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What's for Dinner #248 - Falling Leaves Edition through October 11, 2013

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As the Indian Summer weather here has begun to fade, increasing numbers of leaves have been falling. But it's still too warm for real fall dishes, so tonight will likely be something lighter. I asked for fish after last night's ribs, prime ribs, and chicken, so let's see what rjbh20 comes home from the market with!

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  1. Lifted from the #247 thread b/c god forbid someone misses my fascinating meal for tonight :-D

    Cheeborgerz from the grill with xtra sharp cheddar (of course) and oven-baked fries is WFD at casa lingua; maybe a tomato salad with the last of the heirlooms....

    Stuffed ourselves silly last night with pressed duck, roasted duck, roasted pork and gai lan straight from Chinatown. I love our friends!

    6 Replies
    1. re: linguafood

      I just hope you get another "Duck......duck......PIG!!!" response.

      1. re: fldhkybnva

        She just did. :-p

        1. re: fldhkybnva

          Yes, that was priceless :-)

          Maybe a "duck, duck....... BEEF!" is more appropriate for tonight's dinner!

          1. re: fldhkybnva

            And I hadn't even had any wine when I posted that on the other thread, fieldhawk. :D

            1. re: LindaWhit

              Hey -- you don't need alcohol to have a good time! It just makes it a tiny bit gooder.

            2. re: fldhkybnva

              Quack quack OINK!

          2. Tonight is going to be a London Broil medium rare, Marsala Mushroom Cream sauce, mashed potatoes and glazed baby carrots. Dinner rolls on the side with honey butter. I'm thinking ahead to steak fajitas later in the week. :-D And yes, there will be wine. Probably a nice Shiraz.

            19 Replies
            1. re: boyzoma

              Well, the London Broil never happened. DH was really sick all day yesterday and the only thing he had was water, 7Up and a cup of chicken broth (we thought he might be coming down with the flu). But by this morning it was a trip to the ER. He is having gall bladder surgery tomorrow. Buggers. So we'll see how he is doing when he gets home. Poor baby.

              1. re: boyzoma

                Ugh, hope he mends quickly!

                1. re: boyzoma

                  Oh god. Coming from someone that got stomach flu and suffers permanent paralysis from gastroparesis, you can never be to cautious with tummy troubles. My heart goes out to you and DH. I hope he gets better soon. All the best

                  1. re: boyzoma

                    Ouch! Hope that goes well, boyzoma, and he doesn't have to have too restricted a diet afterward. Courage, and onward and upward!

                    1. re: gingershelley

                      once the gall baldder is gone you can eat anything!

                    2. re: boyzoma

                      egads! poor baby is right. hope he's out and about and eating London Broil soon!

                      1. re: boyzoma

                        Oh no! I hope his recovery is quick!

                        1. re: LindaWhit

                          Thanks all. I will give him your best. Scheduled for 1 tomorrow. I'm sure everything will be fine.

                        2. re: boyzoma

                          Ugh. Best wishes for a speedy recovery!!

                          1. re: boyzoma

                            Sorry he's poorly. Hope for a quick recovery!

                            1. re: boyzoma

                              Oh no! Best of luck.

                            2. re: boyzoma

                              Well, the DH is home and resting comfortably. Dr. said in over 30 years of doing this surgery, this was the worst case he had ever seen. DH was VERY lucky.

                              So after all that. I made him his very favorite split pea soup for dinner last night. Going to go slow and easy for a few days to make sure he keeps food down well. Thanks all for your well wishes.

                              1. re: boyzoma

                                VERY glad to hear he's home and surgery went well, boyzoma, despite the severity of the case.

                                1. re: boyzoma

                                  Yes, happy all is well!

                                  1. re: boyzoma

                                    Good to hear himself is back home.

                                    1. re: boyzoma

                                      Glad he is OK and HOME!

                                      1. re: boyzoma

                                        Good to hear all is well.

                                        1. re: boyzoma

                                          Oy! Glad he's safe & home. You'll take great care of him for sure!

                                          1. re: boyzoma

                                            yikes - glad to hear it went well!

                                        2. not sure if i'm feeling the white chili after all. i have thighs and i'm thinking something bacony/winey. the veal shank stew i made for my dad turned out so delicious - that balsamic gave it such a nice sweet/tartness - that i was thinking of doing something similar to the thighs tonight. something coq au vin-ish. we'll see....

                                          1 Reply
                                          1. re: mariacarmen

                                            Can never go wrong with bacony/winey, mc.

                                          2. Here is the shepards pie I out together with leftover lamb and farm share veggies. The house smells so good!

                                             
                                            6 Replies
                                            1. re: foodieX2

                                              beautiful!

                                              1. re: foodieX2

                                                Yowzah!

                                                1. re: foodieX2

                                                  Looks amazing!

                                                  1. re: foodieX2

                                                    thanks all. I have to say it tasted as good as it looked. My husband had thirds. The boy declared "just ok", LOL

                                                    1. re: foodieX2

                                                      What time is dinner? Oh, already past, me thinks. Sigh....

                                                      Looks amazing!

                                                      1. re: foodieX2

                                                        Oh - that looks SO good!!!

                                                      2. We're having homemade sausage patties, pumpkin waffles made from a boxed Trader Joe's mix, and, of course, butter and syrup. Was going to have cut up Asian pears, but they all got eaten!

                                                        1. I haz a sadz. The Pats lost against Cincinnati today. Really poor playing on Brady's part. Lots of players lost to injuries, as well. I'm surprised they've done as well as they have in regular season.

                                                          So I will cheer myself up with a Maple Apple Ginger Cake that just got taken out the oven. Based on the way the house smells and taste-test from licking the mixing bowl and beater and the spatula, this is going to be ahMAYzing! Most will go into work tomorrow.

                                                          http://bakingbites.com/2010/09/maple-...

                                                          But dinner first.....will roast a couple of Frankenchicken breasts after rubbing with za'atar with extra ground sumac. And I'll have steamed broccoli alongside. Yup, there's wine. But well after the Duck......Duck........PIG! ;-)

                                                          And then there will be cake.

                                                          15 Replies
                                                          1. re: LindaWhit

                                                            That cake sounds wonderful

                                                            1. re: LindaWhit

                                                              Ummmm- I am ready for dessert! I can be there in an hour. That cake sounds wonderful.

                                                              1. re: LindaWhit

                                                                Agree game sucked. What about that rainstorm? I had planned to make MC's buttermilk pork chops but they were still an icy mass this morning so I punted to a penne casserole that showed up in my email from F& W. It is in the oven. There is wine and beer and Bulleit.

                                                                1. re: Berheenia

                                                                  The Pats can handle snow. Rain is a different story. Brady's passes were pewp in the hard rain.

                                                                  And you've invited Steve McQueen into your house? I'll be THERE in an hour or so. :D

                                                                  1. re: LindaWhit

                                                                    Ah, Steve McQueen.

                                                                    Deb and I were at a car auction in Monterey two years back. McQueen's 1970 Porsche 911 came on the block. There was nothing special about it, just a driver. Still, two women in the room started bidding on this Plain Jane 911 like nobody's business. They went back and forth.

                                                                    They wanted to plant their mad asses where McQueen did!

                                                                    Suffice to say the bidding went through the roof. It hammered for $1.375 million.

                                                                    1. re: steve h.

                                                                      He commanded hunk like few others. Call it Hunk Memory that fueled that auction ..

                                                                  2. re: Berheenia

                                                                    Who's MC?!

                                                                    1. re: The Librarian

                                                                      mariacarmen.

                                                                      1. re: LindaWhit

                                                                        Thanks! Any chance you can share the recipe? I'm a big pork chop fan.

                                                                        1. re: The Librarian

                                                                          I'll let Berheenia or mc post it, as I didn't save the recipe. :-)

                                                                          1. re: LindaWhit

                                                                            I'll keep my fingers crossed!

                                                                          2. re: The Librarian

                                                                            here you go: http://smittenkitchen.com/blog/2012/0...

                                                                            never fear - you can make yours browner - i did. i left them in the buttermilk for a good day and a half. and i used smoked paprika. they were absolutely delish.

                                                                            1. re: mariacarmen

                                                                              Thanks as all I had was what you wrote when you made them..

                                                                              my first really juicy home-made porkchop! marinated overnight in buttermilk and cumin, garlic powder, hot paprika, kosher salt, pepper, drained, patted dry, then cooked in a blazing hot CI pan for 4 minutes, into a 450 degree oven for another three - the recipe called for another SEVEN minutes - i'm so glad i pulled it out when i did. they came out a tiny bit pink inside and just super juicy and tender. oh, and i brushed them with a little molasses as they went into the oven.

                                                                              1. re: mariacarmen

                                                                                Great - thanks so much! I'll give them a try.

                                                                                1. re: The Librarian

                                                                                  oh yes, berheenia's right, i cooked them much less time than the recipe said, they would have been way overdone if i'd done it their way.

                                                                    2. Zuni, the last word in chicken, is on the menu tonight. Judy Rodgers' recipe is such a winner. The chicken and the bread salad will be supported with green beans on the side and a California Pinot Noir (La Crema).

                                                                      My Giants continue to stink up the joint but the U.S. team won the President's Cup. I bought Deb a Peyton Manning jersey last year. Denver is currently kicking Dallas butt but you never know. Order and harmony has been restored to the universe.

                                                                      16 Replies
                                                                      1. re: steve h.

                                                                        I agree, close the book on roast chicken.

                                                                        1. re: steve h.

                                                                          This Denver/Dallas game is keeping us Coloradoans very nervous! We like to win by lots.... not just be ahead by 5 :)

                                                                          1. re: juliejulez

                                                                            It takes a defense. ;-)

                                                                            1. re: steve h.

                                                                              Well that was a crazy game! Definitely some shit defense on both sides going on. Glad we eeked out the win though.

                                                                              To keep this dinner related, I just baked some chicken thighs sprinkled w/ homemade taco seasoning to use in my enchiladas, and my house smells delicious.

                                                                              1. re: juliejulez

                                                                                Manning's final drive was a post-grad study in clock management.

                                                                                Well done.

                                                                                1. re: steve h.

                                                                                  And Romo's final drive was a post-grad study in, well, being Romo. Gah! Being a Cowboys fan is hard.

                                                                                  Today I made comfort food since it was only 70 for a high. (Yay!) Cook's Illustrated's baked ziti. I use a blog recipe that adds sausage: http://www.annies-eats.com/2009/07/02...

                                                                                  I'm gonna need a big plate.

                                                                                  1. re: KrumTx

                                                                                    Bill Parcells was the master of clock management. I learned a lot from watching that guy on TV.

                                                                                    Manning's final drive was Parcells-esque.

                                                                                2. re: juliejulez

                                                                                  There is a cloud of gloom in the house for my man. He is a Cowboys fan. Congrats on your victory. It will be a long night here with Mr. crankypants

                                                                                  1. re: suzigirl

                                                                                    Oh I hear ya. If SO was home and Broncos lost, I'd be in the same boat! He's en route to San Diego.

                                                                                    1. re: juliejulez

                                                                                      Lucky you. I am suffering the freeze out at the moment. :(

                                                                            2. re: steve h.

                                                                              I seriously must confess I have never made the Zuni Chicken. There, I said it.

                                                                              Must. Fix. This.As.Fall. WFD Promise. Love roast chix, and bread salad.

                                                                              Hang head in shame, and will stock up on the whole chicken on sale this week:)

                                                                              1. re: gingershelley

                                                                                Me neither. I suppose I should try it out this winter when work lets up.

                                                                                1. re: gingershelley

                                                                                  Strongly suggest you visit the Cafe first, get a handle on the flavors and then make it at home. Zuni isn't fancy.

                                                                                  1. re: steve h.

                                                                                    I have heard that's the way to roll, Steve - tho I can't imagine going to any resto and ordering a roasted chicken. I just can't.

                                                                                    I am very good at imagining flavors and results from reading recipes... it's one of my gifts that has gotten me very far in my work life. So - I will make the recipe, and If I get back to SF as planned this winter (dinner with MC on the plan - look out girl!) - I don't think Zuni will make the cut of places - but I know what your sayin', for sure:)

                                                                                    1. re: gingershelley

                                                                                      No worries.

                                                                                      But if you do go, tie a Zuni visit to an event like the opera, theater or the symphony. Call ahead so the chicken is waiting for you. Maybe chow on some expertly-shucked oysters washed down by a vodka gimlet cold as the heart of the Witch of Endor. Excellent starters before the main course.

