in 60 minutes while someone took a nap.
                                                                                                                                                                                                                            Tonight, pounded chicken breasts, more grilled zucchini, roasted red pepper and some Eye of the Goat beans will fuel us, probably over chard or more spinach.
                                                                                                                                                                                                                            Easy and healthy, those are my parameters these days!
                                                                                                                                                                                                                            It's been nice to add wine back into my menu. I plan on having a glass as we watch the final episode of The Sopranos tonight. It took having a baby for me to sit down and see all 6+ seasons. As twisted as some of the characters are, I'm going to miss them.

                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                                                              ah there you are! good to hear you'r adjusting. duck sounds marvy. nice having you back!

                                                                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                                                                rabaja, have you tried Pizzalina on Sir Francis Drake? We had dinner there recently and really liked it. Very family/kid friendly.

                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                  Your birthday dinner for your husband sounds great! And enjoy the last episode of the Sopranos. It was an amazing show.

                                                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                                                    Missed you guys! Although, I often catch up on wfd while I'm doing 2am feedings, just in an effort to keep my eyes open.

                                                                                                                                                                                                                                    Fowler, I have been to that place in Red Hill. Not bad for an easy, last minute meal. We've had friends bring us their pizzas and salads and I tried the meatballs last winter. They make a pretty good thin-crust, and I believe it's former employees of Pico's in Larkspur.
                                                                                                                                                                                                                                    I really enjoyed watching The Sopranos. It was a little bittersweet, since the star of the show died so recently and so young. I've always liked him. I really wanted one of those sandwiches everytime they shot that place!

                                                                                                                                                                                                                                  2. I am finally feeling much closer to my self which is a great thing as I have a big presentation tomorrow morning. Unfortunately, since I was so sick last week, I almost completely forgot about it until the organizer emailed me to request my powerpoint slides. It's my first big presentation and will be videotaped and of course I feel unprepared as I haven't had as much time to practice as I would have liked but it will all be over tomorrow afternoon face plant or not.

                                                                                                                                                                                                                                    I had some arugula in the fridge that needed to be used so it inspired dinner tonight. I love the flavor but sometimes I don't like the mouth-tickle so I decided to try it out in pesto and whipped up a walnut arugula pesto which I served with a seared veal loin chop sprinkled with walnuts and cashews. It was mighty tasty and I froze the leftover pesto for later which will be great for another quick weeknight meal .

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                      Very nice! I especially love the rich cashews to cut the sharp arugula.
                                                                                                                                                                                                                                      Glad you continue to improve and I have faith that tomorrow will go just fine :)

                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                        Yea, the cashews were great and a favorite treat of mine. I'm not sure who let them back in the house as they were supposed to be banned...oops! I can't stop at just 50! Thanks and SO has volunteered to make dinner so at least I can come home and dive as we use to say in college (the post big-exam/presentation flop onto a bed or couch where you lay motionless for at least 5 minutes).

                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          When I make Cashew Chicken and the recipe calls for - I don't know, maybe a half cup of cashews? - I always double it. ;-)

                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            1/2 a cup, is that even a serving? :)

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              Exactly. The recipe obviously wasn't tested on the likes of US. :-P

                                                                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                                                                        Good luck with the presentation tomorrow, fldhkybnva. Let your personality shine and I am sure you will do great.

                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                          Thanks, I always seem to insert some wonderful cheesy stories which just highlight my geekiness but hopefully keep it lively .

                                                                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                                                                          Good luck tomorrow, I'm sure you'll be great! That pesto sounds good, I need to try making arugula pesto... I'm with you on the "mouth tickle" but I like the flavor.

                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                            Thanks! I love the flavor but the tickle is less than pleasant. I can eat a whole bag of most other greens, but with arugula I can only tolerate a cup or so. I sauteed it last week as well and that was good, less tickle when combined with other ingredients like mushrooms of course.