                                                                                      just a thought...

                                                                                      1. re: steve h.

                                                                                        Great thoughts Steve..... I could seriously use you as a Gourmet tour guide, with your fine takes on eating, the beverages to go with said food, and where to lay your head when travelling:)

                                                                              2. Chicken breast, bacon, mushrooms and onions sauted up together with some garlic and badia and oregano and parsley. Baked potatoes with all the trimmings and green beans with stewed tomatoes.

                                                                                6 Replies
                                                                                1. re: suzigirl

                                                                                  OK it's official, I am flying to Florida ASAP. I won't have to bother cooking anymore.

                                                                                  1. re: fldhkybnva

                                                                                    Aren't you sweet! Bacon makes everything better.

                                                                                    1. re: suzigirl

                                                                                      Indeed which is why I made a special trip to the store this morning for 2 strips of black forest bacon, yes only 2 strips...it must be regulated.

                                                                                      1. re: fldhkybnva

                                                                                        I get six thick cut slices at a time from the butcher. Keeps me from the danger zone. It is this wicked tasty Amish bacon. We are very similar in the regulations to keep out of trouble.

                                                                                        1. re: fldhkybnva

                                                                                          Wait. Two strips of bacon? ::::feeling fieldhawk's forehead::: Are you SICK?

                                                                                          1. re: LindaWhit

                                                                                            Well, I left out a few details. The fridge always has a pack of everyday bacon with a backup pack in the freezer. When I am feeling particularly indulgent, I pop into the Whole Foods for the Wellshire thick sliced bacon which is under regulation. Don't worry, this house is fully stocked with bacon. Hmm, in fact I think I have 2 packs of bacon in the freezer, 2 different everyday brands that I like just in case the mood strikes for either one.

                                                                                  2. If these chicken leg quarters I have ever finish defrosting (think I'll move the package into something metal to speed it up), we'll eventually have chicken paprikas, probably w/ riced cauliflower.

                                                                                    We stopped by a local favorite, Red Hen, for apps and drinks earlier tonight. Ended up splitting the smoked ricotta crostini (pretty good, but neither of us are huge fans of truffled honey; strikes me as overkill) and a plate of creste di galli w/ a ragu of braised duck, black olives, and wild mushrooms topped with toasted breadcrumbs. Really tasty. We each had their house red wine-barrel aged porter to drink.

                                                                                    http://www.theredhendc.com/joomla/usi...

                                                                                    6 Replies
                                                                                    1. re: ChristinaMason

                                                                                      Pahhhhh-preeeeee-kaaaassshhhhhh!

                                                                                      And oh my! The Red Hen's menu looks amazing!

                                                                                      1. re: LindaWhit

                                                                                        Chhheeeeekeeeeeaaan Paahhhhh Preeeee Kaaaassshhhhh!

                                                                                        Um, yeah to that!

                                                                                        1. re: LindaWhit

                                                                                          It will have to wait til tomorrow. The chicken wasn't cooperating in the defrosting department, and we had plenty of party leftovers to snack on. Dinner at 9:30pm consisted of Frizzle's eggplant dip, toasted lavash, assorted veggies for dipping, some reheated Skyline dip, and half a slice of bday cake for dessert.

                                                                                        2. re: ChristinaMason

                                                                                          Wow. That's a really nice menu.

                                                                                          I like a bit of truffled honey as a condiment for aged pecorino or rosemary manchego.

                                                                                          1. re: linguafood

                                                                                            It's a newish place. When are you and the Mann coming to visit so we can go there together? :)

                                                                                            1. re: ChristinaMason

                                                                                              That is the million dollar question!! It's a busy semester with my man teaching Friday afternoons (WTF!), so weekend trips are few and far between..... wah.

                                                                                              Spring? '-(

                                                                                        3. Despite the hot weather here in NYC, we decided to have our first truly FALL meal with one of my favorite recipes, a warm lentil and kielbasa "salad" with roasted fennel, butternut squash and red onions, in an herb vinaigrette. Apple crostata (made with a blend of different baking apples - not sure what all of them were, but I think there was an Empire and a Mutsu, and I know there was a beautiful pink-fleshed Belle de Boskoop in the mix) with leaf lard crust for afters.

                                                                                          We have a TON of apples in the house, so the maple-apple-ginger cake posted upthread by LindaWhit is on deck for next weekend.

                                                                                          4 Replies
                                                                                          1. re: biondanonima

                                                                                            Please, Biondanonima, do tell more about your warm 'salad'? ?Sounds right up my alley after farmer's market day Thursday, and a visit to the Han's German deli nearby......

                                                                                            1. re: gingershelley

                                                                                              It's pretty simple - cube up and roast some fennel, butternut squash and red onions (I toss in olive oil, s&p and go 30ish mins at 400, adding some chopped garlic for the last 15 mins). Meanwhile, boil some lentils until cooked through (I use pardina lentils or lentils de puy, and just cook them in water with salt and a bay leaf - you could use chicken stock, though). Slice up some kielbasa and stick it in the 400 degree oven for the last 15 mins of vegetable cooking time (turn it once) until it's nice and brown (sometimes I turn on the broiler for extra crispy edges). Once all of these elements are cooked, drain the lentils and toss everything together in a big bowl (including any rendered fat from the kielbasa) and dress with olive oil, vinegar (I use a blend of sherry, red wine and balsamic) and chopped fresh rosemary, thyme, fennel fronds and parsley (sage is good too - I usually use whatever I have lying around). I usually go with about a pound - 1.5 lbs of sausage, 8oz lentils, 1-2 red onions, one largeish bulb of fennel and maybe half of a medium sized squash to make 3-4 servings (3 if you've got hungry people!). Don't be afraid to use LOTS of vinegar in the dressing, too - the lentils really soak it up.

                                                                                              1. re: biondanonima

                                                                                                LOVE the sound of that salad.

                                                                                                1. re: biondanonima

                                                                                                  Sounds great. Will make, and report!

                                                                                            2. And roxlet, I found this classic. Perfect for the title of this thread. :-)

                                                                                              http://www.youtube.com/watch?v=Vl5fvx...

                                                                                              2 Replies
                                                                                              1. re: LindaWhit

                                                                                                Perfect!

                                                                                                1. re: LindaWhit

                                                                                                  Frank AND Bob! Excellent LW:)!

                                                                                                2. Simple pasta marinara followed by swordfish Sicilana -- capers, lemon, garlic, anchovies & various herbs.

                                                                                                   
                                                                                                   
                                                                                                  3 Replies
                                                                                                  1. re: rjbh20

                                                                                                    Fantastic.

                                                                                                    rjbh20 is a bit of an unpronounceable jumble. No vowels. Care to share a given name?

                                                                                                    1. re: steve h.

                                                                                                      i just think of him as rj.

                                                                                                      1. re: mariacarmen

                                                                                                        Right, mc. Or rjb! And we all know what h20 is.

                                                                                                  2. Dinner tonight was inspired by the TJs Horseradish Hummus - chicken crusted with a mix of full-fat Fage (woohoo Whole Foods for carrying real Greek Yogurt), Parmesan, Badia, and black forest bacon served with a tub of hummus (yea, the tub is nearly empty now) and stuffed zucchini. The horseradish hummus was OK, but as usual the tang of the horseradish overwhelms me after a while but of course the Tahini and garbanzos suckered me into continually diving in.

                                                                                                     
                                                                                                    2 Replies
                                                                                                    1. re: fldhkybnva

                                                                                                      There's such a thing as horseradish hummus? And just when I got over putting spicy Cava hummus on my turkey sandwiches!

                                                                                                      1. re: JungMann

                                                                                                        I am in love with the spicy Cava hummus. The horseradish hummus was just "meh" for me. I bought it at TJs, I'm not sure if there is another regular store brand available but I think it's just regular with freshly grated horseradish. If you like horseradish I'd recommend it. I do like horseradish but in small quantities to prevent tang-overload. I didn't find it very spicy at all so perhaps that's a freshness issue or just that there's not much added.

                                                                                                    2. Another Bee-ooo-tiful day in the PNW!

                                                                                                      'Indian Summer" -that inappropriate moniker for late nice weather is invoked.

                                                                                                      Read the paper outside, and got SO warm, I went from fleece, to long sleeved-top, to short sleeves in less than an hour around noon:). Blisssssss! May be the last time this season.

                                                                                                      There was cheaty hollandaise sauce on a 1/2 eggs benny, with other 1/2 of the muffin sporting peach melba jam. Eaten in the sun with the fall arts section. More bliss.

                                                                                                      Just in case others don't know; if you want only a wee bit of hollandaise - like 1/4-1/3 cup; one yolks worth.... put the yolk in the beaker for your hand blender (I attach the whisk attachement to my stick so as not to overbeat), add salt, lemon juice, hot sauce or cayenne as you will. Then, secret is - 1/2 tsp of mayo let's it bind just fine with only 1/2 a stick of melted butter. Butter melted in micro, no less, nothing special to warm the yolk. Mayo is the secret. After you slowly beat in the butter, and perhaps some more lemon juice to balance - you would never know I had not used 1/2 lb. of butter and 3 eggs -voila!

                                                                                                      So leftover hollandaise (I only needed a generous tbsp. for my 1/2 solo benny) was the impetus for dinner choice.

                                                                                                      After cleaning out gutters (finally done!) and getting filthy and showering again, I decided to thaw out some salmon. Nice chunk of Coho side.

                                                                                                      Marinated in a bit of fresh dill, lemon and white wine. Salt cured capers rinsed, red onion sliced and marinated for a spinach salad.

                                                                                                      The grill will go on soon, salmon grilled up,and left to cool to room temp. Fried capers as a garnish...

                                                                                                      That will be put on a spinach salad with avocado, tomato wedges - from the garden - marinated red onion and some sliced shrooms.
                                                                                                      Dijon vinaigrette tossed with the salad, and the cool salmon on top. Baguette and a schmear of hollandaise as needed to moisten the salmon fillet while I eat the salad beneath at will.

                                                                                                      Heaven!

                                                                                                      I may get to a baked apple later after several of you posting awesome apple treats.

                                                                                                      I have a 1/3 case of mixed apples meant for 'sauce, etc. this week waiting on the patio.

                                                                                                      One with some raisins, rum and demerarra sugar could be good to go with Bordain's show later.

                                                                                                      Happy Sunday!

                                                                                                      11 Replies
                                                                                                      1. re: gingershelley

                                                                                                        I make mini batches of Hollandaise in the blender: 2 egg yolks blended with a squeeze of lemon juice (about 1/4 lemon's worth), maybe some tarragon and hot paprika/cayenne, s&p, then with the blender on, slowly drizzle in 1/2 stick of melted, somewhat cooled butter until thick and yellow. Works like a charm.

                                                                                                        1. re: ChristinaMason

                                                                                                          With any less than 2 egg yolks & 1/2 cup of butter, I have found I can't get traction with either the blender or hand blender - hence my work-around with the 1 yolk version, and the whip attachment:)

                                                                                                          1. re: gingershelley

                                                                                                            Aha, I missed the part about only wanting one yolk. Gotcha.

                                                                                                        2. re: gingershelley

                                                                                                          Was indeed a beauty yesterday. We went out to Discovery, did the loop, drank a little wine on some secluded rocks, saw some seals, then hit the Sexton back porch for a beer and the bacon and balsamic mac n' cheese. Wrapped up with sammies at home followed by an evening constitutional with a scratch vodka lemonade traveler.

                                                                                                          That salad sounds really good, and this holladaise discussion is fascinating---I make it so rarely just because we never use it up.

                                                                                                          1. re: eight_inch_pestle

                                                                                                            A trip out to Discovery Park would have indeed been splendid yesterday 8 inch - 'twas the day for it!

                                                                                                            Try my little trick if you only need a little hollandaise.... it really works!

                                                                                                            1. re: gingershelley

                                                                                                              I've never made hollandaise for many reasons but this method makes it seem easy. Same with Bernaise and SO requests nearly every week. I tell him, there's a restaurant down the street :)

                                                                                                              1. re: fldhkybnva

                                                                                                                All you need to turn a Hollandaise into a Béarnaise is add tarragon.

                                                                                                                1. re: linguafood

                                                                                                                  And shallot

                                                                                                                  1. re: rjbh20

                                                                                                                    A voice from another continent. :)

                                                                                                                    1. re: roxlet

                                                                                                                      Oh ja! Shouldn't that be in German?

                                                                                                                    2. re: rjbh20

                                                                                                                      And chervil.

                                                                                                          2. Looks like I'm being treated to dinner out tonight. :) I'm meeting up with the gang at a steakhouse when they get back in town (soon I hope, I'm hungry!)

                                                                                                            1. well, the chicken thighs marinated for about 6 hours in lemon juice, crushed garlic, fresh thyme and rosemary, and some granulated onion and garlic, to boot. sauteed some crimini mushrooms and set aside. drained the chicken, browned in butter and oil, removed chicken, deglazed the pan with balsamic vinegar, added back the chicken and shrooms, added stock, more crushed garlic cloves, a bit of ketchup (yep, ketchup - didn't have any tomato paste/sauce) for sweetness, and let the whole thing braise for about 25 minutes.

                                                                                                              in the meantime, i made potatoes Anna, which i've never done before. i used yellow potatoes instead of the suggested idahos, and maybe those would have been a better choice, because they didn't end up sticking together like a cake - so maybe i needed starchier potatoes. but they were a buttery salty crispy delight. only problem is, they're so good, we ate like 8 potatoes worth (they were small, tho, walnut-sized, but still).

                                                                                                              green salad with shallots and dressing made of blue cheese, buttermilk and yogurt, with plenty of cracked black pepper.

                                                                                                              i can't believe i forgot to put both wine AND bacon in the chicken! we'd taken a mid-afternoon stroll in the heat and had a couple of ciders and beers sitting outside but in the shade at a local bar, so admittedly i was a tad impaired. and i wasn't sure how the lemony marinade would fare with the balsamic/ketchup braise but it was great - tangy/sweet/salty/yum.

                                                                                                               
                                                                                                               
                                                                                                               
                                                                                                               
                                                                                                              4 Replies
                                                                                                              1. re: mariacarmen

                                                                                                                rjbh20 used to make potatoes Anna all the time. So good. A heart attack on a plate.

                                                                                                                1. re: mariacarmen

                                                                                                                  I'm now hungry.

                                                                                                                  1. re: mariacarmen

                                                                                                                    That meal looks lovely. Especially the chicken.

                                                                                                                    1. re: suzigirl

                                                                                                                      grazie, all!
                                                                                                                      and yes, there was a full stick of butter in that dinner - what i didn't use on the potatoes when into the chicken for browning.

                                                                                                                  2. Tonight is pasta night at our house. I'm having a go at making pici for the first time with Marcella's simple tomato, onion and butter sauce. Add a salad with TJ's Goddess dressing (no time to make roxlet's version) and a glass of wine. Hopefully we'll be celebrating a Pirates win, too!

                                                                                                                    Link to the pici recipe:
                                                                                                                    http://www.amateurgourmet.com/2013/09...

                                                                                                                    2 Replies
                                                                                                                    1. re: FlyerFan

                                                                                                                      fun! i made pici once, in italy.
                                                                                                                      it was the family's favorite pasta, for special occasions.

                                                                                                                      1. re: FlyerFan

                                                                                                                        Great link.... I need to break out my ol' hand crank pasta machine again soon - tho those hand-rolled Pici sound great too!

                                                                                                                      2. My man's got a work dinner tonight, so I'm all by my lonesome.

                                                                                                                        This means that -- once I can extract myself from the nazi droning on and on and on about The Most Exciting Administrative Topic of the Day -- I get to eat salmon and German cucumber salad, neither of which are even close to my darling's dinner top ten.

                                                                                                                        The salmon will be brushed with a mix of soy sauce & honey & ginger and sit under the broiler until nice and crisp on top.

                                                                                                                        4 Replies
                                                                                                                        1. re: linguafood

                                                                                                                          Woohoo a night to chow on what you want! SO has been gone for a week now and it looks like probably another week. Is this for real? He left on a scheduled business trip which was to last 3 days but while away there was some big hiccup so he's been stuck. While I do miss him, I must admit that it's nice to eat all the things that he doesn't particularly care for - like hummus nonstop.

                                                                                                                          I know what you mean about the droning...I have a wonderful best friend but when he prefaces anything with "oh listen this is really important" I know that I should just decactivate my eardrums as the discussion about to ensue about some esoteric economic concept with references to appendix XIV in volume 56 of the Great Works of _______ will not in the least bit be interesting or really important to me.

                                                                                                                          1. re: fldhkybnva

                                                                                                                            That's a long time to be away (says the gal who decided to extend her solo stay in Berlin once to 8 months instead of 3, ahem), but yes -- gives you plenty of opportunities to indulge in your favorite meals!

                                                                                                                            As for the droning.... work's work. Just not the funnest, this one.

                                                                                                                            1. re: linguafood

                                                                                                                              Exactly! Meals and wonderful meals like "cheese for dinner." I must admit I've had a few cheese and deli meat meals since he's been gone. I like to call them antipasto so I feel less like a college-student. Oh yea, I'm sure I bore people to death with discussion of verrryyy boring medical concepts.

                                                                                                                              1. re: fldhkybnva

                                                                                                                                "Yeah, antipasto, that's what I had for dinner, a ha...."

                                                                                                                        2. Picked up green and yellow beans from the CSA this weekend, as well as a load of onions and garlic. Tonight will be green curry with tofu, beans and onion - served over basmati rice with a CSA mixed green salad and some of the last tomatoes. This dinner continues the clean out the pantry endeavor by using up both coconut milk and green curry paste. Oh, and the rice!

                                                                                                                          1. Operation Sagebrush continues as I prune my herb garden for the winter months. Last night the sage featured in a herb stuffed chicken with lemon and onions. Is there a more intoxicating smell than the scent of onions, sage and pepper roasting in the oven?

                                                                                                                            So long as the farmers are still bringing in squash blossoms, I'm going to continue making the tempura pictured here. I thinned out the batter so it was just barely there, just enough for a bit of crunch before you get to the melted cheese filling. Escarole sauteed with anchovies and chilies concluded the virtuous portion of dinner before we gave in to a bottle of Sekt while stuffing warm bacon pretzels with peanut butter cup ice cream for an original dessert sandwich.

                                                                                                                             
                                                                                                                             
                                                                                                                            4 Replies
                                                                                                                            1. re: JungMann

                                                                                                                              Damn, I haven't seen squash blossoms anywhere anymore.

                                                                                                                              1. re: linguafood

                                                                                                                                I was surprised they were still there, particularly since we had rain recently. If they're gone after next week, I suppose I can trade out the ricotta and mozzarella filling and just start fattening myself on pretzel ice cream sandwiches until next season.

                                                                                                                                1. re: JungMann

                                                                                                                                  There are more ways than one to reach that goal, for sure.

                                                                                                                              2. re: JungMann

                                                                                                                                Man JungMann, I haven't had a lick the screen moment for a while but I am having one now in spades. Lord, that food sounds divine. You are making my tummy grumble.

                                                                                                                              3. Last night was chicken lettuce wraps (plus STILL eating leftovers from the previous Sunday). I ground 2.5 lbs of chicken with the intention of using the extra 1.5 for cheddar/spinach/chicken burgers later this week, but my boyfriend saw all of that chicken and decided to invite his parents for dinner. So there went that. I then got to be chastised for throwing away week-old leftovers and for making cookies that "she knows she shouldn't be eating".

                                                                                                                                Tonight is veggie burgers. I'll hopefully be making some cornbread too, and browning things and soaking beans for some chili tomorrow.

                                                                                                                                My boyfriend and I don't get home until 9:30 on Tuesdays because of a class he's taking. I'm going to try bringing my crock pot to work and making dinner while I'm here, then we can eat before his class. 5:30 is way early for dinner, but it's better than stopping for fast food on the way home. I'm just not sure how many times I'll be able to do it before my coworkers kick me out!

                                                                                                                                8 Replies
                                                                                                                                1. re: Kontxesi

                                                                                                                                  What's your approach to the cheddar/spinach/chicken burgers?

                                                                                                                                  1. re: fldhkybnva

                                                                                                                                    I use this recipe:

                                                                                                                                    http://cookinwithsuperpickle.blogspot...

                                                                                                                                    I've only made it once, because I'm really bad at wanting to try EVERYTHING so I rarely get back to the recipes I loved.... But I remember them being super juicy and delicious. I'm not big on balsamic vinegar, so I was worried that would ruin it for me, but everything worked together very well.

                                                                                                                                    1. re: Kontxesi

                                                                                                                                      Wow I'm not the only one! I keep telling myself that I don't have to recreate the wheel eith every meal and it's ok to eat something I love over and over. Thanks for the recipe. I'm also not big on balsamic so glad to know it was overwhelming.

                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        I'm trying really hard to get over it. I normally plan at least a week of meals at a time, so I'm starting to include at LEAST one "tried and true" recipe each week. Maybe two. I'm sure my boyfriend would appreciate a little familiarity once in a while.

                                                                                                                                        This week I actually have several recipes I've made before. Last night was the chicken wraps, later this week is rustic garlic chicken (last time I burnt my hand on that one, so we'll try not to do that again), and then the chicken burgers on Sunday. Progress! Now I just need to not love chicken so much....

                                                                                                                                        1. re: Kontxesi

                                                                                                                                          Actually, while SO has bee out of town I posted a sign on the fridge "simple is often better, K.I.S.S. and eat what you know you love." It might be unusual but really I don't have to sit around trying to make everything different all the time. It's amazing how satisfied I've been by simple favorites. The kitche is the first place I realized that I had a creative bone in my body so it's hard for me to not want to try new things all the time but I remind myself that there will be another day to try a recipe or a new food. I now limit myself to two projects a week - last week roasted tomatoes and worked on a long-simmered sauce and pickled peppers. This week I'll pick another two and go from there.

                                                                                                                                          Oooh, rustic garlic chicken, do tell? I actually really enjoy chicken unlike many.

                                                                                                                                          1. re: fldhkybnva

                                                                                                                                            http://www.foodandwine.com/recipes/ru...

                                                                                                                                            I love chicken. I also love pork, but chicken just tends to find it's way into my kitchen more often. I'm finding that I really could do without red meat, but I live with a hunter.... It's getting to be the time where that's all I eat. :( Maybe that's why I'm making three chicken dishes this week? Trying to compensate, I guess. :p

                                                                                                                                            1. re: Kontxesi

                                                                                                                                              Well, as is often evident in my posts around here, I love all meat. In fact my dad often jokes "this girl will eat anything that used to move" and he might be right :) I often run out of animals and cuts to eat and will stand wide-eyed at the butcher counter pondering anything that I haven't tried before. Oh wow, I imagine your freezer is stock full of red meat, there's not much else to hunt. Enjoy the chicken, it's a tried and true favorite.

                                                                                                                                      2. re: Kontxesi

                                                                                                                                        Those look really, really tasty! Thanks for sharing.

                                                                                                                                  2. We went apple picking this weekend. Made an apple cake to use some of the apples with yogurt and brandy - so delicious!

                                                                                                                                    Also put a pot of chili up yesterday - just meat, tomatoes, beer, celery, carrots, and spices. It was potentially too spicy, but I gave the man some cornbread to cut the heat. Myself, I just like a little bit of yogurt and cheese to cut the heat.

                                                                                                                                    I need to use up the rest of the garden this week - zucchini and eggplant are on the table. Perhaps a curry?

                                                                                                                                    9 Replies
                                                                                                                                    1. re: gini

                                                                                                                                      I'm jealous, apple picking was a highlight of my childhood. I really should get out there again. Who says a 27 year old can't go apple-picking alone and love it like a gleeful young kid? The cake sounds wonderful. I don't like many desserts but apple-flavored are usually an exception.

                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        Ahem. This 55 year old went apple picking TWO WEEKS IN A ROW and enjoyed it, fieldhawk. :::::booting you out in the apple tree rows:::::: Git goin', you. :-P

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          It's been on my list along with pumpkin picking for weeks now so I need to kick my butt into gear....my hindparts felt the steel toe kick. And, the second best part of it all is the apple cider donuts which as mentioned above, apple desserts are really the only ones I need.

                                                                                                                                        2. re: fldhkybnva

                                                                                                                                          If you do go, make this! http://www.epicurious.com/recipes/foo...

                                                                                                                                          1. re: gini

                                                                                                                                            That cake sounds rustic and great. Now if only my grand mere had had yogurt and calvados in her kitchen......