                                                                                                                                                                                                                                        3. My shrimpy dinner. Large, not jumbo, dipped in flour with s&p, old bay, smoked paprika, and lemon zest. Then dipped in egg mixed with a tad of melted butter, and back in the flour. Pan fried in veg. oil. Mashers are store bought and doctored with a lot of black pepper and butter. Lemon, bottled cocktail sauce and green salad on side.
                                                                                                                                                                                                                                          You can see I was going for easy, but this is the best way to do fried shrimp for my tastes. Worked out well.
                                                                                                                                                                                                                                          And now, I eat.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          15 Replies
                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                            Off topic, but your counters are gorgeous, Allie. What type of material is that?

                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                              Thank you kindly, Fowler. They are granite, but the exact color palate is info I don't have. I'm living in a rental condo until we build a house.

                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                Looks like brazilian gold granite to me :)

                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                  I do plan to ask soon, because I'd like something similar for La Casa Permanente. I'm sure I'll get a blank look, but maybe the guys who built the place can help.
                                                                                                                                                                                                                                                  Can I hire you JJ? I'd love to be able utter more than "that's something I like".

                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                    :-) Put maniegator on the job. Point to what you want and suggest to him that he make it happen. You know, use your charms. :-)

                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                      Ha! Sure!

                                                                                                                                                                                                                                                      But really, the best thing to do is just go to the granite supplier and pick out the slab yourself... granite can be very different from slab to slab even though it's technically the same kind. That granite you have is actually a pretty common one so you could bring a picture to the supplier and they could point you in the right direction.

                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                        Sorry Fowler, I'm going to have to agree with jj. Mangator's job is his actual job. I lack one of those. This project is all me.
                                                                                                                                                                                                                                                        And that's why I hope to catch the builders who are working a few buildings down. They would know from where it was sourced.
                                                                                                                                                                                                                                                        But I'll report back when I know anything-- a dream kitchen is something everyone one of us deserves when the time is right!!
                                                                                                                                                                                                                                                        Tasty dishes from this Casa before next Xmas---woot!

                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                          so fab you get to plan your dream kitchen.

                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                            Ty :) I have to pinch myself. The wonderful pap is a generous man who refuses refusal, otherwise my kitchen would be scaled down.
                                                                                                                                                                                                                                                            His reason is that he saved it all to leave for my grandmother, who is gone. And a bigger kitchen means he can drink more beer while I cook :)
                                                                                                                                                                                                                                                            I'm a very lucky reptile, indeed. And will appreciate everything every day.

                                                                                                                                                                                                                                                          2. re: alliegator

                                                                                                                                                                                                                                                            Oh I was not disagreeing with jj. Quite the contrary actually.

                                                                                                                                                                                                                                                            I am looking forward to hearing updates on the project.

                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                              Sorry, I chose my words poorly.
                                                                                                                                                                                                                                                              Your first update fresh off the phone: ground will break 12/2.
                                                                                                                                                                                                                                                              I've got a lot to do as far as checking out appliances in their studios, etc.. But I'm going to wait until my cast is gone and then really bust a move. Walking is helpful in this task.
                                                                                                                                                                                                                                                              :)

                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                Just think...when you get that cast off you will be able to break dance AND do the Moon Walk.

                                                                                                                                                                                                                                                                These are things to look forward to, 'gator. :-)

                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                  Haha! Between that and the foot stompin' that mariacarmen mentioned a few weeks ago, I'll rebreak the damned thing.
                                                                                                                                                                                                                                                                  I'll settle for a simple walk that doesn't go "thud, step, thud, step".
                                                                                                                                                                                                                                                                  :D

                                                                                                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                                                                                                    This is my favorite way to make a quick shrimp. I usually season with Old Bay, smoked paprika, lemon and saute in a mix of butter of oil finished with a healthy squeeze of lime and herbs, simple and delicious. Your plate looks great.

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      I have to confess, I've never battered a fried shrimp before. But it was ridiculously simple and good. It'll happen again.
                                                                                                                                                                                                                                                      And thanks :)

                                                                                                                                                                                                                                                  3. I came across this recipe for dijon roasted cauliflower today while looking for something a little different to do with it (I do roast cauliflower all the time and season it all sorts of different ways but never with the mayo and mustard before today.) I used Trader Joe's 21 Seasoning Salute and a splash of Frank's Red Hot instead of the listed spices and it's really really good! Nice and tangy and savory.