                                                                                                                                            1. re: gingershelley

                                                                                                                                              gingershelly, I may have missed it...did you ever get permission to share the lovely pear tart recipe with us?

                                                                                                                                            2. re: gini

                                                                                                                                              Thanks, a dessert I could get in to :)

                                                                                                                                              1. re: gini

                                                                                                                                                OK, Gini - making the apple cake this afternoon; with extra apples as many of the comments suggest. Also adding salt and putting a little grated fresh ginger in with the apples when I sautee them.

                                                                                                                                                Shall report back!

                                                                                                                                                1. re: gingershelley

                                                                                                                                                  This sounds like a wonderful rendition of that recipe, I look forward to hearing about it.

                                                                                                                                          2. I got back late last night from a trip to Tuscany where dinner was wonderful every single night. Tonight, boy scout court of honor so pizza and side salads. I'm bringing carrot sticks and hummus. How quickly things change.....

                                                                                                                                            3 Replies
                                                                                                                                            1. re: tcamp

                                                                                                                                              ::::jealous::::

                                                                                                                                              1. re: tcamp

                                                                                                                                                VERY jealous.

                                                                                                                                                1. re: tcamp

                                                                                                                                                  Any forthcoming reviews we can live vicariously through, Tcamp on the travel boards?

                                                                                                                                                2. Wind and rain advisory- leaves blowing sideways- lashing rain. Very dark and stormy.
                                                                                                                                                  WFD is leftovers, salad and wine. Pork chops marinating in buttermilk for tomorrow.

                                                                                                                                                  1. Tonight is braised country style ribs braised in beer and bay leaf, peppercorns and badia. Then I will slather them in a north Carolina style mustard BBQ sauce and run them under the broiler to get them finished. I am serving them with bacon baked beans and leftover slaw. Picnicin' indoor style tonight. It rained like a bitch today so it is to humid to go pool side. Too bad.

                                                                                                                                                    8 Replies
                                                                                                                                                    1. re: suzigirl

                                                                                                                                                      No comment :)

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        Want me to make you a plate?

                                                                                                                                                        1. re: suzigirl

                                                                                                                                                          Yes, please. I might need leftovers though.

                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            Not a problem. I have plenty. You are more than welcome to all you want.

                                                                                                                                                            1. re: suzigirl

                                                                                                                                                              Awesome, I should ask what's your bbq recipe? I have a few I like but can always have another.

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                I cheated and used a brand called King's Taste. Oops! It is a brand local to Florida. Lots if mustard and black pepper. If you see it, grab it! Great stuff.

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  Uh oh...another suzigirl recommended product hunt. As if I don't already have an issue browsing aisles.

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    Lol. I have the same problem. If you look for it, its in a little fat milk jug style bottle. It is twangy, just so you know.

                                                                                                                                                    2. We had an uncharacteristic tornado warning here this afternoon, just as rjbh20 is getting ready to head to the airport to go to Frankfurt. Since we have an entire rack of ribs from Saturday that were not touched, my son will be having those for dinner tonight. I will have the rest of last night's swordfish, and I will make a salad with the huge amount of late garden tomatoes. I think I have a ripe avocado lurking in the fridge, which will go into the salad along with any other salad-y things that I can find in the crisper.

                                                                                                                                                      3 Replies
                                                                                                                                                      1. re: roxlet

                                                                                                                                                        Dinner sounds great, hope everyone is safe and sound and rjbh20 makes it to Frankfurt sooner rather than later.

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          Yes, thank you!

                                                                                                                                                        2. re: roxlet

                                                                                                                                                          Glad everyone is okay. Dinner sounds like a nice catch as catch can meal.

                                                                                                                                                        3. Tonights dinner is the epitome of a simple meal. Just what a Monday needs. Pan roasted chicken thighs, wild rice and steamed broccoli. And to quote Linda W-there will be wine!

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: foodieX2

                                                                                                                                                            :-)

                                                                                                                                                            1. re: foodieX2

                                                                                                                                                              That sounds perfect right now.

                                                                                                                                                            2. Last night was some of the better sammies I've made in a long time, a hot mess of braised pork chunks and halved chanterelles.

                                                                                                                                                              Pork shoulder brined overnight in herbed and spiced fresh apple cider, then braised in hard cider at 225 for much of a day on a bed of garlic cloves and garden thyme and rosemary sprigs. Green aioli made with fresh herbs, lemon zest, cayenne, and garlic from the braise. Mushrooms pan-roasted in the braising fat. Pork thrown under the broiler till mahogany, chunked, and then tossed in the de-fatted braising liquid, which had been reduced down to a thick syrup. Everything piled on focaccia with a bit of Beecher's Smoked Flagship and back in the oven until bubbly. Sides of crispy potato wedges and collard greens.

                                                                                                                                                              I did find myself wishing for some pickled red onion or jalapenos. Next time. Or maybe with the leftovers if I have time.

                                                                                                                                                              3 Replies
                                                                                                                                                              1. re: eight_inch_pestle

                                                                                                                                                                Wow, the pork sounds fantastic!

                                                                                                                                                                1. re: eight_inch_pestle

                                                                                                                                                                  That sounds like a Paseo-inspired sandwich, but with a different flavor profile!

                                                                                                                                                                  Nothing to improve on with well-flavored pork shoulder, aoli, and some trimmings like shrooms. I will pass you some of my pickled onions and jalapenos, if you will make me a sammie!

                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                    Busted. Was supposed to be a hybrid between a Paseo and a Salumi porchetta, minus the $5000 wood-burning ovens.

                                                                                                                                                                2. Tonight was another hit with a random inspiration. I have been accumulating ideas for simple spice mixes to add some variety to my favorite meats and stumbled upon a mix which seemed too simple to be good. It only had a few ingredients so I figured wasting a tsp of each to give it the whiff and taste test was worth it. It's not earth-shatteringly brilliant, but something I never thought of - the entire marinade is 1 tsp smoked paprika, 1 tsp lemon pepper, 1 tsp dried thyme, 1 tsp salt, 2 tsp lemon juice and 1 tsp oil. I skipped the full deal and mixed up the spices sans salt and decided it was mighty tasty off the tip of my finger and would be a perfect pair for the chicken Chorizo sausage in the fridge. I entered the kitchen with these two ingredients in mind and dinner appeared on the plate as Chorizo and cream cheese stuffed chicken breasts with a slow-simmered fire roasted tomato sauce. This was quite the delicious combination and I'll be mixing up a bigger batch of that spice mix.

                                                                                                                                                                   
                                                                                                                                                                  5 Replies
                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    Yum! That looks awesome. I haven't quite mastered any stuffed meat dishes.... I need to get on that. I'm clearly missing out.

                                                                                                                                                                    1. re: Kontxesi

                                                                                                                                                                      Well, I am a stuffed meat fanatic. Last week I was commenting that I hadn't stuffed anything in a while so I guess I had to remedy that. I am known to be an overstuffer so it gets messy but I have developed many stuffed meat tricks. I have to keep my handy dandy kitchen toolbox items readily available. It's a quite pathetic operation actually but I'm must faster than I used to be. Also, for a novice stuffer there are many things which are just so much easier to stuff than others - sausage happens to be one of them and the cream cheese really helped keep it all mashed together, spinach and broccoli are also not really a hassle vs. other items that really do not want to be shoved into an animal cavity :) If you're using cheese, cheese choice and placement is also critical. SO laughs when I stuff meats as I apparently look "intensely focused and gingerly move only after much contemplation." He's away so perhaps this is why my stuffed meat fascination has returned...no risk of mockery. OK, I agree with him now I sound like a nutjob.

                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                      I never would have thought to mix smoked paprika and lemon and thyme but it sounds great. Trade ya plates. Can't wait till Allie makes us the FoodShooter. :-)

                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                        Very spanish to mix smoked paprika with lemon and thyme.....

                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                          Yea I was hesitant but then I heard "BAAAMMMM!!" and Emeril flashed into my head, he loves smoked paprika and thyme and often splashes lemon on so if it can make a man shout like a 4 year old with a bat hitting a ball I figured it couldn't be bad :)

                                                                                                                                                                    3. Still recovering from surgery so leftover taco soup and cornbread will be eaten tonight. I really want to push myself to 100% but I did a little too much today. Soup was really nice this weekend with the introduction of chilly weather, but unfortunately today were back up in the 80's.

                                                                                                                                                                      May take easy way out tomorrow and go with a casserole from the freezer.

                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: bblonde

                                                                                                                                                                        I hope you feel better soon. Take it easy, it's always tempting to want to get back up on your feet, but slow and steady usually wins the race. I struggle with this and have to just yell at myself to give myself a break when my body needs it. The taco soup sounds great. Tortilla soup is on my list of winter soups this year. I think casserole sounds like a great idea!

                                                                                                                                                                        1. re: bblonde

                                                                                                                                                                          Casserole from the freezer sounds like a nice prescription. Hope yo are on the mend soon. Take it easy in the mean time, bblonde.

                                                                                                                                                                        2. Half way to the steakhouse last night I got a phone call to meet at the Chinese restaurant. The food was alright, the company was excellent. :) They had a really good day at the races and the film crew said they got some excellent footage so everyone was in a great mood despite how tired they all were from the VERY long day.

                                                                                                                                                                          Since we didn't have steak last night I'm still craving it! We will have grass fed strip steaks (these are so beautifully beefy and tender... delicious!) with a nice big spinach, strawberry and bacon salad. The weather has been downright hot (98 yesterday, 92 today,) but will be 69 and raining on Wednesday so I figure I'd better get in some warm weather food while I still can.

                                                                                                                                                                          6 Replies
                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                            Nice. Velocity is a popular channel in our house. Please give us a heads-up if/when.

                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                              I will as soon as I know!

                                                                                                                                                                            2. re: weezieduzzit

                                                                                                                                                                              What do you run at the drags?

                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                My better half is on the right in this first pic in the 29 roadster, the A pickup is our friend Dennis and the second pic is Marky, who ran 6 seconds yesterday. These are the 3 being filmed.

                                                                                                                                                                                They are the ones I'm always cooking and packing food for. The ice chest came back totally empty last night... 20 sandwiches, 3 bags of chips and guac, french onion dip and veggies, cut up fruit, 2 big bowls of salsa..... and who knows what else... apparently racing makes you very hungry!

                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                  Wow- cool cars and hungry men! 20 sandwiches alone is alot for 3 dudes, plus all those tasty sides. Excellent audience for your ample skills, weezie:)

                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                    Its a food loving crowd. The Hot Rod Reunion is coming up at Famoso (Bakersfield) in 2 weeks and Dennis always does a whole pig right there in the pits where we camp. Its always lots of fun, even for non-pig loving me!

                                                                                                                                                                            3. Tonight is a pretty simple meal; 3 nice lamb chops are 'marinating' in smoked paprika, lemon thyme, garlic salt, alleppo and cracked black pepper. In a bit, I will add a sprinkle of OO, lemon, and probably sherry vinegar.

                                                                                                                                                                              Side is a chopped salad which I have been craving all day; spinach and iceberg, tomatoes from the garden, a little chopped broccoli, a few peas, garbonzos, chopped manchego, a few good sharp olives chopped. Dressed in house vinaigrette with extra red wine vinegar splash. There may be blue cheese added....

                                                                                                                                                                              I am craving a baked potato, but will only eat 1/2, and save the rest for the baccala I am soaking some nice salt cod for. Working on a recipe for a catering gig for a friends husbands birthday later in the month.... he is Ukranian, so trying to make sure I have caviar, dried and smoked fish, etc and potatoes on the menu, which I am still developing.

                                                                                                                                                                              1. Well today was a "light" day at work... decided to leave after 10.5 hours when more than one person said I looked really tired. Dinner tonight is an old favorite.... pork chop that has been doing a quick marinade in buttermilk (forgot to put it in last night), then I'll slather it with dijon and then panko with some herbes de provence mixed in. Sides are roasted red-skin potatoes with more herbes de provence, and some lightly sauteed green beans. I think I'll throw in some bacon I've already cooked in with the green beans too.

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                  Oh my that sounds wonderful. Want to come cook some comfort food for me in Okla? You don't sound like you have much going on (haha).

                                                                                                                                                                                  I'll bet that hit the spot.

                                                                                                                                                                                2. We finished up the last of the beef brisket tonight...I had a thinly sliced brisket with cheddar quesadilla; I dipped it in some of spicy vinegar bbq sauce we picked up last weekend. Had a side of potato salad go with...

                                                                                                                                                                                  Tomorrow, it's back to the stove....

                                                                                                                                                                                  1. Tonight was grilled flat iron steak, taro root fries with Filipino banana sauce (ketchup) and cole slaw. Mmmm. Tasty and different.

                                                                                                                                                                                    I have been on a recent Filipino cuisine kick...(a few times a year, I get the pinoy bug).... tomorrow a modern new age version of kare kare ...I scored a nice fat banana blossom!

                                                                                                                                                                                    7 Replies
                                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                                      What is your New Age take on kare-kare? Any sides with that?

                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                        Well, I ate alot of Filipino food in my childhood and I am always recreating dishes I loved with lower carbs and fats and healthier proteins. Tonight, I am cooking for three and one has some dietary restrictions, sooo....

                                                                                                                                                                                        I will be making a version of Kare Karang Manok with all the traditional seasonings with a few tweaks. I will use a Cornish game hen and tofu ( think Mapo Tofu ratios) and the pressure cooker for the meat with a little annato oil (and traditional annato water) to really color the tofu. I will use more fresh ginger to enhance the more "Asian side" of the dish.I also love ginger in my peanut sauces!!!!!

                                                                                                                                                                                        I will grill the eggplant, banana flower and fresh green beans to serve around the side of the bowl.I am making a vegan bagoong alamang with fermented beans,shitake mushrooms, tomato, chili, garlic ...as a side/topper and I will have a little fresh cucumber salad.

                                                                                                                                                                                        Whaddaya think????? Will I retain my inner childhood whitebread Pinoy? Pinay...in my case :)

                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                          I've never kare kare with ginger, chicken or vegan shrimp paste! Heck, I didn't even know you could grill banana blossoms. I'd love to try a grilled banana blossom salad for a summer cook out. I find your efforts at lightening traditional recipes while retaining the flavor very inspiring. I'd be quite interested to know how this comes out. I love chicken in African peanut sauces, so I imagine this is a winner, but how do you get the peanut sauce thick without the collagen from the oxtails/pata/tripe?

                                                                                                                                                                                          Btw, I don't know if we pinoys can ever be "whitebread." We should instead be proud of our "yellow bread" pan de sal upbringing!

                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                            Success!

                                                                                                                                                                                            It was delish. Very healthy and only a few more tweaks needed. I discovered I needed a little bit more fat....(as you noted in your question, JungMann)so a little coconut milk was added to the pot. But, absolutely would make again. Poultry and peanut sauce is just a winner...everytime.

                                                                                                                                                                                            The vegan version of the bagoong was good too and I have some left over to use ( likely on eggs at breakfast or on Melba toast). I used a few birds eye chilies and it is good and spicy!

                                                                                                                                                                                            For dessert, we had some cocktails made from banana milk from my Korean store and some spiced dark rum...topped with Vietnamese cinnamon....a cross cultural household...don't cha know :)....... who doesn't like banana and rum????

                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                              I like your presentation. I always find kare kare looks like less of a jumble if you bundle your sitaw and eggplant in separate mounds. I'm still really fascinated by the vegan bagoong. Which fermented beans did you use and do you have a recipe?

                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                I combined different Internet recipes, then used what I had in the house. Most recipes called for canned Tausi beans and I didn't have any. I had dried Chinese fermented beans so I used them. I also added a little tofu but I would leave it out next time.
                                                                                                                                                                                                The canned tausi beans would have been better, I bet.

                                                                                                                                                                                                I used : shredded carrot, tomato, onions, garlic, shitake, fermented bean, hot chili, soy sauce and sugar. Sauté. I cooked the mushrooms first, then chopped fine (chop everything fine) add soy sauce, then sugar last to get the correct salty/hot/sweet.... thang goin' on.

                                                                                                                                                                                                It is certainly not shrimp, but it is tasty in its own right and still brings the right umami "punch" to the dish. I always have a variety of homemade condiments around, so I am going to play around with this some more.

                                                                                                                                                                                                1. re: sedimental

                                                                                                                                                                                                  Tausi is just Tagalog for Chinese fermented black beans, so you're fine. The canned are too salty for me so your dried are probably better. I have a friend who is vegan but likes vegetarian kare-kare (no idea where she managed to find a Filipino place that didn't load the dish with animal products) so your recipe is great to have on hand for another vegan sawsawan.

                                                                                                                                                                                    2. the bf made spare ribs (slices of pork shoulder) - seared then roasted for 1.5 hours, then in the last half hour brushed with molasses and spices and a bit of store-bought bbq sauce. the meat was pull apart tender. on the side were roasted taters with a chimichurri-like sauce, green salad with hard boiled eggs and his blue cheese dressing.

                                                                                                                                                                                       
                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                        What temperature you roasted the ribs at?

                                                                                                                                                                                        1. re: Minavenus

                                                                                                                                                                                          hmmm. i'll have to ask him.

                                                                                                                                                                                      2. Last night I used up some fridge/freezer odds and ends to make a mushroom and herb stuffing for a flank steak, which I butterflied, stuffed, rolled and roasted. Roasted sweet bell peppers with parmesan alongside, and brown rice with the steak drippings for DH.

                                                                                                                                                                                        Today we woke up to glorious 50 degree temps - REAL fall weather, finally! So, I shall be making white bean-chicken chili, with tons of roasted poblanos and jalapenos. I can't wait to eat it!

                                                                                                                                                                                        5 Replies
                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                          Love white bean-chicken chili. Wish my co-diner did.

                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                            White chili is THE BEST. I made regular chili last night to have this evening, but I definitely wish it was white chili. -.- Infinitely better.

                                                                                                                                                                                            1. re: Kontxesi

                                                                                                                                                                                              The white chili turned out well - I cooked a pound of white beans in the slow cooker and I let them go a little too long, so they basically disintegrated into the sauce, which made it nice and thick. I wanted some whole beans, though, so I added a couple of cans about 20 mins before it was done. Super tasty.

                                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                                i almost made this this past weekend, but it was too hot. not a fan of beans in chili, but i think i would be ok with them in white chicken chili.... sounds like yours was great!

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  I'm not a fan of beans in red chili either (black beans are ok sometimes, but NEVER kidney beans, EW!), but I do love the white bean-chicken version.

                                                                                                                                                                                        2. Using up the CSA poblano peppers and bscb from the freezer to make burritos. One of our faves that makes enough filling to have for a couple of lunches. I do love leftover lunches! I's also quick and easy, which is essential as tonight is a Pilates night! Will do a tomato and cuke salad on the side, red wine vinaigrette and Moody Blue cheese crumbles - mmm, smoked blue cheese!

                                                                                                                                                                                          1. Bought the other half a Gordon Ramsay cookbook, and he decided we should try a few items from it. Last night, I opted for the chickpea and spinach koftas, which I made cashew butter dressing and purple cabbage coleslaw, along with salad and mini pitas. Having tried 2 of his recipes now, I know not to be cautious with the seasonings, and to actually use a lot more than he recommends (and add a few more in there). I'll just use the book for ideas, I think.

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: haiku.

                                                                                                                                                                                              Whoda tunk someone so salty would be lacking flavors in his recipes :-D

                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                Sometimes - all bark, no bite Lingua:)!

                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                  Too much salt and not enough complexity :P

                                                                                                                                                                                              2. My SO and I spent all of yesterday afternoon horseback riding so we were tired but very hungry for dinner. Neither of us felt like cooking much so I made hamburgers on the grill with cheddar cheese, diced chipotle peppers, apple wood smoked bacon, caramelized onions and a little avocado. I made kind of a garlic bread out of some rolls and served the burgers in the grilled garlic rolls. Very easy but very satisfying.

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                  Wow sounds like you had a wonderful day and the burger toppings sound quite delicious.

                                                                                                                                                                                                2. Steak for one...all to myself!! Tonight's dinner was a seared flap steak seasoned with...you guessed it, Badia. I was pondering something more complicated but kept it simple and topped it with my version of bagna cauda aka anchovies quickly sauteed with a splash of olive oil and garlic alongside a couple fried eggs.

                                                                                                                                                                                                   
                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                    Give me some toast to sop up the yolks and I am good to go.

                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                      Done, deal there's always some in the freezer for SO but I'm sure fresh could be acquired if need be.

                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                        I thought that was what the steak slices were for.....

                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                          We think alike :)

                                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                                        That steak looks mighty fine. No veggies, tho?

                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                          I often consider mushrooms veggies while not technically so, but yes there was my favorite east veggie dish on the side roasted asparagus. I just don't like my veggies on the same plate unless there's enough room for everyone to stretch out :)

                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            Gotcha! Much as I lurv my red meat... I always need something green with it - roasted asparagus is a great side. A tbsp of TJ's hollandaise on that... mmmmmh.

                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                              I know you're encouraging me to grab it this week for Sunday steak night or hmmm Saturday steak brunch.

                                                                                                                                                                                                      3. A buddy of ours is moving to Boston *tonight*, and the crazy lad wants to take us out for a farewell dinner at a newish Thai & Sushi place that's BYOB.

                                                                                                                                                                                                        When we went the first time, the laarb I had ordered "Thai spicy" came with but a few flecks of red pepper flakes (!) with not a single slice of fresh bird pepper, so they'll have to seriously crank up their game tonight. The chef is allegedly from Chiang Mai, so we know he's got it in him '-)

                                                                                                                                                                                                        We'll have to try a different appetizer this time around, and I think I might give their crispy duck a chance. Thai spicy. If that's possible.

                                                                                                                                                                                                        Their sushi menu doesn't really rock my boat so much as it is a lot of over the top rolls (too many ingredients like krab, cream cheese, mayo, lots of sauces, etc.) which is not my preferred style of sushi... but who knows if our dinner companions won't order some.

                                                                                                                                                                                                        Also, since our last visit, they started charging a corkage fee of $3 per six-pack and bottle of wine. A little hefty for the boonies, me thinks. And I can open my own beer bottle with a lighter, thankyouverymuch.

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                          Oh no I hope dinner turns out to be better than expected! You paint a quite unrosy picture.

                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            Oh, the great thing about not having high expectations is that you're less likely to be disappointed. I find that applies to many things besides food.

                                                                                                                                                                                                            For apps, the four of us shared "winter shrimp" (4 shrimp & minced chicken wrapped in some dough and fried) -- they were ok; the other app was gyoza, which were clearly just from a frozen package. Lame.

                                                                                                                                                                                                            Mains were green curry (ok), salmon "volcano" (a highly overcooked piece of salmon covered in "hot" sauce -- meh) and my choice -- crispy ginger duck.

                                                                                                                                                                                                            We ordered everything besides the green curry 'Thai spicy' and asked for an extra bowl of chopped bird peppers.

                                                                                                                                                                                                            I think they *tried*, but I honestly couldn't tell you b/c I immediately sprinkled the fresh peppers all over my food which gave it the desired kick.

                                                                                                                                                                                                            I don't think we'll be back.....

                                                                                                                                                                                                        2. Filet mignon (whole steak) with stroganov (sic) sauce is tonight's supper. Caramelized onions, mushroom sauce, egg noodles and so on make this a tasty dish for a fall evening. The recipe is courtesy of Gourmet Magazine. Wine TBD.

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                            Wow. This is weird. I am seriously making the lowbrow version with meatballs in stroganoff sauce tonight. I think I want yours now instead. Jealous.

                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                              Meal was good. The mushroom slices were as meaty as the steak, the caramelized onions added just the right amount of sweetness to the sauce. Deb did a great job. We washed it down with a serviceable Charles Krug Cabernet Sauvignon.

                                                                                                                                                                                                              I'm on KP. NCIS is on the plasma.

                                                                                                                                                                                                            2. With rjbh20 away, it's just me and the boy this week. Tonight I took the easy way out, and picked up a Latin rotisserie chicken at Fairway. With that was a mesclun salad with a just-picked tomato, goat cheese, toasted walnuts and a few craisins. We finished every last leaf.

                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                What makes it Latin?

                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                  Fairway puts a spicy rub on the chicken before they cook it. It seems to have a fair amount of black pepper and garlic in it. It's not as good as a Peruvian chicken, that's for sure! Truth be told, I think I prefer the Costco rotisserie chickens.