                                                                                                                                                                                                                                                    http://peaceloveandlowcarb.blogspot.c...

                                                                                                                                                                                                                                                    I'll do the lamb loin chops in the cast iron skillet when the man gets home. TJ french green beans as the other side, it's kind of a lazy Monday night.

                                                                                                                                                                                                                                                    1. Stacked green chicken enchiladas, made with tomatillo sauce. i took the tomatillos i roasted last night and pureed them with a small raw onion, a small avo, 3 garlic cloves, salt, lemon juice, and habanero sauce. the avocado gave it a nice creaminess paired with the typical tartness of the tomatillos. i oil-misted 6 tortillas and put down a little sauce on each, then pieces of chicken (the BF baked some plain (s&p only) chicken thighs until they were nice and crispy), shredded jack cheese, then topped with another tortilla. the next layer was the same only i blended some of the tomatillo sauce with Mexican crema and put that on the tortilla, then chicken and cheese. topped with the third tortilla, more sauce and cheese. Into a 335 degree oven for about 15 minutes, then under the broiler for another 5. finished up with a dab more sauce, a dollop of crema, chopped scallions and cilantro. the tortillas could have been browner if i'd toasted them up first, but even though they didn't get as much color, they still had crunch along the edges but softened enough with the sauce. hard to tell from the pics that these are layered.... alongside, a green salad of romaine, shallots and thin sliced radishes, with an oregano vinaigrette.

                                                                                                                                                                                                                                                      totally fast & easy. the BF particularly liked these - i probably would be raving about them more if i hadn't filled up picking at the CRISPY SKIN as i prepped. who leaves me in charge of these things?

                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                        My lord, MC! Are you looking to adopt? I'm late 30's, tidy and polite...
                                                                                                                                                                                                                                                        That dinner is magnificent!

                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                          send me your cocktail resume and we'll talk.

                                                                                                                                                                                                                                                          thanks, allie!

                                                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                                                          The green chili enchilada was one of the eye openers I remember best from DOTM. These are happening soon!

                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              I like the addition of avocado to your tomatillo sauce. I'm going to give that a whirl tonight.

                                                                                                                                                                                                                                                              Lovely meal, especially the chicken skins! Next time you might crisp up the undersides and crumble them on top of your dish so as to avoid filling up beforehand.

                                                                                                                                                                                                                                                              1. re: tcamp

                                                                                                                                                                                                                                                                thanks tcamp!

                                                                                                                                                                                                                                                                if i could keep my mitts off them that long, that would be a good idea!

                                                                                                                                                                                                                                                            2. It is supposed to be well into the 90's and terribly humid today so I am stealing my SO away from the office early so we can head out on my boat for dinner. Simple stuff...

                                                                                                                                                                                                                                                              Watermelon, feta, mint and lime juice salad
                                                                                                                                                                                                                                                              Leftover roasted lamb with tzatziki sauce on pitas
                                                                                                                                                                                                                                                              Sun dried tomato, arugula and manchego cheese pasta salad
                                                                                                                                                                                                                                                              Chocolate Eclairs from the bakery for dessert

                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                One day I hope to be able to say "am stealing my SO away from the office early so we can head out on my boat for dinner." Enjoy, it sounds lovely.

                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                  Fowler, that sounds like a great meal - enjoy!

                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                    Thanks for reminding me about that watermelon salad. It's one of my faves and I haven't had it all summer. Better get to it!

                                                                                                                                                                                                                                                                  2. Simple dinner tonight for me, and as our weather has cooled off quite a bit, it should be quite fitting. I have a boneless pork chop marinating in buttermilk since last night, and tonight I'll slather it with some dijon mustard and then put panko with some herbs on it and bake it. Sides will just be some sauteed green beans, and roasted red-skinned potatoes. Probably will use herbes de provence for both the chop and potato because my herb plants look quite sad at this point.