                                                                                                                                                                                                              2. I am making a play on beef stroganoff tonight and making meatballs in stroganoff gravy. I am baking the meatballs and adding them to a sour cream gravy with sauted criminis and onions. Buttered poppy seed egg noodles and orange and ginger glazed carrots. Another Suzi experiment. Lets see how it goes.

                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                  Stroganoff is in the air.

                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                    Agree. It's calling me.

                                                                                                                                                                                                                  2. re: suzigirl

                                                                                                                                                                                                                    I call that Swedish meatballs a la Ruse. Except that I don't use traditional Italian meatballs, but rather meatballs spiced with allspice and nutmeg.

                                                                                                                                                                                                                    1. re: ludmilasdaughter

                                                                                                                                                                                                                      I should have known i wasn't being original. :-)

                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                        Ha. Me neither!

                                                                                                                                                                                                                  3. Copied from the #247 I accidentally posted in, lest someone here miss my thrilling culinary adventures:

                                                                                                                                                                                                                    Poached eggs on toast is one of my favorite, favorite things. So tonight I made what I call Italian shakshuka: just shakshuka without the hot peppers and with a little Italian dried herbs instead.

                                                                                                                                                                                                                    Served it on toasted slices of roasted garlic bread (from the lovely Publix) with chevre.

                                                                                                                                                                                                                    Sadly, I overpoached the eggs, and now the yolks are crumbly and there's no yolky goodness to mix with the sauce. SO SAD. And there's four overpoached eggs left. No matter, I'll probably just set them aside and poach a new one each time I reheat the sauce. Problem solved.

                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                    1. re: speakhandsforme

                                                                                                                                                                                                                      I replied to your 247 post.

                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                        Yes, I saw! I should have specified: the eggs are indeed poached in the sauce. I made it all in a smallish pot, so I put the overpoached eggs in a separate container, and I'll poach a new egg in the sauce whenever I reheat it. I'll probably eat one good egg and one old (only slightly less good!) egg each portion.

                                                                                                                                                                                                                        1. re: speakhandsforme

                                                                                                                                                                                                                          Pardon my ignorance. I call that eggs in purgatory. Mmm. Enjoy that as leftovers.

                                                                                                                                                                                                                      2. re: speakhandsforme

                                                                                                                                                                                                                        I HATE it when I overcook my yolks. I'm still futzing around with a MW poaching approach, and still haven't found a way of having set whites and runny yolks. Gah. I feel your pain.

                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                          Okay, this is something I have been playing with since i last read your post on MW poached eggs. I have found on my Goldstar 1000w if I microwave 3/4 cup water in a 5 inch Pyrex cup til it comes to a hard boil, drop in a fridge cold large egg and let it poach in the hot water with the lid on for one minute for medium, 15 seconds more and its toast. If you don't have Pyrex, just sub a clear glass dish that has a tight lid. You need to see it have a hard boil in the MW and a tight lid. Hope this works. I like it for me. The whites weren't bouncy like MW cooking seems to do. And the yolks were nice and runny.

                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                            I only have big pyrex baking pans, so I won't be able to do that.

                                                                                                                                                                                                                            But I might give the good ol' sauce pan method another try again tomorrow. What do I have to lose, anyway?

                                                                                                                                                                                                                            I currently have over a dozen at home :-)

                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                              Lingua..... have you checked out this video on egg-poaching from The Food Lab on Serious Eats?

                                                                                                                                                                                                                              http://www.seriouseats.com/2013/03/ho...

                                                                                                                                                                                                                              I usually like Kenji's approach to things.......

                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                Wow, I have not. Will check it out once my man's done with his little nap. I'm excited to find out!!!!

                                                                                                                                                                                                                                THANK you, ginger!!

                                                                                                                                                                                                                        2. re: speakhandsforme

                                                                                                                                                                                                                          So you do a tomato sauce without peppers? Italian or even a TexMex flair to that dish would be nice.

                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            Yeah, it's like an Italian shakshuka. Lots of garlic, and Italian herbs and chevre instead of hot peppers and feta.

                                                                                                                                                                                                                          2. re: speakhandsforme

                                                                                                                                                                                                                            I had an even better idea: I minced the overcooked eggs and just stirred them back into the sauce, then poached new eggs in the reheated sauce when I was ready to eat. :)

                                                                                                                                                                                                                          3. Tonight will be leftover pork sandwiches, mesclun with sesame dressing, and...I dunno what else. Maybe nothing, maybe some sort of potato..

                                                                                                                                                                                                                            1. I picked a bunch of red and green peppers since we're supposed to a have a storm tomorrow and they always seem to get knocked off the plants by the strong winds (and the racoons but that's another story...) They will be stuffed with a mix of ground meats (a great way to use 1/2 pound of this and 1/2 pound of that...) along with a very large skillet full of caramelized red onions, green onions, grated carrot, mushrooms, celery and herbs. The meat and veggies will have crumbled queso fresco added before stuffing and will have home made tomato sauce from garden tomatoes earlier in the season that I canned (they were my the first thing I ever canned!)poured around and over them before baking. Maybe shredded brussels sprouts with bacon for a side but I'm not sure if it really needs it yet.

                                                                                                                                                                                                                              Basically, it's a fridge clean out.

                                                                                                                                                                                                                              This is what I was going to make tomorrow which leaves me without any ideas for tomorrow night- which is supposed to be cold and rainy. Maybe I'll find inspiration when I go to Trader Joe's tonight, we're out of heavy whipping cream which is a coffee MUST HAVE in this house.

                                                                                                                                                                                                                              1. I had some leftover (frozen) cooked venison tenderloin so into the food processor it went to shred; Added to a non stick skillet was shredded cabbage, carrots, onions, celery leaves, scallions, mushrooms, & broccoli to lightly wilt. Added the meat to the veg mix; mixed in some soy sauce, sesame oil, grated ginger, cilantro and since I was out of sriracha, hot sauce took its place.

                                                                                                                                                                                                                                Made dumplings out of the lot which I seared in a skillet and deglazed with beef broth; top went on and it simmered for a minute or two before sliding into a bowl and topped with a bit more hot sauce. So good!

                                                                                                                                                                                                                                Made enough to put a container of pre-made dumplings into the freezer for another time.

                                                                                                                                                                                                                                1. I got wild & crazy with dinner tonight. I made the exact same thing as last night, only instead of breaded pork chop, I did breaded chicken breast. Watch out.

                                                                                                                                                                                                                                  SO comes home tomorrow, and he will not be heading out of town again til the 29th (aside from a hunting trip for a weekend), so I need to step up my dinner game. He has told me he's looking forward to being home for more than just a weekend so he can eat my food instead of eating out every meal. Very sweet of him to say that. I just can't be a dinner slacker anymore haha!

                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                    I know the feeling! SO has been gone for what feels like forever and I might have to remember how to plan a real dinner when he gets back.

                                                                                                                                                                                                                                  2. I've been crazy busy the last few weeks setting up a part-time business that I can juggle from home and around the toddler. Dinners have been simple affairs of salads or soups with a bit of freezer diving thrown in.

                                                                                                                                                                                                                                    Tonight's meal is simple again. Garlic stems (scapes I think you call them) stir-fried with soy, sugar, rice wine and garlic - hannaone's recipe. Some white rice to go alongside. Chiming in on the LW quote too...'there will be wine.'

                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                      Chiming in on the LW quote too...'there will be wine.'
                                                                                                                                                                                                                                      ~~~~~~~~

                                                                                                                                                                                                                                      I'm such a bad influence. ;-)

                                                                                                                                                                                                                                    2. Tonight, chicken with yellow rice and black beans

                                                                                                                                                                                                                                      A recent meal was roasted yellow tail snapper with sous vide carrots and fennel

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                        Gorgeous fish! Snapper is one of my favorites.

                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          I can't believe I'm saying this, but I've never tried Snapper. What is it similar to? Trout? Other? I'm trying to expand my seafood selections.

                                                                                                                                                                                                                                      2. Last night we FINALLY had MariaCarmen's buttermilk soaked pan fried pork chops and man were they juicy. Gnawed on the bone until hubby took it away. mmmmm

                                                                                                                                                                                                                                        Here is what she wrote: my first really juicy home-made porkchop! marinated overnight in buttermilk and cumin, garlic powder, hot paprika, kosher salt, pepper, drained, patted dry, then cooked in a blazing hot CI pan for 4 minutes, into a 450 degree oven for another three - the recipe called for another SEVEN minutes - i'm so glad i pulled it out when i did. they came out a tiny bit pink inside and just super juicy and tender. oh, and i brushed them with a little molasses as they went into the oven.

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                          Good to know, this recipe is on my short list to make soon.

                                                                                                                                                                                                                                        2. Last night I made a quick soup with chicken breast meat, shallots, garlic, 2 hot peppers, black beans and a sweet potato, plus chicken broth. A big salad with blue cheese dressing alongside. I had something more elaborate in mind but ended up reviewing quadratic equations with the kid in preparation for a test today.

                                                                                                                                                                                                                                          There is a pork shoulder doing its thing in the slow cooker while I toll away at work. Tacos tonight.

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: tcamp

                                                                                                                                                                                                                                            Wow, a flashback...quadratic equations. The soup actually sounds delicious, bordering on elaborate tasting :)

                                                                                                                                                                                                                                          2. EJ is out of town tonight (going to take care of his mom after some minor surgery) so I'm on my own. Which means one thing - pork!!! I've got a bone in chop which I'll marinate in some dijon, lemon juice, olive oil, fresh oregano and garlic then grill. I have three small yukon gold potatoes from the CSA which I will bake, then smash and add butter, sour cream and chives, and will roast the CSA broccoli for my green veggie. As much as I will miss him, I am very excited for my dinner - all things which he is just not a fan of!

                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                            1. re: iowagirl

                                                                                                                                                                                                                                              i know exactly how you feel. for me it's fish. but oh i might die if the BF didn't like pork!

                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                I know! It's kind of funny actually, because he will eat bacon, sausage, ribs - all happily and with gusto. But any kind of chop, roast, etc - nope. And I grew up in Iowa for goodness sake - pork is in my blood! But I do make sure to indulge when he is gone. He would hate pretty much my entire meal tonight!! Including the rose wine I plan to wash it all down with!

                                                                                                                                                                                                                                                1. re: iowagirl

                                                                                                                                                                                                                                                  I totally understand where he's coming from! You know how cilantro tastes soapy to some people? Well, white meat pork like the chops, roasts, etc. you mentioned all taste rancid to me- like it's actually gone bad even though it isn't. Maybe it's like that with him, too.

                                                                                                                                                                                                                                                  And apparently were not alone:
                                                                                                                                                                                                                                                  http://www.huffingtonpost.com/2012/05...

                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                    whoa, i'd never heard about anything like that! that would make me very sad. no carnitas??

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      Believe me, you don't miss things that never tasted good to you. Plus, many flavor profiles assigned to pork also go very well with chicken.

                                                                                                                                                                                                                                                    2. re: weezieduzzit

                                                                                                                                                                                                                                                      Wow Weezie - that is really interesting and something I'd never heard of. I'll definitely give you a pass on the chops, but I don't think that's EJ's problem! He's Jewish, and I think that growing up he was always led to believe that pork was "bad" (even though his family did not keep kosher) so it's just sort of ingrained in his head not to like it. But the siren song of bacon/sausage/cured pork products etc is just too strong for him to resist!

                                                                                                                                                                                                                                              2. Yay. Tonight I finally get to cook at home again. This going out bidnez is gettin' real old...

                                                                                                                                                                                                                                                Thawed a big fat ring of hot sausage which will be fried up in the pan, maybe throw some onions in there as well.

                                                                                                                                                                                                                                                Side is supposed to be B. Kafka's marinated eggplant, and I'm still hoping to make it. The issue at hand is that I don't know if I have the necessary flat bowl to fit in my MW, so I may have to bake instead. Gah. Or do it in 2 batches. I got this lovely Chinese eggplant at the farmers market and I really want to use it for this recipe.

                                                                                                                                                                                                                                                Cuke & mater salad on the side.

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                  Enjoy! It has to be better than throwing peppers all over your food for some flavor. I can't go very long without being in the kitchen either, to the shock of many of my colleagues who wonder why I bother to cook. Uh, what else would you do?

                                                                                                                                                                                                                                                2. Tonight I am making the Red Lentil soup with lemon from the NY Times. I've made it several times, and it is a big favorite here. I am also planning to sear some shrimp to serve either in it or with it, I'm not sure yet, but I am planning on seasoning the shrimp with the same seasonings as the soup uses.