                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                      That sounds good; have you used that prep for pork before?

                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                        Sort of... I'm kind of combining these two recipes: http://smittenkitchen.com/blog/2008/0... and http://www.budgetbytes.com/2012/11/ra...

                                                                                                                                                                                                                                                                        I've made each separately and thought the SK one was too salty, and the BB one was too bland. So, sort of combining different elements of the two with the hopes of a tasty result.

                                                                                                                                                                                                                                                                        I'm hoping it works too because I love breaded chops, but hate wasting an entire egg to do the coating on one measly chop.

                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                          The flavor turned out nicely, I like the dijon. The breading on the bottom was soggy even though I had it on a rack, so I think the pan fry method, then bake, might be better.

                                                                                                                                                                                                                                                                    2. I made a (disappointing) Enchilada Pasta bake, thinking that cooking one 9 x 13 casserole would give us several good reheated meals this busy week. Dull, dull, dull. It's OK, barely, with our favorite salsa spooned over the top and some cooked mixed vegetables on the plate to add color. If I ever make this again (doubtful), I'd use the equivalent of a package of taco spice as seasoning and a second can of green chilies. Recipe to avoid, or use as a starting point, is here http://www.tablefortwoblog.com/2012/0...

                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                      1. re: MidwesternerTT

                                                                                                                                                                                                                                                                        Bummer because it sounds so good! I would have made that for my yankee husband and expected he would love it. Maybe worth a remake with rice and more seasoning? Maybe a can of Rotel?

                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                          Yes, it's worth a remake with different seasoning. I liked the idea that it was less tomato-based, but a can of Rotel would certainly add some of the zip that was missing.

                                                                                                                                                                                                                                                                        2. re: MidwesternerTT

                                                                                                                                                                                                                                                                          We actually really like that one. I find it's better with a medium heat sauce than mild, and with pepper jack instead of regular. I've also found it's almost better the next day reheated versus right after cooking it.

                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                            I'm also trying to remember if I use the taco seasoning/water mix when I brown the ground beef, like I do when making regular ground beef tacos. I think I did, that would probably help a lot.

                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                              Perhaps the writer's 12 oz. egg noodles may have been intended as measured 1.5 Cups dry? Because 12 oz, when cooked is a ton of pasta for the amount of sauce & meat.

                                                                                                                                                                                                                                                                              Hoping the reheated version will be better. I've added notes to my copy of the recipe re: needing LOTS more spice (medium-heat sauce & pepper jack would help, TY).

                                                                                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                Hmmm... maybe. I weighed mine dry at 12oz. It's like 3/4 of the usual bag.

                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                  Yep, 3/4 of a 1 pound bag of noodles is what I used. The casserole was slightly better reheated tonight but still needed salsa -- such a surprise since we're firmly on the "mild" end of the range of seasoning preferences. I'll definitely use the taco-spice blend quantities next time.

                                                                                                                                                                                                                                                                          2. Here I am remarking about the weather again but it really is so changeable here. It's raining hard right now but tomorrow it may be 90F. Yesterday I wanted to turn on the oven because it was so cold and made a meatloaf- now I have leftover meatloaf when I had planned to make Emeril's Salisbury Steak With Mushroom Gravy and Roast Garlic Mashed Potatoes as seen on breakfast TV for our ground beef meal this week. Solution is Mushroom gravy over the rest of the meatloaf and garlic mash- our own version. Our new butcher shop excels at grinding expensive fresh varieties of red meat so we are quite happy to have a rerun meal.

                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                              I left my upstairs windows open because I was expecting to warm up....and it poured all morning. I'm hoping the rain came straight down, but I suspect that the wind I saw outside the window at work was also blowing at home, leaving one or both BR rugs slightly damp. :-/

                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                You need to train the kittehs to close the windows or lie on the rugs to block the rain. lol

                                                                                                                                                                                                                                                                            2. I was itching to do beef box 3000 again (Thai beef jerky), but with our rains the last 2 days, there's just a bit too much humidity in the air for a good attempt.
                                                                                                                                                                                                                                                                              But, it is a gloriously beautiful day. I'll do some patio cleaning, maybe go buy a few fall plants, and turn my thinly sliced beef into skewers to be grilled. I'm thinking of more of a Chinese style glaze with a bit of heat. Instead of rice, I'll just choose some Asian veggies and do them in the grill basket. We were pretty starch heavy yesterday, so no harm in that. Pineapple for desert.

                                                                                                                                                                                                                                                                              1. It's gonna be (the last before fall?) a scorcher of a day, so instead of torturing our sweet new smoker, we'll be using the grill instead.

                                                                                                                                                                                                                                                                                I have a hankering for TCC, as it's been at least 2 weeks since I last made it. Sides will likely be sweet corn and tomato salad.

                                                                                                                                                                                                                                                                                Peaches & Greek yogurt for dessert.

                                                                                                                                                                                                                                                                                Taking in the last throes of summer bounty.

                                                                                                                                                                                                                                                                                1. Took out a couple of chicken thighs last night to defrost - dinner will be Chicken Paprikash using this recipe from awhile back (obviously cutting way back on everything!)

                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/7409...

                                                                                                                                                                                                                                                                                  Will use up some of the CSA yellow/orange bell peppers, and will serve over egg noodles and with some CSA green beans alongside.

                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    Changed my mind, as I am wont to do. :-)

                                                                                                                                                                                                                                                                                    The chicken thighs were pan-seared after seasoning with salt and pepper, and removed to a small baking dish. About 1-1/2 cups of sliced cremini mushrooms were sauteed, adding some dried thyme to the shrooms in the pan. Added 1/4 cup of beef stock (too lazy to go downstairs for chicken stock) and about 1/4 cup of dry sherry to the shrooms and cooked the liquid down. Poured it over the chicken thighs and into the convection oven to bake until done.

                                                                                                                                                                                                                                                                                    Still going to have steamed green beans alongside. No starch - although there's a bit of the Israeli couscous from a few meals back that I might reheat in the microwave.

                                                                                                                                                                                                                                                                                    Yup. There's wine. Long couple of days playing catch-up at work.

                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                      This dish sounds amazing and a combination of many of my favorites. I absolutely love sherry as a cooking wine and it pairs so well with mushrooms and chicken. I might have to steal the idea in fact I ran across a recipe for sherried chicken and mushrooms the other day which I PInterest'ed...hmm is that a word?

                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                        fieldhawk, I was pleasantly surprised at using the beef stock instead of chicken stock....with the mushrooms, gave the dish an earthier flavor. I don't think I'd like ALL sherry, so the half-and-half sherry-beef stock combo was just right for me.

                                                                                                                                                                                                                                                                                        I think you'd like it - when I was making it, I thought "I'll bet I know who would like this on the WFD thread!" ;-)

                                                                                                                                                                                                                                                                                  2. I have to admit, football season IS the most wonderful time of the year to me.

                                                                                                                                                                                                                                                                                    I haven't posted in a while, lots of mommy and daddy drama happening, but I have been happily trying to catch up with all of the delicious things you all have been having.

                                                                                                                                                                                                                                                                                    Tonight will be stuffed peppers, thanks to the bushel of beautiful and super cheap peppers I picked up at the market. They are at that perfect point of green turning to red. I have leftover jasmine rice from TO Indian we had last night, so that should be perfect. Sadly, there is no Tuesday night football. But there IS wine. And a shot of Jamo for a night cap.

                                                                                                                                                                                                                                                                                    1. Tonight's dinner will be a couple of Italian-American specialties -- lemon chicken, and stuffed artichokes. I'll be adapting Rao's recipe for the lemon chicken, and the artichoke recipe will be the one I learned at my mother's knee.

                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                        Please share your stuffed artichoke recipe if you're so inclined. I love them in restaurants, but have yet to make one.