                                                                                                                                                                                                                                                  http://query.nytimes.com/gst/fullpage...

                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    Sounds good and thanks for the link to the recipe. I love any type of lentils no matter how they are prepared/served. Hmmmm...this reminds me that I need to make another pot of my Shorbat Adas very, very soon and post the recipe.

                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                      We love that soup too. It's a regular here.

                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                        The shrimp were a great go-with.

                                                                                                                                                                                                                                                    2. Smoked turkey necks have been in the slowcooker now for a couple of hours and it smells great in here! Later, some kale and various seasonings will go in. I was going to just use the necks for seasoning purposes and cook another protein as the main but the BF asked why bother? We'll just gnaw on those meaty necks, have the greens and I'm thinking maybe some simply boiled potatoes with lots of black pepper and hot pepper vinegar.

                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                                        Delicious, brings me back to memories with my grandmother of smoked turkey necks and collards. I've only attempted her collards once and it just wasn't the same. I should really try the crock method and freeze them.

                                                                                                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                                                                                                          oh that sounds soooo good.

                                                                                                                                                                                                                                                          1. re: Cherylptw

                                                                                                                                                                                                                                                            You are speaking to me right now. What a perfect meal.

                                                                                                                                                                                                                                                          2. I foolishly mentioned "Stroganoff" to Mr. Berheenia and now guess WFD... (hamburg) Stroganoff! On wide egg noodles with green beans for the veg.

                                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                              Thank goodness you did not happen to mention Rocky Mountain Oysters instead. Then imagine what he would be asking you to make for dinner.

                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                Not

                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                  There's a restaurant in town that celebrates October as "Testicle Festival" month. You know, once you get past the "yuck" factor they really aren't that bad. Of course, they are deep fried and served with a creamy dipping sauce, so that could be the trick.

                                                                                                                                                                                                                                                                2. re: Berheenia

                                                                                                                                                                                                                                                                  Sounds likes stroganoff is this year's version of Paprikash. :-)

                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    I think Steve started it .. :)

                                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                                      He did but he busted out the fancy beef. Haven't got that filet in my budget right now. But i sure wouldn't turn down a plate. :-)

                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                        It's all about the sauce.

                                                                                                                                                                                                                                                                        Thinly sliced onion, garlic, sliced mushrooms, cognac, pan drippings, beef broth, Worcestershire sauce, salt, pepper and (drum roll) sour cream all conspire to form a satisfying whole.

                                                                                                                                                                                                                                                                        Gourmet's sauce recipe is simple, fast and tasty. A classic. It would taste good on sneakers.

                                                                                                                                                                                                                                                                        http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                          I'm in florida. We would eat that but on flip flops. That's how we roll. :-)

                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                            or boat shoes.

                                                                                                                                                                                                                                                                3. Tonight I making a tuna stack with a nice piece of ahi tuna. Restaurant Depot has been a nice source of good fish. Tomorrow I have a Lane Snapper on the menu

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                  1. re: scubadoo97

                                                                                                                                                                                                                                                                    Excellent.

                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                      Thanks Steve. A little snack of spicy tuna from the trimmings while waiting for wifey to get home

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                                                        Nice.

                                                                                                                                                                                                                                                                    2. re: scubadoo97

                                                                                                                                                                                                                                                                      The main course last night

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                                                        Nicely Done scoobadoo! Is that edemame on the plate?

                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                          Yup

                                                                                                                                                                                                                                                                    3. Bowtie pasta with thyme, pancetta, peas, and a Parm cream sauce. :)

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: speakhandsforme

                                                                                                                                                                                                                                                                        Oh man, that is speaking to me with this dreary rainy weather we're having...

                                                                                                                                                                                                                                                                      2. It's another pig-stuffed-pig and zucchini butter night. I really just can't stop giggling every time I ponder dinner and "Duck...Duck...PIG!!," that really has brought me many a laugh this week as I entertain myself alone in this house. In another of my random deli meat adventures, I bought some Porchetta at Wegmans which on fly-by-taste in the store was surprisingly delicious for grocery-store roast pork. I seasoned a pork tenderloin with (suzigirl fill in the blank), stuffed it with a combination of Porchetta and Applegate herb roasted turkey and Verano sheep's milk cheese. It was all topped with a heavy few ladles of the addicting zucchini butter which keeps reappearing in my fridge. SO is over it, so I better indulge while he's away.

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                          I told you it was crack. It is going on my chops tonight. It just has a nice seasoning blend that lends itself to anything from buttered pasta to steak. And that tenderloin looks delicious.

                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                            Thanks, it's now the star of my ever-so-loved daily eggs as well. Have you tried any of their other blends?

                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                              Okay here goes

                                                                                                                                                                                                                                                                              Mojo marinade-pretty decent but i think it was salty IIRC
                                                                                                                                                                                                                                                                              Star anise tea- liquid jelly beans, awesome
                                                                                                                                                                                                                                                                              Chamomile tea kind of weak for chamomile
                                                                                                                                                                                                                                                                              Fajita seasoning- I like mine much better and i control the sodium
                                                                                                                                                                                                                                                                              Garlic, garlic parsley- perfectly fine
                                                                                                                                                                                                                                                                              Lemon pepper nice and bright for a mix

                                                                                                                                                                                                                                                                              Still hunting the elusive Louisiana Cajun hot sauce
                                                                                                                                                                                                                                                                              Carribean heat habenero sauce
                                                                                                                                                                                                                                                                              Sriracha

                                                                                                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                                                                                                            That looks great!

                                                                                                                                                                                                                                                                          3. Badia dusted bone in pork chops, fried rice (leftover from lunch) and sugar snap peas. Sliced tomatoes with pepper and dressed w oregano viniagrette made w fresh oregano, garlic powder, rwv, oo and feta cheese.

                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                              So what is this badia stuff? I did some google searching and came up with everything from pictures of a man wearing a clown nose to a link for a belly dancer in Florida.

                                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                                It's a spice perhaps and condiment company. Suzigirl raves about the conplete seasoning and I've been looking forever. Finally found it and it's as good as she reported-a mix of herbs and something else akin to crack but that might just be the MSG. I don't have issues with MSG but just a warning in case you're trying to avoid it and shouldn't bother looking :)

                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                  http://www.badiaspices.com/

                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    A link probably would have helped, thanks ChristinaMason

                                                                                                                                                                                                                                                                              2. Sausage and peppers on grinder rolls beat out leftovers tonight, barely.

                                                                                                                                                                                                                                                                                I grew up in the Garden State and this was a Jersey Shore staple. Deb nailed it.

                                                                                                                                                                                                                                                                                Beer for me, wine for her. NCIS re-runs until Top Chef tonight (Deb insists). Linda Whit's re-caps are the best.

                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                  :::sliding a twenty across the WFD kitchen counter:::

                                                                                                                                                                                                                                                                                  And I had a peanut butter sandwich tonight and a glass of milk. I've just not been in a cooking mode. Maybe tomorrow.

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    looks left, looks right, palms the double sawbuck.

                                                                                                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                                                                                                    How does she do her peppers for this? And does she do onions too?

                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                      Yes, Roxlet, onions are a part:
                                                                                                                                                                                                                                                                                      For two people (there are leftovers):
                                                                                                                                                                                                                                                                                      2 bell peppers (I mix colors) cut into strips
                                                                                                                                                                                                                                                                                      1 onion sliced
                                                                                                                                                                                                                                                                                      1-2 garlic cloves chopped
                                                                                                                                                                                                                                                                                      1 lb. sweet sausage cut up into 4-5" pieces
                                                                                                                                                                                                                                                                                      pinch or two of crushed red pepper
                                                                                                                                                                                                                                                                                      Brown the sausage first, then put in the veggies and cover until the veggies are soft, stirring a couple of times.
                                                                                                                                                                                                                                                                                      I serve this on short grinder rolls that I've brushed with olive oil, toasted and then rubbed with a cut garlic clove.

                                                                                                                                                                                                                                                                                  3. Well.... tonight's dinner was not all that great.

                                                                                                                                                                                                                                                                                    While the eggplant did come out wonderfully soft & creamy (I had to do two batches because of our tiny MW & kept the first batch warm in the oven), I found the marinade to be very one-note, and *very* salty. I consider myself a salt fiend, but this recipe definitely needs some doctoring up -- maybe some hot sauce, maybe more rice vinegar or something else to brighten the dish up a bit.

                                                                                                                                                                                                                                                                                    I do like the general method of nuking the eggplant and the use of very little oil, given how those suckers LURV to soak up any oil you add to them.

                                                                                                                                                                                                                                                                                    The "hot" Italian sausage wasn't. Like, at all. That's PA folks for ya. No fennel seeds either, which is almost a bigger offense in my book. The best part of the meal was probably the two onions I sliced and threw in with the sausage. Meh.

                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                      aw, sad. sorry 'bout that.

                                                                                                                                                                                                                                                                                      i'm having take-out pizza, for the second night in a row, if that makes you feel any better. but why would it? (:

                                                                                                                                                                                                                                                                                      ETA: oh, i forgot. schadenfreude.

                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                        Aw, too bad, Lingua. I hate it when that happens. Next time you're in NY, a trip to Arthur Avenue will be mandatory. I'll take you to see Sal at Biancardi's, and he'll fix you up with some fabulous sausage!

                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                          I'd love that! Fingers crossed for some time in November.

                                                                                                                                                                                                                                                                                          Usually, when we're in Philly (sadly not till Dec) we stop in at DiBruno's and stock up on sausages and other delectables. Their hot sausage is hot & contains the (to me) essential fennel seeds.

                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                            At Biancardi's, you can choose with or without fennel. Their cheese sausage is faboo

                                                                                                                                                                                                                                                                                        2. re: linguafood

                                                                                                                                                                                                                                                                                          There must be a local sausage that they do right. Spoiled coming from Italian American bastions in Rhode Island and greater Boston but am learning to search out the Polish stuff in Western Mass.

                                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                                            Oh, fer sure. This was just from some stand at the farmers market (there are others which we will try now that we know better), and what's so funny is that the lady selling the sausage said it was "very spicy" -- thus the PA dig '-)

                                                                                                                                                                                                                                                                                        3. Quebecois cuisine flies totally under the radar, but the flavors are so perfect when the weather demands an extra blanket and perhaps a slug of bourbon in your Canada Dry. To keep out the chill of course. Tonight I made cretons, a rustic ground pork and bacon pate with a celebration of holiday spices: clove, cinnamon, ginger, allspice and nutmeg. Great on hearty toast with pickled green tomatoes and mustard. And made even more filling with koosa squash with yogurt and mint. I've got to make Quebecois more often and get tourtiere on a Sunday menu soon.

                                                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                            your recipe for the cretons, please? sounds right up my alley.

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              This all started with me watching "What Does the Fox Say" on YouTube and somehow ending up an hour later watching Quebecois cooking videos. I have no idea how I got where I did, as is usually the case during these online junkets, but my trip thru cyberspace yielded this rough recipe:

                                                                                                                                                                                                                                                                                              4 rashers bacon, chopped
                                                                                                                                                                                                                                                                                              1 onion, diced
                                                                                                                                                                                                                                                                                              1 clove garlic, minced
                                                                                                                                                                                                                                                                                              1 lb. ground pork butt
                                                                                                                                                                                                                                                                                              1 c. milk
                                                                                                                                                                                                                                                                                              1/4 tsp. allspice
                                                                                                                                                                                                                                                                                              1/8 tsp. cinnamon
                                                                                                                                                                                                                                                                                              1/8 tsp. ground clove
                                                                                                                                                                                                                                                                                              1/8 tsp. nutmeg
                                                                                                                                                                                                                                                                                              couple pinches ground ginger
                                                                                                                                                                                                                                                                                              salt and white pepper
                                                                                                                                                                                                                                                                                              1/4 c. bread crumbs

                                                                                                                                                                                                                                                                                              Cook the bacon until you have enough bacon fat to begin sweating the onions. Once the onions are translucent, add the garlic and ground pork, cooking the pork until no longer pink. Add the milk and spices to your taste, cover and simmer for approximately 1 hour. Stir occasionally adding water as necessary to prevent the pork from scorching. After an hour, there should be only about a quarter of the liquid remaining. Add bread crumbs and cook to form a thick paste. Remove from heat. If desired, puree to your desired consistency, store in a covered container and serve cool with toast.