                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                          The artichokes are not so much a recipe as a method, so I'll do my best! You want to have a bowl of water with a lemon squeezed into it next to your cutting board. You can use the remains of the lemon to rub the edges of the artichokes as you cut them. You want to cut off the top of the artichoke, and the tops of the leaves. I use a scissor for the tops of the leaves. Spread the leaves away from the middle, and clean out the choke. I like to use a grapefruit spoon for this purpose. Put the artichokes in the bowl with the lemon water.

                                                                                                                                                                                                                                                                                          In a small bowl, put about a cup of breadcrumbs (maybe 1/2 a cup per artichoke, depending on the size). Mix in finely chopped garlic, finely chopped Italian flat leaf parsley, grated Romano cheese, salt and pepper. Drizzle in some olive oil. Remove the artichokes from the water, and dry them. Put a good amount of the breadcrumbs into the center cavity, pushing the crumbs down, but not packing them in. Push some of the breadcrumb mixture into each leaf, and drizzle a little more olive oil if the crumbs seem dry. Place the artichokes into a deep pan and balance them on a rack. There should be about an inch or so of water int he pan, maybe just kissing the bottom of the artichokes. Let the water simmer, cover, and cook until a leaf comes out easily. You may have to add additional water.

                                                                                                                                                                                                                                                                                          These are good served hot, but especially good served room temperature.

                                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                                            Thank you kindly, roxlet. I've always wanted to attempt these, and having a tried and true method to guide me along is wonderful. I hope to give them a whirl soon and let you know how it goes :)

                                                                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                                                                              You're quite welcome, and BTW, let me know if I can help at all with kitchen stuff! We did a major renovation about 4 years ago, and I may have some helpful hints!

                                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                                Thanks again Roxlet. You and Dixie's face are quite the pair of sweethearts :)

                                                                                                                                                                                                                                                                                      2. I was hoping tonights dinner would be leftover crab cakes but we were gluttons last night and then we each took one for lunch today

                                                                                                                                                                                                                                                                                        Dinner tonight is spaghetti with italian sausage in a red sauce, foccacia and salad. Easy, peasy which is what I needed. Work continues to be a stress ball. ugh.

                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                                                          Gluttons, none of those cakes would have made it for lunch the next day around here. I'm sure they were tasty! Dinner tonight sounds like a great bowl of comfort.

                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                            Agreed. Sorry that work is being a pain :/

                                                                                                                                                                                                                                                                                        2. Well, today is one of those days when I am just grumpy and want to cuddle up with a blanket and sleep. Does anyone else have these days or is it just me? I think it's probably related to still recovering from last week. The swelling has been quite the annoyance to deal with this week while I have to be vertical and I think is just uncomfortable so I want to lay down and wish this water would return itself to the universe. I was quite pleased that the presentation seemed to go well. I had some pretty good feedback afterwards so I'm glad my lack of preparation from laying on the couch last week wasn't too big of an issue.

                                                                                                                                                                                                                                                                                          SO promised to make dinner tonight and did not fail to satisfy with a quick plate of one of my favorites - scrambled eggs loaded up with veggies for this swollen balloon, mushrooms and ground turkey breast. I've been wanting to stir nutritional yeast in eggs for a while as I hear it's pretty tasty in eggs and as an umami freak I figured I'd like it so I asked SO to threw some of that in my eggs before scrambling and I sprinkled some on top of creamy melted Raclette cheese. I can't say that I tasted much of it, but the eggs were quite yummy so perhaps that glutamate did it's job. I'm looking forward to an early night and then it's Monday!!

                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                            I've had many of those days! But glad that your presentation went well and kudos to the SO for the tasty dinner. I keep meaning to try nutritional yeast, but not sure it's worth it if you couldn't really taste it.

                                                                                                                                                                                                                                                                                            1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                              Thanks! the nutritional yeast is actually great on popcorn and you can definitely taste it. It likely got overpowered by the rest of the things in the eggs and with other sources of umami I think it's one of those things you comment "something's missing" but not sure what that something is.