                                                                                                                                                                                                                                                                                              The recipes all follow this general outline but the spices, the amount of milk/water and amount of bread crumbs are all to taste. If you like more spreadable cretons, don't cook the mixture as dry. If you like them rustic, don't puree. Ground clove and allspice are the only spices I measured (both appeared in most recipes), I added the other spices to taste so YMMV but the whatever you add to the cretons, it's hard to ruin a savory pork spread!

                                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                                Don't forget the "slug of bourbon in your Canada Dry" :)

                                                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                                                  merci, JM. I too did a little google and found some similar recipes but without the bacon. i'll like it with, better, i'm sure. might a sploosh of brandy be a desecration?

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                    If bacon makes everything better, booze makes everything SEEM better!

                                                                                                                                                                                                                                                                                                  2. re: JungMann

                                                                                                                                                                                                                                                                                                    Dang you for bringing up that song! My niece loves the video and it gets stuck on a loop in my head. Apparently they're performing it on the Today Show tomorrow. Gah!

                                                                                                                                                                                                                                                                                              2. Short ribs in the pressure cooker. Shredded cabbage and egg noodles together....love that combo!

                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                1. re: sedimental

                                                                                                                                                                                                                                                                                                  Love it too. I have a weakness for braised meats

                                                                                                                                                                                                                                                                                                2. We're having another old favourite here tonight. Cos lettuce salad with fried haloumi and roasted strawberries. Lots of fresh mint from the garden will be added to tonight's version and I'm thinking of adding toasted almond slivers too.

                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                                                    Had to look up cos lettuce -- thought it might be another name for mâche or lamb's lettuce.... but it's what we know here as romaine.

                                                                                                                                                                                                                                                                                                    The more you know (cue rainbow).

                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                      I wondered! TYFGTFM.

                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                        YVW!

                                                                                                                                                                                                                                                                                                  2. Tonight is our anniversary. I am PLANNING to make:

                                                                                                                                                                                                                                                                                                    Rustic Garlic Chicken
                                                                                                                                                                                                                                                                                                    Roasted broccoli
                                                                                                                                                                                                                                                                                                    Egg noodles

                                                                                                                                                                                                                                                                                                    Nothing too fancy, but things I really enjoy. (My boyfriend just likes FOOD, so I can't really ask him what he wants me to make.)

                                                                                                                                                                                                                                                                                                    Sometimes he hijacks me and drives to a restaurant instead of home after work, though, so we'll see what happens.

                                                                                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                                                                                    1. re: Kontxesi

                                                                                                                                                                                                                                                                                                      Happy anniversary! Sounds like a lovely meal!

                                                                                                                                                                                                                                                                                                      1. re: Kontxesi

                                                                                                                                                                                                                                                                                                        Happy anniversary! The dinner sounds great, and thanks again for sharing the rustic garlic chicken recipe. It's a definite this winter.

                                                                                                                                                                                                                                                                                                        1. re: Kontxesi

                                                                                                                                                                                                                                                                                                          My vote is hijack! But that's me- enjoy your anniversary!

                                                                                                                                                                                                                                                                                                          1. re: Kontxesi

                                                                                                                                                                                                                                                                                                            happy happy! enjoy the evening, whichever way it turns out!

                                                                                                                                                                                                                                                                                                            1. re: Kontxesi

                                                                                                                                                                                                                                                                                                              Hijack all the way! Happy anniversity :-)

                                                                                                                                                                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                Here's to hoping for a hijack. Have a wonderful night.

                                                                                                                                                                                                                                                                                                                1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                  We had to give one of his coworkers a ride home, so chicken and broccoli it was. I wasn't paying attention and did the chicken in quarters instead of pieces, but whatev. Please ignore my crappy dining room light.

                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                  1. re: Kontxesi

                                                                                                                                                                                                                                                                                                                    That looks REALLY good.

                                                                                                                                                                                                                                                                                                                2. We've been snacking on leftover odds and ends since last weekend's party. Two nights ago I had leftover chicken paprikas served over some risotto I was given at volunteering (leftover from a gala dinner the previous night). Last night we had a belated birthday dinner with friends, who made awesome pizzas (caramelized onion and sausage w/ fontina, classic cheese pizzas w/ ricotta), salad, and ice cream for dessert.

                                                                                                                                                                                                                                                                                                                  Tonight my MIL will be joining us from out of town. I'm guessing we'll hit up our local Thai or Vietnamese place for dinner. Let's see what she's up for.

                                                                                                                                                                                                                                                                                                                  1. I have a pound of wild caught lump crabmeat in the fridge, and tonight's dinner will be crab cakes. I love The Best Recipe's way to make them, which uses minimal breadcrumbs, and which really highlights the crab taste. I also like their tartar sauce, which is made with cornichon and capers. I have some skinny asparagus in the fridge, and I think that I will probably sear them in a hot oven and dress with some lemon and olive oil. Can't wait for dinner tonight! Crab cakes are such a treat!

                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                                                      Crab cakes were a favorite of mine. Sadly a mild allergic reaction has kept me from making them

                                                                                                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                        Could you do a shrimp cake instead? I know it's not crab, but I think you could approximate the crab cake experience!

                                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                                          Thanks, I make fish, shrimp and or scallop cakes as an alternative

                                                                                                                                                                                                                                                                                                                      2. re: roxlet

                                                                                                                                                                                                                                                                                                                        Faboski dinner plans, rox!

                                                                                                                                                                                                                                                                                                                      3. Tonight's dinner will likely be scrambled eggs with chipotle chicken sausage. I am thinking more about tomorrow's dinner which will be steak night - big decision top sirloin vs. flank. I've been leaving them uncovered in the fridge overnight which makes for a wonderful boost of flavor and a nice sear but the pressure of deciding early is tough for me.

                                                                                                                                                                                                                                                                                                                        1. Have been eyeing fried chicken recipes because I have 2 bone-in chicken breasts and buttermilk but my body is balking at more fried/rich food so we'll settle for crispy oven baked chicken and the rest of the mashed potatoes with a healthy serving of steamed broccoli. Tonight the wine is an "organic" red from California. That sounds healthy doesn't it?

                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                                                                            Totally healthy!!!! You better have extra so as to maximize the health benefits.

                                                                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                                                                              These breasts were so big we could hardly get them into the dredging bowls of flour, egg and panko. I may need a new source for chicken.

                                                                                                                                                                                                                                                                                                                            2. My grilled pork chop last night was deeeeeelicious! EJ had Pizano's (Chicago) sausage pizza with his mom, so he was happy too.

                                                                                                                                                                                                                                                                                                                              I leave this afternoon for an IP law CLE in the middle of nowhere Iowa. Glamour travel!! There is a restaurant there, but it gets horrible reviews. Nearest small town is 13 miles from the resort and seems to boast a Pizza Hut, a McDonalds and a Subway. I brought a bottle of Cotes du Rhone in the car with me and may just stop on the way for some cheese, crackers and meat. No fridge in the room, so I'll have to be judicious in my buying! I just hope I can find the Bear game!

                                                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                                                              1. re: iowagirl

                                                                                                                                                                                                                                                                                                                                Just don't forget the cork screw. That's the worst...

                                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                                  Good point. Nothing like a bottle of wine mocking you because you can't open it. That would suck.

                                                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                    That's why I've become a HUGE fan of screw tops.

                                                                                                                                                                                                                                                                                                                                  2. re: linguafood

                                                                                                                                                                                                                                                                                                                                    Oh no - that was the second thing I packed!! My sweet SD brought me back a very useful Swiss Army knife with a trusty corkscrew from Switzerland when she was there about 4 years ago. Works like a charm and is always in my travel bag. As long as there is wine, I will be fine!

                                                                                                                                                                                                                                                                                                                                    1. re: iowagirl

                                                                                                                                                                                                                                                                                                                                      It rhymes so it's true.

                                                                                                                                                                                                                                                                                                                                2. That two nights wee dinner out and I am looking forward to a night at home. However I am overwhelmed with work and homework for our son has skyrocketed so I asked the man to take charge of dinner. Most likely it will plain spaghetti with some sauce he will pull out of the freezer and nuke and no sides whatsoever. Sigh. But I am burnt out so I can't really complain....

                                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                    Does the man know how to open a bottle of wine?

                                                                                                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                      Thankfully yes!!! And he actually is a good cook when he plans for it. He is one of those dirty every pan in the house cooks where the food ends up amazing but the clean up is a bear. Not conducive on weeknight!

                                                                                                                                                                                                                                                                                                                                    2. re: foodieX2

                                                                                                                                                                                                                                                                                                                                      So dinner ended up being pork chops stuffed with sage dressing, apple sauce and broccoli. I commend him but we didn't eat until almost 8 and both the boy and I were cranky and hungry. 2 glasses of wine before dinner both helped and hurt, LOL.

                                                                                                                                                                                                                                                                                                                                      God love him though, he did ALL the dishes. Homework is done, the boy is in bed, I've poured another glass of wine and am settling in to watch the new season of American Horror Story. Heaven.

                                                                                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                        Dinner and no dishes sounds like a nice treat. I haven't watched AHS yet so I am looking forward to it too.

                                                                                                                                                                                                                                                                                                                                    3. I already reported on my lame WFD tonight but alas as I prepared to walk out the door, the deliveryman arrived at my desk with a box. I couldn't help but open it up immediately and was blown away by the delicious aromas of the Penzey's spices nestled cozily inside. I just wanted to thank all for the recommendations. I haven't tried them yet but I'm sure they will be great. I've been pretty out of it lately but at the same time finding myself overwhelmed by all the new cooking ideas I have kept in a notebook but I think this influx of spices will be a nice way for me to relax, keep it simple and use the seasonings as the variety in life for a few days.

                                                                                                                                                                                                                                                                                                                                      12 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                        Woo hoooo! Enjoy exploring the Penzeys goodies. Did they give you any freebies with your first order?

                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                          Indeed, a jar of Italian herb mix which seems somewhat different compared to my standard McCormick in the cabinet so also something of interest.

                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                            You seem to be a huge Aleppo pepper fanatic, any suggestions for quick easy uses to give it a taste? Are there particular meats or veggies that it works well with?

                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                              Great on roasted veggies.
                                                                                                                                                                                                                                                                                                                                              Mix it with some ground beef for a hamburger.
                                                                                                                                                                                                                                                                                                                                              It's good in egg or tuna salad.
                                                                                                                                                                                                                                                                                                                                              Sprinkle it on a buttered baked potato.
                                                                                                                                                                                                                                                                                                                                              Sprinkle into scrambled eggs.
                                                                                                                                                                                                                                                                                                                                              Add it to hummus.
                                                                                                                                                                                                                                                                                                                                              Add it to roasted red pepper sauce.
                                                                                                                                                                                                                                                                                                                                              Blend it with olive oil, yogurt, vinegar, tomato paste, couple of lemon slices and minced garlic for a chicken kebob marinade.

                                                                                                                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                              OK, you rock, I just wanted to reiterate after a thorough tasting of my new stock! I really should have ordered larger containers, which I plan to do today!! The Sunny Paris is amazing as well as the shallot pepper and the Aleppo is not going to last very long! It's the new Frank's - I put that on everything.

                                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                LOL!!! Yeah, I buy the 8 oz. bag of Aleppo pepper and refill the jar I have in my spice cabinet as needed.

                                                                                                                                                                                                                                                                                                                                                Glad you like it as well. Not as hot/spicy as red pepper flakes, but gives a nice mild heat combined with a bit of tartness.

                                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                  Do you keep the larger bag in the freezer? I just found my brain cells and ordered it in larger quantity.

                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                    No, fieldhawk. I leave the bags in my pantry closet. I use it frequently enough that I don't think it goes stale.

                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                      Great, thanks. I imagine it'll be the same here as well. My 1/2 cup jar already disappeared after the 1/4 cup jar :)

                                                                                                                                                                                                                                                                                                                                            3. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                              You'll love the Penzey's spices. I, too, learned about them through these boards. You'll have to make a trip to their store one day. I can spend an insane amount of time in there.

                                                                                                                                                                                                                                                                                                                                              1. re: KrumTx

                                                                                                                                                                                                                                                                                                                                                I should probably let someone else hold my credit card if I step foot in that store.

                                                                                                                                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                Lucky you! That sounds like fun.